Roast Style: LightLocated within the Theri location in the Murang’a County known as the birthplace of the Kenyan independence movement, the Theri Factory (in Kenya, mills are known as factories), is a great indication for the high quality of coffee coming from Kenya. Murang’a is one of the five counties located in the
Central region of Kenya, just East of the Great Rift Valley, and is bordered by Nyeri in the North, Kiambu in the South, Nyandarua in the West, and Kirinyaga in the East. Each of the 800 smallholders grow coffee on around 130 coffee trees. The Thumara River nearby is the source for water needed for processing the coffee and drinking water.

Theri Factory was first established in 1997 and is situated on 5 acres of land. A group of elected board members select the manager of the factory whilst also employing an additional seven members to handlelogistics and running the factory.

The coffee is grown throughout the region on healthy deep red volcanic soils, high in nutrients and organic matter. This soil is ideal for coffee production and give the trees the necessary resources to allocate energy to high-quality coffee production.

Harvest generally occurs amongst the cooperative members between October and December. In some cases, early crop can be harvested between April and July. The coffee trees are carefully monitored and picking ensues only when the cherry is at the ideal level of ripeness. Picking occurs in the morning and buckets of bright red coffee cherries are carried to the mill. As the sun traverses across the sky into the afternoon, the cherries are piled high as underripe cherries and foreign objects are removed from the gleaming pile. The cherries are then poured into a hopper located just above the pulping station. From here, the clean water from the River is drawn upwards and directed into the hopper to cover the coffee cherries. This force pushes the cherries down a chute into the pulping house. Here, the outer pulp is removed thanks to the work of two rotating abrasive slabs. The de-pulped coffee is then moved via the force of a water channel towards a fermentation tank. Along the way, floaters, or lower quality coffee beans, are removed to ensure only the highest quality continue along the process. The denser beans are funnelled through a hole where they land into a fermentation tank to rest for the evening.

The following morning, workers assess the feel of the sticky mucilage remaining on the coffee. If it has reached the ideal level, water is placed over the beans to give them a final wash. From here, sluice gates open to move the coffee into washing channels where the coffee slides down a gently sloping tiled channel. Wooden shunts used by workers are manually placed into the coffee to separate the denser beans from the lighter beans.

Next, the coffee is evenly dispersed onto raised tables, under careful surveillance. If it is too sunny, or rain is in the forecast, the parchment is carefully covered. Moisture is regulated until the target of 10-12% is reached. The parchment is bagged up and transported to the dry mill. After being hulled, the coffee rests and is soon filled into 60kg hermetically lined Jute export bags.
Mill: Theri Factory
Varietal(s): Ruiru 11, Batian, SL 34 and SL 28
Processing: Wet processed & dried on raised
beds
Owner: 800 smallholder members
Town: Theri
Region: Mathioya Division, Murang’a County
Country: Kenya

Smallholders of Theri Factory, Kenya

Small batch artisan speciality coffee roasters in Cambridgeshire.

We are a micro roastery based in north Cambridgeshire with an enthusiasm for coffee. We roast small lots of carefully selected coffee beans from around the world. We roast to order to ensure all our clients receive the freshest coffee possible. That is why you will find a ‘roasted on’ date on every bag.

Silver Oak Coffee

Roast Style: Light
Farm: Finca Nazareth
Varietal(s): 100% Bourbon
Processing: Natural
Altitude: 1,350 to 1,450 meters above sea level
Owner: Mario Acosta
Town: Canton Quezalapa
Region: Apaneca-Ilamatepec, Ahuachapán
Country: El Salvador
Total size of farm: 24.45 hectares
Area under coffee: 24.45 hectares
Prizes: 2011, El Salvador COE #11

Finca Nazareth Natural

Roast Style: Light Medium

Farm: 52 smallholder farmers
Varietal(s)  Caturra (70%+) w/Colombia &
Castillo
Processing: Fully washed & dried on parabolic and
raised beds
Altitude:  1,500 to 1,800 metres above sea level
Owner: 52 smallholder farmers
Town: Pedregal and San Antonio
Region: Inzá, Cauca
Country: Colombia
Size of farm:2.5 hectares on average
Harvest months: September-December / March-May

