Holiday Blend

Farmlevel Story

For this year’s Holiday Blend we’ve blended three washed coffees from Ethiopia, Rwanda, and India. 

The Ethiopian component comes from the Biftu Gudina Cooperative, in the Limu region. With almost 300 members, the majority of coffee existing in the mill is G1. This exceptionally clean coffee was grown by the Gomma people, who have long held a reputation of excellent farming. Biftu Gudina translates to “ray of development”, and only accepts cherries from its industry-trained members. The Biftu Gudina Cooperative pays a premium for cherry at two points during the year, which is crucial to keeping farmers with enough operating capital. 

Next, we have Isimbi, named after the Kinyarwanda word for the white peak of a volcano, symbolizing purity. Isimbi lives up to its name, offering a clean and pure cup of coffee. Selectively handpicked to ensure only the ripest cherries, washing stations accept only those that meet strict quality standards. This motivates farmers to take extra care during harvest, maximizing the acceptance of cherries. In collaboration with other organizations in Rwanda, the Rwacof mill invests heavily in farmer training and best agricultural practices. Through Rwacof’s Farmer Field School, producer partners receive guidance on optimal farming methods, conservation strategies and the importance of picking only ripe cherries.

The third component comes from a new and exciting relationship with Ratnagiri Estate, located in the Western Ghats of India. The region’s rich biodiversity thrives thanks to the water from the westerly monsoons. Silver oak trees blanket the mountain, providing shade for the mature coffee trees below. Founded by the Patre family in 1927, the estate has been under  Ashok Patre’s leadership since 1989. He has since transformed production on the farm and across India, continually refining every aspect of the process. Cherry picking is done over five to six rounds, followed by meticulous sorting before processing. Ashok Patre has invested in a mill, drying houses and a washing station with fermenters, resulting in around 60% of the 100+ acre farm producing specialty-grade coffee.