We would like to thank Falcon Coffees for being able to provide us with the information used below.
Each of our Coffees have a unique process & story behind them
Brazil Pedra Branca
Situated in the southern part of Minas Gerais in the Carmo region, Pedra Branca is situated Pedralva where it sits as part of the Carmo Coffees group. The surrounding area is blessed with unique terroir, high altitudes (1000-1540) masl), good sunlight and rainfall. The region is comprised of 7000 coffee growers with an annual output of 1 million bags. Working with Carmo Coffees we can access some of the best coffees to come out of this region. In 2011, Serra De Mantiquiera became the first region to obtain the Geographical Indication seal for coffee, which indicates that coffees produced in this region have unique qualities and features that are essentially attributed to their origin. During the harvest the coffees are received form local farms in the region where the coffee has been mechanically harvested from the trees picking the coffees at the optimal time for ripeness to take the Pedra Branca mill. The ripe cherry will then be separated and sent for pulping to make pulped natural coffee. The under ripe and over ripe are placed on drying patio where they are separated into depending on the level of development. From here the coffee is then dried for 7 -10 days (both pulped natural & natural) before being finished for 2-3 days with careful temperature monitoring to ensure the correct moisture content is reached. Once dry the coffee is then left to rest in large tulvas for up to 30 days before being milled ready for harvest. This mill has allowed Carmo the chance to experiment whilst acquiring coffee from farms in the surrounding areas.
Nyamulinda was built and established by Immaculate and Francine, friends who are both from the Nyamagabe area, in southern Rwanda. After realising the potential for coffee in their home village, they decided to grow it themselves, and planted over 20,000 coffee trees on their combined farm land. At the time of harvesting, they decided to process the coffee on their own, in order to maintain the quality achieved on their farms. Nyamulinda was born from this dedication to quality production, and the washing station was built in 2016 and began processing their coffee, and also that of their neighbouring farmers. With high quality at the core of their ethos, they want to expand Nyamulinda’s capacity, and grow their volume from the 220 tons of cherries processed this year.
Rwanda is blessed with ideal coffee growing conditions that include high altitude, regular rainfall, volcanic soils with good organic structure and an abundance of Bourbon. The vast majority of Rwandan coffee is produced by smallholders of which there are thought to be around half a million with parcels of land often not much larger than just one hectare per family. Coffee is grown in most parts of the country, with particularly large concentrations along Lake Kivu and in the southern province. Rwandan smallholders organise themselves into cooperatives and share the services of centralised wet-mills – or washing stations as they are known locally. Flowering takes place between September and October and the harvest runs from March to July, with shipments starting in August through December.
Ethiopia is widely regarded as the birth place of coffee. The legend of Kaldi, the goat herder that allegedly discovered the effects of the bright red cherries growing wild in the Ethiopian forest, is pervasive. The legend likely bears some resemblance to the truth despite the dramatisation added in the telling of the tale. The fact that Coffee is native to Ethiopia is indisputable and this becomes clear when one walks into the famous forest coffee plantations. Growing happily amongst the native forest are the healthiest and happiest coffee trees you’ll see anywhere in the world. Organic production is widespread in Ethiopia where in many countries this is completely unviable due to pervasive disease. It may be the diversity afforded by the forest growing environment slows the spread of disease. There are many contributing factors to the uniqueness of Ethiopian coffee from the growing systems to the diversity of varieties. The result is a country filled with coffee that is some of the best quality in the world. Gidey Berhe is the owner of Limu Kossa Agro Industry PLC. It’s not a very catchy name for a coffee farm, so we decided, with his blessing, to name the coffee after the man himself. Located far in the West of Ethiopia in an area known as Limu Kossa, Gidey farms his coffee on a 350 hectare farm that sits at 1840-2130 meters above sea level. The farm is meticulously maintained, from the trees to the signs dividing the lot sections. The land was once wild forest and has been thinned slightly to accommodate the coffee, but the feeling of quiet solitude pervades amongst the native trees. The coffee is picked by 400 seasonal workers employed during harvest season. At the farm's collection station, green cherries are sorted out before their bags are weighed for payment.
Costa Rica Los Robles
Estrella Naranjo coffee is sourced from six distinct mountain ranges in the zone of Naranjo: Barranca, Cañuela, San Juanillo, Los Robles, Lourdes and Sabanilla. Cherry is harvested from each of the different ranges and processed separately through Coopro Naranjo R.L. main mill. Coopro Naranjo producer members who deliver cherry as part of the Estrella Naranjo program receive a quality differential for their coffee. The project is being implemented by the cooperative for the first time in the 2017/18 season. Producers of Estrella Naranjo are selected to participate in the program based on the quality of their coffee. Superior quality is assured through the selection of strictly ripe cherry from only the center of the harvest. Agronomists from Coopro Naranjo visit participating farms in each of the ranges during the season to check maturation levels and determine the ideal point of harvest based on brix measurement. Quality is controlled at the farm, receiving station and mill. Each delivery of cherry is measured, sorted and processed separately at the Coopro Naranjo mill ensuring full traceability to the specific mountain range. The coffee is pulped using advanced demucilagers to ensure consistent and efficient processing, or naturally fermented using traditional washing tanks. The natural fermentation process is used upon request and the expected volume of this type of processing is 3,300 bags in total for the season. The Estrella Naranjo project offers a competitive price for participating members and seeks to reward those who work hard to produce coffee of high quality. The project is open to all producing members in each of the ranges whose farms are located between 1300 and 1700 MASL. It offers an opportunity for member producers to access new markets and incentivizes the production of high quality coffee, especially for those who may not be able to produce micro lot quality due to location or altitude. The concept of the project is to source consistent volume of traceable, quality differentiated coffee whilst supporting member producers and promoting sustainable and superior production.