- Very Smooth
- Poppy Seeds
- (un)Ripe Apricot
Ready for a new Ethiopian Coffee, from our Direct Trade program?
After struggling in 2015 with Yirgacheffe coffee’s, we bought 3 at once on our (buying) Trip to Origin this year.
Konga is about four kilometers South of the town of Yirga Cheffe and nearby both Hafursa and Biloya. We’ve always liked the Konga micro region in Yirgacheffe for both its strong citrus and supportive stonefruit flavors of peach and apricot, and this year’s selection has this all, along with nice bergamot overtones. What do you want more?
The coffee is fully washed and dried on raised beds on very high altitude, peaking up to 2250 meters above sea level!!! Unique.
To end, a little more info on the grading : Very often a Grade 1 tastes like they washed away the flavors, but this Konga is still standing and packed with fruity, herby and seedy notes.
- Well Balanced cup with great Mouthfeel
- Medium acidity
- Some Floral notes and a light touch of Almond
The La Bomba quality is a selection of exceptional coffees from the Huehuetenango region. Our trader’s exporting partner in Guatemala, Luxcafe, does the selection at their quality lab at the central mill in Huehuetenango. All the coffees their quality team tastes, are grouped into different categories: The Huehuetenango Reserve SHB, or La Bomba are small lots with a distinctive flavour profile, different from the typical Huehuetenango profile. Typically harvested in April – at the end of the season – from high altitude villages in the Huehuetenango department. Areas include La Libertad, San Pedro Necta, La Democracia, Unión Cantinil and Todos Santos Cuchumatán, with altitudes ranging from 1600 tot 2000 meters above sea level. In these colder conditions with less direct sunlight, the cherries mature more slowly. This slow maturation allows for a development of complex acids and rich sugars in the cherries. Thanks to this, the La Bomba lot has a complex profile with floral notes and a layered sweetness.
We bought 3500 kilo’s of this lot; mainly for the espresso blends we have, but also as a single origin filter or espresso you’ll see Guatemala is delivering again!
- Rich Body
- Unbelievable Sweet and Fruity
- Funky Natural/Sweaty undertone
A while ago on the cupping table we found a true jewel and it was a natural processed coffee; a practice that’s gaining more and more interest in the Specialty Coffee world.
And where the Ethiopian naturals were the ones everyone was looking for, we notice the Central American farmers and washing stations are getting better and better at it every year. As does Bryan Orellana in Honduras.
Finca Orellana consists of about twenty hectares of Bourbon, Pacamara and Catuai varietals. Every single coffee tree was situated so it would receive just the right amount of shade provided by the towering trees above it. The soil had been analyzed and naturally fertilized so it contained just the right nutrients and minerals for coffee growing.
Bryan Orellana’s methods are exceedingly rare in Honduras. His closest neighbors farm is covered only with coffee trees and none of the techniques Bryan is working with are used there.
Since we believe this is a truly unique coffee we bought the full lot, so we can offer it as an exclusive coffee for Europe.
- Clean Cup
- Jasmin Floral Sweetness
- Black Tea notes
This Guracho coffee comes from Sidamo Guji.
Guji coffee has been receiving a lot of attention from the Specialty Coffee World lately, and for good reason.
Check this Top 5 espresso of 2014 from Caffenation.
Many privately owned washing stations have sprung up recently, in an area that has traditionally processed coffee using a natural (dry) method. The quality of the washed coffees made a big jump the last couple of years, which isn’t surprising considering the area’s close proximity to the mighty Yirgacheffe region.
‘Close’ is relative speaking in terms of travel in Ethiopia, where 100 km can mean a 10 hour drive, but the variety of terrain and culture in that short distance is incredible.
- Nice sweet & sour balance
- Punchy cup
- Very fruity and relatively big body
Location : Kiambu County, Kenya.
Altitude : The altitude ranges from a low of 1520 to a high of 2200 metres above sea level. This coffee growing country in East of Rift Valley lies on the foothills of the Aberdare ridge. Here, right on the equator, they can let the coffee grow higher than in other famous regions like Nyeri and Kirinyaga.
Size and varieties : This estate has approx. 199 ha. Varieties are mainly SL28 and 34 and to some degree Ruiru 11 and Batian.
Rainfall : Annual average of approx. 1098 mm falling in two distinct wet seasons.
Soils : Red volcanic soils, rich in organic matter.
Harvest : Fly crop – May through July. Main crop : September through December. This lot is from the main crop, which is always better than the fly one.
Processing : Disc pulped, fully fermented and washed, sundrying on elevated beds.
Production : Approx. 1000 bags per annum of AA/AB/PB/C grades (known as the main grades)
We bought 20 bags of the AB graded.