TANZANIA AA RUVUMA — FULL CITY ROAST —
Ruvuma, a region in southwestern Tanzania, is named after the Ruvuma River which flows along the southern border with Mozambique. For some time, Ruvuma has produced high quality coffee, but the combined inaccessibility of the region, poor infrastructure, and uncertain political situations have prevented this coffee from consistently reaching the international market. These unfortunate circumstances seem to be changing to some extent, and the farmers in the area, as well as the coffee consumers, are all benefiting.
New and refurbished pulperies are now able to pay the individual farmers the same price he would receive if he had processed the coffee at home. In return, the farmers have been able to take better care in tending to and harvesting the coffee.
This particular offering from Ruvuma, Tanzania is grown in the specific area of Nyamtimbo-Songea, at 1,189 to 1,800 meters above sea level. At that altitude, both Arusha and Bourbon varieties are grown. Both are wet processed, and dried by either mechanical processes, or by the sun. Here, harvesting is historically done from June to October, with exportation November through March.
Your favorite Coffee of the Month Club is happy to be able to offer this high-quality coffee to you, with high hopes it will be available to us in the future, as well.
HONDURAS SAN VICENTE HG EP — VIENNA ROAST —
San Vicente, who began exporting coffee in 2001, was started by Fidel Paz, and is the culmination of the life-long dream of his father, Cantalicio Paz. Since then, the coffees grown in the area of Santa Barbara have become world famous for their quality.
At an altitude of between 800 and 1,524 meters above sea level, four varietals are prominent: Pacas, Catimor, Catuai and Bourbon. All are routinely handled with a fully washed process, then dried both by the sun and mechanically. Trees are harvested February through May, with exportation taking place March through July.
The exceptional nature of these coffees can be attributed to fertile volcanic soil, the microclimate caused by Lake Yojoa at the base of the mountain, and the meticulous nature of the people in charge of quality control at San Vicente.
Not only just an exporter, San Vicente also assists over 1,500 producers with planting, processing, and curating specialty lots. This strong relationship based on trust, hard work, and passion for coffee shows in every cup. Enjoy yours!
SOMETHING NEW ON THE HORIZON? COFFEE FLOUR
When coffee is harvested, the pulp that surrounds the beans is usually left to rot during the milling process. A Canadian company has been researching ways to turn that wasted berry pulp into coffee flour. They are projecting the coffee flour will be gluten-free, and will contain five times more fiber and more iron than any grains now in the USDA database. Unlike the taste of coffee, it will be more reminiscent of roasted fruit . . . with no caffeine buzz. Look for it!
