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

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

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

Origin: The country from which the coffee originates.

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

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

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

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Origin Grade Name ID Bag Size Bags Avail Location Destination More Info Location Dictionary Notes Grade Dictionary
Brazil
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Carmo de Minas Natural - Fazenda Alta Vista - Yellow Bourbon (GrainPro) 10995 59 Kg 323 CI USA Minnesota USA
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ci-usa-minnesota Sweet and tart with a smooth mouthfeel; fruity with chocolate, honey and lemon flavors. Sweet and tart with a smooth mouthfeel; fruity with chocolate, honey and lemon flavors. Fazenda Alta Vista is Managed by Robson Vilela, who purchased the 84-hectare property in 2001. In his previous life, Robson was a dentist, saving money until he was able to buy property for coffee farming. Coffee was planted in 2004, though heavy rains kept production down for the first several years. Robson's coffee 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 farm is now 90 total hectares, with 75 planted in coffee, growing both Yellow Bourbon and Yellow Catucai. The staff at Fazenda 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. "I always ask the opinion of the employees in my day-to-day life," Robson said. "I never make an important decision alone because they were born here, they know a lot about coffee, and I always learn a lot from them. Every morning we gathered under a big tree near the farmyard where we talked and discussed the activities that each one will carry out on that day." 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 unexpected drought and other environmental difficulty. There are also macademia trees, which contribute shade and wind protection. For more information about coffee production in Brazil, visit our Brazil origin page. nft,norg,Carmo de Minas
Brazil
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Carmo de Minas Natural - Fazenda Furnas - Yellow Bourbon (GrainPro) 10996 59 Kg 297 CI USA Minnesota USA
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ci-usa-minnesota sugary flavors with toffee, chocolate, lemon and coffee cherry; sweet with citric acidity and a smooth mouthfeel. sugary flavors with toffee, chocolate, lemon and coffee cherry; sweet with citric acidity and a smooth mouthfeel. Rinaldo de Castro Junqueria is the owner of the 280-hectare Fazenda Furnas, on which 200 hectares are planted in coffee. He grows Yellow Bourbon, Yellow Catucai, and both Yellow and Red Catuai on his farm, which also grows some bananas. His 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 footstes, 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. For more information about coffee production in Brazil, visit our Brazil Origin Page. nft,norg,Carmo de Minas
Brazil
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Carmo de Minas Natural - Fazenda Furnas - Yellow Bourbon (GrainPro) 10997 59 Kg 173 CI USA Minnesota USA
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ci-usa-minnesota Chocolate and berry flavor with lemon, coffee cherry and vanilla; sweet with intense fruit acidity and a smooth mouthfeel. Chocolate and berry flavor with lemon, coffee cherry and vanilla; sweet with intense fruit acidity and a smooth mouthfeel. Rinaldo de Castro Junqueria is the owner of the 280-hectare Fazenda Furnas, on which 200 hectares are planted in coffee. He grows Yellow Bourbon, Yellow Catucai, and both Yellow and Red Catuai on his farm, which also grows some bananas. His 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 footstes, 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. For more information about coffee production in Brazil, visit our Brazil Origin Page. nft,norg,Carmo de Minas
Brazil
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Carmo de Minas Natural - Beneficio Pedra Branca - Yellow Catuai (GrainPro) 10998 59 Kg 24 CI USA Minnesota USA
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ci-usa-minnesota Tart fruit acidity, sweet and clean with a delicate mouthfeel; chocolate, grapefruit and roasted almond flavors. Tart fruit acidity, sweet and clean with a delicate mouthfeel; chocolate, grapefruit and roasted almond flavors. 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 Carmo Coffees recognized this potential and decided to build two strategically placed mills (called beneficios) with washing and processing capabilities, strategically selected for their accessibility to the region's coffee growers. Beneficio Pedra Branca is nestled in the Pedra Branca mountainside in Pedralva City, and the other, Beneficio Presente do Sol, is located in the city of Heliodora—both beneficios were farms managed by their former owners before joining Carmo Coffees. Pedra Branca was the first of the beneficios, with Carmo Coffees' 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 Carmo Coffees in 2014. The proximity of the beneficios enable the region's quality potential with accessibility to modern equipment for processing where there was otherwise a barrier to entry due to lack of knowledge, time, budget, infrastructure, and the price of labor involved with processing at a quality standard. The municipalities served by Pedra Branca are Pedralva, São José do Alegre, Santa Rita do Sapucaí, Pouso Alegre, Cristina, Careaçu, Jesuânia, Cachoeira de Minas, and Olímio Noronha, among others. Beneficio Pedra Branca has eight mechanical dryers, covered patios, drying greenhouses, and three African drying beds, as well as a wet mill and washing and sorting machines. Pedra Branca serves about 600 producers currently but has the capacity to work with 2,000. The production of both beneficios is at 50,000 bags annually. For more information about coffee production in Brazil, visit our Brazil Origin Page. nft,norg,Carmo de Minas
Brazil
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Carmo de Minas Pulped Natural - Fazenda Alta Vista - Yellow Bourbon (GrainPro) 10999 59 Kg 25 CI USA Minnesota USA
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ci-usa-minnesota Sweet and soft with tart fruit acidity and a smooth mouthfeel; cocoa, toffee and peanut butter flavors. Sweet and soft with tart fruit acidity and a smooth mouthfeel; cocoa, toffee and peanut butter flavors. Fazenda Alta Vista is managed by Robson Vilela, who purchased the 84-hectare property in 2001. In his previous life, Robson was a dentist, saving money until he was able to buy property for coffee farming. Coffee was planted in 2004, though heavy rains kept production down for the first several years. Robson's coffee 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 farm is now 90 total hectares, with 75 planted in coffee, growing both Yellow Bourbon and Yellow Catucai. The staff at Fazenda 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. "I always ask the opinion of the employees in my day-to-day life," Robson said. "I never make an important decision alone because they were born here, they know a lot about coffee, and I always learn a lot from them. Every morning we gathered under a big tree near the farmyard where we talked and discussed the activities that each one will carry out on that day." 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 unexpected drought and other environmental difficulty. There are also macademia trees, which contribute shade and wind protection. For more information about coffee production in Brazil, visit our Brazil origin page. nft,norg,Carmo de Minas
Brazil Carmo de Minas Pulped Natural - Fazenda Sertão - Yellow Bourbon (GrainPro) 11001 59 Kg 285 Afloat/USA
Est Arrival: Dec 2017
USA
Est Arrival: Dec 2017
View Beanology afloat Lemon balm, chocolate, coffee cherry, and berry flavors with a savory aftertaste; sweet with tangy acidity and a smooth mouthfeel. Lemon balm, chocolate, coffee cherry, and berry flavors with a savory aftertaste; sweet with tangy acidity and a smooth mouthfeel. Fazenda Sertão is an 850-hectare farm with 330 hectares planted in coffee 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–coffee producer who inherited Fazenda Sertão from his mother when she passed away—an 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—Francisco, Luiz Paulo, Clycia, and Sandra—are also coffee producers, carrying on the family tradition. For more information about coffee production in Brazil, visit our Brazil Origin Page. nft,norg,Carmo de Minas
Brazil Carmo de Minas Natural - Beneficio Pedra Branca - Yellow Bourbon (GrainPro) 11002 59 Kg 325 Afloat/Australia
Est Arrival: Nov 2017
Australia
Est Arrival: Nov 2017
View Beanology afloat Very sweet with fruit acidity and a creamy mouthfeel; lots of chocolate and cherry with lemon, tropical fruit and savory floral flavors. Very sweet with fruit acidity and a creamy mouthfeel; lots of chocolate and cherry with lemon, tropical fruit and savory floral flavors. 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 Carmo Coffees recognized this potential and decided to build two strategically placed mills (called beneficios) with washing and processing capabilities, strategically selected for their accessibility to the region's coffee growers. Beneficio Pedra Branca is nestled in the Pedra Branca mountainside in Pedralva City, and the other, Beneficio Presente do Sol, is located in the city of Heliodora—both beneficios were farms managed by their former owners before joining Carmo Coffees. Pedra Branca was the first of the beneficios, with Carmo Coffees' 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 Carmo Coffees in 2014. The proximity of the beneficios enable the region's quality potential with accessibility to modern equipment for processing where there was otherwise a barrier to entry due to lack of knowledge, time, budget, infrastructure, and the price of labor involved with processing at a quality standard. The municipalities served by Pedra Branca are Pedralva, São José do Alegre, Santa Rita do Sapucaí, Pouso Alegre, Cristina, Careaçu, Jesuânia, Cachoeira de Minas, and Olímio Noronha, among others. Beneficio Pedra Branca has eight mechanical dryers, covered patios, drying greenhouses, and three African drying beds, as well as a wet mill and washing and sorting machines. Pedra Branca serves about 600 producers currently but has the capacity to work with 2,000. The production of both beneficios is at 50,000 bags annually. For more information about coffee production in Brazil, visit our Brazil Origin Page. nft,norg,Carmo de Minas
Brazil
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Carmo de Minas Natural - Beneficio Pedra Branca - Yellow Bourbon (GrainPro) 11004 59 Kg 282 Vollers UK UK
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london-eu Very sweet with fruit acidity and a creamy mouthfeel; lots of chocolate and cherry with lemon, tropical fruit and savory floral flavors. Very sweet with fruit acidity and a creamy mouthfeel; lots of chocolate and cherry with lemon, tropical fruit and savory floral flavors. 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 Carmo Coffees recognized this potential and decided to build two strategically placed mills (called beneficios) with washing and processing capabilities, strategically selected for their accessibility to the region's coffee growers. Beneficio Pedra Branca is nestled in the Pedra Branca mountainside in Pedralva City, and the other, Beneficio Presente do Sol, is located in the city of Heliodora—both beneficios were farms managed by their former owners before joining Carmo Coffees. Pedra Branca was the first of the beneficios, with Carmo Coffees' 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 Carmo Coffees in 2014. The proximity of the beneficios enable the region's quality potential with accessibility to modern equipment for processing where there was otherwise a barrier to entry due to lack of knowledge, time, budget, infrastructure, and the price of labor involved with processing at a quality standard. The municipalities served by Pedra Branca are Pedralva, São José do Alegre, Santa Rita do Sapucaí, Pouso Alegre, Cristina, Careaçu, Jesuânia, Cachoeira de Minas, and Olímio Noronha, among others. Beneficio Pedra Branca has eight mechanical dryers, covered patios, drying greenhouses, and three African drying beds, as well as a wet mill and washing and sorting machines. Pedra Branca serves about 600 producers currently but has the capacity to work with 2,000. The production of both beneficios is at 50,000 bags annually. For more information about coffee production in Brazil, visit our Brazil Origin Page. nft,norg,Carmo de Minas
Brazil Carmo de Minas Pulped Natural - Fazenda Santa Inês - Yellow Bourbon (GrainPro) 11005 59 Kg 29 Afloat/USA
Est Arrival: Dec 2017
USA
Est Arrival: Dec 2017
View Beanology afloat 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 banans, 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. For more information about coffee production in Brazil, visit our Brazil Origin Page. nft,norg,Carmo de Minas
Brazil Carmo de Minas Natural - Fazenda IP - Yellow Bourbon (GrainPro) 11006 59 Kg 325 Origin/UK
Est Ship: Dec 2017
UK
Est Ship: Dec 2017
View Beanology origin 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—500 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 950–1200 meters. The higher altitude favors a slow ripening of cherry and permits selective picking, which are decisive factors to produce coffees of exceptional quality. For more information about coffee production in Brazil, visit our Brazil Origin Page. nft,norg,Carmo de Minas
Brazil Carmo de Minas Yellow Bourbon (GrainPro) 11007 59 Kg 325 Origin/USA
Est Ship: Dec 2017
USA
Est Ship: Dec 2017
  origin nft,norg,Carmo de Minas
Brazil Carmo de Minas Pulped Natural - Fazenda Alta Vista - Yellow Bourbon (GrainPro) 11008 59 Kg 325 Afloat/USA
Est Arrival: Dec 2017
USA
Est Arrival: Dec 2017
View Beanology afloat Soft, sweet and savory with green grape acidity and a smooth mouthfeel; toffee, chocolate and citrus fruit flavor. Soft, sweet and savory with green grape acidity and a smooth mouthfeel; toffee, chocolate and citrus fruit flavor. Fazenda Alta Vista is managed by Robson Vilela, who purchased the 84-hectare property in 2001. In his previous life, Robson was a dentist, saving money until he was able to buy property for coffee farming. Coffee was planted in 2004, though heavy rains kept production down for the first several years. Robson's coffee 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 farm is now 90 total hectares, with 75 planted in coffee, growing both Yellow Bourbon and Yellow Catucai. The staff at Fazenda 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. "I always ask the opinion of the employees in my day-to-day life," Robson said. "I never make an important decision alone because they were born here, they know a lot about coffee, and I always learn a lot from them. Every morning we gathered under a big tree near the farmyard where we talked and discussed the activities that each one will carry out on that day." 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 unexpected drought and other environmental difficulty. There are also macademia trees, which contribute shade and wind protection. For more information about coffee production in Brazil, visit our Brazil origin page. nft,norg,Carmo de Minas
Brazil Carmo de Minas Yellow Bourbon (GrainPro) 11009 59 Kg 325 Origin/Australia
Est Ship: Dec 2017
Australia
Est Ship: Dec 2017
  origin nft,norg,Carmo de Minas
Brazil Carmo de Minas Natural - Fazenda Sertão - Yellow Bourbon (GrainPro) 11011 59 Kg 325 Origin/USA
Est Ship: Dec 2017
USA
Est Ship: Dec 2017
View Beanology origin Sweet, soft and balanced with a smooth mouthfeel; rich caramel with grapefruit, dark chocolate and almond. Sweet, soft and balanced with a smooth mouthfeel; rich caramel with grapefruit, dark chocolate and almond. Fazenda Sertão is an 850-hectare farm with 330 hectares planted in coffee 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–coffee producer who inherited Fazenda Sertão from his mother when she passed away—an 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—Francisco, Luiz Paulo, Clycia, and Sandra—are also coffee producers, carrying on the family tradition. For more information about coffee production in Brazil, visit our Brazil Origin Page. nft,norg,Carmo de Minas
Brazil Carmo de Minas Natural - Fazenda Santa Inês - Yellow Bourbon (GrainPro) 11012 59 Kg 325 Origin/USA
Est Ship: Dec 2017
USA
Est Ship: Dec 2017
View Cupping Notes origin Sweet and soft with citric acidity and a smooth mouthfeel; chocolate, lemon, lime and some berry flavor with a nutty aftertaste. nft,norg,Carmo de Minas
Brazil Carmo de Minas Natural - Fazenda Santa Inês - Yellow Bourbon (GrainPro) 11013 59 Kg 325 Origin/USA
Est Ship: Dec 2017
USA
Est Ship: Dec 2017
View Beanology origin Sweet, clean and citric with chocolate, lemon and toffee flavors with a berry aftertaste. Sweet, clean and citric with chocolate, lemon and toffee flavors with a berry aftertaste. 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. For more information about coffee production in Brazil, visit our Brazil Origin Page. nft,norg,Carmo de Minas
Brazil Carmo de Minas Natural - Sitio São Joaquim - Yellow Bourbon (GrainPro) 11014 59 Kg 325 Origin/USA
Est Ship: Dec 2017
USA
Est Ship: Dec 2017
View Beanology origin Coffee cherry, berry, dark chocolate and some floral flavor; sweet and tart with a smooth mouthfeel. Coffee cherry, berry, dark chocolate and some floral flavor; sweet and tart with a smooth mouthfeel. Jesmiar Sandi owns and runs Sitio São Joaquim, a 67-hectare farm he inheredited from his grandfather and father before him. The first seedlings were planted on Sitio São Joaquim in 1953, and coffee has been a big part of the family business since then; it is their primary source of income and has allowed Jesimar's children to pursue their education and maintain a good standard of living. After Jesimar lost a son to an accident, he almost lost his love for farming and considered stepping away from Sitio São Joaquim. Instead, he refocused his energy and decided to devote himself to high-quality coffee. As a result, he was encouraged to send his coffee to the Cup of Excellence compeition in 2012, and to his own surprise he took first place, with an incredible score of 92 points. For more information about coffee production in Brazil, visit our Brazil Origin Page. nft,norg,Carmo de Minas
Brazil Carmo de Minas Natural - Beneficio Pedra Branca - Yellow Bourbon (GrainPro) 11015 59 Kg 325 Origin/USA
Est Ship: Dec 2017
USA
Est Ship: Dec 2017
View Beanology origin Sweet and clean with tart citric acidity and a smooth mouthfeel; berry, coffee cherry, chocolate and toffee flavors. Sweet and clean with tart citric acidity and a smooth mouthfeel; berry, coffee cherry, chocolate and toffee flavors. 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 Carmo Coffees recognized this potential and decided to build two strategically placed mills (called beneficios) with washing and processing capabilities, strategically selected for their accessibility to the region's coffee growers. Beneficio Pedra Branca is nestled in the Pedra Branca mountainside in Pedralva City, and the other, Beneficio Presente do Sol, is located in the city of Heliodora—both beneficios were farms managed by their former owners before joining Carmo Coffees. Pedra Branca was the first of the beneficios, with Carmo Coffees' 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 Carmo Coffees in 2014. The proximity of the beneficios enable the region's quality potential with accessibility to modern equipment for processing where there was otherwise a barrier to entry due to lack of knowledge, time, budget, infrastructure, and the price of labor involved with processing at a quality standard. The municipalities served by Pedra Branca are Pedralva, São José do Alegre, Santa Rita do Sapucaí, Pouso Alegre, Cristina, Careaçu, Jesuânia, Cachoeira de Minas, and Olímio Noronha, among others. Beneficio Pedra Branca has eight mechanical dryers, covered patios, drying greenhouses, and three African drying beds, as well as a wet mill and washing and sorting machines. Pedra Branca serves about 600 producers currently but has the capacity to work with 2,000. The production of both beneficios is at 50,000 bags annually. For more information about coffee production in Brazil, visit our Brazil Origin Page. nft,norg,Carmo de Minas
Brazil Carmo de Minas Natural - Fazenda Santa Lucia - Yellow Bourbon (GrainPro) 11016 59 Kg 325 Origin/USA
Est Ship: Dec 2017
USA
Est Ship: Dec 2017
View Beanology origin Sweet and balanced with fruit acidity and a smooth mouthfeel; toffee, berry and lemon flavors with a nutty aftertaste. Sweet and balanced with fruit acidity and a smooth mouthfeel; toffee, berry and lemon flavors with a nutty aftertaste. Fazenda Santa Lucia producer Hélcio Carneiro Pinto has been working in coffee since he was 15 years old, helping his mother produce and process crops. In 1976, Hélcio married Glycia Pereira Carneiro and began to manage Santa Lucia. In the 1990's, Hélcio was one of the founders of Aprocam, a group of pioneers that began a movement for the pursuit of quality coffee in the region of Carmo de Minas. Aprocam introduced the idea of processing pulped naturals on Carmo de Minas and Hélcio was the first producer to get the machines for this process. Since that development at Santa Lucia, Hélcio has worked with universities and scientists, and he has taken trips to other coffee producing countries to further his knowledge on the production of specialty coffee. Today, Hélcio and Fazenda Santa Lucia maintain a worldwide reputation for quality Brazilian coffees. Fazenda Santa Lucia is 740 hectares with 100 hectares of coffee: Yellow Bourbon, Yellow Catuai, and Acaia. This is a model farm of the Carmo de Minas region and is innovating in both quality and production methods with hopes of producing 4500 bags in the future. For more information about coffee production in Brazil, visit our Brazil Origin Page. nft,norg,Carmo de Minas
Brazil Carmo de Minas Natural - Fazenda Santa Inês - Yellow Bourbon (GrainPro) 11017 59 Kg 145 Afloat/USA
Est Arrival: Jan 2018
USA
Est Arrival: Jan 2018
View Beanology afloat 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 banans, 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. For more information about coffee production in Brazil, visit our Brazil Origin Page. nft,norg,Carmo de Minas
Brazil Carmo de Minas Natural - Fazenda Serrado - Yellow Bourbon (GrainPro) 11018 59 Kg 55 Afloat/USA
Est Arrival: Jan 2018
USA
Est Arrival: Jan 2018
View Beanology afloat Fazenda Serrado—not to be confused with another Brazilian coffee-growing region, Cerrado— is a 32-hectare farm that is planted in Yellow Bourbon, Yellow Catucai, Icatu, Acaia, and Mundo Novo varieties. For more infromation about coffee production in Brazil, visit our Brazil Origin Page. For more information about our Women Coffee Producers program, click here. nft,norg,Carmo de Minas
Brazil Carmo de Minas Pulped Natural - Fazenda IP - Yellow Bourbon (GrainPro) 11104 59 Kg 325 Afloat/USA
Est Arrival: Dec 2017
USA
Est Arrival: Dec 2017
View Beanology afloat Sweet with tart fruit acidity and a creamy mouthfeel; big lemon with toffee, cashew and pecan. Sweet with tart fruit acidity and a creamy mouthfeel; big lemon with toffee, cashew and pecan. 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—500 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 950–1200 meters. The higher altitude favors a slow ripening of cherry and permits selective picking, which are decisive factors to produce coffees of exceptional quality. For more information about coffee production in Brazil, visit our Brazil Origin Page. nft,norg,Carmo de Minas
Brazil Carmo de Minas Natural - Fazenda Sertao - Yellow Bourbon (GrainPro) 11340 59 Kg 325 Origin/USA
Est Ship: Dec 2017
USA
Est Ship: Dec 2017
View Beanology origin Sweet and soft with fruit acidity and a smooth mouthfeel; lots of chocolate flavor with berry and citrus fruit flavor and an almond aftertaste. Sweet and soft with fruit acidity and a smooth mouthfeel; lots of chocolate flavor with berry and citrus fruit flavor and an almond aftertaste. Fazenda Sertão is an 850-hectare farm with 330 hectares planted in coffee 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–coffee producer who inherited Fazenda Sertão from his mother when she passed away—an 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—Francisco, Luiz Paulo, Clycia, and Sandra—are also coffee producers, carrying on the family tradition. For more information about coffee production in Brazil, visit our Brazil Origin Page. nft,norg,Carmo de Minas
Brazil
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Carmo de Minas Pulped Natural - Fazenda I.P. - Yellow Bourbon (GrainPro) 8152 60 Kg 2 Melbourne Australia
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melbourne-au Rich caramel, apricot, and lime with a syrupy body. Rich caramel, apricot, and lime with a syrupy body. Fazenda IP was first purchased in 1967, by Isidro Pereira, father of Luiz Paolo. By 1974, Luiz began expanding Fazenda IP: It now covers an area of 720 hectares. This estate cultivates Yellow Catuai, Yellow Catucai, Acaia, and Yellow Bourbon. The coffee is processed using both the natural and pulped-natural method. Nestled outside the city of Carmo de Minas, the farm sits at a range of 950–1200 meters. The high altitude favors a slow ripening of cherry and permits selective picking, which are decisive factors to produce coffees of exceptional quality. Find more information on Brazilian coffee on our Brazil country origin page. nft,norg,Carmo de Minas
Brazil
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Carmo de Minas Natural - Fazenda Santa Ines - Yellow Bourbon (GrainPro) (2016 Harvest) 8713 59 Kg 42 CI USA Minnesota USA
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ci-usa-minnesota Peanut, almond, chocolate and tart. Peanut, almond, chocolate and tart. Coffee growing in Carmo de Minas has been the business of the Pereira family since 1979. When the family started managing the 215 ha. farmland at Fazenda Santa Ines, it was already planted in coffee, but they opted on planting new varieties and updating the work model in order to improve quality and productivity. At the time the family took over management at Santa Ines, the Carmo de Minas region was experiencing problems with quality. The family hired experts to help improve quality, theyintroduced new harvesting/processing techniques, and they also implementedthe newest farm technology available. Immediately the coffees from Santa Ines began to stand out in regional and nationalcontests, establishing a reputation of quality amongst the specialty coffee market. In 2005, a sample from Fazenda Santa Ines won first place in Cup of Excellence Brazil, with a world record 95.85 score. "In Carmo, soil and climatic conditions are favorable to the coffee. It is what French people call 'terroir', and our region is doing its homework; we are on the right way. Now we can only expect better times." — The Periera Family *Project CriaCarmo: As part of our partnership with Carmo Coffee, we are involved with a project called CriaCarmo, a program funding Swimming classes and Karate classes for youth in the Carmo de Minas area. The program started in July 2013 and was created by Jacques Pereira and Luiz Paulo of Carmo. Proceeds for CriaCarmo are raised from Carmo coffee purchases, amounting to $7,500 in 2013 to help fund the program. For more information about coffee production in Brazil, visit our Brazil origin page. nft,norg,Carmo de Minas
Brazil
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Carmo de Minas Natural - Fazenda Furnas (GrainPro) (2016 Harvest) 9237 59 Kg 109 CI USA Minnesota USA
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ci-usa-minnesota Mild and citric with peanut. Mild and citric with peanut. History of Carmo de Minas The 100 years of tradition in coffee-growing in Carmo de Minas, in southern Minas Gerais, are interlaced with the history of the Sertão Group / Carmo de Minas. The first cultivation of coffee in the region occurred at the Sertão Estate, which gives its name to the group. Inherited by José Isidro Pereira and Nazareth Dias Pereira, and currently managed by their sons and in-laws, the estate is still part of the group, which also has other properties, including the Santa Inês and São Benedito estates and the São José farm. In recent years, the Sertão Group has also been successfully engaging in the breeding and sale of girolando cattle and the cultivation and sale of corn and soybeans. THE GROUP'S BUSINESS ACTIVITIES The Sertão Group is a family firm with more than 100 years of tradition in the production and commercialization of high-quality coffee. The Sertão Estate, located in Carmo de Minas, South Minas Gerais, was inherited by José Isidro Pereira and Nazareth Dias Pereira and is now managed by their sons and in-laws. The region is well-known for its mineral water springs, perfect combination of latitude and altitude, mountainous terrain, well-defined seasons and fertile soil. The passion for work and coffee-growing and the favorable conditions found in South Minas have resulted in an expansion of group's activities. The group now possesses a large area planted with coffee and a constantly evolving infrastructure that are capable of offering a wide variety of high quality arabica coffee to the domestic and international markets. In recent years, the Sertão Group has also been successfully engaging in the breeding and sale of girolando cattle and the cultivation and sale of corn and soybeans. Sertão has highly qualified technical assistance in each of its areas of activity, in order to improve continually the products it supplies and thus satisfy its customers. MISSION To produce and commercialize high-quality coffee with specified grades suitable for the export market; To become a national reference in the breeding of girolando cattle; To produce and sell corn and soybeans with high quality standards; Profitability, improvement in the quality of life of its collaborators, respect for legislation and the environment and a social contribution to a more just and egalitarian society. VISION To become a world reference in the agribusiness market in the next 5 years and significantly increase high-quality arabica exports with value added. VALUES Family Ethics Transparency Credibility Professionalism Humility Determination REGION Renowned for its mineral water springs, the region of the Mantiqueira mountain range, where the Sertão Group is located, possesses a perfect combination of climate and land factors, with highly fertile soil that enable the production of fine coffee with typical characteristics, such as a full body and medium-to-high acidity, with a predominantly citric acidity. The region's economy is based on agriculture and coffee is responsible for providing more than half the income and jobs. Location: Carmo de Minas, Mantiqueira mountain range, South Minas. Latitude: 22º 05' 59" Longitude: 45º 11' 27" Altitude: From 950 to 1,350 meters (3,100 to 4,400 feet) Average annual rainfall: 1,850 mm (73 inches) Average temperature: 18ºC Well-defined seasons Distances Carmo de Minas to São Paulo: 340km (210 miles) Carmo de Minas to Belo Horizonte: 383km (240 miles) Carmo de Minas to Rio de Janeiro: 290km (180 miles) *Project CriaCarmo: As part of our partnership with Carmo Coffee, we are involved with a project called CriaCarmo, a program funding Swimming classes and Karate classes for youth in the Carmo de Minas area. The program started in July 2013 and was created by Jacques Pereira and Luiz Paulo of Carmo. Proceeds for CriaCarmo are raised from Carmo coffee purchases, amounting to $7,500 in 2013 to help fund the program. nft,norg,Carmo de Minas
Brazil
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Carmo de Minas Natural - Fazenda Furnas - Yellow Bourbon (GrainPro) (2016 Harvest) 9253 59 Kg 35 CI USA Minnesota USA
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ci-usa-minnesota Roasted peanut, citric and salty. Roasted peanut, citric and salty. History of Carmo de Minas The 100 years of tradition in coffee-growing in Carmo de Minas, in southern Minas Gerais, are interlaced with the history of the Sertão Group / Carmo de Minas. The first cultivation of coffee in the region occurred at the Sertão Estate, which gives its name to the group. Inherited by José Isidro Pereira and Nazareth Dias Pereira, and currently managed by their sons and in-laws, the estate is still part of the group, which also has other properties, including the Santa Inês and São Benedito estates and the São José farm. In recent years, the Sertão Group has also been successfully engaging in the breeding and sale of girolando cattle and the cultivation and sale of corn and soybeans. THE GROUP'S BUSINESS ACTIVITIES The Sertão Group is a family firm with more than 100 years of tradition in the production and commercialization of high-quality coffee. The Sertão Estate, located in Carmo de Minas, South Minas Gerais, was inherited by José Isidro Pereira and Nazareth Dias Pereira and is now managed by their sons and in-laws. The region is well-known for its mineral water springs, perfect combination of latitude and altitude, mountainous terrain, well-defined seasons and fertile soil. The passion for work and coffee-growing and the favorable conditions found in South Minas have resulted in an expansion of group's activities. The group now possesses a large area planted with coffee and a constantly evolving infrastructure that are capable of offering a wide variety of high quality arabica coffee to the domestic and international markets. In recent years, the Sertão Group has also been successfully engaging in the breeding and sale of girolando cattle and the cultivation and sale of corn and soybeans. Sertão has highly qualified technical assistance in each of its areas of activity, in order to improve continually the products it supplies and thus satisfy its customers. MISSION To produce and commercialize high-quality coffee with specified grades suitable for the export market; To become a national reference in the breeding of girolando cattle; To produce and sell corn and soybeans with high quality standards; Profitability, improvement in the quality of life of its collaborators, respect for legislation and the environment and a social contribution to a more just and egalitarian society. VISION To become a world reference in the agribusiness market in the next 5 years and significantly increase high-quality arabica exports with value added. VALUES Family Ethics Transparency Credibility Professionalism Humility Determination REGION Renowned for its mineral water springs, the region of the Mantiqueira mountain range, where the Sertão Group is located, possesses a perfect combination of climate and land factors, with highly fertile soil that enable the production of fine coffee with typical characteristics, such as a full body and medium-to-high acidity, with a predominantly citric acidity. The region's economy is based on agriculture and coffee is responsible for providing more than half the income and jobs. Location: Carmo de Minas, Mantiqueira mountain range, South Minas. Latitude: 22º 05' 59" Longitude: 45º 11' 27" Altitude: From 950 to 1,350 meters (3,100 to 4,400 feet) Average annual rainfall: 1,850 mm (73 inches) Average temperature: 18ºC Well-defined seasons Distances Carmo de Minas to São Paulo: 340km (210 miles) Carmo de Minas to Belo Horizonte: 383km (240 miles) Carmo de Minas to Rio de Janeiro: 290km (180 miles) *Project CriaCarmo: As part of our partnership with Carmo Coffee, we are involved with a project called CriaCarmo, a program funding Swimming classes and Karate classes for youth in the Carmo de Minas area. The program started in July 2013 and was created by Jacques Pereira and Luiz Paulo of Carmo. Proceeds for CriaCarmo are raised from Carmo coffee purchases, amounting to $7,500 in 2013 to help fund the program. nft,norg,Carmo de Minas
Brazil
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Carmo de Minas Honey - Fazenda Alta Vista - Yellow Catuai (GrainPro) 9254 59 Kg 186 Melbourne Australia
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melbourne-au Pear, red apple, peach, vanilla, cinnamon. Pear, red apple, peach, vanilla, cinnamon. Fazenda Alta Vista is Managed by Robson Vilela, who purchased the 84 ha. property in 2001. Coffee was planted in 2004, and was first harvested in 2007, where his crop took 7th place in the 2007 Brazil Cup of Excellence. Alta vista has since delivered on the reputation of quality, returning to the Cup of Excellence finals in 2011 and 2012. The staff at Alta Vista is much smaller than other farms in the region. Robson made an agreement to pay higher wages than other farms in the area, resulting in zero staff turnover since 2007. Fazenda Alta vista also produces bananas, which are intercropped with the coffee trees providing sufficient shade. The multitude of banana trees on the farm also created a condition for the coffee trees to survive the unexpected drought in the summer of 2014, ensuring both quality and volume for the 2015 harvest. For more information about coffee production in Brazil, visit our Brazil origin page. nft,norg,Carmo de Minas
Brazil
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Carmo de Minas Natural - Fazenda I.P. - Yellow Bourbon (GrainPro) (2016 Harvest) 9256 59 Kg 39 CI USA Minnesota USA
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ci-usa-minnesota Chocolate, coffee cherry, lemon and tart. Chocolate, coffee cherry, lemon and tart. Fazenda IP was first purchased in 1967, by Isidro Pereira, father of Luiz Paolo. By 1974, Luiz began expanding Fazenda IP: It now covers an area of 720 hectares. This estate cultivates Yellow Catuai, Yellow Catucai, Acaia, and Yellow Bourbon. The coffee is processed using both the natural and pulped-natural method. Nestled outside the city of Carmo de Minas, the farm sits at a range of 950–1200 meters. The high altitude favors a slow ripening of cherry and permits selective picking, which are decisive factors to produce coffees of exceptional quality. Find more information on Brazilian coffee on our Brazil country origin page. nft,norg,Carmo de Minas
Brazil
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Carmo de Minas Natural - Fazenda Santa Ines - Yellow Bourbon (GrainPro) (2016 Harvest) 9257 59 Kg 143 CI USA Minnesota USA
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ci-usa-minnesota Mild and sweet with cocoa flavor and an herbal aftertaste. Mild and sweet with cocoa flavor and an herbal aftertaste. Coffee growing in Carmo de Minas has been the business of the Pereira family since 1979. When the family started managing the 215 ha. farmland at Fazenda Santa Ines, it was already planted in coffee, but they opted on planting new varieties and updating the work model in order to improve quality and productivity. At the time the family took over management at Santa Ines, the Carmo de Minas region was experiencing problems with quality. The family hired experts to help improve quality, theyintroduced new harvesting/processing techniques, and they also implementedthe newest farm technology available. Immediately the coffees from Santa Ines began to stand out in regional and nationalcontests, establishing a reputation of quality amongst the specialty coffee market. In 2005, a sample from Fazenda Santa Ines won first place in Cup of Excellence Brazil, with a world record 95.85 score. "In Carmo, soil and climatic conditions are favorable to the coffee. It is what French people call 'terroir', and our region is doing its homework; we are on the right way. Now we can only expect better times." — The Periera Family *Project CriaCarmo: As part of our partnership with Carmo Coffee, we are involved with a project called CriaCarmo, a program funding Swimming classes and Karate classes for youth in the Carmo de Minas area. The program started in July 2013 and was created by Jacques Pereira and Luiz Paulo of Carmo. Proceeds for CriaCarmo are raised from Carmo coffee purchases, amounting to $7,500 in 2013 to help fund the program. For more information about coffee production in Brazil, visit our Brazil origin page. nft,norg,Carmo de Minas
Brazil Carmo de Minas 1 (GrainPro) 11020 59 Kg 325 Origin/Other
Est Ship: Dec 2017
Other
Est Ship: Dec 2017
  origin nft,norg,Carmo de Minas 1
Brazil Carmo de Minas 1 (GrainPro) 11021 59 Kg 325 Origin/Other
Est Ship: Dec 2017
Other
Est Ship: Dec 2017
  origin nft,norg,Carmo de Minas 1
Brazil Carmo de Minas 1 (GrainPro) 11022 59 Kg 325 Origin/Other
Est Ship: Dec 2017
Other
Est Ship: Dec 2017
  origin nft,norg,Carmo de Minas 1
Brazil Carmo de Minas 1 (GrainPro) 11023 59 Kg 325 Origin/Other
Est Ship: Dec 2017
Other
Est Ship: Dec 2017
  origin nft,norg,Carmo de Minas 1
Brazil Carmo de Minas 1 (GrainPro) 11024 59 Kg 325 Origin/Other
Est Ship: Dec 2017
Other
Est Ship: Dec 2017
  origin nft,norg,Carmo de Minas 1
Brazil Carmo de Minas 1 (GrainPro) 11025 59 Kg 325 Origin/Other
Est Ship: Dec 2017
Other
Est Ship: Dec 2017
  origin nft,norg,Carmo de Minas 1
Brazil Carmo de Minas 1 (GrainPro) 11026 59 Kg 325 Origin/Other
Est Ship: Dec 2017
Other
Est Ship: Dec 2017
  origin nft,norg,Carmo de Minas 1
Brazil Carmo de Minas 1 (GrainPro) 11027 59 Kg 325 Origin/Other
Est Ship: Dec 2017
Other
Est Ship: Dec 2017
  origin nft,norg,Carmo de Minas 1
Brazil Carmo de Minas 1 (GrainPro) 11028 59 Kg 325 Origin/Other
Est Ship: Dec 2017
Other
Est Ship: Dec 2017
  origin nft,norg,Carmo de Minas 1
Brazil Carmo de Minas 1 (GrainPro) 11029 59 Kg 325 Origin/Other
Est Ship: Dec 2017
Other
Est Ship: Dec 2017
  origin nft,norg,Carmo de Minas 1
Brazil Carmo de Minas 1 (GrainPro) 11030 59 Kg 325 Origin/Other
Est Ship: Dec 2017
Other
Est Ship: Dec 2017
  origin nft,norg,Carmo de Minas 1
Brazil Carmo de Minas 1 (GrainPro) 11031 59 Kg 325 Origin/Other
Est Ship: Dec 2017
Other
Est Ship: Dec 2017
  origin nft,norg,Carmo de Minas 1
Brazil Carmo de Minas 1 (GrainPro) 11032 59 Kg 325 Origin/Other
Est Ship: Dec 2017
Other
Est Ship: Dec 2017
  origin nft,norg,Carmo de Minas 1
Brazil Carmo de Minas 1 (GrainPro) 11033 59 Kg 325 Origin/Other
Est Ship: Dec 2017
Other
Est Ship: Dec 2017
  origin nft,norg,Carmo de Minas 1
Brazil Carmo de Minas 1 (GrainPro) 11034 59 Kg 325 Origin/Other
Est Ship: Dec 2017
Other
Est Ship: Dec 2017
  origin nft,norg,Carmo de Minas 1
Brazil Decaf Origin Select MWP - Serra Negra 11237 69 Kg 264 Origin/USA
Est Ship: Dec 2017
USA
Est Ship: Dec 2017
  origin nft,norg,Decaf,Decaf Origin Select
Brazil Microlot Pulped Natural - Guilherme de Siqueira Barros - Fazenda do Sertão - Carmo de Minas (GrainPro) 11405 59 Kg 9 Afloat/USA
Est Arrival: Dec 2017
USA
Est Arrival: Dec 2017
  afloat nft,norg,Microlot,Microlot
Brazil Microlot Natural - Hélcio Carneiro Pinto - Fazenda Santa Lúcia - Carmo de Minas (GrainPro) 11406 59 Kg 13 Afloat/USA
Est Arrival: Dec 2017
USA
Est Arrival: Dec 2017
View Beanology afloat Fazenda Santa Lucia producer Hélcio Carneiro Pinto has been working in coffee since he was 15 years old, helping his mother produce and process crops. In 1976, Hélcio married Glycia Pereira Carneiro and began to manage Santa Lucia. In the 1990's, Hélcio was one of the founders of Aprocam, a group of pioneers that began a movement for the pursuit of quality coffee in the region of Carmo de Minas. Aprocam introduced the idea of processing pulped naturals on Carmo de Minas and Hélcio was the first producer to get the machines for this process. Since that development at Santa Lucia, Hélcio has worked with universities and scientists, and he has taken trips to other coffee producing countries to further his knowledge on the production of specialty coffee. Today, Hélcio and Fazenda Santa Lucia maintain a worldwide reputation for quality Brazilian coffees. Fazenda Santa Lucia is 740 hectares with 100 hectares of coffee: Yellow Bourbon, Yellow Catuai, and Acaia. This is a model farm of the Carmo de Minas region and is innovating in both quality and production methods with hopes of producing 4500 bags in the future. For more information about coffee production in Brazil, visit our Brazil Origin Page. nft,norg,Microlot,Microlot
Brazil Microlot Pulped Natural - Jader de Jesus Camargo - Sitio Marmelerio - Campanha (GrainPro) 11407 59 Kg 6 Afloat/USA
Est Arrival: Dec 2017
USA
Est Arrival: Dec 2017
  afloat nft,norg,Microlot,Microlot
Brazil Microlot Pulped Natural - José Antonio Pereira Carneiro- Fazenda Serrado - Carmo de Minas (GrainPro) 11408 59 Kg 12 Afloat/USA
Est Arrival: Dec 2017
USA
Est Arrival: Dec 2017
View Beanology afloat Fazenda Serrado—not to be confused with another Brazilian coffee-growing region, Cerrado— is a 32-hectare farm that is planted in Yellow Bourbon, Yellow Catucai, Icatu, Acaia, and Mundo Novo varieties. This is a microlot selected out by one of the estate's co-owners and a patriarch of the Pereira family, José Antonio Pereira Carneiro. For more infromation about coffee production in Brazil, visit our Brazil Origin Page. nft,norg,Microlot,Microlot
Brazil Microlot Natural - José Mauricio de Souza - Sitio Boa Esperança - Conceição das Pedras (GrainPro) 11409 59 Kg 8 Afloat/USA
Est Arrival: Dec 2017
USA
Est Arrival: Dec 2017
  afloat nft,norg,Microlot,Microlot
Brazil Microlot Pulped Natural - Luiz Paulo Dias Pereira - Fazenda IP - Carmo de Minas (GrainPro) 11410 59 Kg 11 Afloat/USA
Est Arrival: Dec 2017
USA
Est Arrival: Dec 2017
View Beanology afloat 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—500 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 950–1200 meters. The higher altitude favors a slow ripening of cherry and permits selective picking, which are decisive factors to produce coffees of exceptional quality. For more information about coffee production in Brazil, visit our Brazil Origin Page. nft,norg,Microlot,Microlot
Brazil Microlot Pulped Natural - Maria Valéria Costa Pereira - Sitio do Campo - Carmo de Minas (GrainPro) 11411 59 Kg 7 Afloat/USA
Est Arrival: Dec 2017
USA
Est Arrival: Dec 2017
  afloat nft,norg,Microlot,Microlot
Brazil Microlot Pulped Natural - Mariana de Carvalho Junqueira - Rancho São Benedito - Dom Viçoso (GrainPro) 11412 59 Kg 8 Afloat/USA
Est Arrival: Dec 2017
USA
Est Arrival: Dec 2017
  afloat nft,norg,Microlot,Microlot
Brazil Microlot Natural - Paula Pereira Villela - Sítio Grão Nobre - Carmo de Minas (GrainPro) 11413 59 Kg 15 Afloat/USA
Est Arrival: Dec 2017
USA
Est Arrival: Dec 2017
  afloat nft,norg,Microlot,Microlot
Brazil Microlot Pulped Natural - Rafael Dias Pereira - Sitio Capim Seco - Carmo de Minas (GrainPro) 11414 59 Kg 7 Afloat/USA
Est Arrival: Dec 2017
USA
Est Arrival: Dec 2017
View Beanology afloat 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 Irmãs 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—coffee. He bought a small plot of land near his family's coffee lands, and since his first harves 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, consisistenly, the finest coffees possible." Because Sitio Capim Seco is relatively small (35 hectares of coffee—large for the rest of the world but small by Brazilian standards), Rafael uses the equipment and facilities at Fazenda Irmãs 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. For more information about coffee production in Brazil, visit our Brazil Origin Page. nft,norg,Microlot,Microlot
Brazil Microlot Pulped Natural - Renato Pita Maciel de Moura - Fazenda Trapiá - Baependi (GrainPro) 11415 59 Kg 7 Afloat/USA
Est Arrival: Dec 2017
USA
Est Arrival: Dec 2017
  afloat nft,norg,Microlot,Microlot
Brazil Microlot 1 Fazenda Santuario Sul - Rume Sudan - Lot 1 (GrainPro) 11105 59 Kg 2 Origin/Australia
Est Ship: Dec 2017
Australia
Est Ship: Dec 2017
  origin nft,norg,Microlot,Microlot 1
Brazil Microlot 10 Edimar Miranda - Cabeceira dos Estouros - Araponga (SC Bags) 11495 59 Kg 44 Origin/UK
Est Ship: Dec 2017
UK
Est Ship: Dec 2017
View Cupping Notes origin Lots of berry flavor with coffee cherry, lemon, almond and toffee flavors; sweet and tart with green grape acidity and a smooth mouthfeel. nft,norg,Microlot,Microlot 10
Brazil Microlot 10 Cristiano Arruda - Pedra Dourada - Alto Caparaó (SC Bags) 11497 59 Kg 42 Origin/UK
Est Ship: Dec 2017
UK
Est Ship: Dec 2017
View Cupping Notes origin Sweet and tart with a creamy mouthfeel; citrus and berry flavor with toffee, lemon and chocolate. nft,norg,Microlot,Microlot 10
Brazil Microlot 11 Valdermar Grulke - Corrego das Flores - Espirito Santo (SC Bags) 11496 59 Kg 44 Origin/UK
Est Ship: Dec 2017
UK
Est Ship: Dec 2017
View Cupping Notes origin Sweet and clean with fruit acidity and a delicate mouthfeel; very chocolatey with sage, melon, coffee cherry and citrus fruit flavors. nft,norg,Microlot,Microlot 11
Brazil Microlot 4 Carmo Best Cup #3 - Carlos Renato Braga da Silva - Sitio Pedra Batista - Pedralva - Yellow Catuaí - Natural (GrainPro) 11356 59 Kg 1 Afloat/USA
Est Arrival: Dec 2017
USA
Est Arrival: Dec 2017
View Beanology afloat Rich sweetness with fruit acidity and a heavy mouthfeel; lots of cherry and berry with raisin, lemon, cascade hop and tropical fruit flavors. Rich sweetness with fruit acidity and a heavy mouthfeel; lots of cherry and berry with raisin, lemon, cascade hop and tropical fruit flavors. Sitio Pedra Batista is a 10.8-hectare lot owned by Carlos Renato Braga da Silva. For more information about coffee production in Brazil, visit our Brazil Origin Page. For more information about the Best Cup competition, visit www.cafeimports.com/resource. nft,norg,Microlot,Microlot 4
Brazil Microlot 7 Carmo Best Cup #9 - Oliveira Ildefonso da Silva - Sitio Agua Limpa - Lambari - Red Catuaí - Natural (GrainPro) 11362 59 Kg 6 Origin/UK
Est Ship: Dec 2017
UK
Est Ship: Dec 2017
View Beanology origin Rich sweetness with fruit acidity and a smooth mouthfeel; lots of caramelized sugar and fruit flavors with rich chocolate, caramel, orange, grape and apple Rich sweetness with fruit acidity and a smooth mouthfeel; lots of caramelized sugar and fruit flavors with rich chocolate, caramel, orange, grape and apple Oliveira Ildefonso da Silva's history in coffee started when he was 14 and started to help on the family farm to keep labor costs down. At the time, coffee was not a primary focus or interest to his parents, but something about coffee captured Oliveira's interest, and he decided to try to focus on that crop for his family. He knew very little and struggled in the earliest days, but he kept trying, and now he and his wife Elisangela manage the 15-hectare farm, 10 hectares of which are planted in coffee. Their two sons also help, and they have a small staff of safristas, or seasonal workers who come during the harvest. For more information about coffee production in Brazil, visit our Brazil Origin Page. For more information about the Best Cup competition, visit www.cafeimports.com/resource. nft,norg,Microlot,Microlot 7
Brazil Microlot 7 Carmo Best Cup #12 - Celso Marcelino de Souza - Sitio Vera Cruz - Natercia - Red Catuaí - Natural (GrainPro) 11364 59 Kg 11 Afloat/USA
Est Arrival: Dec 2017
USA
Est Arrival: Dec 2017
View Beanology afloat Lots of berry and cherry flavor with concord grape, caramel and cascade hops; Sweet with big winey fruit acidity and a heavy mouthfeel. Lots of berry and cherry flavor with concord grape, caramel and cascade hops; Sweet with big winey fruit acidity and a heavy mouthfeel. Sitio Vera Cruz is a very small farm in Natercia, Carmo de Minas—just 5 hectares, owned by Celso Marcelino de Souza Junior. For more information about coffee production in Brazil, visit our Brazil Origin Page. For more information about the Best Cup competition, visit www.cafeimports.com/resource. nft,norg,Microlot,Microlot 7
Brazil Microlot 7 Carmo Best Cup #13 - Monica Borges de Souza - Fazenda Vila Boa - Carmo da Mata - Yellow Bourbon - Natural (GrainPro) 11365 59 Kg 5 Afloat/USA
Est Arrival: Dec 2017
USA
Est Arrival: Dec 2017
View Cupping Notes afloat Juicy ripe fruit and floral flavors with apple, grape, berry, lemonade, rose water, caramel, chocolate and toffee flavors; juicy sweet with fruit acidity and a delicate mouthfeel. nft,norg,Microlot,Microlot 7
Brazil Microlot 7 Carmo Best Cup #14 - Nazareth Dias Pereira - Fazenda Sertão - Carmo de Minas - Red Bourbon - Pulped Natural (GrainPro) 11366 59 Kg 12 Origin/UK
Est Ship: Dec 2017
UK
Est Ship: Dec 2017
View Beanology origin Balanced, soft and sweet with fruit acidity and a creamy mouthfeel; lemon, lime, chocolate, berry and praline almond flavors. Balanced, soft and sweet with fruit acidity and a creamy mouthfeel; lemon, lime, chocolate, berry and praline almond flavors. Fazenda Sertão is an 850-hectare farm with 330 hectares planted in coffee 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–coffee producer who inherited Fazenda Sertão from his mother when she passed away—an 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—Francisco, Luiz Paulo, Clycia, and Sandra—are also coffee producers, carrying on the family tradition. For more information about coffee production in Brazil, visit our Brazil Origin Page. For more information about the Best Cup competition, visit www.cafeimports.com/resource. nft,norg,Microlot,Microlot 7
Brazil Microlot 7 Carmo Best Cup #15 - Jesimar Oliveira Sandi - Sitio São Joaquim - Conceição das Pedras - Yellow Catuaí - Natural (GrainPro) 11367 59 Kg 15 Afloat/USA
Est Arrival: Dec 2017
USA
Est Arrival: Dec 2017
View Beanology afloat Lots of dark chocolate and toffee with berry, lemon, citrus zest and praline almond flavors; soft and sweet with big fruit acidity and a thick mouthfeel. Lots of dark chocolate and toffee with berry, lemon, citrus zest and praline almond flavors; soft and sweet with big fruit acidity and a thick mouthfeel. Jesmiar Sandi owns and runs Sitio São Joaquim, a 67-hectare farm he inheredited from his grandfather and father before him. The first seedlings were planted on Sitio São Joaquim in 1953, and coffee has been a big part of the family business since then; it is their primary source of income and has allowed Jesimar's children to pursue their education and maintain a good standard of living. After Jesimar lost a son to an accident, he almost lost his love for farming and considered stepping away from Sitio São Joaquim. Instead, he refocused his energy and decided to devote himself to high-quality coffee. As a result, he was encouraged to send his coffee to the Cup of Excellence compeition in 2012, and to his own surprise he took first place, with an incredible score of 92 points. For more information about coffee production in Brazil, visit our Brazil Origin Page. For more information about the Best Cup competition, visit www.cafeimports.com/resource. nft,norg,Microlot,Microlot 7
Brazil Microlot 7 Carmo Best Cup #16 - Robson Martins Vilela - Fazenda Alta Vista - Cristina - Yellow Bourbon - Pulped Natural (GrainPro) 11368 59 Kg 15 Afloat/USA
Est Arrival: Dec 2017
USA
Est Arrival: Dec 2017
View Beanology afloat Sweet and soft with citric acidity and a thick mouthfeel; caramel, lemon, toffee, dark chocolate, berry and almond flavor. Sweet and soft with citric acidity and a thick mouthfeel; caramel, lemon, toffee, dark chocolate, berry and almond flavor. Fazenda Alta Vista is managed by Robson Vilela, who purchased the 84-hectare property in 2001. In his previous life, Robson was a dentist, saving money until he was able to buy property for coffee farming. Coffee was planted in 2004, though heavy rains kept production down for the first several years. Robson's coffee 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 farm is now 90 total hectares, with 75 planted in coffee, growing both Yellow Bourbon and Yellow Catucai. The staff at Fazenda 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. "I always ask the opinion of the employees in my day-to-day life," Robson said. "I never make an important decision alone because they were born here, they know a lot about coffee, and I always learn a lot from them. Every morning we gathered under a big tree near the farmyard where we talked and discussed the activities that each one will carry out on that day." 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 unexpected drought and other environmental difficulty. There are also macademia trees, which contribute shade and wind protection. For more information about coffee production in Brazil, visit our Brazil origin page. For more information about the Best Cup competition, visit www.cafeimports.com/resource. nft,norg,Microlot,Microlot 7
Brazil Microlot 8 Carmo Best Cup - Francisco Isidro Dias Pereira - Fazenda Santa Inês - Red Bourbon - Natural (GrainPro) 11372 59 Kg 4 Afloat/USA
Est Arrival: Dec 2017
USA
Est Arrival: Dec 2017
View Beanology afloat Very sweet with clean citric acidity and a creamy mouthfeel; big floral flavor with fruit blossom and lemongrass as well as lemon-lime and ripe red fruit flavors. Very sweet with clean citric acidity and a creamy mouthfeel; big floral flavor with fruit blossom and lemongrass as well as lemon-lime and ripe red fruit 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 banans, 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. For more information about coffee production in Brazil, visit our Brazil Origin Page. nft,norg,Microlot,Microlot 8
Brazil Microlot 8 Carmo Best Cup - Jarbas Cleto Lopes - Sitio Bela Vista - São Gonçalo do Sapucaí - Acaiá - Pulped Natural (GrainPro) 11373 59 Kg 10 Afloat/USA
Est Arrival: Dec 2017
USA
Est Arrival: Dec 2017
View Cupping Notes afloat Balanced and very sweet with fruit acidity and a heavy mouthfeel; big topical fruit flavor with lemongrass, orange zest, cherry, melon and milk chocolate. nft,norg,Microlot,Microlot 8
Brazil Microlot 8 Carmo Best Cup - Maria Simone P. Borges - Sítio Canarinho - Campanha - Red Catuaí - Pulped Natural (GrainPro) 11374 59 Kg 2 Afloat/USA
Est Arrival: Dec 2017
USA
Est Arrival: Dec 2017
View Cupping Notes afloat Lots of vanilla flavor with plum, cherry, black tea and citrus fruit flavors; complex, sweet and balanced with tart citric acidity and a smooth mouthfeel. nft,norg,Microlot,Microlot 8
Brazil Microlot 8 Carmo Best Cup - Anacley Pereira Bustamante Abreu - Fazenda da Pedra - Cristina - Yellow Catuaí - Pulped Natural (GrainPro) 11375 59 Kg 8 Afloat/USA
Est Arrival: Dec 2017
USA
Est Arrival: Dec 2017
View Beanology afloat Juicy citrus fruit flavor with lemon, orange, cooked apple, blackberry, cider, green tea and chocolate flavors; sweet and tart with a smooth mouthfeel. Juicy citrus fruit flavor with lemon, orange, cooked apple, blackberry, cider, green tea and chocolate flavors; sweet and tart with a smooth mouthfeel. Fazenda Agua Limpia was inherited by Anacley Bustamante Pereira and her sister Clevane in 2015, when their father Jose Clenio passed away at age 73. Anacley quickly stepped in to manage the farm and the 14 full-time employees left behind, as well as thesafristas, or harvest-season workers who come for the picking every year. Under her supervision and along with Clevane's assistance, Fazenda Agua Limpia has been a Cup of Excellence finalist for several years, representing the high quality that Jose Clenio instilled in the land and in his daughters. For more information about coffee production in Brazil, visit our Brazil Origin Page. For more information about the Best Cup competition, visit www.cafeimports.com/resource. nft,norg,Microlot,Microlot 8
Brazil Microlot 8 Carmo Best Cup - Nazareth Dias Pereira - Fazenda Sertão - Carmo de Minas - Yellow Bourbon - Natural (GrainPro) 11376 59 Kg 10 Afloat/USA
Est Arrival: Dec 2017
USA
Est Arrival: Dec 2017
View Beanology afloat Sweet with tart fruit acidity and a smooth mouthfeel; lots of citrus fruit flavor with chocolate, brown sugar, honeydew melon and roasted hazelnut flavors. Sweet with tart fruit acidity and a smooth mouthfeel; lots of citrus fruit flavor with chocolate, brown sugar, honeydew melon and roasted hazelnut flavors. Fazenda Sertão is an 850-hectare farm with 330 hectares planted in coffee 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–coffee producer who inherited Fazenda Sertão from his mother when she passed away—an 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—Francisco, Luiz Paulo, Clycia, and Sandra—are also coffee producers, carrying on the family tradition. For more information about coffee production in Brazil, visit our Brazil Origin Page. nft,norg,Microlot,Microlot 8
Brazil Microlot 8 Carmo Best Cup - Sandra Helena Dias Pereira - Fazenda Nossa Senhora do Carmo - Carmo de Minas - Red Bourbon - Pulped Natural (GrainPro) 11377 59 Kg 10 Afloat/USA
Est Arrival: Dec 2017
USA
Est Arrival: Dec 2017
View Cupping Notes afloat Sweet with tart fruit acidity and a smooth mouthfeel; lots of cherry and apple with sugared almond, chocolate, baking spice, white sugar and lemongrass flavors. nft,norg,Microlot,Microlot 8
Brazil Microlot 8 Carmo Best Cup - Paulo dos Reis Pereira - Sitio Santa Clara - Campanha - Yellow Catuaí - Pulped Natural (GrainPro) 11379 59 Kg 13 Afloat/USA
Est Arrival: Dec 2017
USA
Est Arrival: Dec 2017
View Cupping Notes afloat Sugary sweet with boozy acidity and a creamy mouthfeel; lots of dark chocolate flavor with yellow cake, coconut, fudge, butter and pulpy fruit flavors. nft,norg,Microlot,Microlot 8
Brazil Microlot 8 Carmo Best Cup - Marcus Vinicius Souza de Carvalho - Sitio Chapada - Soledade de Minas - Acaiá - Natural (GrainPro) 11380 59 Kg 15 Afloat/USA
Est Arrival: Dec 2017
USA
Est Arrival: Dec 2017
View Beanology afloat Sweet and savory with citric acidity and a heavy mouthfeel; lots of floral flavor with rose water and bergamot, raisin and caramelized sugar flavors with a roasted sweet pepper aftertaste. Sweet and savory with citric acidity and a heavy mouthfeel; lots of floral flavor with rose water and bergamot, raisin and caramelized sugar flavors with a roasted sweet pepper aftertaste. Before he turned to coffee production, Marcus Vinicius Souza de Carvalho was a professional soccer player in the 1980s and '90s, playing with football clubs like Vasco de Gama. His wife, Maria Jose Barros Junqueira, was from a coffee-farming family, and when her father passed away, Marcus retired his cleats and began coffee farming. He studied everything he could related to coffee, consulting with agronomists and following the development of specialty coffee in Brazil very closely. He was shocked that Brazil's many coffees were still given somewhat generic classifications, and sought to change the general perception by focusing on quality and differentiation. When his wife died tragically in a car accident in 2013, Marcus considered selling the farm, overcome with grief. He decided instead to put even more focus into the farm, as a tribute to his wife and her influence on his entrance into coffee farming. He is a hands-on manager at Sitio Chapada, and he also coaches football for the underprivileged youth of Carmo de Minas who participate in a program spearheaded by Carmo Coffees, called CriaCarmo. Sitio Chapada is a 60-hectare farm with 50 hectares planted in coffee—very small compared to the 100–1,000-hectare farms commonly found in Brazil. Marcus grows Yellow Catuai, Red and Yellow Icatu, Mundo Novo, and Acaia on his farm, as well as bananas. For more information about coffee production in Brazil, visit our Brazil Origin Page. For more information about the Best Cup competition, visit www.cafeimports.com/resource. nft,norg,Microlot,Microlot 8
Brazil Microlot 8 Carmo Best Cup - Paulo César 'Lilica' Junqueira - Sitio Pinheirinho - Carmo de Minas - Icatu - Natural (GrainPro) 11382 59 Kg 10 Afloat/USA
Est Arrival: Dec 2017
USA
Est Arrival: Dec 2017
View Beanology afloat Sweet with citric acidity and a smooth mouthfeel; lots of sugar flavor with caramel, chocolate, brown sugar and rootbeer as well as lemon and apple with a cashew aftertaste. Sweet with citric acidity and a smooth mouthfeel; lots of sugar flavor with caramel, chocolate, brown sugar and rootbeer as well as lemon and apple with a cashew aftertaste. Paulo César Junquiera (better known as "Lilica" to his friends and associates) owns the 40-hectare farm Sitio Pinheirinho that was originally his grandfather's, then his father's before him. Lilica did not have a great relationship with his father when he was young, and did not have as much of an opportunity to learn about coffee farming from him before he died 20 years ago. "I could have had a great farming teacher," Lilica said, "but unfortunately he was not very interested in teaching me and neither was I interested in enjoying time with him." Instead, Lilica saw his father's death as a personal challenge to become the man and the farmer that his father could not be: He stepped up and took charge of Sitio Pinheirinho with the support of his wife and sons, focusing on quality instead of volume and cultivating specialty coffees. For more information about coffee production in Brazil, visit our Brazil Origin Page. For more information about the Best Cup competition, visit www.cafeimports.com/resource. nft,norg,Microlot,Microlot 8
Brazil Microlot 8 Carmo Best Cup - Luiz Paulo Dias Pereira - Fazenda IP - Carmo de Minas - Red Bourbon - Natural (GrainPro) 11383 59 Kg 7 Origin/UK
Est Ship: Dec 2017
UK
Est Ship: Dec 2017
View Beanology origin Sweet and savory with fruit acidity and a smooth mouthfeel; tomato basil soup, butternut squash, English breakfast tea, lemon-lime and brown sugar flavors. Sweet and savory with fruit acidity and a smooth mouthfeel; tomato basil soup, butternut squash, English breakfast tea, lemon-lime and brown sugar 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—500 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 950–1200 meters. The higher altitude favors a slow ripening of cherry and permits selective picking, which are decisive factors to produce coffees of exceptional quality. For more information about coffee production in Brazil, visit our Brazil Origin Page. For more information about the Best Cup competition, visit www.cafeimports.com/resource nft,norg,Microlot,Microlot 8
Brazil
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Mogiana Natural - Fazenda Cachoeira da Grama - Yellow Bourbon (SC Bags) 11203 59 Kg 10 CI USA Minnesota USA
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ci-usa-minnesota Sweet with tart citric acidity and a smooth mouthfeel; chocolate and cherry flavor. Sweet with tart citric acidity and a smooth mouthfeel; chocolate and cherry flavor. 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 Valle 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. Fazenda Cachoeira de Grama 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. For more information about coffee production in Brazil, visit our Brazil Origin Page. nft,norg,Mogiana
Brazil Mogiana Yellow Bourbon (SC Bags) 11204 59 Kg 325 Origin/USA
Est Ship: Dec 2017
USA
Est Ship: Dec 2017
  origin nft,norg,Mogiana
Brazil Mogiana Natural - Fazenda Recreio - Yellow Bourbon (SC Bags) 11205 59 Kg 325 Afloat/USA
Est Arrival: Jan 2018
USA
Est Arrival: Jan 2018
View Cupping Notes afloat Sweet, clean and balanced with chocolate, tart lemon and salted peanut flavors. nft,norg,Mogiana
Brazil Mogiana Natural - Fazenda Cachoeira da Grama - Yellow Bourbon (SC Bags) 11206 59 Kg 295 Afloat/USA
Est Arrival: Dec 2017
USA
Est Arrival: Dec 2017
View Beanology afloat Sweet and soft with complex fruit acidity and a smooth mouthfeel; lemon and lime with buttermilk flavors. Sweet and soft with complex fruit acidity and a smooth mouthfeel; lemon and lime with buttermilk flavors. 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 Valle 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. Fazenda Cachoeira de Grama 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. This coffee has been packaged and shipped in a new type of bag called Specialty Coffee bags: You can read more about the bags at our blog here. For more information about coffee production in Brazil, visit our Brazil Origin Page. nft,norg,Mogiana
Brazil Mogiana Yellow Bourbon (SC Bags) 11207 59 Kg 325 Origin/USA
Est Ship: Dec 2017
USA
Est Ship: Dec 2017
  origin nft,norg,Mogiana
Brazil Mogiana Natural - Fazenda Cachoeira da Grama - Yellow Bourbon (SC Bags) 11208 59 Kg 325 Afloat/USA
Est Arrival: Jan 2018
USA
Est Arrival: Jan 2018
View Beanology afloat Sweet, clean and citric with cocoa and coffee cherry flavor and nutty aftertaste. Sweet, clean and citric with cocoa and coffee cherry flavor and nutty aftertaste. 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 Valle 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. Fazenda Cachoeira de Grama 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. For more information about coffee production in Brazil, visit our Brazil Origin Page. nft,norg,Mogiana
Brazil Mogiana Yellow Bourbon (SC Bags) 11209 59 Kg 325 Origin/Australia
Est Ship: Dec 2017
Australia
Est Ship: Dec 2017
  origin nft,norg,Mogiana
Brazil Mogiana Yellow Bourbon (SC Bags) 11210 59 Kg 325 Origin/Australia
Est Ship: Dec 2017
Australia
Est Ship: Dec 2017
  origin nft,norg,Mogiana
Brazil
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Mogiana Pulped Natural - Fazenda Recreio - Yellow Bourbon (GrainPro) (2016 Harvest) 9841 59 Kg 20 CI USA Minnesota USA
