[et_pb_section bb_built=”1″ admin_label=”section”][et_pb_row admin_label=”row” background_position=”top_left” background_repeat=”repeat” background_size=”initial” _builder_version=”3.0.66″][et_pb_column type=”4_4″][\/et_pb_column][\/et_pb_row][et_pb_row][et_pb_column type=”4_4″][et_pb_image show_in_lightbox=”off” url_new_window=”off” use_overlay=”off” sticky=”off” align=”center” always_center_on_mobile=”on” force_fullwidth=”on” _builder_version=”3.0.86″ src=”\/\/cdn.cafeimports.com\/images\/Kenya_Origin_Report_header_2-1.jpg” animation=”off” show_bottom_space=”on” animation_direction=”off” \/][et_pb_divider _builder_version=”3.0.66″ show_divider=”on” color=”#000000″ divider_style=”solid” divider_position=”top” hide_on_mobile=”on” disabled_on=”on|on|off” \/][et_pb_text admin_label=”Title” background_layout=”light” text_orientation=”left” border_color=”#686868″ border_style=”solid” max_width=”1000px” text_font_size=”16″ background_position=”top_left” background_repeat=”repeat” background_size=”initial” _builder_version=”3.0.86″ header_font=”Raleway|on|||” custom_margin=”||5px|” custom_padding=”||5px|” disabled=”on” disabled_on=”on|on|on” module_alignment=”left”]<\/p>\n
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[\/et_pb_text][et_pb_text admin_label=”Intro” background_layout=”light” border_color=”#686868″ max_width=”1000px” text_font_size=”16″ background_position=”top_left” background_repeat=”repeat” background_size=”initial” _builder_version=”3.0.86″ saved_tabs=”all”]<\/p>\n
Kenyan coffee is undoubtedly some of the most complex in the world, in more ways than one.<\/strong><\/p>\n Starting with the most obvious, coffees from this beautiful East African country are big, colorful mosaics of flavor, expressing any number of different regional, varietal, and processing-influenced profiles, and often expressing them at full saturation. Tasting the best of the best Kenyans can feel like the coffee equivalent of standing directly inside a rainbow with your mouth open, as if you could taste color.<\/p>\n Then there\u2019s the complicated way that the market operates there: Traditionally dominated by the generations-old auction system, buying specific, individual lots is no easy feat, and not for the weak of heart or light of palate. During the height of the season, exporters,\u00a0 traders, and buyers might cup through 150\u2013200 coffees or more every day in preparation for the live bidding that take place in Nairobi on Tuesdays. Of course, those are just the coffees that wind up on the block, not to mention the samples from so-called \u201csecond window\u201d or \u201crelationship\u201d coffees, which are negotiated directly with a co-op or estate. (Though beware that direct<\/em> sourcing doesn\u2019t necessarily mean simple<\/em> sourcing, either.)<\/p>\n Perhaps the most complex thing about Kenyan coffee, however, is the set of ethical questions it raises for us, and the challenges it presents to us as a square peg we have spent decades trying to fit into the round hole of traceability, partnership, and consistency.<\/p>\n But first, flavor.<\/strong><\/p>\n [\/et_pb_text][et_pb_divider _builder_version=”3.0.66″ divider_style=”solid” divider_position=”top” hide_on_mobile=”on” show_divider=”on” color=”#000000″ disabled_on=”on|on|off” \/][et_pb_image _builder_version=”3.0.86″ src=”\/\/cdn.cafeimports.com\/images\/2014-01-07-15.05.21.jpg” show_in_lightbox=”off” url_new_window=”off” use_overlay=”off” sticky=”off” align=”left” always_center_on_mobile=”on” force_fullwidth=”off” animation=”off” show_bottom_space=”on” animation_direction=”off” \/][et_pb_text admin_label=”Flavor profiles” background_layout=”light” border_color=”#686868″ max_width=”1000px” text_font_size=”16″ background_position=”top_left” background_repeat=”repeat” background_size=”initial” _builder_version=”3.0.86″ saved_tabs=”all” header_font=”Raleway||||||||”]<\/p>\n \u201cThe coffee-growing regions are very distinct,\u201d says Megan Person<\/a> from Cafe Imports\u2019 sensory analysis team. \u201cThey have very hard lines drawn up country. You know when you\u2019re going from one county to the other, and we know when we\u2019re getting coffee from one county or another. There are just really cool, distinct profiles.