General Information

COFFEE BEANS, ORIGINS & REGIONS

MALAWI
MZUZU CO-OP AA
The Mzuzu cooperative provides support to around 3000 members in six regional cooperatives where the average producer cultivates .5 hectares of land. All farms are family owned and fall under the umbrella of the Mzuzu Coffee Planters Co-operative Union. The Mzuzu cooperative emphasizes gender equity and supports community improvement projects, including the construction of a hospital with the help of coffee premiums. It is situated in the North Region, Malawi. The Northern Region shares a border with Lake Malawi, one of the African Great Lakes known for its rich diversity of wildlife.
Variety: Including Gesha & Nyika
Process: Fully Washed and dried in the sun
Altitude: 1300 – 2000 m.a.s.l.
Body: Medium to full body
Acidity: Medium acidity and slightly crisp
Cup Profile: Bright floral, citrus with note of peach, lemon and orange. Sweet and smooth clean finish

ZAMBIA
ISANYA ESTATE AA/AAA
ALTITIUDE: 1300 M.A.S.L.
VARIETY: CAT-129
HARVEST: MAY – JULY
PROCESS: WASHED
REGION: NORTHERN PROVINCE, ZAMBIA
CUP PROFILE: DARK CHOCOLATE FLAVOUR WITH HINTS OF COCONUT. CRISP APPLE CIDER AND WALNUT. PLEASING ACIDITY MAKES A WELL BALANCED, SMOOTH CUP.
CUP SCORE: 82
Isanya Estate is owned by Olam; the largest coffee producer in Zambia. They have five farms with wet and dry mills on the Mafinga Plateau.
Workers are provided with housing on the estates, where there is also a 800-student school, a medical clinic, and a research centre. As experimental farms, these estates employ over 3,000 people during harvest, and their innovation and meticulous processing are coaxing the best out of the coffee beans.
Closing the Gender Equity Gap is an important focal point of Olam’s philosophy. More than 35% of the permanent staff at Olam’s Zambia estate are occupied by women and they promote equal salaries and rights

TANZANIA
Tanzania AA
OLTUROTO RURAL COOPERATIVE SOCIETY
Olturoto co-op society was initiated in the 1980’s under the government cooperative law, capacitating the farmer communities to trade and finance themselves.
1,000 members of the society are delivering and trading their parchment every year, also members receive trainings from Taylor winch (the exporter) field officers and trainers, who spend time with the farmers training on Agronomy and quality improvement, coffee processing, which have helped them maintaining a clean and consistent cup profile.

UGANDA
UGANDA MOUNT ELGON A
Mount Elgon sits on the border of Uganda and Kenya and is actually East Africa’s oldest volcano. Coffee farms perch on its sides, shaded by forest cover and gaining vital moisture from steep water gullies. Ugandan coffees, and this region in particular, are well known for their delicate, bright, floral aromas that are deeply complex and full of flavour.
The Bugisu region on the western slopes of Mount Elgon is particularly well-known for its fruity, wine-like coffees. Yet more commonly you’ll taste sweet, citrusy coffees with notes of raisins and figs, such as those from Gibuzali and Kapchorwa washing stations.
Groups of small holders within the region grow the coffees and these farmers share access to a wealth of growing and processing resources including greenhouses, an arabica nursery for adolescent saplings, and a washing station with eco-pulping capabilities. Transporting the coffee can be difficult because of the steep terrain – in some parts, sure-footed donkeys are the best way to safely get from the farm to the mill.
Banana trees grow alongside the coffee, contributing to the 100% natural shade canopy. Almost a thousand individual farmers contribute to each lot. Every farmer manages their own 1.0 hectare farm and is responsible for the production of about 1,000 arabica trees.
Altitude: 1350 – 2100 m.a.s.l.
Variety: SL34 and SL28
Process: Fully Washed
Cupping Notes:
Aroma: floral and light spice
Cup: Round body, smooth mouth feel with light milk chocolate notes and medium, pear-like acidity.

RWANDA
RWANDA ISIMBI : Nyakarenzo 2019
• aroma – mild, sweet & floral
acidity – bright citrus
• body – big, silky mouth feel
flavor notes – dried stone fruit, honey, caramel, rooibos, melon
Along the shoreline of Lake Kivu, towards the point at which Rwanda stops being Rwanda and splits up into the DRC on one side, and Burundi on the other, in the most South Western district of Rusizi, is Nyakarenzo.
With the legacy of being the first region in Rwanda to cultivate Bourbon, more than 100 years ago, now the most widely grown varietal, many of the families in this region have continued to play indispensable roles in Rwanda’s coffee story since day one!
Nyakarenzo was built in 2004 but acquired by Rwacof in late 2015 as the eventual means of ensuring that it would remain operational and productive when financing became too challenging for the previous owners. With an already excellent reputation for producing great coffees, in 2018 it featured a select lot at Cup of Excellence and impressed plenty of judges. High grade lots from this station are always treated with excitement when they finally arrive at the cupping table. There always exists the chance of finding something special in these roast samples.
As with all stations, this one is not without its challenges. Due to its location and a number of other factors, Nyakarenzo must source a lot of its cherry from outside its immediate surrounds. This means that the conventional way of receiving daily deliveries from farmers must be adjusted, adding an extra element of coordination to the daily routine. Site collectors stationed at specific points act as an intermediary for the process. The first quality screening is done at this point, floating all cherry that arrives, and separating it on the basis of density. When the coffee arrives at the station it is hand sorted by a team of mostly women, employed in large numbers each year, who have an eye for the ripest cherry.
With over 500 farmers in the area, tending to over 100 000 trees, the continued work to train farmers, encourage equal opportunities for women in senior roles, promote and adhere to environmental standards and develop healthy and safe agricultural practices keeps our team busy throughout the entire year and helps us to plan a future of continued improvement and more excellent coffees.
Facts and stats:
district – Rusizi
year of commission – 2016
elevation – 1720 m.a.s.l
varieties – Bourbon; Jackson
processing methods – Fully Washed/ Natural/ Honey
Fermentation time – 12 hours
rainfall – 1200 – 1500mm avg.
secret ingredient – Highly efficient site collection process. Ensuring good volumes of excellent cherry
number of farmers – 544
men – 75%
women – 25%
avg. age of farmer – 59,7
avg. number of trees – 199,1

GUATEMALA
Guatemala Fray Juan
The name Fraijanes was born from the two friars named Juan, to whom the hacienda was originally awarded. The first name that was assigned was Fray Juanes which later became Fraijanes. Therefore the region gets the name Fray Juan.
The varieties that are produced in this region are Bourbon, Caturra, Pache and Catuaí.
The cup of Fraijanes presents pronounced and persistent acidity, is aromatic and with a defined body.
12°-26°C 1,500mm- 3,000mm
70%-90% 4,5000ft – 6,000ft
www.dinamica.coffee

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