Coffee Profiles

Body

Low

Sweetness

Low

Acidity

Low

Flavors

Brewing Suggestions

Body

Average

Sweetness

Average

Acidity

Low

Flavors

Brewing Suggestions

On July 11, 1985 the Cooperativa de Cafeicultores e Agropecuaristas (COCAPEC) was founded. COCAPEC began with almost 300 members in its first year of operations, and today it has grown to over 2,000 members. COCAPEC is renowned in this coffee-growing region for its technical support and natural drying methods. The cooperative’s technical department works in partnership with its members to guarantee consistent coffee quality.

Currently, the high Mogiana region has an average annual production of more than one million bags of coffee, of which 85% is high quality beans produced at an optimal altitude and temperature. Our current offering is Fine Cup (FC) and Strictly Soft (SS), the highest cup category in the Brazilian coffee grading.

Body

Above Average

Sweetness

Average

Acidity

Low

Flavors

Brewing Suggestions

On July 11, 1985 the Cooperativa de Cafeicultores e Agropecuaristas (COCAPEC) was founded. COCAPEC began with almost 300 members in its first year of operations, and today it has grown to over 2,000 members. COCAPEC is renowned in this coffee-growing region for its technical support and natural drying methods. The cooperative’s technical department works in partnership with its members to guarantee consistent coffee quality.

Currently, the high Mogiana region has an average annual production of more than one million bags of coffee, of which 85% is high quality beans produced at an optimal altitude and temperature. Our current offering is Fine Cup (FC) and Strictly Soft (SS), the highest cup category in the Brazilian coffee grading.

Body

Above Average

Sweetness

Average

Acidity

Low

Flavors

Brewing Suggestions

Finca El Injertal was founded in the 1930’s by Jose Olivio Chavez. The farm sits on over 200 acres of land in the northwestern Guatemalan province of Huehuetenango. It is located near several springs that provide water during the dry season as well as theenergy to power the coffee mill. Coffee is produced on 173 acres while 32 acres are a forest preserve where native species oftrees are protected to provide refuge for wildlife.

Certified by the Rainforest Alliance, the plantation is completely covered with shade trees that are an abundant source of organic matter for fertilization and an aid to prevent soil erosion. Today Finca ElInjertal is run by Jose Olivio’s grandson, Jose Alejandro Solis Chavez, and has been producing high quality coffee for three generations.

Body

Average

Sweetness

Above Average

Acidity

Average

Flavors

Brewing Suggestions

GUATEMALA FTO CHAJULENSE SHB EP is sourced from family-owned farms organized around the Asociación Chajulense Va’l VaqQuyol (Chajulense). Chajulense has nearly 1300 members and more than 30 years of experience cultivating organic coffee fromthe communities of Chajul, Nebaj y Cotzal, located in the department of El Quiché, Guatemala. This region, called the Ixil, isknown for its rugged terrain and preservation of the indigenous heritage, distinct clothing, and dialects.

Chajulense focuses on supporting indigenous communities recovering from the devastation caused by civil war by empowering economic development through coffee cultivation. Chajulense Members cultivate, harvest and process coffee with micro-mills on farms that average 1acre in size. Chajulense also employees nearly 500 women by remaining committed to the tradition of hand sorting coffee as part of the export preparation.

Body

Above Average

Sweetness

Average

Acidity

Low

Flavors

Brewing Suggestions

In Indonesia lies a hidden jewel, the island of Bali. The eruption of the Gunung Agung Volcano in 1963 caused a delay in the progress of modern-day coffee cultivation on Bali. In response to this situation, the government enacted programs to help rejuvenate coffee production. With the distribution of coffee seedlings to local farmers, an island wide coffee growing campaign began.

Today, the coffee growing area in Bali is an estimated 7,500 hectares. Coffee tree varieties include Bourbon and Typica, along with shade trees such as Erythrina, Albizia, Tangerine and Orange. The use of pesticides is prohibited, and all fertilizers are 100% organic.

The Subak Abian is a traditional farming structure organization in Bali, similar to a farmer cooperative. There are 13 different Subak Abians that are currently growing and processing coffee. The promotion of improved coffee growing practices is expected to enhance not only agricultural technology but social and economic standing in Bali as well.

Body

Average

Sweetness

Above Average

Acidity

High

Flavors

Brewing Suggestions

Though the Kirimiro region of Burundi produces a lot of specialty coffee, this lot comes specifically from producers with very new plantations. It’s processed at the TEKA washing station, which is well known in the area for its meticulous processing and Cup of Excellence coffees. The washing station produces about 950 tons of coffee each year and has storage capacity for 80 tons of parchment. Fermentation times for washed coffees vary between 12-18 hours, and drying takes about 8-10 days on raised drying tables in normal conditions.

Body

Low

Sweetness

Above Average

Acidity

Average

Flavors

Brewing Suggestions

Colombia Excelso comes from small family-owned farms in the Colombian “coffee triangle.” The main harvest is between October and January, and the “mitaca” harvest is between April and June. Small coffee producers pick and process their coffee at their own micro-wet mills and then dry their own coffee, typically on elevated tables inside solar dryers that provide protection from the rain.

Body

Average

Sweetness

Low

Acidity

Low

Flavors

Brewing Suggestions

The origination of Indian Monsoon Malabar coffee dates back to the era when wooden ships loaded with raw coffee beans would take up to 6 months to travel from India to Europe, sailing around the Cape of Good Hope. During the months that the coffee beans were transported at sea, the humidity and ocean winds combined to cause the coffee to change from its fresh green color to a more aged, pale yellow hue.

Upon their arrival in Europe, the coffee beans were found to have a unique mellowness, soft and smooth tasting throughout the cup, so that the coffee became an instant hit with Europeans, paving the way for the birth of a new coffee type. Today these conditions are replicated in warehouses during the Indian monsoon season so that the coffee beans, exposed to constant humid conditions, undergo the same characteristic changes in size, texture, appearance and in the cup.

Body

Average

Sweetness

Low

Acidity

Low

Flavors

Brewing Suggestions

The country of Honduras is a suitable location for coffee harvesting. The soil, climate, and conditions in Honduras are the same as neighboring countries. There is a range of coffee quality from Honduras; the country can produce a lower-cost Central American blender coffee, to high-grown specialty lots that rival more popular Central American coffees. This particular type is more complex than its HG counterpart; thus making it a specialty coffee.

• SHG (Strictly High Grown) specifies that the coffee was grown at an altitude around 1350 meters. Coffee grown at a higher altitude and lower temperature produces a slower maturing fruit and a denser bean; which creates a more desirable specialty cup; this classification is higher than HG.
• EP (European Preparation) specifies that the raw beans are all hand sorted to remove any defective beans and foreign material.

Body

Low

Sweetness

Above Average

Acidity

Average

Flavors

Brewing Suggestions

Sumatra Takengon GR1 DP Sara Ate (RNY# 44342)

The Sara Ate Coop has been producing coffee in the Takengon region from a collective of small farm owners since the late 1990’s. They have over 500 members that comprise the cooperative. A good many of the coffees that we purchase from Sara Ate is organic. We have had some of our best Sumatra deliveries, be them conventional or organic, from them for many years.