You can expect Clean, Balanced, Strawberry, Caramel, Milk chocolate, Tropical fruit SCA score - 86.25 Bukonzo Dream Trust was the biggest obstacle when Agri Evolve first started trying to buy cherries from farmers and cooperatives in the Rwenzoris. The primary focus initially, was to build relationships with the key decision makers in the communities to invoke confidence in our untested and unproven initiative. Given enough time there was a gradual shift in the quantity of coffee we could access in cherry form opposed to processed green. The benefits of this approach to sourcing lies in the control of quality. Purchasing coffee as freshly picked, ripe cherry directly from farmers and processing it at the washing station in Kisinga, enables Agri Evolve to control the variables and create consistent premium coffee which we named ‘Bukonzo Dream’. The name is derived from The Bakonzo Tribe. A group of descendants living throughout the Rwenzori Mountains, covering both Uganda and Democratic Republic of Congo. Individuals do not necessarily identify as citizens of either country, they will proudly announce their Bakonzo heritage. These incredible people combined with our dream to connect these coffees and people with roasters and cafes, is where the name was born. Lots are organised by geographic regions coordinated with specialist buying centres, often broken down even further into specific day-lots. Our focus is on controlling the natural processing of cherries while paying special attention to controlling quality, utilising round-the-clock techniques, constantly refining every process to create the best possible Rwenzori coffee. Founding Agri Evolve In 2016 Agri Evolve originally started as a collection point for both Dried Ugandan Arabica (DRUGAR) and cherries. The typical approach to processing coffee in the Rwenzori Mountains has been for farmers to process it themselves. Typically drying cherries on tarpaulin in the sun. Sourcing this DRUGAR was considerably easier in the beginning than trying to purchase ripe cherries, it turns out old habits do die hard! Following investment in processing equipment, demonstration farms and hiring experienced staff. The second-year harvest was a drastic improvement in terms of sourcing unprocessed ripe cherries. After this first season, processing facilities improved considerably and equipment including; a washer separator, mechanical dryers, Hulling machine and green-houses were all introduced to the station. The interest in Agri Evolve grew amongst the farming community as we were seen as a staple reliable place to sell coffee, we consistently paid good prices and always paid on time, which, as basic as it is, made a huge difference for farmers. By the end of the second season Agri Evolve was given some outstanding reviews from a Japanese importer who thought the African Moon coffee was fantastic and "full of potential", which in turn kickstarted the interest in high-quality Rwenzori Coffee that we sourced and processed. Scaling Production Over the course of the next 5-years Agri Evolve rapidly expanded to become the largest employer in the region bringing new economic stability and job opportunities to the community. This growth was driven by an ever-increasing reputation for high-quality coffee from the Rwenzori Mountains. With a focus on staff empowerment and education, Jonny has managed to build the team to over 50 skilled individuals sourcing and processing coffee from thousands of farmers across the Rwenzori mountains. The focus in recent years has shifted to building a new station in Bugoye. Introducing Buying Centres in strategic locations across the Rwenzori’s has been one of the catalysts for growth. Creating a constant physical presence ensures farmers that Agri Evolve is going to be there come the harvest, The convenient locations for farmers also drastically reduce the effort required to travel to market.   Region & Country Rwenzori Mountains, Uganda Varietal SL14 & SL28 Altitude 1500-1800 m.a.s.l Soil Type Haplic Phaeozems Average Number of Farms per Lot 300 - 500 Average Farm Size 1.5 - 2.2 acres Drying Methods Partial sun dried, partial machine dried. Drying Time 14 Days   This is coffee f another great coffee from Omwani Coffee Co. and it will not be our last, enjoy.          

Notes: Caramel, fig and hazelnut 🌰   Villamaría – Caldas, Colombia • Region: Caldas, Colombia | Altitude: 1800 MASL • Varieties: Variedad Colombia, Castillo Naranjal | Process: Washed • Screen Size: 15+ | Sorting: Optical | Packing: GrainPro Villamaría’s Jamaica processing station was chosen for its ideal climate and altitude, allowing for high quality natural and washed coffee production at scale. The project has reshaped the local coffee economy, encouraging producers to sell whole cherries to La Aurora, rather than processed parchment, ensuring better prices and reduced labour. Today, 30–50 producers from Villamaría and nearby communities benefit from this model, with participation growing each harvest. Jamaica’s lower altitude enables controlled drying using Nuna dehydrators and mechanical systems, optimising honey and natural processing. For Villamaría Washed, cherries are delivered to La Aurora, sorted, pulped, and fermented for 24 hours before drying on raised beds. This coffee is great as both a filter or espresso.

