CleverCoffee in October's coffee box

It is always a pleasure to have CleverCoffee in the box. Danish CleverCoffee stands for high quality, sustainability, and transparency. They are a certified B Corp and release their own Transparency Report. Let’s hear what CleverCoffee says about this month’s coffee.

Wildan Mustofa

Santos (only in our 2x250g and Tasting box)

Paulo Afonso (only in our Tasting box)

WILDAN MUSTOFA

Origin: Indonesia
Process: Washed
Altitude: 1300-1500 m.a.s.l
Varieties: Borbor, Lini S, Ateng super, Timor, Sigarar Utang, P88
Tasting notes: Papaya, Lemonade and Milk chocolate

”It is rare that we get the opportunity to taste a coffee so complex – especially from Indonesia. We were amazed at how many different flavours and aromas we experienced on the cupping table while the coffee cooled. From sweet tropical fruits like papaya and nectarines to berries like raspberries and blackcurrants, this coffee even has a light lemonade-like flavour. And with a balanced herbal and sweet-spicy undertone, this coffee is uniquely delicious. With this coffee, we want to highlight a super clean and delicious coffee from West Java – and challenge all expectations of what Indonesian coffee tastes like.”

SANTOS

Origin: Honduras
Process: Natural
Altitude: 1589 masl
Varieties: Parainema
Tasting notes: Orange, Vanilla and Milk chocolate

”This coffee has a delicious taste of orange, vanilla and milk chocolate. The coffee is sweet and creamy, and might remind you of the taste of Tic-Tacs with orange. The coffee is a natural processed Parainema. Although Parainema is not technically 100% Arabica, it is an interesting choice for coffee lovers. It originates from Timor Hybrid, a natural cross between Arabica and Robusta. Despite its Robusta heritage, Parainema is generally considered an Arabica variety, as it is genetically closer to Arabica and has a similar flavor profile. But most importantly - it doesn't taste like a Robusta coffee at all.”

PAULO AFONSO

Origin: Brazil
Process: Aerobic fermentation
Altitude: 1100 masl
Producer: Fazenda Santa Clara
Varieties: Yellow Catuaí
Tasting notes: Banana, Marshmallow and Coffee blossom

”Paulo Afonso de Resende runs the Santa Clara farm with his family. He actually worked as a mechanical engineer for many years, but turned to the coffee farm to continue in the footsteps of his grandfather, who was also a coffee farmer. Paulo's engineering background shows in how he runs his farm. The farm is practically self-sufficient and his previous engineering work has given him a great understanding of the importance of water and how we really need to be frugal with such an important resource.”

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Schot in August's coffee box

Schot Coffee Roasters, located in the historic Diepeveen building in Rotterdam, are back in the subscription box. Schot focus on long-term relationships with farmers and suppliers, and are looking for layered, complex and clean coffees that show the characteristics of the region and variety.

Sakami

La Alianza (only in our 2x250g and Tasting box)

La Aldea (only in our Tasting box)

SAKAMI

Origin: Kenya
Process: Washed
Altitude: 1800 masl
Producer: Sakami Estate
Varieties: Batian
Tasting notes: Marzipan, Blueberry & Dark chocolate

Kenyan entrepreneur Gloria and her Finnish husband Jarmo run Sakami Coffee, one of the most environmentally sustainable farms in the country, with a wet mill fully powered by solar panels. They grow SL28, Ruiru 11, Batian and K7 varieties according to permaculture principles and help surrounding farmers obtain better prices and processing knowledge. Following the lead of Gloria and Jarmo to a more sustainable coffee world, both financially and environmentally.

LA ALIANZA

Origin: Peru
Process: Natural
Varieties: Catimor
Tasting notes: Blueberry, Hazelnut & Hibiscus

La Alianza, run by Saulo Díaz and his family, is located at 1930 meters above sea level in the north of Peru in Huabal in the well-known Cajamarca region. The processing of this Catimor lot involved drying the coffee for approximately 20 days in the shade on raised beds made with Guayaquil wood and reeds. Before the drying process, the coffee was fermented for 50 hours in sealed tanks (timbres) and enclosed rooms with controlled temperatures.

LA ALDEA

Origin: Colombia
Process: Washed
Altitude: 1850 masl
Varieties: Pink bourbon
Tasting notes: Grapefruit, caramel & mandarin

Wilson, who runs the La Aldea farm, began his life as a coffee farmer 8 years ago when he returned to the region after advancing his studies in agricultural education and specialty coffee crops. This Pink Bourbon lot underwent a double fermentation; first a 48-hour pre-fermentation in cherry and then after pulping a 60-hour fermentation in tanks. The result is a clean and balanced coffee with flavours of grapefruit, caramel, and mandarin and some floral notes.

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Sloane Coffee

For February’s box, we're taking you on a journey to Bucharest, Romania, to introduce Sloane Coffee. We’re experiencing three coffees from three different parts of the world. A washed Kenyan, a natural from Papua New Guinea, and a 72h lychee anaerobic co-fermentation from Colombia.

Kariaini AA from Sloane Coffee

Tasting box coffees featuring Sloane Coffee

KARIAINI AA

Origin: Kenya
Process: Fully washed
Altitude: 1750 - 1850 masl
Varieties: Batman, Ruiru 11, SL28
Tasting notes: Pomegranate, Black currant, Blood orange, Acai berry

Kenyan coffee is renowned for its distinctive flavor profile, boasting bright, juicy flavors and high acidity. This unique character is shaped by the country's exceptional combination of soil, climate, and altitude, providing the ideal conditions for coffee cultivation. The grading of Kenyan coffee is based on bean size. AA beans, the largest at over 7.2 millimeters, are followed by AB beans (6 to 7 millimeters), and C beans, the smallest. This washed coffee has notes of pomegranate, black currant, blood orange and acai berry.

