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Brazil Fazenda Mar Azul

Grower: Marcelo Balerini de Carvalho

Process: Natural

Cup Notes: Redcurrant, milk chocolate, roasted macadamia

Background Information:

Brazil Fazenda Mar Azul is harvested and processed as either natural, pulped natural, honey or fermented.The selectively picked microlots are directed to the African beds where they are dried more slowly, whilst the other lots are directed to the concrete patio, where they are dried on average for 3 days. After which, the coffee is taken to automated quality mechanical dryers where they are dried for 30 hours, until the lots reach the ideal water content for storage. 

The planning, actions and activities carried out at the property follow Brazils "Good Agricultural Practices" which ensures sustainability and quality throughout the process.

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Colombia Diofanor Ruiz Black Honey

Grower: Diofanor Ruiz

Process: Black Honey

Cup Notes: Passionfruit, plum, caramelized brown sugar, milk chocolate

Background Information: 

Cherries at Diofanor’s farm are picked following a strict ripeness criteria They are exposed to an anaerobic fermentation of 12 hours before being pulped and dried on raised beds to the 10.5% moisture content.

Diofanor aims to not use any chemicals on his farm where possible and since 2014 he has not used any herbicides or pesticides.

This microlot is 100% Castillo. 

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Colombia Gaitania

Grower: Indigenous community "Nasa Wesx"

Process: Washed

Cup Notes: Dark plum, flaky pastry, caramel nougat finish

Background Information:

Colombia Gaitania is produced by the indigenous community 'Nasa Wex' of Gaitania - a community which after being apart of of ASOPEP since 2014, they have managed to certify all their coffee as organic. 

Gaitania is located 40 km southwest of the remote Planadas, Tolima. This region is well recognized by the specialty coffee industry; additionally, the coffees from this region are known to be citric and very fruity.

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Costa Rica Mariposa

Grower: José Antonio García

Process: Fully washed

Cup Notes: Nectarine, walnut, maple, chocolate

Background Information: 

Costa Rica Mariposa is sourced from a family-owned farm located near the community of Birri in Santa Bárbara within the province of Heredia, Costa Rica. Jose Antonio Garcia has owned and managed the 50-acre farm called La Mariposa for more than 30 years.

He delivers ripe cherries directly to Cafe de Altura de San Ramon, which has a state-of-the-art wet-mill designed to process traceable microlots. The collaboration allows Jose Antonio to focus his attention and resources on farm and meticulous cherry selection.  

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Ethiopia Gedeb 1 Banko

Grower: 650 coffee producers organised around BNT Industry and Trading PLC

Process: Fully washed

Cup Notes: Toasted coriander seed, pineapple, caramelized ginger

Background Information:

Ethiopia Gedeb 1 Banko is sourced from 650 coffee producers organised around BNT Industry and Trading PLC, a coffee mill located in the Gedeb district of Ethiopia where producers deliver ripe cherries to the mill everyday.

When washing, the cherries are carefully sorted, pulped, fermented and then washed. Following this, the beans are placed on raised beds to dry by turning every 2 to 3 hours; with the total drying time being 12 to 15 days in order to ensure the moisture is reduced to 11.5%.

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Ethiopia Gedeb 1 Organic Natural

Grower: Tibebu Roba

Process: Full natural

Cup Notes: Mango, banana, peach, hint of caramel

Background Information

Ethiopia Gedeb 1 Organic Natural is produced by Tibebu Roba and processed as a separate micro-lot by Tesfaye Roba. Tibebu's 20-acre farm is located near the community of Chelchele in the Gedeb district of the Gedeo Zone. Tesfaye and his brothers recently took over farm operations for their mother and began processing and exporting coffee for neighbors like Tibebu.

Tibebu has been cultivating coffee for 21 years but this is the first year, with the help of Tesfaye, that he has been able to sell his coffee as a microlot.

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Ethiopia Guji 3

Grower: Girma Edema

Process: Full natural

Cup Notes: Blackcurrant, passionfruit, vanilla bean

Background Information:

Ethiopia Guji 3 Natural is sourced from the Guji Coffee Export PLC, which is owned and operated by Grima Edema who has more than 20 years of experience exporting coffee. 

Coffee producers deliver their ripe cherries to Grima’s washing station where the cherries are sorted an immediately placed on raised beds and dried over a period of 15 to 20 days. The raised drying beds are carefully constructed to ensure proper air circulation and temperature control for an optimal drying process. The cherries are stored in a local warehouse after the moisture is reduced to less than 12%.

