Id : P109517/1

Puerto Rico Arabica

Puerto Rico

Ciales Mountains

Cafe Chevere

Coffee was introduced to Puerto Rico from Ethiopia in 1736, and has been cultivated in the Ciales Mountains since 1820. Once one of the leading coffee origins in the world, Puerto Rico’s production has fallen off dramatically. These days premium coffee from Puerto Rico is rarely seen abroad.

We’ve managed to procure a couple of lots of Puerto Rican coffee in recent years, but this one is easily our favorite. More than than anything it reminds us of a great Ethiopian natural, with its deep red fruit and chocolate notes, full body and winey acidity. It’s fruit-forward, but possesses a balance and brightness that only the finest naturals can offer. Truly a great and distinctive coffee.

Producer: Cafe Chevere

Region: Ciales Mountains

Varietals: Heirloom Bourbon

Altitude: 2,500 – 2,700′

Processing: Natural

Bright cherry/berry notes. Sweet tobacco, baking spice, dark chocolate. Full, silky body and bright winey acidity, with a long and sweet finish.

Id : P109820/1

Peru FTO Grade 1

Peru

San Martin de Pangoa, Central Amazon

Cooperativa Agraria Cafetalera Pangoa

Tucked away in the central Amazon region, just east of the Andean mountain range, you’ll find the Cooperativa Agraria Cafetalera Pangoa (CAC Pangoa) headquarters, serving its members since 1977. The coop has experienced a long and colorful history, underscored with both good and hard times.

CAC Pangoa was founded by 50 farmers from the Satipo region and grew to nearly 1700 members at its peak in the early 1980s. With an internal agreement to set aside 3 percent of every sale for internal investments, members were able to build much of the infrastructure still in use to this day. At that point the future looked very promising. But by the late 1980s, a time commonly known as El Periodo del Terrorismo in the region, the Shining Path had swept through what had been a remarkably peaceful area of Peru killing thousands of innocent people and carrying out a dreadfully effective fear campaign. As a result, CAC Pangoa lost hundreds of farmers who fled to the cities in order to escape the violence. Since that period, CAC Pangoa has slowly regained membership and is now comprised of some 700 members.

CAC Pangoa began encouraging its members to switch to organics through a formalized program of training and documenting practices according to international organic standards. In 2002, they were granted their first organic certification. Today, a majority of their members are either in transition or fully certified organic.

In 2001, they received FLO Fair Trade certification. Pangoa quickly established two programs that continue serving members today: 1) the Educational Fund which allows members to borrow up to $2000 (US) to pay for their children’s university fees and 2) the Health Services Fund which offers members interest-free loans of up to $600 (US) to cover any medical attention they might need. In 2008, Pangoa expanded its FT premium project list to include 5 more that cover tree renovation, improving their members’ living standards, developing individual wet processing plants and sun setting over central drying patio drying stations, and covering the funerary costs of any members. With these extra funding projects, Pangoa hopes to better and more broadly meet the needs of its members.

In addition to coffee, Pangoa has promoted economic diversification through cocoa production in lower elevations, honey production, and testing out their market for local roasted coffee sales. Since 2009, Pangoa has been promoting local ecotourism projects in their communities to supplement the family income.

“With the Fair Trade price we hope to increase our organic production so that we can improve and conserve the soil and subsequently increase our productivity, says Esperanza Dionisio Castillo, CAC Pangoa, General Manager. “With increased revenue from Fair Trade sales, we plan to improve all technical aspects of our production.”

This cooperative is clearly involved in the lives of its members beyond the purchasing and selling of their coffee; Pangoa provides an exemplary model of the power of small-farmer cooperatives within Fair Trade.

Processing: Washed
Altitude: 1,000 – 2,000 meters
Varietals: Bourbon, Typica, Caturra, Pache

Chocolate, floral and savory notes on the nose. Chocolate, caramel, citrus, complex and well-balanced. Silky body and bright, sweet acidity.

FLO, Organic, GrainPro

Id : P109886/1

Peru FTO Grade 1

Peru

Cajamarca

Finca Churupampa

Finca Churupampa is located in the Chirinos, San Ignacio region of Northern Peru. It was founded in 2011 now has 162 members. Coffee is sourced from farms in Chirinos, Coipa and Tabaconas. Churupampa is one of the most progressive producers in Peru when it comes to areas such as product quality and environmental protection.

Altitude: 1,500-1,700 masl
Processing: Fully washed, Sun-dried

Fresh and bright. Great balance, dark chocolate, clean, creamy body, deliciously sweet.

Fair Trade, Organic, Grain Pro

Id : P109887/1

Peru FTO Grade 1

Peru

Cajamarca

Finca Churupampa

Finca Churupampa is located in the Chirinos, San Ignacio region of Northern Peru. It was founded in 2011 now has 162 members. Coffee is sourced from farms in Chirinos, Coipa and Tabaconas. Churupampa is one of the most progressive producers in Peru when it comes to areas such as product quality and environmental protection.

Altitude: 1,500-1,700 masl
Processing: Fully washed, Sun-dried

Fresh and bright. Great balance, dark chocolate, clean, creamy body, deliciously sweet.

Fair Trade, Organic, Grain Pro

Id : P109887/1

Peru FTO Grade 1

Peru

Cajamarca

Finca Churupampa

Finca Churupampa is located in the Chirinos, San Ignacio region of Northern Peru. It was founded in 2011 now has 162 members. Coffee is sourced from farms in Chirinos, Coipa and Tabaconas. Churupampa is one of the most progressive producers in Peru when it comes to areas such as product quality and environmental protection.

Altitude: 1,500-1,700 masl
Processing: Fully washed, Sun-dried

Fresh and bright. Great balance, dark chocolate, clean, creamy body, deliciously sweet.

