BeanFruit Coffee Company // Kenya Chinga Peaberry

The Kenya Chinga wet mill is located in the Nyeri district of Kenya. The wet mill processes about 230 acres worth of coffee and is part of the Othaya Farmers’ Cooperative Society, which is made up of 783 members. Coffee is grown at almost 1800 meters above sea level and is mainly SL28 and SL34 varieties. Grown in red volcanic soil rich in phosphorus the coffee is then harvested and wet processed where the fully ripe cherries are pulped, fermented, washed and slowly dried over a period of 2 to 3 weeks until moisture content has been reduced to a level of 10%. The coffee is then delivered to the Kenya Chinga Mill, where it is processed and prepared for shipment.

Welcome to my Table, here in the corner of this cafe. Today we’re sipping the Kenya Chinga Peaberry, from BeanFruit Coffee Company in Flowood, Mississippi. Feel free to pull up a chair.

THEDETAILS

origin: Nyeri, Chinga, Kenya
farm: Kenya Chinga Mill
producer: smallholder farmers
association: Othaya Farmers’ Cooperative Society
elevation: 1800 – 1900 meters above sea level
cultivars: SL28, SL34
process: fully washed, raised bed dried

CUPPINGNOTES

The aroma of the Kenya Chinga Peaberry is phenomenal. Wow. It’s so sweet and fragrant, and it has a bit of a bright liveliness to it, too. Sugary scents of honey and vanilla cream soda mixed with melon, stone fruit, and cascara tea.

Taking my first few sips, my palate is coated by a medium-bodied coffee with a smooth, creamy mouthfeel. The flavor follows the nose as honey, vanilla, and brown sugar completely envelop my tongue. There’s a presence of sweet fruits up front, and as the coffee cools those flavors become much more apparent—cantaloupe, nectarine, cherry, black currant, passion fruit, lemon, and kumquat with a mellow, sweet citrus acidity—and each sip finishes with flavors of macadamia, florals, and sweet tea.

FINALTHOUGHTS

This coffee was so sweet and so smooth, featuring dynamite flavors of creamy sugar brownings, juicy fruits, and a flourish of floral aromatics throughout the cup. Its bright liveliness, clarity, balance, and roundedness made this a very elegant and distinctive coffee; one that was a pleasure to cup.

I’ve tried a number of coffees from this roaster, and the Kenya Chinga Peaberry, I have to say, is one of the very best selections BeanFruit Coffee Company has offered to date.

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UNLESS OTHERWISE NOTED, ALL PRODUCTS REVIEWED BY A TABLE IN THE CORNER OF THE CAFE ARE UNSOLICITED SUBMISSIONS FROM THE PRODUCT MANUFACTURER. TO LEARN MORE ABOUT A TABLE IN THE CORNER OF THE CAFE, OUR REVIEW PROCESS, HOW TO SUBMIT PRODUCTS FOR REVIEW, OR SIMPLY TO CONTACT US, PLEASE VISIT OUR ABOUT PAGE

BeanFruit Coffee Company // Ethiopia Sidama Guji

BeanFruit Coffee Company // Ethiopia Sidama Guji

Guji is a sub-city of Sidama in the Southern Nations, Nationalities, and Peoples’ Region (SNNPR) in southern Ethiopia. Sidama is home to several of the best known sub-areas in Ethiopian coffee. Rather than coming from individual larger farms like many coffees in the Americas, most coffees from East Africa are compiled from many small producers harvesting both wild and cultivated coffee. The coffee cherry is delivered to a local washing station for processing, and eventually graded and sold at a central government-run marketplace, the Ethiopian Commodity Exchange (ECX). Most ECX coffees are sold under wider regional names, but higher scoring coffees from certain sub-areas like Guji are labelled for better (but not perfect) traceability..

Welcome to my Table, here in the corner of this cafe. Today we’re sipping the Ethiopia Sidama Guji, from BeanFruit Coffee Company in Flowood, Mississippi. Feel free to pull up a chair.

THEDETAILS

origin: Siadama, Guji, Ethiopia
farm: N/A
producer: smallholder farmers
association: ECX
elevation: 1900 – 2000 meters above sea level
cultivars: Ethiopia Heirloom
process: fully washed, raised bed dried

CUPPINGNOTES

The aroma of this Ethiopia Sidama Guji is pretty mild, but sweet. Caramel, toffee, brown sugar, white chocolate, citrus, stone fruit, some faint florals… It’s reminiscent of creme brulee.

