REGION: San Ignacio, Carmajara
VARIETAL: Catimor, mundo novo, caturra, typica
PROCESS: Washed
ALTITUDE: 1100 – 1750 masl
Grade 1 SHB (strictly Hard bean)
CUP PROFILE
aroma of brown sugar apples citrus full of flavor plum – apricot baking spices, cherry, chocolate, red apple, toffee the acidity is juicy like red apple with a full body mouthfeel Very good balance with pleasant and lingering toffee & stone fruit aftertaste a sweet tasty well balanced cup
REGION: Yirgacheffe TOWN: Kochere FARM/COOP/STATION: Boji Washing Station ALTITUDE:ALTITUDE: 2,100 to 2,300 meters above sea level Farmer : 500 producers delivering to Boji washing station VARIETAL: JARC Varietals COFFEE GRADE: Gr. 1 PROCESSING: Natural
Cup Profile
Tropical FruitGrapeRaspberryBlueberryChocolate
Ethiopia Yirgacheffe – Kochere Boji G1 Natural
***New Product Line ***
REGION: Yirgacheffe TOWN: Kochere FARM/COOP/STATION: Boji Washing Station ALTITUDE: 2,100 to 2,300 meters above sea level Farmer : 500 producers delivering to Boji washing station VARIETAL: JARC Varietals COFFEE GRADE: Gr. 1 PROCESSING: Natural
Cup Profile
Tropical FruitGrapeRaspberryBlueberryChocolate
This Natural washed coffee from Boji washing station in Kochere, Yirgacheffe is rich and fruity with winey berries and dark chocolate.
COFFEE GRADE: KIVU 3
FARM/COOP/STATION: Alpha New washing station
VARIETAL: Bourbon
PROCESSING: Fully washed
ALTITUDE: 1,630 meters above sea level
OWNER: Alpha New Cooperative
SUBREGION/TOWN: Kishinji, North Mbinga
REGION: South Kivu
Cup Profile
Full body of PlumOrangeBrown SugarBrown SpiceChocolate
beautiful drinking versatile coffee perfect for any method – espresso – filter plunger or cold brew
Coffee once played a huge part in the Democratic Republic of Congo’s (DRC) economy. Eastern DRC was called “a paradise for coffee.” Unfortunately, waves of political turmoil severely limited prosperity in the coffee sector of the economy of Congo . Today, coffee is making a comeback as a number of private and public sector actors invest in the country we can only hope they will allow this reborn coffee industry to flourish once again -lets hope they do this coffee is delicious
Tropical Fruit – Raisin – Brown Sugar -Blueberry – Nectarine
Ayele Fulasa cultivates coffee at 2,005 meters above sea level in Werka sakaro, in Yirgacheffe. Coffee production runs in the family and the knowledge that shapes his cultivation and processing has been passed down through generations of his family. Backed by years of experience, he’s confident that if you’ll love his coffee.
Caturra, Yellow Catuai, Red Catuai, Parainema & Bourbon
Altitude 1300-2100 masl
Cup Profile
Dried Apple • Bakers Chocolate • Grapefruit • Toffee full body makes a delicious espresso works well as a filter coffee – sweet clean balanced cup long sweet aftertaste
Located in Northern Nicaragua, the San Juan del Rio Coco department offers an array of mountainous terrain ideal for growing coffee. The region is home to numerous mountain chains with peaks reaching 2100 MASL
Farmer- Ismael Andrade (multiple finalist and winner of COE 2018)
Farm : Sao Silvestre Farm (multiple award winning )
Varietal: Red & Yellow Catuai
Process: Natural on Raised Bed
Region High Cerrado – Minas Gerais
Altitude: 1100m
Certifications: UTZ; RFA;BSCA (genuine rainforest coffee)
Cupping Notes
Creamy Smooth velvety body medium acidity chocolate base with notes of vanilla pods caramel with a vanilla sweetness balanced delicious versatile coffee – whether you roast for espresso or as filter – pourover or cold brew a champion coffee from a Champion Farming Family
One of Brazil’s oldest Estate coffees. Meet Sao Silvestre farm, from the 2018 Cup of Excellence Champion Ismael Andrade.
Varietal Pacas, bourbon, Pache & Cuscatleco
Region Santa Rosa
Producer Pablo Chuy
Process Fully washed
Altitude 1400-1900masl
Cup Profile
Well balanced, solid body, molasses, honey, chocolate
Farm Information
Pablo Chuy is a third-generation coffee farmer. Linda Vista was originally developed by his grandfather after relocating from China. There are about 25 full-time workers and 50-75 during the harvest.
Accommodation, amenities, general medical and transport benefits are provided for workers. It is highly regarded in the area due to its efforts in reforestation, water conservation and development of the local community, such as medical and school programs. They assist nearby producers by buying and processing their coffees in their wet-mill.
Varietal: Yellow Topaz dried on Natural African Beds
Altitude: 1,250m above sea level
Coffee Profile:
a full bodied coffee clean and sweet with pronounced bold notes of dark chocolate with a creamy caramel finish…. Just a beautiful full bodied Brazilian coffee great as a strong sweet single origin espresso or use it to make your own blend amazing or roast lighter medium for lovely pour-over or filter coffee.
This rainforest coffee is produced in Campo das Vertentes region, state of Minas Gerais in Brazil at Pinhal Farm, where it is dried in natural process – meaning the cherry is dried with the pulp on it. the coffee however, is not dried on patios, but in static drying machine. This method reduces the risks of the coffee getting wet and mouldy, from eventual rain, but it will also facilitate the process to get into a perfect dried bean which will enhance the true flavour of the terroir
