• Coffee Kids

    7.0022.00

    Coffee Kids is a beautiful project from Hanns R. Neumann Stiftung for sustaining and helping young coffee farmers to stay in business, give them all the necessary knowledge to grow better coffee and live a better life. It is a way of giving the necessary skills to the young people for becoming entrepreneurs in the coffee community.

    • Origin: Brasil
    • Terroir: Minas Gerais, Cerrado 1250 masl
    • Farm: Fazenda Dona Nenem
    • Variety: Yellow Bourbon
    • Process: Pulped natural
    • Drying process: Sundried
    • Aroma: Chocolate, Caramel, Hazelnuts
    • Flavour: Cacao, Toffee, Dried plums and apricots

    ROAST: ESPRESSO

  • Nazareth’s Formula II

    7.5024.00

    This Yellow Bourbon is produced by Nazareth Pereira from the Fazenda Sertão, it is a fantastic example of how the Brazilian coffee producers are always more capable of growing interesting coffees for the specialty coffee world. This natural process coffee surprises with its extreme sweetness and a very clean low acidity, able to give you a very elegant and velvety cup of espresso.

    Carmo de Minas is a part of the region of Sul de Minas that historically has been dominated by smaller coffee producers. The town of Carmo has a high number of specialty coffee producers.The harvest period is from late May until September.

    • Origin: Brasil
    • Terroir: Carmo de Minas, 1100-1450 masl
    • Farm: Fazenda Sertao
    • Producer: Nazareth Pereira and family
    • Varietal: Yellow Borubon
    • Processing: Natural
    • Aroma: Honey and cereal
    • Flavour: Milk chocolate and almonds

    ROAST: ESPRESSO

  • Micro

    This is the second year we have been buying excellent Colombian coffee from Osito coffee that take great care of the coffee and the farmers they work with.

    Osito: “Wilson is one of a few producers with whom we work in Palestina, one of Huila’s southernmost municipalities.  Pink Bourbon is very popular in the south and the producers with whom we work in Palestina all produce excellent quality.  This is our second harvest working with Sr. Alba and we were introduced to him by his brother, Jose, whose coffee we also buy.”

    • Origin: Colombia
    • Terroir: Jordan, Palestina, Huila, 1700-1800 masl
    • Farm: Sierra Morena
    • Producer: Wilson Alba Cordoba
    • Variety: Pink Bourbon
    • Processing: Washed
    • Aroma: Citric with floral notes
    • Flavour: Bright acidity and smooth mouthfeel

    ROAST: OMNIROAST

  • Micro

    Buliza was among the overall winners of Cup of Excellence in 2011. Though Buliza is mainly supplied by a farmers cooperative called Ucocaru, this microlot was produced exclusively by the women of the Burega cooperative.

    We had the pleasure to cup on Zoom with CAFERWA Ltd, a coffee exporting company in Rwanda which started its operation in 1995 with the goal of exporting coffee to different parts of the world.

    “We nurture relationships with our farmers and adopt fair practices to ensure that they are involved in every part of the process. Most of our staff are women, many of whom are survivors of the 1994 genocide. We provide healthcare and education and empower communities to grow strong with thriving businesses whilst offering safe, healthy working conditions and sustainable farming methods.”

    • Origin: Rwanda
    • Terroir: Burega sector, Rulindo district, Northern Province, 1750 – 2100 masl
    • Producer: Buliza CWS Washing station
    • Variety: Bourbon
    • Process: Washed
    • Drying: Sundried on raised beds
    • Aroma: Dark cherry, grapefruit, green tea
    • Flavour: Juicy acidity and smooth body

    ROAST: OMNIROAST

  • Micro

    We are excited to start working with Cultivar, specialty coffee exporters in Peru who have a very close relationship with local producers.

     

    Cultivar: This micro lot is produced by three neighbours: Fredy, Eleuterio and Mario. Like many other growers in this region, Fredy, Eleuterio and Mario have small coffee plots in production. Up to 2009/2010, there wasn’t much production of coffee in the region. But because of outbreaks of plagues in maize and beans, people started to plant some more coffee trees as an alternative source of income. Before that, coffee production was not of any great significance to the families around Santiago de Oropel.

    The three neighbours are members of the association AAVAPA (Asociacion de Agricultores del Valle Pauran), together with 18 other members. They started to focus on improving the quality of their coffee three years ago. They are far away from any bigger town or city in the province and struggle with the high transportation prices to get their coffee to the nearest market. Selling their coffee against commercial market prices doesn’t therefore make a lot of sense. Yet, having their farms in such a unique micro region and coffees with a completely different flavor profile than other coffees from the Central coffee region of Peru, they would be crazy not to try and enter the specialty coffee market.

    • Origin: Perú
    • Terroir: Junin, Huancayo, Santo Domingo Acobamba, 2100-2200 masl
    • Farm: Tres Vecinos
    • Producer: Fredy, Eleuterio, Mario
    • Varietal: Typica & Bourbon
    • Processing: Washed – 24-36 hours of fermentation in open tanks
    • Drying: Sun dried for 15-20 days
    • Aroma: White floral notes
    • Flavour: Very sweet with panela notes and creamy mouthfeel

    ROAST: OMNIROAST

  • This coffee from Chiapas has been treated without chemicals to extract caffeine from the beans in a more delicate and natural way with mountain water. The water solution is saturated with all coffee components except for caffeine, so caffeine is extracted by osmosis without affecting the flavours.

    · Origin: Mexico, Chiapas

    · Processing: Washed

    · Decaffeination process: Mountain water process

    · Aroma: Cereal, Sugar cane

    · Flavour: Citric, Milk chocolate, Cookies