SVARTÅN is the famous river in Örebro and doesn’t worry, I haven’t used any of the Svartån water in the making of this coffee 😉 As it’s not directly famous for being clean and fresh but has some beautiful spots. Fits good for filtered, presso or even an espresso but with a bit less cream than my espresso blends.
Most of the blend consists of a MEXICO bean from Oaxaca and the region Ozolotepec. We work with the cooperative Union Nacional De Trabajadores Agricolas (UNTAO) who process coffee from smallholder farmers. They are based in Magdalena Apasco, Oaxaca.
UNTAO helps farmers with pre-financing the crops, processing their coffee parchment, quality control, and finding buyers on the international market. This particular coffee comes from the town of San Marcial and many small farms deliver directly to the cooperative.
Cupping Noes: peach, plum, red apple, sweet hazelnut
Dried for 10-15 days on patio and raised beds
COLOMBIAN bean from the Huila area and the Café Origin group. A café origin group is a group of smallholder producers located in the southern region of Huila Department. The farmers have been implementing consistent organic farming practices for many years. Their goal is to produce high-quality certified beans to supply the international specialty market and become the leading supplier in organic coffees from Huila. In order to professionalize their services, they have already set up a small quality lab where they regularly analyze their own and even other coffees. So far, we can definitely tell that their efforts in providing an excellent cup have paid off. Paired with their holistic approach towards sustainable business development this family company appears to have a bright future ahead.
The last coffee is from a small quite new farm in GUATEMALA in the area Acatenango called Finca La Senda. Owners Arnoldo and Maria Eugenia Pérez had been selling cherries from their 25 hectares of coffee to a nearby cooperative for years. At 2017 harvest, they made the surprising decision to transition into a specialty.
Maria Eugenia Pérez, owner and manager of processing. Maria is super detail-oriented, so when she noticed that some of the drying hydronaturals weren’t spread just so, she grabbed a rake and showed me how it’s done. This was a huge investment! It’s akin to going from a café to a roastery—they had to build an entirely new wet mill, buy an expensive de-pulping machine, and start from scratch. And they didn’t just go from cherry producers to parchment producers for the internal market. They went directly to exporting specialty coffee, a ballsy move for people way younger than 70-year‐old Arnoldo and Maria Eugenia. The results were surprisingly good. This is in no small way a credit to Arnoldo’s farming—the default state of the coffee had noticeably less quakers and malnutrition than the typical Guatemalan coffee.
It is rare to find a farm that does crazy experiments AND pays its workers fairly, not just competitively. Take, for example, the pickers. Farms in this area hire seasonal labor and pay them a flat daily rate along with a typical rate per “quintal” ( a basket) of cherry that they pick. But for high‐quality specialty coffee, the pickers have to select only cherries at the perfect degree of ripeness. This is about twice as much work. To compensate for this, La Senda is now paying double the “competitive” rate per quintal. Paying more for quality picking is not unusual, but this much of a jump is unique.
Roasted very carefully as a medium roast towards a lighter medium that you might be used to. This is a round and smooth coffee that intends to fit after lunch, dinner, afternoon coffee, morning coffee, yes everything. But still, it’s a coffee that doesn’t taste ”ordinary” but brings something extra to the table sort of speak.
Kaffe – Levereras både som hela bönor eller malet. Består av kaffe från Mexico ”Oaxaca”, Columbia ”Huila” Och Guatemala ”Acatenango” som jag rostar till ett medium rostat kaffe men aningen mörkare än medium. Ett kaffe som är väldigt runt och trevligt, passar till både lunch, middag, eftermiddags fikat etc.