Grima's control of processing, from washing station up to the final export stage, preserves the coffee from damage and results in an exceptionally clean and sweet cup profile.

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Ethiopia Sidamo 2

Grower: 650 smallholder farmers organised around Asefa Dukale | Arroressa Mill

Process: Fully washed

Cup Notes: Lime, cardamon, hint of floral, caramel finish 

Background Information:

Ethiopia Sidamo 2 is sourced from more than 650 famers living in Dembi - a village near the Bensa Districyt of the Sidama Zone.

The farmers deliver ripe cherries to the Arroressa Mill which is owned and operated by Asefe Dukale who carefully sorts and pulps the cherries. Afterwards, the beans are fermented for 36 to 48 hours; then washed, and placed on raised drying beds where they are turned every 2 to 3 hours for a few days. 

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Ethiopia Yirgacheffe 2 Wenago

Grower: 850 smallholder farmers organised around Oumer Abudu | Wenago Washing Station

Process: Fully washed

Cup Notes: Coriander seed, floral, orange, brown sugar

Background Information:

The smallholder farmers deliver ripe cherries to the Wenago mill which is owned and operated by Oumer Abudu. There, ripe cherries are carefully sorted and pulped; where after pulping, the beans are fermented for 36 to 48 hours and then washed.

The wet beans in parchment are placed on raised drying beds in thin layers and turned every 2 to 3 hours during the first few days of the drying process. Once moisture levels are at 11.5%, the beans are transported to Addis Ababa, the capital of Ethiopia, to be milled and bagged prior to export.

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Ethiopia Yirgacheffe 2 Wote Konga

Grower: Smallholder coffee producers organised around the Konga Mill

Process: Fully washed

Cup Notes: Pomegrante, honeysuckle, ginger

Background Information: 

The ripe cherries of Ethiopia Yirgacheffe 2 Wote Konga are carefully selected at the Konga mill and immediately placed on raised beds and dried over a period of 15 to 20 days. The raised drying beds are carefully constructed to ensure proper air circulation and temperature control for an optimal drying process.

Cherries are also turned regularly on the beds to prevent damage during the drying process. The cherries are stored in a local warehouse after the moisture is reduced to between 11.5 and 12 percent.

Finally, they are then transported to Addis Ababa where the coffee is milled and exported. 

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Guatemala Huehuetenango SMBC FTO

Grower: Associación Barillense de Agricultores (ASOBAGRI)

Process: Fully washed

Cup Notes: Stone fruit, soft caramel, floral and bakers chocolate

Background Information:

SOBAGRI has become an important bridge to the international coffee community. This cooperative is simply one of the most sophisticated and well organized in the world with more than 1,400 members, spread across 80 communities, who cultivate and harvest their own coffee on small farms with their own micro-mills. 

Strategies like using coffee pulp to make organic fertilizers reduces the transportation costs associated with purchasing fertilizer from afar, and at the same time, creates an abundant source of organic plant nutrition that ensures better yields and quality.

Drying practices are also uniform among members who use mobile raised beds that can be stacked and covered at night to protect the coffee and then unstacked and spread out during the day to dry the coffee in the sun.  

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Honduras FTO Cosma

Grower: Cafe Organico Marcala, S.A. (COSMA)

Process: Fully washed

Cup Notes: Honey, lemon, cinnamon and a hint of floral

Background Information: 

Finca Humana (the Human Farm) is the first thing you will hear about Café Organico Marcala, S.A. (COMSA). The wellbeing of humans is foundational to the COMSA philosophy and educating more than 1,500 producer-members to successfully live in harmony with nature is everywhere at COMSA. They develop and implement ideas for using organic matter to productively cultivate high quality coffee. 

Fundamentally, COSMA has traceability to the Marcala region; meticulous post-harvest hand sorting of cherries; cherry floating to remove less dense beans; proper fermentation and long drying times. 

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Indonesia Bali Kintamani

Grower: Farmers Cooperatives

Process: Fully washed - dry hulled

Cup Notes: Crab apple, sweet chilli flakes, galangal, cocoa finish

Background Information: TBC

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Indonesia Flores Bajawa

Grower: Farmers cooperatives

Process: Fully washed - dry hulled

Cup Notes: Tobacco, cinnamon, lime, chocolate, peanut brownie

Background Information: TBC

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Indonesia Java Frinsa Ateng Super

Grower: Wildan Mustofa

Process: Fully washed - dry hulled

Cup Notes: Stone fruit, brown sugar, raspberry, caramelised galangal

Background Information:

Java Frinsa Estate is a family owned company that began growing coffee in January 2011 on fertile volcanic soil at Bandung Highland area, West Java. Thier mission is to adopt organic agriculture, produce high quality and consistent greenbean coffee. 

