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Category Archives: Farm Direct & Regions
Guatemala Pulcal Region: Antigua Hacienda Carmona Farm Direct
The story behind this farm direct coffee: I was given a tour of the farm by Luis Pedro Zelaya. He owns the Bella Vista Farm also well known to Antigua. His aunt is the owner of the Hacienda Carmona. She lives in the main house over a century old, well preserved and rich in history. We spent the beginning of our visit eating tortillas, cheese, and beans that she had prepared when we arrived on her balcony over looking the large garden and courtyard.
Before examining the mill and the growing coffee she gave us the tour of the church that was built on the farm. They were prepping for a wedding in the coming days. Everything in sight was green and rows of flowers blooming. The chapel is where they hold baptisms, weddings, and church services for the families and workers of the farm. There was real sense of genuine community here.
The mill itself, Pulcal from which this coffee gets its name, was also a sight to be seen. They process their own coffee on the wet and dry mill they constructed. The old buildings are filled with new equipment and dried on enormous patio. The back drop is picturesque with the volcano centered in the distance. It is the volcanic ash and the rainfall that make the soil and in turn the coffee so special. The organic fertilizer is used from the cows they have on the farm.
The farm is located on the steep hills that seemed to wind up and around the mountain. I got to observe the coffee in the the back of a pick up truck. Winding up the dirt roads avoiding the hanging trees which cover the mountainside and provide shade for the coffee as well. All of these different factors make Pulcal some of best coffee the world has to offer.
On my trip to Antigua this was my favorite coffee I cupped out of the numerous lots and coffees from this years crop. In addition the story, history, and process behind it makes it even more special.
Described as the Queen of Brazilian coffees. The cherries are picked at the best stage of their maturation, which allows the bean to absorb as much sweetness as possible. Only the best and finest coffees from Brazil’s Cerrado region find their way into Oberon. The Cerrado region is located in the southwestern part. The region known for its mild climate with the average temperature around 20°C. In this area there are many coffee producers, the majority of them organized in large cooperatives.
The Oberon is the perfect blend of the three main characteristics found in coffee (acidity, body, and sweetness). This makes for a well-balanced coffee that has pleasant, citric acidity, a smooth and full body, nice sweetness, and a dark chocolate flavor. All year long, a work force of around 20,000 men and women are employed here. During picking season the number of worker multiplies.This region is so well known for.Grade 17/18 Screen Region Cerrado – Southwest Region of the Minas Gerais State Growing Altitude 900 – 1,250 meters.
- Arabica Variety Mundo Novo, Catuaí, and Bourbon
- Harvest Period May – September
- Milling Process Natural
- Aroma Slightly Sweet, Neutral
- Flavor Hint Fruity Aftertaste, Soft Cup, Clean
- Body Full and sound
- Acidity Light
This is a rare micro lot farm direct coffee. Our direct relationship with the farm allows us the buy the entire production of this coffee, making it truly a unique and limited find. The coffee grower delivers La Estrella to us direct from Colombia as we are the only roaster that offers this rare coffee.
The La Estrella farm, owned by Mr. Neftali Fajardo, whose micro lot farm direct coffee. is an intensely sweet and deep coffee with a moderate body. A full coffee with lower acidity and high level of richness that can work well as an cappuccino coffee or a after dinner coffee with dark chocolate treats.
Their expertise for farming and cultivating coffee have been pasted down for three generation. Mr. Fajardo is one of the founding members of ASORCAFE and it shows with his many Cup of Excellence awards.
Farm: La Estrella Elevation: 6000 – 6500 ft
Location: Region of La Estrella
Process:Washed and sun dried
Cupping Notes: Deep notes ranging from dark chocolate, honey to fruitiness. Low in acidity
Limited Time Only, It was so popular we just received new shipment.
Kainaliu-Kona Coffee- This special coffee just roasted is available for a limited time. Place your order today! Only 85lbs available.
