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IN STOCKTanzanian Select PeaberryTasting Notes: Chocolaty, Spiced, Sweet, Smoky, Earthy, CrispOrigin: TanzaniaProcessing Method: WashedLot #: 0004Tanzania Select Peaberry is sourced from a group of 235 family-owned farms located in the Mbozi district within the Songwe region of Tanzania. Producers harvest and deliver cherry to a centralized processing station where the coffee is depulped, fermented, washed and dried. The aggregate processing stations have been established in the last three years to provide producers with a centrally located processing facility that can process coffee more consistently and ensure better quality, which results in better prices from the international market.Rich and chocolaty, Tanz coffee is always high on our go to list for stronger chocolaty darker roast coffee. At the medium roasts one will see a more gentle cup with good body, a little sweeter edge, hints of acidity and stronger chocolaty spice. Darker roasts get much fuller bodied and bring out the very strong bakers chocolate edge balancing nicely with classic African spice note and complimenting roasty/smoky tones.

Tanzanian Select Peaberry

IN STOCKBrazil FAF Bob-O-Link - Serra De Caracol Community - Red Catuai Natural ProcessedTasting Notes: Chocolaty, Nutty, Sweet, Smooth, Lemony, SpicedLot #: 5119Origin: CacondeProcessing Method: NaturalFAF is Fazenda Ambiental Fortaleza. One of the best Brazilian coffee farms on the block (at least in our opinion). They are the family that process and runs the Bob O Link Co-op, which many of us love and have been waiting for this season.Our Import Partner had the joy of staying with them back in 2017 on my his first trip to Brazil and is happy to vouch for the sustainability and quality of the operation. They are leading the way in boutique Brazilian coffee and getting better every season! This is not your average Brazil by any means. From processing, quality of screen, tastes and sustainability of their farming practices, these beans go way above 99% of Brazilian coffee production.These two FAF lots are basically very fancy Bob-O-Link coffee. Higher cup scores than generic Bob-O-Link coffees, more diversity in flavor, more traceable, and fresh as can be. &nbsp;Instead of being a &nbsp;larger production blend of co-op members, these are fancier &nbsp;top lots from single farms, or multi-family lots of single strains.This particular lot is a micro-blend of 2 farms located in the community of Cerra do Cigano, or “Gypsy Hill”, in the municipality of Caconde, a rolling, mountainous area with steep slopes and abundant natural springs, populated mostly by legacy family homesteads.FAF Coffees and the “Other” Brazil&nbsp;FAF Coffees is a specialty exporter in Brazil founded by the Croce family. During their years spent struggling to revive the soils of their own family farm in the Mogiana region, the Croce family connected with like-minded small growers struggling as well to make farming viable for the next generation. Over time, the Croce family estate, “Fazenda Ambiental Fortaleza” (Environmental Fortress Farm), started sharing their approach to land management, and exporting other producers’ coffees to buyers they had come to know. &nbsp;&nbsp;Farmers working with FAF have a strong focus on their immediate ecosystems—the watersheds and canopies that made the land worth living on—as well as quality in the cup, as a means to economic independence and self-esteem. Over the years the Croce family’s network of farmers grew. FAF now exports coffee on behalf of more than 250 small and sustainable farms throughout the Mogiana, Sul de Minas, and Caparaó regions. In all places they have mobilized entrepreneurial small growers dedicated to the same combination of cup quality, environmental health, and community strength, exuberantly referred to in the FAF network as “total quality”. &nbsp;&nbsp;

Brazil FAF Bob-O-Link - Serra De Caracol Community - Red Catuai Natural Processed

