{"title":"All Coffees","description":"","products":[{"product_id":"39084","title":"Guatemala SHB EP - 39084 - SPOT SEAFORTH","description":"\u0026lt;div\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\nMost look to western \u0026lt;span class=\"gmail-mark6534izknn\"\u0026gt;Guatemala\u0026lt;\/span\u0026gt; for coffee, but there is something exciting to offer from the heart of the country. Guatemala SHB EP is sourced from several different cooperatives located in different departments of \u0026lt;span class=\"gmail-mark6534izknn\"\u0026gt;Guatemala\u0026lt;\/span\u0026gt;. Coffee regions have thousands of indigenous communities where coffee has been cultivated for generations on small farms that average 3 acres in size. Producers process their harvest with their own micro-mill, which allows for meticulous care in cherry selection, depulping, fermenting, and drying the coffee.\u003cbr\u003e\n\u003cbr\u003e\nThey have also organized themselves into cooperatives to overcome the obstacles they face in a rugged and isolated coffee regions of \u0026lt;span class=\"gmail-mark6534izknn\"\u0026gt;Guatemala\u0026lt;\/span\u0026gt;. The cooperatives provide centralized warehouses to store dried parchment until it is time to move the coffee across the country along rough roads to \u0026lt;span class=\"gmail-mark6534izknn\"\u0026gt;Guatemala\u0026lt;\/span\u0026gt; City where the coffee is prepared for export. Through cooperatives, the producers have combined their efforts to gain technical assistance for managing their farms with the best organic practices and learned new strategies to protect their farms from the impact of climate change and focus on strategies to improve quality. Using materials, like coffee pulp, to make organic fertilizers has helped reduce the transportation costs associated with purchasing fertilizer from afar, and at the same time, creates an abundant source of fertilizer that ensures better yields and quality.\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;\/div\u0026gt;","brand":"Royal Coffee Inc","offers":[{"title":"Default Title","offer_id":46215411597500,"sku":"3427097000050690954","price":703.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0720\/7672\/2364\/files\/guatshbepback-1-scaled_22a2c92b-2d46-4b96-b0db-e6e9a0c6c5ba.jpg?v=1787874595"},{"product_id":"39591","title":"UGANDA FT-FLO ORGANIC FRIENDS OF MOTHERS WOMEN'S COFFEE A+ - 39591 - GrainPro Bags - SPOT RCWHSE","description":"\u0026lt;p dir=\"ltr\"\u0026gt;\u0026lt;span\u0026gt;Sourcing Details\u0026lt;\/span\u0026gt;\u0026lt;\/p\u0026gt;\u003cbr\u003e\n\u0026lt;p dir=\"ltr\"\u0026gt;Want to support women in coffee? This lot was produced from a women’s collective called Friends of Mothers, which was established in 2015.  The group has 500 members with farms in the Mbale District on the slopes of Mount Elgon.\u0026lt;\/p\u0026gt;\u003cbr\u003e\n\u0026lt;p dir=\"ltr\"\u0026gt;Processing Details\u0026lt;\/p\u0026gt;\u003cbr\u003e\n\u0026lt;p dir=\"ltr\"\u0026gt;During the harvest, each producer meticulously picks ripe cherries, sorts by hand and floats the cherry to remove damaged and less dense coffee.  Next the producer uses their own micro-mill to depulp, ferment, wash and dry the coffee before delivering it to the Friends of Mothers warehouse.\u0026lt;\/p\u0026gt;\u003cbr\u003e\n\u0026lt;p dir=\"ltr\"\u0026gt;Exporting Details\u0026lt;\/p\u0026gt;\u003cbr\u003e\nFriends of Mothers has its own dry mill facility, which features a fully staffed cupping lab to ensure traceability and quality control throughout the post harvest process.  Friends of Mothers manages the certification process and also helps train producers on best organic practices, which includes using materials like coffee pulp to make organic fertilizers creating an abundant source of plant nutrition that ensures better yields and quality.","brand":"Royal Coffee Inc","offers":[{"title":"Default Title","offer_id":46217448587452,"sku":"3427097000052162393","price":640.68,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0720\/7672\/2364\/files\/rcf-coffee-info-6cb04ac534d33f89a434aa71747e0d52f52d1524ea152865d5f65540037470da.jpg?v=1789896051"},{"product_id":"39590","title":"UGANDA FT-FLO ORGANIC FRIENDS OF MOTHERS WOMEN'S COFFEE A+ - 39590 - GrainPro Bags - SPOT SEAFORTH","description":"\u0026lt;p dir=\"ltr\"\u0026gt;\u0026lt;span\u0026gt;Sourcing Details\u0026lt;\/span\u0026gt;\u0026lt;\/p\u0026gt;\u003cbr\u003e\n\u0026lt;p dir=\"ltr\"\u0026gt;Want to support women in coffee? This lot was produced from a women’s collective called Friends of Mothers, which was established in 2015.  The group has 500 members with farms in the Mbale District on the slopes of Mount Elgon.\u0026lt;\/p\u0026gt;\u003cbr\u003e\n\u0026lt;p dir=\"ltr\"\u0026gt;Processing Details\u0026lt;\/p\u0026gt;\u003cbr\u003e\n\u0026lt;p dir=\"ltr\"\u0026gt;During the harvest, each producer meticulously picks ripe cherries, sorts by hand and floats the cherry to remove damaged and less dense coffee.  Next the producer uses their own micro-mill to depulp, ferment, wash and dry the coffee before delivering it to the Friends of Mothers warehouse.\u0026lt;\/p\u0026gt;\u003cbr\u003e\n\u0026lt;p dir=\"ltr\"\u0026gt;Exporting Details\u0026lt;\/p\u0026gt;\u003cbr\u003e\nFriends of Mothers has its own dry mill facility, which features a fully staffed cupping lab to ensure traceability and quality control throughout the post harvest process.  Friends of Mothers manages the certification process and also helps train producers on best organic practices, which includes using materials like coffee pulp to make organic fertilizers creating an abundant source of plant nutrition that ensures better yields and quality.","brand":"Royal Coffee Inc","offers":[{"title":"Default Title","offer_id":46217449865404,"sku":"3427097000052165276","price":644.2,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0720\/7672\/2364\/files\/rcf-coffee-info-6cb04ac534d33f89a434aa71747e0d52f52d1524ea152865d5f65540037470da.jpg?v=1789896051"},{"product_id":"37789","title":"SUMATRA FT-FLO ORGANIC KOKOWAGAYO WOMEN'S COOPERATIVE GRADE 1 - 37789 - SPOT RCWHSE","description":"\u0026lt;span\u0026gt;Aceh (pronounced AH-CHEY) is the northernmost province of Sumatra. Its highland territory, surrounding Lake Tawar and the central city of Takengon, is considered to be the epicenter of one of the world’s most unique coffee terroirs. Coffee farms in this area are managed with the experience of many generations of cultivation, while also harmoniously woven into their surrounding tropical forests. The canopies are loud and fields are almost impenetrably thick with coffee plants, fruit trees, and vegetables, all of which are constantly flushing with new growth.  Year-round mists and rain showers never cease, farm floors are spongy and deep with layered biomass, and almost every square meter of the region seems to exude life.  Nothing is ever still. Including coffee ripening, which occurs ten months out of the year. \u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt; \u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt; \u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;span\u0026gt;Gayo Women’s Cooperative is a small producer group with members spread throughout 8 different villages in Bener Meriah, a broad district that encompasses the mountains along the north shore of Lake Tawar. The group began with 226 members in 2014, and has slowly grown since.  \u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt; \u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt; \u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;span\u0026gt;Sumatra’s smallholder coffee is a complicated process. Notably, processing is typically not overseen by a single individual or team; instead, coffee moves task by task through different parties before reaching its final, fully-dried, state.  Coffee farms in Aceh average 0.5-2 hectares each (even smaller for this group, where farms range from 0.5-1 hectares). Every village with cooperative members has a collector (or more) who receives fresh-picked cherry for washed processing each day, depulping the coffee at their home. \u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt; Once a batch of coffee has been depulped, fermented overnight, washed clean, and then sun-dried to the touch, each collector then delivers the batch to the cooperative’s central mill.  Here the coffee is mechanically hulled of its parchment, leaving behind just the soft, high-moisture coffee bean (thus earning the term “wet-hulled”), all of which is spread out on large patios to continue drying, from 40% moisture down to about 18%.  From here the green coffee is bulked and transported again for final drying, where it will reach 13% before being packaged for export.  Each handoff is orchestrated by the cooperative, and the members’ coffee is traced throughout each step of the chain.\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt; \u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt; \u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;span\u0026gt;Gayo Women’s Cooperative, along with many local industries in the region, identifies itself as “Gayo”, after the Gayonese ethnic group which has long made Aceh their home, and which comprises a vast majority of farmer members.  Regional coffee distinctions in the northern provinces of Sumatra tend to be based on regional ethnicity, rather than geography itself, which unfortunately has muddled the island’s traceability over time. “Mandheling” for example, is a broad label for a widespread cultural group in Sumatra and Malaysia and subsequently the broadest coffee trading term, applying to almost any chosen blend of wet-hulled coffees from across the northern half of the island, from generic lots to highly traceable ones like this one. These terms are malleable, and it is often difficult to pinpoint a coffee’s exact origin without direct partnerships that allow buyers to trace the entire value chain themselves. So, it is helpful to work with exporters with a local supply chain, who themselves operate in the highlands and are personally invested in their community’s success. \u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt; \u0026lt;\/span\u0026gt;","brand":"Royal Coffee Inc","offers":[{"title":"Default Title","offer_id":46217453174972,"sku":"3427097000045015045","price":738.77,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0720\/7672\/2364\/files\/rcf-coffee-info-68190714ddd8c901d97963aa9ba5f5791062d70b876afa4eec0b77d9f8e499a1.jpg?v=1789893020"},{"product_id":"38665","title":"HONDURAS FT-FLO ORGANIC APROCOMSA NATURAL SHG EP - 38665 - GrainPro Bags - SPOT SEAFORTH","description":"\u0026lt;p dir=\"ltr\"\u0026gt;\u0026lt;span\u0026gt;Sourcing Details:\u0026lt;\/span\u0026gt;\u0026lt;\/p\u0026gt;\u003cbr\u003e\n\u0026lt;p dir=\"ltr\"\u0026gt;Here is one of those rare opportunities where all that is good about coffee intersect.  Simply a trifecta of: organic farm management practices; traceable to producers in the Marcala region, a protected designation of origin (DENOMINACION DE ORIGEN CAFE DE MARCALA); and a meticulous post-harvest standard of hand sorting cherry, cherry floating to remove less dense and damaged beans, proper fermentation, and long drying times.\u0026lt;\/p\u0026gt;\u003cbr\u003e\n\u0026lt;p dir=\"ltr\"\u0026gt;Cooperative Activities:\u0026lt;\/p\u0026gt;\u003cbr\u003e\n\u0026lt;p dir=\"ltr\"\u0026gt;It starts with a concept called Finca Humana (the Human Farm) at Asociación de Productores Orgánicos Café Organico Marcala, S.A. (APROCOMSA), where the wellbeing of humans is the core objective and educating more than 1,500 producer-members to successfully live in harmony with nature is everywhere.  At La Fortaleza, the APROCOMSA biodynamic demonstration farm, the focus of transferring knowledge takes place through week-long seminars called Pata de Chucho (pawprints left by a stray dog), which aptly reveals APROCOMSA’s dogged exploration for human productivity in harmony with nature.  The trailblazing ideas for using organic matter to productively cultivate high quality coffee is only a sliver of what APROCOMSA teaches about the power of nature through the Finca Humana philosophy.  APROCOMSA dedicates funding from the proceeds of coffee sales to run a cutting edge International school dedicated to filling children’s minds with possibility, and training them to be the future leaders of Finca Humana.\u0026lt;\/p\u0026gt;\u003cbr\u003e\n\u0026lt;p dir=\"ltr\"\u0026gt;Processing Details:\u0026lt;\/p\u0026gt;\u003cbr\u003e\n\u0026lt;p dir=\"ltr\"\u0026gt;This particular lot is a natural process carried out at APROCOMSA’s centralized wet-mill dedicated to process organic lots.  After farmers meticulously harvest ripe cherries and deliver them to APROCOMSA, the post harvest process begins by floating cherries to eliminate under ripe and damaged coffee.  The water is recycled several times to ensure conservation of water.  Next the cherries are placed on patios and elevated tables to 11 percent moisture and then stored until preparation for export.\u0026lt;\/p\u0026gt;\u003cbr\u003e\n\u0026lt;p dir=\"ltr\"\u0026gt;Exporting Details:\u0026lt;\/p\u0026gt;\u003cbr\u003e\nAPROCOMSA’s dry-mill facility is also located in Marcala where dried coffee is received, cupped and selected for export. Coffee is hulled and sorted by density and color in preparation for export.  APROCOMSA has a fully equipped cupping lab and several Q graders who check the quality prior to shipping.  APROCOMSA’s preparation ensures traceability and quality control throughout the post harvest process, which is a vital resource for establishing higher prices for producers.","brand":"Royal Coffee Inc","offers":[{"title":"Default Title","offer_id":46217460416700,"sku":"3427097000048704162","price":794.68,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0720\/7672\/2364\/files\/HONDURAS-FT-FLO-ORGANIC-APROCOMSA-NATURAL-SHG-EPback_633e7537-1998-4bca-ab88-6bf4a7fc95c3.jpg?v=1787859186"},{"product_id":"38947","title":"Guatemala Huehuetenango San Mateo SHB EP - 38947 - SPOT RCWHSE","description":"\u0026lt;p dir=\"ltr\"\u0026gt;\u0026lt;span\u0026gt;Sourcing Details\u0026lt;\/span\u0026gt;\u0026lt;\/p\u0026gt;\u003cbr\u003e\n\u0026lt;p dir=\"ltr\"\u0026gt;There are plenty of obstacles to cultivating and exporting coffee from the department of Huehuetenango.  The terrain is rugged and the weather is extreme.  But coffee grows well here, and indigenous  families with farms that average just a few acres in size have organized themselves within a cooperative called Cooperativa Integral de Comercialización Nuevo Amanecer CICONA, R.L (CICONA) to overcome the obstacles.\u0026lt;\/p\u0026gt;\u003cbr\u003e\n\u0026lt;p dir=\"ltr\"\u0026gt;Processing Details\u0026lt;\/p\u0026gt;\u003cbr\u003e\n\u0026lt;p dir=\"ltr\"\u0026gt;Each family uses their own micro-mill to process their harvest, which allows for meticulous care in cherry selection, depulping, fermenting, and drying the coffee. CICONA has a centralized warehouse to store dried parchment until it is time to move the coffee across the country along rough roads to Guatemala City where the coffee is prepared for export.\u0026lt;\/p\u0026gt;\u003cbr\u003e\n\u0026lt;p dir=\"ltr\"\u0026gt;Exporter Details\u0026lt;\/p\u0026gt;\u003cbr\u003e\n\u0026lt;p dir=\"ltr\"\u0026gt;Dried parchment is transported to a dry mill in Guatemala City managed by los Volcanes Coffee, which partners with CICONA to ensure quality control and traceability for the cooperatives coffee.  Mild weather in Guatemala City provides ideal conditions for storing parchment in the warehouse until it is time to export.  The mill is equipped with multiple pieces of equipment to sort green coffee typical in most dry mills, such as gravity beds, screens and electronic eyes.  The partnerships between CICONA and Los Volcanes has made this traditional Huehuetenango regional profile shine.\u0026lt;\/p\u0026gt;","brand":"Royal Coffee Inc","offers":[{"title":"Default Title","offer_id":46217487089852,"sku":"3427097000050086278","price":712.25,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0720\/7672\/2364\/files\/rcf-coffee-info-3996e495c7e8a7137e237b6eb9c8c07e15f5ac9f5f917a82e7a9d836143a2469.jpg?v=1789816872"},{"product_id":"38379-3","title":"Decaf Colombia EP Royal Select Swiss Water Process - 38379-3 - GrainPro Bags - SPOT SHANGHAI","description":"Decaf Colombia EP Royal Select Swiss Water Process coffee is curated from lots that the Royal team has selected based on cup profile, physical preparation, and potential to express excellently once decaffeinated. During the Swiss Water process, the green coffee is hydrated to expand the beans for caffeine extraction. The hydrated green coffee is then introduced to Green Coffee Extract (GCE), a unique solution of concentrated coffee solubles that allows the caffeine to leave the green coffee via osmosis while minimizing the loss of desired flavor compounds. Once the caffeine has been removed the green coffee is re-dried and re-bagged for transport, and the GCE is filtered of its caffeine through proprietary carbon filters and recycled to be used again.","brand":"Royal Coffee Inc","offers":[{"title":"Default Title","offer_id":46217488269500,"sku":"3427097000054108396","price":728.37,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0720\/7672\/2364\/files\/rcf-coffee-info-88f155ebfb12fb53fe69547154e6d158cdac82da02295533819933d5e235d9f8.jpg?v=1789914678"},{"product_id":"39053","title":"Ethiopia Yirgacheffe 1 Natural Banko Chelchele - 39053 - 30.0 kg GrainPro Bags - SPOT SHANGHAI","description":"This coffee comes from smallholders in the Chelchele area, part of the Gedeb district in southern Gedeo Zone, where some of Ethiopia’s most complex and aromatic naturals come from year after year.   Gedeb is a unique area dense with coffee growers and processors. The coffee was processed at a central site in Banko Gotiti, one of the district’s most prolific coffee areas.\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;strong\u0026gt;Gedeb's Significance and Coffee Profiles\u0026lt;\/strong\u0026gt;\u003cbr\u003e\nThe district of Gedeb takes up the south-eastern corner of Ethiopia’s Gedeo Zone—a narrow section of plateau dense with savvy farmers whose coffee is known as “Yirgacheffe”, after the zone’s most famous district. Gedeb, however, is a terroir, history, and community all its own\u003cbr\u003e\nthat merits unique designation in our eyes. Coffees from this community, much closer to Guji Zone than the rest of Yirgacheffe, are often the most explosive cup profiles we see from anywhere in Ethiopia. Naturals tend to have perfume-like volatiles, and fully washed lots are often sparklingly clean and fruit candy-like in structure.\u003cbr\u003e\nThe municipality of Gedeb itself is a is a bustling outpost that links commerce between the Guji and Gedeo Zones, with an expansive network of processing stations who buy cherry from across zone borders. These processors (and we would agree) would argue their coffee profiles are not exactly Yirgacheffe, but something of their own. The communities surrounding Gedeb reach some of the highest growing elevations for coffee in the world and are a truly enchanting\u003cbr\u003e\npart of the long drive into Guji. Banko Gotiti is one of the communities in eastern Gedeb and includes numerous local cooperatives, as well as independent processing stations of various types, like this one.\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;strong\u0026gt;EDN Ethiopian Coffee\u0026lt;\/strong\u0026gt;\u003cbr\u003e\nEDN Ethiopian Coffee is an independent processor and exporter of coffee with processing sites in Guji, southern Yirgacheffe, and Sidama. The coffee was processed at the group’s site in Banko\u003cbr\u003e\nGotiti, one of Gedeb’s most prolific coffee producing areas.\u003cbr\u003e\n\u003cbr\u003e\nThe Banko Gotiti site employs over 200 people during harvest months to manage the continuous rotating and sorting of sundried cherry and parchment, as well as all other intake, payment, security, and inventory operations. Being a processor for EDN is much more than\u003cbr\u003e\ntransactional—they prefinance all their contributing farmers, provide educational resources, daily meals and lodging for staff. Amenities like these are both a gesture of care and acknowledgment of the potential instability inherent to smallscale farming. They are also strategic, since many processors in the area compete for farmer loyalty, and important for the sustainability of coffee and its workforce in the area.\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;strong\u0026gt;Processing at Banko Gotiti\u0026lt;\/strong\u0026gt;\u003cbr\u003e\nNaturals at the Banko Gotiti station are received as fresh-picked cherry on a daily basis throughout harvest. Cherry is sorted for defects and moved immediately to raised beds to dry.\u003cbr\u003e\nFor 2-4 weeks the cherry is rotated continuously in the sun until they have sufficiently dried.