IMG_6126 - Cópia

Farm Profile: Pinheirinho

Farm: Pinheirinho Area (ha): 25 City: Carmo de Minas Region: Carmo de Minas Altitude (masl): 1056-1140 Varieties: Yellow Icatu ,Yellow Catuai, Yellow Catucai, Acaia Processes: Naturals About Lilica is the third generation to manage the Pinheirinho farm, which was inherited

IMG_6126 - Cópia

Farm Profile: Pinheirinho

Farm: Pinheirinho Area (ha): 25 City: Carmo de Minas Region: Carmo de Minas Altitude (masl): 1056-1140 Varieties: Yellow Icatu ,Yellow Catuai, Yellow Catucai, Acaia Processes: Naturals About Lilica is the third generation to manage the Pinheirinho farm, which was inherited

Finca Chely

Producer Profile: Nelson Ramirez

  Farm: Chely Owner: Nelson Ramirez Location: El Cielto, Santa Barbara Altitude: 1510-1550 Variety: Red Catuai Size of the farm (ha): 15 Average production per year: 100-120 bags Process: Washed The villages Cielito, Cedral and Las Flores follow one after

Finca Chely

Producer Profile: Nelson Ramirez

  Farm: Chely Owner: Nelson Ramirez Location: El Cielto, Santa Barbara Altitude: 1510-1550 Variety: Red Catuai Size of the farm (ha): 15 Average production per year: 100-120 bags Process: Washed The villages Cielito, Cedral and Las Flores follow one after

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Producer Profile: David Munoz

  Farmer: David Omar Muñoz Ulloa Farm Name: Nueva Esperanza Location: El Cielito Region: Santa Barbara Altitude (masl): 1570-1670 Farm Size (ha): 2.8 Variety: Pacas Process: Washed David planted his farm in 2008, based on all he’d learned about the

finca david 012

Producer Profile: David Munoz

  Farmer: David Omar Muñoz Ulloa Farm Name: Nueva Esperanza Location: El Cielito Region: Santa Barbara Altitude (masl): 1570-1670 Farm Size (ha): 2.8 Variety: Pacas Process: Washed David planted his farm in 2008, based on all he’d learned about the

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Producer Profile: Manuel Vallecillo

Farmer: Manuel Vallecillo Farm Name: Los Primos Location: El Cielito Region: Santa Barbara Altitude (masl): 1710-1860 Farm Size (ha): 3.5 Variety: Pacas Process: Washed About Manuel currently alternates between a life in Houston, Texas, where he works for a bus

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Producer Profile: Manuel Vallecillo

Farmer: Manuel Vallecillo Farm Name: Los Primos Location: El Cielito Region: Santa Barbara Altitude (masl): 1710-1860 Farm Size (ha): 3.5 Variety: Pacas Process: Washed About Manuel currently alternates between a life in Houston, Texas, where he works for a bus

Don Salva

Producer Profile: Salvador Guzman

Salvador Guzman Location: El Cielito, Santa Barbara Altitude (masl): 1350-1450 Variety: Pacas Size of the farm (ha): 3.5 Average production per year: 10-14 bags Process: Washed Background to Santa Barbara The villages Cielito, Cedral and Las Flores follow one after

Don Salva

Producer Profile: Salvador Guzman

Salvador Guzman Location: El Cielito, Santa Barbara Altitude (masl): 1350-1450 Variety: Pacas Size of the farm (ha): 3.5 Average production per year: 10-14 bags Process: Washed Background to Santa Barbara The villages Cielito, Cedral and Las Flores follow one after

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Farm Profile: Sao Joaquim

Farm: São Joaquim Area (ha): 42 City: Conceição das pedras Region: Conceição das pedras
 Altitude (masl): 1200-1450 Varieties: Yellow Catuai,Red Catuai, Mundo Novo Process: Natural About The Sao Joaquim property is heritage of Jesimar grandfather, Mr. Vicente Garcia de Oliveira.

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Farm Profile: Sao Joaquim

Farm: São Joaquim Area (ha): 42 City: Conceição das pedras Region: Conceição das pedras
 Altitude (masl): 1200-1450 Varieties: Yellow Catuai,Red Catuai, Mundo Novo Process: Natural About The Sao Joaquim property is heritage of Jesimar grandfather, Mr. Vicente Garcia de Oliveira.

Brazil processing 1

A Natural(s) Backdrop

In Brazil, historically, processing coffee cherries has been equivalent to just drying them. The coffee cherries are kept intact while drying, neither requiring water nor involving any mechanical procedures. The natural process, then, has been a resource saving method altogether.

Brazil processing 1

A Natural(s) Backdrop

In Brazil, historically, processing coffee cherries has been equivalent to just drying them. The coffee cherries are kept intact while drying, neither requiring water nor involving any mechanical procedures. The natural process, then, has been a resource saving method altogether.

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Warm up to LCDC 2.0 at Belleville, November 6, 2014

Bonjour Paris! Melanie will be in town this Thursday as part of a warm-up to Le Carnaval du Café 2.0, which kicks-off January 25, 2015 at the beautiful La Bellevilloise of Paris. For those of you who didn’t join us during Le

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Warm up to LCDC 2.0 at Belleville, November 6, 2014

Bonjour Paris! Melanie will be in town this Thursday as part of a warm-up to Le Carnaval du Café 2.0, which kicks-off January 25, 2015 at the beautiful La Bellevilloise of Paris. For those of you who didn’t join us during Le

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Colombia: A Clash of Mindsets

Remember the days when the main quality distinction among Colombian Coffee qualities was Excelso (‘export quality’) and Supremo (‘export quality’, bigger screen)? Those were the days… Looking back just a few years in time, it is evident that the development

_DSC2568

Colombia: A Clash of Mindsets

Remember the days when the main quality distinction among Colombian Coffee qualities was Excelso (‘export quality’) and Supremo (‘export quality’, bigger screen)? Those were the days… Looking back just a few years in time, it is evident that the development

Roundabout_2

Collaboration, Community & Le Carnaval du Café (postponed!)

‘Collaboration’ isn’t even our middle name; it’s our first name, which means we really want to work together with awesome people to make awesome things happen. This is why Collaborative Coffee Source has put together a fantastic program for Le

Roundabout_2

Collaboration, Community & Le Carnaval du Café (postponed!)

‘Collaboration’ isn’t even our middle name; it’s our first name, which means we really want to work together with awesome people to make awesome things happen. This is why Collaborative Coffee Source has put together a fantastic program for Le