Volcafe Select Summer'16 Cataogue

COFFEE SELECTION Summer 2016 Volcafe Select

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JUNE 2016 DEAR READERS

This catalogue presents you with a selection of our finest coffee.

This is not merely a list of quality coffee but a journey taking you around the coffee belt: from the lush slopes of Mt Kenya through the valleys of Costa Rica and volcanoes of Sumatra.

Inside, you will find a rich and diverse collection of coffee varieties, profiles and flavours brought to you by Volcafe Select.

Volcafe Select is a small team with a wide scope - a new dynamic wing of the Volcafe group specialised in sourcing unique, rare and specialty coffee. We have access to coffee from over fifteen different origins and countless more regions. We look forward to helping source the best coffee, working together to fulfil your roasting requirements.

We hope you enjoy our first edition Summer’16 Catalogue.

elect Team S e f a c l o V The

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e e f f o c y t l a i e c p e p k for euro or Volcafe Select

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s.24 – 27

D O M . R E P. s.34 – 39

s.16 - 21

C O S TA R I C A

HONDURAS s.12 – 15

COLOMBIA s.6 – 11

s.58 - 61

PERU

BRAZIL

s.76 - 78

s.28 – 33

YEMEN

s.42 – 45

INDIA

ETHIOPIA s.70 - 75

UGANDA

s.50 – 55

s.46 – 49

K E N YA

INDONESIA

s.62 – 67

TA N Z A N I A

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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 to the rest of the world and because of the massive scale of the coffee culture within the country itself, the many regions, farmers, and exporters combine to produce a kaleidoscope of different coffees.

OUR RANGE: Our coffees are mainly sourced from Sul de Minas where generations of small coffee farmers have cultivated the rolling hills at an altitude of 700m to 1200m and Mogiana, which borders Sul de Minas to the East, where exceptional, sweet lots can be found. Cerrado is also home to some of our coffees.

This region is the newest area in Minas Gerais where the coffee culture is ‚only‘ four decades old but is recoginsed as a reliable, high quality supplier of various fine coffees.

OUR QUALITIES: SAO PAULO -Santos, NY2/3, Scr. 17/18, natural.

-Mogiana Baraos, NY2, Scr18, FC, natural.

-Mogiana, Scr 14/16, FC, natural.

-Mogiana, Fazenda Crus, Yellow Bourbon, NY2, Scr16up, pulped natural.

MINAS GERAIS -Alfenas Dulce, NY2, Scr 17/18, FC, natural.

-Cerrado, Fazenda Londrina, NY 2/3, Scr15up, natural.

-Cerrado, Fazenda Vale do Sol, NY 2/3, Scr15up, natural.

-Cerrado, Fazenda Nossa Senhora de Fatima, NY 14/18, natural, Org. SUL DE MINAS -NY 2/3,Scr 15, FC, semi washed.

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 has joined the family business and is also involved with the running of the farm.

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 resilient 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.

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REGION: Cerrado.

NAME OF THE FARM: Vale do sol.

FARMER: Antonio, AndrĂŠ Luiz, Elnir, Alvarenga Garcia.

FARM SIZE: 42 ha.

CROP PERIOD: July- Sep. ALTITUDE: 860-950 masl.

VARIETY: Yellow Catuai, Mundo Novo & Acaia.

PROCESSING: Natural.

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BRAZIL

NOS S A S E N H O RA D E FATI M A C H O C O L AT Y, V E R Y C L E A N C U P

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EDICATION TO QUALITY AND ENVIRONMENTAL PROTECTION- THE DE AGUIAR REZENDE FAMILY

Located near the town of Persizes in Minas Gerais, the Nossa Senhora de Fatima Farm is owned by Ricardo and Gisele de Aguiar Rezende. Both have a life time of experience and are 3rd generation coffee producers. Living on the farm they have dedicated themselves to their work, environmental protection and preservation along with always ensuring high taste standards.

