GET STARTED – Whether you’re looking for that unique micro-lot or you’re programming your container shipments for the whole year. We’re your partner for quality. You’ll always receive a personal approach to ensure a transparent process from farm to your doorstep, making sure the producer always receives a fair price for his work. Let’s start working together – email@example.com
|ID||Type||Origin / Producer||Lot||Process||Cup Profile||# bags||Unit||Status||Unit price (€/kg)||Full pallet (€/kg)||Arrival||Variety||Altitude||Additional information||Read the story|
|CL19058||Colombia||Classic: Relationship coffee for a roaster's fixed assortment, consistent in quality & price||Colombia: Santa Maria - Huila||Station lot - Huila Profile - Quality 3||Washed||Spices, Milk chocolate, Citric||3||70kg GP||SPOT||€ 4,95||€4,75||November '19||SCA: 82-83 points||Caturra, Castillo, Colombia, Tabi||1700-2200 m.a.s.l||The Santa Maria station lot is carefully put together by the cuppers from The Coffee Quest Colombia with the aim to get a consistent 83 point coffee. Read more about our setup in Santa Maria and our partnership with Asociación La Victoria, which allows us to pay local producers relative to their quality.||READ MORE|
|CL19004||Colombia||Classic: Relationship coffee for a roaster's fixed assortment, consistent in quality & price||Colombia: La Sierrita - Antioquia||Group lot - TCQ Giraldo station - Quality 1||Washed||Dark chocolate, Citric, Vibrant acidity, Jasmin||2||70kg GP||SPOT||€ 6,80||June '19||SCA: 83-85 points||Caturra, Castillo, Colombia||1750-2150 m.a.s.l||The Giraldo station lot is carefully put together by the cuppers from The Coffee Quest Colombia with the aim to get a consistent 85 point coffee. Read more about our setup in Giraldo and our partnership with Café Giraldino, which allows us to pay local producers relative to their quality.||READ MORE|
|CL19043||Colombia||Classic: Relationship coffee for a roaster's fixed assortment, consistent in quality & price||Colombia: La Sierrita - Antioquia||Group lot - TCQ Giraldo station - Quality 1||Washed||Dark chocolate, Orange, Vibrant, Black currant||7||70kg GP||SPOT||€ 6,95||€6,50||September '19||SCA: 83-85 points||Caturra, Castillo, Colombia||1750-2150 m.a.s.l||The Giraldo station lot is carefully put together by the cuppers from The Coffee Quest Colombia with the aim to get a consistent 85 point coffee. Read more about our setup in Giraldo and our partnership with Café Giraldino, which allows us to pay local producers relative to their quality.||READ MORE|
|CL19056||Colombia||Classic: Relationship coffee for a roaster's fixed assortment, consistent in quality & price||Colombia: La Victoria - Huila||Group lot - Asociación La Victoria - Quality 1||Washed||Milk chocolate, Sweet, Lively, Red fruit||56||70kg GP||SPOT||€ 6,95||€6,50||November '19||SCA: 83-85 points||Caturra, Typica||1700-2200 m.a.s.l||The La Victoria lot is carefully put together by the cuppers from The Coffee Quest Colombia with the aim to get a consistent 85 point coffee. Read more about Asociación La Victoria as our local partner in Santa Maria, helping The Coffee Quest Colombia to reach producers from the local region.||READ MORE|
|CL19057||Colombia||Classic: Relationship coffee for a roaster's fixed assortment, consistent in quality & price||Colombia: Santa Maria - Huila||Group lot - TCQ Santa Maria station - Quality 2||Washed||Round body, Milk chocolate, Lasting, Vanilla, Orange||90||70kg GP||SPOT||€ 5,95||€5,50||November '19||SCA: 83-85 points||Caturra, Castillo, Colombia, Tabi||1700-2200 m.a.s.l||The Santa Maria station lot is carefully put together by the cuppers from The Coffee Quest Colombia with the aim to get a consistent 84 point coffee. Read more about our setup in Santa Maria and our partnership with Asociación La Victoria, which allows us to pay local producers relative to their quality.||READ MORE|
|CL19010||Colombia||Seasonal: One-time specialty, exiting profiles that change with each harvest season||Colombia: Tejipaz - Antioquia||Group lot - Granada Peace Coffee||Washed||Sweet, Brown sugar, Herbal, Marsepan||3||70kg GP||SPOT||€ 5,95||June '19||SCA: 83-85 points||Castillo, Caturra, Typica, Caturra||1600-2000 m.a.s.l.||Café Tejipaz is another new group-coffee that is here to stay. The village of Granada, not far from the main road between Medellín and Bogotá, is one of the places that suffered most from the conflict in Colombia. The town that once housed 15.000 people was in the middle of one of the most strategic areas for the guerrilla. At one time the violence was so bad that the population sank to 2000. Since a few years, the Asso- ciation Tejpaz is trying to get people to come back by stimulating economic development, one way to do this is through coffee. Granada was always a coffee region, but for decades the crop was virtually ignored. Since a few years some farmers are replanting coffee and Tejipaz has started a project to replant tens of thousands of coffee trees. Many farmers have joined the association and they are in the process of getting their organic certification. The Coffee Quest is helping the farmers if Granada to improve their picking and processing methods to bump up the quality a little more, so hopefully in the next years we'll also be able to offer micro-lots from this beautifully located village. The coffee has a chocolaty, nutty profile with a good body. It's a great coffee for an espresso. The Coffee Quest pays a premium for this coffee to support the association in its efforts to promote coffee production in the region. Our aim is to help them grow, so that in the next years we'll be able to offer larger quantities of this coffee, which will soon be certified organic.|
|CL19045||Colombia||Seasonal: One-time specialty, exiting profiles that change with each harvest season||Colombia: Coffee Origen - Huila||Group lot - Café Origen - Pitalito Organic not certified||Washed||Creamy, Milk chocolate, Citric, Spices||4||70kg GP||SPOT||€ 6,33||September '19||SCA: 83-85 points||Caturra, Castillo, Colombia, Tabi||1350-1900 m.a.s.l.||Coffee Origen is an excellent new addition in the assortment of The Coffee Quest. The cooperative is producing Organic lots from 3 seperate micro regions. Read more about their activities.||READ MORE|
