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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.

Story:
Tega & Tula Specialty Coffee Farm is named after the two nearby villages of Tega and Tula, found in theworeda, or district, of Gibo, in Keffa, Ethiopia. The farm is 500 hectares in size, with nearly 400 hectares planted in coffee, primarily Ethiopian varieties and cultivars that were released in the late 1970s (74110 and 74112, for example, are the “names” of two of these cultivars from 1978), as well as some wild coffee from the Keffa forests, as the farm is in the Keffa bio-reserve area.
The cloud forests in the Kafa region form the core of the last remaining populations of wild-growing Coffea arabica, and are considered to be the original source of this species. In Kafa, centuries of wild growth and mostly undisturbed evolution have produced around 5,000 varieties of coffee. Coffee plants are a part of the delicately balanced forest ecosystem in Kafa and have always been used by the local inhabitants, being picked both for personal use and for sale at local markets.
Process:
After picking, the coffee is depulped the same day, then fermented underwater for 36 hours. It is washed in canals, then spends 16–18 hours in a soaking tank before being spread on drying tables. It takes Washed coffees between 7–11 days to dry.

Story:

Timana is a municipalty located in the south of the Huila, where coffee production represents
the majority income. Huila production represents the 16.3% of Colombia’s total production. Over the last few years the production of specialty coffee has increased in Huila exponentially. More then three hundred thousand people in Huila depend on coffee activities as there are 103,200 direct jobs and 198,000 indirect jobs in the coffee sector. This Regional Select offering comes to us courtesy of producer Luis Figueroa Muñoz and his farm, El Mirador. Located in Colombia’s Huila region, outside the town of Timaná, this 3 hectare farm is planted with 10,000 Caturra and Colombia trees.
Process:
All cherries are picked at optimum ripeness at a frequency of every 15 days throughout the harvest season. Once brought in from the fields, cherries are promptly depulped through a traditional 3-outlet beneficio. Coffee is then fermented wet for 24 hours, washed, and placed in a parabolic dryer where it is moved frequently for an average period of 12-15 days until it reaches a stable and desirable moisture content. At this point, it is sacked and stacked on wooden pallets before being sampled, cupped, and sent for dry-milling.

Story:

Peru has all the conditions necessary to produce world-class coffee: Concentrated volumes of coffee growing at and above 1700 eters; a prominence of Typica, Bourbon, and Caturra; and a movement among the producing population away from subsidence-farming and toward quality coffee production.

As Peru is relatively new to the specialty-coffee world, a few challenges directly related to this matter still exist. Peru’s coffee culture isn’t as strong as other major producing companies; it has no national federation or coffee-grower institution like Colombia and Costa Rica do. Also, the distance between the farms and parchment delivery points in general is very significant, so farmers tend to wait for a full load before driving their coffee to town, which can negatively impact the quality. Infrastructure on farms is also in need of attention. Most farmers dry their coffees on tarps laid out on the ground. As more incentive for the production of coffee with high cup scores are put in place, we hope to see these challenges quickly disappear as Peru moves full-stride into the specialty-coffee world.

Although these challenges call for very clear and direct solutions, this hasn’t stopped Peru from producing some very impressive coffee year after year as evidenced by the establishment of the first Peruvian Cup of Excellence competition in 2017.

These Regional Select coffees from Peru are a result of that tireless effort: Producer lots are cupped and classified according to their quality. The 85+ coffees are placed into the Regional Select lots and the 87+ coffees are then further separated as Producer Microlots, highlighting Peru’s full potential.

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