Ethiopia Yirgacheffee 1 Natural Chelelectu Lot 2 


Ethiopia Yirgacheffe 1 Natural Chelelektu Lot 2 GrainPro is sourced from family owned farms organized around the Chelelektu mill located in the Kochere woreda of the Gedeo zone within Gedeo Zone, Southern Nations, Nationalities and Peoples' Regional State, Ethiopia. The Gedeo zone is named after the Gedeo people who are indigenous to this area. The Kochere micro-region has long been known as one of the best origins for southern Ethiopian coffee. The combination of very high altitude and iron-rich, acidic soil creates the ideal growing situation to produce the bright, floral Yirgacheffe profile..
Blind Assessment:
Deeply sweet, elegantly rich. Mulberry, sandalwood, tangerine zest, jasmine, baking spices in aroma and cup. Sweetly tart in structure with high-toned, juicy acidity; plush, syrupy mouthfeel. The seemingly infinite finish fulfills the promise of the cup, leading with deep berry and citrus zest, rounding to floral-toned spice.
Notes:
Yirgacheffe is a coffee region in southern Ethiopia that produces distinctive coffees from traditional varieties of Arabica long grown in the region. This is a “natural” or dry-processed version, meaning the beans were dried inside the fruit, encouraging a flavor profile that is less predictable and deeper than the more familiar wet-processed floral- and citrus-toned Yirgacheffe profile. The Bottom Line: A complex, nuanced expression of a natural-processed Yirgacheffe coffee: fruit-forward, balanced, juicy and multi-layered — the fruit-centered genius of a natural conveyed with the completeness and inevitability of a classic..



Ethiopia Guji Grima Edema Natural


This coffee 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 from the Kercha district in the Oromia region of Ethiopia. Coffee producers deliver their ripe cherries to the Grima’ s coffee 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. 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. Then the beans are transported to Addis Ababa, the capital of Ethiopia, to be milled and bagged prior to export. Grima’s full control of the processing up to the final export stage, results in an exceptionally clean and sweet cup profile.

​ Grower:                        Grima Edema | Guji Coffee Export PLC
Variety:                        Indigenous heirloom
Region            :                        Guji Zone, Oromia Region, Ethiopia
Harvest:                        October – December
Altitude:                        1800 – 2200 meters
Soil:                                    Vertisol
Process:                        Full natural and dried on raised beds
Crop Year:                        2018
Arrived:                        July 19, 2019

Variety:                        Indigenous heirloom cultivars
Region:                        Gedeo Zone, Southern Nations, Nationalities and Peoples' Regional State, Ethiopia
Harvest:                        October – December
Altitude:                        1850 – 2150 meters
Soil:                                    Luvisols
Process:                        Full natural and dried on raised beds
Crop Year:                        2019
Arrived:                        September  8, 2019


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1 - 4 pounds         
 $7.25                

About the Farm: Michiti is a cooperative in the far Western area of Ethiopia called Kaffa, where coffee is said to originate as an understory plant in the dense forests. The Michiti area has 260 coop members growing coffee on small farms  at a range of 1700 to 1900 meters. Unlike what you might imagine as a traditional coffee farm, here coffee is simply planted in the forests, unattended and then harvested when ripe. Other coffee is simply found growing wild and harvested. A few farms are intentionally planted and cared for, but it is less common.
 This coffee is from Anderacha woreda in the southwest region of Ethiopia.

SUBREGION:                                    Anderacha
PROCESSING:                                    Washed
BAG TYPE:                                    Grain Pro / Ecotact
GROWING ALTITUDE:            1800-1950m
COFFEE GRADE:                        Grade 1           
Crop Year :                                    2018
Arrived:                                    July 3, 2019


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1-4 lbs             
 $6.00               

Uganda Masira Patio Organic/RFA Grainpro


This  is cultivated on family owned farms located on the slopes of Mount Elgon in the Masira region of the Bulambuli district, Uganda.  Harvested cherries are received at the Sipi Falls mill, named after a trio of majestic waterfalls in the area.  The mill uses state-of-the-art water treatment and energy saving technology (recycling water and reusing parchment to heat mechanical dryers).  Strict processing protocols at the mill have improved coffee quality and create sustainable incomes for farmers in the region.

