This is the second year we have this fantastic coffee, we are absolutely in love with it! Since 2013 the Nova Washing Station is run by Agnes together with her husband, she is dedicated to producing the best possible coffee and using it to transform her community. With Agnes as the leader, Nova Coffee took all the right steps to increase quality first and then volume. They have invested into the operations of the wet mill and the farms in the community. Following the 2015 season, they were able to install a new pulping machine, new fermentation tanks with sorting and floating areas, new drying beds, and a high quality warehouse for storage. The station sits at around 1450m in elevation, however the farms are as high as 1750m.
Another beautiful coffee from the Gold Mountain Producers.
Ana Carolina’s 100% red catuai is a far trip from the dry mill, requiring a 2-hour journey to get down the mountain. Her coffee is uniquely malic in a peach candy-like way that impresses cuppers each year. The entire lot is depulped by a hand crank without the use of a gas or electric motor! Ana Carolina hopes to build a new wet mill in the coming years and to continue improving her farm’s yield with support from Gold Mountain Coffee Growers and direct connections with roasters.
This is the first time 80plus has ever had the pleasure to serve you coffees from Yemen, very unique and rare. This coffee specifically comes from Pearl of Tehama, a woman led company of coffee export in Yemen, quite unusual for a world that is mostly dominated by men. Thanks to Pearl of Tehama, the producers can have more access to solicit international assistance for needed infrastructure improvements like roads, schools and water systems.
This coffee has been handpicked and processed with a washed method and dried on raised African beds to guarantee uniform drying and the best flavours. It’s SCA score is 87,5 points and it will surprise you with the mix of tartaric and citric acidity.
Our objective is to help people move on from commercial to specialty which means traceability, sustainability and a completely different appreciation of the sensory qualities of a coffee.
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