CCR:GAKO – Rwanda


Producer : Community Coffee Rwanda
Variety : Red Bourbon and Jackson
Process : Washed
Altitude (masl) : 1700-1950

We are very excited to have Rwanda as one of our stand out Origins. Sourcing sustainable coffee direct from Rwanda was made possible by Eric Wright, company Community Coffee Rwanda, who are currently operating two washing stations with a small local team. CCR emphasizes training the local farmer community to grow, pick and sort the highest possible quality and contribute to support his team also outside the harvest season.

This has resulted in a well structured, transparent and berrylike cup with vibrant acidity.

El Cerro-Peru


Farmer : Efrain Carhuallocllo Salvador
Variety : Yellow Caturra
Process : Washed
Region : Cajamarca
Altitude (masl) : 2000-2100
FOB : 8,29$/kg
Start of relationship : 2018
Kilos purchased : 207

Our first coffee from Peru comes from Cajamarca region in Northwest Peru. The producer,  Efrain Carhuallocllo Salvador takes his coffee very seriously and he’s highly quality focused. His coffee placed second on the very first Cup of Excellence competition in Peru. The farm, El Cerro, sits at an altitude of over 2000 meters above sea level and is affected by the cold nights, sunny days and strong winds. While these factors are not making farming duties any easier they are beneficial in developing complex, clean and fruity cup notes to coffee.

Fazenda IP – Brazil


Farm : Fazenda IP
Producers : Luiz Paulo Dias Pereira
Variety : Yellow Bourbon
Process : Natural
Region : Carmo de Minas, Minas Gerais
Altitude (masl) : 950-1200m
FOB : 5,51$/kg
Start of relationship : 2017
Kilos purchased : 690

Fazenda IP is back with soft, sweet flavor notes.

The farm gets its name after the owner’s, Luiz Paulo Dias Pereira’s, father Isidro Pereira who 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.