Colombia

CleverCoffee

We’re ending 2018 in a great way. CleverCoffee is our December’s roaster, and our final featured roaster for the year! We had a chat.

CleverCoffee_international.png

How did CleverCoffee start?

Actually, we are coming up on our fifth birthday in February as CleverCoffee began in the beginning of 2014. However, it was in a very different format that what it is today; we began purely as a blog with nothing to sell – just purely informational articles about what we learned about coffee roasters, brewers, water, etc., and I had been a home barista about five years before that.

It was a great way to get people interested but the more we examined and learned, the more we found that it was hard to get to know the world of specialty coffee. For us, this helped form our approach to specialty coffee as we wanted – and still want to – make it more simply to experience world-class specialty coffee.

clevercoffee-beanportal.jpg
clevercoffee-beanportal-2.jpg

What drove you to the specialty coffee business?

In fact, I did not drink coffee until I was 26 years old. I started to be embarrassed if I was at a café or coffee show with my wife and she had coffee, while I was having hot chocolate.

Then a good friend of mine introduced me to a fantastic cup of specialty coffee. I think it was a lightly roasted Ethiopian coffee and I had no idea that coffee could be clean and sweet without being sour or bitter – and it got me hooked!

I started exploring the world of specialty coffee, but it was complex, so I wrote what I learned and the blog, CleverCoffee, was an easy next step. Here five years later, we have just relaunched our website for the third time and I have revisited the blog posts that I had not read for years. Some of them are still useful for people who are interested in specialty coffee, so I am adjusting a bit here and there and will repost them online soon.

How has CleverCoffee changed if you compare today, with the day you started roasting?

As I had been roasting quite a lot on a smaller scale before opening CleverCoffee, I knew that nothing beats using the best beans available. The very first bags of coffee we sold, I roasted on a Hottop coffee roaster and closed the bags with a vacuum sealer. Of course, we had every food grade certifications in order, but before making a huge investment in a complete roasting setup, In the way of LEAN startup, we just wanted to make sure that we were able to produce a product that people wanted to buy.

Later, we got the chance to buy an old 1963 Probat LG5 coffee roaster, that we restored and used for quite some time before upgrading to our current Giesen W15. Still, we are using the same formula when considering new investments in both coffee and equipment; we need to know that it works on a smaller scale before introducing it to a broader audience.

clevercoffee.JPG

How do you think CleverCoffee will evolve in the future? Have you got any specific goals?

Sure, we have many goals – but one of our main focuses right now it to develop our core business, which is to source, roast and present some of the world’s most interesting coffees, without adding unneeded complexity and doing it in a responsible way.

We believe strongly that we should have an environment impact, which is as low as possible. It is not easy but an important process where we have taken the first steps by only printing info sheets on our coffees on CO2-neutral paper, we are only using electricity that comes from windmills and we use recyclable coffee boxes to deliver coffee to coffee shops and hospitality businesses that are located nearby. Now, we are working on having our Misiones coffee registered as a Transparently Traded Coffee as we would like our customers to know how much the grower has been paid for his green coffee in order for them to make a more conscious choice more easily.

Additionally, we are exploring the opportunities to opening our own coffee bar but that would certainly add complexity to our business, but it also opens up for us to being able to display our coffees in our own way. Therefore, we are looking for likeminded and talented people from the hospitality business industry to take part in this project.

Many of our subscribers are tasting CleverCoffee for the first time. How would you describe coffee roasted by CleverCoffee?

Coffee comes from a fruit and we want you to taste this. We roast to highlight the natural sweetness and fruitiness in the coffee. This way all coffees will taste different and you can explore the huge variety there is in coffee.

We work exclusively with the most interesting coffee producers in the world. We buy our green beans directly from the farmer or through socially aware and skilled importers who, with great professionalism, add value in the form of knowledge about better production and organic initiatives while always having the best interest of the coffee farmer in mind. Simply, we feel that this is the right way to do business.

We have selected all of our coffees for their unique and exciting characteristics, and you can be sure that our selection always reflects the huge variation in flavor found in the world of coffee. Our coffees come from micro lots from all over the world. Carefully selected and gently profile roasted to the brighter side as to preserve the sweetness and the innate flavours in the bean. We omni-roast all coffees so you can brew them just the way you prefer.

What can we expect from this month’s coffees (Misiones, Ceiba and Biloya)?

