Orders are shipped every Monday, Wednesday and Friday. Blends are roasted on Mondays and Fridays each week whilst single origins are roasted only on Wednesdays at this stage (due to batch size requirements).
This coffee was produced by Carmela Aduviri from Copacabana, a small and remote settlement located 180 kilometres from La Paz in the heart of the Caranavi province. This region is the epicentre for specialty coffee production in Bolivia, with incredibly high altitudes, rich soil, and wide daily temperature ranges providing the perfect conditions for exceptional coffee.
The inhabitants of Copacabana first began farming coffee around 35 years ago. Farms here are small and traditional. Almost all work is carried out by the farm's owners and their extended families, with a handful of temporary workers taken on to help out during harvest. All of the producers at Copacabana were born into the Aymara, an ancient indigenous group which lived on the Altiplano (a vast plateau of the central Andes that stretches from southern Peru to Bolivia and into northern Chile and Argentina). The region was known for the world’s highest lake, called Titicaca, and when their families moved to Caranavi, they named their ‘colony’, or settlement, Copacabana.
Carmela has worked in coffee for fourty years while raising eight children. Her farm, “Carmelita”, is about 2 hectares in size, and is located at an altitude of 1,400 to 1,550 metres above sea level. Today Carmela manages the farm with her son, and together they have worked incredibly hard on improving and producing the best quality coffee they can. They grow a mix of Caturra and Catuaí variety trees on their farm, which grow in a rich clay soil under the protective shade of native forest trees, whose heavy leaf fall creates a natural mulch fertiliser, and whose canopy provides an important habitat for the many bird and insect species in the area.
The families who live in Copacabana, including the Aduviri family, used to depend on the local market to sell their coffee, meaning low prices and little reliability. Now they selectively pick their coffee cherries and are able to sell their top-grade coffees for substantially higher prices to MCM's partners at Agricafe, which processes specialty lots at its Buena Vista wet mill which is located in Caranavi.
The first of its kind in the country, the Sol de la Manaña program is aimed at sharing knowledge and technical assistance with local producers to create better quality coffees in higher quantities. By doing so Agricafe hopes that coffee production can be a viable and sustainable crop for producers, like Carmela, in the region for many years to come.
Carmela joined the Sol de la Mañana program in 2015. As a member of the program, she has followed a very structured series of courses, focused on improving her quality and yield. The curriculum focuses on one aspect of farming at a time, and covers things such as how to build a nursery, how and when to use fertiliser, how to prune, has how to selectively pick coffee. Agricafe also hosts workshops with leading agronomists throughout the year. These forums have allowed the producers to meet one another, share their experiences and discuss ways to tackle problems they are experiencing. Over time the producers have become more experienced and confident and actively sharing their learning with each other.
The results of this program have been profound, with improved quality and quantities for all participating producers. In addition, the producers have become more confident and proactive and engaged as a community and are sharing their learnings and experiences with each other. Daniela explains that this is where the program becomes really powerful: “We are giving them the tools and know-how, but they are actively choosing to follow our advice and invest in their farms. Now they can see the results, they trust us 100% and helping their neighbours achieve similar results.”
Since becoming a member, Carmela has built a vibrant coffee nursery and learnt to prune, feed, and manage her coffee plantation in order to increase her yield. The program has helped her invest in her plantation and encouraged her to take a long-term view, and in doing so she has established the foundations for a more sustainable and ultimately more profitable future for her family. As her farm has increased its yield and quality has improved Carmela has recognised that she can live off her 2 hectares of land if she focuses on quality and takes a modern farming approach. She is now actively teaching her sons what she has learnt so that they can buy a farm themselves and implement best practice farming techniques from the outset.
After the coffee was delivered, it was placed into a floatation tank and all floaters were removed. The whole cherries were then dried on on raised beds in the sun and turned turned regularly to ensure it dried evenly. The drying was then finished off at a very low temperature in a stationary drier. The coffee was then transported to La Paz where it was rested, and then milled at the Rodriguez family’s brand new dry mill. At the mill, the coffee was carefully screened again by machines and also by hand to remove any defects.