KINDENG

Only in the 2x250g and Tasting box

Origin: Papua New Guinea
Process: Natural
Altitude: 1520 - 1770 masl
Varieties: Arusha, Bourbon, Typica
Tasting notes: Baked berries, raisins, molasses, milk candy; heavy body

This coffee comes from the Kindeng Dry Mill, located in the Jikawa province of Papua New Guinea. The average farm size of producers in this area is about 1-2 hectares, and the soil is generally sandy loam and loamy clay. Naturally-processed coffees from Papua New Guinea are quite rare. When it comes to this process, only the ripest cherries are used as the amount of time necessary to dry these coffees fully is extensive. After cherries are harvested, they are hand sorted and placed on raised beds for an average period of 3-4 weeks until fully dried. 

JAIRO ARCILA LYCHEE

Only in the Tasting box

Origin: Colombia
Process: 72H Lychee Anaerobic Co-Fermentation
Altitude: 1450 - 1500 masl
Varieties: Castillo
Tasting notes: Lychee, vanilla, papaya, tuberose, lemongrass

This coffee was grown by Jairo Arcila at the farm Santa Mónica. It was exposed to a dry anaerobic fermentation period of 72 hours with the pulp on. During this fermentation stage, lychee and wine yeast were added. The cherries were then pulped and placed to dry on raised beds until ideal moisture content was achieved. This microlot is 100% Castillo, a variety that was developed by Federación Nacional de Cafeteros. Jairo Arcila is a third-generation coffee grower from Quindio, Colombia.

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Parlor Coffee Roasters

For our first box of 2024, we’re off to Belgium. We’re welcoming Parlor coffee roasters with some stellar coffee. In January’s box, you’ll find a complex and fruity Ethiopian coffee, an elegant Peruvian coffee, and a delicate Indonesian coffee (our first coffee from Indonesia!). We think there’s no better way to start the new year.

HALO

Origin: Ethiopia
Process: Washed
Altitude: 1900 - 2100 masl
Producer: smallholder farmers
Varieties: Welisho and Dega
Tasting notes: red apple, rosehip, brown sugar, dark florals

Halo washing station is situated in Halo Beriti, within the Gedeo zone in Ethiopia. This facility caters to 170 farms, which typically span 1-2 hectares each. These farms benefit from rich, fertile, red soils and high altitudes. This coffee, from the Welisho and Dega varieties, is a washed processed coffee that is complex and fruity. It has notes of red apple, rosehip, brown sugar and dark florals.

EL LIMON

Origin: Peru
Process: Washed
Altitude: 1500 - 2000 masl
Producer: Olmedo Córdova Neira
Varieties: Caturra, Typica, Pache
Tasting notes: mandarin, hazelnut milk chocolate, red apple

Olmedo Córdova Neira’s farm, ‘El Limon’, is home to bourbon, pache and pacmara, from Peru’s region of San Ignacio. Located in the Tabaconas district, his farm sits at 1550 masl and holds 2 ha of planted coffee. The farm’s location is truly special, as its altitude, tropical climate and top-quality varieties have formed excellent conditions for the production of specialty coffee. With an entrepreneurial spirit, Mr. Córdova highlights the importance of his family’s efforts in achieving the highest coffee quality, which we are lucky to be able to taste from his farm.

FRINSA SARAPAN

Origin: Indonesia
Process: extended fermentation washed
Altitude: 1400 masl
Producer: Wildan Mustofa, Atieq Mustikaningtyas
Varieties: Sigarar Utang
Tasting notes: dried stone fruit, milk chocolate, fig

The coffee processing occurs at Frinsa Estate, with their wet mill situated at 1400 masl. Lactobacillus, a probiotic bacterium used to refine fermentation, is added to the coffee after pulping. It is dry fermented for 12-14 hours, and then dried on the ground or parabolic dryers as a dry-hulled lot. Due to the wet, humid climate, most of their coffees are also pre-dried in their greenhouse, a groundbreaking shift for the Indonesian market. This has resulted in more uniform drying, and therefore more consistent outcomes.

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A specialty coffee guide to China

In a country where the coffee scene is booming comes a surprisingly strong specialty coffee scene. China both produce and roast coffee, and has a steady growing coffee market. As a foreigner, it can be hard to navigate the Chinese apps to find the best coffee spots. We’ve explored the specialty coffee scene in Beijing, Shanghai, Guangzhou, Chengdu, Xi’an and Hangzhou. Here are our favourite coffee shops in China.

CHENGDU

~ Dopamina+ ~

A few kilometres out of the city center we find Dopamina+. Located in the building that once housed Five Elephant, they serve pour overs from a variety of different roasters. With a terrific selection of international roasters and an exciting pour over menu, this is one of our favourite coffee shops in China.

~ Gout & Co ~

If you’re into exclusive coffees, this is your spot. They have the widest selection of Panama geishas we’ve ever seen. Everything roasted in-house.
Instagram: @gout_and_co

Bonus: Raindrops Café (@rain.dropscoffee on Instagram) was recommended to us multiple times but both time we tried to visit they were unfortunately closed.

SHANGHAI

~ LuckyDraw ~

This Shanghai-based roastery has a small shop close to Jing’an temple. Serving a lot of funky coffees with fermented notes, this is probably one of the most exciting specialty coffee roasters in China. They have another café on the Pudong-side of the city called LovelyThoughts.

~ Right Here Right Now ~

In a chaotic setting of coffee-bag covered walls, a variety of international and Chinese roasters are being served in this hidden coffee shop a few blocks away from West Nanjing Road station.

