Hacienda La Esmeralda - Jaramillo

The Jaramillo mountain air is wet and cold, perfect for making the aromatics of the Geisha variety sing. Though Geisha variety coffees had been planted sporadically across the area, a lot separated out from a tiny region on this farm led to the rediscovery of Geisha.
 
The farm rises from rolling hills on its lower part to steep 40-degree inclines higher up, making harvesting a manual and challenging affair. Coffee had been planted on the lower parts of the farm—as many as 15 different sub-varieties, hybrids out of Costa Rica and Brazil—and in 1997, the Peterson family decided to plant higher up.

At these high altitudes, the Geisha’s bright, floral aromatics express themselves. With cooler temperatures and massive shade trees that have been standing for ages, Jaramillo is the perfect place for this variety to grow. To this day, many of Hacienda La Esmeralda’s top-performing micro lots of Geisha coffee come from little patches on the slopes of Jaramillo.

Café Granja La Esperanza

Beginning in 1930, Israel Correa and Carmen Rosa Vega arrived in Valle del Cauca seeking unoccupied land to start a farm, acquiring Potosi. Over the upcoming years, their way of life remained unchanged, centered around their farm and their growing family, a tradition deeply rooted in Colombian culture. Faced with a lack of labor, the children stepped up to help, becoming an integral part of the farm’s operations. In 1945, the family introduced three new varieties to their existing Typica: Yellow Bourbon, Red Bourbon, and Caturra, a testament to their unity and shared commitment to the farm.

Two of the eleven children, Rigoberto and Luis, showed particular interest in coffee production and processing. They decided to give their crop a new direction, changing to organic farming in the late 90’s. This transition was not without its challenges, but it brought significant benefits, including improved soil health and a more sustainable farming model. Besides Potosí, another farm in the Trujillo region was acquired to enlarge the organic production, La Esperanza farm. In 2007 Don Rigoberto had the chance to lease and manage a coffee farm in the area of Boquete in Panama called “La Carleida,” and a year later obtained first place in the “Best Coffee of Panama.” At this point, he decided to bring some of the Geisha seeds to Colombia, starting a new era in the history of Granja La Esperanza.

Five farms comprise the Café Granja La Esperanza: Cerro Azul, Las Margaritas, La Esperanza, Potosi, and Hawaii. With a reputation for producing competition-winning coffees, processes are matched with varieties to create unique flavor profiles.

Discover the Art of Sumatra Coffee: From Gayo Farmers to Your Cup

In the highlands of Sumatra, the ethnic Gayo farmers are the backbone of a rich coffee heritage. They primarily cultivate Gayo 1 and Gayo 2 varietals, which have intriguing and mysterious origins. Many believe Gayo 1 is a descendant of the Timor variety, while Gayo 2 shares similarities with both Timor and Bourbon. These varietals, grown throughout this renowned coffee region, produce a cup profile that’s distinctively lighter-bodied compared to the famous Mandheling coffees from further east, making them a unique and intriguing choice for coffee enthusiasts.

Sumatran coffee has a rich and storied history, dating back to the 17th century when the Dutch East India Company first introduced coffee plants to Indonesia. The island of Sumatra, with its diverse tropical flora, fauna, and unique microclimates, provides an ideal environment for coffee cultivation. Sumatran coffee farms, typically small and scattered across remote areas, are part of a network of collectors, processors, traders, and exporters that bring this exquisite coffee to the global market, a testament to the enduring legacy of Sumatran coffee.

The Wet-Hulled Process: A Unique Indonesian Method
The wet-hulled coffee process, or Giling Basah, which is locally known, is the hallmark of Indonesian coffee production. This method is particularly suited to Indonesia’s humid climate and plays a crucial role in shaping the distinctive flavor profile of Indonesian coffees.
Hand-cranked machines typically de-pulped coffee cherries at the farm during the wet-hulled process. The cherries then undergo overnight fermentation to break down the mucilage, which is washed off the next day. The coffee is dried to a 30-50% moisture content and later dried to 11-13% as it progresses through the supply chain to an exporter’s mill. This meticulous process ensures the beans develop their unique character and quality.

