#washed process

Victrola Coffee – Honduras Santa Barbara Caracolillo 

Located in the town of Peña Blanca and run by agronomist Angel Arturo Paz, Beneficio San Vicente has processed numerous Cup of Excellence winners from the surrounding villages of El Cielito, El Cedral, and Las Flores in recent years.  The coffees from these areas are known for their sweetness, lush fruit, and balance.

Beneficio San Vicente

Facts

Towns: El Cielito, El Cedral, El Sauce, Las Flores Region: Santa Barbara Elevation: 1450-1700m Process: Washed Varietals: Catuai, Pacas and Lempira Producer: Beneficio San Vicente

Tasting Notes

Fragrance/Aroma: Tropical Fruit, Caramel. Toasted sesame, Chocolate Malt, Flavor: milk chocolate, maple cream, black cherry Body: lush Finish: Clean Acidity: Bright

From the beginning, Victrola, named for the popular home phonograph of the 1920’s, embraced the liveliness, exuberance and fun of the Jazz era. In our popular imagination the roaring 20’s represent excess, prohibition, flappers, and speakeasies. The era’s fingerprints mark much of what we do, from our passion for live vintage jazz to our cafes unique architectural charm.

Now available at www.emerycoffee.com.

Victrola Coffee - Rwanda Gakenke

Facts Region: Gakenke District, Rushashi Altitude: 5577-6233 Mill: Abakundakawa Process: Washed Varietals: Mostly bourbon Producer: Hinga Kawa Women’s Association Tasting notes: white grape, black cherry, cinnamon The Abakundakawa (“Those Who Love Coffee”) Rushashi coffee cooperative, located in the northern mountainous region of the district of Gakenke is situated at an altitude of 1700-1900 meters and encompasses five distinct zones. The coffee cooperative was formed in 2004 and due to a strong women’s movement became the first Women’s’ Farmer Association of its kind in Rwanda. Abakundakawa coffee cooperative is represented by two women’s associations, Hinga Kawa (“Let’s Grow Coffee”) and Dakundakawa (“We love Coffee”).

The women of Hinga Kawa have seen one of the darkest periods of Rwandan history. Since this group includes both Hutu and Tutsi, the women made a decision to make poverty their mutual enemy rather than each other; and with this sentiment, they have been able to move forward and heal their community through their leadership. After the coffee farms in Rwanda were left fallow for a time, several organizations assisted the farmers to be able to produce coffee once again.

We are proud to introduce you to the brave women of Hinga Kawa Women’s Coffee. The journey of both the producers and product are fully traceable by a third party traceability verifier. The details to chain of custody tracking allow us to recognize these incredible women and understand what makes this coffee as special as it tastes.

Klatch Coffee - Uganda Chema Sipi Falls Organic 

This organic coffee starts with white grape, honeydew and Mexican chocolate in aroma. The flavors become defined in the cup with notes of dried plum, lemon-lime, chocolate and almonds. It has balanced acidity and a smooth, creamy mouthfeel. Our new coffee from Uganda is sourced from various family-owned farms located in the Bugisu region on the slopes of Mount Elgon in the Kapchorwa district, Uganda. The Bugisu region is named after the Bugisu people who are indigenous to the area. The Sipi Falls coffee project was established in 1999 to strengthen coffee production in the region and create a sustainable income for farmers. The coffee name was adopted from the scenic landmark, Sipi Falls. This 3 phase waterfall plunges from the slopes of the volcanic Mt. Elgon in eastern Uganda. It was once thought to be the tallest in Africa due to its enormous base. The locals believe god lives on Mt. Elgon far beyond where people venture and that when he is happy, he delivers rain to the bountiful gardens clinging to the mountainside.

REGION:

Bugisu, Mt. Elgon - Eastern Uganda

VARIETAL:

Bourbon: SL 14, SL 28, Blue Mountain, Bugisu Arabica

FARM:

Kawacom - Sipi Falls Project

ALTITUDE:

1500-2500 M

FARMER:

Various small holder farmers

ROAST:

Medium

NOTES:

Washed Process, Organic

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The Coffee

Roaster: Taza. A Social Coffee House.

Coffee: Kenya AB Custom Harvest

Type: Single Origin

Origin: Kenya

Process: Washed

The Brew

Coffee Preparation

Dose: 24g

Grind: Fine

Water: 336g

Brew Method: Chemex with Stainless Steel Kone

Brewing Steps

:30 bloom

Pour and let drip

3:30 total time

Roaster’s Notes

Green grape, citrus, raw sugar

My Notes

Aroma: Roasted beans smell apple-like. A bit of something spicy that I can’t identify. The wet grinds are very fruity. The grape is more of a candy grape than an actual grape, I think. There’s a sweetness to the smell reminiscent of a jolly rancher. The brewed coffee has some butter & doughy smelling pie-crust to it.

Taste: A bit sour. Dark sugar and brown butter. A sense of a creaminess.

Finish: Very buttery on the back end. A bit of a bite on the side of the tongue.

A step-by-step video showing how we source a washed process coffee from one of our most prolific farms, Berlín, in the state of Cundinamarca, Colombia. The cherries in this video eventually went on to be part of our Citrus house blend. Visit devocion.com to discover how to get your hands on a bag of our farm fresh coffees, including the limited edition Los Vientos - Natural and Karmata Rúa.

Victrola Coffee - Honduras Denis Teruel 

This microlot from producer Denis Teruel displays the classic character of the Santa Barbara region of Honduras with exceptional sweetness and balance of chocolate, lush fruit and citrus.

Facts Producer Name: Denis Teruel Farm: Las Brisas Village: El Cielito Region: Santa Barbara Altitude:4888-4987 ft. Process: Washed Varietals: Pacas, Bourbon

Tasting Notes Fragrance/Aroma: Chocolate, Spice, Sweet Flavor: Plum, Grape, Cinnamon, Baking Cocoa Body: Light and Lush Finish: Slightly Drying Acidity: Balanced, Crisp

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Barrington Coffee - French Roast

Origin- Central Valley, Costa Rica Farm- Doka Estate Producer- Vargas Family Altitude- 4430-4790′ Varietal- Caturra and Catuai Process- Washed, sun dried Roast- Dark

Our French Roast is smooth, rich and seductive with a dark chocolate finish. We have purchased this coffee direct from the Vargas family farm through the Coffee Source since 1996. Don Rodrigo Vargas represents the fourth generation from the Vargas family to produce coffee at Doka and he currently oversees all of the Doka production. The farm is located from 4,430-4,790 feet in altitude and is right next to the Poas Volcano in Sabanilla de Alajuela. The Poas Volcano is the largest volcanic crater in the world. This coffee has won our hearts for many years. In addition, it has been recognized at the Sinter Café Cupping Competition as the First Place Winner in 2000.

This coffee is a part of the Barrington Green Seal Program which preserves the vibrancy of the green coffee by storing it in an hermetically sealed environment before roasting.

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