Smallholders Of Inza Cauca Organic

Roast Style: Medium
Farm: Agua Limpia
Varietal(s): Catuaí
Processing: Natural
Altitude: 950 to 1,300 meters above sea level
Owner: Ednilson Alves Dutra, Walter Cesar
Dutra and Family
Town: Matas de Minas
Region: Sao Joao do Manhuaçu, Minas Gerais
Country: Brazil
Total size of farm: 359 hectares
Area under coffee: 240 hectares

Fazendas Dutra Organic

Roast: Medium Dark
Farm: Nueva Esperanza
Varietal(s): Typica, Catuai, Red & Yellow Caturra,
Red & Yellow Bourbon
Processing: Fully Washed
Altitude: 1200 to 1500 meters above sea level
Owner: Alan Greene Moreno
Town: La Concordia
Region: Chiapas
Country: Mexico
Size of farm: 105 hectares
Area under coffee: 105 hectares
Certifications Organic

Finca Nueva Esperanza Mexico-Organic

Roast: Medium Dark
Country of origin: Brazil
Farm: Various selected member farms of the BSCA
Varietal: Various
Processing method: Pulped natural
Altitude: 900m+

The Black Bag BSCA Select 21

Roast: Medium dark
Farm: Aquiares Estate
Varietal(s): Caturra
Owner: Robelo Family
Town: Aquiares
Region: Turrialba
Country: Costa Rica
Total size of farm: 924 hectares
Area under coffee: 623 hectares

Roaster’s notes:  This is now the fifth year with this varietal as our primary espresso from our friends, Diego Robelo and family, at the Aquiares Estate. 

As a filter we get notes of peach and almond with a marshmallow sweetness and lingering aftertaste, delicious.

As an espresso it ramps up to treacle and dried fruits, such as raisin and fig, with notes of almond on the finish. The body is smooth and creamy, fabulous.

Our espresso recipe: 18.5g, 30-32 seconds, 45ml water (92 °C) yielding 45-50g.

Note: A slightly finer grind is required over last years offering.

Additional information:

This special ‘Don Alfonso’ coffee represents the very best of the harvest from the famous Aquiares Estate in Turrialba, Costa Rica. ‘Don Alfonso’ coffees bear the name of Don Alfonso Robelo, patriarch of one of the owning families of the estate who took over farm management in 1992 and made the social welfare of farm workers and the wider community one of his main priorities. Don Alfonso is a true visionary: his son, Diego, follows in his father’s footsteps by taking the farm to new heights.

We were delighted year to visit the Aquiares Estate and stay at the lodge. We saw first hand the care and attention given to each lot by Diego (whose quality-driven vision is transforming the farm) and his team of coffee experts. We had the chance to cup the season’s new crop and appreciate the high standards. Although Aquiares, being a large farm, produces a great deal of coffee annually, the ‘Don Alfonso’ line is unique to Mercanta and is the result of close partnership and strong communication between the coffee producer/exporter and coffee importer.

Aquiares, one of Costa Rica’s largest and most historic coffee farms, sits high on the fertile slopes of Turrialba Volcano. Producing coffee continuously for over a century, the farm has developed an enduring model for growing high-quality Arabica coffee, protecting a stunning natural setting, and supporting a thriving local community of 1,800 people. Established by British farmers in 1890, Aquiares was one of the first estates to produce and export Costa Rican coffee. In 1971, the farm was purchased by its current owners – three families who have worked together with the farm´s staff and community to implement a modern model of sustainable agriculture. Today, the Estate is the largest continuous coffee farm in Costa Rica, covering 924 hectares, 80% of which is planted under shade-grown Arabica.

Nestled between the Aquiares and Turrialba Rivers, “Aquiares” means “land between rivers” in Costa Rica’s Huetar indigenous language. The region where the farm is located used to be the centre for this pre-Columbian civilization, and occasionally old artefacts are found among the coffee trees. In fact, Guayabo National Monument, Costa Rica´s most important indigenous settlement, is just 5 km (3.1 miles) away. The land of Aquiares is blessed with a multitude of clean water sources and even provides drinking water to three communities down-stream. Coffee plots are interlaced with natural springs and countless streams and rivers, all of which are protected with forested buffer zones. The network of natural corridors throughout the farm connects the large preserved forests in the two river valleys, providing a healthy environment for the local animals, birds, and plants.

