Variety: Indigenous heirloom cultivars
Region : Sidama Zone, Southern Nations Nationalities, and Peoples' Ethiopia
Harvest: October – December
Altitude: 1700 – 2060 meters
Soil: Vertisol
Process: Fully washed and dried on raised beds
Certifications: Fair Trade, Organic
Arrived:   December 30, 2017


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1 - 4  lbs .        
$5.25

Region:                                    Kayanza
Growing Altitude:                     1800-2000 masl
Arabica Variety:                        Bourbon
Harvest Period:                        March-June
Milling Process:                        Fully washed, dried on raised african beds
Arrived:                                   November 16, 2017.


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1 - 4 pounds     
 $4.75             

  

Zimbabwe Pezuru Estate AA Plus-Not Available


This coffee is a mixture of Catimor and Caturra varieties, from which the harvested coffee is blended to provide a uniform quality. The quality of farm management leads to meticulous standards for ripe cherry-picking and processing, ensuring quality of cup.   The hand-picking and wet processing of the coffee occurs at the farm’s onsite pulpery, with sun drying on trellis platforms. The dry milling, grading, and preparation for export are all done on the farm as well.

AA is the size of the bean.  This is a mixture so as you can see there are larger and smaller beans.  Plus means these beans hand sorted to a very high/clean standard.


Cup Characteristics

Winey, lingering acidity. Notes of sweet tea, citrus, caramel, sweeter and creamier as cools. 


Aroma: Nutty, Citrus
Flavor: Currant, Sweet Tea
Body: Full
Acidity: Wine





Congo SOPADCI ORGANIC - 94 Rating


Sweetly bright, balanced, complete. Pomegranate juice, tangerine zest, wisteria, hazelnut butter, roasted cacao nib in aroma and cup. Gentle, buoyant acidity; velvety mouthfeel. Clean, floral finish with notes of wisteria and tangerine zest that go long.
Notes:
Produced entirely from trees of the Bourbon variety of Arabica by the SOPACDI coop. 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 Democratic Republic of the Congo has very recently established itself as a source of specialty coffee with the development of cooperatives like Sopacdi. Located overlooking Lake Kivu, on the opposite side of the lake from Rwanda, this rapidly growing cooperative now has 5,600 members and apparently is succeeding its goal to help heal wounds left by the latest in eastern Congo’s seemingly endless string of horrific rebellions and civil wars. This coffee is certified organically grown and Fair Trade, meaning it was purchased from small-holding farmers at a “fair” or economically sustainable price..
The Bottom Line: A particularly impressive example of the improving coffees from the Lake Kivu region Congo SOPACDI Cooperative: clean, floral, and deeply engaging in the cup. .

Africa

Kenya Nyeri Karatina AA 


Kenya is well known for its highly organized network of coffee cooperatives. This system produces remarkable consistency in growing methods, milling, and auctioning across a web of about 150,000 growers, the majority of which are small-scale farmers. The topography of high-altitude plateaus in major Kenyan coffee regions combined with acidic soil provides excellent growing conditions for Arabica.
All Kenyan coffee is graded primarily by screen size (a measure of the size of the bean, larger being higher grade) immediately after milling; it then proceeds to the weekly auction at the Nairobi Coffee Exchange. The AA Grade is the top grade based on screening.
The Karindundu factory is located in the Nyeri district in the Southern part of Mt. Kenya and is part of the Barichu Cooperative Society. The Karindudu factory serves about 950 small scale producers that grow coffee between 1,700 - 1,800masl in rich volcanic soil. They produce about 300 tonnes of cherry per year and use fresh river water from the Kirigau springs for fermentation then sun dry the coffee on raised beds.

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: Rich buttery body, savory sweet, complex with citrus and fruit flavors such as grapefruit, lemon rind, cranberry, raspberry and watermelon.


Ethiopia Yirgacheffe Gedeb Bedhatu Jibicho 


This remarkably clean natural process coffee offers an unique opportunity to taste the very specific terroir of this farm, in this tiny border-region of Southern Ethiopia, the homeland of Arabica. Gedeb is a woreda (district / city) located close to the Yirgacheffe woreda; both are situated in the narrow band of the Gedeo Zone that is straddled by Sidama and Oromia.

Notes of blueberry, guava, strawberry, caramel, nougat, guava and almond among even more came through at the cupping table. Recommended best as drip, and tantalizing as espresso. 


