Region: Narino
Farm: Finca El Paraiso
Producer: Jose Ignacio Gomez
Coffee varieties:  Caturra

Jose grew up in a coffee producing family and has developed a good palate and an eye for good coffee. He grows coffee on 6.5 hectares alongside oranges, lemons, and avocados. During the harvest, he, his family and team of trained harvesters hand pick the ripe red cherry and process the harvest in their own micro wet mill on the farm.

Several years ago, Jose Ignacio built a customer solar dryer made of three tiers of raised beds underneath a plastic roof. This dryer was oriented precisely on the farm to allow light to enter to dry the coffee, and for the farm’s crosswinds to pass through to control the temperature inside. Carlos Alberto, El Paraiso’s farm manager and a childhood friend of Jose’s, oversees the drying process and manages rotating the coffees as needed. After soil testing, choosing the right nutrition plan for these plants was relatively easy. After just two years of this nutrition plan the trees started producing higher concentrations of high quality cherries, with 70% of cherries reaching absolute ripeness making harvest more efficient than it would otherwise be.

Jose starts processing this coffee by fermenting the whole cherries for 15–18 hours in shaded concrete tanks. The cherries are then pulped and washed in fresh spring water before being moved to the bottom tier of El Paraiso’s shaded drying beds, where the final stage of fermentation is slowed and extended by the shade and cooler temperatures.

Jose Ignacio

Speciality Coffee Roaster, est 2008.  Roastery in Cork. Sourcing direct from Origin. Cafe on Barrack st Cork, online shop, markets and export.

Badger & Dodo Boutique Coffee Roasters

Region: Mantiqueira de Minas
Producer: Maria de Fátima Silva Marques da Fonseca
Coffee varieties: Yellow Bourbon
Drying: Patio

Bota Fora has remained in the same family for over 100 years. Since Francisco Teóphilo Reis Neto bought the land and the fazenda in 1900, ownership has passed through four generations of family. The current owner and manager, Maria de Fátima Silva Marques da Fonseca, is the latest in the family to care for the land.

The farm can count on many years of expertise in quality production. Bota Fora has five permanent workers who have been working on the property for the last twenty years. For technical support, they can rely on the COCARIVE cooperative and Emater MG (a governmental organisation that provides assistance to farmers in Minas Gerais). These skilled teams of agronomists advise on the best planting techniques, cultivation systems, drying and conservation methods, the newest coffee processing machines and more.

After picking, the cherries pass through colour-sorting machines to separate the mature cherries from the immature ones. The cherries are loaded into the de-pulping machine in lots according to quality. Once removed from their mucilage, the coffee beans are laid to dry on a cement drying patio. Here they are dried to a moisture level of 12%.

Bota Fora

Region: Cauca
Farm: Finca El Paraiso
Coffee varieties:  Caturra, Castillo
Drying: Eco-Enigma processing equipment

Finca El Paraiso is located in the municipality of Piendamo, between Popayan and Cali. Cherries mature slowly given El Paraiso’s elevation,  this slow maturation helps the concentration of sugars and considerably improves the cup.

Producer Diego Samuel Bermudez Tapia is one of the partners in INDESTEC and in Finca El Paraiso. He was born in Bolivar, Cauca and holds a title in Agricultural Business Administration. 12 years ago, coffee began as an adventure and became his way of life. Today, Diego is the director of INDESTEC, a family business dedicated to production, processing, and commercialization of specialty coffee.

Eco-Enigma Regional

Finca El Paraiso’s mill also receives coffee from allied producers in the community. Cherries are reviewed for ripeness and then fermented, in cherry, for 36 hours. They are depulped and washed then dried for 24 hours at 34 degrees Celsius in the Eco-Enigma processing equipment made by INDESTEC. The technology operates through closed circuit air recirculation and controlled temperature. The Eco-Enigma uses condensation and recirculation to minimize the environmental impact of processing while creating replicable conditions to dry coffee to between 10-11.5% humidity regardless of climate factors.

Paraiso Enigma

We wanted to develop a new pure espresso blend that complimented our existing Red Rock and Blackwater Blends. This time, more full bodied & sweet, something we heard many people asking for.

After several months of research via London and west coast USA, lots playing around with various blends and even more cupping ….. “Jam Jar” was born. This is a 3 bean speciality espresso blend composed of Colombian, Brazilian and Ethiopian coffees.

Whilst the Colombian & Ethiopian we use in this are speciality and seasonal, we are sourcing them in 6 month lots. When we need to replace them we are sourcing crops with a similar profile – both will always cup above 85. This means we will always have Colombian & Ethiopian coffees on offer as speciality coffees – please refer to our website – these will be the ones used in this blend, the Ethiopian one we use in this blend will be the Natural Processed one. The Brazilian is an extremely stable 3 bean blend called Lindeza – which we also serve as single origin, though not listed online, and cupping at 82.5

As always with us, all beans are roasted to their own peak profile in our ‘Doctor O’ before blending, so that each coffee contributes its own unique characteristics.

Cupping notes:
Hints of jammy plum & cherry.
Full body and creamy texture.
Dark chocolate, caramel and butterscotch notes.
Chocolate truffle aftertaste.

