Ethiopia Yirgacheffe 1 Natural Aramo Lot 2-Not Available


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

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

Yemen Mocca Haimi Microlot-Not Available


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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1-4 lbs            
 $6.50             

Grower:           Tega & Tula Special Coffee Farm Agro Industry PLC
Variety:           Indigenous heirloom cultivars
Region:            Keffa Zone, Ethiopian Southern Nations, Nationalities, and Peoples' Region    (SNNPR), Ethiopia
Harvest:          October – January
Altitude:          1700 – 1850 meters
Soil:                 Luvisols
Process:           Fully washed and dried on raised beds
Certifications: Organic Rainforest Alliance
Arrived:            April 3, 2020


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1 - 4 pounds     
 $7.00             

 

Uganda Masira Patio Organic/RFA Grainpro-Not Available


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 .

Ethiopia Yirgacheffe Wenago Lot 7 Washed


Sourced from more than 850 farmers living in Wenago near the Yirgachefe District of the Gedeo Zone within the Southern Nations, Nationalities and Peoples' Regional State, Ethiopia. Farmers deliver ripe cherries to the Wenago mill which is owned and operated by Oumer Abudu. Ripe cherries are carefully 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. Then the beans are transported to Addis Ababa, the capital of Ethiopia, to be milled and bagged prior to export.

ROASTING NOTES
Steady incline of heat that tapers off as the coffee develops. A medium roast which highlights the apricot in the cup.
TASTING NOTES
Apricot, Bergamot, Shortbread, Vanilla creme, Black tea, Clementine


Grower:            850 Smallholder farmers organized around Oumer Abudu | Wenago Washing Station
Variety:            Indigenous heirloom cultivars
Region            : Wenago, Yirgachefe District, Gedeo Zone, Southern Nations, Nationalities and 
Harvest:            October - January
Altitude:            1850 – 2000 meters
Soil:                   Vertisol
Process:            Fully washed and dried on raised beds
Arrived:            November 23, 2019


See Home Page for Quantity Discounts

1-4 lbs              
 $5.75               

Grower:           The Vohora Family, Edelweiss/Ascona/Helgoland Estates
Variety:           Batian, Blue Mountain Typica, Bourbon, Kent, SL-28
Region:            Southern slopes of the Ngorongoro Caldera, Karatu District, Arusha Region,    Tanzania
Harvest:          July - December 2019
Altitude:          1600 - 1850 masl
Soil:                 Volcanic loam
Process:           Siphoned for floaters, then fermented in the whole cherry underwater for 5-7 days via carbonic maceration, then pulped and dried on raised beds
Arrived:            April 11, 2020

See Home Page for Quantity Discounts
1 - 4 pounds     
 $9.00             

Grower:            Smallholder farmers organized around Tracon's Hafursa Waro Washing Station
Variety:            Indigenous landraces & selections
Region:            Hafursa Waro kebele, Yirgacheffe woreda, Gedeo Zone, SNNP Region, Ethiopia
Harvest:            2019
Altitude:            1886 - 1900 masl (at the washing station)
Soil:                        Vertisol
Process:            "Tej" or "Honey" Process - Pulped and dried in the sun on elevated tables
Arrived:            December 15, 2019


See Home Page for Quantity Discounts
1 - 4 pounds         
 $6.75                




See Home Page for Quantity Discounts

1 - 4 pounds         
 $5.25                   


Grower:                        Smallholder farmers organized around the Birhanu family’s Dumerso Mill
Variety:                        Indigenous landraces & selections
Region:                        Dumerso, Yirgacheffe, Gedeo Zone, Southern Nations, Nationalities, and Peoples' Region, Ethiopia
Harvest:                        October - December
Altitude:                        1850 - 2100 masl
Soil:                                    Vertisol
Process:                        "Natural" dried in the fruit on raised beds. Swiss Water Process chemical-free decaffeination
Certifications:                        Decaf


See Home Page for quantity discounts.

1 - 4  lbs .        
$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             

  

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!. 

