Specialty Coffee

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Coffee Storming

Refined selection of Specialty Coffees from micro plantations and selected by a team of experts, who establish a direct comparison with the producers. The supply chain is monitored and cared for at every step.

The particular roasting line chosen, makes these coffees perfect for those who prefer Chemex or V60 extraction.

Available in packages of 125 g of coffee beans.

 

Brazil Capricornio Ouro Verde

  • Country:  Brasil
  • Region:  Paranà
  • Producers: 20 farmers in Capricornio Coffee Belt
  • Altitude: 1000 meters above sea level
  • Variety: Red Catuai and Mundo Nuovo (Ouro Verde Signature)
  • Processing: natural
  • Score SCA: 82

Capricornio Coffee is a major exporter of specialty coffees from the Capricornio Coffee Belt, a vast region divided by the Tropic of Capricornio, that is becoming more and more sought after in the market and considered to be the new “hot” area from which to source, due to the exceptional quality of its coffee. Several coffees have been Cup of Excellence finalist over the years.

Capricornio makes blends from its 20 partner farmers according to the roasters’ desired cupping profiles, called “Signature”. In this they are unrivalled in creating annual cupping consistency.

Capricornio greatly reduces the ecological footprint helping the producers to create water-efficient mills , implement waste water treatment technologies, and apply systems thinking to optimize all coffee processes and reduce CO2 output. They also stimulate the use of organic fertilizers, energy-efficient machinery and irrigation systems.

 

Cup Profile

Chocolate, hazelnut, cranberry, plum, clementine

 

Colombia Finca Insula

  • Roasting: Espresso
  • Country: Colombia
  • Region: Quindio
  • Farm: Finca Insula
  • Varietal: Castillo
  • Altitude: 1.650 meters above sea level
  • Processing: Washed
  • Score SCA: 84

The cherries get hand sorted at picking, later during the drying process and a third time after milling process to remove defects, which can only be spotted at the green bean.

This coffee has been dried on mechanical silo, a machine that blows hot air through drums. Producers adjust the temperature and the time necessary to dry coffee: through this method it assure an even drying. After drying, the coffee get packed in GrainPro bags and stored at the farm, at 20°C.

Usually after 1 month the coffee is stabilized ad ready for export

 

Cup Profile

Toffee, yellow orange, dark chocolate.

 

Ethiopia Finca Nahl

  • Country: Ethiopia
  • Region: Yrgacheffe
  • Plantation: Finca Nahl
  • Producer: Mr. Berhan
  • Altitude: 1.700 mt
  • Variety: Heirloom
  • Processing: Fully washed
  • Score SCA: 87

The Yrgacheffe region in Ethiopia is to coffee what Champagne is to wine.

Perfect growing conditions and the right amount of rain and fertile soil that absorbs all the essential minerals. Coffee is grown on the small Nahl plantation at over 1,700 meters above sea level. The plantation is managed by Mr. Berhan and his whole family.

Mr. Berhan grew up in the world of coffee since he was a child and with his dedication, he has managed to stand out over the years by growing specialty coffee, personally following all the phases from harvesting to storage.

 

Cup Profile

Marzipan, yellow peach, dark rose, plum.

 

Indonesia Blue Batak

  • Country: Indonesia
  • Region: Tanjung Beringing
  • Plantation: Cooperativa Naibaho
  • Producer: Several small farmers
  • Altitude: 1.250 mt
  • Variety: Typica, Catimor
  • Processing: Wet hulled (Giling Basah)
  • Score: 86

Blue Batak is sourced from Lintong, at the southern tip of Lake Toba in North Sumatra. Lake Toba is the largest volcanic crater lake in the world. For decades, coffee has been grown in this rich volcanic region by the Batak tribe, who have lived in this area since settling in the 13th century.

In total some 3500 small farmers produce 4 to 5 bags of coffee per year. Each farmer has about 500 to 1000 trees planted on 0.5-1 hectare of land. The area is located on the altitude of 1300 to 1650 meters above sea level, and most topography of its topography is flat. Soils are mainly acidic, with medium fertility and rich in organic matter. Coffee trees are mostly grown under sun with some shade of Eryantha tree at low density.

The wet-hulled process, typical in Indonesia, is locally called Giling Basah. Most small-scale farmers in Sumatra, Sulawesi, Flores and Papua use Giling Basah. Following this processing method, farmers remove the outer skin from the cherries mechanically, using locally built pulping machines, called “Luwak”. The coffee beans, still coated with mucilage, are then stored for up to a day inside plastic bags. Afterwards the mucilage is washed off and the parchment coffee is partially dried, retaining 30% to 35% of the moisture content.

The parchment coffee is then hulled in a semi-wet state, which gives the beans a unique bluish-green appearance. This method is thought to reduce acidity and increase body, rendering the classic Indonesian cup profile. The Giling Basah process can create a "goat's foot," a split on one end, in green coffee beans. Sometimes the hulling machine partially crushes a soft bean, giving the bean a shape resembling a cloven hoof

 

Cup Profile

Cytrus, papaya, grapes, candied fruits, jasmine flowers

 

Nicaragua Finca Agua Sarca

  • Country: Nicaragua
  • Region: Nueva Segovia
  • Plantation: Finca Agua Sarca
  • Producer: Isacio Albir
  • Altitude: 1.400 mt
  • Variety: Maracaturra
  • Processing: Natural Anaerobic
  • Score: 87,25

Agua Sarca is a beautiful coffee plantation nestled in the heart of Nueva Segovia, Ocotal-Las Manos, Dipilto, owned by Isacio Albir.

