see below

Peru Regional Cajamarca Organic

Location - Jaen, Peru

Altitude - 1850

Process - Washed

Varietal - Catuai, Pache, Typica, Catimor

The Ande Peruano coffee producers association is a non-profit social enterprise, established in 2020 in Jaén, Peru. It is comprised of over 260 coffee farming families providing agricultural services to improve economic outcomes and quality of life for its members. Ande Peruano also aims to sustain the local coffee growing regions through promotion of organic and sustainable practices.

Ande Peruano farms span altitudes ranging from 1680 to 2169 meters above sea level. The variation in microclimates and varietals, including Catimor, Typica, Pache and Catuai, contributes to a spectrum of flavour profiles.

These cherries are selectively hand-picked at peak ripeness. The producers use eco-friendly wet milling techniques to pulp, ferment, wash and sun-dry the beans. Careful processing retains the intrinsic qualities of each coffee's origin. The organization remains committed to its members and customers through responsible farming, quality improvement and stability.

Brazil Comunidade Mato Grosso

Altitude - 950 meters

Process - Natural

Location - Ilicínea- South of Minas

Varietal - Yellow Bourbon

Situated in the south-eastern region of Brazil, this beautiful area is blessed with a micro climate that provides conditions for producing unique coffees. These farms are being recognised for the unique coffees they produce in relation to the region & the rest of Brazil.

At an altitude of 1239 meters you will find the coffee farm known as Córrego Bonito. A long history is behind this farm and the producer Joaquim. Producing only about 400 bags annually, Joaquim, his father Orlando, and brother Roberto maintain this family farm of approximately 35 hectares.

Joaquim's approach to coffee farming is steeped in tradition. They nourish their coffee trees using Organomineral Fertilizers, prune when necessary, manually harvest the younger crops and use handheld machines for the older crops.

This coffee is naturally processed and dried in the sun for nine days, followed by five days in a vertical dryer until the beans reach a moisture level of 11.6%. The husks are removed and the coffee is off to the COCATREL warehouse to be exported.

As a small family farm, they take pride in their production process, blending tradition with the aspiration to improve their product.

Chelbesa Lot #5 Organic

Altitude - 1950-2200

Process - Natural

Location - Chelbesa, Yirgacheffe

Varietal - Mixed Heirloom Varietals

Chelbesa is one of the finest coffee producing areas within the famous Gedeb Woreda area and is known for its dense layered semi-forest vegetation structure encompassing false banana trees as well as shade-grown coffee trees, and is a great example of best coffee growing agro-ecology.

SNAP Specialty Coffee built their new wet mill in 2019 in a small hamlet called Danche.

The fermentation tanks of the wet mill were built using ceramic which helps bring clarity out of the coffee as well as helps to speed up the fermentation through the heat retained by the ceramic.

This lot has been put together with the production of 495 smallholder farmers delivering their cherries to the mill and has been processed in the traditional natural method. Cherries are received and sorted with the help of a series of floatation tanks that separate all under ripe and immature cherries. During the process of flotation the cherry gets cleaned with fresh water before being placed on raised African drying beds for a period of 28 to 35 days.

La Bendicion

Altitude - 1900-2100

Process - Washed

Location - Sansare, El Progreso

Varietal - Caturra, Bourbon & Catuai

Once the coffee cherries have arrived at the La Esperanza processing facility, they are run through depulpers, a crib and then into fermentation tanks. Fermentation generally takes between 12 and 36 hours depending on the density of the cherry, amount of coffee in the tank and, of course, the coffee itself. Beneficio La Esperanza is equipped with 12 tanks and the building is temperature controlled to ensure a consistent environment.

Once fermentation is complete, the coffee is washed and moved in water channels to the pre-dryers. These do an initial wicking away of moisture from the coffee and aid in the consistency of the drying phase. The coffee is then moved to one of the two large concrete drying patios.

Drying takes between 10 and 21 days, depending on the coffee and its intended purpose. Parchment is continuously moved on the patio to ensure even drying, and adjustments are made based on the coffee and the weather conditions. When it reaches the designated moisture percentage, it is moved to mechanical dryers to be finished. Here the moisture levels are fine tuned and the coffee is usually in the dryers for no more than three hours.

El Borbollon

Altitude - 1300-1500

Process - Washed

Location - Apaneca-IIamatepec Mountain Range

Varietal - Red Bourbon

This lot has been prepared under high-quality standards set by the El Borbollon mill, which has more than one hundred years of experience in growing and exporting coffee. The mill is situated just outside the town of Santa Ana, surrounded by the Apaneca-Ilamatepec Mountain Range, a region known for producing consistent and clean sweet cup coffees.

