Ethiopia –  Guji – Hambella – Natural 

Region – Bule Hore, Oramia

Grade – 1

Screen Size – 14 

Farm Size – Smallholders and co-ops making up 600 hectares

Processing – Hand-picked and then sun dried in the cherry on raised beds, for 4 – 6 weeks

Altitude – 1800-2200 MASL

Varietal – 100% Heirloom Variety

Tasting Notes -Lemon, Blueberry, Spices, Rose  – delicious! 

Optimal Roast – Suits a light roast

Cupping Score – 87

 

 

Roasting Information

Equipment – Coffee-Tech FZ-94 Torrefattore Electric Roaster

Roast Level – roasted light. For best results enjoy 5-7 days after roasting and then within 30 days.

 

 

Farm and processing information 

Ms Anteneh, the woman behind the exports has a strong passion for both coffee and women. Dedicating the last 12 years to finding a way to improve the lives of women in the coffee community by providing employment and educational opportunities to whole families. Farmers are trained to collect only the ripest cherries where it is then sorted and immediately placed on raised drying beds for 15-20 days before being sent to their sister company for processing.

 

Costa Rica – Tarrazu – Cafe Capris – SHB – Honey 

Region – Tarazzu

Grade – SHB

Screen Size – 17/18

Farm Size –Select farms totalling 120 hectares

Producer – Cafe Capris

Processing – Honey

Altitude – 1300-1750 MASL

Varietal – Caturra and Catuai

Tasting Notes – Nectarine and dark chocolate – balanced acidity – beautiful cup!

Optimal Roast – Suits a light – medium roast

Cupping Score – 87

 

 

Roasting Information

Equipment – Coffee-Tech FZ-94 Torrefattore Electric Roaster

Roast Level – roasted light- medium. For best results enjoy 5-7 days after roasting and then within 30 days.

Background information

 

It is prevenient from the Tarrazú region, 5th canton of the province of San Jose and nursery of Costa Rican gourmet coffees, the country’s highlands. The slopes of this area dominate the landscape where coffee plantations are found at over 1,500 meters above sea level. The name Honey comes from the processing  method, meaning a process in which the coffee mucilage is left on the bean and is not washed away. The colour of the beans in Honey Process Coffee varies
depending on the quantity of mucilage dried on the cherry and can range from Yellow to Black

 

 

 

 

Colombia – Tolima – Washed – Organic

Region – Tolima

Grade – Excelso

Screen Size – 16

Processing – Washed 

Altitude – 1600-1950 masl

Varietal – Typica, Castilla

Tasting Notes – Dates, dark chocolate and walnut – long deep silky finish – big body!

Optimal Roast – Medium Dark

Cupping Score – 82

Roasting Information

Equipment – Coffee-Tech FZ-94 Torrefattore Electric Roaster

Roast Level – roasted medium-dark.  For best results enjoy 5-7 days after roasting and then within 30 days.

 

Historical, Political and Geographical

 

The association called ASOPEP – Association of Organic Producers of Planadas – is located in Colombia’s Department of Tolima, an origin where some of the very top coffees derive. Planadas is the small city at the southernmost part of Tolima. 162 families make up the association and together farm about 1000 acres of coffee land. The town of Planadas is a young town, formally only 50 years old with settlers primarily from other coffee regions in Antioquia and Huila. The immediate growing area has ideal growing conditions for coffee as is obvious from this organic lot.

 

The association itself is also young, founded in 2013. Its mission statement is: “To be known as an association that creates opportunities for the personal growth of its members, protects the environment, innovates in commercial business processes and is always in the vanguard of specialty coffee producers worldwide.”

 

Fermentation is traditional, in cement tanks where the coffee, with skin removed, resides for 16-18 hours until the mucilage is able to be washed away. It is then fully washed and spread out to dry, mainly in full sun but when conditions do not permit, in guardiolas which are low temperature drying ovens. Most producers prefer sun dried coffee, done on patios, or on African raised beds.

Fermentation is traditional, in cement tanks where the coffee, with skin removed, resides for 16-18 hours until the mucilage is able to be washed away. It is then fully washed and spread out to dry, mainly in full sun but when conditions do not permit, in guardiolas which are low temperature drying ovens. Most producers prefer sun dried coffee, done on patios, or on African raised beds.