 This is an FW Grade Organic Masira Patio Coffee from the Masira harvest areas in northwest Uganda. Growing altitude for this lot ranges from1800  to 2060 masl and varieties include 70% SL14 and 20% SL28 and 10% Blue Mountain.  After harvest, cherries are floated before pulping to ensure separation of unripe cherries. Coffees are then washed and sun-dried in parchment for 1 hour on patios before moving to raised beds for an additional 2 weeks of drying. Finally, the coffee undergoes 36-48 hours of rotational drying to reach appropriate moisture levels for export .


Grower :                        Coffee producers from Masira within the Bulambuli District in Uganda
Variety:                        Bourbon: SL14, SL28, and Blue Mountain
Region:                        Masira, Bulambuli District, Uganda
Harvest:                        October  2017
Altitude                        1800 – 2060 meters
Soil:                                    Volcanic loam
Process:                        Fully washed and dried on patios
Certifications:                        Organic, Rainforest
Arrived:                        January 9, 2019

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1-4 lbs              
 $5.75               

 


Yemen Mocca Haimi Microlot


Coffee is still coming out of Yemen despite the ongoing war.  Not in large amounts as witnessed by this small micro-lot of 66 bags.   This is a current 2018 crop.

Yemen Mocca Haimi is sourced from family owned plots located in the Al-Haimah districts in the Sana'a governorate within the western highlands of Yemen, parallel to the Red Sea. Yemen is perhaps the most historic coffee growing region in the world, second only to Ethiopia, with a lineage spanning more than 2,000 years. Coffee production continues today with many of the same traditions dating back to the 15th century, like drying coffee naturally in the cherry on the rooftops of houses perched on the edges of steep mountain ridges. Mocca Haimi is the product of 23 producers who work closely with an export company called Pearl of Tehama. Through the collaboration small producers have learned processing techniques to ensure consistency in their coffee. Pearl of Tehama is also providing localized receiving warehouses to ease the burden of transporting coffee and ensure safe storage. Pearl of Tehama is currently helping producers organize formally because recognized producer associations can solicit international assistance for need infrastructure improvements like roads, schools and water systems.

Importer’s cupping notes: Vanilla, peach, lemon, milk chocolate.

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Ethiopia Yirgacheffe 1 Natural Aramo Lot 2


Ethiopia Yirgacheffe 1 Natural Aramo Lot 2 GrainPro is sourced from family-owned farms organized around the Aramo coffee mill located in the Yirgacheffe district of the Gedeo Zone within the Southern Nations, Nationalities and Peoples' Regional State, Ethiopia. The Gedeo region is named after the Gedeo people who are indigenous to this area. The Aramo mill is owned and operated by Alemayehu Birhanu and his family. The Aramo mill receives ripe cherries from 650 small coffee farmers. Coffee producers deliver their ripe cherries to the Aricha coffee mill station where the cherries are sorted and then placed on raised drying beds in thin layers. The cherries are turned every 2 to 3 hours in the first few days to avoid over-fermentation and mold growth. Depending on weather, 4 to 6 weeks later the beans are de-hulled and transported in parchment to Addis Ababa, the capital of Ethiopia, to be milled and bagged prior to export..
Blind Assessment:
Deeply aromatic and intensely sweet. Dried blueberry, pipe tobacco, lavender, sweet cocoa, a hint of whisky in aroma and cup. Juicy, quietly vibrant acidity; velvety-smooth mouthfeel. Flavor consolidates around dried blueberry and lavender in the short finish; the whisky hint returns in the long.
ORIGIN INFORMATION
Variety:            Indigenous heirloom cultivars
Region            :            Aramo, Yirgacheffe, Gedeb District, Gedeo Zone, Southern Nations, Nationalities, and Peoples'    Region, Ethiopia
Harvest:            October - January
Altitude:            1900 – 2100 meter
Soil:                        Luvisols
Process:            Full natural and dried on raised beds
Arrived:            August 10, 2019

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1-4 lbs        
$6.00 

Yemen Mocha Sanani-Not Available 


Brewing this coffee is just as much of an experience as drinking it.
Full immersion brewing was a definite favorite with the coffee. AeroPress yielded a thick and heavy cup at a 1:17 ratio – we can only imagine the results from a lower ratio would be thicker than thick. Consistent notes of heavy chocolate and fig came through with every extraction of this coffee.
As a filter drip, – Yemen Mocca Sanani maintained thick fig-like qualities, and had a bit more clarity. I tended to prefer a relatively coarse grind, which pulled a bit more of the ethereal fruit character of this coffee out from the background and into the light of day. Overextracting this coffee is an easy thing to do, so tone down your variables a bit to be gentler with the coffee (slightly lower temperature, less agitation).


