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Brazil Silmara Emerick Red Catuai Black Honey
Navel Orange, Hazelnut, Cranberry
TASTING MENU -
Now Available Daily!
Variety: Red Catuai
Process: Black Honey
Drying: Sundried on raised beds
Elevation: 900 MASL
Farm: Sítio Imperial da Serra
Producer: Silmara dos Santos Emerick Lopes
Region: Caparaó
Origin: Brazil
As a fourth-generation coffee producer, Silmara grew up immersed in the traditions of her family’s agricultural heritage. In 2001, she began managing a small plot inherited from her parents, cultivating coffee with care and dedication. For years, her focus was on commodity coffee, but in 2019, inspired by her uncle’s insight, she explored the untapped potential of her land. This shift to specialty coffee revealed extraordinary quality, earning acclaim in national competitions.
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The region Caparaó, spanning Espírito Santo and Minas Gerais, is a hub for family coffee farming, vital to local income and economy. Producers in the region collectively produces 2.6 million 60-kg coffee bags annually. Economic development is tied to steep-slope farming and small-scale family operations, reflecting strong social, cultural, and historical connections.
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Bolivia Julio Palli Anaerobic Washed with Mossto
Apricot, Cashew, Elderflower
Variety: Catuai, Caturra
Process: Anaerobic Washed with Mossto, 24hr fermentation with mossto
Drying: Mechanical 105 hr
Farm: Finca Bartalome
Elevation: 1600 MASL
Region: Caranavi
Origin: Bolivia
Julio Palli has cultivated coffee for seven years on his 0.5-hectare property, Finca Bartolome. A participant in Agricafé's Sol de la Mañana mentorship program, he has honed his skills in nursery and farm management, plant nutrition, specialty harvesting, and biodiversity conservation. Recently, Julio built a home on the farm, embracing a rural lifestyle alongside his daughter, who assists with cherry picking and nursery care. His vision is to empower her to one day establish her own coffee farm.
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Ethiopia Bombe Lot 70 Natural
Pomegranate, Mixed Berry, Lemon, Peach
Variety: 74158, 74112, Mikicho
Process: Natural
Drying: On beds
Region: Sidama
Kebele: Bombe
District: Bensa
Elevation: 2000 - 2226 MASL
Every month, we bring on 3 new coffees in our lineup, serving them on Tasting Menu, which include Flight of 3 Coffees 1 Way, or Flight of 1 Coffee 3 Ways! These coffees are designed each month to broaden our coffee journey, to experience a wide spectrum of flavours that coffee can achieve from its origin, variety, and processes!
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COFFEES OF THE MONTH - DEC 2024
Producers in the Bombe region live in the lush and elevated valley of Bombe mountain, surrounded by stunning landscapes. Bombe coffees are known for their density and rich flavor profiles. They often contain a higher proportion of smaller screen sizes, primarily 14
and 15, setting them apart from those from Shantawene and Keramo. Bombe coffees also feature a slightly higher percentage of the Mikicho variety, recognizable by its larger cherries, distinctive wavy leaves, and elongated, canoe-shaped seeds. Mikicho, closely related to the famous Gesha variety, contributes to the Bombe coffees' renowned tropical fruit notes and delicate floral undertones, which are apparent in every cup.
Interesting read about the coffee variety:
Ethiopia, being the center of genetic diversity for Arabica coffee, offer the country's coffee breeders the opportunity to rapidly develop distinct varieties adapted to specific production challenges. In 1974, JARC (Jimma Agricultural Research Centre) classified 76 mother trees, 6 of which were chosen for distribution. Variety 74158 was mainly distributed in south-west Ethiopia, while 74112 was widely propagated throughout the country, becoming one of the most common varieties in Ethiopia. Mikicho refers to a specific type of coffee found in the Sidama region, particularly in Bensa and Chire. Mikicho sometimes aligns with the variety designation 74110, though this is not always the case. The coffee cherries of Mikicho are slightly larger, and the leaves exhibit a soft wave pattern along the edges. In fact, Mikicho bears a close resemblance to Gesha. Despite the geographical distance, it's possible that Mikicho and Gesha share a historical connection. Mikicho is listed among the coffee varieties in certain Sidama areas, especially when identified by local producers on their farms.