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Story:

Esteven Vargas and his father, Hiver Vargas, started the Don Sabino micromill in around 2011, though both men have been in coffee their whole lives. Starting in 2014, the father-son partners decided to switch all of their production over to naturals, because they like the profile, and  their green-coffee buyer Luis Arocha says, “I keep asking them their secret, because their coffee is very good!” The cups have a very delicate acidity for being full naturals, and articulate sweetness and complex flavor.

Perhaps one of the secrets of their production is that they keep things close to home—literally— which helps them control quality

 

Process:

After the coffee is harvested, dried, and milled, it is stored at the family house: “If you’re in the living room and you walk through the rooms, you will see coffee bags stored all over the house.” Luis says. “When you’re in the house, there is the intense aroma of raisin because the coffee is so intense.”

 

 

Story:

Sehe Washing Station is one of the newly built washing stations by a Burundian Salum Ramadhan. Its located in the province of Shibitoke in the hills of Bukinyanana commune. The site manager is a young guy called Christopher. Its a medium sized washing station and they receive about 400 tons of cherry pr season. That adds up to about 3 containers of specialty. They have a great clean natural water source. There is about 160 drying tables and 37 of them have a 2 stories, meaning the coffees will partially be dried in shade. Salum is now also specialized in producing naturals and honeys as well as regular washed and all he’s 4 washing stations. Salum has owned the land in Sehe for some time. He’s extremely detail oriented, spends a lot of time to train local staff and have a great loyal work force. The coffees are basically all selected daily lots, named by the local area or Collin (hill) where the cherries are purchased. Farms in Burundi is small, often below one hectar each with some hundred trees. This means that a daily lot of e.g. 25 bags of greens can consist of coffee from some hundred growers. He is systematically separating the coffees based on where they are grown, and by the date of processing. They generally collect cherries from a range of areas with different altitudes, growing conditions etc, and the flavor range is pretty wide spread according to that. He’s also investing in social and environmental projects such as education in the local areas, ponds for waste water etc.

Picking and selection

The main harvest will normally start very slowly in March, peak around May (depending on altitude and weather) and end in July. The family members on the small farms are working the land, picking the coffee cherries themselves in the afternoon or on Saturdays. They will then either deliver the cherries to Mbirizi washing station by foot or bicycle, or to the closest collection points where Salum will have he’s site collector, meaning a representative from Mbirizi washing station. They are strategically placed in remote areas to buy cherries. The farmers are free to deliver their cherries to anyone offering the highest price. And the competition in this area can be hard. Salum and he’s collectors will communicate with the local farmers on selective picking and sorting. To attract farmers with the best qualities they are constantly paying premiums above the market prices to improve the product.

Cherry reception

Bringing in cherries from the different collection points is expensive as the cost of transport in Burundi is high. Still, it has been good for quality as he have well trained staff, good capacity and infra structure to produce micro lots.

Process:

They have gotten really good experience with their naturals the past few years. And its been improved a lot. They are generally making naturals when they have great cherry quality coming in and when they have enough capacity on the tables to do it properly. The cherries are soaked in water to remove all floaters. They spread it out in a single layer about the first 2 days while they are sorting out immature, deceased and overripe cherries. Its also to get it dried faster in the beginning of the drying cycle as that seems to create a cleaner and brighter profile in their environment. After the 2 – 3 first days they slowly build up the layers, and are moving and turning the cherries on the table multiple times pr day.

 

 

Story:

Kochere is southwest of the town of Yirgacheffe and near a little village of Ch’elelek’tu. Kochere coffees have a strong fruit tea–like note that comes along with the citrus and stone fruit. When this is combined with processing as a Natural, the result is expressed as red currant, lime, and raspberry lemonade.

Aside from its near-legendary status as the “birthplace” of Arabica coffee, there is much to love about Ethiopia as a producing nation, including but not limited to the incredible diversity of flavor and character that exists among microregions, specifically within the southwestern Gedeo Zone of Yirgacheffe within the region of Sidama—areas whose names alone conjure thoughts of the finest coffees in the world. Coffee was literally made to thrive in the lush environment Yirgacheffe’s forests provide, developing nuanced floral characteristics, articulate sweetness and sparkling acidity. However, coffee has also adapted to the more arid climate of Harrar, in the northeast of the country; The varieties planted there have historically had more chocolatey, rich undertones.

Until recently, coffee grown by smallholders and co-ops in Ethiopia were required to be sold through the ECX, where lots were classified by general region, quality (Grade 1–5), and escaped of most of their traceability. In March of 2017, the prime minister of Ethiopia approved a reform allowing cooperatively owned washing stations to export their coffee directly, which allows for separation of top coffee lots, higher prices for farmers, and increased recognition for the best quality coffees in Ethiopia.

Process:

The coffee is picked and delivered to the Boji Washing Station, depulped within 12 hours, and washed using spring water. The soils in this region are red-brown clay soil, about 1.5 meters deep.

