This lot of honey processed coffee has been harvested from the farms of ASOPROAAA member producers. Members deliver their coffee to the ASOPROAAA mill in Acosta where it is separated, to ensure traceability, and processed using either the washed, honey or natural methods. ASOPROAA utilize raised beds and patios to sun-dry. The coffee is processed, stored and dry milled at the ASOPROAAA mill. The Association of Agricultural Producers of Acosta and Asserí, ASOPROAAA, was established in September 1998, following the devastating destruction in the region by Hurricane Mitch.
The association consists of more than 1,100 families producing coffee, citrus and farming cattle in the areas of Acosta, Jorco and Palmichal. ASOPROAAA offers financial, commercial and technical assistance to members, and employs dedicated programs to improve the livelihoods of members of the community. More than 2000 houses were built for people with limited resources as part of a special program initiated by the association. ASOPROAAA has been influential in the revival of agricultural production in the area following Hurricane Mitch, and a pioneer in the processing of micro lots by its members. Lots from ASOPROAAA have won numerous quality awards in addition to regularly placing in the finals of the Cup of Excellence competition.
Altitude: 1350-1450 masl
Location: Tarrazu, Acosta
Cup Score: 86
Harvest: December - March
Shipment : Feb - May
Variety : Caturra, Catuai
Sumatra Buana Mandiri
Not all of the thousands of islands that form the Indonesian archipelago have the right conditions for growing coffee, but Sumatra is one of the few that does. Following early success with planting coffee in Java at the beginning of the 18th century, coffee was then introduced to Sumatra, initially to the northern region of Aceh around Lake Tawar. Today coffee is still widely produced in these northern regions of Aceh (Takengon, Bener Mariah) as well as in the Lake Toba region (Lintong Nihuta, Dairi-Sidikalang, Siborongborong, Dolok Sanggul, and Seribu Dolok) to the southwest of Medan.
Coffee farms are also located in the subdistrict of Bener Meriah, in the province of Aceh, home of Gayonese people. Buana Mandiri is produced in the area surrounding the village of Pondok Ulung, by 1,009 smallholder farming families who belong to the co-op. As is common in Sumatra, the farmers who grow coffee is this region have very small pieces of farm land, with each owning less than 1 hectare, ranging from altitudes of 1200 to 1500 metres above sea level. On these farms, pulp is the main source of fertilizer and animals are generally fed with vegetation and tree leaves, that also serve as shade for coffee trees. During the coffee off-season, farmers grow other farm products such as chilli and yam to support their families.
Sumatran coffees are mainly processed using a unique semi-washed method, which is sometimes described as “wet-hulled”, known locally as Giling Basah. In this process the coffee is picked, machine pulped (usually on the individual smallholding) and then partly sun dried. The parchment is then removed revealing a whitish coloured, swollen green bean. The drying is then completed on the patio where the seed quickly turns a dark green colour, unique to Sumatra. This method brings about more body and often more of the character that makes Indonesian coffees so unique. Another common term in the Sumatran preparation is Double Picking (DP) which means that beans are hand-picked twice for defects so as to obtain an exportable product with maximum 11 defects.
Buana Mandiri is both Fairtrade and Organic certified.
Dark chocolate, baking spices, dried fruit. Big body and sweet with a long aftertaste.
Colombia Inza, Cauca
Farm: Inza Cauca Small farms
Varietal: Caturra, Colombia, Castillo
Processing: Fully washed
Altitude: 1,600 to 2,200 metres above sea level
Town / City: Inzá - Cauca
Region: Pedregal and San Antonio
Production in Colombian is very much dominated by small holders that band together into Cooperatives and grower’s associations. This means the vast majority of coffee in Colombia comes in big lots that contains coffee from many growers. This is further complicated by the fact that coffee is mainly processed on the farm by the producers. Depending on the mind set and skill of the individual producer you may have great coffee being mixed with average coffee. The varying climates present challenges to small holder farmers to harvest and process their crop in stable conditions. The geography of the land creates an environment where we see multiple harvests taking place at various times across the different coffee producing regions. We are continuously working with our export partners to find producers with good practises and methods to produce stable and high-quality cupping coffees.
Inza Group - Cauca
The Inza municipality and town with the same name is situated in the North West of Cauca high on the Macizo Colombiano range which borders Tolima and Huila. Previously known as Tierradientro by the Spanish Conquerors due to its difficult accessibility and high terrain this region is blessed with fertile soils and good land for producing coffee of excellent quality. During the harvest the coffee is picked and pulped before being left to ferment for 12 – 16 hours overnight. The coffee is then washed and naturally sun dried on roof tops or in parabolic driers for between 10 – 14 days down to 11%.
Cup score - 86
Ethiopia is widely regarded as the birth place of coffee. The legend of Kaldi, the goat herder that allegedly discovered the effects of the bright red cherries growing wild in the Ethiopian forest, is pervasive. The legend likely bears some resemblance to the truth despite the dramatisation added in the telling of the tale. The fact that Coffee is native to Ethiopia is indisputable and this becomes clear when one walks into the famous forest coffee plantations. Growing happily amongst the native forest are the healthiest and happiest coffee trees you’ll see anywhere in the world. Organic production is widespread in Ethiopia where in many countries this is completely unviable due to pervasive disease. It may be the diversity afforded by the forest growing environment slows the spread of disease. There are many contributing factors to the uniqueness of Ethiopian coffee from the growing systems to the diversity of varieties. The result is a country filled with coffee that is some of the best quality in the world.
Gidey Berhe is the owner of Limu Kossa Agro Industry PLC. It’s not a very catchy name for a coffee farm, so we decided, with his blessing, to name the coffee after the man himself. Located far in the West of Ethiopia in an area known as Limu Kossa, Gidey farms his coffee on a 350 hectare farm that sits at 1840-2130 meters above sea level. The farm is meticulously maintained, from the trees to the signs dividing the lot sections. The land was once wild forest and has been thinned slightly to accommodate the coffee, but the feeling of quiet solitude pervades amongst the native trees.
The coffee is picked by 400 seasonal workers employed during harvest season. At the farm’s collection station, green cherries are sorted out before their bags are weighed for payment. The green cherries are dried as naturals and sold to the local market.
The mill processes around 20,000kg of cherry per day during the peak of the season. The natural process coffee is dried for 24 hours under cover before being placed in the full sun for a further 7-10 days.
GIDEY 2018 - NATURAL (Organic)
Profile: Strawberry, blackberry, lime. Very wild and floral, with loads of sweetness and a long finish.