<p>Sundried for 30 days on raised beds using 4 hours daily direct sunlight and using natural shade for the coffee to dry slower in order to have a homogeneous and brighter cup as and end result. They thicken the layers of coffee on a daily bases to create the slow drying process.</p> <p><strong>FINCA DESCRIPTION:</strong></p> <p>Finca Nazareth owned by ANDRES ACOSTA (6th generation), is located in the town of Apaneca, Ahuachapan. The growing conditions at the finca are characterized by the altitude that goes from 1500 to 1650 m, having clay loam soil which is the perfect one to grow coffee and presenting a lot of organic matter that helps the coffee trees to develop better flavors in the cup. Nazareth consists of 4 lots called: ‘Casco de Finca’, ‘El Amate’, ‘Bavaria’ and ‘Sintegual’.</p> <p>At Nazareth they grow Pacamara, Bourbon, Yellow Caturra and SL-34 varieties with bourbon being the main one. </p> <p><strong>REGION: </strong>apaneca, ahuachapan</p> <p><strong>LOT:</strong> ‘bournbon - natural' (shg - 0-5 defects, screen 15)</p> <p><strong>HARVEST PERIOD/DATE:</strong> decenber 2019- match 2020</p> <p><strong>PICKING ROUND:</strong> round 2 and 3 (out of 4rounds)</p>

<p>Sidamo coffees have a profound complexity that many attribute to the diversity of local landrace varieties. This coffee, produced by smallholders and processed at washing stations, preserves the depth and breadth of flavor. </p> <p>The Sidamo region of Southern Ethiopia holds the distinction as one of the three trademarked coffee regions of Ethiopia. Alongside Harrar and Yirgacheffe, Sidamo holds a Designation of Origin for coffee grown in the region. That's unsurprising when you consider the high altitudes of 1,550 to 2,200 meters above sea level, plentiful rainfall and fertile soil that makes the coffee grown in this region so remarkable.  </p> <p>The Sidamo region is named after the indigenous ethnic group, the Sidama, who call the region their home. On Sidamo’s Eastern border lies the large regions of Arsi and Bale while to the West, Sidamo is bordered by Gamogofa.  </p> <p>Sidamo lies in the path of the Great Rift Valley and thanks to this, the countryside of Sidamo is lush and green. There are several freshwater lakes that provide drinking and agricultural water and account for the densely populated nature of this region. </p> <p>The Great Rift Valley spans from the northernmost tip of Ethiopia across Kenya and all the way to the southernmost region of Tanzania. It is home to some of the oldest-known fossils of humankind, which suggests its importance in the early development of humanity. </p> <h2>Cultivation</h2> <p>Many would say that the strength of Sidamo coffees lie in the regions’ diversity of profiles. The many microclimates and varying soil types lead to striking differences from town to town. But across all Sidamo coffees is a profound complexity that many attribute to the diversity of local landrace varieties. Varieties can differ from town to town and even farm to farm where each farmer may have more than one unique varieties seldom or never found outside their plot.  </p> <p>When all these different varieties are blended at the local cooperative, the resulting blend expresses the complexity of the plant genetics in the area.  </p> <p>Sidamo coffees are distinguished with three markings: a grade, a geographical letter designation and an indication of whether it is washed or unwashed. In addition to their geographical indications, subsequent markings may be added to convey quality and other information.   </p> <p>Farming methods in Sidamo remain largely traditional. Sidamo farmers typically intercrop their coffee plants with other food crops. This method is common among smallholders because it maximises land use and provides food for their families.  </p> <p>In addition to remaining traditionally intercropped, most farms are also traditional and organic-by-default. Farmers in Sidamo typically use very few—if any—fertilisers or pesticides. Most farm work is done manually and very few tasks are mechanized, even during processing. </p> <p></p> <h2>Harvest &amp; Post-Harvest</h2> <p>Due to the size of most plots, coffee is typically handpicked by landowners and their family. </p> <p>All coffee is selectively hand-harvested before being delivered to a collection center or directly to the washing station. At the washing station, coffee is sorted to remove damaged or underripe cherry and is then delivered to the pulpers to be pulped. It will then be fermented for around 24 hours, depending on the weather conditions.  </p> <p>Once fermentation is complete the parchment is thoroughly washed and is then graded in washing channels, separating each lot into two grades based on density. Once graded, the coffee is sometimes soaked under clean spring water in tanks for 12-24 hours to remove all traces of fermented mucilage. </p> <p>After washing, the coffee is delivered to raised beds to dry under shade for 10-14 days until moisture content reaches 12%. During this time, the coffee is regularly turned and hand sorted several times to remove any damaged or discolored beans. Coffee is covered with plastic during the hottest hours of the day to protect the parchment from drying too quickly and overnight to prevent condensation from seeping into the drying parchment. This level of labor and love result in a truly exquisite cup profile. </p> <h2>Grade 2</h2> <p>In the Ethiopian grading system, grade 2 refers to the cup quality as well as physical quality of a coffee. A grade 2 allows between four and 13 full defects per 300gr green sample. The cup typically has fruity and clean characteristics, without any off-flavors.  </p> <p>Ethiopia Sidamo 2 is a classic in every coffee range and especially popular in blends. The cup quality can be very surprising for prices well below the grade 1 price point. For us, grade 2 coffee typically sits around an 83-84 cup score. </p> <h2>Coffee in Ethiopia</h2> <p>While Ethiopia is famous as coffee’s birthplace, today it remains a specialty coffee industry darling for its incredible variety of flavors. While full traceability has been difficult in recent history, new regulations have made direct purchasing possible. Our importer is connected directly with farmers to help them produce top quality specialty lots that are now completely traceable, adding value for farmers and roasters, alike.</p> <p>The exceptional quality of Ethiopian coffee is due to a combination of factors. The genetic diversity of coffee varieties means that we find a diversity of flavor, even between (or within) farms with similar growing conditions and processing. In addition to varieties, processing methods also contribute to end quality. The final key ingredients for excellent coffee in Ethiopia are the producing traditions that have created the genetic diversity, processing infrastructure and great coffee we enjoy today.</p> <p>Most producers in Ethiopia are smallholders, and the majority continue to cultivate coffee using traditional methods. As a result, most coffee is grown with no chemical fertilizer or pesticide use. Coffee is almost entirely cultivated, harvested and dried using </p> <p></p>

