Artisan Green Coffee for Craft Roasters
New offering: Fresh harvest (2018 April) of artisan green coffee for craft roasters to match the standard for the third wave of coffee movement, scored 88.75 SCAA with the notes of sweet-savory, nutty with hits of mint flavor; gentle acidity; crisp, satiny mouthfeel and well-balanced 'one-more-cup' type coffee.
Our green coffee is:
We grow coffee from 1,200 meters (4,000 feet) and some of our micro lots are from even higher altitudes of 1,550 meters (5000 feet). Because of the freezing temperatures of the Northern Himalayas, the coffee matures more slowly, which makes the tree pull more nutrients out of the soil making the beans harder and, thus, harder the bean the better the flavor. Want to know more about hard beans? and shade grown ?
Our green beans are Organic by Default. We dont have 3rd party organic certificate. We do not use any harmful pesticides and chemical fertilizers. Most of the coffee is grown either in wild forests or at organic farmlands. These days, the maize or millet crops are being replaced by coffee plantations where general compost, cow, buffalo, goat or chicken manure are used as fertilizer.
The Bourbon variety seems ‘roundish’ while Typica is a bit ‘flattish’. The Ethiopian variety is more ‘boat-shaped.’ In Nepal, there are 3 popular varieties, but we produce and promote Bourbon more than the rest. Bourbon coffee is one of the most popular and extraordinary coffee varieties. Click here to understand the difference between Bourbon and other varieties.
According to the Cup of Excellence® (COE) and BSCA data, Brazil has had 189 COE award winning coffee lots, 29.6% of which were of the Bourbon variety.
“Bourbon coffee is more sweeter with a sort of caramel quality, Bourbon coffees also have a nice, crisp acidity, but can present different flavors depending on where they’re planted. Another important reason we prefer Bourbon is because the best results for Bourbon coffee are realized between around 1000-1900 meter (3280-6233 feet) altitudes and Nepal’s mid-hills are of similar range.
Our coffee plants are under a canopy of trees. Shade grown coffee is always better than sun-tolerant coffee (why?) Shade trees play a fundamental role in regulating the microclimate of coffee plantations. It also regulates agronomic conditions such as vegetative growth and bean development. Shade grown coffee taste better because coffee grown in the shade takes longer time to ripen, which contributes to the complex flavor of the coffee.
Selective picking by hand is a labor intensive, costly and a difficult process but it is the most important step towards maintaining high quality coffee because there are only two direction the coffee quality can go, either you maintain the quality you already have or it deteriorates over time. We pick the best cherries individually by hand, separating and discarding the unripe or overripe cherries. Pickers rotate among the trees every eight to ten days, choosing only the cherries which are at the peak of ripeness.
SCAA method of green beans grading is followed, but it is not always possible and, sometimes, not required to strictly apply the exact parameters. Either way, we try to lean closer towards the SCAA standard.
Sometimes we are asked to supply larger beans. This may be due to the belief that larger beans may provide a better taste profile, but that is not the universal law of coffee grading. Peaberries are included so the screen sizes are from 14-18. We focus on color, defects, size and moisture, but we place more attention to the batch’s taste profile. Every batch is tasted and reviewed and only the approved batch is packed for export.
As in Ethiopia, the final stage to assure high quality beans is by sorting with eyes and hands. There are two reasons for this, the first: Hand-Sorting is the simplest but the most effective way for the high quality coffee color sorting. Second: because we have a small quantity production, automatic color sorter is not as needed.
The wives of our neighboring farmers are involved in this process. They are especially trained to pick discolored and other defective beans from the perfect ones. There are two to three layers to the sorting process and the beans that have been sorted by hand are called European preparation.
Coffee beans are stored in Grainpro bags to retain its freshness and follows international coffee transport packing requirements. The Grainpro bags are gas tight and water tight with inner liner that effectively stop infestation and inhibits the development of afla-toxin producing molds. The bag effectively preserves the freshness of the coffee for a longer storage and shipping period.
Alternatively, for the customers who are not planning to store for too long, we suggest a cost effective way of packing in new jute-sacks which allows for free air circulation. Their net weight is generally 50kgs. Custom printing on the bag is possible for orders of 20 or more bags.
It is important for us to get the coffee delivered in the same condition as we have shipped it. We don’t mind adding few extra cents to a dollar in order to choose the most reliable forwarder and the shortest air routes so that our customers will get the same fresh beans on time and without any paper work set backs.
We are a registered with the U.S. Department of Health and Human Services (FDA) and will go through the prior notice system so that your shipment will pass through customs. Our preferred mode of transport is air-freight, either port-to-port regular cargo (CIF) or door delivery (DDU) is available.
Whether a coffee has a great taste profile or an exotic name, the pricing is one of the most decisive factor in marketability of a coffee. We do everything we can, without sacrificing quality, to make our price as competitive as possible so that both of us may have a long-term working relationship.