Colombia Huila EL PARAISO

  • Very, very sweet cup
  • Ripe fruit, berries
  • Great Mouthfeel

Varietal: Mainly Caturra, with a part of Colombia

Drying Method: Fully sun-dried at each farm

Shade: Plantain, Chachafruto, Guamo and Nogal trees (40% shade cover)

Method: Tradiotional fully-washed process in micro mills at each farm

Importer: Caravela

 

ROB SAYS: Former Virmax, now Caravela is our loyal partner for our yearly La Serrania Decaf, but they also provide us yearly with at least one lot of great Specialty. This year it is the El Paraiso lot out of the well famous Huila department. Probably the sweetest Colombia ever and very nice for both filter and espresso brewing.

THIS COFFEE IS ONLY GOING TO BE ROASTED BY APRIL 2017

Kenya Nyeri GATOMBOYA AA

  • Sweet sugar cane
  • Clean and fruity
  • Notes of wine grape, kumquat, lemon

ROB SAYS: Although this is one of the best known and highly reputable washing stations in Kenya, we never bought the Gatomboya. So, really happy we finally were able to lay our hands on it. This particular lot of AA is the most expensive lot we’ll pick up this year, but definitely well worth it. It will be the last Kenya from the 2016 crop.

Varietal: SL-28

Method: Fully washed

Grade: AA

Packaging: Grain Pro

Importer: Trabocca

THIS COFFEE IS GOING TO BE OUR LAST KENYA KEN OF THIS SEASON, NORMALLY AVAILABLE FROM THE 4TH WEEK OF FEBRUARY

Peru Cajamarca Hacienda LA ENCANTADA

  • Winey cup (meaning: plump, round, ripe fruit)
  • Notes of Fig and Prune
  • Hints of Chocolate and Lemon

Region: Cajamarca

Variety: Costa Rica, Bourbon, Pache, Caturra

Farm: La Encantada

Producer: Nehemias Flores

Imported by: Cafe Imports

Rob Says: Best Peruvian coffee i ever tasted. For years we have been cupping disappointing stuff from this country, but with all the hard work done by Cafe Imports at origin this is changing. After investments in infrastructure, transportation and lot separation, comparable to practices done in other well known coffee origins like Colombia, we are happy to see and taste the difference in the cup.

 

 

This lot comes to us from producer Nehemias Flores of Nuevo Trujillo, Peru. His farm, Finca La Encantada is a 2 hectare parcel of which 90% is planted with Costa Rica, Bourbon, Pache, Caturra, along with vegetables, wheat, and fruit trees. Nehemias first acquired this farm in 2011. This specific lot was harvested at peak ripeness, depulped, fermented on average for 14-20 hours, then moved to the parabolic dryer for an average period of 5-9 days.

THIS COFFEE WILL BE AVAILABLE BY THE END OF FEBRUARY.

Peru Cajamarca CHIRINOS

  • Sweet and fat
  • Relatively low acidity
  • Floral and a touch of berries

Rob Says: Happy we can offer a couple of Peruvian coffees for the first time ever. This bean is a real espresso bean, due to its low acidity combined with this sweet and round body. When pulling espresso shots the acidic and bitter nuances tend to come forward, so we need to be very careful with our selection and roasting protocols.

Region: Cajamarca

Variety: Typica, Bourbon, Caturra

Altitude: around 1700 masl

Imported by: Cafe Imports

THIS COFFEE WILL BE AVAILABLE BY THE END OF FEBRUARY

Ecuador Loja AMALUZA

  • Biscuit
  • Smooth and sweet
  • Buttermilk chocolate and raw cane sugar

Process: Washed

Region: Loja

Varieties: Caturra, Typica

Altitude: 1500-1700 MASL

Importer: Caravela

Rob says: It’s 4 years ago since we did a coffee from this country. Their export is very low: only 100 containers a year; mostly cheap commercial lots. So, we are very happy that we finally found this special bean for you.

Just as the Vilcabamba, which finished 3rd in the espresso of the year ranking in 2013, the Caturra and Typica beans are picked around 1600 meters above sea level, washed and sun dried.

 

 

Loja is not only known as the musical and cultural capital of Ecuador and an area of great natural beauty, it also grows some of its best coffee and is responsible for about 20% of the Arabica they export. This lot is the collaborative work of 10 smallholders from Amaluza, who each wash, ferment and sun-dry their parchment at their individual farms before consolidating at the dry mill. The Ecuadorian coffee industry has great potential and is slowly becoming more attuned to the specialty market.

AVAILABLE FROM MID FEB 17