Every coffee has a story, a journey and wonderful coffees come from wonderful people. All too often we’re disconnected from its origin – who, where and how the coffee they drink is made and processed.
Many factors influence coffee taste. Each coffee has its own distinctive character, like wine, it can be transportive. When I drink coffee I like to think about the influence of the soil, climate, altitude in which it is grown, the producer who makes those crucial decisions , not least the people who tended and picked the coffee. The taste that you enjoy is a product of the farmer’s work taking us to a certain time, the certain place where it was created.
Trace Origin coffee takes you to that place. Not only the variety and process of the coffee itself but into the life of the producer, his family, the workers and practices that helped create the flavour profile that you will experience. Each unique, each life-changing, each distinctly memorable.
Each of these Trace Origin coffees takes the coffee drinkers on a virtual trip to the coffee origin, connecting them to the origin, the land and the people behind it.
Roasting Single Origin Coffee
Roasting single origin coffee brings with it a new level of complexity – different bean sizes, moisture levels and bean densities presented when rotating origins.
Trace Origin Coffees…
Another way to look at Trace Origin Coffee is to look at it as coffee that is roasted from a single source of coffee beans – showcasing the characteristics of that bean varietal, processing method, and origin.
Cirelli Coffee has kick-started its Trace Origin Coffee with the following three magnificent beans from Colombia.
Colombia Diofannor
- Country: Colombia
- Farm: Finca La Divisa
- Producer: Diofanor Ruiz
- Region: Buenavista, Quindio
- Elevation: 1500 – 1650m
- Varietal: 100% Castillo
- Process: Black Honey Process with a 12 hour Anaerobic Fermentation
- Roast Profile: Light / Filter
In our Limited Edition Diofanor, the coffee takes you high up into the Andes to the Ruiz family farm La Promesa (The Promise) in Buenavista, Colombia. The slopes are covered with tropical rainforest. The soil is rich and volcanic. The climate is hot, humid and lush, perfect for coffee growing.
Diofanor Ruiz comes from generations of passionate coffee growers and is the man behind the coffee. Dedicated to environmentally friendly practice, Diofanor grows 100% Castillo variety coffee trees, without using chemicals.
Diofanor uses a ‘Honey Process’, referring to the sticky appearance of the coffee during the drying stage. Unlike traditional ‘fully washed’ coffees, the skin and pulp is removed with mechanical washing, rather than a roller, giving the farmer greater control over processing. Diofanor begins by first soaking the cherry in ceramic vats for 12 hours, where it ferments, sweetens and softens. The cherry skin is then peeled from the fruit, leaving the beans covered with a thin layer of sticky fruit. They are then laid on raised patios to dry for 10-15 days with hourly turning. This final stage allows the sugars from the fruit to soak into the beans, adding its character.
This single origin coffee allows you to experience its unique flavours, generally lost when you blend coffee. Before brewing this coffee take a moment to smell the beans out of the grinder, the exotic aromas and complexity is jaw dropping. In the cup you can expect flavours of apricot, milk chocolate, floral. This is a great “honey coffee” boasting sweetness and crispness in equal measure.
This micro lot offering from Diofanor Ruiz’s farm is a rare treat. We thank Senor Ruiz and his family for providing us with this opportunity and hope you enjoy this special experience as much as we do. Salud!/Cheers!
Castillo Natural Santa Monica
- Country: Colombia
- Farm: Finca Santa Monica
- Producer: Jairo Arcila
- Region: Quindio
- Elevation: 1400 – 1450m
- Varietal: 100% Castillo
- Process: Dry Anaerobic Fermention, Black Honey
- Roast Profile: Light – Medium
As you sip a Cirelli Trace Orign Castillo Natural Santa Monica, your “journey” begins at the Finca Santa Monica located in Verada Villarazo, Quindio, part of the coffee triangle. The area is surrounded by several mountain ranges with greenery as far as the eye can see, 1400-1450 metres above sea level in soil rich in volcanic ashes.
Jairo Arcila at Finca Castellon is our grower. Like many is dedicated to producing the finest coffee. He is hard working, passionate, and works in the local coffee mill as well as in the farm.
Castillo Santa Monica employs locals who hand pick the crop, selecting only the ripest cherries. Through experience, Jairo creates magic in the processing stage producing his highly regarded coffee. This Castillo variety is naturally processed at the La Pradera Washing Station close by in El Cailmo, Quindio. Castillo responds exceptionally well to natural processing, the cherries are exposed to a dry anaerobic fermentation of 18 hours before being pulped and sundried on raised beds for 13 days to the ideal moisture content, with the mucilage on.
This single origin coffee allows you to experience its unique flavours, generally lost when you blend coffee.
Before brewing this coffee take a moment to smell the beans out of the grinder, the exotic aromas and complexity is jaw dropping. In the cup you can expect flavours of ripe mandarin and maple syrup with a sweet lingering aftertaste.
This Trace Origin micro lot offering from Jairo Arcila is a rare treat. We thank Jairo and his family for providing us with this opportunity and hope you enjoy this special experience as much as we do. Salud!/Cheers!
Victor Herrera
- COUNTRY Colombia
- REGION: Huila
- TOWN: Oporapa
- ALTITUDE 1,700-1,900m above sea level
- FARM NAME Victor Herrera
- VARIETY 100% Tabi
- PROCESSING: Fully Washed
- OWNER: Victor Herrera
- TASTE PROFILE: Hibiscus, Pear, Guava, Grapefruit Marmalade
- Recommended methods: V60, Aeropress, Clever Dripper
In our Limited Edition Tabi Victor Herrera, the coffee takes you to Victor Herrera Farm in Oparapa, Huila, close to Pitalito, where some of Colombia’s best coffees and microlots are produced, regularly boasting Cup of Excellence-winning lots. Coffee here are delicate, bright acidity, medium body, have sweet notes, and a fruity, caramel aroma.
Much of this is attributed to Huila geography and climate. It is framed by the Central and Eastern ranges of the Andes mountains, and sitting in the Magdalena Valley it is also home to towering Nevado del Huila volcano. The varied climate temperatures created by its location (17°C to 23°C), the nitrogen rich and volcanic soils, all attribute to the coffees particular flavour characteristics.
This lot is 100% Tabi, a new unique varietal crossed between Timor Hybrid, Bourbon and Typica. The word Tabi meaning “good” in the Guambiano dialect.
Victor Herrera is the man who produces this on a small 1.5 hectares with an emphasis is on quality. The myriad different fermentation processes makes each coffee unique. Victor uses a distinct parchment coffee profile. Fresh picked cherries are de-pulped 4 hours after harvest, exposed to a long dry anaerobic fermentation of 30 hours and finally sun-dried in concrete patios to 12% moisture
The beans out of the grinder have an exotic aroma with jaw dropping complexity. In the cup you can expect flavours of hibiscus, pear, guava and a grapefruit marmalade.
This Trace Origin micro lot offering from Victor Herrera farm is a rare treat. We thank Victor Herrera, his family and community for providing us with this opportunity and hope you enjoy this special experience as much as we do.