Burundi Sogestal Muminwa Bourbon Washed


Burundi has an ideal terrain for coffee, with growing regions dispersed in the central and northern areas. Burundi is dominated by hills and mountains, with considerable altitude variation, from the lowest point being the lake at 772 meters above sea level  to the top of Mount Heha at 2670 meters. We have offered a selection of large and small lots from areas Kirimiro, Ngozi and Kayanza in the past. These were formerly available as "Sogestal" coffees, but now can be sourced from private mills as well. A Sogestal is a regional grouping of washing stations (wet mills).
This is an FW A grade washed coffee from the Sogestal Mumirwa growers association in the Mumirwa region of western Burundi. Sogestal Mumirwa was founded in 1991 and has since grown to include 13 washing stations and produce between 1200 and 1500 tons of coffee annually. Growing altitude for this lot is around 1,750 masl and it is comprised of entirely


SUBREGION:               Cibitoke, Bubanza, Bujumbura, Rumonge, and Makamba < Mumirwa
WET MILL:                   MC Kennon
PROCESSING:              Washed
BAG TYPE:                   Grain Pro / Ecotact
PLANT SPECIES:           Arabica
VARIETAL:                   Bourbon
COFFEE GRADE:          BDI CA FW A
ALTITUDE:                   >1700m
ARRIVED:                    May 10, 2020


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1-4 lbs               
 $4.75              

Kenya Kanguyu Nyeri AA Top


Kenya AA Plus GrainPro is sourced from the Kenyan open auction system (Nairobi Coffee Exchange), where the quality of the coffee and generally transparent access has been credited for strong prices relative to other coffee origins. Most coffee is grown in the fertile foothills of Mount Kenya. Farmer plots are so small that size is gauged by the number of trees rather than the measurements of the land, which means producers often have more control to strategically pick and deliver only the ripest cherry to their local factory (wet-mill). Factories generally have an abundance of water lending to exquisite washing protocols that include soaking the beans in fresh water for long periods of time to solidify the hallmark Kenyan profiles .


Grower.         Coffee producers associated with coffee factories in Kenya
Variety.          SL28, SL34, Ruiru 11 and Batian
Region            Nyeri Kenya
Harvest.          April-June|October-December
Altitude.         1400 - 1800 meters
Soil                 Volcanic loam
Process            Fully washed and dried on raised beds
Arrived:                        May 10, 2020


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.
ALTITUDE.                1,800 - 2,200 meters
VARIETY                    Ethiopia Heirloom
REGION                     Yirgacheffe
PROCESSES                Natural          
Arrived:                    May 10, 2020


See Home Page for Quantity Discounts
1-4 lbs             
 $5.25              

Ethiopia YIRGACHEFFE WOTE KONGA NATURAL


Konga is one of the famous and highly regarded mills in Yirgacheffe, and this coffee offering comes from small farmers organized around the mill. This is a Grade 1 Natural Ethiopia, which is rarely seen, and impeccably sorted. There are a blend of varietals in this lot, but the majority cultivar is Mokka, and you can tell because when I first tasted it, I thought I was drinking a Yemen. It has that malty-hops character, with chocolate and fruit (mostly raspberry), and a creamy mouthfeel. It's not necessarily what you think of for your typical Ethiopia coffee because it isn't as floral and sweet as you are expecting. But if you like Yemen coffee, this will hit the spot. The bready/hoppy flavor with the fruit is one of my favorite coffee taste profiles.

Because this is a natural (dry) process coffee, we are roasting it lightly -- just a few degrees past the 1st cracks. Natural Ethiopia beans as a rule are tricky to roast and get just right, but this one is more forgiving than most. We've tried a few different roasting curves and not found much difference in the end result. This should make it particularly attractive to home roasters. .

 

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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Tanzania Ngorongoro Vohora Family Carbonic Maceration


