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OUR COFFEES

At Laidrey, we bring you the highest quality specialty coffees from around the world. Year round, we feature seasonal coffees from various regions to bring you the best possible coffee during its most fruitful season.

Sumatra, Kokowagayo

Tasting Notes: Malted milk chocolate, toasted almond, brown sugar, and green apple.

Story Behind the Farm:

This is a big year for Oaxaca, and Pluma remains a star. Among the most diverse Oaxaca roster we’ve ever been able to offer and the absolute highest baseline quality we’ve ever seen in Mexico, Casimiro Garcia López’s coffee stands out from the crowd with a saturated sweetness and notes of malted milk chocolate, toasted almond, brown sugar, and green apple.

Using processing to get the truest expression of the coffee’s character, they float and depulp cherries on the day of harvest, ferment them without water for 18-24 hours, then wash them, followed by drying on patios for 8-10 days. Their lots are composed mostly of the local Pluma Hidalgo variety, a mutation of Typica. They run an on-site nursery for their seedstock and replanted last June, meaning both yields and quality should continue to increase in the coming years.

A second generation coffee farmer, Casimiro and his wife Reyna Petronila Luna farm 20 hectares just outside San Agustin Loxicha, a community growing both coffee known for its malic apple and pear notes and avocados to further support the community’s finances.

Their older children support in both farm work and marketing, contributing agronomic knowledge learned in local courses. They’ve helped make some changes to the family’s processing, specifically cherry pulping and fermentation hours, in order to increase both quality and sustainability.

In the off-season, Casimiro Garcia and his family have another art: they work as blacksmiths. Everything they do, they do as a family, supporting each other and bringing new knowledge to the table.

Rwanda Gashura

Coffee plantations in the Gasharu region benefit from their proximity to the continuous of Nyungwe National Park. They get a good amount of rainfall to make the cherries juicier and the coffee fruity. The cherries selected for this lot are collected at altitudes between 1700 m and 2100 m. When they are received at the washing station they are sorted and floated to ensure consistent and good density beans are separated from the others. These beans undergo intense sorting at the pre-drying tables, floating and are later dried on the raised wooden beds for 4-6 weeks. Once dried, the coffee is well kept and stored in good conditions before being hulled and sorted by well-trained women and then packed in GrainPro and Jute bags for export. The processing at the washing station is carried out by young coffee farmers and the sorting on tables by slightly older coffee farmers, mainly women, providing them with more income.

Story Behind the Farm:

Limmu Kossa is located in the Jimma Zone of the Oromia region in Ethiopia. Limmu Kossa is dedicated to producing remarkable coffee that is environmentally and socially sustainable.

Giday Berhe began his career as a coffee trader in 1993 and in the following years opened wet and dry mills in Jimma to supply the market with quality coffee. In 2000, Giday founded Limmu Kossa in the village of Galeh in Jimma, and today the farm employs 500 full-time, year-round workers cultivating exquisite Ethiopian heirloom varietals across 356 hectares of land.

Giday invests significant portions of Limmu Kossa’s profit into building schools and roads for the village, providing health care access and subsidized goods and services to workers, and teaching farmers better practices and techniques in order to increase quality and receive higher premiums.

Limmu Kossa’s grade 1 washed lots are striking in their clarity, sweetness and balance. Orange blossom, magnolia, and lemongrass create a heady bouquet of aromatics that lead into a cup brimming with ripe citrus tempered by lingering sugar cane and honey sweetness. Likewise, Limmu Kossa’s natural lot bursts with tropical notes of tamarind, mango and papaya, rounded by a candy-like sweetness from dried fruits and brown sugar.