A Villager’s Hand Coffees
Americans enjoy their cup of coffee, but did you know you can enjoy some of the finest coffee in the world and help village farmers escape poverty at the same time? Many coffee growers live in remote areas, and because they have no access to credit or transportation to the coffee markets, let alone access to the global market – they must rely on middle men who buy the coffee at a fraction of its value. Fair trade coffee enables the farmers to get a set minimum price for their coffee, far above the market value they normally receive, but many farmers cannot pay the $3000-$10,000 annual fee to receive fair trade certification, and could only afford to do so if they are guaranteed to sell their entire crop at the fair trade price. If they do not have access to enough buyers, they could lose money in an effort to receive a fair price.… This is why A Villager’s Hand is working with farmers in our artisan countries in a “direct trade” relationship. Farmers will receive above the fair trade minimum per pound of coffee, approximately five times the rate they were previously paid. The higher price will allow them to reinvest in their farms and in their village. Direct trade offers a more collaborative relationship with independent small farms than fair trade does.…
We will begin importing high quality single origin coffees from Kenya, Peru, Guatemala, and Indonesia.
100% Arabica beans, sourced from the Rift Valley. Our Kenya AA is called Emayanata, which means “blessing”. AA coffee beans are the largest grown in Kenya. Kenyan coffees are considered among the best in world according to coffee experts. Kenyan coffee has the reputation for absolute excellence because its coffees are grown close to where coffee originated. These gourmet coffee beans are grown on volcanic soils and are wet-processed; the beans are harvested, immediately removed from the cherries, and washed to remove the excess pulp. This process causes the coffee to have a full body of flavor with a heavy acidity. It also displays a gentle floral aroma as well as berry and citrus notes. The acidic soil provides optimum growing conditions for Arabica, and the high elevations of areas like Mt. Kenya, Kericho, Kisii, Nakuru and other upper elevation plateau regions produce the best beans. The highest grade of Kenyan coffee is AA, referring to the size of the bean. The larger beans have more essential oils that enhance the taste and aroma of the coffee. Grading of the coffee takes place after milling, when defective beans are removed. The Coffee Board of Kenya then classifies the coffee; the lowest quality receives a one, and the best are classified at ten. Of all the premium gourmet coffees in the world, Kenya is consistently listed at the top. Kenya AA is considered one of the world’s finest.
Flavor Notes: Tangy body with a wine-like acidity and citrus flavor
Coming in 2017:
Coffee is the largest agricultural export from Peru. Sourced from the peaks of the Andes Mountains, and the tropical Amazon jungle, the geography of Peru makes it ideal for coffee growing, both in terms of climate and elevation. The higher altitudes of the Andes produce harder beans with more complex flavor. Many farmers were already practicing passive organic farming for decades, prior to certification.
Flavor Notes: Medium to light body with herbal and floral notes.
These coffees are rich and flavorful, partly because of the volcanic soil, and the highlands here produce some of the world’s finest and most distinctive coffees. They boast a high degree of acidity and often taste of chocolate.
Flavor Profile: Smoke, spice, flowers, chocolate
This country is the third largest coffee producer in the world. The vast majority of coffee grown in Indonesia is robusta beans, followed by Arabica.
Flavor Notes: Full body, low acidity Sumatra – intense flavor, with cocoa, earth and tobacco notes Java – good, heavy body, with a lasting finish and herbaceous notes Bali – sweater than other Indonesian coffees, with nut and citrus notes
Sulawesi – good sweetness and body, with warm spices notes
Flores – heavy body, sweetness, chocolate and tobacco notes Papua – heavy body, chocolate, earth and spicy finish