For most of you out there, making this Yemeni selection as an espresso would be an adventurous task to undertake. The potential for greatness is there, however. When brewed in a more constrained style, this coffee exhibits huge chocolate and rustic fruit. The buttery feeling this coffee leaves on your palate is a touch of the classic espresso of yesteryear. Certainly worth a shot, if you ask me!. 

Grower:                        Coffee producers from Kaproron within Kween District in Uganda
Variety:                        Bourbon: SL14, SL28, and Blue Mountain
Region            :                        Kaproron, Kween District, Uganda
Harvest:                        October - February
Altitude:                        1700 – 1950 meters
Soil:                                    Volcanic loam
Process:                        Pulped natural (Honey) and dried on raised beds
Certifications:                        Organic, Rainforest8


See Home Page for quantity discounts.

1 - 4  lbs .        
$5.25

Altitude            900 – 2000 meters
Soil                        Sandy loam
Process            Full natural and dried on rooftops
Crop                        2019
Arrived            March 23, 2019


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1 - 4 pounds     
 $11.00             

  

Grower            700 smallholder farmers organized around the Chelba mill
Variety            Indigenous heirloom cultivars
Region                        Gedeo Zone, Southern Nations, Nationalities and Peoples' Regional State, Ethiopia
Harvest            October – December
Altitude            1800 – 2000 meters
Soil                        Vertisol
Process            Full natural and dried on raised beds

Arrive:             February 1, 2019


See Home Page for Quantity Discounts
1 - 4 pounds     
 $6.50             

 




See Home Page for Quantity Discounts

1 - 4 pounds         
 $6.25                   


Growing Altitude:                        1,400 - 1,800 meters
Arabica Variety:                        N & KP, Kent, Bourbon
Harvest Period:                        July - August (North); April - May (South)
Milling Process:                        Washed, Sun-dried
Arrived:                                    August 10, 2019

See Home Page for Quantity Discounts
1 - 4 pounds     
 $4.25             

Ethiopia Guji Hambela Natural


Ethiopia Natural Hambela  Guji Organic is sourced from METAD Agricultural Development PLC (METAD), a family owned business that operates the Hambela Coffee Estate. METAD has a rich history that began after World War II when the Ethiopian Emperor awarded Muluemebet Emiru, the first African female pilot and family matriarch, with land in the Harrar and Sidamo regions. 
The Hambela Farm is located in the fertile Oromia regional State, in Guji zone, between the two districts of Gedeb and Hambela on 200 hectares of prime coffee growing land.
METAD strengthens the local community with employment opportunities including a workforce that is seventy percent women, sponsorship for a state-of-the art elementary school with more than three hundred students, and healthcare for employees.

A medium light roast, this coffee has a blueberry and citrus aroma. Sweet, fruity, and full of complexity. The taste includes layers of berries, chocolate, and a citrus finish that make it unique.  Every time we drink it, we smile and are reminded why we love this coffee so much.
Excellent cup of coffee no matter how it is brewed. Highly recommended.
This coffee is unique in that it comes from a single estate in Ethiopia (Hambela) - the majority of coffees sourced from this country are from washing stations or cooperatives, where coffee from many smaller farms from around the region is processed and sold as a lot. Hambela is owned by the METAD Agricultural Development PLC, a family run business; the land on which it sits was awarded to Muluemebet Emiru, the first African female pilot, after World War II. Her descendents now run the estate and farm, with Aman Adinew at the helm of METAD. Adinew (Emiru's grandson) is one of the founding executives of the Ethiopian Commodity Exchange, the dominant organization in Ethiopia for commerce and trading. METAD plays an active roll in the local community: their workforce is over 70% women, and they provide healthcare for employees, award university scholarships and sponsor an elementary school with over 700 students. Quality and certification premiums have also helped METAD build roads and community centers, and they have expanded an "out-grower" program designed to provide technical assistance, farm equipment and certification programs for more than 5,000 local farmers.
The Hambela Estate has its own washing station, drymill and drying beds, so the processing of their coffee cherry can be done in-house. This coffee is a natural process, also known as dry processing, where the skin and pulp of the coffee cherry is not removed prior to drying. This process takes a much longer time than washed processing, and varies depending on humidity, temperature and amount of sunlight. Cherries are dried on African style raised beds for proper airflow all around and the coffee itself must be frequently turned. When the desired moisture content is achieved the dried cherries are milled down to the internal seed or bean. The sweet, fruity mucillage of the cherry penetrates the inner beans during this process, leaving a very noticeable fruitiness that can range from mild to extreme.


