Kenya Kirinyaga THAITA AB

  • Green banana and floral notes
  • Candy sweetness (when cooling down)
  • Very clean and bright cup

Processing: Washed

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.


Ethiopia Sidamo SUKE QUTO Triple Processing

  • Clean cup
  • Sweet and Floral
  • Fruity tones. Different according to the processing

Variety: Kurume & Welicho

Certification: Organic

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

Importer: Trabocca

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.


Guatemala Huehuetenango RED DE MUJERES

  • Very syropy/sweet cup.
  • Strawberry & Raspberry flavors
  • Velvety soft


Variety: Pache, Bourbon, Caturra, Typica

Processed: Washed Organic (with ‘tree ripening’)

Certification: Organic and Fairtrade

Altitude: 1600-1850

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.


Costa Rica West Valley FINCA ANGELINA Villa Sarchi

  • Bright and fruity cup
  • Notes of passion fruit and cherry
  • Orange zest and vanilla notes

Processing: Fully Washed and sun dried

Variety: Villa Sarchi

Producer: Aguilara family

Importers: Cafe Imports


Rob Says: This microlot is produced by the all famous Aguilera family in Costa Rica. The Aguileras are a total of 12 brothers and sisters, all of whom are involved in coffee from the time of their parents. The brothers work the mill and farms themselves with basically no hired labor other than pickers during the harvest. With the help of the third generation, they work the mill, work the drying patios, prune the coffee fields, fertilize, etc, year-round. The Aguilera Bros understand quality at the farm level and mill level and this is why we are excited about working with them.

El Salvador Chalatenango FINCA EL CEDRO

  • Low acidity
  • Chocolate notes
  • Smooth cup

Region: Izotal, San Fernando, Chalatenango

Height: 1245 masl

Variety: Pacamara

Importer: Cafe Imports Europe


Rob Says: a word on the variety here. Pacamara is a marriage of the Pacas and the Maragogype. The Pacas is a bourbon variety type and a relatively big bean with sweet flavors. The Maragogype on the other side is a very big bean, derived from the Typica, and mainly velvety soft and very low in acidity.

So all together not a lot of acidity or brightness. But no problem; we bought this one for the smooth side of it and this typical chocolate touch. This is a very small lot from producer Angelino Landaverde, who owns a 4-hectare farm that’s planted with about 3,000 trees per manzana with primarily three different varieties: Geisha, Pacamara, and Pacas.