Region: Gedeb District, Gedeo Zone, Southern Nations, Nationalities, and Peoples' Region, Ethiopia
Masl: 1800-1900 meters
Producer: Bedhatu Jibicho
Varietal: Heirloom Arabica
Process: Fully Washed and dried on raised beds
Harvest : 2016
Arrived:  December 30, 2018


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1-4 lbs              
 $6.00               

Ethiopia Hambela Bishan Fugu Organic, Natural-Not Available


ETHIOPIA HAMBELA 1 ORGANIC NATURAL BISHAN FUGU SPECIAL PREP GRAINPRO coffee 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 sponsorship for a state-of-the-art elementary school with more than four hundred 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 provides technical assistance and shares modern farming equipment with other local farmers.  METAD also 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.
Importers cupping notes:  Sweet, berries, chocolate, thyme, juicy, caramel.
Others notes: Deep, pungently sweet, with a rich, tactful ferment note. Rum-toned chocolate, peppermint, plum, raisin, a hint of narcissus-like flowers in aroma and cup. Round, resonantly dry acidity; full, syrupy mouthfeel. Richly drying, flavor-saturated finish..

Process    Full natural and dried on raised beds
Harvest:    2016
Arrived     February 1, 2017


Yemen Mocca Matari - Not Available


This Matari lot is sourced from the famed Bani Matar district of Sana’a. Is it comprised of many lots mostly grown by small holder farmers. Yemen coffee varietals are often classified simply as “heirloom” but the primary varietals represented in this regional lot are varietals know locally as “Udainy” and “Dawi’ry.” Elevation is 1,775-1,950 MASL and the selection process for this coffee is based exclusively on cup quality.

Since Yemen is in the middle of a war right now this coffee has quite a story. The mill team tells us that the mill itself shakes from bomb blasts on a regular basis and that prior to export these bags were even moved to a few different locations (always in GrainPro) depending on what area of town the air strikes were focused on! To top it all off the usual port of export was closed leaving the only available option on the other side of the front lines of the war. It is finally here and with not even a hint of gunpowder in the cup.

Cupping Notes
The Matari lot requires de-gassing and changes significantly five days after roasting. The difference in the cup after de-gassing cannot be overemphasized.

Cup profile: cranberry, cinnamon, pear rounded by the taste of chocolate and a honey sweetness
This organic and fair trade coffee comes to us from the Coopac Cooperative located in the highlands above Lake Kivu, Rwanda. It's rich, sweet and juicy with notes of peach, lime and red apple.

Coffee Details:
Grower: Abateraninkunga Cooperative
Origin: Rwanda
Region: Gisagara District
Varietal: Bourbon
Altitude: 1600 to 1800 meters
Processing Method: Fully washed and dried in raised beds 
Arrived:    May 4, 2017


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1-4 lbs             
 $5.75               



Origin:     Sidamo (also Sidama) growing region, southern Ethiopia
Grower    700 coffee producers associated with Deri-Kochoha mill
Variety    Indigenous heirloom cultivars
Region     Guji Zone, Oromia Region, Ethiopia
Harvest    2016
Altitude    1,650 – 1,750 meters
Soil                  Luvisols
Process    Fully washed and dried on raised beds 
Arrived:    September 29, 2017


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1-4 lbs            
 $6.50             

  

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Altitude:    1400 - 1600 meters
Varietal:    Bourbon
Process      Washed and dried
Harvest:    2016
Arrived      August 19, 2017

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1-4 lbs            
 $5.50             

Region:   Southern Tanzania
Growing Altitude: 1,400 - 1,800 meters
Arabica Variety: N & KP, Kent, Bourbon
Milling Process: Washed, Sun-dried
Aroma: Soft Pipe Tobacco
Flavor: Black Tea, Kiwi, Chocolate, Lemon, Blackberry
Body: Good
Acidity: Bright, Pungent, Citric
Crop Year: 2016
Arrived:  January 10, 2018

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1 - 4 pounds     
 $3.75             

Rwanda Kanazi COOPAC - Organic and Fair Trade-Not Available


This organic and fair trade coffee comes to us from the Coopac Cooperative located in the highlands above Lake Kivu, Rwanda. It's rich, sweet and juicy with notes of peach, lime and red apple.
Coffee is the main source of income for Rwandan farmers today and Rwandan coffee continues to grow in quality and popularity with each growing season. Each time we receive a new crop of coffee from "the land of a thousand hills" we are more and more impressed with the cup. This is our first organic and fair trade coffee from Rwanda and it comes to us from the Coopac Cooperative. Coopac began in 2001 and is located on the slopes of western Rwanda overlooking Lake Kivu. 


