African Coffee Farms
ETHIOPIA:
CUPPING NOTES: Bright Acidity, Delicate Body, Caramel, Vanilla, Floral, Berry
REGION: Sidama
ALTITUDE: 2,000-2,200 M
PROCESS: Natural and Sun Dried
VARIETALS: Local Heirloom - Sidamo
CERTIFICATION: Conventional
DETAILS: It is thought that the coffee plant was discovered in Ethiopia, where coffee is more than an income producing crop and is part of a long-lasting culture. Coffee is Ethiopia’s main export commodity, contributing to the livelihoods of more than 15 million farmers and sector workers.
This coffee is grown on family farms in the Oromia zone and processed in a local cooperative. The traditional processing method provides a truly remarkable naturally processed coffee.
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UGANDA:
CUPPING NOTES: Mild Acidity, Light Body, Floral, Chocolate, Dark Fruits
REGION: Sipi, Kapchorwa District, Uganda
ALTITUDE: 1,500-2,500 M
PROCESS: Fully Washed and Sun Dried
VARIETALS: Bourbon: SL14, SL28, and Blue Mountain
CERTIFICATION: Organic, Rain Forest Alliance
DETAILS: UGANDA ORGANIC RFA BUGISU is sourced from family-owned farms located in the Bugisu region on the slopes of Mount Elgon in the Kapchorwa district, Uganda. The Bugisu region is named after the Bugisu people who are indigenous to this area. The Sipi Falls coffee project, named after a trio of majestic waterfalls, was established in 1999 to strengthen quality coffee production in the region and create a sustainable income for farmers.
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KENYA:
CUPPING NOTES: Bright Acidity, Orange, Lemon, Floral, Effervescent, Sweet Well Balanced
GRADE: AB
REGION: Othaya, Nyeri County
ALTITUDE: 1,700-1,890 M
PROCESS: Fully Washed and Sun Dried on Raised Beds
VARIETALS: SL28, SL34, Ruiru 11, and Batian
CERTIFICATION: Conventional
DETAILS: Othaya Farmer Cooperative Society is one of the key member societies of the Kenya Cooperative Coffee Exporters (KCCE) organization. KCCE is a historic organization of almost 4,000 individual cooperatives. The group was formed in 2009, with the express goal of managing marketing and exporting operations cooperatively, as opposed to contractually with third parties. This lot is processed in Gauge.
The Gatugi Factory has 500 members actively harvesting and delivering to the processing center. Gatugi ferments for 27-35 hours depending on ambient conditions. After fermentation, the parchment is rinsed and the water replenished, and the clean parchment soaks for an additional 12 hours, after which it is sorted by density and brought to the tables to dry, typically for two weeks. After drying is complete the coffee is stored on-site and eventually delivered to the Othaya dry mill for grading and a final density sort. The established milling and sorting by grade, or bean size, is a longstanding tradition and positions Kenya coffees well for roasters, by tightly controlling the physical preparation and creating a diversity of profiles from a single processing batch. hover around 323,000 kgs, meaning the average member of Gatugi is farming enough coffee fruit for roughly two 60kg bags of exportable green.
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TANZANIA:
CUPPING NOTES: Bright Acidity, Rounded Body, Fruity, Cranberry, Lemon/Lime
GRADE: PB
REGION: Mount Kilimanjaro
ALTITUDE: 1,200M-2,000 M
PROCESS: Fully Washed
VARIETAL: Bourbon - KP, N39
CERTIFICTION: Conventional
DETAILS: Grown on the Kilimanjaro plantation Estate, the uniquely fertile area in the region surrounding Mount Kilimanjaro is among the best in the world for the cultivation of Arabica. The entire plantation was planted with 1 million new coffee trees between 2000 and 2005. Every single coffee tree is connected to a drip irrigation system, which always ensures an adequate water supply. A central wet mill replaces the previously 8 decentralized processing plants and guarantees consistently high-quality standards, while simultaneously reducing water consumption for the "fully washed" processing.