About Our Coffee

Varieties: Yellow Catuaí

Process: Natural — this dry process is considered the most eco-friendly coffee process, using little to no water. The result is a sweet coffee with a creamy mouthfeel.

Dominant flavour profile: Roasted nuts, chocolate, creamy

Producer: Mio

The farm estate in Monte Santo de Minas (900 to 1100 masl) covers 1,976 hectares in between the Cerrado and Atlantic Forest biomes. Four hundred hectares of Arabica cultivars: Red and Yellow Catucaí; Mundo Novo; Red, Yellow and Pink Bourbon; Acaiá; Arara; Red and Pink Gesha.

The lots utilise different processing methods: honey, natural, washed, soaked-unripe cherries, carbonic maceration, aerated fermentation, yeast-fermented floaters and volcanic fermentation—creating unique opportunities for a breadth of flavour profiles such as grape, red berry, dark berry, white fruit, tea, herbal, floral, blossom, white flower, citrus, stone fruit, tropical fruit, apple, winey, liqueur, spices, creamy sweet, sugar sweet, dried fruit, nutty, chocolate, silky, syrupy, velvety, creamy, round, delicate, and juicy.

This wonderful coffee is made from the Katanda farmer's community in the Kasese district, located in the southernmost part of the Rwenzori mountain range and processed by Agri Evolve.

The Katanda community is situated near the main coffee station at Nyabirongo in the southern part of Kasese District. Agri Evolve have a strong connection with their community, as they supported the establishment of a clean water supply for them in 2020. The Katanda community consists of 1000 smallholder farmers who cultivate coffee on small parcels of land ranging from 1 to 4 acres. Covering a wide area within the foothills of the Rwenzori Mountains, the Katanda farmers community in Kasese district has altitudes ranging from 1300 to 1600 masl.

The cherries are harvested and collected from 3 central buying centres and then delivered to the Nyabirongo washing station during the main and fly harvests. Upon arrival at the Nyabirongo washing station, the coffee cherries are pulped and fermented in large tanks for approximately 24 hours. After washing, the resulting parchment is dried either on raised beds or mechanically, depending on various factors. Once fully dried, the parchment is stored in our warehouse until it is ready for export. It is then hulled, graded, and bagged.

Variety: SL14 & SL28
Process: Fully Washed
Altitude: 1300 - 1500 MASL