Ethiopia Guji SUKE QUTO

  • Exceptionally clean and juicy
  • Medium Acidity
  • Notes of lemon, jasmine tea and Galia melon

Producer: Tesfaye Bekele

Processing: Washed

Variety: Kurume & Welicho

Certifications: Organic and Rainforest Alliance

Importers: Trabocca

Rob Says: Totally excited to offer Suke Quto coffee for the 5th consecutive year!!!!!

Last June i was able to meet owner Tesfaye Bekele and became even more impressed about this man and his farms. Tesfaye Bekele started Suke Quto after a bushfire with the idea to grow and process environmentally-friendly coffee and help to sustain the local community with a consistent income source.

13 years later over 150 outgrowers are now replanting the forest and bringing organic coffee to the Suke Quto farm for processing.

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Rwanda Nyaruguru NYAKIZU

  • Clean cup
  • Very floral
  • Fruity notes like melon and berries

Variety: Bourbon

Altitude: 1750 – 2000 masl

Soil: Sandy Clay

Exporter: Rwacof

Importer: 32 Coffee Merchants

Rob Says: As for most of our Rwanda microlots we work together with the Antwerp based company 32 Cup (say Tree To Cup). Thanks to the sustained efforts of their mother company Sucafina, we think they offer us year after year the finest coffees from this origin.

The Nyakizu was probably our most complex coffee in 2018. And while the past crop has just left the coffee roaster, the new crop already enters the port of Antwerp.

This crop is a little bit less complex, acidic and detailed, but still very spectacular, with great floral notes and a perfect after taste. And as most Rwanda coffees suitable for all kind of brewing techniques and possible to drink black or white. Enjoy.

 

Brazil Sul de Minas Fazenda BOTA FORA

  • Fat Body
  • Buttery Mouthfeel
  • “Snickers in a cup”

Producer: Maria de Fátima Silva Marques da Fonseca

Location: Carmo de Minas

Variety: Yellow Bourbon

Processing: Pulped Natural

Exporter: Cocariva

Importer: 32 Cup Coffee Merchants

Rob Says: A real winter espresso coffee this Bota Fora, which tastes chocolate and nutty and still clean enough to please our taste buds.

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.

NORMALLY WE START ROASTING THIS COFFEE AT THE END OF NOVEMBER

Kenya Nyeri KANGOCHO PB

  • Floral and Fruity
  • Whiskey sour notes
  • Green banana and stone fruit

Producer: Gikanda Cooperative Fair Trade Cooperative

Altitude: around 1650 MASL

Variety: Heirloom Bourbon

Process: Washed

Importer: 32 Cup Coffee Merchants

Rob Says: Thanks to our cooperation with Kenyacof – locally – and 32 Cup – at home – , the Kangocho was the first of a long list of great Kenya’s we imported this way. In 2016 we bought 2 PB lots of which one finished 2nd in the Top 5 of the year list for best Caffenation Filter Coffees.

Now the Kangocho is back and very very promising. This is fruity dynamite in a cup ladies and gentlemen.

Kenya Muranga WEITHAGA AB & PB

  • Smooth cup with medium acidity
  • Notes of Biscuit and Caramel
  • Tastes best when cooled down!

Farm: Various small holders

Variety: SL 28, SL34, Batian & Ruiri 11

Processing: Fully washed, dried on raised beds

Altitude: Between 1600 & 1800 masl

Importer: 32 Cup Coffee Merchants

Rob Says: After the great succes of our AA lot in 2017 we bought extra Weithaga’s, AB & PB this year. The cupping notes of both coffees came very close to one another, with a punchier PB and more sweetness for the AB

Rainfall at Muranga region ranges from 1,200 and 1,500 mm annually. Kenya has two rainy reasons, which dictate the crop. Long rains normally arrive from March to May. This will trigger the flowering for the Main Crop. Harvesting for this crop takes place from October to December.