Our videocast: In My Mug
Episodes
Sunday Feb 08, 2015
Sunday Feb 08, 2015
Last year I took my first trip to Kenya. Not to meet producers but rather to get an insight into how the market works, and how we can improve the quality of what we buy from Kenya. This is one project that emerged from the visit.
Much of Kenyan coffee comes from cooperatives, which means it's tough to go to visit a person or build a long term relationship. But by speaking with the coop leaders and washing stations, it is possible to get something interesting going and to work on projects together.
The Chinga mill is located near to the town of Othaya just east of the Chinga Dam. It's approximately 5 KM south west of the town, and is in the Nyeri county part of Kenya.
The mill has some 783 members (587 male and 195 female) and each member only owns a small piece of land of an average 0.3 acres. They harvest the coffee themselves then sell it to the mill, where it is processed and sent to the government auction.
The project part of this coffee was that we asked them if they would naturally process a batch for us. They kindly agreed to do so as long as we promised to buy it regardless of the final cup.
So it's a small lot to make sure that we didn't mess up; we also spread the risk with two different quality of coffee lots, the NL we have here being screen 14 or below. They thought I was crazy as only the poor quality coffee in Kenya gets naturally processed, and they couldn't understand why I wanted only the best quality coffee processed in this way. But they did it, and luckily for us it worked out better than we could have hoped.
NH and NL are new grades, and are basically invented, given these are good cherries selected and then naturally processed. They will not be official grades as yet (and probably not soon, as this is the first time we've seen them used), and are not linked to the similarly named MH and ML grades. MH and ML (traditionally used for Mbuni Heavy and Mbuni Light) were created and used so the packers, mill operators, etc., would have some degree of familiarity with the nature of natural processed coffee.
In the cup this is a Marmite coffee. No, it doesn't taste of Marmite; you'll either love it or hate it! Expectboot polish with liquorice and distinct Pontefract cake flavours punching through. A unique coffee.
- Name: Othaya Chinga
- Affiliated to: Chinga Farmers Cooperative Society
- Province: Nyeri
- District: Othaya
- Average rainfall (mm): 1,200 - 1,500
- Altitude: 1,795 m.a.s.l.
- Drying method: Sun
- Harvest method: Hand Picking
- Varieties: SL 28; SL 34
- Coordinates: 0°34'45.4"S 36°55'35.2"E
- Soil: rich volcanic loam
Sunday Feb 01, 2015
Sunday Feb 01, 2015
Much of Kenyan coffee comes from Co-operatives, which means its tough to go visit a person or build a long term relationship. But there is a very transparent auction system in Kenya, and an opportunity to cup lots of coffee. This coffee comes from the Kamacharia Co-operative Society – which has 985 active members with approx. 200 trees each (0.5-1 acre of land each).The Production in 2012/13 was 120,000 kg’s cherry and the society has 4 wet mills: Kagumoini (not to be confused with mill of same name in Nyeri) , Riakiberu, Wahundura & Karugiro
This coffee comes from the Murang and is a well known coffee growing area on the foothills of the Aberdare mountains, which rise to 3,700 metres.
Growers selectively pick only ripe red cherries, and transport it manually to the washing station on the same day. Upon reception at the washing station, cherries are sorted to further check for over- ripe cherries, under-ripe cherries, and any foreign matter. Cherries then fed through hopper to de-pulper, where outer skin removed.
After pulping, coffee is fermented underwater for between 12-36 hours, in order to remove mucilage. Post-fermentation, coffee is washed and graded in sorting channels. Processing water is redistributed into seepage pits.
Parchment is then placed on pre-drying beds for 2-3 hours, until any surface water has evaporated, before being transferred to African raised beds, in layers of 3-5cm. In order to prevent parchment cracking, it is turned regularly, and covered at midday heat, to ensure uniform drying. When moisture levels reach 10.5-11%, it is removed from drying tables and placed in conditioning bins, where it is regularly turned to continue uniform drying.
This coffee was dry-milled at Thika Coffee Mills prior to export.
In the cup expect a bright citrus like acidity. It reminds me of one of those lemon lime fizzy pop, with an amazing effervescence.
Name: Karugiro
Affiliated to: Kamacharia Co-operative Society
Province: Central
District: murang'a
Average rainfall (mm): 1200mm per year. The rains are in two seasons, short and long rains. Main crop depends on long rains that come Mar/April. Fly crop receives some adequate rain between Nov/Dec.
