Located in the in the unique volcanic terroir of Poços de Caldas, Barra Estate is perfectly situated in this mountainous region, with altitudes ranging from 950 – 1300 masl. The farm sits on the periphery of the volcanic caldera (old crater) which has a diameter of 31km and has soils and climate suited for producing specialty coffee with distinct profiles.

The Barra Estate farm has been in the family since 1966 when José Edivaldo Gonçalves' father decided to start growing coffee. Now the farm is run by José and his three sons - Tiago, Felipe and André. The farm land spans 190 hectares, of which 120 are used to grow coffee. Each harvest the farm produces around 800 bags of specialty coffee, and employs 250 seasonal workers to hand pick coffee, as the steep terrain of the farm and is not accessible by machines.

During harvest season the coffee is manually collected when the cherry reaches maturation. Once picked, the coffee is then pulped to remove the mucilage covering the bean, before being laid out on patios and turned regularly until the coffee is dried down to 11% moisture. The process lasts usually between 10 – 14 days. Once dried, it is then stored in wooden hoppers for 20 days to rest and equalise before being hulled and bagged ready for shipment.

Barra Estate


Campbell & Syme is a specialty coffee roastery and coffee shop located in and out of London. Our main focus is not to compromise on quality, seasonality & customer service.

Campbell and Syme

Location: Huila
Cultivar: Caturra & Castillo & Colombia

All coffee was harvested at full ripeness and processed traditionally as washed coffee. On average, cherries were de-pulped and the coffee was fermented dry for an average duration of 20 hours, washed 4 times, then placed in a parabolic dryer for an average period of 6-7 days.

Once milled, the coffee underwent the Sugarcane E.A. decaffeination process.This process works by soaking green coffee in a bath of water and a solvent called ethyl acetate, which is naturally derived from fermented sugar, among other natural sources. The solvent bonds to the salts of chlorogenic acid within the coffee, which allows for the extraction of caffeine. The coffee is removed from its bath and steamed at low pressure to ensure no traces of E.A. are left, and the finished product is almost entirely free of any but the most trivial (0.1–0.3%) caffeine content.

De Cana

Producer: Alejandro Laines Sales
Location: Huehuetenango 
Cultivar: Typica, Caturra, Bourbon & Catuai

Alejandro Laines Sales owns nearly 2 hectares of farmland in San Pedro Necta, Huehuetenango. He grows a combination of varieties including Bourbon, Typica, Caturra, and Catuai on his family farm, which is at the base of the mountains. "Chejoj," the farm's name, means "land of horses and large birds" in the Mam, or spoken Mayan language.

Coffee on his farm is picked ripe and de-pulped the same day, then fermented for 24–35 hours before being washed three times, until the parchment is clean. It's dried on concrete patios for 3.5–5 days.

Finca Chejoj

Location: Nariño department
Cultivar: Castillo, Caturra & Colombia

Colombia’s size alone certainly contributes to the different profiles that its 20 coffee-growing departments (out of a total 32) express in the cup, but even within growing regions there are plentiful variations due to the microclimates created by mountainous terrain, wind patterns, proximity to the Equator, and, of course, differences in varieties and processing techniques.

The country’s northern regions (e.g. Santa Marta and Santander) with their higher temperatures and lower altitudes, offer full-bodied coffees with less brightness and snap; the central “coffee belt” of Antioquia, Caldas, and Quindio among others, where the bulk of the country’s production lies, produce those easy-drinking “breakfast blend” types, with soft nuttiness and big sweetness but low acidity. The southwestern departments of Nariño, Cauca, and Huila tend to have higher altitude farms, which comes through in more complex acidity and heightened florality in the profiles.

To capitalise on this broad spectrum of flavours and to emphasise the diversity available to roasters and consumers from within a single country, the coffee growers’ association has begun to provide origin distinctions, and has developed aggressive marketing campaigns designed to boost the regions’ signals to buyers worldwide.

