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Story:
This coffee is comprised of small farm within the Guji zone of Shakiso. The people are known as Gujii Oromo, and coffee farming has been a core part of the culture in the highland areas. Guji Gigesa is a hilly, mountainous area with well drained and fertile soil. The nature is lush and green, and coffee trees have grown here long before we started to drink it. The natural process allows the bean to have a long contact time with the fruit, as the cherry is dried for 15-18 days. This give the coffee its sweet, fruit flavor that many of us have come to recognize, and love.

Story:

La Bolsa is an estate in La Libertad, Huehuetenango. They are known for their consistent quality year over year; they have won multiple awards, and their coffee has participated in many barista competitions. In the year 2002, they obtained second place at the national level of the Cup of Excellence, with a rating of 94.98.In the year 2005, Finca La Bolsa was chosen by Anacafe-Huehuetenango to impart a documentary with the German Channel D W T V, with the purpose of filming the process of high quality coffee production in Guatemala, which was viewed worldwide.

In 1956, Dr. Jorge Vides Molina bought a piece of land named La Bolsa; it was given that name because it is located between large mountains. It has its own spring water, and two rivers go across the property, leaving an island of the patio where we dry our coffee, the mill, farmhouse, and school. One of they strong features is that the farm has own natural spring water, which while they use it and also able to donate the surplus the Municipio La Mesilla, located at the border of Mexico. They support the environment by complying with all the prerequisites of the Certifications of Rainforest and C.A.F.E Practices. The farm also has hydroelectric power, and they work with earthworms for organic matter.

Story:

Farmers within a close enough distance from the Buziraguhindwa washing station travel there by foot with their cherry to deliver it for processing. This lot is a collection of deliveries from these farmers. The producer separate the coffees both by area and date of picking until it’s cupped and approved. They also float and handsort cherries for all premium lots before it is pulped, fermented soaked and dried on raised beds. This coffee imediately had value for its delicate, soft character, red berry fruit and florals.

Buzuraguhindwa is a communal station in the high altitudes in Kayanza. He’s mainly producing fully washed, but is also experimenting with naturals. 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.

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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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