is sourced from a family-owned estate located in the Karatu district, Tanzania. The lowest and highest elevations in all of Africa, the floor of Lake Tanganyika (352 meters below sea level) and Mount Kilimanjaro (5,895 meters above sea level) are both located in Tanzania. The Vohora's estates are located between these commanding landmarks, with 250 acres of coffee cultivated on the rim of the Ngorongoro crater, which is the largest unbroken caldera in the world and a UNESCO World Heritage Site. More than 25,000 wild animals, including the largest population of lions, make their home within the crater walls. The Vohora family has owned and managed the Finagro Estate for three generations. Finagro has 450 acres of coffee split between two coffee farms (Ascona and Helgoland), a newly renovated wet-mill, and a dry mill facility, which ensures quality control and traceability throughout the entire process. The farms are also well diversified with more than 120 bee hives for honey production, Macadamia tree nursery producing more than 10,000 seedlings per year and an agroforestry program. Finagro has 50 full-time employees and nearly 500 people employed during the peak of the harvest.
 Carbonic maceration is a term lifted from the wine industry and it applies to the fermentation method. First, the coffee cherries are siphoned to remove low-density “floaters,” then added to a large barrel filled with clean water. The barrel is sealed with a one-way valve for off-gassing: the environment allows no new oxygen in (this is the “carbonic” environment). In traditional carbonic maceration in winemaking, grapes are fermented whole, without crushing. The technique yields fruity tasting wines that can be consumed soon after bottling. For coffee, this unique fermentation environment limits the populations of microbes and demonstrably changes the fermentation type.
The “maceration” or “microbial digestion” – basically fermentation – occurs at different rates in the layers in the barrel. The coffee at the bottom of the barrel will be lightly crushed and undergo a more traditional fermentation, whereas the intact cherries closer to the top ferment more slowly, inside the skin of the coffee fruit. After 5-7 days in the barrel, the water becomes filled with fermenting enzymes and byproducts and begins to foam out the valve. This is the indication for Neel to end fermentation, thereafter pulping the fruit and sending it straight to the drying tables..



          


Yirgacheffe Dumerso Natural  DECAF Swiss Water Process-Not Available


This coffee comes to us from a small town called Dumerso, just around the bend from Yirgacheffe. It’s processed at a private mill owned by the Birhanu family and co-managed by a brother-sister team: Mahder runs the mill and her brother Surafel leads the export arm of the business. Their coffee has made many appearances on the Crown Jewel menu in the past; their quality is a well known quantity, so to speak.
Dumerso is located within the iconic Yirgacheffe district, in Gedeo. We see so many coffees from Gedeo (the larger “zone”) labelled Yirgacheffe, it can get a little confusing disambiguating. Part of the reason for this is that Gedeo’s cooperative union operates under the name Yirgacheffe (YCFCU)… but technically speaking Yirgacheffe woreda (district or town) is just one of many such localized districts within Gedeo.
As we were sampling coffees from the 2018-19 harvest season in Ethiopia, we began looking ahead to find a coffee we could decaffeinate for the Crown Jewel program. This dry-processed coffee impressed us with its character and its timing was perfect; we were just about to sell out of the most recent decaf.

From Addis to Djibouti, from Djibouti to Vancouver, the coffee shipped and processed at Swiss Water in Canada, a chemical free method of caffeine removal. You can read a little more about decaf processing and Royal’s commitment to environmentally friendly methods for caffeine removal here on the blog.
Finally, after what seemed like months of waiting and watching the ETAs from a distance, the coffee landed in Oakland. It’s queued up for service at The Crown and we’re pleased to make it available in both Crown Jewel boxes and full size bags, for a limited time. It is, after all, a small run and I expect a decaf of this caliber won’t last long.
It has a gentle sweetness to it, powdered sugar and honey, with a mellow acidity including white peach, melon, and lemon bar. It’s an easy-going coffee with the slightest wisp of florality to it, and effortlessly clean. Pairs well with cool evenings equally as well as brisk mornings, and we’re delighted with its performance as espresso.
Some say decaf drinkers are the purest of heart of all coffee lovers — there’s no psychoactive incentive for consumption. You’ll have to be the judge for yourself, but if this example were less the exception and more the rule, I’d be entirely convinced..

Africa

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                     


Ethiopia Yirgacheffe 3 Natural Chelba Lot 1 GrainPro - Not Available


Coffee is sourced from more than 700 farmers living in Wenago near the Yirgachefe District of the Gedeo Zone within the Southern Nations, Nationalities and Peoples' Regional State, Ethiopia. Farmers deliver ripe cherries to the Chelba Coffee Station which is owned and operated by Chereab na betesebu. Ripe cherries are 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.
Grower            700 smallholder coffee producers organized around Chereab na betesebu | Chelba Coffee Station
Variety            Indigenous heirloom cultivars
Region                        Chelba, Gedeo Zone, Southern Nations, Nationalities and Peoples' Regional State, Ethiopia
Harvest            October – December
Altitude            1950 – 2200 meters
Soil                        Vertisol
Process            Full natural and dried on raised beds
Arrived            January 25, 2020


See Home Page for Quantity Discounts

1 - 4 pounds      

$6.00                 
 

Ethiopia LIMU  ORGANIC RFA TEGA AND TULA ESTATE


Ethiopia Limu is sourced from the Tega & Tula Estate, consisting of 1200 acres in the Gembo district within the Keffa Zone, Ethiopian Southern Nations, Nationalities, and Peoples' Region (SNNPR), Ethiopia. The estate has its own washing station and drying facility, which ensures quality control of the processing up to the final export stage. Tega & Tula is also investing in the surrounding communities with a new Out-grower program. In the last three years, the program has trained more than 600 small producers and has started distributing more than 300,000 seedlings to those same producers. Tega & Tula is also using their resources to support the local schools and improve local roads.


