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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 206 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 53 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 - Beneficio Pedra Branca - Yellow Catuaí (GrainPro) 10998 59 Kg 46 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 Sertão - Yellow Bourbon (GrainPro) 11001 59 Kg 131 CI USA Minnesota USA
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ci-usa-minnesota 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
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Carmo de Minas Natural - Beneficio Pedra Branca - Yellow Bourbon (GrainPro) 11002 59 Kg 94 Melbourne Australia
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melbourne-au Red berries, pear, hazelnut, chocolate, caramel. Red berries, pear, hazelnut, chocolate, caramel. 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 30 Vollers UK UK
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london-eu Very sweet and a creamy mouthfeel; lots of chocolate. Very sweet and a creamy mouthfeel; lots of chocolate. 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 Santa Inês - Yellow Bourbon (GrainPro) 11005 59 Kg 18 CI USA Minnesota USA
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ci-usa-minnesota Soft and mellow with citric acidity; cocoa, lemon and peanut flavors. Soft and mellow with citric acidity; cocoa, lemon and peanut 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,Carmo de Minas
Brazil
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Carmo de Minas Natural - Fazenda IP - Yellow Bourbon (GrainPro) 11006 59 Kg 251 Vollers UK UK
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london-eu Lots of chocolate and cacao flavors and a gentle orange acidity; apricot and hazelnut aftertaste. Lots of chocolate and cacao flavors and a gentle orange acidity; apricot and hazelnut aftertaste. 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 IP - Yellow Bourbon (GrainPro) 11007 59 Kg 325 Afloat/USA
Est Arrival: Mar 2018
USA
Est Arrival: Mar 2018
View Beanology afloat Balanced, sweet and tart with a heavy mouthfeel; lots of chocolate with cherry and lemon flavors. Balanced, sweet and tart with a heavy mouthfeel; lots of chocolate with cherry and lemon 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. nft,norg,Carmo de Minas
Brazil
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Carmo de Minas Pulped Natural - Fazenda Alta Vista - Yellow Bourbon (GrainPro) 11008 59 Kg 237 CI USA Minnesota USA
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ci-usa-minnesota 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 Natural - Fazenda Furnas - Yellow Bourbon (GrainPro) 11009 59 Kg 325 Afloat/Australia
Est Arrival: Mar 2018
Australia
Est Arrival: Mar 2018
View Beanology afloat Pear, berry, caramel, baking spice, chocolate. Pear, berry, caramel, baking spice, chocolate. 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 Sertão - Yellow Bourbon (GrainPro) 11011 59 Kg 301 CI USA Minnesota USA
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ci-usa-minnesota Sweet, soft and balanced with a smooth mouthfeel; caramel with grapefruit, dark chocolate and almond. Sweet, soft and balanced with a smooth mouthfeel; 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
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Carmo de Minas Natural - Fazenda Santa Inês - Yellow Bourbon (GrainPro) 11012 59 Kg 238 CI USA Minnesota USA
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ci-usa-minnesota 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
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Carmo de Minas Natural - Fazenda Santa Inês - Yellow Bourbon (GrainPro) 11013 59 Kg 325 CI USA Minnesota USA
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ci-usa-minnesota Sweet, balanced and citric with a creamy mouthfeel; chocolate, lemon and toffee flavors. Sweet, balanced and citric with a creamy mouthfeel; chocolate, lemon and toffee flavors. Coffee growing in Carmo de Minas has been the business of the Pereira family since 1979. When the family started managing the 215-hectare farmland at Fazenda Santa Ines, it was already planted in coffee, but they opted to plant new varieties and update the work model in order to improve quality and productivity. At the time the family took over management at Santa Ines, the Carmo de Minas region was experiencing problems with quality. The family hired experts to help improve quality, they introduced new harvesting/processing techniques, and they also implemented the newest farm technology available. Since making these changes, the coffees from Santa Ines have stood out in regional and national contests: In 2005, a sample from Fazenda Santa Ines won first place in Cup of Excellence Brazil, with a world-record 95.85 score. The farm is planted with Catucai, Yellow and Red Catuai, Yellow and Red Bourbon, and Acaia on about 100 hectares; the rest of the farmland is used for bananas, corn, and dairy cows. Annual coffee production is around 4,000 bags. "In Carmo, soil and climatic conditions are favorable to the coffee. It is what French people call 'terroir,' and our region is doing its homework; we are on the right way. Now we can only expect better times," the family says. 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 - Sitio São Joaquim - Yellow Bourbon (GrainPro) 11014 59 Kg 175 CI USA Minnesota USA
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ci-usa-minnesota Coffee cherry, dark chocolate, toffee and lemon; sweet and tart with a smooth mouthfeel. Coffee cherry, dark chocolate, toffee and lemon; 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
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Carmo de Minas Natural - Beneficio Pedra Branca - Yellow Bourbon (GrainPro) 11015 59 Kg 319 CI USA Minnesota USA
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ci-usa-minnesota Sweet and clean with tart citric acidity and a smooth mouthfeel; toffee and pecan flavors. Sweet and clean with tart citric acidity and a smooth mouthfeel; toffee and pecan 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 - Fazenda Santa Lucia - Yellow Bourbon (GrainPro) 11016 59 Kg 325 CI USA Minnesota USA
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ci-usa-minnesota Clean and nutty with citric acidity and a smooth mouthfeel. Clean and nutty with citric acidity and a smooth mouthfeel. 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
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Carmo de Minas Natural - Fazenda Santa Inês - Yellow Bourbon (GrainPro) 11017 59 Kg 138 CI USA Minnesota USA
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ci-usa-minnesota Mild, citric and sweet with lemon and peanut flavors. Mild, citric and sweet with lemon and peanut 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,Carmo de Minas
Brazil
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Carmo de Minas Natural - Fazenda Serrado - Yellow Bourbon (GrainPro) 11018 59 Kg 99 CI USA Minnesota USA
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ci-usa-minnesota Balanced, soft, sweet and clean with citric acidity; toffee and lemon flavors with a nutty aftertaste. Balanced, soft, sweet and clean with citric acidity; toffee and lemon 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. 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
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Carmo de Minas Pulped Natural - Fazenda IP - Yellow Bourbon (GrainPro) 11104 59 Kg 270 CI USA Minnesota USA
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ci-usa-minnesota 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
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Carmo de Minas Natural - Fazenda Sertao - Yellow Bourbon (GrainPro) 11340 59 Kg 294 CI USA Minnesota USA
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ci-usa-minnesota Sweet and soft with fruit acidity; chocolate flavor with berry and citrus fruit flavor and an almond aftertaste. Sweet and soft with fruit acidity; 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 Carmo de Minas Pulped Natural - Fazenda Furnas - Yellow Bourbon (GrainPro) 11696 59 Kg 70 Origin/USA
Est Ship: Feb 2018
USA
Est Ship: Feb 2018
View Beanology origin Rich and savory with a heavy, creamy mouthfeel and flavors of raisin, burnt sugar, chocolate and almond butter. Rich and savory with a heavy, creamy mouthfeel and flavors of raisin, burnt sugar, chocolate and almond butter. 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 (GrainPro) (2016 Harvest) 9237 59 Kg 85 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 Honey - Fazenda Alta Vista - Yellow Catuaí (GrainPro) (2017 Harvest) 9254 59 Kg 133 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 10 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 123 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: Oct 2018
Other
Est Ship: Oct 2018
  origin nft,norg,Carmo de Minas 1
Brazil Carmo de Minas 1 (GrainPro) 11021 59 Kg 325 Origin/Other
Est Ship: Oct 2018
Other
Est Ship: Oct 2018
  origin nft,norg,Carmo de Minas 1
Brazil Carmo de Minas 1 (GrainPro) 11022 59 Kg 325 Origin/Other
Est Ship: Oct 2018
Other
Est Ship: Oct 2018
  origin nft,norg,Carmo de Minas 1
Brazil Carmo de Minas 1 (GrainPro) 11023 59 Kg 325 Origin/Other
Est Ship: Oct 2018
Other
Est Ship: Oct 2018
  origin nft,norg,Carmo de Minas 1
Brazil Carmo de Minas 1 (GrainPro) 11024 59 Kg 325 Origin/Other
Est Ship: Oct 2018
Other
Est Ship: Oct 2018
  origin nft,norg,Carmo de Minas 1
Brazil Carmo de Minas 1 (GrainPro) 11025 59 Kg 325 Origin/Other
Est Ship: Oct 2018
Other
Est Ship: Oct 2018
  origin nft,norg,Carmo de Minas 1
Brazil Carmo de Minas 1 (GrainPro) 11026 59 Kg 325 Origin/Other
Est Ship: Oct 2018
Other
Est Ship: Oct 2018
  origin nft,norg,Carmo de Minas 1
Brazil Carmo de Minas 1 (GrainPro) 11027 59 Kg 325 Origin/Other
Est Ship: Oct 2018
Other
Est Ship: Oct 2018
  origin nft,norg,Carmo de Minas 1
Brazil Carmo de Minas 1 (GrainPro) 11028 59 Kg 325 Origin/Other
Est Ship: Oct 2018
Other
Est Ship: Oct 2018
  origin nft,norg,Carmo de Minas 1
Brazil Carmo de Minas 1 (GrainPro) 11029 59 Kg 325 Origin/Other
Est Ship: Oct 2018
Other
Est Ship: Oct 2018
  origin nft,norg,Carmo de Minas 1
Brazil Carmo de Minas 1 (GrainPro) 11030 59 Kg 325 Origin/Other
Est Ship: Oct 2018
Other
Est Ship: Oct 2018
  origin nft,norg,Carmo de Minas 1
Brazil Carmo de Minas 1 (GrainPro) 11031 59 Kg 325 Origin/Other
Est Ship: Oct 2018
Other
Est Ship: Oct 2018
  origin nft,norg,Carmo de Minas 1
Brazil Carmo de Minas 1 (GrainPro) 11032 59 Kg 325 Origin/Other
Est Ship: Oct 2018
Other
Est Ship: Oct 2018
  origin nft,norg,Carmo de Minas 1
Brazil Carmo de Minas 1 (GrainPro) 11033 59 Kg 325 Origin/Other
Est Ship: Oct 2018
Other
Est Ship: Oct 2018
  origin nft,norg,Carmo de Minas 1
Brazil Carmo de Minas 1 (GrainPro) 11034 59 Kg 325 Origin/Other
Est Ship: Oct 2018
Other
Est Ship: Oct 2018
  origin nft,norg,Carmo de Minas 1
Brazil
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Decaf Origin Select MWP - Serra Negra 11237 69 Kg 175 CI USA Minnesota USA
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ci-usa-minnesota Mild caramel and toffee flavors with citric acidity. nft,norg,Decaf,Decaf Origin Select
Brazil
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Microlot Pulped Natural - Guilherme de Siqueira Barros - Fazenda do Sertão - Carmo de Minas (GrainPro) 11405 59 Kg 9 CI USA Minnesota USA
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ci-usa-minnesota Sweet with citric and slightly winey acidity and a smooth mouthfeel; floral, lemon and toffee flavors. Sweet with citric and slightly winey acidity and a smooth mouthfeel; floral, lemon and toffee flavors. The 560-hectare Fazenda do Sertão was purchased by brothers Cicero and Daltro Noronha Barros in 1984; it was already partially used as coffee farm, but the brothers made repairs to the land and increased production and productivity of that area of the business by planting new varieties and building terreiro drying beds. The coffee production is on 81 hectares of the land, but the farm didn't produce specialty coffees until 2010, when Guilherme de Siqueira, one of the brothers' sons. undertook some construction projects to improve quality, including new drying structures. Now the farm is capable of producing 90+ point coffees. For more information about coffee production in Brazil, visit our Brazil Origin Page. nft,norg,Microlot,Microlot
Brazil
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Microlot Natural - Hélcio Carneiro Pinto - Fazenda Santa Lúcia - Carmo de Minas (GrainPro) 11406 59 Kg 12 CI USA Minnesota USA
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ci-usa-minnesota Sweet with tart winey acidity and a smooth mouthfeel; chocolate, vanilla and almond flavors. Sweet with tart winey acidity and a smooth mouthfeel; chocolate, vanilla and almond flavors. 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
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Microlot Pulped Natural - José Antonio Pereira Carneiro- Fazenda Serrado - Carmo de Minas (GrainPro) 11408 59 Kg 3 CI USA Minnesota USA
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ci-usa-minnesota Very chocolatey with almond, raisin and cocoa flavor; sweet and clean with a creamy mouthfeel. Very chocolatey with almond, raisin and cocoa flavor; sweet and clean with a creamy mouthfeel. 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
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Microlot Pulped Natural - Luiz Paulo Dias Pereira - Fazenda IP - Carmo de Minas (GrainPro) 11410 59 Kg 11 CI USA Minnesota USA
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ci-usa-minnesota Citrus fruit, coco and lemongrass flavors with tart fruit acidity. Citrus fruit, coco and lemongrass flavors with tart fruit acidity. Fazenda IP was first purchased in 1967, by Isidro Pereira, father of Luiz Paolo Dias Pereira. (Fazenda IP takes its name from Isidro's initials.) Luiz was pursuing an education in agriculture at the time the farm came into the family, but after five years, he joined his father to expand production and improve quality. By 1974, Luiz began expanding Fazenda IP: It now covers an area of 720 hectares—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
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Microlot Pulped Natural - Maria Valéria Costa Pereira - Sitio do Campo - Carmo de Minas (GrainPro) 11411 59 Kg 5 CI USA Minnesota USA
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ci-usa-minnesota Complex, sweet and clean with a smooth mouthfeel; sugary cherry pie filling flavor with lemon, caramel, brown sugar and baked apple. nft,norg,Microlot,Microlot
Brazil
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Microlot Pulped Natural - Mariana de Carvalho Junqueira - Rancho São Benedito - Dom Viçoso (GrainPro) 11412 59 Kg 8 CI USA Minnesota USA
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ci-usa-minnesota Soft, sweet and mellow with a heavy mouthfeel; toffee, chocolate and lemon flavors. nft,norg,Microlot,Microlot
Brazil
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Microlot Pulped Natural - Rafael Dias Pereira - Sitio Capim Seco - Carmo de Minas (GrainPro) 11414 59 Kg 7 CI USA Minnesota USA
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ci-usa-minnesota Sweet and salty with tart acidity and a smooth mouthfeel; chocolate, almond and winey fruit flavors. Sweet and salty with tart acidity and a smooth mouthfeel; chocolate, almond and winey fruit flavors. 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
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Microlot Pulped Natural - Renato Pita Maciel de Moura - Fazenda Trapiá - Baependi (GrainPro) 11415 59 Kg 7 CI USA Minnesota USA
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ci-usa-minnesota Sweet, clean and citric with toffee, milk chocolate and almond flavor. nft,norg,Microlot,Microlot
Brazil Microlot Washed - Paulo Mauro de Paula - Sitio Rancho Dantas - Brejetuba - Espirito Santo - Catuai (SC Bags) 11493 30 Kg 26 Afloat/USA
Est Arrival: Feb 2018
USA
Est Arrival: Feb 2018
View Beanology afloat Sweet with tart citric acidity and a creamy mouthfeel; big sugar cane juice flavor with lemon, melon and ripe fruit flavors. Sweet with tart citric acidity and a creamy mouthfeel; big sugar cane juice flavor with lemon, melon and ripe fruit flavors. Sitio Rancho Dantas has been in the de Paula family for more than 70 years, and is currently owned and operated by Paulo Mauro de Paula. When it was first purchased by Sebastião de Paula, he struggled to pay for the land, promising that as soon as he paid his debts he would erect a cross at the farm's highest point, which he has done. In the 1960s, coffee was planted on the farm, but the focus on specialty started in 2013. Paulo Mauro de Paula is more and more interested in producing specialty lots (including Washed selections) on the 10 hectares he has planted in coffee, and so is committed to hand-picking and carefully sorting all of the coffee every year. They also use floaters and utilize the depulping machines to sort out any imperfect coffee. After picking, sorting, and depulping, the cofffee is fermented dry for 24 hours, then washed clean of mucilage and dried slowly to preserve quality. Every step of the process is a family affair, done by Paulo, his wife, and their son. The small, coastal state of Espríto Santo is located in the southeast of the Brazil, and contains microclimates unlike virtually anwhere else in the country: Brazil's traditional natural process is practically impossible here, as well, due to the heavy mists and fog that roll across the coffee farms in the mountains. The landscape is lush and green, home to diverse animals and plants, including delicious coffees. For more information about coffee production in Brazil, visit our Brazil Origin Page. nft,norg,Microlot,Microlot
Brazil
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Microlot 1 Natural - Fazenda Santuario Sul - Rume Sudan - Lot 3 (GrainPro) 11106 59 Kg 4 CI USA Minnesota USA
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ci-usa-minnesota Sweet and soft with citric acidity; cocoa and lemon flavor with a nutty aftertaste. Sweet and soft with citric acidity; cocoa and lemon flavor with a nutty aftertaste. Fazenda Santuario Sul is a 120-hectare farm, 80 hectares of which are planted in coffee. Among the 30 varieties and cultivars grown there (which include Gesha) is this heirloom type called Rume Sudan, an heirloom variety discovered in Sudan in the 1940s and thought to be part of the Ethiopian landrace (wild) Arabica family. The heirloom varieties and very high altitude contribute to the exceptional quality of the farm's coffee. 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 1
Brazil
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Microlot 10 Natural - Edimar Miranda - Cabeceira dos Estouros - Araponga (SC Bags) 11495 59 Kg 19 Vollers UK UK
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london-eu 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
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Microlot 10 Natural - Cristiano Arruda - Pedra Dourada - Alto Caparaó (SC Bags) 11497 59 Kg 17 Vollers UK UK
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london-eu Sweet and tart with a creamy mouthfeel; citrus and berry flavor with toffee, lemon and chocolate. nft,norg,Microlot,Microlot 10
Brazil
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Microlot 11 Valdermar Grulke - Corrego das Flores - Espirito Santo (SC Bags) 11496 59 Kg 19 Vollers UK UK
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london-eu 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
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Microlot 7 Carmo Best Cup #12 - Celso Marcelino de Souza - Sitio Vera Cruz - Natercia - Red Catuaí - Natural (GrainPro) 11364 59 Kg 1 CI USA Minnesota USA
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ci-usa-minnesota Lots of floral and cherry flavor with concord grape, caramel and cascade hops; sweet with big winey fruit acidity and a heavy mouthfeel. Lots of floral 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
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Microlot 7 Carmo Best Cup #14 - Nazareth Dias Pereira - Fazenda Sertão - Carmo de Minas - Red Bourbon - Pulped Natural (GrainPro) 11366 59 Kg 6 Vollers UK UK
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london-eu 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. Apparently lovedoes win—at least in this case. This farm with the love story submitted a sample to the first-ever Carmo Best Cup competition and won 14th place with this microlot. 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
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Microlot 7 Carmo Best Cup #15 - Jesimar Oliveira Sandi - Sitio São Joaquim - Conceição das Pedras - Yellow Catuaí - Natural (GrainPro) 11367 59 Kg 2 CI USA Minnesota USA
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ci-usa-minnesota Dark chocolate and toffee with berry, lemon and praline almond flavors; soft and sweet with big fruit acidity and a thick mouthfeel. Dark chocolate and toffee with berry, lemon 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
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Microlot 8 Carmo Best Cup - Jarbas Cleto Lopes - Sitio Bela Vista - São Gonçalo do Sapucaí - Acaiá - Pulped Natural (GrainPro) 11373 59 Kg 15 CI USA Minnesota USA
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ci-usa-minnesota Balanced and sweet with fruit acidity and a smooth mouthfeel; lemongrass, orange zest, almond and milk chocolate flavor. nft,norg,Microlot,Microlot 8
Brazil
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Microlot 8 Carmo Best Cup - Nazareth Dias Pereira - Fazenda Sertão - Carmo de Minas - Yellow Bourbon - Natural (GrainPro) 11376 59 Kg 10 CI USA Minnesota USA
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ci-usa-minnesota Sweet with tart fruit acidity and a smooth mouthfeel; lots of citrus fruit flavor with chocolate, toffee and roasted hazelnut flavors. Sweet with tart fruit acidity and a smooth mouthfeel; lots of citrus fruit flavor with chocolate, toffee 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
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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 9 CI USA Minnesota USA
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ci-usa-minnesota Sweet with tart fruit acidity and a smooth mouthfeel; sugared almond, chocolate, baking spice, white sugar and lemongrass flavors. Sweet with tart fruit acidity and a smooth mouthfeel; sugared almond, chocolate, baking spice, white sugar and lemongrass flavors. Fazenda Nossa Senhora do Carmo is a 134-hectare farm owned by Sandra Helena Dias Pereira. 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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Microlot 8 Carmo Best Cup - Hélcio Carneiro Pinto - Fazenda Santa Lúcia - Carmo de Minas - Red Bourbon - Pulped Natural (GrainPro) 11378 59 Kg 4 CI USA Minnesota USA
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ci-usa-minnesota Dark chocolate with tropical fruit flavors as well as lemon and almond; sweet with winey fruit acidity and a smooth mouthfeel. Dark chocolate with tropical fruit flavors as well as lemon and almond; sweet with winey fruit acidity and a smooth mouthfeel. Fazenda Santa Lucia is a 740-hectare farm with 100 hectares planted in coffee, mostly Yellow Bourbon and Yellow Catuai as well as Acaia varieties. The rest of the farm is used for bananas, corn, and dairy livestock. Owner Helcio Carneiro Pinto has been working this land since he was 15 years old, helping his mother. He was married in 1976, and along with his wife, Glycia Pereira Carneiro, they took over management of Finca Santa Lucia, though in the early days they knew little about quality. In the 1990s, Helcio became one of the founding members of Aprocam, Association of Coffee Producers from Mantiqueira, and this marked the beginning of his journey to being a quality-focused coffee producer. Along with the other pioneers in Aprocam, Helcio sought information from scientists and other experts to try to bring fine coffee production to a large scale. 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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Microlot 8 Carmo Best Cup - Paulo dos Reis Pereira - Sitio Santa Clara - Campanha - Yellow Catuaí - Pulped Natural (GrainPro) 11379 59 Kg 3 CI USA Minnesota USA
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ci-usa-minnesota Sweet and tart with cocoa, clove, almond and coffee cherry. Sweet and tart with cocoa, clove, almond and coffee cherry. Sitio Santa Clara is a 4.6-hectare lot owned by Paulo do Reis Pereira. The land was inherited by his father in 1994, but back then it was only a pasture, but the family planted coffee and transformed it into the farm it is today. In 2010, Paulo became interested in producing specialty coffees, discovering that the farm contained all of the elements necessary for very high-quality coffee: Altitude, good soil, stron varieties, and proper amount of rain. He invested in equipment to aid in processing, including dryers and terreiros for drying, and he continues to make strides to improve his coffee every year. 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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Microlot 8 Carmo Best Cup - Marcus Vinicius Souza de Carvalho - Sitio Chapada - Soledade de Minas - Acaiá - Natural (GrainPro) 11380 59 Kg 15 CI USA Minnesota USA
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ci-usa-minnesota Soft and clean with citric acidity and a heavy mouthfeel; toffee, chocolate, pecan and lemon flavors. Soft and clean with citric acidity and a heavy mouthfeel; toffee, chocolate, pecan and lemon flavors. 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
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Microlot 8 Carmo Best Cup - Paulo César 'Lilica' Junqueira - Sitio Pinheirinho - Carmo de Minas - Icatu - Natural (GrainPro) 11382 59 Kg 9 CI USA Minnesota USA
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ci-usa-minnesota Sweet with citric acidity and a smooth mouthfeel; cocoa, lemon and peanut flavor. Sweet with citric acidity and a smooth mouthfeel; cocoa, lemon and peanut flavor. 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 Mogiana Natural - Fazenda Santa Amália - Yellow Bourbon (SC Bags) 11204 59 Kg 325 Afloat/USA
