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  Rwanda Cyesha Specialty Coffee

  $22.95 – $200.00Price range: $22.95 through $200.00

  Partners: Muraho Trading Co.
  Altitude: 1,450 – 1,600 MASL
  Varietal: Red Bourbon
  Process: Process: Natural Process
  District: Nyamasheke  Washing Station: CYESHA

   

  Cup Profile

  Brown Spice, cocoa – Chocolate liqueur, notes of raisin sweetness full smooth body bold aftertaste

   

   

   

  Farm Information
  

  Cyesha is one of the newest washing stations operated by Muraho Trading Co, located in Nyamasheke District near the shores of Lake Kivu. Coffee grown in this region benefits from rich volcanic soil, creating ideal conditions for high-quality Red Bourbon cherries.

  This season, Cyesha produced 300 metric tonnes of export-grade coffee. The station works with 470 local coffee producers, around 25% of whom are women. Harvesting takes place between February and May, followed by processing, dry milling, and bagging through to early July before export.

  The station employs four permanent staff, five seasonal workers, and around ninety casual labourers during peak harvest season.

  Cyesha is focused on improving long-term productivity for local farmers. While growers face challenges such as ageing coffee trees and the high cost of fertiliser, the station supports producers by distributing organic compost made from recycled coffee pulp and grass cuttings. To further improve yields, Cyesha also distributes 50,000 new seedlings each year and promotes rejuvenation techniques such as pruning and stumping.

  Processing at Cyesha

  All coffee cherries are hand-sorted before processing to remove underripe fruit, damaged cherries, and foreign material. The cherries then undergo flotation to separate lower-density fruit before drying.

  Coffee is dried on traditional African raised beds for approximately 50 days. During drying, the cherries are turned regularly to ensure even airflow and covered at night to protect them from moisture. Once fully dried, the outer fruit layer is removed and the coffee is milled to export standards before being prepared for shipment.

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  Mexico El Mot Mot Mountain Water Decaf

  $25.50 – $76.50Price range: $25.50 through $76.50

  Origin: Mexico Region: Chicomuselo and Comalapa, Chiapas,

  Farm: Various Producers

  Variety: Catuai, Typica, Bourbon

  Altitude: 1,110 – 1,600 MASL

  Process: Washed Mountain Water Decaf

  Tasting Notes: cocoa notes  -ripe  cherry  – toffee/ brown sugar  Citrus   – good acidity balanced cup  flexible with many different roasting profiles

   

  Process

  This coffee is decaffeinated using the Mountain Water Process which involves sourcing
  natural mountain water from Pico De Orizaba (one of the largest mountains in Mexico. The coffee is soaked and washed in clean water numerous times and then the water is passed through a caffeine filter before being re-introduced to the coffee. This natural process leaves a full flavored coffee without any chemical residue.

  BACKGROUND:

  In the state of Chiapas you find Mexico´s largest and oldest coffee producing regions, some farms can look back on a history record of more than a hundred years. With the influence of the Atlantic Ocean on one side and the Pacific Ocean on the other side, the mountain slopes of the Sierra Madre Chiapas crosses the region dividing the state and creating various special microclimates.

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  Costa Rica Brumas del Zurqui – Finca Don José

  $28.00

  *******Low Availability*******

  Region Heredia, Central Valley
  Country Costa Rica
  Process Natural
  Variety: Villa Sarchi (Rare Specialty Varietal)

  Elevation 1400-1800 MASL

  Farmer : Juan Ramón Alvarado Rodríguez

  The Cup: Mild burnt sugar, brown sugar, jammy blackberry, and cooked plum flavours with mellow complex acidity and sugary sweetness.

   

   

  Country: Costa Rica
  Brumas del Zurquí Micromill – Finca Don José – Villa Sarchi – Natural

  Coffee was introduced to Costa Rica in the late 1700s and became a major export by the 1820s. Infrastructure improvements, like the 1846 road to Puntarenas, enabled efficient transport to market, initially via oxcarts.

  In 1933, Icafe (Instituto del Café de Costa Rica) was established to support the industry. Funded by a 1.5% export tax, it oversees research, quality, and regulation, and ensures farmers receive 80% of the FOB price.

  Although Costa Rica  only produces les than 1% of global coffee, it is known for consistent quality. Regional diversity defines its profiles: Tarrazú offers high acidity; West Valley grows varieties like Villa Sarchi, Villa Lobos, SL-28, and Gesha; Tres Ríos is known for softer, sweeter cups; Central Valley produces standout natural coffees which we love

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  Kenya Muthonjo Estate Peaberry

  $23.50 – $70.50Price range: $23.50 through $70.50

  KENYA Muthonjo Estate AB – Peaberry   

  Location: Nyangeni, Ngariama

  Sub-location, Kirinyaga County, Kenya

  Farm Name Muthonjo Estate
  Coffee Varietals SL34,Ruiru 11,Batian
  Process: Washed   Altitude 1640 MASL

   

  Coffee Profile:

  Blueberry, Milk Chocolate, Mulberry a delicious &  complex coffee from one of the great coffee regions of the world

   

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