Coffee Source BIO Blend 1000g

Characteristics of coffee from Matas de Minas and Suke Quto farms

Farms

Matas de Minas
In the hilly region of Matas de Minas, you'll find the Klem farm - a place where the quality is cultivated as carefully as the coffee itself. Five brothers from the Klem family and several other families from the surrounding area take care of the farm. They are united by a common vision: doing things differently - slowly, with attention to detail. The coffee here is not pushed for yield, but for character. And it's paying off. The farm is certified USDA Organic. In 2017, she won the Cup of Excellence award and has since maintained a direction that is meaningful to them and to us.

Suke Quto
Ethiopia is where coffee culture began. In the mountainous region of Guji you will find the farm of Suke Quto and its founder Tesfaye Bekele. The story of the farm was written by nature itself. The devastating fires left the land enriched with coffee ash, which became the basis for new life. Tesfaye replanted it with coffee and shade trees and gradually a coffee forest grew up. Today, more than 150 small growers take care of the coffee on the farm. They all grow with respect for nature, slowly, honestly, on their own land. The coffee is processed on site, so it has a clear origin and taste that has a story to tell.

Varieties and processing

Matas de Minas
The farm grows several varieties of Arabica - each in a different microclimate and under careful supervision. It is this diversity that allows the farm to create microlots with a unique flavour profile. Juan from Colombia brings his experience from different parts of the world and as Quality Manager he makes sure that each bean reflects the best of the variety and the place where it was grown.
The coffee is processed on the farm, separately according to variety, location and methourIn the case of this microlot, it is a selective processing with an emphasis on purity of flavours, sweetness and balance. Fazenda Klem works with a precision that is more commonly found in smaller producers - and this is what allows each harvest to produce something special.

Suke Quto
Two varieties that perfectly capture the character of fine Ethiopian coffee. Kurume - floral, delicate, with a hint of citrus. Welicho - fuller, fruitier, with a soft sweetness that lingers gently and long. In the cup they meet in perfect balance: fresh, clean, natural.
Washed processing enhances the purity of flavours and gives a floral fruity profile, unlike natural processing which tends to be fuller, sweeter and more strongly fermented. After harvesting, the grains are fermented in water to separate the pulp without the side notes of drying in the cherry. They are then dried on African beds. The result is a fresh, light flavour with a floral line and mild acidity, typical of washed coffees from Ethiopia.