Regíon: Inza, Cauca
      Variedad: Caturra, Castillo
      Proceso: Lavado
      Altura: 1700-2000m
      Notas: Ciruela, albaricoque, caramelo.

      This coffee is grown by smallholder producers around the Inza and Paez municipalities in Cauca Department. Both of these communities border the Huila region which gives lots from this area the higher body of Cauca coffees and the incredible complexity of coffees from Huila. San Sebastian coffee plantation stands out on its prominent environment, preserving the biodiversity of fauna and flora, promoting social development and economic growth of our fellow country people. San Sebastian farm grows specialty coffee and maintains the quality of the coffee beans, influenced by sensory attributes and practical farming techniques that create a product with unique characteristics. Farmers own small parcels where they grow coffee at 1700 m. and the crops are mainly Castillo and Caturra.



      Regíon: Carmo Da Cachoeira, Sul De Minas
      Variedad: Yellow bourbon
      Proceso: Natural
      Altura: 1230m
      Notas: Cereza, praliné, chocolate con leche.

      Fazenda Salto is an 800 Ha farm run by Fabio and his sons André and Juca. Fabio is always aware of the importance of sustainability, environmental and social issues as well on the farm. They have embraced the emergence of specialty coffee by investing in modern technology and practises. They have installed at the farm new static drying boxes to produce high quality lots. They have mapped out the farm as well allocating different parcels to different processes always looking for the best result in the cup. This natural lot was machine harvested and then separated by density and ripeness. From here the coffee was then taken to dry on the patios and turned regularly until 11.35 % moisture. Then the coffee is rested in wooden silos for 10 days before being milled and bagged and taken to the Cooperative.



      Regíon: Nyamasheke district, Western province
      Variedad: Bourbon rojo 
      Proceso: Natural
      Altura: 1545m
      Notas: Tarta de manzana, mermelada de maracuyá, canela.

      Rwanda is blessed with ideal coffee growing conditions that include high altitude, regular rainfall, volcanic soils with good organic structure and an abundance of Bourbon. Coffee is grown in most parts of the country, with particularly large concentrations along Lake Kivu and in the southern province. Kirambo coffee washing station sits on a hill with land stretching to the shores of lake Kivu. The station constructed in 2008, for many years it was not operating in stability because the owner did not have financing for working capital, and the station was rented out to different people. RTC purchased Kirambo in 2017, and operated it for the first time this season of 2018. This year alone, all farmers are being registered to enrol in RTC’s farmer impact programs and training for certification. The quality of the coffee and the openness of the coffee farmers have allowed RTC to produce high cupping fully washed and natural coffee at Kirambo. Cherries are delivered to the Kirambo station and then floated and separated to remove any defective cherries. The coffee is then placed on the raised African beds at about 2cm of thickness where it is dried for up to 30 days with regular turning each hour and covering during night time.

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