The Cerrado Mineiro region is rich in history and has a strong on the Brazil coffee culture. They offer some of best coffee beans in the world and it is grown naturally in their own fields.

Marcos Makoto Yamashita is the third generation of the family and together with his sisters they’re succeeding the family business.

Marcos Yamashita and team are members of association of coffee producers. Through the association they’re always visiting farms for benchmarking and looking for improvements and market trends. Also they encourage and invest in people by estimulating their participation in many coffee technical trainings and lectures.

Farm: Marcos Makoto Yamashita
Region: Cerrado Mineiro
Variety: Red Catuai

Fazenda Recanto Alegre

We are small Cafe based in Celbridge, Kildare serving hand roasted speciality coffee. We roast all of our own coffee on site as well as supplying other cafes and business throughout Ireland. 

Creed Coffee Roasters

The Regional Select program was created to highlight the unique profiles we have found that are inherent to various microclimates in many of the countries from which we source green coffee. 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.

For our Regional Select offerings, we source based on cup quality and character, seeking a balance of “taste of place” with availability and price. These lots are built as blends from coffees that cup out between 84–87 on our 100-point cupping scale, and come with regional and often microregional traceability, but are not farm- or producer-specific.

Coffees from Cauca benefit from high elevation, cool nights, good varieties, and intentional husbandry. We look for lots that have tangy acidity and a balance of sweetness, with a backbone of caramel or cocoa.

The Cup: Toffee sweetness with a citric acidity and a heavy mouthfeel; notes of cinnamon, with blackcurrant, apple and citrus fruits.

Country: Colombia
Farm: Various smallholder farms
Region: Cajibio, Argelia, Piendamo, Cauca
Varietal: Castillo, Colombia, Caturra

Piendamo

The Cup: Sweet with tart citric acidity and a smooth mouthfeel; caramelized sugar, sugar cane juice and chocolate flavors.

Finca La Bolsa is an estate in La Libertad, Huehuetenango, known for consistent quality; its coffee has won multiple cupping awards and has also been a star at various barista competitions.

The farm was purchased in 1956 by Dr. Jorge Vides Molina; it was given the name “La Bolsa” because it is located between two mountains, and it is bisected by two rivers that cross the property, creating a kind of island where the mill, farmhouse, school, and drying patios are.

Country: Guatemala
Farm: Finca La Bolsa
Region:La Libertad, Huehuetenango
Variety:Bourbon, Caturra

Finca La Bolsa

The Cup: Soft caramel sweetness; chocolate, cocoa with an almond aftertaste.

La Montaña is a relatively large single farm, producing around exportable 300 bags per year, primarily washed coffees. It is a family business, overseen by two sisters, Daniela and Tatiana Gutierrez, having taken over day-to-day operations from their father, Jorge. Daniela handles day-to-day operations and is passionate about specialty coffee; she has learned about barista skills as well as roasting, and enjoys drinking the coffees that La Montaña produces. The sisters’ father is still involved at the farm, but the sisters are working toward the commercialization of the coffee.

Jorge acquired his first farm 40 years ago, and he is still fascinated by coffee production: He has dedicated his whole life to growing coffee, and his daughters are interested in following in his footsteps. “Coffee for us is our way of life,” says Daniela. “It is a job that we enjoy and that we are passionate about. Coffee is what we breathe and what we love to do.”

Since his first estate 40 years, ago, Jorge and his family have been able to slowly increase the size of their farmland, and they now own five separate plots, all within about a 20-minute drive from the mill: San Luis, La Montaña, San Pedro, La Cumbre, and San Marcos.

In addition to coffee, the family grows other fruit on 25 hectares of land, such as oranges, lemons, and bananas.

Country: Costa Rica
Farm: El Tanque
Region: Santa Maria de Dota, Tarrazú
Variety: Caturra, Catuai

Finca El Tanque

The Cup:A delicate clean cup with notes of stones fruits, raspberry and a crisp black tea finish.

Coffee producers in Santo Domingo de la Capilla are very serious about picking only the ripest cherries, so it can take up to five pickings to complete a harvest. After each picking, the cherry is pulped immediately and the parchment is fermented for approximately 12 hours and then washed and dried. While it’s drying on patios it’s turned several times, which helps to achieve the region’s beautiful shade of green.

Santo Domingo de la Capilla  has perfect conditions for outstanding coffees: high altitudes (coffee grows at up to 2,000 meters ASL) warm temperatures and abundant amounts rain.

The region also has plentiful varieties of vegetation that the locals are serious about conserving. This has directly influenced la Capilla’s microclimate, which creates more precipitation than other coffee-producing regions

Country: Peru
Farm: Reinerio Vega Chuque and Jose Marcos Rafael Torres
Region: South America
Variety: Caturra, Catimor and Bourboon

La Capilla Cajamarca

Fazenda IP was first purchased in 1967, by Isidro Pereira, father of Luiz Paolo Dias Pereira. (Fazenda IP takes its name from Isidro’s initials.) Luiz was pursuing an education in agriculture at the time the farm came into the family, but after five years, he joined his father to expand production and improve quality.By 1974, Luiz began expanding Fazenda IP: It now covers an area of 720 hectares—500 percent growth over the farm’s original size. This estate cultivates Yellow Catuai, Yellow Catucai, Acaia, and Yellow Bourbon. The coffee is processed using both the natural and honey method. Nestled outside the city of Carmo de Minas, the farm sits at a range of 950–1200 meters. The higher altitude favors a slow ripening of cherry and permits selective picking, which are decisive factors to produce coffees of exceptional quality.
Country: Brazil

Farm: IP
Region:Carmo de Minas, Minas Gerais
Variety:Yellow Bourbon

Irmas Pereira

The Cup: Subtlety is key here – moderate body, acidity and sweetness act in perfect harmony to combine and create unity.

