Locally roasted in Windsor, Ontario.
Chance Coffee - Rwanda Muzo - Lot 27 12ozRegular price $24.00
Muzo Washing Station is nestled into the crevices of rolling hills near the heart of Rwanda. This station is the smallest in the Baho collection, and is near and dear to Emmanuel as the source of some of his most beautiful coffees. Average temperatures here are higher and the rainfall is lower, with altitudes that top out at a soaring 2100masl. All of these factors likely play a part in the intensely sweet and tropical fruit flavoured coffees that come through the stations.
Gakenke district boasts multiple specialty grade washing stations, so producers here have options when it comes to deciding where they wish to drop their coffee off. Emmanuel pays prices in cherry that can be up to 80% over the national farmgate price set by the National Agricultural Export Board (NAEB) in order to incentivize producers to choose this station.
With only 496 producers bringing in cherry to this station, at an average of 3kg of cherry per tree over approximately 200 trees per farmer, the result is an annual production of exportable grade coffee that numbers under 300 bags.
Chance Coffee | Ethiopia Kilenso Mokonisa | 12oz Whole BeanRegular price $23.00
TANGERINE, FLORALS, STRAWBERRY
Producer: Israel Degfa
Mill: Kilenso Mokonisa
Varietal: Certo, Wolisho, Heirloom
Altitude: 2000 MASL
Imported by Apex Coffee Imports
Kilenso Mokonisa is one of 5 wet mills owned by Israel Degfa. Here, local smallholder farmers around the area of Kerrecha deliver ripe cherries to the mill. Israel has a history of investing in sustainability programs that are targeted at improving the quality and performance of his coffees. This year, a flotation system was implemented at this wet mill for cherries upon arrival.
Chance Coffee | Honduras Israel Ramirez | 12oz Whole BeanRegular price $22.00
Region: San Miguel de Selguapa, Comayagua
Producer: Israel Ramirez
Farm: La Hachazon
Altitude: 1750 MASL
Imported by Semilla Coffee
12oz Whole Bean
About Los Ramirez:
Israel Ramirez is the eldest son of Antonio Ramirez, the patriarch of the Los Ramirez group, and a veritable leader of the community in his own right. As a young man, he began growing coffee in 1990, only about 5 years after his father Antonio began the earliest crops in Selguapa. Just as with many of the Los Ramirez clan, he started his farm from seeds given to him by Antonio — Typica and Bourbon that Antonio found planted on his land, and which he continued to grow.
At this time, the price for coffee was so low it didn’t offer a liveable wage, which led he and other community members to have to take other jobs to make ends meet. In truth, coffee has almost never served to pay the bills for producers in Selguapa From 1985 all the way through to 2018, this group would grow their coffee and sell it to local intermediaries in cherry, often carrying it down to the town of Comayagua on mule-back in order to do so. As Antonio explained, they had no idea what the true value of their coffee was and as such, sold it this way unaware there were other opportunities. Currently, there are about 800 coffee producers in Selguapa but only the roughly 25 members of Los Ramirez have taken the initiative to process and sell their own coffee as specialty grade. The going price in Honduras this year was between 1650-1800L/quintal exportable green. The members of Selguapa received 6000L.
In 2018, a member of the community named Jesus “Chungo” Galeas was working for the Honduran Coffee Institute (IHCAFE) and came in contact with Rony Gamez, owner of Cafe Raga. Rony himself is a former IHCAFE field technician and Q grader who has served as a judge in multiple Cup of Excellence competitions around the world and has now shifted his business to serve as a conduit for specialty buyers to remote coffee growing communities that have traditionally been overlooked in Honduras. Once connected to Selguapa, Rony and Jesus began the process of training the members on producing micro-lots for sale to the specialty market. This included everything from cherry collection to fermentation and drying, and continues in the form of biannual reunions with the Cafe Raga team, relying on feedback from buyers like Semilla to inform how coffees were received by roaster partners and end consumers.
Israel serves as a defacto leader of this group, organizing and chairing community meetings and outlining many of the goals the group shares together. As part of their desire to see the community as a whole gain access to their growing specialty market base, this year the family invested further in twenty communal drying beds as well as a Penagos ecopulper which is shared by multiple members of the group. They’ve also created a group emergency fund which members must contribute to with one quintal’s earnings per season, and can be relied upon by all members as necessary.
Israel, however, invested in his own drying setup himself and this year revamped his setup with his own Penagos machine. His two-story beneficio includes a floating tank elevated above his tiled fermentation tanks, and he has two large greenhouses or “secadores solares” behind his house where he dries the coffee. Once his coffee has been dried and cooled, the parchment is stored in sealed plastic bags until it is transported to the mill to be processed for export.
This year, his focus on improved fermentation and cooler, slower drying times yielded a much more complex cup that’s classically clean and sweet. All of the group is now checking the moisture content of their coffees as well to ensure it’s in the range of 10.5% before being pulled from the drying beds.
- Semilla Coffee
Chance Coffee | Columbia Totoro | 12oz Whole BeanRegular price $20.00
The Cometa Family is seven multigenerational coffee producers, all of whom own between 1–2.3 hectares of land. The family grows Castillo coffee and is careful to ensure that it is picked when the cherries are purple. The coffee is kept in a hopper for 15 hours after harvesting, then depulped the following day and fermented dry for 22 hours. It's then washed three times and dried in gable-roof dryers: The drying process can take 16–26 days.