Each of our Coffees have a unique process & story behind them

We would like to thank Falcon Coffees for being able to provide us with the information used below.

Brazil Bom Suceso

It wasnt until 1999 that Jose Vitor Luz owned his farm and took over Fazenda Bom Sucesso. Prior to this for many

years he had worked as a farm manager and with his wife together they decided to take the leap to won their own

farm.They have always remained positive and looking to improve what they do each year and now working with

Cocatrel on producing specialty lots. They work on the farm year-round, striving to continuously improve the quality

of their coffee. As well as growing coffee they also have a small orchard which they enjoy producing a range of fruits

from to feed themselves and the workers who help in season.In harvest the coffee is hand collected with machines

and then sorted by the different levels of ripeness. From here it is then dried on the patio for 7 - 10 days with regular

turning throughout the day.


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Columbia Salvador Yaca

The Municipality of Paez in Cauca is an area of land that sits high on a Colombian plateau called the Macizo

Colombiano. This area is perfect for growing specialty coffee as altitudes reach over 2000 masl. Coffee was

introduced here at the end of the 18th Century in the Indigenous Reservation of Vitonco by a Catholic Priest as a

way to try to control the native inhabitants and convert them to the Church. Now it is the main source of income for

these communities especially as the region has begun to open with the settling of the violence and civil war. This

region which has many indigenous inhabitants there is a program called Pazadentro (Peace within) which works

within the municipalities of Inza, Paez and Totoro in this corner of Cauca. The program is there supported by the

European Union to help promote sustainable production in and improve the socio-economic standards of the

inhabitants of these lands. The fund is aimed to help secure peace through small holder agriculture and commerce

to which coffee is one. The coffee farmers in this region have received help with training and new equipment to

improve their knowledge and quality of coffee production. This coffee from Finca Chujunvi which is a 3.5 ha farm

where 3 ha of teh farm is planted with coffee belongs to Salvador Yaca and hsi family. The coffee is planted

amongst native trees as well as fruit tress to provide shade but also as a source of food for Salvador and the family

during the year.Once the coffee is picked the coffee is fermented over night in tanks and then washed and cleaned

before then being dried for 7-10 days in a drying tent.


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Kenya Karumandi AB

The Karumandi factory was established in 1961 and is located in Kirenyaga County in the Central highlands of

Kenya. It is a member of the Baragwi Cooperative Society. The factory, which takes its name from the same Kikuyu

word for moles since there are said to be many in the region, is a set in the foothills of Mount Kenya, an extinct

volcano which has historically contributed to the rich and fertile soils of the region. The factory is surrounded by

thousands of smallholder subsistence farmers who grow coffee as a cash crop alongside potatoes, bananas,

mangoes, avocados and some livestock - usually a cow or two for diary production and chickens for eggs and meat.

The average altitude of these smallholdings is approximately 1,750 MASL, a factor which contributes to the fine

flavour of the coffee. Coffee varieties used by the farmers are mainly SL28 and SL34. The latter combines the hardy

and disease resistant properties of Ruiru 11 with the fine cup of SL28.The Karumandi factory processes coffee

using methods typical throughout Kenya. Local people are paid to pick the ripe coffee cherries between October

and January and these are pulped using disc pulpers in the wet mill. The water used to convey the resulting

mucilage coated beans also aids quality separation by density since heavier beans sink in the water whilst lighter

beans float on the surface. By channelling these beans separately three grades of parchment coffee are created; P1

(the best), P2 and P3. The parchment coffee is then channelled into large tanks where dry fermentation occurs

during the following 24 hours or so. Once the mucilage is loose, the beans take on a pebble-like feel and so the

fermentation process is halted by washing the beans in channels full of water, where further quality separation takes

place, since low grade ‘floaters’ can be directed away from the dense high-quality beans. Next the parchment coffee

is channelled to a soak tank where it sits in cold water for around 24 hours, a process which develops the amino

acids within the beans and is thought to contribute to Kenyan coffee’s unique flavours.Next the parchment is laid in

a thin layer upon raised beds and allowed to dry under the sun for between 11 and 14 days. The coffee then

undergoes a period of storage or ‘resting’ before being delivered to a mill where the parchment will be removed, and

the coffee screened and cleaned to remove any defects. It will then be graded by size to create AA, AB, PB etc and

finally it will be packed in grain-pro lined bags or in vacuum packs ready for export.


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Decaf - Guatemalan

El Rincon is a 25 hectare farm situated in the corner of a valley of limestone hills, protected from warm, dry winds and climate fluctuations. The climate is very stable with high relative humidity, which, along with the chalky soils of Huehuetenango define the cup character of this farm. Roberto Molina was the cousin of Jorge Vides the first owner of Finca La Bolsa, and they bought and established the farms around the same time. Roberto passed away in 2009 and his widow Yolanda Galindo is now taking care of the farm. The farm is now run by Renardo Ovalle, who has transformed the production towards quality focussed microlots. Many of the plants are old bourbon and caturra trees from the early years of the farm, but the farm manager is in the process of planting new bourbon and caturra plants, along with other exotic varietals.Coffee is fermented dry in tiled tanks for 18-24 hours, before being washed and graded in channels. After the mucilage has been washed off, the coffee is soaked overnight in clean water. This step is more common in African processing, and is rare in Guatemala, but adds to the unique cup profile of this farm.The process is outlined below:The green beans enter a ‘pre-treatment’ vessel where they are cleaned and moistened with water before being brought into contact with pressurised 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 pressurised liquid carbon dioxide which combines with the water to essentially 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.

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