Est Arrival: Feb 2018
USA
Est Arrival: Feb 2018
View Cupping Notes afloat Balanced, soft and sweet with a smooth mouthfeel; toffee, lime and coffee cherry flavor. nft,norg,Mogiana
Brazil
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Mogiana Natural - Fazenda Recreio - Yellow Bourbon (SC Bags) 11205 59 Kg 77 CI USA Minnesota USA
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ci-usa-minnesota Sweet, clean and balanced with chocolate, tart lemon and salted peanut flavors. Sweet, clean and balanced with chocolate, tart lemon and salted peanut flavors. Fazenda Recreio is a 605-hectare farm that has 240 hectares planted in coffee, mostly the Yellow Bourbon variety. The farm has been in the Machaedo family for four generations (founded in 1890) and is currently managed by Diego Machaedo. The land that is not utilized for coffee is used for cattle ranching, as well as growing citrus trees and eucalyptus. Coffee at Fazenda Recreio is processed several different ways: About 50 percent is Natural, with 25 percent Pulped Natural and 25 percent commercial-grade Washed. Diego Machaedo has a long interest in specialty coffee and sees the production moving more and more in that direction as a primary focus: The farm won the 2004 Cup of Excellence competition, and has finished in the top five for many years, including consecutively between 2006–2010. 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
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Mogiana Natural - Fazenda Cachoeira da Grama - Yellow Bourbon (SC Bags) 11206 59 Kg 170 CI USA Minnesota USA
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ci-usa-minnesota Sweet and soft with a smooth mouthfeel; lemon and lime with buttermilk flavors. Sweet and soft with 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 Natural - Fazenda Cachoeira da Grama - Yellow Bourbon (SC Bags) 11207 59 Kg 283 Afloat/USA
Est Arrival: Feb 2018
USA
Est Arrival: Feb 2018
View Beanology afloat Chocolate, lemon, toffee and mild berry flavor; sweet with tart citric acidity and a smooth mouthfeel. Chocolate, lemon, toffee and mild berry flavor; sweet with tart citric acidity and a smooth mouthfeel. Fazenda Cachoeira de Grama is owned by the Carvalho family and managed (along with 48 other area farms) by our export partner Bourbon Specialty. The farm is located in 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
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Mogiana Natural - Fazenda Cachoeira da Grama - Yellow Bourbon (SC Bags) 11208 59 Kg 325 CI USA Minnesota USA
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ci-usa-minnesota Mild, clean and citric with cocoa, lemon and cashew flavor. Mild, clean and citric with cocoa, lemon and cashew 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 Natural - Fazenda Da Barra - Yellow Bourbon (SC Bags) 11209 59 Kg 325 Afloat/Australia
Est Arrival: Mar 2018
Australia
Est Arrival: Mar 2018
View Cupping Notes afloat Berry, pear, toffee, cocoa, sweet and clean. nft,norg,Mogiana
Brazil Mogiana Natural - Fazenda Da Barra - Yellow Bourbon (SC Bags) 11210 59 Kg 325 Afloat/Australia
Est Arrival: Feb 2018
Australia
Est Arrival: Feb 2018
View Cupping Notes afloat Plum, berry, vanilla, brown sugar, clean and complex. nft,norg,Mogiana
Brazil
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Mogiana Pulped Natural - Fazenda Recreio - Yellow Bourbon (GrainPro) (2016 Harvest) 9843 59 Kg 1 CI USA Minnesota USA
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ci-usa-minnesota Mild, sweet and citric with cocoa, peanut butter and lemongrass flavors. Mild, sweet and citric with cocoa, peanut butter and lemongrass flavors. As one of Brazil's most consistently excellent coffee farms, Fazenda Recreio delivers a cup reflecting evolved processing methods for quality coffee production dating all the way back to 1890. After 4 generations of managing Fezenda Recreio in his family, Diogo Machaedo is now in charge, and he plans to maintain the historic farms exceptional reputation as the world of Specialty Coffee continues to blossom. Owner: Homero Machaedoxml Agronomist: Diogo Machaedo (Son) Micro region: San Sebastian de Grama Size: 605 hectares, 240 hectares coffee Production: 5000 bags, 25% high end specialty Processing: 50% natural, 25% pulped natural, 25% washed green commercial. They dry onasphalt patios. Other Products: Cattle, eucalyptus, and some citrus Won cup of excellence in 2004, finished in top 5 2006-2010. Two Machaedo brothers married two sisters and the two families split farms into Fazenda Recreioand Fazenda Santa Elena. Fazenda Recreio has a new wet mill installed in 2009. They have many beautiful dogs around their farm, Dachshunds and Hounds. Brazil produces about 1/3 of the total world coffee production hence the importance in the global setting. A record harvest will make the coffee market tank while a significant frost will make it rally. This is one of my favorite origins to visit and it is very different than most. The food is great, there is modern infrastructure, and the Euro-Latin vibe is awesome! Brazilian coffee can be a significant component in a roaster’s menu specially if they use it in their espresso blend. Traditionally, most espresso recipes have included Brazil due to its characteristics: low acidity, high body, creamy, caramel, and chocolate notes, with a significant amount of sweetness. The Yellow Bourbon coffees come from Mogiana region in the state of Minas Gerais, one of Brazil’s most important coffee regions. They are estate specific coffees from farms which have made it numerous times into the Cup of Excellence auction. These coffees will be a step-up from your traditional Brazilian profile. In the cup:higher citric acidity, fruit and chocolate notes, and more sweetness which will produce complex cups and espresso. — Piero Cristiani For more information about coffee production in Brazil, Visit our Brazil Origin Page. nft,norg,Mogiana
Brazil
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Mogiana 1 Natural - Alta Mogiana - Producers Selection (SC Bags) 11498 59 Kg 26 Vollers UK UK
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london-eu 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 11317 60 Kg 123 CI USA Minnesota USA
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ci-usa-minnesota Mild and citric with cocoa and salted nut flavors. nft,norg,Natural 2/3 SS 1
Brazil
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Org Sul de Minas Natural - Fazenda Santa Clara - (CBC BR-BIO-122) (SC Bags) 11515 59 Kg 20 Vollers UK UK
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london-eu Very fruity flavors with berry, raspberry and chocolate; sweet with balanced fruit acidity and a smooth mouthfeel. Very fruity flavors with berry, raspberry and chocolate; sweet with balanced fruit acidity and a smooth mouthfeel. Fazenda Santa Clara is a 112-hectare farm, 53 hectares of which are planted with coffee. The several varieties that are grown on the property include Catuai and Yellow Catuai, as well as Mundo Novo, Icatu, Tupi, and Catucai. The farm is currently owned by Paulo Teixeira Giordano, whose great-grandfather bought it in 1930 to grow grapes. When Paulo's grandfather took the farm over, he started to grow coffee as well as raising cattle, and Paulo follows his tradition. Paulo is an agronomist engineer and an agro-technician, and successfully applies organic techniques and principles to his growing, as well as some biodynamic methods. He is concerned with primarily producing specialty coffees, and has build a 1,800-square-meter greenhouse for drying, as well as investing in more and better-quality depulping machines. For more information on coffee produciton in Brazil, visit our Brazil Origin Page. nft,Organic,Org Sul de Minas
Brazil
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Parana Natural - Obata - Fazenda California (GrainPro) 11466 59 Kg 325 CI USA Minnesota USA
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ci-usa-minnesota Mild and citric with lemon and cocoa flavor with a peanut aftertaste. Mild and citric with lemon and cocoa flavor with a peanut aftertaste. One of Brazil's coffee many diverse regions, Paraná has historically been a strong producer of coffee (and was the first place the crop was cultivated), but during the late 20th century, annual hard frosts kept the production low. Today, Paraná has not had extreme frosts for several years, and has been experiencing an increase in both production and overall quality. This lot is from Fazenda Califórnia, a well-established farm with a rich history in coffee. The farmland itself was established in the beginning of the 19th century by the American company Leon & Isreal. In 1963 the movie Instant Love was filmed here, and Nelson Rockefeller visited in 1947. Today, Fazenda California is owned by the Saldanha Rodrigues family, and has been since 2004. After acquiring the farm, the Saldanha Rodrigues family implemented a new cycle of management focusing on sustainability for specialty-coffee production. The farm spans a total of 1,467 hectares, of which 250 are planted in coffee. Coffee is harvested mechanically followed by a light sorting process in which the ripest cherries are set aside for specialty lots such as this one. Specialty coffee is pre-dried on a patio for four days, then moved to mechanical dryers where 12-hour drying cycles are performed—meaning the coffee was dried for 12 hours, then rested for 12 hours and repeated until it reached a moisture content of 10.5%. For more information on the produciton of coffee in Brazil, visit our Brazil Origin Page. nft,norg,Parana
Brazil
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Peaberry Natural - Fazenda Sertão - Peaberry (GrainPro) 11477 59 Kg 309 Melbourne Australia
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melbourne-au Orange, lime, cinnamon, caramel, creamy. Orange, lime, cinnamon, caramel, creamy. 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 Peaberry Fazenda Sertão - Peaberry (GrainPro) 11800 59 Kg 325 Origin/Other
Est Ship: Oct 2018
Other
Est Ship: Oct 2018
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
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Serra Negra Natural (GrainPro) 11043 59 Kg 7 CI USA Minnesota USA
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ci-usa-minnesota Mild and tart with chocolate and fruit flavor with a nutty aftertaste. Mild and tart with chocolate and fruit flavor with a nutty aftertaste. Serra Negra is a Brazilian profile that we have developed with our export partners in Brazil. The name Serra Negra is a mark we created about 20 years ago, and it has been a staple of our coffee offerings ever since. This coffee typically scores between 82–84 points on the cupping table, with notes of milk chocolate, mild citrus, and clean nuts. This coffee is milled at a state-of-the-art processing facility in Pocos de Caldas, which results in much better green prep than most standard Brazilian coffee. This coffee is usually a blend from South Minas, and at times also includes coffee from Cerrado and Matas de Minas. This is a great workhorse Brazilian coffee, and the reasonable price makes it a staple for many customers' blends. For more information about coffee production in Brazil, visit our Brazil Origin Page. nft,norg,SerraNegra,Serra Negra
Brazil
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Serra Negra Natural (GrainPro) 11045 59 Kg 252 CI USA Minnesota USA
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ci-usa-minnesota Clean and tart with a thick mouthfeel; cocoa, toffee, lemon and salted nut flavor. Clean and tart with a thick mouthfeel; cocoa, toffee, lemon and salted nut flavor. Serra Negra is a Brazilian profile that we have developed with our export partners in Brazil. The name Serra Negra is a mark we created about 20 years ago, and it has been a staple of our coffee offerings ever since. This coffee typically scores between 82–84 points on the cupping table, with notes of milk chocolate, mild citrus, and clean nuts. This coffee is milled at a state-of-the-art processing facility in Pocos de Caldas, which results in much better green prep than most standard Brazilian coffee. This coffee is usually a blend from South Minas, and at times also includes coffee from Cerrado and Matas de Minas. This is a great workhorse Brazilian coffee, and the reasonable price makes it a staple for many customers' blends. For more information about coffee production in Brazil, visit our Brazil Origin Page. nft,norg,SerraNegra,Serra Negra
Brazil
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Serra Negra Natural (GrainPro) 11046 59 Kg 314 CI USA Minnesota USA
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ci-usa-minnesota Sweet and soft with a smooth mouthfeel; cocoa, lemon and toffee flavors. Sweet and soft with a smooth mouthfeel; cocoa, lemon and toffee flavors. Serra Negra is a Brazilian profile that we have developed with our export partners in Brazil. The name Serra Negra is a mark we created about 20 years ago, and it has been a staple of our coffee offerings ever since. This coffee typically scores between 82–84 points on the cupping table, with notes of milk chocolate, mild citrus, and clean nuts. This coffee is milled at a state-of-the-art processing facility in Pocos de Caldas, which results in much better green prep than most standard Brazilian coffee. This coffee is usually a blend from South Minas, and at times also includes coffee from Cerrado and Matas de Minas. This is a great workhorse Brazilian coffee, and the reasonable price makes it a staple for many customers' blends. For more information about coffee production in Brazil, visit our Brazil Origin Page. nft,norg,SerraNegra,Serra Negra
Brazil Serra Negra Natural (GrainPro) 11049 59 Kg 325 Origin/USA
Est Ship: Feb 2018
USA
Est Ship: Feb 2018
View Beanology origin Heavy and chocolaty with tart citric acidity. Heavy and chocolaty with tart citric acidity. Serra Negra is a Brazilian profile that we have developed with our export partners in Brazil. The name Serra Negra is a mark we created about 20 years ago, and it has been a staple of our coffee offerings ever since. This coffee typically scores between 82–84 points on the cupping table, with notes of milk chocolate, mild citrus, and clean nuts. This coffee is milled at a state-of-the-art processing facility in Pocos de Caldas, which results in much better green prep than most standard Brazilian coffee. This coffee is usually a blend from South Minas, and at times also includes coffee from Cerrado and Matas de Minas. This is a great workhorse Brazilian coffee, and the reasonable price makes it a staple for many customers' blends. For more information about coffee production in Brazil, visit our Brazil Origin Page. nft,norg,SerraNegra,Serra Negra
Brazil
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Serra Negra Natural (GrainPro) 11050 59 Kg 292 CI USA Minnesota USA
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ci-usa-minnesota Mild, citric and clean with toffee and peanut flavors. Mild, citric and clean with toffee and peanut flavors. Serra Negra is a Brazilian profile that we have developed with our export partners in Brazil. The name Serra Negra is a mark we created about 20 years ago, and it has been a staple of our coffee offerings ever since. This coffee typically scores between 82–84 points on the cupping table, with notes of milk chocolate, mild citrus, and clean nuts. This coffee is milled at a state-of-the-art processing facility in Pocos de Caldas, which results in much better green prep than most standard Brazilian coffee. This coffee is usually a blend from South Minas, and at times also includes coffee from Cerrado and Matas de Minas. This is a great workhorse Brazilian coffee, and the reasonable price makes it a staple for many customers' blends. For more information about coffee production in Brazil, visit our Brazil Origin Page. nft,norg,SerraNegra,Serra Negra
Brazil
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Serra Negra Natural (SC Bags) 11146 59 Kg 169 CI USA Minnesota USA
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ci-usa-minnesota Chocolate, lemon, toffee and cocoa flavor with sweet nuts; sweet, clean and tart. Chocolate, lemon, toffee and cocoa flavor with sweet nuts; sweet, clean and tart. Serra Negra is a Brazilian profile that we have developed with our export partners in Brazil. The name Serra Negra is a mark we created about 20 years ago, and it has been a staple of our coffee offerings ever since. This coffee typically scores between 82–84 points on the cupping table, with notes of milk chocolate, mild citrus, and clean nuts. This coffee is milled at a state-of-the-art processing facility in Pocos de Caldas, which results in much better green prep than most standard Brazilian coffee. This coffee is usually a blend from South Minas, and at times also includes coffee from Cerrado and Matas de Minas. This is a great workhorse Brazilian coffee, and the reasonable price makes it a staple for many customers' blends. For more information about coffee production in Brazil, visit our Brazil Origin Page. nft,norg,SerraNegra,Serra Negra
Brazil
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Serra Negra Natural (SC Bags) 11147 59 Kg 293 CI USA Minnesota USA
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ci-usa-minnesota Sweet and citric with a smooth mouthfeel; toffee, lemon and chocolate flavor with a nutty aftertaste. Sweet and citric with a smooth mouthfeel; toffee, lemon and chocolate flavor with a nutty aftertaste. Serra Negra is a Brazilian profile that we have developed with our export partners in Brazil. The name Serra Negra is a mark we created about 20 years ago, and it has been a staple of our coffee offerings ever since. This coffee typically scores between 82–84 points on the cupping table, with notes of milk chocolate, mild citrus, and clean nuts. This coffee is milled at a state-of-the-art processing facility in Pocos de Caldas, which results in much better green prep than most standard Brazilian coffee. This coffee is usually a blend from South Minas, and at times also includes coffee from Cerrado and Matas de Minas. This is a great workhorse Brazilian coffee, and the reasonable price makes it a staple for many customers' blends. For more information about coffee production in Brazil, visit our Brazil Origin Page. nft,norg,SerraNegra,Serra Negra
Brazil
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Serra Negra Natural (SC Bags) 11148 59 Kg 294 CI USA Minnesota USA
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ci-usa-minnesota Sweet and tart with a creamy mouthfeel; cocoa and fruit flavor with a nutty aftertaste. Sweet and tart with a creamy mouthfeel; cocoa and fruit flavor with a nutty aftertaste. Serra Negra is a Brazilian profile that we have developed with our export partners in Brazil. The name Serra Negra is a mark we created about 20 years ago, and it has been a staple of our coffee offerings ever since. This coffee typically scores between 82–84 points on the cupping table, with notes of milk chocolate, mild citrus, and clean nuts. This coffee is milled at a state-of-the-art processing facility in Pocos de Caldas, which results in much better green prep than most standard Brazilian coffee. This coffee is usually a blend from South Minas, and at times also includes coffee from Cerrado and Matas de Minas. This is a great workhorse Brazilian coffee, and the reasonable price makes it a staple for many customers' blends. For more information about coffee production in Brazil, visit our Brazil Origin Page. nft,norg,SerraNegra,Serra Negra
Brazil
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Serra Negra Natural (SC Bags) 11151 59 Kg 244 CI USA Minnesota USA
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ci-usa-minnesota Soft and sweet with tart citric acidity and a creamy mouthfeel; savory fruit, almond and lemon flavor. Soft and sweet with tart citric acidity and a creamy mouthfeel; savory fruit, almond and lemon flavor. Serra Negra is a Brazilian profile that we have developed with our export partners in Brazil. The name Serra Negra is a mark we created about 20 years ago, and it has been a staple of our coffee offerings ever since. This coffee typically scores between 82–84 points on the cupping table, with notes of milk chocolate, mild citrus, and clean nuts. This coffee is milled at a state-of-the-art processing facility in Pocos de Caldas, which results in much better green prep than most standard Brazilian coffee. This coffee is usually a blend from South Minas, and at times also includes coffee from Cerrado and Matas de Minas. This is a great workhorse Brazilian coffee, and the reasonable price makes it a staple for many customers' blends. For more information about coffee production in Brazil, visit our Brazil Origin Page. nft,norg,SerraNegra,Serra Negra
Brazil Serra Negra Natural (SC Bags) 11154 59 Kg 325 Origin/USA
Est Ship: Feb 2018
USA
Est Ship: Feb 2018
View Beanology origin Serra Negra is a Brazilian profile that we have developed with our export partners in Brazil. The name Serra Negra is a mark we created about 20 years ago, and it has been a staple of our coffee offerings ever since. This coffee typically scores between 82–84 points on the cupping table, with notes of milk chocolate, mild citrus, and clean nuts. This coffee is milled at a state-of-the-art processing facility in Pocos de Caldas, which results in much better green prep than most standard Brazilian coffee. This coffee is usually a blend from South Minas, and at times also includes coffee from Cerrado and Matas de Minas. This is a great workhorse Brazilian coffee, and the reasonable price makes it a staple for many customers' blends. For more information about coffee production in Brazil, visit our Brazil Origin Page. nft,norg,SerraNegra,Serra Negra
Brazil Serra Negra Natural (SC Bags) 11155 59 Kg 302 Afloat/USA
Est Arrival: Mar 2018
USA
Est Arrival: Mar 2018
View Beanology afloat Sweet and citric with toffee, lemon and cocoa flavors with a nutty aftertaste. Sweet and citric with toffee, lemon and cocoa flavors with a nutty aftertaste. Serra Negra is a Brazilian profile that we have developed with our export partners in Brazil. The name Serra Negra is a mark we created about 20 years ago, and it has been a staple of our coffee offerings ever since. This coffee typically scores between 82–84 points on the cupping table, with notes of milk chocolate, mild citrus, and clean nuts. This coffee is milled at a state-of-the-art processing facility in Pocos de Caldas, which results in much better green prep than most standard Brazilian coffee. This coffee is usually a blend from South Minas, and at times also includes coffee from Cerrado and Matas de Minas. This is a great workhorse Brazilian coffee, and the reasonable price makes it a staple for many customers' blends. For more information about coffee production in Brazil, visit our Brazil Origin Page. nft,norg,SerraNegra,Serra Negra
Brazil Serra Negra Natural (SC Bags) 11582 59 Kg 100 Afloat/USA
Est Arrival: Feb 2018
USA
Est Arrival: Feb 2018
View Beanology afloat Chocolate peanuts with a mild lemon acidity and a nutty, toffee aftertaste. Chocolate peanuts with a mild lemon acidity and a nutty, toffee aftertaste. Serra Negra is a Brazilian profile that we have developed with our export partners in Brazil. The name Serra Negra is a mark we created about 20 years ago, and it has been a staple of our coffee offerings ever since. This coffee typically scores between 82–84 points on the cupping table, with notes of milk chocolate, mild citrus, and clean nuts. This coffee is milled at a state-of-the-art processing facility in Pocos de Caldas, which results in much better green prep than most standard Brazilian coffee. This coffee is usually a blend from South Minas, and at times also includes coffee from Cerrado and Matas de Minas. This is a great workhorse Brazilian coffee, and the reasonable price makes it a staple for many customers' blends. For more information about coffee production in Brazil, visit our Brazil Origin Page. nft,norg,SerraNegra,Serra Negra
Brazil Serra Negra 1 Natural (GrainPro) 11044 59 Kg 145 Afloat/Australia
Est Arrival: Jan 2018
Australia
Est Arrival: Jan 2018
View Beanology afloat Red grape, apple, almond, praline, toffee, sweet, creamy. Red grape, apple, almond, praline, toffee, sweet, creamy. Serra Negra is a Brazilian profile that we have developed with our export partners in Brazil. The name Serra Negra is a mark we created about 20 years ago, and it has been a staple of our coffee offerings ever since. This coffee typically scores between 82–84 points on the cupping table, with notes of milk chocolate, mild citrus, and clean nuts. This coffee is milled at a state-of-the-art processing facility in Pocos de Caldas, which results in much better green prep than most standard Brazilian coffee. This coffee is usually a blend from South Minas, and at times also includes coffee from Cerrado and Matas de Minas. This is a great workhorse Brazilian coffee, and the reasonable price makes it a staple for many customers' blends. For more information about coffee production in Brazil, visit our Brazil Origin Page. nft,norg,SerraNegra,Serra Negra 1
Brazil
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Serra Negra 1 Natural (GrainPro) 11274 59 Kg 324 Melbourne Australia
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melbourne-au Sweet, citric and heavy with chocolate, lemon, mild berry and almond flavors. Sweet, citric and heavy with chocolate, lemon, mild berry and almond flavors. Serra Negra is a Brazilian profile that we have developed with our export partners in Brazil. The name Serra Negra is a mark we created about 20 years ago, and it has been a staple of our coffee offerings ever since. This coffee typically scores between 82–84 points on the cupping table, with notes of milk chocolate, mild citrus, and clean nuts. This coffee is milled at a state-of-the-art processing facility in Pocos de Caldas, which results in much better green prep than most standard Brazilian coffee. This coffee is usually a blend from South Minas, and at times also includes coffee from Cerrado and Matas de Minas. This is a great workhorse Brazilian coffee, and the reasonable price makes it a staple for many customers' blends. For more information about coffee production in Brazil, visit our Brazil Origin Page. nft,norg,SerraNegra,Serra Negra 1
