Mormora – Ethiopia


Association : Guji Highlands
Farm : Mormora Estate
Region : Guji, Oromia
Variety : Gujicha
Process : Natural
Altitude (masl) :1800-2000m
FOB : 7,83$/kg

We are happy to have Mormora back on the menu. This natural processed Ethiopian coffee is sweet and complex with soda like sparkling acidity.

Mormora Estate and Guji Highlands

Mormora Coffee Plantation sits at around 2 kilometres above the sea level in Oromia’s southern Guji Highlands. In addition to the coffees produced on their own plantation they also purchase cherries from approximately 150 neighbouring smallholder farmers.

Being the birthplace of coffee, Ethiopian heirloom varieties, such as Gujicha, grow indigenously. This doesn’t still mean that it wouldn’t take great efforts to farm great coffee in these areas where coffee has grown for centuries. Above all it means that Ethiopian people and farmers have a very special relationship with coffee farming.

At Mormora estate coffee grows in beautiful wild forest conditions with fertile soil and no need for chemical fertilisers or pesticides. It is a pioneering venture and has therefore helped establish the Shakiso area of Guji as a prominent specialty coffee region.  The farm is also Organic certified.

Natural Processing

Natural processing is the original way of producing coffee. It can also sound the easiest since the process doesn’t require big pulping machines or fermentation tanks. But in order to produce quality coffee by this method does require meticulous quality control and a lot of work.

In all specialty coffees one needs to start by choosing and picking only fully ripe and uniform coffee cherries. The importance for this is highlighted in natural processing if one wants to produce clean and sweet cup notes. This is because in natural processing the cherries dry as a whole before pulping and washing. If the cherries are at different stages of ripeness there will be problems with some cherries starting to mould or ferment before others.

The cherries are dried on African drying beds for approximately 10-14 days depending on the weather conditions. The cherries need to be turned at least twice per hour to keep the drying process uniform.


Frontera de Acevedo Decaf – Colombia


Region : Acevedo
Hamlets : La Estrella, Bateas, Las Minas, El Vergel, Bolivar, La Barniza
Varieties : Colombia & Castillo
Process : Descafecol
Altitude (masl) :1350 – 1700m
FOB : 7,25$/kg

We are excited about our decaf coffee from Colombia. As a result to the Descafecol method and excellent coffee quality there’s no compromising between the flavor and caffeine content.

The coffee in this decaf comes from Acevedo, famous coffee region in Colombia. This regional blend is the work of Fairfield coffee’s Quality Control Manager, Anna Beatriz Bahamon.

Decaf process Descafecol

In Descafecol – process uses spring water and natural ethyl acetate from fermenting sugar cane or coffee cherries to decaffeinate green coffee.

First step of the process is steaming. Low pressure steaming removes the silver skin from the beans. After this the coffee beans swell and soften in hot water to start the hydrolysis of caffeine. Caffeine is then removed by washing the beans thoroughly with recirculation of natural ethyl acetate, a process that needs to be repeated several times in order to remove minimum of 97% of the caffeine. As a result coffee beans contain loose more than 97% of their initial caffeine. They still need to washed of any residual EA which is done by using saturated steam across the bed of coffee beans. Ultimately there’s less than 5p.p.m. of EA left in the coffee beans. And since EA evaporates in 70°C roasting the beans gets rid of even the tiniest of traces of EA.


Acevedo is a municipality at the southeastern corner of Huila department of Colombia between the eastern and central split of Colombia Andes. Coffee-wise Acevedo is a very well-known area. It’s famous for the variety in the cup profiles mostly due to the proximity of the mountains and jungle that creates excellent micro climates for coffee growing in this area. At night the temperatures drop making evenings and mornings cool and daily water showers come down either refreshing or brutally cold. This humidity makes drying coffee quite difficult, so farmers use raised and covered beds.

Fazenda IP – Brazil


Farm : Fazenda IP
Producers : Luiz Paulo Dias Pereira
Variety : Yellow Bourbon
Process : Washed
Region : Carmo de Minas, Minas Gerais
Altitude (masl) : 950-1200m
FOB : 3$/lb ~ 6,63$/kg

This coffee is our first washed Brazilian and like all our Brazilian coffees it comes from the Carmo Coffees. Fazenda IP is named after Luiz Paulo Dias Pereira’s father Isidro Pereira. He purchased the farm in 1967 while Luis Paulo was studying agricultural techniques. After his studies Luiz Paulo joined his father’s business with knew knowledge and ideas.

Over time Luiz Paulo’s initiatives grew the farm five times the size. He also brought in their own processing machines and of course focus on specialty coffees. According to Luiz Paulo the search for innovation in the specialty coffee has to be constant and mandatory in order to keep up with the business. Today Fazenda IP cultivates 4 different varieties with three different processing methods: washed, natural and pulped natural (aka honey).

Luiz Paulo has implemented a bonus-system for all lots scoring over 80 points to motivate everyone in his team to strive for that perfect cup every step of the production. He also has systematic training and guidance for everyone working at the farm about the importance of quality processes in coffee growing.

Carmo De Minas

Carmo de Minas, where the farm is located has become well-known over the past years for their superb coffee quality. The coffees from this area have been cleaning tables at the Cup of Excellence competitions and yet there is still room for development. Some of Carmo de Minas’ distinction can certainly be counted on the areas climatic and topographic conditions like mineral water springs, perfect combination of latitude and altitude, mountainous terrain, well-defined seasons and fertile soil. But after all it always comes down to the people who make the biggest difference.