• Costa Rican Calle de Copy COE #3
• Colombian Villarrica COE #4 

Also available:

• Nicaraguan Finca Limoncillo, Direct Trade, Single Estate
• Panama Esmeralda Diamond Mountain, Rainforest Alliance, Single Estate
• Bolivian Caranavi, Organic Fairtrade
• Ethiopian Sidamo, Organic Fairtrade

**Order these on line now**

Flavor description: Intense tropical fruits, blueberry and strawberry in both the aromas and long lingering flavors.  Thick syrupy body and full of character, yet notably clean and bright through out. 

Grade: 1

Region: Idido, Gedeo Zone Yirgacheffe

Processing: Natural / Dry-Processed

Crop: February 2009

Varietal: Heirloom and Longberry

Cupping Score: 91

Ethiopia, the birth place of coffee has 5 growing regions, each producing very distinct characteristics from the other.  In the south of Ethiopia is a district called Yirgacheffe which is just north of the Kenyan border.  Yirgacheffe is currently producing the most exotic flavor profiles in this country and possible the world.  

When sourcing an Ethiopian coffee, we look for something different, something unique that would jump from the cupping table.  Typically we look for a Natural, or Dry Processed coffee.   Natural Processed coffee involves drying the entire coffee cherry in the sun.  This process is very difficult to do, and when done improperly, it is easy to create overly earthy, moldy and/or fermented flavors.  To establish a clean cup/flavor in a Natural coffee is a goal for all; however, accomplished by few.

The Idido Misty Valley has been produced in a micro-region near the town of Idido called the Gedio Zone.  Our supplier owns a mill in the region located at approximately 1,940 m (5,800 feet) above sea level.  He sources coffee from small holder “organic garden coffee farms” in the surrounding areas, located between 1,850 and 2,100 meters above sea level.   This high elevation gives this coffee the ability to mature very slowly in order to develop the special flavor profile found in the cup. 

Aside from the ideal growing conditions, the biggest difference between the Idido Misty Valley and other typical “fancy” Ethiopian coffee’s is the drying and sorting processes.  Only the ripest red cherries are selected from the micro-lot farms and brought immediately to the dry mill.  These cherries are then spread in a thin layer on elevated drying beds to ensure uniformed drying.  Once dry, all of the coffee is hulled, double picked (hand sorted twice) and polished giving the green an amazingly uniform look which is very unusual for an Ethiopian coffee, or any naturally processed coffee.

This is not your typical Ethiopian coffee!  Expect an experience.

Fratello Coffee won its 3rd auction with the Cup of Excellence program on November 15th. This was a fast paced auction with many different roasting and retail companies bidding on the 26 award winning lots. As far as we could see, this auction will result in the highest average prices over all. I congratulate the Cup of Excellence program for their marketing efforts, and for successfully organizing another amazing event.

Fratello Coffee was awarded the 13th placing winning coffee.  I remember this product well and found the characteristics in this coffee to show tastes of a Smokey Earth, a sparkling citrus and lingering acidity, with a clean body showing hints of Raisin.  I scored this with an 87.5, however the average score at the competition gave this a 86.21.  Overall this coffee is very balanced. 

For more information on this coffee and the farm it was produced on, please read

below:Lot#: 13 Telmo Cahuana – Jatum Kjari

Jatum Kjari History
Telmo Cahuana Mamani began growing coffee in 1986 on a hectare of land that had been given to him as payment for his work as a school teacher at Comunidad Universo. From that point on Telmo dedicated himself to coffee production. He participated in previous competitions, but this was the first year he had made it to the international jury. “For me, this is a great achievement. As a result I’m very motivated and excited to keep working…first to improve the quality of for my family and children, and also to keep producing coffee.”The farm is located in the Pilón Lajas Ecological Reserve, explained Telmo. “Coffee is a very noble product for the land, it is a friend of the environment. This is why I and my compañeros respect mother earth.” Telmo currently has 16 hectares planted with criollo and caturra coffee, and one day hopes to have as much as 100 hectares of coffee. “Thanks to God, today we have more demand than we can produce. Coffee is profitable and I want to tell all of my neighbors that quality of the coffee speaks for itself; if a coffee is good it will sell itself and Bolivian coffee is excellent.”