Brazil
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Serra Negra 2 Natural (GrainPro) 11273 59 Kg 123 Vollers UK UK
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london-eu Chocolate and lemon flavor with a nutty aftertaste. Chocolate and lemon flavor with a nutty aftertaste. Serra Negra is a Brazilian profile that we have developed with our export partners in Brazil. The name Serra Negra is a mark we created about 20 years ago, and it has been a staple of our coffee offerings ever since. This coffee typically scores between 82–84 points on the cupping table, with notes of milk chocolate, mild citrus, and clean nuts. This coffee is milled at a state-of-the-art processing facility in Pocos de Caldas, which results in much better green prep than most standard Brazilian coffee. This coffee is usually a blend from South Minas, and at times also includes coffee from Cerrado and Matas de Minas. This is a great workhorse Brazilian coffee, and the reasonable price makes it a staple for many customers' blends. For more information about coffee production in Brazil, visit our Brazil Origin Page. nft,norg,SerraNegra,Serra Negra 2
Brazil Women Producers Natural - Fazenda Serrado - Yellow Bourbon - Women Producers (GrainPro) 11277 59 Kg 325 Afloat/Australia
Est Arrival: Feb 2018
Australia
Est Arrival: Feb 2018
View Beanology afloat 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. She has decided to use the premium paid to her from participating in the Women Coffee Producers program to invest in tanks to improve the quality of the Washed coffee they produce. 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
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Women Producers Natural - Fazenda Serrado - Yellow Bourbon - Women Producers (GrainPro) 11278 59 Kg 139 CI USA Minnesota USA
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ci-usa-minnesota Mild sweet and citric with chocolate flavor and a soy nut aftertaste. Mild sweet and citric with chocolate flavor and a soy nut 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. She has decided to use the premium paid to her from participating in the Women Coffee Producers program to invest in tanks to improve the quality of the Washed coffee they produce. 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
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Women Producers Natural - Fazenda Sertão - Yellow Bourbon - Women Producers (GrainPro) 11401 59 Kg 168 Vollers UK UK
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london-eu 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 Kirema (GrainPro) 11134 60 Kg 26 Afloat/USA
Est Arrival: Mar 2018
USA
Est Arrival: Mar 2018
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 20 Afloat/USA
Est Arrival: Mar 2018
USA
Est Arrival: Mar 2018
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: Mar 2018
USA
Est Arrival: Mar 2018
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 24 Afloat/USA
Est Arrival: Mar 2018
USA
Est Arrival: Mar 2018
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: Mar 2018
USA
Est Arrival: Mar 2018
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: Mar 2018
USA
Est Arrival: Mar 2018
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: Mar 2018
USA
Est Arrival: Mar 2018
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
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Microlot 2 Mutsinda (GrainPro) 11096 60 Kg 8 Melbourne Australia
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melbourne-au Apricot, pear, lime candy, honey. Apricot, pear, lime candy, honey. 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
Colombia
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Decaf FTO Origin Sel MWP - Tolima - Asemprogrope - FLO ID 32861 - (CBC CO-BIO-149) 11319 69 Kg 37 CI USA Minnesota USA
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ci-usa-minnesota Sweet with citric acidity and a smooth mouthfeel; lemon and toffee flavors. Sweet with citric acidity and a smooth mouthfeel; lemon and toffee flavors. 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 EP 11557 60 Kg 30 CI USA Minnesota USA
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ci-usa-minnesota Smooth and citric. nft,norg,Decaf,Decaf KVW MC
Colombia
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Decaf KVW MC Excelso 11558 60 Kg 154 CI USA Minnesota USA
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ci-usa-minnesota Mild, delicate and citric with walnut flavor. nft,norg,Decaf,Decaf KVW MC
Colombia Decaf KVW MC Excelso 11758 60 Kg 201 Origin/USA
Est Ship: Feb 2018
USA
Est Ship: Feb 2018
  origin nft,norg,Decaf,Decaf KVW MC
Colombia
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Decaf Org Origin Sel MWP - Tolima - Juan Café 11320 69 Kg 169 CI USA Minnesota USA
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ci-usa-minnesota Sweet and savory with tart citric acidity and a heavy mouthfeel. Sweet and savory with tart citric acidity and a heavy mouthfeel. 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 40 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 - Nariño 11123 70 Kg 44 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 14 CI USA Minnesota USA
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ci-usa-minnesota Sweet with bright citric acidity, a smooth mouthfeel and a nutty aftertaste. Sweet with bright citric acidity, a smooth mouthfeel and a nutty aftertaste. Take advantage of a great program dedicated to bringing the highest quality, naturally processed decaf to market! Our Colombian decafs are sourced green by Cafe Imports prior to decaffeination, breaking from the industry norm. By doing this, we are able to provide the highest quality water and E.A. (sugar cane) processed products available. Offerings with the "Farm Select Decaf" name go one step further: We have carefully chosen microlots to be decaffeinated, in order to offer an even higher-end line of traceable options. For many years, Colombia was the number-one world producer of washed coffees, and the second-largest producer to Brazil. In 2000, Colombia was surpassed by Vietnam, and then the rust infestation of 2008 set them back significantly. Today they are currently in the top five of coffee production with roughly 10 million bags per year. Colombianfarmers and citizens alike drink a lot of coffee every day; nearly 20% of their annual production. Colombia has over 600,000 farms, most of them farmed by small landholders with less than 5 acres nestled in the hills at roughly 1,200 to 2,000 meters above sea level. Colombian Coffees are commonly known to be big, rich, chocolaty coffees with exceptional fragrance and often great acidity. Colombia has many diverse growing regions, so the coffee varies mildly from region to region. Tropical fruit, vanilla, caramel, and chocolate are common adjectives. More intense acidity and bigger velvety body are variations you might find going from south to north as well. For more information on Colombia coffees, visit our Colombia origin page. See photo for diagram on decaffeination process. nft,norg,Decaf,Decaf Origin Select
Colombia
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Decaf Origin Select EA - Nariño 11343 70 Kg 40 CI USA Minnesota USA
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ci-usa-minnesota Sweet and balanced with tart acidity; lemon, toffee and chocolate flavors. Sweet and balanced with tart acidity; lemon, toffee and chocolate 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. (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 11 smallholder growers in the department of Nariño. These producers achieve good quality by picking ripe cherries (when they are a deep purple color), depulping them the same day they're picked, and allowing them to ferment in tanks for 17–18 hours before washing. They are dried in parabolic dryers for 15–20 days depending on the weather. 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 - Caldono 11349 70 Kg 13 Vollers UK UK
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london-eu Sweet and citric with apple and caramel flavors. Sweet and citric with apple and caramel 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. (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
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Decaf Origin Select EA - Cauca - El Tambo 11350 70 Kg 38 Vollers UK UK
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london-eu Cherry, citrus fruits and graham cracker. Cherry, citrus fruits and graham cracker. 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 150 Afloat/USA
USA
View Beanology afloat Balanced, soft and sweet with tart acidity; toffee, chocolate and citrus fruit flavor. Balanced, soft and sweet with tart acidity; toffee, chocolate and citrus fruit flavor. Take advantage of a great program dedicated to bringing the highest quality, naturally processed decaf to market! Origin Select Decafs are sourced green by Café Imports prior to decaffeination, breaking from the industry norm. By doing this, we are able to provide the highest quality water and E.A. (sugar cane) processed products available. Offerings with the "Farm Select Decaf" name go one step further: We have carefully chosen microlots to be decaffeinated, in order to offer an even higher-end line of traceable options. For many years, Colombia was the number-one world producer of washed coffees, and the second-largest producer to Brazil. In 2000, Colombia was surpassed by Vietnam, and then the rust infestation of 2008 set them back significantly. Today they are currently in the top five of coffee production with roughly 10 million bags per year. Colombianfarmers and citizens alike drink a lot of coffee every day; nearly 20% of their annual production. Colombia has over 600,000 farms, most of them farmed by small landholders with less than 5 acres nestled in the hills at roughly 1,200 to 2,000 meters above sea level. Colombian Coffees are commonly known to be big, rich, chocolaty coffees with exceptional fragrance and often great acidity.Colombia has many diverse growing regions, so the coffee varies mildly from region to region. Tropical fruit, vanilla, caramel, and chocolate are common adjectives. More intense acidity and bigger velvety body are variations you might find going from south to north as well. For more information on Colombia coffees, visit our Colombia origin page. See photo for diagram on decaffeination process. nft,norg,Decaf,Decaf Origin Select
Colombia
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Decaf Origin Select EA - Huila 11483 70 Kg 269 CI USA Minnesota USA
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ci-usa-minnesota Sweet and tart with a smooth mouthfeel; banana flavor with toffee and citrus fruit. Sweet and tart with a smooth mouthfeel; banana flavor with toffee and citrus fruit. Take advantage of a great program dedicated to bringing the highest quality, naturally processed decaf to market! Origin Select Decafs are sourced green by Café Imports prior to decaffeination, breaking from the industry norm. By doing this, we are able to provide the highest quality water and E.A. (sugar cane) processed products available. Offerings with the "Farm Select Decaf" name go one step further: We have carefully chosen microlots to be decaffeinated, in order to offer an even higher-end line of traceable options. For many years, Colombia was the number-one world producer of washed coffees, and the second-largest producer to Brazil. In 2000, Colombia was surpassed by Vietnam, and then the rust infestation of 2008 set them back significantly. Today they are currently in the top five of coffee production with roughly 10 million bags per year. Colombianfarmers and citizens alike drink a lot of coffee every day; nearly 20% of their annual production. Colombia has over 600,000 farms, most of them farmed by small landholders with less than 5 acres nestled in the hills at roughly 1,200 to 2,000 meters above sea level. Colombian Coffees are commonly known to be big, rich, chocolaty coffees with exceptional fragrance and often great acidity.Colombia has many diverse growing regions, so the coffee varies mildly from region to region. Tropical fruit, vanilla, caramel, and chocolate are common adjectives. More intense acidity and bigger velvety body are variations you might find going from south to north as well. For more information on Colombia coffees, visit our Colombia origin page. See photo for diagram on decaffeination process. nft,norg,Decaf,Decaf Origin Select
Colombia Decaf Origin Select EA - Huila 11566 70 Kg 235 Origin/USA
Est Ship: Feb 2018
USA
Est Ship: Feb 2018
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. (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 - Huila 11592 70 Kg 217 Afloat/USA
Est Arrival: Feb 2018
USA
Est Arrival: Feb 2018
View Beanology afloat Take advantage of a great program dedicated to bringing the highest quality, naturally processed decaf to market! Origin Select Decafs are sourced green by Café Imports prior to decaffeination, breaking from the industry norm. By doing this, we are able to provide the highest quality water and E.A. (sugar cane) processed products available. Offerings with the "Farm Select Decaf" name go one step further: We have carefully chosen microlots to be decaffeinated, in order to offer an even higher-end line of traceable options. For many years, Colombia was the number-one world producer of washed coffees, and the second-largest producer to Brazil. In 2000, Colombia was surpassed by Vietnam, and then the rust infestation of 2008 set them back significantly. Today they are currently in the top five of coffee production with roughly 10 million bags per year. Colombianfarmers and citizens alike drink a lot of coffee every day; nearly 20% of their annual production. Colombia has over 600,000 farms, most of them farmed by small landholders with less than 5 acres nestled in the hills at roughly 1,200 to 2,000 meters above sea level. Colombian Coffees are commonly known to be big, rich, chocolaty coffees with exceptional fragrance and often great acidity.Colombia has many diverse growing regions, so the coffee varies mildly from region to region. Tropical fruit, vanilla, caramel, and chocolate are common adjectives. More intense acidity and bigger velvety body are variations you might find going from south to north as well. For more information on Colombia coffees, visit our Colombia Origin Page. See photo for diagram on decaffeination process. nft,norg,Decaf,Decaf Origin Select
Colombia Decaf Origin Select EA - Huila - Pitalito 11620 70 Kg 242 Origin/UK
Est Ship: Feb 2018
UK
Est Ship: Feb 2018
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. (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 - Huila 11621 70 Kg 242 Origin/USA
Est Ship: Feb 2018
USA
Est Ship: Feb 2018
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. (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 - Huila 11622 70 Kg 242 Origin/USA
Est Ship: Feb 2018
USA
Est Ship: Feb 2018
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. (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 - Huila 11715 70 Kg 58 Afloat/USA
Est Arrival: Feb 2018
USA
Est Arrival: Feb 2018
View Beanology afloat 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 Excelso EP 11442 70 Kg 275 Afloat/USA
Est Arrival: Mar 2018
USA
Est Arrival: Mar 2018
View Cupping Notes afloat Mild, simple and citric with a smooth mouthfeel; chocolate, cocoa and lemon flavors with an herbal aftertaste. nft,norg,Excelso
Colombia Excelso EP 11560 70 Kg 125 Origin/USA
Est Ship: Mar 2018
USA
Est Ship: Mar 2018
  origin nft,norg,Excelso
Colombia Excelso EP 11561 70 Kg 245 Origin/USA
Est Ship: Apr 2018
USA
Est Ship: Apr 2018
  origin nft,norg,Excelso
Colombia
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Excelso Gran Galope Huila - San Agustin (GrainPro) 10409 70 Kg 5 Vollers UK UK
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london-eu Dark chocolate, tangy lemon, butter, raspberry, juicy, creamy and tart. Dark chocolate, tangy lemon, butter, raspberry, juicy, creamy and tart. In an effort to be a better partner to our coffee-farming friends in the South of Colombia by buying more of their fine coffee and paying a premium better than they can find in the local market, we are strengthening our relationships while simultaneously introducing a product to Specialty Coffee roasters that is solid, flexibleand relatively inexpensive. This is a win-win for producers and roasters. Our goal is always to find more good homes for more of the crop from our partners. The average coffee farmer in Cauca and Huila has about 1.5 hectares of coffee land and will produce about 50 bags of coffee per harvest. During the few months of harvest season, he or she will bring to town on a Saturday 10 or so bags of pergamino to sell. We pay a premium based on cup scores; higher score equals higher premium. 90 points is over $4.00. Above 88 points means a micro-lot premium and 86 points equals our Regional Select premium. Before Gran Galope, the other coffees, anything below 86 (that's where most of the coffee lies),recieved the FNC price or the posted street price. In today's market of about $1.20, this standard price is simply an unfortunate break-even price for an entire year's-worth of what we all know is hard, committed, and disciplined work. So today we are pulling out the top lots from those still-solid but lesser cupping coffees (think 84–85 points), paying a premium to the farmer and bulking them together to make full containers of delicious, rich chocolatey Colombian coffee. Enjoy Gran Galope, and gallop proudly in front of the herd my friends! For more information on Colombian coffees, visit our Colombia origin page. nft,norg,Excelso Gran Galope
Colombia
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Excelso Gran Galope Huila - EP (GrainPro) 11252 70 Kg 85 CI USA Minnesota USA
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ci-usa-minnesota Dark chocolate, lemongrass and nutmeg flavor; sweet and citric with a creamy mouthfeel. Dark chocolate, lemongrass and nutmeg flavor; sweet and citric with a creamy 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
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Excelso Gran Galope Cauca - EP (GrainPro) 11253 70 Kg 134 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 51 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 28 CI USA Minnesota USA
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ci-usa-minnesota Balanced, sweet, juicy and citric with big lemon, lime, caramel, milk chocolate and grapefruit flavors. Balanced, sweet, juicy and citric with big lemon, lime, caramel, milk chocolate and grapefruit 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 Nariño - EP (GrainPro) 11338 70 Kg 179 CI USA Minnesota USA
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ci-usa-minnesota 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
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Excelso Gran Galope Nariño - EP (GrainPro) 11339 70 Kg 146 CI USA Minnesota USA
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ci-usa-minnesota Tart citric acidity with sweet cocoa and grapefruit flavors and a clean herbal aftertaste. Tart citric acidity with sweet cocoa and grapefruit flavors and a clean 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 Cauca - EP (GrainPro) 11435 70 Kg 177 CI USA Minnesota USA
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ci-usa-minnesota Sweet with tart citric acidity and a smooth mouthfeel; lime, walnut, honey and toffee flavors. Sweet with tart citric acidity and a smooth mouthfeel; lime, walnut, honey and toffee flavors. In an effort to be a better partner to our coffee-farming friends in the South of Colombia by buying more of their fine coffee and paying a premium better than they can find in the local market, we are strengthening our relationships while simultaneously introducing a product to Specialty Coffee roasters that is solid, flexible and relatively inexpensive. This is a win-win for producers and roasters. Our goal is always to find more good homes for more of the crop from our partners. The average coffee farmer in Cauca and Huila has about 1.5 hectares of coffee land and will produce about 50 bags of coffee per harvest. During the few months of harvest season, he or she will bring to town on a Saturday 10 or so bags of pergamino, or parchment coffee, to sell. We pay a premium based on cup scores. Higher score equals higher premium: 90 points is over $4.00. Above 88 points means a microlot premium, and 86 points equals our Regional Select premium. Before Gran Galope, the other coffees, anything below 86 (that's where most of the coffee lies), recieved the FNC price or the posted street price. In today's market of about $1.20, this standard price is simply an unfortunate break-even price for an entire year's worth of what we all know is hard, committed, and disciplined work. So today we are pulling out the top lots from those still-solid but lesser cupping coffees (think 84–85 points), paying a premium to the farmer and bulking them together to make full containers of delicious, rich chocolatey Colombian coffee. Enjoy Gran Galope, and gallop proudly in front of the herd, friends! For more information on Colombian coffees, visit our Colombia origin page. 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 Cauca - EP (GrainPro) 11437 70 Kg 19 CI USA Minnesota USA
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ci-usa-minnesota Balanced and sweet with tart citric acidity and a smooth mouthfeel; grapefruit, lime, walnut, honey and toffee flavors. Balanced and sweet with tart citric acidity and a smooth mouthfeel; grapefruit, lime, walnut, honey and toffee flavors. In an effort to be a better partner to our coffee-farming friends in the South of Colombia by buying more of their fine coffee and paying a premium better than they can find in the local market, we are strengthening our relationships while simultaneously introducing a product to Specialty Coffee roasters that is solid, flexible and relatively inexpensive. This is a win-win for producers and roasters. Our goal is always to find more good homes for more of the crop from our partners. The average coffee farmer in Cauca and Huila has about 1.5 hectares of coffee land and will produce about 50 bags of coffee per harvest. During the few months of harvest season, he or she will bring to town on a Saturday 10 or so bags of pergamino, or parchment coffee, to sell. We pay a premium based on cup scores. Higher score equals higher premium: 90 points is over $4.00. Above 88 points means a microlot premium, and 86 points equals our Regional Select premium. Before Gran Galope, the other coffees, anything below 86 (that's where most of the coffee lies), recieved the FNC price or the posted street price. In today's market of about $1.20, this standard price is simply an unfortunate break-even price for an entire year's worth of what we all know is hard, committed, and disciplined work. So today we are pulling out the top lots from those still-solid but lesser cupping coffees (think 84–85 points), paying a premium to the farmer and bulking them together to make full containers of delicious, rich chocolatey Colombian coffee. Enjoy Gran Galope, and gallop proudly in front of the herd, friends! For more information on Colombian coffees, visit our Colombia origin page. 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 Huila - EP (GrainPro) 11562 70 Kg 250 Afloat/USA
Est Arrival: Mar 2018
USA
Est Arrival: Mar 2018
View Beanology afloat Soft, sweet and mellow with a smooth mouthfeel; toffee, chamomile, lemon and honeysuckle flavors. Soft, sweet and mellow with a smooth mouthfeel; toffee, chamomile, lemon and honeysuckle 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 Huila - EP (GrainPro) 11563 70 Kg 213 Origin/USA
Est Ship: Feb 2018
USA
Est Ship: Feb 2018
View Beanology origin Rich sugar flavor with cacao, green grape, floral, sugar cane juice and baking chocolate flavors; sweet with big tart acidity and a heavy creamy mouthfeel. Rich sugar flavor with cacao, green grape, floral, sugar cane juice and baking chocolate flavors; sweet with big tart acidity and a heavy creamy 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 Huila - EP (GrainPro) 11564 70 Kg 120 Afloat/USA
Est Arrival: Mar 2018
USA
Est Arrival: Mar 2018
View Beanology afloat Balanced, clean and sweet with citric acidity and a smooth mouthfeel; very rich chocolate flavor with ripe fruits, cider and brown sugar flavors. Balanced, clean and sweet with citric acidity and a smooth mouthfeel; very rich chocolate flavor with ripe fruits, cider and brown 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 Huila - Timana - EP (GrainPro) 11565 70 Kg 110 Afloat/Australia
Est Arrival: Feb 2018
Australia
Est Arrival: Feb 2018
View Beanology afloat Balanced, clean and sweet with citric acidity and a smooth mouthfeel; very rich chocolate flavor with ripe fruits, cider and brown sugar flavors. Balanced, clean and sweet with citric acidity and a smooth mouthfeel; very rich chocolate flavor with ripe fruits, cider and brown 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 Huila - EP (GrainPro) 11623 70 Kg 250 Origin/USA
Est Ship: Feb 2018
USA
Est Ship: Feb 2018
View Beanology origin Sweet and mellow with tart fruit acid and a chewy mouthfeel; fruity and floral with chocolate, cherry and citrus fruit flavors. Sweet and mellow with tart fruit acid and a chewy mouthfeel; fruity and floral with chocolate, cherry and citrus fruit 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 Huila - Timana - EP (GrainPro) 11626 70 Kg 250 Origin/Australia
Est Ship: Feb 2018
Australia
Est Ship: Feb 2018
View Beanology origin Very sweet with big tart fruit acidity and a creamy mouthfeel; lots of sugary flavors with caramel, chocolate, green grape and citrus fruit flavors. Very sweet with big tart fruit acidity and a creamy mouthfeel; lots of sugary flavors with caramel, chocolate, green grape and citrus fruit 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) 11627 70 Kg 250 Origin/Australia
Est Ship: Feb 2018
Australia
Est Ship: Feb 2018
View Beanology origin Very sweet with big tangy acidity and a sugary mouthfeel; big fruit flavor with cane sugar, grape, citrus fruit flavors and an herbal aftertaste. Very sweet with big tangy acidity and a sugary mouthfeel; big fruit flavor with cane sugar, grape, citrus fruit flavors and 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 Excelso Gran Galope Huila - EP (GrainPro) 11628 70 Kg 125 Afloat/USA
