Knowledge

BRAZIL MOGIANA NATURAL 

REGION: Mogiana 

GRADE: SSFC 17/18 

ALTITUDE: 900 – 1,200 M  

PROCESSING: Natural  

VARIETAL: Bourbon, Catuai, Mondo Novo Hybrid 

Mogiana is a region covering the Northeast state of São Paulo and also some areas in the state of Minas Gerais. Some of Brazil’s best coffees come from this area because of the natural conditions of altitude, climate, and ideal rainfall.  These current offerings are Fine Cup (FC), the highest cup category in the Brazilian coffee grading system.  Due to their relatively low acidity, creamy body and sweet flavors, these coffees are great in espresso blends.   

CUPPING NOTES: Low Acidity, Medium Body, Chocolate, Roasted Almond, 

and Brown Spice. 

HONDURAS ORGANIC RFA SHG EP  

COOP: CAFESCOR 

REGION: Copan 

ALTITUDE: 1,400 – 1,600 M 

PROCESSING: Fully Washed and Sun Dried 

VARIETAL: Caturra, Red & Yellow Catuai, Bourbon, Lempira 

CERTIFICATIONS: Organic 

HARVEST MONTHS: January to April 

In 2014, 25 small coffee producers in the Casitas District, in the town of Corquin, Copan formed the COOP called CAFESCOR – Cafes Especiales Corquin, S. A. de C. V. Since that time, the COOP has grown to over 131 partners farming over 400 cultivated hectares. With a wet mill in the community of Las Casitas and a dry mill in the community of Jimilile, the COOP partners are committed to continue growing and gaining recognition for excellence in coffee production. 

CUPPING NOTES: Bright Acidity, Round Body, Chocolate, Citrus and Dried Fruit Notes, Great Balance. 

INDONESIA FTO SUMATRA KBQB 

REGION: Aceh, Takengon 

COOP: Koperasi Baitul Qiradh Baburrayyan (KBQB) 

ALTITUDE: 1,100 – 1,600 M GRADE: Grade 1 Triple Pick 

CERTIFICATIONS: Fairtrade and Organic 

PROCESSING: Giling Basha (also known as wet-hulling) 

VARIETAL: Tim Tim, Typica, Ateng, Onan Ganjang, Jember 

Dutch colonists brought coffee to Indonesia in the 17th century, beginning a rich tradition. Today, there are 7,824 Fairtrade members of the cooperative called Koperasi Baitul Qiradh Baburrayyan  KBQB), located in Takengon and Bener Meriah. Small, family-owned farms (averaging 1 hectare) in 06 villages across 2 districts began farming coffee in the coop in 1995, with 90% of people in the Area working in the coffee business. KBQB farmers and their ancestors have refined their Understanding over hundreds of years of growing coffee. They are deeply familiar with all of the factors required to make a great cup of coffee, most importantly the earth, where it all begins. 

CUPPING NOTES: Medium Acidity, Syrupy Body, Cocoa Powder, Black Tea, Savory Sundried Tomato, very Complex and Delicious.

ETHIOPIA YIRGACHEFFE GRADE 2 WASHED 

REGION: Yirgacheffe 

DRY MILL: Tadesse Desta 

ALTITUDE: 100 to 2,250 M above sea level 

PROCESS: Full Washed, Dried on African Raised Beds 

VARIETAL: Ethiopian Heirloom 

HARVEST MONTHS: November to March 

The Tadesse Yirgacheffe Gr. 2 washed are a specialty coffee sourced from 1,100 small producers within the Oromia regional state. Small plots producing 300 to 700 kg of cherry each year are planted with traditional coffee varieties of Dega and Wulicho with native shade trees of Birbira, Grevillea and Kobo. Many of these plots are intercropped with cereals, beans and banana plants. It is very traditional, centuries old, low input farming with insignificant to no agrochemical and fertilizer. Only the fully developed red cherry is collected and delivered to collection stations, where it is sun dried on African beds. 

CUPPING NOTES: Medium Acidity and Body, Black Cherry, Citrus Peel, and Floral Notes, Excellent Balance. 

COLOMBIA SUPREMO POPAYAN 

GRADE: Supremo 17/18 

REGION: Popayán 

ALTITUDE: 1,400 to 1,800 M 

PROCESSING: Washed 

VARIETAL: Caturra, Castillo, Colombia Hybrid 

HARVEST MONTHS: April to December 

Popayán is the capital city of Cauca, in southern Colombia. The coffee region is on the plateau where the Andes mountains meet Ecuador. The region's rich soil, from the nearby Purace Volcano, is perfect for growing coffee. Farmers have less than 5 hectares of land each; they handpick the cherries, pulp and wash them. A dry mill purchases the dry parchment and handles the final steps for export. 

CUPPING NOTES: Amazing Bright Acidity, Medium Body, Savory Black Currant, Caramel and Citrus Fruit. 

GUATEMALA SHB EP LOS LAURELS ESTATE 

GRADE: SHB EP 

REGION: La Libertad, Huehuetenango 

ALTITUDE: 1,500 to 1,800 M above sea level 

PROCESSING: Washed 

VARIETAL: Bourbon, Catuai, Caturra 

HARVEST: February to May 

Owned and operated by Doña Raquel Sosa and her husband Mario Sosa, the kindest grandma-grandpa couple, since 1960. With a taste that is complex and subtle, Guatemala Huehuetenango is one of the nation’s most desirable coffees. Huehuetenango coffee typically has distinctive and delicate fruit notes, medium body a buttery mouthfeel, and a sweet floral aroma. The finish is clean with citrus and lingers pleasantly on the palate. 

CUPPING NOTES: Complex & Excellent, a True Huehuetenango: Black Tea, Candied Yam & Dark Chocolate, with a Medium Acidity and a Medium Body. 

DECAF COLOMBIA SWISS WATER 

GRADE: EP 

PRODUCER: Various Cooperatives 

VARIETAL: Castilla 

Our Decaf is chemical-free comes from a wide array of origins, all going through the same decaffeinating process. It works through diffusion and not osmosis, utilizing elements of water, temperature, and time, maintaining as many original notes from the coffee as possible and making the most intriguing decaf coffees. The list of registered coffee exporters in Colombia numbers well over 300. We’ve narrowed our partners down to a select group of very experienced, quality-focused shippers who understand what we expect, and they deliver! 

CUPPING NOTES: A Classic Colombian cup with a Good Body, Balanced Acidity, and a Rich, Sweet, Lingering Finish.