COFFEE SELECTION Winter 2016 Vo l c a f e S e l e c t
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DECEMBER 2016 DEAR READERS
Welcome to our Winter 2016 edition of the Volcafe Select Catalogue where we take you on a journey to explore some outstanding coffee lots including a briefing on the editor’s pick: Indonesia. With Indonesia's cultural diversity and a heritage rich enough to match its coffee there is a great deal to explore. In the article Think, Breath, Live Coffee we focus on Gayonese coffee production where you can dive into Takengon Village and discover what it has to offer (page 44). While our days become shorter and colder many of the world’s coffee producers are kicking into gear, harvesting, processing and hoping for the most favorable conditions to boost their production. Dreaming of these warmer climates we would like to take the opportunity to wish you well this festive season and look forward to moving forward into the New Year together! Happy roasting and hope you enjoy browsing through this collection of fine coffees.
ct Team e l e S e f a The Volc
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p.26 – 29
D O M . R E P.
p.16 - 21
C O S TA R I C A
p.12 – 15
COLOMBIA
p.60 - 63
PERU
p.6 – 11
BRAZIL
p.38 – 41
INDIA
p.76 - 78
p.30 – 35
YEMEN
ETHIOPIA
p.72 - 75
UGANDA
G N I F E I BR p.44 – 51
INDONESIA
p.52 – 57
K E N YA p.64 – 69
TA N Z A N I A
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B R AZ I L
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BRAZIL
B RAZI L
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HERE is Latin America, and then there is Brazil. Brazil does coffee differently from the rest of the world and because of the massive scale of coffee production within the country itself, the many regions, farmers, and exporters combine to produce a kaleidoscope of different qualities. OUR RANGE: We are especially proud to introduce the Cemorrado Trio, the latest addition to our Brazilian range. This is a range of three exclusive types which we have developed over the last year. The following pages explore their characteristics and distinguishing features. Most of Brazils are sourced from Mogiana and Cerrado. Mogiana borders Sul de Minas to the east. It is a region where exceptionally sweet lots can be found. Cerrado coffees are typically fine and clean, with good body. Cemorrado is the newest area in Minas Gerais where the coffee culture is ‚only‘ four decades old but has quickly been recoginsed as a reliable, high quality producing region of various fine and commecial coffees. OUR RANGE: CERRADO -Cerrado, Fazenda Vale do Sol, NY 2/3, Scr15up, natural. -Cerrado, Fazenda Londrina, NY 2/3, Scr15up, natural. -Cerrado, Fazenda Nossa Senhora de Fatima, NY 14/18, natural, Org. MOGIANA -Mogiana Baraos, NY2, Scr18, FC, natural. -Mogiana, Fazenda Crus, Yellow Bourbon, NY2, Scr16up, pulped natural. -Mogiana, Scr 14/16, FC, natural. CEMORRADO -Sweet, Lime & Hazel Editions. Further qualities on request.
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POPULATION: 207.8 mio. GDP PER CAPITA: $ 11,727. CAPITAL: Brasilia. COFFEE AREA: 2,302,000 ha. CROP PERIOD: May - Sep.
BRAZIL
VA L E D O S O L
B A L A N C E D, N U T T Y W I T H C A C A O N O T E S
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FAMILY AFFAIR - COFFEE PRODUCTION IN THE THIRD GENERATION
In the beginning there was just Alexandre Garcia Capelo, a small scale coffee farmer in the south of Brazil. Soon he was joined by his son Antonio Wander Garcia who had been studying Agro-Science with a special focus on coffee at university. Together, father and son continued to work and improve the existing farm. Today, Antonio’s son Andre, the third generation in line, has joined the family business and is also involved with the running of the farm.
REGION: Sul de Minas.
Based on their expertise they have extended the conservation area on the farm and adopted better use of organic material to grow coffee more sustainably. This again has greatly helped to rebalance the nutrients in the soil and has reduced usage of expensive, synthetic agrochemicals. Recently the family has started to experiment with new varieties which are more resistant against leaf rust, insects and drought. The family Garcia have been very successful in producing high-quality coffee which has had a positive spill-over effect on their community - providing employment and setting the standard for sustainable farming.
CROP PERIOD: July- Sep.
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NAME OF THE FARM: Vale do sol. FARMER: Antonio, AndrĂŠ Luiz, Elnir, Alvarenga Garcia. FARM SIZE: 42 ha.
ALTITUDE: 860-950 masl. VARIETY: Yellow Catuai, Mundo Novo & Acaia. PROCESSING: Natural.
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BRAZIL
D E T C SELE
CE M O RRAD O S W E E T, L I M E & H A Z E L N U T
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EMORRADO - A TRIO OF FLAVOUR- HAZEL, SWEET AND LIME
HE Cemorrado Trio is a new exclusively selected collection in our range of fine Brazilian lots, exclusively created for Volcafe Select. We have chosen three distinctive qualities each boasting a different and seductive profile. Versatile and solid, the trio will provide the perfect backdrop to suit any blend. The characters are defined as Lime, with its fine acidity, Hazel, full bodied and Sweet, offering honey and chocolate. Cerrado and Mogiana regions are both recognized for their production of fine Brazilian cups. The three qualities are sourced from both these regions and so combined into the name Cemorrado. Each of the qualities comes from one carefully selected shipper guaranteeing consistant quality and longterm availability. We understand that roasters need a reliable source of well defined, clean and consistant Brazils for quality blends and single origins. We know the Cemorado Trio will not disappoint!
SWEET
A full bodied cup with lingering sweetness and honey notes. With its sweetness and chocolate undertone, the Sweet edition of our Cemorrado range fits perfectly to blends intended for milk creations such as a creamy flat white or a Cappucino.
