Producer: 750 smallholder farmers 

Origin: Harena Forest, Sidamo - Ethiopia

Cultivars: Heirloom

Bombe Diima Natural

We are a roaster in Sweden focusing on sourcing the highest quality coffees out there, produced in a sustainable and quality focused way.

Koppi Fine Coffee Roasters

Red Clay is an espresso with rich mouth feel, notes of chocolate, nougat and caramel with a soft acidity. Matches perfectly with milk.

Right now Red Clay is 90% pulped natural bourbon from Primavera, Brazil and 10% Hunkute from Ethiopia

Red Clay

Flavour notes: Jasmine, Sweet citrus, Black tea

The Nano Challa cooperative is found in the Agaro district in mid-western Ethiopia. Their 400 member farmers founded the cooperative in 2010. The management is strong and therefore they succeeded to produce highest quality from year one.

The farmers bring the coffee cherries to the two washing stations where they are sorted by hand to remove under-ripe and over-ripe cherries. After the sorting the cherries are pulped and soaked under water for 8 hours before they are carefully rinsed until completely clean. The wastewater is ﬁltered through Vetiver grass before it goes back into nature. The coffee is hand sorted again after being washed to remove impurities and defects. Dried on raised beds for about 10 days.

This coffee is the result of a Technoserve project that is meant to increase the quality of the coffee and prices for the farmers through a transparent and sustainable system. They are helping with setting up the washing stations and new cooperative structures. This has so far contributed to a signiﬁcant increase in payment for the 126 producers.

We are very excited to support this project and even more excited to be able to offer this extraordinary coffee.

Nano Challa

Flavour notes: Milk Chocolate, Tropical fruits, sweet lingering finish

The farm El Porvenir is found in the heart of the region Palestina in southern Huila, Colombia. The farm is run by Sandra Milena Mora and her husband Hector and they bought it back in 2006. They own 12 hectares but only produce coffee on 5 of them leaving the rest as a natural reserve. On the 5 hectares they have around 20.000 caturra trees, 4000 Tabi trees and 300 young Pink Bourbon trees. Out of the 18.000 Caturra trees they found 2 that are resistant to leaf rust. The past 3 years they have taken seeds from these 2 trees and now they have around 3000 new resistant Caturra trees on the farm. They haven’t yet come up with a name for the new variety but at the moment they call it Caturra Mejorado. 
 
The coffee is organically grown with no chemical fertilisers or pesticides. Sandra believes in the organic practises and is convinced that both the coffee and the surrounding natural forest and wild life benefit hugely from this. They make their own organic fertiliser that they apply once per year.

The coffee is picked and sorted by hand and it takes about a month to pick the whole farm and then they start over again. The first small picking is in August but the main harvest is between late September to late November/early December. After the cherries have been processed the coffee is fermented for 36-48 hours before being washed carefully. The Tabi requires a longer fermentation time and normally takes 48 hours whereas the Caturra only needs 36 hours. The coffee is pre-dried on African beds for 5 days and then moved to the newly built shade house where it finish drying for another 20 days depending on weather.

Big investments and lots of hard work has been put into the farm the last few years resulting in an excellent and smooth running operation. Their coffee is tasting incredible and this is an obvious result of their attention to detail. We have been buying their whole production the last couple of years and will continue to do so. Sandra and Hector have not only proven to be great coffee producers but they’ve also become great friends over the years. Every time we go they invite us to their home, cook amazing food and we always have the best time together. We are so excited to be able to showcase their coffees. 

Finca El Porvenir

Flavour notes: Berries, Apricot, Creamy Nougat

Brejetuba is situated in the mountains of Espirito Santo state and is one of the major Arabica producing communities in this region. Its soil is mineral and rocky. The proximity to the coast and mountainous terrain creates a condensation of moisture which makes it one of the rainiest coffee producing regions in Brasil. This brings a unique acidity and sweetness reminiscent of high grown Colombian coffees. The region was settled by Italian and German descendants who went on to create well small yet well kept family run farms.

2018 was FAFCoffees' first year's involvement in this region partnering with local coffee specialist Rafael Marques and his team. Rafael has 17 years of experience helping local farmers and together with Felipe Croce and FAFCoffees they have teamed up to bring new varietals and processes to the region.

We are excited to be able to showcase this beautiful coffee that is offering a unique and elegant flavour profile unlike anything we have tried before from Brazil. 