Zone:                                     Guji
Region:                         Oromia
Altitude:                         1900-2200 meters above sea level
Coffee variety:            Indigenous heirloom cultivars
Coffee grade:                        Grade 1
Processing:                         Natural
Harvest:                         October-December
Certification:                        Organic
Arrived:                        August 10, 2019


See Home Page for Quantity Discounts
1-4 lbs              
 $6.50               
           


          


Africa




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1-4 lbs            
 $5.50             

Variety: Indigenous heirloom cultivars
Region: Al Haymah District, Sana’a, Yemen
Harvest November - February
Altitude: 1000 – 2000 meters
Soil: Sandy loam
Process: Full natural and dried on rooftops
Crop: 2019
Arrived:  September 29,  2019


See Home Page for Quantity Discounts
1-4 lbs             
 $11.00              

Ethiopia Yirgacheffe Chelba Natural


Ethiopia Yirgacheffe 3 Chelba Natural GrainPro is sourced from approximately 700 family owned farms organized around the Chelba mill in the Yirgacheffe Zone of Ethiopia. Coffee producers deliver their ripe cherries to the Chelba mill. Coffee is carefully sorted 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, and then milled and exported.
Tasting Notes:A very nice fruit forward cup of coffee. A bit fuller bodied and more chocolaty than your typical Gr. 1 natural. Medium to low acidity at most roast points and clean enough for lighter roasting. The lighter you go the more floral the cup will get but will balance with less of a chocolaty factor.

Roasting Notes:
A very fun cup to play around with. Good from light to dark but greatly changes the balance of tones. Darker roasts are much thicker and mainly dark toned. Medium roast is much fruitier with a hint of acidity and dark tone. Light roast mainly shooting for floral, lemon, fruit with just a little hint of a dark tone.
Starbucks Picked this as one of their “Small Lot Reserves”
Starbucks sourced this coffee from about 700 small-holder farms in the Chelba village area of Ethiopia. It’s grown at very high elevations – about 6,000 feet to 6,500 feet. Starbucks describes it as “Lavender aromas, lemon-pepper spice notes and a lingering, fruity finish.”



Ethiopia Kaffa G1 Washed-Anderacha


The Kingdom of Kafa  had 12 provinces of which  the capital in Andircha was the most important.  Its commercial center was about 12 miles away .    And this whole area is believed to be  where coffee was first discovered growing wild.
Bonga is a name rarely encountered when visiting Ethiopia, if at all. But it deserves to be better known: it's said to be the very birthplace of Arabica coffee.
Despite its caffeinated claim, the multibillion dollar global industry that has grown up around coffee has passed Bonga by.
Today, this little town hidden away deep in southwestern Ethiopia sits quietly in unspoiled subtropical cloud forests brimming with coffee trees, wild honey, natural wonders and wildlife.
Kaffa (Kefa) was a province on the southwestern side of Ethiopia; its capital city was Jimma. It was named after the former Kingdom of Kaffa. The etymology of Kaffa is thought to be from the Arabic qahwah meaning "a drink from berries".[1] The English word coffee is derived from the same root. .

 