~ 珈琲豆专门店 ~

With coffees of varying roast levels, we had the pleasure of trying a light roasted Bolivian geisha in this specialty coffee shop in the French Concession.

HANGZHOU

~ Drippers ~

This little café, with church-like rows of wooden benches, serves the most delicious pour overs. Rotating between roasters, we had the pleasure of finding MOK Coffee (previously featured in the Bean Portal box). Drippers has additional locations in Shanghai and Tokyo.
Instragram: @drippers.hangzhou

BEIJING

~ Muse Coffee ~

In a city that could potentially be referred to as a ”coffee desert” (because of its lack of specialty coffee shops) we were lucky to find Muse Coffee. Tucked away in one of the hutong streets close to the Miaoying temple, this small and friendly café is a great place to strike up a conversation with a stranger. When we visited they served a great variety of coffees roasted by their friend in Shenzhen.

XI’AN

~ Tiny Coffee ~

Not far from Wumen gate, this coffee shop serves a variety of international roasters. On our visit we were happy to find The Barn, Five Elephant and Code Black Coffee.

Guangzhou

~ Buzz Coffee ~

Pop into Buzz Coffee and select between two espresso beans or the daily bean on aeropress. The choices are few but the coffee might be the best in the city. We tried a light roasted anaerobic natural geisha from Colombia. Roasted in house.

All of the places in this guide can be found through the app Dianping (大众点评).

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CleverCoffee

We’re heading over to one of our Danish favourites, CleverCoffee. South of Aarhus, CleverCoffee (a certified B-Corp) roast their coffee with a focus on high quality, transparency, and the environment. Let’s hear what they say about this month’s coffee.

MISIONES CASTILLO

Included in all boxes

Origin: Colombia
Process: Washed
Altitude: 1700 masl
Varieties: Castillo
Tasting notes: Fruity and complex with notes of dried cranberries, gooseberries, Amarena cherries and creamy toffee

From CleverCoffee: We are pleased to present a "CleverCoffee classic" of sorts, the excellent washed Castillo from Hacienda Misiones in Colombia. This coffee was the first coffee we bought directly from a producer. This year's harvest has a slightly different flavour profile than previous years, but if possible, it is now even more delicious! When cupping this coffee, it presented itself with intense sweetness and complexity, and it is one of those coffees that changes significantly from the first sip to the last.

TOP MUTITU

Included in our Tasting box and 2x250g box

Origin: Kenya
Process: Double washed
Altitude: 1420 masl
Washing station: Mutitu Coffee Factory
Varieties: SL28, SL34, Batian, Ruiru 11
Tasting notes: Mango, blackcurrants and a hint of lime

From CleverCoffee: This coffee is called Top Mutitu simply because it is the best coffee from the washing station Mutitu Coffee Factory. Mutitu was created out of a need for local cooperation, where the small coffee farmers in the nearby area stand together to ensure proper payments, without the risk of being short-changed by middlemen. Mutitu Coffee Factory is located in the Kirinyaga area at the southern foot of Mount Kenya. The washing station was built in 1963 and is thus one of the oldest in the area.

LA HIGUERA

Only in our Tasting box

Origin: Peru
Process: Washed
Altitude: 1800 - 2200 masl
Varieties: Farmer’s mix
Tasting notes: Sweet and velvety with notes of yellow plum, cranberries, honey and milk chocolate

From CleverCoffee: This coffee comes from 10-15 producers around the village La Higuera in the district called Colasay. The area is interesting for its flavour profiles and potential. We believe La Higuera is a great example of what an organic coffee from Peru can be and we are excited to share it with you! La Higuera is a deliciously sweet coffee with a velvety smooth texture. It is clean and has a soft milk chocolate flavor, but with fruit notes of cranberries and yellow plums it also manages to stand out. 

Christmas is around the corner. Get your next box before Christmas!

Kolibri Coffee

This month, we take you on a journey to the Netherlands, where Stephany & Darius started their roastery a few years back. Kolibri works their magic to roast some of the finest coffees. We're thrilled to bring them to you this month. Enjoy!

CHEPSANGOR

Origin: Kenya
Process: Washed 
Tasting notes: Tangerine & Mango

Dr. Rosebella is a dedicated advocate for female farmers in her community, striving to offer them sustainable alternatives beyond charcoal production, which harms health and the environment. She distributed seedlings to women in her group, providing training and technical support to enhance their farming practices. Women meticulously select ripe cherries for processing, ensuring parchment perfection while sun- drying. With eco-pulper machine, Chepsangor producers can flexibly employ various processing methods.

Sugarlime

Origin: Colombia
Process: Washed 
Tasting notes: Lemongrass & Mandarine

This is a geisha from La Palma Farm in Santa Barbara, Colombia. Grown in the Andes, particularly the Antioquia region, this geisha benefits from ideal conditions – a unique microclimate, rich volcanic soil, and high elevations. Its prolonged fermentation-washed processing accentuates its floral and elegant notes like Brown Sugar, Lemongrass, and Mandarine in a filter roast. La Palma employs selective hand harvesting and a unique fermentation method to produce high- quality coffee. The beans are fully washed and dried in silos for an even and optimal humidity.

Gardenia

Origin: Guatemala
Process: Natural
Tasting notes: Hibiscus & Marzipan

Gardenia farm is located high in the mountains in a a vibrant native forest, where preserving nature is at the heart of the farm’s operations. In addition to sustainability, coffee quality is a key priority. By carefully monitoring every stage of the process, they are able to produce outstanding quality coffees, working with exotic varieties in order to showcase the unique potential of the region’s coffee. The cherries are placed on the patio to begin drying about four hours on average after harvest and workers turn the coffee every hour to ensure thorough and even drying.