As usual, we would like people to experience the diversity in specialty coffee and we aiming to do this by only having seasonal coffees in our lineup as well as having a limited number of coffees in our lineup. We believe that a lineup of 5-7 coffees that change with the harvesting season helps our customers appreciate the diverse tastes that lies within the world of specialty coffee.

Misiones

For us, the Misiones from Colombia is more than special. For a long time, we have been looking for a coffee that meets our quality and taste requirements, and a coffee, where we can trade directly with the producer. Therefore, we are extra proud of this coffee, which is our first directly traded coffee and at the same time exclusive to CleverCoffee in Denmark. Collectively this results in a sweet and transparent coffee with a balanced tasting experience.

The coffee plants grows in nutrient volcanic soil in 1500-1700 mas in areas with plenty of shade. The variety is Castillo, a typical Colombian variety known for its great sweetness and citrus aftertaste.

The coffee is as a fully washed coffee, to highlight the clean and transparent taste. The pickers are highly skilled and have picked the ripe cherries when the cherries have reached a sugar content of 14%. This highlights the coffees natural sweetness.

All of this combined, results in a sweet and transparent taste of ripe red berries and citrus in a great balance. It is a coffee with a high complexity where you will experience a change in taste depending on the temperature of the coffee. Grind it rather coarsely and you will get a super juicy coffee. If you grind the coffee finer, you will get a very sweet coffee. This coffee has a big spectrum to play with.

This is a great example of a classic Colombian coffee – and what the Castillo variety has to offer, when it has been grown and processed with the outmost care.

Origin: Colombia
Region: Cundinamarca
Washing station: Hacienda Misiones
Varietals: Castillo
Process: Washed
Altitude: 1500 - 1700 masl
Harvest: May 2018

Ceiba

Ceiba is a specialty coffee from the Huehuetenango region in Guatemala on the border to Mexico. Here we have a fantastic combination of the comfortable silky and creamy mouthfeel, as the coffee from the area is known for and the fresh fruitiness that our roast style emphasizes. This results in a balanced coffee that everyone can drink, while you can find a great complexity in new taste notes.

Ceiba is a sweet and balanced specialty coffee that gives a nice freshness with taste of milk chocolate, orange and vanilla. This is an easy-to-drink coffee that everyone likes while it contains a large complexity and it expresses new tasting notes clearly, if you let the coffee cool down a little.

Origin: Guatemala
Region: Huehuetenango
Washing station: Ceiba
Varietals: Caturra, Bourbon, Typica
Process: Washed
Altitude: 1350 masl
Harvest: Jan – April 2018

Biloya

Biloya from Ethiopia is the latest addition to our lineup and Biloya blew us away with a sharp cup profile: Clean, sweet and transparent with notes of red berries and red grapes. It is a beautifully balanced natural processed coffee and a great showcase of how fantastic a natural processed coffee from Yirgacheffe in Ethiopia can taste like.

Coffees brought to the Biloya washing station are grown between 1700-2000 meters above sea level. There are several tiers of drying tables on the slope below the washing station and Biloya’s workers turn and sort the cherries by hand as the coffees dry on raised beds. The mesh material allows for airflow both above and below the coffee to prevent the formation of any mildew or mold. It takes between 18 and 21 days for cherries to dry. Naturally processed coffees are milled to remove the dried cherry pulp and parchment at once, and then stored in a warehouse no closer than 50cm from the wall and 15cm from the floor before transport to the final processing warehouse in Addis Ababa where it is color sorted and packed for shipment.

Origin: Ethiopia
Region: Yirgacheffe
Washing station: Biloya
Variety: Heirloom
Processing: Natural
Altitude: 1850 masl
Harvest: January 2018

We hope you all enjoyed December’s box with CleverCoffee. Don’t miss out on our next roaster!

Keen Coffee

The Netherland’s coolest roastery Keen Coffee has delivered some splendid coffees. Let us introduce you to February’s box!

keen-logo-black-small.png

Keen Coffee has one goal: to lift the coffee scene to an even higher level. This is seen in everything they do. Keen works directly with their farmers and only roasts the highest quality coffees, looking for the most unique flavor profiles.

Located outside of the capital, Keen Coffee follows their everyday quest, to strive for perfection and not settling for it. We hope you enjoyed February’s box! 

keen-coffee-tasting-box.JPG

SHEMBATI
Origin: Burundi
Altitude: 1800 MASL
Varietal: Red Bourbon
Process: Washed
Flavour: Citrus & Berries

The team of Shembati washing station are working hard to produce and process the high quality coffee you are about to drink. It is a great example of a Burundian coffee, which are known to have a great sweetness. When brewed you will get a balanced cup with fresh citric notes and berries, together with a sweet chocolate finish.

