Coffee Farms

Brazil Fazenda Capadocia

The Capadocia Farm’s producer is 25 year old Augusto Borges Ferreira, a fourth generation son of the Borges Ferreira family who are a traditional family of coffee growers. In 2008 Augusto joined a group of friends who lived and breathed coffee and shared a dedication to sustainability and quality. Their farm’s first flowers bloomed in 2015, and after an anxious wait the coffee was harvested and processed in 2016. Their highly motivated and rewarded team of men and women now strive to maintain the coffee’s quality.

 

 

 

El Salvador – El Borbollon Estate

Producer is Alvarez Family. In El Salvador, El Borbollon mill honours a family tradition committed to production techniques at every stage of the milling process and developing sustainable practices to preserve the environment. The El Borbollon is their brand of coffees that have been hand-picked at their customers’ farms, where they provide agronomic support and advice. Coffees are hand-picked to select only the ripest cherries, then separated by farm and quality at the mill.

This coffee is sweet, clean, with a round, balanced body and almond, chocolate, tangerine and honey notes It is grown at altitudes between 1400 to 1500 meters above sea level in rich volcanic soil. This coffee is a fully washed – European Preparation, SHG (Strictly High Grown) bean.

 

Ethiopia Sidamo Guji Shakiso Grade 1

Guji is a province in the southern part of Ethiopia, with the city of Awasa its capital as of 1978. These coffees are grown at altitudes between 1900-2100 metres above sea level. Generally, coffees in Guji are harvested between October and February.

This coffee is grown in the Oromia region, one of Ethiopian’s largest specialty coffee growing producers. Specifically, the farm is located in Shakisso (Guji zone), which is in the Southern and less-know part of Oromia. The landscape is characterised by steep hills and valleys and the volcanic soil is full of nutrients, while the regions high altitude and cool, dry weather allow for the cherries to develop very slowly. This coffee has notes of apricot, black tea and berry with a clean caramel, sweet finish with a delicate citrus acidity and medium body. It is a screen size of 15-17 and is a fully washed processed coffee.

 

 

Guatemala La Joya Grande

Finca Joya Grande was established in 1976 and began as a small operation in the mountains of La Democracia, in the department of Huehuetenango. The coffee is grown predominantly under controlled shade, in it’s own special microclimate above the warmth of the township, in the cool and cloudy environment of the Huehuetenango mountains. This helps ensure a slow development of the bean before the fresh cherry is picked, fully washed and sun dried, creating a beautiful clean acidity.

 

 

 

 

Honduras Cerro Azul Lalita

The Cerro Azul farm is currently operated by Erwin Mierisch and his family who revitalised the estate 2011. Previously the family had been producing in Nicaragua for four generations. Cerro Azul is located in the Azul Meambar National Park in Siguatepeque, Comayagua. This area sits opposite Lake Yojoa to a zone renowned for producing excellent quality coffee with a very similar microclimate. Erwin’s strategy is to use these similar growing conditions to achieve the same quality at Cerro Azul.

 

 

 

India Monsooned Malabar AA

Monsooned Malabar is a special process where the raw, harvested coffee beans are exposed to the monsoon rains and winds for a period of about three to four months, causing the beans to swell and lose the original acidity, resulting in a flavour profile with a practically neutral pH balance. The coffee is unique to the Malabar Coast of Karnataka and Kerala. This coffee has notes of cedar, tobacco and leather and a low magic acid with a full clean finish. The coffee uses a dry or natural, unwashed process.

 

 

 

 

Panama Boquette SHB EP – Horigal Estate

This coffee is a “Baru Indian High” estate coffee grown in the Boquete region. This estate has an altitude between 1360 to 2000 meters above sea level. Baru Indian High is Suarez family owned and managed by Norberto Suarez. Their estates’ soil is of volcanic origin and is very rich in organic matter and nutrients. With temperatures averaging 15 to 22 degrees Celsius, the estates have an average rainfall of 3000 millimetres per year. Baru Indian High processes all of their own coffee at the Beneficio Don Pedro, located in the Cochea region, Dolega District. Coffee is wet processed and dried by the sun. Each of the estates that is managed by Baru Indian High has a unique microclimate that produces incredibly varied flavour profiles.This estate started being harvested over 70 years ago. This coffee has notes of dark chocolate, toffee, almond and marzipan.

 

Peru Cafe Femenino

The Cooperativa Agraria de Productores Ecológicos de San Ignacio (APESI) was established in 2012. It has 347 member producers based in the San Ignacio province of Cajamarca. The average farm size is 2.5 hectares and altitudes range from 950 to 1780m ASL. APESI’s objective is to develop and promote ecological agricultural production. APESI focus their sustainability efforts on soil conservation, food security and water management.
The women of APESI cooperative are proud to produce coffee as part of the Café Femenino Program. The program has a huge impact in the daily lives of women and creates greater gender equality in families and communities.