• 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

    The Peralta Family coffee growing history goes back to the beginning of the 20th century, but it was only in 2008 that they started focusing on developing new ways to market their coffees to international specialty coffee markets.

     

    This coffee utilises an ‘anaerobic honey’ process. Coffee is selected and harvested then left In cherry for 24 hours. The coffee is then pulped and then in an additional step recently introduced, there is a fermentation period in an oxygen-free environment after pulping. This increases the opportunity for a more prolonged drying and can lead to more flavour development without inducing negative fermented flavours. The coffee is then laid out to dry on multi layered raised beds where it is turned at 9am, 12 mid day and 2pm over the course of 18 – 20 days. It is covered at night to protect from excess moisture. The coffee is processed at the San Ignacio Mill in Mozonte, near Ocatal in Nueva Segovia. The mill manager Mayerling Escoto has specific responsibility for all the processing at this microlot-only mill.

    • Origin: Nicaragua
    • Terroir: Dipilto, Nueva Segovia 1400 – 1600 masl
    • Farm: Santa María de Lourdes
    • Producer: Julio & Octavio Peralta
    • Variety: Red Catuai
    • Processing: Honey Anaerobic fermentation
    • Drying: Sundried on raised beds
    • Aroma: Cinnamon, honey
    • Flavour: Cocoa, Red apple

    ROAST: FILTER

  • 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

  • Micro

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

     

    Cultivar: ”Last year was the first to start working with this original lot from the north of the country. Not far from Jaén (Cajamarca), in Miraflores del Sur we find Ángel Berrillos’s farm, El Palto. Being one of 10 siblings, his entire family, including his father, currently works in the coffee and agriculture sector. At 1600 meters above sea level, his 4-hectare farm has traditionally grown Catimor plants, a variety very resistant to rust but often not very good in terms of quality, however a few years ago he planted trees with a very distinctive characteristic: the grains were much larger than average. He tells us that he saw this special plant from a neighbor and wanted to see what the quality would be like. Unsurprisingly, this small plot of 300 trees is what we believe to be the Maraogype variety, offering a very interesting cup profile.

    • Origin: Perú
    • Terroir: Cajamarca, Jaen, Miraflores del Sur, 1600 masl
    • Farm: El Palto
    • Producer: Angel Berrillos
    • Varietal: Maragogype & Caturra
    • Processing: Washed – 24-36 hours of fermentation in open tanks
    • Drying: Sun dried for 15-20 days
    • Aroma: Floral, stone fruit, fresh cherries
    • Flavour: Sweet orange acidity

    ROAST: FILTER