|CL19038||Colombia||Seasonal: One-time specialty, exiting profiles that change with each harvest season||Colombia: La Esperanza - Huila||Micro lot - Deiby Sanchez - TCQ Santa Maria station||Washed||Marsepan, Lemon, Brown sugar, Spices||4||35kg GP||SPOT||€ 7,97||September '19||SCA: 85+ points||Caturra||1700 m.a.s.l.||Finca La Esperanza is located in Gigante, Huila, Colombia and run by the 33 years old Deiby Sanchez. The farm sits at an elevation of approximately 1,700 m.a.s.l. and consists of 2.5 hectares in coffee, 100% planted in Caturra. Deiby is like a mad scientist who probably experiments too much, but so far the results have been very promising! This lot is a compilation of the best of his various experiments throughout the harvest and the idea is to replicate those lots going forward, using the same recipe. Once the coffee is washed, it is then taken to slow-dry anywhere from 20-40 days in a parabolic dryer, he built himself of bamboo and resembles a natural version of the famous Centre Pompidou in Paris. This is our 2nd year working with Deiby and is one of our contracted preferred producers that we hope to continue working with for many years. He and his brothers inherited the 6Ha farm from his father 5 years ago. His brothers are not interested in the coffee, so with the increased income from his high quality coffee he hopes to be able to buy his brothers’ shares in the next years. Read more about TCQ Santa Maria buying station located in Santa Maria, through which the coffee entered our supply chain.||READ MORE|
|CL19039||Colombia||Seasonal: One-time specialty, exiting profiles that change with each harvest season||Colombia: La Esmeralda - Huila||Micro lot - Dawes Muñoz - TCQ Santa Maria station||Washed||Citrus, Pineapple, Milk chocolate, Creamy||3||35kg GP||SPOT||€ 8,58||September '19||SCA: 85+ points||Caturra||1610 m.a.s.l.||Dawes, our mystery producer from Pitalito, in july 2019, delivered us a wonderful lot with a flavour profile of blueberries and lime. A unique combination that blew us away. We immediately accepted the coffee and were hoping to receive more. But since then, we lost contact with Dawes for a long time. His farm is located in the mountains around Pitalito in the south of Huila, but he has no cellphone coverage at the farm, so getting updates from him has been challenging. But of course, we've be on the lookout for him and after a few months of silence we managed to contact him again and soon we’ll receive new samples for our next shipment. After the harvest we will pay him a visit to find out more about him and his farm. Dawes is one of the first farmers that came to us through our new partners "The Bean Project" in Pitalito. Finca la Esmeralda of Dawes Muños is located in the mountains surrounding Pitalito, a town known for its vast range of specialty coffees. His Caturra grows at an elevation of 1610m, which seems low for us. But Pitalito has a special microclimate where coffees at 1600m have similar profiles as coffees in other regions of 1800-1900 m.a.s.l.|
|CL19059||Colombia||Seasonal: One-time specialty, exiting profiles that change with each harvest season||Colombia: TCQ Santa Maria Station - Huila||Micro lot - Las Perlitas "The Little Pearls"||Washed||Raspberry, Pineapple, Creamy, Nutmeg, Citric, Juicy||15||70kg GP||SPOT||€ 8.24||November '19||SCA: 85+ points||Caturra, Typica||1700-2200 m.a.s.l||Throughout the harvest, it’s quite common that small-holders produce lots that aren’t large enough to be exported on their own. However, the quality is often just as good (or better) than samples received from larger lots. As such, we decided to buy all coffees, regardless of size and create a specialty blend based on cup profile, with a quality that would compare to a Micro lot. The result is Las Perlitas or “The Little Pearls”, various small lots from producers around the Huila region, whose farms range in elevation from 1,600 to 2.100 m.a.s.l. and grow quality varieties.||READ MORE|
|CL19061||Colombia||Seasonal: One-time specialty, exiting profiles that change with each harvest season||Colombia: El Paraïso - Huila||Micro lot - Ernedis Rodriguez - Caturra||Washed||Orange, Tamarind, Marsepan, Dark chocolate||2||70kg GP||SPOT||€ 8.94||November '19||SCA: 85+ points||Caturra||1800 m.a.s.l.||Ernedis Rodriguez is one of our favorite farmers! Open for experiments and consistent in providing quality. Click to read more about the farm.||READ MORE|
|CL19063||Colombia||Seasonal: One-time specialty, exiting profiles that change with each harvest season||Colombia: Hato Viejo - Nariño||Micro lot - Martha Luz Camelo - Caturra||Washed||Mint, Yellow fruit, Marsepan, Caramel||2||70kg GP||SPOT||€ 9.00||November '19||SCA: 85+ points||Caturra||2000 m.a.s.l.||Finca Hato Viejo is a family-owned farm, administered on a daily basis by Martha Luz Camelo and who is our direct contact. Martha Luz is in charge of managing the day-to-day operations of the farm, including the processing of all the coffees. At 2,000 meters, the elevation is in-line with many in the region, but what makes this farm unique is the sub-region within Nariño: located approximately 30 minutes from the capital, Pasto, but in an area not historically known for producing coffees (there may have been one or two other farms in the area, compared to traditional regions where the density of trees basically heads to the horizon). In total, the farm is 21 Ha, with approximately 7 planted in coffee. Of those 7, approximately four are of the Caturra variety, two of the Castillo variety and a one of Catimor. The lot we brought in is comprised of 100% Caturra and is the result of some very basic changes in the processing, which we are excited to discuss. We first met Martha Luz three years ago at Expo Especiales, the main coffee trade show in Colombia held each year. She gave us a sample and the coffee was absolutely delicious. When we asked for samples from the next harvest, the quality had fallen and we had to investigate what happened. It turns out someone had made some recommendations in fermentation that affected the quality. Upon learning that the fermentation had basically been cut in half, we asked Marthz Luz if she would experiment with a dry ferment, and the same number of hours she was fermentation during the 2016 harvest (42-44 hours). This lot is the result of these small changes in the fermentation! Once the coffee has been washed, it is dried in a parabolic dryer for between 10-15 days. We will also be working with Martha Luz next harvest, through different fermentation experiments, to see if we can improve the quality of her Castillo. (Whatsapp pictures available on request).|