Est Arrival: Mar 2018
USA
Est Arrival: Mar 2018
View Beanology afloat Rich sweetness and big tart fruit acidity with a heavy syrupy mouthfeel; lots of tropical fruit and sugar flavors with sugar cane juice, caramel, vanilla, tomato and green grape. Rich sweetness and big tart fruit acidity with a heavy syrupy mouthfeel; lots of tropical fruit and sugar flavors with sugar cane juice, caramel, vanilla, tomato and green grape. 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 Huila - Tarqui - EP (GrainPro) 11629 70 Kg 125 Origin/Australia
Est Ship: Feb 2018
Australia
Est Ship: Feb 2018
View Beanology origin Rich sweetness and big tart fruit acidity with a heavy syrupy mouthfeel; lots of tropical fruit and sugar flavors with sugar cane juice, caramel, vanilla, tomato and green grape. Rich sweetness and big tart fruit acidity with a heavy syrupy mouthfeel; lots of tropical fruit and sugar flavors with sugar cane juice, caramel, vanilla, tomato and green grape. 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 Huila - Pitalito - EP (GrainPro) 11630 70 Kg 125 Origin/Australia
Est Ship: Feb 2018
Australia
Est Ship: Feb 2018
View Beanology origin Intense tropical fruit and sugar flavors with tamarind, tomato, lemon, mandarin, grapefruit, brown sugar, caramelized sugar, fig, cascade hops and floral flavors; very sweet with lots of tart fruit acidity and a creamy mouthfeel. Intense tropical fruit and sugar flavors with tamarind, tomato, lemon, mandarin, grapefruit, brown sugar, caramelized sugar, fig, cascade hops and floral flavors; very sweet with lots of tart fruit acidity and a creamy 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 Huila - EP (GrainPro) 11631 70 Kg 125 Afloat/USA
Est Arrival: Mar 2018
USA
Est Arrival: Mar 2018
View Beanology afloat Intense tropical fruit and sugar flavors with tamarind, tomato, lemon, mandarin, grapefruit, brown sugar, caramelized sugar, fig, cascade hops and floral flavors; very sweet with lots of tart fruit acidity and a creamy mouthfeel. Intense tropical fruit and sugar flavors with tamarind, tomato, lemon, mandarin, grapefruit, brown sugar, caramelized sugar, fig, cascade hops and floral flavors; very sweet with lots of tart fruit acidity and a creamy 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 Cauca - Inza - EP (GrainPro) 11746 70 Kg 250 Origin/USA
Est Ship: Mar 2018
USA
Est Ship: Mar 2018
View Cupping Notes origin Sweet with tart citric acidity and a heavy mouthfeel; lemon, grapefruit zest, floral and cooked carrot flavors. nft,norg,Excelso Gran Galope
Colombia
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FTO Tolima 2 Selecto Exportadores - FLO ID 19877 11578 70 Kg 192 CI USA Minnesota USA
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ci-usa-minnesota Sweet and tart with a creamy mouthfeel; toffee and lemon flavor with a nutty aftertaste. Sweet and tart with a creamy mouthfeel; toffee and lemon flavor with a nutty aftertaste. Selecto Exportadores was established in 2005 and is headquartered in Manizales, Caldas. The exporting company is certified Fair Trade and sources coffees from organic- and Fair Trade–certified co-ops throughout several coffee growing regions, including Tolima. Selecto Exportadores concentrates on sourcing coffee at 1850 meters and above, and specifically from small-farmer associations as well as women and indigenous communities. For more information about coffee production in Colombia, visit our Colombia Origin Page. Fair Trade,Organic,FTO Tolima 2
Colombia FTO Tolima 2 Selecto Exportadores - FLO ID 19877 11666 70 Kg 255 Origin/USA
Est Ship: Feb 2018
USA
Est Ship: Feb 2018
View Beanology origin Soft and sweet with a heavy creamy mouthfeel; sugary with toffee, coffee cherry and berry flavors with a buttermilk aftertaste. Soft and sweet with a heavy creamy mouthfeel; sugary with toffee, coffee cherry and berry flavors with a buttermilk aftertaste. Selecto Exportadores was established in 2005 and is headquartered in Manizales, Caldas. The exporting company is certified Fair Trade and sources coffees from organic- and Fair Trade–certified co-ops throughout several coffee growing regions, including Tolima. Selecto Exportadores concentrates on sourcing coffee at 1850 meters and above, and specifically from small-farmer associations as well as women and indigenous communities. For more information about coffee production in Colombia, visit our Colombia Origin Page. Fair Trade,Organic,FTO Tolima 2
Colombia
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Huila 2 San Agustin - Los Naranjos (GrainPro) 11488 70 Kg 53 CI USA Minnesota USA
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ci-usa-minnesota Balanced, sweet and soft with a smooth mouthfeel; lots of caramel flavor with apple, green grape, fig, lemon, lime and grapefruit. Balanced, sweet and soft with a smooth mouthfeel; lots of caramel flavor with apple, green grape, fig, lemon, lime and grapefruit. This Colombian offering comes from contributions of multiple smallholder farmers that reside in the areas surrounding the town of San Agustín, Huila. In this specific region of Colombia, the average farm size is about 2.5 hectares. This equates to about 12,000 trees per farmer; and, if all goes well with harvest and processing, an average of 0.7 kilograms of exportable green coffee per tree, per year. After accounting for defects and all lower-quality beans, the average farmer in San Agustín is producing about 15–25 bags of exportable coffee per hectare, per year. As for which bags pass the quality control inspections and are accepted into microlot offerings—this number is rather small. This offering is just that: the top tier of quality from multiple smallholding producers. It has been cupped, vetted, and blended together to produce a regional offering that allows more farmers to receive more payment for better-quality coffee. For more information on Colombian coffee, visit our Colombia Origin Page. nft,norg,Huila 2
Colombia Huila 2 San Agustin - Asociación Los Naranjos (GrainPro) 11802 70 Kg 206 Origin/USA
Est Ship: Feb 2018
USA
Est Ship: Feb 2018
  origin nft,norg,Huila 2
Colombia Microlot Inza Cup #4 - Miguel Quiguanas Findicue - Yaquiva - Inza - Cauca (GrainPro) 11659 70 Kg 3 Afloat/USA
Est Arrival: Feb 2018
USA
Est Arrival: Feb 2018
View Beanology afloat Sweet and tart with a smooth mouthfeel; big sugarcane flavor with jasmine, vanilla, chocolate and apple. Sweet and tart with a smooth mouthfeel; big sugarcane flavor with jasmine, vanilla, chocolate and apple. Miguel Quiguanas Findicue owns the 1-hectare farm called Alta Mira, where he grows 5,000 Colombia trees. After picking and depulping, the coffee is fermented for 23 hours, washed completely, and dried for just four days in the sun. This lot was an entrant in the first Inzá Cup competition hosted by Banexport, also known as Concurso de Cafes de Alta Calidad: Inzá-Cauca. Finca Alta Mira took fourth place in the contest. For more information about coffee production in Colombia, visit our Colombia Origin Page. nft,norg,Microlot,Microlot
Colombia
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Microlot 10 Huila Best Cup #13 - Jorge Enrique Daza - Finca La Esperanza - La Manuelita - Pitalito (GrainPro) 10271 70 Kg 1 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,Microlot,Microlot 10
Colombia Microlot 11 Inza Cup #10 - Nini Johana Rojas - La Palma - Inza - Cauca (GrainPro) 11665 70 Kg 1 Origin/USA
Est Ship: Feb 2018
USA
Est Ship: Feb 2018
View Beanology origin Sweet and clean with a smooth mouthfeel; chocolate, toffee, orange, honey and tropical fruit flavors. Sweet and clean with a smooth mouthfeel; chocolate, toffee, orange, honey and tropical fruit flavors. Nini Johana Rojas owns the 1-hectare farm Finca Loa Pinos in La Palma, Inzá. She has 3,000 Castillo trees planted on her land, and after harvesting the ripe cherries she depulps them, lets the beans ferment for 24 hours, and washes off the mucilage before allowing the beans to dry for 15 days in the sun. This lot was an entrant in the first Inzá Cup competition hosted by Banexport, also known as Concurso de Cafes de Alta Calidad: Inzá-Cauca. Finca Loa Pinos took tenth place in the contest. For more information about coffee production in Colombia, visit our Colombia Origin Page. nft,norg,Microlot,Microlot 11
Colombia Microlot 12 Inza Cup #5 - Maria Teresita Rojas - San Rafael - Inza - Cauca (GrainPro) 11660 70 Kg 1 Afloat/USA
Est Arrival: Feb 2018
USA
Est Arrival: Feb 2018
View Beanology afloat Very floral with lemongrass, papaya, mango, grape and milk chocolate flavors; sweet with fruit acidity and a creamy mouthfeel. Very floral with lemongrass, papaya, mango, grape and milk chocolate flavors; sweet with fruit acidity and a creamy mouthfeel. Finca Brisas is a 1.5-hectare farm owned by Maria Teresita Rojas Muñoz. She grows Castillo, Caturra, and Typica varieties on the land, a total of about 8,000 trees. After picking and depulping, the coffee is fermented for 18 hours before washing, and then dried for 21 days in the sun. This lot was an entrant in the first Inzá Cup competition hosted by Banexport, also known as Concurso de Cafes de Alta Calidad: Inzá-Cauca. Finca Brisas took fifth place in the contest. For more information about coffee production in Colombia, visit our Colombia Origin Page. nft,norg,Microlot,Microlot 12
Colombia Microlot 13 Inza Cup #1 - Fabio Nelson Salazar Chate - El Cabuyo - Inza - Cauca (GrainPro) 11656 70 Kg 2 Afloat/USA
Est Arrival: Feb 2018
USA
Est Arrival: Feb 2018
View Beanology afloat Balanced and sweet with tart citric acidity and a smooth mouthfeel; loots of mango and grapefruit with orange, grape, vanilla, pear and molasses. Balanced and sweet with tart citric acidity and a smooth mouthfeel; loots of mango and grapefruit with orange, grape, vanilla, pear and molasses. Finca La Primavera is a 2-hectare farm owned by Fabio Nelson Salazar Chate. He grows 7,200 trees, a mix of Castillo and Colombia vareties. After picking the cherries ripe and depulping them, he ferments the beans for 18 hours, washes them clean of mucilage, and then dries them in the sun for 10 days, give or take. This lot was an entrant in the first Inzá Cup competition hosted by Banexport, also known as Concurso de Cafes de Alta Calidad: Inzá-Cauca. Finca La Primavera won first place in the contest. For more information about coffee production in Colombia, visit our Colombia Origin Page. nft,norg,Microlot,Microlot 13
Colombia Microlot 14 Inza Cup #2 - Huber Hernan Rivera - El Cabuyo - Inza - Cauca (GrainPro) 11657 70 Kg 1 Afloat/USA
Est Arrival: Feb 2018
USA
Est Arrival: Feb 2018
View Beanology afloat Complex and sweet with fruit acidity and a creamy mouthfeel; big red fruit flavor with green apple, lemon-lime, cherry, mango and panela flavors. Complex and sweet with fruit acidity and a creamy mouthfeel; big red fruit flavor with green apple, lemon-lime, cherry, mango and panela flavors. Huber Hernan Rivera Tumubala owns the 5-hectare farm Finca Los Cauchos. He grows 6,700 Castillo trees on the farm, and after picking and depulping the cherries, he allows the beans to ferment for 13 hours before washing. He lays the beans to dry in the sun for 14 days. This lot was an entrant in the first Inzá Cup competition hosted by Banexport, also known as Concurso de Cafes de Alta Calidad: Inzá-Cauca. Finca Los Cauchos took second place in the contest. For more information about coffee production in Colombia, visit our Colombia Origin Page. nft,norg,Microlot,Microlot 14
Colombia Microlot 15 Arnulfo Leguizamo - Finca El Faldón - San Agustin - Huila (GrainPro) 11803 70 Kg 7 Origin/USA
Est Ship: Feb 2018
USA
Est Ship: Feb 2018
  origin nft,norg,Microlot,Microlot 15
Colombia
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Microlot 16 Jaime Urbano Nuñez - Finca El Tabor - San Agustin - Huila (VacPack) 10491 24 Kg 3 CI USA Minnesota USA
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ci-usa-minnesota Toffee, turmeric and peanut. Toffee, turmeric and peanut. This Colombian microlot offering comes from farmer Jaime Burbano Nuñez of San Agustín, Huila. Jaime started out working as a coffee picker for years until he saved up enough money to finance his own farm. Today, he lives on his farm with his family and is focused on sharing all that he has learned with his community. His farm, Buena Vista, is located in the small town of Alto Las Chines, just across the Los Naranjos river from the city of San Agustín. It is a 2.5 hectare farm that employs an average of 10-15 seasonal harvesters that assist in picking ripe cherries from his 10,000 Colombia trees. During the harvest season, coffee is picked every 15 days and is processed at 5:00 pm. In terms of processing, coffee is depulped through a traditional beneficio and then fermented wet for an average of 22 hours. Once adequately fermented, coffee is washed 3 times and then placed in parabolic dryer. Jaime tells us that “the longer you can delay the drying process, the better the cup tastes”. He uses blankets and sacks to cover the coffee during high noon for the first few days. After this point, he spreads it out and moves it multiple times a day for an average of 15-20 days. Here it is moved around for half an hour immediately after being placed. After this initial movement, coffee is moved around multiple times a day for the average of 15-20 days it takes to fully dry. As for the future, Jaime plans to plant 3,500 Pink Bourbon trees and expand his farm. For more information on Colombian coffee, visit our Colombia Origin Page. nft,norg,Microlot,Microlot 16
Colombia
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Microlot 2 Arnulfo Leguizamo - Finca El Faldón - San Agustin - Huila (GrainPro) 10485 70 Kg 4 CI USA Minnesota USA
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ci-usa-minnesota Toffee, lemon and hazelnut flavors with citric acidity and a heavy mouthfeel. Toffee, lemon and hazelnut flavors with citric acidity and a heavy mouthfeel. Arnulfo Leguizamo is who every cafetero in Colombia should aspire to be. He is a member of Asociacion Los Naranjos, a project we have developed over the years were we pay a premium for coffees that meet certain cup-quality specifications. In 2011, he won the first price at the Cup of Excellence with coffee from this farm. An unprecedented price of $45/lb was paid for the Cup of Excellence coffee. He promised his family he would take them to see the ocean and he already did. (He showed us the pictures to prove it). Arnulfo is very proud to be a farmer. What this new generation of cafeteros wants is recognition for their hard work and the means to sell their coffee as a traceable microlot and not a blend. We met Diego, his son, at the Los Naranjos cupping lab. He is training to be a cupper at the moment and plans to stay in the business. Farmers are now starting to understand the importance of being able to taste their own coffee. We are really excited for Arnulfo and Los Naranjos' future! It looks promising and should bring us more top-notch coffee throughout the years. nft,norg,Microlot,Microlot 2
Colombia
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Microlot 3 Jose Carvajal - El Tambo - Cauca - Castillo (GrainPro) 11131 70 Kg 5 CI USA Minnesota USA
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ci-usa-minnesota Balanced and sweet with big fruit acidity and syrupy mouthfeel; lots of lemon and lime flavor with toffee, chocolate and cherry with a savory aftertaste. Balanced and sweet with big fruit acidity and syrupy mouthfeel; lots of lemon and lime flavor with toffee, chocolate and cherry with a savory aftertaste. 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 3
Colombia
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Microlot 3 Carlos Trujillo - Finca Patio Bonito - Cauca (GrainPro) 11259 70 Kg 12 CI USA Minnesota USA
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ci-usa-minnesota Sweet with tangy acidity and a creamy mouthfeel; chocolate, apple and sweet basil flavors as well as tart grapefruit. Sweet with tangy acidity and a creamy mouthfeel; chocolate, apple and sweet basil flavors as well as tart grapefruit. Patio Bonito is a hardworking, family-run farm in Caldono, Cauca. Owner Carlos Arturo Trujillo has been a coffee farmer for 40 years, and he says, "It has been a long road, but in the end it is very satisfactory." He is assisted on his farm by a daughter, Paola, who has been especially integral in helping Carlos perfect the fermentation process for his coffee. The farm is 5 hectares, with 4 hectares growing 22,000 coffee trees of a few different varieties, namely Castillo, Colombia, and Pink Bourbon. Carols Trujillo and his family are passionate in their pursuit of quality, and in their attention to detail in every aspect of the farm. According to the Trujillos, alloperations at Patio Bonito are grounded in three core values: food security, soil conservation and management, and coffee cultivation. The farm's mission is "to provide alternatives and training to farmers and students on the management, conservation, and exploration of natural resources and the environment," and the famiy's philosophy is, “The best legacy we can leave to our children is: love, knowledge, and a planet in which to live." Coffees at Patio Bonito are picked ripe (scarlet red cherries for the Colombia, deep purple for the Castillo, and pink for the Pink Bourbon), then put into the hopper of a depulper overnight; they are depulped the next day, then sorted using a zaranda before being fermented dry for 22 hours. The coffee is washed three times, then put in parabolic dryers for 12–14 days. For more information about coffee production in Colombia, visit our Colombia Origin Page. nft,norg,Microlot,Microlot 3
Colombia
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Microlot 3 Carlos Trujillo - Finca Patio Bonito - Caldono - Cauca - Honey (GrainPro) 11322 70 Kg 5 CI USA Minnesota USA
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ci-usa-minnesota Balanced and sweet with tart fruit acidity and a smooth mouthfeel; caramel, toffee and floral flavors. Balanced and sweet with tart fruit acidity and a smooth mouthfeel; caramel, toffee and floral flavors. Patio Bonito is a hardworking, family-run farm in Caldono, Cauca. Owner Carlos Arturo Trujillo has been a coffee farmer for 40 years, and he says, "It has been a long road, but in the end it is very satisfactory." He is assisted on his farm by a daughter, Paola, who has been especially integral in helping Carlos perfect the fermentation process for his coffee. The farm is 5 hectares, with 4 hectares growing 22,000 coffee trees of a few different varieties, namely Castillo, Colombia, and Pink Bourbon. Carols Trujillo and his family are passionate in their pursuit of quality, and in their attention to detail in every aspect of the farm. According to the Trujillos, alloperations at Patio Bonito are grounded in three core values: food security, soil conservation and management, and coffee cultivation. The farm's mission is "to provide alternatives and training to farmers and students on the management, conservation, and exploration of natural resources and the environment," and the famiy's philosophy is, “The best legacy we can leave to our children is: love, knowledge, and a planet in which to live." Coffees at Patio Bonito are picked ripe (scarlet red cherries for the Colombia, deep purple for the Castillo, and pink for the Pink Bourbon), then put into the hopper of a depulper overnight; they are depulped the next day, then sorted using a zaranda before being fermented dry for 22 hours. The coffee is washed three times, then put in parabolic dryers for 12–14 days. For more information about coffee production in Colombia, visit our Colombia Origin Page. nft,norg,Microlot,Microlot 3
Colombia
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Microlot 3 Edilberto Orozco - El Tambo - Cauca - Colombia/Castillo (GrainPro) 11325 70 Kg 4 CI USA Minnesota USA
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ci-usa-minnesota Tart cherry and rich cocoa flavors with citric acidity and a sweet almond aftertaste. Tart cherry and rich cocoa flavors with citric acidity and a sweet almond aftertaste. Finca Eleden is a 5-hectare farm in Rio Blanco, a village within the municipality of El Tambo. It is owned by Edilberto Orozco, and is planted on 1.5 hectares with coffee, about 7,000 trees of the Castillo and Colombia varieties. Edilberto picks the cherries when they are ripe—deep red, almost purple for Castillo, and bright red for Colombia—and depulps them using a traditional manual machine the morning after harvest. He allows the coffee to ferment in open tanks and washes it twice to remove the mucilage before spreading it out in parabolic dryers for 10 to 15 days. Edilberto comes from a coffee family: His father was a producer, and Edilberto not only grew up helping on the family farm but would also travel to different departments in Colombia to work as a picker during the harvest. He started cultivating coffee on his own about six years ago, when his father became ill and gave him a piece of his land. For more information about coffee production in Colombia, visit our Colombia Origin Page. nft,norg,Microlot,Microlot 3
Colombia
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Microlot 3 Willian Dario Camayo - Totoro - Cauca - Castillo (GrainPro) 11329 70 Kg 12 CI USA Minnesota USA
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ci-usa-minnesota Soft, sweet and mellow with raisin, berry and citrus flavors. Soft, sweet and mellow with raisin, berry and citrus flavors. Finca El Girasol is just a 2-hectare farm, with 1.5 hectares planted in Castillo coffee. Willian Dario Camayo is sure to pick the coffee only when it is ripened to a purple color. The coffee is depulped the afternoon that it is picked, then fermented dry for 20 hours before being washed four times. Willian uses parabolic dryers, and it takes 8–10 days to dry the coffee, depending on the weather. Willian is a young grower who has been farming coffee since 2011; his parents have grown fique plants for years, but Willian decided to focus on coffee, and planted 5,000 trees with the help of some credit. When the first harvests went well, Willian and his wife planted another 1,500 trees, and they are seeing a better income from coffee than fique plants. "We can also help our neighbors by giving them work," Willian says. For more information about coffee production in Colombia, visit our Colombia Origin Page. nft,norg,Microlot,Microlot 3
Colombia
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Microlot 3 Hipolito Vicente Enriquez - San Miguel - Nariño (GrainPro) 11333 70 Kg 3 CI USA Minnesota USA
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ci-usa-minnesota Syrupy with tangy fruit acidity; rich caramel and burnt sugar flavors. Syrupy with tangy fruit acidity; rich caramel and burnt sugar flavors. Hipolito Vincente Enrique has been farming coffee since he was 12 years old—nearly 60 years. He started by helping his father on their family farm, and bought his own land after working on several different farms as he grew older. He has developed his own techniques and procedures for creating quality coffee from the training sessions he's attended through the years, as well as from speaking with and learning from other producers. While his grown children live in the city, they visit Hipolito regularly and help when they can; he also has hired a family of caretakers to assist him with the day-to-day management, especially during the harvest. Finca Mirador is a 6-hectare farm, with 5 hectares planted in Castillo coffee. Hipolito picks the coffee when it ripens to a deep purple color, then depulps the coffee using a manual depulper and sorts it using azaranda, a kind of screen that removes unsuitable beans. The coffee is fermented dry for 18–20 hours, then washed three or four times before being dried either in the sun, in parabolic dryers, or in mechanical dryers. For more information about coffee production in Colombia, visit our Colombia Origin Page. nft,norg,Microlot,Microlot 3
Colombia Microlot 3 Inza Cup #7 - Octavio Ramos Fernandez - Santa Lucia - Inza - Cauca (GrainPro) 11662 70 Kg 2 Afloat/USA
Est Arrival: Mar 2018
USA
Est Arrival: Mar 2018
View Beanology afloat Lots of tropical fruit flavor with pineapple, cherry, chocolate, panela and vanilla; sweet with fruit acidity and a smooth mouthfeel. Lots of tropical fruit flavor with pineapple, cherry, chocolate, panela and vanilla; sweet with fruit acidity and a smooth mouthfeel. Finca La Veronica is a 1-hectare farm owned by Ocavio Ramos Fernandez. He grows 3,000 Caturra and Castillo trees on his farm, harvesting the cherries ripe, depulping them, and fermenting them for 22 hours before washing them clean of mucilage. He sun-dries the coffee for around 15 days. This lot was an entrant in the first Inzá Cup competition hosted by Banexport, also known as Concurso de Cafes de Alta Calidad: Inzá-Cauca. Finca La Veronica took seventh place in the contest. For more information about coffee production in Colombia, visit our Colombia Origin Page. nft,norg,Microlot,Microlot 3
Colombia Microlot 3 Inza Cup #8 - Emma Peña Pajoy - Pedregal - Inza - Cauca (GrainPro) 11663 70 Kg 2 Afloat/USA
Est Arrival: Mar 2018
USA
Est Arrival: Mar 2018
View Beanology afloat Sweet with tart acidity and a jam-y mouthfeel; very fruity with lemonade, blackberry, mandarin, panela and dark chocolate flavors. Sweet with tart acidity and a jam-y mouthfeel; very fruity with lemonade, blackberry, mandarin, panela and dark chocolate flavors. Emma Peña Pajoy owns Finca La Estrella, a 7-hectare farm in Pedregal, Inzá. She grows 4,000 trees on her land, in a mix of Caturra and Castillo varieties. After picking them ripe and depulping the cherries, she allows the coffee to ferment for 20 hours before washing. She dries the coffee for about 10 days in the sun. This lot was an entrant in the first Inzá Cup competition hosted by Banexport, also known as Concurso de Cafes de Alta Calidad: Inzá-Cauca. Finca La Esrella took eighth place in the contest. For more information about coffee production in Colombia, visit our Colombia Origin Page. nft,norg,Microlot,Microlot 3
Colombia Microlot 3 Inza Cup #9 - Misael Cuello Pacho - San Andres - Inza - Cauca (GrainPro) 11664 70 Kg 2 Origin/USA
Est Ship: Feb 2018