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BRAZIL
HAZEL
Hazelnut notes with dark chocolate and caramel, fully body, fine roast. Either as single origin or as base for a distinguished, rich blend. Fine hazelnut notes will be a harmonious match for a classic espresso blend.
LIME
Fine acidity, refined citric notes, elegant and soft. Medium body. The Lime edition is perfectly suited for a filter or V60 pour-over. Its delicate lime notes elevate the superior blend.
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CO LO M BI A
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COLOMBIA
CO LO M B I A
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OLOMBIA unfurls across the northwestern corner of South America, with seaports in both the Atlantic and Pacific oceans, and the Andes crossing from south to north. The country has a wide variety of environmental conditions and climates, from deserts to glaciers, with the bio-diversity to match. Coffee is synonymous with Colombia. The history of the nation and the commodity have been intertwined even before the first major production boom in the 1870s. However, low prices and reduced farmer profitability, along with negative weather and diseases, sent the nation’s production to a multi-decade low in 2011/12, down 45% from just three years before. Since then output has rebounded as rejuvenated fields started producing and both weather and prices improved. Production in Colombia is predominantly in the hands of small holders who process their own crops. Approximately 60% of the nation‘s production comes from farms under 5 hectares in size. The major production regions are Huila, where the soil is rich in volcanic ashes and offers a high level of organic material, Antioquia and Tolima. OUR RANGE: EXCELSO -Narino. -Bucaramanga San Gil. -Antioquia. -Pereira. SUPREMO -Santander. Further qualities on request.
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POPULATION: 48.3 mio. GDP PER CAPITA: $ 7,904. CAPITAL: Bogota. COFFEE AREA: 770,000 ha. CROP PERIOD: All year.
COLOMBIA
N ARI N O
CIT RIC NOT E S, BROWN SUGAR, CREAMY BO DY
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COFFEE GEM FROM COLOMBIA
The valleys are deep, the coffee is bright and complex, and the scenery is breathtaking. Nariño is one of Colombia's gems - not only in terms of coffee. Already the flight to Pastos, the deparment's capital, is an adventure as its short runway is located on a plateau giving the trepidatious flyer the impression of landing on an aircraft carrier. A journey through Nariño will not only take you on a ride through a distinct landscape defined by the majestic Andes but you will also discover numerous small -holder coffee farms to your left and right along the way. The Nariño farmers plant some of the highest growing coffee in Colombia. The location close to the equator, volcanic soil and a high altitude with warm days and cold nights are perfect conditions for growing outstanding coffee. Typically, the cherries are home- processed; they are fermented, washed and dried on the farm. When carefully handled, this processing results in a cup with one of the most complex profiles in Colombia - a gem amongst Colombia's wide coffee range.
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REGION: Narino. FARMER: Several small-holders. FARM SIZE: Average 0.6 hectars. CROP PERIOD: April - June. ALTITUDE: 1,750-1,900 m.a.s.l. VARIETY: Caturra, Castillo. PROCESSING: Washed.
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CO S TA RI C A
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C O S TA R I C A
COS TA RI C A
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OSTA RICA‘S coffee regions have been blessed with fertile soils, hard-working people and a two century old coffee culture. It was the first country in Central America to grow arabica coffee, starting in the early 1800s in the Central Valley, where the volcanic soils welcomed the crop. OUR RANGE: Tarrazu is located towards the southwest where coffee is grown on the slopes of the country‘s highest mountains in rather cold temperatures. The region offers one of the most complex profiles and the coffee is internationally renowned.
POPULATION: 4.808 mio. GDP PER CAPITA: $ 10,415. CAPITAL: San José. COFFEE AREA: 93,000 ha. CROP PERIOD: Dec-Mar.
«Costa Rica is nature‘s own paradise, with lush rainforests, towering volcanoes, mystifying cloud forests and open savannahs.» OUR QUALITIES: TARRAZU -Colibiri, SHB. -Estefania, SHB. -Jaguar Honey Process, SHB. -Nara, SHB, Organic. Further qualities on request.
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C O S TA R I C A
COL IBRI TARRAZU
L IVE LY ACID IT Y, NOTES O F CHO CO L ATE & PEACH
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USTAINABILITY AT HEART
The Navarro Valverde family has been running this farm for 32 years. The farm is located in Llano de los Angeles, Corralillo in the high altitude region of Los Santos. The farm is managed sustainably using modern technology. The coffee is grown under a canope providing 95% shade. The family are avid coffee lovers and they take great pride in their coffee striving to manage it in the most effective and responsible manner. Coffee has been in the family for generations. The family is proactively involved in the community supporting health, safety, educational and recreational projects. This coffee has a strong, bold character, high acidity and full body. Chocolate undertones with high fruit notes blend harmoniously to bring the best cup of TarrazĂş.
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REGION: Tarrazu. FARMER: Navarro Valverde. CROP PERIOD: Dec- April. ALTITUDE: 1,750 m.a.s.l. VARIETY: Caturra. PROCESSING: Washed.
