Karumandi is the the name of the factory that produced this lot, located in north-central Kirinyaga. Contributing farmers are members of the Baragwi Farming Cooperative Society, which operates a collection of 12 washing stations throughout Kirinyaga and has an active membership of almost 12,000 farming families.
Smallholders like those that contribute to Karumandi Factory tend to measure their plots by number of trees rather than acreage, averaging around 250 coffee plants per plot. Many are inter-cropping to improve the biodiversity of the region and the security of their harvest, planting banana, grevillea, and macadamia in addition to coffee. Like most Kenyan growing regions, coffee in Kirinyaga benefits from its equatorial location and two distinct annual rainy seasons, resulting in a main crop in the winter and a fly crop harvested in the summer.
Costa Rica Pastora
Rainier cherry, pear, blackberry
Catuai | La Pastora, Tarrazu | Honey | 1800 masl
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This coffee is grown and processed by Martin Guiterrez and his four brothers. The Guiterrez family started the Montañas del Diamante mill in 1999, which makes them one of the pioneers of the micro-mill movement in Costa Rica. For this lot, they mechanically remove all of the pulp and roughly half of the mucilage. They then dry the parchment on raised beds for approximately 15 days, raking it every few hours.
This coffee brings big, clean strawberry and grape notes to the cup. We have been loving the big, jammy quality of this coffee, both as espresso and filter.
The Worka washing station is owned by approximately 300 small-scale farmers. We can thank the stunning altitude (up to 2400 meters above sea level) of this area of Yirgacheffe for the crisp lemon zest acidity that we enjoy in this coffee. This coffee's sparkly, tea-like character is a nice counterpoint to the deep juiciness of Reko.
The Reko washing station started production in 2001. In recent years, they have produced some of the most sought after coffees in all of Ethiopia. The surrounding farms are located at an altitude of around 2000 meters. During harvest, which normally takes place between late October and mid-January, about 850 farmers bring their ripe cherries to the washing station. The coffees are first washed with water from a nearby river, after which they are pulped by an Agard pulping-machine. The mucilage is removed by traditional fermentation, which lasts 36-48 hours depending on the weather conditions. The coffee is then dried on raised African beds, of which over 120 beds are present, for 10-12 days. Reko exemplifies many of our favorite flavors of Yirgacheffee coffee: fresh citrus, floral, and herbal flavors.
Our current Skyline incarnation is composed of coffee from the Santa Isabel farm in Coban. This lot is comprised of washed Caturra and Catuaí grown at 1400-1600 meters.
We select and roast coffees that produce articulate sweetness, complexity, and body. Our roast profile is optimized for espresso extraction.
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