2022/23 roasts
Peru El Eden
The story
The story
The central town of this area, El Triunfo, serves as an excellent collection site for cherries. All logistics for the local comités operate out of this town and nearby La Palestina serves as a processing model. Most of the smaller communities, or mingas, are a great source of grassroots communication surrounding better practices. Origin Coffee Lab, producers of this coffee, has a simple mission as a business in the community: to impact small farmers. This mission has led them to start working directly with producers by paying premiums congruent with the quality of the coffee. They are proud to be the first company in Cajamarca to do so.
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 86.5
Roast for
filter
Key flavor notes
Floral, Stone fruit, Tropical fruits
Guinea Cafe Coque
The story
The story
Café Coque is a unique coffee lot created and developed by the founder of Macenta Beans, Mamy himself. The unique process of mixing natural and semi-washed processing creates a coffee that is one of its kind. It is clean in the cup, fruity, light and balanced. This coffee lot is limited and will be offered for pre-orders only.
The process
Natural honey / sun dried
Roast for
filter
Key flavor notes
Blueberry, Apricot, Black cherry, Dried fruit
Kenya Mutai Kinyua
The coffee story
Owned by a young energetic Mutai Kinyua, this farm is located in Nkubu town. It falls in one of the most fertile and best-watered parts of Africa with tea, coffee, and dairy farming as the main economic activities.
Kinyua is an enthusiastic and outgoing young producer who has slowly worked to revive the family coffee farm and taken every opportunity to learn new technologies and processing methods to keep elevating his coffee quality. A complex coffee, bursting with blueberry notes, floral aromas to the nose, and milk chocolate. Delicate body and a balanced structure overall.
This exciting coffee is a long-time collaboration in the making between Vava Angwenyi and Mutai Kinyua.
The process
The cherries are handpicked, sorted, and sun-dried.
SCA Score 85.0
Roast for
filter
Key flavor notes
Grapefruit, Herbal, Stone fruit
Ecuador Chinchipe
The coffee story
ACRIM stands for Asociación Agropecuaria-Artesanal de Productores Orgánicos "Cuencas del Río Mayo". The association is located in Zumba, a town in the Chinchipe canton, Zamora-Chinchipe province, southeast of Ecuador. The area’s topography is defined by steep slopes, sometimes almost vertical. ACRIM’s production zone encompasses different zones within the Sabanilla mountain range and the Amaluza basin. The region as we see t today suffered a great influence from glaciers during the Pleistocene period. They left behind a remarkable landscape with glacial cirques and valleys.
The process
Fully Washed. The cherries are floated to remove floaters and foreign matter, then pulped, fermented for around 15 hours, and rinsed. Drying occurs on “marquesinas” or raised beds made out of wood and concrete inside polytunnels used to protect the coffee from rain. Drying stops once the seeds reach the optimum 12% humidity level.
SCA Score 84.75
Roast for
filter
Key flavor notes
Citrus fruit, Nutty, Honey
Ethiopia Aricha
The story
Aricha is one of the washing stations in Yirgacheffe. The station and dry mill were founded by Boledu in partnership with Abyote Ageze and local farmers. The coffee is sourced directly from the washing stations and not purchased from the Ethiopian Coffee Exchange (ECX). Before the harvest, farmers are trained for the standards of cherry collection for specialty coffee and the premiums that come with it. They have a quality supervisor at the washing stations looking into who brings good quality and who doesn’t.
The process
This process takes a much longer time than washed processing, Time varies depending on humidity, temperature, and amount of sunlight. Cherries are dried on African raised beds for proper airflow and the coffee itself must be frequently turned. When the desired moisture content is achieved (14 to 21 days depending on the weather), the dried cherries are milled and stored.
SCA Score
87.75
Roast for
espresso
Key flavor notes
Blueberry, Citrus fruit, Bergamot