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C O S TA R I C A
E F A C L O V A ROJECT P
JAGUAR H O N E Y
P R U N E , B L A C K B E R R Y & H O N E Y, S U G A R C A N E
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UPPORTING COSTA RICA‘S ENDANGERED FELINE BY ENJOYING OUTSTANDING HONEY PROCESSED COFFEE
The coffee lot‘s name ‚Jaguar‘ is referring to the endangered Jaguar of Costa Rica. Volcafe Costa Rica donates $1 for every quintal sold to the Jaguar Conservation Program in Costa Rica. Sales of Jaguar Coffee are accompanied by a special traceability certificate issued by Fundazoo. THE HONEY PROCESS is a process that started in Costa Rica and has spread to other countries in Central America. In this process some or all of the mucilage of the coffee cherry, also called coffee honey, that coats the parchment is left on during the drying stage, giving the coffee a sweeter taste closer to natural processed coffee. From the tree to the beneficios, the coffee is picked, depulped and moved to patios or African beds where it will stay at least one week drying until it has reached a critical level regarding temperature and humidity. Some farmers choose this process because of the benefits it has in comparison with other drying processes. The water usage is lower than in other processes and due to a shorter fermentation period the coffee acquires an acidity halfway between natural and washed coffees. In other words, farmers can produce coffees with some of the
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REGION: Tarrazu and Tres Rios. FARMER: Several farmers. CROP PERIOD: Feb-March. ALTITUDE: >1,500 masl. VARIETY: Caturra & Catuai. PROCESSING: Honey.
C O S TA R I C A
unique characteristics of natural processed coffee in less time and with lower risk of unexpected effects such as over-fermentation.
ÂŤJaguar Honey Process combines the unique fruity flavours from Tarrazu with those given by this process: honey and sugar cane.Âť
This lot of Jaguar Honey Process combines the unique fruity flavours from Tarrazu terroir: prune, blackberry and chocolate with those given by this process: honey and sugar cane.
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D O M I N I C AN R EP U BL I C
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D O M . R E P.
D E T C E L SE
D O N J UAN
LIGHT CHOCOLATE WITH A TOUCH OF CRISP TOBACCO
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P AND COMING- ISLAND COFFEE FROM THE DOMINICAN REPUBLIC
There are six official coffee growing regions loosely based around the mountain ranges. San José de Ocoa is a province to the north of the island. It is situated on the northern side of the Cordillera Central which is the highest mountain range in the Caribbean. Although the DR is relatively new to the specialty coffee market this origin has a long tradition of growing and drinking coffee. The producer of the Don Juan coffee, the family Santana, started the production of their coffee in 1883. The country suffered severe damage from Hurricane George in 1998 and has since been rebuilding its economy. Coffee production has been historically volatile with inconsistent production. However, today the country is beginning to take advantage of its dramatic topography and is becoming famous for its distinctive specialty coffee.
POPULATION: 10.53 mio. GDP PER CAPITA: $ 6,164. CAPITAL: Santo Domingo. COFFEE AREA: 133,000 ha. CROP PERIOD: Oct-Feb.
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D O M . R E P.
The coffee from Finca Don Juan shows its inherent quality through the mild and sweet notes, its chocolate undertones and its touch of crisp tobacco. On the farm, because the crop does not always ripen in a uniform fashion, the coffee is harvested in intervals to ensure only ripe cherries are picked. The cherries are pulped and the mucilage is removed using a machine. Fresh water is used to wash the pulped coffee then the parchment is allowed to gently dry in the sun on patios.
REGION: San JosĂŠ de Ocoa, Los Anones. NAME OF THE FARM: Finca Don Juan. FARMER: Juan Guerrero Soto. FARM SIZE: 97 ha. CROP PERIOD: Nov-Feb. ALTITUDE: 1,387 - 1,950 masl. VARIETY: Bourbon, Catuai, Catimor, Typica and Caturra.
D PROCESSING: Washed.
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ETH I O P I A
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ETHIOPIA
E T H I O PI A
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HE smell of roasting coffee is an ever-present part of life and travel in Ethiopia. Tradition dictates that guests are welcomed with a coffee ceremony, in which green coffee is freshly roasted, brewed in a clay pot, and served in three rounds.
POPULATION: 99.4 mio.
Wild arabica trees can still be found in Ethiopia’s forests, though their contribution to overall production is quite small (less than 5%). Production of “semi-forest” coffee, a term for coffee that has been planted under a dense canopy of indigenous shade trees is much more common. It has enabled Ethiopia to keep large tracts of its old forests and biodiversity intact. There is also “garden” production, which appears more similar to smallholder farming systems found elsewhere in the world and is most prevalent in the southern and eastern parts of the country.
COFFEE AREA: 694,000 ha.
OUR QUALITIES: YIRGACHEFFE -Kochere GR1, washed & natural. -Konga GR1 & GR2 , natural & washed. SIDAMO -GR2 2 Top, washed. -Dimtu, Gr 1, natural. BENCH MAJI -Bench Maji, washed, Organic. DJIMMAH -Gera Estate, GR 1, washed. Further qualities on request.
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GDP PER CAPITA: $ 574. CAPITAL: Addis Ababa.
CROP PERIOD: Oct-Feb.
ETHIOPIA
ÂŤDue to its diverse growing regions and indigenous tree varieties, Ethiopia offers an unparalleled range of unique cup characteristics.Âť
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ETHIOPIA
Y IR G AC H E F F E KOC HE RE & KO N G A
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OME OF COFFEE: In the south of Ethiopia, close to the Kenyan border, lies the home of our Yirgacheffe Coffees. Geographically all Yirgacheffes are from the Gedeo Zone which is situated south of the Sidamo zone. The name Yirgacheffe is a reference to the zone’s capital. Kochere is a subregion in the very south of Gedeo. And Konga finally refers to a few washing stations south of the town Yirgacheffe along the road towards Kochere. TERROIR: Until today, the astonishing biodiversity in the local coffee plants has been preserved, resulting in unique and sophisticated coffees which never cease to surprise. Additionally, the hilly terroir, stable temperatures and the rich soil all contribute to the slow and steady maturation of the coffee cherries and, consequently, to a complex flavour profile. Gedeo and in particular Kochere and Konga provide perfect conditions for growing coffee. You will for sure taste it in every cup. PROCESSING & EXPORT: For the “washed” coffees, the blazing-red cherries get pulped in a wet mill within 24 hours after picking. Once all the sugars have broken down in the fermentation tank, the coffee gets washed in long water channels. In the next step, the coffee is slowly dried by the sun for 9 to 14 days, depending on the number of sunny hours. Coffee is later stored locally and delivered to the Ethiopian Commodity Exchange (ECX) where the washing stations sell the coffee to the coffee exporters at a transparent market price.