Quality has become a top priority for Gisele and Ricardo. Along with being a coffee producer, Ricardo is an educated agronomist engineer and has invested in replanting native trees, fostering the growth of the native flora and fauna and developing a reforestation program for shade trees. As a pioneer of organic development in Brazil, the farm has been certified organic and contributes to economic, social and environmental development.

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REGION: Cerrado Mineiro.

NAME OF THE FARM: Nossa Senhora de Fatima.

FARMER: Ricardo & Gisele de Aguiar Rezende.

FARM SIZE: 247 ha.

CROP PERIOD: July - Sep. ALTITUDE: 950 masl.

VARIETY: Red Catuai.

PROCESSING: Pulped natural & natural.

CERTIFICATION: Organic

BRAZIL

FA Z E NDA LO N D RI N A A P R I C O T & C A R A M E L , R O U N D, C O M P L E X

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ERTILE SOIL AND MILD CLIMATE - GREAT CONDITIONS FOR A UNIQUE CUP

It was in 1981 when Gerson Naimeg decided to move to the plains of Minas Gerais. Until then, he lived together with his wife and their six children in Parana where they owned their first farm and where Gerson worked as a coffee trader.

Due to the three major frosts in Brazil, the family Naimeg decided to move to Minas Gerais where they acquired the farm ‚Pântano‘ in the city of Coromandel. Three more farms then followed the initial investment and Fazenda Londrina is one of them.

Fertile soil and mild climate create an environment which is favourable for growing a unique, high quality product. This lot shows exceptional apricot and caramel notes.

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REGION: Cerrado, Alto Paranaiba.

NAME OF THE FARM: Fazenda Londrina.

NAME OF THE FARMER: Gerson Naimeg.

FARM SIZE: 200 ha.

CROP PERIOD: May-Sep. ALTITUDE: 1,150 masl.

VARIETY: Catuai, Novo Mundo, Acaia Cerrado PROCESSING: Washed, sem-washed & natural.

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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 disease, 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 QUALITIES: EXCELSO -Pitalito, Huila, Microlot.

-Antioquia.

-Santander.

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

P I TAL I TO S WE E T M E L LOW & JUICY, LIGHT BERRY NOTES

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L NINO CAUSES A CHALLENGING YEAR FOR MESIAS URBANO

This year has been especially challenging for farmers in the region of Pitalito. El Niño has hit hard; the weather was extremely dry and farmers struggled to produce their usual quality. It is clear, cupping our microlot, that Mesías Urbano has managed the situation very well. The lot shows light berry notes and a medium citric acidity.

Mesías Urbano is the owner of the farm Paz del Rio, comprising of 17 hectares in southern Huila. Pitalito is the most important coffee producing region in Huila. It is located in the south-west of the region, on the foothills of the Colombian massive. The farm Paz del Rio is situated in Matanzas, a village located on the way from Pitalito to San José de Isnos.

REGION: Pitalito, Southern Huila.

FARMER: Mesias Urbano.

FARM SIZE: 17 ha.

CROP PERIOD: November.

ALTITUDE: 1,450 masl.

VARIETY: Castillo, Caturra.

PROCESSING: Fully washed.

The coffee of this lot has been traditionally prepared and fully washed. First the coffee is pulped and washed, after which it is fermented for 14 hours before being dried in a mechanical silo with a maximum temperature of 45° C.

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CO S TA RI C A

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CO 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 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.

OUR QUALITIES: TARRAZU -Santa Elena, SHB -Estefania, SHB -Colibiri, SHB -Jaguar Honey Process, SHB -Nara, SHB, Organic Further qualities on request.

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POPULATION: 4.808 mio.

GDP PER CAPITA: $ 10,415.

CAPITAL: San José.

COFFEE AREA: 93,000 ha.

CROP PERIOD: Oct-Mar.

CO S TA R I C A

«Costa Rica is nature‘s own paradise, with lush rainforests, towering volcanoes, mystifying cloud forests and open savannahs.»

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CO S TA R I C A

J AG UAR HON 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 – or simply 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.

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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.

CO S TA R I C A

In other words, farmers can produce coffees with some of the unique characteristics of natural processed coffee in less time and with lower risk of unexpected effects such as over-fermentation.

