We are so excited to bring back this lot! For years, coffee from Brazil has been a staple in specialty coffee shops around the world as roasters rely on it to be a consistent and readily available anchor for blends. In the last few harvest cycles however, Brazilian coffees are getting more and more recognition for the fantastic work being done by producers to grow coffees that are delicious in their own right.
The Flanzer family is an agricultural family, working within the Serra do Cabral region for over 30 years. When Marcello and Roberto Flanzer took over their family business in the early 2000s, they decided it was the right time to grow coffee on their family farm. They founded Ecoagricola Serra do Cabral in 2006, where they originally only grew yellow and red catuai. As things have progressed and their relationships grown, they have been able to experiment with more micro lots and different processing.
In 2015, they began a project with the University of Lavras to experiment with new drying techniques for their natural and pulp natural coffees. By committing to the highest levels of traceability and care, they can track subtle changes in each micro lot’s quality as they hone in their processing even more.
This coffee, a yellow catuai, was shade-dried and turned several times a day. Once dried, it rested for 30 days in a cool, dark environment, giving it many of its unique characteristics. We’re loving this coffee for its rich balance of sweetness and fruitiness. With each sip you can discover something new – the coating mouthfeel of a roasted almond, the subtle malic acidity of a red pear, or its more vibrant purple grape fruitiness. It’s another perfect snapshot of Brazil’s future in specialty coffee and we couldn’t be more thrilled.
We crafted this summertime blend from two different Ethiopian coffees, resulting in a drink that’s perfect for your morning cup of hot coffee, or splash it over ice for a crisp cold treat during sunny fun-filled days in the backyard. With sweet melon and smooth white tea notes throughout, along with a berry and citrus punch, it’s a thirst-quenching and delightful brew!
This washed fair trade coffee has bright fruit notes of fresh pears, balanced with a candy bar-like sweetness of nougat and cocoa nibs. We love this coffee for it’s clarity and drinkability.
From the Santuario Cooperative in northern Peru, the Percy Rojas Torres is an exceptional example of the depth and complexity of coffee for this ecologically diverse region located at the border of the Andes Mountains and the Amazon Forest.
Santuario is only a couple of years old, and has already helped empower 360 smallholder farmers and producer groups in their pursuit of long term coffee sustainability and profitability. Santuario’s mission includes helping producers adopt organic farming practices and other sustainability initiatives, educating them on a wide array of cultivation and post-harvest quality techniques, and enabling access to wider, better-paying specialty markets.
Percy Rojas Torres is one of Santuario’s smallholder producers and a legacy coffee farmer. His 6-hectare farm includes 3 hectares set aside for coffee, and is named La Palta after it’s abundance of avocado trees.
Balanced, smooth and sweet, the Tanzania Masangula is a delicious microlot of two coffee varieties, N39 and KT423, which are widely grown in Tanzania and other parts of east Africa.
This fully-washed coffee is depulped, fermented, then dried on raised tables for 7 to 14 days, which gives it a wonderfully clean fruit flavor and mellow body. We taste vibrant lemon and red fruit notes, with an essence of black tea next to a soft, bittersweet chocolate and a sweet praline-like finish.
The Tanzania Masangula is grown and processed by the Masangula AMCOS (Agricultural Marketing Cooperative Society) of the Mbeya region. The co-op includes more than 100 Tanzanian coffee growers, and this particular lot is noted for the screen size of its green beans, “AA”, some of the largest coffee beans in the world. This makes roasting a wonderful — and very rewarding — challenge for our team!
From one of our newest relationship cooperatives in Rwanda, Abateraninkunga ba Sholi, we’re extremely proud and 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 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.
The Rwanda Sholi Washed has a tea-like mouthfeel, with dark fruit characteristics of blackberry and raisin, paired with a base of spices and toffee 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 bold red grape flavors, topped with the airy sweetness of confectioner’s sugar and just a hint of delightfully tart green apple notes.
Full-bodied, fruity, and funky: that’s Fortaleza! This naturally processed yellow catuai from Brazil has deep, delicious notes of preserved fruits and confections, like grape jelly and white chocolate. It’s nutty and creamy, accompanied with mildly winey aspects and just a touch of maltiness. It makes us think of a PB & J or a sweet after-dinner cocktail. This one’s big & beautiful, and it’s such a treat during these still-cold-and-crisp last weeks of winter.