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KOCHERE GR1 REGION: Yirgacheffe. CROP PERIOD: Nov-Feb. ALTITUDE: 1,800-2,000 masl. VARIETY: Heirloom Varietals. PROCESSING: Natural & Washed.
KONGA GR1 REGION: Yirgacheffe. CROP PERIOD: Nov-Feb. ALTITUDE: 1,950-2,100 masl. VARIETY: Heirloom Varietals. PROCESSING: Washed.
ETHIOPIA
For unwashed coffees the very same cherries get delivered to the washing station where the cherries are carefully dried on raised flat beds. They are turned every three hours for the first few days to avoid mold growth or over fermentation. The cherries need to be fully dried and so remain on the beds for around 5-6 weeks. The drying time might vary as it is a natural process. Once most of the moisture has left the cherries and is “moisture stable� they are hulled and then graded and once again handpicked to produce the optimum quality.
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INDIA
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INDIA
INDIA
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OST of the Indian coffees can be traced along the Western Ghats mountain range in the south-west of India. This includes the two states Karnataka and Kerala. To the east, Tamil Nadu produces excellent arabica which is partly consumed in the state itself – the only coffee drinking Indian state. Interestingly, coffee is farmed more and more in the Eastern Ghats which mainly include the state of Andrah Pradesh. And even the North-Eastern States – mainly Assam – are producing a little coffee.
«India cultivates almost all of its coffee under a shade canopy. No other coffeeproducing country has such a high level of shade-grown coffee.»
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India mainly produces robusta which is appreciated for its soft, sometimes sweet, spicy and herbal cup, depending on the preparation of the coffee. The arabica on the other hand is well-balanced and mild. Their light body, relatively low acidity and subtle and unique spicy notes produce a very desirable, versatile cup. OUR QUALITIES: -Cauvery Peak Estate Plantation AA, A & B. -Monsooned Malabar AA from Aspinwall & Nedcoffee. Further qualities on request.
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POPULATION: 1.311 billion. GDP PER CAPITA: $ 1,581. CAPITAL: New Delhi. COFFEE AREA: 410,000 ha. CROP PERIOD: Nov-Mar.
INDIA
C AUV E R Y PE AK E S TATE W E L L B A L A N C E D, C H O C O L AT Y A N D S W E E T
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ROWN ON ONE OF THE HIGHEST ESTATES IN INDIA.
At an elevation ranging from 1500m to 1600m, Cauvery Peak is among the highest coffee growing estates in India. Nestled in the Northern Ridge of Shevaroy Hills in the Eastern Ghats, Coffee is grown here under thick shade following sustainable agricultural practices. Located at latitude of 11.36N and longitude of 79.83E, interspersed with oranges, this estate produces some of the finest coffee in India. Carefully handpicked, the coffee is wet processed using natural fermentation, double washed and sun dried on patios, developing a cup that is full, round and sweet with spice and nut tones with medium body and acidity.
REGION: Shevaroys Hills. NAME OF THE FARM: Cauvery Peak Estates. FARM SIZE: 330 ha. CROP PERIOD: Oct.-Feb. ALTITUDE: 1500-1600 masl. VARIETY: Sln.9 & S.795. PROCESSING: Double washed & sun dried on patios.
Developed in the early 1900’s by Sisley Montgomery Height, this farm has been owned by the family Rajah since 1957. With just two owners over a century, the estate has been carefully nurtured to blend in with nature.
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G N I F E I R B
INDONESIA
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IN D O N E S I A
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ramatic landscapes, more than 17,000 islands and nearly 100 volcanos - Indonesia is a kaleidoscope of cultures, people, animals, plants, artwork and food. It has a rich history in coffee and is one of the world‘s oldest producers. Although arabica beans only represent a small percentage of Indonesian coffee production they are considered to be some of the best in the world, prized for their richness, full aromatic body, long finish, earthiness and gentle acidity. The difficulty lies in finding the right sources because proper processing and consistency in quality are essential.
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In 1699 the Dutch cultivated the first arabica coffee crops in Java after the local Dutch governor received a gift of Yemeni coffee seedlings from his counterpart in Malabar, India. Twelve years after its introduction the Dutch began to export the beans back to Europe along their well-established trade lines. This was some of the first arabica to be traded by the western world and consequentially resulted in one of the first and most reverent blends: the Mocha-Java, combining Yemeni Mokha and Java Estate arabica beans. Half a century later, the crop was hard-hit by Leaf Rust (La Roya); a fungal disease that causes the leaves to drop off the trees eventually resulting
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POPULATION: 257,5 mio. GDP PER CAPITA: $ 3,492.
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CAPITAL: Jakarta.
COFFEE AREA: 956,000 ha.
CROP PERIOD: Oct-Dec/ Mar-May.