This coffee scores 86.25 on the SCA rating and offers a bright and juicy coffee. This coffee has a silky mouthfeel of blackcurrant jam, white grape and oolong tea. The Kainamui washing station services 1800 smallholders, each of them owning on average 200 trees. Kainamui, and New Ngariama Cooperative are known for giving back a big portion of the premiums to the producers as well as they provide financial support for school fees and farming needs.Each lot consists of coffees from hundreds of smallholders in the local surroundings of the washing station (factory).They sort the cherries before it goes into production. The coffees are traditionally processed with dry fermentation before being washed and graded in channels and dried on raised beds.The farmers are mainly growing SL28 and SL34 but as with almost all Kenyan Cooperative coffees, it can be a mix of everything. Other normal cultivars are K7, Ruiru 11 and now also Batian.Vava Coffee dedicates 10% of the revenue from all coffee sales to funding the Lamu Youth in Coffee Project. This initiative is organised by Gente del Futuro (People of the Future), a collective created by Vava and made up of passionate people working towards empowering coffee communities, especially young women and girls.   Vava Coffee is a Certified B-Corp with a social enterprise business model that has a network of coffee producers in different regions of East Africa. Vava coffee exports, roasts and consults on coffee value chains, the company aims to contribute to better future prospects for coffee communities   and the industry as a whole. We are geared towards sustainable livelihoods for the people and communities we work with. Our vision is to challenge the status quo and promote positive social disruption within the Coffee industry.  

This coffee is elegant with notes of citrus, berry and apple, with medium acidity with a hint of dark chocolate.  This coffee works well as a filter or as an espresso.SCA score 84 Cooperativa Cafetalera Capucas Limitada (Cocafcal) or Capucas as they are better known, is situated on and around the Celaque mountain, which is the highest peak in Honduras. Celaque means ‘box of water’ in the local Lenca language, and the mountain is the source for many rivers and streams. Capucas was founded in 1999 by Jose Omar Rodriguez and takes its name from the local town of Las Capucas. In 2004 Omar was chosen to become the general manager, a role he continues today. The coffee is harvested at its optimum ripeness and handed in at the cooperative. It is then washed, dried in a solar dryer, and stored in parchment before being trucked to the port of Puerto Cortés. Capucas were the first in the country to build a facility to dry microlots in a large scale with solar dryers. Coffee trees are pruned to a low height so it is easier to pick the cherries, however if its cut too short too soon they fall over. Therefore, the pruning is staggered: in the first year they prune to 180cm, 170cm in the second year, 160cm third year and 150cm in the fourth year; then when the tree is cut down to the bottom, the trunk is strong enough to support the new growth. The cooperative has many initiatives to improve the lives of workers and the local community, for example; they pay for a GP to treat workers for free in their health centre which is in the centre of Las Capucas. In 2016 Capucas partnered with the National Autonomous University of Honduras (UNAH) to provide a university education, the virtual classroom was opened in the community of Capucas in a rural part of San Pedro Copan, UNAH provide the technical support, teachers and subject matter for the students. They also have a football academy which is free to join and a virtual library for members, children and partners of Capucas They are also certified by Fair Trade , Organic, and Rainforest Alliance. This blend was created using cherries from multiple smallholders that deliver to Capucas, all located on the fringes of the Celaque National Park in the Copán region.Each blend is made of cherries picked and delivered to the co-operative on the same day. The cherries are mixed according to criteria such as altitude and certifications.Farm size ranges from 2.5 to 50 manzanas (1.75 to 35 hectares) and is usually divided into 2 or more parcelas or plots which are not always linked. Price of land is high (around USD 16.000 per manzana, some say), forcing farmers to grow their plots by buying parcelas in different places.After being separated, all cherries are loaded into ceramic tanks to ferment overnight. They are depulped in the following morning and fermented in water until the remaining mucilage loosens up from the beans. The coffee is then washed and taken to dry for up to 15 days on both patio and polytunnel.   