\u003cbr\u003e\nOnce fully dried, the cherry pods are moved to a cool, indoor storage environment to rest and condition—a process where moisture balances across the coffee and water activity stabilizes, to help lock in the coffee’s flavors for a long shelf life.","brand":"Royal Coffee Inc","offers":[{"title":"Default Title","offer_id":46217543614652,"sku":"3427097000050690742","price":394.19,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0720\/7672\/2364\/files\/Ethiopia-Sidama-1-Natural-Chire-Kumburta-Daniel-Tunsisa2.jpg?v=1788215606"},{"product_id":"39054","title":"Ethiopia Yirgacheffe 1 Natural Banko Chelchele - 39054 - 30.0 kg GrainPro Bags - SPOT SHANGHAI","description":"This coffee comes from smallholders in the Chelchele area, part of the Gedeb district in southern Gedeo Zone, where some of Ethiopia’s most complex and aromatic naturals come from year after year.   Gedeb is a unique area dense with coffee growers and processors. The coffee was processed at a central site in Banko Gotiti, one of the district’s most prolific coffee areas.\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;strong\u0026gt;Gedeb's Significance and Coffee Profiles\u0026lt;\/strong\u0026gt;\u003cbr\u003e\nThe district of Gedeb takes up the south-eastern corner of Ethiopia’s Gedeo Zone—a narrow section of plateau dense with savvy farmers whose coffee is known as “Yirgacheffe”, after the zone’s most famous district. Gedeb, however, is a terroir, history, and community all its own\u003cbr\u003e\nthat merits unique designation in our eyes. Coffees from this community, much closer to Guji Zone than the rest of Yirgacheffe, are often the most explosive cup profiles we see from anywhere in Ethiopia. Naturals tend to have perfume-like volatiles, and fully washed lots are often sparklingly clean and fruit candy-like in structure.\u003cbr\u003e\nThe municipality of Gedeb itself is a is a bustling outpost that links commerce between the Guji and Gedeo Zones, with an expansive network of processing stations who buy cherry from across zone borders. These processors (and we would agree) would argue their coffee profiles are not exactly Yirgacheffe, but something of their own. The communities surrounding Gedeb reach some of the highest growing elevations for coffee in the world and are a truly enchanting\u003cbr\u003e\npart of the long drive into Guji. Banko Gotiti is one of the communities in eastern Gedeb and includes numerous local cooperatives, as well as independent processing stations of various types, like this one.\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;strong\u0026gt;EDN Ethiopian Coffee\u0026lt;\/strong\u0026gt;\u003cbr\u003e\nEDN Ethiopian Coffee is an independent processor and exporter of coffee with processing sites in Guji, southern Yirgacheffe, and Sidama. The coffee was processed at the group’s site in Banko\u003cbr\u003e\nGotiti, one of Gedeb’s most prolific coffee producing areas.\u003cbr\u003e\n\u003cbr\u003e\nThe Banko Gotiti site employs over 200 people during harvest months to manage the continuous rotating and sorting of sundried cherry and parchment, as well as all other intake, payment, security, and inventory operations. Being a processor for EDN is much more than\u003cbr\u003e\ntransactional—they prefinance all their contributing farmers, provide educational resources, daily meals and lodging for staff. Amenities like these are both a gesture of care and acknowledgment of the potential instability inherent to smallscale farming. They are also strategic, since many processors in the area compete for farmer loyalty, and important for the sustainability of coffee and its workforce in the area.\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;strong\u0026gt;Processing at Banko Gotiti\u0026lt;\/strong\u0026gt;\u003cbr\u003e\nNaturals at the Banko Gotiti station are received as fresh-picked cherry on a daily basis throughout harvest. Cherry is sorted for defects and moved immediately to raised beds to dry.\u003cbr\u003e\nFor 2-4 weeks the cherry is rotated continuously in the sun until they have sufficiently dried.\u003cbr\u003e\nOnce fully dried, the cherry pods are moved to a cool, indoor storage environment to rest and condition—a process where moisture balances across the coffee and water activity stabilizes, to help lock in the coffee’s flavors for a long shelf life.","brand":"Royal Coffee Inc","offers":[{"title":"Default Title","offer_id":46217543647420,"sku":"3427097000050690748","price":394.19,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0720\/7672\/2364\/files\/Ethiopia-Sidama-1-Natural-Chire-Kumburta-Daniel-Tunsisa2_3c900e70-5a35-438f-aecd-e48d97b081c5.jpg?v=1785534601"},{"product_id":"39058","title":"Ethiopia Yirgacheffe 1 Supernatural Banko Chelchele - 39058 - 30.0 kg GrainPro Bags - SPOT SHANGHAI","description":"\u0026lt;span\u0026gt;This is a smallholder-grown, centrally processed natural from Ethiopia’s Gedeb district. This corner of Yirgacheffe (officially the Gedeo Zone) is well-known for being dense with processors and having a uniquely heady, perfume-like terroir that sets it apart from the rest of Yirgacheffe. “Supernatural” is the name given to coffees like this whose cherry is fermented for a period of time prior to drying on raised beds, giving the final cup an acidic, fruity kick that conventional naturals typically can’t achieve.\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt; \u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;b\u0026gt;\u0026lt;span\u0026gt;Gedeb's Significance and Coffee Profiles\u0026lt;\/span\u0026gt;\u0026lt;\/b\u0026gt;\u0026lt;span\u0026gt; \u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;span\u0026gt;The district of Gedeb takes up the south-eastern corner of Ethiopia’s Gedeo Zone—a narrow section of plateau dense with savvy farmers whose coffee is known as “Yirgacheffe”, after the zone’s most famous district. Gedeb, however, is a terroir, history, and community all its own that merits unique designation in our eyes. Coffees from this community, much closer to Guji Zone than the rest of Yirgacheffe, are often the most explosive cup profiles we see from anywhere in Ethiopia. Naturals tend to have perfume-like volatiles, and fully washed lots are often sparklingly clean and fruit candy-like in structure.\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt; \u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;span\u0026gt;The municipality of Gedeb itself is a is a bustling outpost that links commerce between the Guji and Gedeo Zones, with an expansive network of processing stations who buy cherry from across zone borders. These processors (and we would agree) would argue their coffee profiles are not exactly Yirgacheffe, but something of their own. The communities surrounding Gedeb reach some of the highest growing elevations for coffee in the world and are a truly enchanting part of the long drive into Guji. Banko Chelchele is one of the communities in central Gedeb and includes numerous local cooperatives, as well as independent processing stations of various types, like this one. \u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt; \u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;b\u0026gt;\u0026lt;span\u0026gt;EDN Ethiopian Coffee \u0026amp; Processing\u0026lt;\/span\u0026gt;\u0026lt;\/b\u0026gt;\u0026lt;span\u0026gt; \u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;span\u0026gt;EDN Ethiopian Coffee is an independent processor and exporter of coffee with processing sites in Guji, Gedeb, and Sidama. The Banko Chelchele site services the coffee produced by a few hundred outgrowers, each with an average of 1-2 hectares of diversified farmland. While not certified organic, farming methods among smallholders here have traditionally favored organic and regenerative practices, and all produce subsistence crops for the families who live on site.\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt; \u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;span\u0026gt;EDN processes coffee both as sundried natural and anaerobically-fermented “supernaturals”. “Supernaturals” such as this one are received at the processing station in the form of fresh-picked cherry. Cherry is sorted for defects and uniform ripeness and color and then transferred to the site’s fermentation tanks to ferment aerobically for 24 hours in full cherry. After this step cherries are moved directly to raised screen beds to dry in the sun. Drying takes 2-4 weeks depending on the local climate. After the coffee is fully dried it is transported to a local warehouse where it is rigorously assessed for quality and conditioned until it can be transported to Addis Ababa for final milling and export.\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt; \u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;span\u0026gt;During the harvest months the Chelchele site employs over 200 people to manage the continuous rotating and sorting of sundried cherry, as well as intake, payment, security, and inventory operations. All workers and their families receive educational resources, full daily meals, and on-site lodging during the harvest. They are also pursuing sustainability and social governance certifications to expand their global market.\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt; \u0026lt;\/span\u0026gt;","brand":"Royal Coffee Inc","offers":[{"title":"Default Title","offer_id":46217543712956,"sku":"3427097000050690774","price":396.18,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0720\/7672\/2364\/files\/rcf-coffee-info-1c6c5fbf887cab6a7de8f768ab90c988576f9910ad8042a71dc1e8eab178d50d.jpg?v=1789797638"},{"product_id":"39071","title":"Ethiopia Guji 1 Supernatural Hambela Buku Sayasa - 39071 - 30.0 kg GrainPro Bags - SPOT SHANGHAI","description":"\u0026lt;span\u0026gt;This is a smallholder-grown, centrally processed natural from western Guji zone. The Hambela district is well-known for excellent coffees and this lot, harvested in Buku Sayasa and processed at a nearby processing station in Chelchele, is no exception.\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt; \u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;b\u0026gt;\u0026lt;span\u0026gt;Welcome to Guji Zone\u0026lt;\/span\u0026gt;\u0026lt;\/b\u0026gt;\u0026lt;span\u0026gt; \u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;span\u0026gt;Ethiopia’s Guji zone is a distant and heavily forested swath of land stretching southeast through the lower corner of the massive Oromia region. Guji is heavy with primary forest thanks to the Guji tribe, a part of Ethiopia’s vast and diverse Oromo nation, who have for generations organized and legislated to reduce mining and logging outfits in their area, in a struggle to conserve the land’s sacred canopy. Compared to other coffee-heavy regions, large parts of Guji feel like prehistoric backwoods. Coffee farms in many parts of Guji begin at 2000 meters in elevation and tend to climb from there. The highland farming communities in this part of the country can be at turns Edenic in their natural purity, and startlingly remote.\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt; \u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;b\u0026gt;\u0026lt;span\u0026gt;EDN Ethiopian Coffee \u0026amp; Processing\u0026lt;\/span\u0026gt;\u0026lt;\/b\u0026gt;\u0026lt;span\u0026gt; \u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;span\u0026gt;EDN Ethiopian Coffee is an independent processor and exporter of coffee with processing sites in Guji, Gedeb, and Sidama. The coffee was processed at EDN’s local site in Chelchele community, part of the Gedeb district in southern Yirgacheffe, just across the border from Buku Sayasa. The Chelchele site services the coffee produced by a few hundred outgrowers, each with an average of 1-2 hectares of diversified farmland. While not certified organic, farming methods among smallholders here have traditionally favored organic and regenerative practices, and all produce subsistence crops for the families who live on site.\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt; \u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;span\u0026gt;EDN \u0026lt;\/span\u0026gt;processes coffee both as sundried natural and anaerobically-fermented naturals. Naturals such as this one are received at the processing station in the form of fresh-picked cherry. Cherry is then sorted for defects and uniform ripeness and color, and then placed to ferment in cold water for 24 hours. After fermentation, coffee cherry are immediately moved to raised screen beds to dry in the sun. Drying takes 3-4 weeks depending on the local climate. After the coffee is fully dried it is transported to a local warehouse where it is rigorously assessed for quality and conditioned until it can be transported to Addis Ababa for final milling and export.\u0026lt;span\u0026gt; \u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;span\u0026gt;During the harvest months the Chelchele site employs over 200 people to manage the continuous rotating and sorting of sundried cherry, as well as intake, payment, security, and inventory operations. All workers and their families receive educational resources, full daily meals, and on-site lodging during the harvest. They are also pursuing sustainability and social governance certifications to expand their global market.\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt; \u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;b\u0026gt;\u0026lt;span\u0026gt;Keeping Specialty Value Alive\u0026lt;\/span\u0026gt;\u0026lt;\/b\u0026gt;\u0026lt;span\u0026gt; \u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;span\u0026gt;The gorgeous arabica genetics of this area, blessed by some of the country’s healthiest biodiversity, could be easily ruined in transit, or homogenized into large regional blends with little traceability, both resulting in depleted pricing. One way for farmers to survive their price disadvantages was by having larger, more diversified family parcels, sometimes 20 acres or more, with equal emphasis on livestock or other crops for local markets as on coffee. But the vast majority have always been small and coffee-centered. Notably as well, cooperative unions, Ethiopia’s hallmark exporter organizations for small farmers, have little to no presence in this part of Guji. Were it not for private processing stations like EDN’s in Chelchele, many local growers in western Guji would have fewer options, worst of all being the sporadic, rogue coffee collector from Gedeo or farther, bringing low prices.\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt; \u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt; \u0026lt;\/span\u0026gt;","brand":"Royal Coffee Inc","offers":[{"title":"Default Title","offer_id":46217543778492,"sku":"3427097000050690863","price":394.19,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0720\/7672\/2364\/files\/Ethiopia-Guji-1-Supernatural-Hambela-Buku-Sayasaback_d6b99b9c-1107-4fb6-bb3b-3a3248bbbf2b.jpg?v=1787861496"},{"product_id":"39108","title":"Colombia Cauca Popayan Area 18 Oxidacion Castillo - 39108 - 70.2 kg GrainPro Bags - SPOT SEAFORTH","description":"\u0026lt;p dir=\"ltr\"\u0026gt;\u0026lt;span\u0026gt;Sourcing Detail \u0026lt;\/span\u0026gt;\u0026lt;\/p\u0026gt;\u003cbr\u003e\n\u0026lt;p dir=\"ltr\"\u0026gt;BanExport has the touch for post-harvest strategies and cupping expertise that has brought many talented producers into the specialty coffee fold.  This particular lot is extra special because it comes from Agroparque Las Villas, an ecotourism destination with 25 acres dedicated to coffee cultivation located in the community Punta Larga within the municipality of Popayán, Cauca.  The focus at the farm is to show visitors that coffee stands as a central element that links nature, sustainability, and community.\u0026lt;\/p\u0026gt;\u003cbr\u003e\n\u0026lt;p dir=\"ltr\"\u0026gt;Processing Detail\u0026lt;\/p\u0026gt;\u003cbr\u003e\n\u0026lt;p dir=\"ltr\"\u0026gt;Focusing on ecotourism and being a public facing model for sustainable farm management does not leave much time for post-harvest activities.  After the cherries are meticulously picked at its optimum point of ripeness, Agroparque Las Villas turns to BanExport for their post-harvest expertise.  Harvested cherries are transported to the BanExport processing mill called Area 18 in plastic crates on a refrigerated truck to ensure that quality is not compromised.  At the carbon neutral mill, the coffee cherries are floated to sort out damaged and underripe fruit.  The coffee cherries are also sorted with an electronic sorter that provides uniformity in color, shape and size.  Next the coffee is depulped and placed in a sealed bioreactor to control for temperature and levels of oxygen during the 48 hour fermentation process.  Then the coffee parchment is washed and taken to a drying chamber with state-of-the-art environmental controls where the moisture is reduced to 11 percent over a period of 48 hours of continuous drying.\u0026lt;\/p\u0026gt;\u003cbr\u003e\n\u0026lt;p dir=\"ltr\"\u0026gt;Exporting Details\u0026lt;\/p\u0026gt;\u003cbr\u003e\n\u0026lt;p dir=\"ltr\"\u0026gt;BanExport also has decades of experience preparing coffee for export.  Their fully integrated process maintains the same detailed approach from harvest to export ensuring every lot has a consistent quality and traceability.\u0026lt;\/p\u0026gt;","brand":"Royal Coffee Inc","offers":[{"title":"Default Title","offer_id":46217549152444,"sku":"3427097000050872360","price":751.56,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0720\/7672\/2364\/files\/rcf-coffee-info-116b4633bd735ee0f8da20f73031342f0a8d8236093d144d645054a581b64c6c.jpg?v=1789790412"},{"product_id":"39082","title":"Ethiopia Gedeb 1 Natural Lalesa - 39082 - 30.0 kg GrainPro Bags - SPOT SHANGHAI","description":"This is a smallholder-grown, centrally processed natural from Ethiopia’s Gedeb district. This corner of Yirgacheffe (officially the Gedeo Zone) is well-known for being dense with processors and having a uniquely heady, perfume-like terroir that sets it apart from the rest of Yirgacheffe.  Lalesa, where the processing site is located, is part of the greater Gedeb district, known for its gifted processing climate and exquisite coffees, both washed and naturals.\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;strong\u0026gt;\u0026lt;span\u0026gt;Gedeb and Its Coffee\u0026lt;\/span\u0026gt;\u0026lt;\/strong\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;span\u0026gt;The district of Gedeb takes up the south-eastern corner of Ethiopia’s Gedeo Zone—a narrow section of plateau dense with savvy farmers whose coffee is known as “Yirgacheffe”, after the zone’s most famous district. Gedeb, however, is a terroir, history, and community all its own that merits unique designation in our eyes. Coffees from this community, much closer to Guji Zone than the rest of Yirgacheffe, are often the most explosive cup profiles we see from anywhere in Ethiopia. Naturals tend to have perfume-like volatiles, and fully washed lots are often sparklingly clean and fruit candy-like in structure.\u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;span\u0026gt;Gedeb is a remote but impressively industrious area for coffee production. Half of its territory is planted with coffee. Until recently coffee exports were allowed only limited channels and most of the coffee grown in this area was sold by the Yirgacheffe Coffee Farmers Cooperative Union (YCFCU), consolidated under the wide-reaching Worka Cooperative, or sold anonymously through the Ethiopia Commodity Exchange (ECX). Today, however, there are increasing numbers of single farm owners and independent companies who are processing and exporting direct. \u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\nThe city of Gedeb itself is a is a bustling outpost that links commerce between the Guji and Gedeo Zones, with an expansive network of processing stations who buy cherry from across zone borders.  These processors (and we would agree) would argue their coffee profiles are not exactly Yirgacheffe, but something of their own. The communities surrounding Gedeb reach some of the highest growing elevations for coffee in the world and are a truly enchanting part of the long drive into Guji. Banko Gotiti is a large agricultural area East of Gedeb and includes union cooperative members that are cooperative-affiliated, as well as independent washing stations of various types, many of which, like this one, are simply named after the municipality in which they’re located.