Narino

Producer: Mario Martin Lovo Sotomayor
Location: Nueva Segovia 
Cultivar: Maracaturra 

Mario bought La Marcella in 2009 the farm is right on the border with Honduras where is separated only by the banks of the Brujil river. Mario has immediately been impressed by the farm’s natural beauty: it has an abundance of pine trees that provide natural shade along guava trees, planted by him, and has three water springs.His farm management is geared at applying sustainable methods and preserving flora and fauna that includes Congo monkeys, quetzal, deers, sparrows, oropendolas, racoons and many others.
The total size of the farm is almost 35 hectares with around 21 dedicated to coffee growing, Mario has planted different varieties, Pacamara, Maracaturra, Caturra, Borbon, Catuai and Catimor.It is managed by Mario and employs 80 to 90 workers throughout the harvest period that normally span between January to April.

Cafetos de Segovia is a dry mill located in Ocotal, right in the middle of a few coffee areas which makes it ideal for producers to deliver the wet parchment the same day as they harvest and process it. The business is a family business owned by a local coffee producers family. Martha and Ana, two sisters manage the business with a whole team. It started 5 years ago when Martha and Ana’s family realised the prices paid for coffee were really low in the region and that the quality they could produce in their own farm was actually pretty good. They then decided to create the dry mill to add value to their product. They have a few farms that they inherited from their dad. Like many properties in the area (north of Nicaragua, border with Honduras) the farms story takes its root in a complex context. In 1975-1979 the Nicaraguan revolution hit the entire country (but was even stronger at the border with Honduras) and their family emigrated to the US for 6 years before coming back to Ocotal. Their house and part of their farms had been taken by force by the government and only the house has been returned to them when they came back. They lost more than 100 manzanas of coffee farm. At the dry mill, they process their own coffee but also the coffee of some relatives and a few non related producers from the area (in total 47 other producers work with Cafetos de Segovia).

During the peak, up to 300 quintales per day can be delivered at the mill. The drying capacity is of 3,000 quintales at one specific time. A new greenhouse has been built this year and this is where they do majority of the experimental lots or more delicate varieties. Most of the coffee is delivered as wet parchment or cherries. 80% of the lots are washed. They usually start the drying in the patio, in the shade for 5-6 days and then in the sun. All patios are covered with some black net so the coffee is not directly on the floor. Shade drying is really needed as the sun hits pretty hard at this lower altitude (less than 900m). They move the naturals every 3-4 hours, pile the coffee at the hottest hours of the day and 30 people in total work at the mill during the season.

La Marcela

Location: Yirgacheffe
Cultivar: Kurume & mixed
 
As soon as you pass the city of Dilla, you’ll notice the road roughening. A bumpy A8-highway, that feels like a country-side mountain bike trail, takes you to the Aricha mountains. Then a curly rocky road leads you to the gate of Aricha washing station. The famous Naga Singage mountain looms over the station and the Wogida river creates a continuous serene rush of water, only interrupted by singing Gedeo women stirring parchment and coffee cherry.

If you’re looking for floral and complex-tasting Yirgacheffe’s, Aricha is the place. The recently revived washing station collects coffee cherries from Yirgacheffe’s most potent coffee forests. The washing station provides an income for surrounding communities. And coffee roasters find the finest natural and washed grade-1 Yirgacheffe’s on the market. But it wasn’t always like this.

The Aricha station, in the words of the current manager, was a dump. A neglected, abandoned, and the out-of-business station that did not process a single cherry for years on end. Grass covered the entire terrain and the buildings were in decay. The surrounding smallholders had to deliver their cherries to another washing station further up the road. A far from an ideal situation, since transport goes on foot or by mule. But just a few months before the harvest of 2018, the communities met with a new potential station owner. Faysel Yonis, the founder of coffee exporter Testi Coffee.