Tega & Tula Specialty Coffee Farm is named after the two nearby villages of Tega and Tula, found in the woreda, or district, of Gibo, in Keffa, Ethiopia. The farm is 500 hectares in size, with nearly 400 hectares planted in coffee, primarily Ethiopian varieties and cultivars that were released in the late 1970s (74110 and 74112, for example, are the "names" of two of these cultivars from 1978), as well as some wild coffee from the Keffa forests, as the farm is in the Keffa bio-reserve area. The farm is certified organic and produces both Washed and Natural coffees.

In the cup it is hard to beat Ethiopia for the sheer complexity, nuance, and delicacy of flavor. It has a soft and sweet profile with orange and bergamot flavors and juicy citric acidity..”


Importers cupping notes:  Apricot, meyer lemon, jasmine, milk chocolate

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:  November 2,  2019


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

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


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

  

Ethiopia YIRGACHEFFE 1 HONEY HAFURSA WARO-Not Available​


There’s a good bit to unpack here, but let’s start with the important stuff: this is a super fun coffee. A smattering of subtle stone fruit flavors like peach and apricot pair nicely with a cinnamon and honey and nut butter sweetness. Light melon and cantaloupe accents match a whisper of florality for a final flourish. It’s not a screamer, but it is a very sweet coffee with a lot of subtle complexity.
The washing station at Hafursa Waro, operated by Tracon, has “12 standardized fermentation tanks… and more than 160 drying beds [with] their own codes. By using this number we can control and track the processing status.”
For this lot, Hafursa Waro have employed a technique quite similar to what Central American farms have been calling honey process. Using minimal water for pulping, the coffee is neither washed nor pile fermented, but simply taken directly from the depulper to the drying tables, where workers regularly and actively turn the coffee to ensure it dries evenly. For this reason, we’ve elected to dub the lot “Tej” processed, a play on the naming convention. In Ethiopia, tej is a very local, very common sweet and sour libation not unlike mead, created by fermenting honey then aging and adding herbs and spices. We felt this was appropriate nomenclature, given the unconventional processing method and nod to a distinctly Ethiopian product.
Hafursa Waro is located within the Yirgacheffe district, in Gedeo. We see so many coffees from Gedeo (the larger “zone”) labelled Yirgacheffe, it can get a little confusing disambiguating. Part of the reason for this is that Gedeo’s cooperative union operates under the name Yirgacheffe (YCFCU)… but technically speaking Yirgacheffe woreda (district or town) is just one of many such localized districts within Gedeo.
Another reason for the popularity of using Yirgacheffe in coffee nomenclature is the town’s unique history in Ethiopian coffee production. Per Tracon, “wet processing was introduced into Ethiopian in the 1970’s, and Yirgacheffe was the location of the very first wet processing mill.” Perhaps one of the reasons the woreda was chosen for this was the relative abundance of local water sources — loosely translated, Yirgacheffe could be rendered “Water town.”..

Importers tasting notes:  Dried apricot, milk chocolate, honeysuckle


Ethiopia Yirgacheffe Haru Grade 1 Lot 1 Organic Washed


Coffee grown on the slopes of the Yirgacheffe region truly defines terroir--"a taste of the place." Based on the stunning cup profile achieved by the Haru Cooperative, this offering reflects the distinctive qualities that coffees from this region are consistently lauded for. 
Our washed heirloom variety features soaring floral aroma and a cascade of lemon-laced notes layered on a milk chocolate base. An elegant body heightens its luminous acidity and clean profile. No other coffee in the world possesses its perfumed aroma—evident in the roasted bean as well as in the cup. The Yirgacheffe is celebrated for consistently delivering everything that one would want from a coffee. 
The Haru Cooperative is an organization of family owned farms in the Gedeo Zone, South Nations, Nationalities and People’s Region, Ethiopia. The Cooperative currently has 1187 members, and joined the Yirgacheffe Coffee Farmers Cooperative Union in 2002. YCFCU is an umbrella organization established to support a sustainable coffee supply from cooperatives in the Gedeo ethnic region of Ethiopia.

