New Arrivals from Colombia, Peru and DR Congo
New coffees have just arrived in our roastery! Pink Bourbon from Colombia, 2 coffees from Peru and coffee from Lake Kivu in DR Congo.
COLOMBIA HUILA | PINK BOURBON
[KUH-LUM-BEE-YUH • WAY-LUH • PINK • BORE-BONE]
Tasting Notes: White Peach, Kiwi, Vanilla
Process: Washed
Elevation: 1,600 - 1,900 masl
Region: Huila
Varietal: Pink Bourbon
This is an exceptional Pink Bourbon varietal from several different municipalities of Huila, Colombia. Originally thought to simply be a mutation of red and yellow bourbon varieties, evidence suggests this is an Ethiopian landrace varietal.
Super juicy and sweet with notes of white peach and kiwi. Smooth vanilla finish.
This single-variety Pink Bourbon lot is sourced from smallholder farmers located in the Pitalito, Palestina, Salado Blanco, and Acevedo municipalities, in the department of Huila. Some 25 farmers (10 women, 15 men) contributed to this high-elevation lot.
Originally thought to be a mutation of the Red and Yellow Bourbon varieties commonly grown in Colombia, there is now evidence to suggest Pink Bourbon is an Ethiopian landrace variety, arriving in Colombia via unclear means. Regardless, Pink Bourbon is a coffee unique in appearance and flavor profile. Farmers must carefully manage crop placements to ensure the proper cross-pollination of cherries that can range in color from light red to soft orange. During harvest, pickers must pay extra attention because determining ripeness requires some inspection and isn’t as simple as choosing only the reddest cherries. This challenging process produces complex flavors.
PERU | HUARMACA
[PUH-ROO • WAHR-MAK-AH]
Tasting Notes: Mango, Honey, Melon
Process: Washed
Elevation: 1,750 - 1,900 masl
Region: Huarmaca, Cajamarca
Varietal: Caturra, Gesha
Grown in Huarmaca, Cajamarca this crop is from 5 smallholder farmers, each contributing their expertise to produce exceptional coffee.
Melon sweetness with a tart mango and honey finish.
This lot features the contributions of five smallholder farmers located in Huarmaca, each contributing their expertise to produce exceptional coffee. Located in Peru’s northern highlands, Huarmaca offers ideal conditions for growing high-quality Arabica varieties like Caturra and Typica. The region’s high altitudes and cool climate contribute to the coffee’s vibrant acidity and unique flavor profiles. Prominent among this group of farmers is Yony Quispe, a former chef from Lima who turned to coffee farming during the pandemic. Yony’s culinary background is evident in his meticulous approach to coffee production.
On his farm, Yony hand-picks coffee cherries at peak ripeness and uses the flotation method to select only the best. The cherries are pulped with a motorized machine and fermented for 24 to 36 hours, depending on the temperature. Yony carefully monitors the fermentation process to ensure the desired flavor profile. The beans are then dried in solar dryer, where Yony oversees the drying time to maintain quality. Yony’s commitment to sustainability sets his farm apart. He integrates shade trees and additional crops like citrus fruits, creating a diverse ecosystem that benefits the coffee plants. He uses living barriers to promote biodiversity and protect the soil, avoiding herbicides.
PERU KOVACHII
[PUH-ROO • KOH-VA-CHEE]
Tasting Notes: Sweet Bread, Berry, Chocolate
Process: Washed
Elevation: 1,200 - 2,200 masl
Region: Cajamarca
Varietal: Bourbon, Catuai, Caturra, Typica
Sourced from many smallholder farmers in Cajamarca, Peru.
Smooth and dependable. This washed process Peru has a cozy mouthfeel with notes of sweet bread and chocolate, underlying berry sweetness.
Most of the coffee produced in Peru is processed by hand on the producer's farm, and Kovachii is no different. Cherries are harvested, de-pulped, processed and then dried either on patios, drying beds, or on tarps. Farmers from all over Cajamarca bring their finished parchment to either a main warehouse in Jaen or to local buying stations in their communities for evaluation. Samples are taken, the green is evaluated, and the coffee is tasted -- then a price is agreed upon and the coffee is moved into storage. To create Kovachii, the highest-quality selections from these lots collected from smallholders are combined, milled, and prepared for export.
DR CONGO | MUKWINJA
[DEE-AR • KON-GOH • MOOK-WIN-JAH]
Tasting Notes: Stone Fruit, Grape, Molasses
Process: Washed
Elevation: 1,500 - 2,000 masl
Region: Kalehe, South Kivu
Varietal: Bourbon
A culmination of 700 smallholder farmers make up this coffee grown on Lake Kivu. The Mukwinja washing station brings coffee processing infrastructure and access to high-quality markets to the many farmers who otherwise may not have access.
Smooth and sweet cup with subtle notes of stone fruit and molasses.
This organic fully washed 'Kivu 3' lot is from Mukwinja washing station in South Kivu, one of 8 such stations operated by Virunga Coffee Company, set up by Schluter Ltd. in 2012 to produce specialty coffees in eastern DRC and improve livelihoods for smallholder farmers in the region. Mukwinja works with 699 farmers in South Kivu, who cultivate at altitudes between 1,500 and 2,500masl.
Despite the high potential of the coffees around Mukwinja, smallholder production is characterised by a very small farm size, lack of infrastructure for coffee processing and lack of access to high-quality markets. Virunga Coffee is providing technical assistance to coffee farmers on regenerative agriculture practices, as well as access to coffee inputs, namely high-quality coffee seedlings to increase farming productivity, and thus profitability. Our goal is to increase economic opportunities from coffee farming in South Kivu.
Thanks for reading, now enjoy some delicious coffee!