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ci-usa-minnesota Mild sweet with cocoa and lemon with an herbal aftertaste. Mild sweet with cocoa and lemon with an herbal aftertaste. As one of Brazil's most consistently excellent coffee farms, Fazenda Recreio delivers a cup reflecting evolved processing methods for quality coffee production dating all the way back to 1890. After 4 generations of managing Fezenda Recreio in his family, Diogo Machaedo is now in charge, and he plans to maintain the historic farms exceptional reputation as the world of Specialty Coffee continues to blossom. Owner: Homero Machaedoxml Agronomist: Diogo Machaedo (Son) Micro region: San Sebastian de Grama Size: 605 hectares, 240 hectares coffee Production: 5000 bags, 25% high end specialty Processing: 50% natural, 25% pulped natural, 25% washed green commercial. They dry onasphalt patios. Other Products: Cattle, eucalyptus, and some citrus Won cup of excellence in 2004, finished in top 5 2006-2010. Two Machaedo brothers married two sisters and the two families split farms into Fazenda Recreioand Fazenda Santa Elena. Fazenda Recreio has a new wet mill installed in 2009. They have many beautiful dogs around their farm, Dachshunds and Hounds. Brazil produces about 1/3 of the total world coffee production hence the importance in the global setting. A record harvest will make the coffee market tank while a significant frost will make it rally. This is one of my favorite origins to visit and it is very different than most. The food is great, there is modern infrastructure, and the Euro-Latin vibe is awesome! Brazilian coffee can be a significant component in a roaster’s menu specially if they use it in their espresso blend. Traditionally, most espresso recipes have included Brazil due to its characteristics: low acidity, high body, creamy, caramel, and chocolate notes, with a significant amount of sweetness. The Yellow Bourbon coffees come from Mogiana region in the state of Minas Gerais, one of Brazil’s most important coffee regions. They are estate specific coffees from farms which have made it numerous times into the Cup of Excellence auction. These coffees will be a step-up from your traditional Brazilian profile. In the cup:higher citric acidity, fruit and chocolate notes, and more sweetness which will produce complex cups and espresso. — Piero Cristiani For more information about coffee production in Brazil, Visit our Brazil Origin Page. nft,norg,Mogiana
Brazil Mogiana 1 Natural - Alta Mogiana - Producers Selection (SC Bags) 11498 59 Kg 56 Origin/UK
Est Ship: Dec 2017
UK
Est Ship: Dec 2017
View Cupping Notes origin Berry and citrus fruit flavor with cocoa and a nutty aftertaste; sweet, clean and citric with a smooth mouthfeel. nft,norg,Mogiana 1
Brazil
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Natural 2/3 SS 1 Amizade - Screen 17/18 10737 60 Kg 30 CI USA Minnesota USA
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ci-usa-minnesota Pulpy and winey. Pulpy and winey. This coffee has limited traceability, for more information on Brazilian coffee, visit our Brazil origin page. nft,norg,Natural 2/3 SS 1
Brazil Natural 2/3 SS 1 Amizade - Screen 17/18 11317 60 Kg 320 Origin/USA
Est Ship: Dec 2017
USA
Est Ship: Dec 2017
  origin nft,norg,Natural 2/3 SS 1
Brazil Org Sul de Minas Natural - Fazenda Santa Clara - (CBC BR-BIO-122) (SC Bags) 11515 59 Kg 80 Origin/UK
Est Ship: Dec 2017
UK
Est Ship: Dec 2017
  origin nft,Organic,Org Sul de Minas
Brazil Organic Microlot Carmo Best Cup - Claudio Carneiro Pinto - Sitio Grota São Pedro - Carmo de Minas - Yellow Bourbon - Natural - (CBC BR-BIO-122) (GrainPro) 11384 59 Kg 15 Origin/UK
Est Ship: Dec 2017
UK
Est Ship: Dec 2017
View Beanology origin Sweet with tart fruit acidity and a smooth mouthfeel; big berry flavor with cranberry and pulpy fruit as well as honey, sweet tobacco and lemongrass. Sweet with tart fruit acidity and a smooth mouthfeel; big berry flavor with cranberry and pulpy fruit as well as honey, sweet tobacco and lemongrass. Sitio Grota São Pedro is a 60-hectare farm owned by Claudio Carneiro Pinto: He and his siblings inherited land from their father when he passed away in the 1960s, and until 2002 Claudio and his brothers were running the farm together as a team. In the early 2000s, however, economic crisis dropped the bottom out of coffee prices and the brothers started to argue about whether it would be financially feasible to continue to grow simply coffee. They wound up dividing the land, and Claudio took the opportunity to transition his segment of the farm to organic growing practices—it seemed to have worked out for him, because he took fourth place in the Cup of Excellence that year! In 2010 he won the competition, surprising many people who remained skeptical about organic coffee farming and quality. For more information about coffee production in Brazil, visit our Brazil Origin Page. For more information about the Best Cup competition, visit www.cafeimports.com/resource. nft,Organic,Microlot,Organic Microlot
Brazil Peaberry Natural - Fazenda Sertão - Peaberry (GrainPro) 11477 59 Kg 325 Origin/Australia
Est Ship: Dec 2017
Australia
Est Ship: Dec 2017
View Beanology origin Fazenda Sertão is an 850-hectare farm with 330 hectares planted in coffee 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–coffee producer who inherited Fazenda Sertão from his mother when she passed away—an 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—Francisco, Luiz Paulo, Clycia, and Sandra—are also coffee producers, carrying on the family tradition. For more information about coffee production in Brazil, visit our Brazil Origin Page. nft,norg,Peaberry
Brazil Serra Negra Natural (GrainPro) 11045 59 Kg 277 Afloat/USA
Est Arrival: Jan 2018
USA
Est Arrival: Jan 2018
View Cupping Notes afloat Clean and tart with a thick mouthfeel; cocoa and salted nut flavor. nft,norg,SerraNegra,Serra Negra
Brazil Serra Negra Natural (GrainPro) 11046 59 Kg 324 Afloat/USA
Est Arrival: Jan 2018
USA
Est Arrival: Jan 2018
View Cupping Notes afloat Sugary sweet and soft with a smooth mouthfeel; chocolate, cherry and toffee flavors. nft,norg,SerraNegra,Serra Negra
Brazil Serra Negra Natural (GrainPro) 11047 59 Kg 325 Afloat/USA
Est Arrival: Jan 2018
USA
Est Arrival: Jan 2018
View Cupping Notes afloat Tart, sweet and clean with cocoa and coffee cherry flavors. nft,norg,SerraNegra,Serra Negra
Brazil Serra Negra Natural (GrainPro) 11049 59 Kg 325 Origin/USA
Est Ship: Dec 2017
USA
Est Ship: Dec 2017
  origin nft,norg,SerraNegra,Serra Negra
Brazil Serra Negra Natural (GrainPro) 11050 59 Kg 325 Afloat/USA
Est Arrival: Jan 2018
USA
Est Arrival: Jan 2018
View Cupping Notes afloat Sweet with winey acidity, chocolate, lemon and peanut flavors. nft,norg,SerraNegra,Serra Negra
Brazil Serra Negra Natural (SC Bags) 11149 59 Kg 325 Afloat/USA
Est Arrival: Dec 2017
USA
Est Arrival: Dec 2017
View Cupping Notes afloat Mild, citric and smooth with lemon, peanut and baking spice flavors. nft,norg,SerraNegra,Serra Negra
Brazil Serra Negra Natural (SC Bags) 11150 59 Kg 325 Afloat/USA
Est Arrival: Dec 2017
USA
Est Arrival: Dec 2017
View Cupping Notes afloat Sweet, citric and smooth with cocoa, lemon and toffee. nft,norg,SerraNegra,Serra Negra
Brazil Serra Negra Natural (SC Bags) 11152 59 Kg 324 Afloat/USA
Est Arrival: Dec 2017
USA
Est Arrival: Dec 2017
View Cupping Notes afloat Sweet, clean and citric with cocoa, mild lemon and a peanut aftertaste. nft,norg,SerraNegra,Serra Negra
Brazil Serra Negra Natural (SC Bags) 11153 59 Kg 325 Afloat/USA
Est Arrival: Dec 2017
USA
Est Arrival: Dec 2017
View Cupping Notes afloat Mild and citric with toffee, cocoa and peanut flavor. nft,norg,SerraNegra,Serra Negra
Brazil Serra Negra Natural (SC Bags) 11154 59 Kg 325 Origin/USA
Est Ship: Dec 2017
USA
Est Ship: Dec 2017
  origin nft,norg,SerraNegra,Serra Negra
Brazil Serra Negra Natural (SC Bags) 11155 59 Kg 325 Origin/USA
Est Ship: Dec 2017
USA
Est Ship: Dec 2017
  origin nft,norg,SerraNegra,Serra Negra
Brazil Serra Negra 1 Natural (GrainPro) 11044 59 Kg 145 Origin/Australia
Est Ship: Dec 2017
Australia
Est Ship: Dec 2017
View Cupping Notes origin Red grape, apple, almond, praline, toffee, sweet, creamy. nft,norg,SerraNegra,Serra Negra 1
Brazil Serra Negra 1 Natural (SC Bags) 11211 59 Kg 325 Origin/Australia
Est Ship: Dec 2017
Australia
Est Ship: Dec 2017
  origin nft,norg,SerraNegra,Serra Negra 1
Brazil Serra Negra 1 Natural (GrainPro) 11274 59 Kg 325 Origin/Australia
Est Ship: Dec 2017
Australia
Est Ship: Dec 2017
View Cupping Notes origin Sweet, citric and heavy with chocolate, lemon, mild berry and almond flavors. nft,norg,SerraNegra,Serra Negra 1
Brazil Serra Negra 1 Natural (GrainPro) 11465 59 Kg 145 Origin/Australia
Est Ship: Dec 2017
Australia
Est Ship: Dec 2017
View Cupping Notes origin Apple, baking spice, hazelnut, toffee, milk chocolate, creamy. nft,norg,SerraNegra,Serra Negra 1
Brazil Serra Negra 2 Natural (GrainPro) 11273 59 Kg 325 Origin/UK
Est Ship: Dec 2017
UK
Est Ship: Dec 2017
View Cupping Notes origin Sweet with tart citric acidity and a smooth mouthfeel; chocolate and lemon flavor with a nutty aftertaste. nft,norg,SerraNegra,Serra Negra 2
Brazil Women Producers Natural - Fazenda Serrado - Yellow Bourbon - Women Producers (GrainPro) 11277 59 Kg 325 Origin/Australia
Est Ship: Dec 2017
Australia
Est Ship: Dec 2017
View Beanology origin Balanced, sweet, clean and citric; chocolate and coffee cherry flavors with a nutty aftertaste. Balanced, sweet, clean and citric; chocolate and coffee cherry flavors with a nutty aftertaste. Fazenda Serrado—not to be confused with another Brazilian coffee-growing region, Cerrado— is a 32-hectare farm that is planted in Yellow Bourbon, Yellow Catucai, Icatu, Acaia, and Mundo Novo varieties. This coffee is a selection offered in honor of one of the farm's co-owners, Valéria Dias de Castro Pereira, who comes from a long line of strong women coffee producers. For more infromation about coffee production in Brazil, visit our Brazil Origin Page. For more information about our Women Coffee Producers program, click here. nft,norg,women-producers,Women Producers
Brazil Women Producers Natural - Fazenda Serrado - Yellow Bourbon - Women Producers (GrainPro) 11278 59 Kg 140 Afloat/USA
Est Arrival: Jan 2018
USA
Est Arrival: Jan 2018
View Beanology afloat Fazenda Serrado—not to be confused with another Brazilian coffee-growing region, Cerrado— is a 32-hectare farm that is planted in Yellow Bourbon, Yellow Catucai, Icatu, Acaia, and Mundo Novo varieties. This coffee is a selection offered in honor of one of the farm's co-owners, Valéria Dias de Castro Pereira, who comes from a long line of strong women coffee producers. For more infromation about coffee production in Brazil, visit our Brazil Origin Page. For more information about our Women Coffee Producers program, click here. nft,norg,women-producers,Women Producers
Brazil Women Producers Natural - Fazenda Sertão - Yellow Bourbon - Women Producers (GrainPro) 11401 59 Kg 225 Origin/UK
Est Ship: Dec 2017
UK
Est Ship: Dec 2017
View Beanology origin Fazenda Sertão is an 850-hectare farm with 330 hectares planted in coffee 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–coffee producer who inherited Fazenda Sertão from his mother when she passed away—an 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—Francisco, Luiz Paulo, Clycia, and Sandra—are also coffee producers, carrying on the family tradition. For more information about coffee production in Brazil, visit our Brazil Origin Page. nft,norg,women-producers,Women Producers
Burundi Microlot 1 Kiryama (GrainPro) 11089 60 Kg 9 Afloat/USA
Est Arrival: Dec 2017
USA
Est Arrival: Dec 2017
View Beanology afloat Sweet with tart fruit acidity and a creamy mouthfeel; chamomile flavor with citrus fruits and cane sugar. Sweet with tart fruit acidity and a creamy mouthfeel; chamomile flavor with citrus fruits and cane sugar. The Kiryama Washing Station Cooperative is located in the town of Buaganzwa, in the province of Kayanza, and has over 4,500 smallholders who contribute coffee to the facility: Around 1,150 who tender cherry directly to the station, and more than 3,300 who bring their coffee to five different collection points in the area. The average farm size is practically miniscule, smaller than 1 hectare, and the farmers grow other sustinance crops such as bananas, beans, yams, and cassava plants. Deep in the heart of Africa is the tiny country Burundi, and deep in Burundi is Cafe Imports: We have been trekking to this gem of a place just south of Rwanda on Lake Tanganyika since 2006, and Cafe Imports was one of the very first companies to see the great potential in specialty coffees here—not only for their profile, which is exquisite, as complex as Kenya but as versatile as a top-flight Colombian; but also for the economic possibilities that specialty coffee offers. Coffee in Burundi is a logistical challenge from start to finish, even for the best of us. It is a particularly poor country, with one of the lowest GDP in Africa, and recent years have brought renewed political struggles and unrest that hark back to very troubled times in the late 1990s and early 2000s. The country’s landlocked position on the continent is also tricky to navigate: Rather than being sold FOB (Free on Board), as most coffees are once they arrive at port and are loaded onto a container, coffees from Rwanda, Burundi, and Democratic Republic of Congo are traded FOT, or Free on Truck—a much riskier arrangement as it requires an incredibly long haul from the processing mill to a port that’s as many as three countries and up to a week’s travel time removed. Despite the surface similarities that Burundi and Rwanda share on paper with regards to varieties, processing, farmer profile, and history (the two nations are often lumped together on offerings sheets and in the “story” of African coffees), they are practically night and day in the cup: The sparkling acidity of Burundi and the incredible complexity and diversity that’s possible here is absolutely a product of the terroir, and the taste of the place is as beautiful and varied as the place itself. We are in love with the coffees, the people, and the country of Burundi, and by continuing to invest in buying microlots from our washing-station partners, we are able to consistently offer our customers what we believe are some of the most interesting and most consistently high-cupping coffees from Africa. For more information about coffee production in Burundi, visit our Burundi Origin Page. nft,norg,Microlot,Microlot 1
Burundi Microlot 1 Kinyovu (GrainPro) 11091 60 Kg 1 Afloat/USA
Est Arrival: Dec 2017
USA
Est Arrival: Dec 2017
View Beanology afloat Sweet with big fruit acidity and a smooth mouthfeel; lots of lemon and chamomile with toffee, lime, grapefruit and honey flavors and an herbal aftertaste. Sweet with big fruit acidity and a smooth mouthfeel; lots of lemon and chamomile with toffee, lime, grapefruit and honey flavors and an herbal aftertaste. The Kinyovu Washing Station Cooperative in Rango, Kayanza, has about 3,800 members contributing cherry, with more than 1,300 delivering directly to the washing station and the other 2,500 bringing coffee to 34 collection points in the general vicinity. Deep in the heart of Africa is the tiny country Burundi, and deep in Burundi is Cafe Imports: We have been trekking to this gem of a place just south of Rwanda on Lake Tanganyika since 2006, and Cafe Imports was one of the very first companies to see the great potential in specialty coffees here—not only for their profile, which is exquisite, as complex as Kenya but as versatile as a top-flight Colombian; but also for the economic possibilities that specialty coffee offers. Coffee in Burundi is a logistical challenge from start to finish, even for the best of us. It is a particularly poor country, with one of the lowest GDP in Africa, and recent years have brought renewed political struggles and unrest that hark back to very troubled times in the late 1990s and early 2000s. The country’s landlocked position on the continent is also tricky to navigate: Rather than being sold FOB (Free on Board), as most coffees are once they arrive at port and are loaded onto a container, coffees from Rwanda, Burundi, and Democratic Republic of Congo are traded FOT, or Free on Truck—a much riskier arrangement as it requires an incredibly long haul from the processing mill to a port that’s as many as three countries and up to a week’s travel time removed. Despite the surface similarities that Burundi and Rwanda share on paper with regards to varieties, processing, farmer profile, and history (the two nations are often lumped together on offerings sheets and in the “story” of African coffees), they are practically night and day in the cup: The sparkling acidity of Burundi and the incredible complexity and diversity that’s possible here is absolutely a product of the terroir, and the taste of the place is as beautiful and varied as the place itself. We are in love with the coffees, the people, and the country of Burundi, and by continuing to invest in buying microlots from our washing-station partners, we are able to consistently offer our customers what we believe are some of the most interesting and most consistently high-cupping coffees from Africa. For more information about coffee production in Burundi, visit our Burundi Origin Page. nft,norg,Microlot,Microlot 1
Burundi Microlot 1 Karehe (GrainPro) 11092 60 Kg 10 Afloat/USA
Est Arrival: Dec 2017
USA
Est Arrival: Dec 2017
View Beanology afloat Sweet and clean with tart citric acidity and a smooth mouthfeel; complex citrus fruit flavors with floral, caramel and green tea. Sweet and clean with tart citric acidity and a smooth mouthfeel; complex citrus fruit flavors with floral, caramel and green tea. Karehe Washing Station focuses on cherry ripeness and sorting in order to provide only the highest-quality green coffee post-processing. Producers are paid immediately upon delivery of the cherry at a standard market price, and a second payment is done when the harvest is complete; if the coffee is bought with quality premiums for cup score, the producers get a bonus in the second payment. Deep in the heart of Africa is the tiny country Burundi, and deep in Burundi is Cafe Imports: We have been trekking to this gem of a place just south of Rwanda on Lake Tanganyika since 2006, and Cafe Imports was one of the very first companies to see the great potential in specialty coffees here—not only for their profile, which is exquisite, as complex as Kenya but as versatile as a top-flight Colombian; but also for the economic possibilities that specialty coffee offers. Coffee in Burundi is a logistical challenge from start to finish, even for the best of us. It is a particularly poor country, with one of the lowest GDP in Africa, and recent years have brought renewed political struggles and unrest that hark back to very troubled times in the late 1990s and early 2000s. The country’s landlocked position on the continent is also tricky to navigate: Rather than being sold FOB (Free on Board), as most coffees are once they arrive at port and are loaded onto a container, coffees from Rwanda, Burundi, and Democratic Republic of Congo are traded FOT, or Free on Truck—a much riskier arrangement as it requires an incredibly long haul from the processing mill to a port that’s as many as three countries and up to a week’s travel time removed. Despite the surface similarities that Burundi and Rwanda share on paper with regards to varieties, processing, farmer profile, and history (the two nations are often lumped together on offerings sheets and in the “story” of African coffees), they are practically night and day in the cup: The sparkling acidity of Burundi and the incredible complexity and diversity that’s possible here is absolutely a product of the terroir, and the taste of the place is as beautiful and varied as the place itself. We are in love with the coffees, the people, and the country of Burundi, and by continuing to invest in buying microlots from our washing-station partners, we are able to consistently offer our customers what we believe are some of the most interesting and most consistently high-cupping coffees from Africa. For more information about coffee production in Burundi, visit our Burundi Origin Page. nft,norg,Microlot,Microlot 1
Burundi Microlot 1 Bwayi (GrainPro) 11094 60 Kg 30 Afloat/USA
Est Arrival: Dec 2017
USA
Est Arrival: Dec 2017
View Beanology afloat Sweet with tart acidity and a creamy mouthfeel; big citrus fruit flavors with apple and toffee. Sweet with tart acidity and a creamy mouthfeel; big citrus fruit flavors with apple and toffee. The Bwayi Washing Station is located in the town of Matongo, in the Kayanza Province of Burundi. On average there are 4,000 coffee producers contributing to Bwayi, 983 of whom contribute directly to the station, and 3,018 of which contribute to 10 different collection points. Other crops in the area include banana, beans, sweet potatoes, cassava, and taro. Deep in the heart of Africa is the tiny country Burundi, and deep in Burundi is Cafe Imports: We have been trekking to this gem of a place just south of Rwanda on Lake Tanganyika since 2006, and Cafe Imports was one of the very first companies to see the great potential in specialty coffees here—not only for their profile, which is exquisite, as complex as Kenya but as versatile as a top-flight Colombian; but also for the economic possibilities that specialty coffee offers. Coffee in Burundi is a logistical challenge from start to finish, even for the best of us. It is a particularly poor country, with one of the lowest GDP in Africa, and recent years have brought renewed political struggles and unrest that hark back to very troubled times in the late 1990s and early 2000s. The country’s landlocked position on the continent is also tricky to navigate: Rather than being sold FOB (Free on Board), as most coffees are once they arrive at port and are loaded onto a container, coffees from Rwanda, Burundi, and Democratic Republic of Congo are traded FOT, or Free on Truck—a much riskier arrangement as it requires an incredibly long haul from the processing mill to a port that’s as many as three countries and up to a week’s travel time removed. Despite the surface similarities that Burundi and Rwanda share on paper with regards to varieties, processing, farmer profile, and history (the two nations are often lumped together on offerings sheets and in the “story” of African coffees), they are practically night and day in the cup: The sparkling acidity of Burundi and the incredible complexity and diversity that’s possible here is absolutely a product of the terroir, and the taste of the place is as beautiful and varied as the place itself. We are in love with the coffees, the people, and the country of Burundi, and by continuing to invest in buying microlots from our washing-station partners, we are able to consistently offer our customers what we believe are some of the most interesting and most consistently high-cupping coffees from Africa. For more information about coffee production in Burundi, visit our Burundi Origin Page. nft,norg,Microlot,Microlot 1
Burundi Microlot 1 Kirema (GrainPro) 11095 60 Kg 9 Afloat/USA
Est Arrival: Dec 2017
USA
Est Arrival: Dec 2017
View Beanology afloat Balanced, sweet and clean with a creamy mouthfeel; lots of toffee with lemon, tangerine and cane juice flavors. Balanced, sweet and clean with a creamy mouthfeel; lots of toffee with lemon, tangerine and cane juice flavors. Roughly 3,800 smallholder farmers contribute cherry to Kirema Washing Station: Roughly 200 bring their coffee directly, while another 3,600 contribute to 35 collection centers spread througout the region. Deep in the heart of Africa is the tiny country Burundi, and deep in Burundi is Cafe Imports: We have been trekking to this gem of a place just south of Rwanda on Lake Tanganyika since 2006, and Cafe Imports was one of the very first companies to see the great potential in specialty coffees here—not only for their profile, which is exquisite, as complex as Kenya but as versatile as a top-flight Colombian; but also for the economic possibilities that specialty coffee offers. Coffee in Burundi is a logistical challenge from start to finish, even for the best of us. It is a particularly poor country, with one of the lowest GDP in Africa, and recent years have brought renewed political struggles and unrest that hark back to very troubled times in the late 1990s and early 2000s. The country’s landlocked position on the continent is also tricky to navigate: Rather than being sold FOB (Free on Board), as most coffees are once they arrive at port and are loaded onto a container, coffees from Rwanda, Burundi, and Democratic Republic of Congo are traded FOT, or Free on Truck—a much riskier arrangement as it requires an incredibly long haul from the processing mill to a port that’s as many as three countries and up to a week’s travel time removed. Despite the surface similarities that Burundi and Rwanda share on paper with regards to varieties, processing, farmer profile, and history (the two nations are often lumped together on offerings sheets and in the “story” of African coffees), they are practically night and day in the cup: The sparkling acidity of Burundi and the incredible complexity and diversity that’s possible here is absolutely a product of the terroir, and the taste of the place is as beautiful and varied as the place itself. We are in love with the coffees, the people, and the country of Burundi, and by continuing to invest in buying microlots from our washing-station partners, we are able to consistently offer our customers what we believe are some of the most interesting and most consistently high-cupping coffees from Africa. For more information about coffee production in Burundi, visit our Burundi Origin Page. nft,norg,Microlot,Microlot 1
Burundi Microlot 1 Kirema (GrainPro) 11134 60 Kg 32 Afloat/USA
Est Arrival: Dec 2017
USA
Est Arrival: Dec 2017
View Beanology afloat Big juicy sweet ness and tart citric acidity with a smooth mouthfeel; lots of sugar cane juice with sweet lime and caramel flavors. Big juicy sweet ness and tart citric acidity with a smooth mouthfeel; lots of sugar cane juice with sweet lime and caramel flavors. Roughly 3,800 smallholder farmers contribute cherry to Kirema Washing Station: Roughly 200 bring their coffee directly, while another 3,600 contribute to 35 collection centers spread througout the region. Deep in the heart of Africa is the tiny country Burundi, and deep in Burundi is Cafe Imports: We have been trekking to this gem of a place just south of Rwanda on Lake Tanganyika since 2006, and Cafe Imports was one of the very first companies to see the great potential in specialty coffees here—not only for their profile, which is exquisite, as complex as Kenya but as versatile as a top-flight Colombian; but also for the economic possibilities that specialty coffee offers. Coffee in Burundi is a logistical challenge from start to finish, even for the best of us. It is a particularly poor country, with one of the lowest GDP in Africa, and recent years have brought renewed political struggles and unrest that hark back to very troubled times in the late 1990s and early 2000s. The country’s landlocked position on the continent is also tricky to navigate: Rather than being sold FOB (Free on Board), as most coffees are once they arrive at port and are loaded onto a container, coffees from Rwanda, Burundi, and Democratic Republic of Congo are traded FOT, or Free on Truck—a much riskier arrangement as it requires an incredibly long haul from the processing mill to a port that’s as many as three countries and up to a week’s travel time removed. Despite the surface similarities that Burundi and Rwanda share on paper with regards to varieties, processing, farmer profile, and history (the two nations are often lumped together on offerings sheets and in the “story” of African coffees), they are practically night and day in the cup: The sparkling acidity of Burundi and the incredible complexity and diversity that’s possible here is absolutely a product of the terroir, and the taste of the place is as beautiful and varied as the place itself. We are in love with the coffees, the people, and the country of Burundi, and by continuing to invest in buying microlots from our washing-station partners, we are able to consistently offer our customers what we believe are some of the most interesting and most consistently high-cupping coffees from Africa. For more information about coffee production in Burundi, visit our Burundi Origin Page. nft,norg,Microlot,Microlot 1
Burundi Microlot 1 Kirema (GrainPro) 11136 60 Kg 28 Afloat/USA
Est Arrival: Dec 2017
USA
Est Arrival: Dec 2017
View Beanology afloat Lots of caramel and toffee flavor with green grape, cinnamon, sweet tomato and citrus fruits; juicy, sweet and tart with a smooth mouthfeel. Lots of caramel and toffee flavor with green grape, cinnamon, sweet tomato and citrus fruits; juicy, sweet and tart with a smooth mouthfeel. Roughly 3,800 smallholder farmers contribute cherry to Kirema Washing Station: Roughly 200 bring their coffee directly, while another 3,600 contribute to 35 collection centers spread througout the region. Deep in the heart of Africa is the tiny country Burundi, and deep in Burundi is Cafe Imports: We have been trekking to this gem of a place just south of Rwanda on Lake Tanganyika since 2006, and Cafe Imports was one of the very first companies to see the great potential in specialty coffees here—not only for their profile, which is exquisite, as complex as Kenya but as versatile as a top-flight Colombian; but also for the economic possibilities that specialty coffee offers. Coffee in Burundi is a logistical challenge from start to finish, even for the best of us. It is a particularly poor country, with one of the lowest GDP in Africa, and recent years have brought renewed political struggles and unrest that hark back to very troubled times in the late 1990s and early 2000s. The country’s landlocked position on the continent is also tricky to navigate: Rather than being sold FOB (Free on Board), as most coffees are once they arrive at port and are loaded onto a container, coffees from Rwanda, Burundi, and Democratic Republic of Congo are traded FOT, or Free on Truck—a much riskier arrangement as it requires an incredibly long haul from the processing mill to a port that’s as many as three countries and up to a week’s travel time removed. Despite the surface similarities that Burundi and Rwanda share on paper with regards to varieties, processing, farmer profile, and history (the two nations are often lumped together on offerings sheets and in the “story” of African coffees), they are practically night and day in the cup: The sparkling acidity of Burundi and the incredible complexity and diversity that’s possible here is absolutely a product of the terroir, and the taste of the place is as beautiful and varied as the place itself. We are in love with the coffees, the people, and the country of Burundi, and by continuing to invest in buying microlots from our washing-station partners, we are able to consistently offer our customers what we believe are some of the most interesting and most consistently high-cupping coffees from Africa. For more information about coffee production in Burundi, visit our Burundi Origin Page. nft,norg,Microlot,Microlot 1
Burundi Microlot 1 Rugoza (GrainPro) 11137 60 Kg 27 Afloat/USA
Est Arrival: Dec 2017
USA
Est Arrival: Dec 2017
View Beanology afloat Good sweetness with tart acidity and a smooth mouthfeel; big green grape flavor with chocolate, toffee and lemon. Good sweetness with tart acidity and a smooth mouthfeel; big green grape flavor with chocolate, toffee and lemon. The Rugoza Washing Station is in the town of Muhanga, in Kayanza Province. The trading center for Rugoza is located in Maramvya, about 2 kilometers from Rugoza. There are about 1,200 producers who contribute to Rugoza Washing Station, 150 of whom deliver cherry directly and another 1,000 more who use eight different local collection points. Deep in the heart of Africa is the tiny country Burundi, and deep in Burundi is Cafe Imports: We have been trekking to this gem of a place just south of Rwanda on Lake Tanganyika since 2006, and Cafe Imports was one of the very first companies to see the great potential in specialty coffees here—not only for their profile, which is exquisite, as complex as Kenya but as versatile as a top-flight Colombian; but also for the economic possibilities that specialty coffee offers. Coffee in Burundi is a logistical challenge from start to finish, even for the best of us. It is a particularly poor country, with one of the lowest GDP in Africa, and recent years have brought renewed political struggles and unrest that hark back to very troubled times in the late 1990s and early 2000s. The country’s landlocked position on the continent is also tricky to navigate: Rather than being sold FOB (Free on Board), as most coffees are once they arrive at port and are loaded onto a container, coffees from Rwanda, Burundi, and Democratic Republic of Congo are traded FOT, or Free on Truck—a much riskier arrangement as it requires an incredibly long haul from the processing mill to a port that’s as many as three countries and up to a week’s travel time removed. Despite the surface similarities that Burundi and Rwanda share on paper with regards to varieties, processing, farmer profile, and history (the two nations are often lumped together on offerings sheets and in the “story” of African coffees), they are practically night and day in the cup: The sparkling acidity of Burundi and the incredible complexity and diversity that’s possible here is absolutely a product of the terroir, and the taste of the place is as beautiful and varied as the place itself. We are in love with the coffees, the people, and the country of Burundi, and by continuing to invest in buying microlots from our washing-station partners, we are able to consistently offer our customers what we believe are some of the most interesting and most consistently high-cupping coffees from Africa. For more information about coffee production in Burundi, visit our Burundi Origin Page. nft,norg,Microlot,Microlot 1
Burundi Microlot 1 Ruhinga (GrainPro) 11138 60 Kg 28 Afloat/USA
Est Arrival: Dec 2017
USA
Est Arrival: Dec 2017
View Beanology afloat Lots of caramel and toffee with green grape, citrus fruits and some floral flavor; sweet with tart tangy fruit acidity and a smooth mouthfeel. Lots of caramel and toffee with green grape, citrus fruits and some floral flavor; sweet with tart tangy fruit acidity and a smooth mouthfeel. Deep in the heart of Africa is the tiny country Burundi, and deep in Burundi is Cafe Imports: We have been trekking to this gem of a place just south of Rwanda on Lake Tanganyika since 2006, and Cafe Imports was one of the very first companies to see the great potential in specialty coffees here—not only for their profile, which is exquisite, as complex as Kenya but as versatile as a top-flight Colombian; but also for the economic possibilities that specialty coffee offers. Coffee in Burundi is a logistical challenge from start to finish, even for the best of us. It is a particularly poor country, with one of the lowest GDP in Africa, and recent years have brought renewed political struggles and unrest that hark back to very troubled times in the late 1990s and early 2000s. The country’s landlocked position on the continent is also tricky to navigate: Rather than being sold FOB (Free on Board), as most coffees are once they arrive at port and are loaded onto a container, coffees from Rwanda, Burundi, and Democratic Republic of Congo are traded FOT, or Free on Truck—a much riskier arrangement as it requires an incredibly long haul from the processing mill to a port that’s as many as three countries and up to a week’s travel time removed. Despite the surface similarities that Burundi and Rwanda share on paper with regards to varieties, processing, farmer profile, and history (the two nations are often lumped together on offerings sheets and in the “story” of African coffees), they are practically night and day in the cup: The sparkling acidity of Burundi and the incredible complexity and diversity that’s possible here is absolutely a product of the terroir, and the taste of the place is as beautiful and varied as the place itself. We are in love with the coffees, the people, and the country of Burundi, and by continuing to invest in buying microlots from our washing-station partners, we are able to consistently offer our customers what we believe are some of the most interesting and most consistently high-cupping coffees from Africa. For more information about coffee production in Burundi, visit our Burundi Origin Page. nft,norg,Microlot,Microlot 1
Burundi Microlot 1 Kirema (GrainPro) 11139 60 Kg 29 Afloat/USA
Est Arrival: Dec 2017
USA
Est Arrival: Dec 2017
View Beanology afloat Sweet and tart with a smooth mouthfeel; very caramel-y with toffee, floral and some tart cherry flavor. Sweet and tart with a smooth mouthfeel; very caramel-y with toffee, floral and some tart cherry flavor. Roughly 3,800 smallholder farmers contribute cherry to Kirema Washing Station: Roughly 200 bring their coffee directly, while another 3,600 contribute to 35 collection centers spread througout the region. Deep in the heart of Africa is the tiny country Burundi, and deep in Burundi is Cafe Imports: We have been trekking to this gem of a place just south of Rwanda on Lake Tanganyika since 2006, and Cafe Imports was one of the very first companies to see the great potential in specialty coffees here—not only for their profile, which is exquisite, as complex as Kenya but as versatile as a top-flight Colombian; but also for the economic possibilities that specialty coffee offers. Coffee in Burundi is a logistical challenge from start to finish, even for the best of us. It is a particularly poor country, with one of the lowest GDP in Africa, and recent years have brought renewed political struggles and unrest that hark back to very troubled times in the late 1990s and early 2000s. The country’s landlocked position on the continent is also tricky to navigate: Rather than being sold FOB (Free on Board), as most coffees are once they arrive at port and are loaded onto a container, coffees from Rwanda, Burundi, and Democratic Republic of Congo are traded FOT, or Free on Truck—a much riskier arrangement as it requires an incredibly long haul from the processing mill to a port that’s as many as three countries and up to a week’s travel time removed. Despite the surface similarities that Burundi and Rwanda share on paper with regards to varieties, processing, farmer profile, and history (the two nations are often lumped together on offerings sheets and in the “story” of African coffees), they are practically night and day in the cup: The sparkling acidity of Burundi and the incredible complexity and diversity that’s possible here is absolutely a product of the terroir, and the taste of the place is as beautiful and varied as the place itself. We are in love with the coffees, the people, and the country of Burundi, and by continuing to invest in buying microlots from our washing-station partners, we are able to consistently offer our customers what we believe are some of the most interesting and most consistently high-cupping coffees from Africa. For more information about coffee production in Burundi, visit our Burundi Origin Page. nft,norg,Microlot,Microlot 1
Burundi Microlot 1 Nyarurambi (GrainPro) 11140 60 Kg 22 Afloat/USA
Est Arrival: Dec 2017
USA
Est Arrival: Dec 2017
View Beanology afloat Lots of lemon and lime flavor with toffee, floral and caramel flavors; sweet with soft acidity and a smooth mouthfeel. Lots of lemon and lime flavor with toffee, floral and caramel flavors; sweet with soft acidity and a smooth mouthfeel. Deep in the heart of Africa is the tiny country Burundi, and deep in Burundi is Cafe Imports: We have been trekking to this gem of a place just south of Rwanda on Lake Tanganyika since 2006, and Cafe Imports was one of the very first companies to see the great potential in specialty coffees here—not only for their profile, which is exquisite, as complex as Kenya but as versatile as a top-flight Colombian; but also for the economic possibilities that specialty coffee offers. Coffee in Burundi is a logistical challenge from start to finish, even for the best of us. It is a particularly poor country, with one of the lowest GDP in Africa, and recent years have brought renewed political struggles and unrest that hark back to very troubled times in the late 1990s and early 2000s. The country’s landlocked position on the continent is also tricky to navigate: Rather than being sold FOB (Free on Board), as most coffees are once they arrive at port and are loaded onto a container, coffees from Rwanda, Burundi, and Democratic Republic of Congo are traded FOT, or Free on Truck—a much riskier arrangement as it requires an incredibly long haul from the processing mill to a port that’s as many as three countries and up to a week’s travel time removed. Despite the surface similarities that Burundi and Rwanda share on paper with regards to varieties, processing, farmer profile, and history (the two nations are often lumped together on offerings sheets and in the “story” of African coffees), they are practically night and day in the cup: The sparkling acidity of Burundi and the incredible complexity and diversity that’s possible here is absolutely a product of the terroir, and the taste of the place is as beautiful and varied as the place itself. We are in love with the coffees, the people, and the country of Burundi, and by continuing to invest in buying microlots from our washing-station partners, we are able to consistently offer our customers what we believe are some of the most interesting and most consistently high-cupping coffees from Africa. For more information about coffee production in Burundi, visit our Burundi Origin Page. nft,norg,Microlot,Microlot 1
Burundi Microlot 1 Bwayi (GrainPro) 11141 60 Kg 28 Afloat/USA
Est Arrival: Dec 2017
USA
Est Arrival: Dec 2017
View Beanology afloat Lots of floral and sugar cane juice flavor with cherry and chocolate and a nutty aftertaste; sweet with juicy tart acidity and a smooth mouthfeel. Lots of floral and sugar cane juice flavor with cherry and chocolate and a nutty aftertaste; sweet with juicy tart acidity and a smooth mouthfeel. The Bwayi Washing Station is located in the town of Matongo, in the Kayanza Province of Burundi. On average there are 4,000 coffee producers contributing to Bwayi, 983 of whom contribute directly to the station, and 3,018 of which contribute to 10 different collection points. Other crops in the area include banana, beans, sweet potatoes, cassava, and taro. Deep in the heart of Africa is the tiny country Burundi, and deep in Burundi is Cafe Imports: We have been trekking to this gem of a place just south of Rwanda on Lake Tanganyika since 2006, and Cafe Imports was one of the very first companies to see the great potential in specialty coffees here—not only for their profile, which is exquisite, as complex as Kenya but as versatile as a top-flight Colombian; but also for the economic possibilities that specialty coffee offers. Coffee in Burundi is a logistical challenge from start to finish, even for the best of us. It is a particularly poor country, with one of the lowest GDP in Africa, and recent years have brought renewed political struggles and unrest that hark back to very troubled times in the late 1990s and early 2000s. The country’s landlocked position on the continent is also tricky to navigate: Rather than being sold FOB (Free on Board), as most coffees are once they arrive at port and are loaded onto a container, coffees from Rwanda, Burundi, and Democratic Republic of Congo are traded FOT, or Free on Truck—a much riskier arrangement as it requires an incredibly long haul from the processing mill to a port that’s as many as three countries and up to a week’s travel time removed. Despite the surface similarities that Burundi and Rwanda share on paper with regards to varieties, processing, farmer profile, and history (the two nations are often lumped together on offerings sheets and in the “story” of African coffees), they are practically night and day in the cup: The sparkling acidity of Burundi and the incredible complexity and diversity that’s possible here is absolutely a product of the terroir, and the taste of the place is as beautiful and varied as the place itself. We are in love with the coffees, the people, and the country of Burundi, and by continuing to invest in buying microlots from our washing-station partners, we are able to consistently offer our customers what we believe are some of the most interesting and most consistently high-cupping coffees from Africa. For more information about coffee production in Burundi, visit our Burundi Origin Page. nft,norg,Microlot,Microlot 1
Burundi Microlot 2 Mutsinda (GrainPro) 11096 60 Kg 26 Afloat/Australia
Est Arrival: Dec 2017
Australia
Est Arrival: Dec 2017
View Beanology afloat Big lemon and lime with toffee, honey and sweet citrus fruit flavors; Sweet with tangy green grape acidity and a creamy mouthfeel. Big lemon and lime with toffee, honey and sweet citrus fruit flavors; Sweet with tangy green grape acidity and a creamy mouthfeel. Deep in the heart of Africa is the tiny country Burundi, and deep in Burundi is Cafe Imports: We have been trekking to this gem of a place just south of Rwanda on Lake Tanganyika since 2006, and Cafe Imports was one of the very first companies to see the great potential in specialty coffees here—not only for their profile, which is exquisite, as complex as Kenya but as versatile as a top-flight Colombian; but also for the economic possibilities that specialty coffee offers. Coffee in Burundi is a logistical challenge from start to finish, even for the best of us. It is a particularly poor country, with one of the lowest GDP in Africa, and recent years have brought renewed political struggles and unrest that hark back to very troubled times in the late 1990s and early 2000s. The country’s landlocked position on the continent is also tricky to navigate: Rather than being sold FOB (Free on Board), as most coffees are once they arrive at port and are loaded onto a container, coffees from Rwanda, Burundi, and Democratic Republic of Congo are traded FOT, or Free on Truck—a much riskier arrangement as it requires an incredibly long haul from the processing mill to a port that’s as many as three countries and up to a week’s travel time removed. Despite the surface similarities that Burundi and Rwanda share on paper with regards to varieties, processing, farmer profile, and history (the two nations are often lumped together on offerings sheets and in the “story” of African coffees), they are practically night and day in the cup: The sparkling acidity of Burundi and the incredible complexity and diversity that’s possible here is absolutely a product of the terroir, and the taste of the place is as beautiful and varied as the place itself. We are in love with the coffees, the people, and the country of Burundi, and by continuing to invest in buying microlots from our washing-station partners, we are able to consistently offer our customers what we believe are some of the most interesting and most consistently high-cupping coffees from Africa. For more information about coffee production in Burundi, visit our Burundi Origin Page. nft,norg,Microlot,Microlot 2
Burundi Microlot 2 Mutsinda (GrainPro) 11097 60 Kg 20 Afloat/Australia
Est Arrival: Dec 2017
Australia
Est Arrival: Dec 2017
View Beanology afloat Rich sweetness with tart fruit acidity and a smooth mouthfeel; lots of sweet chamomile with cane juice, chocolate and lemon-lime flavor. Rich sweetness with tart fruit acidity and a smooth mouthfeel; lots of sweet chamomile with cane juice, chocolate and lemon-lime flavor. Deep in the heart of Africa is the tiny country Burundi, and deep in Burundi is Cafe Imports: We have been trekking to this gem of a place just south of Rwanda on Lake Tanganyika since 2006, and Cafe Imports was one of the very first companies to see the great potential in specialty coffees here—not only for their profile, which is exquisite, as complex as Kenya but as versatile as a top-flight Colombian; but also for the economic possibilities that specialty coffee offers. Coffee in Burundi is a logistical challenge from start to finish, even for the best of us. It is a particularly poor country, with one of the lowest GDP in Africa, and recent years have brought renewed political struggles and unrest that hark back to very troubled times in the late 1990s and early 2000s. The country’s landlocked position on the continent is also tricky to navigate: Rather than being sold FOB (Free on Board), as most coffees are once they arrive at port and are loaded onto a container, coffees from Rwanda, Burundi, and Democratic Republic of Congo are traded FOT, or Free on Truck—a much riskier arrangement as it requires an incredibly long haul from the processing mill to a port that’s as many as three countries and up to a week’s travel time removed. Despite the surface similarities that Burundi and Rwanda share on paper with regards to varieties, processing, farmer profile, and history (the two nations are often lumped together on offerings sheets and in the “story” of African coffees), they are practically night and day in the cup: The sparkling acidity of Burundi and the incredible complexity and diversity that’s possible here is absolutely a product of the terroir, and the taste of the place is as beautiful and varied as the place itself. We are in love with the coffees, the people, and the country of Burundi, and by continuing to invest in buying microlots from our washing-station partners, we are able to consistently offer our customers what we believe are some of the most interesting and most consistently high-cupping coffees from Africa. For more information about coffee production in Burundi, visit our Burundi Origin Page. nft,norg,Microlot,Microlot 2
Burundi Microlot 2 Karehe (GrainPro) 11098 60 Kg 22 Afloat/Australia
Est Arrival: Dec 2017
Australia
Est Arrival: Dec 2017
View Beanology afloat Very sweet with big acidity and a creamy mouthfeel; very caramel-y with toffee, orange, grapefruit and chocolate flavor and tarragon in the aftertaste. Very sweet with big acidity and a creamy mouthfeel; very caramel-y with toffee, orange, grapefruit and chocolate flavor and tarragon in the aftertaste. Karehe Washing Station focuses on cherry ripeness and sorting in order to provide only the highest-quality green coffee post-processing. Producers are paid immediately upon delivery of the cherry at a standard market price, and a second payment is done when the harvest is complete; if the coffee is bought with quality premiums for cup score, the producers get a bonus in the second payment. Deep in the heart of Africa is the tiny country Burundi, and deep in Burundi is Cafe Imports: We have been trekking to this gem of a place just south of Rwanda on Lake Tanganyika since 2006, and Cafe Imports was one of the very first companies to see the great potential in specialty coffees here—not only for their profile, which is exquisite, as complex as Kenya but as versatile as a top-flight Colombian; but also for the economic possibilities that specialty coffee offers. Coffee in Burundi is a logistical challenge from start to finish, even for the best of us. It is a particularly poor country, with one of the lowest GDP in Africa, and recent years have brought renewed political struggles and unrest that hark back to very troubled times in the late 1990s and early 2000s. The country’s landlocked position on the continent is also tricky to navigate: Rather than being sold FOB (Free on Board), as most coffees are once they arrive at port and are loaded onto a container, coffees from Rwanda, Burundi, and Democratic Republic of Congo are traded FOT, or Free on Truck—a much riskier arrangement as it requires an incredibly long haul from the processing mill to a port that’s as many as three countries and up to a week’s travel time removed. Despite the surface similarities that Burundi and Rwanda share on paper with regards to varieties, processing, farmer profile, and history (the two nations are often lumped together on offerings sheets and in the “story” of African coffees), they are practically night and day in the cup: The sparkling acidity of Burundi and the incredible complexity and diversity that’s possible here is absolutely a product of the terroir, and the taste of the place is as beautiful and varied as the place itself. We are in love with the coffees, the people, and the country of Burundi, and by continuing to invest in buying microlots from our washing-station partners, we are able to consistently offer our customers what we believe are some of the most interesting and most consistently high-cupping coffees from Africa. For more information about coffee production in Burundi, visit our Burundi Origin Page. nft,norg,Microlot,Microlot 2
Burundi Microlot 2 Bwayi (GrainPro) 11099 60 Kg 21 Afloat/Australia
Est Arrival: Dec 2017
Australia
Est Arrival: Dec 2017
View Beanology afloat Sweet with intense tart acidity and a creamy mouthfeel; lots of savory floral flavors with chamomile, citrus fruits and honey. Sweet with intense tart acidity and a creamy mouthfeel; lots of savory floral flavors with chamomile, citrus fruits and honey. The Bwayi Washing Station is located in the town of Matongo, in the Kayanza Province of Burundi. On average there are 4,000 coffee producers contributing to Bwayi, 983 of whom contribute directly to the station, and 3,018 of which contribute to 10 different collection points. Other crops in the area include banana, beans, sweet potatoes, cassava, and taro. Deep in the heart of Africa is the tiny country Burundi, and deep in Burundi is Cafe Imports: We have been trekking to this gem of a place just south of Rwanda on Lake Tanganyika since 2006, and Cafe Imports was one of the very first companies to see the great potential in specialty coffees here—not only for their profile, which is exquisite, as complex as Kenya but as versatile as a top-flight Colombian; but also for the economic possibilities that specialty coffee offers. Coffee in Burundi is a logistical challenge from start to finish, even for the best of us. It is a particularly poor country, with one of the lowest GDP in Africa, and recent years have brought renewed political struggles and unrest that hark back to very troubled times in the late 1990s and early 2000s. The country’s landlocked position on the continent is also tricky to navigate: Rather than being sold FOB (Free on Board), as most coffees are once they arrive at port and are loaded onto a container, coffees from Rwanda, Burundi, and Democratic Republic of Congo are traded FOT, or Free on Truck—a much riskier arrangement as it requires an incredibly long haul from the processing mill to a port that’s as many as three countries and up to a week’s travel time removed. Despite the surface similarities that Burundi and Rwanda share on paper with regards to varieties, processing, farmer profile, and history (the two nations are often lumped together on offerings sheets and in the “story” of African coffees), they are practically night and day in the cup: The sparkling acidity of Burundi and the incredible complexity and diversity that’s possible here is absolutely a product of the terroir, and the taste of the place is as beautiful and varied as the place itself. We are in love with the coffees, the people, and the country of Burundi, and by continuing to invest in buying microlots from our washing-station partners, we are able to consistently offer our customers what we believe are some of the most interesting and most consistently high-cupping coffees from Africa. For more information about coffee production in Burundi, visit our Burundi Origin Page. nft,norg,Microlot,Microlot 2
Burundi
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Microlot 3 Ruhinga (GrainPro) 11100 60 Kg 16 Vollers UK UK
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london-eu Rich sugar cane juice flavor with honeysuckle, green grape, caramel and lemonade with a savory floral aftertaste; Sweet and tart with a creamy mouthfeel. Rich sugar cane juice flavor with honeysuckle, green grape, caramel and lemonade with a savory floral aftertaste; Sweet and tart with a creamy mouthfeel. Deep in the heart of Africa is the tiny country Burundi, and deep in Burundi is Cafe Imports: We have been trekking to this gem of a place just south of Rwanda on Lake Tanganyika since 2006, and Cafe Imports was one of the very first companies to see the great potential in specialty coffees here—not only for their profile, which is exquisite, as complex as Kenya but as versatile as a top-flight Colombian; but also for the economic possibilities that specialty coffee offers. Coffee in Burundi is a logistical challenge from start to finish, even for the best of us. It is a particularly poor country, with one of the lowest GDP in Africa, and recent years have brought renewed political struggles and unrest that hark back to very troubled times in the late 1990s and early 2000s. The country’s landlocked position on the continent is also tricky to navigate: Rather than being sold FOB (Free on Board), as most coffees are once they arrive at port and are loaded onto a container, coffees from Rwanda, Burundi, and Democratic Republic of Congo are traded FOT, or Free on Truck—a much riskier arrangement as it requires an incredibly long haul from the processing mill to a port that’s as many as three countries and up to a week’s travel time removed. Despite the surface similarities that Burundi and Rwanda share on paper with regards to varieties, processing, farmer profile, and history (the two nations are often lumped together on offerings sheets and in the “story” of African coffees), they are practically night and day in the cup: The sparkling acidity of Burundi and the incredible complexity and diversity that’s possible here is absolutely a product of the terroir, and the taste of the place is as beautiful and varied as the place itself. We are in love with the coffees, the people, and the country of Burundi, and by continuing to invest in buying microlots from our washing-station partners, we are able to consistently offer our customers what we believe are some of the most interesting and most consistently high-cupping coffees from Africa. For more information about coffee production in Burundi, visit our Burundi Origin Page. nft,norg,Microlot,Microlot 3
Burundi
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Microlot 3 Kiririma (GrainPro) 11101 60 Kg 24 Vollers UK UK
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london-eu Lots of jasmine and floral flavor with toffee, citrus fruit, green grape and cane juice; Sweet and clean with a smooth mouthfeel. Lots of jasmine and floral flavor with toffee, citrus fruit, green grape and cane juice; Sweet and clean with a smooth mouthfeel. Deep in the heart of Africa is the tiny country Burundi, and deep in Burundi is Cafe Imports: We have been trekking to this gem of a place just south of Rwanda on Lake Tanganyika since 2006, and Cafe Imports was one of the very first companies to see the great potential in specialty coffees here—not only for their profile, which is exquisite, as complex as Kenya but as versatile as a top-flight Colombian; but also for the economic possibilities that specialty coffee offers. Coffee in Burundi is a logistical challenge from start to finish, even for the best of us. It is a particularly poor country, with one of the lowest GDP in Africa, and recent years have brought renewed political struggles and unrest that hark back to very troubled times in the late 1990s and early 2000s. The country’s landlocked position on the continent is also tricky to navigate: Rather than being sold FOB (Free on Board), as most coffees are once they arrive at port and are loaded onto a container, coffees from Rwanda, Burundi, and Democratic Republic of Congo are traded FOT, or Free on Truck—a much riskier arrangement as it requires an incredibly long haul from the processing mill to a port that’s as many as three countries and up to a week’s travel time removed. Despite the surface similarities that Burundi and Rwanda share on paper with regards to varieties, processing, farmer profile, and history (the two nations are often lumped together on offerings sheets and in the “story” of African coffees), they are practically night and day in the cup: The sparkling acidity of Burundi and the incredible complexity and diversity that’s possible here is absolutely a product of the terroir, and the taste of the place is as beautiful and varied as the place itself. We are in love with the coffees, the people, and the country of Burundi, and by continuing to invest in buying microlots from our washing-station partners, we are able to consistently offer our customers what we believe are some of the most interesting and most consistently high-cupping coffees from Africa. For more information about coffee production in Burundi, visit our Burundi Origin Page. nft,norg,Microlot,Microlot 3
Burundi
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Microlot 3 Kirema (GrainPro) 11102 60 Kg 28 Vollers UK UK
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london-eu Lots of tangy citrus acidity and sweet with a creamy mouthfeel; very caramel-y with toffee, chocolate, green grape, basil lemonade and rosemary flavors. Lots of tangy citrus acidity and sweet with a creamy mouthfeel; very caramel-y with toffee, chocolate, green grape, basil lemonade and rosemary flavors. Roughly 3,800 smallholder farmers contribute cherry to Kirema Washing Station: Roughly 200 bring their coffee directly, while another 3,600 contribute to 35 collection centers spread througout the region. Deep in the heart of Africa is the tiny country Burundi, and deep in Burundi is Cafe Imports: We have been trekking to this gem of a place just south of Rwanda on Lake Tanganyika since 2006, and Cafe Imports was one of the very first companies to see the great potential in specialty coffees here—not only for their profile, which is exquisite, as complex as Kenya but as versatile as a top-flight Colombian; but also for the economic possibilities that specialty coffee offers. Coffee in Burundi is a logistical challenge from start to finish, even for the best of us. It is a particularly poor country, with one of the lowest GDP in Africa, and recent years have brought renewed political struggles and unrest that hark back to very troubled times in the late 1990s and early 2000s. The country’s landlocked position on the continent is also tricky to navigate: Rather than being sold FOB (Free on Board), as most coffees are once they arrive at port and are loaded onto a container, coffees from Rwanda, Burundi, and Democratic Republic of Congo are traded FOT, or Free on Truck—a much riskier arrangement as it requires an incredibly long haul from the processing mill to a port that’s as many as three countries and up to a week’s travel time removed. Despite the surface similarities that Burundi and Rwanda share on paper with regards to varieties, processing, farmer profile, and history (the two nations are often lumped together on offerings sheets and in the “story” of African coffees), they are practically night and day in the cup: The sparkling acidity of Burundi and the incredible complexity and diversity that’s possible here is absolutely a product of the terroir, and the taste of the place is as beautiful and varied as the place itself. We are in love with the coffees, the people, and the country of Burundi, and by continuing to invest in buying microlots from our washing-station partners, we are able to consistently offer our customers what we believe are some of the most interesting and most consistently high-cupping coffees from Africa. For more information about coffee production in Burundi, visit our Burundi Origin Page. nft,norg,Microlot,Microlot 3
Burundi
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Microlot 3 Karehe (GrainPro) 11103 60 Kg 22 Vollers UK UK
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london-eu Sweet with tart citric acidity and a smooth mouthfeel; big lemon-lime and citrus fruit flavors with chamomile florals, clove, cinnamon and chocolate. Sweet with tart citric acidity and a smooth mouthfeel; big lemon-lime and citrus fruit flavors with chamomile florals, clove, cinnamon and chocolate. Karehe Washing Station focuses on cherry ripeness and sorting in order to provide only the highest-quality green coffee post-processing. Producers are paid immediately upon delivery of the cherry at a standard market price, and a second payment is done when the harvest is complete; if the coffee is bought with quality premiums for cup score, the producers get a bonus in the second payment. Deep in the heart of Africa is the tiny country Burundi, and deep in Burundi is Cafe Imports: We have been trekking to this gem of a place just south of Rwanda on Lake Tanganyika since 2006, and Cafe Imports was one of the very first companies to see the great potential in specialty coffees here—not only for their profile, which is exquisite, as complex as Kenya but as versatile as a top-flight Colombian; but also for the economic possibilities that specialty coffee offers. Coffee in Burundi is a logistical challenge from start to finish, even for the best of us. It is a particularly poor country, with one of the lowest GDP in Africa, and recent years have brought renewed political struggles and unrest that hark back to very troubled times in the late 1990s and early 2000s. The country’s landlocked position on the continent is also tricky to navigate: Rather than being sold FOB (Free on Board), as most coffees are once they arrive at port and are loaded onto a container, coffees from Rwanda, Burundi, and Democratic Republic of Congo are traded FOT, or Free on Truck—a much riskier arrangement as it requires an incredibly long haul from the processing mill to a port that’s as many as three countries and up to a week’s travel time removed. Despite the surface similarities that Burundi and Rwanda share on paper with regards to varieties, processing, farmer profile, and history (the two nations are often lumped together on offerings sheets and in the “story” of African coffees), they are practically night and day in the cup: The sparkling acidity of Burundi and the incredible complexity and diversity that’s possible here is absolutely a product of the terroir, and the taste of the place is as beautiful and varied as the place itself. We are in love with the coffees, the people, and the country of Burundi, and by continuing to invest in buying microlots from our washing-station partners, we are able to consistently offer our customers what we believe are some of the most interesting and most consistently high-cupping coffees from Africa. For more information about coffee production in Burundi, visit our Burundi Origin Page. nft,norg,Microlot,Microlot 3
Colombia
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ACES Aracely Vitonco - Jambalo - Cauca - Castillo (Innovation Bags) 11438 20 Kg 3 CI USA Minnesota USA
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ci-usa-minnesota Syrupy sweetness with intense fruit acidity and a creamy mouthfeel; intense caramelized sugar and chocolate flavors with tropical fruit, apple, lime, lemon and honey flavor. Syrupy sweetness with intense fruit acidity and a creamy mouthfeel; intense caramelized sugar and chocolate flavors with tropical fruit, apple, lime, lemon and honey flavor. Aracely Vitonco says, "I consider myself a blessed person because I was born in a coffee producing family." She has been helping her mother sow and grow coffee plants since Aracely was 8 years old, and she grew up helping her family harvest and care for the cherries during the busy season. After marriage, she and her husband decided to continue farming coffee to support their family, and hopes that her children will continue the family tradition. Finca Los Mangos is a 2.5-hectare farm, 2 hectares of which are planted in coffee—10,000 trees, a mix of Colombia and Castillo cultivars. The cofee is picked ripe (purple cherries for the Castillo, and bright red Colombia cherries), depulped that same afternoon, and dry fermented for 18 hours. Then it is washed four times and laid out in parabolic dryers for 8–10 days, depending on the weather. Aracely focuses on quality, and describes herself as "very strict" about the picking: Only ripe cherries will do, and she is specific about the visual appearance of ripe Castillo versus ripe Colombia. For more infromation about coffee production in Colombia, visit our Colombia Origin Page. nft,norg,AcesProgram,ACES
Colombia
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ACES Carlos Canpo - El Tambo - Cauca - Castillo (Innovation Bags) 11439 20 Kg 1 CI USA Minnesota USA
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ci-usa-minnesota Sugary sweetness with big green grape acidity and a heavy creamy mouthfeel; rich dark chocolate and brown sugar flavor with green grape, tropical fruit, baking spices and perfumed floral flavors. Sugary sweetness with big green grape acidity and a heavy creamy mouthfeel; rich dark chocolate and brown sugar flavor with green grape, tropical fruit, baking spices and perfumed floral flavors. Carlos Albán Canpo owns Finca El Guyabo, which is located in the El Tambo municipality of Cauca, Colombia. He and his wife bought the farm initially to focus on livestock farming, but they noticed that their neighbors were growing coffee and earning a good living from their yields. They decided to plant a single hectare of their farmland as an experiment, and they are also interested in alloting space for the depulping and a larger drying area. Amazingly, this coffee is Carlos's first time selling to a specialty market: He has previously tendered his coffee on the local market, but heard that he had the chance to earn a better price if his coffee was good quality. Not only is it good quality, it's a stunner. Finca El Guayabo is a 7-hectare farm that has only 1 hectare planted in coffee, about 5,000 trees in a mix of Castillo and Colombia cultivars. The coffee is picked ripe between May and July, depulped the same day and put through azaranda, a kind of mesh sorting table that separates out lower quality coffee. The beans are then fermented in open tanks for 17–18 hours and washed four or five times before being laid in a parabolic dryer. Drying takes around eight days. For more infromation about coffee production in Colombia, visit our Colombia Origin Page. nft,norg,AcesProgram,ACES
Colombia
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Decaf FTO Origin Sel MWP - Tolima - Asemprogrope - FLO ID 32861 - (CBC CO-BIO-149) 11319 69 Kg 72 CI USA Minnesota USA
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ci-usa-minnesota Asemprogrope is an organic- and Fair Trade–certified cooperative founded in 2004. It currently has 32 members—9 women and 23 men who are smallholder farmers in Planadas, Tolima. For more information about coffee production in Colombia, visit our Colombia Origin Page. Fair Trade,Organic,Decaf,Decaf FTO Origin Sel