Faysel shared his plans to make Aricha a hub for quality Yiracheffe coffee. After the traditional coffee ceremony, the elders expressed their enthusiasm and gave their blessing. Faysel’s vision goes beyond coffee and business. Because besides reviving the station, Faysel started to work with the community to build an electricity-network for surrounding villages. Testi Coffee is also coordinating the construction of a school and plans to give families access to clean water.

Aricha experienced rapid developments and innovations in a short period. This is because Faysel appoints well-equipped managers to run operations before and during the harvest. Adham Yonis, the nephew of Faysel, is the manager of Aricha. He was born in Dire Dawa (Ethiopia) and raised in Texas (US). Adham also served in the US Army for eight years. After twenty years of living in the US, he returned to Ethiopia and joined the family’s coffee business in 2014. When you visit the washing station during harvest, Adham will introduce you to Yirgacheffe cuisine. You will then enjoy a tour of the station and see how cherries are processed during night-shifts.

Today Aricha is a Yirgacheffe coffee-hub. Testi Coffee estimates that one-thousand smallholders from different communities come to Aricha to sell their cherries. During collection, Adham marks the lots per community to ensure traceability. In the hills surrounding the station, you find four coffee communities; Aricha, Gersi, Idido, and Reko Onancho.

All four communities submitted micro-lots for the 2019’ Ethiopian Cup and ranked among the top-scoring coffees within the auction. Each farming family received a portion of the auction premium to improve their livelihoods. When you search for lots from Aricha, be sure to look for the community names as well.

Aricha

Location: Reko washing station, KOchere, Yirgacheffe
Cultivar: Kurume & mixed
 
"Sometimes, great coffees find Trabocca, instead of us finding them. Every year, we receive thousands of samples at the Trabocca office in Amsterdam. In December 2013, during a blind cupping, we found this washed Yirgacheffe from a small washing station in the Kochere region. The coffee stood out because of its pronounced aroma of peach, mango, and other stone-fruits.

That same season, a partnership was established with Faysel A. Yonis, founder of Testi Coffee, and Masreshu Sima, the founder of the washing station. This three-way partnership proved to be a good one. We started with few containers of Yirgacheffe and developed a supply chain, using several washing stations in different regions, such as Mulish in Guji and Gora Kone in Nensebo.

Reko washing station is named after Reko-Mountain, a tall and skinny mountain that towers above the hills of Kochere. Reko, translated in Afaan Oromo, means challenge. It refers to the challenge of climbing Reko-mountain. Masreshu and Faysel adopted the name and its symbolic value. It is their challenge to cultivate the best Yirgacheffe coffee.

During harvest, which normally takes place between late October and mid-January, about 850 farmers bring their red cherries to the washing station. The Reko washing station is an example for neighbouring washing stations, they sustain coffee communities and deliver amazing coffee, year after year. Incoming coffee is washed with water from a nearby river, after which are pulped with an old Agard pulping-machine. The mucilage is removed by traditional fermentation, which lasts 36-48 hours depending on the weather conditions. The coffee is then dried on raised African beds for 10-12 days.

According to the Reko-team, the success of the washing station is threefold. First and foremost, the training and education of staff and suppliers. A good protocol can only be implemented by equipped staff members and farmers. Testi Coffee gives pre-harvest training to all partners.

Secondly, good selection and separation; only red cherries are selected, and processed coffees are kept separate by harvesting-time (early, mid, late), and geographical area (Onancho, Debo, Shashamene, Hamma, Beloya).

Finally, monitoring and control; Reko-lots are assigned to professional site managers, whom, with their vast experience in coffee processing, control every aspect of Reko-lots from cherry to warehouse delivery, anticipating on changes and separating deviating lots."

Reko

Producer: Ivan Ovalle
Location: Huehuetenango 
Cultivar: Caturra & Bourbon

Palo Blanco was purchased by Ivan’s grandfather over 80 years ago. Before the “street” he used to have to arrive in mule. Ivan took over the farm in 1990. He is focused on quality. Don Aller is the farm manager and manages both of Ivan’s farms. Ivan takes a natural approach to growing.