|CL19067||Colombia||Seasonal: One-time specialty, exiting profiles that change with each harvest season||Colombia: Buena Vista - Huila||Micro lot - Edilberto Coronado - La Victoria||Washed||Spices, Orange, Bright, Dark chocolate, Syropy||5||35kg GP||SPOT||€ 8.24||November '19||SCA: 85+ points||Caturra & Castillo||1850 m.a.s.l.||Finca Buena Vista is run by Edilberto Coronado, whose confidence in processing is beautifully reflected in the cup (more on that in a bit). Finca Buena Vista is a small farm, sitting at 1,850m, and is comprised of approximately 2,300 Caturra trees and 4,000 Castillo trees. Edilberto is a member of the La Victoria Association in Santa Maria, Huila. During the harvest, we cup through every single coffee and designate it as micro-lot quality or blend quality. Edilberto's coffees clearly were designated with the former label, and not just once, but almost every single sample he sent us. He is very strict when it comes to pickings and once the coffee arrives to the wet-mill, it is de-pulped and then dry fermented for 36 hours. After washing, depending on space, the coffee is dried either in the greenhouse or on the roof for between 10-15 days, depending on the weather. Edilberto produces quality coffees and knows it (which we love!) and has even offered to help neighbors produce the same quality, if they are willing to put in the effort. We had the opportunity to cup a sample of one of the farms he helped and hope that more producers will take note of his processing techniques. This is our third year working with Edilberto and La Victoria and we are extremely excited about this harvest!||READ MORE|
|CL19068||Colombia||Seasonal: One-time specialty, exiting profiles that change with each harvest season||Colombia: El Edén - Huila||Micro lot - Hugo G. Diaz from Garzon||Washed||Lime, Spices, Milk chocolate, Lasting sweetness||6||70kg GP||SPOT||€ 8.21||November '19||SCA: 85+ points||Colombia||1850 m.a.s.l.||Finca El Eden is located in Garzon, Huila, Colombia and run by Hugo Gonzalez. The farm sits at an elevation of approximately 1,850 m.a.s.l. and consists of 3 hectares in coffee. Of those 3 hectares, Hugo currently has 9,000 trees of Variedad Colombia in production. The coffee is de-pulped and then fermented for between 36 and 42 hours, mostly a dry ferment, but with some water in the tank. After washing, the coffee is dried on raised African beds in a parabolic dryer for anywhere from 20-30 days, depending on the weather conditions. We met Hugo through Alberto, our cupper who works in Santa Maria, who also happens to be from Garzon and has known Hugo for years, working closely with him to help improve cup quality. This is our first year working with Hugo and we look forward to future harvests!|
|CL19069||Colombia||Seasonal: One-time specialty, exiting profiles that change with each harvest season||Colombia: El Mirador - Huila||Micro lot - Jose Canacue from Aipe||Washed||Spices, Tamarind, Bright, Caramel, Jasmin||7||70kg GP||SPOT||€ 8.18||November '19||SCA: 85+ points||Caturra & Colombia||1939 m.a.s.l.||Finca El Mirador is located in Aipe, Huila, Colombia and run by Jose Javier Canacue, whom we have been working with since 2015. The farm sits at 1,939 meters and consists of 8 Ha in total, with approximately 5 planted in coffee. Of those four, three are made up of Tabi/Castillo/Colombia, one is made up of Caturra and the fourth, the newest lot, Caturra Chiroso. The lot from this harvest is a blend of his Caturra and Colombia varieties and is the result of different fermentation experiments. Historically, Javier fermented his coffee for 36 hours, but it seemed that the "newer" trees of the renovated lot were causing quality to fall slightly. As such, he decided to extend the fermentation and the final result is a combination of 12 hours in cherry, followed-up by a 49 hours dry ferment (turned over approximately every 6 hours). Once the coffee has been washed, it's taken to african beds to dry, anywhere from 18-25 days, depending on the weather. We are very pleased with the results and look forward to working with Javier to improve the quality even more. In addition, another important point to note is that Javier pays a 25% premium to pickers compared to the average wage, to help guarantee a more uniform picking of only mature cherries. There are a bunch of whatsapp photo's available on request!|
|CL19076||Colombia||Seasonal: One-time specialty, exiting profiles that change with each harvest season||Colombia: Aipecito *Organic Certified||Group lot - Aipecito Huila||Washed||Citric, Milk chocolate, Raisin, Juicy, Orange||17||70kg GP||SPOT||€ 6,59||November '19||SCA: 83-85 points||Colombia, Caturra, Castillo||1700-1900 m.a.s.l.||This lot is Organic Certified. The 50 member group of Asociacion Agropecuario de Aipecito, located in Aipecito, just outside of Neiva, Huila, was formed in 2014 with the idea of producing organic coffees. From 2014, until the end of the 2015, they transitioned from conventional, non-organic to organic and finally received their certification in 2016. The purpose of transitioning was to offer a healthier product to consumers, but also to think about their quality of life and the environment. The knew it was possible to produce a high quality product without contaminating the environment; this also helped attract fauna and flora back to the coffee lands. Of the current 50 members, 46 are certified, with the remaining members currently in transition. The farms range in elevation from between 1,700 and 1,950 meters and the producers primarily grow Colombia, Caturra and Castillo. This is our first year working with the group and we are extremely excited about future harvests! (Photos of training in Aipe available on request).|
