BeanFruit Coffee Company // Ethiopia Kochere

BeanFruit Coffee Company // Ethiopia Kochere
Ethiopia Kochere BeanFruit Coffee
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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!

Beanfruit Coffee Company // Ethiopia Limu Ennaria

Beanfruit Coffee Company // Ethiopia Limu Ennaria

This lot derived from many small farms in Ethiopia’s Limu region. Like many other most Ethiopian coffees, this was sourced through the Ethiopia Coffee Exchange.

ECX is the government trading system in Ethiopia set up to connect farmers not part of co-ops to the global coffee market. The one downside of this system is that there is no way to tell where the coffees coming out of the ECX originated. After the cherry is purchased from the farmer, it’s graded and blended by region, and then sold with names referring to their region, washing station, or grade.

With the ECX, farmers are paid cash upon delivery, which is pretty great as they’re able to immediately reinvest. Even though we don’t really know where these coffees came from, the ECX is transparent enough as an organization that we coffee lovers can rest assured that the premium paid for the coffee was included in the payment received; that producers got a fair shake for their hard work.

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

THEDETAILS:

region: Ennaria, Limu, Ethiopia
farm: Limu Washing Station
producer: smallholder farmers
association: Ethiopia Commodity Exchange
elevation: 1700 meters above sea level
cultivars: Ethiopia Heirloom
process: fully washed, raised bed dried
certifications: standard

BREWINGSPECS:

method: Chemex
grind: 18, Preciso
coffee: 26 g
water: 275 g
water temp: 205°
bloom: 1:00
pour: 2:00 concentric pour

CUPPINGNOTES:

This is the first offering we’ve had from Limu here at the Table, so I’m honestly not too sure what to expect going into this cupping. I’m told that Limus are much like Sidamas, though: soft, floral, and citric. I can surmise that based on the Ethiopia Limu Ennaria’s aroma alone, with its delicate scents of herbal tea, honeysuckle, cinnamon, brown sugar, and soft, but lively, citrus rind (a complex mix of orange, lemon, and lime).

Taking my first few sips of the cup immediately post-brew, my palate is graced by an absolutely gorgeous coffee. It has a soft, creamy mouthfeel and a somewhat sweet profile that is characterized by raw honey, toffee, and cane sugar. There’s also plenty of nuance and delicacy in the cup, as a flutter of honeysuckle and chamomile tea leaves flutter in over the top, tickling the side roof of the mouth and sides of the tongue while honey and toffee stream down the center of the tongue. The heaviness of those flavors, though, is alleviated by the juiciness of peach and white grape. There’s even a sweet and zesty confectionary complexity thanks to a lemon cookie note.

As the cup cools off, the coffee gets even lighter in texture but even more nuanced and complex in flavor profile; lively, even. A wonderfully tart citric lime juice acidity bites at the tongue while candied fruit flavors and crystallized sugar (a la Gumdrops) gush over the tongue make for a sour finish.

light medium body; soft creamy mouthfeel; citrus acidity; mildly dry finish

FINALTHOUGHTS:

Like I said going into the cupping, I really wasn’t too sure what to expect going into this coffee. I’ve never had coffee from Limu before – only Yirgacheffe and Sidama. Now that I’ve finished it, I’m wondering why I haven’t seen more Limus here at the Table.

Beanfruit Coffee’s Ethiopia Limu Ennaria is a beautiful coffee; absolutely gorgeous. Soft, genteel, elegant, delicate, complex, and nuanced from beginning to end. In fact, as the coffee cools, it becomes more and more delicate – lighter in body, softer in texture, livelier in acidity, more nuanced in flavor profile.

The only thing that I wish was different about about this cup was the roast level. It’s not over-roasted at all, but I think there was a bit of an aggressiveness at the roaster that made the coffee a bit more developed than it should have been. As delicate and nuanced and complex as it was as is, I can’t even imagine what it would have been like with a lighter profile.

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!

BeanFruit Coffee Company // Guatemala Jimenez y Vasquez

BeanFruit Coffee Company // Guatemala Jimenez y Vasquez
BeanFruit Coffee Company Guatemala Jimenez-Vasquez
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Today is a really special day at the Table. For the first time in our history, we are working with a coffee roaster on a dual-release! That’s right—the minute this review drops, BeanFruit Coffee Company’s latest limited edition release, Guatemala Jimenez y Vasquez, will go live on their website!

Michicoy is a small sub region tucked up in the highlands of Huehuetenango. Part of the much larger San Pedro Necta region, it’s a string of small towns perched along the mountainous spines of Sierra de los Cuchumatanes mountain range. The folks at Sweet Maria’s have had a project in the area the last couple years, negotiating higher prices for top quality coffees from the local small-scale farmers. The project is called “Proyecto Xinabajul,” which you can read more about HERE.

In the past, different qualities was not a factor when selling their coffee on the local market, so they’re working with intermediaries to gain access to some of the farmer’s coffees, sorting through lot separations, and identifying the coffee that deserves a much higher premium. It’s a win win situation.

This lot is a blend of two Michicoy farmers—neighbors, really: Fredy Jimenez and Marcos Vasquez.

Both lots were exceptional on their own, but such small volume, and complimentary to one another, that we decided to blend them together. Even still, it’s a mere 1400 LBS, so not too much to go around.

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

THEDETAILS:

region: Michicoy, Huehuetenango, Guatemala
farm: N/A
producer: Fredy Jimenez, Marcos Vasquez
association: N/A
elevation: 1700 – 2000 meters above sea level
cultivars: Bourbon, Caturra, Typica
process: fully washed, patio dried
certifications: standard

BREWINGSPECS:

method: Hario V60
grind: 17, Preciso
coffee: 32 g
water: 500 mL
bloom: 2:00
pour: 2:30 concentric pulse pour, 1:00 drop

CUPPINGNOTES:

The aroma of this coffee is very pleasantly sweet, drawing my nose in with scents honey, toffee, somewhat intense blackberry, orange peel, brown sugar, and a very faint fragrance of chocolate, citrus blossom, and rose hips.

Holy moly. I have to say, I’m genuinely surprised with the immediacy/urgency/intensity of the flavors this Guatemala is throwing at my palate right out of the gate. You know, Guatemalan coffees definitely have a pretty heavy fruit/sugar browning emphasis, but this is obviously a pretty special lot that embodies the exception and not the rule. It has a pretty heavy body, characterized by raw honey and muscovado sugar, but it’s intensely juicy and equally sweet/tart with incredible flavors of cherry and tangerine (including the tangy tartness of its rind).

As the cup cools, so the intensity follows, taking its foot off the gas pedal a bit. There are plenty of really gorgeous flavors happening still, though. Silky and clean notes of white peach, nectarine, and honeycrisp apple flow over the palate, bringing in a smooth, buttery, brown sugary finish.

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

FINALTHOUGHTS:

BeanFruit Coffee Company’s Guatemala Jimenez y Vasquez is… Well, it’s a damn exceptional coffee. It was one of those rare coffees that made my eyes pop open as wide as they can get and had me exclaiming “Wow!” at the very first sip.

This is a coffee that demands fine-tuning to really highlight all that it’s capable of presenting and I think BeanFruit did a really great job of doing just that; it’s not a perfect coffee (there was just the slightest hint of roast in the finish, but it is almost undetectable to those who aren’t carefully scrutinizing the coffee), but it’s close enough to perfect to provide a really exciting, bright, clean, structured, and complex cup of coffee.

Now, as I mentioned earlier in the post, the minute this review dropped, the Guatemala Jimenez y Vasquez went live on BeanFruit’s website! So what are you waiting for…? Go buy it!

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!