Their two-step post-harvest-process furthers this quality with a wet mill done in each field and a dry mill done in Pangalengan. 

Additionally, they promote eco-friendly pracitces and do intensive research and development to consistently develop their farming practices. 

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Indonesia Java Frinsa Borbor

Grower: Wildan Mustofa 

Process: Natural - dry hulled

Cup Notes: Grapefruit, cranberry, sweet caramel, cocoa finish

Background Information:

Java Frinsa Estate is a family owned company that began growing coffee in January 2011 on fertile volcanic soil at Bandung Highland area, West Java. Their mission is to adopt organic agriculture, produce high quality and consistent greenbean coffee. 

Their two-step post-harvest-process furthers this quality with a wet mill done in each field and a dry mill done in Pangalengan. 

Additionally, they promote eco-friendly pracitces and do intensive research and development to consistently develop their farming practices.

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Indonesia Java Frinsa Peaberry

Grower: Wildan Mustofa

Process: Wet Hulled

Cup Notes: Rose apple, lychee, floral, honey

Background Information:

Java Frinsa Estate is a family owned company that began growing coffee in January 2011 on fertile volcanic soil at Bandung Highland area, West Java. Thier mission is to adopt organic agriculture, produce high quality and consistent greenbean coffee. 

Their two-step post-harvest-process furthers this quality with a wet mill done in each field and a dry mill done in Pangalengan. 

Additionally, they promote eco-friendly pracitces and do intensive research and development to consistently develop their farming practices. 

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Indonesia West Java

Grower: 180 small farm holders

Process: Fully washed - dry hulled

Cup Notes: Snakefruit, poached pear, palm sugar, tomato

Background Information:

Whilst Indonesia was ruled by the Dutch in the 1500's, thousands of coffee plantations were established around the mountains, on the island of Java. For the next few centuries coffee became a big part of the economy for the people of Java. Java today is one of the most populated Islands in the world with 130 million people.

Our contact, Indi, has built a processing facility in Gamboeng, high in the mountains, surrounded by 60 small coffee farmers. Indi wants the growers to achieve better returns, and in turn pass information onto other farmers. Using clean water from mountain springs, fermentation tanks, a formed concrete washing station, African raised drying beds, and hand sorting, Indi is well equipped to process a quality coffee, and has a close connection with his farmers group. 

Jason travelled to Java a few years ago to connect with the growers and to gain a better understanding about the growing process. As a result, we direct trade our Indonesian coffee, which gives us a better understanding of the coffee we serve our customers.

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Mexico Chiapas Bella Vista Mayan Harvest

Grower: 38 coffee producers associated with Rosalba Cifuentes

Process: Fully washed

Cup Notes: Passionfruit, grapefruit rind, honey suckle, candied caramel

Background Information: 

Mexico Chiapas Bella Vista Mayan Harvest is sourced from 38 family-owned farms located within the municipality of Bella Vista in the state of Chiapas, Mexico. Rosalba Cifuentes Tovia, who was raised in the Bella Vista coffee community, has dedicated herself to helping producers with small plots of land  earn a better price for their coffee. Rosalba ensures traceability for her community coffee by personally exporting the coffee directly to the Bay Area.

Rosalba also concerns herself with the small details like being sure to pull samples without piercing the producers bags, which has eliminated the cost for replacing damaged bags. These efforts allow producers to earn higher prices and reinvest in better agricultural practices and improve the livelihoods for their families. 

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Mexico FTO Chiapas El Triunfo

Grower: Cooperativa Campesinos Ecologicos de la Sierra Madre de Chiapas

Process: Fully washed

Cup Notes: Lime, ginger, brown sugar and dark chocolate finish

Background Information: 

Mexico FTO Chiapas el Triunfo is sourced from family-owned farms organized Cooperativa Campesinos Ecológicos de la Sierra Madre de Chiapas (CESMACH), which operates in 35 communities and 478 producers spread throughout the southern end of the Sierra Madre mountain range in the state of Chiapas, Mexico. Most of the producers have less than 10 acres of coffee cultivation with elevations reaching 1750 meters above sea level near the El Triunfo biosphere reserve.

