Guatemala Bressani Family Washed MWP
Apple Juice, Cocoa, Chestnut
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COFFEES OF THE MONTH - FEB 2023
Variety: Catuai, Caturra
Process: Traditional Washed + Mountain Water Process; Sun-dried
Elevation: 1500-2000 MASL
Producer: Georgio & Gina Bressani
Farm: Finca Atitlan San Jerónimo Miramar
Fourth-generation farmers Giorgio and Gina Bressani run the farm, a relatively large estate which is situated in Guatemala’s Suchitepéquez department on the slopes of Volcán Atitlán, one of Guatemala’s 30+ active volcanoes, which last erupted in 1853.
San Jerónimo is a self-sustainable multifaceted endeavor that includes an active creamery, where it processes dairy products (notably cheeses) from the herd of cattle and those of neighboring farms. The cows also contribute to a healthy biosphere on the farm: with a lab where the farm produces its own composted fertilizer for coffee production. A small village with a school was built for farm workers' families. A large portion of the land is native forest, and a river that cuts through the land powers the electricity for the farm itself.
During the mountain water process, the green coffee is pre-soaked in water to expand the beans for caffeine extraction. The hydrated green coffee is then introduced to a unique solution of concentrated coffee solubles that draw out the caffeine while minimizing the loss of flavor compounds. Once the caffeine has been removed the green coffee is re-dried and re-bagged for transport, and the extract solution is filtered of its caffeine and recycled to be used again.
Ethiopia Wolde Hirbe Natural
Grape Juice, Peach, Red Berries, Caramel
Process: Traditional Natural; Dried on Raised Beds
Elevation: 1600 - 1800 MASL
Producer: Wolde Hirbe
Region: Wenago, Gedeo Zone
Since the creation of Ethiopia Commodity Exchance (ECX), although in itself a great step for market access for farmers, the traceability back to specific farmers in Ethiopian coffees became significantly limited. Some green coffee buyers saw the need to step in and helped individual farmers gain the traceability and recognition by processing their coffees as single lots.
This is a single lot coffee grown by Wolde Hirbe, who has been cultivating coffee for more than 30 years in his meticulously-managed 10-acre farm located near the community of Jemjemo. To participate in the Single Lot Farmers program, Wolde needs to work with a rigorous set of processing standards, to meet higher cup qualifications. As a result, the producers earn higher quality premiums based on the sale of their individual lots.
Colombia Paradise Yellow Tabi Anaerobic Natural
Apricot Jam, Honeysuckle, Passion Fruit, Vanilla
Variety: Yellow Tabi
Process: Anaerobic Natural, Inoculated with Saccharomyces Pastorianus
Fermentation: 1st stage Anaerobic, 62 hrs, 2nd stage Reintroduced Oxygen, 4 hrs.
Drying: 88hrs at 40deg C, until internal humidity reaches 10.5%, using designed mechanical dryer
Producer: Wilton Benitez
Farm: Granja Paraiso 92
Elevation: 1900 MASL
Granja Paraiso 92 is a highly innovative farm with labs to monitor quality and guide decisions in farming and processing. This coffee has been inoculated with a specific yeast, Saccharomyces Pastorianus, which degrade the mucilege into pleasant and mouthwatering acids, and along with the designed anaerobic natural process, it gives this coffee a unique array of aromatic floral and distinct fruit flavours!
The picked ripe cherries were first treated with ozonated water and UV light to eliminate microbial activity. This would ensure the inoculation would be done by a specific strain of yeast, making it controlled and repeatable. The designed two stage processes allow for different types of natural acid and flavour development!