Current Coffees

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Pricing - $16 for 16oz, $13 for 12oz.

Gift packs with custom labels available. See the Gifts and Co-Branding page.

TANZANIA KILIMANJARO Peaberry (one berry; not two per cherry) - Red Currant, Brown Spice, Caramel

ABOUT THIS COFFEE This coffee comes from smallholder holders who belong to the Mamsera, Mahida and Kirwa Keni cooperative groups in the Kilimanjaro district. These co-ops deliver their coffee to the Rafiki coffee mill, which completes the production of nearly 60 percent of all coffee in northern Tanzania. The Kirwa Keni cooperative, in the Rombo district, was established in the 1980s as a member of the Kilimanjaro Native Co-operative Union (KNCU)—the first and oldest co-op in Tanzania, dating to 1925. The Mamsera cooperative is led by Mrs. Mary Shayo, its acting secretary, who is known to many as simply “Mamsera.” The co-op is renowned for producing some of the best coffees in the country, thanks in large part to Mary’s leadership.

PRODUCTION DETAILS Producers in the Kilimanjaro region process their coffee cherries at home. They de-pulp the cherry with hand-cranked machines and then wash and ferment the beans in buckets. Next, they dry the beans on raised beds or floormats, and finally they deliver the parchment to the Rafiki mill for hulling and grading. The PB in this coffee’s name stands for peaberry, a grade indicating the small size of the beans. Peaberries are the result of one seed forming in a coffee cherry, rather than two, and many people believe they have a more intense flavor as a result.

ABOUT THE REGION Coffee arrived in Tanzania when missionaries introduced it in the Kilimanjaro region in 1898. Coffee farms here are located between 1,000 and 2,000 meters above sea level, and most combine coffee and banana trees. The banana trees provide needed shade for coffee plants and are a key part of the local diet, while coffee is a welcome source of cash income.

GUATEMALA CANDELARIA - Red fruit, raspberry, almond, and milk chocolate, with a smooth mouth feel, and a juicy, sweet body.

ABOUT THIS COFFEE

Three farms primarily participated in this lot: Finca Joya Grande, Finca Colomba and Finca la Maravilla.

On Finca la Maravilla, all weed control is done by hand, without herbicides, to minimize environmental impact. Fertilizers are applied only twice a year to the soil and leaves, and the farm also uses organic fertilizers such as chicken manure and decomposed coffee pulp. The farm’s water comes from a natural spring on the property, and it is disposed of through special sediment tanks after use. The farm has participated many times in the Cup of Excellence, where its coffee has ranked in the top 10.

Finca Joya Grande, established in 1976, works under a strict shade- grown policy, and its forest conservation areas provide shelter to many native species. Here, all water springs inside the farm are protected with vegetation to preserve the area and avoid contamination, and coffee pulp from the wet-mill process is used as organic fertilizer. The owner donates potable water from the farm’s main spring to 25 families in the neighboring village.

PRODUCTION DETAILS

Producers take careful steps to pick only ripe and uniform cherries, in conjunction with good wet-milling practices. Most of the coffee is sun dried, which contributes to an even, green-bluish bean color. Coffee is selectively handpicked, de-pulped, naturally fermented, washed and sun dried on concrete patios. After the coffee is dried to a moisture level between 10.5 and 11.5 percent, it is stored. Before export, the coffee is milled, screened, classified by weight/ density, sorted by color and then packed in GrainPro bags.

GEOGRAPHY

In the northwest of Guatemala, Huehuetenango is one of

the country’s non-volcanic coffee-producing areas. Coffee is grown at altitudes of nearly 2,000 meters ASL, with a variety of microclimates also helping to develop the region’s trademark fruit notes and juicy body. The temperate-to-cold climate, well- distributed rains and good soil conditions also contribute to ideal growing conditions.

All coffees are roasted under the Arizona Cottage Food Laws