EVERYTHING ABOUT OUR COFFEE - FROM FARM TO YOUR CUP
more information about our product
In short, specialty coffee is the highest grade of coffee money can buy. Everything from the way it’s farmed, roasted, and brewed must be of excellent quality to be a part of the top 1%. It will also have to score 80 points or more out of 100 by an SCA-certified taster or Q-Grader to be labeled a specialty coffee.
Our specialty coffee:
- We have close relationships with farmers and trade directly through the farmer’s unions.
- We pay above-market prices ensuring superior quality
- All roasting is done in the countries of origin (yes, you read that right). This keeps more of the profits where they should be. We thus also help locals develop the highest quality products.
- Our coffee is complex with distinct flavour profiles and a cupping score of at least 86.00 points.
Ethiopia has such a huge amount of different coffee flavours that it’s hard to explain it in just a few words.
Because the beans are grown in medium to high altitudes, they are classified as hard, which gives them their strong taste and intense aroma. Fruity flavours are common, with a general agreement of a pleasingly soft mouthfeel. Aromas that are commonly noted are that of citrus fruits, bergamot, floral flavours, candied fruits, and tropical fruit flavours (Yum!)
Our project aims at leaving the value creation within the countries of origin, while at the same time helping locals achieve products of world-class quality. Through this combination, we generate an added value in developing countries as well as enhancing their quality of living.
We get our beans from farmer unions around the regions of Yirgachefe and Jimma. We have cultivated personal relationships, and buy from farmer unions directly. For example, we purchase our Limu beans from the Kata Muduga Farmer’s union.
This is, however, just the beginning. We have big plans to expand to many more countries where we hope to leave our lasting impact too.
The Washing Process
The hand-picked fruits are washed, briefly fermented, and then milled, which gets rid of the last bits of residue. This fermentation process used to take three days, but thanks to a donation by the Bill & Melinda Gates foundation of new milling machines, it now only takes 12-18 hours!
The Drying Process
- The beans must lay in hand-crafted, mesh beds that are made from locally grown bamboo. They are protected from the sun by a shield and take a few days for the moisture to completely dry out.
- The beans are uncovered at night so that they do not crack under the sun’s powerful rays.
We ensure sustainable practices are followed during the fermentation and milling process, by filtering and reusing the washing water used. Also, the coffee husk is used as a natural fertilizer. Besides, during roasting, there is a 20% weight loss, which means there is less cargo shipped via airfreight when we roast at home, compared to roasting in the countries of distribution.
This process usually takes 2-3 weeks. However, in the case of heavy rains, it can take up to a whole month.
Like we’ve said, we keep the roasting process within the countries of origin of our beans. Our certified roastery in Ethiopia is in Addis Ababa. We use both ancient Ethiopian roasting methods and top, modern equipment, which ensures that our beans perfectly reveal their fruity aromas. Our beans are medium roast in order to keep the natural coffee flavours.
1.The roaster is equipped with a modern and fully automated packaging machine, which allows the packing of the beans to be done with a nitrogen counter stream during the airtight sealing process.
2.Our packaging is equipped with a one-way valve to guarantee a fresh product
3.Our roasted beans are shipped 24 hours after roasting occurs by passenger airplanes through Ethiopian Airlines. Through this process, we ensure that the freshly roasted beans are in our warehouse (in Austria) 48-72 hours after roasting.
We purchase the pouches from SwissPac (India) and the boxes from Labelprint24 (Germany). We have tried to find packaging within Ethiopia, but we have not yet found a solution. In the future, we aim to also get all packaging done within the beans‘ countries of origin.
Our coffee is tested by CQI Switzerland, which abides by international standards. These quality tests are done by three, highly trained Q Graders and are performed anonymously. The quality of our coffee is not simply an opinion. It is backed by science.
We do not sell commodity coffee, only premium products. It must fulfil the hardest quality requirements, and that comes at a price. This quality can only be ensured by paying the farmers premium prices. Thereby, we ensure very fair wages compared to other producers.
Fortunately, our coffee is so good that it sells itself, without us having to spend too much on marketing campaigns. Additionally, most of our operations, such as our warehouse system, run (semi-)automatically and on a larger scale.
We have teamed up with a local roaster in Addis Ababa, which allows us to support social projects directly. For example, a home for the elderly in Addis Ababa is supported through our coffee sales. In 2020 we supported a project for women in Ethiopia that aims to collect plastic waste from the streets and then recycle it. In the future, we are keen to support more projects as well as initiate many of our own that are close to our hearts. Our main goal is to become carbon neutral by 2022.
We think so! But, we’ll leave that to you to decide. We think you’ll agree, though, that our specialty coffees are a step above the rest.
Yes, we make sure that hard work and value creation are remunerated fairly. Since we only buy specialty beans, we pay premium prices. We also only buy from farmer unions to allocate funds fairly among whole regions.
Yes, indeed it is – – We choose to trade directly with our coffee farmers who are a part of the Kata Muduga Farmers Union. We also choose to roast our beans within the countries of origin, which allows much of the profit to remain within these countries, supporting economic growth and increased job opportunities.
No, but this is because we follow a ‘direct trade’ model.
This model is more efficient than the label industry and enables us and the
farmers to shape the future together.
We visit our farmers regularly and we only buy specialty beans.
We pay premium prices.
With our Limu Coffee, we keep 11.21 $/Kg in the producing economy, which is almost four times more than the fair trade label.
Beans can be traced back to one specific region. In rare cases, one can even find cases of ‘single-farm’ when you buy from one very exclusive farm for instance.
Micro and nano lots refer to coffee sourced from a single plot of land, producing extremely small quantities of special beans. Such scales only make sense for the most extraordinary coffees, and the specific varietals guarantee unique flavour bouquets.
1. Visual inspection:
350g of green coffee beans are inspected for primary and secondary defects (flaws). To be classified as specialty coffee, there should be no primary defects and less than five secondary defects.
This is the simple roasting and then brewing of the coffee in hot water. Then, a skilled taster scores the cup on items like acidity, body, flavour and aroma.
Luckily we’re spoiled for choice these days in terms of where we can get our hands on these delicious specialties! But, countries like Kenya, Colombia, and the motherland of coffee, Ethiopia are quite well-known for their variety of specialty options.
We follow all the rules when it comes to producing specialty beans, but what makes us extra special is that:
> Our coffee scores an Excellent score of at least 86.00.
> We trade directly with coffee farmers with current close relationships with our farmers in Ethiopia.
> We pay above-market prices ensuring our superior quality, which is a guarantee when trading and buying quality beans.
> All roasting is done in the countries of origin (yes, you read that right). This ensures keeping more of the profits where they should be (but more on that later). This also brings an extra exciting element by highlighting their unique roasting craft.
Conventional/Commercial coffee on the other hand is cheaper, of lower quality, and does not contribute to a healthy, sustainable economy the way specialty coffee can. Even Fair Trade coffee does not have a symbol of quality on their packaging, but rather simply displays how their business is done.
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