USA
Est Ship: Feb 2018
View Beanology origin Sweet with fruit acidity and a creamy mouthfeel; apple, panela, chocolate and floral flavors. Sweet with fruit acidity and a creamy mouthfeel; apple, panela, chocolate and floral flavors. Misael Cuello Pacho, owner of Finca La Honda, grows about 7,600 Caturra trees on his 1.7-hectare farm. After picking the coffee ripe and depulping it, he allows the coffee to ferment for 18 hours before washing. It is dried in the sun for 6 days, depending on the weather. This lot was an entrant in the first Inzá Cup competition hosted by Banexport, also known as Concurso de Cafes de Alta Calidad: Inzá-Cauca. Finca La Honda took ninth place in the contest. For more information about coffee production in Colombia, visit our Colombia Origin Page. nft,norg,Microlot,Microlot 3
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 7 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,Microlot,Microlot 7
Colombia Microlot 8 Inza Cup #6 - Marta Isabel Villaquiran - Palmichal - Inza - Cauca (GrainPro) 11661 70 Kg 1 Afloat/USA
Est Arrival: Mar 2018
USA
Est Arrival: Mar 2018
View Beanology afloat Sweet and tart with a smooth mouthfeel; lots of panela and lemon flavor with grape, cherry, chocolate and mint. Sweet and tart with a smooth mouthfeel; lots of panela and lemon flavor with grape, cherry, chocolate and mint. Marta Isabel Villaquiran Salazar owns the 0.5-hectare farm called El Futuro. She grows 2,000 Caturra trees on the very small farm. After picking the cherries ripe and depulping them, she allows the beans to ferment for 24 hours in their mucilage before washing. The coffee is laid to dry in the sun for 15 days. This lot was an entrant in the first Inzá Cup competition hosted by Banexport, also known as Concurso de Cafes de Alta Calidad: Inzá-Cauca. Finca El Futuro took sixth place in the contest. For more information about coffee production in Colombia, visit our Colombia Origin Page. nft,norg,Microlot,Microlot 8
Colombia Microlot 9 Inza Cup #3 - Neiver Hernan Medina Rojas - Alto de La Cruz - Inza - Cauca (GrainPro) 11658 70 Kg 2 Afloat/USA
Est Arrival: Feb 2018
USA
Est Arrival: Feb 2018
View Beanology afloat Sweet with fruit acidity and a smooth mouthfeel; lots of sugary flavors with toffee, panela, vanilla, chocolate, lime, lemongrass and floral flavors. Sweet with fruit acidity and a smooth mouthfeel; lots of sugary flavors with toffee, panela, vanilla, chocolate, lime, lemongrass and floral flavors. Neiver Hernan Medina Rojas owns the 1-hectare farm Finca Loma Linda, where he grows 3,800 trees of a few different varieties: Castillo, Caturra, and Yellow Bourbon. After picking the coffee ripe, he depulps the coffee, lets it ferment for 22 hours, and washes it clean of mucilage. The beans are laid to dry under the sun for 12 days. This lot was an entrant in the first Inzá Cup competition hosted by Banexport, also known as Concurso de Cafes de Alta Calidad: Inzá-Cauca. Finca Loma Linda took third place in the contest. For more information about coffee production in Colombia, visit our Colombia Origin Page. nft,norg,Microlot,Microlot 9
Colombia
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Organic Tolima Tolima 11481 70 Kg 274 CI USA Minnesota USA
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ci-usa-minnesota Sweet and soft with tangy fruit acidity and a creamy mouthfeel; citrus fruits with sugar cane juice, toffee and brown sugar flavors. nft,Organic,Organic Tolima
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 - Timana - Finca La Laguna (GrainPro) 10417 70 Kg 2 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 17 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 Cauca - Tambo (GrainPro) 10944 70 Kg 10 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 7 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 8 CI USA Minnesota USA
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ci-usa-minnesota Grapefruit with cane sugar and cherry tomato flavors; sweet with tart acidity and a smooth mouthfeel. Grapefruit with cane sugar 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 25 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 Cauca (GrainPro) 11126 70 Kg 31 CI USA Minnesota USA
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ci-usa-minnesota Lots of grapefruit and cascade hops with green grape, apple and chamomile flavors; sweet and juicy with a smooth mouthfeel. Lots of grapefruit and cascade hops with green grape, apple and chamomile 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
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Regional Select Cauca - Totoro - Oscar Realpe - Washed (GrainPro) 11212 70 Kg 9 Vollers UK UK
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london-eu Balanced, soft and sweet with tangy fruit acidity and a smooth mouthfeel; very caramel-y with apple and citrus fruit flavors. Balanced, soft and sweet with tangy fruit acidity and a smooth mouthfeel; very caramel-y with apple and citrus fruit flavors. Oscar Realpe farms at El Progreso in Totoro, Cauca, on a plot of 4.3 hectares (4 hectares planted with coffee). He bought the land and planted the coffee in 2011 with his mother's encouragement: She taught him all that he knows about coffee farming, and Oscar looks up to his mother and stepfather as inspirations in coffee production. Oscar grows Castillo variety, which is picked ripe, depulped the same day, and fermented dry for 18 hours. It is then washed four times and laid to dry for 10–14 days in parabolic dryers. He is interested in cupping other farmers' coffee as a way of learning how he can improve his quality. 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 4 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 (GrainPro) 11245 70 Kg 39 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 109 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 toffee, citrus fruits and chamomile. Sweet and citric with a creamy mouthfeel; lots of toffee and caramel flavor with toffee, citrus fruits 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 Cauca - Caldono - Hugo Hernan Trujillo (GrainPro) 11249 70 Kg 6 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 - 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 Cauca - Elver Tulande (GrainPro) 11264 70 Kg 7 Melbourne Australia
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melbourne-au Peach, candied orange, lime, toffee. Peach, candied orange, lime, toffee. 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, whose farm is in Cauca. 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 - Totoro (GrainPro) 11347 70 Kg 122 Melbourne Australia
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melbourne-au Lime, apricot, tropical fruit, honey, floral. Lime, apricot, tropical fruit, honey, floral. 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
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Regional Select Cauca (GrainPro) 11436 70 Kg 214 CI USA Minnesota USA
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ci-usa-minnesota Lemon and lime flavors with toffee, rich chocolate, melon and cherry; juicy and sweet with tangy fruit acidity and a creamy mouthfeel. Lemon and lime flavors with toffee, rich chocolate, melon and cherry; juicy and sweet with tangy fruit acidity and a creamy 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 Regional Select Huila (GrainPro) 11571 70 Kg 250 Afloat/USA
Est Arrival: Feb 2018
USA
Est Arrival: Feb 2018
View Beanology afloat Balanced, sweet and citric with a smooth mouthfeel; lots of toffee and chocolate flavors with lemon and apple as well. Balanced, sweet and citric with a smooth mouthfeel; lots of toffee and chocolate flavors with lemon and apple as well. The Regional Select Program was created to highlight the unique profiles we have found that are inherent to specific microregions within Colombia. The regions we are focusing on are Huila, Nariño, Cauca and Tolima. The primary difference between the Microlot Program and Regional Select is the pre-shipment cupping score. 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 84–86 points and displays characteristics indicative of its growing region. 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. Coffees that score above 87 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. In short, the separations look like this: Signature Coffee (Gran Galope): 80–84 pts Regional Select: 84–86 pts Microlot Program: 87–89 pts Aces: 90+ pts 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. For more information about coffee production in Colombia, visit our Colombia Origin Page. nft,norg,RegionalSelect,RegionalSelect,Regional Select
Colombia Regional Select Huila (GrainPro) 11572 70 Kg 250 Origin/USA
Est Ship: Feb 2018
USA
Est Ship: Feb 2018
View Beanology origin Lots of sugar cane juice with lemon, orange and floral flavors; sweet with big tart citric acidity and a smooth mouthfeel. Lots of sugar cane juice with lemon, orange and floral flavors; sweet with big tart citric 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 pre-shipment cupping score. 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 84–86 points and displays characteristics indicative of its growing region. 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. Coffees that score above 87 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. In short, the separations look like this: Signature Coffee (Gran Galope): 80–84 pts Regional Select: 84–86 pts Microlot Program: 87–89 pts Aces: 90+ pts 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. For more information about coffee production in Colombia, visit our Colombia Origin Page. nft,norg,RegionalSelect,RegionalSelect,Regional Select
Colombia Regional Select Huila (GrainPro) 11574 70 Kg 250 Origin/USA
Est Ship: Feb 2018
USA
Est Ship: Feb 2018
View Beanology origin Rich sugar flavors with tamarind, butter, toffee and sugar cane juice; sweet and savory with big tart fruit acidity and a smooth mouthfeel. Rich sugar flavors with tamarind, butter, toffee and sugar cane juice; sweet and savory with big 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 pre-shipment cupping score. 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 84–86 points and displays characteristics indicative of its growing region. 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. Coffees that score above 87 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. In short, the separations look like this: Signature Coffee (Gran Galope): 80–84 pts Regional Select: 84–86 pts Microlot Program: 87–89 pts Aces: 90+ pts 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. For more information about coffee production in Colombia, visit our Colombia Origin Page. nft,norg,RegionalSelect,RegionalSelect,Regional Select
Colombia Regional Select Huila (GrainPro) 11575 70 Kg 250 Origin/USA
Est Ship: Feb 2018
USA
Est Ship: Feb 2018
View Beanology origin Balanced and sweet with tart citric acidity and a smooth mouthfeel; very sugary with cane sugar, toffee, honey and chocolate as well as green grape and tangerine with an herbal aftertaste. Balanced and sweet with tart citric acidity and a smooth mouthfeel; very sugary with cane sugar, toffee, honey and chocolate as well as green grape and tangerine with an herbal aftertaste. The Regional Select Program was created to highlight the unique profiles we have found that are inherent to specific microregions within Colombia. The regions we are focusing on are Huila, Nariño, Cauca and Tolima. The primary difference between the Microlot Program and Regional Select is the pre-shipment cupping score. 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 84–86 points and displays characteristics indicative of its growing region. 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. Coffees that score above 87 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. In short, the separations look like this: Signature Coffee (Gran Galope): 80–84 pts Regional Select: 84–86 pts Microlot Program: 87–89 pts Aces: 90+ pts 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. For more information about coffee production in Colombia, visit our Colombia Origin Page. nft,norg,RegionalSelect,RegionalSelect,Regional Select
Colombia Regional Select Huila (GrainPro) 11632 70 Kg 250 Afloat/USA
Est Arrival: Mar 2018
USA
Est Arrival: Mar 2018
View Beanology afloat Lots of sugary flavors with caramel, sugar cane juice, chocolate, intense citrus fruits and green grape flavors; sweet with big tart lemon and green grape acidity and a smooth mouthfeel. Lots of sugary flavors with caramel, sugar cane juice, chocolate, intense citrus fruits and green grape flavors; sweet with big tart lemon and green grape 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 pre-shipment cupping score. 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 84–86 points and displays characteristics indicative of its growing region. 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. Coffees that score above 87 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. In short, the separations look like this: Signature Coffee (Gran Galope): 80–84 pts Regional Select: 84–86 pts Microlot Program: 87–89 pts Aces: 90+ pts 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. For more information about coffee production in Colombia, visit our Colombia Origin Page. nft,norg,RegionalSelect,RegionalSelect,Regional Select
Colombia Regional Select Huila - Acevedo (GrainPro) 11633 70 Kg 120 Origin/Australia
Est Ship: Feb 2018
Australia
Est Ship: Feb 2018
View Beanology origin Sweet with intense sparkling and fruit acidity and a heavy mouthfeel; lots of sugary flavor and citrus fruits with sugar cane juice, cola, lemon, lime and orange. Sweet with intense sparkling and fruit acidity and a heavy mouthfeel; lots of sugary flavor and citrus fruits with sugar cane juice, cola, lemon, lime and orange. The Regional Select Program was created to highlight the unique profiles we have found that are inherent to specific microregions within Colombia. The regions we are focusing on are Huila, Nariño, Cauca and Tolima. The primary difference between the Microlot Program and Regional Select is the pre-shipment cupping score. 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 84–86 points and displays characteristics indicative of its growing region. 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. Coffees that score above 87 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. In short, the separations look like this: Signature Coffee (Gran Galope): 80–84 pts Regional Select: 84–86 pts Microlot Program: 87–89 pts Aces: 90+ pts 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. For more information about coffee production in Colombia, visit our Colombia Origin Page. nft,norg,RegionalSelect,RegionalSelect,Regional Select
Colombia Regional Select Huila (GrainPro) 11634 70 Kg 235 Afloat/USA
Est Arrival: Mar 2018
USA
Est Arrival: Mar 2018
View Beanology afloat Soft with intense rich sweetness, big juicy fruit acidity and a heavy creamy mouthfeel; lots of rich sugary and tropical fruit flavors with burnt sugar, caramel, chocolate, cherry and citrus fruit flavors. Soft with intense rich sweetness, big juicy fruit acidity and a heavy creamy mouthfeel; lots of rich sugary and tropical fruit flavors with burnt sugar, caramel, chocolate, cherry and citrus fruit 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 pre-shipment cupping score. 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 84–86 points and displays characteristics indicative of its growing region. 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. Coffees that score above 87 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. In short, the separations look like this: Signature Coffee (Gran Galope): 80–84 pts Regional Select: 84–86 pts Microlot Program: 87–89 pts Aces: 90+ pts 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. For more information about coffee production in Colombia, visit our Colombia Origin Page. nft,norg,RegionalSelect,RegionalSelect,Regional Select
Colombia Regional Select Cauca - Inza (GrainPro) 11636 70 Kg 70 Origin/USA
Est Ship: Feb 2018
USA
Est Ship: Feb 2018
View Beanology origin Sweet with lively tartaric acidity and a smooth mouthfeel; very fruity with lemonade, blueberry, apple and peach as well as molasses. Sweet with lively tartaric acidity and a smooth mouthfeel; very fruity with lemonade, blueberry, apple and peach as well as molasses. The Regional Select Program was created to highlight the unique profiles we have found that are inherent to specific microregions within Colombia. The regions we are focusing on are Huila, Nariño, Cauca and Tolima. The primary difference between the Microlot Program and Regional Select is the pre-shipment cupping score. 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 84–86 points and displays characteristics indicative of its growing region. (Inzá is a microregion within Cauca.) 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. Coffees that score above 87 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. In short, the separations look like this: Signature Coffee (Gran Galope): 80–84 pts Regional Select: 84–86 pts Microlot Program: 87–89 pts Aces: 90+ pts 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. For more information about coffee production in Colombia, visit our Colombia Origin Page. nft,norg,RegionalSelect,RegionalSelect,Regional Select
Colombia Regional Select Cauca - Inza (GrainPro) 11637 70 Kg 80 Origin/USA
Est Ship: Feb 2018
USA
Est Ship: Feb 2018
View Beanology origin Lots of fruit flavors with lemon, grapefruit, tangerine, berry, caramel and panela flavors; sweet and savory with fruit acidity and a smooth mouthfeel. Lots of fruit flavors with lemon, grapefruit, tangerine, berry, caramel and panela flavors; sweet and savory with 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 pre-shipment cupping score. 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 84–86 points and displays characteristics indicative of its growing region. (Inzá is a microregion within Cauca.) 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. Coffees that score above 87 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. In short, the separations look like this: Signature Coffee (Gran Galope): 80–84 pts Regional Select: 84–86 pts Microlot Program: 87–89 pts Aces: 90+ pts 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. For more information about coffee production in Colombia, visit our Colombia Origin Page. nft,norg,RegionalSelect,RegionalSelect,Regional Select
Colombia Regional Select Nariño (GrainPro) 11687 70 Kg 275 Origin/USA
Est Ship: Feb 2018
USA
Est Ship: Feb 2018
View Beanology origin Soft and sweet with big fruit acidity and a heavy mouthfeel; very chocolatey with sugar cane juice, citrus fruit, apple and grape flavors. Soft and sweet with big fruit acidity and a heavy mouthfeel; very chocolatey with sugar cane juice, citrus fruit, apple and grape 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. For more information about coffee producition in Colombia, visit our Colombia Origin Page. nft,norg,RegionalSelect,RegionalSelect,Regional Select
Colombia Regional Select Cauca - Inza (GrainPro) 11747 70 Kg 250 Origin/USA
Est Ship: Mar 2018
USA
Est Ship: Mar 2018
View Beanology origin Sweet, clean and citric with a delicate mouthfeel; lemongrass, honey, floral and lime flavors. Sweet, clean and citric with a delicate mouthfeel; lemongrass, honey, floral and lime 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 pre-shipment cupping score. 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 84–86 points and displays characteristics indicative of its growing region. (Inzá is a microregion within Huila.) 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. Coffees that score above 87 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. In short, the separations look like this: Signature Coffee (Gran Galope): 80–84 pts Regional Select: 84–86 pts Microlot Program: 87–89 pts Aces: 90+ pts 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. For more information about coffee production in Colombia, visit our Colombia Origin Page. nft,norg,RegionalSelect,RegionalSelect,Regional Select
Colombia Regional Select Cauca - Inza (GrainPro) 11748 70 Kg 75 Origin/USA
Est Ship: Mar 2018
USA
Est Ship: Mar 2018
View Beanology origin Toffee, chocolate, lemon, lime and floral flavors; sweet, clean and citric with a creamy mouthfeel. Toffee, chocolate, lemon, lime and floral flavors; sweet, clean and citric with a creamy 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 pre-shipment cupping score. 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 84–86 points and displays characteristics indicative of its growing region. (Inzá is a microregion within Cauca.) 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. Coffees that score above 87 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. In short, the separations look like this: Signature Coffee (Gran Galope): 80–84 pts Regional Select: 84–86 pts Microlot Program: 87–89 pts Aces: 90+ pts 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. For more information about coffee production in Colombia, visit our Colombia Origin Page. nft,norg,RegionalSelect,RegionalSelect,Regional Select
Colombia Regional Select Cauca - Inza (GrainPro) 11749 70 Kg 55 Origin/UK
Est Ship: Mar 2018
UK
Est Ship: Mar 2018
View Beanology origin Toffee, chocolate, lemon, lime and floral flavors; sweet, clean and citric with a creamy mouthfeel. Toffee, chocolate, lemon, lime and floral flavors; sweet, clean and citric with a creamy 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 pre-shipment cupping score. 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 84–86 points and displays characteristics indicative of its growing region. (Inzá is a microregion within Cauca.) 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. Coffees that score above 87 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. In short, the separations look like this: Signature Coffee (Gran Galope): 80–84 pts Regional Select: 84–86 pts Microlot Program: 87–89 pts Aces: 90+ pts 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. For more information about coffee production in Colombia, visit our Colombia Origin Page. nft,norg,RegionalSelect,RegionalSelect,Regional Select
Colombia Regional Select Cauca - Inza (GrainPro) 11750 70 Kg 70 Origin/USA
Est Ship: Mar 2018
USA
Est Ship: Mar 2018
View Beanology origin Toffee, chocolate, lemon, lime and floral flavors; sweet, clean and citric with a creamy mouthfeel. Toffee, chocolate, lemon, lime and floral flavors; sweet, clean and citric with a creamy 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 pre-shipment cupping score. 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 84–86 points and displays characteristics indicative of its growing region. (Inzá is a microregion within Cauca.) 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. Coffees that score above 87 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. In short, the separations look like this: Signature Coffee (Gran Galope): 80–84 pts Regional Select: 84–86 pts Microlot Program: 87–89 pts Aces: 90+ pts 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. For more information about coffee production in Colombia, visit our Colombia Origin Page. nft,norg,RegionalSelect,RegionalSelect,Regional Select
Colombia Regional Select Cauca - Inza (GrainPro) 11751 70 Kg 200 Origin/UK
Est Ship: Mar 2018
UK
Est Ship: Mar 2018
View Beanology origin Soft and sweet with tangy acidity and a creamy mouthfeel; very chocolatey with caramel, cocoa and lime. Soft and sweet with tangy acidity and a creamy mouthfeel; very chocolatey with caramel, cocoa and lime. The Regional Select Program was created to highlight the unique profiles we have found that are inherent to specific microregions within Colombia. The regions we are focusing on are Huila, Nariño, Cauca and Tolima. The primary difference between the Microlot Program and Regional Select is the pre-shipment cupping score. 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 84–86 points and displays characteristics indicative of its growing region. (Inzá is a microregion within Cauca.) 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. Coffees that score above 87 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. In short, the separations look like this: Signature Coffee (Gran Galope): 80–84 pts Regional Select: 84–86 pts Microlot Program: 87–89 pts Aces: 90+ pts 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. 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 900 Huila Best Cup #7 - Jose Naval Muñoz - Finca El Manzano - Los Medio San Daniel - Pensilvania (GrainPro) 10265 70 Kg 1 CI USA Minnesota USA
View Beanology
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ci-usa-minnesota Vey sugary with big green grape acidity and a heavy creamy mouthfeel; lots of caramelized sugar flavor with grapefruit, lemon and lime. Vey sugary with big green grape acidity and a heavy creamy mouthfeel; lots of caramelized sugar flavor with grapefruit, lemon and lime. El Manzano is a very small farm, about 3 hectares total, with 2.5 hectares planted in coffee. Don José Naval Muñoz Cardona, the farm's owner, grows 7,500 trees on his property, picking only the ripe cherry every 21 days during the harvest. The coffee is depulped and sorted using a mesh zaranda, a quality-sorting screen, then fermented dry for 15 hours before being washed three times and dried for 3–4 days. Don José has been farming coffee for 35 years and prefers to "fumigate the trees as little as possible, only when strictly necessary." He also insists on picking ripe cherry only, and double-checking the fermentation to avoid any processing errors. nft,norg,Spl Cat 900
Colombia Variety Select 4 Gesha - Dionel Chilito - Finca La Pradera - Pitalito (GrainPro) 11640 70 Kg 2 Afloat/USA
Est Arrival: Feb 2018
USA
Est Arrival: Feb 2018
View Cupping Notes afloat Sweet and savory with complex acidity and a smooth mouthfeel; very chocolatey with tropical fruit, jam, tea like florals and lemongrass flavors. nft,norg,VarietySelect,Variety Select 4
Colombia Variety Select 4 Gesha - Lenis Valderama - Finca Buena Vista - El Jardin - Pitalito - Huila (GrainPro) 11737 70 Kg 3 Origin/USA
Est Ship: Feb 2018
USA
Est Ship: Feb 2018
View Cupping Notes origin Very floral with apricot, apple and caramel flavors; sweet with balanced citric acidity and a creamy mouthfeel. nft,norg,VarietySelect,Variety Select 4