Jam Jar Espresso

Region: Yirgacheffe
Washing Station: Worka Chelichele
Coffee varieties: Heirloom
Drying: Dried on African beds for 15-18 days

Farming methods in the region remain largely traditional. Yirgacheffe farmers typically intercrop their coffee plants with other food crops. This method is common among smallholders because it maximizes land use and provides food for their families.

In addition to remaining traditionally intercropped, most farms are also organic by default. Farmers in Yirgacheffe typically use very few, if any, fertilizers or pesticides. Most farm work is done manually by the immediate family.

To capitalize on the magnificent climate, Worka Chelichele provides training to help farmers produce better quality cherry. Training focuses on procedures for harvesting and transporting cherries.

Farmers selectively handpick cherry and deliver it to Worka Chelichele washing station. At the station, employees hand sort incoming cherries to remove any under or over ripped or damaged cherries. Cherry is then pulped and fermented for 36 to 48 hours in the station’s 12 standardized fermenting tanks. After fermentation, parchment is washed in clean water and transferred to some of the station’s 360 raised drying beds where they will dry for approximately 18 days until they reach 11.5% moisture content. The marks all drying beds with a code that makes it simple to keep track of traceability and processing status.

Chelichele

Region: Central Valley
Farm: Alajueula
Drying: Raised bed

Oscar and Francisca Chacón are third-generation coffee producers, but the coffee is more than just in their family heritage: It’s in their hearts and souls as well. The couple is committed to quality and innovation, and are among the very first farmers in Costa Rica to produce Honey and Natural process specialty coffee. In 2005, after years of delivering their cherry to a cooperative for the going market price, they decided to join the brand-new “micromill revolution” and buy their own depulper to have more control over the quality and the price they received for their lots. “At first, we didn’t know what we were doing,” Oscar explains. “We were just experimenting.” That experimentation led to some of the most exciting new flavor profiles we have ever tasted: Now, the Chacons produce a wide range of Honey process coffees, modulating the drying time in order to create different effects in the cup. Necessity bred more innovation for the family when an earthquake in 2008 wiped out electricity and water to their area during the harvest. Unable to run the depulpers or to wash the mucilage off to produce Washed lots, Francisca took inspiration from her knowledge of African coffee production and quickly built raised beds on the property.

Las Lajas

A blend of two incredible, and very different, speciality Ethiopian coffees, each processed differently: one natural and one washed. Thinking intense red forest fruits with notes of dark chocolate. Orange & Blueberry acidity. Medium body with a long sweet aftertaste. Excellent in filter or espresso.

Fairy Floss

Region: Narino
Varieties: Colombia, Caturra, Castillo
Farm: Various smallholder
Drying: Sundried on parabolic bed

In an effort to be a better partner to our coffee-farming friends in the South of Colombia by buying more of their fine coffee and paying a premium better than they can find in the local market, we are strengthening our relationships while simultaneously introducing a product to our customers that is solid, flexible and consistent.

The average coffee farmer in Cauca, Huila, and Nariño has about 1.5 hectares of coffee land and will produce about 50 bags of coffee per harvest. During the few months of harvest season, he or she will bring to town on a Saturday 10 or so bags of pergamino, or parchment coffee, to sell.

So today we are pulling out the top lots from those, still a solid 85 points, paying a premium to the farmer and bulking them together to make full container of delicious, rich chocolatey Colombian coffee.

La Union

Region: West Arsi
Washing station: Refisa, 389 farmers
Coffee varieties: Welisho & Kurume
Drying: Raised bed

Refisa is a washing station located in West Arsi with 389 active farmer members that deliver cherries. This washing station is owned by SNAP COFFEE exporters. 

SNAP COFFEE was established in Addis Ababa in 2008, by coffee-passionate entrepreneur, Negusse D. Weldyes. The company runs three coffee washing and processing stations in Chelelektu, Kochere District of the Gedeo Zone and partnering washing stations in Uraga (Guji) and Nensebo (West Arsi). On average, about 550 farmers supply each washing station.

The company’s supply policy rests on three main pillars:
– Process specialty coffee consistently 
– Transfer the required know-how to the outgrowing farmers along with a great desire and training in processing and cleaning methods
– Protect the environment through waste recycling systems. 

Average lot size of farmers is 1-2 hectares, the soil is rich and fertile and generally they have between 1800-2400 trees per hectare. Each tree produces on average 3 kgs of cherries.

SNAP COFFEE supports the community of smallholder living near the washing station through partnerships with washing station owners. The washing stations build schools and SNAP COFFEE provides computers and other facilities. SNAP COFFEE is also constructing roads to less accessible farming areas and are also planning to build health clinics in the future to improve access to healthcare for farmers in the washing station areas.

Badger & Dodo Boutique Coffee Roasters

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Badger & Dodo Boutique Coffee Roasters

🇮🇪 Ireland

Served in Coffee Shops

Coffee Roasts

Bota Fora

Chelichele

Fairy Floss

Jam Jar Espresso

Jose Ignacio

La Union

Las Lajas

Nensebo Refissa

Paraiso Enigma

New Coffee Review