Veckans Kaffe

Frukt

This will be our third visit to Turku, Finland. We will be offering three coffees from Frukt. 

Bilda Kojowa, Ethiopia (Natural)

This exciting coffee comes from a farmer group called Blida based in Guji, Ethiopia. Coffee is produced by small farmers in Kercha disctrict, near town Bule Hora. This coffee is mainly Wolisho variety grown at the altitude of 1800-1900 meters above sea level.

This coffee is natural processed. After selective handpicking the ripe coffee cherries are dried on raised beds for 10-12 days.

This coffee is from the November 2018 - January 2019 harvest.

Sourced by Collaborative Coffee Source.

Gute Sodu, Ethiopia (Washed)

This exciting coffee comes from Guduba washing station based in Guji, Ethiopia. Coffee is produced by small farmers in Hambela Wamena, near town Gute Sodu. This coffee is a mix of Dega and indigenous varieties grown at high altitude of 1900-2100 meters above sea level. Most of the coffee trees in this area are young and no longer than 7 years old.

Farmers deliver coffee cherries to the washing station where the coffee is processed. Coffee is pulped, then fermented for 48-72 hours, washed and dried on raised beds for 10 days.

This coffee is from the November 2018 - January 2019 harvest.

Sourced by Collaborative Coffee Source.

Koimbi AA, Kenya (Washed)

This exciting coffee comes from Koimbi Estate based in Muranga, Kenya. Coffee is produced by 800 smallholder members of Weithaga Farmers Cooperative Society. This coffee is a mix of traditional SL28 & SL34 varieties grown at the altitude of 1600-1800 meters above sea level.

Farmers deliver coffee cherries to the Koimbi Estate washing station where the coffee is processed. Coffee is pulped, then fermented in fermentaion tanks, washed and dried on raised beds under the sun.

This coffee is from the December 2018 - January 2019 harvest.

Sourced by Collaborative Coffee Source.

Don Francisco, Guatemala (Washed)

This fun coffee comes from Francisco Salucio Ramirez, a producer based in Concepcion Huista municipality in Huehuetenango, Guatemala. Don Francisco is second-generation coffee producer. This coffee is a mix of Bourbon & Caturra varieties grown at Franciscos farm Mumuxa at 1750-1850 meters above sea level.

After the picking is done the coffee cherries are depulped on the same day and left to ferment in water for 48 hours. After the coffee is washed it is left for another 12 hours to soak in clean water. This is a so-called “double washing” process. Drying is one on patio in the sun for five or six days depending on the temperature.

This coffee is from the 2019 harvest.

Sourced by Primavera.

Websites:

• fruktcoffeeroasters.com
  • @fruktcoffeeroasters

Nomad

Next week we will be featuring Nomad. We have will be offering four of their coffees.  

Mexico, Santo Domingo:

Origin: Oaxaca – México

Variety: bourbon, pluma hidalgo

Altitude: 1480 masl

Process: washed

Harvest: April 2019

Santo Domingo de Cacalotepec is a small indigenous town located in Ixtlán de Juarez at an altitude of 1480 meters, its humid forests make Santo Domingo one of the areas of Oaxaca with more potential for the production of speciality coffees.

Due to its remoteness and lack of infrastructure Santo Domingo is a municipality where small producers make a gigantic effort to make their coffee production.

It could be considered an example of communities in which not only economic resources are lacking, but also to those that need the transmission of knowledge in matters of processes and drying.

Flavours: Figs, Sugar Cane, Plum

Guatemala, El Rincón:

Origin:  Huehuetenango – Guatemala

Variety: caturra, bourbon

Altitude: 1500-1700 masl

Process: washed

Harvest: April 2019

El Rincon is a 25 hectare farm situated in the corner of a valley of limestone hills, protected from warm, dry winds and climate fluctuations. The climate is very stable with high relative humidity, which, along with the chalky soils of Huehuetenango define the cup character of this farm. Roberto Molina was the cousin of Jorge Vides the first owner of Finca La Bolsa, and they bought and established the farms around the same time. Roberto passed away in 2009 and his widow Yolanda Galindo is now taking care of the farm. The farm is now run by Renardo Ovalle, who has transformed the production towards quality focussed microlots. Many of the plants are old bourbon and caturra trees from the early years of the farm, but the farm manager is in the process of planting new bourbon and caturra plants, along with other exotic varietals. Coffee is fermented dry in tiled tanks for 18-24 hours, before being washed and graded in channels. After the mucilage has been washed off, the coffee is soaked overnight in clean water. This step is more common in African processing, and is rare in Guatemala, but adds to the unique cup profile of this farm.

