Coffee Releases

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Guatemala Finca El Rancho

Posted by Derek Anderson on

Origin - Agua Dulce, Huehuetenango
Elevation - 1400 to 1800 meters
Producer - Robin Guiterrez
Farm - Finca Peña Roja
Drying - Sun dried on patios
Processing Methods - Washed
Varietals - Bourbon, Caturra

El Rancho represents the largest single lot of coffee that we sourced from Huehuetenango this year, that we will be featuring in 2016 and first half of 2017. Sourced from our friends at Onyx Coffee, who are fully immersed in the region, and do a wonderful job using their network to find the very best coffees of Huehuetenango.  In April of 2016 we visited El Rancho, with the owner Robin Guiterrez, and he spent several hours proudly showing us around his land.  He has also just purchased some neighboring land, and was planning on planting seedlings this past summer.  Our lot comes from two locations on his farm, and exhibits a classic Huehuetenango cup; wonderfully clean and balanced, with notes of cocoa and cola.

Taste Notes: dark chocolate, cola, with balanced lemon acidity

 

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Guatemala Finca El Rancho

Posted by Derek Anderson on

Origin - Agua Dulce, Huehuetenango
Elevation - 1400 to 1800 meters
Producer - Robin Guiterrez
Farm - Finca Peña Roja
Drying - Sun dried on patios
Processing Methods - Washed
Varietals - Bourbon, Caturra

El Rancho represents the largest single lot of coffee that we sourced from Huehuetenango this year, that we will be featuring in 2016 and first half of 2017. Sourced from our friends at Onyx Coffee, who are fully immersed in the region, and do a wonderful job using their network to find the very best coffees of Huehuetenango.  In April of 2016 we visited El Rancho, with the owner Robin Guiterrez, and he spent several hours proudly showing us around his land.  He has also just purchased some neighboring land, and was planning on planting seedlings this past summer.  Our lot comes from two locations on his farm, and exhibits a classic Huehuetenango cup; wonderfully clean and balanced, with notes of cocoa and cola.

Taste Notes: dark chocolate, cola, with balanced lemon acidity

 

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Nicaragua, Don Isidro Reds & Yellows

Posted by Derek Anderson on

This is our first year working with Ben and his team from Gold Mountain Coffee Growers (GMCG), but this is the type of relationship that we like to try and foster as much as possible, and that will continue for many years.  Ben's company is quite special, in that they own their own farm in Nicaragua (Finca Idealista), and also work hard to source other great coffees in their region.  They have a meticulous approach to growing, picking, and processing coffee, and their efforts are showing in the cup quality. 

In addition, GMCG has a very positive impact socially, providing technical assistance and loans to partner farmers.  With this empowerment, farmers increase yields, expand their farms, invest in processing equipment, and better provide for their families. In 2016 GMCG earned the SCAE (Specialty Coffee Association of Europe) Excellence Award for Sustainability.

This year we purchased two lots from one producer, who's farm is located high in the Jinotega region, located in northwest Nicaragua.  Jinotega enjoys some of the best altitude and most fertile soil in Nicaragua, contributing to the high quality coffees that come from this region. 


Don Isidro's farm is diversified producing carrots, cabbage, and other vegetables. He has many drying racks in order to select out imperfections by hand, and prepare his coffee for safe transport. We selected two lots from Don Isidro, that showcase the sweetness and balance of his coffees, as well as the care taken in production.    

 

 

 

 

DON ISIDRO YELLOWS MICROLOT

Variety: Yellow Caturra 

Process: Washed and dried on raised beds

Storage: Grainpro

We taste: peach in the dry aroma, with apple, and hints of cinnamon in the cup, with a silky body.

DON ISIDRO REDS MICROLOT 

Variety: Red Catuai and Bourbon

Process: Washed and dried on raised beds

Storage: Grainpro

We taste: caramel and hints of orange in dry aroma, in the cup peach and vanilla, with a thick body.

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Nicaragua, Don Isidro Reds & Yellows

Posted by Derek Anderson on

This is our first year working with Ben and his team from Gold Mountain Coffee Growers (GMCG), but this is the type of relationship that we like to try and foster as much as possible, and that will continue for many years.  Ben's company is quite special, in that they own their own farm in Nicaragua (Finca Idealista), and also work hard to source other great coffees in their region.  They have a meticulous approach to growing, picking, and processing coffee, and their efforts are showing in the cup quality. 

In addition, GMCG has a very positive impact socially, providing technical assistance and loans to partner farmers.  With this empowerment, farmers increase yields, expand their farms, invest in processing equipment, and better provide for their families. In 2016 GMCG earned the SCAE (Specialty Coffee Association of Europe) Excellence Award for Sustainability.

This year we purchased two lots from one producer, who's farm is located high in the Jinotega region, located in northwest Nicaragua.  Jinotega enjoys some of the best altitude and most fertile soil in Nicaragua, contributing to the high quality coffees that come from this region. 


Don Isidro's farm is diversified producing carrots, cabbage, and other vegetables. He has many drying racks in order to select out imperfections by hand, and prepare his coffee for safe transport. We selected two lots from Don Isidro, that showcase the sweetness and balance of his coffees, as well as the care taken in production.    

 

 

 

 

DON ISIDRO YELLOWS MICROLOT

Variety: Yellow Caturra 

Process: Washed and dried on raised beds

Storage: Grainpro

We taste: peach in the dry aroma, with apple, and hints of cinnamon in the cup, with a silky body.