Colombia
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Decaf KVW MC Excelso 10849 60 Kg 33 CI USA Minnesota USA
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ci-usa-minnesota Mild and tart with lemon and a vegetal aftertaste. nft,norg,Decaf,Decaf KVW MC
Colombia Decaf KVW MC EP 11480 60 Kg 50 Origin/USA
Est Ship: Dec 2017
USA
Est Ship: Dec 2017
View Cupping Notes origin Smooth and citric. nft,norg,Decaf,Decaf KVW MC
Colombia
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Decaf Org Origin Sel MWP - Tolima - Juan Café 11320 69 Kg 192 CI USA Minnesota USA
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ci-usa-minnesota The Juan Café Association comprises 35 coffee-producing families in the villages of San Bernardo and San Juán de la China, in Tolima. The producers each farm on an average of 7 hectares, with about 5 hectares of their land planted in coffee: The total coffee land for the membership of the association is therefore around 250 hectares. The producers grow a mix of varieties, many of which are cultivars developed for productivity and disease-resistance, which allows them to focus on using organic practices such as nonchemical fertilizer and pest management on their land. In most cases, the association members are multi-generational coffee growers, and are dedicated to maintaining the traditions of their families. The cofee is picked ripe, depulped on traditional machines, and fermented underwater for 18 hours before being washed and dried on raised beds for 10–12 days. For more information about coffee production in Colombia, visit our Colombia Origin Page. nft,Organic,Decaf,Decaf Org Origin Sel
Colombia
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Decaf Origin Select EA - Caldas 10700 70 Kg 219 CI USA Minnesota USA
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ci-usa-minnesota Tart citric acidity and sweet with a heavy mouthfeel; graham, tomato jam and lemon flavors. Tart citric acidity and sweet with a heavy mouthfeel; graham, tomato jam and lemon flavors. Take advantage of a great program dedicated to bringing the highest quality, naturally processed decaf to market! Origin Select Decafs are sourced green by Café Imports prior to decaffeination, breaking from the industry norm. By doing this, we are able to provide the highest quality water and E.A. (sugar cane) processed products available. This particular lot is chosen from among lots brought by various growers in the department of Caldas. For more information about coffee production in Colombia, visit our Colombia Origin Page. For details about the E.A. decaffeination process, see the image above. nft,norg,Decaf,Decaf Origin Select
Colombia
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Decaf Origin Select EA - Huila 10859 70 Kg 3 CI USA Minnesota USA
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ci-usa-minnesota Sweet and tart with a smooth mouthfeel; graham, lemon, banana and coffee cherry flavor. Sweet and tart with a smooth mouthfeel; graham, lemon, banana and coffee cherry flavor. Take advantage of a great program dedicated to bringing the highest quality, naturally processed decaf to market! Origin Select Decafs are sourced green by Café Imports prior to decaffeination, breaking from the industry norm. By doing this, we are able to provide the highest quality water and E.A. (sugar cane) processed products available. Offerings with the "Farm Select Decaf" name go one step further: We have carefully chosen microlots to be decaffeinated, in order to offer an even higher-end line of traceable options. For many years, Colombia was the number-one world producer of washed coffees, and the second-largest producer to Brazil. In 2000, Colombia was surpassed by Vietnam, and then the rust infestation of 2008 set them back significantly. Today they are currently in the top five of coffee production with roughly 10 million bags per year. Colombianfarmers and citizens alike drink a lot of coffee every day; nearly 20% of their annual production. Colombia has over 600,000 farms, most of them farmed by small landholders with less than 5 acres nestled in the hills at roughly 1,200 to 2,000 meters above sea level. Colombian Coffees are commonly known to be big, rich, chocolaty coffees with exceptional fragrance and often great acidity.Colombia has many diverse growing regions, so the coffee varies mildly from region to region. Tropical fruit, vanilla, caramel, and chocolate are common adjectives. More intense acidity and bigger velvety body are variations you might find going from south to north as well. For more information on Colombia coffees, visit our Colombia origin page. See photo for diagram on decaffeination process. nft,norg,Decaf,Decaf Origin Select
Colombia
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Decaf Origin Select EA - Nariño 11123 70 Kg 47 Melbourne Australia
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melbourne-au Pineapple, banana, panela, juicy, creamy. Pineapple, banana, panela, juicy, creamy. Take advantage of a great program dedicated to bringing the highest quality, naturally processed decaf to market! Origin Select Decafs are sourced green by Café Imports prior to decaffeination, breaking from the industry norm. By doing this, we are able to provide the highest quality water and E.A. (Ethyl Acetate, a natural solvent derived from fermented sugar or molasses products) processed products available. This particular lot is chosen from among lots brought by 20 growers in the department of Nariño. The coffees are dry and "double" fermented: After picking and depulping, they are fermented in the hopper for 18–20 hours, then they are put into fermentation tanks for another 12 hours. The coffee is then washed 3–4 times and laid to dry: Some producers sun-dry their coffee on patios, others use parabolic dryers or raised beds. Drying takes about 8–15 days, after which the coffee is stored for 15 days. It is then processed for decaffeination. For more information about coffee production in Colombia, visit our Colombia Origin Page. For details about the E.A. decaffeination process, see the image above. nft,norg,Decaf,Decaf Origin Select
Colombia
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Decaf Origin Select EA - Cauca 11235 70 Kg 131 CI USA Minnesota USA
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ci-usa-minnesota Take advantage of a great program dedicated to bringing the highest quality, naturally processed decaf to market! Our Colombian decafs are sourced green by Cafe Imports prior to decaffeination, breaking from the industry norm. By doing this, we are able to provide the highest quality water and E.A. (sugar cane) processed products available. Offerings with the "Farm Select Decaf" name go one step further: We have carefully chosen microlots to be decaffeinated, in order to offer an even higher-end line of traceable options. For many years, Colombia was the number-one world producer of washed coffees, and the second-largest producer to Brazil. In 2000, Colombia was surpassed by Vietnam, and then the rust infestation of 2008 set them back significantly. Today they are currently in the top five of coffee production with roughly 10 million bags per year. Colombianfarmers and citizens alike drink a lot of coffee every day; nearly 20% of their annual production. Colombia has over 600,000 farms, most of them farmed by small landholders with less than 5 acres nestled in the hills at roughly 1,200 to 2,000 meters above sea level. Colombian Coffees are commonly known to be big, rich, chocolaty coffees with exceptional fragrance and often great acidity. Colombia has many diverse growing regions, so the coffee varies mildly from region to region. Tropical fruit, vanilla, caramel, and chocolate are common adjectives. More intense acidity and bigger velvety body are variations you might find going from south to north as well. For more information on Colombia coffees, visit our Colombia origin page. See photo for diagram on decaffeination process. nft,norg,Decaf,Decaf Origin Select
Colombia Decaf Origin Select EA - Cauca - Caldono 11349 70 Kg 97 Origin/UK
Est Ship: Dec 2017
UK
Est Ship: Dec 2017
View Beanology origin Take advantage of a great program dedicated to bringing the highest quality, naturally processed decaf to market! Origin Select Decafs are sourced green by Café Imports prior to decaffeination, breaking from the industry norm. By doing this, we are able to provide the highest quality water and E.A. (Ethyl Acetate, a natural solvent derived from fermented sugar or molasses products) processed products available. This particular lot is chosen from among lots brought by four growers in the municipality of Caldono, which is in the department of Cauca. They are located in the villages of Potrerito, Cerro Alto, Santa Rosa, and El Gaucio. The coffee is picked and depulped the same day, then generally fermented dry for 16–28 hours, washed three to four times, and dried in parabolic dryers before being taken for E.A. decaffeination in-country. For more information about coffee production in Colombia, visit our Colombia Origin Page. For details about the E.A. decaffeination process, see the image above. nft,norg,Decaf,Decaf Origin Select
Colombia Decaf Origin Select EA - Cauca - El Tambo 11350 70 Kg 145 Origin/UK
Est Ship: Dec 2017
UK
Est Ship: Dec 2017
View Beanology origin Take advantage of a great program dedicated to bringing the highest quality, naturally processed decaf to market! Origin Select Decafs are sourced green by Café Imports prior to decaffeination, breaking from the industry norm. By doing this, we are able to provide the highest quality water and E.A. (Ethyl Acetate, a natural solvent derived from fermented sugar or molasses products) processed products available. This particular lot is chosen from among lots brought by five smallholder growers in the department of Cauca, from the villages of El Cerrito, Rio Blanco, Rio Sucio, and Uribe, all within the El Tambo municipality of Cauca. The coffee is typically picked and depulped the same day, fermented dry for 16–20 hours, and washed three times before being dryed in parabolic dryers. It is taken for E.A. decaffeination in-country before being shipped. For more information about coffee production in Colombia, visit our Colombia Origin Page. For details about the E.A. decaffeination process, see the image above. nft,norg,Decaf,Decaf Origin Select
Colombia Decaf Origin Select EA 11472 70 Kg 175 Origin/USA
Est Ship: Dec 2017
USA
Est Ship: Dec 2017
  origin nft,norg,Decaf,Decaf Origin Select
Colombia Decaf Origin Select EA 11483 70 Kg 275 Origin/USA
Est Ship: Dec 2017
USA
Est Ship: Dec 2017
  origin nft,norg,Decaf,Decaf Origin Select
Colombia
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Excelso EP 10928 70 Kg 69 CI USA Minnesota USA
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ci-usa-minnesota Tart and sweet with a smooth mouthfeel; coffee cherry, citrus fruit and herbal flavors. nft,norg,Excelso
Colombia Excelso EP 10929 70 Kg 149 Origin/USA
Est Ship: Dec 2017
USA
Est Ship: Dec 2017
  origin nft,norg,Excelso
Colombia Excelso EP 11345 70 Kg 70 Afloat/USA
USA
View Cupping Notes afloat Mild sweet, citric and smooth with eucalyptus and berry flavor. nft,norg,Excelso
Colombia Excelso EP 11440 70 Kg 149 Origin/USA
Est Ship: Dec 2017
USA
Est Ship: Dec 2017
View Cupping Notes origin Sweet and savory with big tart acidity and a smooth mouthfeel; cocoa, cooked carrot and citrus fruit flavors. nft,norg,Excelso
Colombia Excelso EP 11441 70 Kg 149 Origin/USA
Est Ship: Dec 2017
USA
Est Ship: Dec 2017
  origin nft,norg,Excelso
Colombia Excelso EP 11442 70 Kg 149 Origin/USA
Est Ship: Dec 2017
USA
Est Ship: Dec 2017
  origin nft,norg,Excelso
Colombia
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Excelso Gran Galope Huila - Isnos - EP (GrainPro) 10038 70 Kg 2 Melbourne Australia
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melbourne-au Passion fruit, apricot, raisin, green apple, lemon, baking spice, caramel, panela. Passion fruit, apricot, raisin, green apple, lemon, baking spice, caramel, panela. Isnos is a very small town located in Colombia's Huila department. Just a half hour drive from the well-known Colombian town of San Agustín, Isnos can be found on the mountain road connecting the departments of Cauca and Huila. As the town itself sits at 1800 meters above sea level, most all contributing farms to this specific lot are at ideal altitudes to support a strong acidity and complex cup. In an effort to be a better partner to our coffee-farming friends in the South of Colombia by buying more of their fine coffee and paying a premium better than they can find in the local market, we are strengthening our relationships while simultaneously introducing a product to Specialty Coffee roasters that is solid, flexibleand relatively inexpensive. This is a win-win for producers and roasters. Our goal is always to find more good homes for more of the crop from our partners. The average coffee farmer in Cauca and Huila has about 1.5 hectares of coffee land and will produce about 50 bags of coffee per harvest. During the few months of harvest season,he or she will bring to town on a Saturday 10 or so bags of Pergamino to sell. We pay a premium based on cup scores; higher score equals higher premium. 90 points is over $4.00. Above 88 pointsmeans a micro-lot premium and 86 pointsequals our Regional Select premium. Before Gran Galope, the other coffees, anything below 86 (that's where most of the coffee lies),recieved the FNC price or the posted street price. In today's market of about $1.20, this standard price is simply an unfortunate break-even price for an entire year's-worth of what we all know is hard, committed, and disciplined work. So today we are pulling out the top lots from those still-solid but lesser cupping coffees (think 84-85 points), paying a premium to the farmer and bulking them together to make full containers of delicious, rich chocolatey Colombian coffee. Enjoy Gran Galope, and gallop proudly in front of the herd my friends! For more information on Colombian coffees, visit our Colombia origin page. nft,norg,Excelso Gran Galope
Colombia
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Excelso Gran Galope Tolima - EP (GrainPro) 10454 70 Kg 1 CI USA Minnesota USA
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ci-usa-minnesota Big winey acidity and sweet with a smooth mouthfeel; cocoa and coffee cherry flavor. Big winey acidity and sweet with a smooth mouthfeel; cocoa and coffee cherry flavor. In an effort to be a better partner to our coffee-farming friends in the South of Colombia by buying more of their fine coffee and paying a premium better than they can find in the local market, we are strengthening our relationships while simultaneously introducing a product to Specialty Coffee roasters that is solid, flexibleand relatively inexpensive. This is a win-win for producers and roasters. Our goal is always to find more good homes for more of the crop from our partners. The average coffee farmer in Cauca and Huila has about 1.5 hectares of coffee land and will produce about 50 bags of coffee per harvest. During the few months of harvest season,he or she will bring to town on a Saturday 10 or so bags of Pergamino to sell. We pay a premium based on cup scores; higher score equals higher premium. 90 points is over $4.00. Above 88 pointsmeans a micro-lot premium and 86 pointsequals our Regional Select premium. Before Gran Galope, the other coffees, anything below 86 (that's where most of the coffee lies),recieved the FNC price or the posted street price. In today's market of about $1.20, this standard price is simply an unfortunate break-even price for an entire year's-worth of what we all know is hard, committed, and disciplined work. So today we are pulling out the top lots from those still-solid but lesser cupping coffees (think 84-85 points), paying a premium to the farmer and bulking them together to make full containers of delicious, rich chocolatey Colombian coffee. Enjoy Gran Galope, and gallop proudly in front of the herd my friends! For more information on Colombian coffees, visit our Colombia origin page. nft,norg,Excelso Gran Galope
Colombia
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Excelso Gran Galope Cauca - EP (GrainPro) 10942 70 Kg 20 CI USA Minnesota USA
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ci-usa-minnesota Balanced, sweet, savory and tart with a smooth body. Balanced, sweet, savory and tart with a smooth body. In an effort to be a better partner to our coffee-farming friends in the South of Colombia by buying more of their fine coffee and paying a premium better than they can find in the local market, we are strengthening our relationships while simultaneously introducing a product to Specialty Coffee roasters that is solid, flexible and relatively inexpensive. This is a win-win for producers and roasters. Our goal is always to find more good homes for more of the crop from our partners. The average coffee farmer in Cauca and Huila has about 1.5 hectares of coffee land and will produce about 50 bags of coffee per harvest. During the few months of harvest season, he or she will bring to town on a Saturday 10 or so bags of pergamino, or parchment coffee, to sell. We pay a premium based on cup scores. Higher score equals higher premium: 90 points is over $4.00. Above 88 points means a microlot premium, and 86 points equals our Regional Select premium. Before Gran Galope, the other coffees, anything below 86 (that's where most of the coffee lies), recieved the FNC price or the posted street price. In today's market of about $1.20, this standard price is simply an unfortunate break-even price for an entire year's worth of what we all know is hard, committed, and disciplined work. So today we are pulling out the top lots from those still-solid but lesser cupping coffees (think 84–85 points), paying a premium to the farmer and bulking them together to make full containers of delicious, rich chocolatey Colombian coffee. Enjoy Gran Galope, and gallop proudly in front of the herd, friends! For more information on Colombian coffees, visit our Colombia origin page. nft,norg,Excelso Gran Galope
Colombia
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Excelso Gran Galope Cauca - EP (GrainPro) 11253 70 Kg 243 CI USA Minnesota USA
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ci-usa-minnesota Sweet and citric with a creamy mouthfeel; chocolate, lemon-lime and roasted carrot flavors with an herbal aftertaste. Sweet and citric with a creamy mouthfeel; chocolate, lemon-lime and roasted carrot flavors with an herbal aftertaste. In an effort to be a better partner to our coffee-farming friends in the South of Colombia by buying more of their fine coffee and paying a premium better than they can find in the local market, we are strengthening our relationships while simultaneously introducing a product to Specialty Coffee roasters that is solid, flexible and relatively inexpensive. This is a win-win for producers and roasters. Our goal is always to find more good homes for more of the crop from our partners. The average coffee farmer in Cauca, Huila, and Nariño has about 1.5 hectares of coffee land and will produce about 50 bags of coffee per harvest. During the few months of harvest season, he or she will bring to town on a Saturday 10 or so bags of pergamino, or parchment coffee, to sell. We pay a premium based on cup scores. Higher score equals higher premium: 90 points is over $4.00. Above 88 points means a microlot premium, and 86 points equals our Regional Select premium. Before Gran Galope, the other coffees, anything below 86 (that's where most of the coffee lies), recieved the FNC price or the posted street price. In today's market of about $1.20, this standard price is simply an unfortunate break-even price for an entire year's worth of what we all know is hard, committed, and disciplined work. So today we are pulling out the top lots from those still-solid but lesser cupping coffees (think 84–85 points), paying a premium to the farmer and bulking them together to make full containers of delicious, rich chocolatey Colombian coffee. Enjoy Gran Galope, and gallop proudly in front of the herd, friends! For more information on Colombian coffees, visit our Colombia origin page. For more information about our buying strategy and the stratification of our quality levels from origin, visit our How We Buy Coffee Page. nft,norg,Excelso Gran Galope
Colombia
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Excelso Gran Galope Huila - EP (GrainPro) 11255 70 Kg 96 CI USA Minnesota USA
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ci-usa-minnesota Sweet and savory with citric acidity and a heavy mouthfeel; toffee, cocoa and lemongrass flavors. Sweet and savory with citric acidity and a heavy mouthfeel; toffee, cocoa and lemongrass flavors. In an effort to be a better partner to our coffee-farming friends in the South of Colombia by buying more of their fine coffee and paying a premium better than they can find in the local market, we are strengthening our relationships while simultaneously introducing a product to Specialty Coffee roasters that is solid, flexible and relatively inexpensive. This is a win-win for producers and roasters. Our goal is always to find more good homes for more of the crop from our partners. The average coffee farmer in Cauca, Huila, and Nariño has about 1.5 hectares of coffee land and will produce about 50 bags of coffee per harvest. During the few months of harvest season, he or she will bring to town on a Saturday 10 or so bags of pergamino, or parchment coffee, to sell. We pay a premium based on cup scores. Higher score equals higher premium: 90 points is over $4.00. Above 88 points means a microlot premium, and 86 points equals our Regional Select premium. Before Gran Galope, the other coffees, anything below 86 (that's where most of the coffee lies), recieved the FNC price or the posted street price. In today's market of about $1.20, this standard price is simply an unfortunate break-even price for an entire year's worth of what we all know is hard, committed, and disciplined work. So today we are pulling out the top lots from those still-solid but lesser cupping coffees (think 84–85 points), paying a premium to the farmer and bulking them together to make full containers of delicious, rich chocolatey Colombian coffee. Enjoy Gran Galope, and gallop proudly in front of the herd, friends! For more information on Colombian coffees, visit our Colombia origin page. For more information about our buying strategy and the stratification of our quality levels from origin, visit our How We Buy Coffee Page. nft,norg,Excelso Gran Galope
Colombia
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Excelso Gran Galope Huila - EP (GrainPro) 11256 70 Kg 171 CI USA Minnesota USA
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ci-usa-minnesota Mild, sweet, clean and citric with lemon, lime and white sugar flavor and a peanut aftertaste. Mild, sweet, clean and citric with lemon, lime and white sugar flavor and a peanut aftertaste. In an effort to be a better partner to our coffee-farming friends in the South of Colombia by buying more of their fine coffee and paying a premium better than they can find in the local market, we are strengthening our relationships while simultaneously introducing a product to Specialty Coffee roasters that is solid, flexible and relatively inexpensive. This is a win-win for producers and roasters. Our goal is always to find more good homes for more of the crop from our partners. The average coffee farmer in Cauca, Huila, and Nariño has about 1.5 hectares of coffee land and will produce about 50 bags of coffee per harvest. During the few months of harvest season, he or she will bring to town on a Saturday 10 or so bags of pergamino, or parchment coffee, to sell. We pay a premium based on cup scores. Higher score equals higher premium: 90 points is over $4.00. Above 88 points means a microlot premium, and 86 points equals our Regional Select premium. Before Gran Galope, the other coffees, anything below 86 (that's where most of the coffee lies), recieved the FNC price or the posted street price. In today's market of about $1.20, this standard price is simply an unfortunate break-even price for an entire year's worth of what we all know is hard, committed, and disciplined work. So today we are pulling out the top lots from those still-solid but lesser cupping coffees (think 84–85 points), paying a premium to the farmer and bulking them together to make full containers of delicious, rich chocolatey Colombian coffee. Enjoy Gran Galope, and gallop proudly in front of the herd, friends! For more information on Colombian coffees, visit our Colombia origin page. For more information about our buying strategy and the stratification of our quality levels from origin, visit our How We Buy Coffee Page. nft,norg,Excelso Gran Galope
Colombia
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Excelso Gran Galope Nariño - EP (GrainPro) 11257 70 Kg 46 Vollers UK UK
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london-eu Balanced, sweeet and tart with a heavy mouthfeel; lots of tamarind and grapefruit flavors with savory florals, tomato juice and chocolate. Balanced, sweeet and tart with a heavy mouthfeel; lots of tamarind and grapefruit flavors with savory florals, tomato juice and chocolate. In an effort to be a better partner to our coffee-farming friends in the South of Colombia by buying more of their fine coffee and paying a premium better than they can find in the local market, we are strengthening our relationships while simultaneously introducing a product to Specialty Coffee roasters that is solid, flexible and relatively inexpensive. This is a win-win for producers and roasters. Our goal is always to find more good homes for more of the crop from our partners. The average coffee farmer in Cauca, Huila, and Nariño has about 1.5 hectares of coffee land and will produce about 50 bags of coffee per harvest. During the few months of harvest season, he or she will bring to town on a Saturday 10 or so bags of pergamino, or parchment coffee, to sell. We pay a premium based on cup scores. Higher score equals higher premium: 90 points is over $4.00. Above 88 points means a microlot premium, and 86 points equals our Regional Select premium. Before Gran Galope, the other coffees, anything below 86 (that's where most of the coffee lies), recieved the FNC price or the posted street price. In today's market of about $1.20, this standard price is simply an unfortunate break-even price for an entire year's worth of what we all know is hard, committed, and disciplined work. So today we are pulling out the top lots from those still-solid but lesser cupping coffees (think 84–85 points), paying a premium to the farmer and bulking them together to make full containers of delicious, rich chocolatey Colombian coffee. Enjoy Gran Galope, and gallop proudly in front of the herd, friends! For more information on Colombian coffees, visit our Colombia origin page. For more information about our buying strategy and the stratification of our quality levels from origin, visit our How We Buy Coffee Page. nft,norg,Excelso Gran Galope
Colombia
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Excelso Gran Galope Huila - Palestina - EP (GrainPro) 11258 70 Kg 9 Melbourne Australia
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melbourne-au Passion fruit, lemon lime, chocolate, panela. Passion fruit, lemon lime, chocolate, panela. In an effort to be a better partner to our coffee-farming friends in the South of Colombia by buying more of their fine coffee and paying a premium better than they can find in the local market, we are strengthening our relationships while simultaneously introducing a product to Specialty Coffee roasters that is solid, flexible and relatively inexpensive. This is a win-win for producers and roasters. Our goal is always to find more good homes for more of the crop from our partners. The average coffee farmer in Cauca, Huila, and Nariño has about 1.5 hectares of coffee land and will produce about 50 bags of coffee per harvest. During the few months of harvest season, he or she will bring to town on a Saturday 10 or so bags of pergamino, or parchment coffee, to sell. We pay a premium based on cup scores. Higher score equals higher premium: 90 points is over $4.00. Above 88 points means a microlot premium, and 86 points equals our Regional Select premium. Before Gran Galope, the other coffees, anything below 86 (that's where most of the coffee lies), recieved the FNC price or the posted street price. In today's market of about $1.20, this standard price is simply an unfortunate break-even price for an entire year's worth of what we all know is hard, committed, and disciplined work. So today we are pulling out the top lots from those still-solid but lesser cupping coffees (think 84–85 points), paying a premium to the farmer and bulking them together to make full containers of delicious, rich chocolatey Colombian coffee. Enjoy Gran Galope, and gallop proudly in front of the herd, friends! For more information on Colombian coffees, visit our Colombia origin page. For more information about our buying strategy and the stratification of our quality levels from origin, visit our How We Buy Coffee Page. nft,norg,Excelso Gran Galope
Colombia Excelso Gran Galope Nariño - La Union - EP (GrainPro) 11323 70 Kg 130 Origin/UK
Est Ship: Dec 2017
UK
Est Ship: Dec 2017
View Beanology origin Balanced and sweet with tart acidity and a smooth mouthfeel; green apple, tomatillo and cane sugar flavors. Balanced and sweet with tart acidity and a smooth mouthfeel; green apple, tomatillo and cane sugar flavors. In an effort to be a better partner to our coffee-farming friends in the South of Colombia by buying more of their fine coffee and paying a premium better than they can find in the local market, we are strengthening our relationships while simultaneously introducing a product to Specialty Coffee roasters that is solid, flexible and relatively inexpensive. This is a win-win for producers and roasters. Our goal is always to find more good homes for more of the crop from our partners. The average coffee farmer in Cauca, Huila, and Nariño has about 1.5 hectares of coffee land and will produce about 50 bags of coffee per harvest. During the few months of harvest season, he or she will bring to town on a Saturday 10 or so bags of pergamino, or parchment coffee, to sell. We pay a premium based on cup scores. Higher score equals higher premium: 90 points is over $4.00. Above 88 points means a microlot premium, and 86 points equals our Regional Select premium. Before Gran Galope, the other coffees, anything below 86 (that's where most of the coffee lies), recieved the FNC price or the posted street price. In today's market of about $1.20, this standard price is simply an unfortunate break-even price for an entire year's worth of what we all know is hard, committed, and disciplined work. So today we are pulling out the top lots from those still-solid but lesser cupping coffees (think 84–85 points), paying a premium to the farmer and bulking them together to make full containers of delicious, rich chocolatey Colombian coffee. Enjoy Gran Galope, and gallop proudly in front of the herd, friends! For more information on Colombian coffees, visit our Colombia origin page. For more information about our buying strategy and the stratification of our quality levels from origin, visit our How We Buy Coffee Page. nft,norg,Excelso Gran Galope
Colombia Excelso Gran Galope Nariño Sur - EP (GrainPro) 11324 70 Kg 140 Origin/UK
Est Ship: Dec 2017
UK
Est Ship: Dec 2017
View Beanology origin Green grape, cranberry, toffee and almond flavors; sweet with tangy acidity and a smooth mouthfeel. Green grape, cranberry, toffee and almond flavors; sweet with tangy acidity and a smooth mouthfeel. In an effort to be a better partner to our coffee-farming friends in the South of Colombia by buying more of their fine coffee and paying a premium better than they can find in the local market, we are strengthening our relationships while simultaneously introducing a product to Specialty Coffee roasters that is solid, flexible and relatively inexpensive. This is a win-win for producers and roasters. Our goal is always to find more good homes for more of the crop from our partners. The average coffee farmer in Cauca, Huila, and Nariño has about 1.5 hectares of coffee land and will produce about 50 bags of coffee per harvest. During the few months of harvest season, he or she will bring to town on a Saturday 10 or so bags of pergamino, or parchment coffee, to sell. We pay a premium based on cup scores. Higher score equals higher premium: 90 points is over $4.00. Above 88 points means a microlot premium, and 86 points equals our Regional Select premium. Before Gran Galope, the other coffees, anything below 86 (that's where most of the coffee lies), recieved the FNC price or the posted street price. In today's market of about $1.20, this standard price is simply an unfortunate break-even price for an entire year's worth of what we all know is hard, committed, and disciplined work. So today we are pulling out the top lots from those still-solid but lesser cupping coffees (think 84–85 points), paying a premium to the farmer and bulking them together to make full containers of delicious, rich chocolatey Colombian coffee. Enjoy Gran Galope, and gallop proudly in front of the herd, friends! For more information on Colombian coffees, visit our Colombia origin page. For more information about our buying strategy and the stratification of our quality levels from origin, visit our How We Buy Coffee Page. nft,norg,Excelso Gran Galope
Colombia Excelso Gran Galope Nariño - EP (GrainPro) 11338 70 Kg 185 Origin/USA
Est Ship: Dec 2017
USA
Est Ship: Dec 2017
View Beanology origin Big chocolate and toffee flavor with lime and green grape as well as an herbal aftertaste; juicy sweetness with tart acidity and a smooth mouthfeel. Big chocolate and toffee flavor with lime and green grape as well as an herbal aftertaste; juicy sweetness with tart acidity and a smooth mouthfeel. In an effort to be a better partner to our coffee-farming friends in the South of Colombia by buying more of their fine coffee and paying a premium better than they can find in the local market, we are strengthening our relationships while simultaneously introducing a product to Specialty Coffee roasters that is solid, flexible and relatively inexpensive. This is a win-win for producers and roasters. Our goal is always to find more good homes for more of the crop from our partners. The average coffee farmer in Cauca, Huila, and Nariño has about 1.5 hectares of coffee land and will produce about 50 bags of coffee per harvest. During the few months of harvest season, he or she will bring to town on a Saturday 10 or so bags of pergamino, or parchment coffee, to sell. We pay a premium based on cup scores. Higher score equals higher premium: 90 points is over $4.00. Above 88 points means a microlot premium, and 86 points equals our Regional Select premium. Before Gran Galope, the other coffees, anything below 86 (that's where most of the coffee lies), recieved the FNC price or the posted street price. In today's market of about $1.20, this standard price is simply an unfortunate break-even price for an entire year's worth of what we all know is hard, committed, and disciplined work. So today we are pulling out the top lots from those still-solid but lesser cupping coffees (think 84–85 points), paying a premium to the farmer and bulking them together to make full containers of delicious, rich chocolatey Colombian coffee. Enjoy Gran Galope, and gallop proudly in front of the herd, friends! For more information on Colombian coffees, visit our Colombia origin page. For more information about our buying strategy and the stratification of our quality levels from origin, visit our How We Buy Coffee Page. nft,norg,Excelso Gran Galope
Colombia Excelso Gran Galope Nariño - EP (GrainPro) 11339 70 Kg 275 Afloat/USA
Est Arrival: Dec 2017
USA
Est Arrival: Dec 2017
View Beanology afloat Soft and sweet with tart fruit acidity and a creamy mouthfeel; lots of citrus fruit flavor with caramel, toffee, green grape and floral flavors. Soft and sweet with tart fruit acidity and a creamy mouthfeel; lots of citrus fruit flavor with caramel, toffee, green grape and floral flavors. In an effort to be a better partner to our coffee-farming friends in the South of Colombia by buying more of their fine coffee and paying a premium better than they can find in the local market, we are strengthening our relationships while simultaneously introducing a product to Specialty Coffee roasters that is solid, flexible and relatively inexpensive. This is a win-win for producers and roasters. Our goal is always to find more good homes for more of the crop from our partners. The average coffee farmer in Cauca, Huila, and Nariño has about 1.5 hectares of coffee land and will produce about 50 bags of coffee per harvest. During the few months of harvest season, he or she will bring to town on a Saturday 10 or so bags of pergamino, or parchment coffee, to sell. We pay a premium based on cup scores. Higher score equals higher premium: 90 points is over $4.00. Above 88 points means a microlot premium, and 86 points equals our Regional Select premium. Before Gran Galope, the other coffees, anything below 86 (that's where most of the coffee lies), recieved the FNC price or the posted street price. In today's market of about $1.20, this standard price is simply an unfortunate break-even price for an entire year's worth of what we all know is hard, committed, and disciplined work. So today we are pulling out the top lots from those still-solid but lesser cupping coffees (think 84–85 points), paying a premium to the farmer and bulking them together to make full containers of delicious, rich chocolatey Colombian coffee. Enjoy Gran Galope, and gallop proudly in front of the herd, friends! For more information on Colombian coffees, visit our Colombia origin page. For more information about our buying strategy and the stratification of our quality levels from origin, visit our How We Buy Coffee Page. nft,norg,Excelso Gran Galope
Colombia Excelso Gran Galope Cauca - EP (GrainPro) 11346 70 Kg 150 Origin/Australia
Est Ship: Dec 2017
Australia
Est Ship: Dec 2017
View Beanology origin Very sweet with tart fruit acidity and a creamy mouthfeel; lots of chocolate and sweet cherry with lime, lemon and cane sugar flavors. Very sweet with tart fruit acidity and a creamy mouthfeel; lots of chocolate and sweet cherry with lime, lemon and cane sugar flavors. In an effort to be a better partner to our coffee-farming friends in the South of Colombia by buying more of their fine coffee and paying a premium better than they can find in the local market, we are strengthening our relationships while simultaneously introducing a product to Specialty Coffee roasters that is solid, flexible and relatively inexpensive. This is a win-win for producers and roasters. Our goal is always to find more good homes for more of the crop from our partners. The average coffee farmer in Cauca, Huila, and Nariño has about 1.5 hectares of coffee land and will produce about 50 bags of coffee per harvest. During the few months of harvest season, he or she will bring to town on a Saturday 10 or so bags of pergamino, or parchment coffee, to sell. We pay a premium based on cup scores. Higher score equals higher premium: 90 points is over $4.00. Above 88 points means a microlot premium, and 86 points equals our Regional Select premium. Before Gran Galope, the other coffees, anything below 86 (that's where most of the coffee lies), recieved the FNC price or the posted street price. In today's market of about $1.20, this standard price is simply an unfortunate break-even price for an entire year's worth of what we all know is hard, committed, and disciplined work. So today we are pulling out the top lots from those still-solid but lesser cupping coffees (think 84–85 points), paying a premium to the farmer and bulking them together to make full containers of delicious, rich chocolatey Colombian coffee. Enjoy Gran Galope, and gallop proudly in front of the herd, friends! For more information on Colombian coffees, visit our Colombia origin page. For more information about our buying strategy and the stratification of our quality levels from origin, visit our How We Buy Coffee Page. nft,norg,Excelso Gran Galope
Colombia Excelso Gran Galope Cauca - EP (GrainPro) 11435 70 Kg 275 Origin/USA
Est Ship: Dec 2017
USA
Est Ship: Dec 2017
View Cupping Notes origin Sweet with tart citric acidity and a smooth mouthfeel; lime, walnut, honey and toffee flavors. nft,norg,Excelso Gran Galope
Colombia Excelso Gran Galope Cauca - EP (GrainPro) 11437 70 Kg 65 Afloat/USA
Est Arrival: Dec 2017
USA
Est Arrival: Dec 2017
View Cupping Notes afloat Sweet with tart citric acidity and a smooth mouthfeel; lime, walnut, honey and toffee flavors. nft,norg,Excelso Gran Galope
Colombia
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FTO Cauca COMEPCAFE - FLO ID 26236 - (CBC CO-BIO-123) (GrainPro) 11087 70 Kg 26 CI USA Minnesota USA
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ci-usa-minnesota Sweet, clean and citric with lemongrass, lime, grapefruit, chocolate and cascade hops flavors. Sweet, clean and citric with lemongrass, lime, grapefruit, chocolate and cascade hops flavors. Cooperativa Multiétnica Y Pluricultural De Pequeños Caficultores Del Cauca, or COMEPCAFE, founded in 2010 by a small-but-mighty group of 44 producers, has grown to include nearly 1,000. The name of the organization itself speaks to the structure and the community, as it is truly a cooperative effort among multiethnic and multicultural smallholders, the majority of whom are members of several indigenous and Afro-Colombian groups who live and work around the towns of Piendiamó and Morales. The group is committed to working not only as one with the planet, but also as a unit together, and the more than 900 affiliated farmers actually don’t hire any outside labor during the harvest season, instead preferring to take turns picking, sorting, and delivering to the co-op with each other. Among the membership, 167 of the producers are certified organic, and another 25 are currently in transition to receive their certification, in part because the producers know they can rely on Café Imports to buy more of their organic coffees every year. One of the challenges to certification is that these farms are incredibly small, ranging from ½ hectare to about 10 hectares maximum in size, and while the producers rely primarily on their coffee crop for their livelihoods, they also grow most of what their families need, including banana, cassava, orange, bananas, and other staple crops. In order to be certified organic, they must follow the guidelines and standard practices on all of their crops, not only those they intend to sell: This creates higher costs, and is often the reason farmers don’t pursue the credentials. As it is, COMEPCAFE’s members work seven days a week to make ends meet, typically spending four days on their own farms and helping neighbors, while holding jobs outside of the coffee fields the other three days. From a quality standpoint, however, COMEPCAFE delivers again and again, which is a breath of fresh air from an FTO offering in general, but perhaps especially one from Colombia: The cups offer a balance of toffee and caramel sweetness with tangy lime and lemongrass, and more delicate touches of melon and florals. This is in part thanks to the high altitude (1750–2200 meters), good varieties (including Colombia, Caturra, Castillo, Typica), and meticulous processing (12-hour dry fermentation after depulping, four full washes, and parabolic drying)—but also certainly thanks, too, to the spirit of the community and the support the members provide each other. Harvest season at COMEPCAFE is March to June (70%), and November to December (mitaca,or "fly crop," 30%) After picking the cherries ripe, COMEPCAFE members depulp the coffee, sort it using a zaranda, and dry ferment for 12 hours. The coffee is washed four times before being dried in a parabolic dryer. For more information about coffee production in Colombia, visit our Colombia Origin Page. Fair Trade,Organic,FTO Cauca
Colombia FTO Cauca COMEPCAFE - FLO ID 26236 - (CBC CO-BIO-123) (GrainPro) 11426 70 Kg 30 Afloat/USA
Est Arrival: Dec 2017
USA
Est Arrival: Dec 2017
View Beanology afloat Sweet with citric acidity and a smooth mouthfeel; dark chocolate, lemon, red apple and lemongrass flavors. Sweet with citric acidity and a smooth mouthfeel; dark chocolate, lemon, red apple and lemongrass flavors. Cooperativa Multiétnica Y Pluricultural De Pequeños Caficultores Del Cauca, or COMEPCAFE, founded in 2010 by a small-but-mighty group of 44 producers, has grown to include nearly 1,000. The name of the organization itself speaks to the structure and the community, as it is truly a cooperative effort among multiethnic and multicultural smallholders, the majority of whom are members of several indigenous and Afro-Colombian groups who live and work around the towns of Piendiamó and Morales. The group is committed to working not only as one with the planet, but also as a unit together, and the more than 900 affiliated farmers actually don’t hire any outside labor during the harvest season, instead preferring to take turns picking, sorting, and delivering to the co-op with each other. Among the membership, 167 of the producers are certified organic, and another 25 are currently in transition to receive their certification, in part because the producers know they can rely on Café Imports to buy more of their organic coffees every year. One of the challenges to certification is that these farms are incredibly small, ranging from ½ hectare to about 10 hectares maximum in size, and while the producers rely primarily on their coffee crop for their livelihoods, they also grow most of what their families need, including banana, cassava, orange, bananas, and other staple crops. In order to be certified organic, they must follow the guidelines and standard practices on all of their crops, not only those they intend to sell: This creates higher costs, and is often the reason farmers don’t pursue the credentials. As it is, COMEPCAFE’s members work seven days a week to make ends meet, typically spending four days on their own farms and helping neighbors, while holding jobs outside of the coffee fields the other three days. From a quality standpoint, however, COMEPCAFE delivers again and again, which is a breath of fresh air from an FTO offering in general, but perhaps especially one from Colombia: The cups offer a balance of toffee and caramel sweetness with tangy lime and lemongrass, and more delicate touches of melon and florals. This is in part thanks to the high altitude (1750–2200 meters), good varieties (including Colombia, Caturra, Castillo, Typica), and meticulous processing (12-hour dry fermentation after depulping, four full washes, and parabolic drying)—but also certainly thanks, too, to the spirit of the community and the support the members provide each other. Harvest season at COMEPCAFE is March to June (70%), and November to December (mitaca,or "fly crop," 30%) After picking the cherries ripe, COMEPCAFE members depulp the coffee, sort it using a zaranda, and dry ferment for 12 hours. The coffee is washed four times before being dried in a parabolic dryer. For more information about coffee production in Colombia, visit our Colombia Origin Page. Fair Trade,Organic,FTO Cauca
Colombia
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FTO Tolima 2 Planadas - Café del Macizo - FLO ID 3966 - (CBC CO-BIO-149) (GrainPro) 11115 70 Kg 163 CI USA Minnesota USA
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ci-usa-minnesota Caramel, chocolate and cherry flavors; sweet and tart with a smooth mouthfeel. Caramel, chocolate and cherry flavors; sweet and tart with a smooth mouthfeel. Café del Macizo is an association of 120 smallholder coffee-producing families in Tolima, Colombia. The organization was founded in 2003, and is the oldest co-op within Planadas. Teamwork and togetherness are the themes and mission of the association: The members help one another with planting, harvesting, and improvements as a group. The total farming area the membership represents is about 360 hectares, and the producers grow a mix of varieties, all using organic practices. The association is certified Fair Trade. For more information about coffee production in Colombia, visit our Colombia Origin Page. Fair Trade,Organic,FTO Tolima 2
Colombia Huila 2 San Agustin - Los Naranjos (GrainPro) 11488 70 Kg 250 Origin/USA
Est Ship: Dec 2017
USA
Est Ship: Dec 2017
View Cupping Notes origin Balanced, sweet and soft with a smooth mouthfeel; lots of caramel flavor with apple, green grape, fig, lemon and other ripe fruit. nft,norg,Huila 2
Colombia Huila 2 San Agustin - Los Naranjos (GrainPro) 11488 70 Kg 7 Origin/USA
Est Ship: Dec 2017
USA
Est Ship: Dec 2017
View Cupping Notes origin Balanced, sweet and soft with a smooth mouthfeel; lots of caramel flavor with apple, green grape, fig, lemon and other ripe fruit. nft,norg,Huila 2
Colombia Microlot Arnulfo Leguizamo - Finca El Faldón - San Agustin - Huila (GrainPro) 11489 70 Kg 7 Origin/USA
Est Ship: Dec 2017
USA
Est Ship: Dec 2017
  origin nft,norg,Microlot,Microlot
Colombia Microlot Arnulfo Leguizamo - Finca El Faldón - San Agustin - Huila (GrainPro) 11489 70 Kg 2 Origin/USA
Est Ship: Dec 2017
USA
Est Ship: Dec 2017
  origin nft,norg,Microlot,Microlot
Colombia
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Microlot 1 Huila Best Cup #15 - Rodrigo Alberto Peláez Gallego - Finca Laderas del Tapia - Santa Isabel - Neira (GrainPro) 10273 70 Kg 1 CI USA Minnesota USA
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ci-usa-minnesota Lemon, dark chocolate, vanilla and carrot flavors; sweet and tangy with a smooth mouthfeel. Lemon, dark chocolate, vanilla and carrot flavors; sweet and tangy with a smooth mouthfeel. Rodrigo Albeto Peláez Gallego has been growing coffee for 18 years, and has developed sophisticated systems by using technology to monitor coffee quality, and log sensory and physical information about his crops using a database called TASTYFY. Don Rodrigo's farm is one of the largest that we have seen in the Best Cup competitions: He has 95 hectares of land, 70 of which are planted with 340,000 coffee trees. For this lot, only the ripe Caturra cherry was picked and depulped and sorted using a machine called a Becolsub, which reduces the amount of water typically used in depulping and sorting. This lot comprises only ripe Caturra cherry, which are dry fermented for 18 hours before being washed and primarily mechanically dried. nft,norg,Microlot,Microlot 1
Colombia
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Microlot 1 Huila Best Cup - Andres Giron - Finca El Cedro - El Retiro - San Agustin (GrainPro) 10283 70 Kg 1 CI USA Minnesota USA
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ci-usa-minnesota Balanced and juicy sweet with a creamy mouthfeel; very chocolatey with lemon, cane sugar, grapefruit and green grape flavor. Balanced and juicy sweet with a creamy mouthfeel; very chocolatey with lemon, cane sugar, grapefruit and green grape flavor. Andres Girón Gómez was especially pleased to do so well in the Best Cup competition, and afterward he said, "I had never lived such a beautiful experience. My aim i to make the coffee that I produce at the farm get recognition, and continue learning more and more about coffee to keep offering a high-quality product." Don Andres started farming coffee when his father gave him and each of his siblings a plot of land six years ago. Don Andres planted Caturra and Red Bourbon to start, and now he also has Castillo variety. This lot is a selection from that Castillo. Don Andres grows 25,000 trees on 6 hectares of farmland, with 1 hectare set aside as forest reserve. Only the purple cherry is harvested from his Castillo lot, and the coffee is depulped the same day it's picked. Dry fermentation happens for 24–30 hours and the lot is washed twice before being laid out in parabolic driers for 15–30 days. nft,norg,Microlot,Microlot 1
Colombia
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Microlot 1 Huila Best Cup - Arley Delgado - Finca Los Arboles - Filo de Chillurco - Pitalito (GrainPro) 10290 70 Kg 7 CI USA Minnesota USA
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ci-usa-minnesota Savory and sweet with citric acidity; eucalyptus, almond and cocoa flavors. Savory and sweet with citric acidity; eucalyptus, almond and cocoa flavors. Arley Delgado Ortiz started growing coffee 9 years ago with a plot of 300 coffee trees given to him by his father. He partnered with his father on the farm, and are constantly trying to improve their processes and quality. Don Arley grows multiple varieties on the 6 hectares of his land that are planted in coffee, but this lot is a Caturra selection. The coffee is picked ripe and depulped the same afternoon; it is dry fermented for 24–28 hours and washed once before being spread in parabolic driers for 15–25 days. nft,norg,Microlot,Microlot 1
Colombia
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Microlot 16 Jaime Urbano Nuñez - Finca El Tabor - San Agustin - Huila (VacPack) 10491 24 Kg 4 CI USA Minnesota USA
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ci-usa-minnesota Toffee, turmeric and peanut. Toffee, turmeric and peanut. This Colombian microlot offering comes from farmer Jaime Burbano Nuñez of San Agustín, Huila. Jaime started out working as a coffee picker for years until he saved up enough money to finance his own farm. Today, he lives on his farm with his family and is focused on sharing all that he has learned with his community. His farm, Buena Vista, is located in the small town of Alto Las Chines, just across the Los Naranjos river from the city of San Agustín. It is a 2.5 hectare farm that employs an average of 10-15 seasonal harvesters that assist in picking ripe cherries from his 10,000 Colombia trees. During the harvest season, coffee is picked every 15 days and is processed at 5:00 pm. In terms of processing, coffee is depulped through a traditional beneficio and then fermented wet for an average of 22 hours. Once adequately fermented, coffee is washed 3 times and then placed in parabolic dryer. Jaime tells us that “the longer you can delay the drying process, the better the cup tastes”. He uses blankets and sacks to cover the coffee during high noon for the first few days. After this point, he spreads it out and moves it multiple times a day for an average of 15-20 days. Here it is moved around for half an hour immediately after being placed. After this initial movement, coffee is moved around multiple times a day for the average of 15-20 days it takes to fully dry. As for the future, Jaime plans to plant 3,500 Pink Bourbon trees and expand his farm. For more information on Colombian coffee, visit our Colombia Origin Page. nft,norg,Microlot,Microlot 16
Colombia
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Microlot 3 Carlos Zambrano - El Tambo - Cauca - Castillo (GrainPro) 11130 70 Kg 1 CI USA Minnesota USA
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ci-usa-minnesota Big toffee and chocolate flavor with apple, green grape and pecan flavors; balanced and sweet with fruit acidity and a creamy mouthfeel. nft,norg,Microlot,Microlot 3
Colombia
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Microlot 3 Gladys Pena - Popayan - Cauca - Castillo (GrainPro) 11133 70 Kg 1 CI USA Minnesota USA
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ci-usa-minnesota Rich sweetness and tangy fruit acidity with a syrupy mouthfeel; big chocolate and lime with apple, green grape and cane sugar flavors. nft,norg,Microlot,Microlot 3
Colombia Microlot 3 Edilberto Orozco - El Tambo - Cauca - Colombia/Castillo (GrainPro) 11325 70 Kg 6 Afloat/USA
Est Arrival: Dec 2017
USA
Est Arrival: Dec 2017
View Cupping Notes afloat Rich sweetness with big tart acidity and a heavy creamy mouthfeel; lots of chocolate and burnt sugar with grapefruit, lime, cherry and caramel as well as mild floral flavors. nft,norg,Microlot,Microlot 3
Colombia Microlot 3 Heinando Narvaez - San Antonio - Nariño (GrainPro) 11326 70 Kg 12 Afloat/USA
Est Arrival: Dec 2017
USA
Est Arrival: Dec 2017
View Cupping Notes afloat Big fruity flavor with cacao, caramelized sugar and cherry flavors; syrupy sweet with fruit acidity and a heavy mouthfeel. nft,norg,Microlot,Microlot 3
Colombia Microlot 3 Guillermo Hernandez - Rosas - Cauca - Castillo (GrainPro) 11327 70 Kg 10 Afloat/USA
Est Arrival: Dec 2017
USA
Est Arrival: Dec 2017
View Cupping Notes afloat Very sweet with big tart acidity and a heavy creamy mouthfeel; rich cocoa and caramel flavor with cherry, grape, honey and cane sugar. nft,norg,Microlot,Microlot 3
Colombia Microlot 3 Alba Fernandez - Caldono - Cauca - Castillo (GrainPro) 11328 70 Kg 5 Afloat/USA
Est Arrival: Dec 2017
USA
Est Arrival: Dec 2017
View Cupping Notes afloat Very chocolatey with brown sugar, marshmallow, cherry, cinnamon, fruity and floral flavors; sugary sweet with big tart acidity and a syrupy mouthfeel. nft,norg,Microlot,Microlot 3
Colombia Microlot 3 Floriberto Burbano - La Palma - Nariño (GrainPro) 11330 70 Kg 5 Afloat/USA
Est Arrival: Dec 2017
USA
Est Arrival: Dec 2017
View Cupping Notes afloat Rich sweetness with tangy fruit acidity and a thick creamy mouthfeel; lots of chocolate and caramel with tamarind, tropical and citrus fruit flavors. nft,norg,Microlot,Microlot 3
Colombia Microlot 3 Leonardo Camayo - Totoro - Cauca - Castillo (GrainPro) 11331 70 Kg 8 Afloat/USA
Est Arrival: Dec 2017
USA
Est Arrival: Dec 2017
View Cupping Notes afloat Rich sweetness with tart acidity and a creamy mouthfeel; very chocolatey with caramelized sugar, honey, lime and stone fruit flavors. nft,norg,Microlot,Microlot 3
Colombia Microlot 3 Arnulfo Leguizamo - Finca Primavera - San Agustin - Huila (GrainPro) 11490 70 Kg 5 Origin/USA
Est Ship: Dec 2017
USA
Est Ship: Dec 2017
  origin nft,norg,Microlot,Microlot 3
Colombia Microlot 3 Arnulfo Leguizamo - Finca Primavera - San Agustin - Huila (GrainPro) 11490 70 Kg 6 Origin/USA
Est Ship: Dec 2017
USA
Est Ship: Dec 2017
  origin nft,norg,Microlot,Microlot 3
Colombia
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Microlot 5 James Fernandez - El Tambo - Cauca (GrainPro) 11260 70 Kg 8 Melbourne Australia
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melbourne-au Tropical fruit, berry, red grape, vanilla, floral, brown sugar, creamy, delicate. Tropical fruit, berry, red grape, vanilla, floral, brown sugar, creamy, delicate. James Fernandez has been growing coffee for more than a decade, after a difficult financial situation inspired him to save money and invest in his future as a grower and producer: He began in coffee in 2004, when he was able to save enough money to buy a small parcel of land and, eventually to achieve his Q-grader certification. His farm, Finca La Laja, is 7 hectares, on which 5 hectares are planted with coffee (one-half hectare is set aside as a forest reserve). He grows about 25,000 trees, in Colombia and Castillo varieties. On Finca La Laja, the coffee is picked ripe and depulped the same day, as well as sorted through azaranda, or a kind of screen that removes impure beans after depulping. The coffee is "double fermented," which means that it is allowed to sit overnight in the depulping hoppers in full cherry before being depulped; it's then moved to fermentation tanks and left dry for 24 hours. It's washed three times before being placed in parabolic dryers for 10–12 days. For more information about coffee production in Colombia, visit our Colombia Origin Page. nft,norg,Microlot,Microlot 5
Colombia
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Microlot 5 Jose Carvajal - El Tambo - Castillo - Washed (GrainPro) 11261 70 Kg 12 Melbourne Australia
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melbourne-au Grapefruit, stone fruit, praline, honey, sweet, syrupy, juicy, delicate. Grapefruit, stone fruit, praline, honey, sweet, syrupy, juicy, delicate. El Cerrito is a 12-hectare farm with 4 hectares planted in coffee (and 2 hectares set aside as a forest reserve), focusing on Castillo and Colombia varieties. Farm owner Jose Duban Carvajal Muñoz was born to coffee-producing parents, but was initially reluctant to go into the family business. Around 2006, he decided to apply for a bank loan to buy the farm, which had been abandoned, and he also studied coffee production with SENA, a Colombian national education program that provides classes and technical instruction to coffee farmers (among other trades). He has applied what he learned through SENA and through experience to encourage his pickers to only harvest the ripest cherries, and he continues to try to improve his processing. Coffees on El Cerrito are picked ripe and depulped using a traditional three-outlet depulping machine the same day they are picked. The beans are fermented dry for about 15 hours, washed three times, and then dried either in parabolic dryers (1 day) or in mechanical dryers (10 hours). For more information about coffee production in Colombia, visit our Colombia Origin Page. nft,norg,Microlot,Microlot 5
Colombia
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Microlot 5 Ciro Camayo - Totoro - Cauca - Castillo - Washed (GrainPro) 11262 70 Kg 7 Melbourne Australia
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melbourne-au Rich caramel and cane sugar with lime, sweet tomato and ripe fruit flavors; sugary sweet with intense fruit acidity and a heavy creamy mouthfeel. Rich caramel and cane sugar with lime, sweet tomato and ripe fruit flavors; sugary sweet with intense fruit acidity and a heavy creamy mouthfeel. Finca Vista Hermosa is a 3-hectare farm of which 2 hectares are planted with about 8,000 Castillo variety coffee trees. The coffee is picked ripe (when the cherries are purple) and depuled the same afternoon they are picked. The beans are fermented dry in tanks for 18 hours before being washed three times and placed in parabolic dryers for 10 days.Farm owner Ciro Camayo says that experimentation and collaboration has led him to extend the fermentation time of the coffee from 12 to 18 hours, which makes it easier to wash the mucilage off the beans, and to make the overall cup profile sweeter. Señor Camayo was raised in a farming family, but the product they focused on was fique, a natural plant material that is used in making jute bags. In around 2007, he decided to start growing coffee as well, starting out with 1,000 trees and finding enough success that he and his wife were inspired to take a risk in planing 7,000 more. For more information about coffee production in Colombia, visit our Colombia Origin Page. nft,norg,Microlot,Microlot 5
Colombia Organic Tolima Tolima 11481 70 Kg 275 Origin/USA
Est Ship: Dec 2017
USA
Est Ship: Dec 2017
View Cupping Notes origin Sweet and soft with tangy fruit acidity and a creamy mouthfeel; very caramel-y with citrus fruits, toffee and brown sugar flavors. nft,Organic,Organic Tolima
Colombia
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Regional Select Huila - Bruselas (GrainPro) 10110 70 Kg 6 Melbourne Australia
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melbourne-au Limeade, papaya, mango, passion fruit, vanilla, caramel. Limeade, papaya, mango, passion fruit, vanilla, caramel. Regional Select is a project we have created in Colombia meant to highlight the unique profiles we have found are inherent in specific microregions within Colombia. The regions we highlight with this project are Huila, Narino, Cauca and Tolima. This lot comes from the Bruselas microregion within Huila. Most of the harvest is done during November and December, and the remaining "fly crop" is harvested between April and June. The coffee is depulped, fermented between 20 and 36 hours, and fully washed; it is laid out to dry for 10 to 18 days before hulling. We think that the terroir or soil, sun weather and placement on the planet contribute largely to the flavor of these coffees when picked ripe and handled properly. For more information about coffee production in Colombia, visit our Colombia origin page. nft,norg,RegionalSelect,RegionalSelect,Regional Select
Colombia
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Regional Select Huila - Caturra/Colombia (GrainPro) 10111 70 Kg 2 Melbourne Australia
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melbourne-au Plum, peach, watermelon, panela, vanilla, juicy, creamy. Plum, peach, watermelon, panela, vanilla, juicy, creamy. In 2013, Café Imports initiated a project intended to highlight the unique cup profiles inherent to coffees from various microregions within the coffee-producing areas of Colombia. Recognizing the impact of microclimate including sun and rain, soil health, and altitude; as well as varieties grown; processing techniques; and different growing practices, it became apparent that simply calling a coffee “Colombian” doesn't even scratch the surface. Joining forces with our Colombian export partner Banexport, Café Imports planted the seed that would blossom into a multinational Regional Select program. During the harvest season, growers from within certain communities—for instance, Cauca, Tolima, Huila, and Nariño in Colombia—have their coffees cupped and scored for potential inclusion in a “Regional Select” lot, a coffee that scores between 86–88 points and displays characteristics indicative of its growing region. Coffees that score above 88 points are selected out as microlots; coffees hitting 90 and above become candidates for our ACES program. Comprising multiple coffees from smallholder farmers within the coffee-growing communities, Regional Select coffees offer producers a quality premium that encourages investment and development into future years' yields, while also bringing to market some of the best and most articulate tastes of place the world has to offer. Regional Select program coffees are available from Colombia, Guatemala, and Peru as of 2016, with plans to expand the program throughout the coffee-producing world. For more information on Colombian coffee, visit our Colombia origin page. nft,norg,RegionalSelect,RegionalSelect,Regional Select
Colombia
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Regional Select Huila (GrainPro) 10414 70 Kg 10 CI USA Minnesota USA
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ci-usa-minnesota Chocolate, lemon and almond flavor; balanced with complex fruit acidity and a heavy mouthfeel. Chocolate, lemon and almond flavor; balanced with complex fruit acidity and a heavy mouthfeel. In 2013, Café Imports initiated a project intended to highlight the unique cup profiles inherent to coffees from various microregions within the coffee-producing areas of Colombia. Recognizing the impact of microclimate including sun and rain, soil health, and altitude; as well as varieties grown; processing techniques; and different growing practices, it became apparent that simply calling a coffee “Colombian” doesn't even scratch the surface. Joining forces with our Colombian export partner Banexport, Café Imports planted the seed that would blossom into a multinational Regional Select program. During the harvest season, growers from within certain communities—for instance, Cauca, Tolima, Huila, and Nariño in Colombia—have their coffees cupped and scored for potential inclusion in a “Regional Select” lot, a coffee that scores between 86–88 points and displays characteristics indicative of its growing region. Coffees that score above 88 points are selected out as microlots; coffees hitting 90 and above become candidates for our ACES program. Comprising multiple coffees from smallholder farmers within the coffee-growing communities, Regional Select coffees offer producers a quality premium that encourages investment and development into future years' yields, while also bringing to market some of the best and most articulate tastes of place the world has to offer. Regional Select program coffees are available from Colombia, Guatemala, and Peru as of 2016, with plans to expand the program throughout the coffee-producing world. For more information on Colombian coffee, visit our Colombia origin page. nft,norg,RegionalSelect,RegionalSelect,Regional Select
Colombia
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Regional Select Huila - Timana - Finca La Laguna (GrainPro) 10417 70 Kg 6 Vollers UK UK
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london-eu Cherry cola, sweet malt, sugar cane juice, mango, lemonade, red currant, tart, juicy and balanced. Cherry cola, sweet malt, sugar cane juice, mango, lemonade, red currant, tart, juicy and balanced. In 2013, Café Imports initiated a project intended to highlight the unique cup profiles inherent to coffees from various microregions within the coffee-producing areas of Colombia. Recognizing the impact of microclimate including sun and rain, soil health, and altitude; as well as varieties grown; processing techniques; and different growing practices, it became apparent that simply calling a coffee “Colombian” doesn't even scratch the surface. Joining forces with our Colombian export partner Banexport, Café Imports planted the seed that would blossom into a multinational Regional Select program. During the harvest season, growers from within certain communities—for instance, Cauca, Tolima, Huila, and Nariño in Colombia—have their coffees cupped and scored for potential inclusion in a “Regional Select” lot, a coffee that scores between 86–88 points and displays characteristics indicative of its growing region. Coffees that score above 88 points are selected out as microlots; coffees hitting 90 and above become candidates for our ACES program. Comprising multiple coffees from smallholder farmers within the coffee-growing communities, Regional Select coffees offer producers a quality premium that encourages investment and development into future years' yields, while also bringing to market some of the best and most articulate tastes of place the world has to offer. Regional Select program coffees are available from Colombia, Guatemala, and Peru as of 2016, with plans to expand the program throughout the coffee-producing world. For more information on Colombian coffee, visit our Colombia origin page. nft,norg,RegionalSelect,RegionalSelect,Regional Select
