NB: If you remember Carmela's coffee from previous seasons please be aware this harvest has a substantially different flavour profile. It doesn't posses the intense winey quality of previous years and is much cleaner (but with subdued fruit as well).

Plum, toffee apple and wine gums

Farm: Carmelita
Country: Bolivia
Province: Caranavi
Colony: Copacabana
Elevation: 1,600–1,650 masl
Variety: Caturra, Catuaí
Processing: Natural
Producer: Carmela Aduviri
Sourced Through: Melbourne Coffee Merchants

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The first of its kind in the country, the Sol de la Manaña program is aimed at sharing knowledge and technical assistance with local producers to create better quality coffees in higher quantities. By doing so Agricafe hopes that coffee production can be a viable and sustainable crop for producers, like Carmela, in the region for many years to come.

After the coffee was delivered, it was placed into a floatation tank and all floaters were removed. The whole cherries were then dried on on raised beds in the sun and turned turned regularly to ensure it dried evenly. The drying was then finished off at a very low temperature in a stationary drier. The coffee was then transported to La Paz where it was rested, and then milled at the Rodriguez family’s brand new dry mill. At the mill, the coffee was carefully screened again by machines and also by hand to remove any defects.

Carmela worked hard to collect and process the cherries for this special micro lot and carefully hand polished all of the cherries before delivering them to the mill! A whole lot of love and hard work has gone into this coffee.. we hope you enjoy it!

Read about the Sol de la Mañana program here and Pedro Rodgriguez here and about Bolivian coffee more generally here.

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Apple, brown sugar and nutmeg

Finca: Congolon
Country: Honduras
Region: Opalaca
Elevation: 1,960 masl
Variety: IH90, Catuai
Processing: Washed
Producer: Adrian Garcia
Sourced Through: Ally Coffee

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Chocolate coated oranges, yellow peach and loquat

Producer: Diego Baraona
Region: Tecapa Chimaneca, Usulutan
Country: El Salvador
Processing: CM Natural
Elevation: 1300 - 1600 masl
Variety: Sudan Rume
Sourced By: Project Origin

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About Los Pirineos:
Located atop the Tecapa volcano mountain range between the towns of Berlin and Santiago de Maria, Los Pirineos is named for its similarity to the Pyrenees mountain range that separates France and Spain, and beholds the most spectacular views in all directions. Coffee has been produced at this farm by the Baraona family for over 130 years, with the original plants and shade trees imported from Antigua, Guatemala. The farm has the largest private seed bank collection in El Salvador, with seeds and plants from more than 80 varietals. Currently, the main varietals of coffee grown are bourbon, typica, pacas and pacamara. In this most recent harvest, Diego Baraona was able to harvest and process additional varietals that he and Gilberto planted five years ago, including SL 28, harrar and sudan rume.
Los Pirineos has achieved great success at numerous auction programs and competitions, but it has also been long recognised by exporters, buyers and cuppers as producing some of the highest quality coffees in El Salvador. The team and family at Los Pirineos take great care to maintain clean equipment, ensuring quality processing from beginning to end, and remain current with their processing, de-pulping and drying techniques. Since 2017, Project Origin have worked with Los Pirineos to implement a number of experimental processing techniques including the carbonic maceration processing.
To their advantage, the Los Pirineos farm features a man-made plateau overlooking the Tecapa volcano where extensive drying beds stretch to allow for the drying of a variety of processed coffees. This plateau means the drying beans get an entire days’ worth of sunlight, and the westerly winds ensure even and consistent drying. There is a lot to love and admire about the Baraona family and Los Pirineos, and we may never tire of showcasing their work.


Processing Details:

 1. Cherries picked ripe and dark red at 20-22º Brix separated by sections of the farm.
2. Cherries are floated to separate low-density cherries.
3. Cherries are fermented at an ambient temperature in tank flushed with CO2 for a short fermentation time to develop fruit flavours of pineapple, peach and nectarine.
4. Cherries were dried under shade for 25 days o Moisture content reduced to 10-12%.
5. Beans are stored in dried cherry pods until milling for export.
6. Many years ago, Gilberto planted Sudan Rume and told Project Origin this would one day make one of his finest coffees. Since 2020, we have proudly presented the truth of that statement and honoured Gilberto’s legacy, sharing this variety with our processing techniques, expertly managed by his son, Diego.

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Dried jujube, mandarin and starfruit

Kebele: Genji Challa
Washing Station: Telila
Country: Ethiopia
Woreda: Gera
Zone: Jimma
Elevation: 2000 masl
Varieties: JARC 74112
Processing: Washed
Sourced Through: Osito Coffee
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