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Rush Rush

Say hi to Rush Rush! This month’s roaster from Antwerp, Belgium. It’s our first time working with Rush Rush and we couldn’t be more excited. This month we have a (for us) new coffee origin, Bolivia!

MAMANI

Origin: Bolivia
Process: Washed 
Producer: Familia Mamani
Varieties: Caturra
Tasting notes: Chocolate, peach

Bolivia isn’t the first country that comes to mind when it comes to specialty coffee. It doesn’t produce as much coffee as some of its South American neighbours, but it does have great conditions for growing high quality coffee. This is the first Bolivian coffee to take place in our box. A clean, washed coffee with notes of chocolate and peach.

NYAGISHIRU

Origin: Burundi
Process: Natural 
Varieties: Red bourbon
Tasting notes: Hibiscus, pear

Burundi is a tiny country that produces coffee of exceptional quality. We had a coffee from the Nyagishiru washing station last year, and this time we’re fortunate to try it from Rush Rush. This natural processed coffee has notes of hibiscus and pear.

POTOSI

Origin: Colombia
Process: Natural
Producer: Finca potosi
Varieties: Colombia
Tasting notes: Green apple, bubblegum

Colombia is known for their washed coffees. Whenever we get the chance, we enjoy trying other processing methods from this country. This time, we find ourselves with Potosi. A natural processed coffee with notes of green apples and bubblegum.

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Shokunin

Say hello to Shokunin, the vibrant and delightful coffee roastery from Rotterdam, the Netherlands! We're delighted to welcome them back to April’s box, sharing their dedication to sustainability and transparency with you. Get ready for some extraordinary coffees in this month’s box. Enjoy!

Churupampa, washed coffee from Peru

Intango, washed coffee from Rwanda

Katana, washed coffee from DR Congo

CHURUPAMPA

Included in all boxes

Origin: Peru
Process: Washed
Altitude: 1,600 – 1,900 m.a.s.l.
Varieties: Typica, Caturra, Pache
Tasting notes: Rich sweetness like caramelized apple. Heavy body like dark chocolate.

Churupampa is not just a farm, it is a social business model which the Tocto family is expanding around the town of Chirinos, Peru. It already includes over 30 farms and every lot is cupped; last year this included over 4,000 samples. With a communal mindset and organic and Fair Trade certifications, this approach fits perfectly within the Shokunin mindset. Their innovative processing and independent quality control lab ensure the high quality that the specialty market is seeking.

INTANGO

Included in our 2x250g and Tasting box

Origin: Rwanda
Process: Washed
Altitude: 1,500 – 2,000 m.a.s.l.
Varieties: Red Bourbon
Tasting notes: Juicy sweetness like pineapple and strawberries. Silky body like hazelnut and black tea.

Intango is a small washing station on the edge of Lake Kivu, Rwanda. Once part of a cooperative that won the 2014 Rwanda Cup of Excellence, it became run down as the cooperative dissolved. However, in 2018, Gilbert Gatali and his best friend Gervais decided to fulfill their dreams by taking over Intango and running their own specialty coffee washing station. Gilbert is on the board of directors of the Africa Fine Coffee Association and won the Most Notable Producer Sprudgee award in 2012.

And exclusively for our Tasting box subscribers we also sent…

KATANA

Origin: DR Congo
Process: Washed
Altitude: 1,400 – 1,800 m.a.s.l.
Varieties: Typica, Bourbon
Tasting notes: Juicy sweetness like lemon and grapefruit. Medium body like black tea.

At the heart of Katana, DR Congo, lies the innovative RAEK cooperative that has transformed coffee production with cutting-edge washing stations and eco-friendly practices. Despite the challenges of operating in eastern Congo, RAEK's dedication to quality and ethical practices has attracted a growing number of farmers. Guided by the passion of lifelong coffee farmer and agronomist Désiré Zagabe, RAEK's washed coffees exhibit beautifully bright flavors of tropical and stone fruits in a light body, providing a truly exceptional cup.

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Frukt

Welcome Frukt, a small and dedicated specialty coffee roastery based in Turku, Finland. Its founder, Samuli Pääkkönen, previously worked as a roaster at the local Turun Kahvipaahtimo and later at Coffee Collective in Copenhagen. In late 2018, he founded FRUKT in his hometown, Turku. During the summer months, they operate a charming specialty coffee kiosk in a park located in downtown Turku. Be sure to visit them and enjoy their delicious coffee!

Kiringa AB from Frukt

Russilandia from Frukt

Crucero from Frukt (only in our Tasting box)

KIRINGA

Origin: Kenya
Process:  Washed
Altitude: 1725 masl
Varieties: SL28, SL34, Ruiru 11, Batian
Tasting notes: Grapefruit, currants, floral

“Kiringa is produced by the Long Miles Coffee Project and the small farmers from the local community near the processing station in Kirinyaga, Kenya. The Long Miles Coffee Project teamed up with Haron Wachira from Akili Holdings Ltd. to refurbish their old family-owned processing station, Njowa Coffee Factory. This coffee is very clean and bright, with a sweet taste. It has juicy notes of grapefruit, citrus, currants. This is a very nice berry-driven Kenya.”

