This lot is made up of coffees grown solely by about 429 female producers in Huila. They are all members of Coocentral who have been working with Nordic Approach to improve the coffee quality, yield and the  livelihoods of the producers and their families. The farms are located between 1380 and 1600 masl and this lot is made up of Caturra, Colombia and Castillo varieties. It’s a washed processed coffee and it’s super sweet with notes of cane sugar, molasses, white grape and green apple.

Madremonte means mother of the forest and can be likened to mother nature - a spirit or protector of the forest from Colombian Mythology. She is known to scare cow thieves, slackers and the killers of innocent animals. This name seemed fitting for this group and the work and they are doing.

Colombia Madremonte Collective

Fuku cafe and Specialty Coffee Roastery for wholesale and retail

Friedhats Coffee Roasters

New harvest Ethiopia has landed and this new natural processed Sidama is superb. It’s from the Bombe (pronounced Bom-be) washing station - also known as Abore - located in the Bensa district, and supplied by 667 local smallholders. It’s run by Asefe Dukamo who owns and manages 3 washing stations in the area and is made up of local varieties setami, mikicho, 72/158, 74/110 grown at around 1850 - 2100masl. This coffee is sweet and funky and a little floral, with notes of strawberry and milk chocolate.

Ethiopia Bombe

This is our second year supporting Trabocca and their project with the people of the Ndaroini washing station in Nyeri. It’s been a challenging year, but they have overcome the odds and produced more and better quality coffee and are now the best paid growers in Kenya! This year we purchased an AB screen size lot, it’s grown at 1800masl and made up of SL28 and 34 varieties - It’s thick, cane sugar sweet and has notes of lemon and blackcurrant.

There was some anxiety, this year, from the members of Ndaroini as the pandemic delayed payment, the cold season lasted longer than usual and the rain came earlier. These challenges along with some small outbreaks of coffee berry disease meant production was still not as good as it could be, but it’s a process that takes time and the people of Ndaroini are, for the first time, optimistic about the future. 

What has changed since the last harvest? 

They cut ties with the Gikanda Cooperative Society Ltd and sold direct to Trabocca becoming the best paid growers in Kenya. 

They gained 200 new members growing to 1400 in total and increased their production by 350t.

They installed new drying nets with bigger holes for better airflow and they have a new moisture meter that is calibrated correctly.

They installed a new eco pulper allowing more efficient processing of the cherry.

They have hired an agronomist to improve farming practices and management.



Kenya - Ndaroini AB

Our second coffee from this year's harvest is from Faustino and Sara Flores Benegas and their farm La Mandarina, located in the San ignacio province of Cajamarca. It’s made up mainly of Yellow Caturra and a little Bourbon, which are grown at around 1710masl. It’s a washed coffee with notes of nougat, a little blackcurrant and a floral finish.

This washed coffee is fermented on average for 36 hours in an open cement tank before being washed in clean water and dried in a solar drier for 18-28 days.

Faustino is a second generation coffee farmer and was at first sceptical about producing specialty coffee. He was convinced by his son, who had planted some new varieties including geisha on their farm as a test. The small samples of harvested cherries cupped very well and that was enough to convince Faustino and the whole family, that it was indeed worthwhile. The local community is also becoming interested in improving the quality of coffee on their farms and are slowly opening up, learning from each other and sharing information.

Peru Faustino & Sara

Goodbye Bombe, hello Hangadhi! This natural processed coffee is made up of cherry grown at between 2100 and 2200masl provided by about 30 farmers who live in the area around Hangadhi village, not far from Shakisso town. The cherry is collected and processed by the Guji Highland Coffee Plantation, which was created by Wadessa Yachisa, who still manages it to this day. Wadessa has quite a story and is driven to produce great coffees, like this one! In the cup it’s floral and milk chocolate sweet with a little peach on the side.

Friedhats Coffee Roasters

4.4

Friedhats Coffee Roasters

🇳🇱 Netherlands

Served in Coffee Shops

Coffee Roasts

Colombia Madremonte Collective

Ethiopia Bombe

Ethiopia Hangadhi

Kenya - Ndaroini AB

Peru Faustino & Sara

New Coffee Review