Flavour Profile We are delighted to have secured some of this fabulous coffee that has been blessed by the copious rainfall at Gasharu. This coffee offers sweet flavours of cinnamon and gingerbread, imagine apple pie. There are rich red fruit flavours, especially strawberry and cools to a rum like finish. This coffee scored 86.75 from the SCA and we feel would work really well as filter, but don't be scared to try it as an espresso. Location Found on the shores of Lake Kivu, and a stone’s throw from Nyungwe National Park, the Gasharu washing station is located near the Rwanda Congo Nile Mountain Chain. Nyungwe Forest National Park is one of the largest montane and most preserved montane rainforests in Central Africa, home to huge biodiversity and an estimated 25% of Africa’s primates. This region’s elevation, soil, and climate are what coffee trees love best. No surprise then that some fantastic coffees come from our land, known for their round, complex profile packed with citrus and other fruits. Coffee plantations in the Gasharu region benefit from their proximity to the continuous of Nyungwe National Park. They get a good amount of rainfall to make the cherries juicier and the coffee fruity.   Beyond beans: this is what community coffee means Gasharu owns 2 washing stations: Gasharu in the Macuba sector (Western Province) and Muhororo in the Kirimbi sector (Southern Province), both named after the villages where they are based. “None of the other companies in our zones are owned by people that live in the community. Coffee for us goes beyond just beans. It is a reason for people to spend time together. It allows families to go out for a meal after being paid and to buy valued dishes like the Igisafuriya and the brochettes, as well as clothes for the family. These are values that outsiders don’t always understand or care about but that add to our quality of life and to the social cohesion of the community.” Many people today would describe coffee as magical. As a child growing up in rural Rwanda in the 1990s, the bean had a real superstitious quality to it for Valentin Kimenyi. “I was told coffee beans were sold abroad to make bullets. This was intriguing to me as I always imagined bullets to be magical, small and yet so noisy and powerful,” he recalls. Today a grown man managing his family’s company, Gasharu Coffee, Valentin no longer believes the old childhood tales. Yet coffee still carries special significance to him as the heart of his community.      Valentin’s parents Celestin Rumenerangabo and Marie Gorette Mukamurenzyi grew up in the communities where they now do business. “My mother is a teacher and taught several people in the community. They also have a small resto-bar where everyone hangs out, watches football and holds their family gatherings,” he says. The family is always present at the weddings of their workers and partners, contributing to the ceremonies with money and goods and cementing their relations. “There have been many occasions when other companies tried to raise their prices for cherry to attract farmers, but the majority of our partners always refused. There is a shared understanding that as Gasharu grows, the community grows.”   Gasharu’s history: from 380 trees to 8 containers The story of Gasharu is full of ups and downs and it goes back to 1976, when 17-years-old Celestin Rumenerangabo bought his first plot and planted 380 coffee trees. Originally from Nyamasheke, he left his mother to work for a family in the capital, Kigali, as a housemaid in 1973. He had lost his father during the 1959 uprising that led to Rwanda’s independence and the family was in hardship. It took him 3 days to walk from his village to Kigali and 3 years to see his mother again. When Celestin was back, he invested all his savings in land and coffee and started working with local brokers. “My father has been business-minded since his boyhood. People in Rwanda tend to do agriculture for subsistence but he was always more interested in commercial agriculture. His only options were tea and coffee and it was his location that made him choose the latter,” Valentin