DON ISIDRO REDS MICROLOT 

Variety: Red Catuai and Bourbon

Process: Washed and dried on raised beds

Storage: Grainpro

We taste: caramel and hints of orange in dry aroma, in the cup peach and vanilla, with a thick body.

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Ethiopia Natural Limu

Posted by Derek Anderson on

Origin - Deru Mountains, Limu Genet Woreda district
Elevation - 1,850-2000 meters
Producer - Edeto family
Drying - Sun dried on raised beds
Storage - Grain Pro 
Processing Methods - Natural
Varietals - Indigenous heirloom


This Ethiopian coffee comes from a family-owned farm in Meto Gundb, in the Limu region of southwestern Ethiopia. The farm owner, Lemma Edeto, began working with coffee nearly 60 years ago and has passed down his knowledge to his two sons Haile and Nigusse. Lemma recovered the farm after it had been confiscated by the Derg in the 1970’s. Now both sons are responsible for maintaining the farm. The Lemma family also processes their coffee, giving them full control over the finished product right up to the final export stage. In February 2014, Nigusse and his family were recognized for winning the African Taste of Harvest Competition, an award given by the African Fine Coffee Association.

Taste Notes: 
intense strawberry in dry aroma, and present in the cup as well, along with notes of watermelon.

 

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Ethiopia Natural Limu

Posted by Derek Anderson on

Origin - Deru Mountains, Limu Genet Woreda district
Elevation - 1,850-2000 meters
Producer - Edeto family
Drying - Sun dried on raised beds
Storage - Grain Pro 
Processing Methods - Natural
Varietals - Indigenous heirloom


This Ethiopian coffee comes from a family-owned farm in Meto Gundb, in the Limu region of southwestern Ethiopia. The farm owner, Lemma Edeto, began working with coffee nearly 60 years ago and has passed down his knowledge to his two sons Haile and Nigusse. Lemma recovered the farm after it had been confiscated by the Derg in the 1970’s. Now both sons are responsible for maintaining the farm. The Lemma family also processes their coffee, giving them full control over the finished product right up to the final export stage. In February 2014, Nigusse and his family were recognized for winning the African Taste of Harvest Competition, an award given by the African Fine Coffee Association.

Taste Notes: 
intense strawberry in dry aroma, and present in the cup as well, along with notes of watermelon.

 

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Guatemala Finca Consuelo

Posted by Derek Anderson on

Origin - Cuilco, Huehuetenango
Elevation - 1,850 meters
Producer - Ernesto Perez (son) and Jorge Perez (father)
Drying - In sun patios
Storage - Grain Pro 
Processing Methods - Washed
Varietals - Bourbon, Pache Criollo 

The first of four coffees from Huehuetenango that we will be featuring in 2016 and into first half of 2017.  Sourced from our friends at Onyx Coffee, who do a wonderful job using their network to find the very best coffees of Huehuetenango.  We have met the producer, Jorge Perez, on more than one occasion.  This years lot does not disappoint, and is wonderfully clean and balanced.

Jorge Villatoro (agronimal engineer) has been working and managing this farm for 13 years.  They have placed in many regional competitions with their coffees. 

Taste Notes: clean blackberry, dark chocolate, cola, with lemon finish.

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Guatemala Finca Consuelo

Posted by Derek Anderson on

Origin - Cuilco, Huehuetenango
Elevation - 1,850 meters
Producer - Ernesto Perez (son) and Jorge Perez (father)
Drying - In sun patios
Storage - Grain Pro 
Processing Methods - Washed
Varietals - Bourbon, Pache Criollo 

The first of four coffees from Huehuetenango that we will be featuring in 2016 and into first half of 2017.  Sourced from our friends at Onyx Coffee, who do a wonderful job using their network to find the very best coffees of Huehuetenango.  We have met the producer, Jorge Perez, on more than one occasion.  This years lot does not disappoint, and is wonderfully clean and balanced.

Jorge Villatoro (agronimal engineer) has been working and managing this farm for 13 years.  They have placed in many regional competitions with their coffees. 

Taste Notes: clean blackberry, dark chocolate, cola, with lemon finish.

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Sumatra, Lintong Mutu Batak

Posted by Derek Anderson on

Region: Lintong

Elevation: 1000-1300 m

Varietals: Ateng, Jember, Garundang

Producer: Small shareholders 

This is a very unique Sumatra coffee, really unlike any we have tasted before.  It really cups much more like an East African coffee from Kenya, with its fruit acidity, than what is normally thought of as an Indonesian cup profile.  

The Mutu Batak comes from selected producers surrounding the town of Lintongnihuta in the Provinci Sumatera Utara (Northern Sumatra Province).  This specific area is located on the southern shores of Lake Toba, which is the largest volcanic lake in the world, has exceptional soil, terrain and conditions for growing coffee.

We taste: sweet raisin, stone fruit, and black currant.

Sumatra Lintong Mutu Batak

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Sumatra, Lintong Mutu Batak

Posted by Derek Anderson on

Region: Lintong

Elevation: 1000-1300 m

Varietals: Ateng, Jember, Garundang

Producer: Small shareholders 

This is a very unique Sumatra coffee, really unlike any we have tasted before.  It really cups much more like an East African coffee from Kenya, with its fruit acidity, than what is normally thought of as an Indonesian cup profile.  

The Mutu Batak comes from selected producers surrounding the town of Lintongnihuta in the Provinci Sumatera Utara (Northern Sumatra Province).  This specific area is located on the southern shores of Lake Toba, which is the largest volcanic lake in the world, has exceptional soil, terrain and conditions for growing coffee.

We taste: sweet raisin, stone fruit, and black currant.

Sumatra Lintong Mutu Batak

Read more