Ethiopia • HARO SANA

THE HARO SANA CO-OPERATIVE IS LOCATED IN TOMA CITY, 50 KMS OUT OF THE JIMMA AREA WHICH IS THE LARGEST CITY IN THE SOUTHWEST OF ETHIOPIA. IN OPERATION SINCE 2010 AND LAYING ALONE AT THE VERY END OF OUR COFFEE TRAILS UPON A VASTLY STEEP MOUNTAIN RANGE IN THE GUMAY DISTRICT. IT WAS THE SECOND TIME WE VISITED THIS COOP AND IT IS GREAT TO SEE THEM PROGRESSING YEAR TO YEAR. WE FEEL, WITH THESE SPECIAL TOPOGRAPHICAL SURROUNDS AND SUCH A UNIQUE CUP PROFILE, THIS COFFEE IS SURE TO BE ONE OF THE STARS OF THE FUTURE.

ETHIOPIA • YACHI KACHISE

ESTABLISHED IN 2006 WITH 87 MEMBERS, THIS SMALLER COOP IS ALSO A TECHNOSERVE SUPPORTED CO-OPERATIVE WHICH LIES 65 KM FROM THE CITY JIMMA. PRODUCING UP TO 100,000 KG OF RED CHERRY PER YEAR WHICH IS PROCESSED AT THE OCFCU MILL IN GELAN, OROMIA. WITH THE HELP OF FINANCING THROUGH ADVICE PROVIDED BY TNS IN 2010 THIS CO-OPERATIVE WAS ABLE TO INCREASE PRODUCTION AND QUALITY OVER THE PAST FEW YEARS.

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ETHIOPIA • BIFTU GUDINA

ESTABLISHED IN 2012 AND IN THE GOMA DISTRIC T WOREDA OF AGARO CITY, BIFTU GUDINA HAS APPROX 150 SMALLHOLD MEMBERS. ORIGINALLY MEMBERS OF THE DUROMINA CO-OP THESE FARMERS WITH THE HELP OF TECHNOSERVE, AN NGO THAT SUPPORTS FARMERS IN SE T TING UP WASHING STATIONS AND NEW CO-OPERATIVES STRUC TURES, DECIDED TO FORM THERE OWN CO-OPERATIVE. NOW IN THE THIRD YEAR OF WHAT HAS BEEN A VERY SUCCESSFUL VENTURE, BIFTU GUDINA HAS BEEN ABLE TO PAY OFF ALL DEBTS AND LOANS, AND WITH THE PR OFITS OF LAST YEARS HARVEST BUILD THEIR SECOND WASHING STATION. 

 

ETHIOPIA • CHELELEKTU

THIS GRADE 1, WET PROCESSED COFFEE IS FROM THE CHELELEK TU WASHING STATION WHICH IS LOCATED IN CENTRAL SOUTHERN E THIOPIA. OTHERWISE KNOWN AS THE GEDIYO ZONE AND BORDERING THE KOCHERE WOREDA AND GUJI ZONE. ITS RECENT SUCCESS HAS ENABLED THE FUNDING OF A BRAND NEW MILL AND WASHING EQUPMENT. THIS HAS ENSURED THAT THE COOP IS ABLE TO PROVIDE US WITH YE T ANOTHER YEAR OF GREAT COFFEE FROM THE NOW WORLD FAMOUS WASHING STATION WITH THE CATCHY NAME AND A CLEAN, ELEGANT AND UNFORGET TABLE CUP.

ETHIOPIA • KOCHERE

THE KOCHERE IS LOCATED IN THE TOWNSHIP OF CHALALAKTU IN THE SOUTHERN REGION OF YIRGACHEFFE. KOCHERE, BEING AT HIGH ALTITUDE, WITH IRON RICH SOILS AND WILD HEIRLOOM VARIETALS FLOURISH AS SOME OF THE BEST EXAMPLES OF WHAT YIRGACHEFFE HAS TO OFFER. OFFERING A HEIGHTENED SWEETNESS, FLORAL JASMINE AND BLACK TEA WITH A BRIGHT CITRUS TYPE OF ACIDITY AND CREAMY MOUTH FEEL THIS COFFEE IS ONE YOU MAY NOT FORGET.

 

ETHIOPIA • LELISA HARA

THE LELISA HARA FARM, LOCATED IN KELLEM WHICH IS IN THE WEST OF ETHIOPIA IS MADE UP OF SEVERAL LITTLE LOTS THAT DELIVER HEIRLOOM VARIETAL COFFEE BEANS TO A CENTRAL PROCESSING STATION. WE WERE ABLE TO VISIT BOTH THE LOTS AND THE STATION AND CHOOSE A UNIQUE BEAN DIRECTLY FROM THE FARMER INSTEAD OF GOING THROUGH GOVERNEMENT AGENCIES, ALLOWING US TO BUILD A CLOSE RELATIONSHIP WITH THE FARMER. 