LOS VASCOS
Origin: Colombia
Altitude: 1950 MASL
Varietal: Caturra
Process: Washed
Flavour: Caramel & Chocolate

Included in the 2x250 and 3x100 Tasting box.

Los Vascos’ coffee farmers originates from Spain's northern regions. Los Vascos translates to “The Basques”. The coffee importer of this coffee is known for investing a lot in the local farmers as well as in mills and cupping labs. With their aim at sustainability we hope you like this coffee which has notes of sweet caramel, milk chocolate and red fruits.

DANILO
Origin: Costa Rica
Altitude: 1800 MASL
Varietal: Caturra & Catuai
Process: Anaerobic Fermentation
Flavour: Cinnamon & Sugar cane

Exclusive for the 3x100 Tasting box.

On top of a mountain ridge in West Alley, you will find the beautiful location of Danilo’s plantation. Danilo has previously delivered the coffee that Keen Coffee has used in the World Brewers Cup. The cinnamon notes are very distinct in this microlot. You will also find notes of sugar cane, yellow stone fruit and passion fruit.

Do you want to get freshly roasted coffee to your doorstep? Join our coffee subscription!

Don Gallo

We’re proud to introduce you to our December’s roaster Don Gallo. Our first ever shipment from Spain! 

don-gallo-cafe-logo.png
don-gallo-2.JPG
don-gallo-1.JPG

For the month of December the following coffees were sent out:

MORMORA ESTATE
Origin: Ethiopia
Altitude: 1900 - 2000 MASL
Process: Natural
Flavour: Floral & Strawberry

Hundreds of families grow their coffee cherries in the area around Mormora Estate, located in the region of Guji, Shakisso, in Ethiopia. The farmers gather their coffees for sorting and processing. This natural processed coffee has notes of floral, strawberry, lime and chocolate.

DOLMIN MORENO
Origin: Honduras
Altitude: 1550 - 1600 MASL
Process: Washed
Flavour: Blackberry & Peach

Included in the 2x250 and 3x100 Tasting box.

Dolmin has been managing his own farm since 2013. Through hard work, he has managed to place this coffee in the top 20 during the 2014 and 2015 Cup of Excellence competitions. Together with his father, the family has built a coffee farming dynasty in Santa Barbara, El Cedral in Honduras. This coffee has notes of blackberry, lemon soda and peach.

NILO MARTINEZ
Origin: Colombia
Altitude: 1950 - 2200 MASL
Process: Lactic
Flavour: Passion fruit & Milk

Exclusive for the 3x100 Tasting box.

Nilo’s farm Jalisco is located in El Naranjal in Colombia. It is one of the neighbouring farms to La Palma & El Tucán, a famous Colombian coffee farm, where this coffee is processed. The lactic process is what brings out the distinct flavours of this special coffee. Expect notes of passion fruit, peach, milk and chocolate.

 

Don't miss out on our next shipment! Join for the next month's box

Man Vs Machine

The month of June was quite a remarkable one. We featured Man Vs Machine from Munich, Germany!

For the month of June we sent coffee from the different origins. Maria Suyapa La Flor from Honduras, Yobani Ramos from Colombia and exclusively for our Tasting Box customers - the beautiful Jaguara PB from Brazil. This was the very first time we shipped a Brazilian coffee!

JAGUARA PB
Origin: Brazil, Minas Gerais
Farm: Jaguara
Varietal: Yellow Catuai
Processing: Natural
Altitude: 1.040 m
Cupping Notes: Toffee, Sweet, Creamy 

YOBANI RAMOS
Origin: Colombia, Huila
Farm: Finca La Fuente
Varietal: Caturra
Processing: Washed
Altitude: 1.800 m
Cupping Notes: Nectarine, Lemon, Delicate

MARIA SUYAPA LA FLOR
Origin: Honduras, Poso Negro
Farm: La Flor
Varietal: Catuai
Processing: Washed
Altitude: 1852 m
Cupping Notes: Fruity, Juicy, Lime 

 

If your not yet a member - don't miss out on our next box!

Love Coffee Roasters

We are very excited to let you meet our December’s roaster, Love Coffee Roasters. The roastery was our first ever featured roaster back in September 2015. Now they’re back, and we have shipped some very special coffees.

love-coffee-roasters-logotype.png

Love Coffee Roasters from Lund, Sweden, have been roasting coffee since 2009, but the founder Daniel has more than 16 years of experience in the field. Love Coffee Roasters have a must visit coffee bar in the centre of Lund, a unique spot with a great courtyard.

