A l p h a C o f f e e (Vienna)
FARM: Asociación de Productores Cafetaleros Juan Marco El Palto
VARIETAL(s): Caturra, Typica, Catimor
ALTITUDE: 1.300 - 1.600 masl
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.
FARM: Huehuetenango Cooperative
VARIETAL(s): Bourbon, Caturra, Catuai
ALTITUDE: 1.500 - 1.800 masl
— Aromatics: dark chocolate, date sweetness
— Body: full
— Acidity: low to none
This strong ALPHA is a special espresso from the Huehuetenango region in Guatemala, which is known as one of the best coffee growing regions in Guatemala. The location of this growing area is ideal for particularly high-quality coffee due to the altitude (1500-1800m) and climatic conditions. This coffee not only captivates with its taste, but also with its history. Selected coffee farmers have harvested a selected part of their cultivation area (February-April 2019), washed it and marketed it as a special selection. The result is a very special taste profile with an intense sweetness and tones of chocolate and low in acidity.
FARM: Gakenke Washing Station, Kayanza Region
VARIETAL(s): Red Bourbon
ALTITUDE: 1.700 masl
— 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.
FARM: Finca Buenos Aires, Oscar Alvarado
VARIETAL(s): Castillo, Caturra and Bourbon
ALTITUDE: 1.600 - 1.900 masl
— 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.
PRODUCER: Dr. Enrique Ferrufino, Matagalpa
VARIETAL(s): Catuaí, Caturra
ALTITUDE: 1.200 - 1.400 masl
— Aromatics: Chocolat, Peanuts, Brown Sugar
— Body: medium light
— Acidity: nuty
The Ferrufino family decided to go into the coffee business in 1992 and bought Finca Aurora in 2004. They inspired in their three children a love for coffee from a very early age. Since they acquired Finca Aurora, the whole family has worked together to produce great coffee.
Throughout the years they have invested in providing workers with fair wages, safe living conditions, health services, food, and education. They also work with smaller producers in the area to help them improve their farming practices.
Preserving nature is a top priority for the Ferrufino family. They work using a “biodynamic” model. This means farming is done in tune with the local ecosystem. They only use renewable energy and work diligently on conserving water resources and natural habitats. The farm houses a variety of native trees, home to many species of birds and wildlife. These trees also provide the plantation with shade and fertilize the soils with organic matter, which protects the land from erosion, droughts, and floods.
After selective handpicking, cherry is pulped using an ecopulper. Then, parchment is laid to dry on drying beds or patios on the farm. Finca Aurora is one of the first farms in Nicaragua with a fully integrated coffee operation on-site. They produce, wash and/or dry the coffee at the farm. The coffee is milled, sorted and bagged at Beneficio Finca Aurora under the watchful eye of the farm’s team. This allows full control over the quality throughout the process. (Source: www.sucafina.com)
PRODUCER: Koetintji Barokah Cooperative, Sumatra
VARIETAL(s): Andung Sari, Sigarar Utang
ALTITUDE: 1.400 - 1.700 masl
— Aromatics: Tropical Fruits, Honey
— Body: medium light
— Acidity: Apple
The area surrounding Mount Kerinci, and the small town of Kersik Tuo in particular, is known as a local jumping off point for ecotours for both domestic and international tourists in Indonesia. It wasn’t until relatively recently that this area has become well known for coffee production. Home to one of Southeast Asia’s largest populations of wild tigers and general feline biodiversity, the adjoining Kerinci Sablat National Park is the area’s largest draw. These cats know how to grow coffee, too. The 140 members of the ALKO and Barokah cooperatives come together from the villages of Pelompek, Jernih Jaya, and Gunung Tujuh to learn about coffee production on a regular basis. Their coffee shrubs are intercropped with vegetables generally sold at the local market, a practice which enables the farmers to maintain a steady income throughout the year.
Coffee beans originating from Kerinci was growned on rich volcanic soils that are surrounded by other crops such as cinnamon and timber. Naturally processed on terrain that has hilly typography with high altitude 1500 above sea level, Kerinci coffee flourishes with unique and delicious flavor.
FARM: Washing Station Boji, Region Kochere
ALTITUDE: 2.100 - 2.300 masl
— Aromatics: Blueberry
— Body: medium full
— Acidity: Blueberry
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.
