Sharing our Farm Stories with you!
We embrace direct trade, as well as sourcing sustainable coffee, which has been the foundation of our partnerships.
SAMARIA COFFEE
Café Samaria encapsulates the journey of an immigrant couple, Gerardo Escobar Mesa and Enriqueta Ceballos, hailing from Antioquia. They were hardworking individuals deeply devoted to family and their roots in the countryside. In 1932, this adventurous duo arrived in Belén de Umbría – Risaralda, a quaint town nestled in the Western Cordillera, boasting fertile soils and an ideal climate for cultivating coffee.
SAMARIA COFEE
Café Samaria encapsulates the journey of an immigrant couple, Gerardo Escobar Mesa and Enriqueta Ceballos, hailing from Antioquia. They were hardworking individuals deeply devoted to family and their roots in the countryside. In 1932, this adventurous duo arrived in Belén de Umbría – Risaralda, a quaint town nestled in the Western Cordillera, boasting fertile soils and an ideal climate for cultivating coffee.
Today, Samaria stands as a testament to the tireless efforts of Gerardo and Enriqueta, their daughter Fabiola, her husband Gilberto Osorio, their grandchildren Mauricio and Andrea, and even their great-grandchildren Daniel, Tomás, and Eugenio. Spanning three farms across Caldas (Finca La Suiza), Quindio (Finca San Jose), and Risaralda (Finca Samaria), Samaria covers a total expanse of 68 hectares. Their cultivation includes a variety of coffee types such as Caturra, Tabi, Wush-Wush, Yellow Bourbon, and Geisha.
Samaria Coffee has carved a reputation for catering to the diverse preferences of roasters and consumers in North America. Offering a spectrum of purchasing options ensures a consistent supply of fresh, top-tier coffee beans. This dedication to customization and meticulousness has been instrumental in propelling the company’s success in the fiercely competitive North American market.
Moreover, Samaria Coffee prioritizes ethical trade practices, forging direct partnerships with Colombian farmers. This collaborative effort not only bolsters local communities but also contributes significantly to the sustainable growth of the coffee industry.
At the core of Samaria’s operations lies an unwavering commitment to sustainability. They’ve embraced a CO2-reduced production process, aligning their practices with global environmental objectives. This eco-conscious approach resonates with the expectations of environmentally aware consumers in the United States and Canada, solidifying Samaria Coffee’s stance as a responsible and conscientious brand.
PINK BOURBON
PINK BOURBON
Pink Bourbon is a natural mutation between Yellow and Red Bourbon. The variety got its name from the Bourbon Island (current Reunion) where French brought it from Yemen and originally from Ethiopia. Bourbon coffees are very fragile, its yield is smaller than Caturra or Typica and it is prone to diseases, which makes it hard for farmers grow, especially in organic conditions.
Pickers have specifically hard job picking Pink Bourbon, because they need to pay full attention to the colour of the cherry. In order to have the qualities everyone likes in pink bourbon – floral aroma, very fruity taste and sweet complexity, pickers need to pick only pink cherries, otherwise processed coffee would have sour or too sweet taste if picked differently, which makes rosters job much harder.
Pink Bourbon from Huila is very fruity coffee with lots of subtle floral tones. It creates a perfect cup of coffee for the afternoon drinking.
HONEY PROCESS
Coffee processing methods can greatly influence the flavor and characteristics of the final brew. One such method, often referred to as the “honey process,” is a nuanced approach that strikes a balance between the dry and wet methods.
HONEY PROCESS
Coffee processing methods can greatly influence the flavor and characteristics of the final brew. One such method, often referred to as the “honey process,” is a nuanced approach that strikes a balance between the dry and wet methods.
In honey processing, the outer skin of the coffee cherry is removed, similar to the initial steps of the wet process. However, instead of entirely washing away the mucilage (the sticky layer covering the bean), a portion of it is intentionally left clinging to the bean during drying. This sticky residue resembles honey in texture and color, hence the name.
The beans are then carefully spread out to dry under the sun or in a controlled environment. During this phase, the remaining mucilage ferments slightly, imparting unique flavors and characteristics to the coffee beans. The duration and meticulousness of the drying process play a significant role in determining the final cup profile.
Honey-processed coffees are known for their complexity, often boasting a balanced acidity, heightened sweetness, and a fuller body. The extended contact between the bean and its natural sugars within the mucilage can produce delightful fruity, floral, or even wine-like notes in the brewed coffee.
This method requires precision and constant monitoring to ensure proper fermentation and drying without over-fermenting or molding the beans. The result is a cup of coffee that encapsulates the nuanced flavors derived from this meticulous processing technique, providing coffee enthusiasts with an intriguing and flavorful experience with each sip.