RUSSILANDIA

Origin: Colombia
Producer: Heyler Guerra
Process: Natural
Altitude: 1500 masl
Varieties: Castillo
Tasting notes: Tropical fruit, rich, wild

“Russilandia is produced by Heyler Guerra in Villarrica, Colombia. Frukt have been following Heyler's work for a couple of years nowand are very happy to introduce his coffee as part of our 2022 selection from Colombia. This lot is a long fermentation natural. The whole cherries are fermented for 72 hours in closed tanks. Controlled long fermentation with attention to detail in every step of the process yields bold and wildly fruity characteristics in the cup.“

CRUCERO

Origin: Colombia
Producer: Ana Mustafá
Process: Fed-batch semi-washed
Altitude: 1550 - 1650 masl
Varieties: Castillo
Tasting notes: Tropical fruit, wild berries, candy

“Crucero is produced by Ana Mustafá, a coffee producer based in Pereira, Colombia. This is the third year of working with Ana and her Crucero lot. This year, the quality is as high as ever, and the cup is very clean and transparent. Crucero is produced from their three coffee farms based in Pereira, Risaralda. This lot is semi-washed, and Ana refers to the processing as ‘fed-batch’. This process yields an interesting and crazy fruity and clean cup, with just enough funk.“

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Neues Schwarz

From Dortmund, Germany, we’re happy to share some excellent coffee from Neues Schwarz. For this month we’re shipping sweet coffees from Latin America.

EL CEDRAL

Origin: Costa Rica
Process:  Black honey
Altitude: 1700 masl
Varieties: Caturra & Red catuai
Tasting notes: Mandarin, Walnut, Dark Caramel

”In Costa Rica, we look for coffees that stand out with their sweetness. With El Cedral, we found a coffee in the province of San José that delivers what we were looking for. The processing plays an important role for the cup profile in this coffee. The cherries are depulped and then dried in the sun with a relatively large amount of pulp still adhering to them. With this harvest, this process leads to a balanced interplay between clear acidity and concise sweetness.”

EDWIN & LUZ

Origin: Peru
Process:  Washed
Altitude: 2000 - 2200 masl
Varieties:  Typica
Tasting notes: Honeydew melon, Almond & Cocoa

”Edwin & Luz, grown at an altitude of 2000-2200 meters, convinces with unusual fruity properties and an intense sweetness. The harvests of the last few years have also delivered these complex flavour profiles. Such constant results are evidence of the steady routines they have when processing the coffee. Sufficient hours of sunshine and little rainfall during the drying period after harvest are also important factors for such a compelling result.”

LA PILA & NEIGHBOURS

Origin: Guatemala
Process:  Washed
Altitude: 1700 - 1750 masl
Varieties:  Catuai, Bourbon, Pache
Tasting notes: Plum, Cane Sugar & Cocoa

”Rodolfo Gracia, the owner of the farm, runs his finca with great passion and is constantly striving to improve the quality of his coffee through soil analysis and innovation. Together with his neighbours Antonio and Fredy, and his family, the ripe coffee cherries are hand-picked every year and brought to the El Hato farm, where the washed processing takes place.”

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Parlor Coffee Roasters

Parlor Coffee Roasters delivers the final coffees of 2022 with great diversity. This is our first time shipping a natural processed Kenyan coffee(!). We’re happy to have it along side an anaerobic washed Colombian coffee, and a coffee from Uganda.

LA PAZ

Origin: Colombia
Process: Anaerobic washed
Producer: Juan Francisco  Ortiz
Varieties: caturra
Tasting notes: crisp green apple, nectarine, lemon, orange and spices

”This coffee is from the Chachagüi municiplity of Nariño. Nariño is located in the far south-west of Colombia bordering Ecuador. There is extremely high elevation, coffee up to 2200 meters, very steep hillsides, and mainly super tiny farms in very remote areas. In opposite to other regions in Colombia, in Nariño they can have extremely dry conditions during the harvest time, and humidity in the area can be low. This together with really high altitudes definitely affects the flavour profiles and makes them different from any other Colombian coffee.”

KINGHA

Origin: Uganda
Process: Natural
Altitude: 1800 masl
Producer: Kingha Collective
Varieties: SL14, SL28, SL34
Tasting notes: mango, pineapple, fig, dark chocolate (very sweet and juicy)

”The entire lot is SL-14, -28 & -34 varieties, grown by farmers In Bwindi, just north of the Kingha Estate. Kingsley Griffin, the owner of Kingha Estate, is committed to working with local farmers to improve their income and believes different processing protocols have the potential to increase quality. Bwindi is in the same locality as Kingha Estate, where altitudes range from 1300 to 1600 masl. The cherries are purchased from the farmers and processed and dried at Kings Estate, which has a wet mill that operates as a communal micro-washing station.”

LA MATUNDA

Origin: Kenya
Process: Natural
Altitude: 1700-2000 masl 
Varieties: SL28, SL34, K7, Ruiru11
Tasting notes: cassis, strawberry, tropical fruits, rhubarb, jasmin, super sweet

”Mara Estate is located in the Narok County and 600 acres are planted with coffee trees. The variety they grow is Batian, and these trees are 2 years old. Mara Coffee was created in 2019. As coffee production is relatively new in this area, the farm was set up from the ground. This area is very favourable for coffee growing, however historically the local tribe, the Masai people, have been pastoral nomads. Currently, the farm is processing most of its coffee as natural. For this process, they are fermenting the cherry in barrels for 4 days and then dry it on raised beds.”

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Swerl

Swerl is a specialty coffee roastery with a focus on exciting and seasonal coffees. They are opening their first stationary coffee bar early 2023 in the Swedish town Falkenberg. Until now, they have had a mobile café in their cute Mercedes Benz van from 1972.

Swerl from Falkenberg, Sweden

AA KAHETE

Sent to all of our subscribers

Origin: Kenya
Process: Washed
Variety: SL28, Batian & Ruiru 11
Tasting notes: Blackcurrant, blueberries & hibiscus

"Kahete Coffee Factory was founded in 1984 and rests on 5 hectares of land. It is currently affiliated with the Rwaikamba Farmers Cooperative Society and is run by John Muchiri Mwangi. Kahete buys its coffee berries from 600 small farmers, member producers, whose farms are located on average 1800 meters above sea level."