Fair Trade, Organic, Grain Pro

Id : P110039/1

Peru FTO Grade 1

Peru

Cajamarca

Cooperativa Cenfrocafe

CENFROCAFE spans the lush provinces of Jaen and San Ignacio in northern Peru. The cooperative was founded in 1999 with 220 small-scale coffee farmers in eleven community-based associations. Nearly ten years after their founding, CENFROCAFE was serving serves approximately 2,000 farmers in over 80 organizations located in twelve districts within the region of Cajamarca. They have an average yield for their organic production of about 15 quintal (100 lbs of parchment) per hectare and growing altitudes ranging from 1,600 to 2,000 meters.

Deliciously sweet. Coconut, dark chocolate, caramel, cinnamon, hint of tropical fruit. Silky body.

Fair Trade, Organic, GrainPro

Id : P109844/1

Papua New Guinea A

Papua New Guinea

Banz, Western Highlands Province

Kigabah Estate

Ringed by dark blue mountains, Kigabah Estate (AKA Kigabah East Plantation) is located at the bottom of the slopes of the Kigabah Hills, situated directly in the centre of the Waghi Valley in the Western Highlands Province, Papua New Guinea. Kigabah Estate is once more a productive resource for its ancestral people, the Wagabi Tribe.

The Plantation consists of 235 acres of Arusha and Bourbon varieties of coffee planted on what is recognized as some of the most fertile land in PNG – the topsoil is a beautiful black loamy peat and is over a meter deep in some areas. 

The method of care of the Plantation is purposefully labour intensive to avoid the use of pesticides and weedicides to ensure that the coffee is untainted with chemicals, and the least amount of damage is done to the environment. Kigabah has assisted in the building of classrooms and teacher’s accommodation at three community schools, assisted in the building of a gravity fed water supply to a village community of over 1,000 people, and built a bridge.

• Instead of employing the “bare earth” method, where all undergrowth is sprayed and removed, Pinto Peanut has been inter-planted into the undergrowth to restore soil nutrients. The Pinto Peanut is controlled by being slashed, which in turn, releases nitrogen back into the system.
• The trees are ring-weeded, allowing the soil to be aired, and facilitating the careful application of inputs, to prevent the excess leaching into the environment, ensuring it goes where it needs, into the trees!
• Retaining the undergrowth protects the composition of the soil through the prevention of excessive leaching of nutrients, and during heavy rains, has alleviated soil erosion.
Grade : A/X
Elevation : 1,500-1,600m
Processing Method : Fully Washed, Sun-dried
Varietal : Bourbon, Arusha

Nose: Cocoa nibs. Palate: vanilla, earthy. winy acidity, caramel, nice balance, some nuttiness, Nice canteloupe note. Exceptionally balanced.

Id : P109844/1

Papua New Guinea A

Papua New Guinea

Banz, Western Highlands Province

Kigabah Estate

Ringed by dark blue mountains, Kigabah Estate (AKA Kigabah East Plantation) is located at the bottom of the slopes of the Kigabah Hills, situated directly in the centre of the Waghi Valley in the Western Highlands Province, Papua New Guinea. Kigabah Estate is once more a productive resource for its ancestral people, the Wagabi Tribe.

The Plantation consists of 235 acres of Arusha and Bourbon varieties of coffee planted on what is recognized as some of the most fertile land in PNG – the topsoil is a beautiful black loamy peat and is over a meter deep in some areas. 

The method of care of the Plantation is purposefully labour intensive to avoid the use of pesticides and weedicides to ensure that the coffee is untainted with chemicals, and the least amount of damage is done to the environment. Kigabah has assisted in the building of classrooms and teacher’s accommodation at three community schools, assisted in the building of a gravity fed water supply to a village community of over 1,000 people, and built a bridge.

• Instead of employing the “bare earth” method, where all undergrowth is sprayed and removed, Pinto Peanut has been inter-planted into the undergrowth to restore soil nutrients. The Pinto Peanut is controlled by being slashed, which in turn, releases nitrogen back into the system.
• The trees are ring-weeded, allowing the soil to be aired, and facilitating the careful application of inputs, to prevent the excess leaching into the environment, ensuring it goes where it needs, into the trees!
• Retaining the undergrowth protects the composition of the soil through the prevention of excessive leaching of nutrients, and during heavy rains, has alleviated soil erosion.
Grade : A/X
Elevation : 1,500-1,600m
Processing Method : Fully Washed, Sun-dried
Varietal : Bourbon, Arusha

Nose: Cocoa nibs. Palate: vanilla, earthy. winy acidity, caramel, nice balance, some nuttiness, Nice canteloupe note. Exceptionally balanced.

Id : P110158/1

Papua New Guinea Peaberry

Papua New Guinea

Western Highlands

Kigabah Estate

Notes: Kigabah Village and Plantation is adjacent to Sigri and Bunum Wo in Western Highlands Province, and is synonymous with the finest in plantation coffee from Papua New Guinea. The main coffee grown here is Jamaica Blue Mountain, which was brought over from Jamaica to the Wahgi Valley in the 1920s. These trees thrive in the high altitude conditions of the Wahgi, producing coffees of exceptional character and depth.

Cupping Notes: Nose of dark chocolate, lime, vanilla and butterscotch. More lime on the palate, with floral, tea and caramel notes. Winy acidity, velvety, round body and a sweet citrus-driven finish.

Id : P109813/1

Peru FTO Grade 1

Peru

San Martin de Pangoa, Central Amazon

Cooperativa Agraria Cafetalera Pangoa

Tucked away in the central Amazon region, just east of the Andean mountain range, you’ll find the Cooperativa Agraria Cafetalera Pangoa (CAC Pangoa) headquarters, serving its members since 1977. The coop has experienced a long and colorful history, underscored with both good and hard times.

