Varietal: Catuai 
Producer: Renato Lima 

Fazenda Reunidas de Caocheira is located in the Cerrado close to the city of Patos de Minas at an altitude of 1,150 metres and covers a total area of 550 hectares. More than 300 hectares of the land are allocated for permanent natural forest reserves, which is six times more than the legal requirement under Brazilian law. The farm has over 200 varietals, most of which are in experimental production, and is working closely with the Brazilian Coffee Research Institute to experiment with processing and flavour.

The large red cherries are picked and separated in the post harvest process. The skin of the cherry is removed, leaving the rest of the fruit encasing the bean with most of the mucilage removed. These sticky beans are then laid out to dry on African style raised beds, where they are frequently turned over to allow even drying.

The farm supports a local school and also funds various training schemes and courses for its staff as well as providing full health care.

Reunidas de Caocheira

Full Circle Roasters roasts, brews and serves coffee we love for all to enjoy. We put people first and passionately promote the growth of speciality coffee.

Full Circle Roasters

Process: Special Fermentation
Varietal: Castillo
Producer: Diegeo Samuel Bermudez

Diego Samuel now 34 years old who was born in Bolivar, Cauca has dedicated the last 13 years of his life to growing coffee and to also gaining a deep understanding and knowledge on the processing and production of high-end specialty coffee that is almost unparalleled in the unique flavour and profiles produced.As part of a tight knit family Diego works on their farm in Cauca with his wife, two daughters and two brothers. Together they are involved on the pursuit of continual learning and striving to achieve the next level with their processing. They built their own lab on the farm to firstly understand about cupping and roasting so they could then start to curate their own fermentation protocols for them to begin experimenting with. These experiments and novel approach to coffee have allowed to him to soar and exceed winning several awards from 2015 onwards. As well as being an accomplished cupped Diego has also achieved the CQI level 2 processing course qualification which allowed him to get a base for seeing how cup profiles could be guided depending on microorganisms, ph and temperature. With his partner Wilton Renso Benitez he is part of Indestec who are at the vanguard of coffee processing.The Villa Esperanza - Paraiso farm in El Tambo, Cauca sits at 1700 masl and covers 27 ha of land and is planted with Castillo, Colombia, Caturra and geisha. The farm focuses on technology and the critical processes that and intricate in producing coffee of this mark. From the selection to the meticulous drying which is done in a way to mitigate the changeable climatic conditions allowing them to replicate coffees of such high standards.All these lots selected come from the Castillo variety, which again disproves myths that still question the quality this varietal can produce when the treatment of the raw product is taken into such depth to draw out its light and true potential

The special fermentation processing 

The idea is to really control and slow down the fermentation allowing it to draw out in a stable controlled environment.

Diego theorises that thermal shocking and washing of the coffee, at different temperatures  allows the development and fixing of the secondary flavours to really accentuate them. These are the flavours that develop in the fermentation of the coffee.

The water is sterilised to control the micro organisms and bacteria present.
- 24 hours anaerobic fermentation of cherries in tanks with relief valve at 19°C
- Pulping 
- Water is added at a temperature of 24°C and the second phase of fermentation in mucilage begins for 36 hours.
- Thermic shock washed. First, washed with water at a temperature of 40°C and then with water at 12°C.
- Coffee with moisture of 57% goes into the Eco- Enigma drying machine at a relative humidity of 30% and 32°C for approximately 30 hours to obtain a bean moisture between 10% and 11.5%.by condensation.

Diegeo Samuel Bermudes

Varietal: Caturra, Catuai, Bourbon
Producer: Multiple Smallholders

The Primavera Family lot was created from 5 great producers that are improving their quality, but this year were not strong enough to stand on their own. We decided to purchase the coffee in order to give them an opportunity to use the extra income they receive from selling at a higher price to reinvest in their farm and wet mills. We hope that with some improvements and betterments, next year they will produce wonderful coffees that could be featured as single origin coffees.

We are constantly working with our producers in order to help them improve the quality and therefore price of their coffees.

This regional lot is different from anything else you will see in the market as it has full transparency and traceability to each producer.

Primavera Family

Varietal: SL28 
Producer: Kegwa Co-op

This is an AA Top grade coffee from the Kegwa factory in the eastern Kirinyaga district of Kenya. Registered in 1997, Kegwa currently has 720 male members and 266 female members, and harvests around 250 trees per farmer. Varieties grown include Sl28 and Ruiru 11 and growing altitude can reach as high as 1900 masl. Kamwangi also works with its members to provide monetary advances and farm input loans.

Kegwa AA

Varietal: Caturra, Castillo
Producer: Raw Materials Association

Tres Pioneros

Varietal: Red Bourbon
Producer: Matraco Coffee

Nyagashiru

Varietal: Mundo Novo
Producer: Israel Degafa

This coffee is produced at Israel’s private farm Debeka, it is a result of his first visit in Brazil where he got given 2kgs of Mundo Novo seeds by a friend of his.

Israel came back to Ethiopia, planted the seeds and this truly beautiful coffee is the result of that trip.

Full Circle Roasters

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Full Circle Roasters

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Debeka

Diegeo Samuel Bermudes

Kegwa AA

Nyagashiru

Primavera Family

Reunidas de Caocheira

Tres Pioneros

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