Specialities Green Coffee
Jamaican Blue Mountain
Jamaican Blue Mountain to be one the finest, tastiest coffees around. As the name suggests, Jamaican Blue Mountain beans are grown on the Blue Mountains located on the eastern portion of Jamaica near Kingston. The Blue Mountain area is cool and misty with a high amount of rainfall. The abundant rainfall along with the extremely rich soil and high elevation makes the area ideal for growing coffee. Due to the fact that the coffee is grown on a mountain range, harvesting the bean is extremely difficult and time consuming. Furthermore, there is very little land available for coffee tree growing, this combined with the high demand for Jamaican Blue Mountain beans is the reason for the coffees high price.
Cupping Notes: Sweet-toned, soft, very delicate aroma with orange, floral and pungently buttery (butterscotch?) notes. In the cup light to medium bodied but silky in mouthfeel, with a gently bittersweet character and crisp chocolate and orange peel notes. As the cup cools an attractive mint-like note also emerges. The chocolate and orange notes linger impressively in the long, clean finish.
Our Java Estate, is located on the island of Java in Indonesia and was first established by the Dutch in the 18th century. This Estate is situated in the northeast area of the Bondowoso province of Java. Initially, coffee was cultivated in low lying areas but, in the 19th Century, coffee leaf rust disease destroyed most of their production, forcing new coffee cultivation into the highland plateaus where higher altitudes and volcanic soil provided perfect growing conditions. The Kayumas coffee is grown in East Java, on a government-run estate where the coffee is handpicked and then processed using the fully washed method – this gives the coffee a cleaner and more acidic profile than other Indonesian coffees.
Indonesia coffees tend to have a dark and bold flavorprofile, with a prominent earthiness. The semi-wash process creates tasting notes ranging from earthy, mustiness, spice, wood, tobacco and leather. They often have a long lasting finish that feels like unsweetened or dark cocoa.
Kenya AA is sourced from the Kenyan open auction system, which is part of the Nairobi Coffee Exchange. The quality of coffee and transparency in access has allowed for strong prices relative to other origins. Most coffee is grown in the hills surrounding Mount Kenya, where the rich soil helps produce high quality coffee. Farmer plots are exceptionally small and are generally classified by number of trees in production rather than the physical area of the farm. This allows farmers to exercise significant control over the coffee picked and delivered to the local wet mill. These mills have an abundance of water, which allows for the high-end washing methods that showcase the hallmark Kenyan profile.
CUP NOTES: Crisply sweet/savory; delicate yet resonant.
FLAVOR NOTES: Raspberry, cranberry, fresh-cut redwood, alyssum-like flowers in aroma and cup. Sweetly and lightly tart in structure with a savory edge; light but impressively plump and satiny in mouthfeel. Flavor consolidates around raspberry and alyssum in a sweet, gently drying finish.
Process: Fully Washed, Elevation: 1400 to 1800 metersDrying Process: Kenya drawer style Harvest Start Month: October Harvest End Month: March Export Start Month: February Export End Month: May
Mr. Muslim, a 2nd generation coffee merchant, started processing and exporting coffee in 1977. They receive coffee from the surrounding rich soil farms that lie adjacent to the Bornitelo volcano that last erupted in 1951.
Strong notes of cedar, sweet tobacco, chocolate and spices; winey acidity, consistent and balanced.Elevation: 1100 to 1500 meters Varietals: Catimor,Typica Milling Process: Wet Hulled
Drying Process: Patio and solar dried machine Harvest Start Month: August Harvest End Month: June
Export Start Month: September Export End Month: June
Located in the shadow of Mount Kilimanjaro, the Africa Plantation Kilimanjaro (APK) is made up of four individual farms; Two Bridges, Lyamungo, Mlama, and Kahawa. The estate is owned by Alejandro Galante, a coffee farmer from Antioquia, Colombia, with each farm managed individually. 95% of APK’s production is washed, though recent experimentation has led to more honey and natural processing occurring. Drying is done on raised beds, where APK employees carefully monitor the moisture level of each lot to ensure even drying.
Tanzanian peaberry coffee is known for its intense brightness and high acidity. Conversely, the coffee is medium- bodied and best enjoyed at a medium roast. Along with a rich, chocolate flavor, Tanzanina peaberry also has hints of dark fruits like blackcurrant, and a soft, sweet finish.
Elevation: 979 to 1380 meters Varietals: Bourbon,Kents Milling Process: Other Drying Process: Raised beds Harvest Start Month: August Harvest End Month: December Export Start Month: October Export End Month: February
India Cherry Robusta
India Cherry Robusta 17 is sourced from family owned farms located within the Sakleshpu and Coorg districts in the state of Karnataka, India. Coffee is cultivated on the eastern slopes of the Western Ghats mountain range, a UNESCO World Heritage Site and one of the most biologically diverse places in the world with more than 5000 species of flowering plants and 508 different species of birds. Many of the farms have been in operation for nearly one hundred years, passed down through the family from one generation to the next.
TASTE NOTES: fruity/strong. leather notes, malt, pipe tobacco; Location * Karnataka, India … INDIA CHERRY ROBUSTA – categorized as – Espresso Coffee.
