Tanzania Ilomba PB – Espresso
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.
11,50€ – 41,50€
Región: Santiago De Puringla, La Paz
Proceso: Honey anaeróbica
Notas: Manzana asada, guinda, toffee.
Finca Oropendula has been in the Chazez family since 1957 when the first coffee was planted on this farm. Located in the Montecillos area about 1 hour from the town of Marcala in the department of La Paz. Igork who now runs the farm from his grandfather has been experimenting for the past few years with new processing methods. This honey anaerobic coffee he has been working on for the past three years to develop the consistency and profile. On the farm they pay close attention to selecting ripe cherry. After this the coffee is then transported to the wet mill which is about 30 minutes from the farm. The coffee is then washed and floated and sealed in bags and left to ferment in an anaerobic environment for 36 hours down to a pH of 3.7. The coffee is then pulped and left with the mucilage on. From here it is then taken to raised African beds where it is then dried for 17 days.
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
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.