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Producer

The most sustainable sourcing; coffee with traceability to a specific farmer, producer or family. Purchasing at a producer level requires relationships with origin. Continuous travels to coffee producing regions develop this level of traceability. In the past, the only way to get this traceability was purchasing high quality “microlots.” Purchasing only top quality coffees from individual producers poses several long term issues. First, a small fraction of total production is micro lot quality; leaving the majority of harvest to be blended into regional lots. Additionally, coffees are dynamic and change year after year due to environmental and social factors. We’re working with Café Imports to develop the Farm Select program to purchase the entire harvest of specific producers. This creates multi quality offerings from specific producers. All coffee qualities are reflective in their retail prices. 

Farm

Specific to the farm where the coffee is cultivated and harvested. Farm level coffees require onsite coffee drying and processing. Green coffee in parchment is brought to an exporter or dry mill to be polished and prepared for exporting. 

 

Regional

The most common coffee offering across the world, specific to the growing region within origin. These coffees are cultivated, harvested and processed by various farmers and producers within the specific region. Coffees are tasted and qualified at the exporter level. High quality, distinguished coffees are separated out as micro lots and paid accordingly. Regional coffees are representations of the cultivation and flavor profiles of large growing regions.

Blend

 

Brazil

As the largest country in South America, Brazil produces more coffee than any growing region in the world. They have led the world in total production for over 150 years. The coffee is most known and purchased for its consistency in production and quality. We purchase coffee from CarmoCoffees in Carmo de Minas, located in the Southeast region of Brazil. CarmoCoffees focuses on quality and innovation.

 

 

Colombia

Among the most recognized origins, Colombia holds a special place in the hearts of coffee people all over the world. Through relationships cultivated by Cafe Imports with exporting and farmer partners, we have been fortunate enough to interact with and build important connections to hardworking and quality focused producers. Join us in further appreciating this sweet wild wonder.

 

Costa Rica

One of the most famous or recognized coffee growing regions, Costa Rica grows many different varieties and uses creative techniques in processing them. The prevalence of personal or cooperatively owned micro-mills has given producers the opportunity to experiment and develop many unique traditions for post harvest processing. Known for honey processed coffees with balanced body and florally sweet acidity, Costa continues to impress and innovate. Washed process, dry process and every nuance in between.

 

 

Ethiopia

Time has told us of the birthplace of coffee and the wild varieties that still grow there beneath the shade of the forest canopy. Complex in both cup and in exchange, coffees that hail from their origin continue to impress us in their improvement. We look forward to leaning into further quality differentiation and farmer specificity from this deeply varied and elaborate world.

 

Guatemala

Most well known for smallholder producers scattered through diverse and varied microclimates, Guatemala is host to rich volcanic soils and distinct regional characteristics. Along with the preservation of Bourbon and Typica varieties and the presence of shade trees in cultivation practices, unique climatic conditions and cultural ideas have led to a wide range of flavor outcomes. Of course the coffees are lovely.

 

 

Mexico

People produce coffee on smaller farms rather than large estates. Climate and elevation provide excellent conditions for the growth of specialty coffee. In years past, growers have struggled with roya (coffee rust), but they have continued to push for consistent improvement. We look forward to the loving flavors of this land expressed through coffee.

 

 

Papua New Guinea

Not to be confused with the neighboring provinces of Papua and West Papua, The Independent State of Papua New Guinea is an equatorial Pacific island nation of complex history and culture. Large British and German estates have since been divided among local small land holders. Much of the coffee is forest grown in the highlands scattered through varied and rugged terrain. Unpaved or damaged roadways create transportation difficulties for producers and exporters alike. We should all be thankful for coffee that comes from this wild and mysterious land.

 

 

Peru

The rugged highlands of the Andes Mountain range shape the path, and the cultures that have thrived there for centuries have walked along it to become one of the world’s most impressive coffee producing countries. Although rough terrain and smaller farm size can create logistic difficulties, heirloom varieties and lush landscapes are an attribute to this unique environment. We can’t wait for deeper relationships in this beautiful land.

 

 

Sumatra

As one of the most biodiverse places in the world, Sumatra continues to produce unique coffees and many surprises through their complexity and process. Through a system of collectors or collection points, producers transport their coffee partially dried before it is further processed. The high humidity makes for difficult drying conditions, so to speed up the process, this has become common practice. Expectations abound for new and interesting flavors from Sumatra as cultural and environmental conditions continue to change.

 

 

E. A. Decaf

A natural decaffeination process developed to maintain the quality and potential of the coffee’s nuances. This decaf process occurs in origin, while coffee seeds are still green.

The seeds are steamed and washed with ethyl acetate (a naturally occurring solvent found in fruits). The solvent binds to the caffeine molecules and is removed in the washing of the seeds. This process removes caffeine but preserves coffee flavor and body.

 

Washed

Flavor Characteristics: Clean, complex sweetness and acidity from coffee variety

 

Drying Time: 12-36hrs with mechanical drier, 7-15 days dried on beds or patios

 

The most common practice of removing the cherry from coffee seeds. It is a widely used process across the world. Every producer does it a little differently, but there are a few commonalities. The main distinguishing factor in the washed process is the use of water. Coffee cherries are removed using a mechanical depulper soon after being harvested. After the cherry is removed, coffee is washed to remove the mucilage before being dried. Coffee is dried in parchment on patios, raised beds or mechanical driers, ultimately reaching an ideal of 9-12% moisture. After being dried, coffee is sent through a dry mill removing the parchment, the final protective layer, before exporting.