Kainaliu-Kona (ki-na-leo) coffees are grown on the western slopes of Mauna Loa. This is in the heart of the Kona growing region. Sheltered from the tradewinds and harsh tropical sun, the coffee is grown in the higher elevations. These coffee trees flourish in rich volcanic soil yielding some of the finest coffees in the world. The result is a smooth mellow coffee rich with body and pleasing to enjoy cup after cup.
Kanaliu Kona Coffee was named the top coffee at the Kona Coffee Cultural Festival’s cupping competition. The cupping competition was judged by head judge Sherri Johns, founder of WholeCup Coffee Consulting; Tonoko Nagase, UCC Ueshima Coffee Company (Japan); Andrew Hetzel, founder of CafeMakers, a global coffee industry consultancy; and John King, one of the oldest and most respected coffee importers in the country…
“It was silky smooth. That was the most impressive part of this farm’s entry. The coffee entry had a bright tartness to it, King said. I had a good idea of the entry throughout the finals but the entries are all numbered when we cup so we do not know names. But I know I liked it the first round and I know I liked it the second round as well.
Farm: Kainaliu-Kona Coffee Co.
Elevation: 4200 ft
Location:Western slopes of Mauna Loa, Captain Cook, HI
Process:Washed and sun dried
Screen Size 19
Cupping Notes: Produces a smooth mellow coffee rich with body and flavor.
Finca Valparaiso is owned by Ernesto Perez Lima, the 3rd generation of a traditional coffee producing family. For the last half-century they have been showing the world the superb quality of the coffee in the Acatenango region.
Their Guatemalan beans have built a reputation by earning many awards from ANACAFE and the Guatemalan Cup of Excellence. The farm’s main business is coffee and the Perez-Lima family meticulously selects the ripe cherries (pictured above) to be de-pulped and then traditionally washed at their wet mill. After being sun dried on the patio, they are then stored for 8 to 10 weeks to give the coffee proper rest, and then each batch is cupped. When the time to export comes, the coffee is dry milled at Beneficio Concepcion located in Escuintla.
Region / Type: Acatenango/ SHB EP Plus
Growing Altitude: 5,000 feet
Arabica Variety: Bourbon and Caturra
Harvest Period: Late December to March
Milling Process: Washed and patio sun dried
Flavor: Fruity notes, sweet tones
Body: Very good, creamy
Acidity: Marked and pleasant with refined citric notes
Passport Coffee supports farm programs like the Perez-Lima farm. Bringing this dedication of coffee growing to our customer is our families’ passion and we have selected this coffee for its’ outstanding flavor profile.
Stop in and taste the difference!
Cooperative Maya Ixil is situated in the mountains in the Ixcan region in the department of Quiche, Guatemala. With temperate climates, high altitudes and fertile valleys this combination shows up in the cup. It’s aroma and matching creamy smooth flavor leads to its’ pleasant finish.
At the farm level, technical crop improvements the community promoted has lead to producing a high quality of coffee. Maya Ixil’s coffee is grown under many lush shade trees that produce native fruits, as a result the animal species flourish. The emphasis on quality is always foremost for these farmers. Each farmer has a small hand de-pulper at their farmer. They de-pulp and dry their own coffee before bringing it to the Mayan Ixcan Cooperative. Many farmers are from the surrounding communities such as San Juan Cotzal, San Gaspar Chajul and Santa Maria Nebaj.
Since 1998, these farmers have been successful at gaining organic certification. The certification means a lot to their community. It not only improves the quality of life for the farmers, but helps the environment through sustainable agriculture techniques. More than 125 Quiche families represent the Cooperative. They have helped provide greater opportunities for business growth by providing jobs and economic stability to their community.
Cupping notes: Sweet aroma, creamy smooth rich body, soft citrus and fruit notes, clean and pleasant finish.
Elevation: 7,0000 feet
Varietals: Bourbon, Caturra
Processing Method: Washed On-Site, Milled in Santa Avelina
Grade: Strictly hard bean
Harvest: December – March
Certifications: Fair Trade, Organic
Farm: Cooperative Maya Ixil