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.
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
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.
Crisp and juicy with great syrupy body – Cola-like acidity, purple grape & tangelo notes
abundant sweetness with great dark chocolate on the finish a complete well balanced cup
this special single-variety Acauã micro-lot was grown on Sitio Canaã (which translates to “The Promised Land” in Portuguese). This small farm lies outside the small town of Piatã, in Bahia’s Chapada Diamantina region, at an elevation of 1,280 to 1,340 meters above sea level – for 100 years this area was mined for the precious gemstones embedded in its cliffs thankfully today the region is famous for its amazing specialty coffee
Sitio Canaã is owned and managed by Kleumon Silva Moreira. Kleumon is young – just 34 years old – but has been working in coffee for well over a decade, alongside his mentor, Antônio Rigno (ofSão Judas Tadeau). Antônio is widely regarded as the best producer in the region and is famous for his commitment to quality, having achieved many accolades for his coffees in the Cup of Excellence competition and other quality awards over the years. He is a valued mentor to many producers in the region, and Kleumon has worked alongside him for a number of years learning everything from how to plant and care for the trees through to coffee processing.
Certifications: RFA (Rainforest Alliance)
European Preparation
drinking too much coffee while you are stuck working from home?
this is the ideal coffee for you – processed beautifully with pure glacier water from Pico de Orizaba Mexico’s highest mountain – you can drink freely without guilt check it out below>>>
Cup Profile
smooth sweet syrupy full dark chocolate sweet and smooth finish nice long after taste
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 flavoured coffee without any chemical residue.
This coffee is like no other other coffee – a unique processing technique delivering a very unique coffee.
Cupping Notes
a sweet thick & syrupy cup loaded with crema mellow & sweet with subtle flavors of choc malt & toffee & spice smooth buttery body clean & very low acidity – leaves a deep rounded aftertaste on the palate
100% Arabica