|BR18041||Brazil||Classic: Relationship coffee for a roaster's fixed assortment, consistent in quality & price||Brazil: Flor do Bagaço - Matas de Minas||Micro lot - Yellow Catuaí - scr. 15up||Natural||Yellow fruits, great body, milk chocolate, fresh tabacco||4||60kg GP||SPOT||€ 6,50||€6,00||2018 Harvest||SCA: 83-85 points||Yellow Catuaí||900 m.a.s.l.||In 2015 our friends from Fazendas Klem got in contact with Amparo Drumond, owner of the farm Flor do Bagaço in Lajinha. She had the wish to improve her coffee quality and develop a more holistic approach to farming. With the help of Juan Vargas from the larger Klem Estate they have been able to convert the farm from conventional to Organic production, and provide continous Organic inputs. In 2018, our 3rd year of cooperation we were able to get the coffee lots together with the official Organic certification. Quite a unique milestone for a relatively small farm.||READ MORE|
|BR19128||Brazil||Classic: Relationship coffee for a roaster's fixed assortment, consistent in quality & price||Brazil: Cerrado Gold||Micro-Region Lot - NY2 scr. 17-18||Natural||Dark Chocolate, Spices, Balanced, Full body||22||60kg GP||SPOT||€ 5,22||€4,83||February '20||SCA: 82-83 points||900-1100 m.a.s.l.||Regional blend selected by the new The Coffee Quest Brazil team. From each of our chosen coffee regions we are selecting blend to fit a specific flavour profile. The Mogiana Gold is chosen for its combination of dense Milk Chocolate and Spices|
|BR19100||Brazil||Classic: Relationship coffee for a roaster's fixed assortment, consistent in quality & price||Brazil: Mogiana Gold||Micro-Region Lot - NY2 scr. 17-18||Natural||Sweet, Milk chocolate, Smooth, Almond, Dried fruit||27||60kg GP||SPOT||€ 3,35||€3,10||January '20||SCA: 82-83 points||1000-1200 m.a.s.l.||Regional blend selected by the new The Coffee Quest Brazil team. From each of our chosen coffee regions we are selecting blend to fit a specific flavour profile. The Mogiana Gold is chosen for its combination of Yellow Fruit and Almond flavour.|
|BR19157||Brazil||Classic: Relationship coffee for a roaster's fixed assortment, consistent in quality & price||Brazil: Recanto - Cerrado Mineiro||Estate lot - Fully Washed NY2 16up||Washed||Brown sugar, Smooth, Red fruit, Lingering sweetness||15||60kg GP||SPOT||€ 5,42||€5,04||February '20||SCA: 83-85 points||Red catuai, yellow catuai, topazio, yellow icatu||950 m.a.s.l.||During our June '19 trip to Brazil we had the opportunity to meet the Vinhal family. Both the father Afonso Vinhal and son Rafael Vinhal took time to show us around their farm Recanto. In flat lands of the Cerrado Mineiro you might think that all farms look a like, but also at Recanto we found some unique characteristics. The area around city of Patrocinio really became populated with coffee farms around the 1980's. The Vinhal family started in 1988 as producers, and now as 3rd generation farmer they produce about 7000 bags bags per year. A majority is sold in the internal market, but an increasing amount of specialty coffee is being produced for export markets. We are happy to be one of them! Their exploration into coffee fermentation has been at the basis of their succes. Each season they start with new experiments, tweeking with fermentation hours across the different processing methods, in some cases going well over a 100 hours per lot. This lot rested inside bag for 41hrs to 108hrs, to be dried on raised beds and concreet patio.|
|BR19146||Brazil||Classic: Relationship coffee for a roaster's fixed assortment, consistent in quality & price||Brazil: Fazenda El Dorado - Mogiana||Estate lot - Pulped Natural NY2 16up||Pulped Natural||Palm sugar, Almond, Milk chocolate, Nutty||80||60kg GP||SPOT||€ 4,22||€ 3,91||January '20||SCA: 83-85 points||1200 m.a.s.l.||This is the second year working with this quality focused Estate. More information and photos from our visit in June '19 will follow soon!|
|BR19163||Brazil||Classic: Relationship coffee for a roaster's fixed assortment, consistent in quality & price||Brazil: Fazenda do Lobo - Sul de Minas||Estate lot - Marcos & Andrea Foresti - Yellow Catucaí - NY2 16up||Natural||Milk chocolate, Spices, Brown sugar, Stone fruit, Cassis sparkle||91||60kg GP||Expected||€ 5,36||€4,97||February '20||SCA: 83-85 points||Catuaí||960-1000 m.a.s.l.||Fazenda do Lobo "Farm of the Wolf", is a coffee farm with a large tradition, located in the municipality of Tres Corações in Sul de Minas. Close to the office of The Coffee Quest in Varginha. Tres Corações is located the biggest producing area of the country, the farm is located by the side of the magical mountains of São Thome das Letras, at an average 1000 m.a.s.l. The farm name was given after the presence of wolfs on its lands. The Lobo-Guara, a beautiful species that is unfortunatly under risk of extinction. The farm was acquired on the year of 1996, and is currently managed by the couple Andrea and Marcos. Both have always been in contact with the agrobusiness which they love! Since then, all 90 hectares of coffee area have been replanted, to aim for higher productivity in combination with a good diversity of varieties such as Arara, Acaiã, Bourbon, Catuaí, Catucaí, Mundo Novo, Topázio. Today, Marcos and Andres have the help of two of their three sons, Cluadio and Guilherme, bringing new ideas that are aligned with social, sustainable and envarionmental matters. Those actions resulted on important achievements such as the UTZ and Rainforest certifications. With hard work, family values and the focus on production of high quality beans, the farm is well positioned on regional and national coffee contests. Follow them on #faz.lobo (Photos available on request).|
|BR19174||Brazil||Classic: Relationship coffee for a roaster's fixed assortment, consistent in quality & price||Brazil: Sítio Boa Vista - Sul de Minas||Micro lot - Smallholder Maria Lina - Red Catuaí scr. 16up||Natural||Caramelized sugar, Dense, Dark Chocolate||14||60kg GP||Expected||€ 5,63||€5,21||February '20||SCA: 83-85 points||Red Catuaí||1100 m.a.s.l.||Bruno from The Coffee Quest Brazil got in touch with Maria Lina at the Coopervas cooperative. She runs a small family farm with 8 Ha of coffee production area, near the city of Sao Gonçalo, blessed by and part of Serra da Mantiqueira mountains. They started planting the first coffee trees in 1984, nowadays they have 14.500 coffee trees of Mundo Novo and Red Catuaí variety. The farm is located at a comfortable 1.100 meters of altitude, where the coffee is produced with love and care, always thinking in the environment health, all family work. The sons and daughters of this smallholder family have using each crop as education. Every year they try to make better lots, as their terroir on the mountains is perfect for it. They are very happy to improve, get acknowlegment for their work and make new friends from in the world of specialty coffee. It is a pleasure for us to work with them. Six months ago Maria Lina also started to work on the coffee cooperative Coopervas, cupping coffees and working in quality control, creating a better insight into unreaveling the steps for improvement. This is Maria Lina. (Photos are available on request).|
