Foglifter's Current Single Origin Offerings

We work closely with our coffee importers to carry the coffees we love produced by farmers and co-operatives who care. After decades in the business and on the ground around the world, Emeryville-based Royal Coffee and Vancouver-based West Coast Coffee Traders have cultivated these relationships and are pleased to pass along the knowledge they've earned. We are delighted to share these details with you.


 

Guatemala Ricardo Zelaya Santa Clara Honey

BACK IN STOCK FOR 2019!

PRODUCER DIRECT COFFEE - SANTA CLARA SCHOLARSHIP PROGRAM

CHERRY - DUTCHED CHOCOLATE - MARZIPAN
Medium Roast

We first came across Ricardo's coffee in 2007 through our previous shop, Bean Around The World - Main & 20th. It is a privilege to delve deeper into this relationship today. This particular coffee was selected with Katia Zelaya's assistance during our trip to Antigua and Finca Carrizal this spring. Read more about our visit and your contributions to their Santa Clara Scholarship Program - an ambitious, evolving program that is creating transformative opportunities for the people who produce this coffee.

This coffee is sourced from Finca Santa Clara, the Zelaya estate farm established in 1930 in Antigua where meticulous rows of shade-grown coffee plants work their way up the mountainside to an altitude of 1800 masl., offering pristine growing conditions for a range of varieties as well as breathtaking views of the city and its surrounding volcanos.

The honey process of allowing the washed coffee to ferment and dry with its sticky, sugary mucilage intact imbues the beans with warmth and deep sweetness while maintaining a pleasant acidity and clean mouthfeel. In the cup you will find all the hallmarks of a classic Antigua coffee. We are tasting bright cherry, mellow, earthy chocolate and the aromatic sweetness of marzipan.

It is a thrill to share this coffee with you. We give way to let the Zelaya family tell their story here... 

"It all started in Antigua Valley in 1908, when Ricardo’s great grandfather had the vision of getting involved in the coffee industry. Immediately, he started acquiring properties in different parts of Guatemala, which became the beautiful coffee farms we have today. Family members of the generations that followed him grew up surrounded by coffee plantations and devoted their lives to the quality and production of coffee, becoming some of the first coffee exporters from Guatemala.

Management of the farms was passed on from generation to generation. It was until 1989 when Ricardo Zelaya, the fourth generation of coffee growers, completed his degree in agribusiness from Zamorano and the University of Florida, and eagerly started transforming the farms into what they are today. This moment marked the beginning of our company, with a small but passionate crew excited to work hard and produce the highest quality coffee in the world. 

Over 25 years later, we are now a strong team under Ricardo’s wings. A team who is committed and in love with the gallant beverage they produce and their social and environmental responsibilities. Ricardo’s laugh, philosophy, and passion are the key factors in the success of our happy business culture and our internationally recognized coffees."

Growers: Ricardo Zelaya Coffee

  • Region: Antigua, Guatemela

  • Altitude: 1,550 - 1,890 meters

  • Variety: Borboncito

  • Harvest: Spring 2019

  • Soil: Volcanic soil

  • Process: Honey Process - depulped, dried on raised African drying beds.


Peru Norte Organic Amazonas

FINALLY FOR FALL 2019 - OUR INAUGURAL DARK ROAST!

SMALL-SCALE PRODUCERS COOPERATIVE
MOLASSES - MILK CHOCOLATE - CAMPFIRE APPLES
Dark Roast

The farmers that produce this coffee exported by Perunor follow strict quality control systems - from initial planting to harvesting and environmental conservation well after the crop. They participate in regular training sessions that are funded by coffee sales and by organizations such as the World Bank to continue to improve the systems already in place.

The shade-grown coffee is produced in soil rich in organic matter and naturally-occurring minerals. The cherry shells are used to create an organic compost used to enhance the acidity of the soil. In keeping with their environmental conservation philosophy, the coffee shrubs are shaded by native trees with heights ranging from12-30 m.

