Rainforest Alliance- Ethiopia Sidamo Koratie

From the Rainforest Alliance website

Rainforest Alliance Certified means:

Less water pollution as all sources of contamination (pesticides and fertilizers, sediment, wastewaters, garbage, fuels and so on) are controlled.Less soil erosion as farms implement soil conservation practices such as planting on contours and maintaining ground cover.

Reduced threats to the environment and human health as the most dangerous pesticides are prohibited, all agrochemical use is strictly regulated, farmers must use mechanical and biological pest controls where possible and strive to reduce both the toxicity and quantity of chemicals used.

Wildlife habitat is protected as deforestation is stopped, the banks of rivers are protected with buffer zones, critical ecosystems such as wetlands are protected and forest patches on farms are preserved.

Less waste as farm by-products such as banana stems, coffee pulp, orange peels and un-marketable foliage are composted and returned to the fields as natural fertilizer. Other wastes, such as plastics, glass and metals are recycled where possible.

Less water used as water conservation measures are applied in washing and packing stations, housing areas and irrigation.

More efficient farm management as the certification program helps farmers organize, plan, schedule improvements, implement better practices, identify problems and monitor progress.

Improved conditions for farm workers -- who are getting fair wages, decent housing, clean drinking water, sanitary facilities and a safe and wholesome work area. Workers and their families have access to schools, health care, transportation and training.

Improved profitability and competitiveness for farmers who have increased production, improved quality, reduced worker complaints and increased worker efficiency. The Rainforest Alliance Certified seal of approval gives the farmers more leverage at the time of sale, product differentiation, premium prices and improved access to credit.

Costa Rica La Amistad Organic

One of our best selling coffees is Costa Rica La Amistad. This is a cool coffee. The cupping notes are extraordinary- sweet, chocolaty, filled with luscious raisin notes, and finishes with cinnamon and pepper.

The large family owned farm is located in the extreme southern region of Costa Rica on a mountainside over 3900 feet above sea level. The family helps maintain the integrity of the rainforest by leaving bands of primary forest in between parcels of land used for coffee cultivation. In this way, wildlife have a corridor by which to travel back and forth through the rainforest. The farm maintains a low-tree canopy, in effect, shade grown to allow birds to flourish and to lower their need for more rain. The harvest begins in October and runs through March. Clear, fresh water that runs from the rainforest is used for the milling of the coffee. It is also used to generate power to run the machinery. 

This is a great example of a farm that is not certified Fair Trade or Rainforest Alliance- it just is.  They maintain strict organic growing processes, assist in the bio-diversity of the rainforest and recycle the water used in the milling process. Simply, it's a great cup of coffee- great for you and great for the environment.

New Coffee Offerings!

I am going to start cupping some new Papua New Guinea Purosa (Fair Trade Organic (FTO)), am El Salvador Organic Cuzcachapa Rainforest Alliance as well as a SWP (Swiss Water Process) Decaf Peru (Fair Trade Organic).

Even though I have cupped the PNG Purosa for many years and it remains one of my favorite coffees, with each batch and with each new crop, I need to experiment to find the sweet spot. There is a process by which I investigate the roast profile that will bring out the awesome character of the particular coffee. I roast the coffee at different roast profiles- from a light City Roast to a Full City+. Rarely do I roast a coffee to Vienna- the coffee flavor profile has too much to lose when coffee is roasted too dark. (However, Sumatra Mandheling is superb at Vienna roast- there is a great bittersweet chocolate that survives and thrives at that profile.

I'm interested in how the El Salvador will work as part of a blend. I have not been impressed with coffee from El Salvador- yet. I'll let you know.

I buy only Decaffeinated coffee that became that way through the Swiss Water Process. I have found that the coffee does not lose all of its aromatics and complex flavor profile. Besides, I appreciate the lack of chemicals in my cup of coffee. Several years ago, I forgot that I was drinking my Decaf Extravaganza blend. It was so good, I forgot that it was Decaf. If coffee isn't full of aromatics with a great mouthfeel, it just isn't worth drinking. Besides it won't make you sing- only, Good Coffee Makes You Sing.

Papua New Guinea


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Guatemala El Injerto Huehuetenango

This fine coffee from Guatemala is certified RainForest Alliance. The main product of Huehuetenango in Southwestern Guatemala, is coffee. This is one of the most responsible farms environmentally, ethically, and with respect to human rights. The water used to process the coffee is reused throughout the farm. El Injerto farm has a sophisticated compost system and they grow many different plants and trees that provide shade for the coffee. Come to Chazzano Coffee Roasters to taste(cup) this coffee. Chocolatey notes and great body.

Ethiopia Washed Organic Sidamo Koratie-New Offering!

Sidamo is often wild and winey. It adds a spicy addition to many of my favorite blends. This Sidamo is as smooth and clean as any Central American that I have cupped. This is lighter than the Mexico Chiapas- a bit closer to a Kuaia coffee. Certifications include Certified Organic and Rainforest Alliance.


What does "Washed" mean? In this method, the fruit covering the beans is removed before they are dried. It is called wet processed or washed coffee. The green coffee is sorted by immersion in water- unripe fruit floats and good ripe fruit sinks. After the pulp is removed by various methods, what is left is the bean surrounded by two additional layers, the silver skin and the parchment. The beans must be dried to a water content of about 10% before they are stable. Coffee beans can be dried in the sun or by machine but in most cases it is dried in the sun to 12-13% moisture and brought down to 10% by machine. Drying entirely by machine is normally only done where space is at a premium or the humidity is too high for the beans to dry before mildewing.
When dried in the sun coffee is most often spread out in rows on large patios where it needs to be raked every six hours to promote even drying and prevent the growth of mildew. Some coffee is dried on large raised tables where the coffee is turned by hand. Drying coffee this way has the advantage of allowing air to circulate better around the beans promoting more even drying but increases cost and labor significantly.

After the drying process (in the sun and/or through machines), the parchment skin or pergamino is thoroughly dry and crumbly, and easily removed in the Hulling process. Coffee occasionally is sold and shipped in parchment or en pergamino, but most often a machine called a huller is used to crunch off the parchment skin before the beans are shipped.
From: http://en.wikipedia.org/wiki/Processing_of_coffee


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