Origin: Cerrado, Brazil
- Altitude: 3,000 – 4,00 Feet
- Varietal: Mundo Novo, Yellow Catuai, Red Catuai
- Process: Full Natural
- Drying: Sun and mechanically dried
- Harvest: April – September
- Export: September – April
This coffee has unique tones of ripe berries, spice, chocolate, and a smooth finish and a light cinnamon roast with mild acidity and a light body.
More about Brazil Cerrado coffee:
Cerrado is a region in the state of Minas Gerais, which is now the largest coffee-producing state in Brazil. Coffee has been a major crop in this region since the 1980’s mainly because of the devastating black frost of 1975 that forced growers from the Parana region to relocate north to Cerrado and other areas of Minas Gerais. Today, coffee is produced by over 4,500 growers on 175,000 hectares of farmland with yields of approximately 5.5 to 6.0 million bags per year. The coffee is grown in rich soil that the natives call “Terra Roxa” or “Red Earth” and other factors such as consistent rains, high daytime temperatures, and dry winters combine to make the Cerrado region an ideal area in Brazil for producing coffee.
Origin: Santa Barbara Estate, Colombia
- Altitude: 4,593 – 6,561 Feet
- Varietal: 10 – 15% Castillo and Colombia
- Process: Washed
- Drying: Silo drying
- Harvest: October – May
- Export: November – June
With notes of sweet lemon and chocolate, this coffee is nicely balanced with medium body and medium acidity.
More about Colombian coffee:
The Santa Barbara Estate is located in the southwest section of the Department of Antioquia. Don Pedro Echavarria established the Santa Barbara Estate almost three decades ago with the vision of producing and offering to the world a superior quality Colombian Coffee. This vision is proudly shared by all in the Santa Barbara Estate family. The Santa Barbara Estate is one of the few completely integrated coffee farms in Colombia, which ensures traceability and close quality control from the cherry on the tree until the moment that the coffee arrives at your roastery. A combination of factors such as climate, altitude, constant care, renovation of trees, and good volcanic soil provide the basis for excellent coffee production. Education and incentive programs encourage the Estate’s workers to focus on coffee quality rather than quantity. The highly technological wet and dry mill processing is coupled with attention to detail and daily cup testing enabling the Santa Barbara Estate to deliver an exceptional and consistent high-quality Colombian coffee.
Origin: Tarrazu, Costa Rica
- Altitude: 1,300 – 1,600 Meters
- Varietal: Caturra, Catuai
- Process: Fully washed
- Drying: Sun dried
- Harvest: November – January
- Export: February – June
Medium bodied, medium acidity with notes of dry cocoa, floral, nut, spice, and fruit.
More about Costa Rican coffee:
CoopeTarrazu was established in 1970 and since that time has become one of the major contributors to the economic devolopment in the Los Santos region of Tarrazu. Currently CoopeTarrazu has 2,600 members. The Coop assists in getting its members technical assistance, low cost loans and low prices for fertilizers. One of the most important aspect of the cooperative is the economic benefit for the region and the members. Annually, the coop employs approximatly 10,000 people; either directly in coffee production or in a supporting role. CoopeTarrazu is currently controlling the entire production process, from picking the cherries through the milling, drying and exporting procedures thereby assuring consistent quality each year.
Origin: Southwestern Ethopia Rainforest
- Altitude: 5,085 – 7,217 Feet
- Varietal: Typica and Ethiopian Heirloom varietals
- Process: Natural
- Drying: Sun dried
- Harvest: October – January
- Export: March – August
Berries, lime, apricot with a creamy body.
More about Organic Ethiopian Natural Sidamo Oromia coffee:
In 1999 the (OCFCU) Oromia Coffee Farmers Cooperative Union was started. It is now the largest fair trade coffee producer in Ethiopia. The coop has approximately 23,691 members from 35 different Ethiopian coops who have come together with a common goal— exporting their coffee directly to specialty markets. The members of the cooperative use the revenue from the fair trade sales in the US and Europe to continue their commitment to organic production. This would include the purchase and repair of equipment, hosting workshops on composting and natural fertilizers and lessening their dependence on imported foods.
Origin: Huehuetenango, Guatemala
- Altitude: Over 5,400 Feet
- Varietal: Caturra, Bourbon
- Process: Fully washed
- Drying: Patio sun dried and mechanical if necessary
- Harvest: December – May
- Export: April – July
Cherry, floral with notes of bittersweet chocolate.
More about Organic Guatemalan Huehuetenango Fair Trade coffee:
“ASOBAGRI” or The Asociacion Barillense de Agricultores was founded in 1989 by 20 Mayan coffee and cardamom farmers. It currently has more than 1,200 cooperative members. The members of ASOBAGRI are from approximately 30 small villages in the Huehuetenango region, surrounded by the Cuchumantanes Mountains and the Maxbal Forest Reserve. This coffee is shade grown under guava, plantain and banana trees. ASOBAGRI promotes sustainable agriculture by training its farmers in organic production methods and they continue to reinvest in their infrastructure while exploring new quality control measures through financing and operating their own warehouses and drying patios.
Origin: Nyeri District, Kenya
- Altitude: 1,400 – 2,000 Meters
- Varietal: Kenya SL 28, Kenya SL 34, Ruiru 11
- Process: Fully Washed
- Drying: Kenya style raised beds
- Harvest: October – December
- Export: January – May
Unique tones of ripe berries, spice, chocolate and a smooth finish.
More about Kenya AA Nyeri Wachuri coffee:
The Wachuri Farmers’ Cooperative Society Limited is comprised of 900 members who cultivate coffee on just under 260 acres in Nyeri County, Kenya. Nyeri County has cool temperatures and fertile central highlands, lying between the Eastern base of the Aberdare Range, which forms part of the Eastern end of the Great Rift Valley, and the Western slopes of Mt. Kenya. The lands farmed by the Wachuri Coop are located at an altitude of 1,400m – 2,000m above sea level. The Wachuri Factory is where the wet milling of all of its member’s coffee is done. The coffee is dry milled at the Sagana Coffee Mills.
Creamy dark chocolate and cherry, with honey undertones.
More about Sumatra Ketiara Fair Trade coffee:
The Koperasi Pedagang Kopi Ketiara is a women-run cooperative that has over 890 grower-members who cultivate coffee on more than 830 hectares of land. The Ketiara Cooperative was started in 2008 by Ibu Rahmah, the current chairwoman, who had operated and managed her family’s coffee business for 20 years–purchasing cherries, processing the green, and selling to local traders. The passionate commitment of the co-op’s women managers to have all members working together in support of coffee production has enabled Ketiara to expand and become an important supplier to larger coffee traders in Medan, the capital of North Sumatra. After much discussion, the cooperative members voted to become organic and Fairtrade certified in 2012, making a commitment to use these proceeds to create programs for health, education, and public infrastructure projects that will benefit all co-op members.