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Hot-cross Buns. Oliebollen. Kaiserschmarrn... in a word - Christmas!
Farm: Villarazo
Grower: Jairo Arcila
Region: Huila
Country: Colombia
Processing: Natural (Infusion)
Elevation: 1,650 - 1,700m
Varieties: Pink Bourbon
Sourced Through: Cofinet
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About This Coffee
On the same day as it was picked this coffee was transported to La Pradera - Cofinet's processing (washing) station. Upon arrival it was underwent a dry (low oxygen) fermentation for 48 hours - during which time cinnamon and tartaric acid were added to the coffee.
The cinnamon was then removed and the coffee dried on raised beds. Even still the coffee retains the intense aromatics from the cinnamon combined with amazing boozy flavours from the natural fermentation.
This micro-lot is composed of 100% Pink Bourbon.
About Cofinet
For 80 years Cofinet's family business has grown and distributed the finest Colombian coffee to local exporters. In 2015 they expanded their operations and began producing, sourcing and exporting speciality coffee to the rest of the world.
As growers themselves, they specialise in alternative fermentation processes that are new to Colombia. On their farm and in their processing centre La Pradera, the most exotic varieties are processed - achieving unique profiles that are unique for Colombian coffees.
Cofinet also represents and supports a large number of Colombian Specialty coffee growers. Their aim is to encourage direct relationships between their farmers at origin and roasters around the world. They pride ourselves on creating sustainable, ethical and long-term relationships.
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Customer Reviews
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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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This lot is produced by local smallholders in the district Gingo Bedesa located in the
West Guji zone.
Tadesse Desta Buku Sayisa Dry Mill Site is nestled in the picturesque landscapes of
West Guji, Oromia. With its high altitude, abundant rainfall, and carefully maintained
coffee varieties.
The site's diverse shade trees and the presence of various wildlife species add to its
natural charm. Cherries are delivered to the Tadesse Desta wet/ dry mill (2 hectares in
size) that borders the Awata River. Locally delivered cherries are then processed further
to export-ready using anaerobic processing techniques.
The ripest of cherries are placed in plastic barrels which are used to create an airtight
seal, then the coffee is degassed during fermentation which can last 4-5 days depending
on the weather. The coffee is then sent to African beds for drying, which is also weather
dependant but usually takes 20-30 days.
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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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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Espresso - Neapolitan Ice-cream!
Region: Ermera
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.
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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Region: Jernih Jaya, Jambi
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.