Rwanda Sholi Washed & Natural Coffees

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Rwanda Sholi Washed & Natural Coffees

Posted by on June 1, 2022

The Abateraninkunga ba Sholi cooperative (meaning ‘mutual assistance’) was originally established in 2008 by 30 women and received official recognition in 2013. In 2014 they received funding to build their own washing station, and in 2015 received their Fair Trade certification. Today the cooperative is made up of 400 farms, 3 washing stations, and 451 members, 196 of which are women.

In 2016 the cooperative received a grant to build a community center and a health center to serve its members and other local residents. The nearest hospital is over 45 minutes away on poor roads, so services for things such as malaria, parasites, pregnancy check-ups, and basic first aid that the health center can provide are invaluable. The community center also provides education on nutrition, cooking, and gardening in order to combat childhood malnutrition.

In November 2019, members of our team traveled to Sholi with our partners at Atlas Coffee Importers. They cupped their coffees and toured one of the processing stations, a farm, warehouse, and the health and community centers and formed lasting relationships along the way. We’re excited and proud to offer this exceptional coffee that has done so much for the community from where it hails. As one of our newest relationship coffees, we are taken with its dark fruit characteristics mixed in with the classic base of spices and deep sweetness that the region is known for. Innovative thinking, attention to detail, and great growing conditions point to a very bright future, indeed.

We’re thrilled to present these two similar (but definitely different) Fair Trade specialty coffees, side-by-side. Both of these coffees are the same varietal, from the same farming cooperative, harvested at the same time, but they’ve been processed in very different ways, to give each its own wonderfully distinct flavors and attributes.

The Rwanda Sholi Washed has a buttery mouthfeel, with croissant and figgy pastry characteristics, paired with a base of spices and chocolate sweetness that the region is known for. The Rwanda Sholi Natural, by contrast, was processed in a naturally drying style, which results in a fuller, more syrupy body than the Washed.

This Natural has comforting raisin cereal flavors, topped with the airy citrus of lemongrass tea and delightfully tart and sweet berry notes. We hope that by tasting these two cups together, coffee lovers can gain a deeper understanding and appreciation for coffee processing, and also for the incredible coffees coming out of Rwanda!

Open Interviews: Frothy Monkey Birmingham

Posted by on May 4, 2022

We’ll be hosting open interviews for all positions including, General Manager, Kitchen Manager, hosts, servers, baristas, bartenders, line cooks, and dishwashers.

Interviews will be held Monday, 5/9 and Tuesday, 5/10 from 10am to 1pm, and 3pm to 6pm at the site of our newest location (2320 2nd Avenue North, Birmingham, AL 35203).

Visit frothymonkey.com/jobs to apply for all available positions if you are unable to make it.

Brazil Serra Do Cabral Tropical Microlot Coffee

Posted by on March 23, 2022

We’re always thrilled to offer new, exciting coffees from one of our oldest partners at Ecoagrícola, and this new “tropical natural fermentation” processed coffee is definitely one of those. Full and nutty and mouth-coating, reminiscent of walnut butter, this coffee features the ample sugariness of nougat and malted chocolate, all under the wonderful top-note-fruitiness of rich grape preserves. 

This tropical microlot coffee is another perfect snapshot of Brazil’s future in groundbreaking specialty coffee and we couldn’t be more honored to be roasting it. Our friends at Ecoagrícola in the Serra do Cabral, who are pioneers in developing revolutionary coffees, have delivered this wonderfully different and amazing taste profile.

Ecoagrícola is a specialty coffee grower and exporter, being the pioneer and exclusive producer at one of Brazil´s most regarded origins, the Serra do Cabral, in Minas Gerais. They pursue a legacy of outstanding sustainable work, with large nature reserves, rich and protected bioma, springs and waterfalls. They’ve farmed these lands since the 1970’s, mostly in forestry, and started to grow coffee in 2006, achieving a high quality and sustainable production. During this journey, they were able to partner with amazing specialty roasters from all around the globe and achieve many quality and sustainability awards, such as three Cup of Excellence and RainForest Alliance prizes.

Papua New Guinea Baroida Estate

Posted by on March 1, 2022

The Baroida Plantation, located in the Eastern Highlands of Papua New Guinea, was founded by Ben Colbran in the 1960’s. Ben first purchased the land from a native man named Taro & they were amongst the first people to cultivate crops in these valleys. In 1965, the government encouraged the early settlers to start growing coffee as a long term sustainable crop. Ben, with the Baroida Plantation, started to plant coffee trees, becoming one of the first coffee producers and exporters of the Eastern Highlands.