Carmela worked hard to collect and process the cherries for this special micro lot and carefully hand polished all of the cherries before delivering them to the mill! A whole lot of love and hard work has gone into this coffee.. we hope you enjoy it!
Read about the Sol de la Mañana program here and Pedro Rodgriguez here and about Bolivian coffee more generally here.
Fazenda Progresso (Natural) - Brazil
Toasted nuts, butterscotch and milk chocolate.
Country: Brazil State: Bahia Region: Chapada Diamantina Town: Mucugê Altitude: 1,150m above sea level Variety: Catuaí Processing: Natural Owner: Borré Family Awards: Cup of Excellence 2015 #15 Sourced Through: Melbourne Coffee Merchants ---
Fazenda Progresso is a beautiful farm nestled in the Chapada Diamatina mountain range in the heart of Bahia. The farm is surrounded by the Chapada Diamantina National Park, known for its mountainous cliff formations (Chapada) and 19th century diamond mining (Diamantina).
The history of Fazenda Progresso dates back to 1984, when the Borré family migrated from southern Brazil to the northeast and purchased some land in the municipality of Ibicoara, near the town of Mucugê. In the early years, the family tried growing crops such as soybeans, wheat, and English potatoes. The potatoes turned out to be an incredibly successful crop, stimulating investments and making the family one of the largest producers of potatoes in Brazil!
In 2005, the Borré family sought to diversify the activities on their land, and so began to focus on coffee. As MCM learnt when they first met the family, when they commit to a new project, they seek to do it to the very highest possible standard. Their work with coffee is no exception. The family’s commitment to producing exceptional coffee has been unwavering over the last decade. They have sought advice from some of the most respected professionals in the field, including Silvio Leite, founder of the Cup of Excellence and president of the Brazil Specialty Coffee Association, with 30 years’ experience in coffee grading, tasting, and quality control.
The Borré family has invested heavily to ensure that they have the very best infrastructure to process coffee, which allows them to control quality every step of the way, from picking right through to export. They have a dedicated quality control lab with a talented cupping team headed up by Ednaldo Nascimento (AKA ‘Gandula’—nicknamed after the boy that replaces the ball during a soccer match)! Gandula and his team assess every lot of coffee produced and ensure that the quality is the very best it can be.
The Borrés are very hands-on in their approach to managing the farm. They are extremely professional in the way they conduct their business, and they take great care to create an excellent work environment for their staff. Throughout the year, there are around 200 permanent staff members on the farm, and this number grows to 650 during the harvest. Many of these harvest workers return every year, and all are provided with daily bus transportation and food.
In total, 700 hectares of the property are dedicated to coffee; this land is divided up into different plots, which are processed separately. Over time, the family has worked out the optimum way to plant coffee trees in order to maximise productivity, with 50 centimetres between each tree and three metres between each row of trees. This year we have purchased coffee from four different plots on the property; each is extremely unique in its profile, and all are exceptional!
The Borré family business has always been managed and directed by family members and is now in its third generation of operation. Fabiano Borré looks after everything to do with the coffee side of the business. He is young, focused and very motivated to produce the very best coffee he can. You can read an interview with Fabiano Borré here.
Gedebe (Natural) - Ethiopia
White chocolate, dried cranberries and baked apple.
Taking its name from Gabana Mountain, a peak standing proud on the horizon throughout the Oromia region in west Ethiopia, Ethio Gabana pays tribute to a powerful sense of place. These lands are the birthplace of coffee. Their natural elements foster fundamental gifts, both environmental conditions and gifts of culture: a living tradition so rich and tenacious, the celebration of which is a celebration of life itself. It’s the passion of these families embodying this tradition that Ethio Gabana bring to celebrate with the world.
Providing ongoing training, certifications and thereby increasing their premiums, Ethio Gabana partners with farming families local to their washing stations that share an upmost commitment to producing their land’s highest quality coffees. Chelchele Wet Mill Station in Gedebe District of Gedeo Zone, brings together 488 small farm holders from Chelchele and Kore villages in SNNPR.