This coffee is very floral on the nose and has an amazing flavor in the cup of honey, chocolate, grapefruit. The complexity in the cup is rounded out by the flavors of oranges and berries. .

 

Yemen Mocha Sanani 


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!. 

Region: Eastern Highlands
Growing Altitude: 1,100 to 1,300 masl
Arabica Variety: Catimor & Caturra
Harvest Period: May - October
Milling Process: Washed, sun-dried
Crop Year: 2017
Arrived:  May 20, 2017


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1 - 4 pounds         
 $5.00                

Location: Gedeb, Yirgacheffe
Varietal: Ethiopian Heirloom
Altitude: 1600 – 2500 meters
Process: Fully Washed, Underwater Fermentation, Raised Beds
Crop Year: 2016

Arrived:  October 12, 2017
​Certification: Organic, Fair Trade


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1 - 4 pounds     
 $5.75             

 

Tanzania Fair Traded Organic Robusta​-Not Available


I received a sample of this coffee and roasted a little up to taste.
It really surprised me  (would like to say ‘blew my socks off’, but that isn’t me) as to its great taste.   As I state, I am not a cupper/taster, I just do it to make sure everything (?) is coffee like.  Did it as a single-origin, not an espresso blend.  But it should be really great as such.

This is an AB grade Fair Trade Organic certified Robusta coffee from Tanzania. It is 95% over screen 15. Grown in the highlands of Bukoba in Western Tanzania, bordering Lake Victoria, this Robusta coffee is grown by smallholder farmers with an average of 2.3 acres each. Most farmers intercrop with other staple food crops, providing good shade for the coffee. The mix of coffee, bananas, beans, maize and fruit trees ensure a bio diversity, and in addition to plants providing shade and good compost material, legumes like beans function as a binder for nitrogen. Offering support to farmers in the community, the KADERES (Karagwe Development and Relief Service) programme is assisting farmers to improve harvesting methods, as well as offering microcredits for farmers. After picking, the coffee is dried on clean tarp on the ground to avoid contamination, before it is hulled and prepared for export. This crop is comprised of local varieties called Uganda and Bukoba and is 95% over screen 15.

Kenya Nyeri Othaya Kiaguthu Peaberry Red Cherry Project

2017 marks the first year where we’ve partnered to pre-select certain lots, something with which we’ve had success in the past working with Ethiopia’s cooperatives. As with in Ethiopia, we’ve dubbed the initiative “Red Cherry Project” – a nod to the importance of harvest selection prior to processing. But as was the case in Ethiopia, there’s so much more here than just picking ripe fruit.
Great harvest selection begins with exceptional farms and farmers. Farmer members of Othaya and Aguthi are fortunate to be blessed with great terroir – Nyeri county holds a revered reputation in Kenya. Coffee here benefits from predictable semi-annual rainy seasons, fertile soil, and good elevation in the foothills of the Aberdare Mountain range.
For the Red Cherry Project, the cooperative societies selected model farmers, known already for for their level of attention to detail and ability to deliver high quality consistently. These farmers deliver only 100% ripe cherries to their factory (wet mill / washing station). The coffee then undergoes hand-sort to remove any under-ripes and a floatation to separate any low-density coffee prior to processing.
Following pulping, the coffee undergoes an extended 72 hour fermentation. Once fermentation is complete, the wet parchment is soaked for a further 16-24 hours. The post-fermentation soak once was considered standard practice across Kenya, and its absence nowadays is “pretty surprising,” reports Royal CEO Max Nicholas-Fulmer. “At the vast majority of factories I have visited over the past 4-5 years the post soak tanks sit idle, with weeds growing, or are used for storage.”
But the post soak is a critical step in the process – once mostly exclusive to Kenyan coffee, now adopted by quality-minded producers worldwide. In addition to providing an opportunity to further clean the coffee after fermentation, it’s thought that the short soaking process kick-starts the coffee seed’s germination activity, developing a particular, unique set of compounds that are then preserved on the drying tables and revealed during roasting.
All this work in selection, washing, and fermentation necessitates additional care to preserve the quality. Once the wet parchment is moved to a drying table, it is sorted for pulper nicks or other visual defects and is stored under cover of tarps to prevent sun damage during its fragile first few days. Once the coffee is fully dried, the parchment is bagged in GrainPro and transported to the dry mill in Nairobi.
The extensive labor and attention to detail alone warrant a premium. The clarity and diversity of flavors offered by these unique, exclusive, and very limited quantity coffees validate it.