For December’s box we shipped three very different coffees, from three different countries. When brewing these coffees you will be able to experience the great diversity between them.

INGA APONTE

Origin: Colombia, Narino, Tablon de Gomez
Producer: Various Cooperative Members
Process: Red Honey
Harvest: 2016
Soil: Volcanic
Altitude: 2150 masl
Variety: Caturra
Tasting notes: Fresh Tobacco, Mint, Ripe Yellow Fruits, Red Berries, Milk Chocolate & Brown Sugar

Almost all Colombian coffees are fully washed, but there are a few exceptions. This Colombian coffee is a honey-processed coffee, which results in a cup that is very sweet, full bodied with a soft acidity.

Love Coffee Roaster’s words about the coffee:

“The indigenous tribe Inga Aponte was for a long time forced by guerrilla groups to cultivate coca in their territory and they have historically also been driven away from their place of origin. Today, through efforts by state and the governor of the Inga Aponte, they aspire to produce the Colombian Caturra variety. The soils of the Narino region are made up by volcanic ash and the area is highly elevated with lower temperatures than average. This unique terroir gives long maturation and excellent growing condition for the coffee trees. We love it and are showcasing our second harvest with these coffees. Many more to come!”
 

MAGARISSA

Origin: Ethiopia, Danbi Uddo, Shakiso
Producer: Gigesa Washing station
Process: Washed
Harvest: 2016
Soil: Red Volcanic
Variety: Ethiopian heirloom
Tasting notes: Lemonade, Rose Water, Bergamot & Brown Spice

Included in the 2x250 and 3x100 Tasting box.

This sweet Ethiopian beauty is as delicious as a perfectly ripe fruit. About 850 farmers deliver their coffee cherries daily to the washing station in Shakiso. The production is organic and this lot is a grade 1 coffee.

Love Coffee Roaster’s words about the coffee:

“This coffee comes from a new washing station in Shakiso. The station is privately owned by Faysel Abdosh and about 850 small scale farmers deliver their coffee to his mill. By default the production is organic and this lot is a grade 1 coffee. Processing is done by using clean water from the area and drying is done on raised beds. We chose this coffee because of its clarity and very sweet character. It will leave you wanting more and more.”


 

LA ESPERANZA

Origin: Guatemala, Huehuetenango, Finca La Esperanza
Producer: Eleodoro Villatoro López
Process: Washed
Harvest: 2016
Soil: Limestone
Altitude: 1400 - 1600 masl
Variety: Caturra & Bourbon
Tasting notes: Dark cherries, Cranberries & Dark Chocolates

Only included in the 3x100 Tasting box.

This is the first time we’re shipping a coffee from Guatemala, and when you’ve had your try you will see why. It has taken the farmer Fransisco Morales 39 years to reach the quality you are about to brew.

Love Coffee Roaster’s words about the coffee:

“Fransisco Morales started farming coffee in 1977 on a small plot of land. Year by year he managed to buy a little more and today he has a good size farm which produces great coffees. It has taken him 39 years to reach his destination, of which he is very proud.
The farm is run with the help of his family and he now employs other families nearby to help with the farming practises. Fransisco strives to produce coffees of the highest quality and has been doing so for a long time. 18 years ago he formed an alliance with neighbouring farmers to share knowledge and gain technical support from the agronomists at the National Coffee Organization of Guatemala. This has helped him understand what his trees needs to prosper and produce better coffees. He is particularly interested in soil biology and the surrounding environment and he wants the future generations to be gifted with the wonderful coffees he feels so fortunate to have.”
love-coffee-roasters-2.jpg


 

We hope you will enjoy the coffees for this month. If you don’t want to miss out on our next box, be sure to join for January’s box! Subscribe here, or buy a gift box!

September's Shipment

For the month of September we shipped coffees from the German roaster JB Kaffee! We hope you will enjoy them just as much as we did. These are the coffees we sent.

