Fazenda Sertão – Brazil

FLAVOR NOTES:
MILK CHOCOLATE, ALMOND, MANDARIN

Farm : Fazenda Sertão
Variety : Yellow Bourbon
Process : Natural
Region : Carmo de Minas
Altitude (masl) : ~1250m

Fazenda Sertão is a family company with more than 100 years of history in production of high quality coffee. These days the company is run by four siblings ; Francisco, Luiz Paulo, Glycia and Sandra together with their spouses.

The farm is located in Carmo de Minas region. An area well known for its mineral water springs, perfect combination of latitude and altitude, mountainous terrain, well-defined seasons and fertile soil. All this have resulted in an expansion of the company’s coffee program. The Sertão Group is constantly developing infrastructure to product a wide variety of high quality arabica coffee.

The core of the Sertão Group’s permanent team consists of around 140 families that reside on-site throughout the year. For these families Sertão Group provides free good-quality housing, running water, electricity as well as milk, fruits and coffee. They also have an on-site primary and secondary schools with fully qualified teachers, on-site medical and dental care, football fields and fishing ponds.

Sertão Group takes special care trying to ensure environmentally sustainable practice. They have programs to preserve springs and water sources, wildlife, forest and other vegetation as well as take care of the soil.

Natural Processing

Natural Processing or dry process, means that the coffee cherry dries as a whole with the fruit flesh and skin still attached. With the flesh and mucilage of the cherry still intact to the bean. This kind of method is the original way of processing coffee beans and has it’s backgrounds in Ethiopia. It may take up to 4 weeks before the cherries reach their desired moisture content. After this the now leather like flesh of the cherry is hulled off the beans before they are ready to be sorted.

Natural processing often enhances the sweet, ripe fruit flavours of coffee. It is also the most eco-friendly way of processing because it requires the least amount of water. If not monitored properly this method has a potential to create defects and unwanted flavours. But when done correctly the results can be quite remarkable.

 

Mikuba – Burundi

Photo by : Long Miles Coffee Project, Burundi

FLAVOR NOTES:
Raspberry, ginger, chocolate

Farm : Multiple small farms
Washing Station : Heza
Variety : Red Bourbon

Process : Natural
Region : Kayanza
Micro region : Mikuba Hill
Altitude (masl) : 1850-2057m
Harvest Method : Handpicking

Our coffees from Burundi come from Long Miles Coffee Project. A remarkable farmer focused initiative by a small American family who are truly a source of inspiration and an example where perseverance,  hard work, risk taking and having loving towars people can take you.

Kristy and Ben Carlson started out with a dream to facilitate direct relationships between roasters and farmers, and as a result better the quality of coffee and the lives of the farmers. After a while of sourcing coffee around Burundi the Carlson’s decided to build their own washing station. This seemed like the only way to gain total control over coffee quality and the processing as well as making sure the farmers get good compensation for all their hard work.

Their washing station, Heza has a total of 2500 farmers delivering coffee and over 150 employees to produce the best quality coffee possible. They have one team that is responsible for cherry selection, quality monitoring, farmer reception and coffee production. Another, female-driven team taking responsibility over extensive quality control and artisanal curation of coffee parchment.

Natural Processing

Natural Processing or dry process, as it’s also known means that coffee cherries are dried as a whole. With the flesh and mucilage of the cherry still intact to the bean. This kind of method is the original way of processing coffee beans and has it’s backgrounds in Ethiopia. It may take up to 4 weeks before the cherries reach their desired moisture content. After this the now leather like flesh of the cherry is hulled off the beans before they are ready to be sorted.

Natural processing often enhances the sweet, ripe fruit flavours of coffee. It is also the most eco-friendly way of processing because it requires the least amount of water. If not monitored properly this method has a potential to create defects and unwanted flavours. But when done correctly the results can be quite remarkable.

Heza is a great place for natural and honey processing because of the stations fantastic conditions and the amount of ripe, dense cherries brought there. LMCP has a six hour pick-to-process quality timing mark that means that coffee cherries arriving to the station get straight into processing. Its natural unique ‘bowl’ location also helps in this process a lot by providing natural air circulation that helps to control drying.

Read more about the Long Miles Coffee Project on their website!

La Palma y El Tucan – Colombia

FLAVOR NOTES:
Pineapple, stone fruits, red apple, honey, vanilla, juicy mouthfeel

Farm : Villa Blanquita
Owner : Alfredo Garcia & Julio Cortes Gomez
Variety : Castillo
Process : Lactic fermentation
Region : Anolaima, Cundinamarca
Altitude (masl) : 1750

Don Alfredo Garcia’s beautiful yet small farm, Hacienda Villa Blanquita sits at an altitude of 1750 m.a.s.l in the village called Anolaima. Farm manager and grower, Don Julio Gomez is completely in charge of running the farm and he has also lived on site for over a decade with his family. Villa Blanquita is one of the neighbouring farms from the famous coffee producer La Palma y El Tucán. They joined their Neighbours and Crops program a few years ago. Before joining Don Julio used to pick and process the coffees himself. His biggest struggle was drying the coffee because it takes a lot of attention to rotate and rack the parchment to reach proper humidity levels.

Don Julio is dedicated in taking the farm forward in a sustainable way. For healthy agroforestry practices Julio has planted plantain trees among the coffee fields to provide soil nutrients and shade. Moving the focus from picking and processing to actual farming has given him more time to concentrate to enhancing quality. Also this has freed him to spend more time with his family and perhaps to inspire one of his sons to see coffee farming as a future possibility.

La Palma y El Tucan

La Palma y El Tucan is an innovative and dedicated coffee company that works hard to be better and do better. They have become known for their highly innovative processing methods and also for their dedication to create sustainable coffee business.

The hard work and low pay of traditional coffee farming together with the areas proximity to the capital city is luring many of the younger generation away from coffee farming. This is also a trend La Palma y El Tucan wishes to change in the future by providing the farmers a possibility to concentrate on quality instead of quantity. For the future generations to stay and continue their families’ legacy it has to make economic sense. For this reason LPET has taken many initiatives such as:

  • paying 50% more than the country’s price average
  • guaranteeing above-fair-trade price minimum
  • training local cherry pickers, provide the transportation for the coffee
  • donating coffee trees raised in their nursery and give back organic fertilisers made at their farm from coffee cherry pulp

Neighbours and Crops Program

Neighbours and Crops Program brings LPET’s own, highly trained pickers to the farms to select and pick the cherries. After this the Cherries are transported to LPET’s facilities for processing. Their innovative lab is controls the different stages of coffee growing and processing. They are also experimenting with different fermentation methods such as Lactic fermenting and Acetic fermenting.

More than 200 coffee-growing families within a 10 km radius are taking part in LPET’s program.  The program is designed to offer different benefits to the families that help LPET incentivise them to become an active part of the specialty coffee industry. The families commit to the highest possible quality standards while focusing on innovative practises that protect the ecosystem. As a result the Program also drives to revitalise the coffee-growing culture in the region.