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in death of the tree. Leaf Rust Disease is still a common threat to coffee farmers and can cause significant damage to production, like in Central and South America during the 2014/15 crop. Today, farmers are better equipped to handle outbreaks and prevent the spread of the disease. However it was not the case In 18th century Indonesia where an extreme method was promptly implored to combat the disease: grow something else. This resulted in cultivation of Coffea Canephora (robusta), relished for its hardiness, high yields and above all its resistance to the diseases destroying the Arabica crops. Robusta was grown in abundance from thereon mainly in Bengkulu, Lampung and South Sumatra and also in South Sulawesi. Robusta now accounts for around 90% of Indonesia’s entire production (over half a million metric tons). Arabica is grown sporadically throughout the islands of Indonesia and taste profiles can wildly differ. The main regions are in North Sumatra, Aceh, Bali and Java. Cup profiles can vary from rounded, clean and chocolatey ( Java) to bright and floral (Aceh / Flores / Sulawesi) to mild and soft (Bali). Sumatran coffees have been historically referred to as Mandhelings and have a unique cup profile and appearance. Although opinions widely diverge (the Mandheling is the Marmite of coffee: you either love it or…) its distinctiveness has led to soaring prices in both the local and global marketplace. Although such a distinctive cup profile is created by a medley of factors (climate, soil, water, varietals…) the most apparent and noteworthy is in the processing. The classic Sumatran Mandheling is washed and wet-hulled through the traditional method, locally-known as giling basah. The climate in Sumatra can be rainy all year round making coffee drying difficult and harvest ongoing. Giling basah processing allows some of the difficulties of small scale farming to be addressed. The process permits low volume, simple processing without the need for complicated and expensive equipment. The drying time is reduced because the pulped, hulled beans are more exposed to the air. Furthermore the farmers like giling basah processing because it can be done in small batches. This is a practical benefit in a country where coffee trees can be flowering and fruiting all year round because of both the lack of farmer inputs and the absence of a distinctive seasonal climate.
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INDONESIA
GILING BASAH
GILING BASAH is a wet-hulled processing method in which wet coffee parchment is kept fermenting in bags overnight straight after pulping the fresh cherry. Often a brick or weight is placed on top of the closed bag to keep it tightly shut which can cause the soft wet beans to flatten and spread, resulting in a very visual characteristic of this coffee and sometimes defective beans that are split or nipped. The following day the parchment is marginally dried and then stripped from the bean. After drying, the coffee bean turns into a deep bluish jade. This processing contributes to the cup profile bringing depth, heavy body and heady-rich aromatics and gives the darker colour to the beans visual appearance.
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VARIETIES
SUMATRA TYPICA: A Bergendal related variety. Some can still be found at higher altitudes today, but most have not survived the leave rust outbreak in late 1800s. USDA: Introduced by the Jember Research Facility in 1957. Part of the seeds collection gathered from Mizan Tafari region in Ethiopia where Geisha has been discovered. JEMBER: Cross of Kent and Typica, also known as S795. Introduced in 1955 by the Jember Research facility. ONAN GANJANG: Considered as a natural cross between S795 and Bourbon. SIGARAR UTANG: Natural cross of Tim Tim & Bourbon. Fast growing variety with high productivity.
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INDONESIA
GAYO
T HIN K, B RE ATH, L IV E CO FFE E
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n the north of Aceh, nestled in the hills surrounding the coffee region of Takengon, lies 'Gayo' a region home to coffee that will make every coffee lover's heart beat faster. Coffee from Gayo is full bodied with strong flavours, drinking a cup of coffee from Gayo will leave you smiling with content! The Gayonese, with their own language and tradition, are truly coffee people they think, breath and live coffee. The countless coffee shops in the region are an expression of their love of coffee. Here the coffee shop owners are quick to create a tasty cappuccino or straight-up espresso with gusto. Not bad for a rural mountain village! 'Gayo' means 'nice' in the local dialect, rather a soft translation for such a remarkable region. Standing on the land of one of the numerous small- holding farms, you can look out over breath-taking lush landscapes and green fields with the surrounding volcanos on the horizon. The coffee is grown on hills so steep, it makes you wonder how farmers can possibly harvest the cherries. While the days are sunny and warm, the nights get quite cold, providing the perfect climate for growing coffee. The combination of altitude, soil, and temperature create an environment which favours the development of complex flavours in the cup and optimum ripening of the fruit. The production area lies from 1,110 up to 1,600 meters above sea level and the coffee is grown under shade trees. The farming is low-intensity and a lot of work has been done to improve yields and quality through sustainable practices. Typically farmers process the coffee at home, using the Giling Basah method and then bring the parchment to sell it at local weekly markets. Some areas use a traditional pruning method that is unique to Gayo. It leaves the trees looking rather strange, forming an umbrella-like formation with the upper branches. The trees are pruned from the top, keeping them at a reasonable height to be harvested from and also encouraging new growth on the lower branches, and hopefully overall higher productivity. The coffee culture is an important part of the history of the region and the village, Takengon, plays a central role. Interestingly, coffee in this area was only introduced in 1924. It took over two centuries for the Gayo region to adopt coffee cultivation from its neighbours in Java where coffee came in the late 17th Century. Nonetheless this area now accounts for more than 50% of the total Indonesian arabica crop. Coffee has become an integral part of the Gayonese’s livelihoods, passion and culture. It is fair to say it has become a way of life, thinking, breathing, living coffee. Vo l c a f e S e l e c t
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KE N YA
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K E N YA
KE N YA
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ENYA occupies a special place in the heart of gourmet coffee lovers around the world. Straddling the equator, the production areas benefit from high altitudes and rich volcanic soils, and are blessed with a coffee culture, tradition and system which promotes and rewards quality. The production area lies between 1,200 and 1,800 metres above sea level, mainly in the hilly and fertile centre of the country. Mt. Kenya, which at 5,200 metres is the second highest peak on the continent, dominates the coffee landscape and remains a sacred place for the Kikuyu tribe, one of the biggest tribes in Kenya. Smallholders, who account for at least 60% of total production and the majority of top qualities, are organized into cooperatives, each with one or more wet mills or ‘factories’. The strong social structure built around these factories provides for vibrant rural coffee communities where generations of farmers uphold traditional values and practices. OUR RANGE: KIAMBU COUNTY -Gathiruini, AA, Kiambu. -Kiganjo, AB, Nyeri. -Kibingo, AA, Kirinyaga. Further qualities on request.
