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Our EXCEPTIONAL SELECTION COFFEEs

green coffee beans in cupped hands making them heart shaped

Organically Grown Micro Lots from: Ethiopia , Honduras & Indonesia

Ethiopia single origin (micro lot )

  • Country: Ethiopia 
  • Sub Region :  Hada Bekele, Idido, Yirgacheffe 
  •  Producer Type :  Amarech Ararso 
  •  Variety  : Ethiopia Heirloom Varieties
  •  Growing Altitude   2050  MASL    
  •  Processing :  Anaerobic Natural 

                                                                                                                         

                                                                                                                                           

Anaerobic Idido Micro lot

 The indigenous ‘heirloom’ varietals  - which grow wild in Ethiopia - are responsible for the unique flavour notes which make for an unusual but beautifully refined cup,  characterised by strong citric acidity, sweet chocolate , floral/herbal notes and boozy complexity

Brandy liqueur, passionfruit, cherry & strawberry, are just some of the flavours that make this beautifully balanced coffee truly exceptional.      

THE "Ama project "

      

The producer group known as "Idido,  Yirgacheffe" operates under the "Ama Project," the project was  established in 2023 with the primary objective of supporting women  farmers and fostering women's empowerment within their respective  communities. The history of this group is rooted in its commitment to  uplifting the roles and contributions of women in agricultural  endeavors. Situated in Idido, Yirgacheffe, this group serves as a  pivotal consolidation point for its members' produce.

Ama  provides extensive support to its members, including the implementation  of the "Ama Commitment Income Diversification Scheme." This initiative  aims to enhance the financial well-being of members by offering  training, financial assistance, and necessary equipment. These efforts  collectively work towards improving the livelihoods of women farmers and  promoting gender equity in the agricultural landscape.

While  Ama and its associated farmers hold no certifications, the commitment  to organic farming is evident. The cooperative has opted for organic  practices, although official certification has not been pursued due to  the considerable costs associated with verification.

The producer

 

 

Amarech Ararso, is the producer of this lot   her name means "she became beautiful." Her farm and processing station  is located in Hada and plays an essential role in the cooperative's  activities. 

Amarech  Ararso sources cherries from local farmers and processes them in-house.  The farm spans 2 hectares and stands at an elevation of 2050 meters,  fostering favourable conditions for cultivating high-quality coffee  beans.

Throughout  the harvest season (November to January), Amarech employs 40 seasonal  workers in addition to its 5 permanent employees. The farm's cultivation  practices involve cultivating coffee under the shade of false banana  trees, embracing organic methods. Despite the absence of formal  certification, the coffee is meticulously handpicked during the harvest  by skilled seasonal workers.


 Following harvesting, the coffee cherries  undergo a specific processing regimen. The cherries are fermented in  plastic barrels for seven days and then subjected to a drying period of  15-20 days. Post-drying, the coffee is stored within an on-site  warehouse before being transported to the Addis Ababa processing  facility.

The  journey of the coffee towards export involves being processed and dried  before reaching the Moplaco dry mill located in Gerji, Addis Ababa.  From there, the coffee is transported via train to Djibouti,  facilitating its export to international markets.

 

The cooperative's endeavors extend beyond the  realm of coffee production, encompassing economic, social, and  governance aspects. The "Ama Commitment Income Diversification Scheme"  serves as a prime example of their social initiatives. Furthermore, this  year Ephtah Coffee's contributed with 250,000ETB to build new drying  beds to adds to the existing ones.

In  terms of economic transactions, farmers receive immediate payment of  60% upon delivering their produce. The remaining portion is disbursed  when the exporter settles with the suppliers after marketing the lots.

 Notably, Amarech, the primary supplier, received a prefunding of 8 million ETB from Ephtah Coffee.

Challenges  faced by the cooperative include navigating high inflation rates,  governmental bureaucracy, and interference. The recent surge in cherry  prices resulted from the influx of exporters vying for foreign currency.

Looking  to the future, Ama's "Commitment Income Diversification Scheme" is  poised for expansion, and plans are underway to open a shop in Addis  Ababa where women can sell their handicrafts. Additionally, the farmers  associated with the cooperative cultivate false banana to produce Kocho,  a local food product.

Amarech's  personal journey reflects the resilience and strength of women in rural  Ethiopia. Married at the age of 14, she has overcome challenges and  emerged as a successful entrepreneur with a family of ten children and  six grandchildren so far.

 

Flavour Notes: 

Strawberry yogurt, dark chocolate, sticky body and boozy complexity. 

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SINGLE ORIGIN - HONDURAS (Aruco - Micro Lot)

  • Country:   Honduras
  • Region:   Corquin, Copan 
  • Farm:   Aruco Co- Op
  • Varietal:  IHCAFE 90
  • Altitude:    1200 - 1500 MASL
  • Processing Method:  Natural 

The Aruco Cooperative, founded in 2006 by 14 producers, is located in Corquín, Copán Department, near the Guatemalan border. It was established to achieve fairer prices for their high-quality coffees, taking its name from Río Aruco, which originates in the Celaque National Park. The cooperative now supports over 200 producers, cultivating at altitudes ranging from 1,000 to 1,600 masl and growing varieties like Bourbon, Caturra, Catuai, IHCAFE 90, and Geisha. Aruco offers technical assistance, quality improvement, financial support, and promotes sustainable farming, being organic-certified. Currently, it produces 16,000 69kg bags of coffee annually, exporting worldwide and to the internal Honduran market.