Colombia
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Regional Select Huila - Timana - Finca El Mirador (GrainPro) 10419 70 Kg 32 Vollers UK UK
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london-eu Cherry cola, candy sweetness, peach, chocolate, syrupy and creamy with strong acidity. Cherry cola, candy sweetness, peach, chocolate, syrupy and creamy with strong acidity. In 2013, Café Imports initiated a project intended to highlight the unique cup profiles inherent to coffees from various microregions within the coffee-producing areas of Colombia. Recognizing the impact of microclimate including sun and rain, soil health, and altitude; as well as varieties grown; processing techniques; and different growing practices, it became apparent that simply calling a coffee “Colombian” doesn't even scratch the surface. Joining forces with our Colombian export partner Banexport, Café Imports planted the seed that would blossom into a multinational Regional Select program. During the harvest season, growers from within certain communities—for instance, Cauca, Tolima, Huila, and Nariño in Colombia—have their coffees cupped and scored for potential inclusion in a “Regional Select” lot, a coffee that scores between 86–88 points and displays characteristics indicative of its growing region. Coffees that score above 88 points are selected out as microlots; coffees hitting 90 and above become candidates for our ACES program. Comprising multiple coffees from smallholder farmers within the coffee-growing communities, Regional Select coffees offer producers a quality premium that encourages investment and development into future years' yields, while also bringing to market some of the best and most articulate tastes of place the world has to offer. Regional Select program coffees are available from Colombia, Guatemala, and Peru as of 2016, with plans to expand the program throughout the coffee-producing world. For more information on Colombian coffee, visit our Colombia origin page. nft,norg,RegionalSelect,RegionalSelect,Regional Select
Colombia
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Regional Select Huila (GrainPro) 10456 70 Kg 8 CI USA Minnesota USA
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ci-usa-minnesota Sweet with tart citric acidity and a creamy mouthfeel; tart grapefruit, green grape, lime, cherry and cocoa flavors. Sweet with tart citric acidity and a creamy mouthfeel; tart grapefruit, green grape, lime, cherry and cocoa flavors. In 2013, Café Imports initiated a project intended to highlight the unique cup profiles inherent to coffees from various microregions within the coffee-producing areas of Colombia. Recognizing the impact of microclimate including sun and rain, soil health, and altitude; as well as varieties grown; processing techniques; and different growing practices, it became apparent that simply calling a coffee “Colombian” doesn't even scratch the surface. Joining forces with our Colombian export partner Banexport, Café Imports planted the seed that would blossom into a multinational Regional Select program. During the harvest season, growers from within certain communities—for instance, Cauca, Tolima, Huila, and Nariño in Colombia—have their coffees cupped and scored for potential inclusion in a “Regional Select” lot, a coffee that scores between 86–88 points and displays characteristics indicative of its growing region. Coffees that score above 88 points are selected out as microlots; coffees hitting 90 and above become candidates for our ACES program. Comprising multiple coffees from smallholder farmers within the coffee-growing communities, Regional Select coffees offer producers a quality premium that encourages investment and development into future years' yields, while also bringing to market some of the best and most articulate tastes of place the world has to offer. Regional Select program coffees are available from Colombia, Guatemala, and Peru as of 2016, with plans to expand the program throughout the coffee-producing world. For more information on Colombian coffee, visit our Colombia origin page. nft,norg,RegionalSelect,RegionalSelect,Regional Select
Colombia
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Regional Select Cauca - Tambo (GrainPro) 10944 70 Kg 11 Melbourne Australia
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melbourne-au Juicy, pear, green apple, grape, black tea, cherry cola, raw sugar. Juicy, pear, green apple, grape, black tea, cherry cola, raw sugar. The Regional Select Program was created to highlight the unique profiles we have found that are inherent to specific microregions within Colombia. The regions we are focusing on are Huila, Nariño, Cauca and Tolima. The primary difference between the Microlot Program and Regional Select is the preshipment cupping score. This program adds yet another tier to our stratified-buying structure in Colombia, designed to further reward quality. As the coffees are received at origin, they are separated based on quality and local areas. The separations look like this: Regional Select: 84–86 pts Microlot Program: 87–89 pts 90 Points Program: 90+ pts We think that the terroir or soil, sun weather, and placement on the planet contribute largely to the flavor of these coffees, when they are picked ripe and handled properly. These coffees are selected by cup and then blended, like a Rhone wine or a local honey that comes many fields in a 4-mile radius. For more information about coffee production in Colombia, visit our Colombia origin page. nft,norg,RegionalSelect,RegionalSelect,Regional Select
Colombia
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Regional Select Cauca - Rio Blanco (GrainPro) 10945 70 Kg 5 Melbourne Australia
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melbourne-au Soft, sweet, lychee, pineapple, green apple, vanila, sugar syrup, caramel. Soft, sweet, lychee, pineapple, green apple, vanila, sugar syrup, caramel. The Regional Select Program was created to highlight the unique profiles we have found that are inherent to specific microregions within Colombia. The regions we are focusing on are Huila, Nariño, Cauca and Tolima. The primary difference between the Microlot Program and Regional Select is the preshipment cupping score. This program adds yet another tier to our stratified-buying structure in Colombia, designed to further reward quality. As the coffees are received at origin, they are separated based on quality and local areas. The separations look like this: Regional Select: 84–86 pts Microlot Program: 87–89 pts 90 Points Program: 90+ pts We think that the terroir or soil, sun weather, and placement on the planet contribute largely to the flavor of these coffees, when they are picked ripe and handled properly. These coffees are selected by cup and then blended, like a Rhone wine or a local honey that comes many fields in a 4-mile radius. For more information about coffee production in Colombia, visit our Colombia origin page. nft,norg,RegionalSelect,RegionalSelect,Regional Select
Colombia
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Regional Select Cauca (GrainPro) 10946 70 Kg 11 CI USA Minnesota USA
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ci-usa-minnesota Grapefruit with caramelized sugar, green grape and cherry tomato flavors; sweet with tart acidity and a smooth mouthfeel. Grapefruit with caramelized sugar, green grape and cherry tomato flavors; sweet with tart acidity and a smooth mouthfeel. The Regional Select Program was created to highlight the unique profiles we have found that are inherent to specific microregions within Colombia. The regions we are focusing on are Huila, Nariño, Cauca and Tolima. The primary difference between the Microlot Program and Regional Select is the preshipment cupping score. This program adds yet another tier to our stratified-buying structure in Colombia, designed to further reward quality. As the coffees are received at origin, they are separated based on quality and local areas. The separations look like this: Regional Select: 84–86 pts Microlot Program: 87–89 pts 90 Points Program: 90+ pts We think that the terroir or soil, sun weather, and placement on the planet contribute largely to the flavor of these coffees, when they are picked ripe and handled properly. These coffees are selected by cup and then blended, like a Rhone wine or a local honey that comes many fields in a 4-mile radius. For more information about coffee production in Colombia, visit our Colombia origin page. nft,norg,RegionalSelect,RegionalSelect,Regional Select
Colombia
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Regional Select Cauca (GrainPro) 10949 70 Kg 54 CI USA Minnesota USA
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ci-usa-minnesota Grapefruit and cascade hops with green grape flavors; sweet and juicy with big fruit acidity and a smooth mouthfeel. Grapefruit and cascade hops with green grape flavors; sweet and juicy with big fruit acidity and a smooth mouthfeel. The Regional Select Program was created to highlight the unique profiles we have found that are inherent to specific microregions within Colombia. The regions we are focusing on are Huila, Nariño, Cauca and Tolima. The primary difference between the Microlot Program and Regional Select is the preshipment cupping score. This program adds yet another tier to our stratified-buying structure in Colombia, designed to further reward quality. As the coffees are received at origin, they are separated based on quality and local areas. The separations look like this: Regional Select: 84–86 pts Microlot Program: 87–89 pts 90 Points Program: 90+ pts We think that the terroir or soil, sun weather, and placement on the planet contribute largely to the flavor of these coffees, when they are picked ripe and handled properly. These coffees are selected by cup and then blended, like a Rhone wine or a local honey that comes many fields in a 4-mile radius. For more information about coffee production in Colombia, visit our Colombia origin page. nft,norg,RegionalSelect,RegionalSelect,Regional Select
Colombia
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Regional Select Nariño (GrainPro) 11088 70 Kg 30 CI USA Minnesota USA
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ci-usa-minnesota Sweet with big tangy acidity and a smooth mouthfeel; lots of cocoa and toffee flavor with green grape, lime and savory fruit flavors. Sweet with big tangy acidity and a smooth mouthfeel; lots of cocoa and toffee flavor with green grape, lime and savory fruit flavors. As always, we believe our Regional Select program allows for the unique flavors and complexities of specific coffee-producing areas to be individually highlighted. This terroir-focused approach celebrates producers in each region; their varieties, their histories and farming practices, while at the same time rewarding them for their efforts through a program that pays higher prices for quality coffees. While each of Colombia's various coffee-growing regions has a distinct character in the cup, Nariño's unique climate conditions contribute to the special, sparkling quality of the coffees there. The dramatic slopes and valleys that comprise the landscape in this department have direct effect on the temperature modulation that creates these high-acidity, supersweet coffees: Warm, humid air collects in the lowlands during the day and creeps gently up the mountainsides at night, a combination that allows coffee to thrive at much higher altitudes than most of the rest of the country, as much as 2,300 meters above sea level. nft,norg,RegionalSelect,RegionalSelect,Regional Select
Colombia
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Regional Select Nariño - Hector Martinez - Washed (GrainPro) 11122 70 Kg 15 Vollers UK UK
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london-eu Very sweet with citrus acidity and a smooth mouthfeel; lots of caramelized sugar and cane sugar with apple, green grape, lemonade and some floral flavors. Very sweet with citrus acidity and a smooth mouthfeel; lots of caramelized sugar and cane sugar with apple, green grape, lemonade and some floral flavors. This Regional Select–quality lot comes from a single producer in the Nariño department of Colombia. The producer's name is Hector Martinez. As always, we believe our Regional Select program allows for the unique flavors and complexities of specific coffee-producing areas to be individually highlighted. This terroir-focused approach celebrates producers in each region; their varieties, their histories and farming practices, while at the same time rewarding them for their efforts through a program that pays higher prices for quality coffees. The southernmost western department, Nariño’s farthest edge meets the northern border of Ecuador, and one of its main boundaries is the Pacific Ocean. The climate here is particularly unusual, even in a country so diverse that almost everything can be said to be unusual. The dry, rugged climate creates unique conditions that boost the special, sparkling quality of the coffees. Dramatic slopes and valleys have direct effect on the temperature modulation that creates these high-acidity, supersweet coffees: Warm, humid air collects in the lowlands during the day and creeps gently up the mountainsides at night, a combination that allows coffee to thrive at much higher altitudes than most of the rest of the country, as much as 2,300 meters above sea level. The result is lots of big, juicy acidity, green grapes and lots of tartaric acid, as well as florals and good sugar sweetness. For more information about coffee production in Colombia, visit our Colombia Origin Page. nft,norg,RegionalSelect,RegionalSelect,Regional Select
Colombia
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Regional Select Cauca (GrainPro) 11126 70 Kg 76 CI USA Minnesota USA
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ci-usa-minnesota Lots of grapefruit and cascade hops with tropical fruit, green grape, chamomile, basil and caramelized sugar flavors; sweet and juicy with a smooth mouthfeel. Lots of grapefruit and cascade hops with tropical fruit, green grape, chamomile, basil and caramelized sugar flavors; sweet and juicy with a smooth mouthfeel. The Regional Select Program was created to highlight the unique profiles we have found that are inherent to specific microregions within Colombia. The regions we are focusing on are Huila, Nariño, Cauca and Tolima. The primary difference between the Microlot Program and Regional Select is the preshipment cupping score. This program adds yet another tier to our stratified-buying structure in Colombia, designed to further reward quality. As the coffees are received at origin, they are separated based on quality and local areas. The separations look like this: Regional Select: 84–86 pts Microlot Program: 87–89 pts 90 Points Program: 90+ pts We think that the terroir or soil, sun weather, and placement on the planet contribute largely to the flavor of these coffees, when they are picked ripe and handled properly. These coffees are selected by cup and then blended, like a Rhone wine or a local honey that comes many fields in a 4-mile radius. For more information about coffee production in Colombia, visit our Colombia origin page. nft,norg,RegionalSelect,RegionalSelect,Regional Select
Colombia Regional Select Cauca - Totoro - Oscar Realpe - Washed (GrainPro) 11212 70 Kg 15 Origin/UK
Est Ship: Dec 2017
UK
Est Ship: Dec 2017
View Cupping Notes origin Balanced, soft and sweet with tangy fruit acidity and a smooth mouthfeel; very caramel-y with apple and citrus fruit flavors. nft,norg,RegionalSelect,RegionalSelect,Regional Select
Colombia
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Regional Select Cauca - Totoro - Willian Cometa - Washed (GrainPro) 11213 70 Kg 4 Vollers UK UK
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london-eu Balanced, sweet and savory with big fruit acidity and a creamy mouthfeel; lots of caramel with green grape, lemon, vanilla and chocolate. Balanced, sweet and savory with big fruit acidity and a creamy mouthfeel; lots of caramel with green grape, lemon, vanilla and chocolate. Totoro is a municipality within the department of Cauca, Colombia. This lot is a Regional Select–quality selection from a single farmer, named Willian Cometa. The Regional Select Program was created to highlight the unique profiles we have found that are inherent to specific microregions within Colombia. The regions we are focusing on are Huila, Nariño, Cauca and Tolima. The primary difference between the Microlot Program and Regional Select is the preshipment cupping score. This program adds yet another tier to our stratified-buying structure in Colombia, designed to further reward quality. As the coffees are received at origin, they are separated based on quality and local areas. The separations look like this: Regional Select: 84–86 pts Microlot Program: 87–89 pts 90 Points Program: 90+ pts We think that the terroir or soil, sun weather, and placement on the planet contribute largely to the flavor of these coffees, when they are picked ripe and handled properly. These coffees are selected by cup and then blended, like a Rhone wine or a local honey that comes many fields in a 4-mile radius. This coffee is from a single producer in the region, Willian Cometa. For more information about coffee production in Colombia, visit our Colombia origin page. nft,norg,RegionalSelect,RegionalSelect,Regional Select
Colombia
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Regional Select Cauca - El Tambo - Edgar Nessa - Castillo - Washed (GrainPro) 11215 70 Kg 5 Melbourne Australia
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melbourne-au Apple, orange, cinnamon, vanilla, juicy, sweet, balanced. Apple, orange, cinnamon, vanilla, juicy, sweet, balanced. El Tambo is a municipality in the Cauca department of Colombia, where about 8,900 coffee-producing families grow coffee on roughly 9,000 total hectares of land, just about 1 hectare apiece. The common varieties in this region are Castillo, Colombia, and Caturra, and harvest is typically between May and July. This particular lot was sourced from a single smallholder producer in the region, named Edgar Nessa. The Regional Select Program was created to highlight the unique profiles we have found that are inherent to specific microregions within Colombia. The regions we are focusing on are Huila, Nariño, Cauca and Tolima. The primary difference between the Microlot Program and Regional Select is the preshipment cupping score. This program adds yet another tier to our stratified-buying structure in Colombia, designed to further reward quality. As the coffees are received at origin, they are separated based on quality and local areas. The separations look like this: Regional Select: 84–86 pts Microlot Program: 87–89 pts 90 Points Program: 90+ pts We think that the terroir or soil, sun weather, and placement on the planet contribute largely to the flavor of these coffees, when they are picked ripe and handled properly. These coffees are selected by cup and then blended, like a Rhone wine or a local honey that comes many fields in a 4-mile radius. For more information about coffee production in Colombia, visit our Colombia origin page. nft,norg,RegionalSelect,RegionalSelect,Regional Select
Colombia
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Regional Select Cauca - Tambo - Jose Ruben Orozco - Castillo - Washed (GrainPro) 11216 70 Kg 15 Melbourne Australia
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melbourne-au Green apple, grape, lime, vanilla, panela. Green apple, grape, lime, vanilla, panela. El Tambo is a municipality in the Cauca department of Colombia, where about 8,900 coffee-producing families grow coffee on roughly 9,000 total hectares of land, just about 1 hectare apiece. The common varieties in this region are Castillo, Colombia, and Caturra, and harvest is typically between May and July. This particular lot was sourced from a single smallholder producer in the region, named Jose Ruben Orozco. The Regional Select Program was created to highlight the unique profiles we have found that are inherent to specific microregions within Colombia. The regions we are focusing on are Huila, Nariño, Cauca and Tolima. The primary difference between the Microlot Program and Regional Select is the preshipment cupping score. This program adds yet another tier to our stratified-buying structure in Colombia, designed to further reward quality. As the coffees are received at origin, they are separated based on quality and local areas. The separations look like this: Regional Select: 84–86 pts Microlot Program: 87–89 pts 90 Points Program: 90+ pts We think that the terroir or soil, sun weather, and placement on the planet contribute largely to the flavor of these coffees, when they are picked ripe and handled properly. These coffees are selected by cup and then blended, like a Rhone wine or a local honey that comes many fields in a 4-mile radius. For more information about coffee production in Colombia, visit our Colombia origin page. nft,norg,RegionalSelect,RegionalSelect,Regional Select
Colombia
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Regional Select Nariño (GrainPro) 11241 70 Kg 108 CI USA Minnesota USA
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ci-usa-minnesota Chocolatey with lemon, raisin and other dark fruits; round and sweet with tart citric acidity and a creamy mouthfeel. Chocolatey with lemon, raisin and other dark fruits; round and sweet with tart citric acidity and a creamy mouthfeel. As always, we believe our Regional Select program allows for the unique flavors and complexities of specific coffee-producing areas to be individually highlighted. This terroir-focused approach celebrates producers in each region; their varieties, their histories and farming practices, while at the same time rewarding them for their efforts through a program that pays higher prices for quality coffees. The southernmost western department, Nariño’s farthest edge meets the northern border of Ecuador, and one of its main boundaries is the Pacific Ocean. The climate here is particularly unusual, even in a country so diverse that almost everything can be said to be unusual. The dry, rugged climate creates unique conditions that boost the special, sparkling quality of the coffees. Dramatic slopes and valleys have direct effect on the temperature modulation that creates these high-acidity, supersweet coffees: Warm, humid air collects in the lowlands during the day and creeps gently up the mountainsides at night, a combination that allows coffee to thrive at much higher altitudes than most of the rest of the country, as much as 2,300 meters above sea level. The result is lots of big, juicy acidity, green grapes and lots of tartaric acid, as well as florals and good sugar sweetness. For more information about coffee production in Colombia, visit our Colombia Origin Page. nft,norg,RegionalSelect,RegionalSelect,Regional Select
Colombia
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Regional Select Nariño (GrainPro) 11242 70 Kg 31 CI USA Minnesota USA
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ci-usa-minnesota Caramel and toffee with grape, apple and spice flavors; sweet with tart citric acidity and a smooth mouthfeel. Caramel and toffee with grape, apple and spice flavors; sweet with tart citric acidity and a smooth mouthfeel. As always, we believe our Regional Select program allows for the unique flavors and complexities of specific coffee-producing areas to be individually highlighted. This terroir-focused approach celebrates producers in each region; their varieties, their histories and farming practices, while at the same time rewarding them for their efforts through a program that pays higher prices for quality coffees. The southernmost western department, Nariño’s farthest edge meets the northern border of Ecuador, and one of its main boundaries is the Pacific Ocean. The climate here is particularly unusual, even in a country so diverse that almost everything can be said to be unusual. The dry, rugged climate creates unique conditions that boost the special, sparkling quality of the coffees. Dramatic slopes and valleys have direct effect on the temperature modulation that creates these high-acidity, supersweet coffees: Warm, humid air collects in the lowlands during the day and creeps gently up the mountainsides at night, a combination that allows coffee to thrive at much higher altitudes than most of the rest of the country, as much as 2,300 meters above sea level. The result is lots of big, juicy acidity, green grapes and lots of tartaric acid, as well as florals and good sugar sweetness. For more information about coffee production in Colombia, visit our Colombia Origin Page. nft,norg,RegionalSelect,RegionalSelect,Regional Select
Colombia
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Regional Select Nariño (GrainPro) 11243 70 Kg 25 CI USA Minnesota USA
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ci-usa-minnesota Sweet and mellow with fruit acidity and a heavy mouthfeel; caramelized sugar with grapefruit, toffee and citrus fruit flavors. Sweet and mellow with fruit acidity and a heavy mouthfeel; caramelized sugar with grapefruit, toffee and citrus fruit flavors. As always, we believe our Regional Select program allows for the unique flavors and complexities of specific coffee-producing areas to be individually highlighted. This terroir-focused approach celebrates producers in each region; their varieties, their histories and farming practices, while at the same time rewarding them for their efforts through a program that pays higher prices for quality coffees. The southernmost western department, Nariño’s farthest edge meets the northern border of Ecuador, and one of its main boundaries is the Pacific Ocean. The climate here is particularly unusual, even in a country so diverse that almost everything can be said to be unusual. The dry, rugged climate creates unique conditions that boost the special, sparkling quality of the coffees. Dramatic slopes and valleys have direct effect on the temperature modulation that creates these high-acidity, supersweet coffees: Warm, humid air collects in the lowlands during the day and creeps gently up the mountainsides at night, a combination that allows coffee to thrive at much higher altitudes than most of the rest of the country, as much as 2,300 meters above sea level. The result is lots of big, juicy acidity, green grapes and lots of tartaric acid, as well as florals and good sugar sweetness. For more information about coffee production in Colombia, visit our Colombia Origin Page. nft,norg,RegionalSelect,RegionalSelect,Regional Select
Colombia
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Regional Select Huila (GrainPro) 11244 70 Kg 225 CI USA Minnesota USA
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ci-usa-minnesota Sweet and savory with big juicy acidity and a smooth mouthfeel; lots of lemon juice and grapefruit flavor with caramel, cocoa and cascade hops. Sweet and savory with big juicy acidity and a smooth mouthfeel; lots of lemon juice and grapefruit flavor with caramel, cocoa and cascade hops. The Regional Select Program was created to highlight the unique profiles we have found that are inherent to specific microregions within Colombia. The regions we are focusing on are Huila, Nariño, Cauca and Tolima. The primary difference between the Microlot Program and Regional Select is the preshipment cupping score. This program adds yet another tier to our stratified-buying structure in Colombia, designed to further reward quality. As the coffees are received at origin, they are separated based on quality and local areas. The separations look like this: Regional Select: 84–86 pts Microlot Program: 87–89 pts 90 Points Program: 90+ pts We think that the terroir or soil, sun weather, and placement on the planet contribute largely to the flavor of these coffees, when they are picked ripe and handled properly. These coffees are selected by cup and then blended, like a Rhone wine or a local honey that comes many fields in a 4-mile radius. For more information about coffee production in Colombia, visit our Colombia origin page. nft,norg,RegionalSelect,RegionalSelect,Regional Select
Colombia
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Regional Select Cauca (GrainPro) 11245 70 Kg 63 CI USA Minnesota USA
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ci-usa-minnesota Caramel, chocolate and citrus fruits; sweet with tart fruit acidity and a smooth mouthfeel. Caramel, chocolate and citrus fruits; sweet with tart fruit acidity and a smooth mouthfeel. The Regional Select Program was created to highlight the unique profiles we have found that are inherent to specific microregions within Colombia. The regions we are focusing on are Huila, Nariño, Cauca and Tolima. The primary difference between the Microlot Program and Regional Select is the preshipment cupping score. This program adds yet another tier to our stratified-buying structure in Colombia, designed to further reward quality. As the coffees are received at origin, they are separated based on quality and local areas. The separations look like this: Regional Select: 84–86 pts Microlot Program: 87–89 pts 90 Points Program: 90+ pts We think that the terroir or soil, sun weather, and placement on the planet contribute largely to the flavor of these coffees, when they are picked ripe and handled properly. These coffees are selected by cup and then blended, like a Rhone wine or a local honey that comes many fields in a 4-mile radius. For more information about coffee production in Colombia, visit our Colombia origin page. nft,norg,RegionalSelect,RegionalSelect,Regional Select
Colombia
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Regional Select Cauca (GrainPro) 11246 70 Kg 200 CI USA Minnesota USA
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ci-usa-minnesota Sweet and citric with a creamy mouthfeel; lots of toffee and caramel flavor with honey, dried fruit and chamomile. Sweet and citric with a creamy mouthfeel; lots of toffee and caramel flavor with honey, dried fruit and chamomile. The Regional Select Program was created to highlight the unique profiles we have found that are inherent to specific microregions within Colombia. The regions we are focusing on are Huila, Nariño, Cauca and Tolima. The primary difference between the Microlot Program and Regional Select is the preshipment cupping score. This program adds yet another tier to our stratified-buying structure in Colombia, designed to further reward quality. As the coffees are received at origin, they are separated based on quality and local areas. The separations look like this: Regional Select: 84–86 pts Microlot Program: 87–89 pts 90 Points Program: 90+ pts We think that the terroir or soil, sun weather, and placement on the planet contribute largely to the flavor of these coffees, when they are picked ripe and handled properly. These coffees are selected by cup and then blended, like a Rhone wine or a local honey that comes many fields in a 4-mile radius. For more information about coffee production in Colombia, visit our Colombia origin page. nft,norg,RegionalSelect,RegionalSelect,Regional Select
Colombia
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Regional Select Nariño - Taminango (GrainPro) 11247 70 Kg 40 Melbourne Australia
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melbourne-au Pineapple, strawberry, red apple, stone fruit, floral, juicy. Pineapple, strawberry, red apple, stone fruit, floral, juicy. As always, we believe our Regional Select program allows for the unique flavors and complexities of specific coffee-producing areas to be individually highlighted. This terroir-focused approach celebrates producers in each region; their varieties, their histories and farming practices, while at the same time rewarding them for their efforts through a program that pays higher prices for quality coffees. The southernmost western department, Nariño’s farthest edge meets the northern border of Ecuador, and one of its main boundaries is the Pacific Ocean. The climate here is particularly unusual, even in a country so diverse that almost everything can be said to be unusual. The dry, rugged climate creates unique conditions that boost the special, sparkling quality of the coffees. Dramatic slopes and valleys have direct effect on the temperature modulation that creates these high-acidity, supersweet coffees: Warm, humid air collects in the lowlands during the day and creeps gently up the mountainsides at night, a combination that allows coffee to thrive at much higher altitudes than most of the rest of the country, as much as 2,300 meters above sea level.The result is lots of big, juicy acidity, green grapes and lots of tartaric acid, as well as florals and good sugar sweetness. This lot comes from a group of producers within several villages in the municipality of Taminango, Nariño. The villages are Alto Don Diego, Paso Feo, Guyacanal, La Arinconada, Cuariaco, Taminanguito, San Isidro, El Pedregal, El Paramo, Turbambilla, Pradera, and El Paramo. The producers whose coffee comprises this lot each contributed between 1–3 bags; the average producer here has about 1.5 hectares or less of land to farm on. For more information about coffee production in Colombia, visit our Colombia Origin Page. nft,norg,RegionalSelect,RegionalSelect,Regional Select
Colombia
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Regional Select Huila - Finca Buena Vista - Edgar Martinez (GrainPro) 11248 70 Kg 5 Melbourne Australia
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melbourne-au Watermelon, papaya, peach, soft floral, honey, toffee, sugary. Watermelon, papaya, peach, soft floral, honey, toffee, sugary. The Regional Select Program was created to highlight the unique profiles we have found that are inherent to specific microregions within Colombia. The regions we are focusing on are Huila, Nariño, Cauca and Tolima. The primary difference between the Microlot Program and Regional Select is the preshipment cupping score. This program adds yet another tier to our stratified-buying structure in Colombia, designed to further reward quality. As the coffees are received at origin, they are separated based on quality and local areas. The separations look like this: Regional Select: 84–86 pts Microlot Program: 87–89 pts 90 Points Program: 90+ pts We think that the terroir or soil, sun weather, and placement on the planet contribute largely to the flavor of these coffees, when they are picked ripe and handled properly. These coffees are selected by cup and then blended, like a Rhone wine or a local honey that comes many fields in a 4-mile radius. This particular lot is acually a single-farmer selection by Edgar Martinez, from his farm Finca Buena Vista. For more information about coffee production in Colombia, visit our Colombia origin page. nft,norg,RegionalSelect,RegionalSelect,Regional Select
Colombia
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Regional Select Cauca - Caldono - Hugo Hernan Trujillo (GrainPro) 11249 70 Kg 11 Melbourne Australia
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melbourne-au Cherry, paw paw, grapfruit, vanilla, toffee, sweet, juicy with a great mouthfeel. Cherry, paw paw, grapfruit, vanilla, toffee, sweet, juicy with a great mouthfeel. The Regional Select Program was created to highlight the unique profiles we have found that are inherent to specific microregions within Colombia. The regions we are focusing on are Huila, Nariño, Cauca and Tolima. The primary difference between the Microlot Program and Regional Select is the preshipment cupping score. This program adds yet another tier to our stratified-buying structure in Colombia, designed to further reward quality. As the coffees are received at origin, they are separated based on quality and local areas. The separations look like this: Regional Select: 84–86 pts Microlot Program: 87–89 pts 90 Points Program: 90+ pts We think that the terroir or soil, sun weather, and placement on the planet contribute largely to the flavor of these coffees, when they are picked ripe and handled properly. These coffees are selected by cup and then blended, like a Rhone wine or a local honey that comes many fields in a 4-mile radius. This is a single-farmer lot from Hugo Hernan Trujillo. For more information about coffee production in Colombia, visit our Colombia origin page. nft,norg,RegionalSelect,RegionalSelect,Regional Select
Colombia
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Regional Select Cauca - Caldono - Mariela Campo (GrainPro) 11250 70 Kg 6 Melbourne Australia
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melbourne-au Sweet and juicy with a heavy creamy mouthfeel; lots of caramelized sugar flavor with chocolate, honey, green grape and green apple flavors. Sweet and juicy with a heavy creamy mouthfeel; lots of caramelized sugar flavor with chocolate, honey, green grape and green apple flavors. The Regional Select Program was created to highlight the unique profiles we have found that are inherent to specific microregions within Colombia. The regions we are focusing on are Huila, Nariño, Cauca and Tolima. The primary difference between the Microlot Program and Regional Select is the preshipment cupping score. This program adds yet another tier to our stratified-buying structure in Colombia, designed to further reward quality. As the coffees are received at origin, they are separated based on quality and local areas. The separations look like this: Regional Select: 84–86 pts Microlot Program: 87–89 pts 90 Points Program: 90+ pts We think that the terroir or soil, sun weather, and placement on the planet contribute largely to the flavor of these coffees, when they are picked ripe and handled properly. These coffees are selected by cup and then blended, like a Rhone wine or a local honey that comes many fields in a 4-mile radius. This is a single-farmer lot from Mariela Campo. For more information about coffee production in Colombia, visit our Colombia origin page. nft,norg,RegionalSelect,RegionalSelect,Regional Select
Colombia
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Regional Select Cauca - La Vega - Eiber Males (GrainPro) 11251 70 Kg 20 Melbourne Australia
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melbourne-au Juicy pineapple, melon, lemon, grape, caramel, chocolate. Juicy pineapple, melon, lemon, grape, caramel, chocolate. The Regional Select Program was created to highlight the unique profiles we have found that are inherent to specific microregions within Colombia. The regions we are focusing on are Huila, Nariño, Cauca and Tolima. The primary difference between the Microlot Program and Regional Select is the preshipment cupping score. This program adds yet another tier to our stratified-buying structure in Colombia, designed to further reward quality. As the coffees are received at origin, they are separated based on quality and local areas. The separations look like this: Regional Select: 84–86 pts Microlot Program: 87–89 pts 90 Points Program: 90+ pts We think that the terroir or soil, sun weather, and placement on the planet contribute largely to the flavor of these coffees, when they are picked ripe and handled properly. These coffees are selected by cup and then blended, like a Rhone wine or a local honey that comes many fields in a 4-mile radius. This is a single-farm, single-farmer lot from Eiber Males, and his farm Finca La Vega. For more information about coffee production in Colombia, visit our Colombia origin page. nft,norg,RegionalSelect,RegionalSelect,Regional Select
Colombia
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Regional Select Huila - Palestina (GrainPro) 11263 70 Kg 94 Melbourne Australia
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melbourne-au Blood orange, marmalade, honey, panela, sweet, clean, balanced. Blood orange, marmalade, honey, panela, sweet, clean, balanced. The Regional Select Program was created to highlight the unique profiles we have found that are inherent to specific microregions within Colombia. The regions we are focusing on are Huila, Nariño, Cauca and Tolima. The primary difference between the Microlot Program and Regional Select is the preshipment cupping score. This program adds yet another tier to our stratified-buying structure in Colombia, designed to further reward quality. As the coffees are received at origin, they are separated based on quality and local areas. The separations look like this: Regional Select: 84–86 pts Microlot Program: 87–89 pts 90 Points Program: 90+ pts We think that the terroir or soil, sun weather, and placement on the planet contribute largely to the flavor of these coffees, when they are picked ripe and handled properly. These coffees are selected by cup and then blended, like a Rhone wine or a local honey that comes many fields in a 4-mile radius. For more information about coffee production in Colombia, visit our Colombia origin page. nft,norg,RegionalSelect,RegionalSelect,Regional Select
Colombia
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Regional Select Cauca - Elver Tulande (GrainPro) 11264 70 Kg 15 Melbourne Australia
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melbourne-au Juicy sweetness with tangy lime acidity and a creamy mouthfeel; lots of citrus fruit flavor with lemon and orange as well as sugar cane juice. Juicy sweetness with tangy lime acidity and a creamy mouthfeel; lots of citrus fruit flavor with lemon and orange as well as sugar cane juice. The Regional Select Program was created to highlight the unique profiles we have found that are inherent to specific microregions within Colombia. The regions we are focusing on are Huila, Nariño, Cauca and Tolima. The primary difference between the Microlot Program and Regional Select is the preshipment cupping score. This program adds yet another tier to our stratified-buying structure in Colombia, designed to further reward quality. As the coffees are received at origin, they are separated based on quality and local areas. The separations look like this: Regional Select: 84–86 pts Microlot Program: 87–89 pts 90 Points Program: 90+ pts We think that the terroir or soil, sun weather, and placement on the planet contribute largely to the flavor of these coffees, when they are picked ripe and handled properly. These coffees are selected by cup and then blended, like a Rhone wine or a local honey that comes many fields in a 4-mile radius. This is a single-farmer lot from Elver Tulande. For more information about coffee production in Colombia, visit our Colombia origin page. nft,norg,RegionalSelect,RegionalSelect,Regional Select
Colombia
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Regional Select Nariño - La Union - Washed (GrainPro) 11266 70 Kg 80 Melbourne Australia
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melbourne-au Red apple, blackberry, baking spice, toffee, sweet. Red apple, blackberry, baking spice, toffee, sweet. This Regional Select lot comprises coffee delivered from 10 different producers in the La Union minicipality. THeir names, farm names, and bag count iis as folows: Mercedes Elvira Bravo Meneses from Finca El Plan - 7 bags Eutimio Ortiz Ojeda from Finca El Placer - 4 bags Carlos Jose Montero Gomez from Finca El Plan - 5 bags Jose Alipio Muñoz from Finca El Guabal - 4 bags Wilson Bravo Meneses from Finca Chontaduro - 6 bags Marta Lucia Ceron Armero from Finca La Cuchilla - 4 bags Blanca Lidia Gomez de Burbano from Finca La Laja - 3 bags Daniel Gomez Guerrero from Finca Bella Vista - 6 bags Horacio Meneses Eraso from Finca Plan De Loma - 2 bags Jose Silvio Barrios from Finca Reyes - 9 bags As always, we believe our Regional Select program allows for the unique flavors and complexities of specific coffee-producing areas to be individually highlighted. This terroir-focused approach celebrates producers in each region; their varieties, their histories and farming practices, while at the same time rewarding them for their efforts through a program that pays higher prices for quality coffees. The southernmost western department, Nariño’s farthest edge meets the northern border of Ecuador, and one of its main boundaries is the Pacific Ocean. The climate here is particularly unusual, even in a country so diverse that almost everything can be said to be unusual. The dry, rugged climate creates unique conditions that boost the special, sparkling quality of the coffees. Dramatic slopes and valleys have direct effect on the temperature modulation that creates these high-acidity, supersweet coffees: Warm, humid air collects in the lowlands during the day and creeps gently up the mountainsides at night, a combination that allows coffee to thrive at much higher altitudes than most of the rest of the country, as much as 2,300 meters above sea level. La Unión is a municipality located north within the department of Nariño. The closeness location with the Andes Mountains creates a diversification of micro-climates; a perfect condition for coffee production. Coffee production and commercialization is source of income for the municipality. There is an approximation of 3,600 hectares planted with coffee in the region. The result is lots of big, juicy acidity, green grapes and lots of tartaric acid, as well as florals and good sugar sweetness. For more information about coffee production in Colombia, visit our Colombia Origin Page. nft,norg,RegionalSelect,RegionalSelect,Regional Select
Colombia Regional Select Cauca - Totoro (GrainPro) 11347 70 Kg 125 Origin/Australia
Est Ship: Dec 2017
Australia
Est Ship: Dec 2017
View Beanology origin Very rich sweetness with big tangy fruit acidity and a syrupy mouthfeel; rich cacao with sweet cherry and raisin flavor as well as blackberry, lime, caramel, floral and coconut flavors. Very rich sweetness with big tangy fruit acidity and a syrupy mouthfeel; rich cacao with sweet cherry and raisin flavor as well as blackberry, lime, caramel, floral and coconut flavors. This lot of Regional Select coffee comes from one farm, and three producers: Julian Gerardo Palomino, Maria Teresa Mellizo, and Oscar Eduardo Realpe. The farm is 5 hectares total, with 4 hectares planted in coffee and one-half hectare forest reserve area. The Regional Select Program was created to highlight the unique profiles we have found that are inherent to specific microregions within Colombia. The regions we are focusing on are Huila, Nariño, Cauca and Tolima. The primary difference between the Microlot Program and Regional Select is the preshipment cupping score. This program adds yet another tier to our stratified buying structure in Colombia, designed to further reward quality. As the coffees are received at origin, they are separated based on quality and local areas. The separations look like this: Regional Select: 86–87 pts Microlot Program: 87–89 pts 90 Points Program: 90+ pts We think that the terroir or soil, sun weather, and placement on the planet contribute largely to the flavor of these coffees, when they are picked ripe and handled properly. These coffees are selected by cup and then blended, like a Rhone wine or a local honey that comes many fields in a 4-mile radius. For more information about coffee production in Colombia, visit our Colombia origin page. nft,norg,RegionalSelect,RegionalSelect,Regional Select
Colombia Regional Select Cauca (GrainPro) 11348 70 Kg 125 Afloat/USA
Est Arrival: Dec 2017
USA
Est Arrival: Dec 2017
View Beanology afloat Very rich sweetness with big tangy fruit acidity and a syrupy mouthfeel; rich cacao with sweet cherry and raisin flavor as well as blackberry, lime, caramel, floral and coconut flavors. Very rich sweetness with big tangy fruit acidity and a syrupy mouthfeel; rich cacao with sweet cherry and raisin flavor as well as blackberry, lime, caramel, floral and coconut flavors. The Regional Select Program was created to highlight the unique profiles we have found that are inherent to specific microregions within Colombia. The regions we are focusing on are Huila, Nariño, Cauca and Tolima. The primary difference between the Microlot Program and Regional Select is the preshipment cupping score. This program adds yet another tier to our stratified-buying structure in Colombia, designed to further reward quality. As the coffees are received at origin, they are separated based on quality and local areas. The separations look like this: Regional Select: 84–86 pts Microlot Program: 87–89 pts 90 Points Program: 90+ pts We think that the terroir or soil, sun weather, and placement on the planet contribute largely to the flavor of these coffees, when they are picked ripe and handled properly. These coffees are selected by cup and then blended, like a Rhone wine or a local honey that comes many fields in a 4-mile radius. For more information about coffee production in Colombia, visit our Colombia Origin Page. nft,norg,RegionalSelect,RegionalSelect,Regional Select
Colombia Regional Select Cauca (GrainPro) 11436 70 Kg 275 Origin/USA
Est Ship: Dec 2017
USA
Est Ship: Dec 2017
View Beanology origin Lots of lemon and lime flavors with toffee, rich chocolate, melon and cherry; juicy sweetness with tangy fruit acidity and a creamy syrupy mouthfeel. Lots of lemon and lime flavors with toffee, rich chocolate, melon and cherry; juicy sweetness with tangy fruit acidity and a creamy syrupy mouthfeel. The Regional Select Program was created to highlight the unique profiles we have found that are inherent to specific microregions within Colombia. The regions we are focusing on are Huila, Nariño, Cauca and Tolima. The primary difference between the Microlot Program and Regional Select is the preshipment cupping score. This program adds yet another tier to our stratified buying structure in Colombia, designed to further reward quality. As the coffees are received at origin, they are separated based on quality and local areas. The separations look like this: Regional Select: 86–87 pts Microlot Program: 87–89 pts 90 Points Program: 90+ pts We think that the terroir or soil, sun weather, and placement on the planet contribute largely to the flavor of these coffees, when they are picked ripe and handled properly. These coffees are selected by cup and then blended, like a Rhone wine or a local honey that comes many fields in a 4-mile radius. For more information about coffee production in Colombia, visit our Colombia origin page. nft,norg,RegionalSelect,RegionalSelect,Regional Select
Colombia
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Spl Cat 1300 Huila Best Cup #6 - Maria Ruth Lopez - Finca No. 1 Maria - Bombonal - Bruselas (GrainPro) 10264 70 Kg 4 CI USA Minnesota USA
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ci-usa-minnesota Sweet with big tangy acidity and a heavy syrupy mouthfeel; lots of chocolate and cola flavor with tropical fruit and coffee cherry. nft,norg,Spl Cat 1300
Colombia
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Spl Cat 400 Huila Best Cup #2 - Luis Alfredo Yague - Finca El Porvenir - La Castilla - Pitalito (GrainPro) 10260 70 Kg 3 CI USA Minnesota USA
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ci-usa-minnesota Cherry, chocolate, tangy apple and panela with lively green grape acidity and juicy sweetness. Cherry, chocolate, tangy apple and panela with lively green grape acidity and juicy sweetness. Don Luis Afredo Yague Salnias has been farming coffee for nearly 40 years: His parents gave him part of their coffee farm to work on 37 years ago, and taught him how to manage the farm. With the money he earned from that first coffee, he bought himself a plot of his own, and planted 22,000 coffee trees. The farm is 7 hectares in total, 4 of which are planted in coffee, and 1 hectare is a forest reserve area. For this lot, Don Luis Alfredo selected out Castillo and Caturra variety coffee. He pays special attention to fermentation of his coffee, and has increased his fermentation time to 24 hours, after many rounds of experimentation in search of the best quality. Coffee at El Porvenir is picked ripe and depulped before being dry fermented for 24 hours. It's washed three times before being dried in parabolic driers, which takes 8–15 days. nft,norg,Spl Cat 400
Colombia
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Spl Cat 900 Huila Best Cup #13 - Jorge Enrique Daza - Finca La Esperanza - La Manuelita - Pitalito (GrainPro) 10271 70 Kg 2 CI USA Minnesota USA
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ci-usa-minnesota Sweet with tart acidity and a creamy heavy mouthfeel; chocolate, cooked sweet carrot and lemon flavor with a nutty aftertaste. Sweet with tart acidity and a creamy heavy mouthfeel; chocolate, cooked sweet carrot and lemon flavor with a nutty aftertaste. When Jorse Enrique Daza Buesaquillo was 15 years old, he planted his first coffee lot on a segment of his father's farm, and with the profits from his crop he bought more and more land, until he now owns more than 4 hectares on which to grow coffee. He and a friend who is a coffee cupper developed the processing technique that Don Jorge uses on his farm, experimenting with how long the fermentation should take. Don Jorge's farm is 4.5 hectares, 4 hectares of which are planted in coffee. He has about 14,000 trees on his property, and picks only ripe cherry every 21–30 days during the harvest. The coffee is depulped with a traditional machine and impurities are sorted out using a mesh zaranda. The coffee is washed five times, each time a zaranda is used, then laid out in parabolic driers for 8–16 days. nft,norg,Spl Cat 900
Colombia
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Women Producers AMACA - Cauca - Women Producers (GrainPro) 11239 70 Kg 36 CI USA Minnesota USA
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ci-usa-minnesota Sweet with tart citric acidity and a smooth mouthfeel; chocolate, toffee and lemon flavors with some cherry and a peanut aftertaste. Sweet with tart citric acidity and a smooth mouthfeel; chocolate, toffee and lemon flavors with some cherry and a peanut aftertaste. AMACA (Asociación de Mujeres Productoras Agropecuarias del Cauca) is a group of women producers located in El Tambo, Cauca, Colombia that was formed in 1999 by 80 women from El Tambo, in Colombia’s Cauca department. Now AMACA is 140 smallholder members strong, all women farm owners and heads of household—and their coffees are fantastic. All of the members derive their livelihood and the livelihoods of their families from the cultivation and production of coffee. In 2008, AMACA partnered with the Ministry of Agriculture, the governor of Cauca, and the municipality of El Tambo to increase the production and quality of coffee on 80 members’ farms. In 2010, the organization “Social Action” supplied 22 farms with new wet mills and processing tanks. Today, 140 active members from three different villages across the El Tambo municipality make up AMACA. The average farm size is 1 hectare (5,000 trees) per member, some members have 3+ hectares and many members have less than one. In terms of harvesting and process, most all members harvest only fully ripe cherries, depulping on the same day as harvest, processing on their own farms, and drying on raised beds inside parabolic dryers. As this is one of our Program Coffees, a premium is paid to AMACA above the value of the coffee itself to support their goals and aspirations as a group. Their mantra is simple: to improve the quality of life for their members and their members’ families. Currently, one of their most pressing needs is a warehouse space to properly receive, cup, manage, and store their coffees. We believe these premiums can help them to accomplish these goals and in turn, support this passionate and strong-willed group of women in their love for and livelihood of quality coffee. For more information on Colombian coffee, visit our Colombia Origin Page. nft,norg,women-producers,Women Producers
Colombia
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Women Producers AMACA - La Independencia - Cauca - Women Producer (GrainPro) 11240 70 Kg 130 Vollers UK UK
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london-eu Rich syrupy sweetness and big fruit acidity with a creamy mouthfeel; lots of caramelized sugar flavor with citrus fruits like lemon and lime. Rich syrupy sweetness and big fruit acidity with a creamy mouthfeel; lots of caramelized sugar flavor with citrus fruits like lemon and lime. AMACA (Asociación de Mujeres Productoras Agropecuarias del Cauca) is a group of women producers located in El Tambo, Cauca, Colombia that was formed in 1999 by 80 women from El Tambo, in Colombia’s Cauca department. Now AMACA is 140 smallholder members strong, all women farm owners and heads of household—and their coffees are fantastic. All of the members derive their livelihood and the livelihoods of their families from the cultivation and production of coffee. In 2008, AMACA partnered with the Ministry of Agriculture, the governor of Cauca, and the municipality of El Tambo to increase the production and quality of coffee on 80 members’ farms. In 2010, the organization “Social Action” supplied 22 farms with new wet mills and processing tanks. Today, 140 active members from three different villages across the El Tambo municipality make up AMACA. The average farm size is 1 hectare (5,000 trees) per member, some members have 3+ hectares and many members have less than one. In terms of harvesting and process, most all members harvest only fully ripe cherries, depulping on the same day as harvest, processing on their own farms, and drying on raised beds inside parabolic dryers. As this is one of our Program Coffees, a premium is paid to AMACA above the value of the coffee itself to support their goals and aspirations as a group. Their mantra is simple: to improve the quality of life for their members and their members’ families. Currently, one of their most pressing needs is a warehouse space to properly receive, cup, manage, and store their coffees. We believe these premiums can help them to accomplish these goals and in turn, support this passionate and strong-willed group of women in their love for and livelihood of quality coffee. This lot comes from a single woman-owned farm, Finca La Independencia. For more information on Colombian coffee, visit our Colombia Origin Page. nft,norg,women-producers,Women Producers
Colombia Women Producers ASMUCAFE - El Ramal - Cauca - Castillo/Colombia (GrainPro) 11335 70 Kg 35 Afloat/USA
Est Arrival: Dec 2017
USA
Est Arrival: Dec 2017
View Beanology afloat Juicy sweet with tart fruit acidity and a smooth mouthfeel; big cola flavor with lime, cooked apple, savory fruit and floral flavors. Juicy sweet with tart fruit acidity and a smooth mouthfeel; big cola flavor with lime, cooked apple, savory fruit and floral flavors. ASMUCAFE stands for Asociación 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. The coffee for this lot comes from seven women members of ASMUCAFE: Ana Beiba Orozco Montenegro, from Finca El Arrayan (7 bags) Rosalba Velasco Bambague, from Finca La Palma (6 bags) Bialcy Calvache Valencia, from Finca Los Arrayanes (6 bags) Maria Carmenza Calpa Montenegro, from Finca Ajicito (8 bags) Deiba Sofia Tulande Morales, from Finca Los Naranjos (7 bags) Ana Rosa Montero Guerrero, from Finca Los Derrumbos (6 bags) Yorladis Pino Cruz, from Finca Agua Clara (5 bags) 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 8–12 days. For more information about coffee production in Colombia, visit our Colombia Origin Page. For more information about our Women Coffee Producers Program, visit our Women Coffee Producers Page. nft,norg,women-producers,Women Producers
Colombia Women Producers ASMUCAFE - Uribe - Cauca - Castillo/Colombia (GrainPro) 11336 70 Kg 55 Afloat/USA
Est Arrival: Dec 2017
USA
Est Arrival: Dec 2017
View Beanology afloat big green grape and cane sugar flavor with tart apple, lime and chocolate; sweet with lots of tart acidity and a smooth mouthfeel. big green grape and cane sugar flavor with tart apple, lime and chocolate; sweet with lots of tart acidity and a smooth mouthfeel. ASMUCAFE stands for Asociación 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. 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 8–12 days. For more information about coffee production in Colombia, visit our Colombia Origin Page. For more information about our Women Coffee Producers Program, visit our Women Coffee Producers Page. nft,norg,women-producers,Women Producers
Congo Fairtrade Organic SOPACDI - Fully Washed - FLO ID 26275 - (CBC CD-BIO-143) (GrainPro) 10959 60 Kg 147 Afloat/USA
Est Arrival: Jan 2018
USA
Est Arrival: Jan 2018
View Beanology afloat Very sweet with tart fruit acidity and a smooth mouthfeel; floral, toffee and lime flavor with an herbal aftertaste. Very sweet with tart fruit acidity and a smooth mouthfeel; floral, toffee and lime flavor with an herbal aftertaste. SOPACDI (Solidarité Paysanne pour la Promotion des Actions Café et Development Intégral) is an organization comprised of more than 5,600 farmers, roughly 20 percent of whom are women, located near Lake Kivu in the Democratic Republic of Congo. Each farmer has a very small area of farmland for coffee, and tenders cherries to SOPACDI through the organization's 10 subgroups. Joachim Munganga, who was a farmer himself, founded SOPACDI in 2002 by restoring a washing station in the area, which provided service and market access to the growers in these extremely remote highlands. The cooperative was the first to achieve Fair Trade certification in Congo, and the coffee also carries organic certification. For more information about coffee production in Democratic Republic of the Congo, visit our Congo Origin Page. nft,Organic,Fairtrade Organic
Congo Fairtrade Organic SOPACDI - Fully Washed - FLO ID 26275 - (CBC CD-BIO-143) (GrainPro) 10961 60 Kg 280 Afloat/USA
Est Arrival: Jan 2018
USA
Est Arrival: Jan 2018
View Beanology afloat Sweet with crisp tangy acidity and a smooth mouthfeel; lots of floral flavor with chocolate, lemon tea, basil, cinnamon and orange. Sweet with crisp tangy acidity and a smooth mouthfeel; lots of floral flavor with chocolate, lemon tea, basil, cinnamon and orange. SOPACDI (Solidarité Paysanne pour la Promotion des Actions Café et Development Intégral) is an organization comprised of more than 5,600 farmers, roughly 20 percent of whom are women, located near Lake Kivu in the Democratic Republic of Congo. Each farmer has a very small area of farmland for coffee, and tenders cherries to SOPACDI through the organization's 10 subgroups. Joachim Munganga, who was a farmer himself, founded SOPACDI in 2002 by restoring a washing station in the area, which provided service and market access to the growers in these extremely remote highlands. The cooperative was the first to achieve Fair Trade certification in DR Congo, and the coffee also carries organic certification. For more information about coffee production in Democratic Republic of the Congo, visit our DR Congo Origin Page. nft,Organic,Fairtrade Organic
Congo Fairtrade Organic SOPACDI - Fully Washed - FLO ID 26275 - (CBC CD-BIO-143) (GrainPro) 11124 60 Kg 90 Afloat/UK
Est Arrival: Dec 2017
UK
Est Arrival: Dec 2017
View Beanology afloat Very sweet with tart fruit acidity and a smooth mouthfeel; floral, toffee and lime flavor with an herbal aftertaste. Very sweet with tart fruit acidity and a smooth mouthfeel; floral, toffee and lime flavor with an herbal aftertaste. SOPACDI (Solidarité Paysanne pour la Promotion des Actions Café et Development Intégral) is an organization comprised of more than 5,600 farmers, roughly 20 percent of whom are women, located near Lake Kivu in the Democratic Republic of Congo. Each farmer has a very small area of farmland for coffee, and tenders cherries to SOPACDI through the organization's 10 subgroups. Joachim Munganga, who was a farmer himself, founded SOPACDI in 2002 by restoring a washing station in the area, which provided service and market access to the growers in these extremely remote highlands. The cooperative was the first to achieve Fair Trade certification in DR Congo, and the coffee also carries organic certification. For more information about coffee production in Democratic Republic of the Congo, visit our DR Congo Origin Page. nft,Organic,Fairtrade Organic
Congo
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FTO 1 SOPACDI - Fully Washed - FLO ID 26275 - (CBC CD-BIO-143) (GrainPro) 9454 60 Kg 10 CI USA Minnesota USA
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ci-usa-minnesota Raisin, coffee cherry, tomato, savory, caramel, tart and lively. Raisin, coffee cherry, tomato, savory, caramel, tart and lively. From Sopacdi: We are over 5600 farmers from different ethnic groups in the Kivu Eastern Democratic Republic of Congo, producing some of the finest coffee in Africa. After years of conflict and civil war, our Fairtrade-certified coffee promotes working together for a better future. We live in a beautiful but very difficult place.Our small communities are remote, scattered amongst the highlands of the mountains surrounding Lake Kivu in the Eastern Democratic Republic of Congo. Our coffee grows at an altitude of 1460m to over 2000 metres above sea level. We have lived through civil war and in great poverty for many years, but since forming our cooperative Sopacdi, despite our challenges, we also feel full of hope.For thefirst time we have good buyers for our coffee, who buy from us directly. Our homes are basic, without electricity, running water and other amenities. But our families are back together and we are re-building our communities. Our headquarters are in the town of Minova, and we have just finished building the first coffee washing station the region for over 40 years. The first coffee in the DR Congo to achieve top national grade – Kivu 2 – since 1967 Specialty fully-washed arabica coffee Organic certification FLO certification number 26275 Main harvest from March to June; fly crop from September to October Shipments from June to December Altitude 1460m to over 2000 metres above sea level Fair Trade,Organic,FTO 1
Congo
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FTO 1 SOPACDI - Fully Washed - FLO ID 26275 - (CBC CD-BIO-143) (GrainPro) 9922 60 Kg 25 Melbourne Australia
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melbourne-au Toffee, bakers choc, floral, prune, tea like, lemon, raw sugar, white grape, lemonade. Toffee, bakers choc, floral, prune, tea like, lemon, raw sugar, white grape, lemonade. From Sopacdi: We are over 5600 farmers from different ethnic groups in the Kivu Eastern Democratic Republic of Congo, producing some of the finest coffee in Africa. After years of conflict and civil war, our Fairtrade-certified coffee promotes working together for a better future. We live in a beautiful but very difficult place. Our small communities are remote, scattered amongst the highlands of the mountains surrounding Lake Kivu in the Eastern Democratic Republic of Congo. Our coffee grows at an altitude of 1460m to over 2000 metres above sea level. We have lived through civil war and in great poverty for many years, but since forming our cooperative Sopacdi, despite our challenges, we also feel full of hope.For thefirst time we have good buyers for our coffee, who buy from us directly. Our homes are basic, without electricity, running water and other amenities. But our families are back together and we are re-building our communities. Our headquarters are in the town of Minova, and we have just finished building the first coffee washing station the region for over 40 years. The first coffee in the DR Congo to achieve top national grade – Kivu 2 – since 1967 Specialty fully-washed Arabica coffee Organic certification FLO certification number 26275 Main harvest from March to June; fly crop from September to October Shipments from June to December Altitude 1460to over 2000 meters above sea level Fair Trade,Organic,FTO 1
Congo FTO Microlot SOPACDI - Kivu - FLO ID 26275 - 2000 meter - (CBC CD-BIO-143) (GrainPro) 10960 60 Kg 16 Afloat/USA
Est Arrival: Jan 2018
USA
Est Arrival: Jan 2018
View Beanology afloat Lots of sugar cane juice and caramel flavor with lime, tomato, candied lemon and floral flavors and a savory aftertaste; sweet with intense fruit acidity and a smooth mouthfeel. Lots of sugar cane juice and caramel flavor with lime, tomato, candied lemon and floral flavors and a savory aftertaste; sweet with intense fruit acidity and a smooth mouthfeel. SOPACDI (Solidarité Paysanne pour la Promotion des Actions Café et Development Intégral) is an organization comprised of more than 5,600 farmers, roughly 20 percent of whom are women, located near Lake Kivu in the Democratic Republic of Congo. Each farmer has a very small area of farmland for coffee, and tenders cherries to SOPACDI through the organization's 10 subgroups. Joachim Munganga, who was a farmer himself, founded SOPACDI in 2002 by restoring a washing station in the area, which provided service and market access to the growers in these extremely remote highlands. The cooperative was the first to achieve Fair Trade certification in Congo, and the coffee also carries organic certification. For more information about coffee production in Democratic Republic of the Congo, visit our Congo Origin Page. Fair Trade,Organic,Microlot,FTO Microlot
Congo FTO Microlot SOPACDI - Kivu - FLO ID 26275 - 2000 meter - (CBC CD-BIO-143) (GrainPro) 11125 60 Kg 4 Afloat/UK
Est Arrival: Dec 2017
UK
Est Arrival: Dec 2017
View Beanology afloat Lots of sugar cane juice and caramel flavor with lime, tomato, candied lemon and floral flavors and a savory aftertaste; sweet with intense fruit acidity and a smooth mouthfeel. Lots of sugar cane juice and caramel flavor with lime, tomato, candied lemon and floral flavors and a savory aftertaste; sweet with intense fruit acidity and a smooth mouthfeel. SOPACDI (Solidarité Paysanne pour la Promotion des Actions Café et Development Intégral) is an organization comprised of more than 5,600 farmers, roughly 20 percent of whom are women, located near Lake Kivu in the Democratic Republic of Congo. Each farmer has a very small area of farmland for coffee, and tenders cherries to SOPACDI through the organization's 10 subgroups. Joachim Munganga, who was a farmer himself, founded SOPACDI in 2002 by restoring a washing station in the area, which provided service and market access to the growers in these extremely remote highlands. The cooperative was the first to achieve Fair Trade certification in Congo, and the coffee also carries organic certification. For more information about coffee production in Democratic Republic of the Congo, visit our Congo Origin Page. Fair Trade,Organic,Microlot,FTO Microlot
