Our Coffee Selection

A l p h a C o f f e e

Kaffemik — El Palto (Peru)
Farm: Asociación de Productores Cafetaleros Juan Marco El Palto
Roast: Espresso
Varietal(s): Caturra, Typica, Catimor
Process: washed
Altitude: 1.300 - 1.600 masl
Cup Potential:
— Aromatics: hazelnuts, cocoa nibs, honeysweet
— Body: medium full
— Acidity: delicate acidity of darf fruits

The Asociación de Productores Cafetaleros Juan Marco “El Palto” – in short, JUMARP – was founded by José Carranza Barboza in 2003, together with 35 other smallholder farmers. They created the association out of a desire to develop a new model of growing and exporting coffee. In 2012, JUMARP “El Palto” launched an ambitious program for quality improvement among its members. They collected funds from the Fairtrade and Organic premiums, from government funding and contribution of the members themselves.

Coffee production in the Amazonian Andes of northern Peru, where JUMARP is active, started in the 1950s. Farming practices relied heavily on the use of agro-chemicals for a long time. After many decades, this group decided to change the old ways and start sustainable coffee production in harmony with the native forest. They also realized that united they would stand stronger in the commercialization of their coffee. This way, and by obtaining certification, they want to guarantee a steady income for their members and to improve the living standards of the community. Its 188 members all produce organic and fair trade certified coffees. One of the priorities of the association over the past two years has been increasing productivity. To achieve this, JUMARP invests half of the premium they receive in crop renovation and conversion to organic farming methods. The fund for education programs and the construction of schools receive another large chunk of the premium. The remaining part goes into the payment of the association’s permanent staff.

The producers associated which JUMARP all farm small parcels of land. Altogether, the 188 producers grow coffee on 549 hectares in the “Selva Alta” in northern Peru. This is a specific type of ecosystem found in Peru and Mexico, with dense and humid forests. JUMARP unites farmers in the El Palto area of the Yamón district, located in the Utcubamba province of the Amazonas region in northern Peru.

Gakenke (Burundi)
Farm: Gakenke Washing Station, Kayanza Region
Roast: Espresso
Varietal(s): Red Bourbon
Process: washed
Altitude: 1.700 masl
Cup Potential:
— Aromatics: tropical fruits, spicy
— Body: medium full
— Acidity: delicate acidity of darf fruits

The strong and fruity GAKENKE is ideal for espresso and grows in Burundi which is in Central Africa and is known for very high quality specialty coffee. The Gakenke Washing Station is located in the Kayanza region, which enjoys a special reputation due to the ideal weather conditions. The cultivation altitude is 1.700 masl and the coffee beans are washed and then dried in the African sun. Gakenke was already one of the Cup of Excellence winners from Burundi in 2014 and we are very happy that this is already the third year that we could obtain this great coffee.

Finca Buenos Aires (Columbia)
Farm: Finca Buenos Aires, Oscar Alvarado
Roast: Filter
Varietal(s): Castillo, Caturra and Bourbon
Process: washed
Altitude: 1.600 - 1.900 masl
Cup Potential:
— Aromatics: milk chocolate, walnut
— Body: medium light
— Acidity: delicate acidity of nuts

This mild ALPHA is ideal for hand-brewed coffee and comes from the Finca Buenos Aires in the Huila region of Colombia. Coffee farmers in this region grow almost exclusively specialty coffees. Oscar Alvarado is one of them and runs the 10 hectare Finca Finca Buenos Aires with the highest quality standards. He and his team are setting new standards for specialty coffee in Colombia, a country which has long been known as one of the best growing countries for specialty coffee. After the harvest in April, the coffee beans are washed and dried for 15 days.

Alpha Coffee: Bom Sucesso (Brasil)
Farm: Fazenda Bom Sucesso, Jose Vitor Luz
Roast: Filter
Varietal(s): Yellow Catuaí
Process: natural
Altitude: 976 masl
Cup Potential:
— Aromatics: Blueberry, sweet
— Body: medium light
— Acidity: cascara

The Cherries are handpicked and dried on a patio for approximately 28 days. After the cherry is finished drying, it is bagged and transferred to the COCATREL warehouse where it rests for 3 months bags with a high plastic barrier that is equivalent to storing in GrainPro before continuing on to dry milling and export.

Alpha Coffee: Boji (Ethiopia)
Farm: Washing Station Boji, Region Kochere
Roast: Filter
Varietal(s): Heirloomn
Process: natural
Altitude: 2.100 - 2.300 masl
Cup Potential:
— Aromatics: Chocolate, Peanuts
— Body: medium full
— Acidity: nuts

Natural processing at the station follows the traditional Ethiopian methods. First, cherry is floated and visually checked for underripes, overripes and damaged cherry. After washing cherry in clean water, workers transfer cherry straight to the drying field. They spread the cherries in a single layer. During the first few days, cherry is carefully turned every 30 minutes to ensure evening drying. This is also when workers remove any damaged cherry. After a few days, cherry is adjusted so that it sits in a slightly thicker layer, which helps slow the drying process. Drying typically takes between 2 and 3 weeks.