Grading Sumatran Coffee: A Mark of Quality
Sumatran green coffee undergoes a meticulous grading process, a mark of its quality. The grading is based on the defects in a 300-gram unroasted sample. The highest quality, Grade 1 TP (Triple Picked), indicates the coffee has been hand-sorted three times, resulting in fewer than five defects per sample. Grade 1 DP (Double Picked) allows for fewer than nine defects, while a general Grade 1 signifies fewer than eleven defects. The grading system ranges from grades 1 to 6, with Grade 1 coffees being the highest quality, ensuring that every cup of Sumatran coffee is a mark of excellence.

Regions of Excellence: Indonesian Green Coffee Beans
Indonesia’s vital coffee-growing regions include Aceh, North Sumatra, South Sulawesi, West Java, Bali, and Flores. Among these, Java’s green coffee is mainly celebrated for its historical significance in spreading coffee cultivation across Indonesia. While regions like Sulawesi and Sumatra have a long coffee history, Bali is a relatively new player, known for its small-batch, limited-scale coffee production, offering unique and highly sought-after beans.

Freshness in Every Sip: The Role of Small-Batch Roasting
To ensure you experience the full flavor profile of Sumatra coffee, Everyday Coffee Roasters roast them meticulously in small batches. This careful, small-scale approach not only guarantees the freshness of your coffee but also preserves the unique flavors and aromas that make Indonesian coffees special. Whether you’re sipping a light-bodied Gayo coffee or a robust Sumatran brew, you can be confident that the journey from farm to cup has been handled with the utmost care and dedication, ensuring a delightful coffee experience every time.

India Tamil Nadu Poopalang Kodaikanal Estate

If you think coffee from India sounds uncommon, wait until you hear about the Western Ghats mountain range where this coffee was cultivated. It is a UNESCO World Heritage Site and one of the most biologically diverse places in the world, with more than 5,000 species of flowering plants and 508 species of birds.

The legends say that the Western Ghats mountain range is where the first cultivated coffee in India arrived, from seven raw beans from Mocha by a Sufi saint on a pilgrimage to Mecca in the 17th century. This historical event began a rich coffee culture that thrived in the region.

It comes from the Poopalang Kodaikanal Estate, which has 106 acres cultivated with coffee, oranges, and peppers. The estate has a mill where coffee cherries are sorted, de-pulped, fermented, washed, and dried on patios.

Ethiopia Guji Shakiso

Guji, a remote and densely forested region in the lower corner of the vast Oromia region, is not easily accessible. The Guji tribe, a part of Ethiopia’s diverse Oromo nation, has shown remarkable resilience over generations in their fight against mining and logging outfits. Despite the challenging circumstances, their efforts to preserve the land’s sacred canopy are genuinely inspiring.  

The unmatched natural surroundings can be a hardship for farmers who want to bring coffee to the market. The majority of the zone can be a full day’s drive (or many days’ walk) from the nearest trading centers of Gedeb or Dilla to the west, which often leaves many coffee farmers with few options and resulting in cherry prices as low as half of neighboring Gedeo or Sidama zones. The gorgeous arabica genetics of this area, blessed by some of the country’s healthiest biodiversity, are often ruined in transit or commodified and blended into lower grades due to the challenging geography, and one way or another, rarely gets a fair showing in the market.

The Shakiso washing station plays a vital role in preserving the quality of coffee from Guji. It purchases cherry from 700 farmers, each averaging just 2 hectares of land, shared between coffee, inset, and other subsistence crops. After being delivered and hand-sorted, the cherries are carefully turned in a single layer on raised beds for three weeks, depending on the temperatures. This meticulous process, standard in Ethiopia’s south, involves covering the drying beds during the hottest afternoon and night to protect the fragile fruit from settling humidity. The result is a unique coffee with dense and berry-like flavors, juicy acids, and satisfying textures.