explains. Celestin started working with cherry collection and trading in 1978, before washing stations became active. “Locals would sell cherries or parchment by cups known as Mironko. It was assumed that one cup was the equivalent to 1kg but there were no scales available.” Celestin’s business grew slowly until 1983 when he married Marie Gorette, a 22 years-old teacher that helped him with accounting and supported schooling for other farmers’ children. By 1994 he had 7 hand-crank depulping machines and more than 14 collection sites, providing scales for weighing accuracy and partnering with locals. When the wave of violence of genocide of the Tutsis began, the family fled Rwanda and was forced to abandon the business. Valentin recalls spending “4 years in the Ijwi Island in Lake Kivu, part of Congo’s territory. When we came back in 1998 we had to start from scratch.”   Starting from scratch after the genocide It was the community who saved Valentin’s family. “They got behind us,” he says. With their trust and the help of a former partner, Celestin started over and was trading nearly 30 tons of parchment 2 years later. “In the early 2000s, the government of Rwanda advised local coffee buyers and traders to use more advanced methods of processing to ensure higher quality and returns. My family then decided to build our first washing station, Birembo.” Birembo was sold 6 years later and the failure of the project hit Celestin hard. He had taken a loan from a big trader that he couldn’t repay. “This experience is not uncommon among local coffee farmers. Many got their washing stations bought out or lost them because of loans,” Valentin explains. “My father decided to go out of business, a decision that had a real impact on us, especially me and my brother Jean Christophe, who now lives in the United States. It felt like a loss of the family’s legacy and that we were letting the community down.”  At this point, Valentin was a young agronomy student . “I watched my parents count kilos of cherries all my life. In my head, money always had an association with the weight of coffee. Knowing that my parents could do that business and at the same time help people with school fees for their kids or to pay their healthcare bills was what motivated me to pursue a career in agriculture and business,” he says. “I also didn’t like to see my parents not working. They were not happy.”    Young blood driving innovation It took Valentin a few years to be ready to take over the family’s business. He ended his studies in Kigali with a thesis on Rwanda’s exports and worked in the pepper industry to gather knowledge. “This experience allowed me to learn more about the business and the social impact of specialty processing and innovation. It made me realize that we had not done enough with the opportunities we have, all the potential and rich culture that can be portrayed through coffee.”  Valentin convinced Celestin to go back into business and together they created Gasharu in 2014 and can now produce up to 8 containers of green coffee. Since then they have exported directly to the United States thanks to contacts established by Jean Christoph, who works in public health in Baltimore, and developed their own protocols to process naturals, honeys and experimental lots.  Though some of their coffees have been sold in Europe through importers, Gasharu’s mission is to have direct relationships with a wide network of roasters that want to make a difference at origin. This way, he can “build a sustainable business that will help us keep the community together and create a legacy that will be carried on for generations.” We can’t say there is no magic in that... Flavour Profile We are delighted to have secured some of this fabulous coffee that has been blessed by the copious rainfall at Gasharu. This coffee offers sweet flavours of cinnamon and gingerbread, imagine apple pie. There are rich red fruit flavours, especially strawberry and cools to a rum like finish. This coffee scored 86.75 from the SCA and we feel would work really well as filter, but don't be scared to try it as an espresso.

