Roasters Choice Filter Coffee Selection

Alejo C. Jiménez in Costa Rica and Wilhelm Kahle in southern Mexico, unknowingly harboured the same aspiration to cater to a new discerning European market: “to produce the best coffee in the world”. Today, descendants of these forward-thinking farmers uphold the tradition of excellence and exceptional quality in coffee production. 

Now under the management of Alejo Khale Castro, a sixth-generation farmer, Volcan Azul has seen a shift towards modernizing coffee cultivation methods. By implementing practices like fragmented planting, growing distinguished botanical varieties, and focusing on precise details throughout the farming processes, the production has significantly improved. The Castro family's commitment extends to preserving tropical rainforests; they possess forested regions at elevated elevations and regularly acquire new plots to ensure their conservation and protect them from deforestation.

This lot showcases the exceptional quality of Villa Sarchi, a Bourbon mutation from Alajuela, grown on Alejo's volcanic farm in Costa Rica. Alejo and his team's skillful natural processing brings out the best in this varietal, known for its excellent cup profile. Their diverse micro-lots are a testament to their processing expertise and the farm's unique terroir.

Tasting:  Tasting:  Floral, Fruit, Brown Sugar with a hint of Orange and Lemon zest.

Hambella Wamena is a district situated in the Guji Zone of the Oromia Region, located south of Addis Ababa. This area, named after the Oromo people who have cultivated coffee for generations, has a rich tradition in coffee farming. The coffee produced in Ethiopia is inherently organic, as the landrace varieties thrive in harmony with the environment, resulting in natural fertilization and pest control.

Yednekachew Seleshi is a third-generation coffee producer, following his grandfather's 52 years in the industry. He collaborates with 240 local smallholder farmers to produce coffee from local landraces that are naturally processed, named after prominent local farmer Geda Bali.

The coffee is hand-picked and dried on African raised beds for 12 to 15 days. It is processed at the Buliye washing station, established in 2013.

Yednekachew and his team provide biannual training on coffee quality control, encouraging farmers to deliver high-quality red cherries. They also support the community by supplying school materials, sponsoring a football team, and offering organic compost to farmers.

The coffee is uncertified organic, currently undergoing the process of obtaining Rainforest Alliance and Organic Certificates.

Tasting: Bursting with the freshness of ripe berries and juicy plum, this coffee features delightful hints of strawberries and cream, rounded out by subtle notes of hazelnut and cocoa.