<p>Nicaragua is a rather new country within specialty coffee. Political, economic and also environmental (e.g. hurricanes) disturbances and instabilities kept the country from moving into the specialty market any quicker. The pioneering work of some families with a clear vision on producing quality coffee supported by e.g. the Cup of Excellence annual competition created the necessary awareness for growing specialty coffee among Nicaraguan coffee farmers.</p> <p>One of the families that has been very supportive for the growth of specialty coffee in Nicaragua is the Balladarez family. Based in the Nueva Segovia region ‘Las Segovias’, as their company is called, produces coffee at multiple farms and operates their own dry-mill close to the city of Ocotal. Luis Alberto Balladarez Moncada (4th generation) is the general manager and overlooks the activities of Las Segovias with care. He takes every detail of the coffee production very serious and the effort and hard work that goes into the creation of great specialty coffee is truly heartwarming to see.</p> <p>Finca La Esperanza is located in the Dipilto-Jalapa mountain range in a part called La Quisuli Arriba close to the town of Mozonte and one hour from the town of Ocotal. This mountain range in the north of the country (close to border with Honduras) creates a nice environment to grow high-quality coffee. At La Esperanza coffee grows between 1500 and 1680m in a sandy loam type of soil. Guava trees provide the necessary shade. Harvest season at the farm starts in March and ends in May. The coffee from La Esperanza is processed at the neighbouring farm ‘Un Regal de Dios’ which also belongs to the Balladarez family and has a superb wet-mill. We first visited the farm and mill in 2018 and were very impressed by the well-maintained machinery, the spotless fermentation tanks, etc.! All the hard work of the Balladarez family at their farms and dry-mill resulted in winning the Cup of Excellence 2018 with a very fine natural Pacamara from one of their other farms ‘La Bendicion’!</p> <p>We at Mucho Gusto Coffee Sourcing clearly remember the 2018 COE-win as the price was awarded on the last night of our visit and Luis Alberto’s text-message announcing it was very, very nice to read. Unfortunately our excitement came to an abrupt end only a few weeks later (April 2018) when student protest against the Ortega regime escalated and in the weeks and months that followed hundreds of people were killed and many others jailed. Again a very confusing and sad chapter in Nicaragua’s history. Not only from a human point of view but it also created (again) hard times for coffee producers as the economic stability disappeared too. A few months after the outbreak of the protest the situation slowly improved but still to this day is very uncertain. Due to the many safety issues there was no COE-competition this year. The situation also caused us to check and double-check with Luis if he and his family were okay and if our 2019 visit would be safe. We decided to visit them again and were welcomed with many smiles and fine coffee.</p> <p>During our second visit (2019) we cupped through many coffees and noticed again how consistent the coffee quality from Beneficio Las Segovias is. In 2018 we already noted the lively bourbon lots from La Esperanza. This year we were charmed by them again and selected this micro-lot 2903.</p> <p><strong>LOT DESCRIPTION:</strong></p> <p>This micro-lot consists of 11,5 bags (69kg)’. After 24hours of fermentation at the farm the coffee was immediately transported to the Beneficio Las Segovias dry-mill where it was dried on African (raised) beds in a huge greenhouse for 35 days. </p> <p><strong>REGION:</strong> nueva segovia</p> <p><strong>LOT:</strong> 'bourbon - washed'micro-lot n°2903 (shb - ep)</p> <p><strong>PACKAGING TYPE &amp; SIZE:</strong> 30kg box with 2 vacuum bags (2 x 15kg)</p>