IN STOCKUganda Organic Sipi Falls Natural Anaerobic Cherry FermentationFlavor Profile: Strawberry, Blueberry, Plum, Caramel, Chocolate, SugaryGrower: Smallholder farmers organized around Sipi Falls Wet MillAltitude: 1450 – 2200 maslVariety: Bourbon: SL14, SL28, and Blue MountainSoil: Volcanic loamRegion: Kapchorwa district, Mt. Elgon, UgandaProcess: Anaerobic cherry fermentation, full natural and dried on raised bedsHarvest: October - FebruaryCertification: OrganicMount Elgon is a massive peak split nearly in two by the border of Uganda and Kenya. The “mountain” itself, now an extinct shield volcano, is more an enormous expanse of successive plateaus that float dramatically above the surrounding valley floor. It is also home to a dense patchwork of farming communities growing some of the best organic coffee in Africa. &nbsp;&nbsp;Sipi Falls, named after the mountain’s most famous waterfall just down the road, is a centralized wet mill located in the Kapchorwa district that buys and processes cherry from more than 8,600 organic and diversified farms across the northern part of the mountain with an average of 0.2 hectares of coffee apiece and ranging from 1450-2200 meters in elevation. The sheer volume of quality coffee produced by this single wet mill is a testament to the truly ideal conditions of elevation, biological wealth, and human experience that abound between the farmers and Sipi Falls’ management team. Not to mention the ingenious business model itself, which, more than 20 years after its founding, continues to be a leader in affordable, certified coffee of the highest quality on the continent. &nbsp;The vast majority of coffee processed at Sipi Falls is fully washed but starting in 2016 the quality team at the mill started tinkering with honey and natural processed cherry. These coffees trickled out into the world at first with very little fanfare, in what could only be considered a side project for Sipi Falls; however, with a few years under their belt, there is now an annual portfolio of honey, natural, and custom washed coffees that masterfully showcase the full spectrum of Elgon’s high-elevation terroir. The naturals in particular can be some of the best in Africa, which, with Ethiopia nearby, is saying a lot. &nbsp;Cherry for this custom process comes from select grower communities within Sipi Falls’ greater catchment area which are located at very high elevations and who have a track record of impeccable harvesting. For coffees like this one outside of the standard fully-washed system, everything must be planned in advance by the processing staff. Upon delivery to the wet mill the day’s cherry is meticulously sorted and floated for density before being washed clean and loaded into airtight plastic containers. Once inside the ripe cherry is allowed to ferment for a day or so. This is becoming a common processing step for progressive producer groups for its ability to create an environment that allows the fruit pulp to break down and sugars to be released around the coffee seed, without the danger of oxidation or mold, and without beginning to dry. Once complete, the anaerobically fermented cherry is transferred to the mill’s screen tables to dry. &nbsp;Originally constructed on an unused slope of mill property, the raised drying tables have multiplied as the natural and honey volumes have grown, and now feature more permanent construction and a dedicated staff. The fermented cherry is laid in a very thin layer and consistently rotated throughout the drying cycle to maintain even moisture evaporation and prevent excess humidity from spoiling the fruit, or the seed inside. &nbsp;&nbsp;Once the full batch reaches 11% moisture content, all cherry is removed from the beds and conditioned in the warehouse on the wet mill property for multiple weeks. Each lot is tracked throughout its conditioning phase by Sipi Falls’ quality manager, who cups and approves every lot at least once just after drying, and again about 2 months later to check that the conditioning is stable. These experimental lots are beloved at Sipi Falls, and (as with quality teams all over the world with a passion for the new and delicious) are by far the most deliberated. And thanks to the added uniqueness and cup quality, farmers selected for these microlot programs see the highest bonuses of anyone selling cherry to Sipi Falls. &nbsp;Sipi Falls’ naturals are rich and concentrated, with sweetness profiles like strawberry syrup and balsamic vinegar. The anaerobic step adds a deep creaminess to the balance, and the final flavors come out closer to citrus ice cream or fruit candy. It is an incredible experience to see such a prime terroir be unlocked through quality processing, where just a matter of years ago it was often lost in transit. &nbsp;

