Apricot. Mandarin. Elderflower.
Farm: La Reversa
Country: Colombia
Region: Hulia
Country: Colombia
Region: Hulia
Elevation: 1,650 - 1,750 masl
Varieties: Borbon
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Lime. Bush Honey. Almond
Country: Ethiopia
Region: Worka- Sakaro, Gedeb Wuri, Gedeo
Elevation: 1,900 - 2,100 masl
Varieties: Heirloom
Processing: Washed
Sourced Through: CobeansANZ
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The Center of Ethiopian Specialty Coffee
Gedeb is one of seven woredas (districts) belonging to the Gedeo Zone. With an elevation of around 1,800 to 2,200 meters, it sits quite high, and its subtropical climate provides ideal conditions for coffee cultivation. Coffee grown here typically has relatively small beans, taking about 2–3 months to mature, and is known for its unique sweetness. Because of its excellent environmental conditions and the community of skilled growers who gather here, Gedeb is famous for producing some of Ethiopia’s best coffee. This is why it is often called the heart of Ethiopian specialty coffee.
Wurka–Sakaro: A Place Devoted to Coffee
About 12 km from the town of Gedeb lies Wurka–Sakaro. In the Gedeo language, Wurka means “gold,” and Sakaro refers to a large tree found in the Gedeb region. Wurka–Sakaro plays a very important role in coffee production. Coffee is cultivated across a total area of about 680 hectares, and many washing stations, including ours, are located here.
Among the three washing stations, the only privately owned one—Wuri Washing Station—is known for pursuing diverse processing methods. Last year, for example, Wuri attempted Ethiopia’s first-ever anaerobic fermentation processing, which generated considerable buzz in the 2016 WBC (World Barista Championship) community.
We use the phrase “high altitude” with confidence when speaking of Gedeo. In fact, after spending significant time in the region, we came to understand firsthand why the local people take such pride in their high elevations. It also gave us insight into how coffee production in Ethiopia might evolve in the future.
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Red Apple. Milk Chocolate. Lychee
Farm: Granja Paraíso 92
Producer: Wilton Benitez
Country: Colombia
Region: Piendamo, Cauca
Elevation: 1,700 ~ 2,100 masl
Variety: Red Bourbon
Processing: Washed
Sourced Through: Far More
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Wilton Benitez is a highly specialised Colombian coffee producer with a lifetime of experience in the production and processing of exotic coffee, with a plethora of awards for the quality of his coffees. Today Wilton has a processing plant in the Department of Cauca and two small farms (one in Cauca and the other in Risaralda). His farms meet the highest standards of quality and control and social practice. Granja Paraíso 92 is a family farm that has different varieties such as Java, Bourbon Pink, Geisha, Pacamara, Caturra, Tabi, Castillo, Supremo and Colombia. They use highly innovative cultivation systems such as terraces and drip irrigation. It has its own laboratories to calculate all the details from shade to nutrition with scientific efficiency - all aimed at producing incredibly unique and aromatic coffees.
The processes applied to the different coffees start from a strict selection, sterilisation and characterisation of the cherry. Next is the first phase of controlled anaerobic fermentation, where a specific microorganism is added for each process. After that, the coffee is pulped and subjected to a second fermentation phase which is followed by a bean sealing process that is carried out through impacts of hot and cold water to improve the organoleptic conditions of the coffee.
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Orange. Honey. White Wine.
Country: Honduras
Region: El Zanate, San Sebastián, Lempira
Altitude: 1,900 masl
Variety: Typica
Processing: Washed
Producer : Lester Francisco Marquez
About Finca El Gravileo
Specialty coffee producer Lester Francisco Marquez began growing coffee over ten
years ago. His farm, El Gravileo, is named after the Silk Oak that are an important
part of the lands’ identity, and it began with only two coffee trees planted, until it
expanded to the multitude of crops he has planted today. Originally, Lester’s plan
was to cultivate the parainema variety, and began with a greenhouse only a two
hour journey away by foot. However, due to his high elevation, the variety didn’t
thrive, and so typica was the next option. Despite the elevation not working for the
parainema variety, the climate is cool and stable, which is ideal for slow cherry
maturation resulting in higher quality cup profiles. Cherries are harvested across El
Gravileo and walked 40 minutes to Lester’s home, where he lives with his wife Dima
and their son, where it is processed.
Rony Gamez and the Café Raga team connected Project Origin with Lester, but also
provide technical support and ongoing guidance to producers of Honduras. Café
Raga supports producers on the cupping table, too, allowing Lester to learn more
stages of the coffee chain and how small adjustments can make large impacts. It
really is a wholesome and proactive community setting, encouraging the best and
guiding through knowledge to result in the cup profiles we experience today, and
tomorrow.
When asked what he wishes to see in the specialty coffee industry, Lester
mentions “I hope the specialty coffee industry continues to recognise the hard
work of producers. I would like more opportunities for training and development for
farmers and their families so that we can continue improving both the quality and
sustainability of our coffee.”
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Orange. Mont Blanc. Milk Chocolate.
Country: Colombia
Elevation: 1,800–2,100 masl
Variety: Caturra, Colombia
Processing: Washed - Ethyl Acetate
Producers: 14 small-scale producers
Sourced Through: Melbourne Coffee Merchants
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About this coffee
We’ve been offering San Antonio, both as a single-origin espresso and as part of our Seasonal Blend, since 2020. This lot was grown by 14 small-scale producers in the hills surrounding the town of San Antonio, where the rich, volcanic soil, cool temperatures and high rainfall support the production of beautifully sweet and complex coffees.
Farms in this area are typically very small (averaging one hectare), with the producers and their families performing most of the farmwork themselves. At harvest time, the cherries are hand-picked and then wash-processed; producers in San Antonio either have their own small mill on-site, or they share a mill with neighbours or extended family members.
We sourced this coffee through our Colombian supply partners, Pergamino, a progressive, family-run business that connects coffee buyers with small producers and high-quality coffees. The Pergamino team cupped through many coffees to select the exceptional lots that make up this sweet, clean and creamy decaf offering.
About the process
There are a number of ways that caffeine can be removed from coffee. We’ve chosen the EA sugarcane process, which uses water and a natural compound found in sugarcane to gently remove the caffeine from the bean. And while over 99% of the caffeine is removed, the inherent flavour and quality of the coffee remain intact.
Happily, this processing method is available in Colombia, which means we’ve been able to select one of our favourite Colombian coffees, San Antonio, to be decaffeinated locally and shipped to us fresh. The result is a sweet, clean and well-structured coffee with a lovely buttery mouthfeel. It’s perfect for anyone who wants to skip the caffeine and still enjoy a beautiful cup of coffee!
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