Joyce-Costa Rica

FLAVOR NOTES:
APRICOT, ORANGE BLOSSOM, CASHEW, CREAM SODA

Farm : Joyce
Farmer : Joyce Calderon Martinez
Beneficio : Granitos de Ortiz
Variety : Typica

Process : Red Honey
Region : Tarrazú
Micro-region : Dota

Altitude (masl) : 2100m
Harvest Method : Handpicking

We are really excited to be partnering up with this aspiring young farmer from Costa Rica. Joyce Calderon Martinez is the youngest daughter of the family behind Granitos de Ortiz beneficio. She got her first farm that goes with the same name as it’s owner, at the age of fifteen. The farm sits at an altitude well above 2000 meters and cultivates varieties not traditionally common to the region such as SL28, Typica, and Gesha.

The family’s beneficio – a coffee processing plant called Granitos de Ortiz, is nowadays run by Joyce and her sisters while their parents, Omar and Yorlene are mostly overseeing the management of the family’s 8 farms.

The sisters have brought a lot of new ideas and fresh thinking to the production which they are incorporating with the long history and knowledge of coffee farming from their parents’ side. Omar and the whole Granitos de Ortiz just placed tenth on Costa Rica’s Cup of Excellence this year.

Ortiz 2000 – Costa Rica

FLAVOR NOTES:
WHITE GRAPES, CANDIED ALMOND, DRIED FIG

Farm : Ortiz 2000
Farmer : Omar Calderon Martinez & Yorlene Martinez
Beneficio : Granitos de Ortiz
Variety : Catuaí

Process : Yellow honey
Region : Tarrazu
Micro-region : Dota

Altitude (masl) : 2100m
Harvest Method : Handpicking

Ortiz 2000 is one of the coffee farms that belong to the family business of Calderon Martinez family. The farm’s name comes from the altitude. It sits at over 2000 meters above sea level and cultivates Catuai.

The family runs its own beneficio – a coffee processing plant called Granitos de Ortiz. When the parents of the family -Omar and Yorlene, started to build their own beneficio, their second oldest daughter Johana decided to leave her job as an office administrator and join the family business. Equipped with administrative knowledge and fresh ideas she sparked the interest also in her three sisters to join. Nowadays the sisters run the show at the beneficio together while the parents are concentrating more on managing the farm activities.

In addition to managing the beneficio, the sisters are also tending plantations and bringing new ideas especially in regards of varieties. In recent years the family has presented some exotic new varieties for Costa Rica’s coffee scene such as SL28, Ethiopian Heirlooms, Pacamara, Gesha, and Villa Lobos. Especially the youngest sister, Joyce is showing great interest in coffee farming continuing the generations-long trade of her family.

Mikuba – Burundi

Photo by : Long Miles Coffee Project, Burundi

FLAVOR NOTES:
Ripe citrus fruits, strawberry, rose petal, green apple

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

This coffee, as all our coffees from Burundi, comes from the Long Miles Coffee Project. A remarkable farmer-focused initiative by a small American family who is truly a source of inspiration and an example where perseverance,  hard work, risk-taking and having love toward 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 the cherry selection, quality monitoring, farmer reception, and coffee production. Another, female-driven team taking responsibility for 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 its 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 flavors 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 the potential to create defects and unwanted flavors. But when done correctly the results can be quite remarkable.

Heza is a great place for natural and honey processing because of the station’s 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 at 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!