\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;strong\u0026gt;\u0026lt;span\u0026gt;EDN Ethiopian Coffee \u0026amp; Processing\u0026lt;\/span\u0026gt;\u0026lt;\/strong\u0026gt;\u0026lt;span\u0026gt; \u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;span\u0026gt;EDN Ethiopian Coffee is an independent processor and exporter of coffee with processing sites in Guji, Gedeb, and Sidama. The Banko Lalesa site services the coffee produced by 350-400 hundred outgrowers, each with an average of 1-2 hectares of diversified farmland. While not certified organic, farming methods among smallholders here have traditionally favored organic and regenerative practices, and all produce subsistence crops for the families who live on site. \u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\nBanko Lalesa employs over 150 individuals during harvest time to manage all processing and financial operations. During harvest, cherry is received every day. Upon intake it’s inspected for ripeness and uniformity, washed clean of debris, and then moved immediately to one of the station’s special covered drying beds, located beneath a kind of greenhouse roof that blocks direct sun and slows the drying process significantly. Depending on the immediate climate, drying naturals this way typically takes 14-28 days, during which cherry is continuously rotated and monitored for any signs of uneven drying, defect, or damage. \u0026lt;span\u0026gt;After the coffee is fully dried, it is transported to a local warehouse where it is rigorously assessed for quality and conditioned until it can be transported to Addis Ababa for final milling and export. \u0026lt;\/span\u0026gt;","brand":"Royal Coffee Inc","offers":[{"title":"Default Title","offer_id":46217583493308,"sku":"3427097000050690942","price":394.86,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0720\/7672\/2364\/files\/rcf-coffee-info-72cb9437feae736c84a822721940f12c823b4fd087cf16e9cbcc3903a38a3eb7.jpg?v=1789899739"},{"product_id":"38887","title":"Madagascar Robusta Cherry - 38887 - GrainPro Bags - SPOT RCWHSE","description":"\u0026lt;p dir=\"ltr\"\u0026gt;\u0026lt;span\u0026gt;Sourcing Details\u0026lt;\/span\u0026gt;\u0026lt;\/p\u0026gt;\u003cbr\u003e\n\u0026lt;p dir=\"ltr\"\u0026gt;Madagascar is a specialty coffee origin that might be new to many, but coffee has been grown on the island since the 1800s and  has one of the most diverse coffee genetics anywhere on the planet.  Exports were booming into the 1990s and then there was a bust and coffee from Madagascar remained unnoticed for the years that followed.  Recently, a company called Madagascar Coffee Company (MCC) has come to the forefront of coffee’s revival in Madagascar. MCC works with farmers that cultivate just a few acres of coffee to sustain their families.  MCC’s motivation is poverty relief through coffee income improvements that come from the export of higher quality coffee typically rewarded in the specialty coffee market.\u0026lt;\/p\u0026gt;\u003cbr\u003e\n\u0026lt;p dir=\"ltr\"\u0026gt;Processing Details\u0026lt;\/p\u0026gt;\u003cbr\u003e\n\u0026lt;span id=\"x_gmail-docs-internal-guid-8f4a55a7-7fff-c7a6-8435-4e990543a8d7\"\u0026gt;There is a growing trend in the specialty coffee world to seek out the Robusta species, which is considered more tolerant to the impacts of climate changes than the Arabica species.  Robusta’s flavor profiles, which have a negative reputation, might improve significantly with some of the processing innovations previously reserved for Arabica coffee. MCC’s centralized mills support robusta harvests from small farms so farmers do not have to invest in mill equipment.  Production is small enough for each individual farmer to focus on meticulous cherry sorting. MCC helps farmers with transportation to the centralized mill and provides transparent purchasing options.  At the central mill,  the same care in handling arabica coffee is placed on the post harvest of Robusta.  Cherries are sorted, macerated overnight and dried on raised beds.  MCC has made infrastructure innovations like drying structures that have greatly improved their ability to consistently meet quality standards for moisture content and water activity.  MCC also operates its own dry mill facility, ensuring an attention to detail throughout the entire post harvest process.\u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u0026lt;div\u0026gt;\u003cbr\u003e\n\u0026lt;p dir=\"ltr\"\u0026gt;Exporter Details:\u0026lt;\/p\u0026gt;\u003cbr\u003e\n\u0026lt;p dir=\"ltr\"\u0026gt;MCC has helped farmers establish best farm management practices.  With this model of collaboration, MCC has established traceable community blends with a vibrant regional profile ensuring greater producer earnings from direct trade relationships.\u0026lt;\/p\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;\/div\u0026gt;","brand":"Royal Coffee Inc","offers":[{"title":"Default Title","offer_id":46217633071292,"sku":"3427097000049827010","price":458.3,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0720\/7672\/2364\/files\/rcf-coffee-info-29dd51e4fb816ddccc1e262a055d41b41c33f7d7830b490a59e52d20c71c3bba.jpg?v=1789806138"},{"product_id":"40487","title":"Mexico Oaxaca Mixteca San Jose Zaragoza - 40487 - Ecotact Bags - SPOT RCWHSE","description":"\u0026lt;p dir=\"ltr\"\u0026gt;\u0026lt;span\u0026gt;This particular lot comes from families living in the community of \u0026lt;\/span\u0026gt;San Jose De Zaragoza within Putla Villa de Guerrero municipality that cultivate coffee on farms with just a few acres.  Imagine traveling along progressively steeper and curvier roads through villages, where the local population still wear traditional indigenous clothing, eventually arriving at a lush forest intercropped with coffee, bananas, corn, beans, and fruit trees.  This Oaxacan coffee growing region, known as the Mountainous Package, is peppered with small coffee farms.\u0026lt;\/p\u0026gt;\u003cbr\u003e\n\u0026lt;p dir=\"ltr\"\u0026gt;Processing details\u0026lt;\/p\u0026gt;\u003cbr\u003e\n\u0026lt;p dir=\"ltr\"\u0026gt;During the harvest, each producer follows a strict protocol which includes picking cherries at optimum ripeness, hand sorting, floating to remove damaged and undeveloped beans, depulping and fermenting.  After fermentation, the parchment is washed and placed on patios or raised beds to slowly dry to 11%.\u0026lt;\/p\u0026gt;\u003cbr\u003e\n\u0026lt;p dir=\"ltr\"\u0026gt;Exporting preparation\u0026lt;\/p\u0026gt;\u003cbr\u003e\n\u0026lt;p dir=\"ltr\"\u0026gt;Producers work with Garra de Jaguar, which facilitates transportation of dried parchment to the dry mill facility where coffee is received, cupped and selected for export.  Garra de Jaguar preparation ensures traceability and quality control throughout the post harvest process, which is a vital resource for establishing higher prices for producers.\u0026lt;\/p\u0026gt;","brand":"Royal Coffee Inc","offers":[{"title":"Default Title","offer_id":46217641787580,"sku":"3427097000054081006","price":823.19,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0720\/7672\/2364\/files\/Mexico-Oaxaca-Canada-Yoloxochitlanback_15f76814-d7e3-4070-8c84-e502f681fcd4.jpg?v=1788214469"},{"product_id":"40218","title":"MEXICO FT-FLO ORGANIC ALTO DE CHIAPAS SHG EP - 40218 - GrainPro Bags - SPOT RCWHSE","description":"Everest in Chiapas comes to mind when looking for words to describe organic certified coffees from Chiapas.  And even though Chiapas has coffee production reaching an impressive 1800 meters above sea level near the El Triunfo biosphere reserve, we're not talking about elevation when we say Everest.  Rather, the reference is to the level of difficulty in cultivating heirloom varieties using organic practices despite the devastating toll of leaf rust throughout Mexico. Getting our hands on some of the best coffee from Chiapas Is no accident. Rather, results come from a complex and meaningful supply chain.  At the top, organizations like Impacto Transformador and Sinapsis look to create solutions, like access to credit and international markets, for thousands of coffee farmers who struggle to make a living wage with just a few acres of land for coffee production.  Throughout dozens communities in the southern end of the Sierra Madre mountain range, each producer processes coffee with their own micro-mill and dry the coffee in the sun on patios before transporting the coffee in parchment to a centrally located dry mill facility where the coffee is prepared for export. With smaller farms, production of organic compost is an achievable and cost effective means of maintaining proper plant nutrition.  These organic practices also  provide a protective buffer for precious plant  and bird species that make their home in biosphere reserves like  Montes Azules and El Triunfo.  This particular lot comes from a collaboration between Impacto Transformador and a community based cooperative called Enjambre Cafetalero, which has 172 members cultivating coffee near the border of Guatemala in a municipality called Amatenango de la Frontera.  The collaboration has helped provide logistical support for transporting and preparing coffee for export, and is also helping farmers with technical support for achieving improved farm management practices and navigating the organic certification process.","brand":"Royal Coffee Inc","offers":[{"title":"Default Title","offer_id":46217673998524,"sku":"3427097000053270028","price":790.44,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0720\/7672\/2364\/files\/MEXICO-FT-ORGANIC-ALTO-DE-CHIAPAS-SHG-EPback.jpg?v=1788198656"},{"product_id":"39395","title":"Brazil Mogiana FAF Bobolink Pirapitinga Natural Yellow Catuai - 39395 - GrainPro Bags - SPOT SEAFORTH","description":"\u0026lt;p dir=\"ltr\"\u0026gt;\u0026lt;span\u0026gt;Regional details\u0026lt;\/span\u0026gt;\u0026lt;\/p\u0026gt;\u003cbr\u003e\n\u0026lt;p dir=\"ltr\"\u0026gt;As the world's largest coffee producer, Brazilian lots often come from larger estates that use highly mechanized processing strategies to manage larger volumes.  The Mogiana region, split between the states of São Paulo and Minas Gerais, is the most renowned of three major Brazilian growing regions.  This region has rolling hills and uneven terrain lending to farms that are small to medium in size.\u0026lt;\/p\u0026gt;\u003cbr\u003e\n\u0026lt;p dir=\"ltr\"\u0026gt;Sourcing Details\u0026lt;\/p\u0026gt;\u003cbr\u003e\n\u0026lt;p dir=\"ltr\"\u0026gt;The Bob-o-Link project is named after the transcontinental migratory bird. The Bob-O-Link coffees come from neighborhoods of family farms working together and sharing the same values of Total Quality.  From this volume of coffee, we have plucked a special treat traceable to farms in the community of Pirapitinga.  Producers here started focusing on the specialty coffee market and working with an export company called FAF Coffees.  The focus has been to implement innovative farm management practices to bring out the best quality.\u0026lt;\/p\u0026gt;\u003cbr\u003e\n\u0026lt;p dir=\"ltr\"\u0026gt;Processing details\u0026lt;\/p\u0026gt;\u003cbr\u003e\n\u0026lt;p dir=\"ltr\"\u0026gt;While the driving focus is on creating farm management innovations, for the post harvest processing the cherries are taken to FAF Coffee’s centralized mill in Serra do Cigano, where there is decades of processing knowhow.  After careful selective picking, ripe cherries are washed and floated to remove damaged and less dense coffee before the drying process begins.  Cherries are gently dried on raised beds to reduce moisture to 11 percent and then carefully stored until it is time for milling and export.\u0026lt;\/p\u0026gt;\u003cbr\u003e\n\u0026lt;p dir=\"ltr\"\u0026gt;Exporting details\u0026lt;\/p\u0026gt;\u003cbr\u003e\n\u0026lt;p dir=\"ltr\"\u0026gt;FAF Coffees also helps producers with many of the logistics of selling to the international market, including warehousing and preparing coffee for export.\u0026lt;\/p\u0026gt;","brand":"Royal Coffee Inc","offers":[{"title":"Default Title","offer_id":46217691660476,"sku":"3427097000051646692","price":757.56,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0720\/7672\/2364\/files\/rcf-coffee-info-998ebede92c6db0998704b2146cf7db5eca64cdc56396eda4d6ba54d6523ba4a.jpg?v=1789925517"},{"product_id":"40460","title":"Colombia Excelso EP - 40460 - 69.9 kg Bags - SPOT COMIDWEST","description":"In Colombia the vast majority of coffee is cultivated, harvested and processed on small family owned farms. While these producers are their own architects, designing farm management and post-harvest solutions to fit their environment, they also need strong alliances to bring their coffee to the international market and earn fair prices. To support this system of small farm production, Colombia established the Federación Nacional de Cafeteros de Colombia (FNC) to organize and support a complex network of larger regional coffee cooperatives. These cooperatives provide producers with valuable logistical support like centralized warehouses to store dried parchment and dry mills where the coffee is prepared for export according to size. The Excelso grade is the designation for beans that will not pass through a screen opening below 14\/64 of an inch. Excelso lots are often traceable to regions of Colombia, each with distinct harvest times, which provides for a constant supply of fresh Colombian Excelso throughout the calendar year.","brand":"Royal Coffee Inc","offers":[{"title":"Default Title","offer_id":46217801007292,"sku":"3427097000053925326","price":769.16,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0720\/7672\/2364\/files\/Colombia-Excelso-EPback_9ea8a2a9-0990-4fea-a582-48ed065c93aa.jpg?v=1788217481"},{"product_id":"40462","title":"Colombia Excelso EP - 40462 - 69.8 kg Bags - SPOT DUPUYHOU","description":"In Colombia the vast majority of coffee is cultivated, harvested and processed on small family owned farms. While these producers are their own architects, designing farm management and post-harvest solutions to fit their environment, they also need strong alliances to bring their coffee to the international market and earn fair prices. To support this system of small farm production, Colombia established the Federación Nacional de Cafeteros de Colombia (FNC) to organize and support a complex network of larger regional coffee cooperatives. These cooperatives provide producers with valuable logistical support like centralized warehouses to store dried parchment and dry mills where the coffee is prepared for export according to size. The Excelso grade is the designation for beans that will not pass through a screen opening below 14\/64 of an inch. Excelso lots are often traceable to regions of Colombia, each with distinct harvest times, which provides for a constant supply of fresh Colombian Excelso throughout the calendar year.","brand":"Royal Coffee Inc","offers":[{"title":"Default Title","offer_id":46217806643388,"sku":"3427097000053925334","price":766.32,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0720\/7672\/2364\/files\/Colombia-Excelso-EPback_2f2b2d66-30b8-45ae-98b0-a769a0aca810.jpg?v=1788195017"},{"product_id":"40528","title":"Ethiopia Guji 3 Natural Hambela - 40528 - Ecotact Bags - SPOT RCWHSE","description":"\u0026lt;span\u0026gt;This is a smallholder-grown, centrally processed natural from western Guji zone. The Hambela district is well-known for excellent coffees and this lot, harvested in Buku Sayasa and processed at a nearby processing station in Chelchele, is no exception.\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt;\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;b\u0026gt;\u0026lt;span\u0026gt;Welcome to Guji Zone\u0026lt;\/span\u0026gt;\u0026lt;\/b\u0026gt;\u0026lt;span\u0026gt;\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;span\u0026gt;Ethiopia’s Guji zone is a distant and heavily forested swath of land stretching southeast through the lower corner of the massive Oromia region. Guji is heavy with primary forest thanks to the Guji tribe, a part of Ethiopia’s vast and diverse Oromo nation, who have for generations organized and legislated to reduce mining and logging outfits in their area, in a struggle to conserve the land’s sacred canopy. Compared to other coffee-heavy regions, large parts of Guji feel like prehistoric backwoods. Coffee farms in many parts of Guji begin at 2000 meters in elevation and tend to climb from there. The highland farming communities in this part of the country can be at turns Edenic in their natural purity, and startlingly remote.\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt;\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;b\u0026gt;\u0026lt;span\u0026gt;EDN Ethiopian Coffee \u0026amp;amp; Processing\u0026lt;\/span\u0026gt;\u0026lt;\/b\u0026gt;\u0026lt;span\u0026gt;\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;span\u0026gt;EDN Ethiopian Coffee is an independent processor and exporter of coffee with processing sites in Guji, Gedeb, and Sidama. The coffee was processed at EDN’s local site in Chelchele community, part of the Gedeb district in southern Yirgacheffe, just across the border from Buku Sayasa. The Chelchele site services the coffee produced by a few hundred outgrowers, each with an average of 1-2 hectares of diversified farmland. While not certified organic, farming methods among smallholders here have traditionally favored organic and regenerative practices, and all produce subsistence crops for the families who live on site.\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt;\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;span\u0026gt;EDN\u0026amp;nbsp;\u0026lt;\/span\u0026gt;processes coffee both as sundried natural and anaerobically-fermented naturals. Naturals such as this one are received at the processing station in the form of fresh-picked cherry. Cherry is then sorted for defects and uniform ripeness and color, and then placed to ferment in cold water for 24 hours. After fermentation, coffee cherry are immediately moved to raised screen beds to dry in the sun. Drying takes 3-4 weeks depending on the local climate. After the coffee is fully dried it is transported to a local warehouse where it is rigorously assessed for quality and conditioned until it can be transported to Addis Ababa for final milling and export.\u0026lt;span\u0026gt;\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;span\u0026gt;During the harvest months the Chelchele site employs over 200 people to manage the continuous rotating and sorting of sundried cherry, as well as intake, payment, security, and inventory operations. All workers and their families receive educational resources, full daily meals, and on-site lodging during the harvest. They are also pursuing sustainability and social governance certifications to expand their global market.\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt;\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;b\u0026gt;\u0026lt;span\u0026gt;Keeping Specialty Value Alive\u0026lt;\/span\u0026gt;\u0026lt;\/b\u0026gt;\u0026lt;span\u0026gt;\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;span\u0026gt;The gorgeous arabica genetics of this area, blessed by some of the country’s healthiest biodiversity, could be easily ruined in transit, or homogenized into large regional blends with little traceability, both resulting in depleted pricing. One way for farmers to survive their price disadvantages was by having larger, more diversified family parcels, sometimes 20 acres or more, with equal emphasis on livestock or other crops for local markets as on coffee. But the vast majority have always been small and coffee-centered. Notably as well, cooperative unions, Ethiopia’s hallmark exporter organizations for small farmers, have little to no presence in this part of Guji. Were it not for private processing stations like EDN’s in Chelchele, many local growers in western Guji would have fewer options, worst of all being the sporadic, rogue coffee collector from Gedeo or farther, bringing low prices.\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt;\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt;\u0026amp;nbsp;\u0026lt;\/span\u0026gt;","brand":"Royal Coffee Inc","offers":[{"title":"Default Title","offer_id":46218073800892,"sku":"3427097000054096852","price":703.88,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0720\/7672\/2364\/files\/Ethiopia-Guji-1-Supernatural-Hambela-Buku-Sayasaback_ccdd2aff-1815-40db-9e0e-7632b42d7d6e.jpg?v=1787882014"},{"product_id":"39571","title":"Colombia Quindio Campo Hermoso Honey IPA Gesha - 39571 - 35.0 kg GrainPro Bags - SPOT SHANGHAI","description":"Edwin Noreño is one of Colombia’s true processing obsessives. Known among friends as “El Alquimista” (the alchemist), Edwin has dialed in a wide repertoire of fermentation profiles, often using multiple fermentations in sequence to achieve a desired expression. This pink bourbon microlot was processed using three distinct fermentations and the addition of galaxy hops, which give the final coffee a candy-like structure and flavors of lychee, rose, pear, and anise.\u003cbr\u003e\n\u003cbr\u003e\nQuindío Department and Finca Campo Hermoso\u003cbr\u003e\n\u003cbr\u003e\nFor such a naturally gifted department as Quindío, it tends to receive less recognition than others for its coffee. Quindío is Colombia’s second-smallest department by size, making up only about 0.2% of the national territory. It’s location, however, right on the central cordillera of Colombia’s vast Andes divide, and centrally between the country’s largest and most influential cities (Bogotá, Medellín, and Cali), give it a high volume of tourist traffic, coffee industry, airline commuters, and idyllic getaways in the form of brightly painted mountain towns, natural reserves, and high elevation tropical landscapes throughout. Almost the entire department is mountainous, its lowest elevations still over 1000 meters, and many parts are dense with coffee plantations, from the small to the large and ambitious.