Ivan’s nursery is located at his other farm, Peñon de la Fe (Mountain of Faith) which grows all of the plants at Palo Blanco. They do not use any time of grafting method. The varietals are pure. He renews each lot focusing on reproducing the best plants in
a given lot. He hasn’t like the the bourbon criollo with another varietal. He plans to keep the varietals the same unless there is an issue.
The main pest has been ojo de Gallo (Rooster Eye) & leaf rust but not such a problem given the altitude. A manual system to control weeds using a machete is used. The fertilisation plan is implemented before and after flowering using natural growth hormones and amino acids. The flowering occurs in April and May.

The soil and leaves are analysed annually.

The farm produces washed, honey and naturals.

Palo Blanco

Location: South Minas
Cultivar: Bourbon & Catuai

Serra Negra, or “black mountain” is a Brazilian profile that captures the most classic profile from Minas Gerais, the growing region that includes Carmo de Minas.

Serra Negra

Location: Nyeri
Owner: Muthuaini factory
Cultivar: SL28 & SL34

Muthuaini AB is sourced from family owned farms organized around the Muthuaini Factory (wet mill) in Nyeri County, Kenya. The Mutheka Farmers Co-operative Society manages the Muthuaini Factory, which processes cherry from members who generally cultivate around 200 coffee trees on half-acre plots. Small plots give these producers more control to strategically pick and deliver only the ripest cherry to the factory.

Additional cherry sorting is also done at the factory before the coffee is depulped, fermented and washed. After the coffee is washed, it’s soaked in fresh water for long periods of time to solidify the hallmark Kenyan profiles.
Muthua-ini is a Kikuyu name for “a place with many ants”, this place was famous of the ants which destroyed almost everything including the plantation of sugarcanes and had built very long ant hills which were visible from a far distance.

Muthuaini AB

Producer: Smallholders
Location: Huehuetenango 
Cultivar: Typica, Caturra, Bourbon & Pacas

As part of a continuing mission to showcase coffees that taste "true to place" while offering outstanding quality and providing a springboard for excellence, Cafe Imports offerings are selected to highlight the dynamic character and profile of coffees from Huehuetenango. One of the most famous coffee-growing regions in Guatemala, Huehuetenango is considered a "coffee economy," and producers have told us that around 80% of the population makes its living from coffee either directly or indirectly.

Producers who own farms of any size are invited to bring their coffee to be cupped, and whether they bring 2 or 200 bags their coffee is sampled and scored.

In the Maya Q'qnjobal dialect from Huehuetenango, waykan means "star (or light) that shines in the sky at night." (And for the record, the region's name is commonly pronounced "way-way-teh-NAN-go.")

The producers of Waykan are situated in the municipalities of Chajul, Quiche, Cotzal, and Nebaj.

Waykan

Buesaco

Osias Carrasco

Jose Lopes

Kibingo

Mubuga

Bwenda 578

Dalila Flores

Diego Samuel Bermudez

Hugo Supulveda

Gora Kone

Mauricio Barbosa

Danisa is the name of a sub kebele (Hamlet) where the this group of 37 farmers are located.
Average farm size of each member is 3.35 hectares. The coffee grows under a canopy of natural forest, much like most of Guji Coffees in the area. The fertile red land is made of Clay and Loam.
All of these farmers are trained in agronomy and post-harvest practices by the "King of Guji", Ture Waji, whom is also running the drying stations.
What's unique about how these drying stations are managed, including Wosasa, is how the drying beds had been handled, each day lot is tracked with a tag and kept separate from the other.
Each tag is listing the specific delivery and the start date of drying and relative Moisture Content Readings for each day, in order to guarantee a slow even drying process to insure quality and longevity of the coffee.

