Ethiopia Yirgacheffe

100% arabica coffee
Origin: Yirgacheffe Gediyo, Ethiopia
Altitude: 1.999m ASL
Process: Washed
Variety: JARC 74110, 74112, 74165
Notes: Stone fruits, berries, melon, milk chocolate, green tea

For many years,Ethiopian coffee, some of the best in the world, was for the most part untraceable

Coffee is afamily crop–grown by households within small gardens in this area. Producers line their homes with coffeetrees, and it is the primary source of income. It is common for producers to intercrop enset, the Ethiopianbanana,in addition to avocados and papayas, to provide another source of food supply for the household.Compost is collected and placed on the soils to maintain fertility. Producers in Ethiopia are diligent when itcomes to organic farming methods. They are known as ‘passive organic,’ meaning that the coffeeproduced is 100% organic, but not certified due to the high certification fees. These producers also rely onnatural methods to prevent the spread of pests and disease since access to chemical inputs is limited.In order to provide the ideal climate for the coffee, shade trees are planted which additionally contributeto the health of the overall ecosystem. Pruning is also an important component amongst these producers,whereby the top of the tree is cut, and the lower branches are removed to influence cherry production andmaintain the health of the tree.

After each producer gathers their bundle of coffee cherries–they are carefully delivered to the washingstation.The mill is on average, 8km away from each producer,which requires a journeyby donkey ormotorbike.The cherries are sorted, by hand, to remove the green and over ripe irregularities. The sortedcherries arethenpulped to remove the exterior fruit. The freshly cleaned seeds are then placed in concretetanks filled with water to initiate fermentation. This lasts 48 to 72hours andhelps initiate the breakdown ofthe sticky mucilage–this is a lengthy process and can take anywhere up to 2 hours. Once complete, thecoffee passes through another channel of water to remove any remaining mucilage.The coffeeis thenevenly dispersed on raised beds to dry in the open sun.Moisture levels are measured throughoutthis phase, andregularmovement of thecoffeeoccurs toinhibitthe spread of mold. As soon as the moisture content is attained, thecoffeeisgathered and taxied to themill based in Addis Ababa via truck. Milling is a carefully orchestrated process, beginning with a pre-cleaningto remove foreign material and a destoner is used toshake outany loose stones that may have beencollected with thecoffee. Thepolisheris then utilized to peel away the exterior silver skin from the coffeebean. A grader separates coffee based on the screen size anda gravity separatorremoveslightweightcoffee that may bedefective. A color sorter ensuresdefectivebeans of an unknown color arealsoremoved.A final human inspection confirms that the coffee quality has been achieved.

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Ethiopia Mocca
100% arabica coffee
Origin: Ethiopia
Process: Washed
Variety: Heirloom
Notes: Good body, fruity, berries, floral, sweet, lemongrass

Rwanda

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100% arabica coffee
Washed Process
Origin: Nyamagabe, Rwanda
Altitude: 1700-1900m ASL
Variety: Red Bourbon
Process: Washed & sun dried on raised beds
Notes: Currants, orange peel, red apple, blackberry, chocolate, juicy and round body.
Prizes (all washing stations): #7, #18 &#23 Cup Of Excellence Rwanda 2008; #23, #36 COE Rwanda 2011; #7,#12, #19 COE Rwanda 2012; #14, #24 COE Rwanda 2014

Hanya buah kopi (cherries) yang matang sempurna dipilih dan di petik dengan tangan, pada hari yang sama di pulping menggunakan mesin, yang kemudian dipisahkan menjadi 3 kelas berdasar beratnya. Setelah itu, biji kopi di fermentasi semalaman (sekitar 12-18 jam) dan di pilah lagi menggunakan sistem apung untuk mensortir kopi berdasar beratnya (yang paling berat, grade A1, biasanya paling baik). Kopi basah di rendam dalam air sekitar 24 jam untuk menstabilkan kadar kelembaban. Seperti pada kebanyakan tempat pencucian kopi di Rwanda, wanita-lah yang melakukan kebanyakan pekerjaan sorting dengan tangan. Sortir dilakukan 2 kali, yaitu pada meja pra-pengeringan tertutup dan meja pengering. Biji kopi yang sudah bersih dipindahkan dari wadah fermentasi basah ke atas meja pra-pengeringan untuk di sortir secara intensif pada cahaya alami sekitar 6 jam.

Cherries are hand-picked only when fully ripe and then pulped that same evening using a mechanical pulper that divides the beans into three grades by weight. After pulping, the coffee is fermented overnight (for around 12-18 hours) and then graded again using flotation channels that sort the coffee by weight (the heaviest–or A1–usually being the best). The wet parchment is then soaked in water for around 24 hours to stabilise moisture content. As at most washing stations in Rwanda, women do the majority of the hand sorting. This takes place in two stages-on the covered pre-drying tables and on the drying tables. Washed beans are moved from the wet fermentation tanks onto the pre-drying tables, where they are intensively sorted under shade for around six hours. The idea is that greens (unripes) are still visible when the beans are damp, while the roofs over the tables protect the beans from the direct sunlight. Next, the beans are moved onto the washing station’s extensive drying tables for around 14 days (depending on the weather), where they are sorted again for defects, turned regularly and protected from rain and the midday sun by covers, ensuring both even drying and the removal of any damaged or ‘funny looking’ beans. After reaching 11% humidity, the coffee is then stored in parchment in purpose-built warehouse prior to final dry-milling and hand-sorting at the dry mill. Each coffee that arrives is also cupped by the Q-graders. Lots are first separated by collection point (farmers usually hail from around 3 km distance from each collection point) and are also separated out by days.

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Roasted Beans Nov 2021
100% arabica coffee
Origin: Rwanda (Gitesi #1)
Elevation: 1650mAsl
Variety: Red Bourbon
Process: Natural
Notes: Floral, berry, chocolate, citrus, hazelnut

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Roasted Beans Aug 2021

100% arabica coffee

Origin: Rwanda (Gitesi #4)

Elevation: 1750-1800mAsl

Variety: Red Bourbon

Process: Natural

Notes: Rum, milky chocolate, coconut, kiwi, dried fruit aftertaste