JIWAKA, PAPUA NEW GUINEA
The coffee we receive hails from the Kindeng Dry Mill, situated in Papua New Guinea’s Jikawa province. It’s a blend sourced from around 1500 small-scale farmers in Kindeng and Arufa municipalities. These farmers typically manage 1-2 hectare plots with soil primarily composed of sandy loam and loamy clay.
JIWAKA, PAPUA NEW GUINEA
The coffee we receive hails from the Kindeng Dry Mill, situated in Papua New Guinea’s Jikawa province. It’s a blend sourced from around 1500 small-scale farmers in Kindeng and Arufa municipalities. These farmers typically manage 1-2 hectare plots with soil primarily composed of sandy loam and loamy clay. Upon arrival at the mill, the cherries undergo specific processing, drying on elevated beds and canvasses. Throughout the month-long drying period, the cherries are regularly moved to ensure consistent moisture content. Once adequately dried, the coffee is bagged, stored in a cool, dry warehouse, processed further, and prepared for export.
Jiwaka, Western Highlands and Chimbu, lies within the fertile valley carved by the Waghi River. Its primary resources are coffee and tea. In this picturesque setting, coffee thrives in a warm and humid climate, shaded to encourage gradual and intricate cherry maturation. Moving north, the Jimi River traverses the lush slopes of the Bismarck Range’s tropical rainforest. The Jimi area, quite remote and requiring a full day’s walk from the road, houses the Jimi River Coffee network. Comprising 703 smallholders with an average landholding of 0.70 hectares, they collaborate in coffee production, adhering to Good Agriculture Practices (GAP). This standard, encompassing social, environmental, and economic criteria, focuses on reduced water usage, appropriate fertilizer application, animal welfare, and productivity. Instituted by the UN to meet the world’s 2050 demands with a doubled population, these standards are strictly followed.
Living in some of Papua New Guinea’s most secluded communities, the Jimi River Coffee producers cultivate and process coffee traditionally. They meet Organic certification criteria. The processed beans are then transported to a collection point, a considerable distance from the villages. Thanks to the Jimi River Coffee network, these families benefit from communal support, improved market access for their products, and enhanced livelihoods.
KINTAMANI, BALI
The exceptional quality of Indonesian green beans from the Kintamani region in Bali owes much to the region’s rich volcanic soil and unique climate. Traditional agricultural practices, deeply rooted in the Subak irrigation system and the philosophy of Tri Hita Karana, contribute significantly to this.
Kintamani, Bali
The exceptional quality of Indonesian green beans from the Kintamani region in Bali owes much to the region’s rich volcanic soil and unique climate. Traditional agricultural practices, deeply rooted in the Subak irrigation system and the philosophy of Tri Hita Karana, contribute significantly to this. This specific variant of Kintamani coffee offers a luxurious sensation with its blend of sweet citrus and chocolate flavors, leaving a lingering aftertaste.
Bali, a small island formed from a submerged volcano peak just off Java’s east coast, hosts numerous small-scale coffee farms. The farmers cultivating Kintamani Natural are part of cooperative organizations called Subak Abian (SA), founded on the Hindu philosophy of Tri Hita Karana, promoting happiness through three causes. These SA co-ops foster communal ties in agricultural, social, and religious activities, holding an Organic certification since 2008. Their coffee farms abstain from pesticides and use exclusively organic fertilizers.
Heirloom Arabicas, Typica, and Bourbon are predominantly
grown by SA farmers, who cultivate their coffee under the shade of trees like
Erythrina, Tangerine, and Orange. This shading practice not only boosts yield
and cup quality but also nurtures wildlife habitats.
The “Kintamani Natural” undergoes a 100% sun-drying process on raised beds, marking it as one of Indonesia’s initial specially prepared natural coffees. These beds ensure the cherries remain free from any undesirable flavors while enabling swift drying under Bali’s high-altitude sun and consistent island breezes. The resulting cup profile is exceptionally exotic and unique, offering a rich, buttery texture while maintaining Indonesia’s renowned full-bodied, savory character. Light roasts emphasize intense fruit flavors akin to plum and sweet cherry, while darker roasts deepen the body with a spicy, smoky twist.
A versatile coffee to roast, the Bali “Kintamani Natural” allows for various approaches—from slow to quick, and from light to dark roasts—providing consistently unique and terrific flavors tailored to your preference.
SJ HEIRLOOM
A meticulously crafted coffee bean designed for roasters seeking excellence. Sourced from the renowned San José estate, this coffee undergoes a rigorous selection of varietals, ensuring each bean thrives under optimal conditions to deliver unmatched quality.
What sets it apart? A remarkable sensory profile: distinct floral notes, delicate hints of jasmine, subtle tones of green tea, and a backdrop of refined chocolate, all harmoniously balanced between acidity and body.
