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.
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.
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.
Sweet, floral, orange, cranberry, & cacao. Fair Trade.
Farm: El Jardin
Genetic Variety: Caturra
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.