CAC Pangoa was founded by 50 farmers from the Satipo region and grew to nearly 1700 members at its peak in the early 1980s. With an internal agreement to set aside 3 percent of every sale for internal investments, members were able to build much of the infrastructure still in use to this day. At that point the future looked very promising. But by the late 1980s, a time commonly known as El Periodo del Terrorismo in the region, the Shining Path had swept through what had been a remarkably peaceful area of Peru killing thousands of innocent people and carrying out a dreadfully effective fear campaign. As a result, CAC Pangoa lost hundreds of farmers who fled to the cities in order to escape the violence. Since that period, CAC Pangoa has slowly regained membership and is now comprised of some 700 members.

CAC Pangoa began encouraging its members to switch to organics through a formalized program of training and documenting practices according to international organic standards. In 2002, they were granted their first organic certification. Today, a majority of their members are either in transition or fully certified organic.

In 2001, they received FLO Fair Trade certification. Pangoa quickly established two programs that continue serving members today: 1) the Educational Fund which allows members to borrow up to $2000 (US) to pay for their children’s university fees and 2) the Health Services Fund which offers members interest-free loans of up to $600 (US) to cover any medical attention they might need. In 2008, Pangoa expanded its FT premium project list to include 5 more that cover tree renovation, improving their members’ living standards, developing individual wet processing plants and sun setting over central drying patio drying stations, and covering the funerary costs of any members. With these extra funding projects, Pangoa hopes to better and more broadly meet the needs of its members.

In addition to coffee, Pangoa has promoted economic diversification through cocoa production in lower elevations, honey production, and testing out their market for local roasted coffee sales. Since 2009, Pangoa has been promoting local ecotourism projects in their communities to supplement the family income.

“With the Fair Trade price we hope to increase our organic production so that we can improve and conserve the soil and subsequently increase our productivity, says Esperanza Dionisio Castillo, CAC Pangoa, General Manager. “With increased revenue from Fair Trade sales, we plan to improve all technical aspects of our production.”

This cooperative is clearly involved in the lives of its members beyond the purchasing and selling of their coffee; Pangoa provides an exemplary model of the power of small-farmer cooperatives within Fair Trade.

Processing: Washed
Altitude: 1,000 – 2,000 meters
Varietals: Bourbon, Typica, Caturra, Pache

Chocolate, floral and savory notes on the nose. Chocolate, caramel, citrus, complex and well-balanced. Silky body and bright, sweet acidity.

FLO, Organic, GrainPro

Id : P109813/1

Peru FTO Grade 1

Peru

San Martin de Pangoa, Central Amazon

Cooperativa Agraria Cafetalera Pangoa

Tucked away in the central Amazon region, just east of the Andean mountain range, you’ll find the Cooperativa Agraria Cafetalera Pangoa (CAC Pangoa) headquarters, serving its members since 1977. The coop has experienced a long and colorful history, underscored with both good and hard times.

CAC Pangoa was founded by 50 farmers from the Satipo region and grew to nearly 1700 members at its peak in the early 1980s. With an internal agreement to set aside 3 percent of every sale for internal investments, members were able to build much of the infrastructure still in use to this day. At that point the future looked very promising. But by the late 1980s, a time commonly known as El Periodo del Terrorismo in the region, the Shining Path had swept through what had been a remarkably peaceful area of Peru killing thousands of innocent people and carrying out a dreadfully effective fear campaign. As a result, CAC Pangoa lost hundreds of farmers who fled to the cities in order to escape the violence. Since that period, CAC Pangoa has slowly regained membership and is now comprised of some 700 members.

CAC Pangoa began encouraging its members to switch to organics through a formalized program of training and documenting practices according to international organic standards. In 2002, they were granted their first organic certification. Today, a majority of their members are either in transition or fully certified organic.

In 2001, they received FLO Fair Trade certification. Pangoa quickly established two programs that continue serving members today: 1) the Educational Fund which allows members to borrow up to $2000 (US) to pay for their children’s university fees and 2) the Health Services Fund which offers members interest-free loans of up to $600 (US) to cover any medical attention they might need. In 2008, Pangoa expanded its FT premium project list to include 5 more that cover tree renovation, improving their members’ living standards, developing individual wet processing plants and sun setting over central drying patio drying stations, and covering the funerary costs of any members. With these extra funding projects, Pangoa hopes to better and more broadly meet the needs of its members.

In addition to coffee, Pangoa has promoted economic diversification through cocoa production in lower elevations, honey production, and testing out their market for local roasted coffee sales. Since 2009, Pangoa has been promoting local ecotourism projects in their communities to supplement the family income.

“With the Fair Trade price we hope to increase our organic production so that we can improve and conserve the soil and subsequently increase our productivity, says Esperanza Dionisio Castillo, CAC Pangoa, General Manager. “With increased revenue from Fair Trade sales, we plan to improve all technical aspects of our production.”

This cooperative is clearly involved in the lives of its members beyond the purchasing and selling of their coffee; Pangoa provides an exemplary model of the power of small-farmer cooperatives within Fair Trade.

Processing: Washed
Altitude: 1,000 – 2,000 meters
Varietals: Bourbon, Typica, Caturra, Pache

Chocolate, floral and savory notes on the nose. Chocolate, caramel, citrus, complex and well-balanced. Silky body and bright, sweet acidity.

FLO, Organic, GrainPro

Id : P109816/1

Peru FTO Grade 1

Peru

San Martin de Pangoa, Central Amazon

Cooperativa Agraria Cafetalera Pangoa

Tucked away in the central Amazon region, just east of the Andean mountain range, you’ll find the Cooperativa Agraria Cafetalera Pangoa (CAC Pangoa) headquarters, serving its members since 1977. The coop has experienced a long and colorful history, underscored with both good and hard times.