\u201d<\/p>\n Person recently spent more than a week sourcing this year\u2019s Kenyan lots, alongside Joe Tynan<\/a> from Cafe Imports Australia, our principle Kenya buyer; and Joe Marrocco<\/a>, U.S. senior sales representative and director of education. She along with the Joes cupped with our partners at Dormans, the second-largest exporting company in Kenya and our longtime friends on the ground there, who have been especially pivotal in our pursuit to source coffees, for our line of regional Uteuzi Jimbo offerings with those profiles in mind.<\/p>\n Flipping through her cupping notes from the week, Person describes what she was finding in each cup: \u201cEmbu is really balanced, citrus fruit, chocolate, apple, tart acidity. Nyeri has white grape, juicy, lively, really fruity and sugary like caramel.\u201d Marrocco chimed in to say that depending on the location, factory, and varieties grown, Nyeri can also have \u201cmore of the \u2018classic\u2019 Kenyan [profile]: More grapefruit and tomato.\u201d<\/strong><\/p>\n Marrocco also speculated about the regional differences caused by the relative position of both Nyeri and Embu to Mt. Kenya. \u201cIf you think about it,\u201d he says, “Embu gets more morning sun, and Nyeri gets more evening sun because of which side of the mountain they\u2019re on.\u201d The timing and intensity of that bright hot light will certainly impact sugar and acid development: Soft warm light in the morning might mean more delicate florals, while strong afternoon sun could be the cause of those popping fruit flavors.<\/p>\n This year also sees the arrival of a new-to-us area in the Uteuzi Jimbo regional program: The coffee-growing fields on the slopes of Mt. Elgon<\/strong>, an inactive shield volcano that straddles the Kenya-Uganda border. \u201cIt\u2019s wildly different, not in that Kenyan traditional style,\u201d describes Joe Tynan. \u201cIt\u2019s a little bit more tropical, quite heavy on the grapefruit, floral, tea-like. Almost akin to an Ethiopian. Really delicious.\u201d<\/strong> Typically, Mt. Elgon\u2019s coffee isn\u2019t known as being specialty-level quality, and its distance from Nairobi has made access difficult, but, says Tynan, \u201cIt\u2019s an area that I\u2019m going to try to push us into a little bit more. There seems to be a lot of potential out there.\u201d<\/p>\n [\/et_pb_text][et_pb_divider _builder_version=”3.0.66″ divider_style=”solid” divider_position=”top” hide_on_mobile=”on” show_divider=”on” color=”#000000″ disabled_on=”on|on|off” \/][et_pb_image _builder_version=”3.0.86″ src=”\/\/cdn.cafeimports.com\/images\/2014-01-03-12.36.06.jpg” show_in_lightbox=”off” url_new_window=”off” use_overlay=”off” sticky=”off” align=”left” always_center_on_mobile=”on” force_fullwidth=”off” animation=”off” show_bottom_space=”on” animation_direction=”off” \/][et_pb_divider _builder_version=”3.0.66″ divider_style=”solid” divider_position=”top” hide_on_mobile=”on” show_divider=”on” color=”#000000″ disabled_on=”on|on|off” \/][et_pb_text admin_label=”Tynan + Megan” background_layout=”light” border_color=”#686868″ max_width=”1000px” text_font_size=”16″ background_position=”top_left” background_repeat=”repeat” background_size=”initial” _builder_version=”3.0.86″ saved_tabs=”all” header_font=”Raleway||||||||”]<\/p>\n For the second year in a row, Tynan and Person were a cupping power couple, tag-teaming along with the staff at Dormans to taste through as many auction catalogs and second-window offerings as possible and tackling just under 1,400 coffees during their time in Nairobi. Building relationships with producers can be difficult in Kenya due to the distance created by both the auction platform and the somewhat complex, many-layered way that coffee is delivered to and run through the factory system (note: factory<\/em> is the term used locally for various milling facilities), so repeat visits can make a huge difference in the solidifying of a partnership or business bond.