Kenya Barichu Gaturiri  Nyeri AA


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


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               

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. .

 

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             

 

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 .

Ethiopia Limu Barkume


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


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1-4 lbs              
 $4.75               



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:    March 23, 2019


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

  

Type your paragraph here.

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            Fully washed and dried on raised beds.
Crop:                        2018
Arrived:            April 18, 2019


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

Rwanda  Nova Red Bourbon Washed-Available 7/3/2019

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              

Ethiopia  East Harrar Nafisifi Lot 3011-Not Available


Harar is a walled city in eastern Ethiopia, an ancient trade hub, and an important Islamic spiritual center that was at its cultural peak in the 15th and 16th centuries, connecting eastern Africa with the Arabian peninsula. It is almost certainly the city where the first non-Africans – including Dhabhani, the sufi imam responsible for introducing coffee to Yemen – would have first tasted coffee.
Harar is too far east to be coffee’s original home. That distinction belongs to the Kingdom of Kaffa far to the west. Yet Harar’s important location and significance as a cultural and economic epicenter gave it prominence in the very earliest means of coffee transit and trade infused its coffee with historic gravitas.
Ethiopia East Harrar 4 Nafisifi Lot 3011 GrainPro is sourced from family owned farms in the legendary Harari region best known for the Harrar Horse coffee brand, which hasn’t been on the Royal cupping table for several decades. Rashid Abdullahi, co-founder of Nafisifi (the exporting company that sourced this lot) is also a descendant of the Horse. Rashid is the nephew of Mohamed Adullahi Ogsadey, the Somali King who made the Horse brand famous. Rashid has spent the better part of two decades trying to put a Harrar, with all the luster of the past, back to the Royal cupping table. Rashid personally selected the cherries and implemented a raised bed project to ensure meticulous drying protocols. This is also the first year since the creation of the Ethiopian Commodity Exchange that new rules permit export directly to Royal. The stars have aligned and somewhere the spirit of the Somali King is smiling.
Primary Attributes
Sweetness:                        Deep Chocolate & Ripe Fruit
Acidity:                        Tartaric, Acetic, Subtle
Viscosity:                        Smooth, Viscous
Cleanliness:                        Red Wine-like, Herbal

Ethiopia Hambela Alaka Lot 135 Grainpro Organic


HAMBELA Estate makes its home beneath the dramatic canopy of old-growth forest. Over the years, we’ve not only admired the good work of its founders, brothers Aman and Michael Adinew, but we’ve also become their close friends. We aren’t the only ones to sing their praises. The Adinew brothers are quickly developing a reputation as two of the country’s—and even the continent’s—most innovative coffee producers by virtue of their holistic approach to farming and exceptional processing methods from seed to cup. Like many Ethiopian estates, Hambela occasionally processes ripe cherry from local farmers. This particular coffee, comprised of indigenous cultivars, comes from the nearby neighborhood of Alaka. Its relatively short resting period after drying in the sun makes it exceptionally clear and crisp. In its delicacy, the Alaka is not unlike a trio singing a cappella, forging a unique harmony of cranberry, guava, and lemon.

ORIGIN INFORMATION
Grower:            Smallholder farmers associated with the Alaka community, organized around
                         METAD's Hambela Estate
Variety:             ndigenous heirloom varieties
Region:              Alaka, Guji Zone, Oromia Region, Ethiopia
Harvest:             October - December
Altitude:            1900 – 2200 meters
Soil:                    Clay minerals
Process:              Fully washed and fermented after depulping, then soaked overnight and dried
                          in the sun on raised beds.
Certifications:     Organic
Arrived:               February 13, 2019

See Home Page for Quantity Discounts
1-4 lbs        
$7.50 

Grower            235 Farmers from Mbozi District
Variety            Bourbon, Kent
Region            Mbozi District, Songwe Region, Tanzania
Harvest            June - August
Altitude            1500-1900 meters
Soil            Clay minerals
Process            Fully washed and dried on raised beds
Arrived:           June 21, 2019

See Home Page for Quantity Discounts
1 - 4 pounds     
 $5.00             

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!. 

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:  June 21,  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.”



Africa

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.