CAC Pangoa was founded by 50 farmers from the Satipo region and grew to nearly 1700 members at its peak in the early 1980s. With an internal agreement to set aside 3 percent of every sale for internal investments, members were able to build much of the infrastructure still in use to this day. At that point the future looked very promising. But by the late 1980s, a time commonly known as El Periodo del Terrorismo in the region, the Shining Path had swept through what had been a remarkably peaceful area of Peru killing thousands of innocent people and carrying out a dreadfully effective fear campaign. As a result, CAC Pangoa lost hundreds of farmers who fled to the cities in order to escape the violence. Since that period, CAC Pangoa has slowly regained membership and is now comprised of some 700 members.

CAC Pangoa began encouraging its members to switch to organics through a formalized program of training and documenting practices according to international organic standards. In 2002, they were granted their first organic certification. Today, a majority of their members are either in transition or fully certified organic.

In 2001, they received FLO Fair Trade certification. Pangoa quickly established two programs that continue serving members today: 1) the Educational Fund which allows members to borrow up to $2000 (US) to pay for their children’s university fees and 2) the Health Services Fund which offers members interest-free loans of up to $600 (US) to cover any medical attention they might need. In 2008, Pangoa expanded its FT premium project list to include 5 more that cover tree renovation, improving their members’ living standards, developing individual wet processing plants and sun setting over central drying patio drying stations, and covering the funerary costs of any members. With these extra funding projects, Pangoa hopes to better and more broadly meet the needs of its members.

In addition to coffee, Pangoa has promoted economic diversification through cocoa production in lower elevations, honey production, and testing out their market for local roasted coffee sales. Since 2009, Pangoa has been promoting local ecotourism projects in their communities to supplement the family income.

“With the Fair Trade price we hope to increase our organic production so that we can improve and conserve the soil and subsequently increase our productivity, says Esperanza Dionisio Castillo, CAC Pangoa, General Manager. “With increased revenue from Fair Trade sales, we plan to improve all technical aspects of our production.”

This cooperative is clearly involved in the lives of its members beyond the purchasing and selling of their coffee; Pangoa provides an exemplary model of the power of small-farmer cooperatives within Fair Trade.

Processing: Washed
Altitude: 1,000 – 2,000 meters
Varietals: Bourbon, Typica, Caturra, Pache

Chocolate, floral and savory notes on the nose. Chocolate, caramel, citrus, complex and well-balanced. Silky body and bright, sweet acidity.

FLO, Organic, GrainPro

Id : P109819/1

Peru FTO Grade 1

Peru

San Martin de Pangoa, Central Amazon

Cooperativa Agraria Cafetalera Pangoa

Tucked away in the central Amazon region, just east of the Andean mountain range, you’ll find the Cooperativa Agraria Cafetalera Pangoa (CAC Pangoa) headquarters, serving its members since 1977. The coop has experienced a long and colorful history, underscored with both good and hard times.

CAC Pangoa was founded by 50 farmers from the Satipo region and grew to nearly 1700 members at its peak in the early 1980s. With an internal agreement to set aside 3 percent of every sale for internal investments, members were able to build much of the infrastructure still in use to this day. At that point the future looked very promising. But by the late 1980s, a time commonly known as El Periodo del Terrorismo in the region, the Shining Path had swept through what had been a remarkably peaceful area of Peru killing thousands of innocent people and carrying out a dreadfully effective fear campaign. As a result, CAC Pangoa lost hundreds of farmers who fled to the cities in order to escape the violence. Since that period, CAC Pangoa has slowly regained membership and is now comprised of some 700 members.

CAC Pangoa began encouraging its members to switch to organics through a formalized program of training and documenting practices according to international organic standards. In 2002, they were granted their first organic certification. Today, a majority of their members are either in transition or fully certified organic.

In 2001, they received FLO Fair Trade certification. Pangoa quickly established two programs that continue serving members today: 1) the Educational Fund which allows members to borrow up to $2000 (US) to pay for their children’s university fees and 2) the Health Services Fund which offers members interest-free loans of up to $600 (US) to cover any medical attention they might need. In 2008, Pangoa expanded its FT premium project list to include 5 more that cover tree renovation, improving their members’ living standards, developing individual wet processing plants and sun setting over central drying patio drying stations, and covering the funerary costs of any members. With these extra funding projects, Pangoa hopes to better and more broadly meet the needs of its members.

In addition to coffee, Pangoa has promoted economic diversification through cocoa production in lower elevations, honey production, and testing out their market for local roasted coffee sales. Since 2009, Pangoa has been promoting local ecotourism projects in their communities to supplement the family income.

“With the Fair Trade price we hope to increase our organic production so that we can improve and conserve the soil and subsequently increase our productivity, says Esperanza Dionisio Castillo, CAC Pangoa, General Manager. “With increased revenue from Fair Trade sales, we plan to improve all technical aspects of our production.”

This cooperative is clearly involved in the lives of its members beyond the purchasing and selling of their coffee; Pangoa provides an exemplary model of the power of small-farmer cooperatives within Fair Trade.

Processing: Washed
Altitude: 1,000 – 2,000 meters
Varietals: Bourbon, Typica, Caturra, Pache

Chocolate, floral and savory notes on the nose. Chocolate, caramel, citrus, complex and well-balanced. Silky body and bright, sweet acidity.

FLO, Organic, GrainPro

Id : P109873/1

Organic Peru

Chanchamayo

Chanchamayo Valley produces 40% of Peru’s total coffee crop. Smallholder farms produce nearly all of the coffee, which is shade grown at high altitudes.

Medium-bodied and delicate, with floral and nutty overtones and a sweet finish.

Organic

Id : P109874/1

Organic Peru

Chanchamayo

Chanchamayo Valley produces 40% of Peru’s total coffee crop. Smallholder farms produce nearly all of the coffee, which is shade grown at high altitudes.