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POPULATION: 46 mio. GDP PER CAPITA: $ 1,358. CAPITAL: Nairobi. COFFEE AREA: 138,000 ha. CROP PERIOD: Oct - Jan / May-Jul.
K E N YA
ÂŤKenyan coffee offers a unique flavour profile - bright citric acidity combined with floral, blackcurrant or ripe plum flavours and a rich velvety body.Âť
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K E N YA
M UR A N G A AN D KIA M B U CO U N T Y
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ARMS in Kenya are typically smallholdings with an average size of 2 acres. In addition to their coffee, farmers also allocate land to food crops and Napier grass for their cows. The freshly harvested cherries are delivered to cooperative run washing stations and consolidated with other members’ deliveries, thereby creating some economies of scale for the fully washed primary processing and subsequent secondary and export processing. The centralized location of the factory, together with healthy leadership, provides an important identity and social structure within the local community. The centralized auction, known as the Nairobi Coffee Exchange, provides for a most transparent and competitive internal marketing system, through which the farmers can sell their clearly identifiable and traceable produce at the most value added stage possible – milled and graded, ready for export. Quality discrimination is encouraged and the better qualities are very visibly rewarded with the best prices – a true meritocracy. Our carefully selected lots, from the peak of the crop, are unique single factory coffees from Muranga and Kiambu counties. Red volcanic soils, rich in iron combine with clear wet and dry seasons to provide a temperate climate characterized by cool nights and hot days – all positive for bean development and plant growth.
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K E N YA
GATHIRUINI
GATHIRUINIA, AA Producer:Komothai Coffee Growers Cooperative Society. Farm Size: Approx. 830 growers with approx. 200 trees each. Altitude: 1800 masl. Soil Type: Deep red volcanic soils, rich in organic matter. Variety: Mostly SL28 and SL34, small number of Ruiru 11. Processing: Washed. Screen Size: 18 up. Cup: Floral, sweet, good body.
KI G A NJO
KIGANJO, AB Producer: Thiririka Farmers Cooperative. Farm Size: approx. 800 growers with approx. 200 trees each. Altitude: 1750 masl. Soil Type: Deep red volcanic soils, rich in organic matter. Variety: Mostly SL28 and SL34 and some Ruiri 11. Processing: Washed. Screen Size: 16 up. Cup: Structured, floral, rich body.
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PERU
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PERU
PE RU
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ERU has always been a crucial summer crop providing fresh coffee when it is neeeded most. In contrast to most arabica producers, Peru has been expanding its coffee-growing area for several years now. The country is blessed with an extremely large area that is environmentally suitable for cultivating coffee. The improving infrastructure is also helping ease of access to the coffee areas. Around 90% of Peruvian coffee is grown without using modern practices. There is little or no farm management, no agro-chemical inputs and no future planning. The only husbandry is often some weeding once or twice before the harvest. Therefore although there are many technified farms in Peru, the average productivity in the country is a mere 7 bags per hectare.
VWP
THE VOLCAFE WAY IN PERU: The Volcafe Way Peru (VWP) program started in 2004 to support farmers and create a long-term relationship which profits the complete market chain. The program stands on three main pillars; quality (product and customer services), productivity and resource efficiency (sustainability and economy). In 2016, 3,597 farmers have been enrolled on the Volcafe Way Program, with 45 model farms in use as part of the VW program. It is being developed in the four main coffee regions in Peru (Cajamarca, San Martin, Junin, Pasco). Fourteen technicians work all year around together with the farmers to offer advice on soil and variety assessments, fertilization and general farm management. In addition the program collaborates with fertilizer producers and local banks to support farmers and their needs. Favourable prices based on quality and sustainability are offered to farmer members of the Volcafe Way Program; although the choice remains with the farmer where they sell their coffee.
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POPULATION: 30.4 mio. GDP PER CAPITA: $ 6.541. CAPITAL: Lima. COFFEE AREA: 449,000 ha. CROP PERIOD: May-Sep.
PERU
Our two Microlots are sourced from farmers participating in the VWP.
MAXIMILIAN GARCIA
Maximiliano Garcia is from Piura and started growing coffee in the year 1985. The start was difficult with only one variety (Typica) and low production. Since 2011 he has been working with REGION: San Ignacio. Volcafe/Prodelsur and since was able to improve ALTITUDE: 1700 masl. his yield and quality significantly. Maximiliano has VARIETY: Caturra, Cati- implemented good farmer practices which include mor, Bourbon, Pache. proper fertilization and management of the farm. Thanks to this PROCESSING: Washed. he was able to create a sustainable production and an excellent quality product.
FA M I LY GARICA
The second generation of the family Garcia took over the farm in 1980 when the production of the farm was 6 quintales per hectare. They have invested in good agricultural practices and produce their coffee with a focus on the environement. Today, the second as well as the third generation of the family Garcia manage the farm and have divided it into 11 ha under production, 0.5 ha reforestation, 0.4 ha pastures and 1.5ha protected area. They produce different lots with varieties of Typica, Caturra, Pache and Bourbon. The farm of the family Garcia is located in the Sector Piura in Cajamarca. The location provides just fantastic conditions to grow high quality coffee at an altitude of 1700-2000m and an average temperature of 17-23C.
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REGION: Jaen. ALTITUDE: 1,700-1,900 masl. VARIETY: Typica, Caturra, Bourbon, Pache. PROCESSING: Washed.