Don Alfonso took over farm management in 1992, and at the time he was new(ish) to coffee. There are many ‘pre-Aquiares’ stories, too many for this info sheet, but enough to fill a book for sure (forthcoming we hope!). However, one thread throughout his life has been a commitment to social justice. From the beginning, Don Alfonso made the social welfare of farm workers and the wider community one of his main priorities. His dedication has transformed the farm and the region.

The community of Aquiares – originally built to house workers on the estate – sits in the midst of the farm. Originally, the farm owned the houses where employees lived, creating home-insecurity amongst working families. In 1992, under Don Alfonso’s management, the farm started a project to enable people to own their own houses. Each worker was given a bonus for his or her years of service, lots were priced at a fraction of the local rate, and assistance was given to apply for the government house fund. At the beginning, workers thought it was too good to be true, but as the first families obtained their own homes, everyone followed suit. In a matter of three years, the town was brought to life. It was enriched with a deep feeling of security and achievement. Today, only around 15% of Aquiares residents work on the farm (many have gone on to become school teachers, doctors, etc) and 96% of these own their own home, giving them the option to take a path for their future that they, themselves, choose. Aquiares has become a place where many want to live, as evidenced in the value of land, which is comparable to that of San José, Costa Rica´s capital. The town has its own school, youth sports program, recycling committee, early childhood nutrition center, and a church built in 1925, which is a National Architectural Historic Monument. The entire town and the Estate consider themselves to be of the same community rather than one ‘belonging’ to the other!

The farm manages the entire coffee production chain, from seedling production to plant cultivation, harvesting and milling. This ensures that they are able to meet the highest standards of quality assurance and can guarantee a traceable product. Caturra is the main varietal grown on the farm, but climate change and pests require constant experimentation with new varieties that can adapt better to future conditions. Diego Robelo, who has developed this quality-focused line, has led much of the new ‘charge’ towards new variety experimentation; he began his post as ‘innovation manager’ in 2013 and has developed collaborations with World Coffee Research (WCR) and the Costa Rican Coffee Institute (ICAFE), including a experimental garden for Central American Coffee varieties for WCR. Throughout the season, workers from the community care for the trees: pruning, fertilizing, weeding, and protecting them.

About the coffee (Harvest & Processing):

This lot is 100% ‘Caturra’ variety – the variety that composes the majority of the farm’s plantings. Aquiares has found the ‘traditional’ variety very well-suited to the farm’s high elevation (grown above 1,200 meters in most cases) and as consistently yielding a quality cup.

All Aquiares coffee is picked by hand to ensure consistent high quality. Microlots, such as this one, are picked by a special team of skilled harvesters who are paid well above the daily rate for their exceptional skill in picking the ripest cherries at each pass. Each tree is visited up to seven times during the harvest to ensure that only fully red ripe cherries are picked. The skilled hands of the pickers represent the farm’s most valuable asset. Pickers hail from the community of Aquiares, nearby towns, and even from the neighbouring country of Nicaragua. The farm ensures that all workers have a safe work environment and a comfortable place to live. Workers coming from further away can live in on-site housing and use a children’s day-care. The farm sponsors doctors’ visits for pickers and their families twice a week where nutritional health advice is also given. To take better care of its field workers, Aquiares has established first-of-its-kind physical therapy sessions and also a daily warm-up routine of exercise before work. Many pickers return each year, confirming success in providing a secure home in Aquiares.

As coffee cherries come from the field the same day that they are picked, they move into Aquiares’ own wet mill. The farm produces fully washed coffees, honey processed coffees and naturals. Washed lots are pulped using the mill’s Penagos DCV 306 pulper, partially washed and then fermented before the final washing process, where all traces of mucilage are removed. The coffee is then dried for around 32 hours at a low, constant temperature of approximately 40˚C in mechanical driers (Gaurdiolas) and then rested for a month in large silos to allow humidity and aromas to settle. Finally, the beans return to the dry mill where the parchment is removed and the beans are sorted by size, weight, density and colour, before they are bagged for export.
Although Guardiolas are common in this wet, humid area of Costa Rica, the Robleos are always searching for new ways to innovate in processing and drying. For instance, they knew that drying was one of their main challenges in producing speciality coffee – particularly as they wanted to start producing honey and natural lots. According to Diego Robelo, “Everyone told us we were crazy. You are never going to make honeys and naturals in Turrialba. We decided to prove them wrong.” We have been lucky enough to secure a honey lot ourselves, that will be out later this year.