«Jaguar Honey Process combines the unique fruity flavours from Tarrazu with those given by this process: honey and sugar cane»

This lot of Jaguar Honey Process combines the unique fruity flavours from Tarrazú 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 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. 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.

POPULATION: 10.53 mio.

GDP PER CAPITA: $ 6,164.

CAPITAL: Santo Domingo.

COFFEE AREA: 133,000 ha.

CROP PERIOD: Oct-Feb.

«The Dominican Republic an island with a dramatic topography.»

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D O M . R E P.

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 José 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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ET H I O P I A

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ETHIOPIA

E TH 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 -Yirga Cheffe GR2 -Kochere GR1, washed & natural -Konga GR1, washed -Konga GR1 & GR2 , natural SIDAMO -Sidamo GR2 2 Top, washed -Dimtu, Gr 1 BENCH MAJI -Bench Maji, washed, Organic HARRAR -Harrar GR 4, natural LEKEMPTI & DJIMMAH -Lekempti GR 5, natural -Djimmah, Gera Estate, GR 1 Further qualities on request.

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GDP PER CAPITA: $ 574.

CAPITAL: Addis Ababa.

CROP PERIOD: Nov-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,

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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

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.

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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HONDURAS

HO N D U RAS

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ITTING at the heart of Central America, Honduras offers a wide range of coffee, the bulk of which is mainstream.

However over the past years Honduras has been slowly grabbing the attention of roasters by producing specialty and sustainably certified coffee. After years of turmoil, Honduras is on its way back, just waiting to be discovered.

OUR RANGE: Ocotepeque lies on the border to Guatemala and El Salvador in the most mountainous area in the country. The altitude, the volcanic soil as well as the micro-climates in this area are ideal for cherry and flavour development.

OUR QUALITIES: SHG -Ludwin Aguilar, washed -Microlot Selin Recinos, washed, Org.

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Further qualities on request.

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POPULATION: 8.07 mio.

GDP PER CAPITA: $ 2,434.

CAPITAL: Tegucigalpa.

COFFEE AREA: 370,000 ha.

CROP PERIOD: Oct-April.

HONDURAS

LUDWI N AG U I L AR INTENSE FLORAL NOTES, BALANCED

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ROWN IN THE SHADE OF CEDAR AND GUAMA TREES

Ludwin Aguilar‘s farm ‚El Alto‘ is located in the heart of Ocotepeque, home of the famous San Marcos Coffee.‘El Alto‘ is an example of how sustainable agricultural practices, traditional growing and proper milling methods can co-exist in harmony and blend together in order to produce the highest quality coffee.

Ludwin Aguilar, owner of “El Alto” maintains traditional shade of Cedar & Guama. The shade has proven to be fundamental in maintaining optimal conditions for high quality coffee production: it reduces temperature variation from day to night and slows the maturation process. It is also home to different species of wildlife and migrant birds allowing to help preserve the diverse ecosystems in the region.

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REGION: Ocotepeque.

NAME OF THE FARM: El Alto.

FARMER: Ludwin Aguilar.

FARM SIZE: 28 ha.

CROP PERIOD: Dec-April.

ALTITUDE: 1,370 masl.

VARIETY: Pacas, Bourbon, Catuai.

PROCESSING: Fully washed, 100% sun dried in African beds.

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HONDURAS

S E L IN REC I O N S CITRIC, SWEET FLORAL NOTES

„Q

UALITY IS MY TRADEMARK“

Don Selin Recinos comes from a very strong agricultural community which early on instilled the love of farming coffee in him.

His passion for coffee grew when he started managing his own farm. It was then that the desire for improvement and thirst for knowledge led him to developing and planting high cup quality varieties on his farm. He also recognizes the importance of shade trees by planting fruit trees.

It is Selin‘s commitment to quality in everything he does which drives the care and passion taken at each step of the chain. From crop to cup quality is his trademark and he takes great pride and responsibility in achieving it.

He placed fourth in the first competition of C.O.E (Cup of Excellence) here in Honduras in 2003.

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REGION: Ocotepeque.