The farm is a testament to heritage and love for coffee, passed down in the family for more than 30 years. At an altitude range of 1200-1400 mt, the farm spans 76 hectares and is home to several coffee varieties including Caturra, Catuaí Amarillo, Catuaí Rojo, Maracaturra, Ovata, Parainema, Marcelleza, and Geisha. The coffee trees thrive in the franco sandy soil, with their roots drawing rich nutrients resulting in beans full of flavour. With an average yield of 18 quintals of parchment per hectare, Agua Sarca is a significant contributor to the local coffee economy.

The farm employs 25 permanent workers, with the team expanding to 85 people during the harvest season, which typically runs from November to March. Eco-friendly practices in cultivating the coffee are rigorously followed on the farm. The trees are pruned regularly for better yield, fertilised with a combination of organic and mineral fertilisers, and only low-intensity pesticides are used. The team is trained to pick only the ripest coffee cherries, ensuring that the quality is maintained throughout the harvest process.

The Maracaturra coffee variety is a hybrid of two other varieties: Maragogipe and Caturra.

Maracaturra was primarily developed in Nicaragua, and from there it spread to other coffee-producing locations in the region. The distinctive characteristic of this variety is the size of its coffee beans, which are sizeably larger than those of other varieties. This peculiarity can influence the flavour of the resulting cup. The flavour can vary depending on the terroir, cultivation methods, and processing techniques, but it often features fruity notes, lively acidity, and a full body.

Maracaturra is more susceptible to diseases compared to other varieties due to the increased exposure to rain, caused by the larger bean size. As a result, its cultivation requires special attention to disease prevention and growth management.

 

Cup Profile

Rose, red fruits, raspberry

 

Salvador Finca L'Etranger

  • Country: El Salvador
  • Region: Tepaca - Chinameca
  • Producer: Finca L’Etranger
  • Altitude: 1.050 meters above sea level
  • Species: Arabica
  • Varietal: Red Bourbon
  • Processing: Fully Washed, Sun-dried
  • Score: 86

At the end of the 19th century, Jules Denys emigrated from the city of Courtrai in Belgium to El Salvador where he learned about the fascinating world of coffee.

C’est lui l’étranger. He is the foreigner.

We are the fifth generation of coffee producer, and we have the expertise in exporting specialty green coffee to several countries around the world.

Worldwide, less than a fifth of coffee is shade grown. We strongly believe in the agroforestry system we have developed and are proud to support biodiversity in El Salvador’s eastern region while providing our coffee trees the optimal environment they need.

Our social impact initiative, the Coffee HOPE Project, was created to support several smaller coffee growers in the area nearby by sharing best practices to improve their cherries quality and increase their potential to become part of our export chain. Our goal, to promote sustainability though prosperity and social well-being for entire families in this rural area.

 

Cup Profile

Fruity, light chocolate and caramel

 

Tanzania Kilimanjaro

  • Country: Tanzania
  • Region: Rombo-Mkuu, Kilimanjaro
  • Altitude: 1,630 – 1,750 meters
  • Species: Arabica
  • Varietal: Kent / Bourbon
  • Processing: Fully Washed
  • Score: 86,0

Mill process: Ripe Cherries are handpicked by the individual farmers using family labor. The farmer will sort their cherries and remove objects or under-ripe and processing the coffee on the same day of harvest. Coffees are fermented in water in soak pits of a maximum of 72 hours depending on the temperature of the area (higher altitude takes longer). Coffees are washed with clean water at every step and sun-dried on raised beds for 11-14 days. Dried parchment is store in a clean storeroom and is cared for by the AMCOS officer, where they check the moisture of the parchment and handpicked the defects for better quality.. After enough collection, AMCOS management will deliver the parchment to the dry mill for storage, curing, grading before they are sold to direct market or auction.

History: Kilimanjaro blend is a specialty selection of coffee from 3 AMCOS’s found on the slopes of Kilimanjaro Mountain in Northern Highland region of Tanzania. The sustainability team has been working with AMCOS since 2013 conducting agronomy and coffee quality/processing trainings, which helped the groups to maintain their cup profile.

The members AMCOS produce coffee with minimum to no use of industrial / chemical fertilizers and pesticides. The members farms are located on the slopes of Kilimanjaro Mountain benefiting the reach fertile volcanic soil and microclimate in some areas causing the group to have two seasons. Members in these areas practice coffee intercropping with food crops as bananas, maize and beans.

 

Cup Profile
Black tea, blueberry, jasmine, vanilla

 

Uganda Rwenzori

  • Country: Uganda
  • Region: Rwenzori
  • Altitude: 1.000 meters above sea level
  • Species: Arabica
  • Varietal: SL14, SL28, Catimor
  • Processing: Natural
  • Score: 85,5

The magnificent Rwenzori Mountains, famously known as the “Mountains of the Moon”, stretch for 120 km along Western Uganda and are home to the Bazonko tribe. Bazonko farmers work manually, with the help of the whole family, and traditionally group together to process the cherries.

Many coffee farmers live high up on the slopes of Rwenzori mountain range, which culminates at more than 5.000 M.A.S.L. The higher the coffee grows, the more slowly it matures and the more complex the cup profiles are.

 

Cup Profile

Fresh Mango, yellow stone fruit, lively.