\u003cbr\u003e\n\u003cbr\u003e\nFinca Campo Hermoso is a 15-hectare farm outside of Circasia, only a few kilometers north of Quindío’s capital city Armenia. It’s owner, Edwin Noreña, is an agroindustrial engineer by trade with graduate-level studies in biotechnology. Edwin is a well-connected and highly aspirational coffee producer who focuses on cultivating very specific varieties paired with very specific processing methods designed to express the most surprising, memorable, and delicious coffees possible within his resources. Finca Campo Hermoso concentrates on growing a wide variety of coffee cultivars, including pink bourbon, yellow bourbon, yellow caturra, bourbon sidra, gesha, and Cenicafé 1, a resistant hybrid developed by Cenicafé, Colombia’s national coffee research institute. The resulting coffees are often marketed under “El Alquimista”, Edwin’s personal brand for his microlots, which have featured in barista competitions and choosy roasters around the world (and Royal Coffee’s own inventory from time to time).\u003cbr\u003e\n\u003cbr\u003e\nEdwin is a third-generation coffee grower and agricultural engineer. Processing, particularly the fermentation step, always interested him because of its potential to transform raw coffee seeds into a remarkably unique sensory experience for coffee drinkers. A breakthrough moment for him was realizing that the sugary, residual liquid produced during whole cherry fermentation could be used again in subsequent fermentations to add natural sugars, and also serve as a solvent for flavoring agents. Over the years Edwin has used chilis, ginger, various fruits, and, in this case, brewers hops to develop unique flavors in his microlots.\u003cbr\u003e\n\u003cbr\u003e\n“IPA” Processing\u003cbr\u003e\n\u003cbr\u003e\nEdwin’s processing for this particular lot involves a three-step fermentation, followed by raised bed drying. The first is a kind of pre-fermentation in cherry, just after picking, and lasts 24 hours, allowing the fruit to soften and the sugars to peak. The fermented cherry is then depulped and the parchment is fermented in an open tank for another 72 hours. Once the parchment fermentation is complete, the parchment is moved to an anaerobic (oxygen deprived) tank where it is combined with the sticky, sugary runoff from the first whole cherry fermentation, as well as cascade hops, and ferments again for 72 hours in this final environment. Once all fermentations are complete the coffee is sundried on raised beds for 10 days.\u003cbr\u003e\n\u003cbr\u003e\nThe fully dried coffee is conditioned for 8 days in a warehouse, allowing for humidity to stabilize inside the seeds, and then moved into GrainPro bags for long-term storage, where it is cupped numerous times over the next few weeks for quality analysis.\u003cbr\u003e\n\u003cbr\u003e\nOxygen-deprived, or “anaerobic” fermentation environments like the above have gained traction among processing wonks in coffee for the unique flavors and tanginess they can add, as well as creating exaggerated lactic- or phosphoric-like characteristics in the cup compared to what we’re used to. Edwin, by investing in his processing knowhow, and in this case, a drive for flavor enhancement, is able to produce a wide variety of cup profiles from a small parcel of land, further expanding cuppers’ expectations of Quindío coffees and evolving the standards of his peers, not to mention boosting the notoriety of Campo Hermoso and the 30 families that contribute work to the farm.","brand":"Royal Coffee Inc","offers":[{"title":"Default Title","offer_id":46218104864956,"sku":"3427097000052045261","price":1302.46,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0720\/7672\/2364\/files\/rcf-coffee-info-3a59dbe1e9d07ef86b5c5b3c0667a8b311d253545361e8dd3797ea1b083a45f0.jpg?v=1789817446"},{"product_id":"39572","title":"Colombia Campo Hermoso Honey Intense Gesha - 39572 - 35.0 kg GrainPro Bags - SPOT SHANGHAI","description":"Edwin Noreño is one of Colombia’s true processing obsessives. Known among friends as “El Alquimista” (the alchemist), Edwin has dialed in a wide repertoire of fermentation profiles, often using multiple fermentations in sequence to achieve a desired expression. This honey process microlot was made possible using carefully selected gesha cherries from his farm, and then fermenting the cherry three distinct times, using the coffee’s own fermentation byproduct—the sticky cherry must—as a flavor “intensifying” agent.\u003cbr\u003e\n\u003cbr\u003e\nAugmented fermentations and fortified flavor profiles have become Edwin’s specialty in the past few years; however, unlike many other infused or co-fermented profiles produced on Finca Campo Hermoso, this 8-bag gesha lot uses nothing but the coffee itself in processing.\u003cbr\u003e\n\u003cbr\u003e\nQuindío Department and Finca Campo Hermoso\u003cbr\u003e\n\u003cbr\u003e\nFor such a naturally gifted department as Quindío, it tends to receive less recognition than others for its coffee. Quindío is Colombia’s second-smallest department by size, making up only about 0.2% of the national territory. It’s location, however, right on the central cordillera of Colombia’s vast Andes divide, and centrally between the country’s largest and most influential cities (Bogotá, Medellín, and Cali), give it a high volume of tourist traffic, coffee industry, airline commuters, and idyllic getaways in the form of brightly painted mountain towns, natural reserves, and high elevation tropical landscapes throughout. Almost the entire department is mountainous, its lowest elevations still over 1000 meters, and many parts are dense with coffee plantations, from the small to the large and ambitious.\u003cbr\u003e\n\u003cbr\u003e\nFinca Campo Hermoso is a 15-hectare farm outside of Circasia, only a few kilometers north of Quindío’s capital city, Armenia. Its owner, Edwin Noreña, is an agroindustrial engineer by trade with graduate-level studies in biotechnology. Edwin is a well-connected and highly aspirational coffee producer who focuses on pairing very specific cultivars with very specific processing methods designed to express the most surprising, memorable, and delicious coffees possible within his resources. Finca Campo Hermoso concentrates on growing a wide variety of coffee genetics, including pink bourbon, yellow bourbon, yellow caturra, bourbon sidra, gesha, and Cenicafé 1, a resistant hybrid developed by Cenicafé, Colombia’s national coffee research institute. The resulting coffees are often marketed under “El Alquimista”, Edwin’s personal brand for his microlots, which have featured in barista competitions and choosy roasters around the world (and Royal Coffee’s own inventory on an annual basis).\u003cbr\u003e\n\u003cbr\u003e\nProcessing, particularly the fermentation step, always interested Edwin because of its potential to transform raw coffee seeds into a remarkably unique sensory experience for coffee drinkers. A breakthrough moment for him was realizing that the sugary, residual liquid produced during the fruit fermentation (known as the must in winemaking) could be used again in subsequent fermentations to add natural sugars, and also serve as a solvent for flavoring agents. Over the years Edwin has co-fermented with chilis, ginger, fruit, and brewer’s hops to develop unique flavors in his microlots. This lot, on the other hand, is all coffee.\u003cbr\u003e\n\u003cbr\u003e\nHoney Intense Process\u003cbr\u003e\n\u003cbr\u003e\nYou know you’re writing about a complicated process when you need to start with an abstract. Here goes. Edwin’s processing for this particular lot involved three distinct whole cherry fermentations before the coffe was honey processed: one of fresh picked cherry on its own; a second one with more intentional oxygen deprivation; and a third one in which the cherry was accompanied by the coffee cherry must (a biproduct of the second fermentation) which had been pre-fermented on its own. Finally, the thrice-fermented cherry was depulped and moved immediately to raised screen beds to dry, just like a traditional dark honey would be. Each stage adds a particular bit of uniqueness to the final coffee, so that by the end the coffee is truly one of a kind in the world.\u003cbr\u003e\n\u003cbr\u003e\nThe first fermentation was with fresh coffee cherry only, carefully hand-sorted for ripeness and consistency, washed clean, and immediately moved into covered tanks to ferment for 24 hours with limited oxygen. Some consider this kind of step to be a “pre-fermentation\" because the coffee is not fully fermented; rather, the coffee fruit becomes dramatically softer, sweeter, and more acetic as the flesh begins to overripen and break down.\u003cbr\u003e\n\u003cbr\u003e\nOnce the first, short fermentation was complete the cherries were moved into 2000kg tanks for a second, fully oxygen deprived, fermentation. This type of treatment is known as “carbonic maceration”, since the oxygen is pushed out a one-way valve leaving the cherry to sit surrounded by its own carbon dioxide instead. During this phase the cherry leaches out a concentrated sticky, sugary runoff, called the mossto or “must”, not unlike the must from freshly smashed grapes and skins in winemaking.\u003cbr\u003e\n\u003cbr\u003e\nAfter the second fermentation was complete, the cherry was separated from its must and moved into much smaller tanks, of 200kg capacity each. The must was then fermented on its own, along with brewer’s yeast to inoculate the process. The fermented must was then mixed into the coffee cherry, at a ratio of 30mL per kilogram. The cherry and must were sealed together into the smaller tanks to ferment a third time for another 72 hours.\u003cbr\u003e\n\u003cbr\u003e\nIn the final step the fermented cherry was lightly depulped leaving most of the mucilage intact (similar to what a “black” honey would be in Costa Rica), and moved directly to Edwin’s greenhouse to dry on raised screen beds, where it dried for 10 days.\u003cbr\u003e\n\u003cbr\u003e\nLike all microlots at Campo Hermoso, the final fully dried coffee was conditioned for 8 days in a warehouse, allowing for humidity to stabilize inside the seeds, and then moved into GrainPro bags for long-term storage, where it was cupped numerous times over the next few weeks for quality analysis.","brand":"Royal Coffee Inc","offers":[{"title":"Default Title","offer_id":46218104897724,"sku":"3427097000052045273","price":1302.46,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0720\/7672\/2364\/files\/rcf-coffee-info-24445a16ce2168917e46b7f51d37c905cd6e5d15daa02604384bdc42cc5c70ce.jpg?v=1789802528"},{"product_id":"39573","title":"Colombia Huila Campo Hermoso Natural Carbonic Maceration Wush Wush - 39573 - 35.0 kg GrainPro Bags - SPOT SHANGHAI","description":"Edwin Noreño is one of Colombia’s true processing obsessives. Known among friends as “El Alquimista” (the alchemist), Edwin has dialed in a wide repertoire of fermentation profiles, often using multiple fermentations in sequence to achieve a desired expression. This wush wush microlot was produced by Julian Motta from San Adolfo within the municipality of Acevedo in Huila. Cherries were processed by Edwin Noreño at Finca Campo Hermoso using two distinct fermentations and the addition of galaxy hops.\u003cbr\u003e\n\u003cbr\u003e\nQuindío Department and Finca Campo Hermoso\u003cbr\u003e\n\u003cbr\u003e\nFor such a naturally gifted department as Quindío, it tends to receive less recognition than others for its coffee. Quindío is Colombia’s second-smallest department by size, making up only about 0.2% of the national territory. It’s location, however, right on the central cordillera of Colombia’s vast Andes divide, and centrally between the country’s largest and most influential cities (Bogotá, Medellín, and Cali), give it a high volume of tourist traffic, coffee industry, airline commuters, and idyllic getaways in the form of brightly painted mountain towns, natural reserves, and high elevation tropical landscapes throughout. Almost the entire department is mountainous, its lowest elevations still over 1000 meters, and many parts are dense with coffee plantations, from the small to the large and ambitious.\u003cbr\u003e\n\u003cbr\u003e\nFinca Campo Hermoso is a 15-hectare farm outside of Circasia, only a few kilometers north of Quindío’s capital city Armenia. It’s owner, Edwin Noreña, is an agroindustrial engineer by trade with graduate-level studies in biotechnology. Edwin is a well-connected and highly aspirational coffee producer who focuses on cultivating very specific varieties paired with very specific processing methods designed to express the most surprising, memorable, and delicious coffees possible within his resources. Finca Campo Hermoso concentrates on growing a wide variety of coffee cultivars, including pink bourbon, yellow bourbon, yellow caturra, bourbon sidra, gesha, and Cenicafé 1, a resistant hybrid developed by Cenicafé, Colombia’s national coffee research institute. The resulting coffees are often marketed under “El Alquimista”, Edwin’s personal brand for his microlots, which have featured in barista competitions and choosy roasters around the world (and Royal Coffee’s own inventory from time to time).\u003cbr\u003e\n\u003cbr\u003e\nEdwin is a third-generation coffee grower and agricultural engineer. Processing, particularly the fermentation step, always interested him because of its potential to transform raw coffee seeds into a remarkably unique sensory experience for coffee drinkers. A breakthrough moment for him was realizing that the sugary, residual liquid produced during whole cherry fermentation could be used again in subsequent fermentations to add natural sugars, and also serve as a solvent for flavoring agents. Over the years Edwin has used chilis, ginger, various fruits, and, in this case, brewers hops to develop unique flavors in his microlots.\u003cbr\u003e\n\u003cbr\u003e\nNatural Carbonic Maceration Wush Wush\u003cbr\u003e\n\u003cbr\u003e\nCherries for this microlot are sourced from Julian Motta a coffee producer from San Adolfo within the municipality of Acevedo in the department of Huila. Edwin’s processing for this particular Wush Wush lot involved two distinct whole cherry fermentations before the coffee cherries were placed to dry on raised screen beds.\u003cbr\u003e\n\u003cbr\u003e\nThe first fermentation was with fresh coffee cherry only, carefully hand-sorted for ripeness and consistency, washed clean, and immediately moved into covered tanks to ferment for 24 hours with limited oxygen. Some consider this kind of step to be a “pre-fermentation\" because the coffee is not fully fermented; rather, the coffee fruit becomes dramatically softer, sweeter, and more acetic as the flesh begins to overripen and break down.\u003cbr\u003e\n\u003cbr\u003e\nOnce the first, short fermentation was complete, the cherries were moved into 2000kg tanks for a second, fully oxygen deprived, fermentation for a total of 96 hours. This type of treatment is known as “carbonic maceration”, since the oxygen is pushed out a one-way valve leaving the cherry to sit surrounded by its own carbon dioxide instead. During this phase the cherry leaches out a concentrated sticky, sugary runoff, called the mossto or “must”, not unlike the must from freshly smashed grapes and skins in winemaking.  The juice (mossto) was inoculated with a specific yeast as a starter culture, and it was recirculated every 48 hours in two cycles at 18°C.\u003cbr\u003e\n\u003cbr\u003e\nIn the final step the fermented cherry was moved directly to Edwin’s greenhouse to dry on raised screen beds, where it dried for 10 days.\u003cbr\u003e\n\u003cbr\u003e\nLike all microlots at Campo Hermoso, the final fully dried coffee was conditioned for 8 days in a warehouse, allowing for humidity to stabilize inside the seeds, and then moved into GrainPro bags for long-term storage, where it was cupped numerous times over the next few weeks for quality analysis.","brand":"Royal Coffee Inc","offers":[{"title":"Default Title","offer_id":46218104930492,"sku":"3427097000052045278","price":1225.3,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0720\/7672\/2364\/files\/rcf-coffee-info-5f17ccd09be292a4492f32e3088e2595d2fdeda2d792b63856880825464e7eb6.jpg?v=1789887077"},{"product_id":"39574","title":"Colombia Campo Hermoso Washed Carbonic Maceration Bourbon Sidra - 39574 - 35.0 kg GrainPro Bags - SPOT SHANGHAI","description":"Edwin Noreño is one of Colombia’s true processing obsessives. Known among friends as “El Alquimista” (the alchemist), Edwin has dialed in a wide repertoire of fermentation profiles, often using multiple fermentations in sequence to achieve a desired expression. This pink bourbon microlot was processed using three distinct fermentations and the addition of galaxy hops, which give the final coffee a candy-like structure and flavors of lychee, rose, pear, and anise.\u003cbr\u003e\n\u003cbr\u003e\nQuindío Department and Finca Campo Hermoso\u003cbr\u003e\n\u003cbr\u003e\nFor such a naturally gifted department as Quindío, it tends to receive less recognition than others for its coffee. Quindío is Colombia’s second-smallest department by size, making up only about 0.2% of the national territory. It’s location, however, right on the central cordillera of Colombia’s vast Andes divide, and centrally between the country’s largest and most influential cities (Bogotá, Medellín, and Cali), give it a high volume of tourist traffic, coffee industry, airline commuters, and idyllic getaways in the form of brightly painted mountain towns, natural reserves, and high elevation tropical landscapes throughout. Almost the entire department is mountainous, its lowest elevations still over 1000 meters, and many parts are dense with coffee plantations, from the small to the large and ambitious.\u003cbr\u003e\n\u003cbr\u003e\nFinca Campo Hermoso is a 15-hectare farm outside of Circasia, only a few kilometers north of Quindío’s capital city Armenia. It’s owner, Edwin Noreña, is an agroindustrial engineer by trade with graduate-level studies in biotechnology. Edwin is a well-connected and highly aspirational coffee producer who focuses on cultivating very specific varieties paired with very specific processing methods designed to express the most surprising, memorable, and delicious coffees possible within his resources. Finca Campo Hermoso concentrates on growing a wide variety of coffee cultivars, including pink bourbon, yellow bourbon, yellow caturra, bourbon sidra, gesha, and Cenicafé 1, a resistant hybrid developed by Cenicafé, Colombia’s national coffee research institute. The resulting coffees are often marketed under “El Alquimista”, Edwin’s personal brand for his microlots, which have featured in barista competitions and choosy roasters around the world (and Royal Coffee’s own inventory from time to time).\u003cbr\u003e\n\u003cbr\u003e\nEdwin is a third-generation coffee grower and agricultural engineer. Processing, particularly the fermentation step, always interested him because of its potential to transform raw coffee seeds into a remarkably unique sensory experience for coffee drinkers. A breakthrough moment for him was realizing that the sugary, residual liquid produced during whole cherry fermentation could be used again in subsequent fermentations to add natural sugars, and also serve as a solvent for flavoring agents. Over the years Edwin has used chilis, ginger, various fruits, and, in this case, brewers hops to develop unique flavors in his microlots.\u003cbr\u003e\n\u003cbr\u003e\nWashed Carbonic Maceration Bourbon Sidra\u003cbr\u003e\n\u003cbr\u003e\nEdwin’s processing for this particular Bourbon Sidra lot involved two distinct whole cherry fermentations before the coffee cherries were depulped and placed to dry on raised screen beds.\u003cbr\u003e\n\u003cbr\u003e\nThe first fermentation was with fresh coffee cherry only, carefully hand-sorted for ripeness and consistency, washed clean, and immediately moved into covered tanks to ferment for 48 hours with limited oxygen. Some consider this kind of step to be a “pre-fermentation\" because the coffee is not fully fermented; rather, the coffee fruit becomes dramatically softer, sweeter, and more acetic as the flesh begins to overripen and break down.\u003cbr\u003e\n\u003cbr\u003e\nOnce the first, fermentation was complete, the cherries were moved into 2000kg tanks for a second, fully oxygen deprived, (anaerobic) fermentation for a total of 72 hours. This type of treatment is known as “carbonic maceration”, since the oxygen is pushed out a one-way valve leaving the cherry to sit surrounded by its own carbon dioxide instead. During this phase the cherry leaches out a concentrated sticky, sugary runoff, called the mossto or “must”, not unlike the must from freshly smashed grapes and skins in winemaking.\u003cbr\u003e\n\u003cbr\u003e\nIn the final step the fermented cherry was depulped and washed. Washed parchment is then moved directly to Edwin’s greenhouse to dry on raised screen beds, where it dried for 8 to 10 days.\u003cbr\u003e\n\u003cbr\u003e\nLike all microlots at Campo Hermoso, the final fully dried coffee was conditioned for 8 days in a warehouse, allowing for humidity to stabilize inside the seeds, and then moved into GrainPro bags for long-term storage, where it was cupped numerous times over the next few weeks for quality analysis.