FARMER: Selin Recinos.

FARM SIZE: 22 ha.

CROP PERIOD: Jan-June.

ALTITUDE: 1,400-1,620 masl.

VARIETY: Pacas, Bourbon, Catuai, Maragogipe & Tipica.

PROCESSING: Fully washed, 100% sun dried in African beds.

HONDURAS

ÂŤIn Honduras coffee enthusiasts can find mainstream coffee growth, certified coffee expansion and opportunities in a budding specialty coffee market.Âť

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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 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: Dec-Mar.

INDIA

P L A NTAT I O N AA, A & B 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.

CERTIFICATION: UTZ

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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INDONESIA

IND 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 arabicas represent a small percentage of Indonesian production they are considered some of the best in the world, priced for their richness, full body, long finish, earthiness and gentle acidity. But the challenge is to find the right sources, process properly and achieve consistent quality.

OUR RANGE: -Java Blawan Estate, AWP-1 X Grade, washed -Sumatran Mandheling Grade 1, washed -Blue Bianca, Giling Basah Further qualities on request.

G IGL I N G BASAH

ILING Basah is a wet-hulled processing method, a process unique to parts of Indonesia. In this process the wet coffee parchment is kept fermenting in bags overnight. After the parchment is only marginally dried and then stripped from the bean. After drying, the coffee bean turns into a slight bluish jade (hence the term ‘blue’). The method, locally called ‘Giling Basah’ gives excellent body and a unique character to the coffee. This creates an incredibly sweet and heavy bodied cup.

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POPULATION: 257,5 mio.

GDP PER CAPITA: $ 3,492.

CAPITAL: Jakarta.

COFFEE AREA: 956,000 ha.

CROP PERIOD: May-Dec.

INDONESIA

BLU E B ATAK B L A C K B E R R Y, C A R A M E L , F O R E S T F L AV O U R

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UTSTANDING AND UNIQUE CUP PROFILE COMBINED WITH THE RICH HISTORY OF THE BATAK CULTURE

Blue Batak is sourced from a small town at the south west of Lake Toba, famous for its Batak culture. Lake Toba is the largest volcanic crater lake in the world and for decades coffee has been grown around it by the indigenous Batak tribe who lived in in this area since settling in the 13th century. Thus, to honor the noble Batak people who farm this great coffee we have named the coffee ‘Blue Batak’.

Blue Batak is produced through a collaboration of many small holder farmers using the so-called Giling Basah process. After being hulled, the green beans turn into a deep bluish hue.

With its full body, amazing complexity and delicious range of flavours combined with a rich history Blue Batak is an outstanding coffee.

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REGION: Lake Toba.

NAME OF THE FARM: Several farmers.

CROP PERIOD: Oct-Dec. ALTITUDE: 1,300-1,400 masl.

VARIETY: Sigararutang,Onang Ganjang,Jember,Lasuna.

PROCESSING: Giling Basah.

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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 the world over. 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, -Ndekei, AA -Kiganjo, AB MURANGA COUNTY -Thaara, AA 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 - Mar & May-Aug.

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 AN G A AN D KIA M B U CO U N T Y

F

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 coffee cherry is delivered to cooperative run factories 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.

T HA A R A

THAARA, AA Producer: Thaara Farmer Cooperative Society Farm Size: Approx. 200 growers with approx. 100 trees each Altitude: 1750 masl.

Soil Type: Deep red volcanic soils, rich in organic matter Variety: Mostly SL28 and SL34 Processing: Washed Screen Size: 18 up Cup: Jasmin, green apple, brown sugar

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ND EKE I

NDEKEI, AA Producer: New Gatukuyu Farmer Cooperative Society Farm Size: Approx. 230 growers with approx. 100 trees each Altitude: 1680 masl.

Soil Type: Deep red volcanic soils, rich in organic matter Variety: Mostly SL28 and SL34 Processing: Washed Screen Size: 18 up KIGANJO, AB Cup: Rose petal, sweet, balanced 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

KI G A N JO

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 Volcafe Select

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PERU

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PERU

PE RU

P

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.