Frothy Monkey Roasting Co. regularly sources coffees from Brazil for use in our many blends, but we are so excited to offer a brilliant single origin coffee now as well. This Yellow Catuai Natural was grown by Ariovaldo Bonfim and his family at their farm, Fortaleza, in Chapadão de Ferro, a microregion of Cerrado Mineiro.
Cerrado Mineiro, located in the east of the Brazilian state of Minas Gerais, is somewhat luckier in altitude than the rest of the state, at about 1,100 to 1,300 masl (the rest of Minas Gerais is typically just under 1,000 masl). The extra altitude may be one of the factors that boosts the profile of this delicious Yellow Catuai.
Catuai is a unique varietal of coffee, made by Brazilian agronomists by crossing Mundo Novo and Caturra. It’s a high-yield coffee and is widely grown across Brazil. Our Yellow Catuai was naturally processed. Ariovaldo also grows Red Catuai, Arara, and Acaia on his 5 hectares of coffee farm, producing about 330 bags total each year. We are fortunate to be able to present this Yellow Catuai Natural as our newest Single Origin, and hope you enjoy it as much as we do!
We’ve been fortunate to feature coffees from the Muungano cooperative for several years now, and this one’s a new take on our old favorite! The natural process adds dark fruits and a mild boozy finish to the other classic Congo notes, making this a rich, rounded cup. We taste deep fruity notes of Concord grapes and plum, with a hearty essence of strong black tea and the sweetness of molasses. It’s such a treat for us to present this unique, exceptional coffee from one of favorite cooperatives in the world!
This is our seventh year offering a lot from the Muungano Cooperative and it has become an annual favorite. We were even more excited when we were offered a naturally processed version and it presented a wonderful, deep cheery fruitiness on the cupping table.
Since 2009, the Muungano cooperative has promoted equality for their farmers and quality for their coffee. Muungano is the Swahili word for “togetherness” and the Muungano cooperative lives up to their name. Consisting of 4,400 smallholder members, nearly half of whom are women, the cooperative brings women and men from all different ethnic backgrounds together to produce delightful coffee in a country that is relatively new to specialty coffee.
For many years, the Democratic Republic of Congo almost exclusively produced low-quality Robusta which was often taken to neighboring countries to be processed and exported with the DRC name. This led to a cycle of large estates producing massive amounts of coffee that they could sell in bulk with no regard for quality. In recent decades, however, smallholder farms and cooperatives like Muungano have built the DRC into a thriving origin for specialty coffee.
From the famed Guji Zone of Ethiopia comes this wonderfully sweet and floral washed coffee, Suke Quto. It’s light and sugary and balanced, and has been the favored brew around our roastery this week. We taste white tea and sweet, floral notes of chamomile, along with pleasing lemon fruitiness and a silky body. We always look forward to highlighting these delicious washed lots from Guji, and this one’s a perfect example of the great quality coming from that region!
Coffee in the Guji Zone would be dramatically different without the Suke Quto Farm. Ato Tesfaye Bekele is one of the pioneers that helped bring Guji specialty coffees to the main stage. Tesfaye started Suke Quto after Guji was devastated by several large bushfires between 1997 and 1999. After the fires, most locals wanted to keep the area as fields for growing crops and grazing cattle, but Tesfaye had a different idea.
As a conservationist, he wanted to see the land reforested while also providing a livelihood for the people in his community. He began by distributing coffee seedlings to farmers in the area and eventually established his own coffee seedlings nursery. When he couldn’t find any managers eager to look after his seedlings that wouldn’t yield for four or five years, he resigned his job and became a full-time coffee farmer.
Ato Tesfaye Bekele’s (pictured above) unconventional stumble into coffee farming brings us this delicious washed lot. He and the 171 outgrowers that bring their coffee to his Suke Quto washing station work to produce exceptional coffees that highlight the floral and fruity flavors that we love from Guji.
At BAKERY by frothy monkey we’re all about sharing the LOVE!
That’s why we’re offering 3 unique ways to show that special someone, or someones how much you care:-)
Punny Cookie Sets
and DIY Cookie Painting Kits
Place your order by 8pm on Friday, February 5th for pickup at our Bakery or your local Frothy Monkey cafe on Friday 2/12, Saturday 2/13, and Sunday 2/14.
Visit frothymonkeybakery.com for more information and to place your order. For large or custom orders, or for orders wished to be picked up before this date please email email@example.com with your request and we’ll take it from there!
Select offerings available at Frothy Monkey cafes through the month of February.