See Home Page for Quantity Discounts

1-4 lbs            
 $5.50             

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:                        February 27, 2019


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                 
 

Tanzania Peaberry CPU Washed


Freshest one available..   Arrived at importers warehouse April 18, 2019 and I picked it up on April 26th.
 This is sourced from a group of 235 family-owned farms located in the Mbozi district within the Songwe region of Tanzania. Producers harvest and deliver cherry to the CPU (central processing unit) where the coffee is depulped, fermented, washed and dried. The CPUs have been established in the last three years to provide producers with a centrally located processing facility that can process coffee more consistently and ensure better quality, which results in better prices from the international market. The rounder shaped peaberry, formed from the maturation of one seed per cherry rather than the typical two seeds, is meticulously sorted during the milling process for its distinct flavor profiles.

Below is taken off the internet:
This is a very nice and clean aggregate, a perfect example of what Tanz coffee tastes like. Decent prep, some small beans, clean cupping and tasty.
Tasting Notes: Rich, clean and chocolaty, Tanz coffee is always high on our go to list for stronger chocolaty coffee. At light to medium roasts once will see a more gentle cup with a little sweeter edge and a hint of acidity and spice. Darker roasts get much fuller bodied and bring out the strong bakers chocolate edge balancing nicely with the spice note and roasty tones.
Roasting Notes: Medium to dark roasts are preferred and let the cup shine. Light roasts although tasty do risk a little grassy tone before city+. We found a quicker roast accentuates some of the sweeter tone and crispness which was a good thing.



          





See Home Page for Quantity Discounts

1 - 4 pounds         
 $6.25                   


Ethiopia Yirgacheffee Aramo Lot 3 Washed


Ethiopia Yirgacheffe 1 Washed Aramo Lot 3 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   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.
Blind Assessment:
Immaculate, complex. Mango, cinnamon, cocoa powder, white truffle, orchid-like flowers in aroma and cup. Lyrical, balanced acidity; satiny-smooth mouthfeel. The richly drying, resonant finish is compelling for its savory-umami character, leading with white truffle, then rounding to quiet cinnamon notes, with the sweet presence of orchid throughout.
Notes:Yirgacheffe is a coffee region in southern Ethiopia that produces distinctive coffees from traditional varieties of Arabica long grown in the region. Yirgacheffe coffees like this one processed by the wet or washed method (fruit skin and pulp are removed before drying) typically express great aromatic complexity and intensity with a particular emphasis on floral notes. Like virtually all Ethiopia coffees, this coffee is produced by villagers on small, garden plots interplanted with food and other subsistence crops. G1 (Grade 1) is the highest grade of Ethiopia coffee. Processed at a washing station operated by Alemayehu Berhanu.



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             

  

Variety            Indigenous heirloom cultivars
Region             Harari People’s Regional State, Ethiopia
Harvest            October – December
Altitude            1200 – 2100 meters
Soil                   Vertisol
Process             Full natural and dried on raised beds
Crop Year          2018
Arrived:             Sept. 7, 2018


See Home Page for quantity discounts.

1 - 4  lbs .        
$6.75

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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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               

 


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 Guji Shakiso  Denbi Uddo Natural - Not Available


Southern Ethiopia coffees like this one are produced from traditional Ethiopian varieties of Arabica long grown in the region. When processed by the wet or washed method (fruit skin and pulp are removed before drying) they typically express great aromatic complexity and intensity with a particular emphasis on floral notes. Like virtually all southern Ethiopia coffees, this coffee is produced by villagers on small, garden plots interplanted with food and other subsistence crops. This coffee earned the highest rating in a cupping of coffees from roasting companies in the Southwestern United States (Arizona, New Mexico, Texas) for Coffee Review‘s March 2017 tasting report. The Bottom Line: A gently bright, exuberant washed Ethiopia cup: classically sweet, richly tart, intricately aromatic.
 Ethiopia Guji Shakiso Danbi Uddo is sourced from family-owned farms organized around Testi Trading PLC, a coffee mill located in the town of Danbi Uddo near the town of Shakiso whithin the Guji Zone of the Oromia Region, Ethiopia. Coffee producers deliver their ripe cherries to the Testi Trading coffee mill station 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.  

Blind Assessment:Subtly lush, richly sweet-tart. Candied Meyer lemon zest, violet, roasted cacao nib, sandalwood, fine musk in aroma and cup. Crisp, vibrant, balanced acidity; satiny-smooth mouthfeel. The cocoa-toned finish leads with violet-like floral notes in the short, consolidating to sandalwood with a hint of sweet lemon zest in the long


Variety            Indigenous heirloom cultivars
Region             Guji Zone, Oromia Region, Ethiopia
Altitude            1800 – 1950 meters
Soil                         Vertisol
Process            Fully washed and dried on raised beds
Arrived:               September 14, 2018


See Home Page for Quantity Discounts
1-4 lbs              
 $5.00