Altitude (masl): 1600 - 1700
Average Number of Trees per Farmer: 200
Drying Method: Sun
Harvest Method: Hand picking
Varieties: SL 28
Coordinates: -0.592401, 37.053119
Soil: Rich Volcanic Loam
Sunday Jan 25, 2015
Sunday Jan 25, 2015
Episode 324 on Monday the 26th of January 2015 Kenya Kaganda Washed SL28 SL34 AB
Sunday Jan 18, 2015
Sunday Jan 18, 2015
Located in the South West of Rwanda, Mibirizi Coffee Washing Station is owned by the Nile Congo Mountains Coffee company and is situated almost 5600 feet (1750 m) above sea level, with an average rainfall of 2000 mm per year and an average temperature of 22°C.
This is the heart of the splendid Mibirizi “terroir” between the high altitude Lake Kivu and the Nile Congo Crest, the region where the first Bourbon Arabica coffee trees were successfully planted and harvested 100 years ago in Rwanda. NCMC was created in 2004, a decade after the genocide, by three entrepreneurs who returned home to assist in the rehabilitation of the plantations of thousands of small holder farmers and invested in the production and the commercialization of a high quality fully washed coffee.
The Mibirizi coffee undergoes meticulous processing and quality control beginning with careful selection. When the cherries are fully ripe, they are carefully picked. After pulping, the dry and wet fermentation process follows, and the beans are fully washed with spring water from the mountains. Finally the beans are slowly sun-dried and hand sorted many times to perfection by women, many of them survivors of the genocide who work hand-in-hand with their neighbours.
Each season, Mibirizi CWS employs an average of 150 people over a period of three months; of those, around 70% are women. Since 2006, this coffee has always emerged among the best coffees in Rwanda. In the 2006 National Cupping Competition, the coffee obtained the second highest score in a contest involving more than 70 different samples of fully washed coffees. In the 2007 Rwanda Golden Cup, it emerged 7th in more than 100 samples. And in the Cup of Excellence 2012, Mibirizi coffee came third and fifth and in 2013 second and eighth with two different lots. In fact we bought the 5th place 2012 lot and have missed it ever since
In the cup it has a huge mouthfeel, with caramel and butterscotch sweetness, unlike the previous lot we had this has huge amounts lemon citrus acidity and a tea like finish.
* Farmer: Multiple farmers on lot
* Farm: NCMC Mibirizi Washing Station
* City: Rusizi
* Region: Western
* Country: Rwanda
* Altitude: 1,750 m.a.s.l.
* Variety: Bourbon
* Processing System: Washed
Sunday Jan 11, 2015
Sunday Jan 11, 2015
| Episode 322 on Monday the 12th of January 2014 Brazil Fazenda Inglaterra Canario Pulped Natural |
Sunday Jan 04, 2015
Sunday Jan 04, 2015
Episode 321 on Monday the 5th of January 2014 Bolivia Finca Loayza Feliciano Ramos Washed
Sunday Dec 28, 2014
Sunday Dec 28, 2014
| Episode 320 on Monday the 29th of December 2014 Christmas Filter Blend 2014 |
Sunday Dec 21, 2014
Sunday Dec 21, 2014
| Episode 319 on Monday the 22nd of December 2014 Christmas Espresso Blend 2014 |
Sunday Dec 14, 2014
Sunday Dec 14, 2014
http://www.hasbean.co.uk/products/el-salvador-finca-la-ilusion-natural-bourbon
Sunday Dec 07, 2014
Sunday Dec 07, 2014
Episode 317 on Monday the 8th of December 2014 Costa Rica Finca La Pira Tarrazu Washed Caturra
Sunday Nov 30, 2014
Sunday Nov 30, 2014
This coffee is in its third year with us and is a sign of the progress we have made working with Alejandro. The first time we came across this it came as a very well presented sample which just landed on my doorstep. It came from someone who had visited the farm and offered to try and help find a buyer for them in the UK. We get lots of these and normally give them a try on the cupping table, but find they are just not good enough for us to stock. This one was quite different: the quality was amazing. So initially we stocked it, although we knew very little about it.