Medium-bodied and delicate, with floral and nutty overtones and a sweet finish.

Organic

Id : P109876/1

Organic Peru

Chanchamayo

Chanchamayo Valley produces 40% of Peru’s total coffee crop. Smallholder farms produce nearly all of the coffee, which is shade grown at high altitudes.

Medium-bodied and delicate, with floral and nutty overtones and a sweet finish.

Organic

Id : P109879/1

Organic Peru

Chanchamayo

Chanchamayo Valley produces 40% of Peru’s total coffee crop. Smallholder farms produce nearly all of the coffee, which is shade grown at high altitudes.

Medium-bodied and delicate, with floral and nutty overtones and a sweet finish.

Organic

Id : P110496/1

Organic Mexico

Mexico

Chiapas

Enjambre Cafetalero

Enjambre Cafetalero was founded in 2005 with the goal of improving the income of small coffee producers. Located in the area known as “La Franja de Oro“ near the Guatemalan border, it consists of 172 smallholder farmers and the annual production is about 200,000 kg.

Region: Chiapas
Sub-region: Ametenango
Grade: SHG EP
Process: Washed
Elevation: 1,000-1,800 meters

Citrus, brown sugar and vanilla are most prominent. Floral, dark chocolate, stone fruit and savory tones add complexity. Smooth body, winy acidity.

Organic, Ecotact

Id : P109979/1

Organic Nicaragua

Jinotega

Finca La Isabelia

Processing : Washed
Elevation : 1,300m
Varietals : Caturra, Catuai, Catimor, Bourbon

Sweet, Chocolate and Citrus notes. Winy acidity and smooth body.

Organic, Utz Kapeh, Smithsonian Bird

Id : P108969/1

Nicaragua SHG EP

Jinotega

Finca Las Camelias

Extremely clean, consistent. Luxurious mouthfeel, sweet citrus acidity, long sweet finish.

Id : P110153/1

Indonesia Java Small Producer

Indonesia

Bondowoso

Region : Bondowoso – Central Java
Growers: – 1200 smallholder farmers
Varietals : Typica & S795
Altitude : 1200-1300 meters
Soil: Volcanic
Processing: Washed – Fermentation in basket and dried on patio.

Maple syrup, brown sugar, brown spice, walnut, cedar

Id : P109487/1

India Monsooned Malabar AA

Malabar

Full-bodied, earty, tobacco and spice notes

Id : P109487/1

India Monsooned Malabar AA

Malabar

Full-bodied, earty, tobacco and spice notes

Id : P110331/1

Honduras SHG Plus

Honduras

Comayagua

COHORSIL

Cerro Azul is one of the Cohorsil cooperative’s regional blend qualities. The coffee is produced on various smallholder farms in the mountains that border the town of Siguatepeque, in the Montecillos mountain range. The beans are dried in drying tunnels, where the temperature can be controlled to stay between 40 and 50°C. The producers bring their harvest down from the plantations to one of Cohorsil’s central wet mills, where they can have their cherries processed.

The wet mills are equipped with large drying patios and drying tunnels to be able to process all local associates’ coffee. From the wet mills, the coffee moves down to the dry mill. Here, the beans rest in the warehouse for six weeks, before being hulled, graded and prepared for export. Cerro Azul is mix of the 4 varieties commonly found across Honduras: Caturra, Catuai, Typica and Pacas.

COHORSIL cooperative is located in the lush valley and municipality of Siguatepeque, in the central Honduran highland department of Comayagua. The area is known as one of Honduras’ biggest fruit and vegetable producing areas, thanks to the mild climate and ample rainfall. Favorable winds coming from the nearby Calanterique forest and Montecillos mountain range to the north range keep the temperature down in the dry and hot season from February to May. The rainy season runs from May to November, which is followed by a cooler period up to February.

The Cohorsil cooperative operates in the central, eastern and western regions of Honduras. Their technical staff is spread over the various regions to better provide support to the cooperative members. In total, Cohorsil has 6 wet mills, one per region they operate in. They also own their own dry mills, equipped with all infrastructure needed to clean and grade the beans, and to prepare them for export.

The cooperative provides loans, sustainability training, technical support and agricultural services to its members. With the entire support package Cohorsil offers to its associates, they aim at improving production and quality, and to get higher returns for the producing communities. Cohorsil also offers seeds of various vegetables to diversify the producers’ production so they aren’t entirely dependent on the coffee market for their income. The cooperative also takes care of marketing its members’ coffees and to fetch good prices in the international market, in accordance with the quality.

Varietals: Caturra, Catuai, Typica, Pacas
Altitude: 1300-1600 m

Vanilla, caramel, floral, citrus, fresh apple, black tea. Delicate, refined, complex.

GrainPro

Id : P110296/1

India Monsooned Malabar

Malabar

Full-bodied, earty, tobacco and spice notes

Id : P109487/1

India Monsooned Malabar AA

Malabar

Full-bodied, earty, tobacco and spice notes

Id : P109555/1

Guatemala SHB EP Huehuetenango

Huehuetenango

Huehuetenango coffees tend to be subtle, complex and interesting, with distinctive and delicate fruit notes. Body is typically medium. Buttery, a sweet floral aroma, and a clean aftertaste are common.

Chocolate, honey sweet, winy acidity, tea-like body, clean finish, delicate with hints of citrus. 86 points.

Id : P109555/1

Guatemala SHB EP Huehuetenango

Hueheutenango

Barillas

ASOBAGRI

100% of ASOBAGRI’s members are indigenous people from the Q’anjob’al, Akateco, and Ixil regions of Guatemala. Tragically, in 2011, ASOBAGRI’s new warehouse was destroyed by a mudslide before being insured. Lives were lost. The co-op endured and is once again expanding their utilities, focusing on quality and social responsibility. They are placing a great emphasis on women in the workforce and their Board of Directors has three female members. The Fair Trade structure bodes well for ASOBAGRI, as a maximum of 11% of their profit goes to administrative costs and a minimum of 89% goes directly to the farmers.

