Barrington Coffee – Ethiopia Hambela

Barrington Coffee Roasters – Ethiopia Hambela

Origin- Ethiopia
Region- Oromia
Locality- Alaka District
Producer- Hambela Coffee Estate
Altitude- 6234 – 7218’
Varietal- Heirlooms
Process- Washed and Sun dried on raised beds
Roast- Light

We received a 96 point score for this coffee in March of 2016 from Coffee Review!

Alluring aroma of curry leaf, flavors of mandarin orange and spice box including cardamom and cumin. Sweet and complex with a rich mouthfeel. We recommend this coffee for all drip methods as well as press pot.

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The Hambela Coffee Estate has a rich history. Hambela was founded by Muluemebet Emiru who received this land through a government grant for her service as Africa’s first woman pilot in 1934. The farm continues to be owned and operated by Muluemebet’s family as a part of their agricultural development project called Muluemebet Emiru Agricultural Development (METAD)Their workforce is comprised of seventy percent women and has an elementary school on the farm for worker’s children. The school currently has an enrollment of more than three hundred students. METAD offers healthcare to all of their employees and they offer healthcare to all of their employees and work closely with the non profit organization Grounds for Health. In addition, Hambela has the only coffee quality control lab on the African continent that is certified by the Specialty Coffee Association of America (SCAA).

As the Ethiopian Coffee Exchange governs so much of the coffee currently exported from Ethiopia, the Hambela Coffee Estate is one of the very few Ethiopian coffees which maintains its provenance and identity as a single farm produced coffee.

After repose, this coffee is sealed in Grain-Pro barrier packaging at origin and then send on its way to our Roastery where we preserve the green coffee under hermetic seal until it is roasted as part of our Barrington Green Seal Program.

Now available at www.emerycoffee.com.

Comments and questions are welcome below.

Photos courtesy Barrington Coffee.

 

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Klatch Coffee – WBC World’s Best Espresso

 

Klatch CoffeeWorld’s Best Espresso

Best Espresso in the world. World’s Best Espresso was awarded Best Espresso in World at 2007 World Barista Championship in Tokyo, Japan. The competition espresso won the honor over 45 competing countries. World’s Best features three legendary beans, Brazil Yellow Bourbon, Sumatra Lake Tawar, and Ethiopian Natural. Each roasted separately then blended together for peak flavor.

On our standard WBC, your first taste is chocolate and citrus with orange being the prominent citrus. Your second and final sip will turn syrupy sweet with wine like berry and spice adding to the mix.

 

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EXTRACTION RECOMMENDATIONS
DOSE: 20 grams [ double ]
TEMPERATURE: 203 degrees
TIME: 26 – 28 seconds
VOLUME: 1.7 – 2.0 oz

REGION: Global
VARIETAL: Various
FARM: Various
ALTITUDE: Varies
FARMER: Various
ROAST: Medium
NOTES:Awarded World’s Best Espresso

Now available at www.emerycoffee.com

Comments and questions are welcome below.

Photos courtesy Klatch Coffee.

 

Metropolis Coffee – Mocha Java Blend

The wildness of the Mocha coffee complements the smoothness of the Java coffee.

Metropolis Coffee – Mocha Java Blend

Going back to the origins of coffee, the earliest known blend was a combination of Arabian (Yemen) Mocha Coffee and Indonesian Java Arabica Coffee. The wildness of the Mocha coffee complements the smoothness of the Java coffee.

We decided to bring back a classic by adding Mocha-Java to our year-round menu. This version of the iconic blend pairs a sundried Ethiopian Yirgacheffe with a big bold Sumatra, resulting in endless layers of fudge, blueberry, caramel, strawberry, and oak. If this Mocha-Java was a wine, it would be Cabernet Sauvignon. Enjoy at will.

 

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FLAVOR

Chocolate, Blueberry, Caramel, Earth

Now available at www.emerycoffee.com

Comments and questions are welcome below.

Photos courtesy Metropolis Coffee.

 

Victrola Coffee – Rwanda Gakenke

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.

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.

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Facts:
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

Coda Coffee – Tanzania Peaberry

Tanzanian Peaberry has an earthy aroma with a bold and nature-like taste. It has heavy body, but goes down surprisingly smooth.

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

Irving Farm Coffee – Ethiopia Amaro Gayo

Ethiopia Amaro Gayo, a cup full of lush berry flavor, complex acidity and juicy body.

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Irving Farm CoffeeEthiopia Amaro Gayo

In the southwestern part of Ethiopia lie the Amaro Mountains, a small range which separates the communities of Amaro on the eastern slopes from Nechisar National Park and the lowland tribal areas of Arba Minch in the west.

A native of the Amaro region has become one of the most inspiring figures in Ethiopian coffee today: her name is Asnakech. She’s earned this title because in 2005 she decided to return to her homeland determined to improve the quality of coffee at her mill and in the surrounding communities.

One of the many improvements and changes Asnakech has made over the years is to implement a rigorous quality control system. First, she makes sure to only pick and purchase cherries at the height of their maturity. The coffee is then processed using the natural process, allowing the coffee seed to dry inside of the fruit. The coffee is sun-dried on raised beds. This drying process is closely monitored to ensure that no quality is lost. The coffee is then sorted to remove any defects. The result of all this attention to detail is a superior coffee.

Asnakech is also the only female mill operator in Ethiopia and we are proud to support her efforts at producing truly spectacular coffees by presenting to you her Amaro Gayo, a cup full of lush berry flavor, complex acidity and juicy body.

This coffee is certified USDA Organic, meaning its production did not involve the use of synthetic substances such as most pesticides, herbicides and fertilizers.

COUNTRY Ethiopia
REGION Amaro Mountains
PRODUCER Asnakech Thomas
VARIETIES Hierloom
PROCESS Natural
ALTITUDE 1400-1800 meters
HARVEST Dec – Feb
TASTING NOTES Floral, Strawberry, Sweet

Now available at www.emerycoffee.com

Kickapoo Coffee – Project Congo

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).

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.

Kickapoo Coffee – Ethiopia Hama Organic Special Prep

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.

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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.

Panther Coffee – Ethiopia Suke Quto

This impeccable Suke Quto microlot grows in the Guji Zone, the Southern part of the Oromia Region that borders the Sidama and Gedeo Zones.

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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

Kenya Tatu Peaberry

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Photo courtesy of Coffea Roasterie.

Tasting Notes
In the cup you’ll find a bright kiwi acidity, velvet body, and a crisp finish.

About this coffee
This coffee comes from the Tatu Estate 25km north of Nairobi. It’s grown in the red soil at the base Aberdare Mountains.

Region: Tatu, Ruiru, Kenya
Varietal: SL-78, Ruiru11
Process: Fully Washed, Sun Dried
Elevation: 1500-1700 masl

Kenya Gaturiri

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Lion walking down the road in Kenya. Photo courtesy of Klatch Coffee.

When we think of Kenya we think of lions…and great coffee. In Nairobi, the capital of Kenya, the city stretches around Nairobi National Park on three sides. Here rhinos, lions, and other wild beasts roam free against the backdrop of the only capital in the world with a national park. The continued encroachment of humans has led to a decrease in these magnificent animals. Here is one boy’s clever solution. Please leave your thoughts and comments below.