Since that day, I've been to see Alejandro three times in El Salvador, last time stopping at his house with his family and enjoying a day at the beach. Alejandro even came to see us last year in Stafford. We have worked with him on projects (some successful, others we will brush over); we have also told him what we would like to see from the farm (some he took on board, others he didn't).
Most importantly, he has become a very very good friend, and someone whose coffee I love and company I enjoy. Alejandro took over running the farm from his father a few years ago, having returned to El Salvador after travelling around the world as an investment banker. A very intelligent guy and a very good business man, he understood the farm needed to step up in work if it was to flourish: lots of work has gone into making this cup the quality one it has become.
Part of this work was to separate the farm into tablons (the Spanish word for plot). It was separated into 8 plots, with 7 of them growing coffee.
This coffee comes from the 2nd highest part of the farm called Fincona 2 that is about 12 manzanas and is the most productive of all the tablones. The soil has less clay, so it is softer which allows for the coffee tree roots to grow better. It is not unusual for Fincona 2 to produce above 25 quintales manzana (which is probably the norm at most coffee farms but at Argentina its a much lower yield normally). Altitude is from 1,200 to 1,300 m.a.s.l. Fincona 2 has a nice, gently sloping area and then a hard steep area as you get higher towards San Jorge and begins at the farms Casa (house)
The coffee is a 100% Bourbon, as 70% of plant stock in El Salvador is. This heirloom varietal is one of the reasons why coffee from this country is right up amongst some of the best in the world. They have the perfect climate and conditions for this low yielding, high maintenance strain.
The farm is based in the Apaneca-Ilamtepec mountain range near to the town of Turin in the Ahuachapan dept. During the non-picking season 16 people work on the farm maintaining and tending to the plants. During the picking period this goes up to 50 people. The altitude of the farm is 1350m. The coffee is a washed process coffee, and is sun dried on patios.
This is a world exclusive for us, and one I think you will enjoy. In the cup expect lots of mouthfeel, thinkmelted butter in texture and in taste, a very very balanced cup with a hint of citrus acidity, enough to get you interested, with lemon rind tartness. Balanced, smooth, sweet with acidity hints, delicious.
Country: El Salvador
Region: Apaneca-Ilamatepec Mountain ranges
City: Near Turin, Ahuachapan
Owner: Alejandro Martinez
Farm: Finca Argentina
Tablon: Fincona 2
Varietal: Bourbon
Processing: Fully washed and Sun Dried
Workers:16 full time rising to 50 during the picking season
Altitude: 1,300 m.a.s.l.
Sunday Nov 23, 2014
Sunday Nov 23, 2014
A staple, a big favourite, a stunning example of what a very fine coffee from Brazil should be. Brazil Fazenda Cachoeira Yellow Bourbon pulped natural from the Minas Gerais area is one of my all-time great cups. This coffee has always been fantastic, and has such amazing memories for me.
This farm sparked a massive change in what I thought I knew about coffee. I remember the first time I ever cupped this coffee: time stood still as the cup opened my mind to what great coffee is and can be. Gabriel, the farmer, continues to produce great coffee year on year. Because of the special relationship we and our importers enjoy with Gabriel, we have access to the best of the crop this year (and for the last three) on a European exclusive.
Fazenda Cachoeira da Grama has been in the Carvalho Dias family since 1890 and recently celebrated its 109th crop. It is located in São Paolo state, just 3 miles from the border with Minas Gerais state. It enjoys the typical characteristics of the mountainous Mogiana and Sul de Minas regions and is located at an altitude of 1,100-1,250 metres.
Gabriel de Carvalho Dias is one of Brazil’s leading agronomists. His family owns several farms, which border each other in this area. With a total area of 417 hectares, Fazenda Cachoeira da Grama has a coffee plantation area of 165 hectares. On this farm, everything is done manually since its topography does not allow any kind of mechanisation. The mill is located close to the spa town of Poços de Caldas, which is 45 minutes from the farm.
Social and environmental sustainability is considered to be very important here. The farm has a programme of planting native species to maintain a better ecological balance. There is also a school, a club, and an official size soccer field for the employees and workers. There are 47 houses, all with modern facilities. The waste water is treated to avoid polluting the stream that runs across the farm. The farm has a small hydroelectric plant and only buys energy during the peak harvest. Some of the original Bourbon varietal trees are as much as 108 years old.