\u003cbr\u003e\n\u003cbr\u003e\nOxygen-deprived, or “anaerobic” fermentation environments like the above have gained traction among processing wonks in coffee for the unique flavors and tanginess they can add, as well as creating exaggerated lactic- or phosphoric-like characteristics in the cup compared to what we’re used to. Edwin, by investing in his processing knowhow, and in this case, a drive for flavor enhancement, is able to produce a wide variety of cup profiles from a small parcel of land, further expanding cuppers’ expectations of Quindío coffees and evolving the standards of his peers, not to mention boosting the notoriety of Campo Hermoso and the 30 families that contribute work to the farm. \u0026lt;span\u0026gt; \u0026lt;\/span\u0026gt;","brand":"Royal Coffee Inc","offers":[{"title":"Default Title","offer_id":46218104963260,"sku":"3427097000052045283","price":1148.14,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0720\/7672\/2364\/files\/rcf-coffee-info-28712a80daf632d0fdccc79a4df351b6a83350348c99feb77c257e8c1dc16f82.jpg?v=1789805474"},{"product_id":"39576","title":"Colombia Campo Hermoso Black Honey Mosto Sudan Rume - 39576 - 35.0 kg GrainPro Bags - SPOT SHANGHAI","description":"Edwin Noreña is one of Colombia’s true processing obsessives. Known among friends as “El Alquimista” (the alchemist), Edwin has dialed in a wide repertoire of fermentation profiles, often using multiple fermentations in sequence to achieve a desired expression. This honey process microlot was made possible using two careful and distinct full cherry fermentations, the second of which was heavily fortified and infused.\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;span\u0026gt;\u0026lt;strong\u0026gt;Quindío Department and Finca Campo Hermoso\u0026lt;\/strong\u0026gt;\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt; \u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;span\u0026gt;For such a naturally gifted department as Quindío, it tends to receive less recognition than others for its coffee. Quindío is Colombia’s second-smallest department by size, making up only about 0.2% of the national territory. It’s location, however, right on the central cordillera of Colombia’s vast Andes divide, and centrally between the country’s largest and most influential cities (Bogotá, Medellín, and Cali), give it a high volume of tourist traffic, coffee industry, airline commuters, and idyllic getaways in the form of brightly painted mountain towns, natural reserves, and high elevation tropical landscapes throughout. Almost the entire department is mountainous, its lowest elevations still over 1000 meters, and many parts are dense with coffee plantations, from the small to the large and ambitious.\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt; \u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt; \u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\nFinca Campo Hermoso is a 15-hectare farm outside of Circasia, only a few kilometers north of Quindío’s capital city, Armenia. Its owner, Edwin Noreña, is an agroindustrial engineer by trade with graduate-level studies in biotechnology. Edwin is a well-connected and highly aspirational coffee producer who focuses on pairing very specific cultivars with very specific processing methods designed to express the most surprising, memorable, and delicious coffees possible within his resources. Finca Campo Hermoso concentrates on growing a wide variety of coffee genetics, including pink bourbon, yellow bourbon, yellow caturra, bourbon sidra, gesha, and Cenicafé 1, a resistant hybrid developed by Cenicafé, Colombia’s national coffee research institute. The resulting coffees are often marketed under “El Alquimista”, Edwin’s personal brand for his microlots, which have featured in barista competitions and choosy roasters around the world (and Royal Coffee’s own inventory on an annual basis).\u0026lt;span\u0026gt; \u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;span\u0026gt;Processing, particularly the fermentation step, always interested Edwin because of its potential to transform raw coffee seeds into a remarkably unique sensory experience for coffee drinkers.  A breakthrough moment for him was realizing that the sugary, residual liquid produced during the fruit fermentation (known as the must in winemaking) could be used again in subsequent fermentations to add natural sugars, and also serve as a solvent for flavoring agents. Over the years Edwin has co-fermented with chilis, ginger, brewers hops, and, in this case anigma hops, to develop unique flavors in his microlots.\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt; \u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;span\u0026gt;\u0026lt;strong\u0026gt;Enigma hops\u0026lt;\/strong\u0026gt;\u0026lt;strong\u0026gt; Mossto Co-Fermented Process\u0026lt;\/strong\u0026gt;\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt; \u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;span\u0026gt;You know you’re writing about a complicated process when you need to start with an abstract. Here goes. Edwin’s processing for this particular lot involved two distinct whole cherry fermentations, both of which were oxigen-deprived to different degrees. The final fermentation was of the depulped parchment, accompanied by a carefully formulated solution of coffee cherry must (a biproduct of the first fermentation) pure glucose, dried powdered enigma hops and fresh fruit pulp. Finally, the parchment is moved, un-washed, immediately to raised screen beds to dry, just like a traditional honey would be. Each stage adds a particular bit of uniqueness to the final coffee, so that by the end the coffee is truly one of a kind in the world.\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt; \u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;span\u0026gt;The first two fermentation in this case were with fresh coffee cherry only, carefully hand-sorted for ripeness and consistency, and washed clean. The first fermentation was anaerobic, for 24 hours. The second was fully oxygen-deprived, also known as “carbonic maceration”, and lasted for 72 hours. During fermentations like these the coffee fruit becomes dramatically softer, sweeter, and more acetic, while also leaching out a concentrated sticky, sugary runoff—the mossto or “must”, not unlike the must from freshly smashed grapes and skins in winemaking. \u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt; \u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;span\u0026gt;After these first fermentations were complete, the fermented cherry was separated from its must and depulped. The must was then fermented on its own, along with brewer’s yeast to inoculate the process and ample quantities of both pure glucose (sugar solution) and fruit juices. The fermented and flavored must was then mixed into the fermentation tank with the parchment coffee, comprising about 30% of the mixture. This final blended co-fermentation lasted 72 hours.\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt; \u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt; \u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;span\u0026gt;In the final step the co-fermented parchment was moved, unwashed, directly to Edwin’s greenhouse to dry on raised screen beds, where it dried for 10 days as a traditional honey process coffee—with the mucilage still clinging to the parchment. \u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt; \u0026lt;\/span\u0026gt;The fully dried coffee was then conditioned for 8 days in a warehouse, allowing for humidity to stabilize inside the seeds, and then moved into GrainPro bags for long-term storage, where it was cupped numerous times over the next few weeks for quality analysis.\u0026lt;span\u0026gt; \u0026lt;\/span\u0026gt;","brand":"Royal Coffee Inc","offers":[{"title":"Default Title","offer_id":46218104996028,"sku":"3427097000052045295","price":1688.26,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0720\/7672\/2364\/files\/rcf-coffee-info-678dab8def7aebb2ad482dcd0982da0d9562f3b3611e4fb798509ae71b5d279e.jpg?v=1789892480"},{"product_id":"37981","title":"GUATEMALA ORGANIC SHB EP - 37981 - Ecotact Bags - SPOT COMIDWEST","description":"Most look to western Guatemala for coffee, but there is something exciting to offer from the heart of the country. Guatemala Organic is sourced from several different organic certified cooperatives located in different departments of Guatemala. Coffee regions have thousands of indigenous communities where coffee has been cultivated for generations on small farms that average 3 acres in size. Producers process their harvest with their own micro-mill, which allows for meticulous care in cherry selection, depulping, fermenting, and drying the coffee.\u003cbr\u003e\n\u003cbr\u003e\nThey have also organized themselves into cooperatives to overcome the obstacles they face in a rugged and isolated coffee regions of Guatemala. The cooperatives provide centralized warehouses to store dried parchment until it is time to move the coffee across the country along rough roads to Guatemala City where the coffee is prepared for export. Through cooperatives, the producers have combined their efforts to gain technical assistance for managing their farms with the best organic practices and learned new strategies to protect their farms from the impact of climate change and focus on strategies to improve quality. Using materials, like coffee pulp, to make organic fertilizers has helped reduce the transportation costs associated with purchasing fertilizer from afar, and at the same time, creates an abundant source of fertilizer that ensures better yields and quality.","brand":"Royal Coffee Inc","offers":[{"title":"Default Title","offer_id":46218281582780,"sku":"3427097000045569222","price":801.1,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0720\/7672\/2364\/files\/santagregoriaback_7a2de8f3-b734-42e3-a7c3-1f741d07c602.jpg?v=1787870697"},{"product_id":"40591","title":"Sumatra Mandheling Sibaganding Tua Grade 1 - 40591 - SPOT RCWHSE","description":null,"brand":"Royal Coffee Inc","offers":[{"title":"Default Title","offer_id":46218727456956,"sku":"3427097000054278932","price":704.15,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0720\/7672\/2364\/files\/Sumatra-Mandheling-Sibaganding-Tua-Gradeback_2ab2add0-dd7b-4d59-8391-e4d91a46966e.jpg?v=1788217265"},{"product_id":"39879","title":"Ethiopia Yirgacheffe 1 Washed Double Ferment Banko Taratu - 39879 - Ecotact Bags - SPOT SHANGHAI","description":"This coffee was grown and processed in Gedeb, a remote trading town at the southern end of the world-famous Gedeo zone, a small and high-elevation plateau also known as Yirgacheffe. The arabica genetics and growing conditions of this area are historic to coffee and are well known for producing excellent, complex and berry-forward washed coffees, like this one.\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;strong\u0026gt;Gedeb's Significance and Coffee Profiles\u0026lt;\/strong\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\nThe district of Gedeb takes up the south-eastern corner of Ethiopia’s Gedeo Zone. While seemingly wild and forested, the Gedeb district is actually teeming with coffee growers and processing stations. Gedeb, in our eyes, is a terroir, history, and community all its own that merits unique designation. Coffees from this region, much closer to Guji Zone than the rest of Yirgacheffe, are often the most explosive cup profiles we see from anywhere in Ethiopia. Naturals tend to have perfume-like volatiles, and fully washed lots are often sparklingly clean and fruit candy-like in structure.\u003cbr\u003e\n\u003cbr\u003e\nThe municipality of Gedeb itself is a bustling outpost that links commerce between the Guji and Gedeo Zones, with an expansive network of processing stations who buy cherry from across zone borders. These processors would argue (and we would agree) that their coffee profiles are not exactly Yirgacheffe, nor exactly Guji, but something of their own. The communities surrounding Gedeb reach some of the highest growing elevations for coffee in the world and are a truly enchanting part of the long drive through Ethiopia's south. Banko Taratu is one of the communities in eastern Gedeb and includes numerous local cooperatives, as well as independent processing stations of various types, like this one.\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;strong\u0026gt;EDN Ethiopian Coffee Export PLC\u0026lt;\/strong\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\nThis lot comes by way of the independent Banko Taratu processing site owned and operated by EDN Coffee Export PLC, who manages a total of 4 different sites throughout southern Gedeo zone. EDN’s founder, Michael Gebreselassie, spent many years living in the United States (and working at the Port of Oakland, one of the busiest coffee ports in the country) and watching the popularity of Ethiopia’s coffee continue to grow. Feeling certain that the supply chain could be improved at the farm level, Michael founded EDN in 2018.\u003cbr\u003e\n\u003cbr\u003e\nThe Banko Taratu processing site receives cherries from farms up to 2300 meters in elevation, some of the highest in Ethiopia, and indeed the world. The site relies on a team of brothers, Seleshi and Degafe Beyene, to manage the cherry collection from all contributing growers, as well as 190 staff members who manage the day-to-day processing during harvest.\u003cbr\u003e\n\u003cbr\u003e\nThe double fermentation processed coffees are sorted by hand on arrival, then floated to remove less dense and damaged cherries.  Next the sorted cherries are depulped, fermented between 12 to 24 hours and washed. Next, coffee is placed in tanks for a second fermentation between 12 to 24 hours and then taken to raised beds to fully dry. Finished dried parchment is stored locally to rest and allow internal moisture to equilibrate, and then trucked to Addis Ababa to be dehulled and for additional sorting and preparation for export.\u003cbr\u003e\n\u003cbr\u003e\nDespite being a young company, EDN has already begun investigating novel processing equipment and techniques. The company is experimenting with an electronic color sorter for precise cherry selection, something that has existed as a prototype for a number of years but has yet to really penetrate into the producer industry. In addition, the company is working with honey processing and anaerobic fermentation techniques across their processing sites, continuously chasing a portfolio of coffee profiles they believe will best serve their farmers and help the industry achieve new ideals.","brand":"Royal Coffee Inc","offers":[{"title":"Default Title","offer_id":46218818289852,"sku":"3427097000052633409","price":394.86,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0720\/7672\/2364\/files\/Ethiopia-Yirgacheffe-1-Washed-Banko-TaratuBACK-scaled_48e8aeb1-cc15-4378-852d-ef93c9b9f244.jpg?v=1788215607"},{"product_id":"39985","title":"Kenya Gituara AA - 09EC0003 - 39985 - 30.0 kg Box\/Vacuum Pack - SPOT SHANGHAI","description":"\u0026lt;span\u0026gt;Gituara “factory,” or washing station, is located near the town of Kianjokoma in Embu county, one of central Kenya’s smaller counties that shares part of the vast outer forests of Mt. Kenya, along with Kirinyaga and Nyeri counties to the west—two of Kenya’s most famous for quality. Individual farmers in these fertile foothills average 250 coffee trees each, and half-acre plots per family. The Gituara processing station, or “factory”, as they’re known in Kenya, is one of three sites managed by the Murue Farmer Cooperative Society (FCS), an umbrella organization that centralizes management and marketing relationships for their member factories. Murue FCS has 3 additional factories under its management: Kianyangi, Ngurueri, and Kavutiri. \u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt; \u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;span\u0026gt;Kenya is of course known for some of the most meticulous at-scale processing that can be found anywhere in the world. Bright white parchment, nearly perfectly sorted by density and bulk conditioned at high elevations is the norm, and a matter of pride, even for generations of Kenyan processing managers who prefer drinking Kenya’s tea (abundantly farmed in Muranga county) to its coffee. Ample water supply in the central growing regions has historically allowed factories to wash, and wash, and soak, and wash their coffees again entirely with fresh, cold river water. Conservation is creeping into the discussion in certain places--understandably in the drier areas where water, due to climate change, cannot be as taken for granted—including at Murue FCS where 2 years ago all factories replaced their disc pulpers with “ecopulpers”, models which use far less water to depulp and clean parchment. \u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt; \u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;span\u0026gt;At Gituara, cherry is hand-sorted for ripeness and floated for density before accepted and depulped each day.  Fermentation occurs overnight, after which the coffee is washed in long cement grading channels, where it is agitated with fresh water and allowed to separate by density, producing 4 final grades of clean parchment. The coffee is then dried over a period of 9-15 days on raised beds, which are carefully constructed to ensure proper air circulation and temperature control for optimal drying.  \u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt; \u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;span\u0026gt;“09EC0003” in the title refers to this coffee’s “outturn” number. Outturn numbers are unique microlot codes that are given to each and every batch of parchment delivered to dry mills from individual factories or estates anywhere in Kenya, and are the units on which Kenya’s entire microlot export system is built. Outturns in Kenya are tracked with a shorthand code that places the specific batch of parchment coffee in time, place, and sequentially with other coffees. Outturns are stylized as an 8 or 9-character code, including a 2-digit “coffee week” number, a 2-letter mill code, and a 3 or 4-digit intake number for the coffee’s delivery. This particular code accompanies the lot throughout the entire journey from factory to export to ensure full traceability.\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt; \u0026lt;\/span\u0026gt;","brand":"Royal Coffee Inc","offers":[{"title":"Default Title","offer_id":46219438227644,"sku":"3427097000052843800","price":423.3,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0720\/7672\/2364\/files\/rcf-coffee-info-17ba9ef039a70103a93d257f140c7795c9db32d310f42cfc0cee59f3d2fd7a9c.jpg?v=1789794133"},{"product_id":"39986","title":"Kenya Rianjagi AA - 13EC0002 - 39986 - 30.0 kg Box\/Vacuum Pack - SPOT SHANGHAI","description":"\u0026lt;span\u0026gt;This is a balanced, chocolatey and juicy Kenya coffee from western Embu county in Kenya’s central province. Rianjagi Coffee Farmers Cooperative Society (FCS) is a single-factory society with a large membership of over 2300 farmers, each farming an average of only a quarter of an acre of coffee. \u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt; \u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt; \u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;b\u0026gt;\u0026lt;span\u0026gt;Central Kenya \u0026amp; Embu County\u0026lt;\/span\u0026gt;\u0026lt;\/b\u0026gt;\u0026lt;span\u0026gt; \u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt; \u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;span\u0026gt;Mt. Kenya, at the helm of Kenya’s central province, is the second tallest peak on the continent of Africa and a commanding natural presence. The mountain itself is a single point inside a vast and surreal thicket of ascending national forest and active game protection communities. The central counties of Kenya extend from the center of the national park, like five irregular pie slices, with their points meeting at the peak of the mountain. It is along the lower edge of the forests where, in wet, high elevation communities with mineral-rich soil (Mt. Kenya is a stratovolcano) many believe the best coffees in Kenya, often the world, are crafted. \u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt; \u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt; \u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;span\u0026gt;Embu is almost identical in climate, elevation, and soil composition to nearby Kirinyaga and Nyeri counties. While it has fewer overall coffee farmers and is less known for its top quality, the county boasts excellent farmers and cooperatives, and a long history of coffee production, being home to some of the country's first cooperative unions prior to independence from the British in 1963.