Product detailed description

Coffee origin

Peru

Region: Chontali
Altitude: 1750-1900 masl
Processing: Washed
Farm: Chontali
Varietal: Bourbon, Catuai
Importer: Falcon Coffees
Harvest: 2024

This coffee originates from the El Basal village in the Chontali district of Jaen, where a small group of producers cultivate it on farms averaging 1.5 hectares at altitudes between 1,400 and 1,900 meters above sea level. The main variety grown is Caturra, alongside Catimor, Bourbon, and Typica, with recent renovations introducing Castillo and Gran Colombia varieties. Harvesting occurs between July and September.

After picking, individual producers wash and pulp the coffee cherries, fermenting them for 48 hours. The beans are then dried either in solar tents for about 14 days or on tarpaulin mats under the sun for around a week, depending on the producer's facilities.

Once dried, the coffee is bagged and delivered to Falcon's warehouse in Jaen, where it is weighed, analyzed, and cupped to assess quality. A price is then agreed upon based on the perceived cup score. Finally, the coffee is transported to Café Selva Norte SAC for defect checking and bagging before being shipped to the coast.

Indonesia

Region: Bondowoso, vesnice Sukasari
Altitude: 1200 - 1750 masl
Processing: Natural (dry)
Farm: Ijen
Varietal: Komasti, Andungsari, Bourbon, Kartika, Abysinia
Importer: Falcon Coffees
Harvest: 2024

Ijen, East Java Farm is located in Bondowoso, Sukasari Village, Indonesia. The farm covers 68ha and ranges in elevation from 1200 to 1750 masl. The farm is owned and operated by Pak Andi, a farmer who has been cultivating coffee since his childhood. The farm is home to several cultivars, including Komasti, Andungsari, Bourbon, Kartika, and Abysinia. The harvest season runs from April to September, and the coffee is grown using organic fertilizers and shade trees.

Pak Andi learned about coffee cultivation and processing from his parents. In the past, most of the coffee fields in the region were planted with Robusta coffee. However, Arabica coffee has become more popular over the years, and in 2000, Pak Andi decided to learn about Arabica coffee cultivation. By 2008, he was already producing commercial Arabica and learning about specialty coffee.

Since then, Pak Andi and other farmers in the region have received training on proper cultivation procedures and the correct picking of coffee cherries to generate high profits and good quality. The farmers choose only red cherries and do not use pesticides. The farm uses organic fertilizers, and the maintenance of the coffee trees involves manual pruning and weed removal. The shade trees used also vary but include forest plants.

After the coffee cherries are received, washed, and sorted, they are depulped and fermented for approximately 24 hours in tanks. They are then washed to remove the mucilage and dried for approximately 10 to 12 days. Once they reach the desired moisture content, they are hulled, sorted, packed, and shipped. The processing method used depends on the weather, climate, and market trends.

The unsorted green beans are sent to Belift Dry Mill Surabaya for sorting using a machine. The taste and physical quality of the green beans is checked before export.

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We roast 3 times a week, so your coffee always arrives freshly roasted. We have been roasting our own coffee since 2019 in Silůvky in southern Moravia.