Kanovera is a sub-coop of the larger COCOCA cooperative. Comprised of small farms in the Bubanza province near the border of Rwanda, this lot is from Ntamba washing station, where it’s wet milled then sun dried on raised beds.
Tasting Notes: rhubarb, lime, black tea
This direct-trade offering was a 2013 Good Food Awards finalist. It is the product of Roger Mairena, an agronomist with a reputation for meticulousness. In addition to cultivating these carefully grown beans, he works with Gold Mountain Coffee Growers to benefit the communities of Jinotega and Matagalpa. Don Roger’s farm is called Las Mercedes.
Tasting Notes: creamy, cocoa, pepper, molé, nutty
These organic-certified beans are from Kia Ora Estate in the Kirinyaga region. Bourbon and SL hybrid trees have been planted here intermixed with macadamia as a complementary crop. The Estate is run on the principles of enviromental sustainability and quality production. Grade AA size beans.
Tasting notes: tart, green apple, white grapefruit
Careful dry processing of this coffee with the fruit still attached allows the fermentation of the cherry to impart a slightly fruity essence to the beans, adding a layer of complexity to the cup, while preserving its silky body. Decaffeinated using a water process to preserve flavor.
Tasting Notes: floral, mild cherry, creamy finish
The Cooperative pour la Promotion des Activities Café is a fair-trade coop that went from 110 members in 2001 to nearly 2200 growers throughout the Lake Kivu region. The group has reinvested profits in quality improvement and infrastructure, seeing coffee prices rise as a result.
Tasting Notes: coconut, citrus, currant
The Kimel Estate, in the Wahgi Valley, was established in 1974 by an Australian, but is now cooperatively owned by the areas’s traditional landowners, such as the Opais tribe. Coffee grows among shade trees and the pulp from their cherries is composted for use as fertilizer. The coffee trees are grown at high altitude under strict quality controls. This lot has been sorted to included only grade AA beans (i.e. larger beans).
Varietals: Typica, Caturra, Catimor
Tasting Notes: clove, mulled spices, tangerine
We are happy to once again offer this direct-trade coffee from the 2013 harvest from the farm of Alejandro Picado, which is located at 1,200 meters above sea level. Known locally as Pastor Alejandro (he’s single, but helps to support his extended family), his farm is part of Las Nubes (The Clouds) Cooperative, made up of small farms that dot the border between Matagalpa and Jinotega. These farms are high up into the mountains, far from the nearest town and mostly off of the electrical grid.
Most of the officers of Las Nubes are women, who many of the members consider to be more prudent managers than men. The cooperative has been working to separate their coffees by producer in order to effectively regulate quality. Growers hand select out imperfections on raised screens on their farms before further sun drying and processing occurs in the valley below. Farmers receive technical assistance through their producer’s association, and some have received zero-interest loans to improve their wet mills and to build storage sheds.
Tasting Notes: maple sugar, orange peel, currant
Cerrado is a vast tropical savanna that spreads over the Brazilian states of Goias and Minas Gerais. Although agriculture is relatively new to the region, its level terrain has lent itself to rapid development and modest mechanization. It is now a major source of coffee exports from the country.
Tasting Notes: creamy, bittersweet chocolate, nut
This coffee comes from the small farms in the Kochere region, which borders Yirgacheffe and Southern Oromia. The beans are carefully washed and then dried in the sun at the local Nardos mill.
Tasting Notes: chocolate, citrus, hint of molasses
Coffee drying beds in Michicha, Ethiopia
This coffee comes from a group of smallholder farms in the Guji subregion of Sidamo. Whole coffee cherries are carefully sun dried, allowing the fruit to slightly ferment. This adds a depth and complexity to this creamy cup of coffee.
Tasting notes: tart cherry, cocoa, full bodied
This Qualia Reserve offering comes from Las Margaritas, a small farm in Caicedonia, Valle del Cauca, that functions as a sort of incubator for innovation for the more established Café Granja la Esperanza. Las Margaritas hosts only 5 hectares of Gesha (also sometimes referred to as Geisha), the heritage varietal that was recently rediscovered in the Americas. Given its relative rarity and the fact that Gesha trees are less productive than other common varietals, this coffee still fetches a high price, but offers a truly unique and complex coffee experience.
Processing the Gesha at Las Margaritas is a precise operation involving 14 hours of controlled fermentation after which the beans are fully washed and dried in the sun.
Las Margaritas Gesha produces a rich and full cup with floral and spice notes the first few days after roasting that morph into deep toffee and caramel flavors around 5-8 days later.
Bags of our Qualia Reserve offerings are available by preorder. Our next roast is scheduled for Thursday, March 6. Check back for future roasts.
It is also available by the cup at Qualia while supplies last.
We’re proud to offer another award winning coffee in our Qualia Reserve line. These beans come from Finca Villaure. This excellent lot ranked 20 in the 2013 Cup of Excellence, although some of our colleagues are convinced the judges missed the boat on this lot and it should have ranked higher. Either way, it produces an excellent, layered cup with everything you would expect from a good Guatemalan bean and more, such as milk chocolate, tea, raisin and caramel.
Finca Villaure is a small farm in Cuilco, Huehuetenango. It has been owned and operated by three generations of the Villatoro family since the 1950. The current operator, Aurelio Villatoro has run the farm since 1985. The farm is located high in the mountains and the coffee trees are grown at 4600 to 5400 feet above sea level, yielding a very dense bean.
Here you can find a video of the Mr. Villatoro describing his coffee: http://vimeo.com/29119611
These beans come from small farms in the cloud forests of the Santa Barbara region. The growers start de-pulp the cherries, then bring them to the family-run San Vicente mill for final processing. Many of the farms also produce fruit and other crops to market between coffee harvests.
Tasting Notes: sweet , orange , clean finish
Finca El Ocaso is located near the town of Salento in Quindio, Colombia. The farm’s owner, Gustavo Patino, grows coffee intermixed with native plants, which are also home to more than 60 species of birds. This harvest is the first to be offered outside of Colombia.
Tasting Notes: burnt toffee, Camembert, plum