Grower:      Smallholder farmers organized around the Haru Cooperative 
Variety:       Indigenous heirloom varieties
Region:      Yirgacheffe, Gedeo Zone, Southern Nations, Nationalities, and People's Region, Ethiopia
Harvest:     October - December
Altitude:     1750 - 2300 meters
Soil:            Vertisoil
Process:     Depulped and fermented, double washed, and dried on raised beds in the sun.
Arrived:       April 5, 2020



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

See Home Page for Quantity Discounts
1-4 lbs              
 $5.75               

 


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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Ethiopia Hambela ORGANIC ALAKA LOT 135


GRAINPRO is sourced from METAD Agricultural Development PLC (METAD). METAD is a third generation family owned business with 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 Guji and Sidama zones that has become the Hambela Coffee Estate. METAD is managed by Aman Adinew who returned to Ethiopia after many years working abroad at the executive level for multiple fortune 500 companies because he wanted to make a difference for his family and community. Through Aman’s leadership, METAD has strengthened the local community with employment opportunities including a workforce that is over seventy percent women, educational opportunities including university scholarships and sponsorship for a state-of-the-art elementary school with more than 700 students, and healthcare for employees. METAD was also first to partner with Grounds for Health in Ethiopia to implement a successful cervical cancer screening program for women within the coffee growing communities. METAD has an expanding Out-grower program designed to provide technical assistance, share modern farming equipment, and provide certification programs for more than 5,000 local farmers who are paid premiums for their cherry and second payments after coffee is sold. Quality and certification premiums have also helped METAD build roads and community centers. METAD has the first and only private state-of-the-art SCAA certified coffee quality control lab on the African continent used to train both domestic and international coffee professionals.
Alaka, among the many collection and washing sites at the vast Hambela estate in Guji, is perennially among our favorites from Ethiopia. It’s made an appearance before as a Crown Jewel, and this iteration is an elegant, clean washed coffee with notes of sweet tea, hibiscus, chamomile, honeydew melon, pear, and plum. It’s on the softer side, not a screamer, but so very sweet and delicious, easily one of the most chuggable Gujis that have come through our doors this season.
The name Hambela has emerged as a recognizable denomination of origin in recent years, largely due to the efforts of the Adinew family. While Hambela Wamena is the name of a district, it is the Hambela farm, run by Aman, Michael, and Tariku Adinew, that stakes the claim as a center for exceptional coffee production.
The estate was part of a gift of land during the time of Emperor Haile Selassie to Muluemebet Emiru, the first African female pilot. It is her grandchildren that now manage the farmland and the METAD Agricultural Development company. Among the many important pieces of work undertaken by METAD are their commitment to equal employment opportunities for women and education opportunities for the youth of the coffeelands, their early partnerships with Grounds for Health, and their development of Africa’s first SCAA certified lab.


Blind Assessment: Very delicate, sweetly savory. Lemon verbena, allspice, dried persimmon, dogwood, baker’s chocolate in aroma and cup. Balanced, sweet-savory structure; velvety-smooth mouthfeel. The sweetly herb-toned finish centers on notes of lemon verbena and dried persimmon wrapped in baker’s chocolate.
Notes: This coffee tied for the second-highest rating in a tasting of 71 organic-certified coffees from Africa for Coffee Review’s tasting report. Southern Ethiopia produces distinctive coffees from traditional varieties of Arabica long grown in the region. This lot was processed by the wet or washed method (fruit skin and pulp are removed before drying). Certified USDA organic.  The Bottom Line: A delicate, richly sweet wet-processed Ethiopia: spice, herb, fruit and flowers in intricate balance.


Grower:                        Hambela Coffee Farm
Variety:                        Indigenous heirloom varieties and selections
Region:                        Hambela Wamena, Guji Zone, Oromia, Ethiopia
Harvest:                        October - December
Altitude:                        1900 – 2200 masl
Soil:                                    Clay minerals
Process:                        Fully washed after pulping and fermenting, then soaked in clean water. Dried on raised    beds.
Certifications:                        Organic

Arrived:                         January 9, 2020

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