Notes: Green Apple, Plum, Lime

Rwanda, Simbi:

Origin: Huye – Ruanda

Variety: bourbon

Altitude: 1700-1800 masl

Process: washed

Harvest: July 2018

The Simbi coffee washing station is located in the district of Huye, in the southern province of Rwanda, and serves 1,850 small coffee farmers. Simbi is a privately owned washing station operated by Abdul Rudahunga, who was inspired to enter the coffee business by his grandmother. She was also a coffee producer and one of the few rural Rwandans who toasted and enjoyed their own coffee as part of their daily routine. The Simbi coffee washing station was built between 2011 and 2012. The 2018 COE, Simbi Coffee, ranked 17th with 87.62 in 28 winning lots of 150 selected lots nationwide. The cherries are selected by hand, washed, sorted well after the fermentation stage, sun-dried in African beds and selected by hand to ensure that only the best coffee beans are processed. The washing station was strengthened in 2013 with the construction of a 300-tonne-per-season cherry processing plant and a pulper machine of 2.8 tons per hour. After the newly harvested cherry is pulped, the coffee is fermented in tanks with water and then the grains are classified by density using classification channels filled with water. The wet parchment is dried under cover for 24 hours before being transferred to the raised beds for an average of 15 days. During that period, the coffee is cleaned by hand from defective grains by an army of absolutely meticulous women.

Notes: Tangerine, Apricot, Orange Blossom, Honey

Mexico, San Francisco:

Origin: Oaxaca – México

Variety: bourbon, pluma hidalgo

Altitude: 1750-1900 masl

Process: washed

Harvest: April 2019

The Ozolotepeques – especially San Francisco and some surrounding villages – can be considered among the areas with the most potential for the production of speciality coffees in Oaxaca, probably being the area with the most potential in the Sierra Sur.

San Francisco Ozolotepec is near Cerro Nube, the highest mountain in Oaxaca. The height (1900 masl in Oaxaca can be considered similar to 2500 masl in Colombia or Ecuador), the proximity of the hill and virgin forest contribute to a unique microclimate. The same factors are the reason why there is not much rust defect in the area (it can’t stand the cold) so the traditional varieties such as Bourbon and Pluma Hidalgo (a typica variety mutation from Oaxaca) can grow without much trouble. San Francisco coffees are dense, juicy, with a tartaric acidity, with grape, red fruits, raisins notes and tropical touches.

Producers have always received very low prices for their coffee. Working with coffee in the area is not easy due to the lack of infrastructure (it is 7 hours from Oaxaca) with access by roads in poor conditions. Many producers do not speak Spanish (Zapoteca culture is very much preserved). The area is somewhat conflictive. As in many other remote farms and high coffee areas in Latin America due to low coffee prices, there is a lot of poppy and marijuana production.

Thanks to the high quality of these coffees we have been able to offer them a good alternative to the local market, with higher base prices and premiums for quality.

Flavours: Orange, White tea, Nectarine

Websites:

• nomadcoffee.es
  • @nomadcoffee

Taf

This week we are  going to be revisiting a Roaster, Taf, located in Athens, Greece.

“Taf coffee is based on the high quality coffee philosophy. Since 2006 that the research and creation of new infrastructure has started until today, Taf’s objective is to communicate the new coffee culture and to transfer the knowledge for high quality coffee. The achievement of this goal begins at the first stage of the coffee chain, from the seed and continues till the preparation of the final cup. In all the initial stages of the coffee chain there is transparency, from the research done to find exceptional coffees,

the direct relationship built with the coffee farms and the coffee producers adopting the direct relationship coffees model till the quality control at the plantations, the processing and the storage of the green bean”.

This week we will be featuring three coffees from Taf:

Nicaragua, La Delicias

“Finca Las Delicias is located in the area of Jinotega, at an average height of 1450 meters above sea level. This property is next to one of the Mierisch Farms called San José.

Finca las Delicias is a property that was acquired 3 years ago, and has become part of the legacy that the Mierisch family has in the coffee business for 5 generations. The Mierisch family invests in innovation regarding coffee processing and has a wide knowledge on high quality coffees. Las Delicias acquired the 4th place at the Cup of Excellence in Nicaragua in 2017”. 

Origin: Jinotega, Nicaragua

Altitude: 1450m

Variety: Yellow Pacamara

Processing: Natural

Tasting notes: Ripe Melon, Kiwi, Delicate, Juicy

Ethiopia,  Hariti

“This coffee is a wonderful mix of high quality washed coffee from neighboring micro farmers at the Sidamo Guji region. Hariti is the name of a flower growing in Ethiopia that women often put in their hair”. 

Origin: Sidamo

Altitude: 1750-1900m

Variety: Mixed Heiroom

Processing: Washed

Tasting notes: Bergamot, Spicy, Chocolate, Sweet Acidity, fine silky body, smooth

El Salvador, El Paradiso

“El Paraiso is a farm with a very sustainable and human-oriented operation. The producer, Claudia Mathies, is very focused on helping the local community, the farm supports the little church located nearby but also the local school. 

