- 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.
Variety: Typica, Bourbon, Caturra
Altitude: around 1700 masl
Imported by: Cafe Imports
THIS COFFEE WILL BE AVAILABLE BY THE END OF FEBRUARY
- Smooth and sweet
- Buttermilk chocolate and raw cane sugar
Varieties: Caturra, Typica
Altitude: 1500-1700 MASL
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
- remarkable fruity and sweet
- nice body and mouthfeel
ROB SAYS: This is our first Peaberry Rwandan coffee ever! The trader asked that these beans be kept aside in the milling process and a lot be created out of just PB beans (and very small regular ones). We think this has rendered a great result. This PB Gitega lot was the fruitiest Rwanda coffee we cupped in years!
Processing: Fully Washed
Screen size: Peaberry
Depulper: Penagos 1500
Drying: On African drying beds for up to 15 days
Trader: Nordic Approach
Bernard Uwitije is the owner of Gitega washing station, he comes from the district of Nyamagabe that the washing station is located in. Bernard had previously been trading non-washed, ordinary coffee in the local market until 2015. He saw the potential for processing coffee to a fully washed state and of the local area’s ability to produce great cherry.
He built the Gitega mill last year and invested carefully in great infrastructure to produce fantastic coffees.
WE WILL START ROASTING THESE COFFEE AROUND MID JANUARY 2017
- Chewy cup
- Olive oil kind of mouthfeel
Mahonda washing station is located in Gitega province, up in the highlands around 1900m. Smallholder farmers from 13 districts in the Buraza community typically deliver their cherries at Mahonda wet mill, which is supported by Sogestal Kirimiro. The typical Burundian coffee producer has a small part of land available for growing coffee, smaller than 1 hectare.
Mahonda has put great emphasis on farmer education and better farming practices. This investment by the farmers and washing station management has been recognised in international competitions like Cup of Excellence. Mahonda washing station has featured in every CoE competition that has been organised in Burundi since 2012.
- Variety: Bourbon
- Crop: 2016
- Location: Buraza community, Gitega province
- Altitude: 1930m
Rob says: 3rd year we buy coffee from Mahonda washing station. The coffee is always clean and its most remarkable taste aspect is found when cooling down. Then you can taste an oily mouthfeel at the back of your tongue. We talk here vegetable oil; olive and sunflower tastes comes closest. We sometimes discover this in other African coffee’s as well, but never as present as in Burundi’s.
WE WILL PROBABLY START ROASTING THIS COFFEE THE FIRST WEEK OF FEB
- Juicy and creamy cup, very well balanced
- (little dry) Cranberry acidity
- Notes of beechnuts
Kibungere works with smallholders coffee farmers from 4 different districts in Nyabihanga commune, in Mwaro province. The farmers typically grow coffee on plots of land smaller than 1 hectare. Cherries are delivered to the washing station on foot or by bike. The quality of the delivered cherries is inspected at the cherry intake point of the washing station. Cherries are dumped in tanks to check for floaters and varying degrees of cherry maturity. The farmers receive a payment strip where the delivered quality and quantity are noted.
Rob Says : The biggest concern on Burundian and Rwandan coffee is the defect referred to as the potato flavor. This is known to be caused by the small bug called Antestia, even if there are still different theories about how it occurs. Either way every year it seemed to be generally less present in the coffees, and this year almost non-existing. Very good news for everybody, but mainly farmers (who gained less money before) and barista’s (who were cursing over potato smell and taste) are smiling.
- Quality: Washed scr15+
- Farm/Washing station: Kibungere CWS lot 2
- Variety: Bourbon
- Crop: 2016
- Location: Nyabihanga
- Altitude: 1650 – 1700m
- Soil: Red loam
- Importer: 32 cup Antwerp
WE WILL MOST PROBABLY START ROASTING THIS COFFEE THE FIRST WEEK OF FEB