UREÑA ROJAS

Sent to our 2x250g and Tasting box subscribers

Origin: Costa Rica
Process: Natural
Variety: Villalobos
Tasting notes: Raspberries, litchi & stone fruit

"Café Rivense is a family-run micromill, established in 2005 by Regulo Ureña and Isabel Rojas. All their sons - Ricardo, Mario, Esteban and Luis - are deeply involved in running the farm. It's located in mid-southern part of Costa Rica, in a micro region called Chirripó. It's not that far away from the capital, San Jose."

SAMII BENSA

Only for our Tasting box subscribers

Origin: Ethiopia
Process: Washed
Variety: Heirloom
Tasting notes: Tropical fruit

"Bensa is located between the borders of Sidamo and West Arsi, and due to its proximity to Bale Mountain National Park, they have developed a surprisingly wide range of exciting and high-quality coffee. The station is part of a group of successful washing stations run by local coffee entrepreneur Faisel Abdosh."

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Hoppenworth & Ploch

Hoppenworth & Ploch treats us with one of our most diverse boxes yet. We’re especially excited about having our first Vietnamese coffee in the box.

Asprocdegua from Hoppenworth & Ploch

All three coffees from Hoppenworth & Ploch in our Tasting box

ZANYA

Sent to all of our subscribers

Origin: Vietnam
Process: Double Washed
Varieties: Catimor, Caturra, Bourbon, Tipica
Tasting notes: apple, currant

”With Zanya, we take a look behind the bare figures of Vietnam as a coffee country and discover what exciting flavour profiles Vietnamese coffee farmers have to offer. The Zanya has little in common with the harsh and strong flavour profile you know from Vietnamese Robustas. Instead, the coffee scores with a wonderful sweetness and a clear acidity that give the coffee a great balance. Zanya was produced by Marian Takac and his wife Jan Lim in Langbiang near Dalat in Vietnam. Unlike the rest of the country, the region around Dalat grows a relatively large amount of Arabica coffee.”

ASPROCDEGUA

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Origin: Guatemala
Process: Washed
Varieties: Bourbon, Catimor, Caturra, Maragogype, Pache
Tasting notes: Cocoa, Orange

”Our Christmas coffee this year comes from Guatemala, and with its flavor profile of chocolate, cocoa, orange and clementines, it's an exceptional fit for the Advent season. The coffee was produced under the umbrella of the cooperative ASPROCDEGUA (Asociación de Productores de Café Diferenciados y Especiales de Guatemala), a female-led cooperative dedicated to representing and supporting women in coffee farming in the Guatemalan provinces of Huehuetanango and San Marcos. The coffee was grown at altitudes ranging from 1600-2200m.”

WORKA

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Origin: Ethiopia
Process: Natural
Varieties: Local Heirloom
Tasting notes: lemon tea, cardamon

”Worka is a classic example of an Ethiopian natural, fulfilling what we want it to be with its fruity, berry profile. In the filter coffee, citrus freshness and tea-like notes come together to create a taste of lemon tea, with subtle hints of cardamom mixed in. The Worka Washing Station is located on the southeastern foothills of the Ethiopian highlands at an altitude of 2000 meters. Here, the coffees of hundreds of neighboring micro-farmers are processed, most of whom grow their coffee on the slopes of Mount Rudu at 2000-2200 meters above sea level.”

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MOK

We’re happy to have one of our favourite Belgian roasters in the box, MOK. They’re working with the same producers year after year to create long lasting relationships. Brew a cup and taste the development. MOK has a strong focus on sustainability and ethical sourcing, and works closely with coffee farmers to ensure that they receive fair prices for their beans.

FINCA FAMILIA RAMIREZ

Aeropress championships over the past years have allowed coffee aficionados to push boundaries. Brewing with this versatile device allows competitors to show their skills and aspire towards a perfectly balanced cup. For the 2022 edition we decided to choose a solid and uniform coffee which has structured acidity. This way, with different brewing technics a wider range of outcomes can be achieved. By choosing this shade-grown, fully-washed bourbon from Finca Familia Ramirez we once again want to emphasize that a well-produced ‘ordinary’ coffee, is in fact elegant and if brewed properly, is unforgettable.

RAIMUTIN

Having found its sovereignty in 2002, Timor-Leste is one of the world’s youngest countries. As the country finds stability, the development of the agriculture sector is rapidly becoming an important pillar for the structural transformation of the country’s economy. The Raimutin Wet Mill serves as a central hub for processing the cherry of the producers across the Ermera municipality. Sitting at 1400 MASL, the wet mill has served not only as a place to purchase, process, and dry cherry, but as a meeting point for the village chiefs and neighbourhood leaders.

NYAGISHIRU

Surrounded by 7000 trees, Nyagishiru can be found in the Buhinyuza Commune of the Muyinga Province of Burundi. The washing station processes coffee from almost 1850 families. These producers received a premium of 18% on top of the local market rate for their harvests, whilst the staff of the station earned almost 60% above the average labour rate. The station processes around 800 metric tons of cherry each year, dried across 270 raised beds. Interestingly, the relatively flat land here, makes the perfect conditions for the production of naturally processed coffee at good volumes.

CleverCoffee

It’s a pleasure to have Danish roaster CleverCoffee in the box. We hope you will enjoy their crisp and elegant coffees. Let’s get brewing!

