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SINGLE ORIGIN COFFEES Brazil Fazenda Da Lagoa Even in Brazil, a country with a long coffee tradition, the history of Fazenda da Lagoa is one that stands out. The roots of Fazenda da Lagoa can be traced back to the second half of the eighteenth century when Portuguese settlers built a little chapel on the bank of the Amparo River and put up fences around the area that is today’s farm. Amongst the settlers was Manouel Ferreira Carneiro. A man of simple means, he built the first house on the farm that prospered to become one of the largest coffee estates in the region. The knowledge of how to produce one of Brazil’s most outstanding coffees has been passed down from generation to generation. Today, Carneiro’s direct descendant Joaquím Paiva is one of the two Managing Directors of the farm. Fazenda da Lagoa is situated 1,100 meters above sea level near the town of Santo Antonio do Amparo, about 170 kilometers southeast of Belo Horizonte in the province of Minas Gerais. The farm of 2,850 hectares is comprised of a natural reserve, woodlands, pastures, and 1,500 hectares of coffees. Streams from 40 natural springs water the land and gradually converge into two small rivers that mark the borders of the grounds. This place of exceptional beauty is a haven for diverse flora and numerous animals. To conserve this natural environment and preserve its ecological balance for future generations, all activities on the farm are carefully monitored. Sustainable principles guide all cultivation and processing practices on the farm. By protecting healthy soils and rivers and producing sustainable coffee, Fazenda da Lagoa aims to be an inspiring partner to neighboring rural communities. At Fazenda Da Lagoa, coffee cultivation is much more than a business – it’s a lifestyle. Several generations have been dedicated to creating excellent coffees for the pleasure of people all over the globe. Only Arabica varieties such as Catuaí, Mundo Novo, Acayá and Catucaí have been selected and are grown on the plantation according to strict sustainable principles. While Fazenda Da Lagoa honors its 200 year old coffee tradition, it is also known for its innovative farming approach, which employs modern agricultural techniques based on scientific research carried out on the farm. Cup Characteristics Well-rounded acidity, pleasant sweetness, good complexity, soft nutty characteristics, chocolate notes Indonesia Sumatra Major coffee growing regions in Indonesia include Sumatra, Sulawesi, Java, Flores Islands and Bali. The Dutch brought coffee to Indonesia from Yemen in the 17th century. They tested all of the islands and the first foothold was East Java...from there it spread like wildfire. Sumatra is the sixth largest island in the world and yet probably one of the least visited. This Organic Sumatran coffee comes from Gerlang and the surrounding areas in the district of Takengon inside the province of Aceh. The coffee is grown in areas where the altitude ranges from 1350 to 1550 meters above sea level. The harvest season starts in October and continues through January with a peak period in March to June. Cupping Notes Full body, sweet aroma, low acidity, cherry notes, chocolate, sweet tobacco, clean and pleasant aftertaste. Indonesia Sulawesi Gr 1 Toraja Sapan Minanga Sapan Minanga has long been recognized as one of the premium coffees grown on the island of Sulawesi, demonstrated in its delicate earthiness and rich body. This sub-region of Tana Toraja only produces about 60,000 bags per harvest. Cup Characteristics: chocolate, berry, clean, consistent, buttery, creamy, sweet aftertaste, great complexity. This Indonesian coffee has a full, creamy body, and a winey acidity. Colombia Sol Bohemio RFA Sol Bohemio S.A.S. is comprised of several existing estates and a few newly planted areas. The goal of Sol Bohemio is to support the rich tradition of coffee production in the region while providing the resources to renovate existing farms for Organic and Rainforest Alliance certification. In the beginning, Sol Bohemio was dedicated to bringing to market the organic coffee of small estates in Palmor, a village in the Sierra Nevada de Santa Marta. The project soon grew in its reach, and in late 2010 Sol Bohemio acquired the Puerto Rico Estate, located in the village of San Pedro de la Sierra. The newly created Sol Bohemio estate covers 205 hectares (ha.), 95 ha. of which were already planted with coffee. The new project, under the guidance and leadership of Dario Delgado, updated the existing coffee production to fit the guidelines of the certifications and to be more sustainable overall. With more than half of the estate now planted, the remaining land is dedicated to pasture (20 ha.) and natural reservoir (57 ha.). Cup Characteristics: very clean, caramel notes, pleasant citrus acidity, light milky body, balanced, smooth finish Guatemala La Voz Atitlan Atitlan coffee comes from a region in the Western Highlands of Guatemala named for its picturesque volcanoes and beautiful lake. Grown in fertile volcanic soils by a small farmer cooperative rich in Indian tradition, La Voz que Clama en el Desierto (The Voice that Cries out in the Desert) has been certified organic since 1992. The Guatemalan highlands produce some of the best and most distinctively flavored coffees in the world. La Voz's coffea arabica trees are cultivated under a rich shade tree canopy that includes many trees native to the region. This canopy provides a home to a diversity of migratory bird species. La Voz is a cooperatively managed farmer group with roughly 200 members. The associate farmers produce coffee on small plots of land (1-2 hectares each) that are individually owned and maintained. Ripened coffee is harvested by family members and other coop associates. Sacks of coffee cherries are manually carried to the communal wet processing mill where La Voz's management oversees the depulping, fermentation and patio drying. La Voz takes great pride in its ability to control quality and deliver its coffee to North America on a consistent and reliable basis. Cup Characteristics: bright acidity, cherry, milk chocolate notes, creamy body, sweet finish Mexico Chiapas Onix This Certified Organic coffee is produced in the state of Chiapas, mainly in the Soconusco region. All the coffee is grown at an altitude between 900 and 1,100 meters above