NEW COFFEES
Coffees from Zambia, Tanzania and Peru are inbound, read on for more info!
We are in love with the Zambia Ngoli Estate, an anaerobic natural that smells like pink lemonade and tastes like blueberry cobbler. It’s excellent hot or over ice as a flash pour over.
12 oz bag of whole bean coffee
Process: Anaerobic Natural
blueberry, white chocolate, pink lemonade
The history of Zambian coffee seems familiar: men in Holy Orders of one sort or another arrive and plant seeds. But in the case of Zambia, missionaries did not introduce coffee farming until the 1950s. By the time commercial coffee production began in Zambia, the British had considerable experience in starting and operating coffee plantations in India, Kenya, and elsewhere. Planting coffee was an attempt to decrease a dependence on copper exports. Not surprisingly, the emphasis was on yield and production efficiencies. Plantations were large and orderly, grown in full sun on flat land, and processed in large wet mills wherever possible. Nevertheless Zambia made almost no appearance whatsoever on the world coffee stage until coffee was officially exported for the first time in 1985
The Northern province has the best conditions for arabica coffee cultivation in Zambia with its relative proximity to the equator and abundant altitude (Mafinga Hills being the highest point in the country at 2,300 masl). Most coffee grows from 1300 - 2300 masl. Zambia produces both washed and naturally processed coffee and has introduced some honey processing. A wide range of varieties including Catimor 129, Castillo, Java, and other trial varieties. Specialty grades are AAA, AA, AB and Peaberry.
Zambia Ngoli Estate
[ZAM-BEE-UH • IN-GOHL-EE • ES-TATE]
Notes:
Blueberry, White Chocolate, Pink Lemonade
Varietal:
Castillo
Process:
Anaerobic Natural
Altitude:
1,400 MASL
The Northern province has the best conditions for arabica coffee cultivation in Zambia with its relative proximity to the equator and abundant altitude (Mafinga Hills being the highest point in the country at 2,300 masl). Most coffee grows from 1300 - 2300 masl. Zambia produces both washed and naturally processed coffee and has introduced some honey processing. A wide range of varieties including Catimor 129, Castillo, Java, and other trial varieties. Specialty grades are AAA, AA, AB and Peaberry.
The Tanzania Tarime is syrupy sweet and smells like oranges. It tastes like black cherry, apricot and sweet and sour candy. It is kinda bright, but it’s super smooth.
12 oz bag of whole bean coffee
Process: Washed
apricot, black cherry, sweet and sour candy
This fully washed AB-grade coffee was grown by the small holder producers in the Mara, Tarime region of Tanzania at 1,750 meters above sea level. Located in Tanzania’s northern highlands above the shores of Lake Victoria, the farmers often grow coffee on less than 2 hectares of land alongside other cash and subsistence crops. Traditionally a region for natural processed coffees, the ideal growing conditions have attracted wet mill operators in recent years so smallholders can sell their coffee as cherry. Not only does this allow farmers to bring coffee to market quicker, it frees up land that would have been devoted to drying.
Tanzania tarime
[TAN-ZUH-NEE-UH • TUH-REEM]
Notes:
Apricot, Black Cherry, Sweet and Sour Candy
Varietal:
Bourbon, Kent
Process:
Washed
Altitude:
1,900 MASL
This fully washed AB-grade coffee was grown by the small holder producers in the Mara, Tarime region of Tanzania at 1,750 meters above sea level. Located in Tanzania’s northern highlands above the shores of Lake Victoria, the farmers often grow coffee on less than 2 hectares of land alongside other cash and subsistence crops. Traditionally a region for natural processed coffees, the ideal growing conditions have attracted wet mill operators in recent years so smallholders can sell their coffee as cherry. Not only does this allow farmers to bring coffee to market quicker, it frees up land that would have been devoted to drying.
If you like a nuanced depth of flavor with less acidity, the Peru Bajo Kimariato is for you. The Bajo Kimariato smells like cocoa and cinnamon, and tastes like apple pie. We could drink it every day.
12 oz bag of whole bean coffee
Process: Washed
apple, cinnamon, cocoa
This lot features selections from Bajo Kimariato, outside the city of Quillabamba in the Cusco region, coming from two smallholder farms: Fortunato Alamanacin's San Rafael and Exaltacion Fuentes's Balconniyoc.
Peru is made up of a wide variety of landscapes, from long beaches to high mountains, from the desert to the largest rain forest. In the north, the second highest mountain rage, the Andes, goes through Cajamarca department and converges with the Amazon, creating complex and diverse orographies and microclimates. Cajamarca’s inter-Andean valleys have hosted coffee crops for more than 200 years and concentrate almost 43% of the total Peruvian coffee production, not only because of its vast lands but because of an ancient coffee tradition that goes back to the XVIII century, when the first coffee crops were brought in and started to be nurtured by the many generations of producers in the region. Coffee has been part of their lives for so long that their inhabitants’ experiences and learnings are inextricably linked to it.
peru bajo kimariato
[PUH-ROO • BA-HOH • KIM-MA-REE-AH-TOH]
Notes:
Apple, Cinnamon, Cocoa
Varietal:
Catimor, Typica
Process:
Washed
Altitude:
1,200 MASL
This lot features selections from Bajo Kimariato, outside the city of Quillabamba in the Cusco region, coming from two smallholder farms: Fortunato Alamanacin's San Rafael and Exaltacion Fuentes's Balconniyoc.