2 x 980g Specialty Range Single Origin Coffee Fresh Roasted $54.95 + FREE Shipping + Grand Cru @ Manna Beans

This deal $54.95 deal of Specialty Coffee Beans includes the following:

1 x 980g Rwanda Karengera Cyiya (Rutisro District Western Province) “A; Grade 1″ – Washed Arabica
1 x 980g Brazil Santos

This deal $74.95 deal of Grand Cru coffee beans includes the following:

1 x 980g Colombian Red Bourbon Las Margaritas – La Esperanza – Microlot
1 x 980g Brazil Ipanema – Microlot – Red Acaia – Natural – RFA Cert

Price inclusive of shipping anywhere in Australia. Whole Beans Only.

Rwanda Karengera Cyiya (Rutisro District Western Province) “A; Grade 1″ – Washed Arabica
Coffee: Cyiya 100% Bourbon
Farm: Around 400 smallholder farmers deliver to Cyiya
Varietal: 100% Red Bourbon
Processing: Fully washed and sun dried on raised screens
Owner: Karengera Coffee
Altitude: 1,713 masl
Town: Nyamasheke
Region: Kirimbi Sector, Western Province
Tangy and sweet with lots of red fruitiness. Bright acidity, green apple, grape, violet and orange zest, sugary sweetness lingering aftertaste.
Cyiya washing station lies in the green hills of south-west of Rwanda, not far from the southern shores of Lake Kivu. It was founded only around four years ago and is one of two washing stations in the area that make up the Karengera Coffee Company. The washing station lies at 1,713 metres above sea level, but coffee around Cyiya is grown at altitudes of up to 1,850 metres.
Some 500 smallholder farmers from the local area deliver cherries to Cyiya. Almost all of these farms are very small – typically less than a quarter a hectare each, which farmers use to produce both coffee (300 – 800 trees per farm is normal) and subsistence food crops such as maize and beans to feed their families. The ripe cherries are picked by hand and then delivered to the washing station, usually in baskets on farmers’ heads and occasionally on bicycles or trucks.
Cyiya is managed by Ruzindana Jonathan, an agronomist by trade, who at 62 years old is one of the most experience managers we know of in Rwanda! Cyiya employs around 100 staff over harvest season – which usually runs from March until June.
Once the cherries have been delivered to Cyiya they are carefully hand sorted to make sure only red cherries are accepted. They are then pulped the same day – almost always in the evening – using a mechanical pulper that divides the beans into three grades. After pulping the coffee is fermented overnight (for around 12 hours) and then graded again using flotation channels that sort the coffee by weight (heaviest usually being the best). The beans are then soaked for a further 24 hours, before being moved to raised screens for ‘wet-sorting’ by hand – this is a task almost always carried out by women.
The sorted beans are finally moved onto African beds (raised screens) and dried in the sun. The dried beans are stored in parchment, in carefully labeled lots, until they are ready for export. The coffee is then sent to be dry milled in Kigali, from where it is loaded and shipped.
Every season, Karengera donates fertilizer made from leftover coffee pulp to the farmers around its two washing stations (Cyiya and Karengera). Karengera is also planning to initiate a training programme in agricultural best practices for its farmers.

Brazil Santos
Region: Minas Gerais
Grade: NY2/3
Screen Size: 17 / 18
Processing: Natural
Packaging: Poly Woven Sacks
Appearance: Blue/Green
A soft rich cup with dark notes, orange acidity and a full silky body building to a creamy finish of cocoa and orange toffee.

Colombian Red Bourbon Las Margaritas – La Esperanza – Microlot
Coffee: Margaritas
Farm: Las Margaritas
Varietal(s): 100% Yellow Bourbon
Processing: Washed
Owner: Herrera Family
City/Town: Caicedonia
Region: Campo Azul
This fantastic Yellow Bourbon varietal from Las Margaritas, a farm of Cafe Granja La Esperanza, this time washed processed. This farm takes coffee farming to another level – With a staggering 90 different quality control checkpoints at their processing facilities and the coffee pickers are trained for months before tehy start harvesting. This is coffee farming quality to the extreme and you of course notice this quality in the cup.
A fantastic Yellow Bourbon coffee from Las Margaritas, a farm of Cafe Granja La Esperanza. The Las Margaritas sits at an altitude of 1550-1650 meters above sea level in a province called Campo Azul.
Cafe Granja La Esperanza manages 3 farms: Cerro Azul, Potosi, and Las Margaritas in eight distinct microclimates located in three mountain ranges in Colombia, which gives the experienced agronomists behind Cafe Granja La Esperanza plenty of room to experiment with a number of variables, such as microclimates, processing methods, and varietals.
The team at Granja La Esperanza is driven by a combination of science, business, and an obsession with quality coffee. The team creates milling and processing protocols tailored for each distinctive microclimate and varietal.
The staff is so dedicated to quality and research that they recently spent two years studying the famous Geisha varietal in Boquete Panama, on a property adjacent to the famed Peterson Esmeralda farm, before becoming the first producers to bring the varietal to Colombia at their Finca Cerro Azul in Trujillo.
Their dedication to quality goes so far that coffee harvesters must demonstrate a level of excellence during a five month training period before being qualified to pick the cherries at the peak of ripeness.
In addition to winning the Triple Crown Award at SCAA in 2012, coffee from one of their farms, Finca Cerro Azul, was ranked second place with a score of 88.25. Their hard work was described as an “unrelenting quest to steadily obtain the most perfect cup of coffee” and this coffee is proof of their success in this quest.

Brazil Ipanema – Microlot – Red Acaia – Natural – RFA
Region: Serra de Mantiqueira Mountains
Screen Size: 16 / 18
Processing: Natural
Packaging: Grain Pro Inners
Appearance: Green/Blue
Intense cup with flavours of sweet stewed cherry, chocolate, malt and maple syrup. Full heavy, syrupy body with a lingering liqueur like finish.
Cupping Score Internal Score: 86.25