|BR19166||Brazil||Seasonal: One-time specialty, exiting profiles that change with each harvest season||Brazil: Coopervas Competition - Sul de Minas||Competition lot - Ponte Alta - Natural 1st Place - Red Catuaí||Natural||Bright Cherry, Strawberry Desert, Lemon, Tangerine, Heavy body, Creamy, Long aftertaste||2||60kg GP||SPOT||€ 16,86||January '20||SCA: Exceptional||Red Catuaí||1250 m.a.s.l.||This lot was bought by The Coffee Quest Brazil's quality team, where Bruno Andrade participated as judge in a local competition at smallholder cooperative Coopervas in São Goçalo in Sul de Minas. The farmer behind this lot is Marcos Willian Pereira, a third generation farmer. They are based in the Mantiqueira mountains at 1.250 meters high, near São Gonçalo city. He started with the farm when he was 20 years, and now at 29 years he continues with the same enhousiasm producing 250 bags each season. At the beginning, he just wanted to produce more and more, not interested in the final quality, until now. Being motivated by his wife Marina, he change his production methods to produce his first specialty coffee, striking gold by producing a Natural lot that was scored a 90 points in the local Coopervas competition! He is at the start of realizing potential and for next crops he just wants to learn more and how to improve all his processes to aim for similar specialty coffees. His farm is beautifully located, gifted with a small and clean waterfall where they can refresh during the hard work.|
|BR19178||Brazil||Seasonal: One-time specialty, exiting profiles that change with each harvest season||Brazil: Nossa Senhora do Carmo - Sul de Minas||Micro lot - Small holder José Adriano - Yellow Catuaí NY2 16up||Natural||Sweet cherry, Red grape, Milk chocolate, Syropy, Brown sugar||12||60kg GP||Expected||€ 7,81||February '20||SCA: 85+ points||Yellow Catuaí||1200 m.a.s.l.||Jose Adriano came to the Mantiqueira mountains when he was very young. He stopped with school at the age of 11, to help his family and work on the potato plantations. After some years of hard work on different type of crops, he started working for Joao Batista Filho, a local coffee farmer. From there, through his dedicated work, Joao gave him the opportunity to share some of the lands and produce coffee as equal partners. From that moment he continued his path to improve his practices, and since 2010 he has been producing specialty coffee. Last year Jose Adriano bought his first piece of land, at 1.400 m.a.s.l., a special and amazing terroir. He cares a lot about the cup quality, and getting better each year! Photos on request!|
|BR19185||Brazil||Seasonal: One-time specialty, exiting profiles that change with each harvest season||Brazil: Sitio Bela Vista - Sul de Minas||Micro lot - Ademir Francisco Pereira - Yellow Catuaí NY2 16up||Natural||Apricot, Clove, Floral, Citric, Ice tea||3||60kg GP||Expected||€ 9,21||February '20||SCA: 85+ points||Yellow Catuaí||1270 m.a.s.l.||Ademir Franciso was born and raised on the Sitio Bela Vista farm, where he still lives and produces coffee, Located in Mantiqueira mountains at around 1.250 m.a.s.l. in the rural area of São Gonçalo do Sapucai. city, in Minas Gerais. Their family used to work for others coffee producers in their region, doing all types of work in coffee production. In 1994 they planted their first coffee plot, and since then they have been focued on farming. Their love for coffee grew with the years, and in 2010 they realized their potential for producing specialty coffee. The change has added a lot of value to their lives so far! As smaller Brazilian producers, they produce about 250 bags of coffee. Next to their Fair Trade certification they try to protect the environment to ensure continuity, always thinking about their daughter Stephany. Photos available on request!|
|BR19186||Brazil||Seasonal: One-time specialty, exiting profiles that change with each harvest season||Brazil: Sitio Santana - Chapada Diamantina||Micro lot - Alex Sandro - Project Diamantina - Red Catuaí - Fully Washed NY2 16up||Washed||Guava, Papaya, Brown sugar, Cookie crumble, Milk chocolate||3||30kg GP||Expected||€ 10,07||February '20||Red Catuaí||1340 m.a.s.l.||First time specialties from Bahia! Descriptions coming soon!|
|BR19187||Brazil||Seasonal: One-time specialty, exiting profiles that change with each harvest season||Brazil: Sitio Canaã - Chapada Diamantina||Micro lot - Kleumor Silva - Project Diamantina - Araras - Fully Washed NY2 16up||Washed||Plum, Raisin, Chamomile, Vanilla, Juicy, Honey, Minty afterflavour||3||60kg GP||Expected||€ 12,58||February '20||Araras||1250 m.a.s.l.||First time specialties from Bahia! Descriptions coming soon!|
|BR19188||Brazil||Seasonal: One-time specialty, exiting profiles that change with each harvest season||Brazil: União Capãozinho - Chapada Diamantina||Micro lot - Glayco Barbosa - Project Diamantina - Red Catuaí - Washed NY2 16up||Washed||Delicate, Roasted almond, Palm sugar, Lingering, Smooth||9||60kg GP||Expected||€ 8,53||February '20||Red Catuaí||1300 m.a.s.l.||First time specialties from Bahia! Descriptions coming soon!|
|CM18109||Cameroon||Seasonal: One-time specialty, exiting profiles that change with each harvest season||Cameroon: Cameroon Boyo||Group lot - Circle of Excellence Grade 2||Washed||To be announced||10||60kg GP||SPOT||€ 5,50||2018||SCA: 82-83 points||Java II & Typica||READ MORE|
|CR19007||Costa Rica||Seasonal: One-time specialty, exiting profiles that change with each harvest season||Costa Rica: Hacienda Sonora - West-Valley||Micro lot - Bourbon Natural||Natural||Raspberry, Mint, Peach, Juicy, Caramel||1||69kg, GP||SPOT||€ 15,84||July '19||SCA: Exceptional||Bourbon||1200 m.a.s.l.||Each year we choose a Natural or Honey lot from Hacienda Sonora, because of it's friendly fruity character. Read more about this beautiful Micro Mill.||READ MORE|
