Genesis – Costa Rica

FLAVOR NOTES:
WHITE PEAR, HAZELNUT, DRIED FRUITS, MILK CHOCOLATE

Producer : Oscar Adan Mendez Acuna and Olga Marta Porras
Farm : Genesis
Region : Naranjo, Alajuela, West Valley
Variety : Villa Lobos
Process : Honey
Altitude (masl) :1650-1700m

Genesis is a magically beautiful farm owned by Don Oscar Mendez and his wife Olga Marta Porras. The farm sits on a hill in Naranjo region in West Valley overlooking a valley below at an altitude around 1700m. Coffee trees are scattered around the farm, not in straight lines but more as they would be in the wild, between bushes of colorful flowers and fruit trees.

The farm is a true family business. Oscar’s grandfather first purchased the farm decades ago leaving it to Oscar’s mother and then eventually on to Oscar. Today Oscar’s own daughter, Pilar takes part in running the farm with her parents and her two children. For the Mendez family, the farm is not a business to make a lot of money out of but a business that lets them leave and work together as a family and their plants in harmony with nature. To the family, the name Genesis represents a new beginning, starting fresh together with nature and the plants. They follow a very holistic approach in their lives and the way they operate the farm. Oscar says they are “organic by conviction, not by certificates”.

They also run an on-site micro-mill where they process their own coffee cherries and meticulously dial in the nuances of the various processing methods and varieties. This helps them maintain and even increase the high quality of the coffees they produce.

We are really happy to be representing this farm. You can expect to see their coffees on our selection also in the coming years.

Honey Process

Honey process is a coffee processing method in between of natural and washed. In this method, you remove the skin and pulp of the cherries before drying them but leave the mucilage to cover the bean inside. Natural method dries the whole cherry together with the skin and pulp whereas in the washed method the even the mucilage is removed before drying.

There are various stages of honey processing such as black, red and white. The names come from the color the cherries turn into during the drying process caused by the amount of sunlight they get during the drying process and therefore the time they spent drying. The more sunlight they get the less time it takes to dry and the lighter the color will be.

Honey process is a quite common method in Costa Rica. It tends to give the coffees more sweetness and some more mature fruit flavors compared to the fully washed method.

Mormora – Ethiopia

FLAVOR NOTES:
STRAWBERRY JAM, FLORAL, PEACH SODA

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

FLAVOR NOTES:
CHERRIES,BLACK TEA, RED BERRIES, CHOCOLATE

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

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.