<p>Finca Capetillo is located in the Antigua Valley between the Agua, Fuego, and Acatenango volcanoes. Capetillo’s coffee has the Antigua Guatemala denomination of origin and is a member of the Antigua Coffee Producers Association (APCA), which certifies the origin of all the coffee produced within a strictly determined area. The Antigua region has ideal coffee growing conditions. The high altitude, mild temperatures of 20 to 26˚C during the day and 10 to18˚C during the night, perfect rain patterns during the year and rich volcanic soil, provide a unique ecosystem for growing coffee. </p> <p>The finca, owned by Pedro Echeverria (6th generation), has its own wet &amp; dry-mill located close to the village of Alotenango. This year we bought a fine ‘Bourbon’ lot from Capetillo that represents the quality coffee they grow and produce year after year. </p> <p><strong>REGION:</strong> antgua (sacatepequez</p> <p><strong>LOT:</strong> 'bourbon' (shb - ep)</p> <p><strong>HARVEST PERIOD:</strong> january - match 2020</p>

<p>The NY2 designation assures us that there are no more than 4 visible beans with defects in a 200 gram sample. This small number of defects would be unnoticeable in most cups, ensuring a consistent and delicious flavour. This bean is screen 17/18, which is the second-largest possible bean size. The large, consistent beans are between 6.75 and 7 millimetres. This small variation among beans makes it easier to roast all beans to the same level. </p> <p>Screen sizing is part of the final milling process in preparation for bagging and export. Milled green coffee is introduced to a large machine composed of multi-tiered tables, each with a ‘screen’, that sit on top of one another. In Brazil, the first screen has wires slightly less than 8 millimetres apart. When green coffee enters the machine, the tables vibrate, and all beans smaller than 8 millimetres fall through the screen to the next screen. This next screen size is slightly smaller than the previous and again, beans are shaken until all the smaller ones fall through. This process is repeated several times until the smallest size, 5.5 millimetres is reached. Beans are separated and graded according to the screen they did not fall through. Using this method, processors can achieve greater consistency in size and make roasting easier. </p> <p>Finally, “ss” stands for “strictly soft” which means that the cup is stable and clean.</p> <h2>Cooperativa Cooxupé</h2> <p>Cooxupé has a long history in Brazil. It was founded in 1932 as a cooperative that provided agricultural credit. In 1957, Cooxupé developed into the Regional Coffee Growers’ Cooperative of Guaxupé. After their redesign the cooperative began buying, milling and selling coffee to an international market. With over 60 years of experience in the national and international sector, Cooxupé is a standard in the Brazilian coffee industry. </p> <p>Today, they sell their coffee to companies in more than 40 countries. They represent approximately 12,000 members. Their producers work in Sul de Minas and Cerrado in the Minas Gerais region as well as growers in the Rio Pardo Valley in São Paulo. Ninety-seven percent of those members are small-scale farming families. For these members, they own small plots of land and coffee production is their main source of income, so receiving remunerative prices is vital to their continued livelihoods. </p> <p>
As a big player in coffee in Brazil, Cooxupé takes their social responsibility towards their members seriously. In the rural areas where the cooperative works they have developed health and scholarship programs and provided education and agricultural training. In these trainings, they put a lot of focus on future generations of coffee farmers and building sustainable farming systems. </p> <p>
An extremely successful program of theirs, called Escola Consciente, won the Andef Award in 2014. The Andef Award is considered one of the most important awards in Brazilian agriculture. </p> <p>
Cooxupé continues to utilise their size to make a difference. In 2013 they launched the Environmental Education Center to help reduce the impact of farming by encouraging future generations of farmers to be even more eco-conscious. </p> <h2>Coffee in Brazil</h2> <p>About 40% of all coffee in the world is produced in Brazil - nearly 3.6 million metric tons annually. With so much coffee produced, it’s no wonder that the country produces a wide range of qualities. Brazil produces everything from natural Robusta, to the neutral and mild Santos screen 17/18, to the distinctive Rio Minas 17/18. In recent years, Brazilian producers have also begun investing more heavily in specialty coffee production. Through our in-country partners in Brazil, including our sister company, we are able to provide a wide range of Brazilian coffees to our clients: from macrolot to microlot.</p> <p>Today, the most prolific coffee growing regions of Brazil are Espirito Santo, São Paulo, Minas Gerais, and Bahia. Most Brazilian coffee is grown on large farms that are built and equipped for maximizing production output through mechanical harvesting and processing. The relatively flat landscape across many of Brazil’s coffee regions combined with high minimum wages has led most farms to opt for this type of mechanical harvesting over selective hand-picking.</p> <p>In the past, mechanization meant that strip-picking was the norm; however, today’s mechanical harvesters are increasingly sensitive, meaning that farms can harvest only fully ripe cherries at each pass, which is good news for specialty-oriented producers.</p> <p>In many cases and on less level sections of farms, a mixed form of ‘manual mechanized’ harvesting may be used, where ripe coffee is picked using a derriçadeira – a sort of mechanized rake that uses vibration to harvest ripe cherry. A tarp is spanned between coffee trees to capture the cherry as it falls.</p> <p>With the aid of these newer, more selective technologies, there’s a growing number of farms who are increasingly concerned with – and able to deliver - cup quality.</p> <p></p>