Danisa Ethiopia

The Ventura family have been growing coffee for over five generations. The coffee farming tradition began when their grandfather started growing coffee in 1894, at a farm called Finca Rabanales.

Over a hundred years later, the family purchased Finca El Durazno in 2012. Rafael & Maria Elena (featured on the picture) are two of the five proprietors of the farm, and are active in its management. In 2012, Finca El Durazno did not have a single coffee plant - in fact the land was mainly used for forestry. Although the Ventura family have been coffee farming for over 120 years, the farm is very young as coffee was planted during the 2013-2014 harvest.

2018 is the farm’s first normal production harvest. The changing climate proved challenging, with the stress of the plants resulting in a lower yield. It rained a lot, which also led to more fungus and leaf rust. The main challenge for the season was to pick coffee at it’s optimal Brix level. When we asked Rafael what differences he noticed at Finca El Durazno compared to the other family farms, he replied that he had to forget everything he knew about coffee and start fresh. What he loves about coffee is that there is always something to learn.

El Duranzo Guatemala

Location: Kirinyaga County, Central Kenya
Owned by: Rungeto coop society
Cultivar: SL28, SL34

The Kibirigwi Kiangai washing station or factory was created in 1953, at the same time the group of farmers decided to establish the the Kibirigwi Farmers Coop Society.
At this point in time the Kibirigwi Coop is affiliated Kirinyaga County Coop Union and operates eight factories all together. The water used for the processing comes from the Kibirigwi river, hence the name, which is 50m from the factory. The cherries are sorted and floated before being pulped to separate any split, under and over ripe from the individual deliveries. The parchment is then fermented overnight, before being washed and graded into P1, P2, P3, P lights and pods. After the grading, it is dried on the drying tables for 8-14 days.
In order to educate their members to Good Agricultural Practices (GAPS) the society has employed an agronomist to work in the field and carry out one to one training as well as group session throughout the harvest and during the off season.
The Coop also produce over 200,000 seedlings to be distribute amongst members every year free of charge to promote crop regeneration as well as distribute manure to promote organic fertilisation techniques.
All the fermentation tanks as well as the washing channels have been tiled to improved the overall quality of the coffees and the cleaning and maintenance of the facilities

Kiangai AA

Location: Armenia, Quindio
Cultivar: Pink Bourbon
Process: Mandarin Natural
 
For this microlot, cherries were strictly picked with the same level of ripeness and exposed to a dry anaerobic fermentation of 48 hours with tangerine skin. The cherries were then shade dried on parabolic beds with mixed with tangerine skin to ideal moisture content. 
Jairo Arcila is 63 year old engineer who, after working for a few years as an engineer, was offered a role by the same company to manage a dry mill in Pereira, Risaralda. Jairo has been working for the last 40 years for RACAFE, the second largest exporter of coffee in Colombia. At RACAFE, Jairo worked as a mill manager for 30 years and for the last 10 years he has been managing the lower grades business.
Jairo started growing coffee 35 years ago when his father got very sick and could not manage his farm anymore. After a few years Jairo managed to purchase his own land and continues growing coffee until today. 

Jairo Arcila

Local variables like wind patterns, soil quality, sunlight, elevation, and other environmental influencers have much to do with the common characteristics that separate, say, a Northern Colombian from a Southern Colombian coffee, just as they inform the differences between a Colombian and a Kenyan.

Espírito Santo is a special coffee-growing region of Brazil, where its proximity to the sea and unusual microclimate has created a distinct, delicate profile of coffee. Many of the small- and midsize producers (5–20 hectares on average) here focus on Washed coffee due to the misty weather and cooler temperatures, but they also produce some Pulped Naturals as well. Because of the location and climate, the coffee is also picked during a different season than the height of production in Minas Gerais.