Dark fruit, sweet, assertive. Flavors of citrus, cocoa, plum. Medium acidity; medium body, rich. Finish is clean and sweet.

FTO, GrainPro/Ecotact

Id : P110358/1

Guatemala SHB EP Santa Rosa

Guatemala

Santa Rosa, Oriente

This coffee is grown by small producers. Currently every farm in the mountains produces coffee so the area is seeing significant economic growth. The climate in the east is rainy and cloudy, and the soil has a good balance of minerals, being an old volcanic region.

Region: Santa Rosa, Nuevo Oriente
Process: Washed
Drying: Patio (sun)
Soil: Santa Rosa: Volcanic Oriente: Clay
Elevation: 1,300-1,600 masl
Varietal: Catuai, Caturra and Pache

Dark chocolate, butter, green and black teas, floral, brown sugar. Sweet, lively acidity smooth body.

Id : P109669/1

Honduras FTO SHG EP

Honduras

La Entrada Copan

COAGRICSAL

The Cooperativa Agrícola Cafetalera San Antonio, or COAGRICSAL, was founded in 1995 with one vision – improve the quality of lives in their community and preserve the environment. From start to finish, farmers pay very close attention to the way their coffee is produced and hold high standards of quality.

Altitude: 1,000 – 1,500 m
Soil: Organic Clay

Mild citrus, medium-bodied, sweet chocolate.

Fair Trade, Organic

Id : P109669/1

Honduras FTO SHG EP

Indonesia

Sumatra

Mandheling Grade 1

Low to medium acidity. Sweet brown sugar and earthy fragrance and aroma, red wine and herbal. Full body with slightly rustic cup. Lingering chocolate after taste.

Id : P110369/1

Guatemala FTO SHB EP

Guatemala

Huehuetenango

ADIESTO

ADIESTO is a nonprofit organization representing over 100 producers of cetified organic and conventional coffees. ADIESTO carries out technical assistance, provides microcredits, and strengthens the organization of business operations managment for the producers. ADIESTO is located in the mountainous area of the Huista region in Huehuetenango.

Members: 550
Processing: Washed
Altitude: 1,600 masl
Varietals: Catuai, Caturra, Pache, Typica, Bourbon
Certifications: FTO, Ecotact

Milk chocolate, orange, caramel, medium body. Sweet, citrus-driven finish.

Fair Trade, Organic, Ecotact

Id : P110476/1

Guatemala SHB EP

Guatemala

Santa Rosa, Oriente

This coffee is grown by small producers. Currently every farm in the mountains produces coffee so the area is seeing significant economic growth. The climate in the east is rainy and cloudy, and the soil has a good balance of minerals, being an old volcanic region.

Region: Santa Rosa, Nuevo Oriente
Process: Washed
Drying: Patio (sun)
Soil: Santa Rosa: Volcanic Oriente: Clay
Elevation: 1,300-1,600 masl
Varietal: Catuai, Caturra and Pache

Dark chocolate, butter, green and black teas, floral, brown sugar. Sweet, lively acidity smooth body.

Id : P109788/1

Guatemala SHB EP Antigua

Antigua

Sierra Encantada

This Guatemalan coffee stands out due to the many microclimates, varied rainfall patterns, rich soils and abundant natural water supply that all contribute to its rich and powerful flavor. This country’s coffees are delightfully aromatic and carry a complexity of aromas with fullness in body from the high altitude cultivation. Sierra Encantada’s journey through the years has led them to appreciate these qualities, allowing them to create several brands to please their customers around the world.

Intense in flavor. Full bodied, smooth deep milk choc, bright acidity, mandarin orange and cantaloupe. Pleasant and consistent finish. 84 pts.

Id : P109658/2

Ethiopia Yirgacheffe Grade 2

Yirgacheffe

Nose of lemon and vanilla.Very silky and refined mouthfeel. Lavender, citrus, black tea, lively acidity and creamy body. Extremely clean finish. 85 points.

Id : P108959/1

Decaf Swiss Wtr Pro Organic Peru

Swiss Water

Sturdy cups, deep flavor with moderate acidity, with cocoa aroma and almond in the finish

Organic

Id : P108960/1

Decaf Swiss Wtr Pro Premium Espresso Ble

Swiss Water

Brazil, Latin America, Indonesia

Chocolate and caramel flavors with a touch of natural fruit, enough acidity to provide a balance, sweetness riding a long, smooth finish.

Id : P108961/1

Decaf Swiss Wtr Pro FTO Cascadia Blend

Swiss Water

This is a decaf from Swiss Water in Canada, where a gentle water process is used to removed the caffeine content without disrupting much of the volatile compounds that affect flavor and aroma.

Sweet graham cracker, balanced, pleasant mouthfeel.

Fair Trade, Organic

Id : P109562/2

Colombia Supremo 17/18 NJ

Valle de Cauca

Cartago, Sevilla

Exceptionally mild. Chocolate-covered cherry with caramel and almond notes.

Id : P109564/1

Colombia Supremo Screen 17/18

Valle de Cauca

Cartago, Sevilla

Exceptionally mild. Chocolate-covered cherry with caramel and almond notes.

Id : P109565/1

Colombia Supremo Screen 17/18

Valle de Cauca

Cartago, Sevilla

Exceptionally mild. Chocolate-covered cherry with caramel and almond notes.