The coffee that comes from El Paraiso is a part of the Aida Battle Selection project, and is processed in Santa Ana in the designated for innovational and experimental processing part inside Aida’s family owned mill, Jhill. 

For the processing of this coffee, a specific type of yeast was used in order to elongate the fermentation time”. 

Origin: Santa Ana, El Salvador

Altitude: 950 - 1200m

Variety: Bourbon

Processing: Yeast Fermentation

Tasting Notes: Herbs, Sweet Cherry, Marshmallow, Soft Acidity, Round Body, Perfectly Balanced

Websites:

• cafetaf.gr
  • @tafcoffee

Illimité

Next week we will be featuring a specialty coffee roaster from Slovakia, Illimité.

“We love simplicity, clean and minimal design, and roasting Specialty coffee to perfection. We do also care about environment in that case we use eco-friendly packaging and roasting coffee on the most advanced roaster of its kind in the world, CoffeeTech FZ-94” (from Illimité’s Facebook page, Illimité Specialty Coffee).

From this roaster we have selected three coffees: 

Candies and Nuts

Is an espresso blend. A blend is composed of several varieties of coffee. Each coffee in a blend contributes an aspect (i.e. body, acidity, mouthfeel, etc.) to the blend.  Candies and Nuts is a blend of “100% arabica specialty coffee, seasonal selection of 86-88 SCAA scored beans. Sweet and full bodied, intense fruit notes and pleasant lasting aftertaste” (link below). The SCAA score is an industry standard:

Total Score Quality Classification

• 90-100 - Outstanding - Specialty
• 85-99.99 - Excellent - Specialty
• 80-84.99 - Very Good - Specialty
• < 80.0 - Below Specialty Quality - Not Specialty

The coffees used in this blend scored high by SCAA standards and compliment each other in such a manner as to give the blend the description of being ‘Candied and Nutty’. 

We will be featuring two filter coffees this week:

Guatemala, Lot 46

Farmer: Família Pérez-Escobar Finca La Senda

Variety: Caturra, Bourbon

Process: Anaerobic Fermentation 220 hrs

Origin: Huachipilines and Nisperales

Altitude: 1680-1730 m

Harvest: January – March 2019

Tasting notes: Red wine, rum & raisins, grapes

El Salvador, San Joaquin

Farmer: Finca San Joaquin, Guadalupe Alarcon

Variety: Red Bourbon

Process: Honey

Origin: Chalchuapa

Altitude: 1750 m

Harvest: January 2019

Tasting notes: Peachy, tangerine, fruit jelly

Websites: 

• illimite.sk
  • @illimiteroasters
• scaa.org/index.php?goto=what_is_specialty_coffee.asp
  • https://sca.coffee/research/protocols-best-practices

Morgon

This week we are ordering coffee from a roaster that is not in Malmö nor outside of Sweden, Morgon Coffee Roasters is located in Göteborg, Sverige. 

“We work with special coffee.

It’s a product of extensive care and dedication, passed down from several generations. We want to honour that work by interfering as little as possible, roasting carefully to bring out, and not weigh down the flavours. And by doing so, the coffee can tell its own story - coloured by its own heritage.

Every coffee has an address, we’re just the people helping to tell its story”

-Morgon 

(link below)

We will feature four of their filter coffees:

Ethiopia, Testi Adorsi

“This lot comes from the Adorsi Testi washing station in Aricha and its neighbouring small family plots of land. Aricha, located in the Yirgacheffe region, boasts gorgeous hills of lush green, perfect for growing coffee. Along those hills, at a stunning 2150 meters above sea level, is where the cherries of this lot has been growing and taken care of. The high altitude combined with the mineral rich and fertile soil along with the attention to detail and care at the processing station is some of the many things that makes this coffee so special. Super sweet and with deliciously juicy notes of peach and honeydew - This gem of a coffee immediately stood out when we were deciding which coffees to purchase. The complexity, high sweetness and balanced acidity comes together beautifully to show you just why we’re always excited when we can offer you fresh crop coffee from Ethiopia, and Yirgacheffe and Aricha in particular”

Variety: Heirloom & Kurume

Process: Washed 

Altitude: 2150 m.a.s.l.

Harvested: January 2019

Taste notes: Sweet and structured with notes of peach and honeydew

El Salvador, Gilberto Baraona

“The farm Los Pirineos has been run by the Baraona family for over a century. Since 1890 they have been growing coffee at the top of the Tecapa volcano in Usulatan. Today it’s Gilberto Baraona who mans the helm at the farm and that’s where we first met him in 2014. Gilberto invited us to his home for barbecue and a cupping in his kitchen and besides his hospitality, he stands out as a multiple winner of Cup of Excellence in El Salvador. The growing conditions in volcanic soil and with cold nights make the maturation of this Pacamara variety slow and flavour development rich and complex.”