<p>Explore the uniquely rich character of single origin black tea with our selection of 21 whole leaf black tea bags from regions in India and Sri Lanka.</p> <p></p> <p>The perfect cup</p> <p>1 tea bag per cup (250ml)</p> <p>Heat water to 100°C</p>

<p>Grassy, Spring-Fresh, Reviving </p> <p>From Baotian Garden, Hunan, China </p> <p>Bursting with sweet spring flavour, and selected for its succulent fresh taste, this is our introduction to exceptional green tea in biodegradable tea bags. A refreshing infusion with sappy top notes.</p> <p>Origin</p> <p>Grown among misty mountains in a remote part of Hunan province, our Organic Jade Sword ™ is spring-picked at an altitude of 800m, from a garden rich with biodiversity. The garden had been abandoned in the early '90s and was revived in 2007 by tea master Zhou Wei, when he saw an opportunity to help the local minority ethnic people. He has been producing organic tea ever since, providing locals with the chance to build a community and a home. </p> <p>What to Look For</p> <p>Seaweed-green, finely twisted leaves.</p> <p>Aroma</p> <p>Refreshing sweet grass and spring flowers.</p> <p>In the Cup</p> <p>Glowing golden-yellow.</p> <p>Taste</p> <p>Full and grassy with a sappy and refreshing finish.</p> <p>The perfect cup</p> <p>Use 1 tea bag per cup (250ml)</p> <p>Heat water to 80°C</p> <p>Infuse tea for 3 minutes</p> <p>You can re-infuse this tea once</p> <p></p>

<p>Fragrant, Rounded, Warming Darjeeling, </p> <p>From India </p> <p>Energising and fragrant with notes of crisp, fresh grapes and alpine flowers. A black tea that's uplifting, light, refreshing and full of unmistakable Darjeeling character in whole leaf, biodegradable tea bags.</p> <p></p> <p>Origin</p> <p>Darjeeling is a land of rolling foothills set against a backdrop of snow-capped Himalayan peaks. Grown at high altitude, our Darjeeling Second Flush encapsulates the best of the region's summer picking season, when the hot weather creates the perfect conditions for making stronger black teas. Combining complex and comforting aromatic scents, this prestigious expression of Darjeeling terroir is deeply refreshing with a satisfyingly thick flavour. </p> <p>What to Look For</p> <p>Deep brown tea leaves with dusky gold and silver tips.</p> <p>Aroma</p> <p>Comforting hints of muscatel grape, hop and citrus.</p> <p>In the Cup</p> <p>A clear russet-orange infusion.</p> <p>Taste</p> <p>Balanced, crisp and refreshing with grape sweetness.</p> <p>The perfect cup</p> <p>Use 1 tea bag per cup (250ml)</p> <p>Heat water to 100°C</p> <p>Infuse tea for 3 minutes</p> <p>You can re-infuse this tea once</p> <p></p>

<p>Buenos Aires Huixoc was established in 1977 and is located on a lovely mountain slope in Huixoc close to the village of La Democracia in the highly valued Huehuetenango region. Since 2006 the finca is owned by the charming Doña Lety Perez. Her son in law Héctor Ovalle manages this farm with dedication and a lot of support from his wife Diana Lucia Diaz. Over the last years many renovations of the plantation have been executed and the wet-mill was upgraded with e.g. raised beds and smaller fermentation tanks. These investments together with the devotion to improve quality and being able to produce excellent specialty coffee sounds very promising.</p> <p><br /><strong>LOT DESCRIPTION:</strong><br />This specific micro-lot (5 bags of 69kg) was picked by a small group of pickers. The coffee was fermented for 36 hours and dried on raised beds for 11 days. <br /><br /></p>