Region Area: Djimmah, Limmu Woreda Ethiopia
Variety: Heirloom varieties
Farmer: Feysel Abamecha
Picking method: Hand picked
Drying technique: African raised beds
Process: Washed
Drying period: 7-9 days
Altitude: 2000 MASL
Average rainfall: 1700-2000mm
Cup Profile: Stone fruits, milk-choc & balanced.
Farm Details:
Feysel Abamecha operates in the Oromia region of Ethiopia, specifically in the Djimmah zone, Limmu woreda, and Limmu Seka sub-district
(Kebele).The region experiences a distinct rainy season from March to October, which is essential for coffee growth and development. Harvesting takes place between October and
December, with temperatures averaging between 13 and 25 degrees Celsius per annum. The site benefits from an average rainfall of 2000mm, nourishing the coffee
plants in the fertile reddish-brown soil, resulting in an exceptionally delicious harvest.
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 Pacamara
Region Los Naranjos, Sonsonate
Producer Roberto H. Murray Meza
Process Natural
Altitude 1500-1700 masl
Coffee Profile
sweet heavy body dark chocolate pineapple red wine blueberry complex sweetness completely delicious
an outstanding coffee from one of our favorite producers
Farm Information |
In 1936, Don Rafael Meza-Ayau Sr purchased land in the Los Naranjos
Valley of Sonsonate, western El Salvador. The moderate weather, high altitudes and fertile
soils provide idyllic conditions for quality coffee production, that over the decades has
garnered an impressive reputation. Most notably as finalists in the COE
Competition.
Originally under the export brand Los Naranjos, the current owner (Don Rafael’s grand-son)
Roberto H. Murray Meza, has changed their name to Finca Majahual. He has also bolstered
long-standing traditions to support the dedicated workforce at Majahual, providing medical
assistance with an onsite clinic, an education centre and leisure facilities – with extended use
to all family and community members neighbouring the family properties.
Majahual’s initiatives for the preservation of its native wildlife and important environmental
resources are a shining example to the industry. The principles mean that all of the coffee
plants across their 90 hectares are shade-grown amongst natural forest, ensuring the
biodiversity of the ecosystem thrives. The most recent audit from Rainforest Alliance
returned them a perfect scorecard, reflecting the socially and environmentally responsible
practices they are championing there.
This year’s selections of immaculately prepared coffees are three fine examples of the
bourbon varieties Majahual has become renowned for
Region: Toraja Sulawesi
Grade 1 – Traditional Wet Hulling Process
Screen Size 15 / 18
Cupping Notes:
deep heavy body bakers chocolate, brown sugar White grape, plum, nectarine, black tea, candy earthy
Specialty Grade
Cupping Notes
his Toraja is a low-acid, deep, intense and complex Sulawesi with a rich full syrupy body deep heavy body bakers chocolate, brown sugar White grape, plum, nectarine, black tea, candy combined with a dark sugar earthy and spicy finish – a big coffee this a classic sulawesi coffee is used by the best roasters to add syrupy texture body & punch to their blends or can also enjoyed as a single origin where it can be roasted at any profile to sample the great flexibility of the region makes an especially delicious espresso or long macc when roasted just into 2nd crack and rested for several days
Region Bairro Santa Izabel – South Minas Region
Farm Fazenda Monte Verde
Varietal Yellow Bourbon
Process: Natural Process –
Altitude 1180 masl
Cup Profile
caramel cocoa some stone fruit sweetness sweet smooth body
Farm Information:
Named after the rural neighbourhood where the farm is located, Bairro Santa Izabel. Nobletree Farms group acquired the Monte Verde farm in 2014, from previous owner Jose Roberto Canato. Sustainably expanding its specialty coffee area through the hard work of its employees,who are responsible for the success of the endeavour. The mill is located at the farm and produces Natural, Pulped Natural, Honey and Passa, also experimenting in Fermentation Experiments – aerobics and anaerobics.
Total Size:
315 acres. 127 coffee and 135 bio reserve. Nowadays, 5 families live on the farm, and around another 30 people are provided transport from the city every day to work at the farm. All women from the families that live on the farm, also work (pre-harvesting, harvesting and post-harvesting)
Certifications: RFA (Rainforest Alliance)
European Preparation
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Cup Profile
smooth sweet syrupy full dark chocolate sweet and smooth finish nice long after taste
Process
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Cup Profile
heavy cocoa body caramel Peach Orange Toffee beautiful and clean balanced cup long sweet aftertaste
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