Rwanda Mwasa

The story
Mwasa is located in the Machuba Sector of Nyamasheke District, established in 2006, Mwasa is a cooperative-owned station, originally founded by a group of nine neighbours farmers, amongst them was Elasto, he is currently the manager who also serves as the president of the cooperative, the station is situated in Mwasa Cell, at an altitude of 1650 meters above sea level, spanning over 3 hectares.
During the season the workforce employed as temporary jump up to 30 of which 22 are women.
Farmers transport their coffee on foot, as there are no transport infrastructure other than footpath that can accommodate any sort of vehicle or motorbike. Mwasa operates three collection points to ensure even the farthest farmer can deliver daily ensuring efficiency and quality in the coffee delivered.
Mwasa actively participates in a seed distribution program, receiving seeds from RTC and producing their own. In 2022, the station distributed 50k new trees, with ambitious plans to distribute 60k more in 2023, contributing to the sustainability and growth of coffee farming in the region.

The process 

Water usage at Mwasa is conscientious, with clean water sourced from a spring located few hundred metersfrom the reception area at the station, the water is hosed to two collection tanks where is stored ready for use.

After the washed process is ultimate the water is discharged into underground pits, where it trickles through sand and stones, eventually being reabsorbed by the ground, completing a natural and eco-friendly cycle.

SCA Score 85.0

Altitude 1650m

Variety Red bourbon

Process washed

Key flavor notes

Fresh white grapes, golden kiwi and the rich sweetness of dried prune. A medium body, well-balanced acidity

Honduras Moisés Hidardo Hernández - Washed

The story
In the evenings, around sunset, when Hidardo Hernandez sits on our patio with a cup of coffee, he's often inspired, looking over the valley all the way to Chalatenango in El Salvador, which is only a few miles from his house. He likes to think about the details and specs of every micro-lot.

Hidardo’s been preparing micro-lots since 2015 and he loves to experiment. Therefore, the farm also prepares natural, honey and washed specialty coffees with exciting and unique descriptors, but more accessible and not exclusively for connoisseurs.

The process
These coffees often have lighter, more accessible bodies, clean cups, frutal and floral descriptors, and a brighter or more intense acidity. Most countries that are known for the acidity in their coffees, will predominantly process washed coffees to preserve these characteristics.

SCA Score 83.0

Altitude 1230m - 1300m

Variety Parainema

Process fully washed

Key flavor notes

Yellow stone fruit, balanced and bright, beautiful morning cup 

Ethiopia Kedamai Cooperative Limu Grade 1

The story
Kedamai is a primary cooperative part of Kata Muduga Multi-purpose Farmer's Cooperative Union. The Union is based at Agaro town, 45 km from Jimma, the largest city in southwestern Oromia Region in Ethiopia, and 397 km from Addis Ababa, the capital of Ethiopia. Kata Muduga works with farmers from 5 rural districts in the Jimma zone: Goma, Gera, Gumai, Setema, and Sigimo. 

The process
Limu is the grade given to Fully Washed lots in this zone and grade 1 the highest quality you can source from the area.

SCA Score 86.0

Altitude 1900m - 2000m

Variety Heirloom

Process fully washed

Key flavor notes

Earl grey tea, lemon zest and floral

Colombia Aponte

The story
Produced by indigenous growers from Aponte, Narino who are members of La Cooperativa de Cafes Especiales de Narino. Producers contributing to this project grow coffee above 1700 m.a.s.l and their farms range in size between 0.5-1.5 hectares.

The process
In Aponte, producers have mastered the art of Honey processing as they have been producing Honeys for 3 consecutive years now. Growers’ production is very small and relative humidity is low. This helps the process as not much space is required, and coffees dry much faster compared to other coffee producing regions.

SCA Score +85

Altitude 1700m - 1800m

Variety Caturra Honey

Process honey

Key flavor notes

Caramelized dried fruit, cardamon, citrus acidity, panela, yellow fruit

Peru El Eden

The story

EL EDEN is a coffee profile, the name was for a specific process that is typical of a group of farmers. The coffee is fermented in closed sacks before it is depulped. It is a very different coffee from the usual washed coffees in the region. El Eden is actually not a terribly remarkable place, with coffee being fairly new to the region.

The process 

Producers immediately after harvesting, make a flotation process to clean debris and remove floaters (low-density fruits) and do the first fermentation in plastic bags for around 24-36 hours, then pass the coffee fruit through mechanical depulpers and do the second fermentation in tanks for another 24-36 hours, depending on the environment temperature. Then, the seeds are washed and dried until the moisture content reaches 9–11%.

SCA Score 85.75

Altitude 1620m - 1920m

Variety Red Bourbon, Caturra, Yellow Caturra, Typica

Process semi-anaerobic fermentation

Key flavor notes

Floral, Stone fruit, Tropical fruits