Uganda Organic Sipi Falls Natural Anaerobic Cherry Fermentation

IN STOCKTanzania Ngorongoro Finagro Estate PeaberryTasting Notes: Brown Sugar, Cranberry, Lime, OrangeGrower: Neel and Kavita Vohora | Edelweiss EstateAltitude: 1650 – 1800 maslVariety: Bourbon (N39), Kent, SL-28, and SL-34, TACRI, Ruiru-11, BatianSoil: Volcanic loamRegion: Karatu District, Arusha Region, TanzaniaProcess: Fully washed and dried in raised bedsHarvest: June - DecemberCertification: Rainforest AllianceTanzania peaberries are considered an East Africa classic and are constantly in high demand. Many of them, however, tend to trade on an outsize reputation and with less than perfect traceability. Nonetheless there certainly are exceptions, such as this coffee: a single-estate peaberry lot from the Vohora siblings, part of an outstanding, multi-generational family who take climate preservation and quality equally seriously.Edelweiss EstateEdelweiss Estate is a 400-hectare coffee plantation in the Karatu district of Tanzania. The estate is technically comprised of two conjoined farms—Edelweiss and Gaia Farm—and is owned and managed by Neel and Kavita Vohora, siblings, multi-generation coffee growers, and agricultural entrepreneurs in this extremely unique part of East Africa. Both farms are cultivated along the rim of the Ngorongoro Crater, the largest unbroken caldera in the world and a breathtakingly scenic landscape of escarpments and fertile open range that has been a UNESCO World Heritage site since 1979.Of the 400 hectares that comprise Edelweiss Estate, 260 are planted with coffee. These planted hectares are sub-divided into 50 blocs by microclimate or coffee variety, allowing the Vohoras and their harvest staff of 650 to manage each specific need of the farm in an orderly way. Neel and Kavita have been steady suppliers for a few years, and beyond the ever-in-demand peaberries that have become synonymous with Tanzania specialty, the brother and sister have put their size and expertise to use introducing a dizzying variation of processing styles into the world. Some of which we are also lucky to cup and carry each year.Why Peaberries?Peaberries are far more prevalent in Tanzania exports than almost anywhere else in the world other than Kenya. Together, the two neighboring countries are really the only ones to have successfully commercialized the grade. In Tanzania’s case, peaberry coffee is regularly in higher demand than larger screensizes; so much so that the grade is practically synonymous with Tanzania’s specialty sector. This is thanks to many years of successful marketing of what is, in every coffee producing country, a naturally-occurring mutation of the seed that accounts for 5-10% of all coffee worldwide. Peaberries from specialty producers and high elevations roast beautifully thanks to the tightly-controlled size and density, and for the same reason the cup is often more focused and clearer than multi-screen versions of the same coffee.The Vohora Family &amp; NgorongoroSince 1971, the Vohoras have owned about 1000 hectares of farmland on the southern exterior slopes of the Ngorongoro caldera near the town of Karatu in Tanzania’s lush rift valley. The Vohora farms possess Rainforest Alliance certificate, and the family and their 50+ full-time employees (and 1500 seasonal workers) on the farm have done a remarkable job of upkeep and preservation of natural beauty while also running a thriving coffee business. They are diversifying into macadamia and honey, provide temporary housing for harvest labor, and even supply land on the farm for local smallholders to grow beans - a mutually beneficial crop as the legumes fix nitrogen in the soil, a critical step in a healthy cycle of crops.Tanzania’s commercial coffee production began under colonial control of European nations. The farms’ names are testament to the German influence of the late 1800s, but it was the British who encouraged large-scale productivity in the 1920s. Edelweiss Farm and the two farms comprising Finagro were transferred to the administration of one B.N. Vohora, an Indian farm manager, who would later buy the farm at an auction. His son Ajai runs the family business now from Nairobi. Ajai’s own children, Neel and Kavita, are the day-to-day managers and innovators on the ground in Tanzania keeping the farm alive and prosperous. Kavita manages the dry mill and warehouse in Arusha, while Neel aids with the management of the farms and wet mills.Today, Neel and Kavita are third-generation Tanzanians, and their family has been in the Tanzanian coffee business since the end of the second World War. The family export business based in Arusha has more than 60 years’ experience in the country.Edelweiss Estate, to us, is a coffee paradise. Natural forest canopy shades the trees over the combined 400 hectares of land, more than half of which is left to natural forest. There are reservoirs and a dam allowing efficient irrigation and conservation of water. Growing mainly Kent (a Bourbon variety first cultivated in India) along with newly maturing SL-28s and SL-34s, and other newer Kenyan cultivars, the clear focus is quality, and it’s exhilarating to see the attention and dedication of two young farmers who are clearly resolved to make the most of their very special corner of the planet.