|ET18057||Ethiopia||Classic: Relationship coffee for a roaster's fixed assortment, consistent in quality & price||Ethiopia: Sidama Regional||Sidamo Grade 2||Washed||Floral, Sweet, Herbal finish||8||60kg||SPOT||€ 4,98||€ 4,48||2018||SCA: 82-83 points||Ethiopia Heirloom|
|ET19028||Ethiopia||Classic: Relationship coffee for a roaster's fixed assortment, consistent in quality & price||Ethiopia: Sidama Regional||Sidamo Grade 2||Washed||Clean, Sweet, Floral, Red fruit, Good body||77||60kg GP||SPOT||€ 5,49||€ 4,99||August '19||SCA: 82-83 points||Ethiopia Heirloom||1950-2030 m.a.s.l.||This Sidama regional lot comes from Bensa, Shentabene, where 700 producers contributed to this Grade 2. Average farm size is 2 Ha with shade grown coffee. The coffee is dried on raised beds for aproximately 12-15 days. During the hottest hours of the day, the coffee is protected from the hot sun and consistently raked.|
|ET18009||Ethiopia||Seasonal: One-time specialty, exiting profiles that change with each harvest season||Ethiopia: Effa Beri Goma Station - Limu||Station lot - Effa Beri Goma in Omo Oko Village||Washed||Tea-like, Vanille, Clean, Lingering||14||60 kg, GP||SPOT||€ 8,00||2018||SCA: 83-85 points||Ethiopia Heirloom||1750-1850 m.a.s.l.||Part of the Oromia Region of Ethiopia, Limu (or Limmu, as it's often spelled) is a famous coffee region which also produces crops such as teff and corn. Surveys of the area show that 36% of the region is tenable for farming, which another 27.4% dedicated to pasture and 16% to forest. The majority of the population is Ethiopian Orthodox; many clans make up the overarching Oromo people group, including the Saphera, Indibo, and Kube. For many centuries, the Oromo people ruled themselves through an egalitarial socio-political system called the "gadaa", which democratically elected a head spokesperson of an assembly every eight years. This system held strong and healthy for centuries but began to weaken in the 1800's, until Menelik the First Solomonic Emperor of Ethiopia created a new administrative system in the region.|
|ET18033||Ethiopia||Seasonal: One-time specialty, exiting profiles that change with each harvest season||Ethiopia: Nansebo Worka - Sidama||Single farm lot - Zenebe Genale Organic not certified||Washed||Orange blossom, Melon, Grape, Caramel finish||25||60 kg, GP||SPOT||€ 8,87||2018||SCA: 83-85 points||Ethiopia Heirloom||1900-2100 m.a.s.l.||Our partners in Ethiopia know the village of Daye, Sidama for many years. We communicate their story: By now, the curving ascent from the humidity of Yirgalem through the mountains with their long vistas of traditional round bamboo-covered huts and basic fences (also bamboo mesh) is familiar. The air grows cooler and mist begins to fill the valleys far below. When Daye is reached, it's always a surprise—we take a sharp left from the pavement onto the precarious bridge between drainage dikes, and suddenly are right smack dab in the bustling center of the town. Immediately there is a stop at the local restaurant, where there is a propane-fueled bright red espresso machine and a smiling barista who prepares macchiatos with pre-ground espresso spooned into the baskets and hot steamed milk with pale sugar stirred in. The filigreed metal gates of the restaurant clot with bright faces, curious to see what we are doing. Anybody who's not from Daye is an event in Daye! From Daye, you embark on the additional 5 bumpy hours to arrive in the village of Tulu Boro. There is no road, and the immaculate landscape almost appears to glisten in the cool sunlight. It is as if nature is harboring a remote coffee paradise.This is our second year purchasing coffee from Zeneba Genale, a delightful and hardworking Sidama man who made the 'getting to know you' dance a pleasure. In fact, we purchased his entire production this year. He is formerly the Quality Manager of the well respected Shanta Golba Cooperative in Bensa, Sidama. His experience and dedication to hard work and detail fortify a strong platform for an area of Ethiopia that is already producing inherently exceptional coffees. We are just beginning to explore the dynamic range of flavor profiles that West Arsi coffees bring to our cups, and as we work closer with Zenebe in the coming years, we anticipate outstanding coffee! If you have the privilege of breaking bread with Zenebe, he will treat you like family. He is most proud of sharing the traditional Sidama breakfast: ground and fermented enset (false banana) root, and a lovely smoked milk that had been buried underground until it clotted and fermented a little like yogurt. Local herdsmen and coffee folks gathered to share the breakfast and we laughed, drank coffee, and did our best to communicate, as these things always go. The rainy season in Tulo Boro is from March to November, after which time the coffee harvest kicks into gear. Sitting on four hectares of land, the Nansebo Worka washing station has a great beginning to quality standards. The pulping machine is McKinnon brand, with four disks, and is run by mechanic Biniam with fifteen years of experience. We have been working with Zenebe implementing process controls like float tanks and increased fermentation and drying protocols.|
|ET19010||Ethiopia||Seasonal: One-time specialty, exiting profiles that change with each harvest season||Ethiopia: Wush Wush station - Keffa||Station lot - Wush Wush village||Washed||Nectarine, Citric, Orange blossom, Ice tea, Smooth body, Sweet tip||12||60kg GP||SPOT||€ 10,45||August '19||SCA: 83-85 points||75/210, 74212, 74/110, 74/165||1850-1950 m.a.s.l.||The "real" Wush Wush. This is the village after which the famous varietal Wush Wush in Colombia was named. This rare coffee has been sold for the highest prices and we can assume that it came from this village in Keffa, Ethiopia. Read more about the work from Catalyst and the Wush Wush station.||READ MORE|
|ET19014||Sidama - Bombe||Micro Lot Grade 1||Natural||1||60kg GP||SPOT||€ 11,50||August '20||SCA: 85+ points||Ethiopia Heirloom|
|ET19015||Sidama - Shawantawene||Micro Lot Grade 2||Natural||1||60kg GP||SPOT||€ 11,50||August '21||SCA: 85+ points||Ethiopia Heirloom|
