COFFEE BEAN INFORMATION - ETHIOPIA WUSH WUSH
- REGION: Ginbo, Keffa, Ethiopia
- PROCESS: Natural
- ALTITUDE: 1850 up to 1950 MASL
VARIETALS: 75/210 and 74/212, smaller quantities of 74/110 and 74/165
and local Landrace varieties naturally adapted from the Wush Wush
- DRYING METHOD: Drying beds
- CUPPING NOTES: Purple iris, dried rose, black cherry cola, plum jam, and winey
COFFEE BEAN STORY - ETHIOPIA WUSH WUSH
Approximately 2500 smallholder farmers from the surrounding area bring their cherries to Dinkalem Ademe’s washing station in the southwestern highlands of Ethiopia. The sign above the gate says, “GENALEM GEWYERO” —”GOD IS GOOD”—a motto he and his wife, Sofiya have taken for their lives. Together they are a dynamic couple dedicated to helping their communities in every way.
The out-growers in the Ginbo district are smallholders, aka “garden farmers,” so called because most of them produce coffee in the “garden” areas around their homes and often harvest cherries from coffee that grows naturally on the land where they live. Dinkalem has developed a robust out-grower program that brings economic advantages to his neighbours and friends.
ABOUT THE REGION
Every part of Ethiopia has its own mystique, and the Western region of Keffa is no exception. The roads that thread the map are sparse and constantly travelled, giving up the rich scent of the red soil they are built from under the tires of Land Rovers and donkey carts. Rolling away from the roads like theatre curtains are the fertile patchwork hills that disappear into a soft misty sky. Puffy trees emerge against the skyline like cotton balls dyed the deepest spring green.
THE ORIGINS OF COFFEE ITSELF
The people of Keffa carry their pride in coffee close to the bone. We’ve all heard the story of how coffee was born: Kaldi, a bored goat herder c. 850, notices his goats have extra energy after eating the fruit of a nearby bush. He tries some for himself, the first person to enjoy coffee. Whether that’s really how coffee was discovered or not, we do know the legend originates from Keffa. The very name "coffee" derives from this region "Keffa."
COFFEE BEAN INFORMATION - BRAZIL
REGION: Alta Mogiana (Eldorado farm)
ALTITUDE: 900-1100 MASL
DRYING METHOD: SHADED DRYING
- CUPPING NOTES: Chocolate, nutty, gentle lime with sweet aftertaste.
COFFEE BEAN STORY - BRAZIL
Coffee growing is a tradition kept in the family for generations in the Eldorado farm. Located in the Alta Mogiana region spanning the northern part of Sao Paulo state and the south of Minas Gerais, its owners are farmers who care about what they do. In addition to planting and picking coffee beans, they also process them at the farm. Eldorado farm cultivates high-quality Arabica crops with notes of chocolate and nuts, the result of meticulous work developed over time by generations devoted to these lands.
The natural wealth of Alta Mogiana is a great ally in the development of high-quality coffees due to climate conditions perfect for growing coffee trees. Altitudes between 900 and 1200 meters above sea level give the coffee a unique flavour that distinguishes it from other regions.
COFFEE IS A FAMILY TRADITION
Maria Lucia runs the Eldorado farm. She is no stranger to coffee - the daughter of coffee farmers, she was born and raised on the Eldorado farm. Her attention to detail and years of coffee experience make her a talented producer, having been responsible for consecutive years of excellent coffee. Her husband, Laece França Faleiros, is also a passionate and experienced coffee producer involved in coffee farming from beginning to end since he was 12 years old.
Since 2010 the farm shifted its focus from large-scale efficiency to aiming for specialty coffee. The move was highly successful and rewarding, placing them as winners of the Alta Mogiana Competition and high rankings in the Cup of Excellence many times in the last decade.
The farm focuses on an Arabica bean variety known as Catucai, a cross between Catuai and Icatu. Catucai can be both yellow and red and is well-known for its high productivity and yield. The coffee is produced at an average altitude of 1100m above sea level and naturally processed (dry process), which is why it has notes of chocolate and nuts. It also makes for a very good espresso. Dry processed (naturals) coffees are dried in the full cherry prior to de-pulping. Naturals tend to have more fruit and fermented flavours because the bean has more time to interact with the natural sugars from the cherry as enzymes break down the mucilage around the bean.
Fazenda Eldorado is keeping up with sustainability. They are making every effort to reduce chemicals while striving to preserve the microbial life in the topsoil to maintain fertility. They are pioneers in these efforts. To reach their objective, they produce and apply biological inputs that contribute to restoring the environment’s balance.
“The Farm works with pesticides that do not harm the environment like
biological ones, the fertilizers are made with organic mineral formula, to
preserve our fauna and flora.”
COFFEE BEAN INFORMATION - COLOMBIA
REGION: Alta Mogiana, Colombia
ALTITUDE: 1800-2250 MASL
DRYING METHOD: Sun dried
- CUPPING NOTES: Berries, dried raisin, and molasses
COFFEE BEAN STORY - COLOMBIAFarmed by the Inga indigenous community, Inga Aponte, Nariño. This province is located in southwestern Colombia, bordering Ecuador, and it is known to be a land of extremes. Coffee is grown in this especially mountainous region with an average altitude of 2150 meters above sea level. Caturra cherries grow in an area under the shadow of the volcano Galeras. The volcano constantly expels ash rich in nutrients, which gives the cup a special colour.
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