Natural process
250 g whole bean coffee
This coffee is grown on Kayon Mountain Farm in the Guji zone of Ethiopia. The farm grows 300 ha of coffee and has an on-site plant nursery. Indigenous tree species (acacia and others) are used to shade the coffee plants and cuttings from these trees are used to create nutrient-rich composts. Ismael Aredo, the owner and operator, oversees 25 full-time and 300 seasonal employees.
Composed of native Ethiopian heirloom varieties, this is a dry or natural process coffee. When the ripe coffee cherries have been harvested, sorted and rinsed clean, they are spread out to dry in the sun for 8-25 days, depending on the weather. The dry cherries are then hulled to remove the outer layers of the fruit.
Tastes like: lemon + apricot + buttery + molasses
Red Honey process
250 g whole bean coffee
Oscar and Francisca Chacón, alongside their family, grow and process this SL28 microlot coffee in Sabanilla de Alajuela, on the slopes of the Poas volcano. Their red honey-processed coffees are picked ripe and brought to the family-run wet mill to be sorted and pulped, with most of the coffee fruit (mucilage) left to dry on the seed. Spread out on raised beds, the seeds are carefully raked twice per day until dry, which takes 7-15 days.
Tastes like: red fruit + brown sugar + juicy
Washed process
250 g whole bean coffee
In the Huehuetenango region of Guatemala, women farmers from the CODECH farmers’ cooperative society grow and process this coffee, which is composed of several varieties: Bourbon, Catimor, Caturra, Maragogype, and Pache. The women use part of their premium payment for this coffee to support health-initiative programs in the community. CODECH members support gender equity, organic agriculture and community development.
This coffee is picked ripe and depulped before being left for 1-2 days to ferment in tanks. Next, the beans are rinsed in clean water and spread out to dry in the sun.
Tastes like: milk chocolate + nutty + stone fruit
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