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!

Cresencio – Honduras

FLAVOR NOTES :
CHERRY COLA, NOUGAT, FLORAL

Variety : Pacas
Process : Washed
Farm : Santa Maria
Location : El Cedral, Santa Barbara
Altitude (masl) : 1600
Soil : volcanic
Average Annual Rainfall(mm) : 750
Size of farm : 3,80 hectares
Harvest season : January to June

About the farm

Cresencio Izaguirre is a second-generation coffee farmer from Honduras. His farm, Santa Maria sits on the hillside of the mountain range in Santa Barbara and cultivates Pacas. Since the first time we had Cresencio’s amazing coffee, he has grown the size of his farm from 0,7 hectares to 3,8. He is also constructing a water mill together with his mother and brothers, who own farms next to Cresencio. He and his family work closely together with the famous Moreno family and have so far been using their premises for processing.

El Cedral is a challenging area to process coffee cherries due to the closeness of the jungle and thus rains. Especially the drying process is demanding and needs to be precisely controlled. After harvesting the coffee cherries are then processed at the neighboring Moreno family’s wet mill while construction works for Cresencio’s own family’s wet mill are ongoing. The Moreno family works together with their neighbors and share their facilities and knowledge thus helping the El Cedral community to produce and prepare better quality coffee. These sometimes problematic climate conditions and altitudes play a vital part in making the coffees from this area particularly interesting. The coffees cup with flavor attributes not found anywhere else in Central America.

Collaborative Coffee Source and Honduras

Our green coffee supplier, Collaborative Coffee Source started working with the farmers in this area during the 2005 Cup of Excellence. Since then they have purchased coffee from over 20 different producers in Santa Barbara through and an amazing exporter company called San Vicente. Together they have built many long-lasting and strong relationships with the farmers, such as Cresencio and Moreno Family. The area has become recognized namely by some of the very same producers CCS has developed close ties with.