Sourcing only from a selection of coveted varieties endemic to the area, coffee trees of Dega, Kurume and Welisho are commonly intercropped beneath mango, avocado and false banana. Innovation on the shoulders of generations of coffee farming, best practices are second nature in all areas, including organic composting and water conservation.
During harvest, multiple passes are necessary to ensure cherries are only picked when perfectly ripe. For their natural processed lots, cherries delivered to the washing station are soaked to remove any floaters. From the tanks, they are transferred to raised drying beds and further graded for visible defects by hand. A natural processed lot can spend up to 3 weeks spread across the beds, being carefully turned, protected from the night’s humidity and shaded from the hottest period of each day. The patience and hard work of these families is a labour of love. Their dedication to delivering cups with exhilarating aromas and flavours of immense complexity is a legacy to be revered and indeed celebrated together.
About Ethio Gabana
Ethio Gabana is a specialty coffee company founded in Ethiopia by Ethiopians. Their dream is to share the taste and tradition of Ethiopian coffee with the world while sharing the value with the people who grow it.
Established in 2019 in Addis Ababa, Ethio Gabana takes its name from a mountain in the western coffee region of Ethiopia. They source specialty coffee from the finest growing regions in Ethiopia, with six washing stations in West Guji and Gedeo in the southern coffee heartlands and a plantation, Anderacha, in the southwest. They partner with the very best suppliers and farmers in each region to produce top-grade quality coffee in some of the country’s most sought-after varietals. Each of their sites is located in a different zone and produces its own unique coffee.
In Ethiopia, the roasting, grinding and drinking of coffee form part of a ceremony, in which people gather together to experience the spectrum of sights, sounds and aromas that accompany the preparation of a perfect cup, before enjoying the results in company. Ask any Ethiopian and they will tell you this is how coffee should be drunk. Respect the coffee, celebrate its journey from bean to brew and share the experience with people you love.
"For us, it’s not just about the diverse and exhilarating flavour profiles that Ethiopian coffee provides. It’s about the sense of reverence and community that comes with every cup. This is the attitude that we at Ethio Gabana want to share with the world."
Hasambo (Natural) - Tanzania
Mixed berries, granola and brown sugar.
Washing Station: Hasambo Co-op Region: Mbozi District Country: Tanzania Processing: Natural Elevation: 1,600m Varieties: Bourbon & Kent Sourced Through: Upstream Imports
Ripe cherries pour in from the villages of Ilembo, Hasamba, Masangula and Kilimapima, into the Hasambo Agricultural Marketing Cooperative and Society (AMCOS) located in the southern highlands of Tanzania. One of the producers working with this cooperative is Communal Shamba who specialises in working with smallholder producers to deliver sustainable, high-end specialty coffees as a part of their program “Goods for Goodness of our Communities”.
Communal Shamba, meaning ‘Farms’ in the Swahili language, is spearheaded by Kerembe Warioba and Dr Mkunde Chachage. Together, this duo not only supports the farmers of the Mbozi district with better coffee cultivation techniques but they also helped to build the local health clinic. In 2018, Dr Chachage was recognised by the National Institute for Medical Research (NIMR) as the ‘Best Scientist in Tanzania’ and as the ‘Best Research Scientist’ for her efforts in finding permanent solutions for HIV, TB and co-infections.
Just like Communal Shamba, Hasambo AMCOS, too, is actively involved in community building and environmental initiatives. The group protects the regional water bodies by building 2-metre-wide buffer zones along the rivers and springs. Discharge channels and water collection tanks are also constructed to collect hazardous waste. The cooperative supports cultivation by planting shade trees and efficiently using fertilisers and pesticides.
Farms in the region are located at over 1600 masl and growers cultivate Bourbon and Kent varieties. Over 500 members and 500 non-members are part of the Hasambo AMCOS, who collectively produce 100 to 400 tonnes of parchment, annually. Hasambo was registered in August 1993 as a subgroup of Mbozi Cooperative Union before striking out as the first independent AMCOS in 2002.
