5 Key Elements for Coffee Quality

The First Pull

By Spencer Turer, Vice President at Coffee Analysts

This post originally appeared on LinkedIn

spencer-post.jpgPhoto: Spencer Turer

Specialty coffee is a matter of choice, not a beverage of chance.

Great care must be taken to ensure the intrinsic quality of the coffee, from farm to cup, is not destroyed by the process or the person preparing the beverage.

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The Secret Life of Bees

The First Pull

By Nikki Seibert Kelley for the Bee Cause Project

“In the end, we only conserve what we love, we only love what we understand, and we understand only what we are taught.”


Under the dabbled light of a subtropical forest, the sweet smell from the coffee blooms entices one of java’s smallest customers: the honeybee.

Honeybees are attracted to coffee flowers for their sugary, high-quality nectar. According to recent studies, visits from pollinators have been shown to increase coffee yields by as much as 50%.

Although bees are not required to pollinate Coffea arabica plants, they are valued on by coffee farmers for their positive impact on the crop uniformity and ability to create a great source of income through the sales of honey and combs.

Outside of the coffee fields and on our home soil, honeybees play a major role in the ecosystem and the economy. Currently 1/3 of…

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Victrola Coffee – Honduras Santa Barbara Caracolillo

Victrola Coffee – Honduras Santa Barbara Caracolillo 

Located in the town of Peña Blanca and run by agronomist Angel Arturo Paz, Beneficio San Vicente has processed numerous Cup of Excellence winners from the surrounding villages of El Cielito, El Cedral, and Las Flores in recent years.  The coffees from these areas are known for their sweetness, lush fruit, and balance.

Beneficio San Vicente



Towns: El Cielito, El Cedral, El Sauce, Las Flores
Region: Santa Barbara
Elevation: 1450-1700m
Process: Washed
Varietals: Catuai, Pacas and Lempira
Producer: Beneficio San Vicente

Tasting Notes

Fragrance/Aroma: Tropical Fruit, Caramel. Toasted sesame, Chocolate Malt,
Flavor: milk chocolate, maple cream, black cherry
Body: lush
Finish: Clean
Acidity: Bright

From the beginning, Victrola, named for the popular home phonograph of the 1920’s, embraced the liveliness, exuberance and fun of the Jazz era. In our popular imagination the roaring 20’s represent excess, prohibition, flappers, and speakeasies. The era’s fingerprints mark much of what we do, from our passion for live vintage jazz to our cafes unique architectural charm.

Now available at www.emerycoffee.com.

*Photos courtesy of Victrola Coffee.

Please post your comments and questions below.

Beansmith Coffee – Tigerlily Espresso

Beansmith Coffee – Tigerlily Espresso

Our premium espresso blend is named for its amazing striping in its buttery crema. This Northern Italian style espresso is carefully roasted to a “full city” roast, yielding a flavorful shot that’s not over-roasted or burnt tasting. Home baristas and coffee shop pros have been raving about this espresso, and we consider it to be our definitive blend.

This season’s Tigerlily presents a silky body with soft fruit notes and a hint of earthiness.


Espresso blending is a relatively young art, and has gone through many trends over the course of the past 100 years.  Crema-obsessed traditional  Italian blends (that include robusta) have given way to  “bold” American French roast blends, and more recently, to a new world of lighter roasted blends and even single origin espressos that boast exciting notes of tangy goodness.

Whether it is to be used as the base of a frothy latte, or to be sipped as a stand-alone treat, Beansmith is always chasing the perfect shot.  We pull our inspiration from the art of blending that has come before us, but challenge ourselves to discover whatever is around the next corner, playing off the intense flavors of today’s specialty coffees.

We offer espressos that range from familiar to challenging, letting taste be our guide.

Now available at www.emerycoffee.com.

Your thoughts and comments are welcome below.

*Photos courtesy of Beansmith Coffee.

Toby’s Estate Coffee – Brazil Sertao

Toby’s EstateBrazil Sertao

Fazenda Sertao owners, José Isidro Pereira and his wife Nazareth Dias Pereira inherited Sertao in the 1940s. Today, their children Franciso, Luiz, Paulo, Glycia and Sandra manage the 270 hectare farm. Located on a mountainside, Sertao’s uniquely high altitude results in the perfect microclimate for growing delicious and beautifully sweet coffee.


