Juicy and smooth with floral notes and fruity sweetness. Fair Trade, Rainforest Alliance.
Locale: Muganga District, Southern Province
Genetic Varieties: Bourbon
Process: Fermentation washed at washing station and sun dried on raised beds
The full name of Sholi, Abateraninkunga ba Sholi Cooperative, meaning “Mutual Assistance”, speaks to its members working together to improve both their coffee and the greater community. Sholi was borne out of a woman’s association called “Kundwa”, which means “love” in Kinyarwanda. Nearly half of Sholi’s 386 members are women, including 2 of 5 board members.
Grapefruit, berry, and cocoa with juicy body. Fair Trade, Organic. This incredible coffee is our current choice for espresso. We love it’s fruity, jamminess!
Producer: Adipy Cooperative
Genetic Varieties: Caturra, Bourbon, Catuai & Pache
ADIPY is one of four cooperatives that come together to form the Coordinadora de Organizaciones de Desarrollo de Concepcion Huista (CODECH) collective. CODECH’s members represent the Popti, Mam, and Q’anjob’al branches of the Mayan family. This particular coffee is one of the most exciting from Guatemala we’ve ever tasted!
Melon and berry sweetness, tobacco, peppery finish with medium body.
Producer: 300 families from the Danu ethnic group
Genetic Varieties: 95% Catuai & 5% Catuai
Myaing means “tasty”, and the story is that many years ago, a powerful king stopped in this town to grab a bite to eat. When he finished the meal, he said it was really tasty. The people in the area said, “Thanks, King! We’re all about the tasty” (this, of course, is a paraphrase).
The people of Myaing have been described as generous hosts who manage a perfect balance of hospitality, humor and professionalism. They take exceptional care of their coffee plants, and they take meticulous care with the drying. Over the last few years the people of Myaing have decided to take their coffee to the next level. Extra cash from specialty coffee sales has helped purchase chairs for the local school and has normalized cash flow in households. Going forward, the coffee working group hopes to build their own warehouse so they can control the environment in which their coffee is stored.
Red fruits and citrus with a tart, lively acidity and medium body. We are currently roasting this at 2 different levels and blending them to make up our Fletcher Place Blend.
Owner: Angele Ciza and Consolata Ndayishimiye
Genetic Varieties: Bourbon
In 2012, Angele and a friend decided to go into the coffee business together. They purchased 7 washing stations that had been part of an old government-run program, with the idea of working in close partnership with growers so they could process and export Burundi’s best coffees. The pride and satisfaction Angele (who now solely runs the operation) takes in the company comes through in the excitement she has for forging friendships with her buyers.
Green Tea, mandarin orange, cranberry, & lemongrass with light body.
Producer: Various small farmers
Genetic Variety: Heirloom Typica
Process: Fully Washed
Our Guracho Guji comes from the Kercha Washing Station in Guracho. The station is owned by the Hambela Washing Station which works with local farmers to improve quality and productivity. The Guji region is named for one of the tribes of the Oromo and is one of the administrative zones of the Oromia region. The zone was created in 2002 when the uplands of Borena zone were split to create it. The Guji region enjoys ideal coffee growing conditions. Its volcanic soil is bursting with nutrients, creating deep red and brown top-layer of soil. The regions' high altitude, bi-modal rainfall pattern and dry weather allow for the cherries to develop slowly.
We are absolutely loving this decaf. It's the best we've had! Medium body and acidity with notes of brown sugar, dark chocolate & mandarin.
Finca: Finca Los Angeles
Process: Fully washed and dried on patios in the sun