\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt; \u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt; \u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;b\u0026gt;\u0026lt;span\u0026gt;Rianjagi FCS and Processing Style \u0026lt;\/span\u0026gt;\u0026lt;\/b\u0026gt;\u0026lt;span\u0026gt; \u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt; \u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;span\u0026gt;Kenya’s coffee is dominated by a cooperative system of production, whose members vote on representation, marketing and milling contracts for their coffee, as well as profit allocation. It’s common for multiple cooperatives, each with their own central “factory” (washing station), to comprise a larger Cooperative Society. Rianjagi is a rare society that contains only one factory in its network. As such, all 2377 society members deliver cherry to the same place to be processed together. \u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt; \u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt; \u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;span\u0026gt;Rianjagi first organized in 1976 and exists for the benefit of all its farmer members. Among other things, the group helps farmers install biogas systems in their homes and maintains a nursery of indigenous trees for members to take home and plant for native shade on their properties.\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt; \u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt; \u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;span\u0026gt;At the factory, Rianjagi collects cherry from members daily throughout the harvest months. The cherry is sorted on arrival for ripeness and consistency and then blended together for processing: coffee is depulped, fermented overnight, washed in fresh water and moved to raised screen tables to dry, a process that takes 2-3 weeks depending on local climate and ambient temperatures. Because daytime temperatures at this elevation can be so searingly hot and dry, the parchment is covered with mesh and nylon from 12-4pm to reduce the chances of cracked parchment or uneven drying. It’s also covered over night to keep off the encroaching humidity.\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt; \u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt; \u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;span\u0026gt;After drying is complete the coffee is conditioned in large perforated bins on site to allow moisture to stabilize, preparing the coffees for transit and a long shelf life. The established milling and sorting by grade, or bean size, is a longstanding tradition and positions Kenya coffees well for roasters, by tightly controlling the physical preparation and creating a diversity of profiles from a single processing batch. \u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt; \u0026lt;\/span\u0026gt;","brand":"Royal Coffee Inc","offers":[{"title":"Default Title","offer_id":46219438391484,"sku":"3427097000052843814","price":425.28,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0720\/7672\/2364\/files\/rcf-coffee-info-34155629e1ec6b944c9c4d513347bacbb124a41aae1f35c4ec3d1144a12af1ae.jpg?v=1789813234"},{"product_id":"40103","title":"Kenya Nyeri Thuti AA - 15TY0014 - 40103 - 30.0 kg Box\/Vacuum Pack - SPOT SHANGHAI","description":"Mt. Kenya, at the helm of Kenya’s Central Province, is the second tallest peak on the continent of Africa and a commanding natural presence. The mountain itself is a single point inside a vast and surreal thicket of ascending national forest and active game protection communities. The central counties of Kenya extend from the center of the national park, like six irregular pie slices, with their points meeting at the peak of the mountain. It is along the lower edge of these forests where, in wet, high elevation communities with mineral-rich soil (Mt. Kenya is a stratovolcano) many believe the best coffees in Kenya, often the world, are crafted.\u003cbr\u003e\n\u003cbr\u003e\nNyeri is perhaps the best-known of these central counties. Kenya’s coffee is dominated by a cooperative system of production, whose members vote on representation, marketing and milling contracts for their coffee, as well as profit allocation. Othaya Farmers Cooperative Society (FCS), the umbrella organization that includes Thuti Factory, is one of Kenya’s larger societies, with 19 different factories and more than 14,000 farmer members across the southern Nyeri region.\u003cbr\u003e\n\u003cbr\u003e\nThe Thuti factory is one of the smaller processing stations, with only 380 active members, and sits in the Thuti district at the foot of the Karima forest reserve, just northeast of Othaya Town. Thuti was founded in 1958, prior to Kenya’s independence from Great Britain, which makes it not only the oldest running factory in the Othaya FCS, but likely one of Kenya’s oldest washing stations serving native coffee-farming Kenyans.\u003cbr\u003e\n\u003cbr\u003e\nKenya is of course known for some of the most meticulous at-scale processing that can be found anywhere in the world. Bright white parchment, nearly perfectly sorted by density and bulk conditioned at high elevations is the norm, and a matter of pride, even for generations of Kenyan processing managers who prefer drinking Kenya’s tea (abundantly farmed in nearby Muranga county) to its coffee. Ample water supply in the central growing regions has historically allowed factories to wash, and wash, and soak, and wash their coffees again entirely with fresh, cold river water. Conservation is creeping into the discussion in certain places--understandably in the drier areas where water, due to climate change, cannot be as taken for granted—but for the most part Kenya continues to thoroughly wash and soak its coffees according to tradition. The established milling and sorting by grade, or bean size, is a longstanding tradition and positions Kenya coffees well for roasters by tightly controlling the physical preparation and creating a diversity of profiles from a single processing batch.\u003cbr\u003e\n\u003cbr\u003e\nHigh FOB prices for great Kenyas, while the norm, are not a panacea, and in Kenya in particular the number of individual margins sliced off an export price before payment reaches the actual farms is many, leaving only a small percentage to support coffee farms themselves, and most often this arrives many months after harvest. However, Kenya coffees are sold competitively by quality, which means well-endowed counties like Nyeri achieve very high average prices year after year, and the smallholders here with a few hundred trees at the most, along with additional employment or land uses in the highlands, are widely considered to be middle class.","brand":"Royal Coffee Inc","offers":[{"title":"Default Title","offer_id":46219438555324,"sku":"3427097000053095066","price":398.16,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0720\/7672\/2364\/files\/rcf-coffee-info-0b25bb64c723b76c57c4943ca0387d6da86537ff64ce338b344fb73d2041a55d.jpg?v=1789785699"},{"product_id":"39987","title":"Kenya Nyeri Kaiguri AA - 12KF0059 - 39987 - 30.0 kg Box\/Vacuum Pack - SPOT SHANGHAI","description":"\u0026lt;span\u0026gt;Kaiguri is part of a cooperative society consisting of 7 factories (wet mills) and almost 5,000 individual small famers, in the heart of Kenya’s Nyeri county. This lot is deliciously delicate, zesty, and subtly complex with light florals, melon, white wine, and lemon verbena.\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt; \u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;b\u0026gt;\u0026lt;span\u0026gt;Welcome to Nyeri\u0026lt;\/span\u0026gt;\u0026lt;\/b\u0026gt;\u0026lt;span\u0026gt; \u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;span\u0026gt;Mt. Kenya, at the helm of Kenya’s Central Province, is the second tallest peak on the continent of Africa and a commanding natural presence. The mountain itself is a single point inside a vast and surreal thicket of ascending national forest and active game protection communities. The central counties of Kenya extend from the center of the national park, like five irregular pie slices, with their points meeting at the peak of the mountain. It is along the lower edge of the forests where, in wet, high elevation communities with mineral-rich soil (Mt. Kenya is a stratovolcano) many believe the best coffees in Kenya, often the world, are crafted. Nyeri is perhaps the most well-known of these central counties.\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt; \u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;b\u0026gt;\u0026lt;span\u0026gt;Mutheka FCS \u0026amp; Processing \u0026lt;\/span\u0026gt;\u0026lt;\/b\u0026gt;\u0026lt;span\u0026gt; \u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;span\u0026gt;Kenya’s coffee is dominated by a cooperative system of production, whose members vote on representation, marketing and milling contracts for their coffee, as well as profit allocation. Mutheka Farmers Cooperative Society (FCS) includes Chorong’i, Kaiguri, Kiandu, Kamuyu, Kigwandi, Kihuyo, and Muthua-ini factories. It was once part of a massive FCS known as Tetu (named after the sub-county in Nyeri where most of the factories stand), which split into smaller cooperative societies in 2004. \u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt; \u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;span\u0026gt;Across the factories of Mutheka FCS, famer members average 200 trees apiece. Tetu sub-county, where the members live, is right on the edge of Kenya’s Aberdare mountain range—so, combined with the massive biome of nearby Mt. Kenya, is surrounded by high elevation national parks on multiple sides, both of which contribute cold nighttime temperatures, rich soils, and fresh ground water to this corner of Nyeri county.\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt; \u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;span\u0026gt;As cherry comes to Kaiguri factory it is hand-sorted on intake to eliminate any imperfections and then weighed and logged under the contributing farmer’s name. Cherry is blended and depulped, and then fermented in water for 24 hours. Once fermentation is complete, the parchment is rinsed and moved to raised beds for drying. The drying phase is typically 2-3 weeks for the coffee to reach 10-12% humidity. Finally, fully dried parchment is rested in large, perforated bins on site, a process that allows the bean’s internal moisture to stabilize for the long transit and shelf life ahead.\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt; \u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt; \u0026lt;\/span\u0026gt;","brand":"Royal Coffee Inc","offers":[{"title":"Default Title","offer_id":46219438620860,"sku":"3427097000052843822","price":421.31,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0720\/7672\/2364\/files\/rcf-coffee-info-536e4767f781ee082ba6c742f0f25f530d7de829349fa09be747356ceb209559.jpg?v=1789879262"},{"product_id":"40237","title":"Ethiopia Gesha 2 Washed - 40237 - GrainPro Bags - SPOT SHANGHAI","description":null,"brand":"Royal Coffee Inc","offers":[{"title":"Default Title","offer_id":46219501600956,"sku":"3427097000053427860","price":648.17,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0720\/7672\/2364\/files\/rcf-coffee-info-2cf1f2650c40ea2bd717709455d222a7bb7cf0b1a4fe52d7d6837851e2716336.jpg?v=1789808484"},{"product_id":"40562","title":"Rwanda Washed 15+ - 40562 - Ecotact Bags - SPOT SHANGHAI","description":"The Nyamasheke district in Rwanda is gifted in terroir. The cool, humid climates of both Lake Kivu and the Nyungwe Forest National Park keep groundwater abundant throughout the uniquely hilly region. Kivu itself is part of the East African Rift whose consistent drift creates volcanic seepage from the lake’s bottom and enriches the surrounding soils.  Coffees from this region are often jammier and heavier than in the rest of the country.\u003cbr\u003e\n\u003cbr\u003e\nNgoma Coffee Washing Station is located in the southern part of Nyamasheke district, in a striking location right on the shore of Lake Kivu.  The station is owned and operated by Baho Coffee Company, a small community-focused processing and exporting group that currently operates 6 washing stations in 6 different districts in Rwanda, and is currently constructing 2 more.  In addition to fully washed lots like this one, Baho produces excellent quality naturals and experiments annually with honey processing and anaerobic fermentation styles.  Participating farmers delivering cherry to Baho’s washing stations can count on annual payment premiums as well as farm-level support, including annual coffee seedlings, health insurance, fertilizer, and harvest loans.\u003cbr\u003e\n\u003cbr\u003e\nDespite its diminutive size compared to other East Africa coffee producing countries, Rwanda’s coffee has an important history and terroir entirely unique to the rest of the continent.  Coffee was originally forced upon remote communities by the Belgians as a colony-funding cash crop.  The Belgians distributed varieties cultivated by the French on Ile de Bourbon (now Reunion Island, near Madagascar) but had so little invested in coffee’s success that they immediately allowed production to decline through lack of investment in national infrastructure, as well as the farmers who grew it.  As a result, the sector suffered near total obscurity in the coffee world from Rwanda’s independence in 1962 until the period of rebuilding following the country’s devastating civil war and astonishingly tragic genocide in 1994.\u003cbr\u003e\n\u003cbr\u003e\nRwanda’s former cash crop, however, roared to international buyer attention in the late 2000’s thanks to one of East Africa’s most successful coffee interventions, the Partnership for Enhancing Agriculture in Rwanda Through Linkages (PEARL).  PEARL was a sweeping infrastructure and education investment targeting large regions of Rwanda whose coffee was for the most part processed poorly at home and exported with little traceability.  The program, designed and led by the University of Michigan, Texas A\u0026amp;M and a host of Rwandan organizations, vastly increased processing hygiene by building washing stations.  It also organized remote and under-resourced smallholders into cooperative businesses capable of specialty partnerships.  Perhaps most significantly for the long term, it took the legacy bourbon genetics buried in abandon and polished them anew to the amazement of coffee drinkers everywhere.  The snappy acidity, stone fruit flavors, and fragrant herbaceousness found in Rwanda’s coffee is still completely unique to bourbon produced anywhere else in the entire world.  Producer groups like Baho cherish their farmers’ potential and are learning to maximize the quality and variety available from Rwanda’s most promising terroirs.","brand":"Royal Coffee Inc","offers":[{"title":"Default Title","offer_id":46219515232444,"sku":"3427097000054187030","price":542.14,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0720\/7672\/2364\/files\/Rwanda-Ngomaback-1_4f917770-6a7d-4068-9bfb-731b56f94f0c.jpg?v=1788188638"},{"product_id":"40563","title":"Rwanda Washed 15+ - 40563 - Ecotact Bags - SPOT SHANGHAI","description":"The Nyamasheke district in Rwanda is gifted in terroir. The cool, humid climates of both Lake Kivu and the Nyungwe Forest National Park keep groundwater abundant throughout the uniquely hilly region. Kivu itself is part of the East African Rift whose consistent drift creates volcanic seepage from the lake’s bottom and enriches the surrounding soils.  Coffees from this region are often jammier and heavier than in the rest of the country.\u003cbr\u003e\n\u003cbr\u003e\nNgoma Coffee Washing Station is located in the southern part of Nyamasheke district, in a striking location right on the shore of Lake Kivu.  The station is owned and operated by Baho Coffee Company, a small community-focused processing and exporting group that currently operates 6 washing stations in 6 different districts in Rwanda, and is currently constructing 2 more.  In addition to fully washed lots like this one, Baho produces excellent quality naturals and experiments annually with honey processing and anaerobic fermentation styles.  Participating farmers delivering cherry to Baho’s washing stations can count on annual payment premiums as well as farm-level support, including annual coffee seedlings, health insurance, fertilizer, and harvest loans.\u003cbr\u003e\n\u003cbr\u003e\nDespite its diminutive size compared to other East Africa coffee producing countries, Rwanda’s coffee has an important history and terroir entirely unique to the rest of the continent.  Coffee was originally forced upon remote communities by the Belgians as a colony-funding cash crop.  The Belgians distributed varieties cultivated by the French on Ile de Bourbon (now Reunion Island, near Madagascar) but had so little invested in coffee’s success that they immediately allowed production to decline through lack of investment in national infrastructure, as well as the farmers who grew it.  As a result, the sector suffered near total obscurity in the coffee world from Rwanda’s independence in 1962 until the period of rebuilding following the country’s devastating civil war and astonishingly tragic genocide in 1994.\u003cbr\u003e\n\u003cbr\u003e\nRwanda’s former cash crop, however, roared to international buyer attention in the late 2000’s thanks to one of East Africa’s most successful coffee interventions, the Partnership for Enhancing Agriculture in Rwanda Through Linkages (PEARL).  PEARL was a sweeping infrastructure and education investment targeting large regions of Rwanda whose coffee was for the most part processed poorly at home and exported with little traceability.  The program, designed and led by the University of Michigan, Texas A\u0026amp;M and a host of Rwandan organizations, vastly increased processing hygiene by building washing stations.  It also organized remote and under-resourced smallholders into cooperative businesses capable of specialty partnerships.  Perhaps most significantly for the long term, it took the legacy bourbon genetics buried in abandon and polished them anew to the amazement of coffee drinkers everywhere.  The snappy acidity, stone fruit flavors, and fragrant herbaceousness found in Rwanda’s coffee is still completely unique to bourbon produced anywhere else in the entire world.  Producer groups like Baho cherish their farmers’ potential and are learning to maximize the quality and variety available from Rwanda’s most promising terroirs.","brand":"Royal Coffee Inc","offers":[{"title":"Default Title","offer_id":46219515265212,"sku":"3427097000054187036","price":542.14,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0720\/7672\/2364\/files\/Rwanda-Ngomaback-1_ea083da8-3cdd-4b0f-b003-a2ce756edafb.jpg?v=1785770407"},{"product_id":"40595","title":"Ethiopia Yirgacheffe 2 Washed Top Idido - 40595 - 30.0 kg Ecotact Bags - SPOT SHANGHAI","description":"Idido is a private washing station located just north of the town of Yirga Chefe, in the heart of the coveted Gedeo Zone—the narrow section of highland plateau dense with savvy farmers and fiercely competitive processors whose coffee is known the world over as “Yirgacheffe”. The Gedeo region is named after the Gedeo people who are indigenous to this area. As a coffee terroir, Yirgacheffe has for decades been considered a benchmark for beauty and complexity in arabica coffee—known for being beguilingly ornate and jasmine-like when fully washed, and seductively punchy and sweet when sundried--and hardly requires an introduction.\u003cbr\u003e\n\u003cbr\u003e\nThe Idido station is privately-owned and not affiliated with the Yirgacheffe Coffee Farmers Cooperative Union (YCFCU). It was established in 1998 and has been owned and operated by Ranger Industry and Trading PLC since 2017. Idido’s contributing farmers number over 800, and average about four acres of farmland each. Their fully washed lots are floral and brisk, the result of careful fermenting, sorting, and drying routines executed to perfection throughout the dramatic temperature fluctuations of Yirgacheffe’s unique high-elevation climate. Coffees are typically dried for 10-15 days on raised beds and frequently covered\u003cbr\u003e\n\u003cbr\u003e\nduring the hottest hours of the afternoon, when solar radiation is at its most intense and threatens to split the coffee’s brittle parchment layer.\u003cbr\u003e\n\u003cbr\u003e\nIdido contributes financially to local schools each harvest to support their farmers’ families. Additionally, after finished coffees are sold, the team at Ranger Industry and Trading PLC distributes a second payment of 1 birr per kilogram of cherry to each farmer, a profit share equivalent to an additional 5-8% of smallholder revenue for the harvest season.