This coffee is well balanced with notes of dark chocolate and dried fruit.
Varietal: Bourbon | Caturra
Processing: Washed
This coffee comes from the town of La Libertad, in the Huehuetenango (affectionately known as “Hue-hue”, pronounced “way-way”) region of Guatemala. Hue-hue is well known for its high altitude and dependable weather conditions. The region receives hot air blowing Eastwards from the Plains of Tehuantepec in Oaxaca, Mexico, and cool mountain-air streaming down from the Chuchumantanes. This combination of hot and cool air enables coffee cultivation at higher than average altitudes without fear of frost. These conditions help develop clean acidity, and fruity flavours in the coffee.
This coffee is a mix of Bourbon and Caturra varieties of Arabica coffee. The cherries are hand-picked when ripe, and pulped immediately. The coffee is then left to ferment under water. The parchment coffee is then rinsed with clean water and laid out to dry on patios, where it is frequently raked to ensure even drying.
This coffee is rich and fruity, but maintains a clean and sweet finish.
Coffee is exempt from GST.
This coffee is rich and sweet with notes of brown sugar, black tea and caramel.
Varietal: Caturra | San Ramon
Processing: Washed
Porfirio Martinez cultivates Caturra and San Ramon coffee varieties on his farm, Finca El Senegal in La Libertad, Huehuentenango. He works with the Vides family of Vides58 to export his coffee. Jorge Vides, patriarch of the Vides58 family-owned exporter, founded a school on his farm in 1980. The school is still educating young people in the community today. Vides58 also established a joint program with Association Coffee Care, an organisation dedicated to reducing instances of child labour by offering educational and recreational programs to children aged 2 to 14.
After selective hand picking, the coffee cherries are pulped and
fermented in water tanks. The water allows for a slow, period of fermentation, which creates a clean, complex flavour profile. After fermentation, the parchment coffee is laid out to dry on concrete patios, where it is frequently raked to ensure even drying.
This coffee is luxuriously sweet with lots of character.
Coffee is exempt from GST.
This coffee is fragrant, floral and bright with brown sugar sweetness.
Vareital: Ruiru 11 - SL28 - SL34
Processing: Washed
Grace Njoki Njage has owned and managed Kamvara Estate since 2009, when her husband passed away. Kamvara Estate is located in the town of Manyatta in the Embu region of Eastern Kenya. The estate is well equipped with its own processing equipment and fermentation tanks.
Coffee cherries are selectively hand-picked for ripeness and immediately pulped. The pulped parchment coffee is then left to dry- ferment for 16-24 hours depending on weather. The parchment coffee is then sent down water channels, which rinse the coffee as well as sort out any floaters (under-ripe or unhealthy coffee seeds). Once sorted, the parchment coffee is further fermented under water for 24 hours. The wet parchment is then laid out on raised drying beds for 2-3 weeks while being mixed regularly to ensure even drying.
The washed process using a period of dry and wet fermentation accentuates the sweetness and acidity of this coffee.
Coffee is exempt from GST.
This coffee is clean and floral with a delicate sweetness.
Varietal: Batian | Ruiru 11 | SL28 | SL34
Processing: Washed
Rianjagi is a town located in the Embu region of Eastern Kenya. Built in 1976, Rianjagi Factory and Rianjagi Farmers’ Cooperative Society (FCS) are owned by local farmer members. Members receive a variety of supports from the FCS including farm inputs, training and marketing. Farmers delivering to Rianjagi washing station cultivate primarily SL28, SL34, Ruiru 11 and Batian varieties in small coffee gardens that are, on average, smaller than 1 hectare. ‘SL’ varieties are cultivars originally released by Scott Agricultural Laboratories (SAL) in the 1930s and 1940s. They soon became the go-to trees for many growers in Kenya due to their deep root structure, which allows them to maximise scarce water resources and flourish even without irrigation. They are cultivated with a serious eye towards sustainability and good agricultural practices, with minimal environmental impact where possible. Batian is a relatively new variety introduced by the Kenya Coffee Research Institute (CRI) in 2010. Batian is named after the highest peak on Mt. Kenya and is resistant to both coffee berry disease (CBD) and coffee leaf rust (CLR). The variety has the added benefit of early maturity – cropping after only two years. Similar to Batian, Ruiru 11 is a new variety known for its disease resistance and high yields. It also starts yielding fruit after just 2 years.
The coffee cherries are picked when ripe, and immediately delivered to the Washing Station (Factory). A Cherry Clerk oversees the intake of cherries and ensures only the ripest and highest quality fruit
is accepted. These cherries are then pulped on a disc-pulper and fermented under water for 12-16 hours. The fermented coffee is then washed to remove any remaining mucilage. The cleaned parchment coffee is then laid out to dry on raised drying beds where its regularly raked to ensure even drying.
The washed process using a relatively short period of wet fermentation allows the coffee’s inherent flavour to shine through.
Coffee is exempt from GST.
This blend tastes great with milk.
The South of Minas Gerais (Sul de Minas) is responsible for 30% of Brazil’s total Arabica coffee production. The relatively flat landscape combined with high minimum wages has led most farms to opt for mechanical harvesting over selective hand-picking.
The majority of coffee in Brazil is processed naturally, where the fruit dries on the tree. The mechanical harvesters remove the ripe and dried fruit from the tree and transport it to concrete patios where the coffee is laid out to dry. Many coffee estates will use mechanical driers to finish the drying process evenly and accurately. State of the art colour sorting and density grading equipment enable high quality coffee by removing any discoloured, unhealthy or defective coffee beans.
The natural process makes this coffee rich, sweet and nutty with low acidity.
Coffee is exempt from GST.
This blend is fruity and sweet. This is a blend of two stunning coffees from Ethiopia. The coffees of Ethiopia are famous for their complexity and intensity, which is due to the great biodiversity found amongst its coffee trees. High elevations and nutrient rich soil make Ethiopia an ideal coffee growing region.
This blend combines a washed and an unwashed coffee. The washed coffee brings the brightness and sweetness and the unwashed coffee adds complexity and fruitiness.
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Tade GG (Washed - Shakiso, Guji)
Tade GG is a beautiful estate in Shakiso, Guji. The owner, Tesfaye Bekele, is a trained Agronomist and processes coffee with great care and attention. He grows his own coffee trees and also buys cherries from local farmers. Everything about this estate screams quality. His washed coffees are highly desirable for their brightness, sweetness and complexity of flavour.
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Sibu (Unwashed - Hambella, Guji)
This coffee is made up of small lots from farmers in the Hambella sub-region of Guji. It is processed naturally, which means the cherries are hand-picked when ripe and placed directly onto raised drying beds. This process enables the coffee fruit to have a greater influence on the flavour of the coffee bean and adds the rich, fruity character to the coffee.
Coffee is exempt from GST.