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TA N Z AN I A
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TA N Z A N I A
TA N ZAN I A
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OR decades Tanzania was considered to be the little coffee brother of Kenya. Fortunately this has changed. Today, Tanzania is not only producing more coffee than its northern neighbour but has also developed a unique and widely appreciated cup profile. The sheer size of the country results in very distinct coffee growing regions. In the north, on the slope of Kilimanjaro, around Arusha and finally in Karatu close to the famous Ngorongoro crater and the Serengeti national park we find larger estates alongside well organized cooperatives. The south which includes regions close to Mbeya, Iringa and Mbinga are dominated by small scale farmers. Kigoma at the shore of Lake Tanganyika is home to some fascinating lots – the full potential is still to be fully discovered. And finally Bukoba close to the Ugandan border is where the Tanzanian robusta is sourced from. There are two distinct marketing channels: the main volume is traded over the coffee auction in Moshi every Thursday. Alternatively the coffee can also be sourced directly from exporters or importers. No matter which channel, the coffee can be traced back to the cooperative or estate. OUR RANGE: Our offers include estate coffees from the north as well as selected lots from cooperatives from Kilimanjaro, Mount Meru as well as the Mbozi, close to Mbeya.
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POPULATION: 53.5 mio. GDP PER CAPITA: $ 955. CAPITAL: Dodoma. COFFEE AREA: 126,000 ha. CROP PERIOD: Sep-Feb.
TA N Z A N I A
HA S AM B O
G R A P E F R U I T L I K E A C I D I T Y, C O M P L E X
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OING THE EXTRA MILE FOR OUTSTANDING QUALITY
Hasambo AMCOS was registered in 1993 operating under Mbozi Cooperative Union (MBOCU). In 2002, the cooperative withdrew from MBOCU and started to operate independently. TechnoServe helped the group greatly to improve the quality and brought access to coffee markets. With the group attracting more and more farmers, they decided last year to install a new Coffee Pulping Unit with a processing capacity of 2.5 MT per hour. The disciplined work of the farmers shows in the cup. The coffee has a delicate, grapefruit-like acidity with a surprisingly long after-taste. The coffee cups regularly above 84 points and the group has won the Taste of Harvest competition several times in the last years.
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REGION: Mbozi District. NAME OF THE FARM: Hasambo Cooperative. AVERAGE FARM SIZE: 1.5 acre. CROP PERIOD: June -Aug. ALTITUDE: 1,620 masl. VARIETY: Kent & Bourbon. PROCESSING: Washed.
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TA N Z A N I A
M A MS E RA
M I L K C H O C O L AT E N OT E S W I T H A S I L K Y B O DY
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AMSERA AMCOS PROVIDES FARMING SUPPLY SHOPS FOR ITS MEMBERS
Mamsera Amcos was founded in 1984 and initially served farmers in 3 villages (Mamsera Juu, Mamsera Chini and Mamsera Kati). Currently the group is still operating in these villages but has expanded to cover several neighbouring villages as well. Mamsera is managed by 10 board members who are all farmer members of the group. These board members are elected every 3 years. The cooperative has expanded its income activities by setting up 'farm support shops' which service the farmers in the area. Taylor Winch Tanzania, Volcafe's exporting operation in Tanzania, has been offering farmer support services to Mamsera since 2014. In 2015, Taylor Winch supported the group through the UTZ certification scheme and the group became one of only two farmer groups in Tanzania to achieve the UTZ certification.
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REGION: Rombo District. NAME OF THE FARM: Mamsera Amcos Cooperative. FARM SIZE: 800 ha. CROP PERIOD: June -Dec. ALTITUDE: 1,400 masl. VARIETY: Kent & Bourbon. PROCESSING: Washed. CERTIFICATION: UTZ.
TA N Z A N I A
KI N G O RI
W I L D, F R U I T Y, B A L A N C E D
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T THE FOOT OF MOUNT MERU.
The Kingori Farmer Group was formed in 2002 with the help of TechnoServe, a NGO that organizes farmer groups by teaching and building up good management systems and practices. They do an excellent job at enabling coffee farmers to become more sustainable and resilient. The farmer group later joined the Association of Kilimanjaro Specialty coffee growers (AKSCG) that helped marketing the group’s coffee and establishing certification schemes. Today, the group is managed by a board of 6 members. Decisions are agreed upon by members during their annual general meeting. Since over 10 years, the group has been milling its coffee at Rafiki Mill. The Rafiki Coffee Company plans to facilitate trainings and restore the Fairtrade certification for next season. TechnoServe facilitated the installation of a Coffee Pulper Unit (CPU) to assist the group through improving the quality. This season the CPU was unfortunately not operational due to a shortage of water in the area. The good news is that there is a World Bank water project starting soon and group members are assured of getting water to process coffee next season.
«Kingory: A pleasant surprise from the classic washed, tea-like coffees of Tanzania.»
As water was scarce last season, the coffee has been home processed and washed with relatively little water. The result is a wild fruity cup which, however, is clean and well balanced. This is a great coffee and a pleasant surprise from the classic washed, tea-like coffees of Tanzania.
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REGION: Arusha District. NAME OF THE FARM: Kingori Farmer Group. AVERAGE FARM SIZE: 1.5 acre. CROP PERIOD: June -Dec. ALTITUDE: 1,450 masl. VARIETY: Kent & Bourbon. PROCESSING: Semi Washed.
