Producer: Luis Emilio Gomez
Mill: La Florencia
Region: Dipilto, Nueva Segovia
Altitude: 1,380 metres above sea level
Varietals: Maragogype, Caturra, Paca
Highly aromatic fruit bomb, full coating mouthfeel with big strawberry and caramel sweetness, also featuring a liqueur character and orange notes.
Produced on a farm of only 5.63 hectares this microlot coffee has blown us away with its super sweet and rich aroma. The natural method in the production of this coffee amplifies the sweet fruit but given its almost overripe nature there is also an evident liqueur character to this coffee. The very low moisture of the green beans highlights the fact that this coffee would have been dried for longer to build up the sweetness but must have been meticulously processed to avoid too much impact from ferment flavours.
All we have to say about this coffee is gracias el Senor Luis Emilio Gomez, what a sensational coffee you have produced.
Altitude: 1300 - 1600 m.a.s.l
Harvest: February – April
Varietals: Catuai, Caturra, Typica, Bourbon
Certifications: Fair Trade & Organic
Creamy mouthfeel, caramel, vanilla and honey sweetness with tones of light cocoa and cinnamon. Citrus notes highlight this coffee and extend through to the finish.
Cooperative Guaya'b is located in the remote region of Huehuetenango, amongst the highlands of western Guatemala, and approximately 370 kilometers from Guatemala City. The cooperative is fair trade certified and comprises of 330 Mayan and Quicha families.
The coffee is grown under lush shade canopies, shade grown coffee reduces erosion while creating a natural habitat for native and migratory bird species. The Guaya’B Guatemalan is a versatile single origin, it works well through any method of coffee preparation, a well balanced coffee with wonderful delicate sweetness.
Owner: Epiphanie Mukashyaka
Region: Nyamagabe district, Southern Province
Altitude: 1600 – 1900 m.a.s.l
Process: Washed and dried on African beds
Varietals: 100% Red Bourbon
Elegant and complex, black tea, sweet apricot with citrus fruit and floral notes.
Buf Café is owned and managed by Epiphanie Mukashyaka, a dynamic businesswoman and a source of inspiration to countless other female entrepreneurs in Rwanda's coffee sector and beyond.
Epiphanie was widowed during the 1994 genocide, which claimed over 800,000 lives in just 3 months, but she chose not to leave her family's small coffee farm. Instead she set about rebuilding and developing her business, and with it the local community. She started Buf Café in 2000, with a loan from the Rwandan Development Bank and the assistance of the PEARL programme.
Buf Café now owns two coffee washing stations, as well as its own coffee trees, and buys coffee cherries from as many as 2000 surrounding smallholder farmers. Some of these farmers are also employed to work at Buf's washing stations, where they are paid a premium above the average local wage. The idea is that well paid workers are more likely to care about their jobs and so take pride in the quality of Buf's coffee. Quality control at Buf is impressively high and it has had several winning lots in the Cup of Excellence in both 2008 and 2010. The coffee is hand-picked and hand-sorted, then fully-washed and dried in the sun on traditional raised African beds.
Coop: Gatunyu Kigio Farmers' Cooperative Society
Region: Gatanga District, Muranga County
Altitude: 1,666 metres above sea level
Varietals: Ruiri 11 and SL28
Sweet and savoury in nature, dried apricot, honey, subtle molasses, almond, sweet spice, and lifted by citrus notes.
The Gatunyu Kigio Farmers' Cooperative Society has 3010 active members and is located in the fertile highlands of Central Kenya between Mount Kenya and the Aberdare Mountains.
Gatunyu runs four washing stations - Muchai, Gakurari, Wambaru and Gichamuri. These serve upwards of 3000 smallholder farmers who grow coffee on the hills and plateau around the washing stations. Most farms are small, averaging around one hectare of land, on which the family grows both coffee as a cash crop and food for their own consumption. The coffee trees are a mixture of SL28 and Ruiri 11. Both varietals thrive in the region's characteristic red loam soil - which is volcanic, drains well and is very fertile.
There are two harvest periods at Gatunyu - from May to June (the fly crop) and from October to December (main crop), with an average yield of around 80 metric tonnes. The coffee cherries are picked by hand when ripe and then delivered to the washing stations. They are pulped on the same day that they are picked (usually in the evening), fully washed and dried in the sun on African beds (raised screens).