Burundi Kayanza MPANGA

  • Super Clean and Sweet cup
  • Soft mouth feel
  • Orange and Milk chocolate notes

This year coffee crop from Burundi is surprising us more every week. Already the 3rd Kayanza lot we buy and we are not even December!

Super clean clups with great mouthfeel and long lasting afterwards, working great for filter or espresso brewing.

Mpanga is the name of the farm and the central washing station that processes this coffee. They are both owned by Jean Clement of SEGEC exporters who also handles the export. The washing station is situated in the Kayanza village so is well placed to receive cherry from all the small producers in the surrounding area.

The Variety is a mix of Bourbon and Typica tasting intense and fruity with hints of orange and milk chocolate flavors.

The coffee is picked around 1815 masl and the processing washed.

Indonesia Sulawesi TANA TORAJA A & AA (2016/17)

• Tamarinde (Worcesterhiresauce)
• Floral/Apple
• Medium acidity
• Brown Sugar
For the third time and our favourite Indonesian coffee all time, this fully washed Indonesian S795 (Typica Hybrid). It’s still a bit tangy, but in a good way. It blew our taste buds when we cupped the Toraja in 2014. And it still does.
For the new season, we even go wider with importing both A and AA screenings.
The A is lower in acidity and sweeter, the AA is brighter and more suitable for Filter Roasts.

Indonesian coffee has traditionally been processed with the Giling-Basahmethod, or wet-hulled like Sumatra. In ’76 TOARCO, a Japanese-Indonesian JV, introduced here the traditional washed-process, similar to Central Americans.
TOARCO owns Pedamaran Plantation at 900-1250 masl and purchases wet-parchment (at 40% moisture) from small producers who grow the beans higher up at altitudes, around 1500 masl.

Brazil Carmo de Minas Sitio COLINAS Pulped Natural Yellow Bourbon

  • Sweet, Clean
  • Typical Yellow Bourbon smoothness

2012 COE winner Sitio Colinas is producing this very interesting Yellow Bourbon.

Third generation owner Luiz Flavio, in tribute his rich family history on the estate and to it’s stunning natural beauty named the farm Sitio Colinas meaning ‘blessed by God and by Nature’.   This particular lot is carefully processed without fermentation, a process coined as ‘Pulped-Natural’ processing. Here, the skin is removed from the cherry, leaving the fruity mucilage intact throughout the drying process. Machinery is eventually used to wash away the mucilage creating a sweet yet consistently clean and vibrant cup that’s difficult to achieve through traditional natural processing.

We’re thrilled to be able bring Luiz’s coffee to our clients and play small role in sharing his amazing lots with the world!

Brazil Minas Gerais Sitio SAO JOSé Natural Acaia

  • Typical ‘natural touch’
  • Mellow Mouthfeel
  • Chocolate

The new 2016 crop from Brazil is very promising. First coffee on the list is one from Sitio Sao Jose in the Serra da Mantiqueira region, sourthern Minas Gerais.

Mantiqueira de Minas is a hilly region, reknowned for its many distinct microclimates, generating an interesting range of flavour nuances all across the mountain range. The area around the city of Jesuânia gets a favourable amount of rainfall between 1600 and 1800mm on average. With a stable, mild temperature of 18°C the cherries mature rather slowly, getting boosted with fruit sugars while they develop.

Producer: Amauri Dias de Castro

Processing : Natural

Variety : Acaia, a very rare variety and a hybrid from the Mundo Novo plant, Acacia is mainly found in Brazil and is best grown at 800 meters or above. Fruit is large in size and is predominately red in colour. It’s the first time at Caffenation we have this variety in the coffee roaster.


  • Fig. Rhubarb. Medium Acidic and Clean cup. Low Body.

The Buziraguhindwa washing station is located in the Muruta community of the Kayanza province. Before this washing station was built in 2008, the nearest washing station was 40 kilometers away. So, the farmers had to travel long distances. Now it is much easier for them to transport their coffee. The plants grow in the rich soils just below the natural Kibira forest. The water use to wash the coffee comes from a small forest river. It is filtered through sand, gravel and stones before entering a large PCV tube that leads it into the water tank. The pulping is done using a 3-disc McKinnon machine.

The variety is Bourbon and the cherries are picked at high altitudes up to 2000 meters above sea level.