Sitio Rancho Dantas

Flavor notes: Papaya, kiwi, lemongrass

Daniel Munoz is a fantastic producer that we started working with in 2018. He bought his 5 hectar farm Villa Camilla in 2012 and started producing a few years ago. Anne met Daniel and visited his farm in San Augustin in November 2018 and has been there many times since then. Daniel is a very progressive thinking farmer, and has been taking cupping lessons with Fairfield Trading in San Agustin. He is also working close with Esnaider Ortega who is a fantastic grower, roaster and cupper running the lab in San Augustin and also helping other farmers with quality control at the farms. Daniels own farm – villa Camilla – is very well maintained and his attention to detail is impressive. To be able to know when the cherries are perfectly ripe and ready to be picked he is using a Brix meter to measure the sugar content of the pulp. Since the cherries are pale pink-orange in colour it can otherwise be a little challenging to determine when they are perfectly ripe. 

When Daniel took over the farm in 2012 it was in a rather poor condition. The previous farmer had crammed in 5000 trees of Catimor per hectar and the first thing Daniel did was to cut all of them down and replant with Pink Bourbon and now also Geisha. His wife Naydu was shocked and upset but Daniel asked her to trust his judgement. Now, almost 8 years later, Naydu is super proud of Daniels achievements and also slightly embarrassed that she didn’t support him from the start. When he replanted his land with Pink Bourbon and Geisha he only planted 2500 trees per hectar to give the trees plenty of room as he believes they will be healthier and stronger if they don’t have to fight for the nutrients. He also has planted lots of ground vegetation to keep the soil moist and also to provide nutrients and he has several beehives to make sure the flowers are pollinated efficiently.

Every step of the production is carefully monitored and the smallest of details are logged and saved so that Daniel can go back and analyse how the taste relates to the processing of the coffees. His production is fully organic and he is convinced that this is the only way forward.  

There is no doubt that Daniel is producing extraordinary organic coffees but what is even more important to us is that he has the right mindset, a heart of gold and is someone we now call a friend.

Villa Camilla

Silent Shout is a sweet and floral espresso with a creamy mouthfeel.

Right now Silent Shout is:
40% Prima Vera, Brazil 
60% La Lia, Costa Rica 

Silent Shout

Flavour notes: Caramel, sweet fruit, dark chocolate

Fina La Fuente

Flavour notes: Lychee, pink grapefruit, perfume-like

Chelbesa is located at 2100 meters above sea level, closer to Worka Town in Gedeb. Chelbesa is the largest growing area in Gedeb, with a total area of 1240 hectares of coffee farms. This specific station buys cherries from approximately 170 farmers all located in the area. Their farms are on average between 0.5 to 2 hectares in size, and sit between 1925 and 2110 masl. The location of this washing station is close to the farms which means that no farmer needs to transport their cherries for more than 40 minutes before reaching the station. The station manager is Girum Assefa.

Dhilgee Chelbesa Ogranic

In 2007 Efrain “Macho” Naranjo bought his first piece of land on the mountain slopes of Santa Rosa de Leon Cortes in Tarrazu, Costa Rica. The first few years he worked between 18-20 hours per day convinced that he could create something magical on his land. After a few hard years he was able to buy more land and now his farm Santa Rosa 1900 has 28 hectares planted with all kinds of coffee varieties. He runs the farm together with his two sons – Herberth and Kevin. 

The micro mill is situated at 1900 meters above sea level and the land stretches up to 2000 meters, which makes it one of the most elevated in Costa Rica. 

Macho is mainly growing Caturra, Villa Sarchi and Red Catuai at the farm but he also has smaller plots of land where he is growing alternative varieties like SL28, Tipica, Moka, Geisha to name a few. The coffee trees grow in steep slopes with a lot of natural shade vegetation. Avocado, citrus and banana trees have been planted to give more shade and the produce from the shade trees also works as an extra income throughout the year. 

The cherries are carefully hand picked and then sorted at the washing station before being processed. The coffee is separated into day lots. This means that every lot can be traced back to when it was picked and of course how big the lot was. 

The coffees are processed in different ways depending on variety and lot size. After the coffee has been processed it is dried on raised beds. The drying process is slow thanks to the rathe

Koppi Fine Coffee Roasters

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Koppi Fine Coffee Roasters

🇸🇪 Sweden

Served in Coffee Shops

Coffee Roasts

Bombe Diima Natural

Costa Rica - Santa Rosa 1900

Dhilgee Chelbesa Ogranic

Fina La Fuente

Finca El Porvenir

Nano Challa

Red Clay

Silent Shout

Sitio Rancho Dantas

Villa Camilla

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