|GU19024||Guatemala||Classic: Relationship coffee for a roaster's fixed assortment, consistent in quality & price||Ethiopia: El Zapote - Huehuetenango||Estate lot - Catuaí/Bourbon lot||Washed||Brown sugar, Spices, Cassis sparkle, Stone fruit, Lactic acidity||res.||69kg, GP||SPOT||€ 7,42||€6,92||July '19||SCA: 83-85 points||Catuaí, Bourbon||1700-1800 m.a.s.l.||Right on the border between Guatemala and Mexico you find El Zapote. With high placements in recent Cup of Excellence competitions he knows his stuff. This Catuaí/Bourbon blend he makes especially for The Coffee Quest. Click to read more about El Zapote.||READ MORE|
|GU19015||Guatemala||Seasonal: One-time specialty, exiting profiles that change with each harvest season||Guatemala: Las Delicias - Palencia||Micro lot - Manolo's lot Organic not certified||Washed||Brown sugar, Creamy, Pear, Spices, Dense||5||69kg, GP||SPOT||€ 9,26||July '19||SCA: 85+ points||Catisic, Tekisic||1800-2000 m.a.s.l.||Each year we find great complexity in this Organically produced lot from the family Muralles. In 2018 he gave a small lecture about the use of effective micro-organism's in his farm Las Delicias. Click to read more about Manolo's farm.||READ MORE|
|GU19018||Guatemala||Seasonal: One-time specialty, exiting profiles that change with each harvest season||Guatemala: Bendición - Palencia||Micro lot - Bendición Catisic||Washed||Caramel, Christmas spice, Lactic, Dense body||4||69kg, GP||SPOT||€ 7,77||July '19||SCA: 83-85 points||Catisic||1800-2000 m.a.s.l.||The professionals behind Bendición are unique in the sense that they focus purely on producing high quality cherries. Professional farmers that outsource the post-harvest process to Las Delicias. Read more about them.||READ MORE|
|NI19025||Nicaragua||Classic: Relationship coffee for a roaster's fixed assortment, consistent in quality & price||Nicaragua: Finca El Bosque - Nueva Segovia||Estate lot - Julio Peralta SHG EP Catuaí||Washed||Caramel, Citrus, Yellow fruit, Juicy||19||69kg, GP||SPOT||€ 7,20||€6,70||October '19||SCA: 83-85 points||Catuaí||1150-1550 m.a.sl.||This year we had the opportunity to buy a few 84 point scoring Washed micro lot to create a uniform lot from El Bosque. All Catuaí lots with similar qualities, carefully harvested and dried on raised beds. Click to read more about the Peralta family.||READ MORE|
|NI19001||Nicaragua||Classic: Relationship coffee for a roaster's fixed assortment, consistent in quality & price||Nicaragua: Gold Mountain - Jinotega||Group lot - Jinotega Community Coffee||Washed||Creamy, Spices, Milk Chocolate, Dried fruit, Dense||21||69kg, GP||SPOT||€ 7,14||€6.64||October '19||SCA: 83-85 points||Maragogype, Caturra, Pacamara, Maracaturra, Catuaí, Bourbon||1300-1600 m.a.s.l.||The Coffee Quest is teaming up with Gold Mountain who closely work together with producers from the Jinotega region in Nicaragua. The region is famous for the high qualities with the unique lower temperatures found in the Jinotega valley. Gold Mountain spends all of their time working on the groundworks on traceability, wet processing, drying, transport, picking techniques, financial management and much more. As a social enterprise Gold mountain works to connect producers directly to roasters abroad. Click to visit the Gold Mountain website and read about their work with local communities to improve education, local microcredit, running water for schools and medical school.||READ MORE|
|NI18004||Nicaragua||Seasonal: One-time specialty, exiting profiles that change with each harvest season||Nicaragua: Finca Samaria - Nueva Segovia||Micro lot - farmplot Montañita||Y. Honey||Bright, Lemon, Juicy, Maracuya||1||34.5kgVacp||SPOT||€ 5,95||August '18||SCA: 83-85 points||Catuaí||1150-1550 m.a.sl.||This is the farm from Octavio Peralta, a beautiful estate all the way at the end of the road going from the town of San Fernando north towards the border of Honduras. It is so close to Honduras that if you walk into the neighboring farm, you have crossed the border. The long curvy road up gives you a beautiful overview of the farm. The different farm plots are separated and maintained well, making use of shade trees native to the area, and growing different varieties. This farm mainly grows Caturra and Catuai. Other varieties are Red Bourbon, Pacamara and Java. The coffee growing area is 45 Ha. There is another 85 Ha of forest area. In the middle of the farm you can find the washing station that during the peak of the harvest season processes washed, honey and natural coffees. The biggest challenge of Samaria is getting the coffee down during the harvest. With rain and mud on the road 4x4 trucks are necessary to get the coffee to the San Ignacio mill in Mozonte for drying. The Peralta family creates micro lots based on geographically separated farm plots and uniformity in plant variety. In comparison with other producers that might use moments in time to separate coffee. These Nicaraguan micro lots really show the difference in micro climates and soils and highlight the best of what the coffee has to offer. The farm plot Montañita can be found on the highest hillside of Samaria, running away from the wetmill. Two years ago when we took the photo of this specific farmplot, the trees were still quite young. This lot is the first real harvest coming of this completely new farmplot, with excellent altitude. From this point in the farm you are able to see sister farm Santa Maria de Lourdes just across the valley. Click to read more about the Peralta family.||READ MORE|
|NI18007||Nicaragua||Seasonal: One-time specialty, exiting profiles that change with each harvest season||Nicaragua: Santa Maria de Lourdes - Nueva Segovia||Micro lot - farmplot Esperanza||R. Honey||Floral, Brown sugar, Tea-like, Caramel||11||34.5kgVacp||SPOT||€ 5,95||August '18||SCA: 83-85 points||Catuaí||1150-1550 m.a.sl.||The view you get from the top of Santa Maria de Lourdes is spectacular. All throughout the farm you will find small streams of water, separating the farm plots. From the Peralta familiy farms Santa Maria is always the last one to finish harvesting all its coffee, starting in January and going on all the way up until April. This is because at 1300 to 1550 mts, Santa Maria de Lourdes is the highest of all the Peralta farms. This higher altitude creates lower temperatures, especially at night, that make the cherries ripe more slowly to create more complexity. This just one of the reasons Santa Maria de Lourdes was awarded ‘Cup of Excellence’ several years in a row. Santa Maria de Lourdes, one of the two farms owned by Octavio Peralta, has 32 Ha of coffee area and an additional 45 Ha of forest area. This creates a unique eco system full of flora and fauna. Besides Caturra you will find Catuai, Tekisit, Maracaturra, Pacamara, Red Bourbon and Java growing here. Experienced farm manager Don Arnoldo has indicated that the Catuai growing here took 8 years to finally adapt to the unique micro-climate and soils. Now it has adapted it is one of the favorite varieties used for coffees with extremely good cup qualities.||READ MORE|