\u003cbr\u003e\n\u003cbr\u003e\nPrivate processors like Idido are a thing to behold. It’s a tough business being a private processor in Gedeo, as the sheer density of competition among washing stations tends to push cherry prices as high as double throughout a single harvest, and privates often don’t have the backing of a larger union to secure financing, regulate cherry prices, or bring export costs down with centralized milling and marketing. Successful private washing stations like Idido, then, need to be not only standout quality processors to stay afloat; they must also be excellent business developers with connections and community standing, in order to continue winning the business of farmers and buyers alike, and stay afloat for the long term.","brand":"Royal Coffee Inc","offers":[{"title":"Default Title","offer_id":46219657642172,"sku":"3427097000054316109","price":343.27,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0720\/7672\/2364\/files\/Ethiopia-Yirgacheffe-2-Washed-Top-back-scaled_de2b92d3-b772-4f4b-bbbf-1aa8f3d0e23d.jpg?v=1788188660"},{"product_id":"40074","title":"Guatemala Antigua Hunapu Pajal  - 40074 - 46.0 kg Ecotact Bags - SPOT RCWHSE","description":"Guatemala Antigua Hunapu Pajal is sourced from 50 family-owned farms and Luis Pedro Zelaya Zamora. Luis Pedro has partnered with farmers from Hunapu, the indigenous name for Volcán de Agua (Water Volcano), which is located in Antigua Guatemala. Coffee produced in the Antigua region has a protected designation of origin (PDO) because of Antigua’s renowned coffee reputation. Luis Pedro is a fourth-generation coffee farmer and agronomist who has a proven ability to bring tradition and innovation together. He provides the Hunapu coffee producers with technical assistance such as nutrition, tissue, and pest management at their farms. As a result, producers are able to deliver improved selections of coffee cherries to the Bella Vista wet and dry mill where Luis Pedro’s team meticulously processes fully traceable lots tracked by harvest date, location, variety, and altitude. Coffee is depulped, fermented, washed, and dried on patios and in solar dryers. These solar dryers allow for the coffee to gradually dry in a controlled environment, which improves cup quality. Raised tables provide improved airflow permitting a more uniform drying process and the raised tables also allow better access for hand sorting parchment as it dries.","brand":"Royal Coffee Inc","offers":[{"title":"Default Title","offer_id":46219691819196,"sku":"3427097000053065042","price":628.57,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0720\/7672\/2364\/files\/rcf-coffee-info-1d984335af2ae7406aaa63257f188d3f0248d74cfa41a64f37035efd358f153c.jpg?v=1789798258"},{"product_id":"40075","title":"Guatemala Antigua Duraznito - 40075 - 46.0 kg Ecotact Bags - SPOT RCWHSE","description":"Royal is proud to present a collection of day lots from remote smallholder farmers high on Volcán de Agua, Antigua, for the first time in our long history of working with Luis Pedro Zelaya and the Bella Vista mill. This short series of individual picking days in the Duraznito community showcases the surprising deliciousness possible from a hyper-specific terroir that is normally blended into the coffee of the greater region. It also shows us the value potential created for small farms when regional blends are broken down and examined a little further, even from already exemplary areas like Antigua.\u003cbr\u003e\n\u003cbr\u003e\nLuis Pedro Zelaya is a fourth-generation producer and miller who for the past 20 years has established one of the best quality reputations in the country. His combination wet and dry mill in Antigua services the coffee produced from his family estates, which are some of the oldest in the country, as well as hundreds of smallholders across the greater Antigua area. As a result of relentless perfectionism from harvest management to dry-milling and customer service, the brands designed and produced by Zelaya’s mill, particularly Bella Carmona and Hunapú, are some of the best-recognized Central American coffees in the specialty world.\u003cbr\u003e\n\u003cbr\u003e\n“Hunapú” is the original K’iché word for Volcán de Agua, one of the Antigua valley’s most prominent (and ominously visible from every street corner in town). Bella Vista’s “Hunapú” coffee is a regional blend of smallholder cherry, named in honor of the many Mayan descendants who now farm coffee on small family plots along its slopes. Coffee is grown and picked by individual smallholders, and processed centrally at Bella Vista. Cherry is picked up on rotation in small amounts from specific sites on schedule, and then fully processed and dried individually as “day lots”—the equivalent to a single day’s picking on a large estate. Final dried day lots are then cupped separately to build larger blends. This is done at cooperatives and labs all over the coffee world, and for smallholder landscapes is simply how export batches need to be built. However, it takes a special quality-minded team, like the folks at Bella Vista, to make the time and space during all this volume to give special attention to the most deserving deliveries.\u003cbr\u003e\n\u003cbr\u003e\nBella Vista has been receiving smallholder cherry this way for many years. As they got to know the smallholder landscape they realized there was an opportunity to make more separations within the regional blends and create better market opportunities for their contributing farmers. Once they started cupping by sub-region, they quickly tasted the potential in “Duraznito”, one of the highest elevations in Antigua growing primarily bourbon in highly volcanic soils.\u003cbr\u003e\n\u003cbr\u003e\nThis coffee is one of 4 carefully selected day lots from Duraznito farmer community, cupped and separated by the Bella Vista quality team and curated by Royal for the first time. The number in the coffee’s title (17284) is the identification number used by the cuppers at Bella Vista to catalogue day lots from Hunapú farmers as their individual delivery days come through the lab for quality analysis. This specific lot has a molasses-like sweetness, with nectarine, passion fruit, and citrus zest, and a bright, thick body like a just-melted Madagascar chocolate bar. It is an always-welcome reminder that smallholder farms contain some of the best coffees in the world, and that partnerships between large and small actors in the coffee chain can create some serious value if they put their time into it.","brand":"Royal Coffee Inc","offers":[{"title":"Default Title","offer_id":46219692179644,"sku":"3427097000053065047","price":628.94,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0720\/7672\/2364\/files\/Guatemala-Antigua-Duraznito-Lot-17279back_330b0569-d712-407c-bfb1-c3efad0bb579.jpg?v=1787956792"},{"product_id":"39729","title":"Mexico Oaxaca Sierra Norte Temaxcalapa - 39729 - GrainPro Bags - SPOT RCWHSE","description":"\u0026lt;p dir=\"ltr\"\u0026gt;Collaborative Sourcing\u003cbr\u003e\nWhen coffee is cultivated and harvested from small family owned farms, exporters play a critical role in ensuring quality and fairness. The collaborative sourcing team of Terra Coffeas Mexico and an export company called Galguera Gomez hits the mark on delivering high quality community lots with traceability and transparent pricing for farmers. Galguera Gomez has been preparing and exporting coffee since 1985 and specializes in preparing traceable Oaxacan lots and paying producers higher incomes for the quality of their coffee. Terra Coffeas Mexico provides post-harvest strategies and cupping expertise that has brought many talented producers into the specialty coffee fold. The model is the perfect hybrid where individual farmers take responsibility for farm management and the post-harvest process with support from Terra Coffeas Mexico, ensuring that each farmer has access to best practices.\u0026lt;\/p\u0026gt;\u003cbr\u003e\n\u0026lt;p dir=\"ltr\"\u0026gt;Growing Region\u003cbr\u003e\nThis particular lot comes from families living near the municipality of Santa Maria Temaxcalapa that cultivate coffee on farms with just a few acres. Imagine traveling along progressively steeper and curved roads through villages, eventually arriving at a lush forest intercropped with coffee, bananas, corn, beans, and fruit trees. This Oaxacan coffee growing region known as the Sierra Madre del Norte mountain range is peppered with small coffee farms.\u0026lt;\/p\u0026gt;\u003cbr\u003e\n\u0026lt;p dir=\"ltr\"\u0026gt;Processing details\u003cbr\u003e\nDuring the harvest, each producer focuses on picking cherries at optimum ripeness. Then the cherries are delivered to a centralized wet-mill where they are sorted and floated in ozone-treated water to remove damage and clean the cherries of unwanted microbes. Then the cherries are depulped and undergo a 48-hour controlled fermentation using selected microorganisms. After fermentation, the parchment is placed on patios to dry between 24-48 hours under the direct sun. After this time parchment is moved to raised beds under shade to finish the drying process that could take between 14-17 days until coffee achieves the 11% moisture.\u0026lt;\/p\u0026gt;\u003cbr\u003e\n\u0026lt;p dir=\"ltr\"\u0026gt;Exporting preparation\u003cbr\u003e\nDried coffee is transported to the Galguera Gomez dry mill facility where coffee is received, cupped and selected for export. The Galguera Gomez preparation ensures traceability and quality control throughout the post-harvest process, which is a vital resource for establishing higher prices for producers.\u0026lt;\/p\u0026gt;","brand":"Royal Coffee Inc","offers":[{"title":"Default Title","offer_id":46219791925436,"sku":"3427097000052286518","price":871.48,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0720\/7672\/2364\/files\/rcf-coffee-info-904c80ea1a7bd8efc24ee5dd138edb902f144f9446f8545dd77faa1bf7b20993.jpg?v=1789919464"},{"product_id":"39474","title":"Mexico Altura HG EP - 39474 - SPOT SEAFORTH","description":"Mexico Altura HG EP is sourced from the southern states of Chiapas and Oaxaca, Mexico, where there are mountain ranges that provide higher altitudes and ideal climates for cultivating coffee. Coffee is cultivated on farms that average just a few acres in size. With this small scale production, each producer can carefully manage picking and sorting cherries to remove damaged and under ripe cherries. Each producer processes coffee with their own micro-mill where the coffee is depulped and fermented for 24 hours and then washed. The washed coffee in parchment is dried in the sun on patios before transporting the coffee to a centrally located dry-mill facility where the coffee is hulled and sorted by density and color in preparation for export.","brand":"Royal Coffee Inc","offers":[{"title":"Default Title","offer_id":46219839996092,"sku":"3427097000051861715","price":704.04,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0720\/7672\/2364\/files\/Mexico-Altura-HG-EPback-scaled_3d9bd988-100f-47bd-9d5a-3a629341f26f.jpg?v=1788216054"},{"product_id":"40271","title":"Ethiopia Guji 3 Natural - 40271 - SPOT RCWHSE","description":"\u0026lt;div\u0026gt;\u0026lt;span\u0026gt;Royal buys grade 3 naturals from Guji for their balanced character that typically includes dried fruit flavors, creamy textures, earth and chocolate, along with a typically great price point relative to other regions in southern Ethiopia.  Grade 3 naturals are sourced from central processing sites, large estates, and often a combination of the two, in which “outgrowers”, or local smallholders, sell to large estates who process cherry on site.  \u0026lt;\/span\u0026gt; \u0026lt;b\u0026gt;\u0026lt;span\u0026gt;Brief History \u0026amp; Flavor Profile\u0026lt;\/span\u0026gt;\u0026lt;\/b\u0026gt;\u0026lt;span\u0026gt; \u0026lt;\/span\u0026gt; \u0026lt;span\u0026gt;Ethiopia’s Guji zone is a distant and heavily forested swath of land stretching southeast through the lower corner of the massive Oromia region.  Guji is heavy with primary forest thanks to the Guji tribe, a part of Ethiopia’s vast and diverse Oromo nation, who have for generations organized and legislated to reduce mining and logging outfits in their area, in a struggle to conserve the land’s sacred canopy.  \u0026lt;\/span\u0026gt; \u0026lt;span\u0026gt;Compared to other coffee-heavy regions, large parts of Guji feel like prehistoric backwoods.  Coffee farms in many parts of Guji begin at 2000 meters in elevation and tend to climb from there.  The highland farming communities in this part of the country can be at turns Edenic in their natural purity, and startlingly remote. \u0026lt;\/span\u0026gt; \u0026lt;b\u0026gt;\u0026lt;span\u0026gt;Processing Detail \u0026amp; Quality Control\u0026lt;\/span\u0026gt;\u0026lt;\/b\u0026gt;\u0026lt;span\u0026gt; \u0026lt;\/span\u0026gt; \u0026lt;span\u0026gt;Cherry is received at all times during the long harvest days.  Once received, cherries are sorted for ripeness and consistency and moved directly to raised drying tables where they are spread in a single layer to dry in the sun.  The full drying process normally takes 3-6 weeks depending on the local climate at the time, and the final resting moisture content of the fruit is 11.5%.  \u0026lt;\/span\u0026gt; \u0026lt;span\u0026gt;Once cherries have been thoroughly dried and rested, the dried fruit is hulled from the coffee seed in local mills, and then transferred to Addis Ababa, Ethiopia’s capital.  In Addis the coffee is dry-milled by exporters who use modern color sorting equipment and often fleets of trained workers who repeatedly hand-sort the coffee to the correct grade for export. \u0026lt;\/span\u0026gt;\u0026lt;br \/\u0026gt;\u0026lt;\/div\u0026gt;","brand":"Royal Coffee Inc","offers":[{"title":"Default Title","offer_id":46219947638972,"sku":"3427097000053527225","price":674.78,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0720\/7672\/2364\/files\/Ethiopia-Guji-3-NaturalBACK_0f17bea3-901f-4012-8ac1-46280ba5a083.jpg?v=1788217528"},{"product_id":"40273","title":"Ethiopia Guji 3 Natural - 40273 - SPOT RCWHSE","description":"\u0026lt;div\u0026gt;\u0026lt;span\u0026gt;Royal buys grade 3 naturals from Guji for their balanced character that typically includes dried fruit flavors, creamy textures, earth and chocolate, along with a typically great price point relative to other regions in southern Ethiopia.  Grade 3 naturals are sourced from central processing sites, large estates, and often a combination of the two, in which “outgrowers”, or local smallholders, sell to large estates who process cherry on site.  \u0026lt;\/span\u0026gt; \u0026lt;b\u0026gt;\u0026lt;span\u0026gt;Brief History \u0026amp; Flavor Profile\u0026lt;\/span\u0026gt;\u0026lt;\/b\u0026gt;\u0026lt;span\u0026gt; \u0026lt;\/span\u0026gt; \u0026lt;span\u0026gt;Ethiopia’s Guji zone is a distant and heavily forested swath of land stretching southeast through the lower corner of the massive Oromia region.  Guji is heavy with primary forest thanks to the Guji tribe, a part of Ethiopia’s vast and diverse Oromo nation, who have for generations organized and legislated to reduce mining and logging outfits in their area, in a struggle to conserve the land’s sacred canopy.  \u0026lt;\/span\u0026gt; \u0026lt;span\u0026gt;Compared to other coffee-heavy regions, large parts of Guji feel like prehistoric backwoods.  Coffee farms in many parts of Guji begin at 2000 meters in elevation and tend to climb from there.  The highland farming communities in this part of the country can be at turns Edenic in their natural purity, and startlingly remote. \u0026lt;\/span\u0026gt; \u0026lt;b\u0026gt;\u0026lt;span\u0026gt;Processing Detail \u0026amp; Quality Control\u0026lt;\/span\u0026gt;\u0026lt;\/b\u0026gt;\u0026lt;span\u0026gt; \u0026lt;\/span\u0026gt; \u0026lt;span\u0026gt;Cherry is received at all times during the long harvest days.  Once received, cherries are sorted for ripeness and consistency and moved directly to raised drying tables where they are spread in a single layer to dry in the sun.  The full drying process normally takes 3-6 weeks depending on the local climate at the time, and the final resting moisture content of the fruit is 11.5%.  \u0026lt;\/span\u0026gt; \u0026lt;span\u0026gt;Once cherries have been thoroughly dried and rested, the dried fruit is hulled from the coffee seed in local mills, and then transferred to Addis Ababa, Ethiopia’s capital.  In Addis the coffee is dry-milled by exporters who use modern color sorting equipment and often fleets of trained workers who repeatedly hand-sort the coffee to the correct grade for export. \u0026lt;\/span\u0026gt;\u0026lt;br \/\u0026gt;\u0026lt;\/div\u0026gt;","brand":"Royal Coffee Inc","offers":[{"title":"Default Title","offer_id":46219948097724,"sku":"3427097000053527238","price":694.16,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0720\/7672\/2364\/files\/Ethiopia-Guji-3-NaturalBACK_f07b3ba2-694c-484f-b2c1-e58958f94923.jpg?v=1788217532"},{"product_id":"40276","title":"Ethiopia Guji 3 Natural - 40276 - February 2027 Shipment - RCWHSE","description":"\u0026lt;div\u0026gt;\u0026lt;span\u0026gt;Royal buys grade 3 naturals from Guji for their balanced character that typically includes dried fruit flavors, creamy textures, earth and chocolate, along with a typically great price point relative to other regions in southern Ethiopia.  Grade 3 naturals are sourced from central processing sites, large estates, and often a combination of the two, in which “outgrowers”, or local smallholders, sell to large estates who process cherry on site.  \u0026lt;\/span\u0026gt; \u0026lt;b\u0026gt;\u0026lt;span\u0026gt;Brief History \u0026amp; Flavor Profile\u0026lt;\/span\u0026gt;\u0026lt;\/b\u0026gt;\u0026lt;span\u0026gt; \u0026lt;\/span\u0026gt; \u0026lt;span\u0026gt;Ethiopia’s Guji zone is a distant and heavily forested swath of land stretching southeast through the lower corner of the massive Oromia region.  Guji is heavy with primary forest thanks to the Guji tribe, a part of Ethiopia’s vast and diverse Oromo nation, who have for generations organized and legislated to reduce mining and logging outfits in their area, in a struggle to conserve the land’s sacred canopy.  \u0026lt;\/span\u0026gt; \u0026lt;span\u0026gt;Compared to other coffee-heavy regions, large parts of Guji feel like prehistoric backwoods.  Coffee farms in many parts of Guji begin at 2000 meters in elevation and tend to climb from there.  The highland farming communities in this part of the country can be at turns Edenic in their natural purity, and startlingly remote. \u0026lt;\/span\u0026gt; \u0026lt;b\u0026gt;\u0026lt;span\u0026gt;Processing Detail \u0026amp; Quality Control\u0026lt;\/span\u0026gt;\u0026lt;\/b\u0026gt;\u0026lt;span\u0026gt; \u0026lt;\/span\u0026gt; \u0026lt;span\u0026gt;Cherry is received at all times during the long harvest days.  Once received, cherries are sorted for ripeness and consistency and moved directly to raised drying tables where they are spread in a single layer to dry in the sun.  The full drying process normally takes 3-6 weeks depending on the local climate at the time, and the final resting moisture content of the fruit is 11.5%.  \u0026lt;\/span\u0026gt; \u0026lt;span\u0026gt;Once cherries have been thoroughly dried and rested, the dried fruit is hulled from the coffee seed in local mills, and then transferred to Addis Ababa, Ethiopia’s capital.  In Addis the coffee is dry-milled by exporters who use modern color sorting equipment and often fleets of trained workers who repeatedly hand-sort the coffee to the correct grade for export. \u0026lt;\/span\u0026gt;\u0026lt;br \/\u0026gt;\u0026lt;\/div\u0026gt;","brand":"Royal Coffee Inc","offers":[{"title":"Default Title","offer_id":46219949899964,"sku":"3427097000053527255","price":636.27,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0720\/7672\/2364\/files\/Ethiopia-Guji-3-NaturalBACK_f53e0b27-10bd-417e-a299-373ad9f59b78.jpg?v=1788217534"},{"product_id":"40633","title":"SUMATRA FT-FLO ORGANIC GAYO HIGHLAND IKA MANDHELING GRADE 1 - 40633 - SPOT RCWHSE","description":"\u0026lt;p dir=\"ltr\"\u0026gt;\u0026lt;span\u0026gt;Regional details\u0026lt;\/span\u0026gt;\u0026lt;\/p\u0026gt;\u003cbr\u003e\n\u0026lt;p dir=\"ltr\"\u0026gt;Tradition runs deep in the Central Aceh regency on the island of \u0026lt;span class=\"markw6ng6oy8l\"\u0026gt;Sumatra\u0026lt;\/span\u0026gt;, renowned for cup profiles and the classic Indonesian style of coffee cultivation and processing.  Coffee is cultivated and harvested from farms that average less than 3 acres in size.  Producers belong to the Gayonese ethnic group and maintain a traditional village lifestyle that includes houses that resemble ships. Seventy percent of the producers are women who rely on coffee income to support their families.\u0026lt;\/p\u0026gt;\u003cbr\u003e\n\u0026lt;p dir=\"ltr\"\u0026gt;Processing Details\u0026lt;\/p\u0026gt;\u003cbr\u003e\n\u0026lt;p dir=\"ltr\"\u0026gt;Each producer carefully sorts their harvested cherries and delivers them to a centralized mill to be depulped  and fermented overnight. Then the coffee is washed and laid out on patios to shed the excess water from the parchment covered beans.  Next the coffee takes a detour from the conventional path of processing in other origins, wherein, the coffee parchment is removed while the coffee still has a high moisture content.  This wet-hulling process, called Giling Basah in the Indonesian language, leaves the coffee bean exposed while drying on patios to a moisture percentage acceptable for export.  This Indonesian processing method gives the bean its unique bluish color and the hallmark Indonesian profile.\u0026lt;\/p\u0026gt;\u003cbr\u003e\n\u0026lt;p dir=\"ltr\"\u0026gt;Exporting Details\u0026lt;\/p\u0026gt;\u003cbr\u003e\n\u0026lt;p dir=\"ltr\"\u0026gt;With Indonesian coffees, half the battle is overcoming logistical challenges like rugged roads and unpredictable torrents of rain.  