NEW: You can purchase our Latitude Espresso in 1kg bags (please note quantity price break only applies to 250g purchases).
Our Latitude Espresso comprises two components from Colombia and Tanzania.
Both components in this blend have been produced by smallholding farmers. The Colombian component was produced by 40 smallholder farmers who live around the town of Belen in the Inzá Cauca region while 113 farmers were responsible for growing the Tanzanian component. In both instances farm sizes are small at between 1 and 5 hectares.
This espresso produces a very fruit-forward and sweet espresso with flavours of plum, blackberry, apple and molasses in the cup.
Pergamino, the exporter behind Inzá Belen, spent many years helplessly riding the roller coaster of international coffee prices. They had to invest, year after year, in their crops without knowing what price they would secure. As the saying goes in Colombia, there were years of lean cows and years of fat cows – the former being more common than the latter. They often sold their coffee to large exporters, never understanding their unique sensory profiles, nor in whose hands it ended up for what price. When they began selling their coffee directly to importers and roasters, everything changed.
Today, Pergamino works with more than 600 smallholder farmers in four Departments (Cauca, Antioquia, Huila and Nariño), and their influence continues to grow. They have developed the relationship with the communities over time, providing invaluable feedback on quality and training in quality assessment. They are committed to transparency in their partnerships with these farmers, ensuring that profit margins are clear and that value-added by quality goes directly to the producer. The premiums that Pergamino pays (and that Mercanta pays) range from 30-300% over market prices (depending on cupping score and volume). They also provide technical assistance so that farmers can continue to improve crop quality.
Farm: 40 smallholder farmers
Varietals: Caturra (70%), Colombia, Castillo
Processing: Fully washed
This lot from Igamba MPYA AMCOS is primarily made from home processed coffee, with cherry hand-harvested and pre-sorted before pulping at the producer’s farm.
The coffee cherry is selectively handpicked by the family at each farm. Once the day of picking is complete, processing will begin by separating any under/ overripe cherry, along with any foreign matter such as sticks or gravel. Next, the coffee is pulped using a hand pulper to remove the outer layer of fruit. Next, the coffee is placed into fermentation tanks to remove the remaining mucilage. Here the beans will remain for 2-3 days. Once fermentation is complete, beans are washed in cool clean water to remove mucilage as well as any floaters.
Once clean, beans are taken to the raised beds to be dried. Here the parchment coffee is spread across the raised beds and turned regularly to ensure an even dry.
Once dried, parchment coffee is bagged before making its way to the AMCOS’s Central Processing Unit. Parchment is delivered by all modes of transport; be it motorcycle, bicycle, or carried on farmers heads. Once delivered to the CPU, cherry is separated by the date of harvest. This allows for traceability to be conducted for every lot down to the bag. Each delivery is assessed for parchment quality and moisture content. These results will impact the premium which the farmers receive.
Farm: Igamba MPYA Agricultural Marketing Co-operative Society
Varietals: Compact, Kent & other local varieties
Processing: Fully washed