Espirito Santo

Location: Gaitania, Tolima
Altitude: 1,700 - 1,900 masl.
Varietal: Castillo
Process: White Wine Fermentation
Flavour profile: Gooseberry & pear drops
 
Grown by Nubia Loaiza at Finca Santa Fe, this microlot was exposed to a dry anaerobic fermentation of 30hours and later placed on raised beds until 20% moisture content is achieved. 

Afterwards, coffee is placed inside grain pro bags for 80hours. At this stage fermentation is driven by natural yeast, later the coffee is left to dry on raised beds to 10.5% moisture content.

Nubia has been growing coffee for over 25 years. She started producing specialty coffee 4 years ago. At the beginning, Nubia used to have 300,000 trees at her farm but due to low prices during the ten past years, these days she only has 10,000 trees.

After stating to work with Cofinet, Nubia obtains premium for her coffee and now planting extra 10,000 trees.

Nubia Loaiza

As an origin, Peru has all the conditions necessary to produce world-class coffee: Its high elevation; prominence of good varieties like Typica, Bourbon, and Caturra; and a quality-focused movement among smallholder growers, especially in cooperatives utilizing organic husbandry, is very encouraging for the future recognition these lots will deservedly receive. We seek a softer profile in our Regional Select coffees from Peru, with a marriage of cocoa, lemon, toffee and caramel, almond, and soft fruit like plum or sweet cherry.

Chirinos

50% CHIRINOS, PERU
Washed process
Bourbon, Caturra & Catimor

25% ESPIRITO SANTO, BRAZIL
Pulped Natural process
Catuai & Yellow Catuai

25% MAURICIO BARBOSA, BRAZIL
Natural process
Catuai & Mundo Novo

Fortis Green Espresso was created to satisfy those who are looking for a balanced, sweet & rather traditional cup of coffee. Fortis Green seasonally changes with current crop and highlights each coffee’s best qualities. All components are selected to complement each other for the right balance of sweetness, body, acidity & smoothness.

Fortis Green Espresso

Location: Kirinyaga County, Central Kenya
Owned by: Rungeto coop society
Altitude: 1,700 - 1,800 masl
Varietal: SL28, SL34
Process: Washed 
Flavour profile: Raspberry sorbet & Blood orange
The Kii factory is located in Ngairiama in the Gichugu division of Kirinyaga district in Central Province. It is one of 3 factories, along with Kiangoi and Karimikui, which make up the Rungeto Farmers Coop Society.
This coop was established in 1953 and now has around 3507 members. Each smallholder member has around a hectare of land for growing coffee alongside vegetables for the family. The area has rich and fertile red volcanic soil at altitudes of 1700 to 1900 metres above sea level and receives between 1,600 and 1,900mm of rainfall annually. The coffee is handpicked by the smallholder members and delivered to the Kii factory where it is pulped. This initially separates the dense beans from the immature ‘mbuni’s (floaters) using water floatation which means the denser beans will sink and be sent through channels to the fermentation tank.

This first stage of fermentation will last for around 24 hours, after which the beans are washed and sent to the secondary fermentation tank for another 12-24 hours.
Once the fermentation process is completed, the beans enter the washing channels where floaters are separated further and the dense beans are cleaned of mucilage.
The washed beans will then enter soaking tanks where they can sit under clean water for as long as another 24 hours. This soaking process allows amino acids and proteins in the cellular structure of each bean to develop which results in higher levels of acidity and complex fruit flavours in the cup - it is thought that this process of soaking contributes to the flavour profiles that Kenyan coffees are so famed for.
The beans are then transferred to the initial drying tables where they are laid in a thin layer to allow around 50% of the moisture to be quickly removed.
This first stage of drying can last around 6 hours before the beans are gathered and laid in thicker layers for the remaining 5-10 days of the drying period.
The dry parchment coffee is then delivered to a private mill and put into ‘bodegas’ to rest – these are raised cells made of chicken wire which allows the coffee to breathe fully.