Yirchacheffe,
Ethiopia
Ethiopia Yirgacheffe Kochere originates from familial farms that form a network around the Kochere coffee mill nestled in Kochere town and district, situated in the Southern Nations, Nationalities, and Peoples’ Regional State of Ethiopia. Operated by Matewos Ersemo and his family, the Kochere mill collaborates with 650 small coffee farmers who supply their ripe cherries.
Ethiopia Yirgacheffe
Ethiopia Yirgacheffe Kochere originates from familial farms that form a network around the Kochere coffee mill nestled in Kochere town and district, situated in the Southern Nations, Nationalities, and Peoples’ Regional State of Ethiopia. Operated by Matewos Ersemo and his family, the Kochere mill collaborates with 650 small coffee farmers who supply their ripe cherries. These cherries undergo meticulous sorting and depulping upon arrival at the mill station. Subsequently, the beans undergo a 36 to 48-hour fermentation followed by a thorough washing process. Post-washing, the beans are placed on elevated drying beds, meticulously turned every 2 to 3 hours initially, over a drying period of 12 to 15 days. Weather conditions play a pivotal role during this stage, ensuring the beans reach an optimal moisture content of 11.5 percent. Once dried, the beans journey to Addis Ababa, Ethiopia’s capital, where they undergo dehulling, sorting, and packaging for their export journey.
SUMATRA, INDONESIA
The SUMATRA ORGANIC BENER MERIAH MANDHELING GRADE 1 beans come from a network of family-owned farms linked with the KSU Gayo Mandiri cooperative in the Bener Meriah regency within Aceh on Sumatra, Indonesia’s enchanting island. Since its establishment in 2008, KSU Gayo Mandiri has flourished, boasting a membership of 1218 dedicated souls.
SUMATRA, INDONESIA
The SUMATRA ORGANIC BENER MERIAH MANDHELING GRADE 1 beans come from a network of family-owned farms linked with the KSU Gayo Mandiri cooperative in the Bener Meriah regency within Aceh on Sumatra, Indonesia’s enchanting island. Since its establishment in 2008, KSU Gayo Mandiri has flourished, boasting a membership of 1218 dedicated souls.
Across an average of 2.5 acres, these diligent farmers meticulously nurture their coffee plants. Armed with their own micro-mills, they skillfully process and dry their precious beans. But it’s not just about farming – it’s a symphony of learning and growth.
The cooperative regularly hosts training sessions, sharing the secrets of superior agricultural practices. Why? To aid these small-scale farmers in securing their organic certifications and enhancing the very essence of their coffee.
But wait, there’s more to this story: the rewards earned from these certifications don’t vanish into thin air. No, they’re reinvested into the community. They pave roads, ensuring smooth transportation for these hardworking farmers and their prized coffee. And in a touching gesture, the cooperative recently acquired an ambulance, a beacon of hope ensuring swift access to emergency healthcare for those tending to these fertile lands.
Huila,
Colombia
COLOMBIA, HUILA
Nestled within Colombia’s Huila department, Pitalito stands tall as the second-largest city, embraced by the Laboyos valley in the south. This enchanting region is the heartbeat of coffee production in Huila, commanding a remarkable 15% share of its caffeinated bounty. Pitalito, seated at 1345 meters above sea level, overlooks sprawling coffee farms flourishing at elevations soaring to 1800 meters above sea level.
In this scenic expanse, SKN has rooted itself, weaving connections with myriad devoted producers. Through steadfast partnerships, they’ve propelled coffee productivity from 20 to 25 bags per hectare. Yet, their mission transcends mere yield enhancement; it’s a dedication to fostering quality and sustainable farming practices, empowering these farmers to access equitable prices and elevate their lives.
This region boasts global renown for its exceptional coffee, boasting a consistent and revered cup profile shaped by farmers favoring the Caturra variety. This distinctive brew is a testament to the convergence of heritage, lofty altitudes, ideal climates, and the enduring collaboration with SKN, birthing one of the finest coffees cherished by clients.
The journey of COLOMBIA ORGANIC HUILA PITALITO beans begins within a collective of family-owned farms affiliated with Coffee Origen Grupo Orgánico Sur Del Huila. Comprising 109 dedicated producers spread across Isnos, San Agustín, Pitalito, and Acevedo, this group ardently champions quality organic coffee cultivation and direct trade relationships.
Their symbiotic alliance with Lohas Beans, an export company, charts paths into the specialty coffee market. This union propels improved prices, empowering farmers to reinvest in their land and families. Beyond financial gains, Lohas Beans becomes a beacon, illuminating the way with technical support in agriculture and innovative coffee processing, equipping producers to elevate their craft and innovate.