<\/p>\n \u201cGoing back in to Dormans that first morning was like going back to old friends. It was a really good feeling,\u201d Person says. \u201cIt was really easy to work with them, it was easier to communicate what we wanted, what we expected, and what we were also willing to do to help make sure that we met those expectations. It was like getting to be with a work family, especially after having kept up communication with them over the past year. They\u2019re a small team, and since we\u2019re a small team as well, it was a great fit.\u201d<\/strong><\/p>\n Tynan agrees that Person\u2019s repeat performance in the cupping lab was hugely helpful to securing the top lots and cementing the kinship between Cafe Imports and Dormans\u2014and, through Dormans, several of our top-choice factories. \u201cHaving Megan there is fantastic. It means that we have essentially the same situation [cupping in Nairobi] that we have in the U.S., where there\u2019s two people who cup absolutely everything together. We\u2019re able to approve [lots] on the spot and to get a lion\u2019s share, the pick of what anybody wants to send us. There\u2019s no way they\u2019d send us 1,400 samples [to the Cafe Imports office], so for us to be able to turn around and cup that much and approve them right then and there is a huge boost to our program in Kenya.\u201d<\/p>\n The scope of that cupping might be awe-inspiring to us, but it\u2019s rather workaday to the Dormans team, says Tynan. \u201cThat\u2019s what Dormans does every day, they have to cup through everything that\u2019s turned in to each of their marketing agents, and they have to cup every single thing that\u2019s turned in to the auction every single week. That\u2019s 22 weeks out of every year that they\u2019re cupping those kinds of numbers, and they\u2019re not just cupping the AAs, the ABs, and the PBs. My hat goes off to them for being able to do that\u201410 days is pretty easy in comparison, and we were just tasting the good stuff!\u201d<\/p>\n [\/et_pb_text][et_pb_divider _builder_version=”3.0.66″ divider_style=”solid” divider_position=”top” hide_on_mobile=”on” show_divider=”on” color=”#000000″ disabled_on=”on|on|off” \/][et_pb_image _builder_version=”3.0.86″ src=”\/\/cdn.cafeimports.com\/images\/2014-01-06-15.55.58-1.jpg” show_in_lightbox=”off” url_new_window=”off” use_overlay=”off” sticky=”off” align=”left” always_center_on_mobile=”on” force_fullwidth=”off” animation=”off” show_bottom_space=”on” animation_direction=”off” \/][et_pb_divider _builder_version=”3.0.66″ divider_style=”solid” divider_position=”top” hide_on_mobile=”on” show_divider=”on” color=”#000000″ disabled_on=”on|on|off” \/][et_pb_text admin_label=”Roaster Joe” background_layout=”light” border_color=”#686868″ max_width=”1000px” text_font_size=”16″ background_position=”top_left” background_repeat=”repeat” background_size=”initial” _builder_version=”3.0.86″ saved_tabs=”all” header_font=”Raleway||||||||”]<\/p>\n Joe Marrocco was a welcome new addition to the sourcing team this year, and was able to lend a palate at the cupping table as well as to take in the coffee culture and landscape of the country. While Tynan and Person were practically sequestered in the lab at Dormans\u2019 office in Nairobi, Marrocco was able to head out into the field to visit factories and meet some of the cooperative leaders in various counties up country. \u201cWhat you see when you\u2019re driving around, there\u2019ll be a tiny plot of coffee, and then a bunch of avocado trees, and then a bunch of nut trees, all kind of strewn about. And tea, so much tea. The coffee is patchwork. It\u2019s a small part of what they\u2019re growing, and to be honest it seems to be an afterthought,\u201d he says.<\/p>\n The locals drink little if any coffee, and are primarily fonder of tea. This detachment is somewhat baffling to specialty-coffee buyers if only because it seems remarkable that farmers and millers who don\u2019t even drink coffee could also be responsible for some of the most jaw-droppingly good microlots in the world. How is this level of quality possible without even tasting the finished product? What kind of potential would there be if Kenyans were<\/em> tasting it?