TASTING NOTES Almond milk, brown sugar and wildflower honey
REGION Carmo De Minas
PRODUCER José Isidro Pereira
ELEVATION 1100-1450 meters
VARIETY Catucai, Bourbon and Catuai
ROAST Filter


“Sertao is a delicious addition to our spring filter offerings – with its honey sweetness and floral undertones it’s a perfect compliment to the warmer months.” – Jacob Thornhill, Roaster

Now available at www.emerycoffee.com

Questions and comments are welcome below.

Kean Coffee – Panama Lerida Estate

Kean Coffee – Panama Lerida Estate

From his visits to the Boquete valley in Panama, home to some of the most amazing coffees in the world, Martin has maintained a relationship with the Chiari family for years, and we’re proud to have this wonderful offering.
kean bag

Semi-sweet chocolate and cherry notes complement vanilla and honey aromas, with a syrupy body and lively, green apple acidity. This is a beautifully balanced coffee with a pleasingly exotic flavor.

Light to Medium Roast

Now available at www.emerycoffee.com

Comments and questions are welcome below.

Photos courtesy Kean Coffee.

Victrola Coffee – Rwanda Gakenke

Victrola Coffee – Rwanda Gakenke Hinga Kawa Women’s Coop

Importer’s Notes:

The Abakundakawa (“Those Who Love Coffee”) Rushashi coffee cooperative, located in the northern mountainous region of the district of Gakenke is situated at an altitude of 1700-1900 meters and encompasses five distinct zones. The coffee cooperative was formed in 2004 and due to a strong women’s movement became the first Women’s’ Farmer Association of its kind in Rwanda.

Abakundakawa coffee cooperative is represented by two women’s associations, Hinga Kawa (“Let’s Grow Coffee”) and Dakundakawa (“We love Coffee”). The women of Hinga Kawa have seen one of the darkest periods of Rwandan history. Since this group includes both Hutu and Tutsi, the women made a decision to make poverty their mutual enemy rather than each other; and with this sentiment, they have been able to move forward and heal their community through their leadership. After the coffee farms in Rwanda were left fallow for a time, several organizations assisted the farmers to be able to produce coffee once again.

We are proud to introduce you to the brave women of Hinga Kawa Women’s Coffee. The journey of both the producers and product are fully traceable by a third party traceability verifier. The details to chain of custody tracking allow us to recognize these incredible women and understand what makes this coffee as special as it tastes.


Region: Gakenke District, Rushashi
Altitude: 5577-6233
Mill: Abakundakawa
Process: Washed
Varietals: Mostly bourbon
Producer: Hinga Kawa Women’s Association

Tasting notes: white grape, black cherry, cinnamon

*Photos courtesy of Victrola Coffee.

Now available at www.emerycoffee.com

Irving Farm Coffee – Honduras Don Pancho

Irving Farm CoffeeHonduras Don Pancho

Jose Francisco Portillo, known as “Don Pancho” in his community, began planting coffee trees over forty years ago on his family’s land in Santa Bárbara overlooking Lake Yojoa (the largest natural lake in Honduras). His son, Roberto, grew up playing along the hillsides and learning about coffee from his father, and for decades they picked, processed and sold their coffee to local mills that would simply blend multiple lots and sell in bulk to the mass market.

Today, Santa Bárbara is emerging as a hotspot for specialty coffee production alongside the venerable Capucas, the most popular and established coffee-growing region in Honduras (and the home of our Capucas, Los Liros and Plantanares offerings). This is largely due to Angel Arturo Paz, his brother Benjamin, and their team at the San Vicente mill in Peña Blanca. They have worked tirelessly within the region, visiting farms and introducing the value of specialty coffee to farmers who can be resistant when it comes to abandoning years of tradition for what is essentially a leap of faith. They assist the farmers with each step of bringing their operations up to standard, from fertilizing to picking to drying. It is intensive, exhausting work, but the Paz brothers can see enormous potential for their region, and they are enthusiastic ambassadors for the incredible quality that’s becoming the norm for Santa Bárbara coffees.