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U G A N DA
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UGANDA
UG AN DA
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GANDA lies in the heart of East Africa on the shores of Lake Victoria, straddles the equator and is the source of the Nile. Sir Winston Churchill first described Uganda as the “Pearl of Africa”, while admiring its “magnificent variety of form and colour, profusion of brilliant life and its vast scale”. Benefiting from a bi-modal rainfall season and high altitudes, the country has a pleasant climate all year round and is lush with greenery. The mountain ranges to the east and west are home to Uganda’s arabica farmers; robusta is produced on the central plateau. Almost all coffee is produced by smallholder farmers who intercrop their coffee fields with shade and banana trees. The government of Uganda is promoting coffee production as a key driver for rural transformation. OUR RANGE: MOUNT ELGON -Mount Elgon, Scandinavia Type washed, RFA. -Mount Elgon, Black Honey. RWENZORI -Rwenzori, washed. Further qualities on request.
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POPULATION: 39 mio. GDP PER CAPITA: $ 714. CAPITAL: Kampala. COFFEE AREA: 256,000 ha. CROP PERIOD: July-Feb (arabica) Nov-March & May-Aug (robusta).
UGANDA
M OUNT E LG O N H O N E Y L I G H T A P P L E N O T E S W I T H D E L I C AT E A C I D I T Y
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NIQUE FLAVOURS FROM MOUNT ELGON
Mount Elgon produces the most sought after arabica in Uganda. The mountain is an extinct volcano on the border with Kenya. Its enormous base provides evidence that once upon a time it was even higher than Mt. Kilimanjaro. Populated by the Bagisu tribe, this region is also known as Bugisu. High altitude, plentiful rainfall, partly volcanic soils and shade provided by banana trees provide excellent growing conditions for arabica. HONEY PROCESSING: Traditionally, the farmers of Mt. Elgon use wet post-harvesting methods to process coffee. In 2015, Kyagalanyi Coffee LTD, Volcafe's operation in Uganda, introduced honey processing to some of its washing stations. Similar to wet processing, coffee cherries are first pulped. The next step however is more similar to dry processing, as the mucilage remains on the beans and the coffee is dried together with the sticky mucilage coating. This processing method gives the coffee its unique flavor.
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REGION: Mount Elgon. CROP PERIOD: Aug - Jan. ALTITUDE: up to 2,200 masl. VARIETY: Range of varieties, incl. Nyasaland & Bugisu, SL14 & 28. PROCESSING: Honey. CERTIFICATION: UTZ, RFA, 4C.
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YEMEN
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YEMEN
HA IMI MO C H A
C H E R R Y C A N D Y, L I N G E R I N G A C I D I T Y
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EMEN: AN ANCIENT COUNTRY WITH AN ANCIENT FARMING SYSTEM
Terraced hills and mountains reveal a people's resilience to outdo the tough conditions of their surroundings. All Yemeny coffee is naturally processed as water is not in plentiful supply. The coffee is pobably the cleanest naturally processed coffee in the world, with only the ripest cherries being picked and very low intensity farming and processing. This lot has been produced by individual farmers living about 45km west of the country’s capital Sana’a in a region called Al-Haimah. After picking, these farmers then dried the cherries in the traditional way on the rooves of their houses. The current political situation with the Houthi Rebels fighting the Yemeni government and Saudi Arabia and Iran intervening on both sides brought the private economy – including coffee exports – almost to a standstill. Our coffee has been shipped early March during the last ceasefire. A week later the fighting resumed and operations in the port of Aden slowed down again. OUR RANGE: -Al-Ghayoul microlot. -Abu Al-Wudiyyan, microlot. -Al-Haimah, Haimi Mocha. Further qualities on request.
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POPULATION: 26.8 mio. GDP PER CAPITA: $ 1,408. CAPITAL: Sanaa. COFFEE AREA: 35'000 ha. CROP PERIOD: Dec-Jan.
REGION: Al-Haimah. CROP PERIOD: Dec-Jan. ALTITUDE: 1,800-2,400 masl. VARIETY: Various Heirlooms. PROCESSING: Natural, sun dried.
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CONTAC T & TE AM W W W.V O L C A F E S E L E C T.C O M
ELIZABETH BARRY
SWITZERLAND
E B A R R Y@VO LC A F E.C H
VOLCAFE SELECT Volcafe LTD Technoparkstrasse 7 CH–8406 Winterthur T+41 52 264 94 94 select@volcafe.ch
RENÉ FLEISCHER R F L E I S C H E R@VO LC A F E.C H
PASCAL HERZOG P H E R ZO G@VO LC A F E.C H
SIMONE WICK S WI C K@VO LC A F E.C H
GERMANY VOLCAFE SELECT Gollücke & Rothfos GmbH Schlachte 3-5 GE- 28195 Bremen T+49 421 33 97 33 trade@grbcoffee.com
TOBIAS SCHWIND T S C H W I N D @ G R B C O F F E E.C O M
RONJA WALPERT R W A L P E R T @ G R B C O F F E E.C O M
HANNES MÜFFELMANN H M U E F F E L M A N N @G R B C O F F E E.C O M
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G U AT E M A L A
HONDURAS
C O S TA R I C A COLOMBIA
PERU BRAZIL
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CHINA
ETHIOPIA
VIETNAM
UGANDA
INDONESIA
K E N YA
PNG
TA N Z A N I A
d n u o r a e f a c Vol d l r o w e h t Vo l c a f e S e l e c t
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e e f f o c y t l a i c e p s for europe k r wo Vo l c a f e S e l e c t
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SWITZERLAND
VOLCAFE SELECT Volcafe LTD Technoparkstrasse 7 CH–8406 Winterthur T+41 52 264 94 94 select@volcafe.ch GERMANY
VOLCAFE SELECT
Gollücke & Rothfos GmbH Schlachte 3-5 GE- 28195 Bremen T+49 421 33 97 33 F+49 421 32 39 13 select @grbcoffee.com
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