Guatemala In summary, this trip to Guatemala was all about exploring ad learning about a coffee we first came across years ago. To explore, learn and meet the farmers, the farms, the wet and dry mills, the exporters and to cup and see our coffee at Origin, to even pack it into the very container […]
Producer: Marvin Carias Region: Jalapa, Fraijanes Altitude: 1600-1700 masl Coffee varieties: Bourbon, Caturra, Catuai, Pache Process: Washed Drying: Sun dried on patio Cupping notes: Milk Chocolate, Vanilla Nougat, Praline Cupping score: 85 Del Valle is a regional blend of coffees from small farmers in the Jalapa region of Guatemala. This beautiful region is distinct from other growing regions of Guatemala, it boasts […]
Region: Huila Altitude: 1200–2000 m.a.s.l Varieties: Catura, Typica, Bourbon, Colombia Process: Washed Drying: Sundried on parabolic bed Cupping notes: Chocolate, Sugar syrup, Lime Mountain Water Process is a method of indirect decaffeination. All our MWP decafs come from Descamex, which uses pure water from Pico de Orizaba—the highest mountain in Mexico. The process begins with a chemical analysis to determine […]
Region: Santa Maria, Huila Altitude: 1700 – 1800 m.a.s.l Varieties: Pink Bourbon Farm: El Cascajal Process: Washed Drying: Sundried on parabolic bed Cupping notes: Cantaloupe, Plum, Simple Syrup Cupping score: 86.75 Owner of the farm: Jose Fernando Becerra León. The Becerra family has owned the farm for more than 45 years. Jose Fernando Becerra is a farmer in the second generation of […]
Region: São Sebastião da Grama, South of Minas Producer: Diogo Dias Altitude: 1100 – 1350 masl. Coffee varieties: Pacamara Process: Natural Drying: Patio Cupping notes: Chocolate, Red Apple, Cashew Cupping score: 86.5 As one of Brazil’s most consistently excellent coffee farms, Fazenda Recreio delivers a cup reflecting evolved processing methods for quality coffee production dating all the way back to 1890. After […]
Region: Jinotega Altitude: 1100 -1500 m.a.s.l Varieties: CATURRA, CATUAÍ, PARAINEMA Process: Washed Cupping notes: Leather, Sweet Cigar, Caramel Cupping score: 86 Jinotega is a well-known coffee department, since more than 40% of the national coffee production comes from this area, and it is where the Las Brumas coee blend is produced. Jinotega is not only famous for being located between valleys […]
Region: Marcala Altitude: 1600 – 20000 m.a.s.l Varieties: Catuai Farm: El Puente Process: Washed Drying: Dried on patio, raised beds in the sun or shade for 11-20 days Cupping notes: Honeydew, Malt, Currant Cupping score: 87.00 Marysabel Caballero and her husband Moises Herrera are working with over 200 hectares of land, planted with coffee. They are 2nd and 3rd generation coffee farmers and […]
Region: Marcala Altitude: 1600 – 20000 m.a.s.l Varieties: Catuai Farm: Francisa Process: Washed Drying: Dried on patio, raised beds in the sun or shade for 11-20 days Cupping notes: Nectarine, Black Grape, Bakers Chocolate Cupping score: 87.00 Marysabel Caballero and her husband Moises Herrera are working with over 200 hectares of land, planted with coffee. They are 2nd and 3rd generation coffee farmers […]
Region: Marcala Altitude: 1600 – 20000 m.a.s.l Varieties: Catuai Farm: El Campo Process: Washed Drying: Dried on patio, raised beds in the sun or shade for 11-20 days Cupping notes: Simple Syrup, Black Cherry, Marshmallow Cupping score: 87.00 Marysabel Caballero and her husband Moises Herrera are working with over 200 hectares of land, planted with coffee. They are 2nd and 3rd generation coffee […]
Region: Worka, Yirgacheffe Altitude: 2300-2350 masl Coffee varieties: Heirloom Process: Washed Drying: Dried over a 10 day Cupping notes: Dried Date, Apricot, Earl Gray Cupping score: 87 The Shale washing station is located near the town of Worka, in Ethiopia’s Yirgacheffe region. This station represents nearly 1,500 nearby smallholder producers that deliver freshly-picked cherries throughout the harvest season, who grow a mix […]
Region: Nyamasheke District Altitude: 1750-1800 masl Varieties: Red Bourbon Washing Station: Gitwe Process: Washed Drying: African beds Cupping notes: Papaya, Black Tea, Sugar Cane Cupping score: 86.5 Perhaps the station with the most revered coffees of all our Rwandan speciality lots, Gitwe is in fact the smallest of all RTC’s washing stations in the Western […]
Region: Guji Altitude: 1900-2200masl Coffee varieties: Heirloom Process: Natural Drying: Dried over a 10 day period Cupping notes: Peach, Brown Sugar, Lavender Cupping score: 86 The majority of Ethiopia’s farmers are smallholders and sustenance farmers, with less than 1 hectare of land apiece. In many cases, it is almost more accurate to describe these farms as “coffee gardens” as the trees do […]