 

Story:

Known as “the land of volcanoes,” El Salvador is the smallest Central American country (roughly the same size as New Jersey), but its reputation among specialty-coffee-growing regions has grown larger-than-life, especially since the early 2000s. While coffee was planted and cultivated here mostly for domestic consumption starting in the mid-1700s, it became a stable and significant crop over the next 100 years, notably increasing in national importance during the late 1800s, when the country’s indigo exports were threatened by the development and widespread marketability of synthetic dyes.

As coffee grew in economic importance, different government programs designed to increase production through land, tax, and military-exemption incentives created a small but strong network of wealthy landowners who gained control over the coffee market, in addition to the individual smallholders who were growing coffee as part of their subsistence farming and would sell their cherry to the larger estates or to mills.

By the late 1970s coffee exports accounted for 50 percent of the GDP, but socioeconomic and political unrest hurled the country into civil war for more than a decade, and in the 1980s various land-redistribution projects and agrarian reform disjointed the coffee industry and caused the market to decline. Lacking the resources to continue farming, producers abandoned their coffee farms, and many were left overgrown and unharvested for years until a peace agreement was reached in the 1990s.

It is often said that the Cup of Excellence competition, which came to El Salvador in 2003, was the beginning of the new “wave” of interest in Salvadoran coffee, shining the first light on some of the special varieties the small country grows.

In part because the coffee farms were left unmolested during the 1980s (when many other coffee-producing countries were replacing lower-yield heirloom coffees with more productive and disease-resistant ones), as well as thanks to some specific local hybrids and unique cultivars, El Salvador has been able to capitalize on its reputation for a variety of, well, varieties: Old stock Typica and Bourbon, the local dwarf-Bourbon mutation Pacas, as well as the Salvadoran-created hybrid Pacamara (a mix of Pacas and Maragogype, a large-bean-size coffee plant), have allowed growers to differentiate by marketing individual varieties of coffee, emphasizing the genetics of the fruit itself, like fine single-varietal wines.

Process:

José Francisco Recinos grows both Pacas and Pacamara on his 2-manzana farm. Once the coffee is picked and depulped, it is placed in sacks to ferment for 14–18 hours before being laid out on raised beds for 15–20 days

Story:

Kariru the factory was named after the famous man they called “Kariru” who was a native of the area. It was opened for coffee processing in1986. It’s on western side of Kirinyaga District in the southern part of famous Mt. Kenya. Kariru is a coffee Factory from the larger Baragwi Cooperativ in Kirinyaga.. Other familiar names here is Guama, Karumandi and Gachami among others with good amount of AA’s AB’s and PB’s from the coop. Kirinyaga is a place where we can find great coffees these days. Each lot consists of coffees from hundreds of smallholders in the local surrondings of the washing station (factory). They sort the cherries before it goes in to production. The coffees are traditionally processed with dry fermentation before washed and graded in channels and dried on raised beds. The farmers are mainly growing SL28 and SL34, but as with almost all Kenyan Cooperative coffees it can be a mix of everything. Other normal cultivars are K7, Ruiru 11 and now also Batian. They are supported by Tropical farm management, a company that supports small holders to increase their coffee production as well as help the factories on quality control and trace ability related to processing.

Process:

Processing TechniquesWashed with fresh river water and sundried on raised beds. Environmental / Sustainability Initiatives:The same water used for pulping multiple times during the day through a recycling process enabling them to significantly reduce water consumption. Actual farm/coop size 600 tonnes of cherries/year.

Story:

While coffee came to Guatemala in the late 18th century, as with much of the Central and South American colonies, cultivation of the crop began to gain steam in the 1860s, with the arrival of European immigrants who were encouraged by the Guatemalan government to establish plantations. Seeds and young coffee plants were distributed as encouragement, as the country’s main export crop (indigo) had recently failed, leaving the population somewhat desperate to find an agricultural replacement. By the late 1800s, Guatemala was exporting more nearly 300 million pounds of coffee annually. Until 2011, it was among the five largest coffee-producing countries in the world, though in recent years it has been outperformed by Honduras.

HUEHUETENANGO is probably the most famous (and difficult to pronounce—it is generally said “way-way-ten-AN-go”) region, and has the highest altitudes in the country, as high as 2,000 meters. Crisp malic and citrus acidity, full body, and toffee sweetness mark these coffees, which tend to be the most fruit-forward and can be the most complex of what Guatemala has to offer.

Process:

Otilio López Jiménez farms coffee on just 1 manzana in San Pedro Necta, a community whose main source of income is derived almost entirely from coffee. After picking the cherries, he depulps the same day, then ferments them dry for 18–24 hours before washing them three times. He dries his coffee on patios and on nylon tarps for about 3.5–6 days, weather dependent.

CAFE

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Contact

Contact


Phone: +36 1 237 0074
Fax: +36 1 237 0075
Email: info@ecorange.hu

Ecorange Kft.
1033. Budapest,
Szentendrei út 95.

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