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    • Ethiopia Dogo – Espresso


      Region: Dogo Kebele, Western Guji
      Variety: Mixed heirloom
      Process: Natural
      Altitude: 2000-2200m
      Notes: Strawberry, passion fruit, milk chocolate.

      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.  Guji Dogo is named after the area where it is produced: Dogo is a neighbourhood located in the west of Guji in southern Ethiopia. Situated at 2000-2200m, the area has good drainage and benefits from a fertile red clay soil. It is planted with young trees which produce a coffee that is gaining a reputation for its intense fruitiness and complexity. naturals are dried on raised beds exposed to the sun for 10-12 days, depending on the weather conditions. The resulting coffees have a bright, super-clean character, with soft acidity and round flavours which linger on the palate.

    • Costa Rica El Perezoso – Espresso


      Region: West Valley
      Variety: Mixed
      Process: Honey
      Altitude: 1540m
      Notes: Pomegranate, black tea, passion fruit, hazelnut.

      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.

    • Honduras Finca Oropendula – Espresso


      Region: Santiago De Puringla, La Paz
      Variety: Lempira
      Process: Anaerobic honey
      Altitude: 1500m
      Notes: Baked apple, sour cherry, 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.

    • Brazil Fazenda Rancho Grande – Espresso


      Region: Tres Pontas, Sul De Minas
      Variety: Acaia
      Process: Natural
      Altitude: 970m
      Notes: Apricot, almond, milk chocolate.

      Coffee production began at the Rancho Grande Farm in 1933, when Mr. Aneite Reis inherited 5 hectares of crops to start production from. Today, the farm is run by José Carlos Reis and his son Flávio (Fafa) Reis, both son and grandson of Mr. Aneite. The farm for diversification also has many cows for dairy and meat production. The mission of the farm is to responsibly produce coffee of the highest possible quality without neglecting the importance of protecting the environment and the caring for the well-being of its employees. Several employees live on the farm in houses provided with subsidised electricity and food. On the farm they are open to change and trying new techniques and they have invested in several static drying boxes to help improve the quality & profile of the coffee they could produce. They have been working hard on improving the quality of their coffees for the specialty market and working on all aspects of the production of these lots from the growing, picking and post harvest treatment.

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