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Origin: Ethiopia, Sidamo, Bensa Segera, 2100 m.a.s.l

Producer: Small holder farmers

Varieties: Heirloom

Process: Natural

Flavour Profile: Prune, Watermelon & Hibiscus

Sidamo Logita is a Boutique Washing Station in the highlands of Sidamo. Located in Bensa District, at an altitude of 2100 meters owned by MoplacoTrading Exporters.

Heleanna Georgalis works at Moplaco Trading exportersand bought this coffee from Nebret via a vertical integration model. This model aims to put the producer first and aims to empower them as well aspaying fair prices for their coffee. Logita Station is bordered by a clean river that generously provides cold and clean water, and Bensa Logita has become an Experimentation Hub.

The station can process around 1800 bags of bright, distinct coffee with deepcomplexity and aromatics from Washed Coffees, to Honey Coffees,Experimental Lots and great Natural processed Coffees. Moplaco Trading has four washing stations and drying stations across Sidamo and Yirgacheffe, with hulling equipment and guest rooms so that their clients can come, rest and experiment with them.

Opprinnelse: Peru. San José de Lourdes, San Ignacio, Cajamarca, 1710 m.a.s.l.
Produsent: David Flores
Varianter: Caturra & Bourbon
Prosess: Vasket
Smakprofil: Sjokoladeappelsin, Sukkerrør og Pære

I 2013 plantet David 2 hektar med Caturra- og Bourbon-planter på sin eiendom. Dette var utfordrende tider da det herjet et stort utbrudd av bladrust i Peru og faktisk over hele det latinamerikanske kontinentet. Mange kaffetrær overlevde ikke sopputslettene, og utallige bønder måtte plante om deler av gårdene sine. Men det var også i disse dagene at David hørte og lærte mer om potensialet for produksjon av spesialkaffe.

Varietetene som Bourbon og Caturra, som ville gi ham utmerkede smaksprofiler, var også de mest mottakelige for bladrusten, så David måtte være svært bevisst på hvordan han behandlet de nyplantede kaffetrærne sine. Han fordypet seg i praksis for bevaring av jord og vann, produksjon av kompost og beskyttelse av innfødte arter på gården, alt dette hjalp ham med å opprettholde en sunn gård og forhindre at rusten påvirket plantene hans.

Hans første høstår var i 2015 med en beskjeden mengde på 5 til 6 sekker med grønn kaffe. Året etter høstet han mer kaffe da han plantet ytterligere to hektar med kaffe.I 2017 tok David initiativet til å samle en gruppe familiemedlemmer, faren sin, onkler og fettere, og fokusere sammen på produksjonen av spesialkaffe.

I 2018 deltok de i Cup of Excellence og vant 20. plassen, og gården ble også sertifisert som økologisk av Biolatina. Nylig har David fokusert på å evaluere og forbedre etterhøstpraksis som gjæringsprosessen, tid, vask og tørkeperioder, samtidig som han investerer i nytt utstyr som en ny soltørker. I 2019 ble det plantet 10 hektar med varianter av Geisha, Bourbon og Yellow Caturra. Gjennom sin besluttsomhet og omsorg for sitt håndverk, har David overført sin lidenskap for å dyrke kaffe av høy kvalitet og bærekraftige praksiser til sin familie.Vi kjøper denne kaffen med hjelp fra Cultivar Coffees.

Opprinnelse: Honduras, El Sauce, Santa Barbara, 1500 - 1630 m.a.s.l.
Produsent: Pedro Sagastume på Los Quetzales gård
Varianter: Pacas
Prosess: Vasket
Smakprofil: Sitrongress, aprikos og vanilje
Brenneprofil: Lett brent

Regionen Santa Barbara er vanskelig å produsere i, på grunn av de regnskoglignende forholdene. Det nesten konstante regnet og noen ganger lave temperaturer gjør at kirsebærene slutter å modnes, og gjør det svært utfordrende å tørke ordentlig. Denne vanskeligheten med å tørke er det som fører til problemer og ujevnhet i sluttproduktet som er vanlig i denne regionen, men nylig har noen svært innovative, kreative, drevne produsenter fokusert på nøyaktig å kontrollere tørkeprosessen, som Pedro Sagastume.

Origin: Planadas, Tolima, Columbia, 1835 m.a.s.l.
Producer: Didier Uce Sanchez
Varieties: Castillo & Caturra
Process: Washed
Flavour Profile: Dried Papaya, Caramel, & Orange blossom

Didier Uce Sanchez, owner of the Clavelines farm, grew up in the coffee industry on his parents’ farm, just a short distance down the mountain. After working as a flower farmer for a number of years, he returned to his roots and started his own coffeefarm, naming it after his favorite flower, the carnation.

At 7 hectares, Clavelines is large for Colombian standards, and has been certified organic for 4 years. Though it was difficult to become established as organic, Didier feels it’s the best way to produce coffee. He replaces trees every 5-6 years and gives them the same love and attention he has for flowers.