Alpha Coffee: Slopes of 8 (Kenya)
Farm: Slopes of 8 Group
Roast: Filter
Varietal(s): SL28 & SL34
Process: washed
Altitude: 1.700 - 1.900 masl
Cup Potential:
— Aromatics: Wild Berry, Chocolate
— Body: medium full
— Acidity: white grape

The Slopes of 8 coffee is processed following the traditional Kenyan method of 24-hour fermentation, washing and final soaking. In the case of these eight farmers, the processing was done on a much smaller scale than in the cooperative system with the large factories, on equipment they have in their own yards. Depending on weather conditions, the parchment takes around 14 days to be properly dried on the raised tables they built themselves. The producers get support during all steps of the production process from Wycliffe, agronomist and most experienced Kenyan coffee expert.
The Slopes of 8 project groups eight farmers on neighboring hills on the slopes of Mount Kenya in Kirinyaga county. They were selected for this project, based on a selection of criteria from our in-country partner’s team of agronomists. The cherries from these eight farmers were processed at the facilities on their own land instead of at a central wet mill, where normally all production from various farmers is processed together. Also at the Kawaha Bora dry mill, the lots were kept separate. Kenyacof bought the lot directly from them, bypassing the auction, so the return the farmers would be larger. They don’t have to pay the milling and marketing fees to the cooperative, which means a huge saving on the direct return.
We strongly promote this collaboration in Kenya, because it gives more power, control and recognition to the producers.

K' u r a t e d C o f f e e

THE SPACE (Brno): Las Cruces (El Salvador)
Farm: Jose Antonio Salaverria
Roast: Espresso
Varietal(s): Bourbon
Process: anaerobic double soaked
Altitude: 1350 to 1750 masl
Cup Potential:
— Aromatics: pineapple, stone fruit, molasses
— Body: light medium
— Acidity: distinct

The anaerobic process starts immediately after the cherries are picked. When they arrive at the station they are dry fermented as whole cherries in barrels without water for 72hrs. Then they keep all the mucilage (skip the spinning step) and ferment the coffee under water overnight, rinse and wash it in clean water, and then soak it again for another 10 hours. This is a similar process to what they traditionally do in Ethiopia. The idea is to take the same cherries and adjust the pulping/fermentation process to see how the flavours are changed. The cup is brighter and cleaner, the shelf life is increased, and the acidity profile more distinct.

ROUND HILL(UK): La Pedro (Honduras)
Farm: La Pedro, Marysabel Caballero
Roast: Filter or Espresso
Varietal(s): Catuai
Process: natural
Altitude: 1.620 masl
Cupping Score: 87
Cup Potential:
— Aromatics: wild fruits, chocolate, nuts
— Body: medium full
— Acidity: balanced

This is a coffee from Marysabel Caballero, a female coffee producer. La Pedro is a farm that Marysabel and her husband purchased in 1995 and offers panoramic views over the local region La Paz. Natural process is quite new for them and they were quite unsure at first! Naturally processing coffees is challenging with high humidity and rain, but they didn’t give up and built covers for the raised beds. To combat the humidity the cherries are dried in thin layers on the beds allowing lots of air to circulate. Once a little dryer they can be stacked up a bit more. The whole drying phase can take 40 days.

SLOMOV(Barcelona): Birhanu (Ethiopia)
Farm: Birhanu Tesema, north of the Wegida village center (Yirgacheffe)
Roast: Espresso
Varietal(s): JARC 74110 & 74112 and Kurume
Process: Natural dried on raised beds for 24 days
Altitude: 1.980 masl
Cup Potential:
— Aromatics: Blackberry and Grape Confectionary
— Body: medium
— Acidity: pleasant

Birhanu Tesema uses his experience and traditional knowledge to select superior trees with high yield, high quality, disease resistant and drought tolerant characteristics. Whilst primarily replanting the JARC varieties and Kurume, Birhanu’s farm is also contains some heirloom varieties such as Dega. These varieties are maintained and exchanged among coffee farmers in the same area and is a classic example of the Terroir of Yirgacheffe and the Gedeo zone. Birhanu’s farm is best described as a Garden coffee production system, with well-maintained agro forestry practice and a mixed farming system. Throughout his farm the coffee trees grow under a very light shade from perennial shade trees and Enset (false banana), with root crops amongst the plantation. Taro and Enset are the main stable foods for the families in the area. Organic compost is the only source of nutrient that is used to fertilize both coffee trees and the other food crops on his farm. His inherited traditional coffee management skills are accompanied by the modern day specialty approach taught by Getu Bekele of G Broad and the Jambanto Group. Due to the well-maintained agroforestry system and soil/water conservation practice, the level of soil erosion on the farm has been low. This results with the top soil being rich with organic matter. Immediately after the end of the harvesting period, Birhanu gets focused on coffee tree and shade tree management. The main practices are pruning, land preparation, compost preparation, fertilization, planting/sowing, weed control and disease/pest management. (source wwww.slowmov.com)

THE BARN: Instant Coffee (Brasil, 5x2 Portion)
Coffee: Ivan Dos Santos Farm: Sitio Seriema, Ivan Dos Santos
Roast: Filter
Varietal(s): Red Bourbon
Process: natural
Altitude: 1.620 masl
Cupping Score: 87
Cup Potential:
— Aromatics: milk chocolate, red currant, dates
— Body: full
— Acidity: sweet

Yes, sometimes its nessesary to have a Cup of coffee but no equipment is at hand, so the perfect solution is this little package full of tasty and delicious specialty Coffee. All you need is a cup and hot water. Instant Coffee attracted us because there is little waste thanks to compostable packaging. Life is really to short to drink bad coffee.

Contact

You can find kaffemik at Zollergasse 5, 1070 Vienna, Austria
Questions, recommendations, feedback? Email us to hi@kaffemik.at

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