When Arturo was visiting Roberto’s farm he noticed the 40-year-old Bourbon trees and encouraged him to pick and process that Bourbon cherry separate from the Lempira. And when Irving Farm’s Green Coffee Buyer, Dan Streetman, tasted the first samples he knew it was something special. He asked Roberto what we should call it (producers in this region hadn’t been in the habit of naming their farms) and Roberto requested that we name it after his father, Don Pancho, who in planting these trees had unknowingly paved the way for a future in specialty coffee production.

We purchased Roberto’s harvest in 2012 and 2013, but in 2014 the farm was devastated by the dreaded coffee leaf rust, known as Roya. By the time Dan was able to visit and see the extent of the damage, Roberto had already decided to raze the Bourbon and replant from scratch, a process that could take a few years before the new trees would even produce viable fruit. Roberto was incredibly disappointed, but Dan promised that he would be the first in line to buy any future harvest. After discussing the various options, Dan and Benjamin recommended that Roberto hold off on destroying his father’s Bourbon for just one more season. There was the tiniest chance that the trees might survive, and they felt that it could be worth a shot.

Against all odds, the Bourbon not only survived, but it produced an exceptional (albeit small) crop and Irving Farm purchased the entire lot this year. Roberto dedicated daily attention to the trees and was steadfast in fighting the rust, so it could be the result of patience and persistence, or it could be proof that miracles do exist. Either way, we are relieved and overjoyed for Roberto, and thrilled that you get to taste this remarkable brew. Don Pancho is a coffee that is close to our hearts, and its dynamic journey is evident in the depth of its richly layered flavors.

PRODUCER – Roberto Portillo
REGION – Santa Bárbara
ELEVATION – 1400–1700 meters
VARIETY – Bourbon
PROCESS – Washed
TASTE – Bright, Elegant, Apple


Now available at http://www.emerycoffee.com.


*Photos courtesy of Irving Farm Coffee

Coda Coffee – Tanzania Peaberry

coda coffee tanzania peaberry

Coda Coffee – Tanzania Peaberry

Notes: earthy. cucumber. tangy.
The peaberry is a unique coffee bean. It is actually a pair of beans mutated into one. Because there are two beans forming one, the coffee contains twice the nutrients and oils as normal beans, and twice the flavor as well. Tanzanian Peaberry has an earthy aroma with a bold and nature-like taste. It has heavy body, but goes down surprisingly smooth. This unique coffee is a nice change for both expert and beginner coffee drinkers alike.

Coda Coffee is dedicated to promoting sustainability in every sense of the word; having an ongoing commitment to both the environment and the quality of life experienced by individuals in the coffee industry. Coda’s own Farm2Cup certification ensures that you can feel good about the coffee you drink. By initiating best practice sharing and quality control, investing in the farming communities and bring a better quality of life for farmers, we are able to bring you the highest quality coffee possible: it tastes good, it feels good.

We are extremely proud to share that we were named Roast Magazine’s Macro Roaster of the Year for 2014.

Now available at www.emerycoffee.com

*Photo courtesy of Coda Coffee

Klatch Coffee – El Salvador Las Mercedes Pacamara


Klatch CoffeeEl Salvador Las Mercedes Pacamara

The King Bean of Central America returns to the gates of Klatch Coffee. The Pacamara variety is a hybrid cross of Maragogype and Pacas varietals. This new crop comes from our partner Las Mercedes and uses the traditional wet mill with standard fermentation. This process brings out flavors of chocolate and citrus notes and aroma. The cup offers surprisingly sweet acidity, grapefruit plus traditional herbal notes along with a full body and dark chocolate finish. Cleaner and sweeter then most good Pacamara beans.