During harvest season, Didier’s farm grows to 30 full-time employees, all of whom stay on the farm, fed by his wife and sister. They pick by hand in 4 passes, to ensure they pick only the ripest cherries and leave the rest to ripen further, with the second and third pass yielding the most consistent, ripest, bountiful picks.

The cherries are pulped and fermented the traditional way, leaving some mucilage on the coffee for 20-30 hours, then sorted, washed, and dried.

Origin: Capadocia, Sul de Minas, Brazil,1300 m.a.s.l.
Producer: Augusto Borges Ferreira
Varieties: Red Catuai
Process: Natural
Flavour Profile: Brown Sugar, Chocolate & Hazelnut

Augusto is a 5th generation coffee producer, and was raised on the farm amongst the coffee trees. His wife Patricia Fernanda Silveira also comes from a coffee producing family, and together they have high aspirations for their farms production. It was in 2008 Augusto became dedicated to the production of quality coffee, and he joined up with some friends to share their knowledge.

The cherries are harvested by hand and “naturally processed”. Coffee cherries are picked when evenly ripe, and hand sorted to remove defects, before being dried on a patio. Augusto believes that cherry maturation is akey factor in producing great quality coffees.

Origin: Ethiopia, Nensebo, Oromia, 1900 - 2100 m.a.s.l.

Producer: Small holder farmers

Coffee Region:

Varieties: Heirloom

Process: Natural

Flavour Profile: Black tea, Candied pineapple & Coconut

Nensebo is a woreda (district) located in Oromia. The area is home to around 572 farmers delivering cherries to the Mandoyea washing station. The average farm size in Nensebo is two hectares and producers cultivate a range of heirloom coffee varieties, including wild varietals originating from the neighboring forest of Bale Mountain.

Coffee cherries are harvested by family members, then hand-sorted to remove unripe and overripe cherries before they are delivered to the washingstation for processing. The cherries are floated before being placed on raised African beds. Drying naturals at these altitudes can take up to 20 days.

Origin: Harbegona, Ethiopia, 2 300 m.a.s.l.

Producer: Tadesa Yonka Gemeda

Process: Washed

Flavour Profile: Black tea, Camomile & Rose

Harbegona is a district or “Woreda” in the Sidamo region of Ethiopia. This is a relatively new coffee producing area that was previously used to farm other crops including Barley and Corn.

Heleanna Georgalis runs Moplaco Trading and sources coffees to be exported as well as owning their own farm. We have worked closely with Heleanna and have purchased coffee both from her farms and from producers she has direct trade with. Heleanna purchased this coffee from Tadese Yonka Gemeda with whom she has made an agreement to purchase all coffees which score over a certain rating. She then sorts the beans by hand with a team of workers and puts her stamp of approval on each one. We have purchased this coffee previously and are delighted at the fantasticand consistent cup quality it produces.

Origin: Narino, Colombia, 1900 - 1950 m.a.s.l.

Producer: Libardo Lasso Munoz

Process: Washed

Flavour Profile: Plum, Toffee & Dark chocolate

Libardo Munoz is a second generation coffee producer who has owned his farm El Balso since 2001. The farm is around 5 hectares and takes its name from a tree that grows on the surrounding land. Libardo is a member of Café Occidente Coop in Nariño which was founded in 1977 with 50 members. Today the group has around 1670 members with 18 purchasing points in thearea.

The cherries are collected and depulped before being dry fermented inconcrete tanks. Heat will determine how quickly fermentation happens so many farmers will rinse the coffee with water to control temperature and there fore fermentation. After this stage the coffee is washed in channels and defects are removed. It is then dried in parabolic dryers.

Opprinnelse: Etiopia, Bensa, Sidama, 1900 - 2150 m.a.s.l.
Varianter: Arvestykke
Prosess: Naturlig
Smaksprofil: Plomme, melasse og jordbær

Gårdene som produserer disse bønnene har beliggenhet I store høyder, dette er en nøkkelfaktor i dyrking av førsteklasses kaffe. Disse kaffebønnene høstes fra oktober til januar, med selektiv håndplukking for å oppnå den beste kvaliteten i koppen. Sorten har gått i arv i generasjoner og blir plantet på fruktbar, rødbrun, veldrenert jord.

Fuglen Coffee Roasters fokuserer på å brenne og skaffe kun den beste og ferskeste kaffen de kan finne, og kjøpe små partier så direkte som mulig fra det de mener er de beste kaffedyrkerne rundt om i verden. De brennes lett, i nordisk stil, for å fremheve alle de gode, naturlige smakene til kaffe uten å tilføre noen brennte toner - noe som viser frem den enorme forskjellen av smaker som kaffeverdenen har å tilby. Fugelns mål er å skape et produkt som er så transparent som mulig, slik at du kan oppleve smaken av terroir og det unike ved hver eneste kaffe.