Origin Information: Grower; Smallholder farmers from Sakleshpur and Coorg Districts Variety: CxR, Robusta Peridinia, and S.274 Region: Sakleshpur and Coorg Districts, Karnataca, India Harvest: December-March Altitude: 1200-1350 meters Soil: Volcanic loam Process: Full natural and dried in the sun and mechanical dryers
Cerrado is a region in the state of Minas Gerais, which is now the largest coffee-producing state in Brazil. Coffee has been a major crop in this region since the 1980’s mainly because of the devastating blackfrost of 1975 that forced growers from the Parana region to relocate north to Cerrado and other areas of Minas Gerais. Today, coffee is produced by over 4,500 growers on 175,000 hectares of farmland with yields of approximately 5.5 to 6.0 million bags per year. The coffee is grown in rich soil that the natives call “ Terra Roxa” or “Red Earth” and other factors such as consistent rains, high daytime temperatures, and dry winters combine to make the Cerrado region an ideal area in Brazil for producing coffee.
Tasting notes – cocoa, nutty and dark chocolate
Location: Cerrado, Brazil Altitude: 3,000 – 4,000 Feet ( 915 – 1,220 Meters ) Varietal: Mundo Novo, Yellow Catuai, Red Catuai Process: Full Natural Drying: Sun and mechanically dried Harvest: April-September Export: September-April
Ethiopian Naturale Sidano
Guji is one of the zones of the Oromia Region of Southern Ethiopia known for producing some amazing natural coffees. This coffee tends to showcase some nice fruit-forward characteristics with a medium body. In the past coffees from Guji had been sold in the Sidamo category, but since the quality is high and the profile is unique, more and more, we are seeing these coffees separated from other Sidamos at the ECXLocation: Guji, Southern Ethiopia Altitude: 5,905-7217 feet 1,800-2,200 meters
Varietal: Ethiopian Heirloom Flavor Note: Blueberry, Passionfruit, Cherry, Dark Chocolate
Process: Natural Drying: Sun dried on raised beds Harvest: November-December Export: May-July
Mexico Huatusco Altura
Acidity & Brightness: Moderately bright, slightly crisp Balance & Finish: Good balance and clean, quick finish Body & Texture: Medium body and creamy texture Flavors: Dark chocolate, red apple and cherry Grade: SHG – Strictly High Grown Processing: Fully washed Varietals: Mundo Novo, Garnica, Bourbon, Typica Roasting: This coffee best profile is Full City (medium). to a bit darker into Full City + if you’re looking for a bit more body, though you may lose some of the sweetness and creamy texture. This coffee is a bit less dense than some Central American.
Hondurus San Vicente
San Vicente, who began exporting coffee in 2001, was started by Fidel Paz and is the culmination of the life long dream of his father, Cantalicio Paz. Since then the coffees grown in the area of Santa Barbara have become world famous for their quality. The exceptional nature of these coffees can be attributed to fertile volcanic soil, the microclimate caused by Lake Yojoa at the base of the mountain, and the meticulous nature of the people in charge of quality control at San Vicente. Not only just an exporter, they also assist over 1,500 producers with planting, processing, and curating specialty lots, and this strong relationship based on trust, hard work, and passion for coffee shows in the cup.
Region: Santa Barbara Altitude: 800-1524 meters Fully washed Drying: Sun dried and mechanically dried Suggested roasting: Medium Test profile:Dark chocolate with notes of almond
Nicaragua Cerros Yali
Cerros Yali is named for the village of San Sebastian de Yali, a small town in Jinotega. The coffee comes from the nearby Cerros de Yali Protected Natural Reserve, a mountainous hub of biodiversity in northwestern Jinotega. This lot is produed by Mr. Javier Pineda, who inherited his land from his father. The farm (Finca El Porvenir) has several creeks flowing through it and ample shade cover that provides an excellent growing environment for specialty coffee.
Since the area around Jinotega produces 65% of the country’s coffee harvest the …. Nature tour of the coffee in the Cerro Kilambé (Wiwilí) nature reserve and the “
Cupping Notes Cherry Cocoa Orange
PERU FTO SOL Y CAFE is sourced from Cooperativa de Servicios Multiples Sol y Café Ltda (Sol y Café). Sol y Café was established in March of 2008. The current membership of the Cooperative is more than a thousand coffee producers from the provinces of Jaén and San Ignacio in the department of Cajamarca, Peru. As a way to diversify their income, farmers associated with the cooperative are cultivating rice and cacao. Farmers periodically receive a manual of recommendations from the cooperative and technical assistants follow up on the implementation of the recommendations given to coffee producers.
Guatemala SHB Huehue tenango
The Guatemala Huehuetenango EP coffee is prepared for export using a standard called European Preparation (EP), meaning the coffee is hand sorted until there are no more than 8 defects per 300 grams of green coffee. This Guatemalan coffee is sourced from different farms within the region of Huehuetenango and it is known for its clean and bright acidity. Elevation: 1624 to 1830 meters Varietals: Bourbon,Caturra Milling Process:
Harvest Start Month: December Harvest End Month: May Export Start Month: April Export End Month: July
Cupping notes: Maple, orange, milk chocolate and fruit notes; syrupy body, juicy acidity; sweet and complex.
Colombia Supremo 17/18
Colombia Supremo 17/18 is sourced from small- to medium-sized family-owned farms located within the city of Pereira in the department of Risaralda, Colombia. Coffee is cultivated on farms that average about 2.5 hectares in size. Producers pick and process coffee at their own micro-wet mills and then dry their own coffee, typically on elevated tables inside solar dryers that provide protection from the nearly continuous rainy season.
Colombia Excelso comes from small family-owned farms in the Colombian “coffee triangle.” The main harvest is between October and January, and the “mitaca” harvest is between April and June. Small coffee producers pick and process their coffee at their own micro-wet mills and then dry their own coffee, typically on elevated tables inside solar dryers that provide protection from the rain.
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