Furthermore, the producers unite in a cooperative, Asociación de Productores Cafetaleros Selva Andina, through which they are able to conceive of and participate in community efforts to advance the quality of their crops, enhance their infrastructure, and constantly improve risk management and best practices. All told and evident in the cup, the cooperative’s farmers have earned their international reputation for excellence in coffee.

  • Grower: Perunor and Asociación de Productores Cafetaleros Selva Andina

  • Region: Amazonas and Cajamarca, Peru

  • Altitude: 1250 – 1800 meters

  • Variety: Bourbon, Caturra, and Typica

  • Harvest: April - September

  • Process: Fully washed and dried on patios

  • Certifications: Organic, Bird-friendly


Guatemala Huehuetenango Finca La Providencia

BACK IN STOCK FOR 2019!

SINGLE ORIGIN FAMILY-OWNED FARM

GRAPEFRUIT - HONEY - FIVE SPICE
Medium Roast

We are thrilled to have this stunning, beloved coffee - for a second year in a row! - grown by a third-generation producer named Max who is deeply passionate about not only his coffee but all coffees from the region calling it “the lifeblood of Huehuetenango”.

Finca La Providencia is located in the municipality of San Pedro Necta, within the department of Huehuetenango, Guatemala. La Providencia is owned and operated by Maximiliano Palacios who created the name of the coffee, Palhu, from a combination of the family name Palacios and the department of Huehuetenango. In the heart of La Providencia is a beautifully maintained mill that begins at a highpoint on the sloped property. Designed to take full advantage of gravity, the ripe cherries are placed in water and carried through the depulping process on a series of intricate canals to the drying patios below.

  • Grower: Maximiliano Palacios - Finca La Providencia

  • Region: Municipality of the city of San Pedro Necta in the department of Huehuetenango

  • Altitude: 1550 meters

  • Variety: Caturra, Bourbon, Catuai, and Mundo Novo

  • Harvest: October - February

  • Soil: Clay minerals

  • Process: Fully washed after pulping and fermenting, dried in the sun on patios.


Foglifter Coffee Brazil Capricornio Dulce Natural

Brazil Capricornio Dulce Natural

COLLABORATION OF THREE FAMILY-OWNED FARMS
PEANUT BUTTER - DRIED RASPBERRY - COCOA
Medium Roast

Brazil Capricornio Dulce Natural is a remarkable blend combining two processing techniques (natural and pulped natural/honey) of coffees sourced from three estates located in three growing regions of Brazil. Luiz and Flavia Saldanha, a husband and wife team who are founders of Capricornio Coffees, created the Natural Pulped Natural blend to ensure a distinct and complex Brazilian profile could be replicated year after year.

This year, their signature Dulce is a combination from the Fazenda Santa Bárbara (owned by Luiz and Flávia) located in the Norte Pioneiro do Paraná region, Fazenda São Francisco (owned by Selma Vieira) located in the Sorocabana Region, and Fazenda Santo Antônio (owned by Vitor de Barros) located in the High Mogiana Region.

  • Growers: Luiz and Flavia Saldanha, Selma Vieira, Vitor de Barros of Fazenda Santa Bárbara, Fazenda São Francisco, and Fazenda Santo Antônio, respectively.

  • Region: Paraná and São Paulo, Brazil

  • Altitude: 750 - 1,050 meters

  • Variety: Catuai and Mundo Novo

  • Harvest: June - August

  • Soil: Volcanic loam

  • Process: Full Natural and Pulped natural (Honey) dried in the sun


Ethiopia Yirgacheffe

AMARENA CHERRY - PRALINE - JASMINE
Medium Roast

This Ethiopia Yirgacheffe is sourced from family-owned farms organized around the BNT Industry and trading PLC, a coffee mill located in the Kochere district of the Gedeo Zone within the Southern Nations, Nationalities and Peoples' Regional State, Ethiopia. Coffee producers deliver their ripe cherries to the BNT Industry coffee mill station where the cherries are sorted and depulped. After depulping, the beans are fermented for 36 to 48 hours and then washed. The wet beans in parchment are placed on raised drying beds in thin layers and turned every 2 to 3 hours during the first few days of the drying process. Depending on weather, the beans are dried for 12 to 15 days until the moisture in the coffee beans is reduced to 11.5 percent. Then the beans are transported to Addis Ababa, the capital of Ethiopia, to be dehulled, sorted, and bagged for export. 

