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WINNAAR Misset Horeca Koffie Top 100 2016

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Apr09

Espresso: Guatemala Huehuetenango Mam Microlot

Posted on Apr 9 by

A mainstay in our coffees from Guatemala are the Huehuetenango and Mam regional blends. The Mam selection is a micro-region specific lot that was collected from sixty smallholder producers around La Libertad and San Pedro Necta municipalities in the Huehuetenango region. Descendants from the Mam indigenous group inhabit the region, hence the name of the coffee. In this area, coffee is cultivated at 1500 meters and above. The harvest takes place from January to March, at some of the highest altitudes in the region. At the highest altitudes, the harvest even extends into April! The farms that produce the Mam coffee receive little exposure to direct sunlight, as the region is covered by a thick blanket of clouds in the afternoon. High altitudes and low temperatures make for a slow development of the cherries, which shows in the rich cup profile of the coffee. It has a more pronounced winey cup profile than our regular Huehuetenango regional coffee, which is bright and crisp with a more balanced sweetness. Our exporter’s quality team specifically screens the coffees they take in at their mill...

Apr09

Espresso: Ethiopia Shakisso farm Guji-2

Posted on Apr 9 by

Shakisso Farm can be found in the Guji zone, the southern part of Oromia, one of Ethiopia’s largest regions. The farm was started by Haile Gebre and began producing organic coffees in 2001 and is now Organic, Rainforest Alliance and Fairtrade USA certified. Haile works closely together with medium-sized local outgrowers who are specialized in this highland forest coffee. Together with Haile, Trabocca tries to upgrade the quality and quantity of Shakisso Farm – year in, year out. To do this, Trabocca donated a cupping lab, so we can oversee the harvests more closely, and co-monitor operations and logistics every year. Shakisso Farm his spread out over 640 hectares and has its own nursery sites to grow coffee seedlings. During harvest, we have more than 300 coffee pickers harvesting coffee. About 150 of them supply coffee individually to the wet mill. There are currently twelve permanent qualified members of staff with more than ten years practical experience in coffee production, processing, clearing and marketing. There are many gold mines in the area of Shakisso Farm, so the coffee fields...

Apr09

Filter: Ethiopia Guji Gigesa Natural

Posted on Apr 9 by

Guji Gigesa is a hilly, mountainous area with well drained and fertile soil. The nature is lush and green, and coffee trees have grown here long before we started to drink it. The natural process allows the bean to have a long contact time with the fruit, as the cherry is dried for 15-18 days. This give the coffee its sweet, fruit flavor that many of us have come to recognize, and love. This coffee come from a family owned  process station that we have visited and worked closely with for four seasons. Guji is a zone in the Oromia region in the south of Ethiopia. Just like the rest of the coffee growing zones of Ethiopia, Guji lies at high altitude and has rich volcanic soils. Coffee production takes place on smallholder farms at an elevation between 1850 and 2000 meters above sea level. Coffees from Guji have clear Ethiopian cup characteristics, but the profile is more chocolate-spice forward than the high-toned, fruity Sidamo and Yirgacheffe coffees. This makes it a perfect option for espresso roasts or blends. The...

Apr09

Filter: Kenya Mt. Elgon Kapsokisio AB

Posted on Apr 9 by

Kapsokisio is one of Kenya’s superstar coffee processing factories. The mill has built a reputation for quality over the many years that it has been processing coffee. Kapsokisio is located at the foothills of Mount Elgon, in Kapsokwony town, Bungoma County. The factory was built in 1971. Nowadays, it services about 850 coffee producers in the region. The farms lie at altitudes between 1500 and 1950 meters above sea level. Kapsokisio processes its coffee the typical Kenyan way, with an eye for detail here and there that greatly improves the cup quality. Before pulping, the cherries are sorted on quality and processed separately accordingly. Next, the cherries are depulped on a disc pulper and fermented under water for 24 to 48 hours. During this fermentation, the water is changed so it stays clean. The parchment is cleaned in the grading channel and soaked for an additional 24 hours prior to drying. On the raised drying tables, shade nets protect the parchment from too hot...