Papua New Guinea – Kimel – Peaberry – Washed

Region –Wahgi Valley, Western Highlands

Grade – Hand graded – Peaberry    

Screen Size – 14

Producer – Kimel Estate

Processing – Washed

Altitude –1500 masl

Varietal – Typica, Arusha

Tasting Notes – Intense flavours – notes of chocolate, citrus, tomato and ripe nectarine. Just lovely!

Optimal Roast – Medium 

Cupping Score – 85

Roasting Information

Equipment – Coffee-Tech FZ-94 Torrefattore Electric Roaster

Roast Level – roasted medium.  For best results enjoy 5-7 days after roasting and then within 30 days.

 

Historical, Political and Geographical

 

Kimel is one of the very few estates in PNG and is situated to the north of Mount Hagen. It operating its own wet and dry mill, covers 600 hectares and accepts the production of local and village plantations which covers an additional 1000 hectares. Growing Arusha, Bourbon, Typica varietals, the original trees on the estate were from the Jamaican Blue Mountains. A combination of the unique environment and plantation practices such using coffee pulp for fertiliser, dried husks for heating and fresh, unpolluted water from the mountains all add to the estates sustainability practices. Kimel beans are acknowledged for their distinctive characteristics, especially the savoury notes and bright, very pleasant acidity. The heart of Daterra’s quality control is their Penta System, divided into five main catogeries: Planting, Harvesting, Drying, Processing and Sorting, Warehousing and Packaging.

Dominican Republic – Cibao Altura – Natural 

Region –Jarabacoa

Grade – Hand graded 

Screen Size – 15

Processing – Natural Sun Dried

Altitude – 1300-1500 masl

Varietal – Catimor, Caturra

Tasting Notes – Toffee, hazelnuts, sweet and smooth with a delicate acidity

Optimal Roast – Light-Medium 

Cupping Score – 86

Roasting Information

Equipment – Coffee-Tech FZ-94 Torrefattore Electric Roaster

Roast Level – roasted light-medium.  For best results enjoy 5-7 days after roasting and then within 30 days.

 

Farm and Origin Info

 

 

In Cibao, located along the northern shores of the Caribbean Sea in the Dominican Republic. In this unique coffee growing region, at elevations ranging from 900 to 1,900 meters, some of the country’s finest coffees are grown. Due to Cibaos  proximity to the North Atlantic ocean and an accidentally topography, coffee harvesting begins in August and finishes in February. Our coffee is grown at an altitude of 900-1,900 meters above sea level. The distribution of rain all year long and sunshine allows for 4-5 blooming of varying intensities which in turn makes coffee growers and pickers return five to six times, on average, to the same tree.

The development of sustainable farming is of great importance. The commitment of
preserving the natural resources by practicing sustainable and organic farming including reforestation and conservation of soil. There is commitment to improving life in the farming community by building schools, providing periodical medical assistance, improving sanitation and water quality.

Honduras – Intibuca – Natural 

Region –San Juan, Intibuca

Grade – Hand graded 

Screen Size – 15

Processing – Natural Sun Dried

Altitude – 1300-1800 masl

Varietal – Catimor, Lempira and IHCAFE 90

Tasting Notes – Almond, Berry, Caramel, Chocolate, Nougat, and Orange.

Optimal Roast – Medium 

Cupping Score – 85

Roasting Information

Equipment – Coffee-Tech FZ-94 Torrefattore Electric Roaster

Roast Level – roasted medium.  For best results enjoy 5-7 days after roasting and then within 30 days.

 

Farm and Origin Info

 

 

Intibuca is in the borderline with Lempira department in the western side of the country.

As many Honduran coffee lovers know it is a traditional coffee growing region since the beginning of Honduran coffee plantation.

Mountains and pine trees with Guamas and Plantain trees surround the farms located in this department .High altitude farms from this region have a cold temperate climate most of the time.  In the winter we see grey clouds with constant drizzle.  Warm weather lasts enough to help dry some beans.  Some of the most exotic coffees come from this area due to the higher altitudes, and the large population of pine trees surrounding the coffee farms giving the coffee more acidic attributes than other regions of the country