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    • 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.

    • Tanzania Ilomba PB – Espresso


      Region: Mbozi, Songwe
      Variety: Bourbon, kent, typica
      Process: Washed
      Altitude: 1700m
      Notes: Red apple, green tea, brown sugar.

      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.

    • Ethiopia Boji – Espresso


      Region: Kochere Woreda, Yirgacheffe
      Variety: Heirloom
      Process: Natural
      Altitude: 2100-2300m
      Notes: Cherry, red wine, 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.

      Net weight 250gr

    • Brazil Communidade Furnas – Espresso


      Region: Carmo De Cachoeria, Sul de Minas
      Variety: Yellow catuai
      Process: Natural
      Altitude: 1230m
      Notes: Fig, hazelnut, dark chocolate

      Situated on the border of Sul De Minas and the Cerrado sits the mountainous region of Ilicnea with farms rising from 1100 – 1320 m before the land falls away into the expanse of the cerrado. This beautiful area is blessed with a micro climate that provides conditions for producing unique and intriguing coffees. The regions soil is known as cambisolo where the rock is still turning to soil. The region is 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 recognised for the unique coffees they produce in relation to the region & Brazil. This coffee comes from the Furnas Community and a family of three brothers. Bruno has been working with coffee in Ilicinea for only 3 years. He decided to quit his job as a business manager and dedicate himself to coffee production with his family. In 2016, he joined forces with his uncles Dwilliam and Denilson and decided to buy a small piece of land that was 15 ha in total. They have expanded to 29ha now and they call the farm Bela Vista. The family is very pleased with the results and the quality of the coffee they produce. Little by little, they are reorganizing the farm structure, improving the production. The coffee is manually selected by hand before then being sorted and separated and patio dried for 7 – 10 days where it is turned regularly drying to 11%. From here it is then left to rest before being milled and sorted for grades before being delivered to the cooperative.

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