ETHIOPIA • SHAKISO

LOCATED SEVERAL HOURS SOUTH OF YIRGACHEFFE IN THE GUJI ZONE THIS TOWN WAS RARELY RECORDED ON MOST MAPS UNTIL RECENTLY. SHAKISO IS A MINING TOWN HERALDING TWO OF ETHIOPIAS LARGEST GOLD MINES WITH ITS WATERING HOLES AND SOIL BARING A DISTINCT SALTINESS. THE COFFEE HOWEVER DUE TO ITS WET PROCESSING OFFERS A REFINED AND DELICATE BODY. A CRISP SATURATED SWEETNESS WITH A SYRUPY MOUTH, STONEFRUIT AND COCOA FINISH.

 

KENYA • GIKIRIMA

THE EMBU REGION IN KENYAS SOUTH EAST IS EMERGING AS ONE OF THE COUNTRIES PRIME LOCATIONS FOR GREAT COFFEE. NESTLED ON THE SLOPES OF MOUNT KENYA THE GIKIRIMA FAC TORY IS PART OF THE KIMBUGU COOPERATIVE.
BOASTING OVER 1000 MEMBERS WHO DELIVER THEIR TO THE WASHING STATION WERE THE HAR VEST IS WEIGHED, SLOW DRIED ON AFRICAN R AISED BEDS TO ALLOW FOR AN E VEN DRYING PROCESS.

 

KENYA • MAYWAL

BEING LOCATED SO CLOSE TO THE EQUATOR AND WITH SUCH HIGH ALTITUDES KENYAN FARMERS HAVE AN ADVANTAGEOUS CLIMATE FOR PRODUCING GREAT COFFEES. THE SL-28 AND SL-34 CULTIVARS THAT HAVE BEEN PLANTED THERE ARE KNOWN TO PRODUCE COFFEES WITH COMPELLING AROMATIC AND ACIDIC QUALITIES. THE COMBINATION OF WET AND DRY FERMANTATION FOLLOWED BY A POST-WASHING 24 HOUR SAOKING PERIOD CONTRIBUTES TO THE DEPTH AND INTENSITY OF FLAVOUR IN THESE BEANS.

COLOMBIA • EL PROGRESSO

RODRIGO SANCHEZ IS A MOTIVATED COFFEE PRODUCER. HE RUNS
A 23 HEC TARE FARM CALLED EL PROGRESSO WHERE HE CULTIVATES QUALIT Y COFFEE. RODRIGO PRODUCES CATURRA AND BOURBON VARIETIES.
A SELEC TIVE HAND PICKING IS DONE TO COLLECT ONLY RIPE CHERRIES. AFTER THE HARVEST OF THE COFFEE, IT GOES TO FERMENTATION TANKS FOR FERMENTING FOR 23 TO 30 HOURS DEPENDING ON THE COFFEES MATURIT Y LEVEL AND THE CLIMATE. ONCE THE FERMENTATION IS COMPLETE, THE COFFEE GOES TO THE PARABOLIC DRYERS TI BE DRIED FOR 8 TO 16 DAYS. THE DRYING PROCESS ALSO DEPENDS ON THE CLIMATE IN ORDER TO ACHIEVE THE RIGHT MOISTURE CONTENT. 
THE RESULT IS A COFFEE WITH A HIGHTENED SWEETNESS OF SUGAR CANE AND CHERRY, GREEN GRAPE ACIDIT Y AND LIGHT FLORALS. 

COLOMBIA • FINCA ALCATRAZ

FINCA ALCATRAZ IS LOCATED ON
THE OUTSKIRTS OF OPAROPA, HUILA. WILFREDO ULE, HIS WIFE AND TWO SONS HAVE BEEN PRODUCING COFFEE FOR REUBEN HILLS SINCE OUR INCEPTION. THE FARM ITSELF CONSISTING OF NINE LOTS OF MOSTLY CATURRA SITS ON SOME VERY ROUGH TERRAIN WHICH WE FEEL HELPS WILFREDO PRODUCE THE HIGHTENED LEVELS OF SWEETNESS IN HIS COFFEE. VITS FLAVOUR IS UNIQUE - TASTING OF THICK COCOA, ORANGE ZEST WITH A RED WINE ACIDITY.

COLOMBIA • LA FORTUNA

EVERY THREE WEEKS THE DEEP RED CATURRA CHERRIES AND THE BRIGHT RED BOURBON CHERRIES ARE HAR VESTED. THE COFFEE IS THEN PROCESSED THROUGH A TRADITIONAL THREE-OUTLE T PULPER THAT UTLIZES THE “ZARANDA” (A POST-PULPING SCREEN THAT HELPS DISCARD DEFEC TS AND SMALL BEANS) THE SAME DAY AS HAR VEST. THE COFFEE IS THEN DRY-FERMENTED IN-TANK FOR 24 HOURS, WASHED FOUR TIMES, THEN PLACED IN A PARABOLIC DRYER FOR AN AVERAGE OF 10-12 DAYS. ONCE THE COFFEE IS FULLY DRIED AND STABLE, IT IS SACKED UP AND STACKED ON WOODEN PALLE TS FOR EIGHT DAYS BEFORE BEING MILLED.