Congo
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Washed Arabica Bord Lac Kivu 11455 60 Kg 36 CI USA Minnesota USA
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ci-usa-minnesota Chocolate and sweetcorn with tart acidity. nft,norg,Washed Arabica
Congo
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Washed Arabica Bord Lac Kivu 11479 60 Kg 49 CI USA Minnesota USA
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ci-usa-minnesota Chocolate and sweetcorn with tart acidity. nft,norg,Washed Arabica
Costa Rica
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ACES 1 La Candelilla Micromill - Ricardo Hernandez - Geisha - Natural (Innovation Bags) 11172 20 Kg 2 CI USA Minnesota USA
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ci-usa-minnesota Sweet, balanced and very clean with fruit acidity and a smooth mouthfeel; big berry and caramel flavor with cane juice, tropical fruit, candied lemon and stewed grapes. Sweet, balanced and very clean with fruit acidity and a smooth mouthfeel; big berry and caramel flavor with cane juice, tropical fruit, candied lemon and stewed grapes. La Candelilla was one of the first micromills in Tarrazu, 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 Tarrazu: 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 have 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 Geisha Natural. 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. This lot was dried on raised beds for 22 days. For more information about coffee production in Costa Rica, visit our Costa Rica Origin Page. nft,norg,AcesProgram,ACES 1
Costa Rica
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Community Coffees San Antonio (GrainPro) 10512 69 Kg 143 CI USA Minnesota USA
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ci-usa-minnesota Mild, sweet and clean with lemon, toffee, citric acidity and a nutty aftertaste. Mild, sweet and clean with lemon, toffee, citric acidity and a nutty aftertaste. The Community Coffee program with CoopeTarrazu has made a real impact on the communities that deliver their cherry to this mill. This program has allowed us to separate out lots from specific communities that score over 86 points and pay a quality premium, which the individual communities receive and decide as a group how the money will be used to improve their coffee production and livelihood. We have seen the premiums used to build roads, large water tanks to store fresh water for the community, roofs for schools, and many other projects. While some of the best individual producers in Costa Rica have built their own micromills to segregate their coffee and capture the higher market for microlots, many smallholder producers of high caliber do not have their own facilities, and still deliver cherry to cooperatives. This is where CoopeTarrazu comes in. Microlots in cooperatives can be controversial, but CoopeTarrazu has made a commitment to improve the lives of its members and offer them the opportunity of gaining higher quality premiums for their best coffees. This is why CoopeTarrazu developed the Community Coffees project, in which cherry is collected from high-altitude communities at the peak of the harvest, and has traceability to the community or microregion, as opposed to a generic SHB Tarrazu. The results of this program have been phenomenal. We are very proud to partner with CoopeTarrazu on this project and support these hardworking producers. For more information about coffee production in Costa Rica, visit our Costa Rica Origin Page. nft,norg,CommunityCoffees,Community Coffees
Costa Rica
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Community Coffees 1 San Antonio (GrainPro) 10519 69 Kg 57 Vollers UK UK
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london-eu Caramel, toffee, green grape, floral and burnt sugar with tart acidity. Caramel, toffee, green grape, floral and burnt sugar with tart acidity. The Community Coffee program with Coopetarrazu has made a real impact on the communities that deliver cherry to this mill.  This program has allowed us to separate out lots from specific communities that score over 86 points and pay a quality premium that the individual communities get to receive and decide as a group how the money will be used to improve their coffee production and their livelihood.  We have seen the premiums used to build roads, build large water tanks to store fresh water for the community, building roofs for the children’s schools, and many other projects that have had a direct impact on these communities.  This program has motivated these producers to keep upping their quality, and we are very excited to see that this year’s harvest has been very impressive. Some of the best individual producers in Costa Rica used to deliver their cherry to cooperatives, and in an effort to segregate their own production and quality, opened their own operation.  But there are still many producers of that caliber who still deliver cherry to cooperatives.  This is where Coopetarrazu comes in. Microlots in cooperatives can be controversial, but Coopetarrazu has made a commitment that they want to improve the lives of their members and offer them the opportunity of gaining higher quality premiums for their best coffees.  This is why CoopeTarrazu developed the Community Coffees project: in which cherry is collected from the peak of the harvest from high-altitude communities and has traceability to the  community or micro-region, as opposed to a Generic SHB Tarrazu.   This is only their 3rd year with this project and the results have been phenomenal.  We are very proud to partner with Coopetarrazu on this project and support these hard working producers. For more photos from Costa Rica CLICK HERE nft,norg,CommunityCoffees,Community Coffees 1
Costa Rica
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Decaf KVW MC   11486 60 Kg 34 CI USA Minnesota USA
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ci-usa-minnesota Mild sweet and citric with unsweetened cocoa flavor. nft,norg,Decaf,Decaf KVW MC
Costa Rica
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Microlot 1 Las Lajas Micromill - Finca San Luis - Red Honey (GrainPro) 10726 69 Kg 4 Melbourne Australia
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melbourne-au Starfruit, pink grape fruit, raspberry, red apple, cocoa nibs, toffee, lingering. Starfruit, pink grape fruit, raspberry, red apple, cocoa nibs, toffee, lingering. Oscar and Francisca Chacon of Las Lajas Micromill are third-generation coffee producers who are committed to quality and innovation, and are probably best known for being among the first to produce honey coffees in Costa Rica. The micromill is also one of the only certified-organic mills in the area, and the Chacons take their environmental impact very seriously. As average temperatures rise and the weather patterns change, the Chacons are considering adding more shade trees to their farm to moderate the heat, and to add irrigation systems to combat the inconsistent rainy seasons Costa Rica has had the past few years. To mitigate their water usage, Don Oscar uses a Penagos demucilaginator to depulp his coffee, and since the coffees are all natural or honey process, very little water is used at the mill. Harvesting and processing are overseen with great care by both Don Oscar and Doña Francisca: During the harvest, Doña Francisca will measure the Brix of the cherry to determine the optimal ripeness, and picking will begin when the Brix reads about 22°. Harvesting by Brix reading is also helpful as newer varieties sometimes ripen to different colors: Using the refractometer helps keep the harvest at uniform ripeness, which is key when producing high-quality naturals and honeys. Las Lajas began producing honey coffees in 2008, after an earthquake cut off the mill's access to water for several weeks. Don Oscar had heard that in Brazil and Ethiopia they use pulped-natural and natural techniques to process coffees, so he tried it with his harvest that year. Around that same time, Café Imports founder and president Andrew Miller visited the area, and was so impressed by the flavor of the Chacons' coffee he became one of the first buyers of the new process. Don Oscar believes that just as the roast profile will change the flavor of a coffee, the drying curve also has an impact. He wants the drying to happen slowly, which means that production is necessarily limited. The Chacons produce several different types of honeys and naturals: For their honeys, 100% of the mucilage is left on the coffee, and the coffee is dried in different ways. The Chacons determine which process to use based on the weather on the day the coffee is harvested. Yellow Honey: Coffee is turned hourly on raised beds. Red Honey: Coffee is turned several times a day on the beds, but not as frequently as for yellow honey. Black Honey: The coffee is only turned once per day. The Chacons also do three natural processes. Perla Negra: Dries directly in the sun for 10 days, rotating constantly, then transferred to bags and left for 2–3 days before being finished on the raised beds. Alma Negra: Drying starts on the patio, then the coffee is piled overnight and spread out in the sun during the day. Diamonda Negra: This new process is dried completely in piles in the greenhouse. For more information about Costa Rican coffees, please visit our Costa Rica Origin Page. nft,norg,Microlot,Microlot 1
Costa Rica
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Microlot 1 La Pira de Dota Micromill - Finca La Pira de Dota - Typica - Honey (GrainPro) 10728 69 Kg 1 CI USA Minnesota USA
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ci-usa-minnesota Fruity with toffee and brown sugar; sweet with intense acidity and a smooth mouthfeel. Fruity with toffee and brown sugar; sweet with intense acidity and a smooth mouthfeel. Carlos Pira is the owner of La Pira de Dota Micromill, one of the first micromills in the region of Santa Maria de Dota, near Tarrazu. "I call him the scientist, or the engineer of coffee," says Café Imports green-coffee buyer Luis Arocha. "He is always thinking of some ways to improve his mill, and his techniques are different from what we see typically in Costa Rica." After harvesting the coffee, he puts the cherry in a tank with water, and leaves it overnight: The water is constantly cooled and circulated in order to maintain the cherry at a lower temperature. According to Luis, Don Carlos has a philosophy about the cold temperature making a sweeter fruit, using mango as an example: "If you grab a mango and you eat it at the ambient temperature," Luis explains, "your hands will get sticky and dirty with the juice. But if you put that same mango in the fridge, you can peel it the next day and it stays as it is, your hands stay clean." Don Carlos believes that the cold allows the fruit to maintain structure and lock in the sugar, and he wants to capture that to retain the sweetness in the beans. After one day of soaking, he depulps the coffee, then gives it a pre-dry for 3–4 days in the direct sun. On the 4th day, he brings the coffee into the greenhouse for another 15–20 days. Don Carlos has a dry mill at the farm as well, so he is able to do all of the production, from the farm level all the way to the green coffee. For more information about coffee production in Costa Rica, visit our Costa Rica Origin Page. nft,norg,Microlot,Microlot 1
Costa Rica
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Microlot 1 Genesis Micromill - Jhonnathan Camacho - Finca Desamparados - Villa Sarchi & Caturra - Black Honey (GrainPro) 10821 69 Kg 19 CI USA Minnesota USA
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ci-usa-minnesota Sweet and clean with a smooth mouthfeel; toffee and lemon flavors with a nutty aftertaste. Sweet and clean with a smooth mouthfeel; toffee and lemon flavors with a nutty aftertaste. This lot is from a producer named Jhonnathan Camacho, who is descendant from one of the first coffee growers in the West Valley, his grandfather Rafael Camacho Vega. This lot is a selection of Caturra variety and Villa Sarchi, which is a dwarf Bourbon variety that was first discovered near the Costa Rican town of Sarchi. It is a Back Honey process lot. Oscar Mendez and his wife, Olga, have been producing coffee for many years; in fact, Genesis was one of the first micromills—not just in the West Valley, but in Costa Rica. Don Oscar and Doña Olga are leaders in their community. "Everybody knows them," says Café Imports' green-coffee buyer Luis Arocha. "They share a lot of experience and knowledge with other producers. They want to empower all the neighbors. They are truly fantastic people." Oscar and Olga buy cherryfrom farmers in the area, and mill and process the coffees at Genesis, while keeping the lots separate and identified. Producers can either simply pay for the milling services, or they can sell their cherry to the Mendezes, but the farm name is still always attached to the coffee to give it specific recognition. Oscar uses patio space for drying washed coffees, and raised beds for honey and natural processes. For more information about coffee production in Costa Rica, visit our Costa Rica Origin Page. nft,norg,Microlot,Microlot 1
Costa Rica
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Microlot 1 Genesis Micromill - Jhonnathan Camacho - Finca Llano Bonito - Yellow Honey (GrainPro) 10822 69 Kg 38 CI USA Minnesota USA
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ci-usa-minnesota Mild sweet and clean with toffee, lemon and cashew flavors. Mild sweet and clean with toffee, lemon and cashew flavors. This lot is from a producer named Jhonnathan Camacho, who is descendant from one of the first coffee growers in the West Valley, his grandfather Rafael Camacho Vega. It is a Yellow Honey process lot. Oscar Mendez and his wife, Olga, have been producing coffee for many years; in fact, Genesis was one of the first micromills—not just in the West Valley, but in Costa Rica. Don Oscar and Doña Olga are leaders in their community. "Everybody knows them," says Café Imports' green-coffee buyer Luis Arocha. "They share a lot of experience and knowledge with other producers. They want to empower all the neighbors. They are truly fantastic people." Oscar and Olga buy cherryfrom farmers in the area, and mill and process the coffees at Genesis, while keeping the lots separate and identified. Producers can either simply pay for the milling services, or they can sell their cherry to the Mendezes, but the farm name is still always attached to the coffee to give it specific recognition. Oscar uses patio space for drying washed coffees, and raised beds for honey and natural processes. For more information about coffee production in Costa Rica, visit our Costa Rica Origin Page. nft,norg,Microlot,Microlot 1
Costa Rica
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Microlot 1 Las Lajas Micromill - Finca Calle San Juan - Red Honey (GrainPro) (2016 Harvest) 9201 69 Kg 1 CI USA Minnesota USA
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ci-usa-minnesota Tart and sweet with a thick mouthfeel; chocolate apple and lemon. Tart and sweet with a thick mouthfeel; chocolate apple and lemon. Dona Francisca and Don Oscar Chacon of Las Lajas micromill are third-generation coffee producers in their family. They inherited their farms from their grandparents, and are known for being among the first to process high-quality Honeys and Naturals in Central America, and for participating in the Cup of Excellence auction in 2009. Las Lajas is an organic micromill located in Sabanilla de Alajuela in the Central Valley region of Costa Rica. Organic coffee in Costa Rica is almost nonexistent, and with this caliber of cup makes it one of a kind; they believe in the preservation of the environment hence their organic practices. Las Lajas processes coffee from their family farms’; these lots are fully traceable and separated by day. Water use is minimal, since the coffee is not washed. During the harvest, Francisca will measure the Brix content in the coffee cherry to determine the optimal time to pick the coffee. 21–22% Brix content has been the maximum they’ve seen. Honey Processes Las Lajas carries several distinct processes from this mill. Yellow Honey: 100% mucilage left on, coffee turned hourly on the bed Red Honey: 100% mucilage left on, coffee several times a day on the bed (less frequently than Yellow Honey) Black Honey: 100% mucilage left on, coffee turned only once per day Perla Negra: Natural process, coffee is turned normally on raised beds Alma Negra: Natural process, coffee turned only a few times a day on raised beds (The honey process of leaving 100% of the mucilage on in all "levels" of honey is distinctive to Las Lajas. This just shows that terminology can mean various things region to region and farm to farm.) Café Imports is excited to bring you, once again, high-quality and traceable microlots from Costa Rica. Café Imports bought its first Costa Rica microlot container at the end of the 2006/2007 harvest; at that time, microlot offerings were basically nonexistent. In six years, the Costa Rican microlot market has grown, and now Costa Rica is one of the most popular origins, delivering very consistent quality year after year. The Costas Café Imports is carrying are all sourced directly from micromills, and producers were paid at the farm-gate level. We managed local transportation, dry-milling, consolidation, and exportation of the coffees. This experience is extremely valuable, as it gives us a better understanding of what it takes to get coffee from cherry to export quality in GrainPro and jute with its corresponding marks. — Piero Cristiani nft,norg,Microlot,Microlot 1
Costa Rica
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Microlot 1 Aguilera Brothers Micromill - Finca Toño - Honey (GrainPro) (2016 Harvest) 9485 69 Kg 4 Vollers UK UK
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london-eu Honey, lime, floral and sugary. Honey, lime, floral and sugary. Café Imports is excited to be working with the Aguilera Bros in West Valley. The Aguileras are 12 brothers and sisters, all of whom are involved in coffee as inherited from their parents. The brothers work the mill and farms themselves with basically no hired labor, other than pickers during the harvest. With the help of the third generation, they work the mill and drying patios, prune the coffee fields, fertilize, etc, year-round. The Aguilera Bros understand quality at the farm and mill level, and this is why we are excited about working with them. Most of their coffee is of the Villa Sarchi variety, native to the area and excellent in the cup. Villa Sarchi is a Bourbon mutation (similar to Caturra and Pacas) found originally in Naranjo, West Valley. It is a dwarf variety with short internodes and usually higher-yielding production. The cup can be floral, with great intense and elegant acidity, high fruit tones (like passion fruit), and pleasing sweetness. Coffee has been cultivated in Costa Rica since 1779. Currently, the regions producing the best quality are Tarrazu, West Valley, and Central Valley. Coffee production has been threatened the past decade due to a real-estate boom converting coffee-lands into prime development properties. San Jose, the capital, is right in the heart of Central Valley, where you will find private houses next to coffee farms. The value of these farms have now skyrocketed. Café Imports bought its first Costa Rica microlot container at the end of the 2006/2007 harvest; at that time, microlot offerings were basically nonexistent. In six years, the Costa Rican microlot market has grown, and now Costa Rica is one of the most popular origins, delivering very consistent quality year after year. The Costas Café Imports is carrying are all sourced directly from micromills, and producers were paid at the farm-gate level. We managed local transportation, dry-milling, consolidation, and exportation of the coffees. This experience is extremely valuable, as it gives us a better understanding of what it takes to get coffee from cherry to export quality in GrainPro and jute with its corresponding marks. Café Imports is excited to bring you, once again, high-quality and traceable microlots from Costa Rica. — Piero Cristiani nft,norg,Microlot,Microlot 1
Costa Rica
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Microlot 1 Aguilera Brothers Micromill - Finca Toño - Honey (GrainPro) (2016 Harvest) 9486 69 Kg 7 Melbourne Australia
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melbourne-au Papaya, apple, berry, lemonade, baking spice, toffee, juicy. Papaya, apple, berry, lemonade, baking spice, toffee, juicy. Café Imports is excited to be working with the Aguilera Bros in West Valley. The Aguileras are 12 brothers and sisters, all of whom are involved in coffee as inherited from their parents. The brothers work the mill and farms themselves with basically no hired labor, other than pickers during the harvest. With the help of the third generation, they work the mill and drying patios, prune the coffee fields, fertilize, etc, year-round. The Aguilera Bros understand quality at the farm and mill level, and this is why we are excited about working with them. Most of their coffee is of the Villa Sarchi variety, native to the area and excellent in the cup. Villa Sarchi is a Bourbon mutation (similar to Caturra and Pacas) found originally in Naranjo, West Valley. It is a dwarf variety with short internodes and usually higher-yielding production. The cup can be floral, with great intense and elegant acidity, high fruit tones (like passion fruit), and pleasing sweetness. Coffee has been cultivated in Costa Rica since 1779. Currently, the regions producing the best quality are Tarrazu, West Valley, and Central Valley. Coffee production has been threatened the past decade due to a real-estate boom converting coffee-lands into prime development properties. San Jose, the capital, is right in the heart of Central Valley, where you will find private houses next to coffee farms. The value of these farms have now skyrocketed. Café Imports bought its first Costa Rica microlot container at the end of the 2006/2007 harvest; at that time, microlot offerings were basically nonexistent. In six years, the Costa Rican microlot market has grown, and now Costa Rica is one of the most popular origins, delivering very consistent quality year after year. The Costas Café Imports is carrying are all sourced directly from micromills, and producers were paid at the farm-gate level. We managed local transportation, dry-milling, consolidation, and exportation of the coffees. This experience is extremely valuable, as it gives us a better understanding of what it takes to get coffee from cherry to export quality in GrainPro and jute with its corresponding marks. Café Imports is excited to bring you, once again, high-quality and traceable microlots from Costa Rica. — Piero Cristiani nft,norg,Microlot,Microlot 1
Costa Rica
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Microlot 10 La Joya Micromill - Ronald Quiros - Finca Gravileas - Caturra/Catuai - Washed (GrainPro) 10704 69 Kg 12 CI USA Minnesota USA
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ci-usa-minnesota Sweet, tart and clean with cocoa and lemon flavor. Sweet, tart and clean with cocoa and lemon flavor. Ronald Quiros has been working with coffee al his life, and is a very detail-oriented producer who is interested in improving his quality, though he doesn't own a mill of his own. He partners with UNDECAFE in order to use their equipment to do the wet-milling, and after depulping and washing his coffee he will bring it back to his house to dry. He focuses mostly on washed coffees, and is very selective in the harvesting of only the best cherry. For more information about coffee production in Costa Rica, visit our Costa Rica Origin Page. nft,norg,Microlot,Microlot 10
Costa Rica
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Microlot 12 El Pilon Micromill - Finca San Isidro - Lote 7 - Catuai/Caturra - Natural (GrainPro) 10614 69 Kg 2 CI USA Minnesota USA
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ci-usa-minnesota Citrus, berry, green grape, chocolate, soft and tangy. Citrus, berry, green grape, chocolate, soft and tangy. El Pilon Micromill is owned and operated by Edgar Ureña, one of a family of coffee-producing brothers along with César "Don Pepe" Ureña and Martin Ureña. Don Edgar produces only natural coffee, using an ingenious, simple mill, consisting of only two tanks: Trucks pull up to the tanks and deposit the fresh-picked ripe cherry, and any impure coffee or floaters are removed. After sorting, the coffee goes into a secondary tank for secondary analysis. Then the coffee is moved to the raised drying beds. The Ureñas have been producing coffee all their lives, but decided to transition to fully natural processing about 5 years ago because they liked the flavor and the profile, and they are exceptional at what they do—which translates to higher-quality coffee that commands higher prices for Don Edgar and his family. Don Edgar is very detail-oriented, and insists on passing through the beds every two hours to remove any damaged or imperfect cherry, and to make sure that the coffee is drying evenly. For more information about Costa Rican coffees, please visit our Costa Rica Origin Page. nft,norg,Microlot,Microlot 12
Costa Rica
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Microlot 16 Alto San Juan Micromill - Diego Abarca - Finca San Cayetano - Los Aguacates Lot - Catuai - Washed (GrainPro) 10532 69 Kg 12 Vollers UK UK
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london-eu Syrupy sweet with cocoa, raisin, burnt sugar, clove and plum. Syrupy sweet with cocoa, raisin, burnt sugar, clove and plum. Diego Abarca, owner and operator of Alto San Juan Micromill, is one of the youngest producers we work with: He's been involved in coffee for all of his 22 years, and after finishing school he decided to stay to help his parents on their coffee farm instead of going off to college. Four years ago, his father gave Diego one of the family farms, and he has been running it by himself, from the agriculture to the sales of the coffee. The first year that Café Imports bought coffee from Diego, it was a small lot, just 10 bags; this year his production and quality have both been high enough to allow us to buy several different lots from him. This lot comprises a selection of Catuai variety coffees from one of Diego's farms. Diego focuses primarily on washed coffees because he prefers the profile, and as a medium-size producer, it is easier for him to control quality by streamlining his processes, rather than have several different styles of processing and drying at the mill. Diego Abarca is a good example of our stratified buying program as this microlot was bought based on cupping score. Diego produced 108 specialty bags from which 46 entered into the microlot program, divided into 3 lots. This is a 16 microlot bags lot. The remaining 62 bags, entered into the community coffee program, allowing us to buy all of Diego's production. nft,norg,Microlot,Microlot 16
Costa Rica
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Microlot 16 Alto San Juan Micromill - Diego Abarca - Finca San Cayetano - El Guachipillin Lot - Catuai - Washed (GrainPro) 10533 69 Kg 13 Melbourne Australia
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melbourne-au Crisp pear, guava, cantaloupe, green apple, floral, milk choc, sweet, juicy. Crisp pear, guava, cantaloupe, green apple, floral, milk choc, sweet, juicy. Diego Abarca, owner and operator of Alto San Juan Micromill, is one of the youngest producers we work with: He's been involved in coffee for all of his 22 years, and after finishing school he decided to stay to help his parents on their coffee farm instead of going off to college. Four years ago, his father gave Diego one of the family farms, and he has been running it by himself, from the agriculture to the sales of the coffee. The first year that Café Imports bought coffee from Diego, it was a small lot, just 10 bags; this year his production and quality have both been high enough to allow us to buy several different lots from him. This lot comprises a selection of Catuai variety coffee from one of Diego's farms. Diego focuses primarily on washed coffees because he prefers the profile, and as a medium-size producer, it is easier for him to control quality by streamlining his processes, rather than have several different styles of processing and drying at the mill. nft,norg,Microlot,Microlot 16
Costa Rica
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Microlot 18 Aguilera Brothers Micromill - Finca Toño - Villa Sarchi - Natural (GrainPro) 10722 69 Kg 16 Melbourne Australia
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melbourne-au Lemon, blueberry, stone fruit, toffee, caramel, syrupy. Lemon, blueberry, stone fruit, toffee, caramel, syrupy. The Aguileras are a family of 12 brothers and sisters who are second-generation coffee producers in the West Valley. (Hermanos is used to describe mixed male and female siblings in Spanish, but literally translates to "brothers" in English.) Their father was one of the first coffee growers in the area, and planted his farm 70 years ago: Neighboring farmers warned him that coffee wouldn't grow there, but now the area is rich with coffee lands. His children, the Aguilera Brothers, work together to produce coffee: Most of the siblings own farmland, and they co-manage the micromill they installed eight years ago, which they built with the earnings from their fourth-place Cup of Excellence win in 2007. At first their father was skeptical about the mill, but he has been pleased by the results: Before they had the mill, the family was selling its coffee to a local co-operative and did not have any connection with the roasters who bought the lots. "No one every visited before," says brother Erasmo, the general manager of the micromill. "Now we get feedback, and we hear who likes the coffee and how we can make it better." They have a nursery in which they are growing many different varieties, including Gesha and SL-28, as well as Bourbon and Villa Sarchi. They aim to grow "a balance of good-quality and rust-resistant varieties." This lot is a selection of Villa Sarchi, a variety discovered in the town of Sarchi, and is a Bourbon mutation with a 40% higher fruit system, and shorter internodal distance than Bourbon, somewhat similar to Caturra. For more information about coffee production in Costa Rica, visit our Costa Rica Origin Page. nft,norg,Microlot,Microlot 18
Costa Rica
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Microlot 18 Aguilera Brothers Micromill - Finca Edgar - Villa Sarchi - Natural (GrainPro) 10724 69 Kg 21 Melbourne Australia
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melbourne-au Stewed fruit, pineapple, candied orange rind, green grape, tamarind, praline, sweet, syrupy. Stewed fruit, pineapple, candied orange rind, green grape, tamarind, praline, sweet, syrupy. The Aguileras are a family of 12 brothers and sisters who are second-generation coffee producers in the West Valley. (Hermanos is used to describe mixed male and female siblings in Spanish, but literally translates to "brothers" in English.) Their father was one of the first coffee growers in the area, and planted his farm 70 years ago: Neighboring farmers warned him that coffee wouldn't grow there, but now the area is rich with coffee lands. His children, the Aguilera Brothers, work together to produce coffee: Most of the siblings own farmland, and they co-manage the micromill they installed eight years ago, which they built with the earnings from their fourth-place Cup of Excellence win in 2007. At first their father was skeptical about the mill, but he has been pleased by the results: Before they had the mill, the family was selling its coffee to a local co-operative and did not have any connection with the roasters who bought the lots. "No one every visited before," says brother Erasmo, the general manager of the micromill. "Now we get feedback, and we hear who likes the coffee and how we can make it better." They have a nursery in which they are growing many different varieties, including Gesha and SL-28, as well as Bourbon and Villa Sarchi. They aim to grow "a balance of good-quality and rust-resistant varieties." This lot is a selection of Villa Sarchi, a variety discovered in the town of Sarchi, and is a Bourbon mutation with a 40% higher fruit system, and shorter internodal distance than Bourbon, somewhat similar to Caturra. For more information about coffee production in Costa Rica, visit our Costa Rica Origin Page. nft,norg,Microlot,Microlot 18
Costa Rica
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Microlot 19 La Montaña Tarrazu Micromill - Finca La Montaña - El Encino - Caturra/Catuai - Washed (GrainPro) 10706 69 Kg 16 Melbourne Australia
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melbourne-au Vibrant orange, floral, praline, toffee, cinnamon sugar, honey. Vibrant orange, floral, praline, toffee, cinnamon sugar, honey. La Montaña is a relatively large single farm, producing around exportable 300 bags per year, primarily washed coffees. It is a family business, overseen by two sisters, Daniela and Tatiana Gutierrez, having taken over day-to-day operations from their father, Jorge. Doñas Daniela and Tatiana are passionate about specialty coffee, and have learned about barista skills as well as roasting, and they enjoy drinking the coffees that they produce. Their father is still involved at the farm, but the sisters are working toward the commercialization of the coffee. Don Jorge acquired his first farm 40 years ago, and he is still fascinated by coffee production: He has dedicated his whole life to growing coffee, and his daughters are interested in following in his footsteps. "Coffee for us is our way of life," says Daniela. "It is a job that we enjoy and that we are passionate about. Coffee is what we breathe and what we love to do." Since his first estate 40 years, ago, Don Jorge and his family has been able to slowly increase the size of their farmland, and they now own five separate plots, all within about a 20-minute drive from the mill: San Luis, La Montaña, San Pedro, La Cumbre, and San Marcos. In addition to coffee, the family grows other fruit on25 hectares of land, such as oranges, lemons, and bananas. For more information about coffee production in Costa Rica, visit our Costa Rica Origin Page. nft,norg,Microlot,Microlot 19
Costa Rica
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Microlot 19 La Montaña Tarrazu Micromill - Finca San Luis - El Tanque - Caturra/Catuai - Washed (GrainPro) 10707 69 Kg 1 CI USA Minnesota USA
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ci-usa-minnesota Sweet, tart, clean and balanced with chocolate and toffee flavor as well as lime, floral, cherry and cocoa. Sweet, tart, clean and balanced with chocolate and toffee flavor as well as lime, floral, cherry and cocoa. La Montaña is a relatively large single farm, producing around exportable 300 bags per year, primarily washed coffees. It is a family business, overseen by two sisters, Daniela and Tatiana Gutierrez, having taken over day-to-day operations from their father, Jorge. Doñas Daniela and Tatiana are passionate about specialty coffee, and have learned about barista skills as well as roasting, and they enjoy drinking the coffees that they produce. Their father is still involved at the farm, but the sisters are working toward the commercialization of the coffee. Don Jorge acquired his first farm 40 years ago, and he is still fascinated by coffee production: He has dedicated his whole life to growing coffee, and his daughters are interested in following in his footsteps. "Coffee for us is our way of life," says Daniela. "It is a job that we enjoy and that we are passionate about. Coffee is what we breathe and what we love to do." Since his first estate 40 years, ago, Don Jorge and his family has been able to slowly increase the size of their farmland, and they now own five separate plots, all within about a 20-minute drive from the mill: San Luis, La Montaña, San Pedro, La Cumbre, and San Marcos. In addition to coffee, the family grows other fruit on25 hectares of land, such as oranges, lemons, and bananas. For more information about coffee production in Costa Rica, visit our Costa Rica Origin Page. nft,norg,Microlot,Microlot 19
Costa Rica
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Microlot 4 Aguilera Brothers Micromill - Finca Angelina - Lot 2 - Villa Sarchi - Washed (GrainPro) 10610 69 Kg 14 Vollers UK UK
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london-eu Heavy with chocolate, burnt sugar, molasses and tomato jam. Heavy with chocolate, burnt sugar, molasses and tomato jam. The Aguileras are a family of 12 brothers and sisters who are second-generation coffee producers in the West Valley. (Hermanos is used to describe mixed male and female siblings in Spanish, but literally translates to "brothers" in English.) Their father was one of the first coffee growers in the area, and planted his farm 70 years ago: Neighboring farmers warned him that coffee wouldn't grow there, but now the area is rich with coffee lands. His children, the Aguilera Brothers, work together to produce coffee: Most of the siblings own farmland, and they co-manage the micromill they installed eight years ago, which they built with the earnings from their fourth-place Cup of Excellence win in 2007. At first their father was skeptical about the mill, but he has been pleased by the results: Before they had the mill, the family was selling its coffee to a local co-operative and did not have any connection with the roasters who bought the lots. "No one every visited before," says brother Erasmo, the general manager of the micromill. "Now we get feedback, and we hear who likes the coffee and how we can make it better." They have a nursery in which they are growing many different varieties, including Gesha and SL-28, as well as Bourbon and Villa Sarchi. They aim to grow "a balance of good-quality and rust-resistant varieties." This lot is a selection of Villa Sarchi, a variety discovered in the town of Sarchi, and is a Bourbon mutation with a 40% higher fruit system, and shorter internodal distance than Bourbon, somewhat similar to Caturra. For more information about coffee production in Costa Rica, visit our Costa Rica Origin Page. nft,norg,Microlot,Microlot 4
Costa Rica
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Microlot 4 La Pira de Dota Micromill - Finca La Pira de Dota - Catuai - Washed (GrainPro) 10710 69 Kg 3 Vollers UK UK
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london-eu Soft, juicy sweetness and clean with tangy acidity; toffee, chocolate, apple, green grape and vanilla flavors. Soft, juicy sweetness and clean with tangy acidity; toffee, chocolate, apple, green grape and vanilla flavors. Carlos Pira is the owner of La Pira de Dota Micromill, one of the first micromills in the region of Santa Maria de Dota, near Tarrazu. "I call him the scientist, or the engineer of coffee," says Café Imports green-coffee buyer Luis Arocha. "He is always thinking of some ways to improve his mill, and his techniques are different from what we see typically in Costa Rica." After harvesting the coffee, he puts the cherry in a tank with water, and leaves it overnight: The water is constantly cooled and circulated in order to maintain the cherry at a lower temperature. According to Luis, Don Carlos has a philosophy about the cold temperature making a sweeter fruit, using mango as an example: "If you grab a mango and you eat it at the ambient temperature," Luis explains, "your hands will get sticky and dirty with the juice. But if you put that same mango in the fridge, you can peel it the next day and it stays as it is, your hands stay clean." Don Carlos believes that the cold allows the fruit to maintain structure and lock in the sugar, and he wants to capture that to retain the sweetness in the beans. After one day of soaking, he depulps the coffee, then gives it a pre-dry for 3–4 days in the direct sun. On the 4th day, he brings the coffee into the greenhouse for another 15–20 days. Don Carlos has a dry mill at the farm as well, so he is able to do all of the production, from the farm level all the way to the green coffee. For more information about coffee production in Costa Rica, visit our Costa Rica Origin Page. nft,norg,Microlot,Microlot 4
Costa Rica
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Microlot 4 Aguilera Brothers Micromill - Finca Edgar - Villa Sarchi - Honey (GrainPro) 10713 69 Kg 3 CI USA Minnesota USA
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ci-usa-minnesota Sweet and clean with a smooth mouthfeel; tart lemon, toffee, caramelized sugar and a savory aftertaste. Sweet and clean with a smooth mouthfeel; tart lemon, toffee, caramelized sugar and a savory aftertaste. The Aguileras are a family of 12 brothers and sisters who are second-generation coffee producers in the West Valley. (Hermanos is used to describe mixed male and female siblings in Spanish, but literally translates to "brothers" in English.) Their father was one of the first coffee growers in the area, and planted his farm 70 years ago: Neighboring farmers warned him that coffee wouldn't grow there, but now the area is rich with coffee lands. His children, the Aguilera Brothers, work together to produce coffee: Most of the siblings own farmland, and they co-manage the micromill they installed eight years ago, which they built with the earnings from their fourth-place Cup of Excellence win in 2007. At first their father was skeptical about the mill, but he has been pleased by the results: Before they had the mill, the family was selling its coffee to a local co-operative and did not have any connection with the roasters who bought the lots. "No one every visited before," says brother Erasmo, the general manager of the micromill. "Now we get feedback, and we hear who likes the coffee and how we can make it better." They have a nursery in which they are growing many different varieties, including Gesha and SL-28, as well as Bourbon and Villa Sarchi. They aim to grow "a balance of good-quality and rust-resistant varieties." This lot is a selection of Villa Sarchi, a variety discovered in the town of Sarchi, and is a Bourbon mutation with a 40% higher fruit system, and shorter internodal distance than Bourbon, somewhat similar to Caturra. For more information about coffee production in Costa Rica, visit our Costa Rica Origin Page. nft,norg,Microlot,Microlot 4
Costa Rica
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Microlot 4 Aguilera Brothers Micromill - Finca Angelina - Villa Sarchi - Honey (GrainPro) 10718 69 Kg 9 Vollers UK UK
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london-eu Tart fruit acidity and sweet with a smooth mouthfeel; chocolate, honey, fruity and mild florals. Tart fruit acidity and sweet with a smooth mouthfeel; chocolate, honey, fruity and mild florals. The Aguileras are a family of 12 brothers and sisters who are second-generation coffee producers in the West Valley. (Hermanos is used to describe mixed male and female siblings in Spanish, but literally translates to "brothers" in English.) Their father was one of the first coffee growers in the area, and planted his farm 70 years ago: Neighboring farmers warned him that coffee wouldn't grow there, but now the area is rich with coffee lands. His children, the Aguilera Brothers, work together to produce coffee: Most of the siblings own farmland, and they co-manage the micromill they installed eight years ago, which they built with the earnings from their fourth-place Cup of Excellence win in 2007. At first their father was skeptical about the mill, but he has been pleased by the results: Before they had the mill, the family was selling its coffee to a local co-operative and did not have any connection with the roasters who bought the lots. "No one every visited before," says brother Erasmo, the general manager of the micromill. "Now we get feedback, and we hear who likes the coffee and how we can make it better." They have a nursery in which they are growing many different varieties, including Gesha and SL-28, as well as Bourbon and Villa Sarchi. They aim to grow "a balance of good-quality and rust-resistant varieties." This lot is a selection of Villa Sarchi, a variety discovered in the town of Sarchi, and is a Bourbon mutation with a 40% higher fruit system, and shorter internodal distance than Bourbon, somewhat similar to Caturra. For more information about coffee production in Costa Rica, visit our Costa Rica Origin Page. nft,norg,Microlot,Microlot 4
Costa Rica
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Microlot 4 Aguilera Brothers Micromill - Finca Licho - Lot #10 - Washed (GrainPro) (2016 Harvest) 9476 69 Kg 2 Vollers UK UK
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london-eu Sweet and creamy with cherry cola and chocolate. Sweet and creamy with cherry cola and chocolate. Café Imports is excited to be working with the Aguilera Bros in West Valley. The Aguileras are 12 brothers and sisters, all of whom are involved in coffee as inherited from their parents. The brothers work the mill and farms themselves with basically no hired labor, other than pickers during the harvest. With the help of the third generation, they work the mill and drying patios, prune the coffee fields, fertilize, etc, year-round. The Aguilera Bros understand quality at the farm and mill level, and this is why we are excited about working with them. Most of their coffee is of the Villa Sarchi variety, native to the area and excellent in the cup. Villa Sarchi is a Bourbon mutation (similar to Caturra and Pacas) found originally in Naranjo, West Valley. It is a dwarf variety with short internodes and usually higher-yielding production. The cup can be floral, with great intense and elegant acidity, high fruit tones (like passion fruit), and pleasing sweetness. Coffee has been cultivated in Costa Rica since 1779. Currently, the regions producing the best quality are Tarrazu, West Valley, and Central Valley. Coffee production has been threatened the past decade due to a real-estate boom converting coffee-lands into prime development properties. San Jose, the capital, is right in the heart of Central Valley, where you will find private houses next to coffee farms. The value of these farms have now skyrocketed. Café Imports bought its first Costa Rica microlot container at the end of the 2006/2007 harvest; at that time, microlot offerings were basically nonexistent. In six years, the Costa Rican microlot market has grown, and now Costa Rica is one of the most popular origins, delivering very consistent quality year after year. The Costas Café Imports is carrying are all sourced directly from micromills, and producers were paid at the farm-gate level. We managed local transportation, dry-milling, consolidation, and exportation of the coffees. This experience is extremely valuable, as it gives us a better understanding of what it takes to get coffee from cherry to export quality in GrainPro and jute with its corresponding marks. Café Imports is excited to bring you, once again, high-quality and traceable microlots from Costa Rica. — Piero Cristiani nft,norg,Microlot,Microlot 4
Costa Rica
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Microlot 4 Aguilera Brothers Micromill - Finca Toño - Lot #5 - Washed (GrainPro) (2016 Harvest) 9495 69 Kg 1 Vollers UK UK
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london-eu Heavy and clean with green grape, chocolate, brown sugar and orange. Heavy and clean with green grape, chocolate, brown sugar and orange. Café Imports is excited to be working with the Aguilera Bros in West Valley. The Aguileras are 12 brothers and sisters, all of whom are involved in coffee as inherited from their parents. The brothers work the mill and farms themselves with basically no hired labor, other than pickers during the harvest. With the help of the third generation, they work the mill and drying patios, prune the coffee fields, fertilize, etc, year-round. The Aguilera Bros understand quality at the farm and mill level, and this is why we are excited about working with them. Most of their coffee is of the Villa Sarchi variety, native to the area and excellent in the cup. Villa Sarchi is a Bourbon mutation (similar to Caturra and Pacas) found originally in Naranjo, West Valley. It is a dwarf variety with short internodes and usually higher-yielding production. The cup can be floral, with great intense and elegant acidity, high fruit tones (like passion fruit), and pleasing sweetness. Coffee has been cultivated in Costa Rica since 1779. Currently, the regions producing the best quality are Tarrazu, West Valley, and Central Valley. Coffee production has been threatened the past decade due to a real-estate boom converting coffee-lands into prime development properties. San Jose, the capital, is right in the heart of Central Valley, where you will find private houses next to coffee farms. The value of these farms have now skyrocketed. Café Imports bought its first Costa Rica microlot container at the end of the 2006/2007 harvest; at that time, microlot offerings were basically nonexistent. In six years, the Costa Rican microlot market has grown, and now Costa Rica is one of the most popular origins, delivering very consistent quality year after year. The Costas Café Imports is carrying are all sourced directly from micromills, and producers were paid at the farm-gate level. We managed local transportation, dry-milling, consolidation, and exportation of the coffees. This experience is extremely valuable, as it gives us a better understanding of what it takes to get coffee from cherry to export quality in GrainPro and jute with its corresponding marks. Café Imports is excited to bring you, once again, high-quality and traceable microlots from Costa Rica. — Piero Cristiani nft,norg,Microlot,Microlot 4
Costa Rica
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Microlot 6 La Chumeca Micromill - Finca Montañita - Catuai - Natural (GrainPro) 10856 69 Kg 1 CI USA Minnesota USA
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ci-usa-minnesota Sweet with tangy acidity and a smooth mouthfeel; winey berry flavor, lemon and chocolate with a nutty aftertaste. Sweet with tangy acidity and a smooth mouthfeel; winey berry flavor, lemon and chocolate with a nutty aftertaste. Martin Ureña owns La Chumeca Micromill and several farms, just up the hill from his brother Edgar's farms and micromill, El Pilon. Like Edgar, Martin produces only naturals, including a few experimental lots: He is also meticulous in his processing, but is interested in innovations and is curious about making improvements and changes. He constantly moves among the beds, rotating the coffee as it dries, and picking out any cherry that is not drying evenly. Martin Ureña uses the simple mill set-up at El Pilon, a two-tank device that quickly, easily, and effectively removes floaters and impurities from the coffee. The cherry goes from the first float tank to a secondary tank for further analysis, and the cherry is then brought up to La Chumeca's raised beds, where they are spread out by lot to keep them separate. This lot is a selection of Catuai variety coffee from Finca La Fila. There are 50 beds at La Chumeca Micromill, and Don Martin produces about 30 exportable bags annually. For more information about Costa Rican coffees, please visit our Costa Rica Origin Page. nft,norg,Microlot,Microlot 6
Costa Rica
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Microlot 6 Aguilera Brothers Micromill - Finca Toño - Natural (GrainPro) (2016 Harvest) 9483 69 Kg 1 CI USA Minnesota USA
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ci-usa-minnesota Chocolate, berry, nuts, and honey sweetness. Chocolate, berry, nuts, and honey sweetness. Café Imports is excited to be working with the Aguilera Bros in West Valley. The Aguileras are 12 brothers and sisters, all of whom are involved in coffee as inherited from their parents. The brothers work the mill and farms themselves with basically no hired labor, other than pickers during the harvest. With the help of the third generation, they work the mill and drying patios, prune the coffee fields, fertilize, etc, year-round. The Aguilera Bros understand quality at the farm and mill level, and this is why we are excited about working with them. Most of their coffee is of the Villa Sarchi variety, native to the area and excellent in the cup. Villa Sarchi is a Bourbon mutation (similar to Caturra and Pacas) found originally in Naranjo, West Valley. It is a dwarf variety with short internodes and usually higher-yielding production. The cup can be floral, with great intense and elegant acidity, high fruit tones (like passion fruit), and pleasing sweetness. Coffee has been cultivated in Costa Rica since 1779. Currently, the regions producing the best quality are Tarrazu, West Valley, and Central Valley. Coffee production has been threatened the past decade due to a real-estate boom converting coffee-lands into prime development properties. San Jose, the capital, is right in the heart of Central Valley, where you will find private houses next to coffee farms. The value of these farms have now skyrocketed. Café Imports bought its first Costa Rica microlot container at the end of the 2006/2007 harvest; at that time, microlot offerings were basically nonexistent. In six years, the Costa Rican microlot market has grown, and now Costa Rica is one of the most popular origins, delivering very consistent quality year after year. The Costas Café Imports is carrying are all sourced directly from micromills, and producers were paid at the farm-gate level. We managed local transportation, dry-milling, consolidation, and exportation of the coffees. This experience is extremely valuable, as it gives us a better understanding of what it takes to get coffee from cherry to export quality in GrainPro and jute with its corresponding marks. Café Imports is excited to bring you, once again, high-quality and traceable microlots from Costa Rica. — Piero Cristiani nft,norg,Microlot,Microlot 6
Costa Rica
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Microlot 9 La Candelilla Micromill - Ricardo Hernandez - SL28 - Washed (GrainPro) 10527 69 Kg 2 CI USA Minnesota USA
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ci-usa-minnesota Simple, sweet, clean and citric with toffee, lemon and chocolate. Simple, sweet, clean and citric with toffee, lemon and chocolate. La Candelilla was one of the first micromills in Tarrazu, opening in the year 2000. It's a collaboratively owned micromill: The farmers who use it and deliver their harvests to the mill share ownership. The farmer who grew this lot is named Ricardo Hernandez Naranjo. "As long as we can remember, we have worked in coffee," says Victor Hugo Naranjo of La Candelilla. "And now I have the opportunity to process—it's my passion." Once the cherry is brought to the mill, it is processed depending on the profile and the weather, and dried on patios or raised beds for 7–12 days. Most of the farmers who work with La Candelilla grow mainly Caturra and Catuai, but there are also Gesha and SL-28 selections, making up more than 70 total hectares of coffee farmland. The coffee is both wet- and dry-milled on-site. For more information about coffee production in Costa Rica, visit our Costa Rica Origin Page. nft,norg,Microlot,Microlot 9
Costa Rica
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Microlot 9 La Candelilla Micromill - Ricardo Hernandez - SL28 - Washed (GrainPro) 10733 69 Kg 6 CI USA Minnesota USA
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ci-usa-minnesota Sweet clean and citric with toffee and chocolate flavor and a nutty aftertaste. Sweet clean and citric with toffee and chocolate flavor and a nutty aftertaste. La Candelilla was one of the first micromills in Tarrazu, opening in the year 2000. It's a collaboratively owned micromill: The farmers who use it and deliver their harvests to the mill share ownership. The farmer who grew this lot is named Ricardo Hernandez Naranjo. "As long as we can remember, we have worked in coffee," says Victor Hugo Naranjo of La Candelilla. "And now I have the opportunity to process—it's my passion." Once the cherry is brought to the mill, it is processed depending on the profile and the weather, and dried on patios or raised beds for 7–12 days. Most of the farmers who work with La Candelilla grow mainly Caturra and Catuai, but there are also Gesha and SL-28 selections, making up more than 70 total hectares of coffee farmland. The coffee is both wet- and dry-milled on-site. For more information about coffee production in Costa Rica, visit our Costa Rica Origin Page. nft,norg,Microlot,Microlot 9
Costa Rica
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SHB EP Café Vida (GrainPro) 10864 69 Kg 134 CI USA Minnesota USA
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ci-usa-minnesota Mild, sweet and clean with tart acidity; toffee, lemon and a peanut aftertaste. Mild, sweet and clean with tart acidity; toffee, lemon and a peanut aftertaste. Cafe Vida is a signature Cafe Imports coffee, capturing the classic characteristics of a washed Costa Rican coffee, suitable for both blending and as an accessible single-origin offering. As with our other signature coffees, Cafe Vidais sourced based on quality and profile, and carries limited or no traceability. For more information about coffee production in Costa Rica, visit our Costa Rica origin page. nft,norg,SHB EP
Costa Rica
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SHB EP Tarrazu Café Vida (GrainPro) 10083 69 Kg 232 CI USA Minnesota USA
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ci-usa-minnesota Mild, sweet and clean with pumpkin seed, cocoa and peanut flavor. Mild, sweet and clean with pumpkin seed, cocoa and peanut flavor. Cafe Vida is a signature Cafe Imports coffee, capturing the classic characteristics of a washed Costa Rican coffee, suitable for both blending and as an accessible single-origin offering. As with our other signature coffees, Cafe Vidais sourced based on quality and profile, and carries limited or no traceability. For more information about coffee production in Costa Rica, visit our Costa Rica origin page. nft,norg,SHB EP Tarrazu
Costa Rica
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SHB EP Tarrazu Café Vida (GrainPro) 10592 69 Kg 17 CI USA Minnesota USA
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ci-usa-minnesota Mild, sweet and clean with sweet carrot, toffee, and citrus fruits. Mild, sweet and clean with sweet carrot, toffee, and citrus fruits. Cafe Vida is a signature Cafe Imports coffee, capturing the classic characteristics of a washed Costa Rican coffee, suitable for both blending and as an accessible single-origin offering. As with our other signature coffees, Cafe Vidais sourced based on quality and profile, and carries limited or no traceability. For more information about coffee production in Costa Rica, visit our Costa Rica origin page. nft,norg,SHB EP Tarrazu
Costa Rica
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SHB EP Tarrazu Café Vida (GrainPro) 10593 69 Kg 242 CI USA Minnesota USA
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ci-usa-minnesota Mild, sweet and citric with lemon flavor and a peanut aftertaste. Mild, sweet and citric with lemon flavor and a peanut aftertaste. Cafe Vida is a signature Cafe Imports coffee, capturing the classic characteristics of a washed Costa Rican coffee, suitable for both blending and as an accessible single-origin offering. As with our other signature coffees, Cafe Vidais sourced based on quality and profile, and carries limited or no traceability. For more information about coffee production in Costa Rica, visit our Costa Rica origin page. nft,norg,SHB EP Tarrazu
Costa Rica
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Spl Cat 600 Rio Jorco Micromill - Finca Los Pinos - Washed (GrainPro) (2016 Harvest) 9266 69 Kg 14 Vollers UK UK
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london-eu Caramel, nutty, toffee and lemon. Caramel, nutty, toffee and lemon. This microlot comes to us courtesy of producer Henry Hernandez Padilla. He owns and manages a three hectare farm, Finca El Platanillo, in the Leòn Cortez district of Tarrruzú, Costa Rica. This is a washed lot from the December-February harvest of 2015/2016. Café Imports bought its first Costa Rica microlot container at the end of the 2006/2007 harvest; at that time, microlot offerings were basically nonexistent. In six years, the Costa Rican microlot market has grown, and now Costa Rica is one of the most popular origins, delivering very consistent quality year after year. The Costas Café Imports is carrying are all sourced directly from micromills, and producers were paid at the farm-gate level. We managed local transportation, dry-milling, consolidation, and exportation of the coffees. This experience is extremely valuable, as it gives us a better understanding of what it takes to get coffee from cherry to export quality in GrainPro and jute with its corresponding marks. Rio Jorco’s owners are third-generation in the business. They are extremely focused on quality and conservation of nature. Los Lobos won Cup of Excellence #3 in 2012, and the owners have dedicated 3/4ths of the land to a private reserve. Rio Jorco is equipped with a complete wet- and dry-mill operation, which allows quality control throughout the process. They process coffee from their own farm, Los Lobos, but also purchase cherry from producers from the area. Producers are compensated based on cup quality, and get recognition for selling a microlot. Rio Jorco’s operations area is in the municipalities of Aserri, Acosta, Leon Cortez, Frailes, Desamparados, and Corralillo. These microregions of Tarrazu have won multiple Cup of Excellence awards, year after year. Café Imports is excited to bring you, once again, high-quality and traceable microlots from Costa Rica. — Piero Cristiani For more information on Costa Rican coffee, visit our Costa Rica origin page. nft,norg,Spl Cat 600
Ecuador
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Microlot 4 Juan Peña - Finca La Papaya - Lot #3 - Loja - Typica (GrainPro) 9991 50 Kg 1 CI USA Minnesota USA
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ci-usa-minnesota Toffee, peanut and soft. Toffee, peanut and soft. "Hacienda La Papaya: the farm and guest houses owned and operated by Juan Pena. Don Juan (which is a very fitting descriptor, especially if you catch the ray of sunshine in his wide smile) is a multi-generation farmer, but he's very new to coffee: A former long-stem-rose producer, he started experimenting with coffee plants 5 years ago, when disastrous weather struck and wiped out his flower fields. Turning entirely to coffee, he has worked to develop as healthy, hardy, and horticulturally intentional a farm as possible, with a very well-nurtured plant nursery and a "garden of inputs" on the property. (The "inputs garden" is something new on me: He has coffee trees planted several yards apart and labeled with the fertilizer inputs they're given, to track the impact of the nutrients on growth and cherry development. You might not find it surprising to hear that the most purely chemical of the fertilizers had created the weakest and saddest looking tree...)" — Meister (for Meister's full blog on Ecuador surrounding this exerpt on Juan Pena, click here) For more information about coffee production in Ecuador, visit our Ecuador origin page. nft,norg,Microlot,Microlot 4
Ecuador
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Microlot 9 Jaime Ponce - Pichincha - Typica (GrainPro) 9994 50 Kg 1 CI USA Minnesota USA
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ci-usa-minnesota Toffee, floral, peanut, lime and cane juice. Toffee, floral, peanut, lime and cane juice. Pablo and Jaime Ponce are two brothers in the North of Ecuador who have started producing coffee no more than 3 years ago. Their coffee won first place in a local competition and third place in the national competition, Taza Dorada. Taza Dorada is a local, Ecuadorian, cupping competition were the top lots of the season are submitted and sold individually by each producer. Farms in the north are bigger, at 15 hectares or more. They use conventional fertilizers and are in better shape in general; the area is extremely lush and in very moist conditions with a nice warm summer creating good conditions for growing coffee. This area is extremely interesting, you will find: ancient indigenous tombs, a vineyard, and an experimental variety farm ran by Nestle. nft,norg,Microlot,Microlot 9
El Salvador
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Community Coffees Finca Las Nubes - Washed (GrainPro) 10670 69 Kg 45 Vollers UK UK
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london-eu Milk chocolate, lemon, toffee and baking spices. Milk chocolate, lemon, toffee and baking spices. When Isidro Batlle bought this farm in the 1920s, he was so inspired by how high-altitude it is that he named it Finca Las Nubes, for "the clouds." Celebrating almost 100 years of coffee production, Las Nubes is still one of the standard-bearers for quality in the region, placing special emphasis on improvement in processing and experimentation with varieties and other innovations. Farm manager Eduardo Moran Larin not only oversees the mostly Bourbon variety trees here, but also a 15-manzana section that is dedicated to a development project growing Typica, Kenya, and Castillo varieties in order to diversify with more coffee-leaf-rust-resistant plants.A century of attentive farming and passion for coffee has allowed the farm to develop a singularly impressive soil structure, and good husbandry also contributes to the success of the land: Altitude plus proper fertilization plus careful consideration for the density of the plants and the management of the whole ecosystem are part of what make Las Nubes a special environment that produces special coffees. Las Nubes produces Washed, Honey, and Natural coffees, and the focus is on quality from harvesting through processing, all the way to the cup. This is a classic example of the full-Bourbon profile, full of sweetness and warm spice, with just a little bit of acidity to add balance and depth. For more information about coffee production in El Salvador, visit our El Salvador Origin Page. nft,norg,CommunityCoffees,Community Coffees
El Salvador
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Community Coffees Buenos Aires Smallholders - Washed (GrainPro) 10672 69 Kg 4 Vollers UK UK
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london-eu Almond, chocolate, citric and sweet. Almond, chocolate, citric and sweet. High up on the north face of Volcán de Santa Ana, Buenos Aires is one of the best best coffee areas of El Salvador. It's a tight-knit community where farmers help to harvest each other's cherries. The Rio Zarco mill receives beans from more than 80 Buenos Aires farmers, from which they sort for quality from farms starting at 1,450 meters up to 1,740 meters. Blended together, these quality coffees become our Buenos Aires community lots. For more information about coffee production in El Salvador, visit our El Salvador Origin Page. nft,norg,CommunityCoffees,Community Coffees
El Salvador
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Community Coffees Buenos Aires Smallholders - Washed (GrainPro) 10749 69 Kg 2 CI USA Minnesota USA
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ci-usa-minnesota Almond, chocolate, citric and sweet. Almond, chocolate, citric and sweet. High up on the north face of Volcán de Santa Ana, Buenos Aires is one of the best best coffee areas of El Salvador. It's a tight-knit community where farmers help to harvest each other's cherries. The Rio Zarco mill receives beans from more than 80 Buenos Aires farmers, from which they sort for quality from farms starting at 1,450 meters up to 1,740 meters. Blended together, these quality coffees become our Buenos Aires community lots. For more information about coffee production in El Salvador, visit our El Salvador Origin Page. nft,norg,CommunityCoffees,Community Coffees
El Salvador
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Community Coffees Finca Divina Providencia - Honey (GrainPro) 10755 69 Kg 14 CI USA Minnesota USA
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ci-usa-minnesota Chocolate, toffee and lemon flavor with a nutty aftertaste; sweet and citric. Chocolate, toffee and lemon flavor with a nutty aftertaste; sweet and citric. Driving up to the Buenos Aires coffee region of Volcán de Santa Ana a few years ago, we ran into "El Profesor" coming down the mountain. He teaches social studies at the Buenos Aires school and has one of the best-kept farms in the area. Walking around with him, we saw Typica, Yellow Bourbon and Catimor growing among the Red Bourbons on his farm, Finca Divina Providencia; he's also planting Pacamara and Kenya variety. With the Rio Zarco mill, El Profesor is processing his coffees in a variety of ways, including this Honey and a Natural, as well as separating out his special varieties. For more information about coffee production in El Salvador, visit our El Salvador Origin Page. nft,norg,CommunityCoffees,Community Coffees
El Salvador
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Community Coffees Finca Florencia - Orange Bourbon - Honey (GrainPro) 10756 69 Kg 15 CI USA Minnesota USA
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ci-usa-minnesota Sweet, clean and citric with chocolate and sweet cedar flavors. nft,norg,CommunityCoffees,Community Coffees
El Salvador