Tanzania Zanzibar Peaberry 


Tanzania Peaberry Zanzibar is a premium blend from high grown estates in Southern Tanzania (Lunji, Utengule, and Kanji Lanji Estates) and Northern Tanzania (Mondul, Burka, Ngila, and Lyamungu Estates).
The Southern Estates - located in Mbozi and Mbeya, in the southern highlands of Tanzania. Although total production is usually less than 500 metric tons, the coffee from Utengule, Lunji and Kanji Lalji estates has a very good reputation. The Utengule coffee estate is a traditional, well-managed East African Coffee farm that produces an exquisite Arabica coffee. There is a large variety of rare trees and flowers growing on the farm as well as several rivers. By walking through the 500 acre coffee estate you can explore how coffee is being grown, harvested, and processed.
Mondul Estate This farm was developed by Count Vottorio Davico di Quittengo in 1931 after a careful inspection of the fertile and uninhabited areas on the slopes of the Mondul mountains in Northern Tanganyika. He fell in love with East Africa after working briefly for the Central Africa Exploration Company in Uganda. After convincing his family in Italy to assist him in the purchase of the land, the Mondul Coffee Estate was founded. Count Davico died in 1983 and was buried at Mondul on the highest hill overlooking the estate. His two sons are now running the estate with the same entrepreneurial spirit and social commitment of their father. It has a total production of 1400kg/ha.
Burka Estate This farm was established in 1899 by German settlers and has continued as a coffee producing farm. The estate covers an area of 1500 acres with an annual production of 1000 metric tons. The estate is also home to the Arusha Coffee Lodge, which has coffee plantation tours, horseback riding, mountain biking, and nature trails.
Ngila Estate This estate is situated in the Karatu District on the slopes of the Ngorongoro crater and is surrounded by the Ngila Forest reserve. It was founded in the 20th century by a German family and later taken over by British farmers after the WWII, who sold it to Ruldolf Meyer in 1990.
Lyamungu Estate Lyamungu is located on the southern foothills of Mt. Kilimanjaro, approximately 15km from the Moshi/Arusha main highway. It was established in 1934 as a center for coffee research in Tanzania and is now leased to Mufindi Tea Company.
Cup Characteristics
black tea notes, chocolate notes, blackberry notes, kiwi notes, lemony acidity, sweet, balanced, complex.


Rwanda  Nova Red Bourbon Washed-Not Available

This coffee comes from the Nova Coffee washing station in the Gicumbi district of Northern Rwanda.
The washing station was previously operated as part of a cooperative, but there was little invested in the washing station or the cooperative itself to increase quality and their capacity..
What happens at the washing station?
Farmers deliver their cherry at the reception area of the washing station, where it will be checked to make sure the farmer has picked and sorted correctly. In cases where further sorting is required, the farmer will be asked to do so, then it’s weighed and moves on to pulping.
The cherry are placed in a tank prior to pulping where ‘floaters’ are removed, using simple technique: over-ripe and undeveloped cherries rise to the surface of the tank, ripe and green ones are dense and sink. The unripe or over-ripe are processed separately, and sold as as lower grade coffee.
From here the coffee is pulped and then fermented. Rwanda’s climate through most of the harvest season is relatively cool, which helps in controlling the fermentation process. After this the parchment is graded and washed in channels, it is separated into two grades based on density before being soaked under clean water in tanks for up to 16 hours.
The parchment is initially taken to shaded pre-drying tables, and while the parchment is still wet another round of sorting is done by hand as it is much easier to spot defects at this point. The parchment is dried on African drying beds for up to 15 days, and covered by shade cloth during Rwanda’s intense midday sun, or to protect it from moisture during any rain and at night.
Once dried, it’s packed in bags and shipped for export.

Region:                        Gicumbi, Northern Rwanda
Growing Altitude:            1,750m
Arabica Variety:            Red Bourbon
Harvest Period;            March - May
Milling Process:            Washed and sun dried
Aroma:                        Sweet, Fruity
Flavor:                        Fruit, Figs, Lemon, Herby, Dark Chocolate
Body:                                    Clean, Sweet Finish
Acidity:                        Winey, Juicy
Crop year:                         2018
Arrived:                        July 3, 2019


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1-4 lbs               
 $5.75              

