ETHIOPIA Hambela Natural Organic – The bulk of production comes from small, family-owned farms where coffee is cultivated on just a few acres of land. Cherries are carefully hand sorted to remove underripe and damaged beans and then the moisture is carefully reduced to 11% on raised beds designed to gently dry coffee with lots of airflow. Simultaneously, Nura Korate carries out activities that often go unnoticed but are crucial for small producers, including training producers in best organic practices and investing in basic infrastructure needs like road improvements and establishing local warehouses. Sidama Coffee Farmers Cooperative Union (SCFCU) focuses on establishing a certification process for local cooperatives, creating micro-credit for producers and investing in social programs on a larger scale. Environmental training programs, healthcare initiatives, life insurance, and educational opportunities are just some of the ways SCFCU strives to improve the quality of life for coffee producers and their families.
Degree of Roast: 2
Grower: Nura Korate Cooperative
Region: Dara, Sidama Zone
Variety: Indigenous heirloom cultivars
Altitude: 1700 masl
Process: Fully natural, sun-dried on raised beds
Tasting Notes: strawberry, cocoa, cream, lime
HONDURAS Marcala Comsa Fair Trade Organic – This is a light, aromatic, eminently drinkable coffee
TANZANIA Mbeya Peaberry – This coffee possesses many of the enviable characteristics of an estate Kenya. I love Kenyas but for many the winey acidity can be a bit over the top. Tanzania offers a more balanced cup with a smooth, lingering finish. The rounder shaped peaberry, formed from the maturation of one seed per cherry rather than the typical two seeds, is meticulously sorted during the milling process for its distinct flavor profiles.
JAVA Estate Jampit – From the Indonesian island of the same name, these crops were planted by the Dutch 300 years ago, in the 17th century. This coffee has a smooth, medium full–bodied, thick flavor. This Java is sourced from the Jampit Estate located on the island of Java, Indonesia. In the 17th Century Java coffee was first cultivated in low lying areas, but by the 19th Century coffee leaf rust had destroyed production, forcing new coffee cultivation into the highlands where high altitudes and volcanic soil provide perfect growing conditions.
BRAZIL Mantiqueira de Minas – Samir Rage Matuck has owned and managed Fazenda Santa Rosa for 20 years. Santa Rosa has a total area of more than 370 acres cultivated with coffee. Fazenda Santa Rosa recycles water during coffee processing and reuses coffee pulp as fuel for mechanical dryers and organic fertilizer to minimize environmental impact on the land.
Degree of Roast: 3