SUKE QUTO

Origin: Ethiopia

Process: Washed

Altitude: 1800 - 2000 masl

Producer: Suke Quto

Varieties: Kurume & Welicho

Tasting notes: Bergamot and peach

This is the third year in a row that we buy coffee from the Suke Quto washing station in Guji, Ethiopia. Just as high a quality as we are used to. It testifies to the amazing work that Tesfaye and Trabocca are doing. This alone was reason enough that we should of course have this coffee again, but Tesfaye and Trabocca have taken it even further. They have chosen to document everything about the trade in this coffee and have made everything available to all of us via Blockchain and FairFood. It is an important and fantastic step, which is completely in line with our other work of buying coffee.

EL CRISTOBAL

Origin: Costa Rica

Process: Black honey

Altitude: 1700 masl

Producer: Café Rivense

Varieties: Villa Sarchi

Tasting notes: Transparent and sweet with notes of toffee and pears

El Cristobal returns to our selection of Costa Rican coffees. This coffee has a light anaerobic fermentation, but the taste of the fermentation is very subtle with this particular harvest. What is more obvious in the flavour profile is the fantastic sweetness and balance. You will taste notes of dulce de leche, hazelnuts, and the acidity of green apples. El Cristobal is also the name of the steep area where this coffee grows. It is one of the first areas, where the Ureña family started growing coffee. The area has limited shade and tons of sun, which is what contributes to the characteristic sweetness of the coffee.

BALLADAREZ

Origin: Nicaragua

Process: Natural

Altitude: 1350 - 1700 masl

Producer: Un Regalo de Dios

Varieties: Pacamara

Tasting notes: Blood orange, vanilla and strawberries

The farm is located in La Providencia in the Dipilto-Jalapa mountains in the northeast part of Nueva Segovia, Nicaragua. The farm is placed in a cloud-covered forest microclimate at 1100-1300 masl and the temperature average at around 18 degrees Celcius. The coffees are shade grown in surroundings of e.g. Guaba trees. We love shade-grown coffees, this tends to give the plants optimal conditions for the coffee flowers and cherries to mature slowly and thereby have an even higher quality. At the same time, this is a great way of ensuring a more optimal biodiversity to the benefit of both the plants and wildlife.

Big High 5

When you think of the Swedish town Älmhult two thoughts should come to mind, a certain ready-to-assemble furniture company, and the latest from the Swedish specialty coffee scene: Big High 5. The latter is this July’s roaster and their coffees taste as great as… a big high five!

FUNKY 99

Origin: Rwanda
Process: 99-hour fermentation & sun dried on raised beds 
Altitude: 1700 - 1900 masl
Producer: Epiphanie Mukashyaka 
Varieties: Red bourbon
Tasting notes: Kiwi & Pineapple

”Each producer selling their cherries to the Nyarusiza Washing Station, carefully handpick the cherries once ripe. Upon delivery to the Washing Station, the cherries are spread evenly on raised tables to be sorted for quality purposes. After sorting, the cherries are covered by shade nets and submerged in water – 20L of water per 200kgs of cherry. Testing occurs regularly to ensure overfermentation does not occur. The coffee remains here for 99 hours to attain the ideal fermentation level. Once completely dried, the coffee is hulled at Kamonyi Dry Mill no more than 30 days later.”

MITAD DEL CORAZÓN

Origin: Peru
Process: Washed
Altitude: 1900 - 2000 masl
Producer: Santos Romulo Huancas Chinchay
Varieties: Red Caturra, Typica, Costa Rica & Bourbon 
Tasting notes: Orange & Peach

”Santos, aged 49, has lived in La Libertad for 25 years, purchasing his farm 10 years ago. Santos’ farm, named Mitad del Corazón (translating as ‘The Middle of the Heart’) takes its name after the farm's heart-like shape. Like many other farms in the region, the name is representative, reflecting the distinguishing characteristics in the surrounding area. More so in the case of Santos, as the name is chosen as it expresses passion; a force regularly found at the farm. As well as growing local varieties such as Red Caturra & Bourbon, Santos is fortunate to also produce a small amount of Costa Rica; all of which thrive at high altitudes.”

BANCO GOTETE

Origin: Ethiopia
Process: Washed
Altitude: 2000 - 2100 masl
Producer:  Legu Trading PLC
Varieties: Local Landraces & JARC 74 selections
Tasting notes: Elegant, bergamot, lime

”This exceptional lot was processed, dry milled and exported by Legu Trading. The coffee was grown by smallholder farmers living around the town of Banco Gotete in Gedeo County, Yirgacheffe region. Most contributing farmers own less than a hectare of land, and they grow coffee simply as a backyard cash crop. Income from coffee is important but minimal for most farmers due to the small size of their farms. As such, inputs are minimal – most coffee grown in the region is 100% organic, though not certified, as the government restricts the chemical fertilisers, pesticides or herbicides.”

Senzu

For June’s box we had the pleasure of featuring Senzu coffee roasters, from Porto, Portugal. Let’s hear what they say about June’s coffees.

FINCA MATEO

Origin: Costa Rica
Process: Washed
Altitude: 1500 masl
Producer: Valle Central - Finca Mateo
Varieties: Catuaí, Caturra
Tasting notes: Caramel, Red Fruits, Cocoa

”Finca Mateo is a selected lot from a larger farm called Clodomiro, located in Costa Rica in the Valle Central region. Although the region extends from 900 - 1600 meters, more than 80% of the coffee plantations are located between 1000 - 1400 m.a.s.l. Altitude and climatic factors affect the size and hardness of the bean and influence the quality in the cup. Formerly the farm was planted with corn and later it became a paddock in which it was used for the breeding and maintenance of dairy cattle. Four years ago, the family decided to leave the ranching activity on that lot and plant it with coffee.”