THE VOLCAFE WAY IN PERU: The Volcafe Way Peru (VWP) program started in 2004 to support farmers and to create a longterm relationship which profits the complete market chain. The program stands on 3 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: Jun-Nov.

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 qq 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 pastrues 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.

Volcafe Select

REGION: Jaen ALTITUDE: 1,700-1,900 masl.

VARIETY: Typica, Caturra, Bourbon, Pache.

P

PROCESSING: Washed.

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TA N Z A N I A

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TA N Z A N I A

TA N ZAN I A

F

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

G

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

M

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

A

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

U

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, washed 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

R WE N ZO RI CURRANTS, CITRUS WITH HONEY AROMATICS

S

OURCED FROM THE MOUNTAINS OF THE MOON

The Rwenzoris are famously known as the Mountains of the Moon. They stretch for 120km along the western Uganda border creating a natur al barrier into the Democratic Republic of Congo.

The snow capped peaks reach 5,109 masl. while the glaciers are the start of many rivers flowing down the slopes.

The area is home to the Bakonzo tribe, proud and strong people that have farmed the foothills of the Rwenzori for generations. The high altitude, fertile soils and plentiful rainfall provide perfect growing conditions for arabica coffee. Coffee offers the Bakonzo farmers a stable income that allows them to support their families and look after their homes. The coffee is grown under the shade of banana trees, while farms also produce cassava, maize, beans and groundnuts for local consumption and additional income.

REGION: Rwenzori.

CROP PERIOD: Aug- Dec. ALTITUDE: 1,200 -1,800 masl.

VARIETY: Range of varieties, incl.

Nyasaland & Bugisu, SL14 & 28.

The cup offers floral notes, currants and citrus, aromatic honey aftertaste with a full body.

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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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OUNT 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.

UGANDA

THE VOLCAFE WAY IN UGANDA: The Kyagalanyi Coffee Services program aims to sustainably increase coffee production and quality. The farmer support team consists of 51 staff and includes agronomists, extension officers and nursery operators. The company has established over 350 demonstration plots in farmer fields. These are used as centres for its agronomy training program.

Farmers receive training in small groups and return to the same fields to observe the impact of improved management over time.

The company’s not-for-profit nurseries agro-input stores and fertilizer bonus scheme ensure that farmers have access to high quality, genuine inputs. Exciting new initiatives include the mentoring of rural youth to develop coffee service provider businesses and the promotion of mobile money transactions to encourage savings.

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YEMEN

HA IM I M O 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

Y

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 -Asrar Harza, microlot 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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VOLCA FE S E L EC T

A C A R E F U L LY S E L E C T I O N O F D I S T I N C T I V E F I N E C O F F E E

W

E ARE AN INNOVATIVE SPECIALITY GREEN BEAN SUPPLIER.

Volcafe Select is a dynamic wing of the Volcafe group. We are a small team with a wide scope, highly trained and specialised in sourcing unique, rare and specialty coffee. We have access to coffee from over 15 different producing countries; as well as certified, estate and micro-lots coffees. The team is committed to hunting down fresh coffee for top blends, single origin and seasonal roasts.

Our team is always happy to provide friendly, customised advice and support for marketing, roasting and blending. Our comprehensive laboratory guarantees stringent quality control and analysis. Our three certified Q graders are always on hand to answer any questions. We cup and analyse every coffee that we source before and after shipment, often many times over to be sure we know our coffees inside out.

Understanding your roasting needs is paramount. Let us visit you or come and have a cup with us – we look forward to working together with you for a product we all love: coffee.

OUR SERVICES We deliver distinctive high quality green coffee

SERVICES

Full sensory and physical coffee analysis in our QC lab We offer tailor-made logistic solutions

Benefit from our in-depth industry expertise

Engage in social projects – join us to help coffee communities worldwide

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CONTAC T & TE AM

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

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BRAZIL

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CHINA

VIETNAM

ETHIOPIA UGANDA

K E N YA

INDONESIA

TA N Z A N I A

PNG

d n u o r a e f a c Vol d l r o w e h t Volcafe Select

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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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