Like the spirit of Baroida, the Colbran Family is now in its third generation, with Ben’s son Nickel and grandson Chris running not only the Baroida plantation, but sourcing coffee from throughout a vast supply chain network of both estate and smallholder growers around them.

The Baroida plantation sits at the apex of the Lamari River Valley and Mount Jabarra range. The plantation itself sits at about 5,550 ft above sea level, amongst thousands of hectares of cleared land with former colonial coffee estates surrounding them (now run by native landowners) and flanked by mountains (up to 7,500ft) filled with smallholder coffee producers. After some 50 years working with the estate and smallholder producers of this region; providing extension & agronomy services in the early years and more recently by building roads, bridges, schools and runways, the people of the Lamari Valley have built an enormous respect for the Colbran family as well as finding well needed markets for their coffee.

Baroida produces about 200 tons of export quality coffee each season; this is without question one of the finest and most unique single estate coffee you will get in PNG. This particular washed coffee has a wonderfully earthy but effervescent tea flavor, reminiscent of a nice clean oolong. It has papaya-esque tropical fruit sweetness and a juicy mouthfeel, followed by the warming, complex aftertaste of tomato jam and baking spices. This PNG is wild and adventurous, but also smooth & sweet, and it’s the perfect eye-opening coffee for the burgeoning coffee connoisseur. 

El Salvador La Cumbre Pacamara Natural Coffee

Posted by on February 24, 2022

At first sip, a cup of this Pacamara hits you with the crisp, bright malic acidity of a fuji apple. Then, it deepens into rich dark cherry and sweet brownie notes, leaving you with a complex and adventurous coffee experience.

Sourced from the same farm as our El Salvador Red Bourbon, Finca La Cumbre, this coffee is carefully hand-picked and processed naturally, giving it resounding fruit flavors and exciting levels of depth and body. You might notice larger, less-dense beans than you’re used to. These are indicative of the Pacamara variety. Big and hollow, but full of flavor!

Emilio López Díaz and family

Finca La Cumbre comes from the highest portion of Emilio López Díaz’s family farm, El Manzano. They’re at the forefront of experimenting with new processes and cultivars in El Salvador, and we’re so honored to be able to roast this extraordinarily clean red bourbon for you!

Ethiopia Suke Quto Pulped Natural

Posted by on February 3, 2022

Through the innovative farming and processing initiatives at his Suke Quto farm, Testfaye Bekele has been one of the folks largely responsible for putting Guji specialty coffee on the map. 

Tesfaye Bekele, the founder of Suke Quto Farm

While the Guji zone was dominated by cattle farmers, he sought new ways to make coffee popular in Guji. “I don’t consider myself to be a coffee farmer, because coffee is everything to me. All my time and energy are placed into the beans that I harvest and process.” Tesfaye Bekele explains.

At the Suke Quto Washing Station, the washed coffees are pulped with an Agared machine. This is a pulper that has no mucilage remover. The coffee beans are fermented for about 35-48 hours (depending on the current weather) in fermentation tanks. There are three lagoons to store the wastewater. Suke’s natural coffees are dried between 9 and 15 days on elevated beds.

Tesfaye focuses on environmentally friendly coffee and on the economic growth of the community. In other words, people should get a living income from sustainable coffee production. Tesfaye also initiated a community project that aims to renew local schools. With a handful of dedicated coffee roasters, Tesfaye has built a new school building in the neighboring village Kurume.

This pulped natural offering is another testament to Suke Quto’s wildly successful approach to the crop they love. Sort of a mix between traditional washed and natural processes, this coffee has all of the beloved attributes commonly found in both styles, while boasting the incredible regional notes from the Guji zone. Fruit-forward while still being mellow and richly sweet, we taste lots of apricot and stone fruit with a bit of melon, plus cane sugar and confectionary sweetness, followed by the satisfyingly smooth finish of black tea.

It’s a wonderfully balanced array of different attributes, and we’re thrilled to once again offer you this exceptional coffee from one of our favorite producers.

Love Letter: Limited Edition Coffee Blend

Posted by on February 3, 2022

Love is in the air at Frothy Monkey, and we’re celebrating the best way we know how!

This Valentine’s Day our roasters have concocted a delightfully indulgent coffee blend, pairing our fruity & full-bodied Natural Ethiopia Tiqiset Wakqo with a sweet & smooth Washed Guatemala, resulting in a voluptuously chocolatey, strawberry treat. 