FARM: Slopes of 8 Group
VARIETAL(s): SL28 & SL34
ALTITUDE: 1.700 - 1.900 masl
— 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
PRODUCER: Community Coffee Rwanda (106 farmers)
VARIETAL(s): Red Bourbon & Jackson
ALTITUDE: 1.600 to 1.850 masl
IMPORTER: Babel Trading Company CUP POTENTIAL:
— Aromatics: blackberry, dried dates, florals
— Body: light medium
— Acidity: lime
The anaerobic process starts immediately after the cherries Community Coffee Rwanda (CCR) was founded by Eric Wright in 2017 to support farmers to improve their coffee processing in order to get the most out of the beans and help the shift to specialty coffee and to higher prices. CCR focusses on community-based development, allowing farmers and their families to benefit from group savings and microfinance opportunities. To provide community support and to build capacities of the farmers, and especially their children, is key to CCR’s mission.
Cyumba Community is one of the largest contributors to the Ngororero Coffee Growers Processing Station. Situated closer to Lake Kivu, Cyumba benefits from multiple nearby climates. However the journey there isn’t easy. Heavy rains have destroyed the bridge. The coffee must be carried on head down the hills, across the small river and loaded onto the truck. The journey each way can take hours. In total, we work with 106 farmers in Cyumba.(source: www.populus.coffee)
PRODUCER: Las Marias Estate, Municipality of Dipilto (Nueva Segovia)
PROCESS: anaerobic natural
ALTITUDE: 1265 masl
— Aromatics: candied pineapple, vanilla, spice
— Body: medium
— Acidity: pineapple
Dipilto is one of Nicaragua’s smallest municipalities, covering an area of 106 square kilometers. Ninety percent of its population of 5,000 live in rural areas. Dipilto is famous for its pine groves, for the warmth, religious fervor, and loyalty of its people, and for the high quality of its coffee.
Coffee cultivation is one of the strong traditions maintained by the population of Dipilto. The fertile soils with abundant organic materials and the high altitude above 1,200 meters provide an agreeable climate perfect for coffee growing. An average temperature of 20° centigrade and rainfall distributed throughout the year are appropriate for Dipilto’s traditional Arabica coffee varieties, where the caturra and bourbon varietals are predominant. Under shade trees and in harmony with nature, dedicated plantation management completes the ideal conditions necessary for the production of top-quality coffee.
This is a mountainous zone that hosts Nicaragua’s highest peaks. It is rich in landscape, biodiversity, religious life, and coffee-growing traditions. Most of the land in Dipilto belongs to the Dipilto – Jalapa Mountain Range Protected Area.
With fewer than 3,000 hectares of coffee plants, this small municipality is considered Nicaragua’s leading zone in terms of coffee quality. Because of its specific characteristics and natural attributes, over the past three years, Dipilto has produced 29 winning coffees in the Cup of Excellence, which were then sold in e-auctions at record prices well above the C market.
The coffee of Las Marías Estate is produced with the minimum environmental impact allowed by high-quality coffee production systems. In this way, they help to preserve the ecosystems of threatened tropical forests, ensuring environmental conservation as well as the social development and welfare of the families and communities of their workers.
The coffee cultivated at Las Marías Estate is characterized by its clean cup and intense floral aroma. Refined and delicate, it has a particularly sweet taste with traces of chocolate, over a creamy, consistent, balanced, and well-structured body. It has an agreeable medium-citrus acidity and a pleasant residual taste.(source: www.mabo.coffee)
PRODUCER: Finca Calle Lajas. Sabanilla de Alajuela, Central Valley
VARIETAL(s): Caturra, Catuai, Villa Sarchi
ALTITUDE: 1.450 - 1.600 masl
— Aromatics: caramel, raspberry and lemongrass
— Body: medium light
— Acidity: raspberry
Dona Francisca and Don Oscar Chacon of Las Lajas micromill are third-generation coffee producers in their family. They inherited their farms from their grandparents, and are known for being among the first to process high-quality Honeys and Naturals in Central America, and for participating in the Cup of Excellence auction in 2009. Las Lajas is an organic micromill located in Sabanilla de Alajuela in the Central Valley region of Costa Rica. Organic coffee in Costa Rica is almost nonexistent, and with this caliber of cup makes it one of a kind; they believe in the preservation of the environment hence their organic practices. Las Lajas processes coffee from their family farms’; these lots are fully traceable and separated by day. Water use is minimal, since the coffee is not washed. During the harvest, Francisca will measure the Brix content (sugar content) in the coffee cherry to determine the optimal time to pick the coffee. 21–22% Brix content has been the maximum they’ve seen. (source: www.caffeeimports.com)
COFFEE: Ivan Dos Santos
PRODUCER: Sitio Seriema, Ivan Dos Santos
VARIETAL(s): Red Bourbon
ALTITUDE: 1.620 masl
CUPPING SCORE: 87
— Aromatics: milk chocolate, red currant, dates, creamy
— Body: medium full
— Acidity: light/mild
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