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.
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
10,00€ – 34,50€
Región: Carmo De Cachoeria, Sul de Minas
Variedad: Catuaí amarillo
Notas: Naranja, lima, chocolate con leche, crema de praliné.
Julia Figueiredo is the 4th generation of coffee grower at Corrego Das Pedras in the Figueiredo Family. Initially Julia had decided to study Psychology and pursue a different career but after her studies and spending time at home with the family at their 271ha farm she found that her passion and calling was coffee wanting to learn from her father and grandfather. Julia now works alongside her godfather ‘Lucio’ as they seek to drive the quality forward from the farm. In total the farm is planted with 169 ha of coffee and this specific lot comes from the Yellow Catuai varietal that has shown to give a sweet and balanced cup. The farm mainly uses mechanical collection for the coffees and after harvest the coffees are machine sorted by density and ripeness to determine what process is then done.