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Kenya Gakuyuni AA

Origin: Kirinyaga, Kenya
Producer: Thirikwa Farmers Cooperative Society / Gakuyuni Wet Mill
Cultivar: SL28 & SL34
Altitude: 1600
Process: Washed
Taste Profile: Clean, complex, blackcurrant, red fruits, classic Kenyan acidity.

Gakuyuni wet mill is located in the town of Kianyaga, in Kirinyaga county, about 130km from Nairobi, on the slopes of Mount Kenya.
In Kirinyaga nearly 72% of all production comes from smallholder farms. Farmers take ripe cherries to be processed in centralized wet mills, where they are pulped, fermented, washed and sun dried. Gakuyuni wet mill gathers 1550 farmers, of which 674 are female.

Kenya Kaiguri AA

Origin: Karundu, Nyeri, Kenya
Producer: Mutheka Farmers Cooperative Society
Cultivar: SL28 & SL34
Altitude: 1700-1800
Process: Washed
Taste Profile: Floral, red berries, juicy, complex acidity
Kaiguri factory is situated near the town of Kaiguri, in the Nyeri district east of the Aberdare Mountain range. It started its operations in the year 1969 as one of 18 factories in the former Tetu Coffee Growers’ Co-operative Society, which held all 18 factories. In 1999, the society split into 18 single factory societies. In 2004, the government encouraged the single societies to merge and form a large and economically viable society, resulting in the formation of two societies: Aguthi and Mutheka FCSes. Kaiguri factory services four different zones: Chukuruini, Mutoigu, Karurumo and Karaini. Cherries are selectively handpicked and delivered to the wetmill on the same day. These cherries are sorted at the wetmill prior to pulping, where ripes are separated from under- and overripes. All processing uses clean river water from the Rundu River that is recirculated prior to being disposed of in seepage pits (to prevent contamination). Once parchment is fermented, it is washed and then sundried.

Costa Rica – Tarrazú

Origin: Tarrazú, Costa Rica
Producer: Coope Tarrazu – Fresh Crop
Cultivar: Caturra
Altitude: 1500
Process: Washed
Taste Profile: Acidic, Fresh, good body, notes of green apple and pear

The Tarrazú region is a canton in the province of San José in Costa Rica that has become a trademark name in the Central American specialty market. Thanks to its location in the valley of Talamanca Sierra in southern Costa Rica and only 70km outside of the capital San José, Tarrazú has a lot of logistic advantages. Costa Rican coffees are usually portrayed as the “classic cup”, which means as much as being a well-balanced, mild and clean coffee. . The last few years, more and more micro-farmers are being spotted in the coffee landscape, who are willing to put quality before quantity. The micro-farms are Costa Rica’s best guarantee to remain diverse and unique and to avoid being anonymous with middle-of-the-road coffee. The micro-lots of the Tarrazú region have a couple of things in common. The Tarrazú is light, clean, and has superb fragrance. It has a rich, full body and an outstanding acidity, combined with an intense aroma.

Espresso Coffee

Brasil – Irmás Pereira

Origin:  Minas Gerais, Brazil
Farm: Fazenda Irmás Pereira
Town/Region: Carmo de Minas, Minas Gerais.
Cultivar: Yellow Bourbon
Altitude: 1200
Process: Honey Processed
Taste Profile:  vanilla, dark chocolate, intense fruit sweetness, fresh acidity.

In 1971, Antonio Andrade Pereira Filho and Maria da Conceição Costa Pereira decided to invest in a farm of 90 acres in the city of Carmo de Minas, Minas Gerais. Antonio planted the first coffee seedlings and the couple started a family, raising two daughters: Maria and Maria Rogéria. Eventually the two women took over the running of the farm, along with their husbands, ushering in a new generation of coffee producers. With the eventual passing of Antonio, Maria and Maria Rogéria decided to continue running the farm together. Thus they changed the name of the farm from Serrado to Irmãs (Sisters) Pereira, ushering in a new spirit to their coffee production.
Irmas Pereira is perched in the high mountains of the South Minas Water Spa Circuit, near the towns of Lambari, Carmo de Minas and São Lourenço. The estate boasts great altitude, climate and dedicated management and workers. The coffee bushes grow in fertile mountain soil at altitudes ranging between 1100 and 1250 meters. These high altitudes favor slow ripening of cherries and permits selective picking; both decisive factors in producing exceptional coffees.

 

Guatemala – Huehuetenango

Origin:  Huehuetenango, Guatemala
Cultivar: Caturra, Catuai
Altitude: 1350-1900
Process: Washed
Taste Profile:  Dark chocolate, medium body, mild acidity

Huehuetenago is the highest of three non-volcanic coffee growing regions in Guatemala, producing perhaps the most distinguished Guatemalan coffee as it is often considered the best in the country overall.  The dry hot winds which blow from Mexico’s Tehuantepec plain, keep the area frost-free despite the very high altitude. Due to the extreme remoteness of the area, the majority of producers are required to process their own coffee. This coffee has a typical dark chocolaty taste with bright and punchy acidity. It’s a true espresso type coffee. A very pleasing and balanced cup.

About Langøra Coffee Roasters

Langøra Coffee Roasters are a fairly new addition to the Norwegian coffee scene. Based in a 150-year old storage building on a farm outside Stjørdal, together with a brewery and a local food restaurant, they try to get hold of the best seasonal coffees from different origins.