The coffee’s flavor follows its nose and, again, it’s pretty subdued. A medium-bodied coffee with a thinly creamy mouthfeel, the first flavors I’m tasting are those sugar brownings I detected in the aroma, though not as many; now I’m only tasting the caramel and toffee. As the cup cools off, the coffee becomes a bit more involved as juicy citrus and stone fruit flavors flesh out; tangerine, nectarine, peach, Granny Smith apple, and apricot round out the coffee (which has actually become more buoyant in mouthfeel at this point). Even the white chocolate I detected in the aroma makes an appearance as it cools, and the cup concludes with a floral/spicy finish of cinnamon, anise, and honeysuckle.

FINALTHOUGHTS

BeanFruit Coffee Company’s Ethiopia Sidama Guji was one that took me a few brews to get just right, and I’m still not sure I got it perfect. But, hey – that’s the magical thing about coffee; the journey is the reward.

This coffee was one of the more complex offerings I’ve had from BeanFruit. It was mild, sure; but it was complex, and pleasantly so. Creamy, juicy, and buoyant; sugary, fruity, floral, and spicy. Particularly as the coffee cooled off, it was actually a clean and refined cup, too.

What were your thoughts of this one? Enter a comment below and share this post on social media! Be sure to like us on Facebookfollow us on Twitter, and follow us on Instagram!

UNLESS OTHERWISE NOTED, ALL PRODUCTS REVIEWED BY A TABLE IN THE CORNER OF THE CAFE ARE UNSOLICITED SUBMISSIONS FROM THE PRODUCT MANUFACTURER. TO LEARN MORE ABOUT A TABLE IN THE CORNER OF THE CAFE, OUR REVIEW PROCESS, HOW TO SUBMIT PRODUCTS FOR REVIEW, OR SIMPLY TO CONTACT US, PLEASE VISIT OUR ABOUT PAGE

BeanFruit Coffee Company // Ethiopia Kochere

BeanFruit Coffee Company // Ethiopia Kochere
Ethiopia Kochere BeanFruit Coffee
click image to purchase

This beautiful, washed Yirgacheffe was prepared at the ALEMU Washing Station in the Mendero Mountains just to the south of Sidama. ALEMU is one of several coffee preparation stations that is a part of the Kochere Coffee Cooperative, comprised of approximately 500 farmers.

The Table is, of course, a big fan of coffee from the Kochere Cooperative; it has seen several of their coffees served upon it over the past couple years. I remain impressed with the care and pride the members take in the cultivation and preparation of their coffees, as it shows beautifully in the cup on a very consistent basis.

Kochere is growing in popularity, showcasing the consistent diversity of Yirgacheffe’s unique terroir.

Close to 100,000 local inhabitants rely on coffee as their main crop with which to feed their families. Of those 100,000 residents, the Kochere Cooperative consists of about 500 smallholder farmers who use shared wet mills to process their coffee, where it is washed and then dried on elevated drying beds.

The Kochere micro-region has long been known as one of the best origins for fully washed southern Ethiopian coffees. So much so, in fact, that now, about thirty percent of all coffee bearing the Yirgacheffe name comes from this specific area. The combination of very high altitude and iron-rich, acidic soil creates the ideal growing situation to produce the bright, floral Yirgacheffe profile.

Welcome to my Table, here in the corner of this cafe. Today we’re sipping a cup of Ethiopia Kochere, from BeanFruit Coffee Company in Flowood, Mississippi. Feel free to pull up a chair.

THEDETAILS:

origin: Kochere, Yirgacheffe, Ethiopia
farm: Alemu Washing Station
producer: smallholder farmers
association: Kochere Coffee Cooperative
elevation: 1900 – 2000 meters above sea level
cultivars: Ethiopia Heirloom
process: fully washed, raised bed dried
certifications: standard

CUPPINGNOTES:

The aroma of this Ethiopia Kochere is heavenly; wonderfully fragrant, perfumed, and sophisticated featuring scents of flowers, stone fruit, red berries, and cane sugar.

Taking my first few sips of the cup immediately post-brew, I can already tell that this coffee is the very definition of a fine washed Kochere. It’s so clean and has such a delicate, nuanced flavor profile; there are no big berry bombs or ferment here—just juicy fruits, silky flower petals, and hints of sugary sweetness. A thin blanket of raw honey and salted caramel spreads over the tongue, in addition to a dusting of cane sugar and wisps of orange blossom.

