Jan Coffees

Showcase Coffee for January 2018

In January we are showcasing four delicious coffees as Origin Espresso.

Kenya Kii AA

Butterscotch. Blackcurrant. Nectarine. Baking Spices.

  • Process: Washed
  • Variety: SL 28, Ruiru 11
  • Region: Central Province, Kirinyaga District, (Embu)

The Kii Coffee Factory is located in the Central Province of Kenya at 1619 MASL in the Kirinyaga District near Embu. It was established in 1968 on 8 acres and is affiliated with Rungeto Farmers Co-operative Society which currently stands at 1300 farmers.

Kii is highly committed to protecting the environment and has deep red, nutrient-rich soil. The area receives adequate rainfall of about 1400mm p.a. with temperatures ranging between 13-24 degrees Celsius. The main varieties of coffee grown are SL34, 28 and Ruiru 11, with SL34, 28 making up 99% of all coffee produced while Ruiru 11 makes up 1 % of all production.

After harvesting the coffee is delivered to the factory and undergoes the washed processing method with pristine water pumped from River Kii. After pulping, the coffee is stored overnight, washed, soaked and spread on the drying tables. The parchment is then frequently turned on the drying tables, sorted and prepared for sale.

Nicaragua Cerro de Jesus

Vanilla. White Peach. Almond. Jasmine.

  • Process: Washed
  • Variety: Maracaturra
  • Region: Nueva Segovia

The Nicaragua Cerro de Jesus estate occupies a total area of 281 hectares and is run by the Peralta family high up in the mountains of Jalapa Nueva Segovia. Altitudes range between 1100 to 1450 MASL and the farm enjoys unique micro climates and has a wide reputation for producing high quality coffee. The farm is named after the mountain that separates the farm with it´s Honduran neighbours, and the iconic Jesus statue at the entrance.

On the farm you will find Caturra, Catuaí, Borbón, Ethiosar (hybrid), Marsellesa, Tekisik, Pacamara, Maracaturra and Java growing among the shade trees. Cerro de Jesus has a diverse range of luscious vegetation and wildlife due to high levels of annual rainfall.

The farm generously provides schooling and meals for children of the 300 workers who live on the farm. The farm has a wet mill where they do most of the processing for washed and honey processed coffees, before it is transported to the dry mill where it is dried on patios, raised beds or in the parabolic drier.

Nicaragua La Samaria

Milk Chocolate. Candied Orange. Peanut Butter.

  • Process: Red Honey
  • Variety: Catuai
  • Region: Nueva Segovia

Situated in the Nueva Segovia region La Samaria is part of the immaculate Octavio Peralta estate and sits between 1320 to 1450 MASL. With a total area of 85 hectares, almost half the farm has been set aside for the sole purpose of maintaining and improving the natural habitat.

The long curvy road that leads up to La Samaria provides a beautiful view of the whole farm which proudly shows the incredibly well-kept farmplots. The main varieties found are the Caturra and Catuaí. The farmers at La Samaria meticulosity create micro lots based on geography and uniformity in plant variety and unlike other producers La Samaria coffee accentuates the difference in micro climates and soils.

Colombia La Perla Roja

Burnt Caramel. Blackcurrant. Red Apple.

  • Process: Washed
  • Variety: Castillo
  • Region: Nariño

The farm’s name, La Perla Roja comes from the owner Ruber Yonny who calls the red ripe coffee cherries  his precious “red pearls”. The farm is located just northwest of the Galeras Volcano and sits at 1,700 MASL where Ruber Yonny has planted Castillo variety for its high yield, which produces larger beans from smaller trees, and also for its leaf rust and pest resistant quality.

In April, when the harvesting season begins in western Nariño, the ripe red cherries are collected by hand. Once the fruit is collected, the prime cherries are put in fermentation tanks for 12 hours where all of the subtle flavors are activated. Afterwards they are washed, de-pulped, and the beans are put in patios and raised beds to dry. Raised beds allow fresh air to circulate all around the beans and provide better control over humidity. The result is an exceptional coffee from the mountains of southern Colombia.

Hope you love drinking these four special coffees this January

Dom

Dom T

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