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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