Tasting Notes: cherry, caramel, cane sugar

Process: Washed

Altitude: 1350 to 1750​

Located in a biological Conservation Corridor, Valle del Cauca lies between the National Park of Tatama and "serrania de los paraguas". Some years ago, this region was identified by Conservation International as one of the two main conservation corridors in Colombia.

Farmers in this region are strongly aware of the importance of the preservation of natural resources, water management and friendly environmental practices. Valle del Cauca was once a prominent producer of coffee, but much of the land is now dedicated to producing sugar cane.

This coffee was decaffeinated using the Sugarcane Process. The process uses ethyl acetate - an organic compound found in sugar cane - to remove 97% of the caffeine from coffee beans. The process tends to leave a pleasant, sweet flavor.[Genuine Origin]

Tasting Notes: milk chocolate, sweet and clean

Process: Washed, Patio dried

Altitude: 1600-1900

In southern Huila, about 40 minutes southeast of the town of Pitalito, producers in the municipality of Palestina formed an association that, in honor of the mountain range and river, they named Macizo del Guarapas.

Today, the association consists of 92 farms that are generally between 3 and 5 hectares. Crop density is low in the area, and most farms have fewer than 4,000 trees per hectare. The farms range in altitude from 1,600 to 1,900 meters above sea level and mostly grow Caturra and Colombia, though several grow higher-end varietals including Geisha, Pink Bourbon and Tabi. All of them have extensive shade from local trees like walnut and guayacan.

The area has two rainy seasons that allow for a main crop, from October through January, and a smaller crop between May and July. However, because they're situated on the slope of the great Macizo, and given the high altitude and somewhat cold and rainy microclimate, the coffee trees are unusual here. Instead of a few big flowerings, the trees produce several small flowerings, which causes coffee to be harvested over 10 months of the year.

The time from flowering to picking is 34 to 35 weeks (a couple of weeks longer than is common in most places, as the cool climate requires more time for the cherries to mature). And finally, the yield per hectare is also less than average, given lower density, the colder environment and the extensive shade—though together these are a recipe for a beautiful cup profile. [InterAmerican Coffee]

Tasting Notes: Cocoa Powder, Brown Spice

Process: Washed, sun-dried

Altitude: 1600-1800

This coffee was handpicked by smallholder farmers who are members of the Usongwe, Mwakakum and Umoja wa Songwe cooperatives. Geoffrey George Mbemba lives in the village of Mshewe and is a member of the Mwakakum co-op. He is 30 years old and has been farming for 10 years, since inheriting his 1-acre farm (765 trees) from his father. Geoffrey supports his wife, three children and grandmother with his coffee-production income. Last season he was able to produce 250 kgs of green coffee from his farm, earning more than 1 million Tanzania Shillings (about $440) in profit, which he plans to use, in part, to plant another acre in the coming season. [Genuine Origin]

Tasting Notes: Tropical Fruit, Cane Sugar, Green Tea

Body: Medium

Acidity: Bright

Process: Washed 

Altitude: 1900-2200

Haile Gebre owns and operates two farms and a washing station under the Mordecofe name, which is short for ‘Mora Mora River Valley Development Coffee’. The farm is located in the Shakiso ‘woreda’ (administrative district) in Ethiopia's Guji zone about 200 miles from the Kenyan border. In total Haile and his family own roughly 500 hectares of land in Shakiso and have planted 420 hectares with semi-forest coffee. Haile is passionate about many things and cares deeply about the environment.

After a career in the Ethiopian government, Haile left his job and returned home to grow coffee on his family's land in the highland forests of Southern Ethiopia. Haile is passionate about growth on all levels. He believes that, to be successful, his local community in Shakiso, and his customers must also prosper.

Through Mordecofe, Haile and his family work with 300 small-holders to produce high quality, organic coffee. Mordecofe works with these producers to help them increase quality and to face the challenges of coffee farming. In particular he is concerned with the ecosystem, lack of farming education, and limited access to sustainability initiatives. [Genuine Origin]