As the cup cools off, its fruit flavors come to the forefront of every sip; a river of juicy peach, cranberry, raspberry, cherry, apricot, cantaloupe, and nectarine stream down the center of the palate. A flourish of chamomile and honeysuckle flutter throughout the finish.

Light-medium body; juicy mouthfeel; malic acidity; clean finish.

FINALTHOUGHTS:

I love washed Yirgs, and BeanFruit Coffee Company’s Ethiopia Kochere is an exceptional one. Classy, elegant, and delicious.

It has a light body, a perfumed and sophisticated flavor profile, a crystalline clarity, and a stunning cleanliness. Furthermore, this was a tremendously refreshing coffee—particularly over ice or cold-brewed on these hot, humid summer days.

What were your thoughts of this one? Comments, questions, and suggestions are always welcome! Feel free to enter a comment below. Also remember to like us on Facebook and follow us on Twitter!

BeanFruit Coffee Company // Guatemala Waykan

BeanFruit Coffee Company // Guatemala Waykan
Beanfruit Coffee Guatemala Waykan
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Guatemala accounts for 2.5 percent of the world’s total coffee production and has been a staple of Cafe Imports’ offerings since their humble beginnings. Their marathon cuppings in Guatemala are invigorating and exciting and produce some really excellent results, including their latest Regional Select, Guatemala Waykan.

The department of Quiche is located in the North Western side of the country and to the East of Huehuetenango. The producers are situated in the municipalities of Chajul, Quiche, Cotzal, and Nebaj and its ethinicities are: Ixil, Kiche, Q’anjobal, Guatemalan mestizo. Coffee is produced in 55 different communities. The coffee region in Quiche is located in a humid tropical forest and gets around 5,500 mm precipitation per year. They also harvest cardamom, corn, and beans.

In the Maya Q’qnjobal dialect from Huehuetenango,”Waykan” means “Star (or light) that shines in the sky at night.”

Welcome to my Table, here in the corner of this cafe. Today we’re sipping the Guatemala Waykan, from BeanFruit Coffee Company in Flowood, Mississippi. Feel free to pull up a chair.

THEDETAILS:

region: Quiche, Huehuetenango, Guatemala
farm: various
producer: smallholder farmers
association: N/A
elevation: 1100 – 1800 meters above sea level
cultivars: Typica, Caturra, Bourbon, Catuai, Paches
process: fully washed, patio dried
certifications: standard

CUPPINGNOTES:

The aroma of the Guatemala Waykan is really nice; sweet and fragrant, but subtly so. Floral aromatics introduce soft red fruits and citrus: rose hips and chamomile fluttering to the nose, followed by mellow scents of apple, cherry, and orange.

Taking my first few sips of the cup immediately post-brew, I’m struck by how bright and lively this coffee is; it had such a mellow, subdued aroma that I’m really surprised by the intensity of this tart ruby red grapefruit I’m tasting right out of the gate.

After a while—it’s been about ten minutes now—the grapefruit backs off quite a bit, and the flavor profile that this coffee’s aroma suggested is starting to take hold; I guess the coffee just needed some time to settle into itself (though that grapefruit note was stellar). Now that it’s cooled off a bit I’m getting the sugary sweetness of toffee, brown sugar, and nougat rolling over the palate, coupled with the silky elegance of rose petal.

As the cup cools even further, juicy fruit flavors once again take over the profile. Red delicious apple, black cherry, cranberry, and raisin flow over my taste buds before a rush of sweet clementine acidity washes it away.

Medium body; silky mouthfeel; citric acidity; clean finish.

FINALTHOUGHTS:

Cafe Imports’s Regional Selects program was designed to highlight some of the best of the unique profiles which are inherent to specific microregions within Colombia. Since the success of this program, they recently started branching out into other regions (like Guatemala).

I obviously don’t know what the other coffees they cupped in Guatemala were like, but I can report that the one they chose was dynamite. The fact that it made its way into the capable hands of roaster Paul Bonds made it even better.

BeanFruit Coffee Company’s Guatemala Waykan is an exceptional coffee that absolutely delights the taste buds. Clean, silky, balanced, dynamic, and tremendously flavored made this one a great cupping experience.

What were your thoughts of this one? Comments, questions, and suggestions are always welcome! Feel free to enter a comment below. Also remember to like us on Facebook and follow us on Twitter!