<\/strong><\/p>\n \u201cAt every mill that we went to, we asked them if they\u2019d tasted their coffee, and they said no. Not one,\u201d says Marrocco somewhat sadly. \u201cWhenever we said, \u2018Would you like to ever taste your coffee?\u2019 They said, \u2018Yes! Of course we would! This is our life, this is what we do! How would we do that? We don\u2019t even know how we would do that!\u2019 They were blown away by the idea of being able to taste their coffee.\u201d<\/p>\n [\/et_pb_text][et_pb_divider _builder_version=”3.0.66″ divider_style=”solid” divider_position=”top” hide_on_mobile=”on” show_divider=”on” color=”#000000″ disabled_on=”on|on|off” \/][et_pb_image _builder_version=”3.0.86″ src=”\/\/cdn.cafeimports.com\/images\/2014-01-06-13.44.11-2.jpg” show_in_lightbox=”off” url_new_window=”off” use_overlay=”off” sticky=”off” align=”left” always_center_on_mobile=”on” force_fullwidth=”off” animation=”off” show_bottom_space=”on” animation_direction=”off” \/][et_pb_text admin_label=”Complexity” background_layout=”light” border_color=”#686868″ max_width=”1000px” text_font_size=”16″ background_position=”top_left” background_repeat=”repeat” background_size=”initial” _builder_version=”3.0.86″ saved_tabs=”all” header_font=”Raleway||||||||”]<\/p>\n Here\u2019s where another aspect of Kenya\u2019s complexity comes in.<\/strong> Where once the country\u2019s coffee landscape was dominated by large (and largely white-owned) plantations\u2014think Out of Africa<\/em>\u2014today the vast majority of coffee is grown by thousands of smallholder farmers, who deliver tiny amounts of cherry to a nearby receiving station, either as a member of a co-op or simply as a means of getting it off their hands in return for a little bit of money. Coffee is mostly a cash crop for producers here, and the average farm is incredibly small, something between 50\u2013500 trees. (For scale, the average smallholder in Colombia might own 1.5\u20132 hectares of land and farm between 7,000\u201312,000 trees.)<\/p>\n The astoundingly modest size of the average farm is a major obstacle in achieving anything resembling our expectations of traceability: When we buy microlots (5\u201375 bags) from a particular washing station or factory, then, what we\u2019re getting is the amalgam of any number of farmer\u2019s deliveries, sorted, separated, and blended by quality and screen size, but not necessarily documented down to the producers whose respective harvests are represented in the lot. Farmer-specific details are positively impossible to gather without doing a full-scale sweep of every garden-size plot in every county, or a census of every single bag of cherry delivered to each factory every day, along with a way to track specific deliveries of the fruit as they are blended to create day lots by quality, size, and density.<\/p>\n \u201cIf we think about the concept of a microlot, Kenya almost sparked that concept,\u201d says Joe Marrocco, describing the way those small chops enter the marketplace, factory by factory. \u201cKenya sparked grading, Kenya sparked auctions.\u201d However, the systems that the country established and inspired have in some ways kept the producers locked in a pattern of disenfranchisement, in addition to creating difficulty in establishing clear and consistent relationships. <\/strong>\u201cIf you\u2019re a farmer and you\u2019ve delivered your cherry, you get 20 shillings per pound, which equates to about 2 cents, since it\u2019s 105 shillings to the dollar,\u201d Marrocco says. \u201cThat 20 shillings a pound is what you walk away with on that day, kind of like an advance. You know that your ripe cherry is going to go for far more than that amount at the end of the day, but the farmers are not getting the vast majority of that auction price.\u201d<\/p>\n Marrocco then explains how the pay-out works after the coffee has been processed, sampled, and put up at auction: \u201cIf you have a mill that has 200 lots of coffee that goes through it, and some of those get priced at $5 a pound and some of those get priced at $0.20 under market, the aggregate of all of that is what will eventually trickle down to the farmer. So, if you\u2019re the farmer who has the best farm in the region, you\u2019re going to get paid the same as the farmer who has the worst in your region. As long as you deliver ripe cherry, you get paid the same amount per pound.