Sitio NossaSenhora do Carmo nestled in the highlands of Mantiqueira de Minas region of Minas Gerais produces some excuisite coffee. Famed for the rare altitude it enjoys, this region of small producers, with 10 to 15 hectares of coffee each regularly produce competition worthy coffee. The estate is run by a wonderful family, who migrated to the region for properity and the desire to find the best land in produce coffee on. Constant redevelopment and reinvestment in the farm is creating superb results, with some of Brazil’s best coffee practices being demonstrated. Like many farms in Brazil, Mundo Novu is common, but so too are yellow catuai and Acaia varietals.

Country: Brazil
Farm: Fazenda SitiaNossaSenhora Do Carmo
Region: Mantiqueira De Minas
Varietal: Bourbon and local derivatives

San Manoel DECAF

The Cup: Notes of blackcurrant, raspberries, plums and grapes. Citrusy acidity with tropical fruits finish.

Kianyangi factory serves 770 farmers in Embu county, each of whom grows about 130 trees, mainly SL-28 and SL-34 variety. The majority of the coffee brought to this factory comes during the main harvest, from November through January.

After the coffee is picked ripe, it is brought to the factory, where it is depulped using a disc depulper and river water from the river Kamithumo. The coffee is fermented overnight after depulping, then soaked and dried on raised beds for between 7 and 15 days, depending on the weather. While drying, coffee is constantly sorted and rotated. Five soaking pits on-site at the factory are used to purify and recycle the water used in processing; the water is treated carefully to avoid contamination.

Coffees in Kenya are typically traceable to the factory level, where smallholder farmers deliver cherry for sale and processing. Producers deliver their cherry and receive payment based on weight at the market level for the day. After the coffee is received by the F.C.S., it is sorted and processed into lots that are built by quantity, so it is nearly impossible to know which farmers’ coffees end up in which particular lot.Because of the very small average farm size, there is typically not a way to keep more-detailed records at the factory level, without adding miles of paperwork and delay.This is one of the reasons it is difficult to find highly traceable coffees from Kenya.

Country: Kenya
Farm: Various smallholder members of the Murue Farmers Cooperative Society
Region: Kavutiri, Embu
Variety: SL-28, SL-34, Ruiru 11, Batian, K7

Kianyangi AA

The Cup: A full velvety mouthfeel, with grapefruit, nectarine and yoghurt acidity.

COOPAC is a Fair Trade–certified cooperative located near Lake Kivu on the steep slopes of volcanic mountains. The organization founded by Emmanuel Rwakagara, who is the president of COOPAC as well as the owner of the Gishamwana Island coffee estate. COOPAC began with 110 farmers in April 2001, and currently has 8,000 members contributing coffee from Ack, Ubuzima, Tuzamurane, Kopabm, Abakundakurima and Abanyamurava. With over 50 washing stations along the northern landscape of Lake Kivu, COOPAC exports 150 containers of Fair Trade certified coffee annually.

KODUKAK is a secondary group formed in 2015 and representing 990 farmers from the Kigeyo sector, including Nkora, Buhindure, and Nyagahinika. These producers harvest ripe cherries and deliver them to the Kigeyo Washing Station, where they are depulped the same day as receipt. The coffee is fermented dry for 12 hours, then underwater for 24, followed by multiple washings to remove the mucilage. The beans are dried in mechanical dryers and on raised beds for 2–3 weeks.

COOPAC is committed to environmental and social sustainability in addition to producing high-quality coffee. Waste by-products from processing are used as fertilizer rather than discarded into the lake, and shade trees are distributed to farmers to prevent soil erosion. COOPAC has assisted in the construction of a school, health-care clinics, and roads and bridges in the community. The cooperative also has a program to distribute cows and goats to the most productive farmers and provides farmers with an agricultural advisor to teach the latest production methods.

Country: Rwanda

Farm: 990 smallholder members of KODUKAK
Region: Lake Kivu, Rutsiro District
Variety: Bourbon

KODUKAK, Fairtade

Developed within our roastery by our roasting team this coffee blends a number of different origins that have been profiled and combined to complement and enhance each others characteristics.

The Cup: Creamy body with a stone fruit taste leaving a smooth clean finish.

Country: Brazil Cerrado 50%, Colombian Excelso 25%, Guatemala Chajulense 25%
Farm: Various Smallholders
Region: South America
Variety: Various Arabica

Creed Coffee Roasters

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Creed Coffee Roasters

🇮🇪 Ireland

Coffee items

Fazenda Recanto Alegre

Finca El Tanque

Finca La Bolsa

Irmas Pereira

KODUKAK, Fairtade

Kianyangi AA

La Capilla Cajamarca

Piendamo

San Manoel DECAF

Skipper Blend