Brazil Matas de Minas is sourced from Fazenda Córrego da Limeira, located in Manhumirim, a municipality within the state of Minas Gerais, Brazil. The estate consists of 331 acres from which 261 acres are planted with coffee within the micro-region of Matas de Minas, which has received praise in recent years for the production of specialty coffee.
At Fazenda Córrego da Limeira, the coffee primarily dries in the sun on patios and then finished in mechanical dryers to ensure consistent moisture levels are reached. Fazenda Córrego da Limeira produces 3500 bags of coffee a year.
‘Awash River’ is a new naturally processed coffee from smallholder farmers serviced by the river Awash in the Yirgacheffe region of southern Ethiopia. These farmers rely on the great river and its many tributaries to cultivate coffee and sustain their communities.
The Yirgacheffe region has developed a reputation for some of the most sought-after coffees in the world. With the river Awash as a rich source of clean water, the combination of high altitude, fertile soils, and abundant sunshine provides ideal conditions for arabica coffee cultivation.
This coffee is naturally processed, whereby ripe coffee cherries are dried in the sun on raised African beds for around 12-15 days, depending on ambient conditions. This sun-drying process allows for sugars in the cherry pulp to transfer into the bean, presenting in the cup as complex fruit flavors. Raised beds provide airflow to facilitate a consistent drying process, though the cherries are also turned periodically to prevent mold and covered at night to protect from rain and moisture. Once the ideal moisture content is reached the dried cherries are rested in a cool environment before being hulled, graded and handpicked prior to export.
“THE CRADLE OF HUMANKIND (AND COFFEE)”
The Awash carves through almost 750 miles of Ethiopia’s great rift valley, providing a vital water source for millions. In fact, Archaeologists believe humans have lived along the river since the dawn of man. Known as “the cradle of humankind”, the middle Awash is to some of the most important archaeological discoveries in history, including perhaps the most famous hominid fossil ever found: “Lucy”.
In a poetic twist, Ethiopia is also the birthplace of the arabica coffee tree. As farmers began to harvest the wild forest trees of Southern Ethiopia they, in turn, began to cultivate them on their own land. Nevertheless, much of the coffee in Ethiopia still grows wild and is represented by thousands of different sub-varieties, many of which are cultivated by farmers throughout regions such as Yirgacheffe to this day.
This is a washed SHG micro-lot from producer Kellton Obed Urrutia and his farm Las Minas in the Celaque region of western Honduras.
Kellton Obed Urrutia Trejo is a 29-year-old farmer from Erandique district, in the state of Lempira in Western Honduras. Kellton is the son of coffee producers Saul Antonio and Ruth Arely, and as such as grew up learning ‘the ropes’ of farming: from agronomy to harvesting and processing. From a young age, he helped out in his spare time with activities like pulping, washing and drying. In 2008, Kellton graduated from high school at the Pompilio Ortega agricultural school in Macuelizo, Santa Barbara and in 2009 was offered a scholarship to study at Escuela Agricola Panamericana El Zamorano which he rejected to work as an agricultural instructor in the Salomon Sorto Zelaya technical institute in Santa Cruz, Lempira.
In 2010 Kellton left his teaching duties to work in potato & dairy farming on a small scale. His parents - being lifelong coffee farmers - weren’t too impressed with this move but supported him anyway. To encourage Kellton to rediscover coffee, his father loaned 1ha of land for coffee production which Kellton was able to pay back with the production. Since then Kellton has acquired more land and started to put his expertise to use with specialty coffee, re-discovering a love for the crop which formed the backdrop of his upbringing.
Harvesting is carried out selectively and by hand. Ripe cherries are mechanically pulped and fermented in concrete tanks for 12-16 hours depending on ambient conditions. After thorough washing, the parchment coffee is sun-dried on a concrete patio for 6-8 days (until the optimum moisture content is reached.) At this point, the coffee is rested in a clean, cool and dry environment before secondary processing (milling, grading, sorting).