\u201d<\/p>\n [\/et_pb_text][et_pb_divider _builder_version=”3.0.66″ divider_style=”solid” divider_position=”top” hide_on_mobile=”on” show_divider=”on” color=”#000000″ disabled_on=”on|on|off” \/][et_pb_image _builder_version=”3.0.86″ src=”\/\/cdn.cafeimports.com\/images\/2014-01-06-10.02.22.jpg” show_in_lightbox=”off” url_new_window=”off” use_overlay=”off” sticky=”off” align=”left” always_center_on_mobile=”on” force_fullwidth=”off” animation=”off” show_bottom_space=”on” animation_direction=”off” \/][et_pb_text admin_label=”Traceability” background_layout=”light” border_color=”#686868″ max_width=”1000px” text_font_size=”16″ background_position=”top_left” background_repeat=”repeat” background_size=”initial” _builder_version=”3.0.86″ saved_tabs=”all” header_font=”Raleway||||||||”]<\/p>\n In our traceability-obsessed specialty-coffee industry, Kenya is one of the major outliers: The absence of that farmer-to-market through-thread is as complex as the profiles of the coffees themselves, and raises many questions for us about what traceability means, who it is for, and how necessary it is in order to buy and sell the best coffees in the world.<\/strong><\/p>\n \u201cIt\u2019s definitely a funny one because for the most part your traceability is only to what factory that came from and what week that coffee was handed in to the dry mill,\u201d Tynan offers, and Marrocco agrees: \u201cVisiting there is literally like stepping back in time and seeing how disconnected they are from the rest of the coffee world, but their systems are so efficient that they\u2019re able to isolate the cream of the crop, keep it separated out just enough to satisfy our need for confirmation that we\u2019re not doing something bad.\u201d<\/p>\n \u201cI think the exception is that it\u2019s such good quality that people are willing to look past the fact that they can\u2019t have all of those details, based on the fact that the system doesn\u2019t allow it,\u201d Tynan offers. \u201cThere\u2019s definitely avenues to have that traceability down to a single person in the estates and small estates, or down to a group, a much smaller co-op where you can name the producers,\u201d Tynan says, contrasting the marketing system with somewhere like, say, Colombia, where it\u2019s slightly easier to tell a coffee\u2019s \u201cstory,\u201d so to speak. Even without that romantic tale, Tynan says, \u201cin reality, if you get this 90-point Kenyan, you\u2019re just going to go \u2018Damn, that\u2019s delicious,\u2019\u201d with or without the in-depth background details.<\/p>\n For the moment, at least, we will simply need to continue asking ourselves tough questions about traceability, what it means to source great coffee ethically, and how\u2014if at all\u2014we can make more of an impact at the individual farm level while still honoring our relationships and the incredible work that companies like Dormans and organizations like the various co-ops do on the ground every day.<\/strong><\/p>\n \u201cTo be honest with you in Kenya it probably won\u2019t change: The system promotes factories and co-ops,\u201d says Joe Tynan\u2014and for the time being, that\u2019s what we\u2019ll focus on as well: Promoting the individual factories, co-ops, and select small-estate holders who are doing the best work and producing some of the world\u2019s most outstanding, and certainly most complex, coffees, hands down.<\/p>\n [\/et_pb_text][et_pb_divider _builder_version=”3.0.66″ show_divider=”on” color=”#000000″ divider_style=”solid” divider_position=”top” hide_on_mobile=”on” disabled_on=”on|on|off” \/][et_pb_text admin_label=”Outro Para” background_layout=”light” border_color=”#686868″ max_width=”1000px” text_font_size=”16″ background_position=”top_left” background_repeat=”repeat” background_size=”initial” _builder_version=”3.0.86″ saved_tabs=”all”]<\/p>\n This year\u2019s Kenyan offerings are getting ready to hit the water: For our current available offerings from last harvest while we wait for new crop to arrive in late spring, visit www.cafeimports.com\/offerings.php<\/a>, and<\/em>\u00a0e-mail sales@cafeimports.com<\/a> for more information about pre-booking your lots for this year.