San ingacio
Process | Washed
Varietal | Mixed
Origin | Peru
Toffee | Almond | Milk Chocolate
Roast style | Omni roast
This coffee is produced by small-scale coffee farmers from San Francisco, Los Llanos, San Andres, and El Sauce Village, located in the San Ignacio province in Peru. Coffee farmers receive technical assistance, ensuring the production of high-quality crops.
Additionally, their farms are evaluated to be part of the Organic program, as farmers have undergone training provided by the Agropecuaria de Productores del Norte.
The most common varieties cultivated are Catuai, Caturra, Bourbon, and Mundo Novo. This coffee is harvested following strict ripeness criteria, then floated and hand-sorted to remove any defects. The coffee cherries are de-pulped and subjected to 20 to 30 hours of fermentation in tanks. Following this, the parchment is gently washed and placed in a shaded area to dry until the ideal Moisture content is reached.
Wilder Garcia
Origin | Peru
Process | Washed
Varietal | Bourbon
Raspberry jam | Sticky Dates | Vanilla
Roast style | Filter or light roast espresso
An incredible example of a classic yet well defined washed bourbon from wilder Garcia, a clean cup with plenty of character.
Wilder is a third-generation coffee producer from Jaén, Peru. He owns 23 hectares of land, 16 of which are dedicated to coffee production. The land is situated at an altitude of 1750-1950 meters above sea level. Since 1970, the García family has cultivated coffee with dedication and passion. Wilder specialises coffee production, guided by a business vision that prioritizes social and environmental responsibility.
Wilder and his family focus on traditional varieties like Typica and Catimor, cultivated using conventional methods. However, they have also adopted new spacing systems and advanced pruning techniques, such as skeletal pruning, toincrease yields for varieties like Caturra, Typica, Pacamara, Geisha, Bourbon,Java, and more.
Score: +88
Luz Helena Salazar
Process | Natural
Varietal | Pink Bourbon
Origin | Colombia
Strawberry | Orange | Red grape
Roast style | Filter
A natural processed pink bourbon grown on the maracay farm by Luz Helena Salazar, expect a vibrant, tropical cup filled with bright flavours & a fruit forward profile.
Luz Helena and her team of pickers selectively harvest only the ripest cherries. The cherries are then transported to La Leona’s sorting area, where the team meticulously hand-sorts and float them to eliminate any low-density, underripe, or defective beans. Then, the cherries are transported to our processing center, La Pradera, in Grainpro bags or suitable containers to preserve their freshness.
Upon arrival, we continue with our rigorous quality protocols. The cherries are placed in water tanks to float them, removing any low-density beans and external material. The water used in this stage is recycled for more baches that require floating. Once this water is no longer suitable to be used for floating, it is filtered through a series of specialized tanks before being irrigated into vetiver grass beds and is released as oxygen. This natural filtration process purifies the water, ensuring no contaminated water is discharged from our processing center and maintaining an environmentally sustainable operation.
After floating, the cherries undergo a meticulous hand-sorting stage. Here, we eliminate any unripe, overripe, or faulty cherries to ensure only the best cherries move forward in the process.
For this lot, cherries are exposed to 45-hour aerobic fermentation. This method highlights the intrinsic flavors of the coffee, resulting in a cup that is rich, complex, and deeply connected to its origin.
Afterwards, cherries are spread out on raised beds when they are exotic varieties or in our elbas drying station for bigger lots. The cherries are carefully monitored and turned regularly to ensure uniform drying and to prevent over-fermentation or mold.
The drying process can take between 8 to 12 days, during which the sugars and flavors from the fruit slowly permeate the beans. This creates a unique profile characterized by intense fruitiness, sweetness, and a full-bodied.
We have a total of 7 x 1kg, slightly out of our colour range for quality standards. We are selling these at a loss to minimise waste.
This coffee is still great to drink.
will be sold without label - FAZENDA PALMITAL PULPED NATURAL | Origin - Brazil
Box Set of our two limited releases
Includes x1 200g AA Thunguri Kenya, x1 La Loma anaerobic natural.
La Loma | Costa Rica
Anaerobic Natural 777
Pineapple | Passion fruit | Grapefruit
Roasted for filter & light roast espresso
AA Thunguri | Kenya
Washed | Sl28, SL34, ruriri & Kent
Orange blossom | Peach | Blackberry
Roasted for filter & light roast espresso
La Loma
Origin | Costa Rica
Process | 777 Anaerobic natural
Varietal | Red catuai
Roast style | Filter
An expressive fruit forward profile, roasted to highlight sweetness, clarity & processing.
Micro-Beneficio La Chumeca is a family company dedicated to the production of specialty coffee, managed by Martín Ureña. Mr. Ureña belongs to the fourth generation that has worked in the coffee industry. La Chumeca was created in 2014, and their ideology is to produce and process coffee with the highest quality standards and in an eco-friendly manner with the environment. They are located in San Pablo de León Cortés, part of the Tarrazú zone in Costa Rica.
AA Thunguri
Origin | Kenya
Varietal | SL28, SL34, Ruiri, Kent
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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