Our Nicaragua SHG EP is a coffee that comes from the mountainous northwest region of Nicaragua. It is strictly high grown coffee, meaning that the coffee was grown at high altitudes, which allows the bean to develop slower, resulting in a denser high quality bean. In addition, EP stands for European Preparation – A further sorting of the green bean coffee before it is exported, so only the finest green beans are bagged and exported. A great deal of our Nicaraguan coffee is harvested and exported from Association Aldea Global. Aldea Global began in 1992 with 22 farmers. Today, the association assists over 1000 families, most of which are Chorotega Indigenous Communities.
Aldea Global offers organic specialty coffees, which have provided the association with small farm loans, woman’s solidarity groups and the ability to produce other agriculture products such as fresh produce and beans. The association promotes sustainable management of natural resources, rural health clinics, installation of portable water filters and integrated pest management programs. The association of small farmers facilitates the growth of profitable and sustainable businesses, promoting efficient commercialization and alternative credit services. Aldea Global helps farmers stay in harmony with their environment, while producing a profitable product for the market place.
Chocolate, sweet aroma, citrus tones, honeyed, bright medium acidity, well rounded cup.
1,200 – 1,400 m.a.s.l
Typica, Caturra, Bourbon
December – March
Washed: Patio dried
Caramel and sweet
Chocolate, nutty notes
Brazil is a well-known coffee producing giant. They source around one-third of the world’s coffee, making them the largest coffee producer in the globe. Of course most of this is lower grade Arabica. However, this country is capable of producing specialty coffees.
This particular type is a standard specialty quality coffee; it is dry-processed, meaning the beans are patio-dried while they are still in the cherry. Since the coffees are dried in contact with the sweet mucilage, the coffees profile will be heavy in body, sweet, smooth, and complex. The 17/18-screen size has a more consistent flavour without the pungent fruit notes that can turn up in smaller screen sized beans, which is an indication of varying bean maturity.
This type carries three quality classifications:
– NY (new York) 2/3; specifies the quality is standard to the Green Coffee Association of New York. 2/3 refers to the amount of defects permitted in the lot; a maximum of nine secondary, and no primary defects.
– SSFC (strictly soft fine cup); Strictly soft beans are grown at relatively low altitudes (under 1200 meters). Beans that grow at lower altitudes mature more quickly and produce a lighter, less dense bean. This term also means the beans are free of hard rioy taints. Fine cup means it’s a specially grade coffee.
– 17/18 refers to the screen size. These beans are one screen size larger than 14/16, denoting a larger bean. Larger bean size is generally linked to higher quality.
Chocolate notes, medium body, nutty, sweet, caramel, clean finish
Mogiana, Sul de Minas, or Cerrado (or a blend of regions)
800 -1350 m.a.s.l. (depending on the blend)
Mundo Novo,Icatu, Acaia, Catuai,Tupi
May – August
Another wonderful coffee from Yirgacheffe, Ethiopia. This coffee is picked highly selectively, only the coffee cherries that present a bright red, crimson color will be picked for harvesting in KOKE. It has some rather fruity and floral notes. This coffee is processed using wet processing method, rather than the traditional sundried method.
About Ethiopia Yirgacheffe KOKE this washing station is a beautiful high altitude site. The owner uses innovative and environmentally friendly methods of production. This farmer received a local award for his dedication to taking care of the environment. The KOKE cooperative was established in 1975 and joined the Yirgacheffe Coffee Farmers Cooperative Union (YCFCU) in 2002. It currently has 1,153 farmers’ members. All of the members grow their coffee on plots of land under 4 hectares. By joining the YCFCU, the KOKE cooperative has benefitted from being of a larger cooperative and a network of coffee producers. YCFCU has built schools, helped bring electricity to small villages and communities, and build bridges to make transportation safer and easier.
Bright big citrus, lemony acidity, blackcurrant, spice, nutmeg, great intense body/balance, clean, chocolate, sugar cane aftertaste.
1,900 – 2,200
Typica, mixed Heirloom
November – January
Washed and sundried
As its name describes it, this farm is a jewel in the heart of the coffee republic, in the westen part of El Salvador. In the city of Apaneca, 189Hectars of pure Bourbon are managed by Tropical Farm El Salvador, a Neumann Grupe company dedicated to the administration and management of farms in this country.
Coffee is 100% grown under native shade trees, in full harmony with the environment and high degree of social responsibility. All activities at the farmare in accordance to the Rainforest Certification.
Sweet Honey, high acidity, medium body, red fruit flavor, sweet and long after-taste
1,400 – above sea level
March – April
Dark green in color, with 85% over screen 16