The Robelos sourced a greenhouse from a neighbour in the region who had been producing roses and built drying beds according to specifications gleaned from other producers. After the first lots were dried in the greenhouse, thermometers and humidity gauges still showed a great deal of temperature fluctuation depending on time of day and weather. In order to create a constant and even temperature in the greenhouse they installed an airflow system connected to their guadiola system (used for commercial lots). Now, dry air of around 36 degrees Celsius circulates throughout the greenhouse, maintaining an even temperature. The new system works well, helps increase the drying capacity of the greenhouse and reduces variability in lots. Diego and his quality control team consider these steps just the first in perfecting processing at the farm.

Environmental Stewardship:

Silver Oak Coffee Ltd considers itself a leader in environmental sustainability but the Aquiares Estate has given us something to aspire to. They are strongly committed to, and has become an international leader in, environmental sustainability. The farm has long seen the connection between agricultural, environmental and social health. By planting more than 50,000 shade trees, creating natural buffers around streams and water springs, preserving the river valleys as forest, planting along the contour, implementing integrated pest management systems and many other steps, Aquiares has demonstrated how to make ecological ideals a reality.

For example, given that soil health is the most important factor for a successful farm, Aquiares takes many steps to naturally improve the farm’s volcanic soil. The organic matter from pruning and the leaf litter from the coffee and shade trees are left to feed soil microbes and provide organic nutrients. The diversified shade trees (over 40 species) also cool the ground, slowing the ripening of the coffee, which allows for sugars from the mucilage to be fully absorbed by the bean, thus improving cup quality.

The farm’s agricultural objective is to find synergies like these, where environmental health translates into coffee plant health, which ultimately contributes to a long-term stability in the production of high-quality coffee. The farm’s terrain varies from gently sloping to steep hills. Valleys between hills create microclimates that are ideal for growing mainly Caturra and grafted Arabica-Nemaya varieties. Although Aquiares is considered large under Central American standards, the farm’s belief is that it is crucial to tend to every individual coffee plant’s needs. Therefore, Aquiares utilizes a system of pruning each plant independently, instead of pruning by row or lot.

The Black Bag, Aquiares Estate

Roast Style: Medium Light
Farm: Aquiares Estate
Varietal(s): Marsellesa & Obatá
Processing: Natural
Altitude: 1,100 to 1,400 metres above sea level
Owner: Robelo Family
Town: Aquiares
Region: Turrialba
Country: Costa Rica
Total size of farm: 924 hectares
Area under coffee: 623 hectares(s): Marsellesa & Obatá

Aquiares, one of Costa Rica’s largest and most historic coffee farms, sits high on the fertile slopes of Turrialba Volcano.  Producing coffee continuously for over a century, the farm has developed an enduring model for growing high-quality Arabica coffee, protecting a stunning natural setting, and supporting a thriving local community of 1,800 people.

Established by British farmers in 1890, Aquiares was one of the first estates to produce and export Costa Rican coffee. In 1971, the farm was purchased by its current owners – three families who have worked together with the farm´s staff and community to implement a modern model of sustainable agriculture. Today, the Estate is the largest continuous coffee farm in Costa Rica, covering 924 hectares, 80% of which is planted under shade-grown Arabica.

Nestled between the Aquiares and Turrialba Rivers, “Aquiares” means “land between rivers” in Costa Rica’s Huetar indigenous language. The region where the farm is located used to be the centre for this pre-Columbian civilization, and occasionally old artefacts are found among the coffee trees. In fact, Guayabo National Monument, Costa Rica´s most important indigenous settlement, is just 5 km (3.1 miles) away. The land of Aquiares is blessed with a multitude of clean water sources and even provides drinking water to three communities down-stream. Coffee plots are interlaced with natural springs and countless streams and rivers, all of which are protected with forested buffer zones. The network of natural corridors throughout the farm connects the large preserved forests in the two river valleys, providing a healthy environment for the local animals, birds, and plants. Don Alfonso took over farm management in 1992, and at the time he was new(ish) to coffee. There are many ‘preAquiares’ stories, too many for this info sheet, but enough to fill a book for sure (forthcoming we hope!). However, one thread throughout his life has been a commitment to social justice. From the beginning, Don Alfonso made the social welfare of farmworkers and the wider community one of his main priorities. His dedication has transformed the farm and the region.

