Ethiopia Harrar – Natural Organic – Chercher Oda Bultum

Ethiopia Harrar – Natural Organic – Chercher Oda Bultum

We are using this bean for our Featured Pour-Over coffee offering right now!

This coffee is from the Bedessa district of Harrar, in the Harari People’s National Regional State (HPNRS). This coffee was cultivated by the Chercher Oda Bultum Farmers Cooperative Union (COBFCU). The coop was established in 2005 and has nearly 15,000 members, 5,000 of which are female. They cultivate 4000 hectares loamy fertile soil.

Origin: Ethiopia
Region: Harrar
Subregion: Oromia > Harrar > Bedessa
Producer: Chercher Oda Bultum FCU
Processing: Natural/Dry Processed
Processing Description: Sun dried on raised beds
Plant Species: Arabica
Growing Altitude: >1700m
Soil Type: Loamy fertile
Traceables: Coop Coffees, Organic

India Plantation AB RFA – Pearl Mountain Estate

India Plantation AB RFA – Pearl Mountain Estate

This coffee is Rainforest Alliance Certified. The Pearl Mountain Estate has been growing coffee in India since the 1920s when Shivappaiy Patre bought 300 acres on the eastern slopes of the Western Ghats mountains. The same family manages the estate today. The land is close to where a Muslim pilgrim known as Bababudan first planted coffee in India with seeds he had brought from Yemen. Hence, to this day, these hills are called the Bababudan range and is home to the finest mountain grown Indian Arabica coffee.

The Patre family is extremely quality conscious. The coffee is grown under shade trees midst pepper vines and cardamom groves. The carefully picked cherries are sorted prior to pulping, fermented between 42 and 72 hours and hand-washed in water from clear mountain streams.

 

  • Region: Karnataka
  • Subregion: Chikmagahur District – Western Ghat Mountains
  • Plant Species: Arabica
  • Processing Method: Washed
  • Coffee Grade: Plantation AB
Panama Boquete – La Gloria Estate

Panama Boquete – La Gloria Estate

We love this bean for its sweetness backed by a full-flavored taste.

La Gloria Estate is a “Baru Indian High” estate in Boquete’s Horqueta subregion. All Baru Indian High estates are located in Panama’s Boquete region and have altitudes from 1,360 to 2,000 meters above sea level. Their soil is of volcanic origin. With temperatures averaging 15 to 22 degrees Celsius, the estates have an average rainfall of 3000 millimeters per year.

La Gloria’s coffee is processed at Beneficio Don Pedro, located in the Cochea region, Dolega District. Coffee is wet processed and dried by the sun; temperatures range from 18 to 27 degrees and in the summer humidity is between 40 and 60 percent. The final drying process is done on drying machines to maintain homogeneity, with maximum temperatures of 50 degrees.

  • Origin: Panama
  • Region: Boquete
  • Subregion: Horqueta
  • Producer: La Gloria Estate
  • Plant Species: Arabica
  • Processing Method: Washed
  • Wet Mill Name: Beneficio Don Pedro
  • Coffee Grade: SHB EP
  • Growing Altitude: 1300-2000m
  • Annual Rainfall (mm): 3000
  • Soil Type: Volcanic
  • Plant Varietal(s): Caturra, Catuai, Typica
Ethiopia Yirgacheffe – Kochere ‘Kore’

Ethiopia Yirgacheffe – Kochere ‘Kore’

Everything we love about Ethiopia is found in this bean. Fruit-forward with a bright and full all-around taste. This coffee is Grade 1 dry processed in the Kochere Woreda (Woredas are third-level administrative divisions, collected into zones). The Kochere Woreda is located in Gedeo Zone of SNNPR of Ethiopia. This coffee is processed at the mill in the village of Kore which is owned by MEKURIYA Mergiya. It is then transported and re-processed to Grade 1 standards at CPWE – Addis Ababa dry mill.

Origin: Ethiopia
Subregion: SNNPR > Gediyo > Yirgacheffe > Kochere > Kore
Plant Species: Arabica
Processing Method: Dry Process
Processing Description: Dried for 21 days depending on the weather
Wet Mill Name: Kore
Dry Mill Name: First at Mergiya dry mill and re-processed to G1 standards at CPWE – Addis Ababa
Coffee Grade: Grade 1
Growing Altitude: 1900-2100m
Annual Rainfall (mm): 1750
Soil Type: Fertile, red-brown >1.5m depth, well-drained
Plant Age: 15
Plant Varietal(s): Ethiopia Heirloom

Guatemala Fraijanes – Finca Las Crucitas

Guatemala Fraijanes – Finca Las Crucitas

Finca Las Crucitas is an estate located in Guatemala’s Fraijanes region. Of its total 113.40 hectares, 90.72 hectares are cultivated and 22.68 are forested or otherwise comprised of natural vegetation. The estate employs nine full-time workers and 69 workers during harvest season. Wet milling occurs on the farm and drying occurs on patios in a windy area, with parchment beans being moved 16 times a day. The optimal humidity for the estate’s dried parchment coffee is 11-11.5 percent. Temperatures on the estate average from 19 to 25 degrees Celsius.

We love using this Guatemala for our Single Origin Espresso offering due to its chocolate and nice body characteristics.

Origin: Guatemala
Region: Fraijanes
Producer: Finca Las Crucitas
Plant Species: Arabica
Processing Method: Washed
Processing Description: Wet milling uses water from natural springs and rivers. Drying occurs on patios, where parchment beans are moved 16 times daily.
Coffee Grade: SHB
Growing Altitude: 1300-1500m
Annual Rainfall (mm): 1800
Relative Humidity (%): 60
Soil Type: Franc sandy, volcanic
Plant Varietal(s): Bourbon, Pache

Mexico – Finca La Lagunilla

Mexico – Finca La Lagunilla

La Lagunilla is in the Zapoteca community and is situated in the pine and oak forested area of the Juarez mountain range. La Lagunilla is an organization of growers from Ixhuatlan. In 2003 when coffee prices reached an all time low many people abandoned the land in search of something more sustainable.

The remaining 85 people founded the La Lagunilla community. Finca La Lagunilla took 3rd place with jury taste descriptors of chocolate and peach. The coffee plants are intermixed with pine and oak trees which provide shade and nourishment. Finca La Lagunilla is certified organically grown.

Region: Oaxaca
Farm/Co-op: La Lagunilla
Elevation: 4955 ft.
Process: Fully Washed
Certification: USDA Organic
Varietal: Typica
Tasting Highlights: Milk chocolate, peach and apple notes, honey jasmine finish