What drew Klatch Coffee to Las Mercedes was great coffee, but what we fell in love with was the people, the process, and their passion to make the coffee so great. It begins with hand picking only ripe mature cherries, and then subjecting them to intense screening before depulping to eliminate twigs, leaves and other foreign material. At the wet mill the cherries are received into ceramic tiled ditches, washed with fresh collected rainwater from their own tanks and immediately fed into a pulper, which consists of rotating disks or cylinders, each one fitted with adjustable knives. These are designed to separate the bean from the flesh of the fruit while leaving each bean intact in its parchment envelope. They then dry the coffee on clay patios to ensure even drying.

The same care and consideration invested in the coffee is invested into the Las Mercedes community. The Ortiz Family has always been devoted to taking care of those who have helped in their success, by providing clothing, food and health care. In addition, Las Mercedes is constantly making efforts to preserve natural wild life by taking special care of the disposal of by-products from the mill in order to avoid contamination also, in compliance with our certifications, chemical and pesticides are carefully store and managed by trained personnel, avoiding intoxication and contamination. In the last years, a great effort has been made in planting native trees to preserve these species.

Finca Las Mercedes is a beautiful coffee farm with dedicated owners who care for their community, their workers, the environment and, nonetheless, seek to provided specialty coffee. We are proud to offer this limited Direct Trade coffee that is also Rainforest Alliance Certified. As part of our Direct Trade contract, 25 cents of every pound is given back to fund community sports programs and Los Ortiz medical clinic. To read more about Los Ortiz medical clinic please visit cafelasmercedes.com/dispensary.asp.

Now available at www.emerycoffee.com

*Photo courtesy of Klatch Coffee

Kickapoo Coffee – El Salvador La Roxanita


Kickapoo CoffeeEl Salvador La Roxanita

Ignacio Gutierrez

Notes of Green Apple, Pecan & Nougat

Altitude: 1400 meters
Varietals: Pacas
Process: Washed
Region: San Ignacio

About The Growers
This is the first El Salvadorian coffee we’ve purchased in the last few seasons. While we love the quality and flavor profiles the country produces, we have a wide range of existing long-term relationships in Central America, so we usually prefer to continue to deepen those partnerships year in and out.

However, when we tasted Don Ignacio Gutiérrez’s lot this year, we had no trouble finding room in our roster of seasonal Central American favorites. Ignacio was previously a woodworker and grew tomatoes; he started his farm, La Roxanita, in 2000 with 500 coffee trees and deep, rich soil that sweeps across his 5-manzana (about 12-acre) farm.

This is the first lot we’ve purchased from Ignacio, but we have kept an eye on his farm for a number of years. In 2011 and 2013, he earned first place in the highly competitive El Salvador Cup of Excellence, so when we had the chance to bring this lot in, we pounced on it. We’re extremely excited to share this year’s lot with you all. Initial roasts are producing notes of green apple, pecan and nougat.

Now available at www.emerycoffee.com

*Photo courtesy Kickapoo Coffee

Coda Coffee – Costa Rica Santa Elena Estate

coda coffee costa rica santa elena estate

Coda CoffeeCosta Rica Santa Elena Estate

Notes: sweet. buttery. crisp.

Sourced from La Finca Santa Elena in the heart of the Tarrazu region in Costa Rica, this is one of the finest coffees you will ever taste. The beans are “honey processed” at origin during production, giving this coffee a unique delicious flavor.

Coda Coffee is dedicated to promoting sustainability in every sense of the word; having an ongoing commitment to both the environment and the quality of life experienced by individuals in the coffee industry. Coda’s own Farm2Cup certification ensures that you can feel good about the coffee you drink. By initiating best practice sharing and quality control, investing in the farming communities and bring a better quality of life for farmers, we are able to bring you the highest quality coffee possible: it tastes good, it feels good.

We are extremely proud to share that we were named Roast Magazine’s Macro Roaster of the Year for 2014.

Available now at http://www.emerycoffee.com
*Photo courtesy Coda Coffee

Passion House Coffee Roasters in Chicago


Passion House is a small batch roaster in Chicago, IL with the idea that coffee can be playful, while still being sophisticated, complex, and nuanced. To make specialty coffee more accessible and approachable to customers, they separate their coffee offerings into three distinct genres: Ambient, Mainstream and Experimental. Creating a common language that goes beyond tasting notes, origins, and farm names.