Adado is a primary cooperative part of Yirgacheffe Coffee Farmers Cooperative Union (YCFCU). Unions such as YCFCU were created with government support to help primary co-operatives to market and sell coffee. As a service provider, is in their interest and part of their MO to represent each individual washing station. Coffees from a union won’t have a generic label. They will always be traceable up to the kebele level. In a market where coffees from different areas are sometimes blended to fulfil contracts based on price points, YCFCU only exports coffee from the Gedeo zone. And, as they don’t own the coffee, they can’t blend lots from different washing stations unless all parts agree and state the mix transparently on the lot name. All coffees are sorted by hand when brought in by farmers for weighing. The process usually starts at 5 pm and can continue until after dark. All naturals are sun-dried on raised beds and covered overnight and on the warmest hours of the day. The process can take up to 30 days until moisture levels average around 11%. This coffee scores 87.25 on the SCA scale and provides a coffee that is Super sweet and juicy with notes of jasmine, bergamot, sweet spices and an absolute strawberry and blueberry. Smooth and coating, with medium body, mild citric acidity. Also peachy and white tea-like.

The Eastern Highlands is a mountainous province encompassing the Kratke and Bismarck ranges interspersed with broad valleys including where this coffee is grown, the Okapa valley. It is the leading producer of coffee in the country, and the Highland Organic Agriculture Cooperative (HOAC) is one of the oldest Faritrade Certified organizations in Oceania. They were originally registered in 2003, certified in 2005 and now comprise of around 3000 small holder producers spread across 32 village communities spread over 500 km2. The premium earned has been spent on providing fresh water for 11 of these communities, as well as helping with infrastructure such as roads which makes a huge difference given the isolation of the villages. Coffee is grown mainly by smallholders in ‘gardens’ – a small plot of land that contains everything from a few trees up to a three-hectare plot at most. Trees here can be 25 years or older, and in general trees in the country are a lot older than you typically find in other countries. This often leads to lower yields and so less productivity on the farms. Once picked coffee is pulped, it is then dry fermented for 24 hours in wooden or plastic boxes before being washed and dried on sails – stretched tarpaulin drying beds – or raised beds. This is covered at night to protect from any effects of dew. Coffee is then collected and taken to a centralized dry mill in Goroka for sorting, cleaning and exporting the coffee. Most varietals were introduced to the country in the 1950’s from African and Australian research stations, though coffee is first recorded in PNG in 1873, and was growing in the Rabaul Botanical Gardens by 1890, but was not grown in Simbu until the 1960’s. More confusingly, French Missionaries planted coffee in the Kilimanjaro area in the 1890’s and you sometimes see that given as thesource for Arusha. This has assumed to be from a Bourbon heritage, though other countries have had coffee tested from this lineage and had that proven to be of Typica lineage. This coffee has tasting notes of dried fruits, vanilla and smoky with natural brightness. This coffee shares the low-toned richness of coffees from neighboring Indonesia, but is particularly sturdy, dense, and crisply robust. This is a coffee that should maintain authority in the face of enthusiastic additions of whitener and sweetener.

This washed coffee is grown 1900-2100 metres above sea level and offers a delicate lime citrus and floral aroma.It has a tea like vanilla flavour, with sweet herbal and spicy notes. A well balanced coffee that works especially well with filter brewing styles. Nardos Coffee Exporting company is a third generation family- business organization, tracing its coffee heritage back to the 1960s when the family began the coffee farming at specific locality, known as Guji Zone, Oromia. where currently the best quality coffee of Guji is outsourced. Nardos exports annually on average about 2,000 tons of washed and natural coffee of specialty and mainstream worldwide.   Nardos owns its own family coffee 152 hectares farm with 2069 out-growers. Which supports more than 12,000 families having over 3,500 hectares of coffee farms in Guji zone which has Organic, RFA, UTZ, Fair TSA and C.A,F.E. Practices certificates. Nardos coffee Exporting Company is currently equipped with different coffee processing facilities. It owns 7 wet coffee pulping industries, 5 natural coffee hullers and high Tech coffee cleaning and warehouse Enterprise with capacity of 5-6 tons per hour, in Addis Ababa.

Notes Zesty caramel, chocolatey with a crisp apple acidity and lime. Aromas of cherry and fruit juice. Colombia is the second-largest producer of coffee in the world and the largest producer of washed and Arabica coffees.  Annually, Colombia exports approximately 12.5 million bags and consumes 2 million bags internally. Colombia only produces washed Arabica coffee. There are three primary varieties grown in Colombia, and the coffee is referred to by the region in which it is grown. "Excelso" is a grading term for exportable coffee from Colombia, not related to variety or cupping profile. EP (European Preparation) specifies that the raw beans are all hand sorted to remove any defective beans and foreign material. Excelso coffee beans are large, but slightly smaller than Supremo coffee beans. Excelso beans are a screen size of 15-16, versus Supremo beans, which are sized on screen 17. Colombian coffee is graded before shipment according to bean size. Supremo and Excelso coffee beans can be harvested from the same tree, but they are sorted by size. Excelso accounts for the greatest volume of coffee exported from Colombia. This coffee produces zesty caramel and chocolate with crisp apple acidity and lime, aromas of cherry and fruit juice.

