SPECIALTY COFFEE

RWANDA TWONGERE WOMEN'S MILL

features

SCORE 86,25

VARIETY French Mission, Bourbon
PROCESS washed, double fermentation 24 hours
AROMA tangerine, pineapple
NOTES orange, pineapple, coconut
AREA Gakenke district, northern province
ALTITUDE: 1.800-2.200 masl

available in
paper doypack of 200 g 7,05 oz cod. 001
aluminium free package

Rwanda was the first country in the world to have a female-dominated government and today it is women who lead the local economy.
Coffee cooperatives were founded from the beginning by women and today are still managed by women.
This is the case of the Twongere Kawa Coko cooperative founded by 11 female coffee farmers in 2009 and led by the president Therese Nyrangwabije.

Suggested coffee ratio:
ESPRESSO: 17 gr for double shot
MOKA: 16 gr for 3 cups pot
FILTER: 20 gr for 300 ml (2 cups)

SUMATRA MANDHELING QUEEN KETIARA

features

SCORE 85,75

PROCESS washed, ORGANIC
AROMA citrus fruits and caramel
NOTES dark chocolate, spicy
AREA Padang
ALTITUDE 1000-1500 masl

available in
paper doypack of 200 g 7,05 oz cod. 002
aluminium free package

The traditional processing method for the island of Sumatra is the so-called "wet hulled", in the local language Giling Basah. This process consists in first fermentation in cherry of 12-18 hours, pulping and a first drying of 5-6 hours. The parchment is then removed when the moisture is still between 30 and 40% and the beans are then dried without parchment until the final 13% is reached. This process allows to obtain the typical green-bluish color of green coffee and a cup profile with intense body and moderate acidity.
Ketiara is a female led cooperative established in 2009 by 32 founder members. It now counts almost 2000 small farmers and Ibu Ramah is the chairwoman. Therefore it is not just trading coffee, but also promotes value and passion to celebrate women in the coffee business.

Suggested coffee ratio:
ESPRESSO: 15 gr for double shot
MOKA: 15 gr for 3 cups pot
FILTER: 18 gr for 300 ml (2 cups)

BRAZIL FAZENDA CALIFORNIA COLD SOUL

features

SCORE 86

VARIETY Obata
PROCESS cold soul pulped natural
AROMA caramel and candied orange
NOTES pineapple, grapes, citrus fruits
AREA Jacarezinho, Paraná

available in
paper doypack of 200 g 7,05 oz cod. 003
aluminium free package

Fazenda California is located in Jacarezinho in the north-eastern tip of Paraná state. Here the growing and processing of the coffee cherries is carried along by the owner Luiz Roberto Saldanha Rodrigues. Cold Soul natural processes was developed by Luiz to give the coffee grown at low altitude unique and unusual characteristics never experienced before from this region. The extreme brightness, prominent fruit characteristics and complexity of this coffee is due to its particular process where cherries are soaked overnight in cold water in the first stage of the fermentation process. The idea is that the cold water gives a condition of "controlled fermentation", giving the coffee a more clean and sweet cup than a conventional natural. The coffee is then finished off with slow drying on African beds for 25-30 days, completing the complexity of the process.

Suggested coffee ratio:

ESPRESSO: 15 gr for a double shot
MOKA: 15 gr for 3 cups pot
FILTER: 22 gr for 300 ml