Here they are
Just arrived yesterday, the three new origins for the next season, will be ready to be tasted in two to three weeks.
Although coffee culture got off to a relatively late start in Kenya, the industry has gained and maintained an impressive reputation. Since the beginning of production, Kenyan coffee has been recognized for its high quality, meticulous preparation and exquisite flavors.
Today, over 600,000 smallholder farmers cultivating less than 5 acres make up 99% of Kenya's coffee growing population. Its farms cover more than 75% of the total coffee-growing land and produce almost 70% of the country's coffee. These farmers are organized into hundreds of Farmers' Cooperatives (FCS), all of which operate at least one factory. The remainder of the annual production is cultivated and processed by small, medium and large rural properties. Most large estates have their own washing stations.
Most Kenyan cafes are fully washed and dried on raised beds. The country still maintains its reputation for high quality and attention to detail in its many washing stations. The best factories employ strict sorting practices on cherry consumption, and many of them have had the same management staff for years.
Kenya's coffee quality is considered among the highest in specialty coffee circles . The sweetness, complexity and bold acidity is virtually unmatched in any other coffee growing region. Fruit notes range from citrus (grapefruit, tangerine, orange) to stone fruit (peach, apricot) to dark berries (blackberry, blackcurrant) and everything in between. The diversity of Kenyan coffee profiles is part of the charm of origin.
The Colombian department of Cauca is located in the southwestern part of the country, with the Pacific Ocean to the west, Department of Valle del Cauca to the north, Department of Tolima to the northeast, Department of Huila to the east, and departments of Nariño, Putumayo, and Caqueta. south. Many rivers cross the Cauca and the Cordillera Central of the Cordillera de los Andes and cross the department. Popayan is the capital and the population of Cauca is spread over the highlands and rural valleys.
Colombia has a wide range of microclimates and geographic conditions that produce the unique flavors so prized in Colombian coffees. While there are many sub-regions and increasingly smaller geographical designations - all this in terms of individual farms - coffees in Colombia can be separated into three major regions whose climate, soils and altitudes affect tastes.
Coffees grown in the north (Magdalena, Casanare, Santander and Norte de Santander) are usually planted at lower altitudes where temperatures are higher. As such, these coffees tend to have deeper, earthier flavors with a medium acidity, more body and notes of nuts and chocolate.
Coffees from the central regions (Caldas, Quindío, Risaralda, Norte de Valle, Antioquia, Cundinamarca and Norte de Tolima) are renowned for their overall balance and fruity, herbaceous notes. Flavor variations highlight the specific characteristics of each micro-region.
The southern regions ( Cauca , Nariño, Huíla and Sul de Tolima) are appreciated for producing smooth coffees with high sweetness and citrus notes . They are also known for their medium body and more pronounced acidity .
Coffee has already played a huge role in the economy of the Democratic Republic of Congo (DRC). Eastern DRC has been called "a coffee paradise". Unfortunately, the country's dismal colonial history, followed by waves of political unrest, has limited prosperity in the coffee sector. Today, coffee is returning to normality, as a number of actors from the public and private sectors invest in the country. We believe the DRC is a country to watch as it continues to build the infrastructure and expertise needed to produce specialty coffees.
Coffee production has been, like all facets of life in the DRC, subject to the forces of decades of civil conflict. In the absence of infrastructure (roads, vehicles, potable water, reliable electricity) and security for private investment, most production reverted from larger-scale, capital-intensive plantations - which prevailed during the colonial period - to small farms. farms of 100 trees or less. These small farmers supported the industry along the country's eastern border, which has all the resources needed to produce great coffee: high altitude, good rainfall, and an excellent varietal.
Largely due to punitive export taxes on agricultural exports, until recently, a significant amount of Congolese coffee crossed porous borders into neighboring Uganda and Rwanda, where it was repackaged and sold without the Congo name .
Congo's best coffees feature a heavy body, deep berry undertones, notes of orange tangerine and stone fruit, and subtle hints of Christmas spice .