Colombia Variety Select 4 Gesha - Dionel Chilito - Pitalito - Washed (GrainPro) 11738 70 Kg 12 Origin/USA
Est Ship: Feb 2018
USA
Est Ship: Feb 2018
View Cupping Notes origin Very fruity and floral with rose, orange, lemon and sugary flavors; sweet and soft with big tart acidity and a smooth mouthfeel. nft,norg,VarietySelect,Variety Select 4
Colombia Variety Select 4 Gesha - Pedro Zuniga - Pitalito - Huila - Washed (GrainPro) 11740 70 Kg 6 Origin/UK
Est Ship: Feb 2018
UK
Est Ship: Feb 2018
View Cupping Notes origin Very floral with strong rose, bergamot, ginger, panela and orange flavors; soft and sweet with tart fruit acidity and a smooth mouthfeel. nft,norg,VarietySelect,Variety Select 4
Colombia Variety Select 4 Gesha - Angelo Sossa - Garzon - Huila - Washed (GrainPro) 11741 70 Kg 2 Origin/UK
Est Ship: Feb 2018
UK
Est Ship: Feb 2018
View Cupping Notes origin Sweet with tart citric acidity and a delicate mouthfeel; intense jasmine flavor with meyer lemon, toffee and citrus flavor. nft,norg,VarietySelect,Variety Select 4
Colombia Variety Select 4 Gesha - Lenis Valderrama - Pitalito - Washed (GrainPro) 11742 70 Kg 2 Origin/UK
Est Ship: Feb 2018
UK
Est Ship: Feb 2018
View Cupping Notes origin Intense jasmine and floral flavors with apricot, lemon, caramelized sugar and lemongrass flavors; sweet with tangy tart fruit acidity and a smooth mouthfeel. nft,norg,VarietySelect,Variety Select 4
Colombia Variety Select 4 Gesha - Dionel Chilito - Finca La Pradera - Pitalito - Washed (GrainPro) 11743 70 Kg 3 Origin/UK
Est Ship: Feb 2018
UK
Est Ship: Feb 2018
View Cupping Notes origin Sweet with big tart fruit acidity and a delicate mouthfeel; very floral with perfumed jasmine, lime, apple and caramel flavors. nft,norg,VarietySelect,Variety Select 4
Colombia Variety Select 4 Gesha - Ignacio Calderon - Timana - Washed (GrainPro) 11744 70 Kg 3 Origin/UK
Est Ship: Feb 2018
UK
Est Ship: Feb 2018
View Cupping Notes origin Very sweet with big juicy acidity and a creamy heavy mouthfeel; lots of fruit flavors with citrus, apple, grape and cherry as well as caramel and floral flavors. nft,norg,VarietySelect,Variety Select 4
Colombia Variety Select 4 Gesha - Jaime Cabrera - Monte Bonito - Huila - Washed (GrainPro) 11745 70 Kg 3 Origin/UK
Est Ship: Feb 2018
UK
Est Ship: Feb 2018
View Cupping Notes origin Very sugary and sweet with big fruit acidity and a syrupy mouthfeel; lots of fruit and floral flavors with tart cherry, pomegranate, tomato, lime, rose and panela flavors. nft,norg,VarietySelect,Variety Select 4
Colombia Variety Select 5 Gesha - Lenis Valderrama - Finca Buena Vista - Pitalito (GrainPro) 11642 70 Kg 3 Afloat/USA
Est Arrival: Feb 2018
USA
Est Arrival: Feb 2018
View Cupping Notes afloat Sweet and savory with apple acidity and a smooth mouthfeel; lots of raisin and tropical fruit with caramel, green tea, browned sugar and lemongrass. nft,norg,VarietySelect,Variety Select 5
Colombia
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Women Producers AMACA - Cauca - Women Producers (GrainPro) 11239 70 Kg 90 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 15 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
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Women Producers ASMUCAFE - Uribe - Cauca - Castillo/Colombia (GrainPro) 11336 70 Kg 5 CI USA Minnesota USA
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ci-usa-minnesota Savory toffee and lemon flavors with good citric acidity and a complex, bitter floral aftertaste. Savory toffee and lemon flavors with good citric acidity and a complex, bitter floral aftertaste. 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 153 Afloat/USA
Est Arrival: Feb 2018
USA
Est Arrival: Feb 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 270 Afloat/USA
Est Arrival: Mar 2018
USA
Est Arrival: Mar 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
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Fairtrade Organic SOPACDI - Fully Washed - FLO ID 26275 - (CBC CD-BIO-143) (GrainPro) 11124 60 Kg 90 Vollers UK UK
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london-eu 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) 9922 60 Kg 23 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
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FTO Microlot SOPACDI - Kivu - FLO ID 26275 - 2000 meter - (CBC CD-BIO-143) (GrainPro) 11125 60 Kg 3 Vollers UK UK
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london-eu 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 18 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 47 CI USA Minnesota USA
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ci-usa-minnesota Chocolate and sweetcorn with tart acidity. nft,norg,Washed Arabica
Costa Rica Cafe Vida Tarrazu (GrainPro) 11731 69 Kg 275 Origin/USA
Est Ship: Mar 2018
USA
Est Ship: Mar 2018
  origin nft,norg,Cafe Vida
Costa Rica Cafe Vida Tarrazu (GrainPro) 11732 69 Kg 275 Origin/USA
Est Ship: Apr 2018
USA
Est Ship: Apr 2018
  origin nft,norg,Cafe Vida
Costa Rica Cafe Vida 1 West Valley (GrainPro) 11796 69 Kg 275 Origin/USA
Est Ship: Mar 2018
USA
Est Ship: Mar 2018
  origin nft,norg,Cafe Vida 1
Costa Rica Cafe Vida 1 West Valley (GrainPro) 11797 69 Kg 275 Origin/USA
Est Ship: Apr 2018
USA
Est Ship: Apr 2018
  origin nft,norg,Cafe Vida 1
Costa Rica Cafe Vida 1 West Valley (GrainPro) 11798 69 Kg 275 Origin/USA
Est Ship: Apr 2018
USA
Est Ship: Apr 2018
  origin nft,norg,Cafe Vida 1
Costa Rica
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Community Coffees San Antonio (GrainPro) 10512 69 Kg 76 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 44 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 Community Coffees 3 Community Coffee (GrainPro) 11733 69 Kg 275 Origin/USA
Est Ship: Mar 2018
USA
Est Ship: Mar 2018
  origin nft,norg,CommunityCoffees,Community Coffees 3
Costa Rica Community Coffees 3 Community Coffee (GrainPro) 11734 69 Kg 275 Origin/USA
Est Ship: Apr 2018
USA
Est Ship: Apr 2018
  origin nft,norg,CommunityCoffees,Community Coffees 3
Costa Rica
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Decaf KVW MC   11486 60 Kg 15 CI USA Minnesota USA
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ci-usa-minnesota Mild and citric with unsweetened cocoa flavor. nft,norg,Decaf,Decaf KVW MC
Costa Rica Decaf KVW MC SHB 11756 60 Kg 67 Origin/USA
Est Ship: Feb 2018
USA
Est Ship: Feb 2018
  origin nft,norg,Decaf,Decaf KVW MC
Costa Rica
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Microlot 1 Genesis Micromill - Jhonnathan Camacho - Finca Desamparados - Villa Sarchi & Caturra - Black Honey (GrainPro) 10821 69 Kg 11 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 1 CI USA Minnesota USA
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ci-usa-minnesota Mild sweet and clean with honey, toffee, lemon and cashew flavors. Mild sweet and clean with honey, 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 Aguilera Brothers Micromill - Finca Toño - Honey (GrainPro) (2016 Harvest) 9486 69 Kg 5 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 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 14 La Perla del Café Micromill - Finca Palomar - Villa Sarchi - Yellow Honey (GrainPro) 10763 69 Kg 2 CI USA Minnesota USA
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ci-usa-minnesota Sweet with tart lemon acidity and a heavy mouthfeel; caramel, chocolate, pecan and lemon with a nutty aftertaste. Sweet with tart lemon acidity and a heavy mouthfeel; caramel, chocolate, pecan and lemon with a nutty aftertaste. Carlos Barrantes's family has owned and operated the Herbazu micromill since the early 2000s, and in the early 2010s, Don Carlos decided to go off and work independently, with a laser focus on the kinds of coffees he wants to produce. He and his wife, Diana, own five small farms and La Perla Del Cafe Micromill—"micro" being the key word here. Not only do the Barrantes only produce about 300 bags a year, their dedication to quality and incredibly high mean they focus on quality over quantity in all ways. They even work with the exact same group of pickers every year, a group of 45 indigenous people from Panama who travel to the farms for work every season, and with whom the Barrantes keep in touch, like family, the rest of the year. These close relationships and exact practices allow them to work meticulously: Pickers focus on the cherry that's the color of sangre de toro, or "bull's blood," and Don Carlos and Doña Diana trust the pickers so much they don't even have float tanks at the mill. Workers and visitors alike are made to cover or remove their shoes before stepping into the drying area to avoid trailing dust and dirt, and the receiving and depulping stations at the mill are sparkling clean, as though they were brand new. The Barrantes' obsession with details translates in the cup year after year. Why do they pay such close attention? "We are not just selling a product," says Diana. "We are selling a beverage that someone is drinking." The couple appreciates the experience that a very fine coffee can offer a consumer, and they want to ensure that every coffee that leaves the mill is memorable and remarkable in its flavor. The mill produces mostly honey and natural coffees, and Carlos likes to experiment with different varieties: He currently grows Gesha, Villa Lobos, Typica, Villa Sarchi, and SL-28. (He was the first producer in Costa Rica to be given SL-28, and rather than hoard the special variety for himself, he has distributed seeds to friends and neighbors for the past few years.) Don Carlos believes that growing nontraditional varieties, in addition to focusing on honey and natural processing, will be what allows him to differentiate La Perla's coffee from others in the region. For more information about coffee production in Costa Rica, visit our Costa Rica Origin Page. nft,norg,Microlot,Microlot 14
Costa Rica
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Microlot 16 Alto San Juan Micromill - Diego Abarca - Finca San Cayetano - Los Aguacates Lot - Catuai - Washed (GrainPro) 10532 69 Kg 1 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 8 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 14 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 20 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 13 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 2 Las Lajas Micromill - Finca Sabana Redonda - Red Honey (GrainPro) 10539 69 Kg 9 Vollers UK UK
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london-eu Strong strawberry, clean berry, bubblegum, melon, lemon-lime, orange and hops. Strong strawberry, clean berry, bubblegum, melon, lemon-lime, orange and hops. 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 2
Costa Rica
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Microlot 2 Las Lajas Micromill - Finca Sabanilla - Red Honey (GrainPro) 10544 69 Kg 2 CI USA Minnesota USA
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ci-usa-minnesota Very sweet with balanced tart acidity and a syrupy mouthfeel; intense chocolate and cherry flavor with lemon, salted caramel and bubble gum. Very sweet with balanced tart acidity and a syrupy mouthfeel; intense chocolate and cherry flavor with lemon, salted caramel and bubble gum. 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 2
Costa Rica
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Microlot 2 Las Lajas Micromill - Finca Calle Liles - Yellow Honey (GrainPro) 10545 69 Kg 3 CI USA Minnesota USA
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ci-usa-minnesota Big lime, honey and cherry with some floral flavor; syrupy sweetness and tangy winey acidity. Big lime, honey and cherry with some floral flavor; syrupy sweetness and tangy winey acidity. 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 2
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 Aguilera Brothers Micromill - Finca Toño - Villa Sarchi - Honey (GrainPro) 10711 69 Kg 4 CI USA Minnesota USA
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ci-usa-minnesota Balanced and sugary with fruit acidity and a smooth mouthfeel; citrus fruit flavor with lime and caramel. Balanced and sugary with fruit acidity and a smooth mouthfeel; citrus fruit flavor with lime and caramel. The Aguileras are a family of 12 brothers and sisters who are second-generation coffee producers in the West Valley. (Hermanos is used to describe mixed male and female siblings in Spanish, but literally translates to "brothers" in English.) Their father was one of the first coffee growers in the area, and planted his farm 70 years ago: Neighboring farmers warned him that coffee wouldn't grow there, but now the area is rich with coffee lands. His children, the Aguilera Brothers, work together to produce coffee: Most of the siblings own farmland, and they co-manage the micromill they installed eight years ago, which they built with the earnings from their fourth-place Cup of Excellence win in 2007. At first their father was skeptical about the mill, but he has been pleased by the results: Before they had the mill, the family was selling its coffee to a local co-operative and did not have any connection with the roasters who bought the lots. "No one every visited before," says brother Erasmo, the general manager of the micromill. "Now we get feedback, and we hear who likes the coffee and how we can make it better." They have a nursery in which they are growing many different varieties, including Gesha and SL-28, as well as Bourbon and Villa Sarchi. They aim to grow "a balance of good-quality and rust-resistant varieties." This lot is a selection of Villa Sarchi, a variety discovered in the town of Sarchi, and is a Bourbon mutation with a 40% higher fruit system, and shorter internodal distance than Bourbon, somewhat similar to Caturra. For more information about coffee production in Costa Rica, visit our Costa Rica Origin Page. nft,norg,Microlot,Microlot 4
Costa Rica
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Microlot 4 Aguilera Brothers Micromill - Finca Angelina - Villa Sarchi - Honey (GrainPro) 10712 69 Kg 5 CI USA Minnesota USA
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ci-usa-minnesota Tart fruit acidity and sweet with a smooth mouthfeel; big caramel and chocolate with honey, fruity and floral flavors. Tart fruit acidity and sweet with a smooth mouthfeel; big caramel and chocolate with honey, fruity and floral flavors. The Aguileras are a family of 12 brothers and sisters who are second-generation coffee producers in the West Valley. (Hermanos is used to describe mixed male and female siblings in Spanish, but literally translates to "brothers" in English.) Their father was one of the first coffee growers in the area, and planted his farm 70 years ago: Neighboring farmers warned him that coffee wouldn't grow there, but now the area is rich with coffee lands. His children, the Aguilera Brothers, work together to produce coffee: Most of the siblings own farmland, and they co-manage the micromill they installed eight years ago, which they built with the earnings from their fourth-place Cup of Excellence win in 2007. At first their father was skeptical about the mill, but he has been pleased by the results: Before they had the mill, the family was selling its coffee to a local co-operative and did not have any connection with the roasters who bought the lots. "No one every visited before," says brother Erasmo, the general manager of the micromill. "Now we get feedback, and we hear who likes the coffee and how we can make it better." They have a nursery in which they are growing many different varieties, including Gesha and SL-28, as well as Bourbon and Villa Sarchi. They aim to grow "a balance of good-quality and rust-resistant varieties." This lot is a selection of Villa Sarchi, a variety discovered in the town of Sarchi, and is a Bourbon mutation with a 40% higher fruit system, and shorter internodal distance than Bourbon, somewhat similar to Caturra. For more information about coffee production in Costa Rica, visit our Costa Rica Origin Page. nft,norg,Microlot,Microlot 4
Costa Rica
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Microlot 4 Aguilera Brothers Micromill - Finca Edgar - Villa Sarchi - Washed (GrainPro) 10714 69 Kg 1 CI USA Minnesota USA
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ci-usa-minnesota Sweet and balanced with winey acidity and a smooth mouthfeel; lots of cola and lemon with lime, chocolate and caramel flavors. Sweet and balanced with winey acidity and a smooth mouthfeel; lots of cola and lemon with lime, chocolate and caramel flavors. The Aguileras are a family of 12 brothers and sisters who are second-generation coffee producers in the West Valley. (Hermanos is used to describe mixed male and female siblings in Spanish, but literally translates to "brothers" in English.) Their father was one of the first coffee growers in the area, and planted his farm 70 years ago: Neighboring farmers warned him that coffee wouldn't grow there, but now the area is rich with coffee lands. His children, the Aguilera Brothers, work together to produce coffee: Most of the siblings own farmland, and they co-manage the micromill they installed eight years ago, which they built with the earnings from their fourth-place Cup of Excellence win in 2007. At first their father was skeptical about the mill, but he has been pleased by the results: Before they had the mill, the family was selling its coffee to a local co-operative and did not have any connection with the roasters who bought the lots. "No one every visited before," says brother Erasmo, the general manager of the micromill. "Now we get feedback, and we hear who likes the coffee and how we can make it better." They have a nursery in which they are growing many different varieties, including Gesha and SL-28, as well as Bourbon and Villa Sarchi. They aim to grow "a balance of good-quality and rust-resistant varieties." This lot is a selection of Villa Sarchi, a variety discovered in the town of Sarchi, and is a Bourbon mutation with a 40% higher fruit system, and shorter internodal distance than Bourbon, somewhat similar to Caturra. For more information about coffee production in Costa Rica, visit our Costa Rica Origin Page. nft,norg,Microlot,Microlot 4
Costa Rica
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Microlot 5 Don Sabino Micromill - Finca El Jordan - Caturra/Catuai - Natural (GrainPro) 10623 69 Kg 4 CI USA Minnesota USA
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ci-usa-minnesota Sweet with tart fruit acidity and a creamy mouthfeel; big cola and plum flavor with tropical fruit, lime, floral, melon, cherry and dark chocolate. Sweet with tart fruit acidity and a creamy mouthfeel; big cola and plum flavor with tropical fruit, lime, floral, melon, cherry and dark chocolate. Esteven Vargas and his father, Hiver Vargas, started the Don Sabino micromill in around 2011, though both men have been in coffee their whole lives. Starting in 2014, the father-son partners decided to switch all of their production over to naturals, because they like the profile, and our green-coffee buyer Luis Arocha says, "I keep asking them their secret, because their coffee is very good!" The cups have a very delicate acidity for being full naturals, and articulate sweetness and complex flavor. Perhaps one of the secrets of their production is that they keep things close to home—literally— which helps them control quality. After the coffee is harvested, dried, and milled, it is stored at the family house: "If you're in the living room and you walk through the rooms, you will see coffee bags stored all over the house." Luis says. "When you're in the house, there is the intense aroma of raisin because the coffee is so intense." For more information about coffee production in Costa Rica, visit our Costa Rica Origin Page. nft,norg,Microlot,Microlot 5
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 8 Las Lajas Micromill - Finca Calle Liles - Alma Negra - Natural (GrainPro) 10537 69 Kg 1 CI USA Minnesota USA
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ci-usa-minnesota Winey acidity, sugary sweetness and a creamy mouthfeel; big lemon and cherry flavors with chocolate, tropical fruit, lime and apple. Winey acidity, sugary sweetness and a creamy mouthfeel; big lemon and cherry flavors with chocolate, tropical fruit, lime and apple. 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 8
Costa Rica
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Microlot 9 La Candelilla Micromill - Ricardo Hernandez - SL28 - Washed (GrainPro) 10527 69 Kg 2 CI USA Minnesota USA
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ci-usa-minnesota Simple, sweet, clean and citric with toffee, lemon and chocolate. Simple, sweet, clean and citric with toffee, lemon and chocolate. La Candelilla was one of the first micromills in Tarrazu, opening in the year 2000. It's a collaboratively owned micromill: The farmers who use it and deliver their harvests to the mill share ownership. The farmer who grew this lot is named Ricardo Hernandez Naranjo. "As long as we can remember, we have worked in coffee," says Victor Hugo Naranjo of La Candelilla. "And now I have the opportunity to process—it's my passion." Once the cherry is brought to the mill, it is processed depending on the profile and the weather, and dried on patios or raised beds for 7–12 days. Most of the farmers who work with La Candelilla grow mainly Caturra and Catuai, but there are also Gesha and SL-28 selections, making up more than 70 total hectares of coffee farmland. The coffee is both wet- and dry-milled on-site. For more information about coffee production in Costa Rica, visit our Costa Rica Origin Page. nft,norg,Microlot,Microlot 9
Costa Rica
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SHB EP Café Vida (GrainPro) 10864 69 Kg 30 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 122 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) 10593 69 Kg 201 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 Maputo - Rancho Tio Emilio - Hibrido #10 (GrainPro) 11533 50 Kg 6 CI USA Minnesota USA
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ci-usa-minnesota Caramel, lemon-lime, raisin, chocolate and floral flavor; sweet with tart citric acidity and a smooth mouthfeel. Caramel, lemon-lime, raisin, chocolate and floral flavor; sweet with tart citric acidity and a smooth mouthfeel. Rancho Tio Emilio is a farm owned by José Gaibor, whose brother, Henry, owns and operates the farms and mill at Finca Maputo and nearby Hakuna Matata. Henry and José's late father was named Emilio Gaibor, and this farm is named in his honor. José is an infant heart surgeon, so he lives in town during the week, while Henry and his wife, Verena, oversee the daily operations of Rancho Tio Emilio, as well as their own land at Maputo and Hakuna Matata. The couple has a very interesting, somewhat dramatic backstory, also having to do with medicine: They met in Bujumbura, Burundi, in 1996 when they were both volunteering for Doctors Without Borders: Henry is a veteran war-trauma surgeon from Ecuador, and Verena is a war nurse from Switzerland, and they met in the field during a humanitarian crisis in Burundi. In 1998, the two of them returned to Henry's home country of Ecuador, where they managed a clinic in Quito for 13 years before deciding to devote their time, energy, and resources to another passion—coffee. Henry is extremely methodical and just as dedicated to his coffee production as he used to be about his medical profession, and Verena's management skills clearly show her training and efficiency as a nurse under extreme pressure. Together, they are doing everything right when it comes to picking, processing, and drying coffees, and Cafe Imports senior green-coffee buyer Piero Cristiani says the Gaibors are producing "some of the best coffees I have ever tasted." The Gaibors grow several different varieties, which are clearly divided and marked on their properties: They grow Typica, Bourbon, SL-28, Sidra, Kaffa, and Caturra. Henry and Verena produce their coffee in La Perla, Nanegal, which is in the province of Pichincha, relatively close to the border of Colombia. The area where the farms are located has a very specific microclimate: Even though it's relatively low altitude for Ecuador around 1350 meters, humidity is high and a visitor often sees mist covering over the coffee fields in the afternoons. It becomes much cooler at night, as well, and the unique combination of characteristics give their coffees a very special quality. For more information about coffe production in Ecuador, visit our Ecuador Origin Page. nft,norg,Microlot,Microlot
Ecuador
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Microlot 1 Carmen Gagnay - Bourbon (GrainPro) 11535 50 Kg 6 CI USA Minnesota USA
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ci-usa-minnesota Sweet with balanced fruit acidity and a creamy mouthfeel; big fruit flavor with lemon-lime, floral, toffee and cinnamon flavors. Sweet with balanced fruit acidity and a creamy mouthfeel; big fruit flavor with lemon-lime, floral, toffee and cinnamon flavors. La Fortaleza is a 4-hectare farm with 3 hectares planted in coffee, primarily Bourbon and Sidra varieties. Among the coffee trees, there are also other plants, such as yuca, beans, corn, and sugar cane. For four months out of the year, the coffee is picked ripe and depulped the same day, fermented dry for at least 15 hours. the coffee is then washed until the mucilage is completely removed, and dried in a combination of raised beds and under canopies. Drying takes about 10 days, give or take based on weather conditions. For more information about coffee production in Ecuador, visit our Ecuador Origin Page. nft,norg,Microlot,Microlot 1
Ecuador
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Microlot 3 Fausto Romo - Finca Carolina - Sidra (GrainPro) 11537 50 Kg 4 CI USA Minnesota USA
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ci-usa-minnesota Very floral with rose, caramelized sugar, lemon, green grape, toffee and chocolate flavors; soft and sweet with intense fruit acidity and a smooth mouthfeel. Very floral with rose, caramelized sugar, lemon, green grape, toffee and chocolate flavors; soft and sweet with intense fruit acidity and a smooth mouthfeel. Fausto Romo owns the 6-hectare farm Finca Carolina, where there are 3 hectares planted in coffee. The coffee is picked ripe and depulped the same day, then fermented dry for 16 hours. The coffee is washed about five times to remove all the mucilage, and dried on rooftop for 15–18 days. For more information about coffee production in Ecuador, visit our Ecuador Origin Page. nft,norg,Microlot,Microlot 3
