Wadi Beddah

Farm

Wadi Beddah

Region:
Haraz, Yemen

Procesing station:
Beddah

Varieties: Jadi
Altitude: 1800m
Processes: Natural
Cupping: 87

Common cupping notes:
Exotic flavour combination of Stewed Fruit, Ripe Berry and underlying Florals and some Hibiscus. The mouthfeel is syrupy and is supported by a sweet clean foundation.

Wadi Beddah is an area with very difficult and rugged terrain. Its altitude at 1800 meters above sea leve; and with an absence of metalled roads, the area is very remote and impassable for motor vehicles to cross for transport of goods or people.
The weather in the wadi is mild, temperatues fluctutea between 29C and 15C. Compared to to other coffee growing regions, it is considered to have a relatively warmer cliamte and as such we have adapted our processing techniques. The coffee from Wadi Beddah has been exposed to around 7 hours of daily sun light. This has helped create outstanding and differentiated profiles for this collective.

Ali Mohamed Abdullah

Farm

Ali Mohamed Abdullah

Region: Anis, Yemen

Procesing station:
Al Abara

Varieties: Udaini
Altitude: 1973m
Processes: Natural
Cupping: 88

Common cupping notes:
Reined flavours of Honey, Lemon Verbena and Citrus Fruit with underlying Floras adding further complexity. This is a delicate coffee of mediu intensity, clean in cup and it improves as cools. The mouthfeels is juicy.

Ali was a career military officer, yet since the advent of the current civil war, Ali chose to stay away from such a tragic conflict, returning to his village and working on his family’s farm. He has been farming his 15 libna coffee farm for around 8 years now. He supports 9 famile members.

Ali is active in the farming community and educates fellow farmers on best pre and post harvesting methods. In addition he is also very keen in learning about modern coffee drying methods and helps us pass that knowledge to other farmers.

Testi Adorsi

Farm

Testi Adorsi

Region:
Yiracheffe-1
Procesing station:
Aricha,Testi Adorsi

Varieties: Heirloom
Altitude: 1950-2150m
Processes: Natural
Cupping: 88

Common cupping notes:
Long complex aftertaste, tat citric, slick mouthfeel, high sweetness, cacao, walnut, hornbeam, violet, strawberry finish.

Grown at an altitude between 1950-2150 metres above sea level, this lot is comprised of Ethiopian heirloom varietals including the local Karume varietal. The cooperatively grown lot is sourced from a large number of family owned garden plots and the regions soil is nitrogen rich and volcanic.

This lot has been processed at the Testi owned Adorsi washing station and is comprised of cherries delivered by over 900 smallholder farmers.

This coffee has been fully washed processed, with a total duration of wet fermentation between 24-36 hours before soaking in clean water for and additional 12-24 hours. The drying was undertaken using raised beds over the following 10-12 days.

You can expect to find notes of tropical fruit, guava and sweet lemon, with an excellent floral and clean finish. Expect a clean but distinct profile from this exceptional coffee with a distinct melon like sweetness.

Eraldo Garcia Martinez

Farm

Eraldo Garcia Martinez – microlot

Region:
Maguey, Eraldo Garcia Martinez
Procesing station:
Eraldo Garcia Martinez

Varieties: Bourbon
Altitude: 1200-1600m
Processes: Honey
Cupping: 88

Common cupping notes:
Chocolate, nutty, honey

Finca Lerida

Farm

Finca Lerida

Region:
Boquete, Chiriqui
Procesing station:
Finca Lerida

Varieties: Tipica
Altitude: 1600-1800
Processes: Honey
Cupping: 89

Common cupping notes:
Citrus, Sweet Lime full of floral flavor and smoothly sweetness, orange, grapefruit, green tea.

Finca Lerida is one of Boquete oldest and most traditional coffee properties. Located in the highlands of Boquete, at an altitude of 1,550 – 1850 meters on the slopes of Volcan Baru, with his deep rich volcanic soil, this beautiful mountain and traditional coffee plantation offer the best conditions for growing coffee of high quality.

The heavy rains and sunny season, dry harvest promotes the ideal conditions for the production of its award-winning Arabica beans.

Finca Lerida’s reputation is as old as the first coffee that Panama exported to Germany back in 1929. The high quality coffee produced inside this exceptional plantation made its international buyers realize that there was more to Panama that just its Canal. This was, and still is, Finca Lerida.

Lerida was established in 1917 by B. Tollef Monniche, a Norwegian engineer and graduated from the Royal College of Dresden, Germany, who worked on the design and construction of the Panama Canal’s emergency gates.

In 1924, the engineer finally retired and along with his wife Julia moved to Finca Lerida.

There he built his house – completely by hand – in a Norwegian countryside style and built the first coffee plantation in Panama. Apart from this, designed and patented the “siphon”, a device made to separate good from bad beans. This device is now used worldwide by many coffee plantations and is still working at Finca Lerida where the old benefit still processes a coffee of exceptional quality.

Muganza

Farm

Muganza

Region:
Gisagara Imbuto, Muganza
Procesing station:
Muganza washing station

Varieties: Bourbon
Altitude: 1800m
Processes: Natural
Cupping: 88

Common cupping notes:
Citrus, Oranges Cinnamon, Cloves, Dried dates, Orange juice, Winey, Citric acidity

Café de Gisagara is run by Good Neighbors, an NGO from Korea. The project began in 2014. Before the project began there was little attention given to coffee quality and little infrastructure existed. Income from the sale of the coffee by Café de Gisagara is reinvested into the region in different ways. A training farm was developed by the NGO, and a number of infrastructure investments were made, all to help improve production quality. Better farming techniques, to reverse soil degradation, are being taught. The aim of the project is to reduce poverty by helping the farmers to improve their coffee quality and the income the crop brings, but also by giving them the means by which they can do this sustainably.

If you love lighter roasts this bean is for you. The beans are typically smaller so they develop quickly. They are consistent. The southern part of Rwanda has much less incident of potato defect and this producer’s coffee is always super clean. You can go as dark as you like. These coffees are pretty flexible. We just happen to love the fruitiness you get at the lighter to medium end.