The excellent growing conditions and commitment to sustainable practices help them harvest the best coffee cherries. This lot has been curated by the head cupper at the mill, Luis. All the coffee beans in this lot are shade-grown on one of the El Borbollon farms.

The coffee is picked and separated before being delivered to the El Borbollon mill in Santa Ana, where it is pulped upon arrival. The cherries are emptied into tanks, and water is used to move the cherries up a pump and into a depulper to remove the cherry skin from the beans. The beans are then moved through channels to fermentation tanks, where they rest for 13 to 15 hours while naturally present bacteria and microbes break down the sugars and alcohols in the mucilage of the bean. They are washed again before being transported to the drying patio, where they dry for a period of 8-10 days.

Hooch Decaf - Yeman/Rwanda blend

Process - Sparkling Water Decaf

Locations: Yemen/Rwanda

Varietal - Red Bourbon and Jaadi

Yemen coffee is grown at altitudes of 1600-2100 meters on small, terraced farms in high mountains in very simple ways. All coffee is hand-picked, grown with the use of natural organic fertilizers, and dried on raised beds or roof tops.

These coffees have been sourced through Mocha Mill, one of the first specialty coffee exporters in Yemen. Mocha Mill have focused on working with farmers throughout Yemen making them the focus of their work. They have been educating them on best agricultural practices to improve the yield and quality of the coffee produced from their trees. A key part of their strategy is to empower the farmers and especially the women as they make up about 75% of the farmers in Yemen. They work with full transparency with their farmers to build long lasting relationships. The farmers are paid on delivery of the cherry to the buying point in each of the regions that Mocha Mill have established.

As part of their focus they are placing sustainability at the center of their business practices. Yemen is a country facing drought and water shortages. Mocha Mill are implementing innovative irrigation and dry processing techniques to address water scarcity and reduce impact on the communities and their access to such a precious source.

Rwanda – Natural

Gitega employs 150 people including 11 permanently, with the rest being seasonal workers; 90% of which are women. The washing station provides farmers with organic EM2 compost which consists of recycled cherry pulp from the station with some animal manure. All 1040 farmers using Gitega have completed or are current participants in the Agribusiness Training Program (ATP).

Over the past decade many of the coffee washing station sites in Rwanda’s growing regions have been poorly maintained and experienced periods of unstable management, resulting in times of instability for the farming communities that rely on them for processing their cherry and as an essential source of household income.

In recent years, Falcon Coffee’s sister company, Rwanda Trading Company (RTC) set out to purchase and restore these sites, employing full time staff to manage and maintain them as well as re-establishing them as places of stability as well seasonal employment for the local community.

All of Falcon’s specialty Rwandan coffee is purchased through RTC. This ensures transparency, direct impact in the field, and the security to farmers of repeat business year after year. Premiums are paid to farmers at the end of each season.

It is a gentle, natural, and organically certified process and guarantees a high retention level of other coffee components which contribute to taste and aroma.

The green beans enter a ‘pre-treatment’ vessel where they are cleaned and moistened with water before being brought into contact with pressurized liquid carbon dioxide. When the green coffee beans absorb the water, they expand and the pores are opened resulting in the caffeine molecules becoming mobile.

After the water has been added, the beans are then brought into contact with the pressurized liquid carbon dioxide which combines with the water to form sparkling water. The carbon dioxide circulates through the beans and acts like a magnet, drawing out the mobile caffeine molecules.

The sparkling water then enters an evaporator which precipitates the caffeine rich carbon dioxide out of the water. The now caffeine free water is pumped back into the vessel for a new cycle.

This cycle is repeated until the required residual caffeine level is reached. Once this has happened, the circulation of carbon dioxide is stopped and the green beans are discharged into a drier.

The decaffeinated coffee is then gently dried until it reaches its original moisture content, after which it is ready for roasting.

There are several benefits to using this process for decaffeination:

The agent used for extracting the caffeine is entirely natural and the process can be classified as ‘organic’ due to the complete lack of chemicals used throughout. There is also no health risk by consuming coffee that has been decaffeinated in this way.

The way the process works means the other compounds in the green bean are left untouched, meaning decaffeination has no effect on the flavour and aroma of the finished product. The carbon dioxide is very selective and doesn’t extract the carbohydrates and proteins in the green bean which contribute to flavour and smell.

The cell structure of the green bean and the finished roasted bean is unchanged which is of great advantage when working with speciality coffees.

The by-products are 100% natural and recyclable.