FLAVOR NOTES: Lemon Juiciness, Green Grape, Mild Sweetness, Clean Finish

ORIGIN: Colombia

REGION: Huila

PRODUCER: Small-holder Farmers

FARM: Small—holder Farms

VARIETY: Caturra, Castillo, Colombia

PROCESS: Washed

ELEVATION: 1500 meters

HARVEST: Year Round

NOTES: Ally Importers Core Coffee program features green coffees which represent the classic profiles of some of the world’s best known coffee origins. Core Coffees—like Palmera from Colombia—are named for their respective origin’s national tree, celebrating the culture and the natural environment from which they came.

Colombia boasts hundreds of microclimates from its Caribbean coast in the north to its equatorial highlands in the south. Palmera highlights the coffee produced throughout the Huila department of the country with a clean and sweet profile that represents the work and skill of the smallholder producers who call the region home.

Huila occupies the Central and Eastern ranges of the Colombian Andes, which are separated in the Department by the Magdalena River. Its geography provides a variety of climatic conditions and elevations, contributing to the range of microclimates that producers enjoy on their farms. Thanks to the terroir created by these microclimates and the nitrogen-rich soil across the coffee growing areas of the Department, coffees from Huila have an earned reputation for quality and consistency.

Source: Ally Coffee

FLAVOR NOTES: Mild Lemon Zing, Floral, Mildly Sweet Finish

ORIGIN: Ethiopia

REGION: Sidamo

PRODUCER: Smallholder Farmers

FARM: Smallholder Farms

VARIETY: Kurume, Dega, Wolisho

PROCESS: Washed

ELEVATION: 1800 MASL

HARVEST: November-March

FARM NOTES: Named for Ethiopia’s national tree, Ally’s Acacia Core Coffee comes from smallholder farmers in the Sidamo region. The sweet, fruity profile of the Ethiopia Acacia Washed is a classic representation of one of Ethiopia’s most recognized coffee producing areas.

Ethiopia Acacia Washed is produced by the smallholder farmers who characterize the coffee production landscape of Ethiopia. Sidamo encompasses many terroirs, but farming across the region is traditionally low input and the attributes of the plants and the land are captured in every harvest.

In the southern region of Ethiopia, farmers pick coffee selectively, harvesting only ripe cherries individually by hand. Pickers rotate among the trees every eight to ten days, choosing only the cherries which are at peak ripeness. Coffee is de-pulped and washed by hand in cement canals at community washing stations. After fermenting in water to loosen the mucilage, wooden paddles are used to fully wash the coffee. It is placed on raised beds to dry in the sun.

Acacia is prepped for export at Tracon Trading’s coffee cleaning and storage plant on 30,000 sq meters of land in Addis Ababa. The plant is equipped with modern Pinhalense coffee processing machines and a Buhler Z+ color sorter. The machine has the capacity of processing six tons per hour. All the processing jobs are mechanical and electronic including final hand picking on conveyor belts. The six storage silos of the plant have a capacity of accommodating about 15,000 metric tons of coffee at a time. The warehouses are clean, with ample lighting and ventilation, which are very ideal for keeping the quality of the coffee.

FLAVOR NOTES: White tea subtlety, lemonade, orange slice jelly candy, rose floral finish

ORIGIN: Ethiopia

REGION: Uraga, Guji

PRODUCER: Various Smallholder Farmers / Gogogu Bekaka Washing Station

FARM: Various Smallholder Farms

VARIETY: Ethiopia Landraces (Kurume, Wolisco)

PROCESS: Washed mechanically through delvas and then soaked for 60 hours

ELEVATION: 2000-2280 MASL

HARVEST: 2020/2021

FARM NOTES: From deep in the forests of Guji comes Gogogu wet mill, bringing with it incredibly ripe blackberry, blazing acidity, and classic Ethiopian florals like bergamot and jasmine. Believe it or not, the stellar coffees within this high (the highest in all of Ethiopia at 2310 masl), densely forested region in the Uraga woreda were once trucked across the border to Yirgacheffe and sold there as Yirgacheffe coffees because no one had yet recognized their distinct character.

Now coffees within Guji Uraga deserve their own differentiation. In the southernmost forest of the Uraga region lies the Ugo Begne forest and Wate Gogogu community, where the Gogogu washing station produces a truly singular coffee. The wet mill is located on a plain surrounded by smallholder farms that supply cherry to the mill.

Managed by lifelong coffee trader Kedir Jebril (brother of Larcho Torka producer Abdi Jebril and Yabitu Koba producer Feku), Gogugu’s coffee goes through a meticulous process: he leaves freshly peeled seeds underwater for 60 hours compared to the average washing station’s 48. Coffees are then washed vigorously in elongated channels while also being selected for quality. The less dense Grade 2 quality beans are sifted off the top of the channel and taken to their own drying stations. The denser Grade 1 coffees eventually make it to a soaking tank where they’ll sit overnight removing any excess mucilage from the seed before they’re sent to the drying beds. Kedir keeps his parchment coffee covered in mesh for the first 5-6 days in order to avoid cracking and direct exposure to sunlight which can damage the integrity of the beans. After this first drying period the coffee is then opened to sunlight and left to dry for another 5-6 days before being conditioned in the storage warehouse for upwards of a month.