Origin Summer Blend V1
Summer Blend 2018

Tanzania Kitamu
El Salvador San Jose Ataco
Uganda White Nile

Flavour: Marzipan, orange marmalade, dried fruit
Body: Medium, buttery
Roast: Light – medium
Acidity: Pleasant, apple
Suitable for: Plunger, Mokapot, Espresso, Siphon
Varietal(s): Bourbon N39, Kent KP 423, Pacas, Sarchimor, SL14, Catimor
Processing: Wet processed
Altitude: 1 250 to 1 800 metres above sea level

Tanzania Kitamu
Tanzania Kitamu
Tanzania Kitamu

Farm: Shari Cooperative Society 
Varietal(s): Bourbon N39 & Kent KP 423 
Processing: Fully washed & sun dried on African beds
Altitude: 1 500 to 1 800 metres above sea level  
Owner: Various smallholder farmers 
Town: Shari Region:  Hia District, Kilimanjaro
Country: Tanzania 
Total size of farm: Less than 5 hectares on average 
Coop members: 200+ members delivering cherry to the Shari Cooperative CPU

The word ‘Kitamu’ is Swahili for “sweet” or “tasty”, an expression often used in Tanzania when cupping to say that a coffee is very nice, indeed. It is no coincidence that this AB lot from Tanzania’s Shari Cooperative group bears the name. As one of the best lots produced this year by the 200 member strong group, it has undoubtedly earned that moniker.    

With good labour practices and a great deal of natural forest in the surrounding area, Shari’s sustainability credentials are strong. In fact, some 20% of the region is already under natural conservation. 

El Salvador San Jose Ataco
El Salvador San Jose Ataco
El Salvador San Jose Ataco

Farm: Finca San José 
Varietal(s): Pacas & Sarchimor 
Processing: Dry pulped, fermented & washed; dried on raised beds (parihuelas) Altitude: 1,250 metres above sea level 
Owner: Cayro, S.A. de C.V. 
Town: Apaneca 
Region: Apaneca-Ilamatepec, Ahuachapán 
Country: El Salvador Total size of farm:  60 hectares 
Area under coffee: 50 hectares  

Like so many coffee farms in the region – Finca San José had been virtually abandoned for many years. Years of coffee price volatility combined with the appearance of coffee leaf rust in the region has made farming coffee a losing proposition in many producers’ eyes. San José was an old farm that had changed hands on many occasions, with very little love being spent despite its ideal location. Rolando, however, saw the farm’s potential. As part of his wider growth plan, he acquired the farm and immediately set about renovating 50 hectares of the farm’s poorly maintained coffee trees. The farm kept its original name – but everything else changed.  

Rolando is passionate about learning and experimentation, which has led him to experiment with new processes and practices. As of 2017, the farm is experimenting with extended and anaerobic fermentation. He is also looking at the possibility of establishing a drying greenhouse, so the drying process is more uniform.  Although the farm is already very advanced with regards to agricultural practice, Rolando still has great plans for the future and always maintains an innovative outlook. He plans to renovate 10% of the farm annually, replanting with high quality varietals that are also rust resistant – always looking towards improving the face of El Salvador’s coffee.

Uganda White Nile Coffee Seedlings
Uganda White Nile Coffee Seedlings


Uganda White Nile

Partner: Kawacom Paidha Sustainable Project 
Varietal(s): SL 14 & Catimor 
Processing: Fully washed & sun dried (finished in mechanical driers) 
Altitude of farms: 1 450 to 1 800 metres above sea level 
Owner: Various smallholder farmers 
Town: Nyagak-Paidha, Zombo district 
Region: Northern Uganda – West Nile region 

The White Nile project gains its name from the famous Murchison Falls (Kalangala in local dialect), which lie only a few kilometres away. It is here that the mighty River Nile squeezes itself into a 7 meter volcanic rock stretch, forming white foam as it proceeds, hence turning into a ‘White’ Nile as it pours into Lake Albert.   

Kawacom – our suppliers exporting partner in Uganda – initiated their White Nile Organic Coffee project in 1998 in an effort to harness the potential for high quality Arabica in the area. By promoting the cultivation of Arabica coffee, training farmers in agricultural techniques and best practices, educating widely regarding the importance of harvest and post harvest activities, and building top-notch washing stations, the project hopes to put Uganda ‘on the map’ as the next big destination for speciality coffee. 

Until next time.