  • Ambient: These simple beauties allow you to be either fully engaged in its subtle complexity or just gulp it down
  • Mainstream: You don’t need to be embarrassed because you love them, just sit back, relax, and enjoy the balance we expertly craft.
  • Experimental: These coffees push the boundaries of what you know coffee to be.

Finding unique coffee takes their search all over the globe to bring you a quality cup from truly special small lot focused farms. They support farmers that dedicate their time to the intense care that is needed to grow and process coffee with intricately developed flavor profiles that end up in your cup at home.

Try this beautiful Guatemalan coffee and watch the video below for more information about Passion House.

Passion House CoffeeGuatemala El Limonar

El Limonar is owned by Rosa Maria Ovalle and her son Rogelio Aguirre Ovalle. The two are focused on attention to detail. Rosa Maria oversees the receipt of the coffee from the pickers every day during harvest. Rogelio not only walks the farm regularly but also keeps a fluid and constructive interaction with the field workers. Only 1,600M of the farm is coffee and the rest is shade trees and native plants. They also grow Macadamia trees and have a forest.

Region: La Libertad, Huehuetenango
Farm: El Limonar
Varietal: Bourbon, Catuai, Pacamara, Marago
Elevation: 4300-6000M
Process: Washed and sun dried

Tasting Notes:
Hi: lime juice, green apple, mint
Mid: sweet corn, brown butter, pecan
Lo: caramel cream, tobacco, baker’s chocolate

Kickapoo Coffee – Project Congo

Kickapoo CoffeeProject Congo

About The Growers
Project Congo marks our second philanthropic collaboration with our friends at On The Ground. In our Project Congo initiative, we will donate $1 for every pound of this exceptional Congolese coffee to promote and raise awareness of gender equality in the farming regions of the Eastern Democratic Republic of Congo (DRC).

Funds raised will work to break the chains of poverty and conflict while supporting women empowerment groups in coffee communities of the region. Women play a crucial agricultural role in Africa, providing the majority of the labor, but their contributions are often invisible since women are excluded from delivering and selling the crop. These realities are exacerbated by sexual gender-based violence in Kivu used as a tool to destabilize communities.

Despite the challenges, female coffee producers in Eastern DRC have the perseverance to move forward. Project Congo will provide transformative opportunities to these farmers by introducing practical initiatives supporting women’s empowerment at both farm and cooperative levels. Funds will be used to empower and educate female farmers to become entrepreneurs, taking control of their lives, and creating a brighter future for coffee communities affected by the civil war in Eastern DRC.

We’re honored to be working once again with On The Ground to make positive impacts in coffee producing countries.

Muungano Cooperative

Notes of Black Currant, Cola & Sweet Citrus

Altitude: 1500-2000 Meters
Varietals: Bourbon
Process: Wet Ferment, Soak, 14 Day Raised Bed Drying
Region: Kalihi, Southern Kivu

Now available at www.emerycoffee.com

Photo courtesy of Kickapoo Coffee.

Klatch Coffee – Papua New Guinea AAK Bros

Klatch CoffeePapua New Guinea AAK Bros

Papua New Guinea is responsible for approximately 1% of world coffee production. “Quality of coffee produced in Papua New Guinea has received a boost in recent times with emphasis on setting up wet factories supported by adequate checks and assurances of excellence through a testing process in well equipped laboratories,” according to Wikipedia and evidenced here.

This is an elegant and multifaceted bean that offers bright and sweet notes of lemon, orange and hazelnuts in aroma and cup. It has a light and creamy texture that can be enjoyed hot or iced.

If you thought PNG was a unique coffee origin, then you’re in for a doozy with this AAK lot. AAK is the umbrella organization tying together 3 coops across the Western and Eastern Highlands – Apo, Anga and Konga Cooperatives, each of the 3 words meaning “brother” in local languages.

