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    • COLOMBIA OSO ANDINO – FILTER

      14,5053,00

      Region: Belén de Umbría
      Variety: Castillo
      Process: Anaerobic Natural 72h
      Altitude: 1800m
      Notes: Passion fruit, lemon curd, dark chocolate.

      Finca Buena Vista is located in southwestern Colombia in the Risaralda department. The municipality, Belén de Umbría is 67km away from the department’s capital, Pereira. The farm is known as the best coffee producer of the department – and in some cases all the central coffee region of Colombia. On the farm they take great care of the land and soil and have it tested and analysed every two years. There are also a large number of native trees planted on the farm to protect the soils and provide organic material. The farm also has 13 bee hives in total to help with pollination it is believed there is greater production with this method of pollination. The honey from the bees is also a food source for the workers at the farm. In total the farm employs around 50 people across various roles and they are provided with good access to subsidised food as well as having tv’s, pool tables and a soccer field for activities outside of work.

      Process – Natural 72 hour Fermentation. This lot name is named Oso Andino which translate as Andean Bear.

      The coffee goes through 2 selection processes first after picking with floatation and removal of immatures. The coffee is then placed into the fermentation barrels. The environment for the coffee is anaerobic, every 24 hours the barrels are opened in order to stir the coffee and create a homogenous mix.

      Once the 72 hours are completed the drying process begins, targeting 9.5-11.5% moisture; this is done with 48 hours of drying through dehumidifiers and the last part is sun dried on African beds.

    • KENYA NGANDU AB – FILTER

      15,0054,00

      Region: Karatina town, Nyeri
      Variety: SL28, SL34
      Process: Washed
      Altitude: 1700-1800m
      Notes: Lime, red currant, rhubarb.

      The Ngandu lot was produced by various smallholder farmers, all of whom are members of the Rutuma Farmers Cooperative Society delivering to Ngandu Coffee Factory, the factory is located near the town of Karatina, in Kenya’s Nyeri County. The Cooperative act in a particular community manner, they have been trained by the cooperative and their role is to teach small scale farmers, both during the harvest and in the off season. This service has been very fruitful in two main ways at first it generate an immediately positive impact on coffee quality arriving at the factory, in second instance farmers come out from the one to one training with a better understanding of the impact of fertilisation, pruning and quality-driven harvest techniques on the price that their coffee receives at auctions and with direct buyers.

    • ETHIOPIA DUROMINA – FILTER

      14,0051,00

      Region: Jimma, Oromia
      Variety: Mixed heirloom
      Process: Washed
      Altitude: 1980m
      Notes: Peach jam, lokum, black tea.

      Duromina, which means “to improve their lives” in the Afan Oromo language, is a coffee cooperative in southwestern Jimma Zone. Coffee has grown here for generations but was traditionally processed using the dry, natural method. Farmers paid little attention to quality control. Despite an ideal climate and altitude for coffee growing, the area’s coffee was synonymous with poor quality. Year after year, farmers received low prices for their coffee, earning little income as a result. On paper these farmers had it all; very high altitude, rich and fertile soils, Ethiopia’s incredibly complex heirloom varietals and good rainfall. The missing link was quality control. Now that this has been addressed, the Duromina farmers produce coffees of outstanding quality with scores of 90+ being achieved. 

      In 2010, around one hundred local coffee farmers banded together to form Duromina. As the name suggests, their goal was simple: to improve their lives. With technical support, business advice and access to finance through TechnoServe’s Coffee Initiative, the members acquired and installed a wet mill and began processing fully washed coffee for the first time. These improvements helped Duromina produce high-quality coffee and bring new prosperity to the community. Two years later, an international panel of professional judges would select Duromina’s coffee as the best in Africa, awarding the cooperative the top prize in the leading regional cupping competition.

    • ETHIOPIA KABIRA – FILTER

      14,0051,00

      Region: Agaro, Jimma
      Variety: Mixed heirloom
      Process: Natural
      Altitude: 2000-2100m
      Notes: Blueberry, grape, orange blossom.

      Mustefa Abakeno is a smallholder with 18 hectares of land near Agaro in the Jimma Zone of Western Ethiopia. His farm is located at 2040masl. Due to a lack of water in the area and limited space to ferment the coffee, Mustefa ferments the pulped coffee for a short period (8 hours) before he moves it to his drying beds (for 13-16 days), and the result is something like a light honey. The naturals take 24-27 days to dry on the African beds. In 2020, Mustefa acquired a second washing station, Kabira, to receive cherries from local producers. Due to subtle differences in location and microclimate, Beshasha now almost exclusively processes washed lots, while Kabira, which has more space for drying beds, is more suited to processing naturals.

    • COLOMBIA ALBERTO RAMOS – FILTER

      13,0047,00

      Region: Gaitania, Tolima, La Floresta
      Variety: Caturra
      Process: Washed
      Altitude: 1800-1900m
      Notes: Blackberry, stone fruits, panela.

      Located in the mountains of La Sierra Nevada de Santa Marta in Colombia, La Floresta farm has become in time a big name on the stage of Colombian coffee in the world. With Neighbours Crop Collaboration Project, coffee producers from Sierra Nevada Specialties receive a minimum of 30%, and some cases even 90%, more than the price offered by Fair Trade and the Rainforest Alliance, and they no longer need to rely on the New York Coffee Exchange. This coffee was grown by Alberto Ramos at the farm La Floresta. This coffee is harvested following strict ripeness criteria, later floated and hand-sorted to remove any defects. Cherries are exposed to 30 hours of underwater fermentation before being de-pulped. Parchment is gently washed and later dried under temperature-controlled conditions until ideal moisture content was achieved. This microlot is 100% Caturra. This variety originated in Minas Gerais, Brazil. It is a natural mutation of Red Bourbon. Caturra produces more coffee and is more resistant to plant diseases than Bourbon.

    • RWANDA INZOVU PB – FILTER

      11,5042,00

      Region: Nyamasheke district, Western province
      Variety: Red bourbon
      Process: Washed
      Altitude: 1400-1600m
      Notes: Cherry, black tea, caramel.

      Rwanda is blessed with ideal coffee growing conditions that include high altitude, regular rainfall, volcanic soils with good organic structure and an abundance of Bourbon. The vast majority of Rwandan coffee is produced by smallholders of which there are thought to be around half a million with parcels of land often not much larger than just one hectare per family.

      Coffee is grown in most parts of the country, with particularly large concentrations along Lake Kivu and in the southern province. Rwandan smallholders organise themselves into cooperatives and share the services of centralised wet-mills or washing stations as they are known locally. Flowering takes place between September and October and the harvest runs from March to July, with shipments starting in August through December.

      Inzovu is a composed with a mixture of coffees from the Western and southern areas of Rwanda generally grown on mid-high altitude of the many hills that compose the landscape in the country. Once the season is finished and is time for milling the coffee is sorted and all the Peaberrys are kept separate due to their smaller screen size and they are going to compose a separate lot that maintain the flavour profile of the original lot and often it happen to have a more distinctive acidity and bigger and bolder mouthfeel in the cup, like in this case.

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