Indonesia Sumatra GUNUNG TUJUH Wet-Hulled Honey

• Complex cup with big body and spicy finish
• Apricot and  mandarine notes
• Tropical: Kiwi & mango

Lot: Microlot

Variety: Sigarar Utang, Andung Sari

Dry method: Raised beds

Drying time: 15 days

Altitude: 1400-1700 masl

Importer: 32 Cup Coffee Merchants

Rob Says: It was long ago we offered a single origin coffee from Indonesia. This years’ crop was pretty good and this Wet-Hulled Honey microlot in particular pleased our taste buds. So, we were wondering; how did they do this….?

At the Koerintji Barokah Bersama washing station they are trying to step away from the traditional Wett-Hulling processing. With this lot they pulp the coffee, and immediately dry it on patio for a short period of time. When the coffee is still high in moisture content, it is milled at the central dry mill. After, they are transferred to raised beds. So the only difference with the classic honey process is the fact that the coffee gets milled while the parchment is still wet. The drying beds are located in domes so as to protect the coffee from rain or harsh sunlight. When dry, the coffee is milled and sorted by hand.

WE HOPE TO START ROASTING THIS COFFEE THE LAST WEEK OF MAY 2019

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Kenya Muranga WEITHAGA PB

• Smooth cup with medium acidity
• Notes of biscuit, caramel and garden spices
• Cools down perfectly (think cold brew!)

Farm: Various small holders

Variety: SL, Batian and Ruiri 11

Screen size: Peaberry

Processing: Fully washed, dried on raised beds

Altitude: Between 1600 & 1800 masl

Importer: 32 Cup Coffee Merchants

Rob Says: A yearly classic at Caffenation, this Weithaga, and voted filter of the year in 2017.

This time we bought a Peaberry selection. We like PB’s a lot for it’s explosive fruity flavors and bigger body. It also tends to stay fresher over a longer period. Peaberry’s in Kenya are only 10% of the total crop. At Caffenation around 40% of the total Kenyan coffee production is Peaberry!

Peru Amazonas FINCA TIMBUYACU

• Sweet tropical fruit notes
• Nice body
• Grapes and black cherry

Producers: Alfonso and Karim Tejada

Variety: Caturra, Pache, Catuai

Certification: Organic

Process: Washed

Importer: 32 Cup Coffee Merchants

Last Peruvian coffee is the year is probably the most special one. This farm used to work for years exclusively with Stumptown Coffee Roasters, so we were lucky purchasing this small lot that suits both filter and espresso roasting.

Timbuyacu is Alfonso and Karim’s private coffee farm, just outside of Mendoza. Timbuyacu is a Quechua word, yaku meaning water and timbu roughly translating to source. The farm is named this in reference to the groundwater spring present on the land, which belonged to Alfonso’s grandmother. Alfonso and Karim began cultivating coffee here in 2010 in order to better understand the realities of the producers they were buying from.

THIS COFFEE WILL PROBABLY BE AVAILABLE BY THE END OF MARCH 2019

Malawi Mangochi District SABLE FARMS

• Big body
• Low acidity
• Notes of red stonefruit and chocolate

Processing: Washed

Screen size: Peaberry

Variety: SL28 / Ruiru 11 / Catuai / Batian

Certification: Rainforest Alliance & Kosher

Elevation: around 1000 masl

Importer: 32 Cup Coffee Merchants

Rob Says: It’s not the first time we offer Malawi, although it is the first Peaberry bean from this underestimated coffee country.

On eco level: Sable Farms uses drip irrigation systems, solar coffee dryers, and they compost the cherries after they’ve removed them from the beans.  They also filter and reuse the water that they’ve used to wash the cherries from the beans.

On social level: Sable Farms provides health insurance for workers and their families, and built a school on their Ngapani coffee estate in the Mangochi District.

THIS COFFEE SHOULD HIT THE WAREHOUSE IN MARCH 2019

90+ SERIES: Colombia Narino PANCHO ARMANDO

For our 90+ Series we are on the lookout for exceptional beans. In our philosophy is great coffee by nature fruity, floral, juicy, and has a super clean and long aftertaste.

Taste notes:  Goose berries, ginger bread, super sweet cup with notes of cassis

Variety: Caturra

Processing: Washed Microlot

Altitude: 2100 to 2300 masl!!

Importer: 32 Cup Coffee Merchants

Rob Says: The Delgados farm is sitting on a high ridge between 2,100 and a whopping 2,300 meters above sea level. The family collectively cultivates, prunes, fertilizes, picks, processes, and dries the coffee.

There is a clear pride and attention to detail here, and a sense that the traditional varieties and careful management of soils have allowed the family to prosper in coffee.

The family pays any additional labor for picking based on a daily wage as opposed to a per kilo of cherry price. This approach ensures that pickers only go for ripe cherries.

THIS COFFEE SHOULD BE HITTING THE SHELFS SOMEWHERE IN MARCH OF 2019