TRADITIONAL 

    Nº 181 Uganda Kisinga

    Country: Western Uganda
    Process: Natural
    Grown / Region: Kasese, Rwenzori
    Altitude: 2000m - 2200m
    Varietals: SL14, SL28, Catimor
    Producers: Kisinga Washing Station
    Tasting Notes: Mango, Dark Chocolate & Honey
    Roast Level: Dark 5/5


    FARM NOTES:
    In Western Uganda, Coffee is one of the main sources of income. While farmers traditionnally sell parchments and kibokos (dried cherries), more and more choose to sell the freshly-picked red cherries to washing-stations. This enables farmers to access quick payment for coffee, and takes away the risk of drying coffee for the farmer, many of whom are not well equipped to dry coffee. Our importer Volcafe has worked with local partners to supply equipment to also help increase revenue for local producers.

    The Rwenzori Mountains, known also as the ‘Mountains of the Moon’, stretch 120km along Western Uganda. The high altitude, fertile soils and plentiful rainfall provide perfect conditions for growing coffee trees. With an average farm size of 2 acres, Bakonzo producers work manually, with the help of the whole family, and traditionally group together to process the cherries.


    DISCOVERY

    Nº 182 Costa Rica Solis & Cordero Medina

    Country: Santa Maria & San Marcos
    Process: Natural
    Grown / Region: Santa Maria & San Marcos
    Altitude: 1750m
    Varietals: Catuai & Caturra
    Producers: Maria Elena Chacon Badilla
    Tasting Notes: Papaya, Wine Gums & Marzipan
    Roast Level: Medium 3/5


    FARM NOTES:

    Ivan Solis is a success story built on the foundation of the coffee producing culture of the growing region, Tarrazu. Today, he is somewhat of a coffee magnate in the prestigious micro region of Santa Maria de Dota. And opened the Solis and Cordero Micro Mill in 2017. Most of the coffee fruit from Solis And Cordero comes from in the Los Santos region. Ivan Solis and his family have worked very hard which has helped them significantly grow there project with in a few years. He has his own small, on-site dry mill that he even offers to other micro mills in the area in order to prepare the coffee for export. Recent improvements have been a new Penagos Eco Pulper, building a bigger wet mill and drying areas. With more plans in the future for expanding there storage facilities and improving works conditions.

    Sweet like candy and funky, Solis & Cordero Medina is a fun fruit bowl that is perfect for those who enjoy coffees with more fermentation and boozy character.

     

    This lot belonging to Maria Elena Chacon Badilla, is located at 1750 masl in the middle of Santa Maria and San Marcos region, the varietals are Caturra and Catuai. They wash the cherries with clean water, then they put them inside of the fermentation tanks for 48 hours, after this they move the coffee to the raised beds to sun dry for 20 days until they reach the optimal moisture content.

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