Id : P109857/1

Colombia Tolima Microlot

Colombia

Tolima

Finca El Placer

The overall winner in the microlot category of the “Colombia: Land of Diversity” cupping competition comes from Finca El Placer, under the ownership of Rafael Alberto Valenzuela. Mr. Valenzuela’s Tolima farm has a long history of accolades, including a 4th-place finish at Colombia’s Cup of Excellence competition in 2015, as well as a 3rd-place finish in 2011. This is Colombian coffee royalty, and that’s reflected in the cup.

• Region: Tolima
• Sub Region: El Recre Bajo, Cajamarca
• Farm: Finca El Placer
• Farm Size: 21.8 Hectares
• Altitude: 1,888 masl
• Varietals: Tabi 50%, Castillo, 40%, Caturra 10%
• Total Yearly Production: 5000 kg
• Processing: Washed
• Fermentation: 18-24 hours without water
• Drying: Sun-dried for 50 days,mechanical for 3 hours

What stands out here is Finca El Placer’s incredible depth and sweetness, and velvety body. The nose is rich with florals, chocolate, dried fruit and caramel. Those notes carry through to the palate, along with vanilla, honey, toffee and butterscotch. A long, lingering and sweet finish completes the experience.

Id : P109858/1

Colombia Washed Estate

Antioquia

Ciudad Bolivar

Grupo Café Cascada

Grupo Café Cascada’s coffee farms are located in Antioquia, in the Northwest part of Colombia. The second-most productive coffee-growing region in Colombia, Antioquia is topographically isolated and has long been troubled by narco-terrorism and violence related to Colombia’s long civil war. It is only in recent years that the region has come to be recognized as a center for truly elite coffees, as befits its superb growing conditions and generations of expertise in growing coffee.

• Grower: Rocío Restrepo de Correa
• Region: Antioquia
• Sub-region: Ciudad Bolívar
• Farm: Grupo Café Cascada
• Farm Size: 498.6 Hectares
• Altitude: 1,693 masl
• Varietals: Caturra
• Total Yearly Production: 937,500 kg
• Harvest: November 2016
• Processing: Washed
• Fermentation: 16 hours without water
• Drying: Vertical silo for 24 hours
• Packaging: GrainPro

Very balanced. Caramel, chocolate, sweet lime, brown sugar. Refined, silky body and winy acidity. Extremely complex and elegant.

GrainPro

Id : P109858/1

Colombia Washed Estate

Antioquia

Ciudad Bolivar

Grupo Café Cascada

Grupo Café Cascada’s coffee farms are located in Antioquia, in the Northwest part of Colombia. The second-most productive coffee-growing region in Colombia, Antioquia is topographically isolated and has long been troubled by narco-terrorism and violence related to Colombia’s long civil war. It is only in recent years that the region has come to be recognized as a center for truly elite coffees, as befits its superb growing conditions and generations of expertise in growing coffee.

• Grower: Rocío Restrepo de Correa
• Region: Antioquia
• Sub-region: Ciudad Bolívar
• Farm: Grupo Café Cascada
• Farm Size: 498.6 Hectares
• Altitude: 1,693 masl
• Varietals: Caturra
• Total Yearly Production: 937,500 kg
• Harvest: November 2016
• Processing: Washed
• Fermentation: 16 hours without water
• Drying: Vertical silo for 24 hours
• Packaging: GrainPro

Very balanced. Caramel, chocolate, sweet lime, brown sugar. Refined, silky body and winy acidity. Extremely complex and elegant.

GrainPro

Id : P109858/1

Colombia Washed Estate

Antioquia

Ciudad Bolivar

Grupo Café Cascada

Grupo Café Cascada’s coffee farms are located in Antioquia, in the Northwest part of Colombia. The second-most productive coffee-growing region in Colombia, Antioquia is topographically isolated and has long been troubled by narco-terrorism and violence related to Colombia’s long civil war. It is only in recent years that the region has come to be recognized as a center for truly elite coffees, as befits its superb growing conditions and generations of expertise in growing coffee.

• Grower: Rocío Restrepo de Correa
• Region: Antioquia
• Sub-region: Ciudad Bolívar
• Farm: Grupo Café Cascada
• Farm Size: 498.6 Hectares
• Altitude: 1,693 masl
• Varietals: Caturra
• Total Yearly Production: 937,500 kg
• Harvest: November 2016
• Processing: Washed
• Fermentation: 16 hours without water
• Drying: Vertical silo for 24 hours
• Packaging: GrainPro

Very balanced. Caramel, chocolate, sweet lime, brown sugar. Refined, silky body and winy acidity. Extremely complex and elegant.

GrainPro

Id : P109778/1

Colombia Supremo 17/18

Colombia

Antioquia

Grade: Supremo
Processing: Fully Washed
Elevation: 1,200-1,800 meters

Antioquia’s coffee growing tradition goes back over 180 years.

Vanilla, hazelnut, milk chocolate, floral. Nice sweetness throughout, clean, velvety body.

Id : P109778/1

Colombia Supremo 17/18

Sweet, baker’s chocolate

Id : P109781/1

Colombia Supremo 17/18

Colombia

Antioquia

Grade: Supremo
Processing: Fully Washed
Elevation: 1,200-1,800 meters

Antioquia’s coffee growing tradition goes back over 180 years.

Vanilla, hazelnut, milk chocolate, floral. Nice sweetness throughout, clean, velvety body.

Id : P109781/1

Colombia Supremo 17/18

Sweet, baker’s chocolate

Id : P109784/1

Colombia Supremo 17/18

Colombia

Antioquia

Grade: Supremo
Processing: Fully Washed
Elevation: 1,200-1,800 meters

Antioquia’s coffee growing tradition goes back over 180 years.

Vanilla, hazelnut, milk chocolate, floral. Nice sweetness throughout, clean, velvety body.