TADELE TESEMA

Origin: Ethiopia
Process: Washed
Altitude: 1800 masl
Producer: Wonsho - Tadele Tesema
Varieties: Heirloom Varieties
Tasting notes: Citric, Peach, Floral

”Sidamo is the main coffee-producing region of Ethiopia. Its coffee is so appreciated in international markets that its export represents 60% of foreign exchange earnings to Ethiopia. The Sidamo region is located in southern Ethiopia, 6 hours from the Kenyan border. Its name comes from an ethnic group from the southeast of the country. These coffees grow under the shade of the forest trees and are manually selected.”

KAWO KAMINA

Origin: Ethiopia
Process: Natural
Altitude: 2100 masl
Producer: Sheka – Kawo Kamina
Varieties: 74110, 74112, 74140
Tasting notes: Caramel; Cocoa; Yogurt; Raisin

”Heleanna Georgalis has been at the head of Moplaco since 2008. She is immersed in the third wave of coffee, worrying firsthand about the quality of the coffee that she exports. She continues her father's legacy and affirms that she feels passion for this world where she can experiment with processes and have fun seeing the results. It is important to note that the uniqueness of Ethiopian coffees lies in the "no genetic modification" of the coffee trees. In Ethiopia, there are thousands of unexplored varieties and those that are known remain intact, and Helenanna emphasizes this each time she talks about the subject.”

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Meron

For May’s box, we’re welcoming Romanian roaster Meron! With multiple locations across the country, Meron originates from Cluj-Napoca, Romania’s second-largest city. This is our first Romanian roaster in the box. Enjoy!

FINCA SEBASTIAN

Origin: Costa Rica
Process: Natural
Altitude: 1800 MASL
Producer: Fernando and Angie
Varieties: F1-hybrid
Tasting notes: Red grapes, nectarine jam, apple, toffee

”Located in Llano Bonito of Naranjo, West Valley of Costa Rica, the plantation is recognised for its specialty coffee production. The plantation has 100% F1 Hybrid varieties, through which specific processes have been developed to bring out the natural flavors of the coffee. Fernando is an agricultural engineer and has been cultivating new hybrid F-1 coffee varieties. These have been developed by recognised coffee research organisations worldwide, including the World Coffee Research, with the intention of developing genetic diversity.”

ALDAMA

Origin: Mexico
Process: Honey
Altitude: 1450 MASL
Producer: Jesus Salazar
Varieties: Garnica
Tasting notes: Cranberry, raisin, wine, maple syrup

”The Beneficio Comunitario San Pedro is located in the Aldama region. The inhabitants of this Tsotsil community live far from everything. The Beneficio brings together 80 farmers and each has about 2 hectares of coffee. They cultivate coffee trees in the shade of their native forest. The coffees are not certified but all grown according to organic farming practices. The Beneficio has 65 African beds and a biologist who manages the varietal garden where all kinds of coffee varieties are under observation in order to be able to cultivate the most resistant, qualitative and productive.”

NEMBA

Origin: Burundi
Process: Natural
Altitude: 1700 MASL
Producer: Nemba Washing Station
Varieties: Red Bourbon
Tasting notes: Blueberry jam, dehydrated pear, black tea, toffee

”There are 3,113 smallholders living around Kayanza, Burundi, who deliver their cherry to Nemba Washing Station. Nemba station lies in the northern province of Kayanza. Each washing station is managed and led by an agronomist. This agronomist oversees the implementation of Good Agricultural Practices (GAPs) and farmer education. During the harvest season, all coffee is selectively hand-picked. Nemba uses a monitoring system to ensure traceability all along the production and processing chain. All 3,000+ producers are smallholders who own an average of 150 coffee trees.”

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Muttley and Jack's

Jack is a coffee roaster, and together with his dog Muttley, they make up the duo that forms the coffee roastery located on a small island in the Stockholm archipelago. Let’s hear what Muttley & Jack’s says about the coffee in this box.

BOJI

Origin: Ethiopia
Process: Washed
Altitude: 2100 - 2200 MASL
Producer: Boji Washing Station
Varieties: Heirloom
Tasting notes: Stone fruit, caramel & florals

”Boji is a washing station located in the Kochere woreda of the SNNPR region. It services around 500 smallholder producers. Kochere is a coffee-growing area close to the town of Yirgacheffe, home to some of the most-loved coffees in the world. The exceptional quality of Ethiopian coffee is due to a combination of factors. The genetic diversity of coffee varieties means that we find a diversity of flavour, even between (or within) farms with similar growing conditions and processing.”

LOS PINOS

Origin: Honduras
Process: Natural
Altitude: 1700 - 1800 MASL
Varieties: Catuai
Tasting notes: Red berries, apple & brown sugar

”Joaquina Montoya is a farmer in Intibuca we have been buying from for three years now. Her farm, Los Pinos, surrounds her house and is at 1650 masl. Joaquina is an inspiring woman, despite physical limitations caused by a disease, she keeps her mind and ambitions unshakeable. With much effort, she raised her sons, teaching them how to produce coffee and the value of hard work. During harvest, she ensures the process of picking, processing and drying is done properly to ensure the highest possible quality coffee.”

BONITA SPRINGS

Origin: Panama
Process: Natural
Altitude: 1300 MASL
Varieties: Caturra
Tasting notes: Blackberry, Cherry & Brown sugar

”Finca Bonita Springs is located in Alto Lino, Boquete, Panama, only ten minutes from the center of the town of Boquete. It has been owned and operated by the Miró family for over 80 years. The farm consists of 36 hectares of prime coffee-growing land slicing down into the heart of the Boquete valley. Water is its most abundant feature: Two rivers, four streams, five natural springs and two waterfalls flow through and about the land, affecting its soil chemistry and its native flora and fauna.”

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