FARMS – COFFECY

OUR FARMERS

learn more about the origin of our coffee

BRAZIL

Natural
Grade SSFC/17/18

Brazil, known as the coffee pot of the world, is the largest coffee producing nation, growing approximately one-third of the world’s coffee.
Brazil also grows 80% of the world’s Arabica beans.
The home of the largest coffee estates and the most cooperatives in Brazil, the region of Sul de Minas, produces the top cupping Brazilian coffee.
Gentle rainfall on the region’s rolling hills combines with a mild climate to produce the best coffee beans.
More than half of these farms are small to medium sized (10-150 hectares) and may have been farming coffee for generations.

CUPPING NOTES: Mild Acidity, Medium Body, Chocolate, Lemongrass, Roasted Almonds, Clean and Sweet.

COLOMBIA

CUPPING NOTES: Medium Acidity, Smooth Round Body. Dark Chocolate, Mango, Peach, Nice Complexity.

TOLIMA
CAFE DEL MACIZO
1,500- 2,100M
WASHED & SUN DRIED
CATURRA, CASTILLO, TIPICA
EP, ORGANIC
DECEMBER TO APRIL

A small group of farmers formed Cafe del Macizo in 2003 in the countryside municipality of Planadas, in the state of Tolima.
With 59 lifetime growers, the group shares decades of knowledge and resources with each other to product high quality coffee.
Located in the foothills of Cordillera Central, the beautiful mountains shape the lush landscape.

COSTA RICA

SHB EP

Costa Rica means “Rich Coast” and was the first coffee growing Central American nation.
The country’s tallest mountain, Cerro Chirrippo, contributes to the area’s irregular topography.
The mountain borders the Perez Zeledon area to the northwest with the border of Panama to the southeast.
When combined with the diverse ecosystem and plentiful rivers, an ideal growing environment is created.
Nearly 10% of Costa Rica’s population is involved in coffee production, which makes up 90% of the country’s produce.
This includes 80,000 small scale coffee farmers which have provided to the economic development and culture of values in the region.

GUATEMALA

CUPPING NOTES: Green Apple, Lemon, Milk Chocolate, Nougat, Roasted Almond, Toffee, and Vanilla.

Mario Roberto Sosa was born in 1927 and began working at the age of 12.
When he was 20, he purchased a truck and started a local transportation business before marrying Raquel Lopez and raising 7 sons.
Mario and Raquel began growing coffee in 1966 and in 1972 established Los Laureles II.
They planted the farm with traditional cultivars for the area- Pache, Caturra, and Bourbon.
Maragogype and Gesha were added and most recently, Anacafe and Marsellesa have been planted alongside avocado.
These crops have unique flavor and characteristics which means a more diverse range of buyers interested in the coffee.
At 95, Mario is still very much on the farm, supervising the care of the trees and the harvest with the support of his sons.

ETHIOPIA

ORGANIC SDAMO GR.3

OROMIA COFFEE FARMERS COOPERATIVE UNION (OCFCU)
1,100 - 2,500M
FULL NATURAL, SUN DRIED ON RAISED BEDS
ETHIOPIAN HEIRLOOM
ORGANIC
NOVEMBER TO MARCH

It is thought that the coffee plant was discovered in Ethiopia, where coffee is more than an income producing crop and is part of a long lasting culture.
Coffee is Ethiopia’s main export commodity, contributing to the livelihoods of more then 15 million farmers and sector workers.
OCFCU is a democratic farmer owner coop that is over 20 years old that works exclusively in the Oromia Regional State.
This region is more than 65% of the country’s coffee growing land.
The members operate under the principles of the International Cooperative Alliance and Fair Trade.
Member farmers process and supply high quality organic Arabica coffee for direct export.

CUPPING NOTES: Bright Acidity, Medium Body, Black Tea, Cardamom, Molasses, Lingering Finish.

BALI

CUPPING NOTES: Dark Chocolate, Brown Sugar, Nutty with Fruit undertones.

KINTAMANI HIGHLANDS OF CENTRAL BALI
PRODUCERS ORGANIZED THROUGH SA A TRADITIONAL FARMER ORGANIZATION IN UPLAND BALI
1,200 - 1,600M
HAND-PICKED, WET-HULLED, TWO-STEP SUND DRYING ON RAISED BEDS
BOURBON, (S705 & USDA 762( TYPICA, and CATIMOR
ORGANIC
VOLCANIC LOAM

Sourced from family owned farms located in the Kintamani highlands on the island province of Bali, Indonesia.
Coffee is grown in the volcanic soils of Mount Agung along with citrus trees that provide shade and another source of income.
Coffee production is typically organized around a Subak Abian, which refers to the ecologically sustainable irrigation systems developed more than 1,000 years ago by Hindu priest who practice Tri Hita Karana (the three sources of prosperity), a philosophy focused on the harmonization between the environment, humans and God

TANZANIA

PEABERRY

This uniquely fertile area surrounding Mount Kilimanjaro is some of the best in the world for cultivating Arabica coffee.
This plantation was planted with 1 million coffee trees between 2000-2005.
Every coffee tree is connected to a drip irrigation system, which ensures adequate water supply at all times.
A central wet mill consistently guarantees high quality standards while simultaneously reducing water consumption for the “fully washed” processing.
Since 2009, Kilimanjaro Plantation has had a drying system with 9 different sized drums, which have a total capacity of 111 m³

CUPPING NOTES: Medium Acidity, Smooth Body, Nougat, Stone Fruit, Black Tea, Lingering Savory

HONDURAS

ORGANIC RFA SHG EP

CUPPING NOTES: Medium acidity, Smooth body, Caramel, Citrus Fruit, Herbal.

COPAN
CAFESCOR
1,400 - 1,600M
FULLY WASHED & SUN DRIED
CATURRA, RED AND YELLOW, CATUAI, BOURBON, LEMPIRA
ORGANIC
JANUARY TO APRIL

Slightly larger than the state of Tennessee, Honduras produces coffee has six main coffee growing regions.
IN the Casitas district, the COOP CAFESCOR was created by 25 small farmers in 2014 and has grown to over 131 farmers and 400 hectares.
The COOP has a wet mill in the community of Las Casitas as well as a dry mill in the community of Jimilile.
Coffee is the main agricultural export crop in the country, over 120,000 farms contribute a third of agricultural GDP.