 This coffee is a blend from various producers participating in Aruco's micro-lot program, initiated during the 2016/17 harvest in collaboration with Falcon. In total, 34 producers contributed to this program. The blend consists of naturally processed coffee from varietals such as Parainema, Lempira, IHCAFE 90, and Red Catuai. Producers receive up to 70% of the final FOB for micro-lots they produce. 

Coffee drying beds in poly tunnels in a micro mill in Honduras

All micro lot coffees are processed at the Aruco Mill, to centralise and have greater control over the process; ensuring consistent procedures. The mill is situated 800 metres above sea level (MASL), giving a drier more stable environment/climate in which to dry the coffee; a much better alternative to the higher altitude farms where the weather can be less predictable.

On arrival at the mill the coffee cherries are assessed  ( Brix reading taken -  a measure of the amount of dissolved sugar  ) and a decision is taken on the process for the coffees depending on space and what the producer has done already.   The cherries are cleaned, washed and then floated to remove any that are unripe .

This coffee is then taken to the drying beds where it is dried for 15 - 20 days and turned hourly.

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Flavour notes of : plum, raisin, toffee, fig, dark chocolate.

Coffee berries growing on a coffee plant on a farm in Honduras

Honduras - General

No one knows for sure exactly when coffee first reached Honduras, but it is believed that seeds arrived from Costa Rica between 1799 & 1804, amongst the goods brought by travelling merchants.  


Today, Honduras is the largest coffee producer in Central America & the industry plays an important role within the national economy.


Despite the huge scale of its annual coffee production & great potential for both growth & quality development, Honduras is rarely found center stage in the Central American coffee hall of fame – a mantle more likely coveted by its neighbours, Guatemala, Costa Rica and El Salvador; & yet on paper the reputation of Honduras should be up there with those countries, since it has the same conditions to produce very good coffees.


The high average annual rainfall, which reaches 240cm in the North of the country, can also complicate the process of drying coffee once it has been harvested, prior to export. 

More...

Honduran speciality coffees are classified using a system categorized by the height at which the coffee was grown. 

Strictly High Grown (SHG), applies to coffees grown above 1200 masl, &High Grown (HG) above 1000 masl.  


ALTITUDE RANGE - 1000 - 1600 MASL


AREAS  SOURCED FROM-  Copan, Montecillos, Agalta, Opalaca, El Paraiso, Comayagua 

 

NUMBER OF COFFEE FARMING FAMILIES - 110,000

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Flores Island, Indonesia

  • Country:    Indonesia 
  • Region:     Ruteng, Manggarai region, Flores Island  
  • Farm:     Flores - Mbohang Lot 4 
  • Variety:     Yellow Caturra, Typica, Kartika 
  • Altitude:     1500 masl 
  • Processing Method:   Anaerobic 'Palm Juice Culture' Natural  

Ruteng, Manggarai region

   Tuang Coffee comes from Ruteng in the Manggarai region, Flores Island,  and Nusa Tenggara in Timur, Indonesia. It started in 2014 when Andre  Tuang decided to leave his job in Jakarta and head to Flores to work  with farmers in Flores Manggarai. Before then it was rare to find coffee  in that area that was not mixed with coffee from other regions like  Sumatra, Java, or Toraja. Coffee was exported as commodity grade while  farmers were under appreciated. They suffered from limited market access  and unfair payment systems. Also few people cared about specialty  coffee processing.   By 2023, the organisation has more than 2000 members gathered in 12  farmer groups. Farmers are trained every season on when and how to pick  their cherries for maximum quality. Tools are provided such as grass  cutters, that encourage farmers not to use any herbicides, and pruning  scissors and gloves.  Financial support is also provided with a  pre-harvest deposit or a bonus after the season. They grow yellow  caturra, typica and kartika.  

 


  

Coffee grows here in very healthy conditions.  Trees are well spaced from one another. Farmers use dried grass,  leaves, and pulped cherry skins as organic fertilizer. Pruning is  carried out only when needed and shade trees are grown around the coffee  areas. Cherries are picked by farmers in the Mbohang Village, then sent  for processing in Ruteng. 

Prefinancing  is available to farmers every season. On the cherry price, the group  offers one transparent price for every farmer and a fee rate for  farmers’ group leaders who assist in procurement and quality collection.

Social  and Environmental projects associated with this group and their coffee  production are: funding the electricity infrastructure in Mbohang area;  scholarships for employees and farmers children to pursue higher  education; loans with zero interest rate for farmers and employees.

Anaerobic 'Palm Juice Culture' Natural

Flavour Notes:  Wild strawberry and mango with jasmine, dark chocolate and tamarind 

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