The community of Aquiares – originally built to house workers on the estate – sits amid the farm. Originally, the farm owned the houses where employees lived, creating home-insecurity amongst working families. In 1992, under Don Alfonso’s management, the farm started a project to enable people to own their own houses. Each worker was given a bonus for his or her years of service, lots were priced at a fraction of the local rate, and assistance was given to apply for the government house fund. In the beginning, workers thought it was too good to be true, but as the first families obtained their own homes, everyone followed suit. In a matter of three years, the town was brought to life. It was enriched with a deep feeling of security and achievement. Today, only around 15% of Aquiares residents work on the farm (many have gone on to become school teachers, doctors, etc) and 96% of these own their own home, giving them the option to take a path for their future that they, themselves, choose. Aquiares has become a place where many want to live, as evidenced in the value of land, which is comparable to that of San José, Costa Rica´s capital. The town has its own school, youth sports program, recycling committee, early childhood nutrition centre, and a church built in 1925, which is a National Architectural Historic Monument. The entire town and the Estate consider themselves to be of the same community rather than one ‘belonging’ to the other!

The farm manages the entire coffee production chain, from seedling production to plant cultivation, harvesting and milling. This ensures that they can meet the highest standards of quality assurance and can guarantee a traceable product. Caturra is the main varietal grown on the farm, but climate change and pests require constant experimentation with new varieties that can adapt better to future conditions. Diego Robelo, who has developed this quality-focused line, has led much of the new ‘charge’ towards new variety experimentation; he began his post as ‘innovation manager’ in 2013 and has developed collaborations with World Coffee Research (WCR) and the Costa Rican Coffee Institute (ICAFE), including an experimental garden for Central American Coffee varieties for WCR.

Throughout the season, workers from the community care for the trees: pruning, fertilizing, weeding, and protecting them.

Entre Rios, translating as “Between Rivers”, is a delicate and versatile coffee which mixes two varietals from the same parentage to create a singular cup. These varieties are Marsellesa & Red Obatá, both originating through combinations of Timor Hybrid and Villa Sarchi. Aquiares has found the varieties very well-suited to the farm’s high elevation (grown above 1,100 meters in most cases) and great for marrying both high cup quality with strong
resistance to disease.

All Aquiares coffee is picked by hand to ensure consistent high quality. Micro lots, such as this one, are picked by a special team of skilled harvesters who are paid well above the daily rate for their exceptional skill in picking the ripest
cherries at each pass. Each tree is visited up to seven times during the harvest to ensure that only fully red ripe cherries are picked. The skilled hands of the pickers represent the farm’s most valuable asset. Pickers hail from the community of Aquiares, nearby towns, and even from the neighbouring country of Nicaragua. The farm ensures that all workers have a safe work environment and a comfortable place to live. Workers coming from further away can live in on-site housing and use a children’s day-care. The farm sponsors doctors’ visits for pickers and their families twice a week where nutritional health advice is also given. To take better care of its field workers, Aquiares has established first-of-its-kind physical therapy sessions and also a daily warm-up routine of exercise before work. Many pickers return each year, confirming success in providing a secure home in Aquiares.

As coffee cherries come from the field the same day that they are picked, they move into Aquiares’ wet mill. The farm produces fully washed coffees, honey processed coffees and naturals. This natural lot has been floated for density (with all floaters being removed) and then immediately moved to the farm’s solar dryer patios (large greenhouse with ceramic floors) for pre-drying. After 2-3 days of pre-drying on the ceramic floors, they are moved to the farm’s raised beds, also in the covered greenhouse, where they slowly dry for around 10 days. Finally, the beans are placed in a mechanical dryer in Guardiola for 1 day to complete the process.

Although Guardiolas are common in this wet, humid area of Costa Rica, the Robleos are always searching for new ways to innovate in processing and drying. For instance, they knew that drying was one of their main challenges in
producing speciality coffee – particularly as they wanted to start producing honey and natural lots. According to Diego Robelo, “Everyone told us we were crazy. You are never going to make honeys and naturals in Turrialba. We decided to prove them wrong.”