Geisha, sometimes referred to as Geisha, is a variety of coffee. It is considered to produce a very aromatic and floral cup of coffee and the demand for it has grown in recent years. To explain why people like geisha first there is a need to explain how the coffee industry looks at quality. As an industry the coffee world has informally agreed and generally calibrated that certain flavors and sensations are better than others. This concept of better is built on the idea that if a flavor or sensation is rarer or more clearly perceived it is superior. The flavors though must be driven by either fruit, tea, and or florality.
This variety will feel the most familiar in the set. Originally from Ethiopia, Geisha gained notoriety in Costa Rica and Panama in the early years of specialty coffee. This variety is globally recognized (and celebrated) for its distant floral fragrance and aroma, tea-like characteristics, and delicate fruit flavors. Geisha has dominated the competition scene over the past few years, skyrocketing its popularity and availability across the globe.
This variety is known to be the most exclusive coffee till this day at international levels, thanks to a coffee producer which was able to distinguish this variety from the others. He noticed that it was special, it smells and tastes like nothing before; mandarin, ginger, mango, cinnamon and lots of flower aromas like jasmine. So far, only at the highest point of Chiriqui Panama, is where the geisha was able to release its full potential, it could be caused by the weather, volcanic soil, height and local agricultural techniques and traditions. Many producers have tried to replicate this variety in different parts of the world, due to its really high price, but none have been as successful as the ones grown in Chiriqui Panama. It is known to produce a high quality bean at high altitudes, over 1500 MASL. This variety is considered to be a low productive plant. It is resistant to the roya and as well to a fungus called “Ojo de Gallo”.
Geisha in the cup is complex, floral, expressive, clear, vibrant, and delicious. It is a unique coffee that has attracted prices because of this uniqueness. A lot of what is delicious about geisha can be traced back to its origin, Ethiopia. Geisha coffee is expressed as "The miraculous and the best coffee in the world", "The most expensive one", or "Coffee with refined fruity flavor and sweet taste". It has a refined sweet taste like a full ripened tangerine and a flavor like a flower of Jasmine. With a refreshing flavor the profile of Geisha makes it a champion among coffee varieties.
About Inmaculada Coffee Farms
In 2010 the Holguin family, after long years of experience in the agriculture field, have decided to embark in a coffee journey. For more than 80 years they have been involved in sugar cane in the region of Valle del Cauca and Palm oil trees in the region of Nariño for around 30 years.
Only 20 minutes away from Cali, in a small town called Pichindé located in the Andes mountains, they have decided to make use of an untouched forest they always had in their family farm. The location was perfect to grow coffee; weather, altitude, rainfall etc. They started with 5.12 hectares and today, 9 years later, they have around 50 hectares of which 30 are planted and the rest is kept as natural forest.
These 50 hectares are divided into four different farms located in the same region but in different areas thus having different climate conditions (Altitude, humidity, rainfall etc.) Those farms are El Jardin, Las Nubes, Monserrat and Inmaculada Concepcion. In those farms are planted some of the rarest and most special coffees like Rume Sudan, Eugenoides, Laurina, Gesha, Maragesha and so on.
In 2013, Intelligentsia saw so much potential that they decided to launch a special event in Chicago. An event was held in one of their coffee shops in February of 2014 for anyone who wanted to attend that included a presentation with open questions and tasting of three varities: Laurina, Marageisha and Sudan Rume. After that day we were able to open up to other countries like UK, Australia, Japan, Korea and much more.
Today, after 9 years of hard work, they are expanding our production line and experimenting in new areas of specialty coffees to bring to all the coffee lovers around the world (including Colombia off course) something that will make them fall in love.
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 (which this lot is); in 2018 he also planted 5,000 Geisha trees.
Sebastian has been working with Cofinet since 2017 and they have experienced first-hand his commitment to improving upon every harvest.
This particular micro-lot is composed entirely of coffee from Pink Bourbon trees. The varietal is currently under research to determine its origin - but suffice to say it is entirely unique and exquisite in flavour!
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