Sebastian Gomez (Gesha) - Colombia (Limited Release)

Sebastian Gomez (Gesha) - Colombia (Limited Release)

Name: Sebastian Gomez (Gesha) - Colombia (Limited Release)
Availability: OutOfStock
Rating: 5.0 (2 reviews)

Regular price $43.00 Save $-43.00

Size

250g 1kg

Grind

Whole Bean Espresso Filter

Roast

Light

Quantity

Dried mango, mandarin and lemon myrtle.

Farm: La Divisa
Region: Circasia, Quindio
Country: Colombia
Processing: Double Anaerobic Natural
Elevation: 1,750 - 1,800 masl
Varieties: Gesha
Sourced Through: Cofinet

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Produced by Sebastian Gomez at Finca La Divisa - coffee cherries are carefully handpicked to ensure only the ripest are used. Sebastian primarily grows Castillo, Variedad Colombia and Pink Bourbon; in 2018 he also planted 5,000 Gesha trees (which this lot comes from).

This gesha lot was exposed to a dry anaerobic fermentation of 32 hours inside grain pro bags before being pulped and left to ferment inside grain pro bags for and additional 48 hours. Later the coffee was placed on raised beds below 35C until the ideal moisture content was achieved.

Sebastian has been working with Cofinet since 2017 and they have experienced first-hand his commitment to improving upon every harvest.

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Brumas del Zurqui (Natural) - Costa Rica (Limited Release)

Regular price $33.00 Save $-33.00

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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Lauana (Natural) - Timor Leste - Medium Roast

Regular price $20.00 Save $-20.00

Introducing Monastery Projects
We're always experimenting here at Monastery and our identity will always be with our light roasted coffee. However, we can't ignore part of our coffee congregation who find it hard to work with light roast or prefer a darker coffee, so here is our first Monastery Project, a delicious and juicy coffee we have loved as a light roast and now as a medium roast which we've found unlocks a punchier flavour.

Monastery Projects in the future will be anything out of our normal roasting style.

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Filter - Strawberry Shortcake!
Espresso - Neapolitan Ice-cream!

Farm: Lauana Village

Country: Timor-Leste
Region: Ermera

Elevation: 1,800 masl

Varieties: Hibrido de Timor, Typica

Processing: Natural

Sourced Through: Raw Material Coffee

Ratios:

Filter: 1:16 - Espresso: 1:2.5

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We are excited to present you the coffees from the suco (village) of Lauana. Coffee here grows in the forests; shaded, untouched, and organic by default.

Cherry is first floated in water, to separate the fruit by density. The higher the density, the higher the quality of the coffee. This leaves the low density, less mature cherries to float to the surface, which are easily removed from the water.

The Raimutin station staff then meticulously hand-sort the freshly picked and sorted cherry, removing all damaged or underripe fruit. The cherry is then transported to raised beds, where they are dried in high sun for three weeks. The staff turn the lots regularly to ensure even airflow and sun contact. When the cherries have reached their perfect drying level, the seeds are removed from the cherry and prepared for export.

The remaining cherry is not discarded, rather, it is saved for redistribution as fertiliser to the farmers who grew them.

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Oscar Restrepo (Pink Bourbon) - Colombia

Regular price $26.00 Save $-26.00

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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Jaya Tani Farm - Indonesia (Anaeorbic Natural)

Regular price $30.00 Save $-30.00

White Grape, Christmas Cake and Fudge.

Producer: Triyono

Farm: Jaya Tani Farm

Country: Indonesia
Region: Jernih Jaya, Jambi

Elevation: 1450 masl

Varietals: Sigarar Utang, S-795 and Andungsari

Processing: Anaerobic Natural

Sourced Through: Upstream Imports

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About the coffee:

The Kerinci Regency, located within the Jambi province on the island of Sumatra in
Indonesia, is an area renowned for its world-class coffee production. Nestled amongst majestic rainforests,with its highest peak Mount Kerinci reaching an impressive 3,800 masl, this region has proven to be highly conducive to successful coffee cultivation. Rich volcanic soils and high altitudes ensure that the smallholder farms of the Kerinci highlands are able to produce some truly remarkable coffees.

The Koerintji Barokah Bersama Cooperative, founded by Triyono, is one of the most successful cooperatives in this region. Established in 2017, the cooperative comprises 380 members who cultivate coffee on over 200 hectares of land across the village of Jernih Jaya and nearby areas. Grown at 1,500 masl, this particular lot is composed of 40% Sigarar Utang, 50% S-795 and 10% Andungsari varieties.

The harvested beans are first soaked in water to remove floaters before undergoing an 8-day fermentation process. During this time, the coffees are stored in plastic bags which are flipped twice a day to ensure even and consistent fermentation. The coffee is then dried on raised beds for 22-25 days before undergoing a two week resting period. The beans then go through hulling and gravity grading, where defective beans are removed to ensure that only the highest quality coffee remains.

This coffee is sorted into different grades according to size and density before being packed first in hermetic plastic bags and then into jute bags ready for export. The cooperative’s commitment to quality led them to win several national-level competitions since their establishment.

In 2021 they achieved a remarkable 6th place in the Cup of Excellence competition - a testament to their skill and hard work. Additionally, to improve farm productivity, cooperative members have incorporated shade trees and an agroforestry system that benefits both the environment and coffee farmers’ incomes.

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Fazenda Resplendor (Pulped Natural) - Brazil - 2024

Regular price $18.00 Save $-18.00

Hazelnuts, nougat and milk chocolate

Farm: Resplendor
Country: Brazil
Region: Chapada de Minas
Altitude: 900 - 1,000 masl
Variety: Icatu
Processing: Pulped Natural
Farmer: Gustavo Nunes
Sourced Through: Southland Merchants

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Resplendor Farm is a producer of specialty coffee located in the heart of Chapada de Minas region, between the municipalities of Agua Boa and Capelinha. It began in the 1970’s when Mr. Walter Palmeiras and Mr. Alair Campos came from Machado, south of Minas Gerais, to the city of Capelinha. They have since brought several other growers to the region, which has allowed the development of it, generating well distributed, higher incomes.

In 2005, Mr João Felisberto de Miranda took the responsibility for the farm, starting a cycle of changes there. In 2009, Gustavo Vieira de Carvalho was invited to become a partner with him, bringing morse techniques and strong experience in administration. Joao Miranda and Gustavo de Carvalho are from two different generations but both carry on in the tradition of their families, whom are endlessly passionate about coffee production.

It was in the Southwest of Minas Gerais state that they started this partnership for the construction of a new chapter in their story; they became principal actors in the transformation of the Vale do Jequitinhonha region. This region combines the natural advantages of the microclimate of Brazil with constant investments in planting technologies, post-harvest techniques and in the drying process of pulped coffee.

Furthermore they have well integrated logistics with warehouses from their own group, which guarantees access to export markets with a constant volume, being able to withstand crop failures. Resplendor Farm has 600 hectares of coffee planted and it is managed with the latest techniques and production concepts. In this way, the plantation is self-sustaining.

They also have a strong social responsibility on the farm with its employees and surrounding communities, along with their farming practices and the environment. The farm has both UTZ and Rainforest Alliance certification, a sustainable agriculture norm, which they endeavoured to acquire in order to meet the challenges they set themselves. Gustavo Vieira owns the Geral Super Safra warehouse, located in the South of Minas Gerais. There all the selection, distribution and storage is done.

Joao and Gustavo believe strongly in the way they choose to operate, as they do in Resplendor Farm and in the Geral Super Safra warehouse, always seeking to achieve excellent performance and deliver the best coffee possible.

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