Id : P109859/1

Colombia Magdalena Microlot

Colombia

Magdalena

San Judas Tadeo

Luisa Francisca Guaragna Salazar’s farm is located in San Javier, Cienega, in the Magdalena Department. Magdalena is in the far north of Colombia, and is home to some of Colombia’s most revered microlots and organic coffees. This lot exemplifies the delicate and refined character of the best coffees from the region.

• Region: Magdalena
• Sub-region: San Javier, Cienega
• Farm: San Judas Tadeo
• Farm Size: 20 Hectares
• Altitude: 1,443 masl
• Varietals: Castillo
• Total Yearly Production: 5,000 kg
• Processing: Washed
• Fermentation: 22 hours without water
• Drying: Sun-dried for 13 days

Vanilla, floral, milk chocolate and citrus notes on the nose. Chocolate, brown sugar, cedar, floral, sweet lime. The finish is long and clean, with notes of fine brandy. A complex, elegant and refined coffee that’s best when savored slowly.

Id : P109430/1

Brazil Santos 15/16 PNW

Brazil

Sao Paulo State

Grade: 15/16
Processing: Pulped Natural
Varietal: Bourbon

Dark Chocolate, brown spice, Hazelnut, sweet, syrupy body.

Id : P109536/1

Brazil Sul DeMinas 14/16 SS

Corações

Sagrado

Cerrado 2/3, 14/16

milk chocolate, sweet caramel

Id : P109537/1

Brazil Sul DeMinas 14/16 SS

Corações

Sagrado

Cerrado 2/3, 14/16

milk chocolate, sweet caramel

Id : P109901/1

Brazil SulDeMinas 14/16 PNW

Corações

Sagrado

Cerrado 2/3, 14/16

milk chocolate, sweet caramel

Id : P110150/1

Brazil Cerrado 17/18 PNW

Brazil

Cerrado - Santos

Falcafe

Altitude: 800-900 masl
Varietals: Catuaí / Mundo Novo
Processing: Natural
Grade: 17/18

Very sweet with lime, almond and milk chocolate notes. A floral accent in the finish.

Id : P110279/1

Brazil Esmeralda 16/18

Brazil

Esmeralda

O'Coffee

Alta Mogiana is a traditional coffee region covering the northeast of the State of São Paulo and also some cities in the State of Minas Gerais. The tradition of producing the best coffees comes due to natural conditions as altitude, climate and ideal rainfall and as a result of extensive experience in growing and processing specialty coffees. Known worldwide for producing Arabica coffees of exceptional quality, with a distinct profile, featuring balanced body and acidity, excellent natural sweetness and a caramelized fragrance, the region is located on a plateau with an altitude between 800 meters and 1200 meters, being Pedregulho one of the highest cities of the region and the state.

O’Coffee is composed by six farms: Nossa Senhora Aparecida, São José, Santa Rita, Santa Maria, Santa Adélia and Fazendinha. The farms have 5,000 hectares, being 1,100 hectares dedicated to coffee plantation and a growth plan to double the planted area on the coming years. It has an average altitude of 1,000 meters above sea level, temperatures around 20ºC and an average rainfall of 1,500 mm/year, distributed mainly during summer, alternating with dry periods in winter. Esmeralda is a blend of coffees from these six farms and is thus extremely consistent from year to year. it works exceptionally well both as a single-origin Brazil and as the base for an espresso blend.

Varietals: Catuai, Mundo Novo, Acaia
Elevation: 3300-4300′
Processing: Natural

Chocolate, Golden Raisin, Citrus, Roasted Almond, Brown Spice.

GrainPro

Id : P110279/1

Brazil Esmeralda 16/18

Brazil

Esmeralda

O'Coffee

Alta Mogiana is a traditional coffee region covering the northeast of the State of São Paulo and also some cities in the State of Minas Gerais. The tradition of producing the best coffees comes due to natural conditions as altitude, climate and ideal rainfall and as a result of extensive experience in growing and processing specialty coffees. Known worldwide for producing Arabica coffees of exceptional quality, with a distinct profile, featuring balanced body and acidity, excellent natural sweetness and a caramelized fragrance, the region is located on a plateau with an altitude between 800 meters and 1200 meters, being Pedregulho one of the highest cities of the region and the state.

O’Coffee is composed by six farms: Nossa Senhora Aparecida, São José, Santa Rita, Santa Maria, Santa Adélia and Fazendinha. The farms have 5,000 hectares, being 1,100 hectares dedicated to coffee plantation and a growth plan to double the planted area on the coming years. It has an average altitude of 1,000 meters above sea level, temperatures around 20ºC and an average rainfall of 1,500 mm/year, distributed mainly during summer, alternating with dry periods in winter. Esmeralda is a blend of coffees from these six farms and is thus extremely consistent from year to year. it works exceptionally well both as a single-origin Brazil and as the base for an espresso blend.

Varietals: Catuai, Mundo Novo, Acaia
Elevation: 3300-4300′
Processing: Natural

Chocolate, Golden Raisin, Citrus, Roasted Almond, Brown Spice.

GrainPro

Id : P109426/1

Brazil San 2/3 15/16 SS FC

Brazil

Sao Paulo State

Grade: 15/16
Processing: Pulped Natural
Varietal: Bourbon

Dark Chocolate, brown spice, Hazelnut, sweet, syrupy body.

Id : P109428/1

Brazil San 2/3 15/16 SS FC

Brazil

Sao Paulo State

Grade: 15/16
Processing: Pulped Natural
Varietal: Bourbon

Dark Chocolate, brown spice, Hazelnut, sweet, syrupy body.

Id : P109429/1

Brazil San 2/3 15/16 SS FC

Brazil

Sao Paulo State

Grade: 15/16
Processing: Pulped Natural
Varietal: Bourbon

Dark Chocolate, brown spice, Hazelnut, sweet, syrupy body.