Precision Terroir

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80% POPAYÁN SMALLHOLDERS 20% DEMISSIE EDEMA

This coffee comprises several smallholder producers from Popayán, a very well-known coffee growing region in Colombia. Generally, a smallholder producer will grow coffee on land no larger than 5 hectares. Previously, producers in this region worked with high-yielding crops that were easily maintained. Now, producers focus on growing coffee in micro-lots, which require more attention and care, yielding better cup quality.

Producers: Popayán Smallholders
Variety: Caturra, Typica
City: Popayán
Department: Cauca
Country: Colombia
Fermentation: Fermented for 24-36hrs.  
Drying: Dried in full sun on raised beds.

 

Demissie Edema grew up on his parent's coffee farm in Gedeb, Gedeo, Ethiopia. The farm sits amongst a protected rainforest, which supports the conservation of the land's natural and thriving biodiversity. Since taking over the farm 25 years ago, Demissie has greatly improved post-harvest processing. A washing station, a mill, and exporting channels were built under his oversight, which allowed him to process his own coffee on-site, as well as coffee from neighbouring farms

Producer: Demissie Edema
Variety: Heirloom
Woreda: Gedeb
Zone: Gedeo
Country: Ethiopia
Fermentation: No information available.
Drying: No information available.

FROM 15/02/2022
80% HUILA SMALLHOLDERS 20% DEMISSIE EDEMA

This coffee comprises several smallholder producers from Popayán, a very well-known coffee growing region in Colombia. Generally, a smallholder producer will grow coffee on land no larger than 5 hectares. Previously, producers in this region worked with high-yielding crops that were easily maintained. Now, producers focus on growing coffee in micro-lots, which require more attention and care, yielding better cup quality.


Producers: Huila Smallholders
Variety: Bourbon, Castillo, +
Department: Huila
Country: Colombia
Fermentation: No information available.
Drying: No information available.

 

 

 

Demissie Edema grew up on his parent's coffee farm in Gedeb, Gedeo, Ethiopia. The farm sits amongst a protected rainforest, which supports the conservation of the land's natural and thriving biodiversity. Since taking over the farm 25 years ago, Demissie has greatly improved post-harvest processing. A washing station, a mill, and exporting channels were built under his oversight, which allowed him to process his own coffee on-site, as well as coffee from neighbouring farms.


Producer: Demissie Edema
Variety: Heirloom
Woreda: Gedeb
Zone: Gedeo
Country: Ethiopia
Fermentation: No information available.
Drying: No information available.

 

FROM 09/02/2022
40% PEDRO + JOAO 20% TWARANYUZWE 40% OKAPA

Pedro Gabarra is a 6th-generation producer who grows coffee with his father, Joao Newton Teixeira. Environmental sustainability is of the utmost importance to Pedro and Joao. In 2019, they received an award for being the most sustainable coffee farm in Brazil. The farm is also a rehabilitation and release area for native bird species and has 2 aviaries.

Producers: Pedro + Joao

Variety: Yellow Bourbon
State: Minas Gerais
Country: Brazil
Fermentation: Pulped, then fermented without the use of water.
Drying: Dried with mucilage layer intact.

 

 

 

This micro-lot was produced by members of the Twaranyuzwe Co-operative in Kayanza Province, in Burundi’s northern region. The co-op has almost 200 members, all of whom are smallholder coffee farmers. The co-op itself was established in 2013. Members contributed coffee to Kavumu washing station, where this coffee was processed and dried after harvesting.
Producer: Twaranyuzwe Co-op
Variety: Bourbon
Province: Kayanza
Country: Burundi
Fermentation: Fruit removed, then dry fermented for 12 hours, then submerged in water for 14 hours.
Drying: Dried on raised beds for 18 hours.

 

 

 

This micro-lot was grown by producing families in Okapa and Bomai, both regions of Papua New Guinea. The coffee in these regions is forest-grown, meaning there is no use for herbicide and fertilizers. Producing families harvest the coffee annually, handpicking the coffee cherries. They then contribute the coffee cherries to a central location where the coffee is processed and prepared for export.

Producers: Producing families in Okapa and Bomai
Variety: Typica
Region: Okapa
Country: Papua New Guinea
Fermentation: De-pulped, then fermented.
Drying: No information available.

 

FROM 21/01/2022
80% POPAYÁN SMALLHOLDERS 20% TWARANYUZWE

This coffee comprises several smallholder producers from Popayán, a very well-known coffee growing region in Colombia. Generally, a smallholder producer will grow coffee on land no larger than 5 hectares. Previously, producers in this region worked with high-yielding crops that were easily maintained. Now, producers focus on growing coffee in micro-lots, which require more attention and care, yielding better cup quality.

Producers: Popayán Smallholders
Variety: Caturra, Typica
City: Popayán
Department: Cauca
Country: Colombia
Fermentation: Fermented for 24-36hrs.  
Drying: Dried in full sun on raised beds.

 

This micro-lot was produced by members of the Twaranyuzwe Co-operative in Kayanza Province, in Burundi’s northern region. The co-op has almost 200 members, all of whom are smallholder coffee farmers. The co-op itself was established in 2013. Members contributed coffee to Kavumu washing station, where this coffee was processed and dried after harvesting.

Producer: Twaranyuzwe Co-op
Variety: Bourbon
Province: Kayanza
Country: Burundi
Fermentation: Fruit removed, then dry fermented for 12 hours, then submerged in water for 14 hours.
Drying: Dried on raised beds for 18 hours.

FROM 11/01/2022
80% YACUANQUER MUNICIPALITY 20% TWARANYUZWE

Several coffee-growing families produce this lot in Yacuanquer, a municipality in the department of Nariño, situated in Colombia's southwest region on the border of Ecuador. The production spans across three veredas (districts) in Yacuanquer; Arguello, Tasnaque, and Zaragoza. There are around forty thousand coffee producers in the Nariño department, most of which are smallholder producers with an average farm size of two hectares.

Producers: Yacuanquer Municipality
Variety: Castillo, Caturra
Municipality: Yacuanquer
Department: Nariño
Country: Colombia
Fermentation: De-pulped, then fermented for 14-16 hours.   
Drying: Dried on raised beds for 13-28 days.

This micro-lot was produced by members of the Twaranyuzwe Co-operative in Kayanza Province, in Burundi’s northern region. The co-op has almost 200 members, all of whom are smallholder coffee farmers. The co-op itself was established in 2013. Members contributed coffee to Kavumu washing station, where this coffee was processed and dried after harvesting.

Producer: Twaranyuzwe Co-op
Variety: Bourbon
Province: Kayanza
Country: Burundi
Fermentation: Fruit removed, then dry fermented for 12 hours, then submerged in water for 14 hours.
Drying: Dried on raised beds for 18 hours.

 

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