\u00a0<\/em><\/p>\n [\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”3.0.66″ background_position_1=”top_left” background_repeat_1=”no-repeat” disabled=”on” disabled_on=”on|on|on”][et_pb_column type=”4_4″][et_pb_text _builder_version=”3.0.66″ background_layout=”light” text_orientation=”left” border_style=”solid” text_font_size=”16″ module_alignment=”left”]<\/p>\n We\u2019ll see the following coffees from Papua New Guinea, Sulawesi, and Sumatra in the coming weeks, and we can\u2019t wait to bring you along on an exploration of the vibrant and dynamic cups they have to offer, direct to you from our producing partners there.<\/strong><\/p>\n [\/et_pb_text][et_pb_divider _builder_version=”3.0.66″ show_divider=”on” divider_style=”solid” divider_position=”top” divider_weight=”2″ hide_on_mobile=”on” color=”#000000″ disabled_on=”on” \/][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”3.0.66″ background_position_1=”top_left” background_repeat_1=”no-repeat” background_position_2=”top_left” background_repeat_2=”no-repeat” background_position_3=”top_left” background_repeat_3=”no-repeat” disabled=”on” disabled_on=”on|on|on”][et_pb_column type=”1_3″][et_pb_blurb _builder_version=”3.0.66″ url_new_window=”off” use_icon=”off” use_circle=”off” use_circle_border=”off” icon_placement=”top” use_icon_font_size=”off” background_layout=”light” border_style=”solid” animation=”top”]<\/p>\n P10560 – Papua New Guinea – FTO Chuave – Keto Tepasi – A\/X (GrainPro) [\/et_pb_blurb][\/et_pb_column][et_pb_column type=”1_3″][et_pb_blurb _builder_version=”3.0.66″ url_new_window=”off” use_icon=”off” use_circle=”off” use_circle_border=”off” icon_placement=”top” use_icon_font_size=”off” background_layout=”light” border_style=”solid” animation=”top”]<\/p>\n P10842 – Papua New Guinea – Namugo (GrainPro) [\/et_pb_blurb][\/et_pb_column][et_pb_column type=”1_3″][et_pb_blurb _builder_version=”3.0.66″ url_new_window=”off” use_icon=”off” use_circle=”off” use_circle_border=”off” icon_placement=”top” use_icon_font_size=”off” background_layout=”light” border_style=”solid” animation=”top”]<\/p>\n P10843 –\u00a0Papua New Guinea – Kunjin (GrainPro) [\/et_pb_blurb][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”3.0.66″ background_position_1=”top_left” background_repeat_1=”no-repeat” disabled=”on” disabled_on=”on|on|on”][et_pb_column type=”4_4″][et_pb_divider _builder_version=”3.0.66″ show_divider=”on” color=”#000000″ divider_style=”solid” divider_position=”top” divider_weight=”2″ hide_on_mobile=”on” disabled_on=”on” \/][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”3.0.66″ background_position_1=”top_left” background_repeat_1=”no-repeat” background_position_2=”top_left” background_repeat_2=”no-repeat” disabled=”on” disabled_on=”on|on|on”][et_pb_column type=”1_2″][et_pb_blurb _builder_version=”3.0.66″ url_new_window=”off” use_icon=”off” use_circle=”off” use_circle_border=”off” icon_placement=”top” use_icon_font_size=”off” background_layout=”light” border_style=”solid” animation=”top”]<\/p>\n P11300 –\u00a0 Sulawesi – PT Toarco Jaya – AA (GrainPro) [\/et_pb_blurb][\/et_pb_column][et_pb_column type=”1_2″][et_pb_blurb _builder_version=”3.0.66″ url_new_window=”off” use_icon=”off” use_circle=”off” use_circle_border=”off” icon_placement=”top” use_icon_font_size=”off” background_layout=”light” border_style=”solid” animation=”top”]<\/p>\n P11301 –\u00a0Sulawesi – PT Toarco Jaya – A (GrainPro) [\/et_pb_blurb][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”3.0.66″ background_position_1=”top_left” background_repeat_1=”no-repeat” disabled=”on” disabled_on=”on|on|on”][et_pb_column type=”4_4″][et_pb_divider _builder_version=”3.0.66″ show_divider=”on” color=”#000000″ divider_style=”solid” divider_position=”top” divider_weight=”2″ hide_on_mobile=”on” disabled_on=”on” \/][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”3.0.66″ background_position_1=”top_left” background_repeat_1=”no-repeat” background_position_2=”top_left” background_repeat_2=”no-repeat” background_position_3=”top_left” background_repeat_3=”no-repeat” disabled=”on” disabled_on=”on|on|on”][et_pb_column type=”1_3″][et_pb_blurb _builder_version=”3.0.66″ url_new_window=”off” use_icon=”off” use_circle=”off” use_circle_border=”off” icon_placement=”top” use_icon_font_size=”off” background_layout=”light” border_style=”solid” animation=”top”]<\/p>\n P11144 – Sumatra – Gayo – Bergandal Farm – Sakdan [\/et_pb_blurb][\/et_pb_column][et_pb_column type=”1_3″][et_pb_blurb _builder_version=”3.0.66″ url_new_window=”off” use_icon=”off” use_circle=”off” use_circle_border=”off” icon_placement=”top” use_icon_font_size=”off” background_layout=”light” border_style=”solid” animation=”top”]<\/p>\n P10860 – Sumatra – FTO Women Producers – KSU Item Reje Gayo [\/et_pb_blurb][\/et_pb_column][et_pb_column type=”1_3″][et_pb_blurb _builder_version=”3.0.66″ url_new_window=”off” use_icon=”off” use_circle=”off” use_circle_border=”off” icon_placement=”top” use_icon_font_size=”off” background_layout=”light” border_style=”solid” animation=”top”]<\/p>\n P11168 – Sumatra 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set of ethical questions it raises for us, and the challenges it presents to us as a square peg we have spent decades trying to fit into the round hole of traceability, partnership, and consistency.<\/p>\n","protected":false},"author":302,"featured_media":29854,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","inline_featured_image":false,"footnotes":""},"categories":[11],"tags":[],"class_list":["post-29053","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kenya"],"site_id":"","_links":{"self":[{"href":"https:\/\/dev.cafeimports.com\/australia\/blog\/wp-json\/wp\/v2\/posts\/29053","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dev.cafeimports.com\/australia\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dev.cafeimports.com\/australia\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dev.cafeimports.com\/australia\/blog\/wp-json\/wp\/v2\/users\/302"}],"replies":[{"embeddable":true,"href":"https:\/\/dev.cafeimports.com\/australia\/blog\/wp-json\/wp\/v2\/comments?post=29053"}],"version-history":[{"count":0,"href":"https:\/\/dev.cafeimports.com\/australia\/blog\/wp-json\/wp\/v2\/posts\/29053\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/dev.cafeimports.com\/australia\/blog\/wp-json\/wp\/v2\/media\/29854"}],"wp:attachment":[{"href":"https:\/\/dev.cafeimports.com\/australia\/blog\/wp-json\/wp\/v2\/media?parent=29053"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dev.cafeimports.com\/australia\/blog\/wp-json\/wp\/v2\/categories?post=29053"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dev.cafeimports.com\/australia\/blog\/wp-json\/wp\/v2\/tags?post=29053"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n<\/strong>Sweet and clean with a smooth mouthfeel; caramel, chocolate, apple and lemon flavors with a savory tropical aftertaste.<\/em><\/p>\n
\n<\/strong>Balanced, sweet and savory with tangy acidity and a heavy mouthfeel; sugar cane juice flavor with toffee, lime and some floral.<\/em><\/p>\n
\n<\/strong>Syrupy sweet with tangy fruit acidity and a smooth mouthfeel; lots of caramel and baked apple with lime, melon and chamomile flavors.<\/em><\/p>\n
\n<\/strong>Sweet and juicy with fruit acidity and a heavy mouthfeel; sugar cane juice, floral, plum and ripe dark fruit flavors<\/em><\/p>\n
\n<\/strong>Rich dark chocolate and toffee with squash blossom, stone fruit and cooked carrot flavors; sweet with lemon acidity and a smooth mouthfeel.<\/em><\/p>\n
\n<\/strong>Sugary sweet and very tangy acidity with a creamy mouthfeel; lots of juicy fruit flavor with chocolate, floral, orange and tamarind.<\/em><\/p>\n
\n<\/strong>Sweet with tart and tangy citric acidity and a heavy mouthfeel; lots of roasted red pepper and grapefruit with chocolate and fresh clean earthy flavors.<\/em><\/p>\n
\n<\/strong>Sugary sweet with tart and tangy acidity and a creamy mouthfeel; lots of brown sugar and vanilla flavor with grapefruit, sage and lemon- lime.<\/em>
\n<\/strong><\/p>\n