REGION: SANTA ANA, VALLE CENTRAL
FARM: FINCA SANTA ANA
PRODUCER: ANDRÉS VENEGAS FERNÁNDEZ
ALTITUDE: 1.500 mamsl
VARIETY: ARABICA, CATURRA & CATUAÍ
PROCESS: HONEY
SCA SCORE: 87,50

THE STORY BEHIND THIS COFFEE:
The Venegas family has been dedicated to the cultivation of coffee for more than 150 years, with different farms throughout Costa Rica. They started their crops in 1870, and shortly after, they were also promoters of the National Society of Farmers from which they work to promote better conditions for local coffee growers and workers.

In the late 1980s, the significant fall in coffee prices shrank their business to the point of almost disappearing. It was Andrés Venegas, fourth generation of the family, who 15 years later decided to invest his savings to rescue the family farms, replant their crops and focus on specialty coffee. 

TASTING NOTES: 
Aromas of red fruits and peach syrup. Shades of vanilla and milk chocolate, with a base of cloves. Vinous acidity and creamy body. Citric and sweet finish.

REGION: NAHUALÁ, SOLOLÁ
FARM: COOPERATIVA EL RENACIMIENTO
ALTITUDE: 1.300 mamsl
VARIETY: ARABICA, BOURBON & CATUAÍ
PROCESS: WASHED
SCA SCORE: 84,75

THE STORY BEHIND THIS COFFEE:
The El Renacimiento Cooperative was founded in 1987 by 26 partners with a common goal: 
the cultivation and sale of cardamom in Guatemala.

However, after 7 years growing cardamom, in 1994 they started growing coffee and today it has become their main product.

In addition to forming alliances to achieve better sales conditions, the Cooperative also promotes training and microcredit projects for women entrepreneurs, as well as projects for family organic gardens and school gardens.

TASTING NOTES: 
Notes of rose, lychee and muscatel grape, with caramelized tones of cocoa and toffee. Clove and liquorice base. Medium acidity and creamy body, with a sweet and pleasant finish.

REGION: MARCALA, DEPT. LA PAZ
FARM: P. DE PRODUCTORES DE COMSA
ALTITUDE: 1.200 mamsl
VARIETY: ARABICA, CATUAÍ & PACAS
PROCESS: NATURAL
SCA SCORE: 86,25

THE STORY BEHIND THIS COFFEE:
Comsa is a society of coffee producers in the Region of Marcala, La Paz, who through their cultivation seek to reduce the poverty situation of the local population and promote a sustainable development of the territory.

In the cultivation of their coffee they use organic farming practices and procedures through technological systems that improve the productivity of the farm and ensure the generation of crops on a recurring basis throughout the year.

The company promotes the diversification of the production considering the farm as an integral productive unit, in which all members of the family take part in the production process. 

TASTING NOTES: 
Fruity aromas of lychee, grape, orellana and honey, a lot of fruit complexity. Soft caramelized vanilla and Danish biscuits, with a base of black currant grains and raisins. Vinous acidity and creamy body. Long finish with hints of muscatel. 

REGION: MATAS DE RONDONIA
FARM: SITIO BOA ESPERANZA
ALTITUDE: 405 mamsl
VARIETY: AMAZONIC ROBUSTA
PROCESS: NATURAL
SCA SCORE: 84.25

THE STORY BEHIND THIS COFFEE:
The Sitio de Boa Esperanza farm is known in the Matas de Rondonia region as one of the most respected coffee farms. The manager, Marcelo Braun, together with his father, discovered many of the best native varieties of robusta coffee in the Amazon region.

The amazonian robusta coffees of Rondonia, also known as Conillon, are usually grown under sustainable production systems. The environmental and climatic conditions of the Rondonia region, along with specialized efforts in soil management, provide high quality grains.

TASTING NOTES: 
Spicy aroma with notes of cardamom, and clove, fruity with raisins, and pear jam, hints of vanilla and dried fruit, liquorice, cedar, malt and pipe tobacco base, non-existent acidity, high sweetness and unctuous body. Sweet and short finish.

REGION:  SITUBONDO, JAVA ISLAND
FARM: FINCA KAYUMAS
ALTITUDE: 1.300 - 1.600 mamsl
VARIETY: ARABICA TYPICA, CATIMOR
PROCESS: GILING BASAH
SCA SCORE: 85.75

THE STORY BEHIND THIS COFFEE:
The history of Indonesian coffee began on the Island of Java. The coffee on this island is of extraordinary quality, especially due to the nuances that its volcanic soils provide. The area is also famous for using the Giling Basah processing technique. This method consists of extracting the skin from the cherries immediately after harvesting, using a handcrafted pulper.

In the Situbondo region we find the Kayumas farm. It is a farm where exceptional Arabica coffee is produced, with Fair Trade and organic farming certifications. All producers on the farm play an important role not only in agricultural activities but also in managing social affairs in the community.

TASTING NOTES: 
Aroma of honey and melon, in caramelization of butter and vanilla. Base of malt and pipe tobacco, with smooth acidity and body. Vanilla and oreo aftertaste.

REGION: URAGA, GUJI
FARM: GUJI, HALEANNA GEORGALIS
ALTITUDE: 2.000 - 2.300 mamsl
VARIETY: HEIRLOOMS
PROCESS: NATURAL
SCA SCORE: 87.25

THE STORY BEHIND THIS COFFEE:
This organic coffee is grown in Guji, an area in southern Ethiopia, at an altitude of 1,750 - 2,300 meters above sea level.

Like many of the country's coffee growing regions, the culture of the Guji area respects the diversity of people who grow its coffee. Guji's volcanic soils are rich in minerals, ideal for growing the demanding Arabica coffee plant.

Thanks to the work of Heleanna Georgalis collecting the coffee from the gardens of the houses, we find an exceptional Ethiopia with aromas of jasmine, orange blossom, cocoa and vanilla in caramelized. 

TASTING NOTES: 
Jasmine and orange blossom aromas, cocoa and vanilla in caramelized. Base of coriander and cloves, vinous acidity and creamy body. Citric and sweet finish.

REGION: PYIN OO LWIN, MANDALAY
FARM: NGU SHEW LI FARM
PRODUCER: KYAW SEIN
ALTITUDE: 1.073 mamsl
VARIETY: ARABICA
PROCESS: WASHED
SCA SCORE: 85,25

THE STORY BEHIND THIS COFFEE:
The city of Pyin Oo Lwin is known as the Coffee Capital of Myanmar, thanks to its altitude and climate conditions, optimal for growing specialty coffees.

Ngu Shweli is the oldest coffee farm in the region, founded in 1997 by U Kyaw Sein.

It is a pioneer farm in cultivation systems that preserve the local botanical ecosystem, thanks to the integration of its own coffee nurseries with the native flora, thus favoring natural replanting and ensuring a progressive adaptation of new varieties. 

TASTING NOTES: 
Notes of honey and golden apple, with hints of chocolate and butter, base of malt and black currant. Bright acidity and smooth body. Pleasant and delicate finish.