UGANDA ORGANIC RFA HONEY KAPRORON SIPI FALLS 


This unique and delicious coffee comes to us by way of smallholder producers growing coffee on the northern slopes of Mount Elgon, a massive peak split nearly in two by the border of Uganda and Kenya. The microregion is rife with coffee and is well-served by the Sipi Falls mill, a centralized washing station with the capacity for processing cherry and drying coffee to improve the value to local farmers.
Uganda’s reputation for high quality Arabica is still in its infancy, in many ways. Much of the coffee grown in the country is Robusta – close to 85% – and Arabica’s value continues to be undermined by historical low margins on the futures trading market. However, 2018 has seen the introduction of a coffee auction in Uganda in an effort to promote high quality and better prices. Uganda is currently Africa’s leading exporter of coffee by volume (Ethiopia produces more, but exports less), and is among the only African nations with consistent annual production volume increases.
Near the Sipi Falls Mill, producers for years had been accustomed to rudimentary home processing techniques. Kawacom, the export company that owns the washing station, has gone to great lengths to prove the added value (and subsequent profit) by contributing their unprocessed cherry to a central mill where washing, fermenting, and drying can be performed consistently with professional oversight. They have also started an example nursery with high quality varieties and provide agronomic support to the local smallholders, many of whom are families led by women.
Following on last year’s success, this special microlot coffee has undergone “Honey” processing, a hybrid processing method that strips the skin and fruit away but leaves the sticky mucilage surrounding the coffee in tact. Before this, however, the coffee cherries must be floated to sort for density and damaged seeds. After pulping, unlike with washed coffees, the mucilage-covered parchment is sent straight to the drying tables, skipping the fermentation tank and channel grading steps. After a full three weeks drying under retractable canopies and undergoing frequent turning to promote even, slow drying and hand-picking to remove visible defects, the coffee is ready to export.
The selection retains much of the acidity it would possess if fully washed, with present citric flavor and a solid molasses backbone. In a lot of ways, it resembles the flavor profile of a nice Rwanda or Burundi coffee. It’s a great example of what attention to detail in processing can produce, and we’re thrilled to have it back on the menu, both as 10kg Crown Jewel boxes and standard 60kg GrainPro lined jute bags (which carry RFA certification, as well).


Ethiopia GEDEB 3 ORGANIC NATURAL WORKA CHELBESA GRAINPRO 


ETHIOPIA GEDEB 3 ORGANIC NATURAL WORKA CHELBESA GRAINPRO is produced by Gelgelu Edemi on his 55-acre farm is located near the community of Chelchele in the Gedeb district of the Gedeo Zone, Southern Nations, Nationalities, and Peoples' Region,Ethiopia.  Gelgelu is 70 years old and has been cultivating coffee for 58 years. In that time he has managed coffee through difficult times including the military rule of the Derge regime. Thanks to his coffee income, Gelgelu has been able to raise 11 children that have finished university studies, including two of his sons who help manage the farm with their degrees in agronomy and business.

Blind Assessment:Delicately floral and fruit-toned. Honeysuckle, honeydew melon, lemon verbena, roasted cacao nib, frankincense in aroma and cup. Sweet-tart structure with playful, bright acidity; full, satiny mouthfeel. The richly sweet finish consolidates to cocoa-toned honeysuckle and melon
Grower                  Gelgelu Edemi
Variety:                 Indigenous heirloom varieties and selections
Region            :      Gedeb District, Gedeo Zone, Southern Nations, Nationalities, and Peoples' Region, Ethiopia
Harvest:                  October – January
Altitude:                 1950 – 2150 meters
Soil:                         Vertisol
Process:                  Full natural and dried on raised beds
Certifications:          Organic

Arrived                     June 21, 2019

See Home Page for Quantity Discounts

1 - 4 pounds      

$6.75                 
 



Grower    700 coffee producers associated with Deri-Kochoha mill
Variety    Indigenous heirloom cultivars
Region     Guji Zone, Oromia Region, Ethiopia
Harvest    2018
Altitude    1,650 – 1,750 meters
Soil                  Luvisols
Process    Fully washed and dried on raised beds 
Arrived:    August 9, 2019


See Home Page for Quantity Discounts
1-4 lbs            
 $6.00             

  

Ethiopia Limu Barkume-Not Available


ETHIOPIA LIMU  is sourced from family-owned farms organized around Barkume PLC, an export company known for sourcing specialty coffee from Oromia growing region of Ethiopia. Tadese Edema, the founder of Barkume trading PLC, owns and operates several washing stations in the Shakiso district of the Guji Zone. Tadese also owns two farms in the Guji Zone totaling more than 700 acres. Barkume operates a dry-mill where the same focus on sorting and quality control at the washing stations is carried through to the final export stage. Tadese is a very accomplished businessman with other investments in hotels and gas stations but his emphasis in bringing social impact through his businesses is most important to him.  Tadese pays higher differentials to producers for cherry.  He also invests in road infrastructure, schools, and municipal government to support the coffee growing community where he operates. 
Variety:                        Indigenous heirloom cultivars
Region:                        Jimma Zone, Oromia Region, Ethiopia
Harvest:                        October - December
Altitude:                        1600 –1850 meters
Soil:                                    Vertisol
Process:                        Fully washed and dried on raised beds
Arrived:                        January 18, 2019