The beans are harvested on a sheet and prepared by the ‘pulped natural’ process, which separates the greens. After harvest, the beans receive the maximum attention possible so as not to lose any of the body and cup qualities for which this region is famed.
In the cup what really hits you is the outstanding sweetness. There is chocolate, caramel, and toffee. Is this the perfect espresso? Well, it is an example of how good single estate coffee can be in the espresso machine. For me, it is close to perfection in a cup. This is the kind of coffee that has improved Brazilian coffee, showing others what is possible.
Farm: Fazenda Cachoeira da Grama
Processing: Pulped Natural
Varietal: Bourbon
Altitude: 1,100 - 1,250 m.a.s.l.
Owner: Lidolpho de Carvalho Dias & Family
City: São Sebastião da Grama
Region: Mogiana (São Paolo)
Sunday Nov 16, 2014
Sunday Nov 16, 2014
Located in the La Casiana region of Jardin in the department of Antioquia in Colombia, this farm sits at 1,800 m.a.s.l.
This particular coffee is a fully washed, underwater fermentation coffee from the Franco family.
The farm has 15 permanent workers and 25 temporary workers, who all live in the local area. The farm is also a place of friends; they have formed a football team and regularly socialise together.
The picking stage is all done selectively. One of the brothers, William, is responsible for making sure the workers only select the ripest cherries. This is done over many passes to make sure they pick only the best and ripest coffee. Once harvested the coffee is rested for 6 hours, then de-pulped and left submerged in water overnight. Then the water is changed in the morning, and the coffee left for a further 12 hours. Finally, the coffee is sun dried.
In the cup expect an up-front white grape acidity that's delicious. Then it turns into a treacle and toffeesweetness, which gives it amazing balance.
- Farm: Los Pomos
- Ownership: Franco family
- Altitude: 1,800 m.a.s.l.
- Varietal: Caturra
- Process: Fully washed underwater fermentation
- Drying: Sun dried
- Location: Jardin, Antioquia, Colombia
- Region: La Casiana
- Farm size: 23 (hectares) Coffee: 4 (hectares)
Sunday Nov 09, 2014
Sunday Nov 09, 2014
| Episode 313 on Monday the 10th of November 2014 Guatemala Finca San Sebastian Natural Bourbon |
Sunday Nov 02, 2014
Sunday Nov 02, 2014
Back in 1870, Fabio Morán and Etifanio Silva decided to conquer this hostile territory, sowing coffee trees in one of the highest summits of the Apaneca-Ilamatepec mountain range. They named the 28 hectares of land Siberia, for its chaotic weather conditions, along with its difficult accessibility: very apt really. One century later, Rafael Silva inherited the property. It is located at 1,450 meters above sea level.
It is only shade-grown coffee, of which we have two varieties; 75% Bourbon, and 25% Pacamara (this is the 100% bourbon lot).
The name Rafael Silva might be a familiar one to lovers of El Salvador coffee. Rafael and Carmen being the owners of one of my favourite coffees: La Fany. I visited both La Fany and Siberia farm with them back in 2007, and I stocked this coffee and loved it. But it fell off our radar a little, El Salvador is somewhere we have worked very hard, and have some amazing friends and coffees, but somehow Siberia got lost.
Fast forward to 2012 and the Cup of Excellence, This sample hit our table and we were wowed, really wowed. So much so we bought it at a crazy price, and this coffee retailed at £12 a bag. You snapped it up. We raved about it and thought it only right to follow up. In fact Siberia has been highly decorated and has been among the Cup of Excellence winners in the years 2005, 2007, 2008 and 2012.
So on my visit to El Salvador Rafael and Carmen very kindly gave me a day of their time and took me to see their lovely new mill, and cup some coffees and talk about how we could make sure we had Siberia this year and going forwards.
Siberia farm is located in the Cerro El Aguila canton, between Santa Ana and Chalchuapa, in the region of Santa Ana and the Apaneca- Ilamatepec Mountain Range. This estate is exactly at the other side of the mountain from the La Fany estate, which we love so much.
In the cup expect a milk chocolate body with a walnut edge to it, with a clean sweet aftertaste and delicate watermelon acidity that just goes on and on.