 

Wet Hulled

Characteristics: Earthy body and molasses sweetness

 

Drying Time: 12-15 days  

 

A traditional process native to Sumatra and parts of Indonesia, Wet Hulled process distinguishes itself by the removal of the hull (parchment) before the coffee is dried. Coffee cherries are depulped soon after harvest, but the mucilage remains on the parchment while being transported to a collection center or mill. The mucilage and parchment is removed with specialized machines while the green coffee seeds are still moist. The green coffee is then dried on patios and exposed to the damp environment of Indonesia. 

 

 

Abyssinia

Originating from Ethiopia, a Dutch plant researcher created Abyssinia in the 1920s. It was originally planted in Java and eventually spread to Sumatra. The variety produces large, elongated cherries.

 

Arusha

A subvariety cultivar of Typica or Bourbon, expect to find this growing in Tanzania or Papua New Guinea. With tall stature and average to large bean size, this variety adds flavor to our PNG offering.

 

Bourbon

High quality potential at high altitudes, Bourbon is an essential variation in the world of C.arabica. It produces average yields, is tall in stature, fragile and is represented by medium bean size. Hailing from SW Ethiopia and originally cultivated in Yemen, Bourbon produces sweet and complex, delicate flavors.

Catuai

Similar to Catimor in stature, Catuai has good quality potential at high altitudes. Though it requires more nutrients from the soil, it may provide greater yields but is susceptible to common coffee ailments. Developed by the Instituto Agronomico of Sao Paulo, this variety is a cross between Caturra and the extremely productive Mundo Novo. Catuai is known for a very prevalent acidity.

Caturra

A single-gene mutation from the Bourbon variety, Caturra produces average yielding, good quality coffees at high elevations. Combined with the Timor Hybrid, Caturra produces the Catimor group of coffees. This variety has a high nutrient requirement and yields normal bean size. It is considered susceptible to leaf rust and coffee berry disease. Distinguishable by a bright, crisp acidity with medium body.

Colombia

Among the most recognized origins, Colombia holds a special place in the hearts of coffee people all over the world. Through relationships cultivated by Cafe Imports with exporting and farmer partners, we have been fortunate enough to interact with and build important connections to hardworking and quality focused producers. Join us in further appreciating this sweet wild wonder.

 

 

Ethiopian Heirloom

These varieties represent coffee at its true origin. They grow in the forests of SW Ethiopia and are distinguished by the soil present in each regional village. There are estimated to be between six and ten thousand different varieties occurring naturally in the wild. Ethiopia is known to be the birthplace of coffee and the only place in the world where it is ‘naturally found’. Expect a distinct and grounded profile with variations from farm to farm.

 

Pache

Representing medium yield potentials and dwarf stature, the Pache variety can produce good cup quality when planted in ideal altitudes above 1200 meters. A single gene mutation of the Typica variety, Pache needs average nutrition replacement in the soil and produces a large bean size. Pache is highly susceptible to major diseases. Discovered in Guatemala, high performing plants were selected and used for the following gene succession in the late 1940s.

 

Pink Bourbon

A delicate variety within the Bourbon family. The coffee cherries are pink in color and quite sweet in taste. Like all Bourbon variations, it is grown at high altitudes and it produces average yields, is tall in stature, fragile and is represented by medium bean size.

 

Red Catuai

Similar to Catimor in stature, Catuai has good quality potential at high altitudes. Though it requires more nutrients from the soil, it may provide greater yields but is susceptible to common coffee ailments. Developed by the Instituto Agronomico of Sao Paulo, this variety is a cross between Caturra and the extremely productive Mundo Novo. Catuai is known for a very prevalent acidity.

 

Typica

This variety has great quality potential at high altitudes and even succeeds in colder coffee climates. With a tall stature and large bean size, Typica has a considerably low yield potential and high susceptibility to common ailments. With that said, Typica is still an integral variety of C. arabica. Taken from Yemen by the Dutch in the early 1700s, Typica is responsible for many cultivars in Central and South America. In the cup, expect balance and a clean sweetness.

Wild Keffa

 

Yellow Catuai

Of dwarf stature, yellow catuai produces good quality and high elevations and maintains good yield potentials. The variety is susceptible to common coffee ailments. Created by the IAC in Brazil from the high production variety Mundo Novo and the compact Caturra variety.

 

There is a mistaken notion that roasting is what creates flavors in coffee; that light roasts are weak and dark roasts are strong, but strength has more to do with brewing than with roasting, and the reality is that coffee flavor is determined long before the roasting process happens. 

 

Farmers choose the type of coffee to plant; environmental factors determine how that plant will grow; pickers decide when the cherry is ripe enough to harvest; and different processing methods are used to remove the seed from the fruit. By the time green coffee arrives at our door, the factors affecting its flavor are irreducibly complex.

 

Roasting can’t change what came before. At most, it can highlight and balance the potential that is already there. And like any food that is cooked, you can ruin it. Too dark and sugars turn to carbon, overpowering the very nuances that make each type of coffee so unique. Too light and it will taste vegetal, sour and lacking any sweetness. 

 

Coffee is naturally bitter and has often been roasted dark to make it more palatable. Today, the quality of beans and processing are so amazing that burning them isn’t necessary. A lighter roasted coffee offers unlimited complexities. It can be floral, fruity, nutty, or buttery because those notes are not eclipsed by ashy, bitter overtones–and it can still be bold and full-bodied. We have dropped labeling coffee with roast levels, because we don’t think they accurately depict flavors, and we hope you are inspired to explore our coffees through the sorting options we have provided (For those in the old school among us, the coffees are listed from light to dark from the top down).