Ecuador
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Microlot 3 Smallholder Blend (GrainPro) 11546 50 Kg 2 CI USA Minnesota USA
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ci-usa-minnesota Caramel, grapefruit and cocoa with a smooth mouthfeel and spicy floral aftertaste. nft,norg,Microlot,Microlot 3
Ecuador
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Microlot 7 Juan Peña - Hacienda La Papaya - Typica (GrainPro) 11547 50 Kg 5 CI USA Minnesota USA
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ci-usa-minnesota Sweet and tart with a juicy mouthfeel; very caramel-y with lemon, lime, buttermilk and jasmine flavor that builds. Sweet and tart with a juicy mouthfeel; very caramel-y with lemon, lime, buttermilk and jasmine flavor that builds. Hacienda La Papaya is the farm and estate owned and operated by Juan Peña, who is perhaps Ecuador's most famous emerging specialty-coffee farmer.Juan is a multigeneration farmer, but he's relatively new to coffee: A former long-stem-rose producer, he started experimenting with coffee plants in about 2010, after disastrous weather wiped out his flower fields. Turning his energy 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 interesting and shows Juan's dedication to science and methodical experimentation: 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. Juan grows several varieties on this land, and is actively engaged with processing experiments as well.His farming is meticulous, scientific, curious, and giving: He provides neighbors and farm workers space in his nursery, along with seedlings, so that they can develop plots of their own. For more information about coffee production in Ecuador, visit our Ecuador Origin Page. nft,norg,Microlot,Microlot 7
Ecuador
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Microlot 7 Juan Peña - Hacienda La Papaya - Block #7 (GrainPro) 11548 50 Kg 4 CI USA Minnesota USA
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ci-usa-minnesota Tangy berry and honey flavors with tart acidity and a creamy mouthfeel. Tangy berry and honey flavors with tart acidity and a creamy mouthfeel. Hacienda La Papaya is the farm and estate owned and operated by Juan Peña, who is perhaps Ecuador's most famous emerging specialty-coffee farmer.Juan is a multigeneration farmer, but he's relatively new to coffee: A former long-stem-rose producer, he started experimenting with coffee plants in about 2010, after disastrous weather wiped out his flower fields. Turning his energy 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 interesting and shows Juan's dedication to science and methodical experimentation: 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. Juan grows several varieties on this land, and is actively engaged with processing experiments as well.His farming is meticulous, scientific, curious, and giving: He provides neighbors and farm workers space in his nursery, along with seedlings, so that they can develop plots of their own. For more information about coffee production in Ecuador, visit our Ecuador Origin Page. nft,norg,Microlot,Microlot 7
Ecuador
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Microlot 7 Juan Peña - Hacienda La Papaya - Typica (GrainPro) 11549 50 Kg 1 CI USA Minnesota USA
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ci-usa-minnesota Sweet with tart fruit acidity and a smooth mouthfeel; lots of cherry cola flavor with chocolate, lemon and floral flavors as well as an herbal aftertaste. Sweet with tart fruit acidity and a smooth mouthfeel; lots of cherry cola flavor with chocolate, lemon and floral flavors as well as an herbal aftertaste. Hacienda La Papaya is the farm and estate owned and operated by Juan Peña, who is perhaps Ecuador's most famous emerging specialty-coffee farmer.Juan is a multigeneration farmer, but he's relatively new to coffee: A former long-stem-rose producer, he started experimenting with coffee plants in about 2010, after disastrous weather wiped out his flower fields. Turning his energy 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 interesting and shows Juan's dedication to science and methodical experimentation: 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. Juan grows several varieties on this land, and is actively engaged with processing experiments as well.His farming is meticulous, scientific, curious, and giving: He provides neighbors and farm workers space in his nursery, along with seedlings, so that they can develop plots of their own. For more information about coffee production in Ecuador, visit our Ecuador Origin Page. nft,norg,Microlot,Microlot 7
El Salvador
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Community Coffees Finca Las Nubes - Washed (GrainPro) 10670 69 Kg 34 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 3 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 Finca Florencia - Orange Bourbon - Honey (GrainPro) 10756 69 Kg 10 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 15 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 15 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 28 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 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; balanced sweetness and tart fruit acidity. Lots of chocolate, brown sugar, apple and some floral; 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 9 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 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 6 CI USA Minnesota USA
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ci-usa-minnesota Mild, sweet and clean with a peanut and herbal aftertaste. Mild, sweet and clean with a peanut and herbal aftertaste. It would seem logical that the smallest Central American coffee-growing country would produce microlots, but historically, much of the coffee was blended and sold to mills, without much lot differentiation and separation. The rise of specialty coffee in El Salvador has inspired many producers to start to identify and isolate individual varieties, and to experiment with sorting and processing, as a way of attracting buyers and getting higher prices, but access to those resources can still be difficult for smaller growers. For the past few years, Café Imports green buyer Piero Cristiani—who is from El Salvador, and whose mother has a long history in coffee there—has embarked on a project designed to identify, reward, and bring to market the exceptional results of the hard, innovative work that producers are increasingly interested in doing here. Focusing on the region of Chalatenango, Piero has partnered with a cupper and a local mill to buy small, select microlots from producers—some separated by variety, some by process, and some by both. We are buying the coffee in parchment and doing the ruling and final sorting and bagging ourselves, which allows for more quality control as well as the ability to package some of these very special small lots in custom 35-kilo Pequeños bags, to create more widespread access to these coffees to roasters. José Ovidio Flores purchased his farm in 2005, when it was just a 50-cuerda parcel. He has spent the following decade-plus planting Caturra and Bourbon and expanding the area little by little by buying farmland from his neighbors. He grows coffee on about 95 percent of his 10 manzanas of land, and uses the remaining area for fruit-bearing trees like lemon. He processes his coffees both Washed and Honey: This is a Washed lot from the farm Finca Peña Oscura. Coffee is picked ripe, depulped and fermented dry for 12–16 hours, before being washed and dried on patios, which typically takes about two weeks. Despite the growth to the size of his farm, José's annual production is still between 60–70 quintales, very small. Like most producers in this area of El Salvador, he says that he has had to deal with some coffee-leaf rust, but it is improving. We are proud to offer these micro-microlots, and can’t wait for you and your customers to experience the delicious stuff that comes in these small packages. For more information about coffee production in El Salvador, visit our El Salvador Origin Page. nft,norg,Microlot,Microlot 15
El Salvador
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Microlot 17 Jaime Guevara - Finca Don Jaime - Pacas - Washed (GrainPro) 10786 35 Kg 30 Vollers UK UK
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london-eu Fruit acidity and good sweetness; lots of caramelized sugar and chocolate flavors with tart cherry and tropical fruits. Fruit acidity and good sweetness; lots of caramelized sugar and chocolate flavors with 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 1 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 Ignacio Gutierrez - Finca La Roxanita - Chalate - Bourbon - Honey (Grainpro) 11308 35 Kg 2 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 2 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 3 Chalatenango - Pacamara - Honey (GrainPro) 11199 35 Kg 3 CI USA Minnesota USA
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ci-usa-minnesota Sweet with juicy complex fruit acidity and a creamy mouthfeel; very caramel-y with berry, raisin and brown sugar flavors. Sweet with juicy complex fruit acidity and a creamy mouthfeel; very caramel-y with berry, raisin and brown sugar 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 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 - Pacamara - Washed (GrainPro) 11200 35 Kg 3 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 4 Ismael Recinos Flores - Finca La Benedicion - Pacas - Washed (GrainPro) 11184 35 Kg 27 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 - Bourbon - Honey (GrainPro) 11179 35 Kg 3 CI USA Minnesota USA
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ci-usa-minnesota Sweet with tart citric acidity and a smooth mouthfeel; chocolate, apple and savory floral flavors. Sweet with tart citric acidity and a smooth mouthfeel; chocolate, apple and savory floral flavors. It would seem logical that the smallest Central American coffee-growing country would produce microlots, but historically, much of the coffee was blended and sold to mills, without much lot differentiation and separation. The rise of specialty coffee in El Salvador has inspired many producers to start to identify and isolate individual varieties, and to experiment with sorting and processing, as a way of attracting buyers and getting higher prices, but access to those resources can still be difficult for smaller growers. For the past few years, Café Imports green buyer Piero Cristiani—who is from El Salvador, and whose mother has a long history in coffee there—has embarked on a project designed to identify, reward, and bring to market the exceptional results of the hard, innovative work that producers are increasingly interested in doing here. Focusing on the region of Chalatenango, Piero has partnered with a cupper and a local mill to buy small, select microlots from producers—some separated by variety, some by process, and some by both. We are buying the coffee in parchment and doing the ruling and final sorting and bagging ourselves, which allows for more quality control as well as the ability to package some of these very special small lots in custom 35-kilo Pequeños bags, to create more widespread access to these coffees to roasters. Ever Francisco Sosa grows Bourbon, Pacas, Pacamara, and Gesha 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 Jose Efrain Diaz - Finca Machua - Pacas - Honey (GrainPro) 11189 35 Kg 1 CI USA Minnesota USA
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ci-usa-minnesota Sweet with winey fruit acidity and a heavy mouthfeel; lots of berry flavor with caramel, cinnamon, chocolate, apple and blackberry. Sweet with winey fruit acidity and a heavy mouthfeel; lots of berry flavor with caramel, cinnamon, chocolate, apple and blackberry. It would seem logical that the smallest Central American coffee-growing country would produce microlots, but historically, much of the coffee was blended and sold to mills, without much lot differentiation and separation. The rise of specialty coffee in El Salvador has inspired many producers to start to identify and isolate individual varieties, and to experiment with sorting and processing, as a way of attracting buyers and getting higher prices, but access to those resources can still be difficult for smaller growers. For the past few years, Café Imports green buyer Piero Cristiani—who is from El Salvador, and whose mother has a long history in coffee there—has embarked on a project designed to identify, reward, and bring to market the exceptional results of the hard, innovative work that producers are increasingly interested in doing here. Focusing on the region of Chalatenango, Piero has partnered with a cupper and a local mill to buy small, select microlots from producers—some separated by variety, some by process, and some by both. We are buying the coffee in parchment and doing the ruling and final sorting and bagging ourselves, which allows for more quality control as well as the ability to package some of these very special small lots in custom 35-kilo Pequeños bags, to create more widespread access to these coffees to roasters. Jose Efrain Diaz owns the 2.5-manzana farm Finca machuca, where he grows around 7,500 coffee trees, some Pacas and some Pacamara variety. He also grows some avocado, lemon, and oranges on the farm. He produces Washed coffees by picking the ripe cherries, depulping them, alloweing them to ferment dry for about 12 hours, then washing and spreading them on raised beds for about 15–18 days to dry. Finca Machuca produces about 70 quintales per year, and the farm is remote and difficult to access: Heavy rains can wash out the roads and make traveling to and from the farm very hard. Still, Jose is expanding his property, and would love for coffee roasters to visit him: It is inspiring to him to grow and sell specialty coffee, and he looks forward to doing more. We are proud to offer these micro-microlots, and can’t wait for you and your customers to experience the delicious stuff that comes in these small packages. For more information about coffee production in El Salvador, visit our El Salvador Origin Page. nft,norg,Microlot,Microlot 6
El Salvador
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Microlot 6 Rodolfo Huezo Pineda - Finca El Diamante - Pacas - Washed (GrainPro) 11195 35 Kg 8 CI USA Minnesota USA
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ci-usa-minnesota Soft and sweet with big winey acidity and a creamy mouthfeel; big boozy berry flavor with caramel, apple, red grape and citrus fruit flavors. Soft and sweet with big winey acidity and a creamy mouthfeel; big boozy berry flavor with caramel, apple, red grape and citrus fruit flavors. It would seem logical that the smallest Central American coffee-growing country would produce microlots, but historically, much of the coffee was blended and sold to mills, without much lot differentiation and separation. The rise of specialty coffee in El Salvador has inspired many producers to start to identify and isolate individual varieties, and to experiment with sorting and processing, as a way of attracting buyers and getting higher prices, but access to those resources can still be difficult for smaller growers. For the past few years, Café Imports green buyer Piero Cristiani—who is from El Salvador, and whose mother has a long history in coffee there—has embarked on a project designed to identify, reward, and bring to market the exceptional results of the hard, innovative work that producers are increasingly interested in doing here. Focusing on the region of Chalatenango, Piero has partnered with a cupper and a local mill to buy small, select microlots from producers—some separated by variety, some by process, and some by both. We are buying the coffee in parchment and doing the ruling and final sorting and bagging ourselves, which allows for more quality control as well as the ability to package some of these very special small lots in custom 35-kilo Pequeños bags, to create more widespread access to these coffees to roasters. Finca El Diamante is very small, only 1 manzana planted with about 3,000 coffee trees, mostly Pacas with some Pacamara variety. Rodolfo Weso Pañera produces Washed coffees on his farm, picking the cherries ripe, depulping them righ taway, and fermenting them for about 48 hours before putting them on raised beds to dry for two weeks. Rodolfo will decide what technique to use for processing his coffee by sticking a long pole into the coffee and seeing if the pole will move, or if the mucilage is sticky and hard enough to hold it still. In 2015/2016 he only produced 15 quintales of coffee because the coffee-leaf rust was such a problem, but in 2016/2017 he has a 25-quintales yield. He has planted more Pacamara in hopes for a larger harvest next year, and he does most of the work on his farm himself, using a small hand-crank depulping machine. We are proud to offer these micro-microlots, and can’t wait for you and your customers to experience the delicious stuff that comes in these small packages. For more information about coffee production in El Salvador, visit our El Salvador Origin Page. nft,norg,Microlot,Microlot 6
El Salvador
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Microlot 6 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 4 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 15 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 2 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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SHG EP Santa Ana - CUZCACHAPA (GrainPro) (2016 Harvest) 9726 69 Kg 91 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 9 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
Ethiopia
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Decaf KVW MC Yirgacheffe 11484 60 Kg 10 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 KVW MC Djimma 11757 60 Kg 67 Origin/USA
Est Ship: Feb 2018
USA
Est Ship: Feb 2018
  origin nft,norg,Decaf,Decaf KVW MC
Ethiopia
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Decaf Origin Select MWP - Djimma 11525 60 Kg 70 CI USA Minnesota USA
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ci-usa-minnesota Sweet, citric and smooth with dark chocolate flavor. 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 77 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 6 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 FTO Yirgacheffe Grade 2 - Washed - FLO ID 2520 - (CBC ET-BIO-141) (GrainPro) 11788 60 Kg 320 Origin/Other
Est Ship: Apr 2018
Other
Est Ship: Apr 2018
  origin Fair Trade,Organic,FTO Yirgacheffe
Ethiopia FTO Yirgacheffe 1 Grade 3 - Natural - FLO ID 2520 - (CBC ET-BIO-141) (GrainPro) 11789 60 Kg 320 Origin/USA
Est Ship: Apr 2018
USA
Est Ship: Apr 2018
  origin Fair Trade,Organic,FTO Yirgacheffe 1
Ethiopia
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Nat Yirgacheffe G3 Kochere - Kore - Grade 3 (GrainPro) 10912 60 Kg 17 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 16 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 3 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 Lekempti Lekempti 11482 60 Kg 16 CI USA Minnesota USA
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ci-usa-minnesota Popcorn, cocoa and mild berry. nft,norg,Natural Lekempti
Ethiopia
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Natural Limu Cheffe Elfeta - Ashebir Gosaei - Grade 1 (GrainPro) 10917 60 Kg 105 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 Natural Limu Grade 4 Natural Grade 4 Limu (GrainPro) 11786 60 Kg 180 Origin/USA
Est Ship: Apr 2018
USA
Est Ship: Apr 2018
  origin nft,norg,Natural Limu Grade 4
Ethiopia Natural Sidama Grd 4   11752 60 Kg 235 Afloat/USA
USA
View Cupping Notes afloat Mild sweet and clean with cocoa, citrus fruit and peanut flavor. nft,norg,Natural Sidama Grd 4
Ethiopia
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Natural Yirgacheffe Aricha - Edido - Grade 1 (GrainPro) 10655 60 Kg 80 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 18 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 Celinga - Foge - Grade 1 (GrainPro) 10830 60 Kg 108 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 Kochere - Kore - Grade 1 (GrainPro) 10833 60 Kg 242 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 81 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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Natural Yirgacheffe Kochere - Kore - Grade 1 (GrainPro) (2016 Harvest) 9024 60 Kg 1 CI USA Minnesota USA
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ci-usa-minnesota Sweet, soft and creamy with floral, lemon and tart cherry. Sweet, soft and creamy with floral, lemon and tart cherry. 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,Natural Yirgacheffe
Ethiopia Organic Guji Shakiso - Kayon Mountain Farm - Grade 1 - Washed (GrainPro) 11583 60 Kg 258 Origin/USA
Est Ship: Feb 2018
USA
Est Ship: Feb 2018
View Cupping Notes origin Soft and sweet with complex fruit acidity and a delicate mouthfeel; lots of jasmine flavor with lemon, lime, raspberry and black tea flavors. nft,Organic,Organic Guji
Ethiopia Organic Guji Shakiso - Kayon Mountain Farm - Grade 1 - Natural (GrainPro) 11585 60 Kg 270 Origin/USA
Est Ship: Mar 2018
USA
Est Ship: Mar 2018
  origin nft,Organic,Organic Guji
Ethiopia Organic Guji Shakiso - Kayon Mountain Farm - Grade 1 - Natural (GrainPro) 11705 60 Kg 320 Origin/USA
Est Ship: Apr 2018
USA
Est Ship: Apr 2018
  origin nft,Organic,Organic Guji
Ethiopia Organic Guji 1 Shakiso - Kayon Mountain Farm - Grade 1 Perfect Prep - Washed (GrainPro) 11584 60 Kg 20 Origin/USA
Est Ship: Feb 2018
USA
Est Ship: Feb 2018
View Cupping Notes origin Juicy, sweet and clean with big fruit acidity and a creamy mouthfeel; lots of citrus fruit with apple, grape, lemon and floral flavors. nft,Organic,Organic Guji 1
Ethiopia Organic Limu Tega & Tula Farm, Washed Grade 1 Limu - (CBC ET-BIO-149) (GrainPro) 11780 60 Kg 200 Origin/UK
Est Ship: Mar 2018
UK
Est Ship: Mar 2018
View Cupping Notes origin Balanced, sweet and clean with a smooth mouthfeel; lots of perfume with intense floral flavor, tart lime and pear flavors. nft,Organic,Organic Limu
Ethiopia Organic Limu Tega & Tula Farm, Natural Grade 2 Limu - (CBC ET-BIO-149) (GrainPro) 11781 60 Kg 120 Origin/UK
Est Ship: Mar 2018
UK
Est Ship: Mar 2018
View Cupping Notes origin Jammy, winey and tart with a smooth mouthfeel; rich cocoa flavor with grape, berry, bubblegum and grapefruit. nft,Organic,Organic Limu
Ethiopia Organic Limu Tega & Tula Farm, Washed Grade 1 Limu - (CBC ET-BIO-149) (GrainPro) 11782 60 Kg 120 Origin/USA
Est Ship: Mar 2018
USA
Est Ship: Mar 2018
View Cupping Notes origin Balanced, sweet and clean with a smooth mouthfeel; lots of perfume with intense floral flavor, tart lime and pear flavors. nft,Organic,Organic Limu
Ethiopia Organic Limu Tega & Tula Farm, Natural Grade 2 Limu - (CBC ET-BIO-149) (GrainPro) 11783 60 Kg 200 Origin/USA
Est Ship: Mar 2018
USA
Est Ship: Mar 2018
View Cupping Notes origin Jammy, winey and tart with a smooth mouthfeel; rich cocoa flavor with grape, berry, bubblegum and grapefruit. nft,Organic,Organic Limu
Ethiopia Organic Limu Tega & Tula Farm, Washed Grade 1 Limu - (CBC ET-BIO-149) (GrainPro) 11784 60 Kg 320 Origin/USA
Est Ship: Mar 2018
USA
Est Ship: Mar 2018
View Cupping Notes origin Balanced, sweet and clean with a smooth mouthfeel; lots of perfume with intense floral flavor, tart lime and pear flavors. nft,Organic,Organic Limu
Ethiopia Organic Limu Tega & Tula Farm, Washed Grade 1 Limu - (CBC ET-BIO-149) (GrainPro) 11785 60 Kg 70 Origin/USA
Est Ship: Apr 2018
USA
Est Ship: Apr 2018
View Cupping Notes origin Balanced, sweet and clean with a smooth mouthfeel; lots of perfume with intense floral flavor, tart lime and pear flavors. nft,Organic,Organic Limu
Ethiopia Spl Cat 500 Korchere Yirgacheffee Natural Grade 1 (GrainPro) 11810 60 Kg 320 Origin/#N/A
Est Ship: Mar 2018
#N/A
Est Ship: Mar 2018
  origin nft,norg,Spl Cat 500
Ethiopia Wash Yirgacheffe Gr1 Aricha Washed Grade 1 (GrainPro) 11790 60 Kg 70 Origin/USA
Est Ship: Mar 2018
USA
Est Ship: Mar 2018
  origin nft,norg,Wash Yirgacheffe Gr1
Ethiopia Wash Yirgacheffe Gr1 Aricha Washed Grade 1 (GrainPro) 11794 60 Kg 50 Origin/USA
Est Ship: Mar 2018
USA
Est Ship: Mar 2018
  origin nft,norg,Wash Yirgacheffe Gr1
Ethiopia Wash Yirgacheffe Gr1 Aricha Washed Grade 1 (GrainPro) 11795 60 Kg 320 Origin/USA
Est Ship: Mar 2018
USA
Est Ship: Mar 2018
  origin nft,norg,Wash Yirgacheffe Gr1
Ethiopia Wash Yirgacheffe Gr1 Aricha Washed Grade 1 (GrainPro) 11808 60 Kg 80 Origin/Australia
Est Ship: Mar 2018
Australia
Est Ship: Mar 2018
  origin nft,norg,Wash Yirgacheffe Gr1
Ethiopia Washed Guji Gr1 Guji Perfect Preparation Washed Grade 1 (GrainPro) 11727 60 Kg 75 Origin/UK
Est Ship: Mar 2018
UK
Est Ship: Mar 2018
View Cupping Notes origin Very sweet with juicy fruit acidity and a creamy mouthfeel; lots of fruity and floral flavors with apricot, persimmon, caramel citrus and stone fruits. nft,norg,Washed Guji Gr1
Ethiopia Washed Guji Gr1 Guji Perfect Preparation Washed Grade 1 (GrainPro) 11730 60 Kg 300 Origin/USA
Est Ship: Mar 2018
USA
Est Ship: Mar 2018
View Cupping Notes origin Very sweet with juicy fruit acidity and a creamy mouthfeel; lots of fruity and floral flavors with apricot, persimmon, caramel citrus and stone fruits. nft,norg,Washed Guji Gr1
Ethiopia Washed Guji Gr1 Guji Perfect Preparation Washed Grade 1 (GrainPro) 11791 60 Kg 250 Origin/USA
Est Ship: Mar 2018
USA
Est Ship: Mar 2018
  origin nft,norg,Washed Guji Gr1
Ethiopia Washed Guji Gr1 Guji Perfect Preparation Washed Grade 1 (GrainPro) 11792 60 Kg 125 Origin/USA
Est Ship: Mar 2018
USA
Est Ship: Mar 2018
  origin nft,norg,Washed Guji Gr1
Ethiopia Washed Guji Gr1 Guji Perfect Preparation Washed Grade 1 (GrainPro) 11806 60 Kg 80 Origin/Australia
Est Ship: Mar 2018
Australia
Est Ship: Mar 2018
  origin nft,norg,Washed Guji Gr1
Ethiopia Washed Guji Gr1 Guji Perfect Preparation Washed Grade 1 (GrainPro) 11809 60 Kg 80 Origin/Australia
Est Ship: Mar 2018
Australia
Est Ship: Mar 2018
  origin nft,norg,Washed Guji Gr1
Ethiopia
Add to Samples List
Washed Sidama Sidama - Werka - Grade 1 (GrainPro) 10229 60 Kg 79 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 Washed Yirgacheffe Kochere Perfect Preparation Washed Grade 1 (GrainPro) 11728 60 Kg 75 Origin/UK
