- Very sweet and clean cup
- Notes of Lime
- Floral and Tea elements
Processing: Washed microlot
Water source: Mountain natural spring
Drying table: 10, full sun drying , 12% moist controlled with a Shore Coffee Model moisture meter
Wett mill: Penagos eco-flex pulping machine
Importers: 32 Cup Coffee Merchants
Rob Says: We are proud of finally buying a small lot from this very famous washing station, former producers of Cup Of Excellence coffee winners.
A small note on the altitude: the washing station is located at 1719 masl (meters above sea level), the farms located between 1600 to 2000 meters. Higher altitude means more sun and more rain. The locating nearby the equator makes sure there’s no frost at night. This, in combination with volcanic soil, makes it the perfect spot to grow specialty coffee.
- Silky mouthfeel
- Mild and well balanced cup
- Sweet aftertaste: Honey and Brown sugar notes
Processing: Fully Washed
Location: Nyamasheke district/Western Province
Altitude: Between 1700 and 2000 masl
Importer: 32 Cup Coffee Merchants
Rob Says: The same name as years ago, and with the same cupping notes, but from a different district in Rwanda.
This KARAMBI comes from the area South/West of the Kivu lake, just above the Nyungwe Forest. This area is known as a Specialty coffee region. Growing conditions are optimal here with good altitude, great soil, favourable rainfall – basically everything to produce the best coffees.
WE NORMALLY START ROASTING THIS COFFEE BY THE LAST WEEK OF OCTOBER
- Green banana and floral notes
- Candy sweetness (when cooling down)
- Very clean and bright cup
Annual rainfall: 1518mm
Soil: Red volcanic
Altitude: Between 1634 en 1900 masl
Importer: 32 cup Coffee Merchants
Rob Says: Thaita is named after a coffee factory in Kirinyaga, our most loved Kenyan coffee region, and is affiliated to the Inoi Farmers Co-op Society
AB is the size of the bean and the most common bean size for specialty coffee in this country. Approximately 30% of the beans in country is AB cataloged. In taste it is not always easy to pick an AB in between an AA and PB, although in general they are less acidic than the AA and have less body and a more open flavor than the PB beans.
- Clean cup
- Sweet and Floral
- Fruity tones. Different according to the processing
Variety: Kurume & Welicho
Shade trees: Millettia Ferruginea, Cordia Africana, Albizia Gummifera, Anigeria, Croton Macrostachyus, Eucberigia
Processing: 3 different ones: washed, pulped natural and natural
History: 4th consecutive year available at Caffenation
Rob Says: 4th consecutive year we offer the Suke Quto, but the first year we offer them in 3 different processings: Washed, Pulped Natural and Natural. We’ll try to roast them in small batches, all on the same day, so you can buy them together and compare the different processing side by side.
For the Washed: The mucilage is removed by fermentation, which lasts 36-72 hours depending on the weather conditions. The coffee is then dried on raised African beds (over 200 beds are present at the washing station) for 9-13 days. This version is the cleanest and the best to combine with milk.
For the Pulped Natural: The lot was processed from very red/ripe cherries, pulped by the typical old disc pulpers and parchment was carefully dried on plastic shadenet, not jute. The body and sweetness are much better, while keeping the typical Sidama florals.
For the Natural coffee: The beans are dried on drying beds for 21-27 days, which gives them this rich ripe fruit touch.
WE EXPECT TO START ROASTING THIS COFFEE BY THE BEGINNING OF OCTOBER 2017
- Very syropy/sweet cup.
- Strawberry & Raspberry flavors
- Velvety soft
Variety: Pache, Bourbon, Caturra, Typica
Processed: Washed Organic (with ‘tree ripening’)
Certification: Organic and Fairtrade
Importer: Falcon Coffees
Rob Says: The Red de Mujeres, or ‘network of women’, is a large group of female coffee producers covering five different areas of Huehuetenango. The group is made up of 830 women, but this particular lot comes from the San Antonio Huista area and is the product of 50 producers.
Most special, besides the rare Pache variety of the beans, is the processing: The beans have been kept extra long on the trees, to give it extra sweetness and a ‘dry-processing’ kind of flavor. First time ever we buy a coffee processed this way.
THIS COFFEE IS TO BE EXPECTED BY THE BEGINNING OF AUTUMN