RUANDA KIRAMBO – FILTRO
12,50€ – 45,00€
Regíon: Nyamasheke district, Western province
Variedad: Bourbon rojo
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.
12,50€ – 45,00€
Regíon: Inza, Cauca
Variedad: Caturra, Castillo
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: Worka Chelbesa, Gedeb, Yirgacheffe
Variedad: Mixed heirloom
Notas: Melocotón, bayas rojas, miel.
The community of Worka Chelbessa is located in Gedeb, which is the most southern part of the Gedeo region. For the last decade, the area of Worka Chelbessa has become more and more well known for producing spectacular coffees, and this is why this area was one of the first places that coffee producer Neguesse Debela wanted to invest in when he started in coffee a few years ago. In 2017, Neguesse started operating his first site in Worka Chelbessa, but quickly expanded in 2019 by buying another washing station a few kilometers away in a small area sub area of Worka Chelbessa called Danche. The two sites, run by Negusse and his team, execute immaculate washed and natural processed coffees, but also create unique experimental lots in an effort to always keep improving their quality.
Peso neto 250gr.
Regíon: Anserma, Caldas
Proceso: Natural 48h
Notas: Mora, dátil, cacao puro.
Anserma is located in the western area of the department of Caldas. It is an agricultural center where the cultivation of coffee stands out. The cooperative started operating in 1967. It has an extensive knowledge and experience in the commercialisation of coffee, and the support of the National Federation of Coffee Growers of Colombia. The cooperative has 2083 associated coffee growers who cultivate excellent quality coffee with dedication and passion. Luis Miguel invested in a Nuna Coffee drying box that can regulate the temperature and the humidity to dry the coffee. These boxes were pioneered in Colombia to try and combat the extremely challenging in the ever changing daily climates in the Colombian Andes. To start this project they selected a few local producers who are known for quality to buy cherry from over the regular market price. Then they set up a sorting station to pick the ripest cherry and create uniformity. The varietal used in this lot is Orange Castillo. After picking and separation the coffee is then washed and fermented in sealed barrels for 48 hours. After this it is then put in the drying box where it is dried for 100-120 hours.
Peso neto 250g