AA Thunguri
Origin | Kenya
Process | Washed
Roast style | Filter or light roast espresso
Citrus | Peach | Blackberry
Farmers selectively hand pick red ripe cherries that are delivered for wet milling on the same day.
The flesh is separated from the bean via disc pulpers.
The remaining parchment coffee is fermented overnight.
Beans are then cleaned and soaked for the next 24 hours.
Raised beds are used for drying, typically taking between 7 and 15 days depending on the weather.
Origin | Ethiopia
Process | Natural
Varietal | Heirloom
Pineapple | Melon | Cocoa
Roast style | Filter or light roast espresso
Sweet Berry is a classic natural with a built in premium that the exporter uses to build wells in producer villages. This either improves or provides access to clean water, and is currently from Adame village.
Cherries are harvested and picked individually by hand. Pickers rotate among trees every eight to ten days, choosing only the cherries that are a deep red colour.
For the natural, the oldest method of processing coffee, the entire cherry after harvest is first cleaned and then placed in the sun to dry on tables lining the hills.
Sweet valley
Origin | Colombia
Process | Natural
Varietal | Colombia
Raspberry | Candy Floss | Vanilla
Roast style | Filter or light roast espresso
La Esperanza is home to some unique varieties. Here, Café Granja La Esperanza developed Mandela, a self-pollinated selection between Caturra, Timor Hybrid,and Ethiopian landrace varietals. On the farm, there is the low-caffeine varietal Laurina, a natural mutation of Bourbon, and Colombia, Caturra, Java and K7, a variety released in Kenya by Scott Laboratories in 1936.
These varieties can be found at La Esperanza Garden of Varieties among other species like Liberica and Robusta, which lies high up on the farm.Near an organic composting facility where natural waste is broken down for fertiliser, the Garden of Varieties reveals the heart of Café Granja la Esperanza. Although known for its competitive coffees and fermentations, it's the love of singular varietal characteristics and the potential for coffee hybridisation and cultivation that makes Café Granja La Esperanza so unique.
Finca El jaragual
Producer | Jorge Mira
Varietal | Caturra
Process | Washed + Thermal Shock
Roast style | Omni roast
Pineapple | Toffee | Mango
FROM OUR IMPORTERS - Mi Cafe Trading Co.
El Jaragual, spanning 150 hectares, is a family-operated farm overseen by Jorge Mira. Located at an elevation of 1500 MASL in Amalfi, Antioquia, Colombia, the farm is perfectly positioned in the northern area of the central Colombian Andes. This location is superb for cultivating premium coffee. A significant portion of El Jaragual is dedicated to forestry, leveraging Jorge's background as a forestry engineer. The farm features a blend of pine tree plantations aimed at sustainable timber production, alongside conserved areas of native forest. Currently, we cultivate seven coffee varieties at El Jaragual, shaded by plantain trees and other native agroforestry species. The coffee processing methods employed at El Jaragual are refined, involving extended fermentation phases with yeast inoculation and temperature adjustments, such as warm water rinses and cool water quenches, to enhance and stabilise the aromatic qualities developed during fermentation. This represents a thoughtful balance between traditional and modern processing techniques.
Harvesting: This is carried out ensuring a minimum of 90% ripe cherry.
Floating: This ensures the removal of green, overripe, and dry cherries.
Oxidation: This is done in food-grade plastic drums for 24 hours.
Pulping: The cherries are pulped dry.
Oxidation after pulping: For 24 hours in order to remove the mucilage. The coffee is then washed at temperatures of 45°C, creating a thermal shock.
Fermentation: For 48 hours at temperatures below 25°C with specific yeast.
Fermentation completion: After 48 hours, the coffee is washed at temperatures of 5°C to seal the fermentation.
Drying: After the 48 hours of fermentation, the coffee goes into drying, which is carried out for 76 hours at average temperatures of 40°C.
Stabilisation: This is done in grainpro-type bags.
It’s back!
Sweet & syrupy, deep sweetness bringing us plum, stone fruit & cherry.
Origin | Costa Rica
Process | Natural
Varietal | Caturra
Roast style | Omni roast
Sourced via Dr. Wakefield
Coope Tarrazu were founded in 1960 and have almost 5,000 members, of which 33% are women and they have four agronomists who regularly visit members. Over the last 15 years the number of producers has increased by 50% and the annual coffee production in 70%. The co-op purchased Hacienda Tirra to start investing in coffee research and microlot production, resulting in 60% of the farm being used for coffee production activities.
Currently, the coop offer free seeds and soil analysis for members as a way of encouraging reforestation of the local area in order to be more sustainable in the long term. For the seasonal workers they offer free housing during harvest times, and festivals as a way of engaging and encouraging the continuation of their cultural heritage.
FAZENDA
Milk chocolate | Almond | Molasses
Origin | Brazil
Varietal | Catuai & Mundo novo
Process | Pulped natural
Roast style | Medium - Light
Coffees are first dried on patio to 25% moisture content, and then transported to mechanical driers.
Palmital have an app hooked up to their mechanical driers which allows them more control over the drying process by being able to remotely monitor what is going on at any time.
In this way, they bring down the moisture content to 11%.
Dried beans are then rested in wooden silos before hulling and storing in 1 ton bags.
These are then sent to SMC for final cleaning and bagging.
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