FILTER COFFEES //
OBADIAH // Nuguse Mare - Ethiopia
Farmed by Nuguse & Buriso Amaje
Process - Natural
Variety - 74158 & 74160
Altitude - 2000 masl
The Nuguse Farm has 10 hectares of coffee spread across 3 different parcels of land in the Huro Hibiro village in Bensa, Sidama. Nuguse grows 74158 and 74160 varieties which are both selections from the Jimma research center. These varieties were selected from wild plants in the Metu-Bishari forest in the Illuababora zone in Western Ethiopia. They are widely distributed varieties across Ethiopia and were selected for their resistance to CO2 and high yield. These two selections are known to have very pronounced citrus and floral notes which are prized by coffee buyers. Nuguse’s coffee is all processed and dried at his family home and he only produces natural coffee.
Tasting notes - Vanilla, magnolia and strawberry. A creamy, velvety body.
OBADIAH // Santa Teresa - Nicaragua
Farmed by Luis Joaquín Lovo Gutierrez
Process - Washed
Variety - Caturra
Altitude - 1450 masl
Luis Joaquín Lovo Gutierrez owns and manages the 12 hectare farm, Santa Teresa, which is located in the Dipilto area of Nueva Segovia. The farm is planted with caturra and catuai and sits between 1250 and 1450 metres above sea level.
Luis pulps and ferments his coffee without water, a process that he has adapted over the years, and now gives a very unique characteristic to the cup. After fermentation, the coffee is washed and graded in long, african style grading channels, which improve the quality of the coffee by sorting by density.
Tasting notes - Marshmallow and maple syrup.
WHITE STAR COFFEE // Brazil Santa Ines Honey Lot 2
OBADIAH // Todos Santos - Guatemala
Farmed by Regional Smallholders
Process - Extended Fermentation
Variety - Caturra
Altitude - 1750 masl
This lot comes from producers in the Todos Santos Cuchumatan village in Huehuetenango, Northern Guatemala. The community in Todos Santos Cuchumatan is an indigenous group who predominantly speak Mam. Producers in this area mostly grow pache and caturra and little has been changed since the farms were first planted 30 or so years ago. The farms are managed organically and with the support of the cooperative they have started fertilising with organic fertilisers and compost.
The group have 37 hectares planted with coffee, which is shared between the entire community and is around 1 or 2 hectares each. The coffee is picked, processed and dried by the individual farmer and then blended together later in parchment, but all producers have been trained in post harvest best practices and follow the same protocols. This coffee has a particularly fruity characteristic which is due to the extended fermentation method that producers use in this area. The coffee is first washed and sorted and then pulped before being left to ferment for 3 to 4 days until the mucilage can be removed easily and has become a pinkish colour. This process requires the producers to be very careful not to over ferment or damage the coffee.
Tasting notes - Plums, cherries and blueberries.
WHITE STAR // COLOMBIA SANTUARIO
Region: Santuario Risaralda
Varietal: Caturra, Castillo
Tasting Notes: Dark Chocolate, Vanilla Sweetness
Red Associations Santuario is an association made up of 218 producers from the region surrounding the town of Santuratio, Risaralda. Both land mass and production scale vary from producer to producer, and the altitude covered by the association as a whole sits between 1300 and 1900 MASL.
The municipality itself is located 1500-1700 MASL in the West of the department, 62 km from the region’s capital, Pereira, and anchored at the foot of the Tatama National Park.