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Community Coffees Buenos Aires Smallholders - Washed (GrainPro) 10757 69 Kg 35 CI USA Minnesota USA
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ci-usa-minnesota Almond, chocolate and lime flavors; sweet and citric with a textured mouthfeel.. Almond, chocolate and lime flavors; sweet and citric with a textured mouthfeel.. High up on the north face of Volcán de Santa Ana, Buenos Aires is one of the best best coffee areas of El Salvador. It's a tight-knit community where farmers help to harvest each other's cherries. The Rio Zarco mill receives beans from more than 80 Buenos Aires farmers, from which they sort for quality from farms starting at 1,450 meters up to 1,740 meters. Blended together, these quality coffees become our Buenos Aires community lots. For more information about coffee production in El Salvador, visit our El Salvador Origin Page. nft,norg,CommunityCoffees,Community Coffees
El Salvador
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Microlot 12 Wilber Alfredo Landaverde - Finca Los Cascabeles - Pacamara - Washed (GrainPro) 10901 35 Kg 9 CI USA Minnesota USA
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ci-usa-minnesota Floral, lime and grapefruit flavors with a nutty aftertaste; sweet and tart with a smooth mouthfeel. Floral, lime and grapefruit flavors with a nutty aftertaste; sweet and tart with a smooth mouthfeel. It would seem logical that the smallest Central American coffee-growing country would produce microlots, but historically, much of the coffee was blended and sold to mills, without much lot differentiation and separation. The rise of specialty coffee in El Salvador has inspired many producers to start to identify and isolate individual varieties, and to experiment with sorting and processing, as a way of attracting buyers and getting higher prices, but access to those resources can still be difficult for smaller growers. For the past few years, Café Imports green buyer Piero Cristiani—who is from El Salvador, and whose mother has a long history in coffee there—has embarked on a project designed to identify, reward, and bring to market the exceptional results of the hard, innovative work that producers are increasingly interested in doing here. Focusing on the region of Chalatenango, Piero has partnered with a cupper and a local mill to buy small, select microlots from producers—some separated by variety, some by process, and some by both. We are buying the coffee in parchment and doing the ruling and final sorting and bagging ourselves, which allows for more quality control as well as the ability to package some of these very special small lots in custom 35-kilo Pequeños bags, to create more widespread access to these coffees to roasters. Finca Los Cascabeles is about an 5-manzana farm planted with Pacas, Pacamara, and Gesha coffee trees, with an annual production of only 20–25 quintales. The coffees are picked ripe and deplulped the same day, fermtend dry for 14–16 hours, and washed before being laid out to dry for 8–10 days. The farm is very remote, and bad weather can wash out access to the roads, which makes bringing the coffee to market very difficult. But hopefully the addition of another manzana of land will increase production for next year. We are proud to offer these micro-microlots, and can’t wait for you and your customers to experience the delicious stuff that comes in these small packages. For more information about coffee production in El Salvador, visit our El Salvador Origin Page. nft,norg,Microlot,Microlot 12
El Salvador
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Microlot 12 Ismael Recinos Flores - Finca La Benedicion - Pacas - Washed (GrainPro) 10902 35 Kg 16 CI USA Minnesota USA
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ci-usa-minnesota Chocolate and lemon with a nutty aftertaste; sweet and clean with a smooth mouthfeel. Chocolate and lemon with a nutty aftertaste; sweet and clean with a smooth mouthfeel. It would seem logical that the smallest Central American coffee-growing country would produce microlots, but historically, much of the coffee was blended and sold to mills, without much lot differentiation and separation. The rise of specialty coffee in El Salvador has inspired many producers to start to identify and isolate individual varieties, and to experiment with sorting and processing, as a way of attracting buyers and getting higher prices, but access to those resources can still be difficult for smaller growers. For the past few years, Café Imports green buyer Piero Cristiani—who is from El Salvador, and whose mother has a long history in coffee there—has embarked on a project designed to identify, reward, and bring to market the exceptional results of the hard, innovative work that producers are increasingly interested in doing here. Focusing on the region of Chalatenango, Piero has partnered with a cupper and a local mill to buy small, select microlots from producers—some separated by variety, some by process, and some by both. We are buying the coffee in parchment and doing the ruling and final sorting and bagging ourselves, which allows for more quality control as well as the ability to package some of these very special small lots in custom 35-kilo Pequeños bags, to create more widespread access to these coffees to roasters. Finca La Benedición took 2nd place in the 2015 El Salvador Cup of Excellence competition, and the quality shown in the lots from here easily illustrates why it placed so high. Producer Ismael Flores grows mostly Pacamara, Bourbon, and Pacas on the 5 manzanas of Finca La Benedición, and he processes his coffees as Washed and Honeys, paying meticulous attention to his processes and displaying his passion for coffee. The Washed coffees are picked, depulped, fermented dry for 14–18 hours, and then dried for 13–20 days on patios. The Honeys are picked, depulped, and dried on raised beds for 13–20 days as well. While production has been hampered a little by coffee-leaf rust and by weather, Ismael is able to produce up to 130 quintales. Access to and from the farm is difficult, however, and bad weather can limit the use of local roads. Ismael has been growing and working in coffee for 15 years, and he considers coffee to be a stable source of income for his family, as well as "a nice way to give sustenance that drives us to get ahead." He hopes to find partners who will buy his whole harvest, which will help him to improve the quality and grow his production. We are proud to offer these micro-microlots, and can’t wait for you and your customers to experience the delicious stuff that comes in these small packages. For more information about coffee production in El Salvador, visit our El Salvador Origin Page. nft,norg,Microlot,Microlot 12
El Salvador
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Microlot 12 Vicente Rafael Diaz - Finca El Derrumbo - Chalate - Pacas - Washed (Grainpro) 11312 35 Kg 32 CI USA Minnesota USA
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ci-usa-minnesota Grapefruit, cocoa and cascade hop flavors with a nutty aftertaste; mellow, clean and tart with a smooth mouthfeel. Grapefruit, cocoa and cascade hop flavors with a nutty aftertaste; mellow, clean and tart with a smooth mouthfeel. It would seem logical that the smallest Central American coffee-growing country would produce microlots, but historically, much of the coffee was blended and sold to mills, without much lot differentiation and separation. The rise of specialty coffee in El Salvador has inspired many producers to start to identify and isolate individual varieties, and to experiment with sorting and processing, as a way of attracting buyers and getting higher prices, but access to those resources can still be difficult for smaller growers. For the past few years, Café Imports green buyer Piero Cristiani—who is from El Salvador, and whose mother has a long history in coffee there—has embarked on a project designed to identify, reward, and bring to market the exceptional results of the hard, innovative work that producers are increasingly interested in doing here. Focusing on the region of Chalatenango, Piero has partnered with a cupper and a local mill to buy small, select microlots from producers—some separated by variety, some by process, and some by both. We are buying the coffee in parchment and doing the ruling and final sorting and bagging ourselves, which allows for more quality control as well as the ability to package some of these very special small lots in custom 35-kilo Pequeños bags, to create more widespread access to these coffees to roasters. Finca El Derrumbo is owned by Vincente Rafael Diaz, who is committed to selectively harvesting his cherries to ensure they are at uniform ripeness for best quality. After picking the coffee, he depulps it the same day, ferments it dry for 10–12 hours, and then washeds it before moving it to patios to dry for 9–13 days. We are proud to offer these micro-microlots, and can’t wait for you and your customers to experience the delicious stuff that comes in these small packages. For more information about coffee production in El Salvador, visit our El Salvador Origin Page. nft,norg,Microlot,Microlot 12
El Salvador
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Microlot 13 Nohemi Ventura - Finca Medrano - Bourbon - Washed (GrainPro) 11193 35 Kg 4 CI USA Minnesota USA
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ci-usa-minnesota Soft, sweet and citric with a creamy mouthfeel; chocolate, citrus fruit, toffee and sage flavors with a nutty aftertaste. Soft, sweet and citric with a creamy mouthfeel; chocolate, citrus fruit, toffee and sage flavors with a nutty aftertaste. It would seem logical that the smallest Central American coffee-growing country would produce microlots, but historically, much of the coffee was blended and sold to mills, without much lot differentiation and separation. The rise of specialty coffee in El Salvador has inspired many producers to start to identify and isolate individual varieties, and to experiment with sorting and processing, as a way of attracting buyers and getting higher prices, but access to those resources can still be difficult for smaller growers. For the past few years, Café Imports green buyer Piero Cristiani—who is from El Salvador, and whose mother has a long history in coffee there—has embarked on a project designed to identify, reward, and bring to market the exceptional results of the hard, innovative work that producers are increasingly interested in doing here. Focusing on the region of Chalatenango, Piero has partnered with a cupper and a local mill to buy small, select microlots from producers—some separated by variety, some by process, and some by both. We are buying the coffee in parchment and doing the ruling and final sorting and bagging ourselves, which allows for more quality control as well as the ability to package some of these very special small lots in custom 35-kilo Pequeños bags, to create more widespread access to these coffees to roasters. Finca Medrano is very small, only 1 manzana, planted with about 2,500 coffee trees. Owner Nohemí Ventural grows Pacamara, Pacas, and Bourbon coffees alongside his orange, lemon, and avocado trees. The coffee is picked ripe and depulped on-site, then fermented dry for 24 hours before being washed and dried either on patios or raised beds, for a period of 15–20 days. Nohemí produces just 6 quintales of coffee per year, and has been farming for three years. We are proud to offer these micro-microlots, and can’t wait for you and your customers to experience the delicious stuff that comes in these small packages. For more information about coffee production in El Salvador, visit our El Salvador Origin Page. nft,norg,Microlot,Microlot 13
El Salvador
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Microlot 13 Jose William Diaz - Finca Hondurita - Pacas - Washed (GrainPro) 11198 35 Kg 1 CI USA Minnesota USA
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ci-usa-minnesota Sweet and citric with a smooth mouthfeel; chocolate, lemon zest and toffee flavors with a nutty aftertaste. Sweet and citric with a smooth mouthfeel; chocolate, lemon zest and toffee flavors with a nutty aftertaste. It would seem logical that the smallest Central American coffee-growing country would produce microlots, but historically, much of the coffee was blended and sold to mills, without much lot differentiation and separation. The rise of specialty coffee in El Salvador has inspired many producers to start to identify and isolate individual varieties, and to experiment with sorting and processing, as a way of attracting buyers and getting higher prices, but access to those resources can still be difficult for smaller growers. For the past few years, Café Imports green buyer Piero Cristiani—who is from El Salvador, and whose mother has a long history in coffee there—has embarked on a project designed to identify, reward, and bring to market the exceptional results of the hard, innovative work that producers are increasingly interested in doing here. Focusing on the region of Chalatenango, Piero has partnered with a cupper and a local mill to buy small, select microlots from producers—some separated by variety, some by process, and some by both. We are buying the coffee in parchment and doing the ruling and final sorting and bagging ourselves, which allows for more quality control as well as the ability to package some of these very special small lots in custom 35-kilo Pequeños bags, to create more widespread access to these coffees to roasters. The 9 manzanas of Finca Hondurita are planted with Pacas, Pacamara, and Bourbon variety trees, about 2,500 plants per manzana. William Diaz, the farm's owner, produces both Honey and Washed coffees, with a total annual production of about 40 quintales. William has worked in coffee for 10 years, and he says that the size of his farm has grown considerably thatnks to the opportunities that exist to grow and sell high-quality coffee in Chalatenango. We are proud to offer these micro-microlots, and can’t wait for you and your customers to experience the delicious stuff that comes in these small packages. For more information about coffee production in El Salvador, visit our El Salvador Origin Page. nft,norg,Microlot,Microlot 13
El Salvador
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Microlot 14 Jose Ovidio Flores - Finca Pena Oscura - Pacamara - Washed (GrainPro) 10770 35 Kg 1 Vollers UK UK
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london-eu Lots of chocolate, brown sugar, apple and some floral with a savory aftertaste; balanced sweetness and tart fruit acidity. Lots of chocolate, brown sugar, apple and some floral with a savory aftertaste; balanced sweetness and tart fruit acidity. It would seem logical that the smallest Central American coffee-growing country would produce microlots, but historically, much of the coffee was blended and sold to mills, without much lot differentiation and separation. The rise of specialty coffee in El Salvador has inspired many producers to start to identify and isolate individual varieties, and to experiment with sorting and processing, as a way of attracting buyers and getting higher prices, but access to those resources can still be difficult for smaller growers. For the past few years, Café Imports green buyer Piero Cristiani—who is from El Salvador, and whose mother has a long history in coffee there—has embarked on a project designed to identify, reward, and bring to market the exceptional results of the hard, innovative work that producers are increasingly interested in doing here. Focusing on the region of Chalatenango, Piero has partnered with a cupper and a local mill to buy small, select microlots from producers—some separated by variety, some by process, and some by both. We are buying the coffee in parchment and doing the ruling and final sorting and bagging ourselves, which allows for more quality control as well as the ability to package some of these very special small lots in custom 35-kilo Pequeños bags, to create more widespread access to these coffees to roasters. José Ovidio Flores purchased his farm in 2005, when it was just a 50-cuerda parcel. He has spent the following decade-plus planting Caturra and Bourbon and expanding the area little by little by buying farmland from his neighbors. He grows coffee on about 95 percent of his 10 manzanas of land, and uses the remaining area for fruit-bearing trees like lemon. He processes his coffees both Washed and Honey: This is a Washed lot from the farm Finca Peña Oscura. Coffee is picked ripe, depulped and fermented dry for 12–16 hours, before being washed and dried on patios, which typically takes about two weeks. Despite the growth to the size of his farm, José's annual production is still between 60–70 quintales, very small. Like most producers in this area of El Salvador, he says that he has had to deal with some coffee-leaf rust, but it is improving. We are proud to offer these micro-microlots, and can’t wait for you and your customers to experience the delicious stuff that comes in these small packages. For more information about coffee production in El Salvador, visit our El Salvador Origin Page. nft,norg,Microlot,Microlot 14
El Salvador
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Microlot 14 Jose Antonio Aguilar - Finca La Montañita - Pacas - Washed (GrainPro) 10781 35 Kg 24 Vollers UK UK
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london-eu Caramel with lemon-lime, sweet, citric and smooth. Caramel with lemon-lime, sweet, citric and smooth. It would seem logical that the smallest Central American coffee-growing country would produce microlots, but historically, much of the coffee was blended and sold to mills, without much lot differentiation and separation. The rise of specialty coffee in El Salvador has inspired many producers to start to identify and isolate individual varieties, and to experiment with sorting and processing, as a way of attracting buyers and getting higher prices, but access to those resources can still be difficult for smaller growers. For the past few years, Café Imports green buyer Piero Cristiani—who is from El Salvador, and whose mother has a long history in coffee there—has embarked on a project designed to identify, reward, and bring to market the exceptional results of the hard, innovative work that producers are increasingly interested in doing here. Focusing on the region of Chalatenango, Piero has partnered with a cupper and a local mill to buy small, select microlots from producers—some separated by variety, some by process, and some by both. We are buying the coffee in parchment and doing the ruling and final sorting and bagging ourselves, which allows for more quality control as well as the ability to package some of these very special small lots in custom 35-kilo Pequeños bags, to create more widespread access to these coffees to roasters. José Antonio Aguilar has about 30 years' experience in coffee, and is a man of relatively few words. He does hope to establish relationships with buyers of his coffee, and to continue to work with them on his offerings and lots. He has about 8 manzanas of Pacas coffee, all Washed process: He depulps the cherry after picking it, lets it ferment dry for about 10–15 hours, then washes it before laying it on beds and patios for 10–12 days to dry. His farm can produce upwards of 140 quintales, but the 2016/2017 harvest was a little lower, around 80 quintales: Like most farmers in El Salvador, he explains that he has struggled with "un poco de roya," a little bit of coffee-leaf rust. We are proud to offer these micro-microlots, and can’t wait for you and your customers to experience the delicious stuff that comes in these small packages. For more information about coffee production in El Salvador, visit our El Salvador Origin Page. nft,norg,Microlot,Microlot 14
El Salvador
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Microlot 15 Ignacio Gutierrez - Finca San Nicolas - Pacamara - Honey (GrainPro) 10875 35 Kg 3 CI USA Minnesota USA
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ci-usa-minnesota Intense fruit acidity and sweetness with a heavy mouthfeel; lots of grapefruit with raspberry, plum, citrus fruit and floral flavors. Intense fruit acidity and sweetness with a heavy mouthfeel; lots of grapefruit with raspberry, plum, citrus fruit and floral flavors. It would seem logical that the smallest Central American coffee-growing country would produce microlots, but historically, much of the coffee was blended and sold to mills, without much lot differentiation and separation. The rise of specialty coffee in El Salvador has inspired many producers to start to identify and isolate individual varieties, and to experiment with sorting and processing, as a way of attracting buyers and getting higher prices, but access to those resources can still be difficult for smaller growers. For the past few years, Café Imports green buyer Piero Cristiani—who is from El Salvador, and whose mother has a long history in coffee there—has embarked on a project designed to identify, reward, and bring to market the exceptional results of the hard, innovative work that producers are increasingly interested in doing here. Focusing on the region of Chalatenango, Piero has partnered with a cupper and a local mill to buy small, select microlots from producers—some separated by variety, some by process, and some by both. We are buying the coffee in parchment and doing the ruling and final sorting and bagging ourselves, which allows for more quality control as well as the ability to package some of these very special small lots in custom 35-kilo Pequeños bags, to create more widespread access to these coffees to roasters. Ignacio Gutiérrez's farmland has grown considerably since he started growing coffee 10 years ago: He now has 18 manzanas, each planted with about 3,000 trees, mostly Pacas, Pacamara, and SL-28 varieties. He employs different processes: Washed, Honey, and Natural, and he dries his coffee on both patios and on raised beds, depending on the process and the climate. Like many producers in this area, his farm has struggled with a little bit of coffee-leaf rust, but it is getting better. He says that coffee is a very pleasant way of making a life and livelihood, and he appreciates the opportunity to improve his financial standing through coffee. Of course he'd like to sell more and earn higher prices, and with more farms and more plants he hopes to increase his production every year. We are proud to offer these micro-microlots, and can’t wait for you and your customers to experience the delicious stuff that comes in these small packages. For more information about coffee production in El Salvador, visit our El Salvador Origin Page. nft,norg,Microlot,Microlot 15
El Salvador
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Microlot 15 Ever Francisco Sosa - Pacas - Honey (GrainPro) 10876 35 Kg 2 CI USA Minnesota USA
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ci-usa-minnesota Juicy sweetness with big tangy fruit acidity and a smooth mouthfeel; lots of berry with caramel, grapefruit and floral flavors. Juicy sweetness with big tangy fruit acidity and a smooth mouthfeel; lots of berry with caramel, grapefruit and floral flavors. It would seem logical that the smallest Central American coffee-growing country would produce microlots, but historically, much of the coffee was blended and sold to mills, without much lot differentiation and separation. The rise of specialty coffee in El Salvador has inspired many producers to start to identify and isolate individual varieties, and to experiment with sorting and processing, as a way of attracting buyers and getting higher prices, but access to those resources can still be difficult for smaller growers. For the past few years, Café Imports green buyer Piero Cristiani—who is from El Salvador, and whose mother has a long history in coffee there—has embarked on a project designed to identify, reward, and bring to market the exceptional results of the hard, innovative work that producers are increasingly interested in doing here. Focusing on the region of Chalatenango, Piero has partnered with a cupper and a local mill to buy small, select microlots from producers—some separated by variety, some by process, and some by both. We are buying the coffee in parchment and doing the ruling and final sorting and bagging ourselves, which allows for more quality control as well as the ability to package some of these very special small lots in custom 35-kilo Pequeños bags, to create more widespread access to these coffees to roasters. Ever Francisco Sosa grows Pacas, Pacamara, and Gesha tress on his 1.5-manzana farm: The small area is planted with about 2,800 trees, and his annual production is only 20–35 quintals, but the quality is exceptional. The coffee is picked ripe and depulped, then dried in its mucilage as a Honey for 15–25 days on raised beds. His farm has increased little by little and he hopes to continue growing the area, and he hopes that roasters keep liking his coffee so that he can continue to bring it to market. We are proud to offer these micro-microlots, and can’t wait for you and your customers to experience the delicious stuff that comes in these small packages. For more information about coffee production in El Salvador, visit our El Salvador Origin Page. nft,norg,Microlot,Microlot 15
El Salvador
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Microlot 15 Jose Ovidio Flores - Finca Peña Oscura - Pacamara - Washed (GrainPro) 10877 35 Kg 7 CI USA Minnesota USA
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ci-usa-minnesota Mild, sweet and clean with a peanut and herbal aftertaste. Mild, sweet and clean with a peanut and herbal aftertaste. It would seem logical that the smallest Central American coffee-growing country would produce microlots, but historically, much of the coffee was blended and sold to mills, without much lot differentiation and separation. The rise of specialty coffee in El Salvador has inspired many producers to start to identify and isolate individual varieties, and to experiment with sorting and processing, as a way of attracting buyers and getting higher prices, but access to those resources can still be difficult for smaller growers. For the past few years, Café Imports green buyer Piero Cristiani—who is from El Salvador, and whose mother has a long history in coffee there—has embarked on a project designed to identify, reward, and bring to market the exceptional results of the hard, innovative work that producers are increasingly interested in doing here. Focusing on the region of Chalatenango, Piero has partnered with a cupper and a local mill to buy small, select microlots from producers—some separated by variety, some by process, and some by both. We are buying the coffee in parchment and doing the ruling and final sorting and bagging ourselves, which allows for more quality control as well as the ability to package some of these very special small lots in custom 35-kilo Pequeños bags, to create more widespread access to these coffees to roasters. José Ovidio Flores purchased his farm in 2005, when it was just a 50-cuerda parcel. He has spent the following decade-plus planting Caturra and Bourbon and expanding the area little by little by buying farmland from his neighbors. He grows coffee on about 95 percent of his 10 manzanas of land, and uses the remaining area for fruit-bearing trees like lemon. He processes his coffees both Washed and Honey: This is a Washed lot from the farm Finca Peña Oscura. Coffee is picked ripe, depulped and fermented dry for 12–16 hours, before being washed and dried on patios, which typically takes about two weeks. Despite the growth to the size of his farm, José's annual production is still between 60–70 quintales, very small. Like most producers in this area of El Salvador, he says that he has had to deal with some coffee-leaf rust, but it is improving. We are proud to offer these micro-microlots, and can’t wait for you and your customers to experience the delicious stuff that comes in these small packages. For more information about coffee production in El Salvador, visit our El Salvador Origin Page. nft,norg,Microlot,Microlot 15
El Salvador
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Microlot 17 Jaime Guevara - Finca Don Jaime - Pacas - Washed (GrainPro) 10786 35 Kg 32 Vollers UK UK
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london-eu Big fruit acidity and good sweetness; lots of grapefruit flavor with caramelized sugar, green grape, tart cherry and tropical fruits. Big fruit acidity and good sweetness; lots of grapefruit flavor with caramelized sugar, green grape, tart cherry and tropical fruits. It would seem logical that the smallest Central American coffee-growing country would produce microlots, but historically, much of the coffee was blended and sold to mills, without much lot differentiation and separation. The rise of specialty coffee in El Salvador has inspired many producers to start to identify and isolate individual varieties, and to experiment with sorting and processing, as a way of attracting buyers and getting higher prices, but access to those resources can still be difficult for smaller growers. For the past few years, Café Imports green buyer Piero Cristiani—who is from El Salvador, and whose mother has a long history in coffee there—has embarked on a project designed to identify, reward, and bring to market the exceptional results of the hard, innovative work that producers are increasingly interested in doing here. Focusing on the region of Chalatenango, Piero has partnered with a cupper and a local mill to buy small, select microlots from producers—some separated by variety, some by process, and some by both. We are buying the coffee in parchment and doing the ruling and final sorting and bagging ourselves, which allows for more quality control as well as the ability to package some of these very special small lots in custom 35-kilo Pequeños bags, to create more widespread access to these coffees to roasters. Finca Don Jaime is named for its owner, Jaime Guevara, who grows about 3,000 trees per manzana on 6 manzanas of land. (That's around 18,000 total trees, a combination of Pacamara, Pacas, SL-28, and Gesha varieties.) Jaime has worked in coffee for 15 years, after asking his father how to grow and produce it. Don Jaime told his father, "Dad, when you die, I am going t oplant a coffee tree on top of you"—and he means it as a compliment! Don Jaime processes his coffee as both Washed and Honey: The Washed lots are picked and depulped, then fermented for 18–20 hours before being washed laid on raised beds and dried for 16 days, during which time it's rotated every hour. The Honeys are dried for around 28 or 29 days, and are also rotated hourly until they are done. The production on Finca Don Jaime is about 1600 quintales, though the farm struggles with coffee-leaf rust. (It gives Jaime Guevara nightmares.) Despite the issues with disease, Don Jaime says that growing coffee "is my life, it's exactly what I want to do." He loves to be at his farm, and while he has had many jobs in his life, coffee is what makes him happiest. We are proud to offer these micro-microlots, and can’t wait for you and your customers to experience the delicious stuff that comes in these small packages. For more information about coffee production in El Salvador, visit our El Salvador Origin Page. nft,norg,Microlot,Microlot 17
El Salvador
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Microlot 17 Jose Matias Hernandez - Finca El Copinol - Pacas - Washed (GrainPro) 10787 35 Kg 6 Vollers UK UK
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london-eu Tart, sweet and clean; fruit and floral with citrus fruits, cocoa and an herbal aftertaste. Tart, sweet and clean; fruit and floral with citrus fruits, cocoa and an herbal aftertaste. It would seem logical that the smallest Central American coffee-growing country would produce microlots, but historically, much of the coffee was blended and sold to mills, without much lot differentiation and separation. The rise of specialty coffee in El Salvador has inspired many producers to start to identify and isolate individual varieties, and to experiment with sorting and processing, as a way of attracting buyers and getting higher prices, but access to those resources can still be difficult for smaller growers. For the past few years, Café Imports green buyer Piero Cristiani—who is from El Salvador, and whose mother has a long history in coffee there—has embarked on a project designed to identify, reward, and bring to market the exceptional results of the hard, innovative work that producers are increasingly interested in doing here. Focusing on the region of Chalatenango, Piero has partnered with a cupper and a local mill to buy small, select microlots from producers—some separated by variety, some by process, and some by both. We are buying the coffee in parchment and doing the ruling and final sorting and bagging ourselves, which allows for more quality control as well as the ability to package some of these very special small lots in custom 35-kilo Pequeños bags, to create more widespread access to these coffees to roasters. Jose Matias Hernandez owns two farms, where he grows a few different varieties, primarily Pacamara, Bourbon, and Pacas. He produces Washed and Honey process coffees, and he employs an interesting three-tier raised-bed drying system: He picks and depulps the coffee the same day, then fermends the coffee dry for about 28–30 hours before washing it. It is then moved to the drying tiers: It spends 4 days on the lowest level, 5–6 days on the midle level, and 5 days in full sun on the top. It's moved roughly every 15 minutes for the duration, to maintain evenness. Jose Matias is young, just 25 years old, and has only been producing specialty-quality coffee for the past 3 years; before he started selling to Café Imports, he sold commercial-grade coffees only. He's interested in growing his farm and has recently planted another manzana of Bourbon variety, and he wants to produce 86–88-point coffees consistently, year after year. We are proud to offer these micro-microlots, and can’t wait for you and your customers to experience the delicious stuff that comes in these small packages. For more information about coffee production in El Salvador, visit our El Salvador Origin Page. nft,norg,Microlot,Microlot 17
El Salvador
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Microlot 17 Jose Maria Lemus - Finca Pena Redonda - Pacamara - Washed (GrainPro) 10789 35 Kg 7 Vollers UK UK
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london-eu Sweet and clean with a smooth mouthfeel; tart lemon-lime, cocoa and a savory floral aftertaste. Sweet and clean with a smooth mouthfeel; tart lemon-lime, cocoa and a savory floral aftertaste. It would seem logical that the smallest Central American coffee-growing country would produce microlots, but historically, much of the coffee was blended and sold to mills, without much lot differentiation and separation. The rise of specialty coffee in El Salvador has inspired many producers to start to identify and isolate individual varieties, and to experiment with sorting and processing, as a way of attracting buyers and getting higher prices, but access to those resources can still be difficult for smaller growers. For the past few years, Café Imports green buyer Piero Cristiani—who is from El Salvador, and whose mother has a long history in coffee there—has embarked on a project designed to identify, reward, and bring to market the exceptional results of the hard, innovative work that producers are increasingly interested in doing here. Focusing on the region of Chalatenango, Piero has partnered with a cupper and a local mill to buy small, select microlots from producers—some separated by variety, some by process, and some by both. We are buying the coffee in parchment and doing the ruling and final sorting and bagging ourselves, which allows for more quality control as well as the ability to package some of these very special small lots in custom 35-kilo Pequeños bags, to create more widespread access to these coffees to roasters. Jose Maria Lemus was the owner of Finca Pena Redonda, a 28-manzana farm that produces about 3,000 trees per manzana, with a mix of varieties: Pacas, Pacamara, Gesha, and "Kenya variety," which is likely a derivative of SL-28 or SL-34, which is occasionally found in El Salvador. Jose Maria unfortunately passed away recently in a car accident, and the farm is being run by his sons, brother Carlos and Luis, who have been working on the property since they were teenagers. They see it as a family business. Finca Pena Redonda produces Washed, Honey, and Natural coffees. This washed lot is picked ripe and depulped, fermented for 10 hours, washed three times, and dried between 10–15 days. While there are still some problems with coffee-leaf rust, the brothers say that fumigation seems to help with the disease, and they are determined to keep growing cofee and getting better quality every year. We are proud to offer these micro-microlots, and can’t wait for you and your customers to experience the delicious stuff that comes in these small packages. For more information about coffee production in El Salvador, visit our El Salvador Origin Page. nft,norg,Microlot,Microlot 17
El Salvador
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Microlot 17 Santos Alfredo Lemus - Finca El Guayabo - Pacas - Washed (GrainPro) 10791 35 Kg 1 Vollers UK UK
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london-eu Sweet, tart citric acidity and a smooth mouthfeel with caramel, toffee, sweet citrus fruits and a walnut aftertaste. Sweet, tart citric acidity and a smooth mouthfeel with caramel, toffee, sweet citrus fruits and a walnut aftertaste. It would seem logical that the smallest Central American coffee-growing country would produce microlots, but historically, much of the coffee was blended and sold to mills, without much lot differentiation and separation. The rise of specialty coffee in El Salvador has inspired many producers to start to identify and isolate individual varieties, and to experiment with sorting and processing, as a way of attracting buyers and getting higher prices, but access to those resources can still be difficult for smaller growers. For the past few years, Café Imports green buyer Piero Cristiani—who is from El Salvador, and whose mother has a long history in coffee there—has embarked on a project designed to identify, reward, and bring to market the exceptional results of the hard, innovative work that producers are increasingly interested in doing here. Focusing on the region of Chalatenango, Piero has partnered with a cupper and a local mill to buy small, select microlots from producers—some separated by variety, some by process, and some by both. We are buying the coffee in parchment and doing the ruling and final sorting and bagging ourselves, which allows for more quality control as well as the ability to package some of these very special small lots in custom 35-kilo Pequeños bags, to create more widespread access to these coffees to roasters. Santos Alfredo Lemus owns a 1.5-hectare farm called Finca El Gauyabo, where he grows Pacas and Pacamara varieties. He is committed to quality, and he wants to constantly improve his lots. He picks only the ripe cherry, manually depulping it the same day as it's harvested. Then the coffee is fermented dry for about 7–10 hours, washed, and spread out to dry on a patio for 8–11 days. We are proud to offer these micro-microlots, and can’t wait for you and your customers to experience the delicious stuff that comes in these small packages. For more information about coffee production in El Salvador, visit our El Salvador Origin Page. nft,norg,Microlot,Microlot 17
El Salvador
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Microlot 17 Ignacio Gutierrez - Finca La Roxanita - Chalate - Bourbon - Honey (Grainpro) 11308 35 Kg 15 CI USA Minnesota USA
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ci-usa-minnesota Mild sweet with tangy citric acidity and a smooth mouthfeel; toffee, berry and cocoa flavor with a nutty aftertaste. Mild sweet with tangy citric acidity and a smooth mouthfeel; toffee, berry and cocoa flavor with a nutty aftertaste. It would seem logical that the smallest Central American coffee-growing country would produce microlots, but historically, much of the coffee was blended and sold to mills, without much lot differentiation and separation. The rise of specialty coffee in El Salvador has inspired many producers to start to identify and isolate individual varieties, and to experiment with sorting and processing, as a way of attracting buyers and getting higher prices, but access to those resources can still be difficult for smaller growers. For the past few years, Café Imports green buyer Piero Cristiani—who is from El Salvador, and whose mother has a long history in coffee there—has embarked on a project designed to identify, reward, and bring to market the exceptional results of the hard, innovative work that producers are increasingly interested in doing here. Focusing on the region of Chalatenango, Piero has partnered with a cupper and a local mill to buy small, select microlots from producers—some separated by variety, some by process, and some by both. We are buying the coffee in parchment and doing the ruling and final sorting and bagging ourselves, which allows for more quality control as well as the ability to package some of these very special small lots in custom 35-kilo Pequeños bags, to create more widespread access to these coffees to roasters. Don Ignacio has a long history in farming: Before he started planting coffee in the year 2000, he worked with wood and tomatoes, and started his farms, La Roxanita and Los Pocitos with 500 coffee trees. He grows coffee on about 5 manzanas of rich soil in El Salvador, and has produced fantastic lots year after year: In both 2011 and 2013, his coffees took first place in the CoE competition. He produces a strong selection of heirloom varieties, processing some as fully washed, and some as honey. We are proud to offer these micro-microlots, and can’t wait for you and your customers to experience the delicious stuff that comes in these small packages. For more information about coffee production in El Salvador, visit our El Salvador Origin Page. nft,norg,Microlot,Microlot 17
El Salvador
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Microlot 17 Roberto Adonay Dubon - Finca La Esperanza - Chalate - Pacas - Washed (Grainpro) 11309 35 Kg 9 CI USA Minnesota USA
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ci-usa-minnesota Fruity and floral with chocolate, citrus fruit flavors and an herbal aftertaste; mild and tart with a smooth mouthfeel. Fruity and floral with chocolate, citrus fruit flavors and an herbal aftertaste; mild and tart with a smooth mouthfeel. It would seem logical that the smallest Central American coffee-growing country would produce microlots, but historically, much of the coffee was blended and sold to mills, without much lot differentiation and separation. The rise of specialty coffee in El Salvador has inspired many producers to start to identify and isolate individual varieties, and to experiment with sorting and processing, as a way of attracting buyers and getting higher prices, but access to those resources can still be difficult for smaller growers. For the past few years, Café Imports green buyer Piero Cristiani—who is from El Salvador, and whose mother has a long history in coffee there—has embarked on a project designed to identify, reward, and bring to market the exceptional results of the hard, innovative work that producers are increasingly interested in doing here. Focusing on the region of Chalatenango, Piero has partnered with a cupper and a local mill to buy small, select microlots from producers—some separated by variety, some by process, and some by both. We are buying the coffee in parchment and doing the ruling and final sorting and bagging ourselves, which allows for more quality control as well as the ability to package some of these very special small lots in custom 35-kilo Pequeños bags, to create more widespread access to these coffees to roasters. Roberto Adonay Dubon owns a 3.5-hectare farm called La Esperanza, which is planted with 2.5 manzanas of coffee (around 7,000 trees—Pacas and Pacamara varieties). The coffee is Natural process. Roberto Adonay hires five extra people to help during peak harvest, and he is interested in paying good prices for good quality work. Finca La Esperanza has produced about 28 quintales of coffee for the past few years, and this year there was a drought that that slowed production slightly. He hopes to expand by about a half-hectare this year. To the roasters who buy his coffee, Roberto Adonay says, "I would like them to understand my process so I can understand theirs. I would lik feedback to understand what I can do better." He is very interested in finding a buyer-partner with whom he can develop specific lots in future years. We are proud to offer these micro-microlots, and can’t wait for you and your customers to experience the delicious stuff that comes in these small packages. For more information about coffee production in El Salvador, visit our El Salvador Origin Page. nft,norg,Microlot,Microlot 17
El Salvador
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Microlot 18 Ismael Recinos Flores - Finca La Bendicion - Chalate - Pacas - Washed (Grainpro) 11310 35 Kg 34 CI USA Minnesota USA
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ci-usa-minnesota Sweet and tart with a smooth mouthfeel; lemon and toffee flavors with a peanut aftertaste. Sweet and tart with a smooth mouthfeel; lemon and toffee flavors with a peanut aftertaste. It would seem logical that the smallest Central American coffee-growing country would produce microlots, but historically, much of the coffee was blended and sold to mills, without much lot differentiation and separation. The rise of specialty coffee in El Salvador has inspired many producers to start to identify and isolate individual varieties, and to experiment with sorting and processing, as a way of attracting buyers and getting higher prices, but access to those resources can still be difficult for smaller growers. For the past few years, Café Imports green buyer Piero Cristiani—who is from El Salvador, and whose mother has a long history in coffee there—has embarked on a project designed to identify, reward, and bring to market the exceptional results of the hard, innovative work that producers are increasingly interested in doing here. Focusing on the region of Chalatenango, Piero has partnered with a cupper and a local mill to buy small, select microlots from producers—some separated by variety, some by process, and some by both. We are buying the coffee in parchment and doing the ruling and final sorting and bagging ourselves, which allows for more quality control as well as the ability to package some of these very special small lots in custom 35-kilo Pequeños bags, to create more widespread access to these coffees to roasters. Finca La Benedición took 2nd place in the 2015 El Salvador Cup of Excellence competition, and the quality shown in the lots from here easily illustrates why it placed so high. Producer Ismael Flores grows mostly Pacamara, Bourbon, and Pacas on the 5 manzanas of Finca La Benedición, and he processes his coffees as Washed and Honeys, paying meticulous attention to his processes and displaying his passion for coffee. The Washed coffees are picked, depulped, fermented dry for 14–18 hours, and then dried for 13–20 days on patios. The Honeys are picked, depulped, and dried on raised beds for 13–20 days as well. While production has been hampered a little by coffee-leaf rust and by weather, Ismael is able to produce up to 130 quintales. Access to and from the farm is difficult, however, and bad weather can limit the use of local roads. Ismael has been growing and working in coffee for 15 years, and he considers coffee to be a stable source of income for his family, as well as "a nice way to give sustenance that drives us to get ahead." He hopes to find partners who will buy his whole harvest, which will help him to improve the quality and grow his production. We are proud to offer these micro-microlots, and can’t wait for you and your customers to experience the delicious stuff that comes in these small packages. For more information about coffee production in El Salvador, visit our El Salvador Origin Page. nft,norg,Microlot,Microlot 18
El Salvador
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Microlot 18 Jose Benjamin Garcia - Finca La Conquista - Catisic Variety - Washed (GrainPro) 9619 35 Kg 4 Melbourne Australia
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melbourne-au Caramel, red apple, creamy and juicy. Caramel, red apple, creamy and juicy. Finca La Conquista (The Conquest) was built in 1994 and is now owned and operated by producer José Benjamin García. It is a quaint 2 manzana parcel located near the town of Las Duanas in El Salvador's Chalatenango region. Sitting at an altitude of 1700 meters above sea level, La Conquista everages an annual production of 40 quintales from its Pacas, Bourbon, Yellow Catuai, Catisic and Pacamara varietals. José first heard of the Pacamara variety through small talk among farmers in his locale. He found himself very curious about this plant, hearing of its strong maturation qualities and flavor in the cup. He found help from a local agronomist and began focusing on working with different varieties like Pacamara. José has developed the following process when it comes to this specific offering: Coffee is harvested by hand upon full maturation of the cherry and depulped manually on the same day. It is then set to dry-ferment for an average period of 12-31 hours. Once adequately fermented, José fully washes the coffee and moves it to his patio where it takes an average of 9-13 days to find a final stable moisture content. Throughout this drying process the coffee is moved consistently to promote even drying. For more information on Salvadorian coffee, visit our El Salvador origin page. nft,norg,Microlot,Microlot 18
El Salvador
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Microlot 20 Jaime Guevara - Finca Don Jaime - Pacas - Honey (GrainPro) 11185 35 Kg 9 CI USA Minnesota USA
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ci-usa-minnesota Soft and sweet with winey fruit acidity and a smooth mouthfeel; lots of raspberry with floral and chocolate flavors. Soft and sweet with winey fruit acidity and a smooth mouthfeel; lots of raspberry with floral and chocolate flavors. It would seem logical that the smallest Central American coffee-growing country would produce microlots, but historically, much of the coffee was blended and sold to mills, without much lot differentiation and separation. The rise of specialty coffee in El Salvador has inspired many producers to start to identify and isolate individual varieties, and to experiment with sorting and processing, as a way of attracting buyers and getting higher prices, but access to those resources can still be difficult for smaller growers. For the past few years, Café Imports green buyer Piero Cristiani—who is from El Salvador, and whose mother has a long history in coffee there—has embarked on a project designed to identify, reward, and bring to market the exceptional results of the hard, innovative work that producers are increasingly interested in doing here. Focusing on the region of Chalatenango, Piero has partnered with a cupper and a local mill to buy small, select microlots from producers—some separated by variety, some by process, and some by both. We are buying the coffee in parchment and doing the ruling and final sorting and bagging ourselves, which allows for more quality control as well as the ability to package some of these very special small lots in custom 35-kilo Pequeños bags, to create more widespread access to these coffees to roasters. Finca Don Jaime is named for its owner, Jaime Guevara, who grows about 3,000 trees per manzana on 6 manzanas of land. (That's around 18,000 total trees, a combination of Pacamara, Pacas, SL-28, and Gesha varieties.) Jaime has worked in coffee for 15 years, after asking his father how to grow and produce it. Don Jaime's son told his father, "Dad, when you die, I am going to plant a coffee tree on top of you"—and Jaime takes it as a compliment! Don Jaime processes his coffee as both Washed and Honey: The Washed lots are picked and depulped, then fermented for 18–20 hours before being washed laid on raised beds and dried for 16 days, during which time it's rotated every hour. The Honeys are dried for around 28 or 29 days, and are also rotated hourly until they are done. The production on Finca Don Jaime is about 1600 quintales, though the farm struggles with coffee-leaf rust. (It gives Jaime Guevara nightmares.) Despite the issues with disease, Don Jaime says that growing coffee "is my life, it's exactly what I want to do." He loves to be at his farm, and while he has had many jobs in his life, coffee is what makes him happiest. We are proud to offer these micro-microlots, and can’t wait for you and your customers to experience the delicious stuff that comes in these small packages. For more information about coffee production in El Salvador, visit our El Salvador Origin Page. nft,norg,Microlot,Microlot 20
El Salvador
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Microlot 3 Chalatenango - Pacamara - Washed (GrainPro) 11200 35 Kg 12 CI USA Minnesota USA
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ci-usa-minnesota Dark chocolate, grapefruit, floral and cocoa flavors; sweet with big citric acidity and a textured mouthfeel. Dark chocolate, grapefruit, floral and cocoa flavors; sweet with big citric acidity and a textured mouthfeel. It would seem logical that the smallest Central American coffee-growing country would produce microlots, but historically, much of the coffee was blended and sold to mills, without much lot differentiation and separation. The rise of specialty coffee in El Salvador has inspired many producers to start to identify and isolate individual varieties, and to experiment with sorting and processing, as a way of attracting buyers and getting higher prices, but access to those resources can still be difficult for smaller growers. For the past few years, Café Imports green buyer Piero Cristiani—who is from El Salvador, and whose mother has a long history in coffee there—has embarked on a project designed to identify, reward, and bring to market the exceptional results of the hard, innovative work that producers are increasingly interested in doing here. Focusing on the region of Chalatenango, Piero has partnered with a cupper and a local mill to buy small, select microlots from producers—some separated by variety, some by process, and some by both. We are buying the coffee in parchment and doing the ruling and final sorting and bagging ourselves, which allows for more quality control as well as the ability to package some of these very special small lots in custom 35-kilo Pequeños bags, to create more widespread access to these coffees to roasters. This lot is a blended Pacamara selection from various different smallholders in the area, bought in parchment and milled and sorted by Cafe Imports. We are proud to offer these micro-microlots, and can’t wait for you and your customers to experience the delicious stuff that comes in these small packages. For more information about coffee production in El Salvador, visit our El Salvador Origin Page. nft,norg,Microlot,Microlot 3
El Salvador
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Microlot 3 Chalatenango - Pacas - Washed (GrainPro) 11202 35 Kg 13 CI USA Minnesota USA
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ci-usa-minnesota Sweet with tart fruit acidity and a smooth mouthfeel; toffee, lemon, apple, cherry and cocoa flavors. Sweet with tart fruit acidity and a smooth mouthfeel; toffee, lemon, apple, cherry and cocoa flavors. It would seem logical that the smallest Central American coffee-growing country would produce microlots, but historically, much of the coffee was blended and sold to mills, without much lot differentiation and separation. The rise of specialty coffee in El Salvador has inspired many producers to start to identify and isolate individual varieties, and to experiment with sorting and processing, as a way of attracting buyers and getting higher prices, but access to those resources can still be difficult for smaller growers. For the past few years, Café Imports green buyer Piero Cristiani—who is from El Salvador, and whose mother has a long history in coffee there—has embarked on a project designed to identify, reward, and bring to market the exceptional results of the hard, innovative work that producers are increasingly interested in doing here. Focusing on the region of Chalatenango, Piero has partnered with a cupper and a local mill to buy small, select microlots from producers—some separated by variety, some by process, and some by both. We are buying the coffee in parchment and doing the ruling and final sorting and bagging ourselves, which allows for more quality control as well as the ability to package some of these very special small lots in custom 35-kilo Pequeños bags, to create more widespread access to these coffees to roasters. This lot is a blended Pacas selection from various different smallholders in the area, bought in parchment and milled and sorted by Cafe Imports. We are proud to offer these micro-microlots, and can’t wait for you and your customers to experience the delicious stuff that comes in these small packages. For more information about coffee production in El Salvador, visit our El Salvador Origin Page. nft,norg,Microlot,Microlot 3
El Salvador
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Microlot 4 Ismael Recinos Flores - Finca La Benedicion - Pacas - Washed (GrainPro) 11184 35 Kg 36 CI USA Minnesota USA
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ci-usa-minnesota Sweet, clean and tart with a smooth mouthfeel; lemon, cocoa, toffee and cashew flavors. Sweet, clean and tart with a smooth mouthfeel; lemon, cocoa, toffee and cashew flavors. It would seem logical that the smallest Central American coffee-growing country would produce microlots, but historically, much of the coffee was blended and sold to mills, without much lot differentiation and separation. The rise of specialty coffee in El Salvador has inspired many producers to start to identify and isolate individual varieties, and to experiment with sorting and processing, as a way of attracting buyers and getting higher prices, but access to those resources can still be difficult for smaller growers. For the past few years, Café Imports green buyer Piero Cristiani—who is from El Salvador, and whose mother has a long history in coffee there—has embarked on a project designed to identify, reward, and bring to market the exceptional results of the hard, innovative work that producers are increasingly interested in doing here. Focusing on the region of Chalatenango, Piero has partnered with a cupper and a local mill to buy small, select microlots from producers—some separated by variety, some by process, and some by both. We are buying the coffee in parchment and doing the ruling and final sorting and bagging ourselves, which allows for more quality control as well as the ability to package some of these very special small lots in custom 35-kilo Pequeños bags, to create more widespread access to these coffees to roasters. Finca La Benedición took 2nd place in the 2015 El Salvador Cup of Excellence competition, and the quality shown in the lots from here easily illustrates why it placed so high. Producer Ismael Flores grows mostly Pacamara, Bourbon, and Pacas on the 5 manzanas of Finca La Benedición, and he processes his coffees as Washed and Honeys, paying meticulous attention to his processes and displaying his passion for coffee. The Washed coffees are picked, depulped, fermented dry for 14–18 hours, and then dried for 13–20 days on patios. The Honeys are picked, depulped, and dried on raised beds for 13–20 days as well. While production has been hampered a little by coffee-leaf rust and by weather, Ismael is able to produce up to 130 quintales. Access to and from the farm is difficult, however, and bad weather can limit the use of local roads. Ismael has been growing and working in coffee for 15 years, and he considers coffee to be a stable source of income for his family, as well as "a nice way to give sustenance that drives us to get ahead." He hopes to find partners who will buy his whole harvest, which will help him to improve the quality and grow his production. We are proud to offer these micro-microlots, and can’t wait for you and your customers to experience the delicious stuff that comes in these small packages. For more information about coffee production in El Salvador, visit our El Salvador Origin Page. nft,norg,Microlot,Microlot 4
El Salvador
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Microlot 5 Miguel Angel Lemus - Finca Montana Grande - Pacas - Washed (GrainPro) 10880 35 Kg 15 CI USA Minnesota USA
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ci-usa-minnesota Sweet with citric acidity and a smooth mouthfeel; toffee, cocoa, sweet lemon and a peanut aftertaste. Sweet with citric acidity and a smooth mouthfeel; toffee, cocoa, sweet lemon and a peanut aftertaste. Miguel Ángel Lemus has been farming coffee for six years, and his farm and harvests have grown substantially in that time. Starting out, he says he had almost no cofee in 2011; now he is happy to sell most of his entire production to Cafe Imports. He loves coffee, and jokes that it's "too good a fruit for such bad people," and he's curious to know everything that happens to his coffee once it is purchased—from how it's roasted to how it's brewed and consumed. La Montaña Grande is actually notgrande at all, but rather is a 3-manzana farm, planted with about 9,000 coffee trees in a mix of varieties, primarily Bourbon, Pacas, and Pacamara. The coffee is picked ripe, depulped, and fermented dry in tanks for 14–16 hours before being washed and dried on patios for 5–7 days. While the 2015/2016 harvest showed a lower yield to the farm (about 25 quintales), the 20162017 harvest was much better, nearly doubling that total with 45 quinatles. It would seem logical that the smallest Central American coffee-growing country would produce microlots, but historically, much of the coffee was blended and sold to mills, without much lot differentiation and separation. The rise of specialty coffee in El Salvador has inspired many producers to start to identify and isolate individual varieties, and to experiment with sorting and processing, as a way of attracting buyers and getting higher prices, but access to those resources can still be difficult for smaller growers. For the past few years, Café Imports green buyer Piero Cristiani—who is from El Salvador, and whose mother has a long history in coffee there—has embarked on a project designed to identify, reward, and bring to market the exceptional results of the hard, innovative work that producers are increasingly interested in doing here. Focusing on the region of Chalatenango, Piero has partnered with a cupper and a local mill to buy small, select microlots from producers—some separated by variety, some by process, and some by both. We are buying the coffee in parchment and doing the ruling and final sorting and bagging ourselves, which allows for more quality control as well as the ability to package some of these very special small lots in custom 35-kilo Pequeños bags, to create more widespread access to these coffees to roasters. We are proud to offer these micro-microlots, and can’t wait for you and your customers to experience the delicious stuff that comes in these small packages. For more information about coffee production in El Salvador, visit our El Salvador Origin Page. nft,norg,Microlot,Microlot 5
El Salvador
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Microlot 5 Jorge Salomon Lemus - Finca El Mango - Pacamara - Washed (GrainPro) 10892 35 Kg 3 CI USA Minnesota USA
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ci-usa-minnesota Chocolate and burnt sugar, with grapefruit like acidity and a heavy mouthfeel. Chocolate and burnt sugar, with grapefruit like acidity and a heavy mouthfeel. It would seem logical that the smallest Central American coffee-growing country would produce microlots, but historically, much of the coffee was blended and sold to mills, without much lot differentiation and separation. The rise of specialty coffee in El Salvador has inspired many producers to start to identify and isolate individual varieties, and to experiment with sorting and processing, as a way of attracting buyers and getting higher prices, but access to those resources can still be difficult for smaller growers. For the past few years, Café Imports green buyer Piero Cristiani—who is from El Salvador, and whose mother has a long history in coffee there—has embarked on a project designed to identify, reward, and bring to market the exceptional results of the hard, innovative work that producers are increasingly interested in doing here. Focusing on the region of Chalatenango, Piero has partnered with a cupper and a local mill to buy small, select microlots from producers—some separated by variety, some by process, and some by both. We are buying the coffee in parchment and doing the ruling and final sorting and bagging ourselves, which allows for more quality control as well as the ability to package some of these very special small lots in custom 35-kilo Pequeños bags, to create more widespread access to these coffees to roasters. Jorge Salomón Lemus is the owner of Finca El Mango, a 15-manzana farm planted with 10 manzanas of coffee, including Pacas, Pacamara, and Catimor trees. Jorge produces Washed coffees, picking the cherries ripe, depulping them, and fermenting them dry for 8 hours before washing and spreading them on a patio to try for around a week. Finca El Mango produces between 13–20 quintales of coffee a year, and the harvest has been quite small recently, though Jorge hopes to grow his farm size even more—he started in 1998 with just 1.5 manzanas of land. We are proud to offer these micro-microlots, and can’t wait for you and your customers to experience the delicious stuff that comes in these small packages. For more information about coffee production in El Salvador, visit our El Salvador Origin Page. nft,norg,Microlot,Microlot 5
El Salvador
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Microlot 5 Rosa Elida Flores - Finca El Durazno - Pacamara - Washed (GrainPro) 10895 35 Kg 2 CI USA Minnesota USA
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ci-usa-minnesota Sweet and mellow with a smooth mouthfeel; rich caramelized sugar flavor with hops and grapefruit. Sweet and mellow with a smooth mouthfeel; rich caramelized sugar flavor with hops and grapefruit. It would seem logical that the smallest Central American coffee-growing country would produce microlots, but historically, much of the coffee was blended and sold to mills, without much lot differentiation and separation. The rise of specialty coffee in El Salvador has inspired many producers to start to identify and isolate individual varieties, and to experiment with sorting and processing, as a way of attracting buyers and getting higher prices, but access to those resources can still be difficult for smaller growers. For the past few years, Café Imports green buyer Piero Cristiani—who is from El Salvador, and whose mother has a long history in coffee there—has embarked on a project designed to identify, reward, and bring to market the exceptional results of the hard, innovative work that producers are increasingly interested in doing here. Focusing on the region of Chalatenango, Piero has partnered with a cupper and a local mill to buy small, select microlots from producers—some separated by variety, some by process, and some by both. We are buying the coffee in parchment and doing the ruling and final sorting and bagging ourselves, which allows for more quality control as well as the ability to package some of these very special small lots in custom 35-kilo Pequeños bags, to create more widespread access to these coffees to roasters. Rosa Elida Flores and her husband Angelino Landaverd owns a 4-hectare farm that's planted with about 3,000 trees per manzana with primarily three different varieties: Gesha, Pacamara, and Pacas. The coffee is picked ripe and depulped right away before being fermented in open tanks for between 8–9 hours, then washed and laid on raised beds for around 14 days, depending on the climate. The coffee is moved and rotated evey 15 minutes throughout the drying process for the first few days, until it becomes more stable, then it is rotated every 30 minutes or so for the duration. The farm produces about 1000 quintales per year, and the land is also newly planted with lemon and avocado trees for shade and biological/commercial diversity. The coffee-leaf rust is less of a threat lately as Rose and Angelino are combatting it very actively on the farm, and are able to expand his land by a few manzanas every year to grow the production. The farm was inherited from Angelino's father, and through improvements every year and processing innovations, Angelino hopes to continue to improve his quality, as coffee is the main source of his family's livelihood. We are proud to offer these micro-microlots, and can’t wait for you and your customers to experience the delicious stuff that comes in these small packages. For more information about coffee production in El Salvador, visit our El Salvador Origin Page. nft,norg,Microlot,Microlot 5
El Salvador
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Microlot 6 Ever Sosa - Finca El Ocote - Pacas - Honey (GrainPro) 11178 35 Kg 6 CI USA Minnesota USA
