Sulawesi Tana Toraja SOLD OUT!

Sulawesi Tana Toraja 

We have always been fascinated by coffees from Sulawesi; their flavors are exotic and unique.  This latest from the Tana Toraja region is no exception and we are excited to bring it to you!

Origin                Sulawesi
Region               Tana Toraja
Farm                 Various small holders
Varietal              Typica hybrid
Altitude             1200 - 1800 masl
Proc. Method    Fully washed and sun dried at central mill

Tasting Notes

Nice sweet caramel/amaretto flavors with a citric zing.  Smooth and clean.

Additional Notes

Importing partner Cafe Imports' specific "Beanology" for this offering

Agtron:

 61-67

Costa Rica Tarrazu ASOPROAAA SOLD OUT!

Costa Rica Tarrazu ASOPROAAA

From InterAmerican Coffee, one of our importing partners, comes this new Tarrazu Costa Rican offering.  Here is some information on the ASOPROAAA organization:

ASOPROAAA is an association dedicated to agribusiness, especially coffee and cattle, its acronym stands for: “Asociación de Productores Agropecuarios de las Comunidades de Acosta y Aserrí”, which is translated to “Agricultural Producers Association of the Communities from Aserrí and Acosta”.  As of today, the Association involves the following:

- 1,142 families as active members/associates
- 200 families working in Agroforestry and
coffee
- 300 families involved in Cattle
- 807 families with housing benefit
- 30 families producing organic fertilizers

The Association has the ability to manage FCL and small lots of superior coffee from Tarrazú, Acosta and Aserrí. They function like a small “coop” supporting their associates and looking for new profiles every crop. They are constant and active participants for COE. Many past COE auction lots come from ASOPROAAA.

ASOPROAAA carries 10 diferent microlots from the highlands of Tarrazu, Aserri and Frailes. The microclimates of the region, allows each farm to bring a whole diferent experience among them.

Some of the names ASPROAAA uses, regarding their farms and regions are: Cerro Paldo, Los Manzanos, Los Higuitos, Altura, Valverde, Buena Vista, etc.

Six of their lots represented Costa Rica in the 2011 Cup Of Excellence.  We think their dedication to quality coffee is apparent in this particular bean.

Tasting Notes

A big, rich cup with flavors reminding us of hazelnuts and dark chocolate balanced with a ripe orange taste.

Agtron:

61-70

Roaster Notes:

We are pretty excited with the way this one has turned out.  One of our current experiments is with "charge weight" : the amount of green loaded into the roaster.  For this coffee, we charged a slightly lighter batch than normal.  All varietals behave differently in the roaster, but we find that the smaller batch size provides the best taste for this one.

  

Ethiopia Gemadro RFA SOLD OUT

Ethiopia Gemadro RFA:

Our newest offering from Ethiopia is from the Ethio Agri-CEFT conglomeration of agricultural production.  From their website:

Ethio Agri-CEFT's mission is to engage in a sustainable production, marketing and development of environmentally friendly farms of cereals, tea, coffee, legumes, cut flowers, horticultural products, herbs, spices and medicinal plants, and integrate agro-processed products.

Environmental and social responsible agriculture on a large scale, basically.  In addition to those company guidelines, this offering has also been certified by the Rainforest Alliance :

Since its founding in 1987, the Rainforest Alliance has pioneered a comprehensive transformation across the industries that most impact our environment -- farming, forestry and tourism -- and successfully engaged the support of consumers around the world to protect the forests and ecosystems that are essential to our future. This report incorporates numerous impact studies to demonstrate how the spread of sound land-use practices and the development of sustainable supply chains have begun to arrest the tide of destruction and lay the groundwork for a better future.

Gemadro itself is a highland Ethiopian coffee like Sidamo or Yirgacheffe.  Here is a link to Ethio Agri-CEFT's page with further details on this particular coffee. 

Tasting Notes:

This is a light, clean cup with sweet lemon and herb flavors reminding us of hops and basil in particular.

Agtron:

60-65

Roaster Notes:
  
Not a pretty bean, compared to some of more recent entries here, but still roasted evenly and provides a good cup.  Can't always judge a good coffee by how it looks green it seems.  Was happy with the taste outcome from the initial profile of standard heat/temp...  Agtron shows a slightly lighter roast and we're happy with how the roast suites the taste.  Currently experimenting with it as espresso.  Hope you enjoy!

Brazil Daterra Sweet Blue SOLD OUT!

Brazil Daterra Sweet Blue

This is a little different from our previous highlighted coffees for a few reasons.  Firstly, it is a blend.  Daterra offers blended green coffee formulated to taste.  Secondly, compared to our previous selections this one comes from a giant conglomerate.  Daterra has 100 years of experience with coffee in many regions of Brazil and is well established and respected world wide.  Lastly, we are roasting this one with espresso in mind.  Many recent World Barista Champions and challengers have used Daterra blends and we can see why.

Here is Daterra's Flash intensive and bird friendly website. 

Tasting Notes

Sweet citrus upon first sip.  Fuller body as is typical with most Brazils, yet it has a very delicate clean finish.  One of us mentioned tea biscuits which is pretty right on.  Could drink this coffee all day long!  Great shot! 

Agtron:

63-72

Roaster Notes

Daterra is a huge supplier of Brazilian coffee and grows Rainforest Alliance.  We hadn't tried a RFA in a while so this was a good pick.

Honduras Julio Cesar Aguilar SOLD OUT

Honduras Julio Cesar Aguilar

Here is an article from Cafe Imports, our provider for this coffee, proclaiming 2012 as the "Year of Honduras."  We were lucky in procuring this particular bag, as it had apparently sold out before it reached the States.