Est Ship: Mar 2018
UK
Est Ship: Mar 2018
View Cupping Notes origin Juicy, sweet and tart citric acidity with a creamy smooth mouthfeel; very floral with lots of jasmine, lemon, lime, apricot and caramel flavors. nft,norg,Washed Yirgacheffe
Ethiopia Washed Yirgacheffe Kochere Perfect Preparation Washed Grade 1 (GrainPro) 11793 60 Kg 145 Origin/USA
Est Ship: Mar 2018
USA
Est Ship: Mar 2018
  origin nft,norg,Washed Yirgacheffe
Ethiopia Washed Yirgacheffe Kochere Perfect Preparation Washed Grade 1 (GrainPro) 11807 60 Kg 80 Origin/Australia
Est Ship: Mar 2018
Australia
Est Ship: Mar 2018
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Ethiopia
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Washed Yirgacheffe 1 Adado - Shara - Grade 1 (GrainPro) 10208 60 Kg 38 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 Konga - Sede - Grade 1 (GrainPro) 10236 60 Kg 2 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 Aricha - Edido - Grade 1 (GrainPro) 10238 60 Kg 84 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 29 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 43 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 199 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 148 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 113 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 Beriti - Tore - Grade 1 (GrainPro) 10828 60 Kg 1 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 Konga - Sede - Grade 1 (GrainPro) 10916 60 Kg 80 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 154 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 75 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 (GrainPro) 11166 60 Kg 135 CI USA Minnesota USA
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ci-usa-minnesota Sweet with fruit acidity and a smooth mouthfeel; lots of intense floral flavor with mint, chocolate, vanilla bean, lime and lemon. nft,norg,Washed Yirgacheffe 2
Ethiopia Yirgacheffe Grade 2 Yirgacheffee Washed Grade 2 (GrainPro) 11729 60 Kg 170 Origin/UK
Est Ship: Mar 2018
UK
Est Ship: Mar 2018
  origin nft,norg,Yirgacheffe Grade 2
Guatemala
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Atitlan San Pedro La Laguna (GrainPro) 10982 69 Kg 6 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 15 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 37 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 229 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 184 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 FTO Huehuetenango ADIESTO - FLO ID 30738 (GrainPro) 11775 69 Kg 275 Origin/USA
Est Ship: Mar 2018
USA
Est Ship: Mar 2018
  origin Fair Trade,Organic,FTO Huehuetenango
Guatemala FTO Huehuetenango ADIESTO - FLO ID 30738 (GrainPro) 11776 69 Kg 275 Origin/Australia
Est Ship: Mar 2018
Australia
Est Ship: Mar 2018
  origin Fair Trade,Organic,FTO Huehuetenango
Guatemala FTO Huehuetenango ADIESTO - FLO ID 30738 (GrainPro) 11777 69 Kg 275 Origin/USA
Est Ship: Apr 2018
USA
Est Ship: Apr 2018
  origin Fair Trade,Organic,FTO Huehuetenango
Guatemala FTO Huehuetenango ADIESTO - FLO ID 30738 (GrainPro) 11778 69 Kg 275 Origin/USA
Est Ship: Apr 2018
USA
Est Ship: Apr 2018
  origin Fair Trade,Organic,FTO Huehuetenango
Guatemala FTO Huehuetenango ADIESTO - FLO ID 30738 (GrainPro) 11779 69 Kg 275 Origin/USA
Est Ship: May 2018
USA
Est Ship: May 2018
  origin Fair Trade,Organic,FTO Huehuetenango
Guatemala
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Microlot Nicolas Ramirez Ramirez - Quejina (GrainPro) 10984 69 Kg 11 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 2 Ixban - Huehuetenango (GrainPro) 10988 46 Kg 6 Melbourne Australia
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melbourne-au Rock melon, green apple, sugar cane, honey, caramel, sweet, delicate. Rock melon, green apple, sugar cane, honey, caramel, sweet, delicate. Ixban is a group of eight smallholder producers in Huehuetenango, within the region of San Pedro Necta. All of the producers have been working in coffee their whole lives and rely on it for their entire income. Their high average altitude means their harvest is somewhat later in the season, peaking in the beginning of March, which is when most of the lower farms are finishing their year's harvest up. The harvest tends to come in two main "rounds," as the trees mature: The coffee is handpicked and sorted by the families, who also depulp and ferment the coffee and dry it on their own personal patios before bringing it to the Bella Vista dry mill for hulling and sorting. For more information about coffee production in Guatemala, visit our Guatemala Origin Page. nft,norg,Microlot,Microlot 2
Guatemala
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Org Chimaltenango San Jose Poaquil - APROCAFE (GrainPro) 10852 69 Kg 120 CI USA Minnesota USA
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ci-usa-minnesota Caramel, toffee, lemon and cocoa flavors with nice sweetness, acidity and a smooth mouthfeel. Caramel, toffee, lemon and cocoa flavors with nice sweetness, acidity and a smooth mouthfeel. APROCAFE is an association of 30 producers within San Pedro La Lagunca in Atitlán, Guatemala, all of whom are dedicated to following strictly organic practices in their growing and processing. They apply worm-created compost to the soil and are very specific with their water treatment to ensure the health of the land, farms, and trees. The harves is done by hand, and after depulping the coffee is fermented in open tanks, washed, and dried on patios. For more information about coffee production in Guatemala, visit our Guatemala Origin Page. nft,Organic,Org Chimaltenango
Guatemala Quetzal Huehuetenango (GrainPro) 11759 69 Kg 275 Origin/USA
Est Ship: Feb 2018
USA
Est Ship: Feb 2018
  origin nft,norg,Quetzal
Guatemala Quetzal Huehuetenango (GrainPro) 11760 69 Kg 275 Origin/USA
Est Ship: Feb 2018
USA
Est Ship: Feb 2018
  origin nft,norg,Quetzal
Guatemala
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Regional Select Huehuetenango - Waykan (GrainPro) 10504 69 Kg 36 Melbourne Australia
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melbourne-au Juicy, yellow plum, pineapple, tropical fruit, floral, spice. Juicy, yellow plum, pineapple, tropical fruit, floral, spice. As part of a continuing mission to showcase coffees that taste "true to place" while offering outstanding quality and providing a springboard for excellence, our Waykan offerings are selected to highlight the dynamic character and profile of coffees from Huehuetenango. One of the most famous coffee-growing regions in Guatemala, Huehuetenango is considered a "coffee economy," and producers have told us that around 80% of the population makes its living from coffee either directly or indirectly. We work closely with our partners to create our Waykan lots through marathon cuppings, meticulous record-keeping, and the promise of higher premiums for better quality. Producers who own farms of any size are invited to bring their coffee to be cupped, and whether they bring 2 or 200 bags their coffee is sampled and scored: Coffees that score 85–86 with the clean and crisp Huehuetenango profile are blended into the Regional Select lot, while coffees scoring 87 and above are kept separate and offered as microlots, with price incentives attached to reward that quality. In the Maya Q'qnjobal dialect from Huehuetenango, waykan means "star (or light) that shines in the sky at night." (And for the record, the region's name is commonly pronounced "way-way-teh-NAN-go.") The producers of Waykan are situated in the municipalities of Chajul, Quiche, Cotzal, and Nebaj. For more information on Guatemalan coffee, visit our Guatemala. origin page. nft,norg,RegionalSelect,RegionalSelect,Regional Select
Guatemala Regional Select Huehuetenango - Waykan (GrainPro) 11761 69 Kg 275 Origin/USA
Est Ship: Mar 2018
USA
Est Ship: Mar 2018
View Beanology origin As part of a continuing mission to showcase coffees that taste "true to place" while offering outstanding quality and providing a springboard for excellence, our Waykan offerings are selected to highlight the dynamic character and profile of coffees from Huehuetenango. One of the most famous coffee-growing regions in Guatemala, Huehuetenango is considered a "coffee economy," and producers have told us that around 80% of the population makes its living from coffee either directly or indirectly. We work closely with our partners to create our Waykan lots through marathon cuppings, meticulous record-keeping, and the promise of higher premiums for better quality. Producers who own farms of any size are invited to bring their coffee to be cupped, and whether they bring 2 or 200 bags their coffee is sampled and scored: Coffees that score 85–87 with the clean and crisp Huehuetenango profile are blended into the Regional Select lot, while coffees scoring 88 and above are kept separate and offered as microlots, with price incentives attached to reward that quality. In the Maya Q'qnjobal dialect from Huehuetenango, waykan means "star (or light) that shines in the sky at night." (And for the record, the region's name is commonly pronounced "way-way-teh-NAN-go.") The producers of Waykan are situated in the municipalities of Chajul, Quiche, Cotzal, and Nebaj. For more information on coffee production in Guatemala, visit our Guatemala Origin Page. nft,norg,RegionalSelect,RegionalSelect,Regional Select
Guatemala Regional Select Huehuetenango - Waykan (GrainPro) 11762 69 Kg 275 Origin/Australia
Est Ship: Mar 2018
Australia
Est Ship: Mar 2018
View Beanology origin As part of a continuing mission to showcase coffees that taste "true to place" while offering outstanding quality and providing a springboard for excellence, our Waykan offerings are selected to highlight the dynamic character and profile of coffees from Huehuetenango. One of the most famous coffee-growing regions in Guatemala, Huehuetenango is considered a "coffee economy," and producers have told us that around 80% of the population makes its living from coffee either directly or indirectly. We work closely with our partners to create our Waykan lots through marathon cuppings, meticulous record-keeping, and the promise of higher premiums for better quality. Producers who own farms of any size are invited to bring their coffee to be cupped, and whether they bring 2 or 200 bags their coffee is sampled and scored: Coffees that score 85–87 with the clean and crisp Huehuetenango profile are blended into the Regional Select lot, while coffees scoring 88 and above are kept separate and offered as microlots, with price incentives attached to reward that quality. In the Maya Q'qnjobal dialect from Huehuetenango, waykan means "star (or light) that shines in the sky at night." (And for the record, the region's name is commonly pronounced "way-way-teh-NAN-go.") The producers of Waykan are situated in the municipalities of Chajul, Quiche, Cotzal, and Nebaj. For more information on coffee production in Guatemala, visit our Guatemala Origin Page. nft,norg,RegionalSelect,RegionalSelect,Regional Select
Guatemala Regional Select Huehuetenango - Waykan (GrainPro) 11763 69 Kg 275 Origin/USA
Est Ship: Apr 2018
USA
Est Ship: Apr 2018
View Beanology origin As part of a continuing mission to showcase coffees that taste "true to place" while offering outstanding quality and providing a springboard for excellence, our Waykan offerings are selected to highlight the dynamic character and profile of coffees from Huehuetenango. One of the most famous coffee-growing regions in Guatemala, Huehuetenango is considered a "coffee economy," and producers have told us that around 80% of the population makes its living from coffee either directly or indirectly. We work closely with our partners to create our Waykan lots through marathon cuppings, meticulous record-keeping, and the promise of higher premiums for better quality. Producers who own farms of any size are invited to bring their coffee to be cupped, and whether they bring 2 or 200 bags their coffee is sampled and scored: Coffees that score 85–87 with the clean and crisp Huehuetenango profile are blended into the Regional Select lot, while coffees scoring 88 and above are kept separate and offered as microlots, with price incentives attached to reward that quality. In the Maya Q'qnjobal dialect from Huehuetenango, waykan means "star (or light) that shines in the sky at night." (And for the record, the region's name is commonly pronounced "way-way-teh-NAN-go.") The producers of Waykan are situated in the municipalities of Chajul, Quiche, Cotzal, and Nebaj. For more information on coffee production in Guatemala, visit our Guatemala Origin Page. nft,norg,RegionalSelect,RegionalSelect,Regional Select
Guatemala Regional Select Huehuetenango - Waykan (GrainPro) 11764 69 Kg 275 Origin/USA
Est Ship: Apr 2018
USA
Est Ship: Apr 2018
View Beanology origin As part of a continuing mission to showcase coffees that taste "true to place" while offering outstanding quality and providing a springboard for excellence, our Waykan offerings are selected to highlight the dynamic character and profile of coffees from Huehuetenango. One of the most famous coffee-growing regions in Guatemala, Huehuetenango is considered a "coffee economy," and producers have told us that around 80% of the population makes its living from coffee either directly or indirectly. We work closely with our partners to create our Waykan lots through marathon cuppings, meticulous record-keeping, and the promise of higher premiums for better quality. Producers who own farms of any size are invited to bring their coffee to be cupped, and whether they bring 2 or 200 bags their coffee is sampled and scored: Coffees that score 85–87 with the clean and crisp Huehuetenango profile are blended into the Regional Select lot, while coffees scoring 88 and above are kept separate and offered as microlots, with price incentives attached to reward that quality. In the Maya Q'qnjobal dialect from Huehuetenango, waykan means "star (or light) that shines in the sky at night." (And for the record, the region's name is commonly pronounced "way-way-teh-NAN-go.") The producers of Waykan are situated in the municipalities of Chajul, Quiche, Cotzal, and Nebaj. For more information on coffee production in Guatemala, visit our Guatemala Origin Page. nft,norg,RegionalSelect,RegionalSelect,Regional Select
Guatemala Regional Select Huehuetenango - Waykan (GrainPro) 11766 69 Kg 275 Origin/USA
Est Ship: May 2018
USA
Est Ship: May 2018
View Beanology origin As part of a continuing mission to showcase coffees that taste "true to place" while offering outstanding quality and providing a springboard for excellence, our Waykan offerings are selected to highlight the dynamic character and profile of coffees from Huehuetenango. One of the most famous coffee-growing regions in Guatemala, Huehuetenango is considered a "coffee economy," and producers have told us that around 80% of the population makes its living from coffee either directly or indirectly. We work closely with our partners to create our Waykan lots through marathon cuppings, meticulous record-keeping, and the promise of higher premiums for better quality. Producers who own farms of any size are invited to bring their coffee to be cupped, and whether they bring 2 or 200 bags their coffee is sampled and scored: Coffees that score 85–87 with the clean and crisp Huehuetenango profile are blended into the Regional Select lot, while coffees scoring 88 and above are kept separate and offered as microlots, with price incentives attached to reward that quality. In the Maya Q'qnjobal dialect from Huehuetenango, waykan means "star (or light) that shines in the sky at night." (And for the record, the region's name is commonly pronounced "way-way-teh-NAN-go.") The producers of Waykan are situated in the municipalities of Chajul, Quiche, Cotzal, and Nebaj. For more information on coffee production in Guatemala, visit our Guatemala Origin Page. nft,norg,RegionalSelect,RegionalSelect,Regional Select
Guatemala Regional Select Huehuetenango - Waykan (GrainPro) 11767 69 Kg 275 Origin/USA
Est Ship: May 2018
USA
Est Ship: May 2018
View Beanology origin As part of a continuing mission to showcase coffees that taste "true to place" while offering outstanding quality and providing a springboard for excellence, our Waykan offerings are selected to highlight the dynamic character and profile of coffees from Huehuetenango. One of the most famous coffee-growing regions in Guatemala, Huehuetenango is considered a "coffee economy," and producers have told us that around 80% of the population makes its living from coffee either directly or indirectly. We work closely with our partners to create our Waykan lots through marathon cuppings, meticulous record-keeping, and the promise of higher premiums for better quality. Producers who own farms of any size are invited to bring their coffee to be cupped, and whether they bring 2 or 200 bags their coffee is sampled and scored: Coffees that score 85–87 with the clean and crisp Huehuetenango profile are blended into the Regional Select lot, while coffees scoring 88 and above are kept separate and offered as microlots, with price incentives attached to reward that quality. In the Maya Q'qnjobal dialect from Huehuetenango, waykan means "star (or light) that shines in the sky at night." (And for the record, the region's name is commonly pronounced "way-way-teh-NAN-go.") The producers of Waykan are situated in the municipalities of Chajul, Quiche, Cotzal, and Nebaj. For more information on coffee production in Guatemala, visit our Guatemala Origin Page. nft,norg,RegionalSelect,RegionalSelect,Regional Select
Guatemala Regional Select Huehuetenango - Waykan (GrainPro) 11768 69 Kg 275 Origin/UK
Est Ship: Mar 2018
UK
Est Ship: Mar 2018
View Beanology origin As part of a continuing mission to showcase coffees that taste "true to place" while offering outstanding quality and providing a springboard for excellence, our Waykan offerings are selected to highlight the dynamic character and profile of coffees from Huehuetenango. One of the most famous coffee-growing regions in Guatemala, Huehuetenango is considered a "coffee economy," and producers have told us that around 80% of the population makes its living from coffee either directly or indirectly. We work closely with our partners to create our Waykan lots through marathon cuppings, meticulous record-keeping, and the promise of higher premiums for better quality. Producers who own farms of any size are invited to bring their coffee to be cupped, and whether they bring 2 or 200 bags their coffee is sampled and scored: Coffees that score 85–87 with the clean and crisp Huehuetenango profile are blended into the Regional Select lot, while coffees scoring 88 and above are kept separate and offered as microlots, with price incentives attached to reward that quality. In the Maya Q'qnjobal dialect from Huehuetenango, waykan means "star (or light) that shines in the sky at night." (And for the record, the region's name is commonly pronounced "way-way-teh-NAN-go.") The producers of Waykan are situated in the municipalities of Chajul, Quiche, Cotzal, and Nebaj. For more information on coffee production in Guatemala, visit our Guatemala Origin Page. nft,norg,RegionalSelect,RegionalSelect,Regional Select
Guatemala Regional Select Huehuetenango - Waykan (GrainPro) 11770 69 Kg 275 Origin/USA
Est Ship: Apr 2018
USA
Est Ship: Apr 2018
View Beanology origin As part of a continuing mission to showcase coffees that taste "true to place" while offering outstanding quality and providing a springboard for excellence, our Waykan offerings are selected to highlight the dynamic character and profile of coffees from Huehuetenango. One of the most famous coffee-growing regions in Guatemala, Huehuetenango is considered a "coffee economy," and producers have told us that around 80% of the population makes its living from coffee either directly or indirectly. We work closely with our partners to create our Waykan lots through marathon cuppings, meticulous record-keeping, and the promise of higher premiums for better quality. Producers who own farms of any size are invited to bring their coffee to be cupped, and whether they bring 2 or 200 bags their coffee is sampled and scored: Coffees that score 85–87 with the clean and crisp Huehuetenango profile are blended into the Regional Select lot, while coffees scoring 88 and above are kept separate and offered as microlots, with price incentives attached to reward that quality. In the Maya Q'qnjobal dialect from Huehuetenango, waykan means "star (or light) that shines in the sky at night." (And for the record, the region's name is commonly pronounced "way-way-teh-NAN-go.") The producers of Waykan are situated in the municipalities of Chajul, Quiche, Cotzal, and Nebaj. For more information on coffee production in Guatemala, visit our Guatemala Origin Page. nft,norg,RegionalSelect,RegionalSelect,Regional Select
Guatemala Regional Select Huehuetenango - Waykan (GrainPro) 11771 69 Kg 275 Origin/Australia
Est Ship: Apr 2018
Australia
Est Ship: Apr 2018
View Beanology origin As part of a continuing mission to showcase coffees that taste "true to place" while offering outstanding quality and providing a springboard for excellence, our Waykan offerings are selected to highlight the dynamic character and profile of coffees from Huehuetenango. One of the most famous coffee-growing regions in Guatemala, Huehuetenango is considered a "coffee economy," and producers have told us that around 80% of the population makes its living from coffee either directly or indirectly. We work closely with our partners to create our Waykan lots through marathon cuppings, meticulous record-keeping, and the promise of higher premiums for better quality. Producers who own farms of any size are invited to bring their coffee to be cupped, and whether they bring 2 or 200 bags their coffee is sampled and scored: Coffees that score 85–87 with the clean and crisp Huehuetenango profile are blended into the Regional Select lot, while coffees scoring 88 and above are kept separate and offered as microlots, with price incentives attached to reward that quality. In the Maya Q'qnjobal dialect from Huehuetenango, waykan means "star (or light) that shines in the sky at night." (And for the record, the region's name is commonly pronounced "way-way-teh-NAN-go.") The producers of Waykan are situated in the municipalities of Chajul, Quiche, Cotzal, and Nebaj. For more information on coffee production in Guatemala, visit our Guatemala Origin Page. nft,norg,RegionalSelect,RegionalSelect,Regional Select
Guatemala Regional Select Huehuetenango - Waykan (GrainPro) 11773 69 Kg 275 Origin/USA
Est Ship: May 2018
USA
Est Ship: May 2018
View Beanology origin As part of a continuing mission to showcase coffees that taste "true to place" while offering outstanding quality and providing a springboard for excellence, our Waykan offerings are selected to highlight the dynamic character and profile of coffees from Huehuetenango. One of the most famous coffee-growing regions in Guatemala, Huehuetenango is considered a "coffee economy," and producers have told us that around 80% of the population makes its living from coffee either directly or indirectly. We work closely with our partners to create our Waykan lots through marathon cuppings, meticulous record-keeping, and the promise of higher premiums for better quality. Producers who own farms of any size are invited to bring their coffee to be cupped, and whether they bring 2 or 200 bags their coffee is sampled and scored: Coffees that score 85–87 with the clean and crisp Huehuetenango profile are blended into the Regional Select lot, while coffees scoring 88 and above are kept separate and offered as microlots, with price incentives attached to reward that quality. In the Maya Q'qnjobal dialect from Huehuetenango, waykan means "star (or light) that shines in the sky at night." (And for the record, the region's name is commonly pronounced "way-way-teh-NAN-go.") The producers of Waykan are situated in the municipalities of Chajul, Quiche, Cotzal, and Nebaj. For more information on coffee production in Guatemala, visit our Guatemala Origin Page. nft,norg,RegionalSelect,RegionalSelect,Regional Select
Guatemala Regional Select Huehuetenango - Waykan (GrainPro) 11774 69 Kg 275 Origin/USA
Est Ship: May 2018
USA
Est Ship: May 2018
View Beanology origin As part of a continuing mission to showcase coffees that taste "true to place" while offering outstanding quality and providing a springboard for excellence, our Waykan offerings are selected to highlight the dynamic character and profile of coffees from Huehuetenango. One of the most famous coffee-growing regions in Guatemala, Huehuetenango is considered a "coffee economy," and producers have told us that around 80% of the population makes its living from coffee either directly or indirectly. We work closely with our partners to create our Waykan lots through marathon cuppings, meticulous record-keeping, and the promise of higher premiums for better quality. Producers who own farms of any size are invited to bring their coffee to be cupped, and whether they bring 2 or 200 bags their coffee is sampled and scored: Coffees that score 85–87 with the clean and crisp Huehuetenango profile are blended into the Regional Select lot, while coffees scoring 88 and above are kept separate and offered as microlots, with price incentives attached to reward that quality. In the Maya Q'qnjobal dialect from Huehuetenango, waykan means "star (or light) that shines in the sky at night." (And for the record, the region's name is commonly pronounced "way-way-teh-NAN-go.") The producers of Waykan are situated in the municipalities of Chajul, Quiche, Cotzal, and Nebaj. For more information on coffee production in Guatemala, visit our Guatemala Origin Page. nft,norg,RegionalSelect,RegionalSelect,Regional Select
Guatemala
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Regional Select 1 Huehuetenango (GrainPro) 10810 69 Kg 210 CI USA Minnesota USA
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ci-usa-minnesota Mild, sweet and clean with lemon, caramel and floral flavors. Mild, sweet and clean with lemon, caramel and floral flavors. As part of a continuing mission to showcase coffees that taste "true to place" while offering outstanding quality and providing a springboard for excelle