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ci-usa-minnesota Sweet and savory with good juicy acidity and a heavy mouthfeel; grapefruit with lemon, floral, caramel and berry flavors. Sweet and savory with good juicy acidity and a heavy mouthfeel; grapefruit with lemon, floral, caramel and berry flavors. It would seem logical that the smallest Central American coffee-growing country would produce microlots, but historically, much of the coffee was blended and sold to mills, without much lot differentiation and separation. The rise of specialty coffee in El Salvador has inspired many producers to start to identify and isolate individual varieties, and to experiment with sorting and processing, as a way of attracting buyers and getting higher prices, but access to those resources can still be difficult for smaller growers. For the past few years, Café Imports green buyer Piero Cristiani—who is from El Salvador, and whose mother has a long history in coffee there—has embarked on a project designed to identify, reward, and bring to market the exceptional results of the hard, innovative work that producers are increasingly interested in doing here. Focusing on the region of Chalatenango, Piero has partnered with a cupper and a local mill to buy small, select microlots from producers—some separated by variety, some by process, and some by both. We are buying the coffee in parchment and doing the ruling and final sorting and bagging ourselves, which allows for more quality control as well as the ability to package some of these very special small lots in custom 35-kilo Pequeños bags, to create more widespread access to these coffees to roasters. Ever Francisco Sosa grows Bourbon, Pacas, Pacamara, and Gesha trees on his 1.5-manzana farm: The small area is planted with about 2,800 trees, and his annual production is only 20–35 quintals, but the quality is exceptional. The coffee is picked ripe and depulped, then dried in its mucilage as a Honey for 15–25 days on raised beds. His farm has increased little by little and he hopes to continue growing the area, and he hopes that roasters keep liking his coffee so that he can continue to bring it to market. We are proud to offer these micro-microlots, and can’t wait for you and your customers to experience the delicious stuff that comes in these small packages. For more information about coffee production in El Salvador, visit our El Salvador Origin Page. nft,norg,Microlot,Microlot 6
El Salvador
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Microlot 6 Renato Diaz - Finca El Guachipilin - Pacamara - Honey (GrainPro) 11194 35 Kg 3 CI USA Minnesota USA
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ci-usa-minnesota Very chocolatey with floral, lemon, toffee and honey flavors; sweet with tangy citric acidity and a smooth mouthfeel. Very chocolatey with floral, lemon, toffee and honey flavors; sweet with tangy citric acidity and a smooth mouthfeel. It would seem logical that the smallest Central American coffee-growing country would produce microlots, but historically, much of the coffee was blended and sold to mills, without much lot differentiation and separation. The rise of specialty coffee in El Salvador has inspired many producers to start to identify and isolate individual varieties, and to experiment with sorting and processing, as a way of attracting buyers and getting higher prices, but access to those resources can still be difficult for smaller growers. For the past few years, Café Imports green buyer Piero Cristiani—who is from El Salvador, and whose mother has a long history in coffee there—has embarked on a project designed to identify, reward, and bring to market the exceptional results of the hard, innovative work that producers are increasingly interested in doing here. Focusing on the region of Chalatenango, Piero has partnered with a cupper and a local mill to buy small, select microlots from producers—some separated by variety, some by process, and some by both. We are buying the coffee in parchment and doing the ruling and final sorting and bagging ourselves, which allows for more quality control as well as the ability to package some of these very special small lots in custom 35-kilo Pequeños bags, to create more widespread access to these coffees to roasters. Renato Diaz's small, 2-manzana farm Finca Guachipilin has about 6,000 coffee trees, mostly Pacas—though he is growing Pacamara on a new farm. The coffee is picked ripe, depulped, and fermented dry for 12 hours before being washed and laid on raised beds to dry for 15–18 days. During the drying period, the coffee is rotated every 15 minutes. Finca Guachipilin produces just 35–40 quintales of coffee a year, and while coffee-leaf rust isn't as much of a problem, access to the farm itself is difficult especially in bad weather. Since 2009, Renato has been growing coffee and trying to increase the size of his farm, and he will add 1.5 manzana of Pacamara this year. We are proud to offer these micro-microlots, and can’t wait for you and your customers to experience the delicious stuff that comes in these small packages. For more information about coffee production in El Salvador, visit our El Salvador Origin Page. nft,norg,Microlot,Microlot 6
El Salvador
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Microlot 6 Ignacio Gutierrez - Finca La Roxanita - Chalate - Pacas - Washed (Grainpro) 11307 35 Kg 20 CI USA Minnesota USA
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ci-usa-minnesota Sweet with citric acidity and a smooth mouthfeel; lime and toffee flavor with a nutty aftertaste. Sweet with citric acidity and a smooth mouthfeel; lime and toffee flavor with a nutty aftertaste. It would seem logical that the smallest Central American coffee-growing country would produce microlots, but historically, much of the coffee was blended and sold to mills, without much lot differentiation and separation. The rise of specialty coffee in El Salvador has inspired many producers to start to identify and isolate individual varieties, and to experiment with sorting and processing, as a way of attracting buyers and getting higher prices, but access to those resources can still be difficult for smaller growers. For the past few years, Café Imports green buyer Piero Cristiani—who is from El Salvador, and whose mother has a long history in coffee there—has embarked on a project designed to identify, reward, and bring to market the exceptional results of the hard, innovative work that producers are increasingly interested in doing here. Focusing on the region of Chalatenango, Piero has partnered with a cupper and a local mill to buy small, select microlots from producers—some separated by variety, some by process, and some by both. We are buying the coffee in parchment and doing the ruling and final sorting and bagging ourselves, which allows for more quality control as well as the ability to package some of these very special small lots in custom 35-kilo Pequeños bags, to create more widespread access to these coffees to roasters. Don Ignacio has a long history in farming: Before he started planting coffee in the year 2000, he worked with wood and tomatoes, and started his farms, La Roxanita and Los Pocitos with 500 coffee trees. He grows coffee on about 5 manzanas of rich soil in El Salvador, and has produced fantastic lots year after year: In both 2011 and 2013, his coffees took first place in the CoE competition. He produces a strong selection of heirloom varieties, processing some as fully washed, and some as honey. We are proud to offer these micro-microlots, and can’t wait for you and your customers to experience the delicious stuff that comes in these small packages. For more information about coffee production in El Salvador, visit our El Salvador Origin Page. nft,norg,Microlot,Microlot 6
El Salvador
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Microlot 6 Gerardo Recinos Chavez - Finca El Naranjo - Pacas (GrainPro) (2016 Harvest) 9346 35 Kg 5 CI USA Minnesota USA
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ci-usa-minnesota Soy nut. Soy nut. Gerardo Recinos Chavez is the owner of El Naranjo farm in the mountainous microregion of Alotepec-Metapán in Chalatenango, El Salvador. The farm is about ¾ hectare in size and is located at 1700 masl. Both Pacamara and Pacas varieties are grown on the farm with annual production at 25 quintales. Coffee is harvested from December to February and handpicked. Beans are fermented for 16-18 hours and then dried on African beds for 10-12 days. Gerardo explains the history of the farm saying, “The farm has been around for 12 years and came from one generation to another generation. My dad gave a piece of land to me as inheritance and he told me that if I wanted, to plant to have my own coffee.” Additionally Gerardo has had to overcome the challenge of some roya “rust” disease on El Naranjo. For more information on our Chalatenango Pequeños Productores project in El Salvador, please visit the blog our green buyer Piero Cristiani wrote here. For more information on El Salvador coffees in general, please visit our El Salvador Origins page here. nft,norg,Microlot,Microlot 6
El Salvador
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Microlot 7 Jose Armando Portillo - Finca El Conrrodal - Chalate - Pacamara - Washed (Grainpro) 11311 35 Kg 17 CI USA Minnesota USA
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ci-usa-minnesota lots of grapefruit flavor with savory fruit and an herbal aftertaste; mild sweet with intense citric acidity and a heavy mouthfeel. lots of grapefruit flavor with savory fruit and an herbal aftertaste; mild sweet with intense citric acidity and a heavy mouthfeel. It would seem logical that the smallest Central American coffee-growing country would produce microlots, but historically, much of the coffee was blended and sold to mills, without much lot differentiation and separation. The rise of specialty coffee in El Salvador has inspired many producers to start to identify and isolate individual varieties, and to experiment with sorting and processing, as a way of attracting buyers and getting higher prices, but access to those resources can still be difficult for smaller growers. For the past few years, Café Imports green buyer Piero Cristiani—who is from El Salvador, and whose mother has a long history in coffee there—has embarked on a project designed to identify, reward, and bring to market the exceptional results of the hard, innovative work that producers are increasingly interested in doing here. Focusing on the region of Chalatenango, Piero has partnered with a cupper and a local mill to buy small, select microlots from producers—some separated by variety, some by process, and some by both. We are buying the coffee in parchment and doing the ruling and final sorting and bagging ourselves, which allows for more quality control as well as the ability to package some of these very special small lots in custom 35-kilo Pequeños bags, to create more widespread access to these coffees to roasters. Jose Armando Portillo has been in coffee all his life—in fact, he describes his family as having coffee in their blood. Not only does he grow coffee for export, he also roasts some coffee for the local market.In 2003, Don Jose earned third place in the CoE competition in El Salvador. Don Jose's farm is a 12-manzana plot on which he grows Pacas and Pacamara varieties. His coffee is hand-picked ripe at the height of the season, depupled in the afternoon, and fermented for about eight hours before being washed and laid to dry on concrete patios. The drying time is about eight days. We are proud to offer these micro-microlots, and can’t wait for you and your customers to experience the delicious stuff that comes in these small packages. For more information about coffee production in El Salvador, visit our El Salvador Origin Page. nft,norg,Microlot,Microlot 7
El Salvador
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Microlot 9 Ever Sosa - Finca El Ocote - Pacas - Honey (GrainPro) 11180 35 Kg 4 CI USA Minnesota USA
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ci-usa-minnesota Mild, tart and clean with cocoa and lemon flavor and a nutty aftertaste. Mild, tart and clean with cocoa and lemon flavor and a nutty aftertaste. It would seem logical that the smallest Central American coffee-growing country would produce microlots, but historically, much of the coffee was blended and sold to mills, without much lot differentiation and separation. The rise of specialty coffee in El Salvador has inspired many producers to start to identify and isolate individual varieties, and to experiment with sorting and processing, as a way of attracting buyers and getting higher prices, but access to those resources can still be difficult for smaller growers. For the past few years, Café Imports green buyer Piero Cristiani—who is from El Salvador, and whose mother has a long history in coffee there—has embarked on a project designed to identify, reward, and bring to market the exceptional results of the hard, innovative work that producers are increasingly interested in doing here. Focusing on the region of Chalatenango, Piero has partnered with a cupper and a local mill to buy small, select microlots from producers—some separated by variety, some by process, and some by both. We are buying the coffee in parchment and doing the ruling and final sorting and bagging ourselves, which allows for more quality control as well as the ability to package some of these very special small lots in custom 35-kilo Pequeños bags, to create more widespread access to these coffees to roasters. Ever Francisco Sosa grows Bourbon, Pacas, Pacamara, and Gesha trees on his 1.5-manzana farm: The small area is planted with about 2,800 trees, and his annual production is only 20–35 quintals, but the quality is exceptional. The coffee is picked ripe and depulped, then dried in its mucilage as a Honey for 15–25 days on raised beds. His farm has increased little by little and he hopes to continue growing the area, and he hopes that roasters keep liking his coffee so that he can continue to bring it to market. We are proud to offer these micro-microlots, and can’t wait for you and your customers to experience the delicious stuff that comes in these small packages. For more information about coffee production in El Salvador, visit our El Salvador Origin Page. nft,norg,Microlot,Microlot 9
El Salvador
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Microlot 9 Luis Alfonzo Valdivieso - Finca San Antonio - Pacamara - Washed (GrainPro) 11191 35 Kg 8 CI USA Minnesota USA
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ci-usa-minnesota Sweet, tart and clean with a smooth mouthfeel; cacao, lemon and lime flavors with a nutty aftertaste. Sweet, tart and clean with a smooth mouthfeel; cacao, lemon and lime flavors with a nutty aftertaste. It would seem logical that the smallest Central American coffee-growing country would produce microlots, but historically, much of the coffee was blended and sold to mills, without much lot differentiation and separation. The rise of specialty coffee in El Salvador has inspired many producers to start to identify and isolate individual varieties, and to experiment with sorting and processing, as a way of attracting buyers and getting higher prices, but access to those resources can still be difficult for smaller growers. For the past few years, Café Imports green buyer Piero Cristiani—who is from El Salvador, and whose mother has a long history in coffee there—has embarked on a project designed to identify, reward, and bring to market the exceptional results of the hard, innovative work that producers are increasingly interested in doing here. Focusing on the region of Chalatenango, Piero has partnered with a cupper and a local mill to buy small, select microlots from producers—some separated by variety, some by process, and some by both. We are buying the coffee in parchment and doing the ruling and final sorting and bagging ourselves, which allows for more quality control as well as the ability to package some of these very special small lots in custom 35-kilo Pequeños bags, to create more widespread access to these coffees to roasters. Luis Alfonso Valdivieso has just 2 manzanas of land at Finca San Antnio, with 5,000 coffee trees per manzana, a mix of Pacas and Pacamara coffees. The coffe is picked ripe and depulped on-site, fermented in open tanks before being washed and laid out to dry on patios. His production is small, about 14–16 quintales per year, and this year he reports some diseases causing trouble in his coffee field. He sees coffee as a means of both doing business and making friendships, and he would like to continue to seek those opportunities in the coming years. We are proud to offer these micro-microlots, and can’t wait for you and your customers to experience the delicious stuff that comes in these small packages. For more information about coffee production in El Salvador, visit our El Salvador Origin Page. nft,norg,Microlot,Microlot 9
El Salvador
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Microlot 9 Luis Alfonzo Valdivieso - Finca San Antonio - Pacas - Washed (GrainPro) 11192 35 Kg 2 CI USA Minnesota USA
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ci-usa-minnesota Chocolate and toffee flavor with a nutty aftertaste; mild, sweet and citric. Chocolate and toffee flavor with a nutty aftertaste; mild, sweet and citric. It would seem logical that the smallest Central American coffee-growing country would produce microlots, but historically, much of the coffee was blended and sold to mills, without much lot differentiation and separation. The rise of specialty coffee in El Salvador has inspired many producers to start to identify and isolate individual varieties, and to experiment with sorting and processing, as a way of attracting buyers and getting higher prices, but access to those resources can still be difficult for smaller growers. For the past few years, Café Imports green buyer Piero Cristiani—who is from El Salvador, and whose mother has a long history in coffee there—has embarked on a project designed to identify, reward, and bring to market the exceptional results of the hard, innovative work that producers are increasingly interested in doing here. Focusing on the region of Chalatenango, Piero has partnered with a cupper and a local mill to buy small, select microlots from producers—some separated by variety, some by process, and some by both. We are buying the coffee in parchment and doing the ruling and final sorting and bagging ourselves, which allows for more quality control as well as the ability to package some of these very special small lots in custom 35-kilo Pequeños bags, to create more widespread access to these coffees to roasters. Luis Alfonso Valdivieso has just 2 manzanas of land at Finca San Antnio, with 5,000 coffee trees per manzana, a mix of Pacas and Pacamara coffees. The coffe is picked ripe and depulped on-site, fermented in open tanks before being washed and laid out to dry on patios. His production is small, about 14–16 quintales per year, and this year he reports some diseases causing trouble in his coffee field. He sees coffee as a means of both doing business and making friendships, and he would like to continue to seek those opportunities in the coming years. We are proud to offer these micro-microlots, and can’t wait for you and your customers to experience the delicious stuff that comes in these small packages. For more information about coffee production in El Salvador, visit our El Salvador Origin Page. nft,norg,Microlot,Microlot 9
El Salvador
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SHG EP Santa Ana - CUZCACHAPA (GrainPro) (2016 Harvest) 9726 69 Kg 123 CI USA Minnesota USA
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ci-usa-minnesota Tart and smooth with sweet cedar flavor. Tart and smooth with sweet cedar flavor. This coffee has limited traceability, for more information on Salvadorian coffee, visit our El Salvador origin page. nft,norg,SHG EP
El Salvador
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SHG EP 2 Honey (GrainPro) (2016 Harvest) 9709 69 Kg 24 CI USA Minnesota USA
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ci-usa-minnesota Toffee, nutty and citric. Toffee, nutty and citric. Francisco Alberto García Sandoval owns the Vista Bella farm, which has about 70 manzanas planted with coffee. Around the coffee is planted Inga shade trees. Coffee was first cultivated in El Salvador in the 19th century, and it its beginnings it was only for domestic consumption. In the middle on the century, the government encouraged the people giving tax breaks, exemption from military service for coffee workers and elimination of export duties for new producers. By 1880, coffee was an exportable product and was becoming more important to the economy. Coffee production flourished throughout the 20th century, reaching its peak in the late 1970s. By 1980, coffee was responsible for the 50% of the gross domestic product. The civil war of 1980 affected the production of coffee and the production was decreased. Ending the civil war, Salvadorian producers started investing on technology in the farms, and also new coffee varieties were planted and the Institution of Coffee was created. All of these important factors, helped to develop the coffee industry. In the following years, coffee production becamean important economic factor in El Salvador. The coffee of El Salvador is known for its old-growth heirloom Bourbon variety, which was first cultivated in the early 1800s. El Salvador, compared to its counterparts in the region, has preserved a substantial amount of Bourbon varieties due to the civil war: During the war years, while other countries were introducing Catimors and Catimor hybrids, El Salvador's attention was elsewhere, and the heirloom varieties remained. Farms now have old-stock Bourbon trees (as old as 50–80 years old in extreme cases). —Piero Cristiani nft,norg,SHG EP 2
El Salvador
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SHG EP 2 Honey (GrainPro) (2016 Harvest) 9710 69 Kg 2 CI USA Minnesota USA
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ci-usa-minnesota Sweet, balanced, cocoa and nutty. Sweet, balanced, cocoa and nutty. Finca Miramar I is owned by Calixto Catota Lapa, and Finca Miramar II is owned by Jaime Ernesto Catota Moreno. Miramar I has 3 manzanas of coffee, and there are 5.5 manzanas planted with coffee on Miamar II, all of the Bourbon variety. Both farms have shade trees planted around the coffee to protect it. This is a honey-process lot. Coffee was first cultivated in El Salvador in the 19th century, and it its beginnings it was only for domestic consumption. In the middle on the century, the government encouraged the people giving tax breaks, exemption from military service for coffee workers and elimination of export duties for new producers. By 1880, coffee was an exportable product and was becoming more important to the economy. Coffee production flourished throughout the 20th century, reaching its peak in the late 1970s. By 1980, coffee was responsible for the 50% of the gross domestic product. The civil war of 1980 affected the production of coffee and the production was decreased. Ending the civil war, Salvadorian producers started investing on technology in the farms, and also new coffee varieties were planted and the Institution of Coffee was created. All of these important factors, helped to develop the coffee industry. In the following years, coffee production becamean important economic factor in El Salvador. The coffee of El Salvador is known for its old-growth heirloom Bourbon variety, which was first cultivated in the early 1800s. El Salvador, compared to its counterparts in the region, has preserved a substantial amount of Bourbon varieties due to the civil war: During the war years, while other countries were introducing Catimors and Catimor hybrids, El Salvador's attention was elsewhere, and the heirloom varieties remained. Farms now have old-stock Bourbon trees (as old as 50–80 years old in extreme cases). —Piero Cristiani nft,norg,SHG EP 2
El Salvador
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SHG EP 3 Honey (2016 Harvest) 11110 69 Kg 10 CI USA Minnesota USA
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ci-usa-minnesota Mild, sweet and citric with toffee, pecan and lemon. nft,norg,SHG EP 3
El Salvador
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SHG EP 3 Natural (2016 Harvest) 11111 69 Kg 3 CI USA Minnesota USA
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ci-usa-minnesota Tart and winey acidity with a smooth mouthfeel; lemon and savory fruit flavor. nft,norg,SHG EP 3
El Salvador
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SHG EP 3 Natural (GrainPro) (2016 Harvest) 9398 69 Kg 2 CI USA Minnesota USA
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ci-usa-minnesota Citric acidity with berry. Citric acidity with berry. Isidro Batlle purchased this land in the early 1920s and inspired by its altitude, gave it the name "Las Nubes" (The Clouds). Planted predominately with the Bourbon variety, Las Nubes boasts almost 100 years of coffee production. Arguably more important is the extensive soil structure and development that can be achieved over this time span. Las Nubes is managed by Eduardo Moran Larin, the administrator of the farm. Currently, 15 manzanas of land are dedicated to a developmental project involving the Typica, Kenya, and Castillo varieties in an attempt to achieve more roya-resistant plants. They are also experimenting with reducing the density of plants per manzana in an attempt to increase average yield and production in the future. Eduardo claims that the quality of coffee coming out of Las Nubes is due to its ideal altitude combined with their fertilization and foliage management. Overall, the focus at Las Nubes lies entirely in the final quality of the cup. From when a seed is planted to the point that it's cherries are harvested, Las Nubes is constantly striving to take every action possible in improving and maintaining its production of specialty coffee. Coffee was first cultivated in El Salvador in the 19th century, and it its beginnings it was only for domestic consumption. In the middle on the century, the government encouraged the people giving tax breaks, exemption from military service for coffee workers and elimination of export duties for new producers. By 1880, coffee was an exportable product and was becoming more important to the economy. Coffee production flourished throughout the 20th century, reaching its peak in the late 1970s. By 1980, coffee was responsible for the 50% of the gross domestic product. The civil war of 1980 affected the production of coffee and the production was decreased. Ending the civil war, Salvadorian producers started investing on technology in the farms, and also new coffee varieties were planted and the Institution of Coffee was created. All of these important factors, helped to develop the coffee industry. In the following years, coffee production becamean important economic factor in El Salvador. The coffee of El Salvador is known for its old-growth heirloom Bourbon variety, which was first cultivated in the early 1800s. El Salvador, compared to its counterparts in the region, has preserved a substantial amount of Bourbon varieties due to the civil war: During the war years, while other countries were introducing Catimors and Catimor hybrids, El Salvador's attention was elsewhere, and the heirloom varieties remained. Farms now have old-stock Bourbon trees (as old as 50–80 years old in extreme cases). —Piero Cristiani nft,norg,SHG EP 3
Ethiopia
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Decaf KVW MC Djimma 11292 60 Kg 2 CI USA Minnesota USA
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ci-usa-minnesota Sweet and citric with a smooth mouthfeel; graham, cocoa and lemon flavors. nft,norg,Decaf,Decaf KVW MC
Ethiopia
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Decaf KVW MC Yirgacheffe 11484 60 Kg 75 CI USA Minnesota USA
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ci-usa-minnesota Mild, soft and tangy with chocolate flavor and a nutty aftertaste. nft,norg,Decaf,Decaf KVW MC
Ethiopia Decaf Origin Select MWP - Djimma 11525 60 Kg 70 Origin/USA
Est Ship: Dec 2017
USA
Est Ship: Dec 2017
  origin nft,norg,Decaf,Decaf Origin Select
Ethiopia
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FTO Sidama SCFCU - FERO Cooperative - Grade 2 - FLO ID 2519 - (CBC ET-BIO-140) (GrainPro) 10423 60 Kg 177 CI USA Minnesota USA
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ci-usa-minnesota Sweet, clean and delicate with floral, lemon and toffee flavors. Sweet, clean and delicate with floral, lemon and toffee flavors. The Sidama Coffee Farmers Cooperative Union (SCFCU), established in 2001, is a secondary co-operative, overseeing nearly 50 primary co-operatives in the Sidama region and representing more than 70,000 farmers. The contributing members raise mostly heirloom Ethiopian varieties on small plots of land near their homes, each farmer averaging between 1,000–1,800 trees per hectare. Farmers will harvest ripe cherry from September through December, and sell sorted cherry to cooperative washing stations for processing. Coffee is combined by quality and sold as blended lots by SCFCU. Aside from its near-legendary status as the "birthplace" of Arabica coffee, there is much to love about Ethiopia as a producing nation, including but not limited to the incredible diversity of flavor and character that exists among microregions, specifically within the southwestern Gedeo Zone of Yirgacheffe within the region of Sidama—areas whose names alone conjure thoughts of the finest coffees in the world. Coffee was literally made to thrive in the lush environment Yirgacheffe’s forests provide, developing nuanced floral characteristics, articulate sweetness and sparkling acidity. However, coffee has also adapted to the more arid climate of Harrar, in the northeast of the country; the varieties planted there have historically had more chocolatey, rich undertones. Processing, of course, also plays a significant part in what makes Ethiopian coffees distinct—both distinctly Ethiopian, as well as distinct from one another, washed or natural. Café Imports is proud to offer a variety of Ethiopian coffees—an inventory not simply diverse in flavor, but that also represents the various relationships and buying practices that exist within coffee's native region. For more information about coffee production in Ethiopia, visit our Ethiopia Origin Page. Fair Trade,Organic,FTO Sidama
Ethiopia
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FTO Sidama SCFCU - FERO Cooperative - Grade 2 - FLO ID 2519 - (CBC ET-BIO-140) (GrainPro) (2016 Harvest) 9278 60 Kg 10 Vollers UK UK
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london-eu Sweet floral, toffee, lemon and savory. Sweet floral, toffee, lemon and savory. From the Sidama Coffee Farmers Cooperative Union: The Sidama Coffee Farmers Cooperative Union was founded in 2001 to represent coffee producing cooperatives located throughout Sidama zone of southern Ethiopia that are now exporting high quality coffee directly to the international market. The union provides marketing, credit, and technical services to 47 primary cooperative societies and over 70,000 farmers. Coffee here is grown near homesteads and planted at low densities, ranging from 1000 to 1800 trees per hectare. Depending on altitudinal variation and rainfall distribution, the harvesting period varies from September to December while main exporting period is from January to August. Harvesting is mostly done by family labor. Freshly handpicked cherries are sorted before pulping and are sold to cooperatives for processing. Fresh clean red cherries are supplied to primary cooperative washing stations, depulped, and fermented. The fermented coffee is then washed with clean water, soaked, then dried to a moisture content of 11.5%. For more information on Ethiopian coffee, visit our Eithiopia origin page. Fair Trade,Organic,FTO Sidama
Ethiopia
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Nat Yirgacheffe G3 Kochere - Kore - Grade 3 (GrainPro) 10912 60 Kg 70 Vollers UK UK
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london-eu Sweet with tart citric acidity and a smooth mouthfeel; winey berry, floral, cinnamon and lime flavors. Sweet with tart citric acidity and a smooth mouthfeel; winey berry, floral, cinnamon and lime flavors. Kore is the village, or kebele, where this coffee is grown and processed, in the Kochere "district" or woreda within Yirgacheffe. Kore is about 25 kilometers from the center of Yirgacheffe Town. The coffee is picked between November and January, depulped within 12 hours, and washed using spring water. The soils in this region are red-brown clay soil, about 1.5 meters deep. Kochere is southwest of the town of Yirgacheffe and near a little village of Ch'elelek'tu. Kochere coffees have a strong fruit tea–like note that comes along with the citrus and stone fruit. When this is combined with processing as a natural, the result is expressed as red currant, lime, and raspberry lemonade. Aside from its near-legendary status as the "birthplace" of Arabica coffee, there is much to love about Ethiopia as a producing nation, including but not limited to the incredible diversity of flavor and character that exists among microregions, specifically within the southwestern Gedeo Zone of Yirgacheffe within the region of Sidama—areas whose names alone conjure thoughts of the finest coffees in the world. Coffee was literally made to thrive in the lush environment Yirgacheffe’s forests provide, developing nuanced floral characteristics, articulate sweetness and sparkling acidity. However, coffee has also adapted to the more arid climate of Harrar, in the northeast of the country; the varieties planted there have historically had more chocolatey, rich undertones. Processing, of course, also plays a significant part in what makes Ethiopian coffees distinct—both distinctly Ethiopian, as well as distinct from one another, washed or natural. Until recently, coffee grown by smallholders and co-ops in Ethiopia were required to be sold through the ECX, where lots were classified by general region, quality (Grade 1–5), and escaped of most of their traceability. In March of 2017, the prime minister of Ethiopia approved a reform allowing co-operatively owned washing stations to export their coffee directly, which allows for separation of top coffee lots, higher prices for farmers, and increased recognition for the best quality coffees in Ethiopia. Greater traceability allows us to buy more directly from the same washing stations year in and year out, and opens the potential for partnerships on a more micro level, with individual farmers or smaller groups within a community, to select out special lots. Café Imports is proud to offer a variety of Ethiopian coffees—an inventory not simply diverse in flavor, but that also represents the various relationships and buying practices that exist within coffee's native region. For more information about coffee production in Ethiopia, visit our Ethiopia Origin Page. nft,norg,Nat Yirgacheffe G3
Ethiopia
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Nat Yirgacheffe G3 Kochere - Kore - Grade 3 (GrainPro) (2016 Harvest) 9413 60 Kg 33 Vollers UK UK
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london-eu Fruity aroma with tart lemon, sweet nut and citric acidity. Fruity aroma with tart lemon, sweet nut and citric acidity. Kore is the village, or kebele, where this coffee is grown and processes, in the Kochere "district" or woreda within Yirgacheffe. Kore is about 25 kilometers from the center of Yirgacheffe Town. The coffee is picked between November and January, depulped within 12 hours, and washed using spring water. The soils in this region are red-brown clay soil, about 1.5 meters deep. Kochere is southwest of the town of Yirga Cheffe and near a little village of Ch'elelek'tu in the Gedeo zone. While a "classic" Yirga coffee, all of the sub regions tend to have different flavour profiles. Adado - stone fruit, Konga - citrus and stone fruit, and for Kochere, it is a strong fruit tea that comes along with the citrus and stone fruit. When this is combined with processing as a natural, the result is expressed as red currant, lime, and raspberry lemonade. One of the great things about Ethiopian coffees is the complete mix of varietals. It is estimated that somewhere between six thousand and ten thousand varieties exist naturally in these highlands, the origin of coffee - The cross pollination of genetics is totally amazing. For more information about coffees from Ethiopia, visit our Ethiopia origin page. Ethiopian Commodity Exchange (ECX) The ECX was started in 2008 to help protect farmers from market forces that might prevent them from making a living. Most of the coffee in Ethiopia is produced by small-holders who own 0.7 hectares, bumper crops often lead to big price drops, which can make it unprofitable for farmers to harvest their coffee. What the ECX does is commoditize grains- including sesame, beans, maize, wheat, and most importantly, coffee. This ensures prompt payment to farmers. It also integrates all parts of the “eco-system” involved in a grains market, including warehousing, grading, trading, and payment. Access to information is emphasized, as farmers can obtain information about trading prices and local delivery points easily through dedicated telephone lines. Here is a general rundown of how the ECX chain works in Ethiopia: Farmers deliver cherry to local wet mills. Some wet mills pay a premium for better quality cherry, some do not. The wet mill then delivers parchment coffee to a delivery station warehouse. In Yirgacheffe, this delivery station is in Dila. Coffees are labeled with a region and then are graded based both on physical qualities as well as cup quality. Higher quality coffee fetches a higher price. Coffee is categorized into 81 generic grades of coffee at the ECX: Processing: Washed, Un-washed, Region: Yirgacheffe, Sidama, Limu, etc. Flavor: A (Representative of region's cup characteristics) B (Less so), Grade: 1-9 (defect count) Tracibility on the coffee an exporter purchases coffee through the ECX will, at most, be labelled as “Yirgacheffe: Konga” or “Sidama: Borena.” Once a specific lot is purchased, it is then shipped to the buyer (typically an exporter in Ethiopia). Full lots come divided in 30 bag chop sub-lots (parchment). Exporters who are buying and selling many containers will cup through the sub-lots to select the top lots and build a full container from these. While this system does ensure prompt payment and streamlines supply chain issues, it removes essentially all traceability from the coffee. This is problematic in the specialty world, where traceability is paramount. The ECX does not allow for complete traceability, but coffee cooperatives in Ethiopia do have the ability to go around the ECX and export the coffee themselves. Coffees that are exported by a cooperative can have traceability, possibly even to a single farmer. nft,norg,Nat Yirgacheffe G3
Ethiopia
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Nat Yirgacheffe G4   11404 60 Kg 34 CI USA Minnesota USA
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ci-usa-minnesota Sweet with winey acidity and a smooth mouthfeel; pulpy fruit and peanut flavors. nft,norg,Nat Yirgacheffe G4
Ethiopia
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Natural Guji Grade 3 Grade 3 (GrainPro) 10915 60 Kg 217 CI USA Minnesota USA
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ci-usa-minnesota Sweet and clean with big fruit acidity; Lots of berry and floral flavor with chocolate, cascade hops and citrus fruit flavors. nft,norg,Natural Guji Grade 3
Ethiopia
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Natural Lekempti Lekempti 11482 60 Kg 50 CI USA Minnesota USA
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ci-usa-minnesota Popcorn and mild berry. nft,norg,Natural Lekempti
Ethiopia
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Natural Limu Cheffe Elfeta - Ashebir Gosaei - Grade 1 (GrainPro) 10917 60 Kg 128 CI USA Minnesota USA
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ci-usa-minnesota Chocolate, fruity and floral with berry and citrus fruits; sweet with tart fruit acidity and a smooth mouthfeel. Chocolate, fruity and floral with berry and citrus fruits; sweet with tart fruit acidity and a smooth mouthfeel. This single-estate coffee comes from the Limu Kosa district in the Djimma zone, which is in the western area of Ethiopia. The 220-hectare farm is owned and operated by Ashebir Gosayei, who tends to 2,858 trees per hectare on the land, most of which is dedicated to growing coffee. (There is also chat and corn grown on the property.) Ashebir Gosayei has owned this farm since 2008, and it was 160 hectares in area to begin. The first coffee production was in 2012, and now the property has grown to more than 200 hectares. "Coffee is my life," Ashebir Gosayei says. "I invested all that I have in coffee farms, I am passionate in producing coffee." Coffee cherry is picked ripe starting in October, and laid out to dry completely on raised beds 1 meter off the ground; they are wire mesh, which allows air to circulate more evenly around the coffee while it dries, a process taking between 8–10 days depending on the weather. For more information about coffee production in Ethiopia, visit our Ethiopia Origin Page. nft,norg,Natural Limu
Ethiopia
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Natural Yirgacheffe Kochere - Kore - Grade 1 (GrainPro) 10646 60 Kg 4 Melbourne Australia
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melbourne-au Floral, dried cranberries, tangelo, strawberry milkshake, caramel, juicy, clean. Floral, dried cranberries, tangelo, strawberry milkshake, caramel, juicy, clean. Kore is the village, or kebele, where this coffee is grown and processes, in the Kochere "district" or woreda within Yirgacheffe. Kore is about 25 kilometers from the center of Yirgacheffe Town. The coffee is picked between November and January. The soils in this region are red-brown clay soil, about 1.5 meters deep. Kochere is southwest of the town of Yirgacheffe and near a little village of Ch'elelek'tu. Kochere coffees have a strong fruit tea–like note that comes along with the citrus and stone fruit. When this is combined with processing as a natural, the result is expressed as red currant, lime, and raspberry lemonade. Aside from its near-legendary status as the "birthplace" of Arabica coffee, there is much to love about Ethiopia as a producing nation, including but not limited to the incredible diversity of flavor and character that exists among microregions, specifically within the southwestern Gedeo Zone of Yirgacheffe within the region of Sidama—areas whose names alone conjure thoughts of the finest coffees in the world. Coffee was literally made to thrive in the lush environment Yirgacheffe’s forests provide, developing nuanced floral characteristics, articulate sweetness and sparkling acidity. However, coffee has also adapted to the more arid climate of Harrar, in the northeast of the country; the varieties planted there have historically had more chocolatey, rich undertones. Processing, of course, also plays a significant part in what makes Ethiopian coffees distinct—both distinctly Ethiopian, as well as distinct from one another, washed or natural. Until recently, coffee grown by smallholders and co-ops in Ethiopia were required to be sold through the ECX, where lots were classified by general region, quality (Grade 1–5), and escaped of most of their traceability. In March of 2017, the prime minister of Ethiopia approved a reform allowing co-operatively owned washing stations to export their coffee directly, which allows for separation of top coffee lots, higher prices for farmers, and increased recognition for the best quality coffees in Ethiopia. Greater traceability allows us to buy more directly from the same washing stations year in and year out, and opens the potential for partnerships on a more micro level, with individual farmers or smaller groups within a community, to select out special lots. Café Imports is proud to offer a variety of Ethiopian coffees—an inventory not simply diverse in flavor, but that also represents the various relationships and buying practices that exist within coffee's native region. For more information about coffee production in Ethiopia, visit our Ethiopia Origin Page. nft,norg,Natural Yirgacheffe
Ethiopia
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Natural Yirgacheffe Adado - Shara - Grade 1 (GrainPro) 10647 60 Kg 6 Melbourne Australia
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melbourne-au Blueberry, hibiscus, cola, fresh fig, vanilla, white grape, boozy, caramel, milk choc. Blueberry, hibiscus, cola, fresh fig, vanilla, white grape, boozy, caramel, milk choc. This coffee comes from our washing-station partners at Adado, which is in the kebele, or village, of Shara, in the woreda, or district, of Guanga, in the Yirgacheffe region. This coffee is named after the local tribe, "Adado." In these coffees, typically apricots and peaches with supportive citrus and floral higher tones come together in a delightful cup. The natural process of these lots really complement the typical profile of the washed coffee beautifully, and even shine through the heavy berry overtones in a natural process. Aside from its near-legendary status as the "birthplace" of Arabica coffee, there is much to love about Ethiopia as a producing nation, including but not limited to the incredible diversity of flavor and character that exists among microregions, specifically within the southwestern Gedeo Zone of Yirgacheffe within the region of Sidama—areas whose names alone conjure thoughts of the finest coffees in the world. Coffee was literally made to thrive in the lush environment Yirgacheffe’s forests provide, developing nuanced floral characteristics, articulate sweetness and sparkling acidity. However, coffee has also adapted to the more arid climate of Harrar, in the northeast of the country; the varieties planted there have historically had more chocolatey, rich undertones. Processing, of course, also plays a significant part in what makes Ethiopian coffees distinct—both distinctly Ethiopian, as well as distinct from one another, washed or natural. Until recently, coffee grown by smallholders and co-ops in Ethiopia were required to be sold through the ECX, where lots were classified by general region, quality (Grade 1–5), and escaped of most of their traceability. In March of 2017, the prime minister of Ethiopia approved a reform allowing co-operatively owned washing stations to export their coffee directly, which allows for separation of top coffee lots, higher prices for farmers, and increased recognition for the best quality coffees in Ethiopia. Greater traceability allows us to buy more directly from the same washing stations year in and year out, and opens the potential for partnerships on a more micro level, with individual farmers or smaller groups within a community, to select out special lots. Café Imports is proud to offer a variety of Ethiopian coffees—an inventory not simply diverse in flavor, but that also represents the various relationships and buying practices that exist within coffee's native region. For more information about coffee production in Ethiopia, visit our Ethiopia Origin Page. nft,norg,Natural Yirgacheffe
Ethiopia
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Natural Yirgacheffe Aricha - Edido - Grade 1 (GrainPro) 10655 60 Kg 172 CI USA Minnesota USA
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ci-usa-minnesota Winey, berry and floral, caramel, lime, cherry and tart. Winey, berry and floral, caramel, lime, cherry and tart. This coffee comes from our washing-station partners at Aricha, which is in the kebele, or village, of Edido, in the woreda, or district, of Yirgacheffe, in the Yirgacheffe region. Aricha is among the microregions whose coffee is dynamic, almost tropical-tasting, with a juicy fruit base and a sugary, floral sweetness. Aside from its near-legendary status as the "birthplace" of Arabica coffee, there is much to love about Ethiopia as a producing nation, including but not limited to the incredible diversity of flavor and character that exists among microregions, specifically within the southwestern Gedeo Zone of Yirgacheffe within the region of Sidama—areas whose names alone conjure thoughts of the finest coffees in the world. Coffee was literally made to thrive in the lush environment Yirgacheffe’s forests provide, developing nuanced floral characteristics, articulate sweetness and sparkling acidity. However, coffee has also adapted to the more arid climate of Harrar, in the northeast of the country; the varieties planted there have historically had more chocolatey, rich undertones. Processing, of course, also plays a significant part in what makes Ethiopian coffees distinct—both distinctly Ethiopian, as well as distinct from one another, washed or natural. Until recently, coffee grown by smallholders and co-ops in Ethiopia were required to be sold through the ECX, where lots were classified by general region, quality (Grade 1–5), and escaped of most of their traceability. In March of 2017, the prime minister of Ethiopia approved a reform allowing co-operatively owned washing stations to export their coffee directly, which allows for separation of top coffee lots, higher prices for farmers, and increased recognition for the best quality coffees in Ethiopia. Greater traceability allows us to buy more directly from the same washing stations year in and year out, and opens the potential for partnerships on a more micro level, with individual farmers or smaller groups within a community, to select out special lots. Café Imports is proud to offer a variety of Ethiopian coffees—an inventory not simply diverse in flavor, but that also represents the various relationships and buying practices that exist within coffee's native region. For more information about coffee production in Ethiopia, visit our Ethiopia Origin Page. nft,norg,Natural Yirgacheffe
Ethiopia
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Natural Yirgacheffe Aricha - Edido - Grade 1 (GrainPro) 10657 60 Kg 41 Melbourne Australia
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melbourne-au Mango, melon, berry, stewed peach, panela, vanilla ice cream. Mango, melon, berry, stewed peach, panela, vanilla ice cream. This coffee comes from our washing-station partners at Aricha, which is in the kebele, or village, of Edido, in the woreda, or district, of Yirgacheffe, in the Yirgacheffe region. Aricha is among the microregions whose coffee is dynamic, almost tropical-tasting, with a juicy fruit base and a sugary, floral sweetness. Aside from its near-legendary status as the "birthplace" of Arabica coffee, there is much to love about Ethiopia as a producing nation, including but not limited to the incredible diversity of flavor and character that exists among microregions, specifically within the southwestern Gedeo Zone of Yirgacheffe within the region of Sidama—areas whose names alone conjure thoughts of the finest coffees in the world. Coffee was literally made to thrive in the lush environment Yirgacheffe’s forests provide, developing nuanced floral characteristics, articulate sweetness and sparkling acidity. However, coffee has also adapted to the more arid climate of Harrar, in the northeast of the country; the varieties planted there have historically had more chocolatey, rich undertones. Processing, of course, also plays a significant part in what makes Ethiopian coffees distinct—both distinctly Ethiopian, as well as distinct from one another, washed or natural. Until recently, coffee grown by smallholders and co-ops in Ethiopia were required to be sold through the ECX, where lots were classified by general region, quality (Grade 1–5), and escaped of most of their traceability. In March of 2017, the prime minister of Ethiopia approved a reform allowing co-operatively owned washing stations to export their coffee directly, which allows for separation of top coffee lots, higher prices for farmers, and increased recognition for the best quality coffees in Ethiopia. Greater traceability allows us to buy more directly from the same washing stations year in and year out, and opens the potential for partnerships on a more micro level, with individual farmers or smaller groups within a community, to select out special lots. Café Imports is proud to offer a variety of Ethiopian coffees—an inventory not simply diverse in flavor, but that also represents the various relationships and buying practices that exist within coffee's native region. For more information about coffee production in Ethiopia, visit our Ethiopia Origin Page. nft,norg,Natural Yirgacheffe
Ethiopia
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Natural Yirgacheffe Beriti - Tore - Grade 1 (GrainPro) 10658 60 Kg 5 CI USA Minnesota USA
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ci-usa-minnesota Fruity, berry, tart lemon-lime, apple, grape, floral and winey. Fruity, berry, tart lemon-lime, apple, grape, floral and winey. This coffee comes from our washing-station partners at Beriti, which is in the kebele, or village, of Tore, in the woreda, or district, of Yirgacheffe, in the Yirgacheffe region. The altitude and microregion creates a more floral tone in these coffees, balanced by a creamy citrus. Aside from its near-legendary status as the "birthplace" of Arabica coffee, there is much to love about Ethiopia as a producing nation, including but not limited to the incredible diversity of flavor and character that exists among microregions, specifically within the southwestern Gedeo Zone of Yirgacheffe within the region of Sidama—areas whose names alone conjure thoughts of the finest coffees in the world. Coffee was literally made to thrive in the lush environment Yirgacheffe’s forests provide, developing nuanced floral characteristics, articulate sweetness and sparkling acidity. However, coffee has also adapted to the more arid climate of Harrar, in the northeast of the country; the varieties planted there have historically had more chocolatey, rich undertones. Processing, of course, also plays a significant part in what makes Ethiopian coffees distinct—both distinctly Ethiopian, as well as distinct from one another, washed or natural. Until recently, coffee grown by smallholders and co-ops in Ethiopia were required to be sold through the ECX, where lots were classified by general region, quality (Grade 1–5), and escaped of most of their traceability. In March of 2017, the prime minister of Ethiopia approved a reform allowing co-operatively owned washing stations to export their coffee directly, which allows for separation of top coffee lots, higher prices for farmers, and increased recognition for the best quality coffees in Ethiopia. Greater traceability allows us to buy more directly from the same washing stations year in and year out, and opens the potential for partnerships on a more micro level, with individual farmers or smaller groups within a community, to select out special lots. Café Imports is proud to offer a variety of Ethiopian coffees—an inventory not simply diverse in flavor, but that also represents the various relationships and buying practices that exist within coffee's native region. For more information about coffee production in Ethiopia, visit our Ethiopia Origin Page. nft,norg,Natural Yirgacheffe
Ethiopia
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Natural Yirgacheffe Beriti - Tore - Grade 1 (GrainPro) 10659 60 Kg 6 Vollers UK UK
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london-eu Fruity, berry, tart lemon-lime, apple, grape, floral and winey. Fruity, berry, tart lemon-lime, apple, grape, floral and winey. This coffee comes from our washing-station partners at Beriti, which is in the kebele, or village, of Tore, in the woreda, or district, of Yirgacheffe, in the Yirgacheffe region. The altitude and microregion creates a more floral tone in these coffees, balanced by a creamy citrus. Aside from its near-legendary status as the "birthplace" of Arabica coffee, there is much to love about Ethiopia as a producing nation, including but not limited to the incredible diversity of flavor and character that exists among microregions, specifically within the southwestern Gedeo Zone of Yirgacheffe within the region of Sidama—areas whose names alone conjure thoughts of the finest coffees in the world. Coffee was literally made to thrive in the lush environment Yirgacheffe’s forests provide, developing nuanced floral characteristics, articulate sweetness and sparkling acidity. However, coffee has also adapted to the more arid climate of Harrar, in the northeast of the country; the varieties planted there have historically had more chocolatey, rich undertones. Processing, of course, also plays a significant part in what makes Ethiopian coffees distinct—both distinctly Ethiopian, as well as distinct from one another, washed or natural. Until recently, coffee grown by smallholders and co-ops in Ethiopia were required to be sold through the ECX, where lots were classified by general region, quality (Grade 1–5), and escaped of most of their traceability. In March of 2017, the prime minister of Ethiopia approved a reform allowing co-operatively owned washing stations to export their coffee directly, which allows for separation of top coffee lots, higher prices for farmers, and increased recognition for the best quality coffees in Ethiopia. Greater traceability allows us to buy more directly from the same washing stations year in and year out, and opens the potential for partnerships on a more micro level, with individual farmers or smaller groups within a community, to select out special lots. Café Imports is proud to offer a variety of Ethiopian coffees—an inventory not simply diverse in flavor, but that also represents the various relationships and buying practices that exist within coffee's native region. For more information about coffee production in Ethiopia, visit our Ethiopia Origin Page. nft,norg,Natural Yirgacheffe
Ethiopia
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Natural Yirgacheffe Celinga - Foge - Grade 1 (GrainPro) 10660 60 Kg 2 CI USA Minnesota USA
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ci-usa-minnesota Juicy sweetness and clean with tart winey acidity and a creamy mouthfeel; lots of berry flavor with lemon-lime and mild floral flavors. Juicy sweetness and clean with tart winey acidity and a creamy mouthfeel; lots of berry flavor with lemon-lime and mild floral flavors. This coffee comes from our washing-station partners at Celinga, which is in the kebele, or village, of Foge, in the woreda, or district, of Guanga, in the Yirgacheffe region. Aside from its near-legendary status as the "birthplace" of Arabica coffee, there is much to love about Ethiopia as a producing nation, including but not limited to the incredible diversity of flavor and character that exists among microregions, specifically within the southwestern Gedeo Zone of Yirgacheffe within the region of Sidama—areas whose names alone conjure thoughts of the finest coffees in the world. Coffee was literally made to thrive in the lush environment Yirgacheffe’s forests provide, developing nuanced floral characteristics, articulate sweetness and sparkling acidity. However, coffee has also adapted to the more arid climate of Harrar, in the northeast of the country; the varieties planted there have historically had more chocolatey, rich undertones. Processing, of course, also plays a significant part in what makes Ethiopian coffees distinct—both distinctly Ethiopian, as well as distinct from one another, washed or natural. Until recently, coffee grown by smallholders and co-ops in Ethiopia were required to be sold through the ECX, where lots were classified by general region, quality (Grade 1–5), and escaped of most of their traceability. In March of 2017, the prime minister of Ethiopia approved a reform allowing co-operatively owned washing stations to export their coffee directly, which allows for separation of top coffee lots, higher prices for farmers, and increased recognition for the best quality coffees in Ethiopia. Greater traceability allows us to buy more directly from the same washing stations year in and year out, and opens the potential for partnerships on a more micro level, with individual farmers or smaller groups within a community, to select out special lots. Café Imports is proud to offer a variety of Ethiopian coffees—an inventory not simply diverse in flavor, but that also represents the various relationships and buying practices that exist within coffee's native region. For more information about coffee production in Ethiopia, visit our Ethiopia Origin Page. nft,norg,Natural Yirgacheffe
Ethiopia
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Natural Yirgacheffe Celinga - Foge - Grade 1 (GrainPro) 10661 60 Kg 22 Melbourne Australia
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melbourne-au Stewed peach,mixed berry, raw sugar, malt, ripe cherry, intensely floral. Stewed peach,mixed berry, raw sugar, malt, ripe cherry, intensely floral. This coffee comes from our washing-station partners at Celinga, which is in the kebele, or village, of Foge, in the woreda, or district, of Guanga, in the Yirgacheffe region. Aside from its near-legendary status as the "birthplace" of Arabica coffee, there is much to love about Ethiopia as a producing nation, including but not limited to the incredible diversity of flavor and character that exists among microregions, specifically within the southwestern Gedeo Zone of Yirgacheffe within the region of Sidama—areas whose names alone conjure thoughts of the finest coffees in the world. Coffee was literally made to thrive in the lush environment Yirgacheffe’s forests provide, developing nuanced floral characteristics, articulate sweetness and sparkling acidity. However, coffee has also adapted to the more arid climate of Harrar, in the northeast of the country; the varieties planted there have historically had more chocolatey, rich undertones. Processing, of course, also plays a significant part in what makes Ethiopian coffees distinct—both distinctly Ethiopian, as well as distinct from one another, washed or natural. Until recently, coffee grown by smallholders and co-ops in Ethiopia were required to be sold through the ECX, where lots were classified by general region, quality (Grade 1–5), and escaped of most of their traceability. In March of 2017, the prime minister of Ethiopia approved a reform allowing co-operatively owned washing stations to export their coffee directly, which allows for separation of top coffee lots, higher prices for farmers, and increased recognition for the best quality coffees in Ethiopia. Greater traceability allows us to buy more directly from the same washing stations year in and year out, and opens the potential for partnerships on a more micro level, with individual farmers or smaller groups within a community, to select out special lots. Café Imports is proud to offer a variety of Ethiopian coffees—an inventory not simply diverse in flavor, but that also represents the various relationships and buying practices that exist within coffee's native region. For more information about coffee production in Ethiopia, visit our Ethiopia Origin Page. nft,norg,Natural Yirgacheffe
Ethiopia
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Natural Yirgacheffe Celinga - Foge - Grade 1 (GrainPro) 10830 60 Kg 124 CI USA Minnesota USA
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ci-usa-minnesota Rich chocolate with winey berry and cocoa flavors with a peanut aftertaste; sweet with nice fruit acidity and a smooth mouthfeel. Rich chocolate with winey berry and cocoa flavors with a peanut aftertaste; sweet with nice fruit acidity and a smooth mouthfeel. This coffee comes from our washing-station partners at Celinga, which is in the kebele, or village, of Foge, in the woreda, or district, of Guanga, in the Yirgacheffe region. Aside from its near-legendary status as the "birthplace" of Arabica coffee, there is much to love about Ethiopia as a producing nation, including but not limited to the incredible diversity of flavor and character that exists among microregions, specifically within the southwestern Gedeo Zone of Yirgacheffe within the region of Sidama—areas whose names alone conjure thoughts of the finest coffees in the world. Coffee was literally made to thrive in the lush environment Yirgacheffe’s forests provide, developing nuanced floral characteristics, articulate sweetness and sparkling acidity. However, coffee has also adapted to the more arid climate of Harrar, in the northeast of the country; the varieties planted there have historically had more chocolatey, rich undertones. Processing, of course, also plays a significant part in what makes Ethiopian coffees distinct—both distinctly Ethiopian, as well as distinct from one another, washed or natural. Until recently, coffee grown by smallholders and co-ops in Ethiopia were required to be sold through the ECX, where lots were classified by general region, quality (Grade 1–5), and escaped of most of their traceability. In March of 2017, the prime minister of Ethiopia approved a reform allowing co-operatively owned washing stations to export their coffee directly, which allows for separation of top coffee lots, higher prices for farmers, and increased recognition for the best quality coffees in Ethiopia. Greater traceability allows us to buy more directly from the same washing stations year in and year out, and opens the potential for partnerships on a more micro level, with individual farmers or smaller groups within a community, to select out special lots. Café Imports is proud to offer a variety of Ethiopian coffees—an inventory not simply diverse in flavor, but that also represents the various relationships and buying practices that exist within coffee's native region. For more information about coffee production in Ethiopia, visit our Ethiopia Origin Page. nft,norg,Natural Yirgacheffe
Ethiopia
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Natural Yirgacheffe Chelchele - Kochere - Grade 1 (GrainPro) 10831 60 Kg 8 CI USA Minnesota USA
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ci-usa-minnesota Sweet and clean with winey acidity and a smooth mouthfeel; big berry and chocolate with floral and caramel flavors. Sweet and clean with winey acidity and a smooth mouthfeel; big berry and chocolate with floral and caramel flavors. This coffee comes from our washing-station partners at Chelchele, which is in the kebele, or village, of Chelchele, in the woreda, or district, of Kochere, in the Yirgacheffe region. Chelchele coffees tend to have a nice backbone of sweetness from toffee and/or soft nuts like almond, with a floral and citrus overone. Aside from its near-legendary status as the "birthplace" of Arabica coffee, there is much to love about Ethiopia as a producing nation, including but not limited to the incredible diversity of flavor and character that exists among microregions, specifically within the southwestern Gedeo Zone of Yirgacheffe within the region of Sidama—areas whose names alone conjure thoughts of the finest coffees in the world. Coffee was literally made to thrive in the lush environment Yirgacheffe’s forests provide, developing nuanced floral characteristics, articulate sweetness and sparkling acidity. However, coffee has also adapted to the more arid climate of Harrar, in the northeast of the country; the varieties planted there have historically had more chocolatey, rich undertones. Processing, of course, also plays a significant part in what makes Ethiopian coffees distinct—both distinctly Ethiopian, as well as distinct from one another, washed or natural. Until recently, coffee grown by smallholders and co-ops in Ethiopia were required to be sold through the ECX, where lots were classified by general region, quality (Grade 1–5), and escaped of most of their traceability. In March of 2017, the prime minister of Ethiopia approved a reform allowing co-operatively owned washing stations to export their coffee directly, which allows for separation of top coffee lots, higher prices for farmers, and increased recognition for the best quality coffees in Ethiopia. Greater traceability allows us to buy more directly from the same washing stations year in and year out, and opens the potential for partnerships on a more micro level, with individual farmers or smaller groups within a community, to select out special lots. Café Imports is proud to offer a variety of Ethiopian coffees—an inventory not simply diverse in flavor, but that also represents the various relationships and buying practices that exist within coffee's native region. For more information about coffee production in Ethiopia, visit our Ethiopia Origin Page. nft,norg,Natural Yirgacheffe
Ethiopia
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Natural Yirgacheffe Gelana Abaya - Asgori - Grade 1 (GrainPro) 10832 60 Kg 142 CI USA Minnesota USA