- Farm: La Siberia
- Farmer: Rafael and Carmen Silva Hoff
- City: Chalchuapa
- Region: Santa Ana
- Country: El Salvador
- Farm Size: 27 Hectares
- Coffee growing area: 27 Hectares
- Annual Production: 35,000 kg
- Workers: 120 during the peak harvest
- Average Temperature: 18 degrees centigrade
- Average Annual Rainfall: 2,500mm
- Altitude: 1,450 m.a.s.l.
- Processing: Washed
- Variety: Bourbon
Sunday Oct 26, 2014
Sunday Oct 26, 2014
Nejapa farm is owned by Gloria Rodriguez from San Jose Fame, this is the first time we have been able to secure this coffee and were very excited to share it with you.
The far was inherited by Gloria’s father, José María Rodríguez Herrera in the 50’s, by that time the property was only devoted to cattle for milking purposes, and it was José Maria who started growing coffee of the Bourbon variety, and little by little he noticed coffee was extremely productive on that area. Nejapa farm has 18.2 hectares of which 6.3 hectares are grown to coffee, divided in 3 plots Los Vientos 2.1 Ha, Santa Marta 1.4 Ha. and Roma (where this coffee is from) 2.8 Ha.
Nejapa farm has also 7 hectares reforested with cedar trees of approximately 10 years old. The farm also has a diversity of shade trees, which helps maintain and preserve both the soil conditions and a wide variety of birds and small mammals that can be seen even in that region. This farm is on the slopes of the Laguna de Las Ninfas (Water lilies lagoon) with a spectacular sight over the Apaneca-Ilamatepec mountain range, including the impressive Itzalco volcano, and even the Pacific Ocean, and Port of Acajutla. Every year, Gloria establishes nurseries with selected seeds, giving special care to it and keeping her farm in good shape, balancing production and securing future crops.
NEJAPA - TABLON ROMA
Tablón Roma is located in the western side of Finca Nejapa that has belonged to the family over 4 generations, but was left unplated until 10 years ago, when Gloria obtained a loan through a local Investment Bank to redevelop and re plant this area. The variety chosen for this plot was Caturra, in those days it was in vogue planting this short-size producing tree with good yields needed to repay the loan, gladly variety and terroir combination resulted in great quality coffee as well.
The name ROMA was selected by combining the first to letters of her 2 children, Roberto and María Jose. This farm was awarded in El Salvador Cup of Excellence in 2008 and 2009.
Gloria works under strict specialty coffee standards such as fully ripe cherries harvest, careful milling, appreciative pruning, etc., while she is blessed by amazing coffee terroir conditions such as altitude, sandy loam soils and rich in organic matter, among others. Coffee pickers are selected from her staff based on their experience and passion, and their understanding on the requirements to obtain high quality coffee. She supervised the whole process directly with the support of Antonio Avelino, her farm foreman.
This is the red Caturra varietal and is a fully washed process.
In the cup expect dark chocolate and cherry, think about one of those dark chocolate cherry liquid centre sweets. Delicious!!!
- Farm: Nejapa
- Tablon: Roma
- Farmer: Gloria Rodriguze
- City: Ataco
- Region: Ahuachapan
- Country: El Salvador
- Farm size: 18.2 hectares
- Coffee growing area: 6.3 hectares
- Tablon Size: 2.8 hectares
- Altitude: 1,470-1,570 m.a.s.l.
- Variety: Caturra
- Processing system: Washed
Sunday Oct 19, 2014
Sunday Oct 19, 2014
Last year I took my first trip to Kenya. Not to meet producers but rather to get an insight into how the market works, and how we can improve the quality of what we buy from Kenya. But this is one project that did emerge from the visit.
Much of Kenyan coffee comes from cooperatives, which means it's tough to go to visit a person or build a long term relationship. But speaking with the coops leaders and washing stations it is possible to get something interesting and work on projects.
The Chinga mill is located near to the town of Othaya just east of the Chinga Dam, it's approximately 5km south west of the town in the Nyeri country part of the country.
The mill has some 783 members (587 male and 195 female) and each member only owns a small piece of land of an average 0.3 acres. They harvest the coffee themselves then sell it to the mill, who process and send the coffee to the government auction.
The project part of this coffee was we asked them if they would naturally process a batch for us, to which they kindly agreed as long as we promised to buy it regardless of the final cup. So it's a small lot to make sure that we didn't mess up, we also spread the risk with two different quality of coffee lots, this is an NH we have here being screen 15 or above. They thought I was crazy as only the poor quality coffee in Kenya gets naturally processed, and couldn't understand why I wanted only the best quality processing this way. But they did it, and luckily for us it worked out better than we could have hoped.