Perfect for an intimate, intentional pour-over or for a morning-after automatic drip brewer, our Love Letter blend is sure to be a cup of coffee you’ll swoon over. We’ve even made the Love Letter coffee bag “to/from” customizable, just like classic Valentine’s Day cards of old, and a perfect gift for the valentine / galentine / palentine in your life. We’ll happily hand-write names on the “to/from” lines before we ship it out. 

Order by Tuesday, 2/8 to ensure arrival by Valentine’s Day!

Our coffee roasting team in Nashville operates on caffeine and good jams and they’ve compiled an extensive and eclectic playlist to enjoy while sipping Love Letter!

El Salvador La Cumbre Red Bourbon Coffee

Posted by on December 17, 2021

Chocolatey and buttery, yet citrusy and vibrant, this fully washed El Salvador Red Bourbon is deeply complex while still being approachable to novice coffee tasters. We love it for its incredible balancing act, keeping its richly layered notes of orange and red fruit in harmony with the classic nutty toffee and milk chocolate attributes that make El Salvadorian coffees so satisfying.

Finca La Cumbre comes from the highest portion of Emilio López Díaz’s family farm, El Manzano. They’re at the forefront of experimenting with new processes and cultivars in El Salvador, and we’re so honored to be able to roast this extraordinarily clean red bourbon for you!

Ethiopia Wush Wush: Roaster Series Coffee

Posted by on December 8, 2021

For the coffee connoisseur who appreciates an adventurous and staggering taste profile, Wush Wush is an absolute banger. The catchy name is an homage to the Wushwush area in Southwestern Ethiopia where this heirloom variety was first discovered. This coffee is richly fruity, tremendously sweet, and deeply layered, all thanks to its unique and meticulous limited-oxygen processing method. We love its medley of sweet and tart fruits, and its silky mouthfeel and warming booziness make it a soothing treat for colder months. It’s got a lot of watermelon candy attributes, and a cup of Wush Wush will leave you satisfied with nuanced chocolate and malt undertones.

This rendition of Wush Wush was grown by 450 farmers in the subtropical microclimate of the western Ethiopian highlands. Once harvested, the coffee is arranged onto sun soaked raised beds to be sorted by hand, but the next step is when things get interesting for Wush Wush.

Rather than proceeding directly to a traditional drying process, the coffee cherries are loaded into clean, sturdy bags that will be sealed off to minimize the flow of oxygen, placed in a cool, shady area, and left to ferment in this limited oxygen environment for four to six days before returning to raised beds outside to finish their drying process. The effect of this limited oxygen, semi-anaerobic fermentation is an intense amplification of the coffee’s ripe fruitiness and sticky sweet mouthfeel. 

While traditional dry processing cultivates these characteristics in parallel with the risk of over-fermentation, a limited oxygen fermentation process mitigates this vulnerability without compromising the fructose-forward juiciness we know, love, and, frankly, sometimes just can’t live without.

This extraordinary coffee is the fourth release in our Roaster Series, sourced and roasted by our head roaster Daniel Lopez in conjunction with Keffa Coffee Importers. Check out our Roaster Series page to learn more about this project!

Gratitude Blend Coffee

Posted by on November 10, 2021

We love this time of year: getting to say “thanks” and showing appreciation is always rewarding, and we couldn’t be more excited to let everyone know just how much we value our staff, our Nashville customers, and coffee drinkers everywhere. In this season of humble reflection and indulgent delectables, we’ve developed a limited edition coffee blend to help celebrate those people we’re thankful for, and to share with them a delicious holiday treat. 

“Gratitude” was blended using two very different (but exceedingly complementary) coffees: a smooth, nutty Mexico and a bold, fruity Natural Ethiopia. The result is a sweet, confectionary-like cup, with deep notes of cherry glaze and spiced chocolate. It conjures memories of Werther’s Original candies and finishes with the creamy body of almond butter. This Thanksgiving blend is a wonderfully cozy experience you’ll want to share with the coffee lovers who matter most in your world.

The bags themselves are designed with giving in mind: we’ll happily hand-write your recipient’s name on their bag of coffee before we ship it out, just to let them know how much they mean to you. We really just want to say a heartfelt “thank you” to all of you, and we want to help you to pass that same sentiment along to your nearest & dearest. 

Purchase a bag for your own holiday celebration or as a gift for someone you cherish. Bags of whole bean coffee are available in-store and online for $16. If you purchase online, drop us a note and we’ll handwrite who you are grateful for on the package before shipping (but please, keep it short, because space on the bag is limited)! Thanks, everyone; we truly appreciate you! Cheers!


Frothy Monkey