See Home Page for Quantity Discounts

1-4 lbs              
 $4.75               

Yemen Mocca Burrai Microlot


Yemen Mocca Burrai Ecotact is sourced from family owned plots located in Bura'a in the Raymah governorate within the western highlands of Yemen, parallel to the Red Sea. Yemen is perhaps the most historic coffee growing region in the world, second only to Ethiopia, with a lineage spanning more than 2,000 years. Coffee production continues today with many of the same traditions dating back to the 15th century, like drying coffee naturally in the cherry on the rooftops of houses perched on the edges of steep mountain ridges. Bura'a is the most identified growing region in Yemen and has often been called the the Ethiopia of Yemen. Mocca Burrai is the product of 15 producers who work closely with an export company called Pearl of Tehama. Through the collaboration small producers have learned processing techniques to ensure consistency in their coffee. Pearl of Tehama is also providing localized receiving warehouses to ease the burden of transporting coffee and ensure safe storage.


Importers cupping notes:   Strawberry, red wine, vanilla, chocolate.


Grower            15 Coffee Producers from Bura'a
Variety            Burrai
Region            Bura'a, Sana’a, Yemen
Harvest            November - February

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Ethiopia Guji Deri Kochoa Washed


This coffee is sourced from family owned farms living near Hambela Wamena woreda of the Guji Zone within the Oromia Region, Ethiopia.  Coffee farmers deliver ripe cherries to the Deri-Kocha mill where the cherries are sorted and pulped.  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.  Depending on weather, the beans are dried for 10 to 12 days until the moisture in the coffee beans is reduced to 11.5 percent.  This coffee was prepared to a Grade 1 standard at the dry mill before export.


Blind Assessment: Evaluated as espresso. Delicate, exotic, profoundly floral. Star jasmine, tamarind, saffron, bittersweet orange blossom, dark chocolate in aroma and small cup. Sumptuous, levitating mouthfeel. Bittersweet, citrus-driven short finish; dark chocolate enveloped in jasmine in the resonant long, with waves of saffron notes best described as umami-floral. Maintains its nuance in three parts milk, where dark chocolate and saffron round and deepen.


Notes: From the Deri Kocha mill, a little south of the famous Yirgacheffe region, where coffees from local heirloom trees are subject to classically rigorous, traditional processing and drying procedures. This is a wet-processed or “washed” coffee, meaning the fruit skin and pulp were removed from the beans immediately after harvesting and before drying. 
The Bottom Line: Opulent, invitingly complex, forthright as both straight shot and in cappuccino-scaled milk.

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Kenya Barichu Gaturiri  Nyeri AA-Not Available


Barichu Farmers Cooperative Society is located in Mathira East Sub-County in Nyeri County. It is currently composed of four factories, Karatina, Karindundu, Gaturiri and Gatomboya. It was registered in October 1996 under Cooperative Development and Coffee Board of Kenya. It has 5,800 registered members and produces 3 million - 5 million Kilos of coffee. Barichu works to give the farmers credit facilities for school fees, farm input and other emergencies. Their goal is to help educate farmers on crop husbandry and other agricultural practices important to the coffee. They have a demonstration plot financed by Tropical Management and house a nursery which serves the whole society providing matured seedlings to help reduce drops in production/income for farmers.


Cupping notes: Herbal, guava, pineapple, peach; sweet and juicy; silk body, sparkling acidity.


Region:                        3km from Kianyaga, Kirinyaga District
Growing: Altitude:            1700-1800 masl
Arabica Variety:            SL34, SL28
Harvest Period:            November-December
Milling Process:            Washed, sun dried on raised beds
Aroma:                        Chocolate, Floral, Fruit
Flavor:                        Lemon Lime, Grapefruit, Brown Sugar
Body:                                    Clean
Acidity:                        Citrus, Juicy
Crop :                                    2018
Arrived:                        May 9, 2019


BACKGROUND DETAILS 
Yemen Mocca Sanani is sourced from family owned plots located throughout the western highlands of Yemen, parallel to the Red Sea between the city of Ta’izz in the south and Sa’dah in the north.  Yemen is perhaps the most historic coffee growing region in the world, second only to Ethiopia, with a lineage spanning more than 2,000 years.  Coffee production continues today with many of the same traditions dating back to the 15th century, like drying coffee naturally in the cherry on the rooftops of houses perched on the edges of steep mountain ridge.

Area:    Western Highlands 
Altitude:    2000 - 2500 meters
Varietal:    Heirloom varietals
Harvest:    July - October
Arrived      May 10, 2018


See Home Page for Quantity Discounts
1 - 4 pounds            
$9.25