Marcial Olivera Diaz owns 4 hectares of land in the village of Nuevo Trujillo, located in San Jose de Lourdes. Nuevo Trujillo is a village in San Jose de Lourdes, Peru, famous for growing excellent coffee. Coffees from this region have a unique flavor profile characterized by citrus acidity and buttery sweetness. On his farm, Marcial grows mostly caturra along with some bourbon and castillo varieties. He hires local pickers from Nuevo Trujillo to selectively handpick ripe cherries. After harvesting, the coffee is washed, floated, crushed and then fermented for 24 hours. Finally, Marcial dries the coffee using the shade on wooden drying beds right outside his house.

This coffee is dark roasted and is perfect for preparing espresso and espresso drinks with milk. We also roast Peru Oliver Diaz light for the preparation of filtered coffee and more acidic espresso drinks.

Country of origin: Peru

Cup score : 86.5

Region: La Libertad

Variety: Bourbon, Catuai

Processing: washed

Altitude: 1800 - 1900 m above sea level

Flavor profile: Caramel, brown sugar, plum, malt, sweet orange

Kooperativa Abadatezuka is a group of smallholder farmers in the western province of Rwanda who supply their coffee to the Cyato washing station located in Nayamasheke district. Producers here grow coffee at altitudes of up to 2,200 meters above sea level, and the washing station is located at an altitude of 1,850 meters. The washing station was established in 2017.

One interesting aspect of coffee is that the native bees that live in and around the Nyungwe forest where the coffee is grown are said to be partially responsible for the unique flavor profile that this coffee has. Bee-assisted pollination, fertile soil and a cool lake-influenced climate due to the area's proximity to Lake Kivu contribute to the flavors found in the cup. Farmers do not use any synthetic inputs, such as synthetic fertilizers or pesticides.

This coffee is lightly roasted and is great for alternative coffee preparation, but also for espresso. We also roast Abadatezuka coffee darkly . It is most suitable for espresso and espresso drinks with milk.

Country of origin: Rwanda

Region: Cyato, Nyamasheke District

Variety: Bourbon

Processing: washed

Altitude: 1850 - 2200 masl

Flavor profile: Caramel and burnt sugar with subtle flavors of dried fruit and dried citrus peel. Strong syrupy sweetness and juicy acidity.

Kooperativa Abadatezuka is a group of smallholder farmers in the western province of Rwanda who supply their coffee to the Cyato washing station located in Nayamasheke district. Producers here grow coffee at altitudes of up to 2,200 meters above sea level, and the washing station is located at an altitude of 1,850 meters. The washing station was established in 2017.

One interesting aspect of coffee is that the native bees that live in and around the Nyungwe forest where the coffee is grown are said to be partially responsible for the unique flavor profile that this coffee has. Bee-assisted pollination, fertile soil and a cool lake-influenced climate due to the area's proximity to Lake Kivu contribute to the flavors found in the cup. Farmers do not use any synthetic inputs, such as synthetic fertilizers or pesticides.

This coffee is lightly roasted and is great for alternative coffee preparation, but also for espresso. We also roast Abadatezuka coffee darkly . It is most suitable for espresso and espresso drinks with milk.

Country of origin: Rwanda

Region: Cyato, Nyamasheke District

Variety: Bourbon

Processing: washed

Altitude: 1850 - 2200 masl

Flavor profile: Caramel and burnt sugar with subtle flavors of dried fruit and dried citrus peel. Strong syrupy sweetness and juicy acidity.