Variety: Pacamara

Processing: Washed

Altitude: 1350 m.a.s.l.

Harvested: March 2019 

Taste notes: Elegant and velvety with notes of apricot and caramel

Costa Rica, Carlos Montero

“The Montero family have been producing coffee for three generations. [...] In Tarrazu, Carlos and his family are all about community. A lot of the neighbouring producers see them as visionaries and leaders of the Tarrazu specialty coffee movement and look to them for inspiration and advice, which Carlos is always happy to give”

Variety: Catuai

Processing: White Honey

Altitude: 1800 m.a.s.l.

Harvested: March 2019 

Taste notes: Structured and creamy with notes of chocolate biscuit and ripe plum

Kenya, Githembe

“The season for Kenyan coffees is both anticipated and exciting for coffee lovers like us. The classic profile with heavy juicy notes of black currant and rhubarb are usually the most desired. We have however noticed a shift in profiles coming out of Kenya lately. Coffee Berry Disease and Leaf Rust, as well as climate change, have hit the coffee community hard. With this comes challenges and the need to adapt and overcome. That’s why we are seeing more varietals like Batian in our Kenyan coffee. Resistant to both diseases, high yielding and with a great cup score, it’s becoming increasingly popular. This is of course great news, but at the same time it’s changing the profile of the coffee. We’re seeing more citrus, apple and floral notes, less currant and rhubarb. This coffee is a mix of the typical Kenyan varieties SL28, SL34 and the resilient new-comer Batian. This gives us the best of the three: Notes of sirupy blackberry and complex and bright florals - as well as a more sustainable cup of coffee”

Variety: SL28, SL34, Batian

Process: Washed 

Altitude: 1800 m.a.s.l.

Harvested: December 2018

Taste notes: Sirupy and complex with notes of blackberries and rose petals

Websites: 

• morgoncoffeeroasters.com
  • @morgoncoffeeroasters

Kolektiv 22

This week our coffee comes from Kollektiv 22, a Roasterie located beneath the mountain Stol in Bled, Slovenia

“In our family, coffee has always brought people together; at breakfasts, after skiing to chat with friends, or sometimes guests stopping by from out of town. In the Alps, coffee is key to mastering the mountains. The timeless and universal appeal of coffee makes it the perfect pillar for a "kolektiv". At Kolektiv 22, we want to honour the tradition of coffee. We then combine it with the best that this part of the world has to offer. The product is the best of classic recipes of 1920s Viennese style, Italian or Turkish influences, all roasted in the crisp Alpine air” (link below).

Coffee boils differently at altitude, and these immersive brewing methods require that the water which the ground-coffee beans are submerged in needs to be raised to a boil. The closest I've come to finding a coffee-style, a coffee brewing method which isn't from the 1920's is called 'cowboy coffee'. A round bottom flask is placed in a heat bath and the water & coffee slurry is brought to a boil. This is technique of making coffee by simultaneously bringing water to a boil with ground-coffee is that these methods of brewing have in common.

Click Here to see a brief interview with the Roaster of Kolektiv 22 

What I found fascinating is where this coffee roaster is located, Bled: “The Alpine pearl on the edge of the Julian Alps with the glacier lake and thermal lake water, island and a castle on the cliff. The lively rhythm of the small lakeside town is calmed by the mild climate and the beauty of mountains reflecting on the lake's surface, and the surroundings offer excellent conditions for pleasant relaxation or an active vacation in any season” (link below).

We will be featuring two coffees from Kolektiv 22 this week, one as Filter and one as Espresso.

Filter: Papua New Guinea

Origin: Eastern Highlands, Papua New Guinea
Producer: Smallholder producers
Altitude: 1100 m.a.s.l.
Variety: Arusha, Blue Mountain, Typica
Harvest period: May - August
Classification: PSC A/X
Processing: Washed
Cupping notes: Milk chocolate, slight notes of peach, floral.

This coffee is contrast in a cup, the extreme ends of flavor: One bright and sweet while the other is savory and deep.

Espresso: Honduras

Region: La Paz District, Marcala, Honduras
Producer: Smallholder producers
Altitude: 1200 – 1650 m.a.s.l.
Variety: Catuai, Bourbon, Typica, Lempira, Ihcafe 90
Harvest period: December – March
Classification: Strictly High Grown
Processing: Washed
Cupping notes: Chocolate, nuts, sweet, round body, slight berries.

Thank You Kolektiv 22

Websites:

• kolektiv22.com
  • @kolektiv22
• sprudge.com/in-colorado-delicious-meticulously-brewed-boiled-coffee-boxcar-62617.html
• julian-alps.com

post by Federico