The Robelos sourced a greenhouse from a neighbour in the region who had been producing roses and built drying beds according to specifications gleaned from other producers. After the first lots were dried in the  greenhouse, thermometers and humidity gauges still showed a great deal of temperature fluctuation depending on the time of day and weather. To create a constant and even temperature in the greenhouse they installed an airflow system connected to their Guardiola system (used for commercial lots). Now, dry air of around 36 degrees Celsius circulates throughout the greenhouse, maintaining an even temperature. The new system works well, helps increase the drying capacity of the greenhouse and reduces variability in lots. Diego and his quality control team consider these steps just the first in perfecting processing at the farm.

Environmental Stewardship:
Aquiares is strongly committed to and has become an international leader in, environmental sustainability. The farm has long seen the connection between agricultural, environmental and social health. By planting more than 50,000 shade trees, creating natural buffers around streams and water springs, preserving the river valleys as forest, planting along the contour, implementing integrated pest management systems and many other steps, Aquiares has
demonstrated how to make ecological ideals a reality.

For example, given that soil health is the most important factor for a successful farm, Aquiares takes many steps to naturally improve the farm’s volcanic soil. The organic matter from pruning and the leaf litter from the coffee and shade trees are left to feed soil microbes and provide organic nutrients. The diversified shade trees (over 40 species) also cool the ground, slowing the ripening of the coffee, which allows for sugars from the mucilage to be fully absorbed by the bean, thus improving cup quality.

The farm’s agricultural objective is to find synergies like these, where environmental health translates into coffee plant health, which ultimately contributes to long-term stability in the production of high-quality coffee. The farm’s terrain varies from gently sloping to steep hills. Valleys between hills create microclimates that are ideal for growing mainly Caturra and grafted Arabica-Nemaya varieties. Although Aquiares is considered large under Central American standards, the farm believes that it is crucial to tend to every individual coffee plant’s needs. Therefore, Aquiares utilizes a system of pruning each plant independently, instead of pruning by row or lot.

Through an intensive re-habitation program, Aquiares has re-planted more than 400,000 coffee trees in small patches of existing fields. This rejuvenated the crop of trees and increased the land’s utilization. It also played a crucial role in the 2012 rust attack, as young plants resisted the disease better, slowing its spread.

Its stringent environmental stewardship enabled the farm to achieve Rainforest Alliance Certification in 2003. In 2012, Aquiares became the first farm in Costa Rica to fulfil the requirements of the Rainforest Alliance Climate Module. This requires adhering to careful standards of greenhouse gas emissions and energy use, which are carefully tracked through each harvest season. This certification demonstrates that the farm’s low emissions do not meaningfully contribute to climate change.

Aquiares has been home to research studies for decades, starting with early sociological studies in the 1950s. More recently, numerous scientific studies are conducted at Aquiares. In 2007, the farm was among the very first to try to
calculate its carbon balance. Today, Aquiares is the main test plot for an ongoing project between the CIRAD Institute of France and CATIE University of Costa Rica. The “Carbon-Flux project” measures greenhouse gas exchange between the farm plot and the atmosphere over long-time horizons. This research station is the only one of its kind in the world, capable of accurately measuring the emission-sequestration balance of a hectare of shaded coffee. With this tool, the researchers are trying to develop a model that can be used by any coffee farmer in the world to estimate the carbon sequestration potential of his farm. This project is part of the Intergovernmental Panel on Climate Change research efforts. Also, since 2013 Aquiares has set up a program for Cornell University undergraduate and graduate students to find practical fieldwork experience at the farm. In this short time, the interns have already helped shape the farm’s agricultural strategy and community relations.

For example, one intern studied the community, and by interviewing town residents found increasing levels of type 2 diabetes as a result of an unhealthy diet. Following that research, another intern planned and developed a community organic vegetable garden; the farm donated land and women
from the community-run the garden as a small business of their own.

Silver Oak Coffee

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Silver Oak Coffee

🇬🇧 United Kingdom

Coffee Roasts

Fazendas Dutra Organic

Finca Nueva Esperanza Mexico-Organic

Finca San Lorenzo

Sidama Bombe

Smallholders of Dung K’No, Vietnam

Smallholders of Theri Factory, Kenya

The Black Bag BSCA Select 21

The Black Bag, Aquiares Estate

Coffee archive

Aquiares Entre Rios Natural

Finca Nazareth Natural

Smallholders Of Inza Cauca Organic

New Coffee Review