Kii AB, Kenya

Today, Colombia it is recognised as one of the most progressive specialty coffee origins in the world. Temperature, altitude, solar radiation and availability of water influence quality, but soil might be Colombia’s most important component as volcanic ashes provide sufficient organic materials. This enables farmers to grow rich coffee profiles that often include favourable cup characteristics: clean aroma, high acidity and medium body.

Most coffee grows between 1200 and 1800 m.a.s.l., but in some regions it surpasses altitudes of 2000 m.a.s.l. Common varieties cultivated by smallholders are Typica, Bourbon, Caturra, and Castillo. Castillo is a popular variety in Colombia because it offers a high yield.

More than 550,000 Colombian smallholder families are the engine of the Colombian coffee market. These families are spread out over the 17 coffee departments within Colombia: Caldas, Cauca, Cesar, Narino, Meta, Huila, Tolima, Quindio, Risaralda, Antioquia, Valle del Cauca, Cundinamarca, Guajira, Madgalena, Boyaca, Sandander and Norte de Sandander. The average Colombian smallholder family owns between 2 and 5 acres land to cultivate their coffee.

Sonson Reserve, Colombia

Grown by Emanuel Encizo, this micro lot was carefully handpicked in order to use only the ripest cherries. The cherries were afterwards fermented for 14 hours under water and later placed on raised beds to dry for 25 days, until the ideal moisture content was achieved.

San Bernardo is a natural dwarf mutation of Typica which originated in Guatemala. It is very rare to find this varietal in Colombia. San Bernardo trees are very small, smaller than Caturra or Castillo. While the yield is low and not very resistant to leaf rust, the cup profile is incredible - very complex, with floral notes and smooth body. 

Emanuel is one of the few producers Cofinet met in Colombia who is growing this varietal.

Emanuel Encizo, Colombia

Gitwe 054 Rwanda


Location: Nyeri

Varietal: SL28, SL34 Ruiru 11 & Batian

Category: Fruity & Juicy

Kagumoini AB

producer: edgar cosigua
location: patalul
landed: august 2023
varietal: mixed
process: slow jam honey
category: fruity & juicy

Panimaquip

Producer: Edgar Cosigua
Location: Patalul
Landed: August 2023
Altitude: 1,800 - 1,900 masl
Varietal: Mixed
Process: Slow Jam Honey
Category: Fruity & Juicy

PANIMAQUIP, GUATEMALA

Location: Nyamasheke, Western Province
Landed: December 2023
Altitude: 1,800 masl
Varietal: Red Bourbon
Process: Washed
Category: Fruity & Juicy

GATARE 279, RWANDA

Location: Kibingo washing station, Kayanza 
Landed: January 2024
Altitude: 1,700 -1,900 masl
Varietal: Red Bourbon
Process: Honey
Category: Fruity & Juicy

Campbell and Syme

4.3

Campbell and Syme

🇬🇧 United Kingdom

Served in Coffee Shops

Coffee Roasts

Barra Estate

Buesaco

De Cana

El Duranzo Guatemala

Emanuel Encizo, Colombia

Espirito Santo

Fortis Green Espresso

GATARE 279, RWANDA

Gitwe 054 Rwanda

Gora Kone

Jairo Arcila

KIBINGO, BURUNDI (One Tree Planted)

Kagumoini AB

Kii AB, Kenya

Mauricio Barbosa

PANIMAQUIP, GUATEMALA

Panimaquip

Sonson Reserve, Colombia

Coffee archive

Aricha

Bwenda 578

Chirinos

Dalila Flores

Danisa Ethiopia

Diego Samuel Bermudez

Finca Chejoj

Hugo Supulveda

Jose Lopes

Kiangai AA

Kibingo

La Marcela

Mubuga

Muthuaini AB

Narino

Nubia Loaiza

Osias Carrasco

Palo Blanco

Reko

Serra Negra

Waykan

New Coffee Review