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ci-usa-minnesota Balanced and sweet with crisp fruit acidity and a smooth mouthfeel; lots of berry and dry red wine with floral, cocoa, caramel and blueberry flavors. Balanced and sweet with crisp fruit acidity and a smooth mouthfeel; lots of berry and dry red wine with floral, cocoa, caramel and blueberry flavors. This coffee comes from our washing-station partners at Gelana Abaya, which is in the kebele, or village, of Asgori, in the woreda, or district, of Abaya, in the Yirgacheffe region. Aside from its near-legendary status as the "birthplace" of Arabica coffee, there is much to love about Ethiopia as a producing nation, including but not limited to the incredible diversity of flavor and character that exists among microregions, specifically within the southwestern Gedeo Zone of Yirgacheffe within the region of Sidama—areas whose names alone conjure thoughts of the finest coffees in the world. Coffee was literally made to thrive in the lush environment Yirgacheffe’s forests provide, developing nuanced floral characteristics, articulate sweetness and sparkling acidity. However, coffee has also adapted to the more arid climate of Harrar, in the northeast of the country; the varieties planted there have historically had more chocolatey, rich undertones. Processing, of course, also plays a significant part in what makes Ethiopian coffees distinct—both distinctly Ethiopian, as well as distinct from one another, washed or natural. Until recently, coffee grown by smallholders and co-ops in Ethiopia were required to be sold through the ECX, where lots were classified by general region, quality (Grade 1–5), and escaped of most of their traceability. In March of 2017, the prime minister of Ethiopia approved a reform allowing co-operatively owned washing stations to export their coffee directly, which allows for separation of top coffee lots, higher prices for farmers, and increased recognition for the best quality coffees in Ethiopia. Greater traceability allows us to buy more directly from the same washing stations year in and year out, and opens the potential for partnerships on a more micro level, with individual farmers or smaller groups within a community, to select out special lots. Café Imports is proud to offer a variety of Ethiopian coffees—an inventory not simply diverse in flavor, but that also represents the various relationships and buying practices that exist within coffee's native region. For more information about coffee production in Ethiopia, visit our Ethiopia Origin Page. nft,norg,Natural Yirgacheffe
Ethiopia
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Natural Yirgacheffe Kochere - Kore - Grade 1 (GrainPro) 10833 60 Kg 292 CI USA Minnesota USA
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ci-usa-minnesota Rich sweetness with tart winey acidity and a smooth delicate mouthfeel; lots of berry with floral and chocolate flavors. Rich sweetness with tart winey acidity and a smooth delicate mouthfeel; lots of berry with floral and chocolate flavors. Kore is the village, or kebele, where this coffee is grown and processes, in the Kochere "district" or woreda within Yirgacheffe. Kore is about 25 kilometers from the center of Yirgacheffe Town. The coffee is picked between November and January, depulped within 12 hours, and washed using spring water. The soils in this region are red-brown clay soil, about 1.5 meters deep. Kochere is southwest of the town of Yirgacheffe and near a little village of Ch'elelek'tu. Kochere coffees have a strong fruit tea–like note that comes along with the citrus and stone fruit. When this is combined with processing as a natural, the result is expressed as red currant, lime, and raspberry lemonade. Aside from its near-legendary status as the "birthplace" of Arabica coffee, there is much to love about Ethiopia as a producing nation, including but not limited to the incredible diversity of flavor and character that exists among microregions, specifically within the southwestern Gedeo Zone of Yirgacheffe within the region of Sidama—areas whose names alone conjure thoughts of the finest coffees in the world. Coffee was literally made to thrive in the lush environment Yirgacheffe’s forests provide, developing nuanced floral characteristics, articulate sweetness and sparkling acidity. However, coffee has also adapted to the more arid climate of Harrar, in the northeast of the country; the varieties planted there have historically had more chocolatey, rich undertones. Processing, of course, also plays a significant part in what makes Ethiopian coffees distinct—both distinctly Ethiopian, as well as distinct from one another, washed or natural. Until recently, coffee grown by smallholders and co-ops in Ethiopia were required to be sold through the ECX, where lots were classified by general region, quality (Grade 1–5), and escaped of most of their traceability. In March of 2017, the prime minister of Ethiopia approved a reform allowing co-operatively owned washing stations to export their coffee directly, which allows for separation of top coffee lots, higher prices for farmers, and increased recognition for the best quality coffees in Ethiopia. Greater traceability allows us to buy more directly from the same washing stations year in and year out, and opens the potential for partnerships on a more micro level, with individual farmers or smaller groups within a community, to select out special lots. Café Imports is proud to offer a variety of Ethiopian coffees—an inventory not simply diverse in flavor, but that also represents the various relationships and buying practices that exist within coffee's native region. For more information about coffee production in Ethiopia, visit our Ethiopia Origin Page. nft,norg,Natural Yirgacheffe
Ethiopia
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Natural Yirgacheffe Adado - Shara - Grade 1 (GrainPro) 10834 60 Kg 136 CI USA Minnesota USA
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ci-usa-minnesota Floral and berry flavors with chocolate and apple; sugary sweet with winey acidity and a smooth mouthfeel. Floral and berry flavors with chocolate and apple; sugary sweet with winey acidity and a smooth mouthfeel. This coffee comes from our washing-station partners at Adado, which is in the kebele, or village, of Shara, in the woreda, or district, of Guanga, in the Yirgacheffe region. This coffee is named after the local tribe, "Adado." In these coffees, typically apricots and peaches with supportive citrus and floral higher tones come together in a delightful cup. The natural process of these lots really complement the typical profile of the washed coffee beautifully, and even shine through the heavy berry overtones in a natural process. Aside from its near-legendary status as the "birthplace" of Arabica coffee, there is much to love about Ethiopia as a producing nation, including but not limited to the incredible diversity of flavor and character that exists among microregions, specifically within the southwestern Gedeo Zone of Yirgacheffe within the region of Sidama—areas whose names alone conjure thoughts of the finest coffees in the world. Coffee was literally made to thrive in the lush environment Yirgacheffe’s forests provide, developing nuanced floral characteristics, articulate sweetness and sparkling acidity. However, coffee has also adapted to the more arid climate of Harrar, in the northeast of the country; the varieties planted there have historically had more chocolatey, rich undertones. Processing, of course, also plays a significant part in what makes Ethiopian coffees distinct—both distinctly Ethiopian, as well as distinct from one another, washed or natural. Until recently, coffee grown by smallholders and co-ops in Ethiopia were required to be sold through the ECX, where lots were classified by general region, quality (Grade 1–5), and escaped of most of their traceability. In March of 2017, the prime minister of Ethiopia approved a reform allowing co-operatively owned washing stations to export their coffee directly, which allows for separation of top coffee lots, higher prices for farmers, and increased recognition for the best quality coffees in Ethiopia. Greater traceability allows us to buy more directly from the same washing stations year in and year out, and opens the potential for partnerships on a more micro level, with individual farmers or smaller groups within a community, to select out special lots. Café Imports is proud to offer a variety of Ethiopian coffees—an inventory not simply diverse in flavor, but that also represents the various relationships and buying practices that exist within coffee's native region. For more information about coffee production in Ethiopia, visit our Ethiopia Origin Page. nft,norg,Natural Yirgacheffe
Ethiopia
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Washed Grd 2 Yirgach Konga - Grade 2 (GrainPro) 10599 60 Kg 2 CI USA Minnesota USA
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ci-usa-minnesota Sweet and delicate with tart citric acidity; very floral with rose and jasmine as well as lime and toffee flavors. Sweet and delicate with tart citric acidity; very floral with rose and jasmine as well as lime and toffee flavors. This coffee comes from our washing-station partner in Konga, which is in the kebele or village, of Sede, in the Yirgacheffe district. Konga is about 4 kilometers south of the town of Yirgacheffe. We've always liked the Konga microregion of Yirgacheffe for both its strong citrus and supportive stone-fruit flavors of peach and apricot, and when this is combined with processing as a natural, the result is dried cherry, cranberry, and lemonade-like acidity. Aside from its near-legendary status as the "birthplace" of Arabica coffee, there is much to love about Ethiopia as a producing nation, including but not limited to the incredible diversity of flavor and character that exists among microregions, specifically within the southwestern Gedeo Zone of Yirgacheffe within the region of Sidama—areas whose names alone conjure thoughts of the finest coffees in the world. Coffee was literally made to thrive in the lush environment Yirgacheffe’s forests provide, developing nuanced floral characteristics, articulate sweetness and sparkling acidity. However, coffee has also adapted to the more arid climate of Harrar, in the northeast of the country; the varieties planted there have historically had more chocolatey, rich undertones. Processing, of course, also plays a significant part in what makes Ethiopian coffees distinct—both distinctly Ethiopian, as well as distinct from one another, washed or natural. Until recently, coffee grown by smallholders and co-ops in Ethiopia were required to be sold through the ECX, where lots were classified by general region, quality (Grade 1–5), and escaped of most of their traceability. In March of 2017, the prime minister of Ethiopia approved a reform allowing co-operatively owned washing stations to export their coffee directly, which allows for separation of top coffee lots, higher prices for farmers, and increased recognition for the best quality coffees in Ethiopia. Greater traceability allows us to buy more directly from the same washing stations year in and year out, and opens the potential for partnerships on a more micro level, with individual farmers or smaller groups within a community, to select out special lots. Café Imports is proud to offer a variety of Ethiopian coffees—an inventory not simply diverse in flavor, but that also represents the various relationships and buying practices that exist within coffee's native region. For more information about coffee production in Ethiopia, visit our Ethiopia Origin Page. nft,norg,Washed Grd 2 Yirgach
Ethiopia
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Washed Sidama Sidama - Werka - Grade 1 (GrainPro) 10229 60 Kg 106 Vollers UK UK
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london-eu Burnt sugar, cola, raisin, strong complex fruit acidity and juicy. Burnt sugar, cola, raisin, strong complex fruit acidity and juicy. This specific offering comes from the Gora Kone Washing Station, located in the village of Werka in the Nensebo district of the Sidamo region. The station itself has been in operation for seven years and has an estimated 800 contributing farmers registered for cherry delivery throughout the harvest period. These offerings are promptly sorted and floated to remove unwanted and unripe cherries. The prime selection is then depulped using a traditional disc pulper, washed, then dried for an average period of 10-12 days. Aside from its near-legendary status as the "birthplace" of Arabica coffee, there is much to love about Ethiopia as a producing nation, including but not limited to the incredible diversity of flavor and character that exists among microregions, specifically within the southwestern Gedeo Zone of Yirgacheffe within the region of Sidama -- areas whose names alone conjure thoughts of the finest coffees in the world. Coffee was literally made to thrive in the lush environment Yirgacheffe’s forests provide, developing nuanced floral characteristics, articulate sweetness and sparkling acidity. However, coffee has also adapted to the more arid climate of Harrar, in the northeast of the country; the varieties planted there have historically had more chocolatey, rich undertones. Processing, of course, also plays a significant part in what makes Ethiopian coffees distinct -- both distinctly Ethiopian, as well as distinct from one another, washed or natural. One of the other things that make Ethiopia distinct as a growing country is the complexity involved in the coffee market there, and the myriad systems and customs that ensure there's never a dull moment in sourcing the best lots, whether they are from individual farms, co-operatives or grower groups, or from the Ethiopian Commodity Exchange (ECX), a market institution founded in 2008 in attempt to protect small farmers from various risks and market forces that threaten the profitability of their harvest. Cafe Imports is proud to offer a variety of Ethiopian coffees -- an inventory not simply diverse in flavor, but that also represents the various relationships and buying practices that exist within coffee's native region. For more information on Ethiopian coffee, visit our Ethiopia Origin Page. nft,norg,Washed Sidama
Ethiopia
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Washed Sidama Sidama - Werka - Grade 1 (GrainPro) 10231 60 Kg 2 Melbourne Australia
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melbourne-au Starfruit, apricot, limeade, rose hip, floral, castor sugar. Starfruit, apricot, limeade, rose hip, floral, castor sugar. Sidama is a province in the southern part of Ethiopia, and is a larger region that comprises Yirgacheffe town and its surrounding coffeelands. Its name is not as immediately recognizable as Yirgacheffe, but coffees from Sidama are diverse in profile and the highest-quality lots have crisp lemon acidity and lots of clarity. This coffee is from the Werka Coffee Washing Station in theworedaor village of Nensebo, in the town of Werka. The washing station is used by between 700 and 800 farmers, each of whom grows coffee on an average of 3 hectares of land. The typical farm here is also planted with false banana and corn plants, and Acacia trees for shade. The farms range in altitude from 1900–2050 meters, with average daily temperatures up to about 77° Fahrenheit, with cool evenings of about 60° Fahrenheit. The washing station produces both washed and natural coffees: The washed lots are fermented underwater for 48 hours before the mucilage is removed; the coffee is dried on raised beds in a windy area, to speed the drying process. The washing water is purified and recycled for other uses. nft,norg,Washed Sidama
Ethiopia
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Washed Yirgacheffe 1 Adado - Shara - Grade 1 (GrainPro) 10208 60 Kg 56 Vollers UK UK
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london-eu Strong florals, apricot, lemon, pear, jasmine and strong citric acidity. Strong florals, apricot, lemon, pear, jasmine and strong citric acidity. This coffee comes from our washing-station partners at Adado, which is in the kebele, or village, of Shara, in the woreda, or district, of Guanga, in the Yirgacheffe region. This coffee is named after the local tribe, "Adado." In these coffees, typically apricots and peaches with supportive citrus and floral higher tones come together in a delightful cup. The natural process of these lots really complement the typical profile of the washed coffee beautifully, and even shine through the heavy berry overtones in a natural process. Aside from its near-legendary status as the "birthplace" of Arabica coffee, there is much to love about Ethiopia as a producing nation, including but not limited to the incredible diversity of flavor and character that exists among microregions, specifically within the southwestern Gedeo Zone of Yirgacheffe within the region of Sidama—areas whose names alone conjure thoughts of the finest coffees in the world. Coffee was literally made to thrive in the lush environment Yirgacheffe’s forests provide, developing nuanced floral characteristics, articulate sweetness and sparkling acidity. However, coffee has also adapted to the more arid climate of Harrar, in the northeast of the country; the varieties planted there have historically had more chocolatey, rich undertones. Processing, of course, also plays a significant part in what makes Ethiopian coffees distinct—both distinctly Ethiopian, as well as distinct from one another, washed or natural. Until recently, coffee grown by smallholders and co-ops in Ethiopia were required to be sold through the ECX, where lots were classified by general region, quality (Grade 1–5), and escaped of most of their traceability. In March of 2017, the prime minister of Ethiopia approved a reform allowing co-operatively owned washing stations to export their coffee directly, which allows for separation of top coffee lots, higher prices for farmers, and increased recognition for the best quality coffees in Ethiopia. Greater traceability allows us to buy more directly from the same washing stations year in and year out, and opens the potential for partnerships on a more micro level, with individual farmers or smaller groups within a community, to select out special lots. Café Imports is proud to offer a variety of Ethiopian coffees—an inventory not simply diverse in flavor, but that also represents the various relationships and buying practices that exist within coffee's native region. For more information about coffee production in Ethiopia, visit our Ethiopia Origin Page. nft,norg,Washed Yirgacheffe 1
Ethiopia
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Washed Yirgacheffe 1 Aricha - Edido - Grade 1 (GrainPro) 10212 60 Kg 4 CI USA Minnesota USA
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ci-usa-minnesota Floral, lemon, lime, honey, sweet, heavy and strong citric acidity. Floral, lemon, lime, honey, sweet, heavy and strong citric acidity. Aricha is the name of the washing station where this coffee is processed. Idido is the village, or kebele, where this coffee is grown and processed, in a microregion of Yirgacheffe. Aricha is about 8 kilometers from the center of Yirgacheffe Town. The coffee is picked ripe between November and January, depulped within 12 hours, and washed clean with spring water. The soils in this region are red-brown clay soil, about 1.5 meters deep. Aside from its near-legendary status as the "birthplace" of Arabica coffee, there is much to love about Ethiopia as a producing nation, including but not limited to the incredible diversity of flavor and character that exists among microregions, specifically within the southwestern Gedeo Zone of Yirgacheffe within the region of Sidama -- areas whose names alone conjure thoughts of the finest coffees in the world. Coffee was literally made to thrive in the lush environment Yirgacheffe’s forests provide, developing nuanced floral characteristics, articulate sweetness and sparkling acidity. However, coffee has also adapted to the more arid climate of Harrar, in the northeast of the country; the varieties planted there have historically had more chocolatey, rich undertones. Processing, of course, also plays a significant part in what makes Ethiopian coffees distinct -- both distinctly Ethiopian, as well as distinct from one another, washed or natural. One of the other things that make Ethiopia distinct as a growing country is the complexity involved in the coffee market there, and the myriad systems and customs that ensure there's never a dull moment in sourcing the best lots, whether they are from individual farms, co-operatives or grower groups, or from the Ethiopian Commodity Exchange (ECX), a market institution founded in 2008 in attempt to protect small farmers from various risks and market forces that threaten the profitability of their harvest. Cafe Imports is proud to offer a variety of Ethiopian coffees -- an inventory not simply diverse in flavor, but that also represents the various relationships and buying practices that exist within coffee's native region. For more information about coffees from Ethiopia, visit our Ethiopia origin page. nft,norg,Washed Yirgacheffe 1
Ethiopia
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Washed Yirgacheffe 1 Konga - Sede - Grade 1 (GrainPro) 10216 60 Kg 2 Melbourne Australia
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melbourne-au Apricot, floral, lemon, fresh jasmine and a nice mouthfeel. Apricot, floral, lemon, fresh jasmine and a nice mouthfeel. This coffee comes from our washing-station partner in Konga, which is in the kebele or village, of Sede, in the Yirgacheffe district. Konga is about 4 kilometers south of the town of Yirgacheffe. We've always liked the Konga microregion of Yirgacheffe for both its strong citrus and supportive stone-fruit flavors of peach and apricot, and when this is combined with processing as a natural, the result is dried cherry, cranberry, and lemonade-like acidity. Aside from its near-legendary status as the "birthplace" of Arabica coffee, there is much to love about Ethiopia as a producing nation, including but not limited to the incredible diversity of flavor and character that exists among microregions, specifically within the southwestern Gedeo Zone of Yirgacheffe within the region of Sidama—areas whose names alone conjure thoughts of the finest coffees in the world. Coffee was literally made to thrive in the lush environment Yirgacheffe’s forests provide, developing nuanced floral characteristics, articulate sweetness and sparkling acidity. However, coffee has also adapted to the more arid climate of Harrar, in the northeast of the country; the varieties planted there have historically had more chocolatey, rich undertones. Processing, of course, also plays a significant part in what makes Ethiopian coffees distinct—both distinctly Ethiopian, as well as distinct from one another, washed or natural. Until recently, coffee grown by smallholders and co-ops in Ethiopia were required to be sold through the ECX, where lots were classified by general region, quality (Grade 1–5), and escaped of most of their traceability. In March of 2017, the prime minister of Ethiopia approved a reform allowing co-operatively owned washing stations to export their coffee directly, which allows for separation of top coffee lots, higher prices for farmers, and increased recognition for the best quality coffees in Ethiopia. Greater traceability allows us to buy more directly from the same washing stations year in and year out, and opens the potential for partnerships on a more micro level, with individual farmers or smaller groups within a community, to select out special lots. Café Imports is proud to offer a variety of Ethiopian coffees—an inventory not simply diverse in flavor, but that also represents the various relationships and buying practices that exist within coffee's native region. For more information about coffee production in Ethiopia, visit our Ethiopia Origin Page. nft,norg,Washed Yirgacheffe 1
Ethiopia
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Washed Yirgacheffe 1 Konga - Sede - Grade 1 (GrainPro) 10236 60 Kg 24 Vollers UK UK
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london-eu Rich apricot and intense jasmine, strong burnt sugar. Rich apricot and intense jasmine, strong burnt sugar. This coffee comes from our washing-station partner in Konga, which is in the kebele or village, of Sede, in the Yirgacheffe district. Konga is about 4 kilometers south of the town of Yirgacheffe. We've always liked the Konga microregion of Yirgacheffe for both its strong citrus and supportive stone-fruit flavors of peach and apricot, and when this is combined with processing as a natural, the result is dried cherry, cranberry, and lemonade-like acidity. Aside from its near-legendary status as the "birthplace" of Arabica coffee, there is much to love about Ethiopia as a producing nation, including but not limited to the incredible diversity of flavor and character that exists among microregions, specifically within the southwestern Gedeo Zone of Yirgacheffe within the region of Sidama—areas whose names alone conjure thoughts of the finest coffees in the world. Coffee was literally made to thrive in the lush environment Yirgacheffe’s forests provide, developing nuanced floral characteristics, articulate sweetness and sparkling acidity. However, coffee has also adapted to the more arid climate of Harrar, in the northeast of the country; the varieties planted there have historically had more chocolatey, rich undertones. Processing, of course, also plays a significant part in what makes Ethiopian coffees distinct—both distinctly Ethiopian, as well as distinct from one another, washed or natural. Until recently, coffee grown by smallholders and co-ops in Ethiopia were required to be sold through the ECX, where lots were classified by general region, quality (Grade 1–5), and escaped of most of their traceability. In March of 2017, the prime minister of Ethiopia approved a reform allowing co-operatively owned washing stations to export their coffee directly, which allows for separation of top coffee lots, higher prices for farmers, and increased recognition for the best quality coffees in Ethiopia. Greater traceability allows us to buy more directly from the same washing stations year in and year out, and opens the potential for partnerships on a more micro level, with individual farmers or smaller groups within a community, to select out special lots. Café Imports is proud to offer a variety of Ethiopian coffees—an inventory not simply diverse in flavor, but that also represents the various relationships and buying practices that exist within coffee's native region. For more information about coffee production in Ethiopia, visit our Ethiopia Origin Page. nft,norg,Washed Yirgacheffe 1
Ethiopia
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Washed Yirgacheffe 1 Adado - Shara - Grade 1 (GrainPro) 10237 60 Kg 29 CI USA Minnesota USA
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ci-usa-minnesota Very sweet with nice tangy fruit acidity and a creamy mouthfeel; lots of citrus fruit and sweet tropical floral flavors with chocolate. Very sweet with nice tangy fruit acidity and a creamy mouthfeel; lots of citrus fruit and sweet tropical floral flavors with chocolate. This coffee comes from our washing-station partners at Adado, which is in the kebele, or village, of Shara, in the woreda, or district, of Guanga, in the Yirgacheffe region. This coffee is named after the local tribe, "Adado." In these coffees, typically apricots and peaches with supportive citrus and floral higher tones come together in a delightful cup. The natural process of these lots really complement the typical profile of the washed coffee beautifully, and even shine through the heavy berry overtones in a natural process. Aside from its near-legendary status as the "birthplace" of Arabica coffee, there is much to love about Ethiopia as a producing nation, including but not limited to the incredible diversity of flavor and character that exists among microregions, specifically within the southwestern Gedeo Zone of Yirgacheffe within the region of Sidama—areas whose names alone conjure thoughts of the finest coffees in the world. Coffee was literally made to thrive in the lush environment Yirgacheffe’s forests provide, developing nuanced floral characteristics, articulate sweetness and sparkling acidity. However, coffee has also adapted to the more arid climate of Harrar, in the northeast of the country; the varieties planted there have historically had more chocolatey, rich undertones. Processing, of course, also plays a significant part in what makes Ethiopian coffees distinct—both distinctly Ethiopian, as well as distinct from one another, washed or natural. Until recently, coffee grown by smallholders and co-ops in Ethiopia were required to be sold through the ECX, where lots were classified by general region, quality (Grade 1–5), and escaped of most of their traceability. In March of 2017, the prime minister of Ethiopia approved a reform allowing co-operatively owned washing stations to export their coffee directly, which allows for separation of top coffee lots, higher prices for farmers, and increased recognition for the best quality coffees in Ethiopia. Greater traceability allows us to buy more directly from the same washing stations year in and year out, and opens the potential for partnerships on a more micro level, with individual farmers or smaller groups within a community, to select out special lots. Café Imports is proud to offer a variety of Ethiopian coffees—an inventory not simply diverse in flavor, but that also represents the various relationships and buying practices that exist within coffee's native region. For more information about coffee production in Ethiopia, visit our Ethiopia Origin Page. nft,norg,Washed Yirgacheffe 1
Ethiopia
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Washed Yirgacheffe 1 Aricha - Edido - Grade 1 (GrainPro) 10238 60 Kg 92 CI USA Minnesota USA
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ci-usa-minnesota Very sweet, clean and balanced; tea like floral flavor with lime and toffee. Very sweet, clean and balanced; tea like floral flavor with lime and toffee. Aricha is the name of the washing station where this coffee is processed. Idido is the village, or kebele, where this coffee is grown and processed, in a microregion of Yirgacheffe. Aricha is about 8 kilometers from the center of Yirgacheffe Town. The coffee is picked ripe between November and January, depulped within 12 hours, and washed clean with spring water. The soils in this region are red-brown clay soil, about 1.5 meters deep. Aside from its near-legendary status as the "birthplace" of Arabica coffee, there is much to love about Ethiopia as a producing nation, including but not limited to the incredible diversity of flavor and character that exists among microregions, specifically within the southwestern Gedeo Zone of Yirgacheffe within the region of Sidama -- areas whose names alone conjure thoughts of the finest coffees in the world. Coffee was literally made to thrive in the lush environment Yirgacheffe’s forests provide, developing nuanced floral characteristics, articulate sweetness and sparkling acidity. However, coffee has also adapted to the more arid climate of Harrar, in the northeast of the country; the varieties planted there have historically had more chocolatey, rich undertones. Processing, of course, also plays a significant part in what makes Ethiopian coffees distinct -- both distinctly Ethiopian, as well as distinct from one another, washed or natural. One of the other things that make Ethiopia distinct as a growing country is the complexity involved in the coffee market there, and the myriad systems and customs that ensure there's never a dull moment in sourcing the best lots, whether they are from individual farms, co-operatives or grower groups, or from the Ethiopian Commodity Exchange (ECX), a market institution founded in 2008 in attempt to protect small farmers from various risks and market forces that threaten the profitability of their harvest. Cafe Imports is proud to offer a variety of Ethiopian coffees -- an inventory not simply diverse in flavor, but that also represents the various relationships and buying practices that exist within coffee's native region. For more information about coffees from Ethiopia, visit our Ethiopia origin page. nft,norg,Washed Yirgacheffe 1
Ethiopia
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Washed Yirgacheffe 1 Aricha - Edido - Grade 1 (GrainPro) 10554 60 Kg 110 CI USA Minnesota USA
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ci-usa-minnesota Jasmine flavor with lemon, caramel and apricot; sugary with citric acidity and a smooth mouthfeel. Jasmine flavor with lemon, caramel and apricot; sugary with citric acidity and a smooth mouthfeel. Aricha is the name of the washing station where this coffee is processed. Idido is the village, or kebele, where this coffee is grown and processed, in a microregion of Yirgacheffe. Aricha is about 8 kilometers from the center of Yirgacheffe Town. The coffee is picked ripe between November and January, depulped within 12 hours, and washed clean with spring water. The soils in this region are red-brown clay soil, about 1.5 meters deep. Aside from its near-legendary status as the "birthplace" of Arabica coffee, there is much to love about Ethiopia as a producing nation, including but not limited to the incredible diversity of flavor and character that exists among microregions, specifically within the southwestern Gedeo Zone of Yirgacheffe within the region of Sidama -- areas whose names alone conjure thoughts of the finest coffees in the world. Coffee was literally made to thrive in the lush environment Yirgacheffe’s forests provide, developing nuanced floral characteristics, articulate sweetness and sparkling acidity. However, coffee has also adapted to the more arid climate of Harrar, in the northeast of the country; the varieties planted there have historically had more chocolatey, rich undertones. Processing, of course, also plays a significant part in what makes Ethiopian coffees distinct -- both distinctly Ethiopian, as well as distinct from one another, washed or natural. One of the other things that make Ethiopia distinct as a growing country is the complexity involved in the coffee market there, and the myriad systems and customs that ensure there's never a dull moment in sourcing the best lots, whether they are from individual farms, co-operatives or grower groups, or from the Ethiopian Commodity Exchange (ECX), a market institution founded in 2008 in attempt to protect small farmers from various risks and market forces that threaten the profitability of their harvest. Cafe Imports is proud to offer a variety of Ethiopian coffees -- an inventory not simply diverse in flavor, but that also represents the various relationships and buying practices that exist within coffee's native region. For more information about coffees from Ethiopia, visit our Ethiopia origin page. nft,norg,Washed Yirgacheffe 1
Ethiopia
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Washed Yirgacheffe 1 Aricha - Edido - Grade 1 (GrainPro) 10825 60 Kg 61 Vollers UK UK
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london-eu Floral, berries, lemon, lilac and chocolate. Floral, berries, lemon, lilac and chocolate. This coffee comes from our washing-station partners at Aricha, which is in the kebele, or village, of Edido, in the woreda, or district, of Yirgacheffe, in the Yirgacheffe region. Aricha is among the microregions whose coffee is dynamic, almost tropical-tasting, with a juicy fruit base and a sugary, floral sweetness. Aside from its near-legendary status as the "birthplace" of Arabica coffee, there is much to love about Ethiopia as a producing nation, including but not limited to the incredible diversity of flavor and character that exists among microregions, specifically within the southwestern Gedeo Zone of Yirgacheffe within the region of Sidama—areas whose names alone conjure thoughts of the finest coffees in the world. Coffee was literally made to thrive in the lush environment Yirgacheffe’s forests provide, developing nuanced floral characteristics, articulate sweetness and sparkling acidity. However, coffee has also adapted to the more arid climate of Harrar, in the northeast of the country; the varieties planted there have historically had more chocolatey, rich undertones. Processing, of course, also plays a significant part in what makes Ethiopian coffees distinct—both distinctly Ethiopian, as well as distinct from one another, washed or natural. Until recently, coffee grown by smallholders and co-ops in Ethiopia were required to be sold through the ECX, where lots were classified by general region, quality (Grade 1–5), and escaped of most of their traceability. In March of 2017, the prime minister of Ethiopia approved a reform allowing co-operatively owned washing stations to export their coffee directly, which allows for separation of top coffee lots, higher prices for farmers, and increased recognition for the best quality coffees in Ethiopia. Greater traceability allows us to buy more directly from the same washing stations year in and year out, and opens the potential for partnerships on a more micro level, with individual farmers or smaller groups within a community, to select out special lots. Café Imports is proud to offer a variety of Ethiopian coffees—an inventory not simply diverse in flavor, but that also represents the various relationships and buying practices that exist within coffee's native region. For more information about coffee production in Ethiopia, visit our Ethiopia Origin Page. nft,norg,Washed Yirgacheffe 1
Ethiopia
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Washed Yirgacheffe 1 Aricha - Edido - Grade 1 (GrainPro) 10826 60 Kg 210 CI USA Minnesota USA
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ci-usa-minnesota Sweet with citric acidity and a delicate mouthfeel; intense jasmine flavor with rose and caramel. Sweet with citric acidity and a delicate mouthfeel; intense jasmine flavor with rose and caramel. This coffee comes from our washing-station partners at Aricha, which is in the kebele, or village, of Edido, in the woreda, or district, of Yirgacheffe, in the Yirgacheffe region. Aricha is among the microregions whose coffee is dynamic, almost tropical-tasting, with a juicy fruit base and a sugary, floral sweetness. Aside from its near-legendary status as the "birthplace" of Arabica coffee, there is much to love about Ethiopia as a producing nation, including but not limited to the incredible diversity of flavor and character that exists among microregions, specifically within the southwestern Gedeo Zone of Yirgacheffe within the region of Sidama—areas whose names alone conjure thoughts of the finest coffees in the world. Coffee was literally made to thrive in the lush environment Yirgacheffe’s forests provide, developing nuanced floral characteristics, articulate sweetness and sparkling acidity. However, coffee has also adapted to the more arid climate of Harrar, in the northeast of the country; the varieties planted there have historically had more chocolatey, rich undertones. Processing, of course, also plays a significant part in what makes Ethiopian coffees distinct—both distinctly Ethiopian, as well as distinct from one another, washed or natural. Until recently, coffee grown by smallholders and co-ops in Ethiopia were required to be sold through the ECX, where lots were classified by general region, quality (Grade 1–5), and escaped of most of their traceability. In March of 2017, the prime minister of Ethiopia approved a reform allowing co-operatively owned washing stations to export their coffee directly, which allows for separation of top coffee lots, higher prices for farmers, and increased recognition for the best quality coffees in Ethiopia. Greater traceability allows us to buy more directly from the same washing stations year in and year out, and opens the potential for partnerships on a more micro level, with individual farmers or smaller groups within a community, to select out special lots. Café Imports is proud to offer a variety of Ethiopian coffees—an inventory not simply diverse in flavor, but that also represents the various relationships and buying practices that exist within coffee's native region. For more information about coffee production in Ethiopia, visit our Ethiopia Origin Page. nft,norg,Washed Yirgacheffe 1
Ethiopia
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Washed Yirgacheffe 1 Aricha - Edido - Grade 1 (GrainPro) 10827 60 Kg 152 CI USA Minnesota USA
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ci-usa-minnesota Lots of sweet jasmine floral flavor with lime, pecan and custard; sweet with citric acidity and a delicate smooth mouthfeel. Lots of sweet jasmine floral flavor with lime, pecan and custard; sweet with citric acidity and a delicate smooth mouthfeel. This coffee comes from our washing-station partners at Aricha, which is in the kebele, or village, of Edido, in the woreda, or district, of Yirgacheffe, in the Yirgacheffe region. Aricha is among the microregions whose coffee is dynamic, almost tropical-tasting, with a juicy fruit base and a sugary, floral sweetness. Aside from its near-legendary status as the "birthplace" of Arabica coffee, there is much to love about Ethiopia as a producing nation, including but not limited to the incredible diversity of flavor and character that exists among microregions, specifically within the southwestern Gedeo Zone of Yirgacheffe within the region of Sidama—areas whose names alone conjure thoughts of the finest coffees in the world. Coffee was literally made to thrive in the lush environment Yirgacheffe’s forests provide, developing nuanced floral characteristics, articulate sweetness and sparkling acidity. However, coffee has also adapted to the more arid climate of Harrar, in the northeast of the country; the varieties planted there have historically had more chocolatey, rich undertones. Processing, of course, also plays a significant part in what makes Ethiopian coffees distinct—both distinctly Ethiopian, as well as distinct from one another, washed or natural. Until recently, coffee grown by smallholders and co-ops in Ethiopia were required to be sold through the ECX, where lots were classified by general region, quality (Grade 1–5), and escaped of most of their traceability. In March of 2017, the prime minister of Ethiopia approved a reform allowing co-operatively owned washing stations to export their coffee directly, which allows for separation of top coffee lots, higher prices for farmers, and increased recognition for the best quality coffees in Ethiopia. Greater traceability allows us to buy more directly from the same washing stations year in and year out, and opens the potential for partnerships on a more micro level, with individual farmers or smaller groups within a community, to select out special lots. Café Imports is proud to offer a variety of Ethiopian coffees—an inventory not simply diverse in flavor, but that also represents the various relationships and buying practices that exist within coffee's native region. For more information about coffee production in Ethiopia, visit our Ethiopia Origin Page. nft,norg,Washed Yirgacheffe 1
Ethiopia
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Washed Yirgacheffe 1 Beriti - Tore - Grade 1 (GrainPro) 10828 60 Kg 114 CI USA Minnesota USA
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ci-usa-minnesota Balanced, sweet and clean with a smooth mouthfeel; floral, citrus fruit, toffee and chocolate flavors. Balanced, sweet and clean with a smooth mouthfeel; floral, citrus fruit, toffee and chocolate flavors. This coffee comes from our washing-station partners at Beriti, which is in the kebele, or village, of Tore, in the woreda, or district, of Yirgacheffe, in the Yirgacheffe region. The altitude and microregion creates a more floral tone in these coffees, balanced by a creamy citrus. Aside from its near-legendary status as the "birthplace" of Arabica coffee, there is much to love about Ethiopia as a producing nation, including but not limited to the incredible diversity of flavor and character that exists among microregions, specifically within the southwestern Gedeo Zone of Yirgacheffe within the region of Sidama—areas whose names alone conjure thoughts of the finest coffees in the world. Coffee was literally made to thrive in the lush environment Yirgacheffe’s forests provide, developing nuanced floral characteristics, articulate sweetness and sparkling acidity. However, coffee has also adapted to the more arid climate of Harrar, in the northeast of the country; the varieties planted there have historically had more chocolatey, rich undertones. Processing, of course, also plays a significant part in what makes Ethiopian coffees distinct—both distinctly Ethiopian, as well as distinct from one another, washed or natural. Until recently, coffee grown by smallholders and co-ops in Ethiopia were required to be sold through the ECX, where lots were classified by general region, quality (Grade 1–5), and escaped of most of their traceability. In March of 2017, the prime minister of Ethiopia approved a reform allowing co-operatively owned washing stations to export their coffee directly, which allows for separation of top coffee lots, higher prices for farmers, and increased recognition for the best quality coffees in Ethiopia. Greater traceability allows us to buy more directly from the same washing stations year in and year out, and opens the potential for partnerships on a more micro level, with individual farmers or smaller groups within a community, to select out special lots. Café Imports is proud to offer a variety of Ethiopian coffees—an inventory not simply diverse in flavor, but that also represents the various relationships and buying practices that exist within coffee's native region. For more information about coffee production in Ethiopia, visit our Ethiopia Origin Page. nft,norg,Washed Yirgacheffe 1
Ethiopia
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Washed Yirgacheffe 1 Kochere - Kore - Grade 1 (GrainPro) 10829 60 Kg 25 CI USA Minnesota USA
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ci-usa-minnesota Lots of cherry and apricot flavor with big jasmine and rose florals; sugary sweet with balanced fruit acidity and a creamy mouthfeel. Lots of cherry and apricot flavor with big jasmine and rose florals; sugary sweet with balanced fruit acidity and a creamy mouthfeel. Kore is the village, or kebele, where this coffee is grown and processes, in the Kochere "district" or woreda within Yirgacheffe. Kore is about 25 kilometers from the center of Yirgacheffe Town. The coffee is picked between November and January, depulped within 12 hours, and washed using spring water. The soils in this region are red-brown clay soil, about 1.5 meters deep. Kochere is southwest of the town of Yirgacheffe and near a little village of Ch'elelek'tu. Kochere coffees have a strong fruit tea–like note that comes along with the citrus and stone fruit. When this is combined with processing as a natural, the result is expressed as red currant, lime, and raspberry lemonade. Aside from its near-legendary status as the "birthplace" of Arabica coffee, there is much to love about Ethiopia as a producing nation, including but not limited to the incredible diversity of flavor and character that exists among microregions, specifically within the southwestern Gedeo Zone of Yirgacheffe within the region of Sidama—areas whose names alone conjure thoughts of the finest coffees in the world. Coffee was literally made to thrive in the lush environment Yirgacheffe’s forests provide, developing nuanced floral characteristics, articulate sweetness and sparkling acidity. However, coffee has also adapted to the more arid climate of Harrar, in the northeast of the country; the varieties planted there have historically had more chocolatey, rich undertones. Processing, of course, also plays a significant part in what makes Ethiopian coffees distinct—both distinctly Ethiopian, as well as distinct from one another, washed or natural. Until recently, coffee grown by smallholders and co-ops in Ethiopia were required to be sold through the ECX, where lots were classified by general region, quality (Grade 1–5), and escaped of most of their traceability. In March of 2017, the prime minister of Ethiopia approved a reform allowing co-operatively owned washing stations to export their coffee directly, which allows for separation of top coffee lots, higher prices for farmers, and increased recognition for the best quality coffees in Ethiopia. Greater traceability allows us to buy more directly from the same washing stations year in and year out, and opens the potential for partnerships on a more micro level, with individual farmers or smaller groups within a community, to select out special lots. Café Imports is proud to offer a variety of Ethiopian coffees—an inventory not simply diverse in flavor, but that also represents the various relationships and buying practices that exist within coffee's native region. For more information about coffee production in Ethiopia, visit our Ethiopia Origin Page. nft,norg,Washed Yirgacheffe 1
Ethiopia
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Washed Yirgacheffe 1 Konga - Sede - Grade 1 (GrainPro) 10916 60 Kg 89 CI USA Minnesota USA
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ci-usa-minnesota Sweet and savory with tart green grape acidity and a smooth mouthfeel; big floral and grapefruit with lime and apricot flavor. Sweet and savory with tart green grape acidity and a smooth mouthfeel; big floral and grapefruit with lime and apricot flavor. This coffee comes from our washing-station partner in Konga, which is in the kebele or village, of Sede, in the Yirgacheffe district. Konga is about 4 kilometers south of the town of Yirgacheffe. We've always liked the Konga microregion of Yirgacheffe for both its strong citrus and supportive stone-fruit flavors of peach and apricot, and when this is combined with processing as a natural, the result is dried cherry, cranberry, and lemonade-like acidity. Aside from its near-legendary status as the "birthplace" of Arabica coffee, there is much to love about Ethiopia as a producing nation, including but not limited to the incredible diversity of flavor and character that exists among microregions, specifically within the southwestern Gedeo Zone of Yirgacheffe within the region of Sidama—areas whose names alone conjure thoughts of the finest coffees in the world. Coffee was literally made to thrive in the lush environment Yirgacheffe’s forests provide, developing nuanced floral characteristics, articulate sweetness and sparkling acidity. However, coffee has also adapted to the more arid climate of Harrar, in the northeast of the country; the varieties planted there have historically had more chocolatey, rich undertones. Processing, of course, also plays a significant part in what makes Ethiopian coffees distinct—both distinctly Ethiopian, as well as distinct from one another, washed or natural. Until recently, coffee grown by smallholders and co-ops in Ethiopia were required to be sold through the ECX, where lots were classified by general region, quality (Grade 1–5), and escaped of most of their traceability. In March of 2017, the prime minister of Ethiopia approved a reform allowing co-operatively owned washing stations to export their coffee directly, which allows for separation of top coffee lots, higher prices for farmers, and increased recognition for the best quality coffees in Ethiopia. Greater traceability allows us to buy more directly from the same washing stations year in and year out, and opens the potential for partnerships on a more micro level, with individual farmers or smaller groups within a community, to select out special lots. Café Imports is proud to offer a variety of Ethiopian coffees—an inventory not simply diverse in flavor, but that also represents the various relationships and buying practices that exist within coffee's native region. For more information about coffee production in Ethiopia, visit our Ethiopia Origin Page. nft,norg,Washed Yirgacheffe 1
Ethiopia
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Washed Yirgacheffe 1 Adado - Shara - Grade 1 (GrainPro) 11226 60 Kg 195 CI USA Minnesota USA
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ci-usa-minnesota Big floral flavor with grapefruit, candied lemon and sugar cane juice; sweet with lots of lemon and green grape acidity as well as a smooth mouthfeel. Big floral flavor with grapefruit, candied lemon and sugar cane juice; sweet with lots of lemon and green grape acidity as well as a smooth mouthfeel. This coffee comes from our washing-station partners at Adado, which is in the kebele, or village, of Shara, in the woreda, or district, of Guanga, in the Yirgacheffe region. This coffee is named after the local tribe, "Adado." In these coffees, typically apricots and peaches with supportive citrus and floral higher tones come together in a delightful cup. The natural process of these lots really complement the typical profile of the washed coffee beautifully, and even shine through the heavy berry overtones in a natural process. Aside from its near-legendary status as the "birthplace" of Arabica coffee, there is much to love about Ethiopia as a producing nation, including but not limited to the incredible diversity of flavor and character that exists among microregions, specifically within the southwestern Gedeo Zone of Yirgacheffe within the region of Sidama—areas whose names alone conjure thoughts of the finest coffees in the world. Coffee was literally made to thrive in the lush environment Yirgacheffe’s forests provide, developing nuanced floral characteristics, articulate sweetness and sparkling acidity. However, coffee has also adapted to the more arid climate of Harrar, in the northeast of the country; the varieties planted there have historically had more chocolatey, rich undertones. Processing, of course, also plays a significant part in what makes Ethiopian coffees distinct—both distinctly Ethiopian, as well as distinct from one another, washed or natural. Until recently, coffee grown by smallholders and co-ops in Ethiopia were required to be sold through the ECX, where lots were classified by general region, quality (Grade 1–5), and escaped of most of their traceability. In March of 2017, the prime minister of Ethiopia approved a reform allowing co-operatively owned washing stations to export their coffee directly, which allows for separation of top coffee lots, higher prices for farmers, and increased recognition for the best quality coffees in Ethiopia. Greater traceability allows us to buy more directly from the same washing stations year in and year out, and opens the potential for partnerships on a more micro level, with individual farmers or smaller groups within a community, to select out special lots. Café Imports is proud to offer a variety of Ethiopian coffees—an inventory not simply diverse in flavor, but that also represents the various relationships and buying practices that exist within coffee's native region. For more information about coffee production in Ethiopia, visit our Ethiopia Origin Page. nft,norg,Washed Yirgacheffe 1
Ethiopia
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Washed Yirgacheffe 1 Adado - Shara - Grade 1 (GrainPro) (2016 Harvest) 9087 60 Kg 42 Vollers UK UK
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london-eu Lime zest, floral, lemon and tropical with intense acidity. Lime zest, floral, lemon and tropical with intense acidity. Adado Our Adado Coffees are from the Adado washing station near the kebele (village) or Shara in the woreda (district) of Guanga. Located in theGedeo zone, this coffee is namedafter the local tribe "Adado." Adado is my favorite micro region of Yirgacheffe. Stone fruit, and lots of it, is the predominant flavor profile of this area. Apricots and peaches with supportive citrus and floral higher tones come together in a delightful cup. The natural process of these lots really complement the typical profile of the washed coffee beautifully. One of the great things about Ethiopian coffees is the complete mix of varietals. It is estimated that somewhere between six thousand and ten thousand varietals exist naturally in these highlands, the origin of coffee: The cross-pollination of genetics is totally amazing. — Jason nft,norg,Washed Yirgacheffe 1
Ethiopia
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Washed Yirgacheffe 1 Konga - Sede - Grade 1 (GrainPro) (2016 Harvest) 9088 60 Kg 4 Vollers UK UK
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london-eu Sugary and floral with toffee and lemon. Sugary and floral with toffee and lemon. Our Konga coffee, from a microregion within the Gedeo Zone of Yirgacheffe, is named after the local tribe, Konga Sede, and comes from the Konga washing station located near the kebele (village) of Sede. There are 5,000 farmers and 10 mills represented in this lot. One mill can produce an average of five containers of washed coffee, and four of natural-process coffee. The region's average annual production is between 40 and 50 containers. Other common local crops include bananas and corn. Konga is about four kilometers south of the town of Yirgacheffe, and nearby both Harfusa and Biloya. We've always liked the Konga microregion of Yirgacheffe for both its strong citrus (mostly lemon this year) and supportive stone-fruit flavors of peach and apricot and when this is combined with processing as a natural, the result is dried cherry, cranberry, and lemonade-like acidity. One of the great things about Ethiopian coffees is the complete mix of varieties. It is estimated that somewhere between six thousand and ten thousand varietals exist naturally in these highlands, the origin of coffee: The cross-pollination of genetics is totally amazing. — Jason Ethiopian Commodity Exchange (ECX) The ECX was started in 2008 to help protect farmers from market forces that might prevent them from making a living. Most of the coffee in Ethiopia is produced by smallholders who own 0.7 hectares; bumper crops often lead to big price drops, which can make it unprofitable for farmers to harvest their coffee. What the ECX does is commoditize grains, including sesame, beans, maize, wheat, and most importantly, coffee. This ensures prompt payment to farmers. It also integrates all parts of the “eco-system” involved in a grains market, including warehousing, grading, trading, and payment. Access to information is emphasized, as farmers can obtain information about trading prices and local delivery points easily through dedicated telephone lines. Here is a general rundown of how the ECX chain works in Ethiopia: Farmers deliver cherry to local wet mills. Some wet mills pay a premium for better quality cherry, some do not. The wet mill then delivers parchment coffee to a delivery station warehouse. In Yirgacheffe, this delivery station is in Dila. Coffees are labeled with a region and then are graded based both on physical qualities as well as cup quality. Higher-quality coffee fetches a higher price. Coffee is categorized into 81 generic grades of coffee at the ECX: Processing: Washed, Unwashed; Region: Yirgacheffe, Sidama, Limu, etc.; Flavor: A (Representative of region's cup characteristics) B (Less so), Grade: 1–8 (Defect count) Traceability on the coffee an exporter purchases coffee through the ECX will, at most, be labelled as “Yirgacheffe: Konga” or “Sidama: Borena.” Once a specific lot is purchased, it is then shipped to the buyer (typically an exporter in Ethiopia). Full lots come divided in 30 bag chop sublots (parchment). Exporters who are buying and selling many containers will cup through the sublots to select the top lots and build a full container from these. While this system does ensure prompt payment and streamlines supply chain issues, it removes essentially all traceability from the coffee. This is problematic in the specialty world, where traceability is paramount. The ECX does not allow for complete traceability, but coffee cooperatives in Ethiopia do have the ability to go around the ECX and export the coffee themselves. Coffees that are exported by a cooperative can have traceability, possibly even to a single farmer. nft,norg,Washed Yirgacheffe 1
Ethiopia
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Washed Yirgacheffe 1 Aricha - Edido - Grade 1 (GrainPro) (2016 Harvest) 9415 60 Kg 76 Vollers UK UK
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london-eu Floral, apricot, caramel, lemon, sweet, clean and delicate. Floral, apricot, caramel, lemon, sweet, clean and delicate. Aricha is the name of the washing station where this coffee is processed. Idido is the village, or kebele, where this coffee is grown and processed, in a microregion of Yirgacheffe. Aricha is about 8 kilometers from the center of Yirgacheffe Town. The coffee is picked ripe between November and January, depulped within 12 hours, and washed clean with spring water. The soils in this region are red-brown clay soil, about 1.5 meters deep. Aside from its near-legendary status as the "birthplace" of Arabica coffee, there is much to love about Ethiopia as a producing nation, including but not limited to the incredible diversity of flavor and character that exists among microregions, specifically within the southwestern Gedeo Zone of Yirgacheffe within the region of Sidama -- areas whose names alone conjure thoughts of the finest coffees in the world. Coffee was literally made to thrive in the lush environment Yirgacheffe’s forests provide, developing nuanced floral characteristics, articulate sweetness and sparkling acidity. However, coffee has also adapted to the more arid climate of Harrar, in the northeast of the country; the varieties planted there have historically had more chocolatey, rich undertones. Processing, of course, also plays a significant part in what makes Ethiopian coffees distinct -- both distinctly Ethiopian, as well as distinct from one another, washed or natural. One of the other things that make Ethiopia distinct as a growing country is the complexity involved in the coffee market there, and the myriad systems and customs that ensure there's never a dull moment in sourcing the best lots, whether they are from individual farms, co-operatives or grower groups, or from the Ethiopian Commodity Exchange (ECX), a market institution founded in 2008 in attempt to protect small farmers from various risks and market forces that threaten the profitability of their harvest. Cafe Imports is proud to offer a variety of Ethiopian coffees -- an inventory not simply diverse in flavor, but that also represents the various relationships and buying practices that exist within coffee's native region. For more information about coffees from Ethiopia, visit our Ethiopia origin page. nft,norg,Washed Yirgacheffe 1
Ethiopia
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Washed Yirgacheffe 2 ECX - Grade 2 10994 60 Kg 96 CI USA Minnesota USA
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ci-usa-minnesota Mild, sweet and citric with a smooth mouthfeel; chamomile flavor with a nutty aftertaste. nft,norg,Washed Yirgacheffe 2
Ethiopia Washed Yirgacheffe 2 ECX - Grade 2 (GrainPro) 11166 60 Kg 230 Afloat/USA
Est Arrival: Dec 2017
USA
Est Arrival: Dec 2017
View Cupping Notes afloat Syrupy sweet with fruit acidity and a smooth mouthfeel; lots of intense floral flavor with lilac, chocolate, vanilla bean, lime and tropical fruits. nft,norg,Washed Yirgacheffe 2
Guatemala
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Atitlan San Pedro La Laguna (GrainPro) 10982 69 Kg 14 Melbourne Australia
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melbourne-au Cherry, cola, lemon, soft apple, caramel, choc, praline. Cherry, cola, lemon, soft apple, caramel, choc, praline. Throughout the harvest, many lots from San Pedro, Atitlan, were cupped and classified according to their quality and profile. The most representative lots were selected to form this blended lot from various smallholders in the area; we think it is the best expression of what this region can offer. The coffees here develop clean sweetness and sparkling acidity due to the combination of rich volcanic soil, good elevation, an average rainfall of about 2,000 mm, and a relatively cool average temperature. Atitlan’s soil is rich with organic matter; about 90% of coffee in Atitlan is cultivated along volcanic slopes that surround Lake Atitlan. Daily winds stir the cold lake waters, influencing variations in the microclimates of the region. For more information on coffee production in Guatemala, visit our Guatemala origin page. nft,norg,Atitlan
Guatemala
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Decaf KVW MC   11059 60 Kg 23 CI USA Minnesota USA
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ci-usa-minnesota Mild, clean and citric with graham and peanut flavor. nft,norg,Decaf,Decaf KVW MC
Guatemala
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Decaf KVW MC   11293 60 Kg 50 CI USA Minnesota USA
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ci-usa-minnesota Mild, clean and citric with graham and peanut flavor nft,norg,Decaf,Decaf KVW MC
Guatemala
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FTO Chimaltenango ASPROGUATE ONG - FLO ID 32213 11443 69 Kg 240 CI USA Minnesota USA
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ci-usa-minnesota Mild, citric and clean with cocoa, lemon and salted peanut. Mild, citric and clean with cocoa, lemon and salted peanut. ASPROGUATE is an organization which represents 150 smallholder producers from Cobán and Acatenango, and is committed to allowing small landholders better access to the international coffee market, with potential for growth. ASPROGUATE's Acatenango partners produce upwards of 1,000 bags of coffee a year in nutrient-dense volcanic soil. The coffee farms are located as high as 2,000 masl, and the region's distinct seasons allow for sun-drying along with traditional and artisanal processing methods. In the more rainforest-like climate of Cobán, the coffee grows in soils rich with limestone and clay: The two communities which comprise ASPROGUATE's Coban representation are in Seacal and San Cirstobal, producing 1,650 and 1,375 bags each, respectively. For more information about coffee production in Guatemala, visit our Guatemala Origin Page. Fair Trade,Organic,FTO Chimaltenango
Guatemala
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FTO Chimaltenango San Martín Jilotepeque - ASPROGUATE ONG - FLO ID 32213 - (CBC GT-BIO-123) (GrainPro) 11461 69 Kg 235 CI USA Minnesota USA
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ci-usa-minnesota Sweet with tangy citric acidity; cocoa and toffee flavors with a nutty aftertaste. Sweet with tangy citric acidity; cocoa and toffee flavors with a nutty aftertaste. ASPROGUATE is an organization which represents 150 smallholder producers from Cobán and Acatenango, and is committed to allowing small landholders better access to the international coffee market, with potential for growth. ASPROGUATE's Acatenango partners produce upwards of 1,000 bags of coffee a year in nutrient-dense volcanic soil. The coffee farms are located as high as 2,000 masl, and the region's distinct seasons allow for sun-drying along with traditional and artisanal processing methods. In the more rainforest-like climate of Cobán, the coffee grows in soils rich with limestone and clay: The two communities which comprise ASPROGUATE's Coban representation are in Seacal and San Cirstobal, producing 1,650 and 1,375 bags each, respectively. For more information about coffee production in Guatemala, visit our Guatemala Origin Page. Fair Trade,Organic,FTO Chimaltenango
Guatemala
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FTO Huehuetenango Guaya'b - FLO ID 876 - (CBC GT-BIO-141) (GrainPro) 10973 69 Kg 127 CI USA Minnesota USA
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ci-usa-minnesota Mild, soft and sweet with lemon zest, toffee and a nutty aftertaste. Mild, soft and sweet with lemon zest, toffee and a nutty aftertaste. GUAYA'B (Guaya'b Asociación Civil) is an organization of about 650 producers who live in several areas of Huehuetenango, including Unión Vantinil, Jacaltenango, and San Antonio Huista. In addition to offering members access to wet-mill equipment and water-purification resources, the co-op also provides agronomy services such as fertilizer production and soil analysis, and financial services such as microfinancing. For more information about coffee production in Guatemala, visit our Guatemala Origin Page. Fair Trade,Organic,FTO Huehuetenango
Guatemala
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FTO Huehuetenango ASOBAGRI - FLO ID 877 11156 69 Kg 70 CI USA Minnesota USA
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ci-usa-minnesota Chocolatey with lemon and pulpy fruit flavor; tart fruity acidity and sweet with a heavy mouthfeel. Chocolatey with lemon and pulpy fruit flavor; tart fruity acidity and sweet with a heavy mouthfeel. ASOBAGRI (Asociación Barillense de Agricultores) was established in 1989 by a group of 20 smallholders within the K'Anjob'Al Mayan community of Huehuetenango; today it has nearly 1200 members, representing nearly 70 different indigenous Mayan communities. All of the active members are fully organic certified, and there are another 200 farmers who are in transition to achieve their certification. The cooperative uses its certification premiums from its Fair Trade and organic coffees to provide member services such as women-producer-specific aid and events, health-care initiatives, educational access to members' children, emergency planning and funxing, and microcredits. The co-op has also invested in solar drying tables and variety replacement with coffees that are more robust in the face of coffee-leaf rust, which has been severely damaging in Guatemala in the past decade. For more information about coffee production in Guatemala, visit our Guatemala Origin Page. Fair Trade,Organic,FTO Huehuetenango
Guatemala
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Microlot Nicolas Ramirez Ramirez - Quejina (GrainPro) 10984 69 Kg 18 Melbourne Australia
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melbourne-au Cranberry, apple, lime, vanilla, baking spice, caramel, creamy. Cranberry, apple, lime, vanilla, baking spice, caramel, creamy. Quejina is a family owned farm, and has been inNicolas Ramirez's family since it was first used for forestry harvesting (lumber, timber) and then once it was converted to coffee land. Nicolas hopes to expand the land by buying more plots nearby, to separate out more cultivars as microlots and plant new ones, and to improve both the farming techiques and the conservation programs on the land. The coffee is picked ripe and depulped, allowed to ferment for 18–24 hours, and dried—drying takes between 3–5 days depending on the ambient temperature and weather. For more information about coffee production in Guatemala, visit our Guatemala Origin Page. nft,norg,Microlot,Microlot
Guatemala
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Microlot Concepcion Villatoro Matias - Los Dos Socios (GrainPro) 10985 69 Kg 6 Melbourne Australia
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