Tanzania Ngorongoro Finagro Estate Peaberry

IN STOCKEl Salvador Cerro Las Ranas HoneyTasting Notes: Plum Jam, Cherry, Honey, SmoothGrower: Jose Antonio SalaverriaAltitude: 1450 – 1780 maslVariety: Bourbon, Pacamara, Sarchimor, Pacas, Catuai, and CaturraSoil: Volcanic loamRegion: Apaneca, Ahuachapán, El SalvadorProcess: Red cherries are classified and onced processed mucilage covered beans are taken straight to the patio and elevated tables to be driedHarvest: November – MarchCertification: ConventionalCerro Las Ranas (the Hill of Frogs) coffee is named after the farm’s lagoon that is populated by thousands of frogs, located in Apaneca within the department of Ahuachapan, El Salvador. The coffee is produced by JASAL, a family owned operation where Jose Antonio Salaverria and his sons take great pride in their meticulous attention to detail, from year-round farm management to quality control in the cupping lab, and everything in between. In the pulped natural process (also called a honey process), JASAL pulps perfectly ripened cherries and then dries the coffee beans, still covered in mucilage, on clay patios while constantly turning the beans to ensure even drying.

El Salvador Cerro Las Ranas Honey

IN STOCKDecaffeinated Honduran Fair Trade Organic Copan MWPTasting Notes: Clean, Full-bodied, Smooth, Chocolaty, Sweet, Floral, Balanced, Low AcidityLot #: 0381Origin: Copán, Lempira, and OcotepequeProcessing Method: Mountain Water ProcessedAltitude: 1200-1700 maslGrower: Cafés Especiales Corquin (CAFESCOR S.A)Variety: Bourbon, Catuai, Caturra, Ihcafe-90, Lempira, and ParainemaVery clean cup and fuller bodied, smooth and chocolaty, this is one tasty cup. Very hard to tell its a decaf. The stronger chocolate undertone mixes very well with the floral sweetness on top to create a lovely balance.Hondurans coffee really tend to shine with the decafs – smooth, rich and chocolaty while naturally being lower acidity. A bit more neutral and chocolaty but not nearly as nutty as a Brazil or Colombian. Nothing too jazzy but a great tasting cup that is easy to drink.During the MWP (mountain water process), the green coffee is pre-soaked in water to expand the beans for caffeine extraction. The hydrated green coffee is then introduced to a unique solution of concentrated coffee solubles that draw out the caffeine while minimizing the loss of flavor compounds. Once the caffeine has been removed the green coffee is re-dried and re-bagged for transport, and the extract solution is filtered of its caffeine and recycled to be used again.Tasting Notes: A very clean, fuller bodied, smooth and chocolaty cup. A lower acidity offering that’s hard to tell its a decaf. The stronger chocolate undertones mix very well with the floral sweetness on top to create a lovely balance. Lighter roasts were interesting, pulls a bit of sweet green tea like spice, but for most Central American fans, shooting a bit fuller and creating a more chocolaty cup will be the way to go.San Vicente started exporting coffee in 2001 and was the fulfillment of Fidel Paz’ father, Cantalicio Paz’s dream of having a successful coffee farm. Since the initial export, the coffee has become famous for its quality and consistency. This is attributed to the excellent volcanic soil, microclimate provided by the proximity of Lake Yojoa, and the meticulous nature of the quality control experts at San Vicente. Not just an exporter, they also assist over 1,500 producers with planting, processing, and curating specialty coffee lots using relationships based on trust, hard work, and passion.

The Silo on Mower Coffee Co.

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Tanzanian Select Peaberry

Brazil FAF Bob-O-Link - Serra De Caracol Community - Red ...

Uganda Organic Sipi Falls Natural Anaerobic Cherry Fermen...

Tanzania Ngorongoro Finagro Estate Peaberry

El Salvador Cerro Las Ranas Honey

Decaffeinated Honduran Fair Trade Organic Copan MWP