Region: Central America, South America, Africa
Roast: Medium Roast
All 4 selections will be shipped GROUND in 2 oz. pouches and the FREE SHIPPING is limited to the United States only please.
From ripe cherry to green bean, all coffees undergo one of three processes:
1 - Natural
2. - Washed
3. - Honey Processed
Honey processed has varying degrees, and means the mucilage layer of the coffee cherry is left intact. This results in a totally different result than washed which removes the mucilage layer. Sweeter and somewhat creamier with a richness not found in washed coffee. The honey process takes longer and is more labor intensive, but well worth it.
1,1 Burundi Kibingo Kayanza
1.2 Colombia Apointe Narino Royal Reserva
1.3 El Salvador El Olvido "La Argentina" Estate
1.4 Zambia RFA AAA/AA Kateshi Estate
1.1 Burundi Kibingo Kayanza
This wonderful offering of Burundi Kibingo Honey Processed in itself is a very unique and hidden gem in the coffee world. When we sampled this bean we knew we had to make it available for our coffee club members and valued customers.
The Kibingo Central Washing Station is located in the Kayanza commune in northern Burundi. It handles crops from approximately 3600 registered growers.Each producer harvests from an average of 300 trees. The station itself has 10 fermentation tanks, 2 soaking tanks, and a drying field with 170 raised beds. Kayanza is one of the most reputable growing regions of Burundi. Soils are rich and volcanic, while the growing conditions are optimal all year.
Tasting notes: Caramel, Jasmine, Orange, and a nice acidity
Altitude: 1893 meters
Process: Honey Natural
1.2 Colombia Apointe Narino Royal Reserva
After sampling this great coffee from Colombia we knew we had to have some to offer you our valued customers. Most coffees from Colombia are processed using the traditional washed method. This lot, however, goes through a more complex honey process that involves leaving the bean to dry in its mucilage for 20-45 days, using the heavy, cold winds of the region to help promote an even drying process. The producers of the region, an indigenous community called the Inga, were part of the northernmost Inca empire, which colonized the south of Colombia in the late 14th century. Land here is communal, and the population is ruled by a "cabildo" or group of elders who make sure ancestral traditions are upheld. The population of this area have unfortunately been affected by earthquakes in recent years and have turned to specialty coffee to help produce income for the region.
Tasting notes:Caramel, Cherry, Red apple, and tangerine
Altitude: 1525 to 2400 meters
Varietals: Caturra, Colombia
Acidity: average
Body: average
Sweetness: High
1.3 El Salvador El Olvido "La Argentina" Estate
This is a Honey processed SHG EP grade bourbon varietal coffee from La Argentina, located in the foothills of Santa Ana volcano, Ilamatepec. It has an ideal climate for coffee production.
| TOTAL BAGS IN LOT | 65 |
|---|---|
| STATUS | Spot |
| SUBREGION | Santa Ana Volcano |
| FARM NAME | La Argentina |
| PRODUCER TYPE | Washing Station |
| WET MILL | Buena Vista |
| DRY MILL | Buena Vista |
| PROCESSING | Honey Processed |
| PROCESSING DESCRIPTION | Patio dried |
| BAG TYPE | Grain Pro / Ecotact |
| PLANT SPECIES | Arabica |
| VARIETY | Bourbon |
| COFFEE GRADE | SLV CA WA SHG |
| GROWING ALTITUDE | 1300-1500m |
| SCREEN SIZE | 15 Up |
| LATITUDE & LONGITUDE | 13°44´34.31”, 89°16´09.41” |
Cupping Notes: Big body, nice fruity notes, sweet plum hops, floral, citric
This is a AAA/AA grade, Rainforest Alliance certified, Yellow Honey Process microlot from Kateshi Estate in the northern highlands of Zambia.
THE PROCESS
Harvesting is done selectively and by hand. The harvested cherries are then double-handpicked to remove any under or over-ripes prior to pulping. The honey processed coffee uses a dedicated pulper which is pre-flushed to avoid any cross-contamination from other lots. After pulping, the coffee - still retaining its sugary mucilage - is moved immediately to specialised raised African beds with a fine netting conducive to mucilage retention as well as maximum airflow. Shade nets are used to protect against sun damage during the hottest periods of the day. The coffee is carefully raked throughout the day to prevent clumping and over-fermentation, and to ensure a consistent drying process. The honeyed parchment is dried for 9-14 days depending on the ambient conditions, after which it is transported to the dry mill for secondary processing.
THE REGION
The Northern province of Zambia shares its borders with Tanzania to the East and D.R. Congo to the North. It also occupies the southern shore of Lake Tanganyika - the world’s longest fresh-water lake, and the largest in Africa by volume. The Northern province has the best conditions for arabica coffee cultivation in Zambia with its relative proximity to the equator and abundant altitude (Mafinga Hills being the highest point in the country at 2,300masl). The local economy is dominated by agriculture with coffee being a primary cash crop alongside subsistence crops such as maize, millet, groundnuts and beans. The mountainous terrain and lack of transport infrastructure makes this region challenging to work in, but also one most in need of the investment and development which the coffee industry can bring.
Ancient volcanic soils and honey processing help produce the complex flavor profile of this coffee. It is an exploration worthy of the country that is home to the smoke that thunders. Long before Dr. Livingston arrived to name Victoria Falls after the queen, the people who had lived around this wonder of the natural world for generations had already named it more appropriately, “the smoke that thunders.” The falls thunder into the Zambesi River, which flows east toward Mozambique. But before the river crosses the border, take a left and head north up the Luangwa River. You’ll move through land rich in biodiversity, including the world’s largest concentration of hippos. As the river meanders and the altitude rises you will reach Mafinga plateau and Zambia’s largest coffee growing region which stretches all the way to the border with Tanzania.
| FARM NAME | Kateshi Estate |
|---|---|
| PROCESSING | Honey Processed |
| BAG TYPE | Grain Pro / Ecotact |
| CERTIFICATIONS | Rainforest Alliance |
| PLANT SPECIES | Arabica |
| COFFEE GRADE | ZMB CA FW AA |