  • Growers: 650 smallholder coffee producers organized around the BNT Industry and trading PLC

  • Region: Kochere District, Gedeo Zone, Southern Nations, Nationalities and Peoples' Regional State, Ethiopia

  • Altitude: 1,850 - 1,950 meters

  • Variety: Indigenous heirloom cultivars

  • Harvest: October – January

  • Soil: Luvisols

  • Process: Fully washed and dried on raised beds


Foglifter Coffee Organic Sumatra

Sumatra Takengon Mandheling Organic

ORGANIC
MEDJOOL DATES - WHISKEY - EARTH
Dark Roast

Founded in Aceh in the 1980s, PT. Raja Putra Manggala started out as a one-man business by a local trader named Ismail Bahagia. Over the years, Ismail developed his knowledge and skill for bringing quality-produced coffee to market by establishing longterm working relationships with local farmers to better understand the nature and challenges of homegrown production.

Raja Putra Manggala has always been a closely-knitted family business committed in the improvement to the lives of our farmers - investing heavily in women's education and health within the community. The cooperative takes their premiums and invests in small tools and water systems within their farmer cooperative water is more conveniently located for them.

Giling Basah (wet hulled) translates to "wet grinding" and is considered semi-wash and semi-dried process wherein the coffee’s protective layers have been stripped leaving an attractive environment for enzymes and sugars to absorb and help create the earthy, tobacco and chocolate flavours you love in Sumatra coffee.

  • Growers: PT. Raja Putra Manggala

  • Region: Takengon, Aceh province, Indonesia

  • Altitude: 1,200 meters

  • Variety: Catimor and Typica

  • Process: Traditional Giling basah wet-hulling and sun-drying.

  • Certifications: Organic

Foglifter Coffee Organic Sumatra

Costa Rica El Poeta

EIGHT MAN ESPRESSO COMPONENT - SMALL PRODUCERS COLLECTIVE

Costa Rica El Poeta SHB EP is sourced from family-owned farms located near San Rafael de San Ramón within the province of Alajuela, Costa Rica. Producers collaborate with an export company called Café de Altura de San Ramón Especial S.A. to gain access to technical support for best agricultural practices. The partnership has helped to improve quality, increase earnings from coffee sales, and strengthen family livelihoods.

  • Grower: Julia Vega Rodríguez, Olman Cruz Vega, Ricardo Chávez Garita, and Juan Bautista Mejia Rojas

  • Region: San Rafael de San Ramón, Alajuela, Costa Rica

  • Altitude: 1,100 meters

  • Variety: Catuai and Caturra

  • Harvest: November - February

  • Soil: Volcanic loam

  • Process: Fully washed and dried in the sun and mechanical driers.


Rwanda Kivubelt Lot 163 Jarama

EIGHT MAN ESPRESSO COMPONENT - FAMILY OWNED FARMS AND MILL

Rwanda Kivubelt Lot 163 Jarama is sourced from Jarama, a 45-acre farm, one of three farms and a mill located in the Nyamasheke district and owned by Furaha Umwizey and her husband.

Looking to invest in her home community, Furaha Umwizey, who was born and raised in Rwanda, established Kivubelt Coffee in 2008 after returning from Switzerland where she earned her master's degree in economics. Kivubelt currently cultivates coffee on three farms (including Jarama) and also sources coffee from 600 neighboring small producers, who deliver cherry to the Murundo mill where the coffee is depulped, fermented, washed and dried. Kivubelt helps local producers improve quality and returns profits directly to the producers who deliver coffee to the Murundo mill. Furaha has also dedicated Kivubelt’s earnings to funding healthcare for more than 200 local residents.

  • Grower: Furaha Umwizey | Kivubelt Coffee

  • Region: Gihombo, Western Province, Nyamasheke District, Rwanda

  • Altitude: 1855 meters

  • Variety: Bourbon

  • Harvest: April - May

  • Soil: Volcanic loam

  • Process: Fully washed and dried on raised beds.