Well-rounded, juicy and sweet with notes of caramel, citrus, stone fruit, & spice.
Genetic Varieties: Bourbon
Rwanda: 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.
Burundi: In 2012 Angele Ciza and Consolata Ndayishimiye 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.
Peanut, citrus, dried fruit, chocolate, popcorn. Traceable.
Owner: Henrique Dias Cambraia
Region: Campos das Vertentes, South of Minas Gerias
Genetic Variety: Yellow Bourbon
Process: Pulped Natural
One of the member estates of Santo Antônio Estates, Fazenda Samambaia has been in the Cambraia family since 1896. The current generation, headed by Henrique Dias Cambraia, is expanding the original holdings and modernizing much of the production and processing.
Samambaia has recently been doing some experimental lots of hand-picked, small batch naturals–at the opposite end of the spectrum from the mass-produced natural coffee that Brazil is known for. This is one of those lots.
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.
We are super excited to feature 2 micro-lots from this amazing co-op. Located in the Tolima region of central Colombia La Asociación de Productores Ecológicos de Planadas (ASOPEP) was founded in January, 2013, with the following mission: “To be known as an association that creates opportunities for the personal growth of its members, protects the environment, innovates in commercial business processes and is always in the vanguard of specialty coffee producers worldwide.” ASOPEP is a thriving organization of 168 coffee farming families, based in the idyllic town of Planadas. The department of Tolima is one of Colombia’s most productive coffee growing areas, but only relatively recently has coffee from Planadas caught the attention of specialty coffee buyers.
Planadas is a bustling commercial center, where local farmers growing all types of produce in the foothills of the Cordillera Central bring in their goods for sale and distribution. Terrific elevation, warm days & cool nights and young, healthy trees all contribute to the fantastic quality coffee produced in and around Planadas.
Look below for our 2 beautiful ASOPEP offerings.
We’re excited to say that there is only one bag of this coffee in existence, and we have it! Rather than the standard washed coffees coming from ASOPEP, this coffee has been honey processed. This means that the fresh coffee cherry is first de-pulped like a washed coffee removing the outer skin of the fruit and exposing the sticky mucilage. Rather than undergoing fermentation to remove the mucilage as with washed processing, honey processed coffees begin the drying process directly after de-pulping. In this coffee honey processing has led to a round body with nice clarity and vibrant fruit notes.
Sweet, floral, orange, cranberry, & cacao with round body. Fair Trade.
Farm: El Jardin
Genetic Variety: Caturra
Sweet, berry, apple, honey & citrus with creamy body. Fair Trade.
Farm: El Mirador
Genetic Variety: Caturra
Sweet, plum, brown sugar, dark chocolate, & cereal with medium body. Fair Trade, Organic.
Producer: Empresa de Servicios Multiples Cafetalera
Locale: Peña Blanca, Cortes, near to Yojoa Lake in the Santa Barbara Mountains
Genetic Varieties: Ihcafe 90, Lempira, Pacas, Catuai, and Bourbon
Originally, the CIELITO LINDO farmers were organized as an informal group, but in 2014 the CIELITO LINDO coffee farmers decided to be legally organized, and started to be a recognized organization in the coffee world, taking advantage of the fame taken by the specialty coffee producers in Cielito Lindo area and also taking advantage of the support given by Exportadora San Vicente with the organization and marketing.
We are absolutely loving this decaf. It's a stunner! Medium body and acidity with notes of brown sugar, dark chocolate, and citrus. Swiss Water Process. Fair Trade, Organic.
Producer: Muungano Cooperative
Founded in 2009, Muungano coop is comprised of around 4,400 smallholder farmers, nearly half of them women. Gender justice is a principal focus of the members, as is integrating farmers from different ethnic groups into the operation. The word “Muungano” actually means “Togetherness” in the Swahili language. Despite the many challenges faced by coffee producers in the DRC, the co-op members are remarkably focused, professional, and upbeat. Muungano cooperative members are remarkable for their eagerness to learn what they can to deepen commercial relationships and improve the quality of their production. A visit to Muungano is a great reminder of how hard these growers work to produce their coffee – often with incredibly limited infrastructure, and in very difficult circumstances.