 

LA LUCHA
Origin: Colombia , Antioquia (Jardin)
Producer: Los Andes Coop
Process: fermented for 36 hrs, washed and sun dried
Harvest: 2016
Soil:
Altitude: 1800m
Varieties:  Caturra & Colombia
Tasting notes: grapefruit, lemon, thick

Included in the 250g coffee box

LAS LAJAS PERLA NEGRA
Origin: Costa Rica, Los Angeles, Sabanillas de Alajuela
Producer: Chacón Solano Family
Process: natural
Harvest: 2016
Soil:
Altitude: 1300 – 1500m
Varieties: Caturra
Tasting notes: dried tropical fruit, sweet, smooth

Included in the 2x250g coffee box

NYERI NDAROINI AA
Origin: Kenya, Nyeri County, Central Kenya
Producer: Gikanda Farmers Cooperative Society
Process: Fully washed & dried on African beds
Harvest: 2015/16
Soil:
Altitude: 1600 - 1700m
Varieties: SL28 & SL34
Tasting notes: stonefruit, apple, gooseberry

Only included in the 3x100g tasting box

April's Shipment

April's tasting box is off! We sent three excellent coffees from Turun Kahvipaahtimo. The Kenyan coffee, Kamwangi Coop, was used by one of the contestants in the Finnish Brewers Cup. We hope you will enjoy these coffees just us much as we've had, we've selected them with care. Mahembe was Samuli's, at Turun Kahvipaahtimo, personal favourite. We love them all.

KAMWANGI COOP

Origin: Kenya, Kirinyaga
Producer: New Ngariama Cooperative Society (996 small producers) 
Washing station: Kamwangi Factory
Process: Washed
Harvest: Hand picked 11-12/2014
Drying: 12-20 days on African drying beds
Soil: Volcanic
Altitude: 1600-1800masl
Varieties: SL28 & SL34 (some K7 and Ruiru 11)
Tasting notes: Juicy, black currants, grapefruit

MAHEMBE

Origin: Rwanda, Nyagatare
Washing station: Mahembe Coffee Washing Station
Producer: Justin Musabyiama
Lot: #3600
Process: Washed
Harvest: Hand picked 05-07/2015
Drying: Sun dried up to 21 days on African drying beds.
Soil: 
Altitude: 1700-1900masl
Varieties: Bourbon
Tasting notes: Juicy, sweet, red apple and red berries.

HERNANDO GOMEZ

Origin: Colombia, Tolima, Planadas
Producer: Hernando Gomez
Farm: Bellavista
Process: Washed
Harvest: Hand picked 06-07/2015
Drying: Drying is done in a well ventilated parabolic dryer. 
Soil: 
Altitude: 1950-2050masl
Varieties: Castillo
Tasting notes: Complex tropical fruits. Ripe, fresh acidity

December's Shipment

Dear friends,

December’s coffee box featuring Kafferostare Per Nordby is off! We are proud to be shipping from Sweden’s at the moment best coffee roaster. From Per Nordby we have selected three coffees from Honduras, Ethiopia and Colombia.

CRECENCIO

Origin: Honduras
Region: Santa Barbara, El Cedral
Producer: Crecencio Izaguirre
Processing: Washed
Harvest: March 2015
Soil: Clay
Altitude: 1600 masl
Varietal: Pacas

Crecencio Izaguirre's farm Santa Maria is only 0.7 hectares and so does not produce any large quantities of coffee. But what it lacks in quantity, it makes up for in quality. The farm is named after Crecencio’s mother Maria and the whole family is involved in the farming process. This is the fourth season Per roasts coffee from Crecencio’s farm, which makes it his longest collaboration.

Tasting notes: Fruity aroma, plum, grape acidity, balanced body

 

HELEANNA

Origin: Ethiopia
Region: Yirgacheffe, Kochere
Producer: Heleanna Georgalis
Processing: Natural
Harvest: February 2015
Soil: Volcanic
Altitude: 1800 masl
Varietal: Ethiopian Heirloom

Per Nordby met Heleanna on his first trip to Ethiopia and he says she makes one of the best natural coffees he has ever tasted. Heleanna runs a dry mill in Kochere, buys ripe coffee cherries from producers in the area and is meticulous in the drying and sorting of the beans.

Tasting notes: Tropical fruit, plum, floral acidity, long finish

 

CARLOS ORTEGA

Origin: Colombia
Region: Nariño
Producer: Carlos and Ángela Ortega
Processing: Washed
Harvest: June 2015
Soil: Volcanic
Altitude: 2000 masl
Varietal: Caturra

Carlos and Ángela Ortega have a small farm of approximately 2 hectares where they grow 100% caturra coffee. The farm is located in Nariño in the south of Colombia. They run the farm with help from their two sons, Richard and Carlos. The farm is located 2000 masl which gives the coffee a well developed sweetness and a complex acidity.

Tasting notes: Sweet, raisins, complex acidity, juicy mouthfeel