3. Peru Cajamarca Cedros Cooperative
Sourced from Jaen finca (estate) in the Cajamarca Region in Peru, the beans are produced by Cedros Cooperative. The cooperative is composed of small holder farms, ranging between one to three hectares in size at an altitude between 1,500-2,000 meters above sea level.
This lot combines the Bourbon, Catimore, and Pache coffee varieties. After the cherries are de-pulped, the beans are fermented for 15 to 48 hours before being washed and dried for 12 to 25 days. The resulting coffee is a clean, classic natural with medium fermentation and the sweet taste of stewed fruit and berries with an herbal finish.
4. Colombia Huila Monteblanco (Tropical Washed)
The Huila district in south Colombia is globally known for producing the most revered coffees in the specialty coffee world. These beans are sourced from Finca Monteblanco, a family farm managed by Rodrigo Sánchez Valencia. This Monteblanco Purple Caturra washed-processed lot is a unique combination of both a rare coffee variety and a special processing method.
After harvest, the ripe cherries are floated to remove impurities before being de-pulped and then transferred into tanks. A ‘mother’ solution made up of special microorganisms is fed with molasses and panela and fermented for 8 hours before being added to the tanks so the coffee can begin fermenting.
Tropical fruits such as oranges, plums, and passion fruits are then added to impart unique fruity flavors to the coffee. After 150 hours, the coffee is washed and dried. Expect a pleasantly fruity coffee with the taste of orange, plum, red berries, passion fruit, and blackberries.
5. Indonesia Gayo Asbi Estate
ASBI Estate is the most prominent name in Gayo’s coffee farming scene, which is located in northern Indonesia. Produced in Simpur Batu Village in East Java, the pleasantly cool weather and the maturity of the many coffee trees are crucial in creating the finest cherries for their Classic Natural Process—a primary method that genuinely allows the quality of premium coffee cherries to shine.
The process starts with carefully selecting the red Bourbon, Abyssinia, and Typica cherries. These beans are harvested at the peak of their quality and laid out dry for 20-25 days. The dried cherries are then pulped before being sorted, graded, and rested within the span of seven days.
The resulting coffee is then sampled and tasted to guarantee top-notch quality rich with the taste of cocoa nibs, dried mango, berries, and the clean taste of oolong tea.