PT. Ihtiyeri Keti Ara (PT. \u0026lt;span class=\"markw2dxxg59s\"\u0026gt;IKA\u0026lt;\/span\u0026gt;), with more than 900 coffee producing partners, takes on an important role of organizing local warehouses and transportation so farmers can overcome these challenges.  PT. \u0026lt;span class=\"markw2dxxg59s\"\u0026gt;IKA\u0026lt;\/span\u0026gt; purchases cherries and carries out the wet hulling process, and subsequent drying.  The dry-mill processing and preparation for export is also done by PT. \u0026lt;span class=\"markw2dxxg59s\"\u0026gt;IKA\u0026lt;\/span\u0026gt; to swiftly bring the coffee to the international market, ensuring consistent quality control and greater earnings for farmers.\u0026lt;\/p\u0026gt;","brand":"Royal Coffee Inc","offers":[{"title":"Default Title","offer_id":46220167708860,"sku":"3427097000054449090","price":739.28,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0720\/7672\/2364\/files\/rcf-coffee-info-2aed724a7962c0a285c8d24324c3da23a5e0b664d21aed99f88113e21c52567f.jpg?v=1789807226"},{"product_id":"39818-1","title":"Crown Jewel Yemen Anaerobic Natural Sharqi Haraz Cooperative - 39818-1 - SPOT RCWHSE","description":"\u0026lt;span\u0026gt;This coffee is produced by legacy farmers of various sizes in the mountains of Eastern Haraz, a large natural preserve and agricultural area in Yemen’s Sana’a Governorate. Coffee-growing families in this part of Yemen, similar to many others across the country, tend parcels of terraced land passed through many generations. Haraz’s people have had coffee in the ground for six hundred years, producing and enjoying it about two centuries before Europeans even knew what coffee was. \u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt; \u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;span\u0026gt;Royal has had a relationship with the exporters of this coffee, the extended Muslot family, since Bob was contacted by a watermelon seed seller in Modesto in 1984, who in turn had a coffee connection in Yemen. He and Royal’s co-founder Pete McLaughlin traveled to Yemen together multiple times in those first years, feeling out of place but also absolutely entranced by the Muslot’s coffees. Bob continues to have a pitch-perfect taste memory of Yemen’s fruity naturals from the 80s and 90s.\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt; \u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;span\u0026gt;Though Yemen has always represented a kind of living antiquity of coffee, producers here are just as capable of modern methods. Case in point is this microlot. Only 1000 pounds of coffee, anaerobically fermented, vacuum packed and air-shipped to Oakland expressly to be a Crown Jewel. The extra fermentation is a small tweak on top of centuries of tradition, and the result gives us a good glimpse into both: the enduring; and the inspired.\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt; \u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt; \u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;b\u0026gt;\u0026lt;span\u0026gt;Yemen \u0026amp; Harazi Coffee\u0026lt;\/span\u0026gt;\u0026lt;\/b\u0026gt;\u0026lt;span\u0026gt; \u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;span\u0026gt;Yemen is the oldest territory on Earth to cultivate coffee. Its seed stock, originally transported from wild arabica landraces in Ethiopia, was used to create the world’s first ever coffee farms where coffee would be grown commercially for trade across the Arabian peninsula and eventually mainland Europe. (“Arabica” itself referred to the Arabian coffee supply that was the West’s first in history.) \u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt; \u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;span\u0026gt;Maintaining coffee trees in a climate as harsh and uniquely challenging as Yemen’s western and northern ranges requires the kind of proven techniques that only generations of farming can figure out. Coffee farms are iconically terraced on arid, incredibly steep slopes. Where irrigation is not available, bore holes are dug manually into the rock to access individual water reserves for each tree wherever rain is scarce. Coffee trees are spaced generously, about 1000 per hectare (compared to 4000-6000 common in Latin America), both by necessity on the narrow terraces, as well as for better groundwater access and erosion control. Raising young coffee trees is a matter of hardening them for a lifetime of mountainous elements and water scarcity. Older coffee trees become very spacious and tall, and often end up hanging their branches over the terrace edge, known locally as “hanging gardens”. Above the coffee, shade trees are carefully selected and positioned for how well they block water evaporation. As can be imagined, productivity is very low in such conditions. And still, over one million people work in Yemen’s coffee trade, from farm to export.\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt; \u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;span\u0026gt;“Harazi” is a term of terroir distinction, similar to “Kona”, that refers to high-quality heirloom coffee varieties produced in the unique climate and soil of this part of Sana’a, where subtropical conditions and available water springs allow coffee farmers to irrigate—something almost unheard of in the majority of coffee-producing areas in Yemen. \u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt; \u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;span\u0026gt;All Haraz coffee, as traditionally everywhere in Yemen, is typically processed as a natural: hand-picked, sorted for consistency, and dried in a single layer in full sun on raised beds or rooftops. Due to the arid climate and slow maturation patterns, coffee is picked almost year round. \u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt; \u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;b\u0026gt;\u0026lt;span\u0026gt;Pearl of Tehama \u0026amp; Processing\u0026lt;\/span\u0026gt;\u0026lt;\/b\u0026gt;\u0026lt;span\u0026gt; \u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;span\u0026gt;Pearl of Tehama, a miller and exporter, is a family business founded in 1970. For many years, all coffee was exported under the name of the family patriarch and founder, Ali Hiba Muslot. After his death in 1980 his three sons continued using the family name until 2012, when the family business, including other trades and retail, was split up. The coffee export business was reborn as Pearl of Tehama for Import, Export, and C.A.S, and is still owned by Ms. Fatoum Muslot, the late Muslot’s daughter. Fatoum’s eldest son, Yasser Al-Khaderi, is the company’s general manager.\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt; \u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;span\u0026gt;This particular lot of coffee from Haraz was carefully curated by Pearl of Tehama from 200 of their partner farmers. Breaking from tradition, however, it was processed centrally, in very small installments. Cherries otherwise destined for families’ rooftops or raised screens were instead delivered to the Muslot’s central processing site where they were packed into sealed tanks to ferment between 48-72 hours anaerobically. Once fermented, the sticky, wilted cherries were moved directly to raised beds to dry in the sun, a process that took 15-20 days. Fully dried cherry pods were then stored in climate controlled facilities to allow moisture to equilibrate, before sampling for quality control.\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt; \u0026lt;\/span\u0026gt;","brand":"Royal Coffee Inc","offers":[{"title":"Default Title","offer_id":46220922093756,"sku":"3427097000054071028","price":660.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0720\/7672\/2364\/files\/Yemen-Mocca-Harazi-back-1.jpg?v=1788208097"},{"product_id":"40639","title":"Mexico Coatepec Puente Nuevo Semi Washed Marsellesa - 40639 - 35.0 kg GrainPro Bags - SPOT SHANGHAI","description":"This lot comes from a new sourcing partner for Royal called APG Coffee, located in Veracruz, Mexico.  APG is not new to coffee exporting.  Rather, it was founded more than 30 years ago by Antonio Perez Galvan, hence the initials APG that form the name of the company.  But things are changing at APG thanks to a pair of great grandchildren, Ernesto Perez and his sister Givette who have created strategies for lot separation to bring forward specialty lots. And Royal is pleased to be the beneficiary of some amazing coffee from the Veracruz region.\u003cbr\u003e\n\u003cbr\u003e\nSourcing details\u003cbr\u003e\n\u003cbr\u003e\nThis lot comes from family farm called Finca Puente Nuevo owned by Givette Orea Perez- Redondo Ernesto and Givette’s mother. Finca Puente Nuevo is located along the Pixquiacan river, an important source of water for the region. Puente Nuevo was previously a cattle ranch and the transition to coffee started in 2022.\u003cbr\u003e\n\u003cbr\u003e\nProcessing Details\u003cbr\u003e\n\u003cbr\u003e\nThis \u0026lt;span\u0026gt;honey\u0026lt;\/span\u0026gt; processed lot begins with meticulous cherry selection of Marsellesa varietal. starting with sorting and floating cherries to remove any damaged coffee.  Next the cherries are depulped and moved to patios to dry while the mucilage remains attached to the bean. The coffee seeds only remain on the patio long enough to remove excess water and then are placed in elevated tables and finally finish the drying process in mechanical driers to ensure precise control in reducing the moisture to 11 percent.  The dried coffee is stored in Grainpro cocoons until it is time to mill.  The milling and preparation is done at the APG dry mill, meaning the coffee enjoys personal care from farm to export.","brand":"Royal Coffee Inc","offers":[{"title":"Default Title","offer_id":46221395984572,"sku":"3427097000054449152","price":435.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0720\/7672\/2364\/files\/Comingsoon_68b0a5b2-3a27-4739-8018-89e6788e6478.jpg?v=1783696988"},{"product_id":"40638","title":"Mexico Coatepec Finca Fatima Natural Marsellesa - 40638 - 35.0 kg GrainPro Bags - SPOT SHANGHAI","description":"\u0026lt;p dir=\"ltr\"\u0026gt;New beginnings\u0026lt;\/p\u0026gt;\u003cbr\u003e\n\u0026lt;p dir=\"ltr\"\u0026gt;This lot comes from a new sourcing partner for Royal called APG Coffee, located in Veracruz, Mexico.  APG is not new to coffee exporting.  Rather, it was founded more than 30 years ago by Antonio Perez Galvan, hence the initials APG that form the name of the company.  But things are changing at APG thanks to a pair of great grandchildren, Ernesto Perez and his sister Givette who have created strategies for lot separation to bring forward specialty lots. And Royal is pleased to be the beneficiary of some amazing coffee from the Veracruz region.\u0026lt;\/p\u0026gt;\u003cbr\u003e\n\u0026lt;p dir=\"ltr\"\u0026gt;Sourcing details\u0026lt;\/p\u0026gt;\u003cbr\u003e\n\u0026lt;p dir=\"ltr\"\u0026gt;This particular lot comes from a 50 acre farm called Finca Fatima located in Coatepec, Veracruz, which is owned by Ernesto and Givette’s grandmother, Genoveva Perez Redondo.  There are no secrets about the quality of the coffee produced here, since Finca Fatima has an impressive 10th place finish in the 2019 Cup of Excellence.\u0026lt;\/p\u0026gt;\u003cbr\u003e\n\u0026lt;p dir=\"ltr\"\u0026gt;Processing Details\u0026lt;\/p\u0026gt;\u003cbr\u003e\n\u0026lt;p dir=\"ltr\"\u0026gt;This natural processed lot begins with meticulous cherry selection of Marsellesa varietal and floating to remove underripe and damaged coffee before slowly drying on raised beds.  The dried coffee is stored in Grainpro cocoons until it is time to mill.  The milling and preparation is done at the APG dry mill, meaning the coffee enjoys personal care from farm to export.  The APG dry mill is also recognized for its attention towards preparing specialty lots and was selected to mill the 2022 Cup of Excellent winning lots.\u0026lt;\/p\u0026gt;","brand":"Royal Coffee Inc","offers":[{"title":"Default Title","offer_id":46221396705468,"sku":"3427097000054449144","price":532.4,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0720\/7672\/2364\/files\/Comingsoon_49615494-5c5a-4754-8c50-b8c84f16ac5a.jpg?v=1783696954"},{"product_id":"40644","title":"GUATEMALA FT-FLO ORGANIC SMITHSONIAN BIRD FRIENDLY HUEHUETENANGO ASOBAGRI SHB EP - 40644 - Ecotact Bags - SPOT RCWHSE","description":"\u0026lt;span style=\"font-weight: 400\"\u0026gt;Unless you are going to parachute into Santa Cruz Barillas, you should plan for one of the longest coffee treks of your life. While many are familiar with Huehuetenango and the reputation of the coffee region, few have ventured to this isolated corner of Guatemala. Royal has gone many times over the years and we are proud to have been the first to import Fair Trade certified coffee from Asociación Barillense de Agricultores (ASOBAGRI).\u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;span style=\"font-weight: 400\"\u0026gt;The spectacularly rugged terrain has served to preserve the indigenous heritage, distinct clothing, and dialects that can vary from one mountain ridge to the next. In this cultural oasis, ASOBAGRI has become an important bridge to the international coffee community. This cooperative is simply one of the most sophisticated and well organized in the world. With more than 1,400 members, spread across 80 communities, who cultivate and harvest their own coffee on small farms with their own micro-mills, ASOBAGRI has the enormous task of providing training and technical support that is appropriately tailored to the needs of the members. Strategies like using coffee pulp to make organic fertilizers reduces the transportation costs associated with purchasing fertilizer from afar, and at the same time, creates an abundant source of organic plant nutrition that ensures better yields and quality. Drying practices are also exquisitely uniform among members who use mobile raised beds that can be stacked and covered at night to protect the coffee and then unstacked and spread out during the day to dry the coffee in the sun. ASOBAGRI also has centralized warehouses to store dried parchment and a cupping lab where producers get immediate feedback.\u0026lt;\/span\u0026gt;","brand":"Royal Coffee Inc","offers":[{"title":"Default Title","offer_id":46221451100348,"sku":"3427097000054449198","price":874.46,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0720\/7672\/2364\/files\/rcf-coffee-info-0f7242781d5d5b13fd51c021289078f2ca28f0d580c57d9483f8acfd5d476acd.jpg?v=1789788759"},{"product_id":"39141","title":"Nicaragua Segovia Diamante SHG EP - 39141 - SPOT RCWHSE","description":"\u0026lt;p dir=\"ltr\"\u0026gt;Sourcing \u0026lt;span class=\"mark4tyyuzwb9\"\u0026gt;De\u0026lt;\/span\u0026gt;tails\u0026lt;\/p\u0026gt;\u003cbr\u003e\n\u0026lt;p dir=\"ltr\"\u0026gt;When coffee is cultivated and harvested at small family owned farms, exporters play a critical role in ensuring quality and fairness.  Arabigos Finos \u0026lt;span class=\"mark4tyyuzwb9\"\u0026gt;de\u0026lt;\/span\u0026gt; \u0026lt;span class=\"markevqkkamgw\"\u0026gt;Nicaragua\u0026lt;\/span\u0026gt; is a family owned export company working in Nueva Segovia.  In 2019, Arabigos established a regional blend with a focus on transparency so that importers and roasters can have the best access to information all the way back to the farm level.\u0026lt;\/p\u0026gt;\u003cbr\u003e\n\u0026lt;p dir=\"ltr\"\u0026gt;Processing \u0026lt;span class=\"mark4tyyuzwb9\"\u0026gt;De\u0026lt;\/span\u0026gt;tails\u0026lt;\/p\u0026gt;\u003cbr\u003e\n\u0026lt;p dir=\"ltr\"\u0026gt;Called Diamante to represent the idea that a polished rock is transformed into a diamond.  The work starts with traceability to 38 farms in Nueva Segovia where the harvest protocol is polished.  Coffee cherries are picked, hand sorted, \u0026lt;span class=\"mark4tyyuzwb9\"\u0026gt;de\u0026lt;\/span\u0026gt;pulped, fermented for 24 hours, washed, and \u0026lt;span class=\"mark4tyyuzwb9\"\u0026gt;de\u0026lt;\/span\u0026gt;nsity sorted in classification channels at each individual farm.  Wet parchment is then transported to Arabigos drying facility and dried to 10.5 percent. This step takes the burden of having drying infrastructure and labor costs off of the farmers, and also ensures more uniform and gentle drying using strict temperature controls.\u0026lt;\/p\u0026gt;\u003cbr\u003e\n\u0026lt;p dir=\"ltr\"\u0026gt;Exporting preparation\u0026lt;\/p\u0026gt;\u003cbr\u003e\n\u0026lt;p dir=\"ltr\"\u0026gt;For the export preparation, Arabigos has their own operation where dried coffee in parchment from each farm is cupped and selected for the Diamante lot.  Arabigos ability to ensure traceability and quality control throughout the post harvest process is a vital resource for establishing higher prices for producers.\u0026lt;\/p\u0026gt;","brand":"Royal Coffee Inc","offers":[{"title":"Default Title","offer_id":46221467877564,"sku":"3427097000050974024","price":683.02,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0720\/7672\/2364\/files\/Nicaragua-Nueva-Segovia-SHG-EPback_c0a8858e-f79d-4710-97cf-4938795e9232.jpg?v=1788220775"},{"product_id":"36051","title":"Ethiopia Guji 1 Natural Uraga Suke - 36051 - GrainPro Bags - SPOT SHANGHAI","description":"\u0026lt;span\u0026gt;The Guji zone is vastly under-represented in terms of processing capacity compared to nearby Gedeo or Sidama zones. Like most of southern Ethiopia, Guji is naturally gifted, heavily forested, and has coffee growing at staggeringly high elevations relative to the rest of the world. This is a natural processed coffee from one of Tracon Trading’s processing sites in the Uraga district, in the western part of Guji Zone, which borders parts of central Gedeo zone (Yirgacheffe).\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt; \u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;b\u0026gt;\u0026lt;span\u0026gt;Welcome to Guji\u0026lt;\/span\u0026gt;\u0026lt;\/b\u0026gt;\u0026lt;span\u0026gt; \u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;span\u0026gt;Ethiopia’s Guji zone is a distant and heavily forested swath of land stretching southeast through the lower corner of the massive Oromia region. Guji is heavy with primary forest thanks to the Guji tribe, a part of Ethiopia’s vast and diverse Oromo nation, who have for generations organized and legislated to reduce mining and logging outfits in their area, in a struggle to conserve the land’s sacred canopy. Compared to other coffee-heavy regions, large parts of Guji feel like prehistoric backwoods. Coffee farms in many parts of Guji begin at 2000 meters in elevation and tend to climb from there. The highland farming communities in this part of the country can be at turns Edenic in their natural purity, and startlingly remote.\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt; \u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;span\u0026gt;Guji’s coffees, when well-produced, are often juicier and jammier in balance than nearby Yirgacheffe, which is known for more floral or herbaceous and lemony coffees. High elevation naturals here in particular can be well-defined and hard candy-like in balance with flavors of berry or stone fruit, red wine, and rose.\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt; \u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;b\u0026gt;\u0026lt;span\u0026gt;Uraga Suke Processing Station and Processing\u0026lt;\/span\u0026gt;\u0026lt;\/b\u0026gt;\u0026lt;span\u0026gt; \u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;span\u0026gt;The Uraga Suke processing station is owned and operated by Tracon Coffee, an independent exporter who manages various processing sites throughout southern Ethiopia. \u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt; \u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;span\u0026gt;Naturals at Uraga Suke are processed simply and with great attention to detail. Fresh-picked cherry is delivered to the station each day by contributing farmers. On arrival the cherry is hand-sorted and washed, to ensure the station is only accepting uniform ripeness and cleanliness. Once sorting is complete, cherry is weighed and logged, and moved directly to raised beds to dry, a process that can take 8-25 days depending on the weather—which can fluctuate in temperate quite a lot being a forested environment at such high altitude. During the drying period the coffee is constantly rotated during the day and covered at night to prevent the area’s humidity from settling on the cherry’s skin. Fully dried cherry pods are then stored for multiple weeks to stabilize moisture content and water activity, then hulled locally and transported to Addis Ababa for final milling and export.\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt; \u0026lt;\/span\u0026gt;","brand":"Royal Coffee Inc","offers":[{"title":"Default Title","offer_id":46224102785212,"sku":"3427097000037951048","price":670.66,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0720\/7672\/2364\/files\/Ethiopia-Guji-1-Natural-Uraga-GrainProback_befe7796-47b4-4489-9f98-fe3fb5c08f29.jpg?v=1785303896"}],"url":"https:\/\/royalcoffee.com\/collections\/all-coffees.oembed?page=50","provider":"Royal Coffee","version":"1.0","type":"link"}