Specialty Coffee

• 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.

• Country: El Salvador
• Region: Cantòn Las Cruces, Chalchuapa
• Producer: Finca La Esperanza
• Altitude: 1.300 meters above sea level
• Species: Arabica
• Varietal: Red Bourbon
• Processing: Fully Washed, Sun-dried
• Score: 83

The Finca La Esperanza is located in Canrton Las Cruces, Chalcuapa Municipality in Santa Ana. Coffee trees grown under the shade of Ingas and other native mountain trees such as eucalyptus, cedars and others. The forest serves as home of various types of plants and animals, contributing with the biodiversity in the area.

The coffee is grown and selected by women of the region. The female producers in El Salvador were virtually invisible before the 2000s despite amounting to 35% of the production force. Whereby, IWCA’s intense schedule of activities is helping to make women more visible and respected in the country. People are paying attention. “We are doers. Our focus is to create and execute programs that will benefit coffee growers” says Maria Pacas.

Cup Profile

Apricot, wallnuts, pineapple, milk chocolate, velvet body, good acidity, yellow fruits

• Country: Kenya
• Region: Kiambu
• Farm: Gifted
• Owner: Moses Kamura Nganga
• Altitude: 1.700 / 1.800 meters above sea level
• Species: Arabica
• Varietal: SL34, SL28
• Processing: Washed
• Fermentation: Anaerobic
• Score: 87,5

Moses Kamura Nganga owns three separate plots of land in the hills around his father’s farm. Each plot is around 1-2 acres and the terrain is extremely steep. The name Gifted was a result of amatutu (a minibus or similar vehicle used as a taxi) which he received from the father, he called that minibus Gifted so when his father gave hive him the farm he decided to use the same name Gifted for the farm.

The farm is 60km north of Nairobi along Ruiru Kiganjo road. Initially the farmer was delivering coffee to Kimaratia Factory, but he started pulping his own coffee around 2011 alongside his two brothers who also have farms in the same area.

Main flowering is January-February and fry crop flowering is October-November. The Coffee is pulped at the washing station at the family home, which is central to the three brother’s farms, and is then fermented overnight to breakdown the sugar before it is cleaned and washed in channels. Parchment is then spread out on raised drying tables.

Drying times depend on climate and ambient temperature, but the process can take up to three weeks. At night and during very hot periods, parchment is covered by shade cloth to avoid being affected by humidity and extreme heat.

Cup Profile

Yellow fruits, mandarin

• 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