In a country whose coffee growers are famously independent and who have not traditionally formed many cooperatives or producer organizations, AAK is a newly formed body introducing radical practices to improve coffee quality and livelihoods.

klatch-coffee-PAP_NEW_GUI_AAK_BRO-2Coffee is its main economic activity, but AAK is much more. Its self-described holistic approach includes activities ranging from financial planning, to banking (mobile payment partnership with BSP Bank), to gender equality, to health, to education. On the coffee front (that’s why you’re reading this, right?), AAK takes a very localized approach to organization and coffee quality. 81 “base camps” across member areas form as community centers.

Each base camp servers as a training center for quality growing and processing practices, and 59 (and growing) are outfitted with tool sheds where members can rent supplies for use on their farms. While rich in expertise and ideas, AAK has only recently been able to open its own washing stations. It currently manages 3 stations, each quite small but well staffed with knowledgeable machinists and coffee handlers. Each station serves a handful of nearby base camps (currently base camps not near a washing station home-process and deliver parchment).

REGION: Goroka
FARM: AAK Brothers Umbrella Cooperative
ALTITUDE: 1550 – 2100 M
FARMER: Apo, Anga and Konga Cooperatives
ROAST: Medium
NOTE: Wet Process

Now available at www.emerycoffee.com

Photos courtesy of Klatch Coffee.

Toby’s Estate – Prima Filter Blend

Toby’s Estate Coffee Roasters – Prima Filter Blend

An inviting, clean and easily enjoyable cup. A peach-like acidity lends an effervescent mouthfeel, with a rounded cantaloupe body and soft vanilla finish. Colombia and Guatemala The Prima Filter Blend is crafted as our new seasonal blend for spring. The combination of Colombian and Guatemalan coffees creates an inviting, clean and easily enjoyable cup. A peach-like acidity lends an effervescent mouthfeel, with a rounded cantaloupe body and soft vanilla finish. Now available at www.emerycoffee.com
*Photo courtesy Toby’s Estate New York

Kickapoo Coffee – Ethiopia Hama Organic Special Prep


Kickapoo Coffee – Ethiopia Hama Special Prep

This coffee scored a 91 from Coffee Review!

Intensely floral and lush with notes of candied lemon and key lime pie. One of our top coffees of the year.

Notes of Lime, Spring Flowers & Candied Lemon

Altitude: 1800-2300 Meters
Varietals: Kudhume, Dega, Wolisho, Heirloom types
Process: Wet Ferment, Wash, Soak, African Raised Bed Drying
Region: Kochere, Gedeo

About The Growers
When we first visited the Hama Cooperative back in 2011, we were greeted by three adorable Ethiopian children. We’d tasted coffees from Hama previously and found them to present ‘classic’ Yirgacheffe characteristics: candied lemon, intense florality, and refreshing, citric acidity.

Three years later, Hama and other cooperatives within the Yirgacheffe Union umbrella are operating with a marked increase in sophistication. Most of the washed coffees that the Union puts out are grade 2, meaning that there are a good amount of defects. As of late, however, the Union has asked some of the larger producers to bring in strictly ripe cherry from the peak of the harvest to be kept separate from the standard lots.

We’ve tasted several of the special prep lots from washing stations all over Yirgacheffe including Biloya, Adamegorbota, Aramo, and Idido and have noticed a marked increase in quality by several points across the board.

This Hama lot is our absolute favorite of what we tasted from this year’s harvest and perhaps our favorite coffee that we will release all year. The intense florality, sparkly crispness, and candied lemon characteristics remind us of top Gesha lots, but for a fraction of the cost.

Now available at www.emerycoffee.com

*Photo courtesy of Kickapoo Coffee.

Toby’s Estate – Honduras La Escuela


We are proud to have Toby’s Estate as one of our newest roasters. In addition to great coffee, they have the farmer’s interest in mind as well. Earlier this year Toby’s Estate raised over $4,500 for La Escuela De La Piedrona during their Honduras Education Drive. Below is a large excerpt from the Toby’s Estate Blog.

We arrived with the plan to help seal and paint the cinder block school, and were able to spend the week helping to do so. But, while the Honduran government helps the school by supplying beans and corn flour for the children’s lunch, the school’s only storage room also had a leak in its roof. The silver lining to the current drought in Honduras is that reduced rains had meant less ruined food, but the structure still needed fixing. During our time painting, Moises helped to oversee a complete replacement of the roof, ensuring better weather-proof food storage.