Beanfruit Coffee Company // Peru CENFROCAFE

Beanfruit Coffee Company // Peru CENFROCAFE
Beanfruit Coffee Company Peru CENFROCAFE
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CENFROCAFE is one of the strongest cooperatives in Peru, both in terms of volume and quality. They have programs in place to increase production through organic fertilization also keeping plants healthy which is extremely helpful during coffee leaf rust outbreaks. CENFROCAFE produces about 120,000 quintales (1 quintal=100 lbs) of coffee per year, making it one of the leading cooperatives in the country in volume.

In terms of quality, CENFROCAFE is one of the top exporters in Peru as well. They have placed in the top places in national competitions having a big potential for microlots and excellent delivery and consistent full containers.

CENFROCAFE spans the lush provinces of Jaen and San Ignacio in northern Peru. As one of the strongest coops in Peru, the collective represents more than 1,900 families in 84 partner networks in 100 bases of the provinces of Jaén, San Ignacio and Bagua. These areas have actually been frontier regions in the last 40 years.

The cooperative was founded in 1999 with 220 small-scale coffee farmers in eleven community-based associations. Nearly ten years after their founding, CENFROCAFE was serving approximately 2,000 farmers in over 80 organizations located in twelve districts within the region of Cajamarca.

From technical assistance and quality control workshops for their farmers to economic and leadership training for the young people in their rural communities, CENFROCAFE works not only to support the commercial endeavors of its members but also to facilitate the development of the community. They provide loans that help farmers cover the costs of the harvest and materials in the coffee production as well as the costs of sending their children to school. The cooperative alliance with CEPICAFE, OROVERDE, and NORANDINO – all like-minded associations with a similar vision and objective – has provided important services to thousands of small-scale farmers (members and non-members alike) in Northern Peru, who without a strong organization would have otherwise been abandoned without access to even the most basic health, education, and other social services.

All of this fits within the larger values of the coop as this collective of families pursues a holistic approach; tying together methods aimed at economic, social, environmental and institutional improvement. These values and innovations have stimulated a mutually beneficial cycle for coffee growers and importers as incentives for higher quality stimulate greater innovations, better results for the farmers and their families, and finally, great coffees for you!

Welcome to my Table, here in the corner of this cafe. Today we’re sipping a cup of Peru CENFROCAFE, from Beanfruit Coffee Company in Flowood, Mississippi. Feel free to pull up a chair.

THEDETAILS:

region: Cajamarca, Jaen, Peru
farm: N/A
producer: smallholder farmers
association: CENFROCAFE
elevation: 1600 – 1700 meters above sea level
cultivars: Caturra, Typica, Pache
process: fully washed, patio dried
certifications: Fair Trade

BREWINGSPECS:

method: Kalita Wave
grind: 18, Preciso
coffee: 30 g
water: 300 g
water temp: 198°
bloom: 1:00
pour: 2:00 concentric pour

CUPPINGNOTES:

The aroma of the Peru CENFROCAFE is really nice; it’s somewhat straightforward, but it is very pleasantly so; sweet, but mild and subdued. Scents of toffee, dried fruits, brown sugar, and a floral bouquet including orange blossom and rose hips.

Taking my first few sips of the cup immediately post-brew, my palate is greeted by a medium-bodied coffee with a complex body—a texture falling somewhere between creamy and supple, with flavors of toffee and cantaloupe. Even up front here, I’m also getting the zesty acidity of orange rind.

As the cup cools, I’m now starting to taste the subtle sweetness of trail mix. Dried fruit pervades the back half of the cup with flavors of cranberry, fig, plum, currant, raspberry, and raisin while a dusting of almonds play out in a bittersweet, honeyed dark chocolate finish.

Medium body; creamy mouthfeel; citrus acidity; clean finish.

FINALTHOUGHTS:

I don’t want to say words like “straightforward” or “middle of the road,” but there are two regions that come to mind when I want coffees that are reliably, consistently, mildly delicious: El Salvador and Peru. While, of course, there are some coffees that really stand out from their peers, El Salvadoran and Peruvian coffees are, very generally and broadly speaking, breakfast coffees.

Beanfruit Coffee Company’s Peru CENFROCAFE is another in a long line of classic Peruvian coffees; it was everything I hoped it would be. Mildly sweet, subdued, laid back, and “easy like Sunday morning.”

Did you like this? Comments, questions, and suggestions are always welcome here at the Table! Pull up a chair and speak your mind by entering a comment below. Also remember to like us on Facebook, and follow us on Twitter!