Where the beans come from is important, because factors such as climate, soil type, production and the processing method, all have an impact on the final taste and aroma of the coffee.
Single origin coffee also gives us full traceability and here at Ariosa Coffee we are dedicated to working with farmers who have a proven success in growing, harvesting and processing the world’s best single origin coffees. This promotes fair-trade and sustainability, so farmers get a fair price for their efforts and a continuous supply of high quality coffee is assured.
We are excited to introduce you to a new range of single origin coffee, right here on our site.
We have added some of the best coffee from Columbia, Kenya & Rwanda to our current much loved single origin collections from Guatemala, Sumatra & Ethopia
In addition to this we will also be featuring a special Relationship Series of limited edition coffee from the very best coffee farms in the world.
Our aim at Ariosa is to buy a select amount of coffee at a premium price from each grower. When the coffee is gone we move on to the next coffee in the series.
Our relationship series will create a proper link from the crop to the very last drop in your cup. We hope you enjoy!
Check our our full range of single origins coffee. Shop Single Origin Coffee
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Wet Processing was introduced to Ethiopia in the 1970’s with the very first wet mill being in Yirgacheffe. Since then coffees have either been available washed or fully natural, and the movement into honey produced coffees is very new. This innovation is in line with bigger investments in farms and the opening up
of traceability and the purchasing structure in Ethiopia, moving away from
the previous sole reliance on the ECX. The Kokie cooperative itself has 828 members, and joined with Yirgacheffe Coffee Farmers Cooperatives union in 2002 in order to increase their exposure to buyers and drive up the prices paid for their coffee.
KOKECOOPERATIVE |
Local smallholders grow heirloom varietals known locally as Kumie, Diga, and Wilsho. The genetic diversity in Ethiopia is loosely grouped into regional denominations for buying – Limu, Djimma, Lekempti, Sidamo, Yirgacheffe, Harar – with coffees recognized as having their own characteristics specific to each area. Amongst these areas though there can be a number of localized varietals, collectively called heirloom for ease, though not necessarily sharing the same characteristics as an heirloom plant from another region. This is why there is so much interest in the diversity of genetic material in Ethiopian coffees, but can be confusing in trying to figure out fine details.
Cherries are picked when ripe and then loosely pulped and fermented for 36-48 hours before drying to 11.5 moisture, which takes 18 days. The processing facility in Hafursa Waro has 10 fermentation tanks with 89 individual drying beds for Kokie, allowing for full traceability of lots.
Coffee in their warehouses is stored away from the wall and off the floor to allow for air movement and to prevent any mustiness developing.
Try a bag of this delicious coffee for yourself, now available in 250g or 1Kg bags.
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Huehuetenango is a municipality in the western highlands of Guatemala, running up to the border with Mexico and encompassing a lot of microclimates across its hills and valleys. Members of the Todosantarita cooperative are based on the hills of the Sierra de los Cuchumatanes, the highest non-volcanic mountain range in Central America. Spanish is spoken here, but he dominant language is Mam, highlighting the Mayan ancestry of the area.
In 1986, 17 people created a group that was the precursor to Todosantarita and with the help and expertise of Fedecocagua, Todosantarita coop was formally set up 6 years later in 1992. We have been working with them for years, buying as part of a Huehuetenenango SHB, but as we kept noticing their profi le standing out, we decided to showcase them as one of our regional selections to highlight the great work they are doing. The Cooperative now consists of 127 members.
After picking, coffee is wet processed and dried on the farm before being shipped in parchment to the Fedecocagua facility for grading and milling, ready for export. Pache, fairly common in Guatemala, is a dwarf mutation of Typica, meaning that it can be planted more densely and thus increase a farms yield.
Try a bag of this delicious single origin coffee for yourself, now available in 250g or 1Kg bags.
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