One of our fresh arrivals is the Costa Rica San Juanillo Don Jose. This coffee is produced by Don Jose’s son, Sixtolman Sanchez, in the West Valley of San Juanillo de Naranjo. One-hundred percent Caturra is cultivated at 1600 meters above sea level, and this particular lot is processed using the pulped-natural method. After the cherry is pulped off the seed, rather than being fermented and washed clean, the fruit mucilage is allowed to dry on the parchment, which increases body and sweetness. The San Juanillo Don Jose is particularly clean for a pulped-natural coffee, which is why we are so fond of it. Roses, ripe cherries and plums become honey, baked cherries and dark chocolate, with honey sweetness and a syrupy body.
Four Barrel is proud to offer Ethiopia Shakisso Moredocofe again this year. This fresh, new crop arrival comes to us from producer Haile Gebre. In 2001, Mr. Gebre left his government position to return home to cultivate coffee on his grandfather’s land. In addition to his grandfather’s land, Gebre owns another farm nearby, as well as a washing station for processing coffee cherry. His company, “Mora Mora River Development of Organic Coffee”, also works with farmers in the immediate area, who grow coffee in highland old-growth forest in the Guji province.
Moredocofe is certified organic, and Mr. Gebre ensures environmental stewardship among his associate producers. He also educates producers on harvesting, cherry selection, and sustainable farming practices. The coffee cherry is meticulously processed at Gebre’s mill; his
processing includes a six hour washing technique, post-washing soaking, and gentle drying on raised beds. The result of this process is a coffee with incredible cleanliness and mouthfeel. Passionfruit, marzipan and fresh blackberry aromatics introduce the marmalade, apricot and black tea in the cup. We are so excited to offer an excellent coffee from such an astounding producer.
For Guatemala Ojercaibal, we are honored to be part of their project—small holding farmers from the community each contribute coffee grown at or near their homes—coffee tended with the care given to a small garden. The project created many aspects of the infrastructure that made this meticulously processed coffee not only possible, but successful: schools, cooking appliances, clean water and waste management. These improvements benefited the whole community of approximately 300 families (1300 inhabitants) all from indigenous (Kaqchiquel) descent who depend fully on agriculture for subsistence. Fourbarrel purchased the entire blended lot from these 61 tiny coffee gardens.
Bourbon and Typica are cultivated, as well as cultivars derivative of these parent strains, such as Caturra and Catuaí; we have also isolated large-bean varietals that are likely to be Pacamara. The abundance and variety of these tiny lots contributes to the unique, complex and dynamic qualities of this coffee. Complex and woven aromatics of toasted sugar, candied orange and grapefruit become honey, sweet orange and dark chocolate in the cup. This coffee is
remarkably sweet, well structured and clean.