All products

FULL & CREAMY

Origin: Brazil
Region: Campo das Vertentes
Producer: Arlindo&Arlindo Jr.
Altitude: 1050 meters above sea level
Variety: Catigua, Catucai
Process: Natural
Roast level: Light roast
SCA Score: 83.00 points

This coffee comes from a very small, 1.1 hectare, family-owned farm located in the Fagundes Community in Santo Antonio do Amparo. The producers are members of the Fagundes Community Association, which was founded to strengthen local growers and support coffee production in the area.

This is our third time buying from Arlindo’s family, and this year we exclusively purchased their entire harvest - 11 bags. From the moment we first shook hands, we made a promise to each other: as long as the Arlindos continue to grow coffee, KALVE will continue to buy from them in support of the outstanding quality they produce.

The cherries were handpicked, carefully sorted and spread evenly for drying, skipping the wet mill. Because there is no contact with water, the coffee avoids the development of unwanted fermented flavors. Instead, it produces a clean profile with rich chocolate and nut notes, complemented by mild acidity. Once the beans reach the final stage of drying, the dried cherry is removed, and the beans are cleaned and sent to our partner cooperative Sancoffee for quality assurance and final processing before export.

SWEET & FRUITY

Origin: Brazil
Region: Campo das Vertentes
Producer: Henrique Dias Cambraia
Altitude: 1100 meters above sea level
Variety: Yellow bourbon
Process: Anaerobic Natural
Roast level: Light roast
SCA Score: 85.00 points

Synonymous of tradition, Fazenda Samambaia has been the heritage of the Cambraia family for over a hundred years, dating back to the early stages of coffee growing at Campo das Vertentes, in Minas Gerais State. As a fourth-generation coffee grower, Henrique has overcome many challenges. When travelling abroad, he realized that Brazilian coffees were not on the shelves of international coffee shops and this fact drew his attention to the emerging specialty coffee market. Very soon, Henrique started focusing on high quality coffees and joined forces with other producers in Campo das Vertentes, to found Sancoffee - a cooperative dedicated to directly exporting their specialty coffees.

Nowadays, in addition to remarkable coffees, Fazenda Samambaia places great importance in social and environmental responsibility, investing in training for the team, innovating in farming and post-harvest practices to assure the sustainability of the coffee business, inspiring future generations.

This lot undergoes anaerobic fermentation. The process takes place in plastic barrels sealed airtight with a valve to control gas exchange, and it may begin in an aerobic environment until microorganisms consume the available oxygen. Over approximately five days, the temperature of the coffee mass and pH levels are monitored as key indicators of the fermentation rate. Once fermentation is complete, the cherries are transferred to raised beds to undergo the drying process until the coffee reaches the ideal moisture level.

FULL & CREAMY

Origin: Brazil
Region: Campo das Vertentes
Producer: Fazenda Sao Paulo
Altitude: 1125 meters above sea level
Variety: Arara
Process: Natural
Roast level: Light roast
SCA Score: 84.00 points

Synonymous with innovation and growth, Fazenda Sao Paulo has played a vital role in shaping the coffee industry in the Campo das Vertentes region, Minas Gerais. Established in the early 1980s as an agribusiness investment, the farm has grown into a beacon of development, providing work for hundreds of families and fostering progress in the local community. Coffee farming began modestly on the farm, but with dedication and passion, it has expanded to cover 800 hectares, becoming one of the group’s most prominent activities. At Fazenda Sao Paulo, sustainability didn’t start with a strategy or certification. It started with a belief that it’s possible to run a large, productive farm while still respecting the land, the animals, and the people who make it all happen.

For this lot, the cherries are harvested mostly by machines, which are adjusted to pick as many of the ripe cherries as possible. After harvest, they are immediately forwarded to paved drying patios, skipping the wet mill. Because there is no contact with water, this method helps prevent the development of unwanted ''fermented'' flavors. In the patios, the beans are spread out in extremely thin layers, almost “bean by bean”, without overlapping. This increases the exposure to the sunlight and therefore speeds up the drying process. Once the beans reach the final stage of drying, they are moved to mechanical rotating dryers that replicate patio conditions in a fully controlled environment. Temperatures are electronically preset at around 35-40°C, allowing for a consistent drying curve and therefore bringing more uniformity to the lot in terms of moisture content.

SWEET & FRUITY

Origin: Indonesia
Region: Botolinggo Village, East Java Province
Producer: Ijen Highlands
Altitude: 1250-1700 meters above sea level
Variety: Komasti, Andungsari, Bourbon, Kartika, Abysinia
Process: Anaerobic Natural
Roast level: Light roast
SCA Score: 85.75 points

Kevenka Coffees is a specialty coffee processor founded by two entrepreneur brothers, Kevin and Kenny Soewondo, from Surubaya in East Java. They initially entered the coffee industry by opening a cafe in their city, but over time began processing coffee sourced from local farms. Mount Ijen is located in East Java, approximately 3.5 hours’ drive from Bali, and is an active volcano in the province. Kevenka Coffees works with five areas on Mount Ijen, sourcing cherries from up to 500 different farms. All coffee is then delivered to their processing center in Botolinggo Village.

After harvesting, coffee cherries are washed, density-sorted, and color-sorted to remove defects. Anaerobic fermentation takes place in a tank for two days, with temperature and pH levels monitored. Then the cherries are dried for 11-13 days to reach the required moisture level. The dried cherries are hulled and sorted, and after final quality control, the coffee is ready for export.