Description
Tasting notes of chocolate, orange, and caramel
70%
Espírito Santo is the main focus for Osito, our import partner, in Brazil. While many importers mainly work with larger farms in Minas Gerais, known for its specialty coffee, Osito has chosen to work in an area where small farms are more common. Here, semi-washed and pulped natural processes are preferred over full natural processing.
Espírito Santo may be one of the smallest states in Brazil, but it is the biggest producer of Robusta coffee. Until about 20 years ago, the region hardly produced any specialty quality Arabica coffee. Most local farmers own small plots of land, and due to the humid climate from the nearby coast and rocky mountains, they faced challenges in producing large amounts of naturally processed coffee without risking mould or other defects. To overcome these issues, they started experimenting with different methods, quickly attracting attention from coffee tasters both locally and internationally.
Well-processed coffees from this area stand out with their clear flavours, sweet fruit notes, and higher acidity compared to other Brazilian coffees. Their taste is closer to that of Central American or Colombian coffees. This unique flavour profile comes from both the region’s climate and the processing methods used. Washed processing is not only safer but also creates a distinct flavor that sets it apart from other areas in Brazil.
Producer: Espirito Santo Community Lot
Region: Mountains of Espirito Santo
Variety: Red & Yellow Catuai
Process: Washed
Taste: Sweet, caramel, walnut
30%
Mensur Abahika is married to Nesru Aba Nura, from whom we bought coffee last year. He plays an important role in the Tokuma Farmer Group, a group of farmers in Western Ethiopia. They work together to market and export their coffee while sharing knowledge to improve the quality and consistency of their products.
Historically, Jimma was known for its low-quality naturally processed coffees. In 2009, Technoserve, a global non-profit focused on business solutions for poorer areas, began helping local co-ops learn how to wash their coffee and create specialty-grade products. Over the last ten years, the region has gained a reputation for producing high-quality coffee, and recently, producers in Jimma have started focusing on making top-quality naturally processed coffees. With new rules allowing small to medium-sized producers to market and export their coffee directly to buyers, they now have more opportunities to showcase their work.
Producer: Mensur Abahika
Location: Jimma
Elevation: 2,000 masl
Process: Natural
Variety: JARC 74110