Quality Practices
Ripe cherries are hand harvested from June to September. Depulping is done daily immediately after harvest. Wet milling is done centrally at AIPAC’s plant. Depulped coffee is fermented for 15 hours and washed with clean water from mountain springs. The coffee is then sun-dried on drying patios and tables.Environmental Care Production is done without the use of chemical pesticides or fertilizers.

Other Statistics:
Type of Soil: Clay and sand
Average Annual Rainfall: 1,700 mm
Type of Shade: Siquili – Forestales
Weeding: Twice per year
Pruning: Sanitary pruning
Production practices: Organic pest control using Bauveria bassiana

Property Characteristics:
Farm: Jatum Kjari
Farmer: Telmo Cahuana
Rank: 13
City: Distrito Cascada
Country: Bolivia
Farm Size: 45.00 Hectares
Coffee growing area: 16.00 Hectares
Altitude: 1450 masl
Certification: Organic

Coffee Characteristics:
Variety: Criollo (80%), Caturra (20%)
Processing System: Processing at DESYI SRL plant
Lot Size: 14 bags
International Jury Score: 86.21
Cupping Number #: SUR-040
Jury Descriptions: dark chocolate (16), black cherry (6), sugar cane (6) dried fruit (5), syrupy mouth feel (5), notably clean (4), raisin (3), syrah wine (3), pecans (2), malt (1)
Please Note: If a number appears in brackets next to a description it indicates the number of jurors that agreed with that particular decription.

Wal-Mart Stores. Dunkin’ Donuts, McDonald’s and Starbucks already sell some fair trade coffee.“We see a real momentum now with big companies and institutions switching to fair trade,” said Paul Rice, president and chief executive of TransFair USA, the only independent fair trade certifier in the United States. The International Fair Trade Association, an umbrella group of organizations in more than 70 countries, defines fair trade as reflecting “concern for the social, economic and environmental well-being of marginalized small producers” and does “not maximize profit at their expense.” According to Fairtrade Labelling Organizations International, a group of fair trade certifiers, consumers spent approximately $2.2 billion on certified products in 2006, a 42 percent increase over the previous year, benefiting over seven million people in developing countries.Like consumer awareness of organic products a decade ago, fair trade awareness is growing. In 2006, 27 percent of Americans said they were aware of the certification, up from 12 percent in 2004, according to a study by the New-York based National Coffee Association.There is no governmental standard for fair trade certification, the same situation as with “organic” until a few years ago. Some fair trade produce also carries the organic label, but most does not. One important difference is the focus of the labels: organic refers to how food is cultivated, while fair trade is primarily concerned with the condition of the farmer and his laborers.Big chains are marketing fair trade coffee to varying degrees. All the espresso served at the 5,400 Dunkin’ Donuts stores in the United States, for example, is fair trade. All McDonald’s stores in New England sell only fair trade coffee. And in 2006, Starbucks bought 50 percent more fair trade coffee than in 2005. Fair trade produce remains a minuscule percentage of world trade, but it is growing. Only 3.3 percent of coffee sold in the United States in 2006 was certified fair trade, but that was more than eight times the level in 2001, according to TransFair USA.Most coffee farmers are organized into cooperatives, and some of that premium finances community projects like schools or potable water. Like most of his cooperative’s 3,000-odd members — and three-quarters of coffee growers worldwide — Mr. Paiva, the coffee farmer, farms less than 25 acres of land. He produces around 200 132-pound sacks for the co-op, with 70 percent of that sold as fair trade to Café Bom Dia.