• Nicaragua Guapinol – Espresso


      Region: Nueva Segovia
      Variety: Red Catuai
      Process: Washed
      Altitude: 1180m

      Cupping notes:
      Plum, red apple, chocolate.

    • Burundi Shembati – Espresso


      Region: Kayanza
      Variety: Red bourbon
      Process: Natural
      Altitude: 1700-1800m
      Notes: Tropical fruits, yogurt, roasted almonds, milk chocolate.

      Salum is the only Burundian producer to own his own farm and washing stations in a country where 95% of the coffee industry is divided between 2 major players. His farm is located in Mbirizi. It is one of the largest in the country with some 7,000 trees. His 4 washing stations are Buzira, Shembati, Sehe and Butaganzwa. They are all located at altitudes of between 1,700 and 2,100 meters and Salum has a working relationship with over 8,700 farmers. In order to encourage his producers to harvest only very ripe cherries, Salum pays a much higher price for one kilo of cherries than the actual market price, in a country where the standard of living is among the lowest in the world. He has also set up his own transport company to control how his coffees are transported from the washing station to the port.

    • Guatemala La Esperanza – Espresso


      Region: Antigua
      Variety: Villa Sarchi
      Process: Washed
      Altitude: 1500m
      Notes: Nectarina, piña, caramelo, avellana.

      La Esperanza is fairly small, flat, and well organised farm in Antigua that produces around 1 container of coffee per year. The farm is connected to Beneficio La Esperanza wet mill, both are owned by Los Volcanes Coffee, also known as LVC additionally, La Esperanza has become set up to be a teaching farm where the partner producers come to participate in workshops and training on how to improve their own farms and learn organic growing techniques. This coffee is processed directly at the mill, Beneficio La Esperanza, using traditional washing techniques; the coffees were taken out to patio-drying for 18 days drying with a lot of care being taken with the movement and stacking of the coffee.

    • Brazil Serra Nova – Espresso


      Region: Illicnea, Sul de Minas
      Variety: Yellow bourbon
      Process: Natural
      Altitude: 1200m
      Notes: Peach, caramel, milk chocolate.

      This beautiful area is blessed with a micro climate that provides conditions for producing unique and intriguing coffees and 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 recognized for the unique coffees they produce, both in relation to the region and to Brazil in general. Angelica França is the second generation of a family who switched from cheese making to coffee growing as they saw that as a way to become more financially stable and to be able to invest more in the family which was led by Angelica’ father Messias Franca. All the coffee on this small 7 ha farm is collected by hand and then separated and then dried on patio for between 7 – 10 days depending on the weather.

    Start typing and press Enter to search

    Shopping Cart