|TCQ19001||Other||Economic: Excellent price for quality||Blend: Multi-origin||Espresso blend, 100% Arabica||Blend||Sweet, Chocolate, Low acidity, Great in milk-based drinks||178||25kg||SPOT||€ 3,50||€ 3,00||2019||This lot is an excellent economic option for usage in darker roasts and office blends.|
|CM17014||Cameroon||Economic: Excellent price for quality||Cameroon: Robusta - Nkongsamba||Cameroon Boyo: Conscious Robusta GG, scr. 17/18||Natural||To be announced||4||60kg||SPOT||€ 4,25||2017|
|CM17016||Cameroon||Economic: Excellent price for quality||Cameroon: Robusta - Nkongsamba||Cameroon Boyo: Conscious Robusta G2, scr. 14/15||Natural||To be announced||3||60kg||SPOT||€ 4,00||2017|
|CL19050||Colombia||Cascara: Coffee husk, the by-product of good coffee lots, processed as worthy end-product||Colombia: Finca Alcatraz - Huila||Shade dried fruity Cascara - Dark Bourbon lot #3||Washed||Sweet, Raisin, Red fruit, Lemon, Intense||16||25kg GP||SPOT||€ 9,18||November '19||Bourbon||1700-1800 m.a.s.l.||The finca Alcatraz is located in the municipality of Oparapa in the region of Huila, more specifically in the Vereda de Morelia. The farm is about 7,5 Hectares of which there are 5 Hectares of coffee production area. The rest is a nature reserve with forest area. At this moment the are cultivating about 4 coffee varieties: Typica, Red Bourbon, Geisha and Caturra. The altitude is about 1700-1800 masl with the lowest point at 1705 and the highest at 1859 masl. The Bourbon and Geisha is grown around 1750 mts in a soil that is called "Franco arenoso", which is loam soil. There is a strict selection for only mature cherries during the harvesting and immature, dry and green beans are avoided both during picking and the wet milling process. The cascara is only derived from the mature cherries. Once the pulping process is started, immediately, the husk is transferred to the raised drying tables. So pre-dried on raised beds, after a couple of days it is transferred to the "Marquesinas"to finish drying. Once they are dried both the coffee and the husk are carried to manual cleaning process using a sieve. After Wilfred Ule carries out the process of tasting. The farm has a laboratory for cupping, and good options to deliver the product packed correctly for transport. This way they guarantee a hygienic process in which both coffee and cascara are treated is in the best way possible. The family is made up of 4 people, Wilfreds and his wife Yubely Trujillo, plus the two children Juan Camilo Ule and Juan de Jesus Ule. Together they have been producing coffee for approximately 15 years, of which we have dedicated the last seven years to the production of high quality coffees.|
how to order
Everything you need to know to select coffee like a pro.
Welcome to the offerlist of The Coffee Quest Europe! The list above shows the real-time (expected) availability in the warehouse in Zoeterwoude in The Netherlands. Minimum order quantity is 1 unit. Look for the unit size in the sheet. What categories/types do we have?
- Classic: Relationship coffee for a roaster's fixed assortment. By purchasing higher volumes from our trusted suppliers, we are able to keep price and quality stable. All lots have a balanced cup profile and accessible prices. Volume discount on orders of 10+ bags per lot.
- Seasonal: Each season we provide a new selection of specialty lots from all of our origin countries. The list is frequently updated with new lots of high-end specialty, chosen based on complexity, cup score and colourful cup profiles.
When is the coffee available? Check out the different conditions.
- SPOT: This coffee is immediately available for delivery from warehouse in Zoeterwoude, The Netherlands.
- Expected: The lot has been purchased and on it's on the way from origin to the warehouse in The Netherlands.
- At Origin: This coffee is free to "Add to Container" based on the quantity you order.
Get the perfect sample package delivered to your doorstep.
How can I order samples?
To order samples, please contact us at firstname.lastname@example.org. Make sure to communicate us your address, the correct reference number of each coffee, or simply ask us for advise to put a package together. We would be more then happy to get in touch and discuss your coffee needs.
How does my package look like?
Green coffee samples are available upon request. Standard sample size is 100 grams green beans. Please indicate if you need another sample size. Do you want to receive the samples roasted? Make sure to add this to you request. Standard sample size is 50 grams of roasted coffee. Keep in mind it takes a few extra work days to do so.
Don't want to miss out on any of the new harvest coffee coming in?
Our account managers will be more than happy to help setup and initial customer profile. This information will help to provide the right coffee the moment we first cup it. Feel free to ask additional questions!
All you need to know about getting your favorite coffee bags delivered.
Payment: All prices are excl. VAT, and payment before delivery. After payment confirmation we will prepare the coffee for delivery, or provide a Release document that states when and where to pick up the coffee. Let us know at least 1 day in advance to prepare the order.
Transport: We quote pallet transport door-to-door within Europe. Please get in touch for re-exporting options outside the EU.
Pallets and packaging: All pallets are wrapped and strapped safely. We work with EURO pallets (max. 10 bags), which will be invoiced for € 12,50. Mini-pallets (max. 3 bags) can be requested at a costs of €7,50.
Reservation on contract:
- Take a SPOT contract to reserve a coffee up to 6 months.
- Take a DIRECT contract to reserve Expected or At Origin lots. The coffee will be distributed within 1 month after arrival date.
- Take a DELIVERY contract to setup multiple deliveries and plan your distribution.