Hello again coffee lovers!
Something a bit posh this time - 2 very high quality single origins on offer!
500g of each including Express post for $45 ( note - the weight includes packaging)
I have included lots of information this time - as requested from many of you - so have a read and get the juices flowing! :)
This isnt published on my website - its an Ozbargain exclusive.
You can paypal me at [email protected]
or message me if you prefer bank transfer and I will give you the info.
Cheers all!
Ok lets get down to the sexy stuff!
First up - the organic , fairtrade, beautiful Ethiopian
Ethiopian – Yirgacheffe
Region – Gedeo, Southern Ethiopia
Grade – Grade 3 Natural
Screen Size – 14/17
Certificates – Organic, Fairtrade
Processing – Natural
Altitude – 1799 – 2200 MASL
Varietal – 100% Heirloom Varietal
Tasting Notes - Balanced complex cup with rich jasmine floral notes throughout. Sweet jammy tropical fruits, sticky caramel, vanilla and chocolate. Rounded acid and silky heavy texture
Optimal Roast – Suits light-medium
Cupping Score – 90.75
Exporter - Yirgacheffe Coffee Farmers Cooperative Union Ltd
Roasting Information
Equipment – Coffee-Tech FZ-94 Torrefattore Electric Roaster
Roast Level - roasted light-medium. For best results enjoy 5-7 days after roasting and then within 30 days.
Background information – Geographical, Historical, Practices
One of the largest collectives on the African Continent, the Yirgacheffe Coffee Farmers Cooperative Union (YCFCU) is renowned for consistently providing classic cup profiles in both washed and heirloom varietals. YCFCU was formed in 2002 as an association of 22 local cooperatives, who had formerly sold exclusively to local coffee boards. Located in Gedeo, southern Ethiopia, the Union utilizes over 62,000 hectares in one of the most famous growing regions of the country. On average they produce 9,000 tons of Yirgacheffe and 3,000 tons of washed Sidamo each year. The area also produces 24,000 tons of sundried coffee annually.
Yirgacheffe coffee is produced in areas inter-planted with bananas which help to shade the coffee trees and are also used for local food consumption purposes. Certified by Fairtrade Labelling Organizations International (FLO) in 2003, the major aim of the YCFCU has been to secure better prices for farmers. Their mission is to promote and support the continuing development of a sustainable coffee supply, by offering producers access to the international market and promoting social and environmentally sustainable practices.
Traditional Ethiopian coffee cultivation practices are still prevalent amongst YCFCU farmers. Coffee trees are managed by hand and fertilized with organic matter. Farmers choose to follow traditional cultivation practices rather than using chemical fertilizers, pesticides and herbicides.
Next up - new in stock but the last bag from this crop! Lucky to get it - a huge cupping score of almost 92!
Costa Rica SHB Tarrazu Asoproaaa Parritilla Natural Microlot
Region – Parritilla, Aserri
Grade – Strictly Hard Bean
Screen Size – 15/17
Farm Size - 20 hectares
Processing – Natural
Altitude – 1500 - 1700 MASL
Varietal – Caturra - Catuai
Tasting Notes - Strawberry and chocolate liqueur with rich creamy peanut and hazelnut butter. Punchy rounded acidity and a sticky texture through to a clean sweet nutty finish.
Optimal Roast – Suits light-medium
Cupping Score – 91.75
Exporter - Sustainable Trading Company
Roasting Information
Equipment – Coffee-Tech FZ-94 Torrefattore Electric Roaster
Roast Level - roasted light-medium. For best results enjoy 5-7 days after roasting and then within 30 days.
Background information – Geographical, Historical, Practices
Harvested from Finca Parritilla in the highly prized Tarrazu region, this coffee has been grown and processed by William Mora Merno who is a member of the ASOPROAAA Cooperative. The farm was named after the town in which is located. Fince Parritilla was purchased by the Merno family 35 years ago.
Originally the farm was planted with other crops however, today, coffee production accounts for 80 percent of the 20 hectare farm. Great care is taken to consistently improve the quality of the coffee grown at Finca Parritilla, and the farm also employs sustainable production methods to improve soil recuperation and flora and fauna conservation. The Tarrazu area is a sanctuary of native flora and fauna and produces some of the best coffee in Costa Rica. The region is characterised by two well-defined seasons; a wet season lasting seven months from May to November, and a dry season lasting from December to April. These conditions favour the blossoming of coffee.
The cultivation of coffee is fundamental to the socio-economic growth of the region, and producers dedicate their lives to the plantations they nurture. The Asociación de Productores Agropecuarios de Acosta y Aserri (ASOPROAAA) Cooperative was born as a result of the devastating consequences of Hurricane Mitch. After the storm wiped out the agricultural production systems of the Aserri and Acosta sub-regions, ASOPROAAA was formed to help get coffee farmers back into production and promote sustainable production.
Today, the coop represents more than 1000 smallholder farmers and is recognised internationally as a quality coffee producer. This reputation has resulted in higher prices and financial stability for farmers. The coop has built a wet mill to increase production volume and improve quality, and regularly host intensive training events for member families. The coop won the Costa Rica COE competition in 2007, and has been the recipient of various awards in recent years.
What is the normal price for this coffee? Is this pre ground or beans?
Where are these cupping scores from?