Producers have a strong commitment to organic practices, which provides a protective buffer for more than 800 plant species and 390 bird species that make their home in El Triunfo. Each producer processes coffee with their own micro-wet mills and dry the coffee in the sun on patios before transporting the coffee in parchment nearby warehouses. 

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Mexico Oaxaca FTO Decaf

Grower: Coordinadora Estatal de Productores de Cafe de Oaxaca

Process: Fully washed

Cup Notes: Maple syrup, crab apple, caramelized brown sugar, clove 

Background Information: 

Mexico FTO Oaxaca CEPCO is sourced from family owned farms organized around the Coordinadora Estatal de Productores de Café del Estado de Oaxaca (CEPCO), an umbrella organization operating throughout the state of Oaxaca, Mexico.

CEPCO members come from indigenous groups who access the international coffee markets for farmers to have a greater earning capacity from direct trade relationships. Additionally, CEPCO focuses on diversification initiatives with particular emphasis on empowering women’s groups as a driver for growth amogst their communities. 

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Mexico Tzeltal Tzotzil FTO

Grower: Cooperative de production Tzeltal-Tzotzil

Process: Fully washed

Cup Notes: Dark chocolate, peach, caramel candy, hint of spices

Background Information

Mexico Tzeltal Tzotzil FTO is sourced from family owned farms organised around the Cooperativa de production Tzeltal-Tzotzil, an organisation operating in 26 indigenous communities in the northern region of Chiapas, Mexico.

In the production, the farmers use their own micro-mill to process harvested cherries as this allows for accurate care in depulping, fermenting and drying the coffee.

The farm also focuses on organic practice to protect their environment; whilst additionally focussing on quality. 

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Nicaragua Dipilto

Grower: Promotora de Desarrollo Cooperativo de Las Segovias

Process: Fully washed

Cup Notes: Brown sugar, candied caramel, lime, almond and milk chocolate 

Background Information: 

Nicaragua Dipilto SHG EP is sourced from family-owned farms organized around Promotora de Desarrollo Cooperativo de Las Segovias (PRODECOOP), an umbrella cooperative operating in the departments of Esteli, Madriz and Nueva Segovia, Nicaragua.

PRODECOOP operates a centrally located dry mill facility and cupping lab where coffee is received, processed and selected for export. In addition to marketing coffee internationally, PRODECOOP provides producers with financing, training, and technical assistance to improve coffee quality.

PRODECOOP also strives to improve the quality of life for coffee producers and their families through projects promoting income diversification and education. 

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Peru Cafe de Mujer FTO

Grower: 124 women members of Asociación de Productores Cafetaleros de la Cuenca del Rio Marañón

Process: Fully washed

Cup Notes: Cocoa nibs, stonefruit, honey syrup, hint of tobacco

Background Information

Peru Cafe de Mujer FTO is sourced from 124 women producers organized around the Asociación de Productores Cafetaleros de la Cuenca del Rio Marañón which operates in the providence of Rodríguez de Mendoza, Peru.

For the past five years, APROCCURMA has working directly with women producers to establish land ownership and provide training on organic management and environmental practices. As a result, this coffee is fair trade and organic. 

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Peru La Florida SMBC FTO

Grower: Cooperativa Agraria Cafetalera La Florida

Process: Fully washed

Cup Notes: Apricot, brown sugar, milk chocolate bar, caramel finish

Background Information

Peru La Florida SMBC FTO is sourced from family-owned farms organized around Cooperativa Agraria Cafetalera La Florida, a cooperative established in1966 in the province of Chanchamayo, Peru.

La Florida has more than a thousand members who work together through the Occupational Learning Center for Sustainable Agriculture where farmers learn environmentally friendly farming and crop diversification techniques.

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Tanzania RFA Edelweiss Estate

Grower: The Vorhora Family, Edelweiss, Ascona and Helgoland Estates

Process: Fully washed

Cup Notes: Orange rind, dark chocolate and malteesers

Background Information:

Tanzania RFA Edelweiss Estate is sourced from a family owned estate located in Oldeani, Tanzania. The 600 acre estate is perched on the slopes of the Ngorogoro Caldera, a protected wildlife refuge for the endangered black rhino and UNESCO World Heritage site.

In recent years the Vohora family has made significant farm renovation including intercropping macadamia trees for shade and income diversity. Mill innovations have also vastly improved water management and quality control from picking to export. 

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