NH and NL are new, and basically invented grades, as these are good cherries selected and then natural processed. They will not be official grades as yet (& probably not as this is the first time we've seen them used), and are not linked to the similarly named MH and ML grades - NH and NL (traditionally used for mbuni heavy and mbuni light) were created and used so the packers, mill operators, etc would have some degree of familiarity with the natural processed nature.
In the cup this is a smoked blackcurrant, but with a wood-chip and pipe tobacco finish. You can tell it wants to be one thing and wants to be another, a confused coffee that's clean, but with big base notes.
Name: Othaya Chinga
Affiliated to: Chinga Farmers Cooperative Society
Province: Nyeri
District: Othaya
Average rainfall: 1,200 - 1,500mm
Altitude: 1,795 m.a.s.l.
Drying Method: Sun
Harvest Method: Hand picking
Varieties: SL 28 SL 34
Coordinates: 0°34'45.4"S 36°55'35.2"E
Soil: Rich Volcanic Loam
Sunday Oct 12, 2014
Sunday Oct 12, 2014
Episode 309 on Monday the 13th of October 2014 Costa Rica Finca El Pilon Natural Catuai
Sunday Oct 05, 2014
Sunday Oct 05, 2014
| Episode 308 on Monday the 6th of October 2014 Guatemala San Patricio El Limon Washed Caturra |
Sunday Sep 28, 2014
Sunday Sep 28, 2014
Episode 307 on Monday the 29th of September 2014 Costa Rica Finca Arbar El Manatial Yellow Honey
Sunday Sep 21, 2014
Sunday Sep 21, 2014
| Episode 306 on Monday the 22nd of September 2014 Indian Bibi Coorg Washed HDT Catuvai |
Sunday Sep 14, 2014
Sunday Sep 14, 2014
The farm was initially acquired by Harry Adams Butter, the grandfather of Johanna, the current owner. Harry came to El Salvador from Dundee, Scotland, at the end of the 1800s. At the beginning of the 1900s he decided to move his home to Berlin (a town in El Salvador, not the German one). He saw an opportunity and decided to buy this farm, which is currently managed by the family's third generation.
This is quite a different area to where most of our El Salvador coffees come from, and it's great to find a coffee we like so much from this area.
When translated, the farm's name means “Scotland”, named after Harry's homeland. The initial16 acres of inheritance have been increased to 180 acres. Not all of the additional acreage has been exclusively planted with coffee; the varieties planted are mainly Bourbon and Kenya. Lately Pacas and Cuzcatleco have also been planted.
The rest of the property has been left as it was originally; a nice forest, in order to protect the local flora and fauna, as well as the two fountain heads. There are native species of trees in the process of becoming extinct, but more are being planted every year.
This is the first time in a long time that we have exclusively bought a Cup of Excellence lot, and it's been even longer since we have participated in the El Salvador auction. We have many special relationships and amazing coffees in our arsenal, but this one pushed some tastebud-buttons as no coffee has for a while (I also left Roland in charge of bidding and he got auction fever).
In the cup this is sweet and smooth, creamy and milk chocolate-y: all the things you expect from a great El Salvador coffee. Then it hits you. You're tasting tropical fruits, papaya, and this exciting and delicious acidity that goes on an on. A truly excellent coffee.
- Farm: Escocia
- Farmer: Caledonia S.A
- City: Berlin
- Region: Usulutan
- Country: El Salvador
- Farm size: 65 hectares
- Coffee growing area: 46 hectares
- Altitude: 1,200 m.a.s.l.
