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.
Ricardo Zelaya Santa Clara Honey
PRODUCER DIRECT COFFEE - SANTA CLARA SCHOLARSHIP PROGRAM
CHERRY - DUTCHED CHOCOLATE - MARZIPAN
We first came across Ricardo's coffee way back 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
Harvest: February 2018
Soil: Volcanic soil
Process: Honey Process - depulped, dried on raised African drying beds.
AMARENA CHERRY - PRALINE - JASMINE
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
Process: Fully washed and dried on raised beds
Guatemala Huehuetenango Finca La Providencia
SINGLE ORIGIN FAMILY-OWNED FARM
GRAPEFRUIT - HONEY - FIVE SPICE
This coffee is 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.
Peru FTO Cooperativa La Florida
FAIR TRADE - ORGANIC - BIRD-FRIENDLY - COOPERATIVE PRODUCER
BAKED APPLE - CREAMY CHOCOLATE
Peru La Florida is sourced from family-owned farms organized around Cooperativa Agraria Cafetalera La Florida, a cooperative established in 1966 in the province of Chanchamayo, Peru.
La Florida has more than a thousand members who work together through the Occupational Learning Center for Sustainable Agriculture where farmers learn environmentally friendly-farming and crop diversification techniques aimed at creating additional sources of income.
La Florida also funds micro-financing for women who run household businesses, rural healthcare clinics, and infrastructure projects to maintain five roads, three potable water systems, and three schools.
Grower: Cooperativa Agraria Cafetalera La Florida
Variety: Bourbon, Catimor, Caturra, Pache, and Typica
Region: Chanchamayo, Junín, Peru
Harvest: April - September
Altitude: 1200 – 1400 meters
Soil: Clay minerals
Process: Fully washed and dried in the sun
Certifications: Bird-friendly, Fair Trade, Organic
Sumatra Mandheling Gayo Organic
MEDJOOL DATES - WHISKEY - EARTH
On the mountainous island of Sumatra, volcanic, rich soil is ideal for growing coffee and the coffee trees here were originally brought to Indonesia in the early 19th century by the Dutch, who sought to break the world-wide Arabic monopoly on the cultivation of coffee. This coffee came from small holder farmers ( 0,25 Ha - 1 Ha /farmer) whose main income comes from coffee. Every farm uses shade trees and harvests carefully by hand picking and drying by sunshine. “Mandailing”, spelled here correctly, is technically an ethnic group in Indonesia, not a region, as is Batak. The unique method used in its production results in a very full body with a concentrated flavour, garnished with herbal nuances and a spicy finish.
Growers: Smallholder farmers.
Region: Batak Region of Aceh in West-Central Sumatra.
Altitude: 1,110 - 1,600 meters
Variety: Catimor, Typica, Tim Tim and Ateng
Process: Triple-picked before traditional Giling basah wet-hulling and sun-drying.
Certifications: Organic, Rainforest Alliance, UTZ
Brazil Seven Falls RFA Sul de Minas
RAINFOREST ALLIANCE - UTZ CERTIFIED
PECAN - CHOCOLATE - RIPE RED FRUITS
We are proud to share that our latest coffee from Brazil is both Rainforest Alliance and UTZ-certified - designations that ensure the coffee in your cup is entirely traceable and has been produced with strict adherence to rigorous sustainable, environmental and social standards. Grown on the Sete Cocheries farm in the Sul de Minas region, this coffee delivers the full-bodied, rich and snappy sweetness that is reliably delicious season after season.
Grower: Sete Cocheries
Region: Sul de Minas, Brazil
Altitude: 850 - 1,030 meters
Variety: Acaia and Catuai
Process: Semi-washed and patio-dried.
Certifications: Rainforest Alliance, UTZ
Costa Rica El Poeta
SMALL PRODUCERS COLLECTIVE - EIGHT MAN ESPRESSO COMPONENT
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 Lake Kivu Bourbon INGOBOKA Cooperative
COOPERATIVE PRODUCER - EIGHT MAN ESPRESSO COMPONENT
Rwanda Kivu Lake Bourbon is sourced from family-owned farms organized around the INGOBOKA Cooperative located near the shores of Kivu Lake, one of the African Great Lakes, in the Rutsiro district of Rwanda. INGOBOKA was established in 2004 and currently has 135 members, 47 of whom are women. INGOBOKA maintains a children’s school fund to assist members with education expenses, and a health insurance program to improve access to medical care.
Grower: INGOBOKA Cooperative
Region: Rutsiro District, Rwanda
Altitude: 1600 – 2000 meters
Harvest: March - June
Soil: Volcanic loam
Process: Fully washed and dried in the sun.