Flavours of hazelnut, caramel and honey. We are thrilled for our Brazil SanCoffee to have been shortlisted as finalists for the IQFA Awards in Ireland in July 2023. We had the pleasure of being nominated alongside other great businesses and are so proud that our very own coffee made the finals for Best Hot Beverages 2023. This fully traceable, transparently traded coffee comes from the San Antonio estate in the South of Minas Gerais. SanCoffee is a cooperative made up of 20 fazendas or estates. SanCoffee have a centralised lab, warehouse and dry mill, as well as a dedicated team of Q Graders who manage the quality for all the member estates. Working as a group through the central lab enables estates to share and gain from the collective’s many years of combined experience. More so, having total control of their warehouse and dry mill enables complete traceability and precise milling specifications for customers.  SanCoffee as a collaborative export partnership have managed to mitigate the influence of a dangerously low market price. And in most cases, premiums to growers are 30-50% higher than both the local and C price market rates. SanCoffee and its members continue to mobilise and collaborate to strengthen the ability for its members to sell at above local market rates, in turn championing economic sustainability.        This 80+ points graded coffee is a real winner offering flavours of hazelnut, caramel and honey working as an excellent single origin coffee as well as contributing natural sweetness towards any blend. Carbon neutrality SanCoffee has long been committed to the sustainability of its activities, whether in terms of environmental preservation or social responsibility, aiming to improve living conditions in the surrounding communities and contribute to the future of generations to come.As coffee growers, we are deeply connected with nature but also involved with the most important economic activity in our region. Thus, we strongly believe we can collaborate more with the planet and our people.Climate change is undoubtedly one of the major issues we are facing, it poses a real threat to the future of coffee growing. Therefore, we see it as a natural evolution to start working on our carbon footprint. In 2020, for the first time, we have been able to offset 100% of greenhouse gases emissions corresponding to the year 2019, to become one of the first coffee coops to achieve Carbon Neutrality in Brazil.  

This coffee is round and smooth, with medium acidity with flavours of roasted peanut, caramel and brown sugar. SCA score 83.5 Established in 2001, as an initiative of a group of 61 coffee producers (12 females and 49 males) with the support of the Fundación para el Desarrollo Empresarial Rural (FUNDER) and a starting capital close to $365. Now integrated by over 1500 farmers, COMSA has grown into a business role model, thanks to the dynamic, responsible and innovative work ethics and vision of its members and workforce. From its foundation, the 61 members of COMSA decided that besides achieving high-quality coffee, their company was going to produce organic coffee and they were going to promote organic agriculture as one of the core principles pillars of their organization. At the time of their establishment, conventional agriculture which uses chemicals was the most common practice in the region. Following their focus on organic agriculture and high-quality coffee, COMSA presented itself to the international markets and recovered trust from international coffee buyers and Honduran coffee producers.They are also certified by Fair Trade and Organic. 

This is our seasonal blend which we feel ticks all the boxes for a good espresso. This blend is predominantly a South American combination which provides flavours of chocolate, fruit and sweet molasses. Currently we are using a blend of Cerrado from Brazil and Cosecha Azul SHG from Honduras, both are grown at altitudes above 1100 metres above sea level.

This is our signature coffee blend which kick started our business. Named after the Soho foundry owned by the MacAdam brothers where our roastery is located. This area was the industrial heartland of the emerging city of Belfast in the early 1800’s. McAdam’s Soho Foundry emerged in the 1820’s at the period when there was a large development in the engineering of iron and brass foundering industries in Belfast.We wanted Foundry to provide all the things we love in coffee, a blend that covers a lot of bases. It is made up of coffees from Brazil, Honduras and Papua New Guinea, which are either certified or transparently traded coffees. This coffee is full bodied, full of fruity sweetness with syrupy redcurrant and sloe berry notes. A crisp taste of buttered toast, with the flavour of brioche with almonds and honey coming through in the finish.

The Swiss Water process is an organic, 100% chemical-free option for decaffeination. It was discovered in the 1930s in Schaffhausen, Switzerland, and is commercialised by the Swiss Water Decaffeinated Coffee Company Inc, founded in 1988. This method does not require the addition of chemicals, instead relying on a super saturated green coffee solution called Green Coffee Extract (GCE).To decaffeinate coffee, fresh GCE is introduced to a batch of green coffee. As the GCE is already saturated with all the water-soluble compounds found in green coffee, minus the caffeine, the matching molecules won’t diffuse out of the coffee beans—but the caffeine will. The flavour is retained in the beans while the caffeine is removed.Thanks to some scientific smarts and creativity, it’s possible to have decaf coffee that tastes the same – just without the caffeine!