Coffeepassport
Brazil Capricornio - Indonesia Flores - Peru Churupampa
Brazil.
FARMS: Fazenda Santa Mariana, Sitio Teixeira, Fazenda São Carlos
BLEND: Farmer blend with notes of chocolate and berries
LOCATION: Marilia and Garça, Norte Pioneiro
CULTIVARS: Catuaí and Novo Mundo
EXPORTER: Capricornio Coffees
IMPORTER: Special Roast
ROASTER: Special Roast
Indonesia.
FARMS: Assosiasi Petani Kopi Manggarai (ASNIKOM)
LOCATION: Rende Nao, East Manggarai (Flores)
CULTIVARS: Unique robusta varieties derived from uncontrolled cross-pollination
EXPORTER: Ontosoroh Coffee
IMPORTER: This Side Up Coffees and Special Roast (Origin buy)
ROASTER: Special Roast
PERU
FARMS: Sicirec Bolivia
LOCATION: Santa Cruz - Cochabamba - Rurrenabaque
CULTIVARS: Castillo, Catuai en IPR103
SCORE: SCA 84+
EXPORTER: Sicirec Bolivia
ROASTER: Special Roast
coffee specs
What to taste for:
Aroma: dark chocolate, dried berries, herbs, spices.
Body: round mouthfeel with a thick body.
Acidity: hint of orange, cherries.
Aftertaste: white pepper, almond, honey.
PROCESSING YOUR COFFEE
The Brazilian coffee is a pulped natural. The combination of altitude and processing results in a jammy, red fruit profile, with lots of sweetness and a dark chocolate backbone. The excellent treatment of the Signature lots give it unrivaled consistency in quality and flavor, year after year.
The Indonesian coffee is a natural processed robusta, giving it a very round, sweet and spicy taste, without the hints of tar and rubber so often associated with this type of coffee.
The Peruvian coffee is washed and double fermented - using a hand pulper, coffees are pulped and fermented in tiled tanks for about 12-24 hrs depending on weather. They are then washed and fermented again for the same amount of time.
Relative price breakdown:
82%
is what the farmers get of the green coffee price in Rotterdam. This is for growing, harvest, milling and preparing the bags for export.
8%
Importing, financing, shipping bureaucracy, sampling and financing costs for This Side Up Coffees.
5%
Exporting by Capricornio in Brazil and Ontosoroh Coffee in Indonesia.
5%
total shipping costs to Rotterdam. Full container loads good forwarding connections warrant such favourable shipping prices.
ROASTING YOUR COFFEE
We use a 22kg Probat UG22 roaster, that has been built in 1965. The roast time is about 11 minutes. After the first crack, the coffee is roasted for a remainder of 25% of the time. To obtain the best flavor and taste each coffee or blend has a unique roast profile.
About the Brazilian farmers
Capricornio coffees is located on the line of Capricorn (hence the name!) and therefore quite distant from the Equator, this means that winters are colder and average temperature is lower. The coffees will need to work harder to ripen, which increases the sweetness of the flavor, creating a very distinct coffee.
This coffee is a blend especially prepared for Special Roast, and part of the Signature coffees line of the connected Capricornio Estates. Signature coffees have taste profiles idealized and chosen by Capricornio Coffees directors José Antônio and Luiz Roberto, and validated by the Quality Control team. The aim is to create taste profiles that are repeated every year, offering not only quality, but also consistency, that coffee drinkers recognize every year.
About the Indonesian farmers
The regency of East Manggarai (also known as Flores) is one of the poorest regions of Indonesia. ASNIKOM is a locally owned cooperative and produces both arabica and robusta coffees. For its robustas, it has won several prizes and is renowned as one of the cleanest and nicest out in the world.
They use the same standards and machinery for robusta as they do for arabica, leading to a spicy, very full bodied robusta that is pleasantly bitter because of its caffeine content, sweet chocolaty and very clean. It is a robusta that clearly can change the bad reputation this variety has.
About the Bolivian farmers
Sicirec Bolivia is a dedicated local organization committed to restoring the biodiversity of tropical rainforests and improving socio-economic conditions. Collaborating with over 2,000 small-scale, indigenous farming families in the regions surrounding Santa Cruz, Cochabamba, and Rurrenabaque, Sicirec provides essential support in agricultural practices, offering training and equipment to these hardworking farmers. The Bolivian farmers grow coffee using sustainable agroforestry systems, creating food forests that not only produce high-quality coffee but also contribute to environmental conservation. Infertile and depleted soils are carefully restored using natural nutrients and organic resources, allowing the land to regain its rich Peruvian-style characteristics — something that is clearly reflected in the unique flavor profile and quality of the coffee.