Now, with the painting all done, the school looks like a brand new building, and the classrooms are a much brighter and better place to learn. There are also still funds available to help improve the school. Currently, the head teacher Allan Omar Pineda Vasquez is the only instructor in charge of six grades, sixty students, and two classrooms. The school will greatly benefit from having another educator so one teacher can remain dedicated to each classroom and the pressure on Allan is halved. Marysabel and Moises are excited to make this a reality and are helping to find a quality teacher.

The other major problem the students face involves their parents, who bear the burden of paying for all the books, uniforms and supplies their children will need. In poor, rural districts that responsibility can easily become overwhelming, so any leftover funds will be used to help subsidize the purchase of books and supplies for the school. We are excited to see the final results of this endeavor and to continue to find ways to work with and support La Escuela De La Piedrona.”

Well done and keep up the good work!

*Photo courtesy of Toby’s Estate.

Panther Coffee – Ethiopia Suke Quto


Photo courtesy of Panther Coffee

Panther Coffee – Ethiopia Suke Quto

Light and refreshing. Notes of pineapple, mango,  blueberries, champagne grape, malted milk & cocoa powder.

This impeccable Suke Quto microlot grows in the Guji Zone, the Southern part of the Oromia Region that borders the Sidama and Gedeo Zones. The volcanic soil on the farm is highly nutrient. Generally, the soil is fertile, friable, and loamy with the depth of at least 2 meter. One outstanding characteristic of the soil is that its fertility is maintained by organic recycling through litter fall, root residue from perennial coffee and shade trees.

For processing the coffee they use an Agared machine to pulp the coffee without removing the mucilage. Then they ferment the coffee in tanks between 35-48 hours, depending on the climate. There are 3 treatment tanks for the waste water. Coffee in parchment is dried on elevated beds between 9 and 15 days.
The Suke Quto farm also has a nursery with coffee seedlings to provide the farm but also the outgrowers in the area. There are 9 permanent employees and about 250 seasonal workers. Suke Quto also buys from about 70 outgrowers. Each of them has about 7ha of coffee trees planted. Other crops that they grow are false banana and fruits.
Producer: Various Small Holders
Zone: Guji
Region: Oromia
Altitude: 1,800-1,930 m.a.s.l.
Latitude: 5°40’ N
Variety: Mixed Heirloom Varieties
Process: Washed
Now available at www.emerycoffee.com

Colombia Huila Jose Nolvis Rodriguez Finca El Mirador

Photo courtesy of  Cafe Imports

Victrola Coffee – Colombia Huila Jose Nolvis Rodriguez Finca El Mirador

Farm:  Mirador
Town:  Alto de los Pinos
Region: Pitalito, Huila
Elevation: 5250 ft
Process: Washed, Sun Dried
Varietals: Caturra
Producer: Jose Nolvis Rodriguez

Tasting Notes
Fragrance/Aroma: Cinnamon, Roasted Barley, Molasses
Flavor: Cinnamon, Molasses, Chocolate, Lime Leaves
Body: Buttery
Acidity: Bright

Roaster’s Notes
We are grateful for the opportunity to offer this exceptional micro lot from the Huila department of Colombia for the second time.  Producer Jose Nolvis Rodriguez consistently offers high quality, meticulously processed coffee and this year we found his samples particularly impressive.

Coffee from Finca El Mirador is washed processed and sun dried, as is the traditional process in Huila.  However, Mr. Rodriguez employs distinct techniques to ensure high quality, including a pre-wash 12 hours into the 24 hour fermentation period before washing the coffee and a 3 day pre-drying phase  before the coffees are moved to another drying bed where they receive more intense heat.  In the final stage before coffee is packaged for export, it is put through a sieve so that any small imperfections can be sorted out.

The result of this meticulous processing is a bright coffee with a buttery mouthfeel, cinnamon and roasted barley in the aroma, and spice, molasses, chocolate, and hints of lime leaves in the cup.

Now available at www.emerycoffee.com