Mandarin, Almonds

Country: Ethiopia
Region: Gingo Bedesa
Wet mill : TD Sayisa dry mill
Elevation: 2,268 masl
Varieties: Heirloom
Processing: Anaerobic, Natural
Sourced Through: Utopia Coffee

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Orange, Kombucha and Lingonberry.

Farm: Brumas del Zurqui Micromill
Grower: Juan Ramon Alvarado Rodriguez and family
Region: Heredia, Central Valley
Country: Costa Rica
Processing: Natural
Elevation: 1,400 - 1,800masl
Varieties: Orange Bourbon
Sourced Through: Cafe Imports Australia

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Beneficio Brumas Del Zurqui is a micromill located in the Central Valley region of Costa Rica in the sub-region of Heredia. Neighboring farms deliver cherries to this micromill. Varieties include Villa Sarchi, SL-28, Bourbon, Gesha, Typica, Caturra, and Orange Bourbon.

The mill is managed and run by Juan Ramon Alvarado Rodriguez and his family. They are fourth generation coffee producers and in 2003-2004, they began innovating their processing methods and expanding their processing infrastructure. They have also built out a cupping laboratory and roastery to ensure and maintain quality.

In the past couple years Beneficio Brumas Del Zurqui has had to face labor shortages due to both the pandemic and workers moving on to other countries in search of other employment. However, Juan takes great pride in what he does and is glad to have been able to build a family, generate employment, and provide a positive social and economic impact to his community through coffee. Juan encourages the roasters who buy his coffee to roast with intention and wake up feeling motivated, cheerful, and with a desire to live and have new experiences! He hopes that the values and love of coffee he cultivates on the farm will be carried all the way through the pipeline from seed to cup.   

“I hope to God that I will die a farmer and I hope my son does too” – Juan Ramon Alvarado Rodriguez

Region - Central Valley
The Central Valley of Costa Rica is the heart of the country’s coffee industry. The high elevation, consistent weather patterns, frequent rains, and volcanic soil contribute to the wide range of offerings we are able to source form this region. Producers in the Central Valley often grow traditional hybrids and apply some of Costa Rica’s most forward-thinking processing techniques.

Microlot
Microlots from Costa Rica are typically sourced from producers who have invested not only in growing their farms, but also in building and operating their own processing facilities, typically called "micromills." Micromills typically yield fewer than 1,000 bags annually, and are often independently owned by a family or small group of producers. Microlots in Costa Rica are separated out based on differentiated characterizations such as processing, variety, or some other aspect. Microlots carry the highest quality as well as the highest level of traceability.

Process
Natural coffees are typically processed the day they are harvested, and are first sorted for ripeness and quality before being rinsed clean of debris. In many places this initial sorting happens via a float tank: Damaged and defective cherries will float to the top to be removed, while high-quality coffee will sink to the bottom to be cleaned and dried. After sorting, cherries are spread on raised drying beds, table, tarps, or patios, where they will be rotated constantly throughout the course of drying. Drying can take an average of 30–40 days, depending on the weather.
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Raw Sugar, Pomelo and Apple Blossom

Farm: La Divisa
Producer: Oscar Restrepo
Country: Colombia
Region: Risaralda
Elevation: 1,780 masl
Variety: Pink Bourbon
Processing: Natural
Sourced Through: HarvestTown Coffee

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Oscar is a 3rd generation coffee grower who took the management of the family farm several years ago while he was studying agronomy at university.

Oscar has always been passionate about all coffee process and he saw an opportunity to start experimenting unconventional processing methods for his coffee since at that stage most of Colombian coffee was washed and not many farmers were keen to try different methods.

Ever since Oscar has been focusing on the Natural process for selected micro lots of the harvests, achieving cupping scores above 86 points on the SCA (Specialty Coffee Association) scale and producing very complex and exceptional coffees with fruity and winey notes accompanied by medium acidity and body.

Harvest period:

October – January
April - June

Picking:

The hand-picking is done between 6 am and 12 pm to take advantage of the sunlight.
The coffee is hand-picked and we pay some of our pickers a bit higher than normal with the only condition to pick exclusively the ripe cherries.
During the harvest period at La Divisa the picking takes place every 20 days, with this we allow the cherries to ripe properly thus obtaining a coffee with higher sugar levels.

Drying Process:

The picking finishes at 12 pm and if the day is sunny and warm, it is put into water tanks for 2-3 hours in order to remove floaters.
Once floaters have been removed, the batch is put to dry on patios without fermentation.
On the other hand, when the picking finishes but the day is cold and cloudy, the batch is put into fermentation tanks until the next day (24 hours) and after this period of time the coffee is placed onto patios for drying.
The drying process takes normally between 18 and 22 days.

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