MONTHLY ROASTER LINEUP
Ruvuma was not always known for good coffee. It took until 1997 for two companies to open 13 new central pulperies and 8 new mini-pulperies, all but two of which they also manage. By being the aggregate and managing the pulperies, they can insure the continued higher quality beans and raised selling prices for this coffee, thus helping out everyone in the region.
EL SALVADOR SIBERIA PACAMARA
The Pacamara Plantation is the leading pacamara bean producer in El Salvador. The Siberia Plantation is located about 60miles north-west from the capital San Salvador near Chalchuapa.
Nicaragua Matagalpa Limoncillo
Doctor Erwin Mierisch’s Nicaragua farm pursues excellence in a way only suitable for a head judge of the global speciality coffee auction Cup of Excellence. Located deep in the mountains of the rainforest amid beautifully managed bamboo groves, Erwin’s farm carefully hones its varietal research, cultivation techniques, production processing, lot management, cupping assessments, and day-to-day management, producing quality flavor evident of the dedication of its producers. This coffee is balanced and refreshing with citrus elements such as lime.
With three decades of growing experience, Fazenda Cafundó takes advantage of his farm’s 1,360 m altitude and cool climate to consistent grow specialty grade Brazilian coffee. Employing a careful selective coffee cherry picking strategy and processing by the pulped wet natural system, Cafundó’s coffee is consistently clean, sweet, and nutty.
Guatemala San Gerardo
Family owned San Gerardo has been growing specialty coffee since 1962. Situated south-west of Guatemala’s capital, rich volcanic soil and a cooler microclimate produce among Guatemala’s best coffees. The farm has developed a reputation for continuous community development, dependability, and quality
Grown by the Hama Cooperative in Ethiopia’s renowned Yirgacheffe region within the Gedeo Zone, this fully washed coffee is bright and vibrant with a floral aroma. An outstanding representation of Ethiopian heirloom coffee, expect fruity and citrusy flavors with a mild tea-like body.
Brazil Daterra Farms
A long innovator in Brazilian coffee, Dattera farm employs detailed farming techniques developed from a culture of continual experimentation to produce award winning coffees, previously placing in Cup of Excellence competitions and had their coffees used in world barista competitions multiple times. Equally devoted to sustainability, Dattera was one of Brazil’s first Rainforest Alliance certified farms and devote 5% of sales to social activities including farm residences and schools for workers.
Flores is located on the western end of the Lesser Sundra archipelago in the Bajawa district of East Nusa. This organic coffee presents a balance of mild acidity with a strong body and complex citrus sweetness. The roast brings out chocolatey caramel flavors while retaining the natural sweetness of the coffee. This coffee comes from seven small local farmers who manually sort the coffee three times for defects during the hulling process to provide utmost quality.
Nueva Segovia sits along the Honduras border in northern Nicaragua at an ideal elevation for producing high-quality coffee, letting the citrus and fruity flavors concentrate in the coffee. The product of small-scale farmers, this coffee is naturally processed by the growers themselves, leaving a bright and sweet finish. .
Colombia Inza Tierradentro
The remote area of Inza in southern Cauca, Colombia is not only a World Heritage Site but also a coffee producing region full of budding potential. While single farm lots remain difficult to source given the volume of micro farms, the 3 local coffee varietals are processed and combined together with surprisingly wonderful harmony. Rounded and mild lemony acidity with a caramel aftertaste.
COSTA RICA LA PASTORA
Mainor Esquivel’s acclaimed La Pastora coffee farm grows coffee in Costa Rica’s largest producing region of Tarrazu. Situated high among Tarrazu’s cloud forest, the area has become renowned for complex and dense specialty grade coffees. La Pastora hand picks their coffee and employs their own micro mill. This bean employs a unique “black” honey processing technique, letting drying coffee have less turning and longer sun exposure, darkening the coffee bean in color.
The coffee growing highlands of Kochere in Ethiopia’s Yirgacheffe region has received global recognition for their exquisite combination of organic farming practices, ideal growing conditions, and heirloom coffee bean varietals. Kochere coffee exudes quality and unique origin character. With new varietals developing annually from cross breeding, local farmers continue to plant better and better heirloom varietals. Bright, floral, sweet and complex.
RWANDA COKO COOPERATIVE
One of Africa’s smallest producers of specialty coffee, Rwanda coffee can be difficult to source and needs to carefully be screened for defects. Scoring over 90 points in SCAA cuppings, this Rwanda coffee from the Coko region is a balance of floral and savory. Hand-harvested to ensure uniformity in ripeness and then washed with natural mountain water before sun-drying in the Rwandan sun.
KENYA IYEGO FACTORY AA
The Iyego factory is the main wet mill of the Iyego coop and located Northwest of Nairobi. The coffee is handpicked for quality by the cooperative farmers and brought to the Iyego factory for processing. This Kenya presents with a juicy mouthfeel and a deep but balanced fruitiness and subtle sweet aftertaste.
ETHIOPIA SAWANA ESTATE
Already a producer of top quality coffee after starting just 5 years ago, the Sawana Estate in Ethiopia shade grows their coffee and employs a natural fermentation process to bring out bright fruit flavors in their coffee. This classic natural Ethiopian tastes of strawberry and peach with a creamy mouthfeel and surprisingly clean finish.
GUATEMALA DARIO HERNANDEZ
Dario Hernandez has been shade growing classic Guatemalan bourbon and caturra coffee on the volcanic slopes of Antigua for several decades. A close partner of Luis Pedro Zelaya and the team of the Bella Vista Mill, Dario’s coffee has earned a reputation for consistent top-quality and is a favorite among top roasteries across Europe and the United States. Look for flavors of cacao butter, raisins, and lemon.
HONDURAS LA JOYA
This Honduras lot was a national winner at the Cup of Excellence (COE) grading auction. A complexity of flavors, this washed coffee is balanced in bitterness, acidity, sweetness and depth, leaving a fruity aftertaste of muscat. Smooth with hints of chocolate.
The Kianyangi factor near the city of Embu in the Eastern Province of Kenya borders the Kamithumo river, the primary water source for coffee processing at the factory. Harvested coffee cherries from the surrounding farming collective are pulped and washed at the factory and then dried for 1-2 weeks. The factory helps increase local coffee quality and production with farmer training and financing. This is a classic Kenyan coffee with juicy mouthfeel and bright earthy fruity flavors.
With the only washing station in the western district, Nyakabuye farm has a long history of cultivating coffee tree. Nyakabuye has become renowned for experienced producers investing in the cultivation of high-quality coffee trees. Expect flavors of ripe oranges, hints of sweet brown sugar and apricot with a full-bodied mouthfeel.
With recent improvements to Colombia’s transportation infrastructure in the mountainous coffee growing regions, the identification of coffee down to specific farms and micro lots has only recently become possible. Located a little to the west from the Colombian center, Tolima produces a coffee with bright fruity acidity. Refreshingly fruity and characteristically nutty and Colombian.
COSTA RICA BELLA VISTA
This micro-mill coffee from Costa Rica represents a new trend in increased traceability and has been selected for it’s unique character and quality. The harvested coffee cherries are washed and processed in limited quantities by family-run Costa Rican farms. This lot is fruity and sweet with flavors of berry and apricot.