Brazil - Mantiqueira De Minas

ORIGIN: BRAZIL

REGION: MANTIQUEIRA DE MINAS

ALTITUDE (MASL): 1,000-1,400

PROCESS: NATURAL

NOTES: STRAWBERRY, BROWN SUGAR, DRIED PEACH, MILK CHOCOLATE

CUPPING SCORE: 87 PTS

 

Story:

For over 150 years, Brazil has been the world’s top coffee producer, which currently accounts for approximately a third of all coffee produced. Most plantations are located in the southeastern states, where the environment and climate are ideal for growing coffee. While most countries process beans using the wet process, almost all coffee in Brazil uses a dry process. 

REGION: Mantiqueira de Minas, Minas Gerais

Minas Gerais is the largest of the three major growing regions in Brazil.  Located within the region is the Mantiqueira de Minas region, which is where this single estate coffee is traceable to. It is a protected area known for its rolling hills, good rainfall, ideal temperatures and well-defined seasons for growing coffee.  Most local plantations harvest one large annal crop during the dry season, usually between June and September. Mantiqueira is known for its focus on sustainable growth whilst preserving the traditional quality and authenticity of the region

FARM:  Serra das Tres Barras

A 500-acre estate, known for their extremely high-quality coffees, that has been in the same family for five generations. There are 160 hectares cultivated for coffee.  Coffee is picked by hand and placed in cloths, in order to avoid contact with the ground.  The same day, they are transported to drying, always seeking to keep quality at the forefront of all processing.

PRODUCER:  Jose Wagner Ribeiro Junqueira

After growing up on the estate, Jose is now farming it together with his wife, Margarida Maria de Castro Junqueira and three sons (Kleber, Ralph and Herbert de Castro Junqueira). The family has focused on working in harmony with nature to preserve the natural forests and many springs that are found on the property. Jose also loans a portion of the estate to Procafe, who researches disease resistant plants.

Columbia - Tolima

ORIGIN: COLOMBIA

REGION: TOLIMA

ALTITUDE (MASL): 1,500-1,680

PROCESS: WASHED

NOTES: CHOCOLATE, CARAMEL, CITRUS, FRUITY

CUPPING SCORE: 84 PTS

STORY: 

Tolima Ibague is an excelso coffee produced in the region of Tolima by a community of farms. Tolima is known for the bright, citric acidity of its many coffees. This, combined with it’s sweet and fruity notes will leave you craving another cup. Oro Molido (the producers) focus on supporting and empowering those involved in the production of their coffee from start to finish.  Provision of free healthcare and education are examples of how they care for their local community. Paired with their excellent coffee practices equals a reputable company that delivers high-quality coffee beans.

Guatemala - Coban - Organic

ORIGIN: GUATEMALA

REGION: COBAN

ALTITUDE (MASL): 1,300-1,500

PROCESS: WASHED

NOTES: MILK CHOCOLATE, SOUR CHERRY, VANILA

CUPPING SCORE: 84 PTS

 

 

ORIGIN:  Guatemala

For most of the 20th and beginning of the 21st century, Guatemala was the top coffee producer in Central America. Today, approximately 270,000 hectares of coffee are grown, and 98% of the coffee is shade grown.  With high altitudes, 300 micro climates, mineral rich soil and consistent rainfall in most regions, the country has a reputation of producing stellar coffee. Many still look to western Guatemala for coffee, but the heart of the country now has something exciting to offer.

REGION:  Coban

North of the city of Coban, lies Alta Verapaz, an area considered among the finest in Guatemala for coffee.  With thousands of indigenous communities in the area, many have been cultivating coffee for generations. Unlike many coffee regions, that are sunny and volcanic, Coban is rainy and cold all year round, with soil consisting of clay and limestone. The rainfall results in a slow maturation of the berries.  This subtropical region produces coffee that is buttery rich, sweet and has a complex cup profile.

PRODUCER:  Regional Organic Cooperatives

With many of the local farms averaging 3 acres in size, producers have organized themselves into local cooperatives to help them overcome the challenges of the rugged and isolated region.  The cooperatives also allow producers to combine forces so they can learn new strategies and organic practices such as using materials like coffee pulp to make a higher quality fertilizer, with better yields. The Alta Verapaz area producers use their own micro-mills.  This allows them to be meticulous through the entire process. They are responsible for cherry selection, depulping, fermenting and drying the coffee, ensuring the quality will be consistent.

Mexican - Oaxaca

ORIGIN: MEXICO
REGION: OAXACA
ALTITUDE (MASL): 1,200-1,350
PROCESS: WASHED
NOTES: CARAMEL, BITTERSWEET CHOCOLATE, CREAMY
CUPPING SCORE: 86.25 PTS

 

ORIGIN: Mexico

Coffee production in the country is mainly located in the south central to southern regions of the country. The history of this industry has been volatile. However, producers have worked hard to overcome many difficulties and there is now a renewed interest in Mexican Coffee, especially the high-quality beans coming from Oaxaca.

REGION:  Oaxaca

Located within the municipality of San Agustin Loxicha, in the state of Oaxaca, this region grows a Typica hybrid coffee. It was first discovered in the area, and named after the city, San Hidalgo Pluma. Typica was originally grown in Eastern Africa. The Typica Pluma found in Mexico, offers many of the same flavors and attributes, such as caramel and chocolate notes, making it a great daily choice.

PRODUCER:  Calguera Gomez S.A. De C.V

Calguera Gomez works with 37 surrounding family-owned farms.  Most of these farms average between 10 to 24 acres in size.  The farms use micro mills to process the harvested cherries.  This enables them to be extremely thorough in the depulping, fermenting and drying of the coffee. The Calguera Gomez company strives to organize and support local producers, by providing access to the best agricultural practices. As a result, this also allows them to pay high prices for a higher quality coffee production.

El Salvador - Pacamara

ORIGIN: EL SALVADOR
REGION: ATACO
ALTITUDE (MASL): 1,300
PROCESS: WASHED
NOTES: SIMPLE SYRUP, MILK CHOCOLATE, CITRUS
CUPPING SCORE: 85 PTS
STORY: 

Pacamara originates from the renowned Santa Leticia Farm. Santa Leticia was bought in 1870 by the first constitutional president of El Salvador, Francisco Menendez. He honoured his wife Leticia by naming the property after her. After many generations Ricardo Valdivieso and his wife Patricia, along with their daughters, have brought the property back to the glory of its early years. Their land is an ode to Central American rainforests and the mill on their property is the most beautiful I have seen. Pacamara is a derivative of two different varieties, Pacas and Maragogipe.  When grown at high altitudes this hybrid produces a coffee that is aesthetically pleasing and excellent in taste.