Region: Cangual, Intibuca

Farm: San Jose

Varietal: Catuai

Altitude: 1500 masl

Proc. Method: Fully washed and sun dried

Tasting Notes

 sweet, cream, tart cherry, vanilla...  cream soda was mentioned more as a "mouth feel" than flavor

Additional Notes

Beneficio Santa Rosa, is located in Santa Rosa de Copan, Honduras.  About 170km from San Pedro Sula, the industrial capital.  Beneficio Santa Rosa has been key in developing the coffees from Honduras.  There are other coffee regions (like Marcala) which have been famous for many years now, but this region has some of the most interesting coffees I've tasted out of Central America (even though we will be seeing newer and as exciting regions in the near future  out of Honduras).  BSR came out to the high-end specialty scene recently through Cup of Excellence.  Basically they mainly assist the growers to commercialize/export their coffee.  I believe they also offer some technical assistance and financing.  Coffee is depulped at each farm and gets delivered "wet" to BSR to dry on patios.  Some farmers are starting to dry at the farm.  Most of these farmers are very small.  More than 90% of farmers in Honduras are small-producers.  They are producing Pacas, Caturra, Bourbon, and some local hybrids.

-Cafe Imports

  
Agtron:

61-69


Roaster Notes:

A little hotter and quicker than most; otherwise not a crazy profile.

Honduran Western Coffee

Costa Rica Don Mayo Tarrazu Finca Cerro Canet SOLD OUT!

Costa Rica Don Mayo Tarrazu Finca Cerro Canet

Region : Tarrazu, Valle Canet

Farm: Finca Cerro Canet

Varietal: Red Catuai

Altitude:1820 masl

Proc. Method: Fully washed and sun dried

Tasting Notes

floral nose, raisin/berry tart + spice/nutty sweetness,  crisp acidity

Additional Notes

Beneficio Don Mayo is owned and managed by Hector Bonilla and his son Pablo Bonilla.  It's a medium-sized mill by Costa Rica standards.  They own farms and process their own coffee.  At the same time they buy cherry from their relatives in the surrounding areas.

Costa Rica is a role model when it comes to high-end specialty microlots and coffee.  Farmers live within higher standards than their counterparts at other origins.  About ten years ago many farmers started building their own micro mills in order to keep their coffee separate from commercial coffee, get access to better prices, and sell a superior product. 

The quality we see out of Costa Rica is very consistent and can be replicated on a bigger scale.  This, and the flare of Costa Rica as a tourist and easy destination has made the demand for these coffees continue to rise year after year and sought out by high quality roasters. 

Costa Rican farmers are highly technified; this is a big advantage they have and enables them to produce better coffee.  They are already experimenting with different varieties such as SL-28, Geisha, Caturra, Typica, to name a few.  Most farms have a high tree density and receive adequate fertilization year round giving producers higher yields; and their coffee trees are renewed constantly as well.  Finally, their cherry selection is extremely good and perfect in some cases.

-Piero Cristiani (Cafe Imports)

   
Agtron:

56-64

Roaster Notes

We put this in at a high temperature and kept full heat to really bring out the floral, sweet raisin notes.  Reminds me of an "old school" Costa.  Great cup!

Kenya AB Ruthagati SOLD OUT!

Kenya AB Ruthagati

Region: Central Kenya,Mathira East District, Mathira Division

Farm: Ruthagati wet mill, Rutuma FCS cooperative Society

Varietal: SL 28 and SL34 and Ruiru 11

Altitude:1650-1700 masl

Proc. Method: Fully washed and sundried

Tasting Notes

Balanced, sweet acidity, floral/perfumed, juicy, fig, butterscotch

Additional Notes

No. of Producers: 900 Members
Average  Farm Size: 1.0 acres - 300 trees per farm

Processing Method
Timely and selective hand picking is carried out in Ruthagati wet mill. Cherry is delivered to the wet mill the same day it is picked. Cherry sorting is carried out at the wet mill prior to the pulping. Red ripe cheries are separated from underipes, overipes and foreign matter. Processing utilizes clean river water (wet processing) that is recirculated before disposal into seepage pits. Sun drying is done before delivery of the coffee to the dry mill for secondary processing.

Certifications
Utz Certified

Historical Background
Rutuma FCS has 7 wet mills: Ruthagati, Marua, Ndurutu, Githima, Ngandu, Karie and Kianjogu. The coop is located in Mathira division-Mathira East   District. Geographically it lies on the southern slopes of Mt.Kenya. The society was registered under the cooperative societies Act in 1996. Formerly, the 11 wet mills belonged to giant Mathira FCS but  and formed Rutuma FCS after the split of the giant Mathira FCS in 1995.

Management & Membership
The Coop is managed by an elected board of 7  Members  each representing one wet mill.Rutuma has 3 supervisory committee members. Currently the Coop has 30 permanent  members of staff who are headed by a Secretary Manager. The Secretary Manager  oversees the day to day running of the Coop under the supervision of the board.
 Currently Ruthagati wet mill has 900 registered members of which 700 are active and 200 are dormant. The society has a total membership of 4600 members.

Coffee Production
During 2009/2010  Ruthagati produced 300,000 Kg Cherry.

Coffee Processing and Marketing
Farmers selectively hand pick red ripe cherries  that are delivered for wet milling the same day. The parchment is then fermented, washed and sun dried . Dry parchment is milled and bagged at Socfinaf coffee mills and then transported to SMS warehouses in Nairobi. The Coffee is then sold either through the Nairobi auction or direct to overseas buyers.

 

Agtron:

53-68

Roaster Notes

I initially thought I screwed this one up but after a few different tries, it turns out the first profile applied was the best.  I charged it hot and let the temp build quickly after the turning point, then backed off a bit and let it even out after first crack.  I think this profile best suits the more delicate flavors and acidity while properly developing the body.