Varietal:     SL28, SL34, Batain .    Elevation:     1700 – 1900 masl .   

 Process:  Fully washed and dried on raised beds                  Crop year:  2017

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1-4 lbs               
 $10.50              

Ethiopia Yirgacheffee Adado Organic – Fair Trade Natural


This Adado Coffees is from the Gedeo zone, and are named after the local tribe "Adado". The region is comprised of 7000 farmers, contributing to 8 Mills and exports 20-30 containers annually.
Adado is a favorite micro region of Yirga Cheffe. Stone fruit, and lots of it, is the predominant flavor profile of this area. Apricots and peaches with supportive citrus and floral higher tones come together in a delightful cup. The natural process of these lots really complement the typical profile of the washed coffee beautifully.
One of the great things about Ethiopian coffees is the complete mix of varietals. It is estimated that somewhere between six thousand and ten thousand varietals exist naturally in these highlands, the origin of coffee - The cross pollination of genetics is totally amazing.

Notes taken off the internet, your results may be different:
Tasting Notes: A very cool exotic cup of coffee – very floral and sweet aromatics with a hint of spice; Most of these tones easily comes through in the cupping notes. A little lemon-grass at the light roast points turn into a tropical fruit note around a city plus, most described it as a little pineapple. A candied citrus like sweetness up front fading into a pretty smooth balanced chocolaty undertone.

Area:    Gedeo Zone, Southern Nations, Nationalities and Peoples' Region
Altitude:    1750 - 2300 meters
Varietal:    Indigenous Heirloom cultivars
Process    Eco-pulped without water and dried on raised beds

Harvest:   Oct - Dec 2016

Arrived     July 29, 2017 

See Home Page for Quantity Discounts

1 - 4 pounds      

$6.50                 
 

Ethiopia Sidamo Guji Deri Kochaha 


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-Kochoha 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 Kochoha 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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1-4 lbs        
$7.00          


REGION: Bokuba
SUBREGION: Bukoba > Western Tanzania
PROCESSING: Washed
COFFEE GRADE: AB
SCREEN SIZE: 95% over screen 15
GROWING ALTITUDE: 1500-1900m
CERTIFICATIONS: Organic
HARVEST: 2016    
ARRIVED:  August 4, 2017


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1-4 lbs              
 $4.50               

 


Ethiopia Sidamo Guji Natural


The Sidamo growing region is located in the highlands south of the capital city of Addis Ababa.  Ethiopia has a tremendous tradition of coffee and innumerable heirloom varieties that still grow wild to this day.  Traceability to farms or non-union co-ops is extremely difficult in this country, partially because of the government’s nationalization program and auction system, but also due to the fact that most harvesting is either wild grown forest coffee or small backyard garden plots. 

This natural Sidamo coffee from Guji Coffee Exports.  The farm is owned by Mr. Grima Edema who has been marketing coffee for export for 20 years.  He grew up in a coffee producing family and prides himself on selecting only the finest quality red cherry.  In addition to this emphasis on quality, coming from a producing background he has a unique understanding of the challenges facing the coffee grower.

 The flavor of the Guji cup is apparent as soon as the bag of roasted beans is opened.  It only becomes more prevalent as the coffee is ground and brewed.  Sweet, sweet berry… and lots of it.  This coffee has a richly earthen backbone that supports the sugary top-notes of summer strawberries and blackberries.


Climate:              Light rains January-February; Heavy Rains June-September
Altitude:              1,800-2,500 meters
Soil Type:              50% volcanic; 25% sedimentary; 25% other
Varietal:              Heirloom Typica
Grade:                 2
Harvest Season:    September-December
Source:                 Guji Coffee Exports
Process Method:    Natural
Acidity:                Bright, berry and citrus
Body:                   Medium
Harvest:               2016/2017
Arrived:               June 21, 2017


See Home Page for Quantity Discounts
1 - 4 pounds       
 $5.50              

Area:  Nyeri county, Kenya

Altitude:  3500-6000 ft.

Varietal:  SL28, SL34, Bourbon

Process:  washed and patio dried

Harvest:  2017

Arrived:  November 16, 2017

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1 - 4 pounds         
 $6.25                   


Tanzania Peaberry Plus So. Highlands


Our Tanzania Peaberry is grown on small high-altitude farms on the southern highlands of Tanzania. Peaberry beans are small, round coffee beans with a cleft in the middle; they have a richer flavor than their oval-shaped counterparts. This results in a livelier cup with a full body and distinguished aroma. Peaberry coffee is rare; only 10% of all coffee develops with this characteristic. So, peaberry coffee beans must be hand-sorted from the rest. These beans are wet processed, giving them a clean, bright and fruity flavor.

