2 years ago
This week our featured roaster is Jonas Reindl Coffee Roasters from Vienna, Austria.
We are featuring three of their coffees, one as espresso and two as filter.
Espresso: Nicaragua, Finca Los Alpes
Finca Los Alpes is a coffee farm located in the Cerro Kilambé natural reserve in the district of Jinotega in Nicaragua. The untouched cloud forest surrounding it is 1800 metres above sea-level and offers the ideal terroir for coffee cultivation. The Caturra and Tipica varieties grow in the shade of the jungle and their taste benefits from the enormous bio-diversity of the area as well as the altitude. All cherries are picked by hand, only when they are ripe. After the fully-washed processing the coffee seeds are transported to the Beneficio, a coffee processing plant, on the backs of donkeys. They are the only mode of transportation that can navigate the difficult three-hour track through the jungle with such a heavy load.
Our founder Philip Feyer has journeyed to see this fascinating place for himself and to learn from the farmers first-hand. The producer Ulrich Salamun, an Austrian operating several coffee farms in Nicaragua, is a welcoming host. He has devoted himself to sustainable farming and Direct-Trade with partners willing to pay a premium for quality. He has made long-term investments in regional coffee culture, development of school projects, counselling for other farmers and more. We are very proud of this coffee and its transparent supply chain.
Filter: Guatemala, Finca Quejina
Nicolás Ramirez Ramirez owns Finca Quejina, where he grows several varieties of coffee on land that has been in his family for many years. At first it was forest, but it has had coffee planted for a long time now. Coffee is the only crop grown for sale on Quejina. The coffee is picked ripe and depulped the same day, fermented for 18–24 hours, and then washed before bing dried for 3.5–4.5 days, depending on the climate.
Finca Quejina has been in the family for many years, starting with Nicolas’ great grandfather. It is nestled in the dense forest of Petatán. Harvesting coffee in this altitude and region presents many difficulties. During the season between the months of Feb-May, Nicolas brings his coffee to the bodega in Huehue. He turns in small lots as they are ready and is very thoughtful with separation of varieties and quality. He hopes to continue to expand his partnerships to purchase more land and improve cultivation of his Caturra, Pache Rojo, Bourbón plants.
Mlima Kenya means Mount Kenya in Swahili and is a blend we curate our selves of the screen sizes 14 and 15. When you have a great coffee in Kenya one lot (outturn) from a specific Factory (washing station) is divided into different screen sizes (grades). Typically from one lot that cups really well you will access the AA, AB and PB as a premium from the same batch of coffee, but for some weird reason the 14 and 15 are removed and often sold without being properly cleaned up as a lower priced coffee. But thats by tradition, they can actually taste great if you remove all the odd beans etc.
This will normally be a producer blend, and the idea behind this concept is that we cup through the C-grades (screen 14/15) from different lots from the Mount Kenya region that are performing well as e.g. AA’s and AB’s. We make a selection, blend them and get the exporter to do the same preparation on sorting and density grading as they would for a great AA. It will end up as a medium sized lot of a really well performing Kenya at a lower price point than the “higher” grades.
Thank You Jonas Reindl!