Coffees are roasted Monday and shipped Tuesday.
Variety: Kurume, Dega, Wolisho
We Taste: blueberry, creamy, citrus
The Chelelektu washing station was built in 2010 and processes up to 950,000kg of ripe coffee cherries each year from its 363 contributing producers. Since 2014, the washing station has improved its infrastructure and processes coffee with fresh, clean water with a ph of 8.5. Coffees are dried on 134 raised beds in the sun across the washing stations almost 3 hectares of land. There are 12 fermentation tanks for soaking washed coffees, which then take around 18 days to dry.
We Taste: green apple, caramel, jasmine
With a ripe red fruit character (think cherry and currant), a heavy cola sweetness, and a lustrous, honeyed mouthfeel, Kolla Bolcha brings the heat on any brew method, at any roast level. Building on the wider history of Agaro, where an investment by USAID’s Technoserve project helped bring brand-new processing equipment to this previously underserved and undifferentiated region, Kolla Bolcha’s immaculate processing leads to an incredible showcase of the coffee’s natural potential for a ridiculously long time off harvest. The secret? After Penagos processing equipment mechanically removes most of the fruit and mucilage from the seeds, they soak overnight in fiberglass tanks, allowing any remaining sugars to be fully removed from their surface so that the coffees are perfectly clean by the time they hit the drying beds for the eight-plus days they’ll need to dry.
We Taste: fruit punch, hazelnut, strawberry
The Gakenke Central Washing Station is located in Kayanza commune in northern Burundi. It handles crops from approximately 175 registered growers. Each producer harvests from an average of 350 trees. It was established in 1992.
Kayanza is one of the most reputable growing regions of Burundi. Soils are rich and volcanic, while the growing conditions are optimal year round.
Variety: Red Caturra
We Taste: red currant, walnut, caramel
Finca Monteblanco, located high along the winding mountain roads of Vereda La Tocora in the San Adolfo municipality above Pitalito, is a family farm managed by Rodrigo Sanchez Valencia in the tradition of coffee cultivation that began with his grandfather. Monteblanco’s 18 hectares sit on the crest of a hill, with the wetmill and drying facilities at the top of the farm and slopes of coffee planted below.
In 2002, Rodrigo participated in a local program teaching children of coffee producers to cup. Before that, he and his family had never considered coffee in terms of cup profile. By learning to differentiate profiles, he and his father and grandfather were able to able to make the connections between the farming techniques they applied and coffee’s attributes in the cup.
At this time, Rodrigo also began to learn about cupping competitions that evaluate the best lots from farms in a region. He noticed that farms would win one year and then never again, so he decided to investigate how to produce quality coffee consistently. This led him to explore the trees planted on Monteblanco, were he discovered various varieties his grandfather had planted in the 1980’s.
Tasting Notes: Blueberry, Strawberry, Chocolate, Almond
This SHB EP, naturally processed coffee from the Carmen Estate, Santa Clara and was grown at 1400 masl. Carmen Estate has been producing and exporting high quality Arabica coffee for over 50 years. Year after year and cup after cup our consistency in quality has driven our way to make the best coffee of Panama. Carmen Estate coffee is consistently placed in the top 5 in a number of specialty cupping contests.
Just add water and enjoy.
6 — pack of instant coffee.
You will receive 3 8oz bags of our finest offerings!