Tanzania is bordered by the Indian Ocean and has a variety of climates. Its geography includes everything from sandy beaches to Africa largest lake and highest mountain. Tanzania Peaberry  Plus is grown on numerous small farms in the Mbeya region of the country’s southern highlands at an altitude of 1400-1800 meters. Farmers hand-pick their crop and deliver it to one of 20 washing stations around the region, all of which adhere to the strict quality standards enforced by the exporter.

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      December 21, 2017


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

Ethiopia Yirgacheffe Hama Organic - Not Available


Ethiopia Hama is sourced from family-owned farms organized around the Hama Cooperative, located in the Kochere district of Ethiopia's Gedeo zone. The Hama Cooperative has 1,500 members and in 2002, they joined the Yirgacheffe Coffee Farmers Cooperative Union (YCFCU), an umbrella organization that supports a sustainable coffee supply from the Gedeo ethnic region of Ethiopia. There are twenty-six other cooperatives and more than 45,000 members affiliated with this progressive and quality-focused organization.


Body: Medium
Acidity: Citrus
Notes: Flavors of sweet orange, jasmine flowers, and cocoa

Burundi Mpanga Bourbon Natural-Not Available


Located in the Kayanza region, Mpanga washing station processes coffees from 3,400 farmers which are then separated into lots named after the surrounding hills of which they are grown. These surrounding hills are located between 1,750-1,950masl: Karurusi, Maruri, Nyangwe, Ntarambo, Nyabikaranga, Kibenga and Kinyamukizi. Mpanga Washing Station is well recognized for the complex, clean specialty coffee that come from Burundi. Mpanga is equipped with 450 drying beds and a six disc McKinnon pulping machines.  Total production is about 1,500 tons of cherry per year.


Mpanga has garnered high scores in the Burundi Cup of Excellence, including 1st and 3rd place in the 2014 COE. The washing station was built in 2008 under the initiative of Jean-Clement Birabereye, who manages the mill  and represents the farmers through the trading company SEGEC (Societe General d'exploitation et d'exportation du Cafe). Jean-Clement boasts an incredible resume, with more than 15 years of experience in milling.


 Through SEGEC, Jean-Clement offers a premium to producers whose coffees place in competition, motivating farmers to meticulous harvesting and agricultural practices.  The station prides itself on paying above market price for cherries to encourage high quality production at each harvest .
Aroma:                                    Citric, malt
Flavor:                                    Blackstrap molasses, lime zest
Body:                                                Rich, creamy
Acidity:                                    Bright, lemon-lime

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Ethiopia Sidamo Bokasso Grade 1 Washed Organic – Fair Trade


The aroma of the Ethiopia Sidamo Bokasso is exemplary of the prototypical Ethiopian coffee nowadays – bright, floral, fruity (cherries, berries, and citrus), cocoa.


The first few sips of the cup, the palate is greeted by a rich, dense, full-bodied coffee. It’s heavy on the palate, but pleasant on the taste buds despite some initial notes of roast; there is, however, an almond nuttiness up front that, when coupled with the brown sugar I’m also picking up, makes for a tasty roasted almond note. I’m also getting delicious tastes of honey, violet petal, and a light cocoa powder.
As it cools off, the cup gets markedly brighter and tart; mouth-puckeringly tart with a sharp, sour cherry lemonade and ruby red grapefruit acidity and flavors of raspberry and blueberry that lift in the tail end to reveal a finish saturated with bittersweet notes of star anise, cherry cola, amaretto, black licorice, raw honey, and ginger.

Full body; syrupy mouthfeel; honey acidity; clean finish..


Production process (washed):
Fermentation: 24 – 36 hours wet.
Washed and graded in channels: Yes
Soaking: about 24 Hours in clean water.
Drying time:10-12 days

Description

Region:                        Bani Matar
Growing Altitude:         1775-1950 m.a.s.l
Arabica Variety:            Indigenous heirloom varietals. Primarily composed of varietals know locally as Udainy & Dowairy.
Harvest Period:            January-March
Milling Process:            Natural, Sun-dried on rooftops
Aroma:                        Buttery Pastries
Flavor:                        Grape, Tropical Fruit, Clean Earth, Sweet
Body:                           Creamy Body
Acidity:                        Juicy Citrus
Arrived:    August 4, 2017

See Home Page for Quantity Discounts
1-4 lbs             
 $10.00