- Variety: SL-28
- Processing system: Washed
Sunday Sep 07, 2014
Sunday Sep 07, 2014
| Episode 304 on Monday the 8th of September 2014 Costa Rica Vista El Valle Yellow Honey |
Monday Sep 01, 2014
Monday Sep 01, 2014
| Episode 303 on Monday the 1st of September 2014 El Salvador finca Argentina Washed Catimor |
Sunday Aug 24, 2014
Sunday Aug 24, 2014
Episode 302 on Monday the 25th of August 2014 Guatemalan Finca El Bosque Washed Red Bourbon
Sunday Aug 17, 2014
Sunday Aug 17, 2014
| Episode 301 on Monday the 18th of August 2014 Nicaragua Finca Limoncillo Pulped Natural Yellow Pacamara |
Sunday Aug 10, 2014
Sunday Aug 10, 2014
| Episode 300 on Monday the 11th of August 2014 El Salvador Finca Argentina Washed Bourbon |
Saturday Aug 02, 2014
Saturday Aug 02, 2014
Episode 299 on Monday the 4th of August 2014 El Salvador Finca La Ilusion Yellow Honey Bourbon
Sunday Jul 27, 2014
Sunday Jul 27, 2014
Episode 298 on Monday the 28th of July 2014 Kenya Kanjathi Washed SL28 Peaberry
Saturday Jul 19, 2014
Saturday Jul 19, 2014
| Episode 297 on Monday the 21st of July 2014 Guatemala Finca San Sebastian Washed Bourbon |
Saturday Jul 12, 2014
Saturday Jul 12, 2014
| Episode 296 on Monday the 14th of July 2014 Ethiopian Yirgacheffe chelelektu Washed |
Monday Jul 07, 2014
Monday Jul 07, 2014
| Episode 295 on Monday the 7th of July 2014 Costa Rica Finca La Cumbre De San Luis Caturra Red Honey Raised Beds |
Sunday Jun 29, 2014
Sunday Jun 22, 2014
Sunday Jun 22, 2014
| Episode 293 on Monday the 23rd of June 2014 Nicaragua Finca La Escondida Washed Catuai |
Sunday Jun 15, 2014
Sunday Jun 15, 2014
Episode 292 on Monday the 16th of June 2014 Ethiopia Shakiso Mormora Plantation Washed
Sunday Jun 08, 2014
Sunday Jun 08, 2014
Episode 291 on Monday the 9th of June 2014 El Salvador Finca La Fany Washed Bourbon
Sunday Jun 01, 2014
Sunday Jun 01, 2014
| Episode 290 on Monday the 2nd of June 2014 Nicaragua Limoncillo Ethisoar Pulped Natural |
Sunday May 25, 2014
Sunday May 25, 2014
Episode 289 on Monday the 26th of May 2014 Ethiopia Aricha Yirgacheffee Washed
Sunday May 18, 2014
Sunday May 18, 2014
Episode 288 on Monday the 19th of May 2014 Costa Rica Don Mayo Finca Bella Vista Yellow Honey Caturra
Sunday May 11, 2014
Sunday May 11, 2014
Episode 287 on Monday the 12th of May 2014 Nicaragua Finca Limoncillo Washed Caturra
Sunday May 04, 2014
Sunday May 04, 2014
| Episode 286 on Monday the 5th of May 2014 Costa Rica Finca De Licho Yellow Honey Villa Sarchi |
Sunday Apr 27, 2014
Sunday Apr 27, 2014
Episode 285 on Monday the 28th of April 2014 Tanzania Burka Bourbon N39 Washed
Sunday Apr 20, 2014
Sunday Apr 20, 2014
Episode 284 on Monday the 21st of April 2014 Tanzania Burka Block C Bourbon N39 Natural
Sunday Apr 13, 2014
Sunday Apr 13, 2014
| Episode 283 on Monday the 14th of April 2014 Breazil Fazenda Inglaterra Acaia Natural |
Sunday Apr 06, 2014
Sunday Apr 06, 2014
Episode 282 on Monday the 7th of April 2014 Colombian Los Pomos Washed Caturra
Sunday Mar 30, 2014
Sunday Mar 30, 2014
Episode 281 on Monday the 31st of March 2014 Bolikvia Finca Loayza Feliciano Ramos Washed
Saturday Mar 22, 2014
Saturday Mar 22, 2014
Episode 280 on Monday the 24th of March 2014 Burundi Ruhora Washed Red Bourbon
Saturday Mar 15, 2014
Saturday Mar 15, 2014
Episode 279 on Monday the 17th of March 2014 Rwanda Kigoma Washed Red Bourbon
Saturday Mar 08, 2014
Saturday Mar 08, 2014
Episode 278 on Monday the 10th of March 2014 Bolivia Finca David Vilca Washed Caturra
Saturday Mar 01, 2014
Saturday Mar 01, 2014
Episode 277 on Monday the 3rd of March 2014 Boliva San Jose Constancio Aruqipa caturra washed