Co-op: CI MIl-Agro 17 S.A.S
Altitude: 1450 MASL
Processing Method: Fermented and Washed
Varietal: CASTILLO, CATURRA
Profile: Clean medium acidity coffee, sweet floral
fragrant aromas (jasmine), sweet red fruit flavours
and subtle notes of almond and chocolate.
The coffee from a co-op farmers in the highlands of Tolima,
southern Colombia is meticulously produced. The wet benefico
process, involving hand-sorting, de-pulping, fermentation, washing,
and then open-air drying, which consistently produces a quality coffee.
CI MIl-Agro 17 S.A.S Coffee Co-op’s mission is to empower the farmers, who are the hub of the local communities. they do this through equitable pay and working alongside the farmers to help them to use the best sustainable
growing methods to grow the highest quality speciality coffee
IN THE CUP Rich and full with dark cocoa, apricot and ginger flavours and a good heavy, slightly earthy body.
ROAST Medium light
ALTITUDE 1500 to 2100
Harar is a naturally processed coffee, dried in the cherry on the farm on raised mesh beds, a method which retains some of the sugars and soluble elements that are lost with washing. It is then hulled – sometimes still by hand, before being finally polished and sorted for export.
This Fair Trade coffee comes from the Oromia Coffee Farmers’ Cooperative Union.
OCFCU is a tribally based co-operative union which was established in 1999, covering all the areas where the Oromo people live; this includes many of the best-known coffee growing districts in Ethiopia. Harar comes from the northeast of the country from the region around the ancient walled city of Harar. The environment is dry and mountainous and the coffee grows in deep valleys which are sometimes only accessible by foot or donkey.
Producer: Cerrado | Regional Profile
Process: Pulped Natural
Region: Cerrado Mineiro – MG
Altitude: 800 – 1.300 M
Notes: Caramel. Honey. Lemon. Acidity
balanced. Good sweetness and medium
body. Soft and long aftertaste.
Cerrado Mineiro is a vast region in south-eastern Brazil in the
state of Minas Gerais with approximately 210.000 hectares
of coffee farms producing average 5 million bags per year
(about 10% of Brazil’s total coffee production). The coffee
farms are most flat, and altitudes varies from 800 to 1.300
meters. A region with well-defined seasons that as result
cherries typically ripen at the same time and favours
mechanised harvesting. Similar to Champagne or Spanish
ham, this region of Brazil has received a protected
“Designation of Origin” status that assures that any coffee
labelled “Cerrado” must come from Cerrado region. Known
for its intense aroma, you can taste on these coffees notes
of caramel, a gentle citrus acidity, medium body and a
long-lasting chocolate aftertaste.
Honduras La Flor SHG
Varietal: Caturra, Bourbon, Typica
Process: Washed and sundried
Altitude: 1,100 – 1,400 meters above sea level
Aroma: Sweet, Bright, Chocolaty
Body: Medium to full
Tasting notes: Balanced, chocolate, hint of cocoa
History of Honduras
1804, in the Comayagua department, was the first recorded harvest. Coffee has played a significant role in the national economy since then, so much so that credit is largely given to coffee for preventing the national government from going bankrupt during financial crisis in 2009.
During 2011, Honduras surpassed Guatemala as the largest Central American coffee producer and exporter, and by 2012, Honduras had become the second world exporter of washed Arabica coffee.
Today, Honduras is the largest producer of coffee in Central America and the 7th largest worldwide. The Country has 18 departments (298 municipalities) and coffee is grown in 15 departments (210 municipalities) of these. Coffee is the way of life for some 350,000 families, generating over 1 million jobs and representing 35% of the agricultural GDP.
Our Team at The Strictly Coffee HQ (on Frederick St) were lucky to have sourced an extremely limited quantity of a stunning Guatemalan single origin micro-lot coffee.
this came from the farm “La Esperanza”, near La Libertad, Huehuetenango. This was grown by the family of Eleodoro Villatoro who has been farming the same land since 1953.
we had roasted it in two styles. Lightly roasted to suit soft brew methods like Aeropress and Chemex and full espresso for home machines.
Farm: La Esperanza
Lot Varietal: Bourbon, Caturra
Processing: Wet Milling and sun-dried in patios
Kilos produced: 50,399 (avg. Year)
Elevation: 1,500 – 1,850 mts
Rainfall: 1,800 ml
Temperature: 18 – 22 c
Water Supply: Natural Spring Water
Soil: limestone and clay
Owner: Eleodoro Villatoro