Kenya AA
Kamwangi
Tasting Notes:
Blackcurrant, sweet tea, umami, juicy, cola
Social Impact:
New Ngariama Farmers’ Cooperative Society where 1,500 small scale farmers, each farmer owns an average of 200–250 coffee trees
What it takes to have your beans:
Washing
Fermentation for 24-36 hours
Washing again
Drying on African drying beds for 12-20 days
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Colombia
Dulima EP10
Tasting Notes:
Chocolate, red fruits and citrus with a heavy body
Social Impact:
Huila Region where 800 small scale farmers, deriving from the Pijao ethnic community around the Tolima Volcano plant and harvest these beans
History of your beans:
Since the first half of the 17th century
Coffee beans were brought by a priest named Francisco Romero
The priest assigned planting coffee to his parishioners as penance for their sins
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MALAWI AAA
Sable farm
Tasting Notes:
Goji berry, green tea, plum, lime
Social Impact:
Sable Farm where farmers are part of Misuku Coffee Growers Cooperative Society. 3000-member small scale farmers (25% women) have been growing coffee since early 1930s
What it takes to have your beans:
Drying of ripe cherries on a patio in the sun for 15-20 days
Raking according to the direction of the sun
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COSTA RICA
FINCA SANTA ELENA
Tasting Notes:
Milk chocolate, cooking apples, bell peppers, caramel
Social Impact:
Tarrazu where 90% of Costa Rican coffee is grown by 50,000 small scale farmers on less than 5 hectares
What it takes to have your beans:
Drying of ripe cherries on a patio in the sun or mechanical dryers
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COLOMBIA
LA FLORESTA
Tasting Notes:
Cooked pineapple, brown sugar, white rum, dark chocolate
Social Impact:
Farm belongs to Nohora Sepulveda de Zambrano who is 73 years old and has been around coffee her whole life. 25000 small scale farmers grow the beans alongside cocoa and sugar
What it takes to have your beans:
Cherry collection
Cherries are hand-selected and put in bags to ferment intact for 120 hours
Drying on raised beds inside a parabolic dryer for 15 days