Costa Rica El Perezoso – Espresso
11,50€ – 41,50€
Región: West Valley
Notas: Maracuyá, té negro, avellanas.
El Perezoso lot come from Coopro Naranjo, located in Costa Rica’s West Valley, an area under the influence of Pacific weather patterns which was badly hit by hurricane Nate in 2017. The coop has over 2000 members, and has been running its ‘Loma’ microlot programme since 2006. The programme offers agronomy and processes training and support to its members. The producers need to fulfil the requirements of the coop for their coffee to be considered for microlots and, if successful, they receive a cash advance of 110,000 colones (approx. $180). The microlots are dried on African beds. The lots are not disturbed at all during the first night, but are moved every 20 minutes after that. It takes 10-12 days to dry the honeys, 18 days for the naturals.
10,00€ – 34,50€
Región: Ilicena, Sul de Minas
Variedad: Catuaí amarillo
Notas: Higo, avellana, chocolate negro
Situated on the border of Sul De Minas and the Cerrado sits the mountainous region of Ilicnea with farms rising from 1100 – 1320 m before the land falls away into the expanse of the cerrado. This beautiful area is blessed with a micro climate that provides conditions for producing unique and intriguing coffees. The regions soil is known as cambisolo where the rock is still turning to soil. The region is still relatively new in terms of knowledge about it as coffees were previously sold under the names of other regions until recently. Now these farms are being recognised for the unique coffees they produce in relation to the region & Brazil. This coffee comes from the Furnas Community and a family of three brothers. Bruno has been working with coffee in Ilicinea for only 3 years. He decided to quit his job as a business manager and dedicate himself to coffee production with his family. In 2016, he joined forces with his uncles Dwilliam and Denilson and decided to buy a small piece of land that was 15 ha in total. They have expanded to 29ha now and they call the farm Bela Vista. The family is very pleased with the results and the quality of the coffee they produce. Little by little, they are reorganizing the farm structure, improving the production. The coffee is manually selected by hand before then being sorted and separated and patio dried for 7 – 10 days where it is turned regularly drying to 11%. From here it is then left to rest before being milled and sorted for grades before being delivered to the cooperative.
10,00€ – 34,50€
Región: Mbozi, Songwe
Variedad: Bourbon, kent, typica
Notes: Manzana roja, té verde, azúcar de caña.
Coffee’s roots in Tanzania can be traced via oral history back to the Haya tribe of Northwest Tanzania in the 16th century. Following German and then British colonial rule, the Tanzanian coffee industry has undergone many transformations and adjustments in an effort to create the most equal, profitable and high-quality coffee possible. This lot produced by smallholder farmers who deliver their cherries to the ilomba station. the station sits on the steep slopes of the South Western highlands in Mbeya. They plan to continue improving the quality by building new fermentation tanks, offices and warehouses. They also accept cherry from farmers who are not members, helping all farmers increase their income by improving the quality and ultimately, the value of their coffees.
Regíon: Kochere Woreda, Yirgacheffe
Notas: Cereza, vino tinto, marshmallow.
While Ethiopia is famous as coffee’s birthplace, today it remains a specialty coffee industry darling for its incredible variety of flavors. While full traceability has been difficult in recent history, new regulations have made direct purchasing possible. Boji is a washing station located in the Kochere woreda. Kochere is a coffee growing area close to the town of Yirgacheffe, home to some of the most-loved coffees in the world. Natural processing at the station follows the traditional Ethiopian methods. First, cherry is floated and visually checked for underripes, overripes and damaged. After washing cherry in clean water, workers transfer them straight to the drying field. After a few days, cherry is adjusted so that it sits in a slightly thicker layer, which helps slow the drying process.
Peso neto 250g