Additional information
| Weight | 200 g |
|---|---|
| Weight | 200g, 500g, 1kg |
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India Ubban Estate
Price range: RM 45.00 through RM 135.00
Pine Nuts, Sandalwood,
Gula Melaka
Area: Baghya Division
Process: Black Honey
Variety: S795, S4345
Altitude: 1100 meters
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Sumatra Mandheling
Spices, Dark Chocolates, Big Bodied
The northern most part of the country is ‘Daerah Istimewa Aceh’, one of 27 provinces in Indonesia which has special status. The Mandheling coffee is grown around lake Tawar, near to the town of Takengon. The soil is rich and volcanic and has grown coffee for many years. Many areas work on the single stem pruning system, and cut the main trunk every 3 years or so – this gives a very solid central producing wood. The surrounding district is pretty tropical rainforest, with coffee sometimes growing wild amongst other trees, other times in cleared areas. The coffee is produced on many small holder plots, and usually pulped and sun dried on patios, without being fermented. There are very few plantations. The final quality is determined by the exporters, who are based in Medan, close to the port, where they hull and polish the green beans.
Area: Lake Tawar, Takengon, Daerah Istimewa Aceh
Process: Giling Basah (Wet Hulled)
Variety: Catimor, Typica
Altitude: 1200 meters
Brazil Natural 17/18 NY 2/3 SSFC
Caramel, Roasted Almonds, Kit-Kats, Balanced
Brazil is a well known coffee producing giant. They source around one-third of the world's coffee, making them the largest coffee producer in the globe! Of course, most of this is lower grade Arabica. However, this country is capable of producing specialty coffees. This particular type is a standard specialty quality coffee. Itt is dry-processed, meaning the beans are patio-dried while they are still in the cherry. Since the coffees are dried in contact with the sweet mucilage, the coffee's cup profile will be heavy in body, sweet, smooth, and complex. The 17/18 screen size has a more consistent flavor without the pungent fruit notes that can turn up in smaller screen sized beans, which is an indication of varying bean maturity. This type carries three quality classifications:
- NY (New York) 2/3; specifies the quality is standard to the Green Coffee Association of New York. 2/3 refers to the amount of defects permitted in the lot; a maximum of nine secondary defects, and no primary defects.
- SSFC (Strictly Soft Fine Cup); Strictly Soft beans are grown at relatively low altitudes (under 1200 meters). Beans grown at lower altitudes mature quickly and produce a lighter, less dense bean. This term also means the beans are free of hard rioy taints. Fine Cup means it is a specialty grade coffee.
- 17/18 refers to the screen size. These beans are one screen size larger than 14/16, denoting a larger bean. Larger bean size is generally linked to higher quality.
Brazil Fazenda Dutra Jatoba
Caramel, Roasted Almonds, Mild Citrus
Fazenda Dutra is a family run farm owned and operated by Ednilson and Waltin Dutra—brothers and great friends. Ednilson is the commercial manager; Waltim handles day-to-day production and PR. They have been coffee producers all their lives—their father started the farm with one hectare, buying a second and third hectare from the farm's profits until he had grown his land to 500 total hectares. The different lots in Fazenda Dutra represent the original names of the individual farms that Don Dutra absorbed into his property. Don Dutra passed away in an accident on the farm when his sons were young, but Ednilson and Waltim have continued operations of the Fazenda in his honor and in the family name. The brothers have been growing their operations year by year, and have won a number of national competitions, including the 2014 Cup of Excellence.
Area: São João do Manhuaçu, Minas Gerais
Process: Natural – beans are patio-dried with mucilage intact while they are still in the cherry
Variety: Catuai Amarelo
Altitude: 700 - 1300 meters
Colombia Villa Clara Caturra
Starfruit, Pear, Pineapple, Malt
This Anaerobic lot is harvested ripe then leave it to dry intentionally, before that, the coffee beans will be placed in a GP bag for anaerobic fermentation for 70 hours to produce more flavour, then place on Africa beds for sun-dried 20-25 days to reach its ideal moisture content.
Area: Chinchiná, Caldas
Process: Anaerobic Natural
Variety: Caturra
Altitude: 1450-1550 meters
With the properties of the Andean mountains at over 1500 meters above sea level, in the middle of the coffee region which has been declared common heritage of making by UNESCO (The United Nations Educational, Scientific and Cultural Organization), Villa Clara Coffee is grown.
In a region which works with production methods allowing for sustainable forest, environmental, social and economical development, the township of Alto de la Paz is found, where the green of its mountains and the endless spectrum of colours of the local flora is mixed with the delicious aroma of its coffee. Cafe Villa Clara produces Coffea Arabica in Caturra and Colombia varieties, grown at 1,450 meters above sea level in soils. Melanudands volcanic ash is acidic, with medium-sized grains that allow for variable depth, with a thickness of over 100 cm and dark brown colour, producing light soils with high porosity. The soil of the region has the particular characteristic of a high water storage capacity, which allows plantations to have excellent reserves even in prolonged dry seasons.
Thanks to the geographical conditions, weather, soil and biodiversity, the Mejia Londoño family can grow for the world a balanced and flavorful Colombian Coffee with high cupping standards, produced and processed with strict quality levels and certified raw material. All the trees are manually planted ensuring healthy tress density of 8,000 to 10,000 trees per hectare