sea level and we make sure that our clients are delivered a true High Grown EP coffee with the respective cup profile. The fact that this coffee is grown under the strict rules of organic food production is certainly a value adding factor, but in the end we understand that the final consumer does not only want his contribution to protect the environment, but also wants to enjoy a great cup of coffee. This coffee is a perfect combination of both. The normal harvest season starts in December and ends in April. After a careful quality test, all the coffee is milled in a certified dry mill in Tapachula, Chiapas. This coffee is allowed less than 15 imperfections per 300 grams. The coffee is exported January through September. Cup Characteristics soft nutty notes, dark chocolate, sweet, medium acidity Tanzania Peaberry Zanzibar Tanzania Peaberry Zanzibar is a premium blend from high grown estates in Southern Tanzania (Lunji, Utengule, and Kanji Lanji Estates) and Northern Tanzania (Mondul, Burka, Ngila, and Lyamungu Estates). Cup Characteristics black tea notes, chocolate notes, blackberry notes, kiwi notes, lemony acidity, sweet, balanced, complex Costa Rica Tarrazú Don Roberto Beginning in 1928, Manuel Rojas and his sister Romelia had visions of growing coffee in the Tarrazú region. They became one of the first families to plant coffee in this famous region. Soon after seeing the quality of the coffee produced and its distinct acidity and aroma, the majority of peasants and farmers changed crops from sugar to coffee. The pure air and crystal clear waters of Tarrazú are what made Roberto Montero Castro fall in love with the slopes of San Marcos de Tarrazú. Given that the Rojas family had no immediate descendants, they sold their farm and mill to this visionary. Completely dedicated to this passion, Montero actually offered assistance in farming techniques and consultative services to the peasant farmers of Tarrazú. Blessed with just the right amount of tropical acidity, the soil of Tarrazú produces a coffee of tremendously unique quality. On these soils Don Roberto Tarrazú was born, grown at no less than 4200 feet with brilliant acidity, a full body and rich aroma. Cup Characteristics Good body, high acidity, excellent aroma, intense flavor, chocolate notes Ethiopia Harrar Longberry Gr. 4 Historically, Ethiopia has been recognized as the birthplace of coffee. Ethiopia is located in the horn of Africa and is bordered by Somalia to the Southeast, Djibouti to the east, Kenya to the south, Sudan to the east, and Eritrea to the northeast. It occupies the high plateau region between the Nile plains of the Sudan and Eritrea. Ethiopia is one of the largest countries in Africa with an area of over 1.13 million square kilometers. It has a rugged topography with altitudes ranging from around 100 meters below sea-level in the Danakil depression to 4,600 meters above sea-level in the Semien Mountains. The Harrar region lies in the Eastern Highlands of Ethiopia. As one of the main growing regions in Ethiopia, Harrar has a reputation for producing distinctive wild-varietal Arabica. Once picked, the coffee can go through a variety of milling processes. Harrar beans are usually natural processed coffees, which produces the distinct berry notes it is most recognized for. The coffee is labeled as longberry (large), shortberry (smaller), or Mocha (peaberry). Ethiopian Harrar can have a strong dry edge, winy to fruit like acidity, rich aroma, and a heavy body. In the best Harrars one can observe an intense aroma of blueberries or blackberries. Cupping Notes heavy berry, lemon, stonefruit, dark chocolate Kenya AA Plus Nguvu The Nguvu is a blend of coffees harvested from small-holder cooperatives the Murang'a district. The area is considered the traditional home of the Kikuyu tribe, which currently makes up 22% of the Kenyan population. Red, loamy soil and startlingly high altitudes contribute to a juicy, berry-flavored cup. Above, the Gatuya mill, one of the major contributors to the Nguvu blend. All Kenyan coffee is graded primarily by screen size (a measure of the size of the bean, larger being higher grade) immediately after milling; it then proceeds to the weekly auction at the Nairobi Coffee Exchange. The AA Grade is the top grade based on screening. After grading, the quality distinction "Top" or "Plus" indicates that only a minimal amount of slight defects were allowed as long as they have no effect on the cup. These coffees are typically grown at 1350-1800 masl. Very high-quality coffees often derive from small co-ops and may be auctioned as separate lots. Cupping Notes Cane sugar, intense stone fruit flavors, lemony, herbaceous florals, clean, juicy, complex acidity. Molasses, rich body. Even sweeter as it cools. Sparkling. Decaf Swiss Water Process Colombia Sierra Nevada AGROSEC In response to requests for tastier and more transparent decafs, we chose this Colombia Organic from AGROSEC to decaffienate through Swiss Water. AGROSEC is the 41-member farmer association that was established in 2005. The farmers of AGROSEC grow a variety of crops such as rice and beans, fruits, coffee, sugar cane, and spices. Annually, they produce about 10 containers of coffee. The members of AGROSEC are mostly Kankuamo, one of four indigenous groups living in the Sierra Nevada de Santa Marta Mountains. They are joined by the Kogui, Arhuaco, and Wiwi peoples who all continue to honor their traditional cultural lifestyles in the isolated mountain regions. In the 1980s, the Kankuamos began organizing themselves into a united people that could carry more political and social weight in their region. The Sierra Nevada of Santa Marta is home to 30,000 indigenous people and due to its varying climate and biodiversity, it was declared a UNESCO Biosphere Reserve in 1979. The area of the Santa Marta Mountains is highly disputed territory. Both leftist and right wing armed groups fight for control. It is an area that has been greatly affected by the narcotics trade and many Kankuamo people have lost their lives in the conflict. Responding to the need to protect their people and their heritage from outsiders, the Kankuamo people joined together to form the Kankuamo Indigenous Organization in 1993. Cupping Notes exceptionally clean, sweet ginger, well balanced, round body, dark chocolate, slight stone fruit/tomato

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