マドリード家はコーヒー生産業において素晴らしい経験を持っています。フランクリンさんが父と兄とともにEl Sauce地区のコーヒー生産に加わっただけでなく、彼の息子、デニルソンさんもまた、トレード方面において手強い存在です。 Finca La Pateplumaは南ホンジュラスのサンタバーバラ地区にある霧に囲まれた場所El Sauceにあります。少ない年数ですが、La Pateplumaの赤色と黄色のカトゥアイ種の木は高くないものの、たくさんの実を収穫することができます。 果肉を剥がしたあと、コーヒーの種は乾燥発酵をしてから、短時間のミューシレージを除去するために水に浸されます。 マドリード家はVerveのためにスペシャルティコーヒーを育っていくことを専心しています。最近では太陽発電の乾燥機に投資し、El Sauce農場の生産をより良いものにしています。
Mormora is a 200 hectare farm near the town of Shakiso, located in the Gujii Zone of the Oromia Region in the Sidamo Province. Coffee has been growing wild in these areas for centuries; Ethiopia being the birthplace of coffee and the only producing country where coffee is indigenous. Similarly indigenous are the Colobus monkeys, which you must be careful not get too close to when walking through the estate forest.
The farm is managed by the same owners as Guji Highland, though Mormora is an older plantation and sits at a slightly lower altitiude - ranging from between 1850 and 2100 masl. Coffee is grown organically in beautiful, wild forest conditions, where the soil is fertile and the trees benefit from a mixture of natural shade plants. Mormora farm is also Organic certified (though this particular lot is not), and the land is managed in sections, with the trees undergoing 25 year cycles before being stumped to rejuvenate.
Ripe cherries are hand picked during harvest season, between November and February. They are then delivered to the washing station in Shakiso where they're graded, sorted, de-pulped and then fermented underwater for between 24 - 48 hours. Parchment is sorted in washing channels, and then placed onto raised African drying tables. The drying period generally lasts for up to 2 weeks, until moisture level reaches 12% or lower.
Mormora won the prestigious 'National Taste of Harvest Competition' in 2012 and ranked second in the 2012 'Inter Country Taste of Harvest coffee cupping competition arranged by AFCA in February 2012. Mormora also landed 3rd and 4th place in the 2014 'National Taste of Harvest Competition', held in Addis Ababa.
The Madrid family is steeped in coffee growing excellence. Not only is Franklin joined by his father and brother coffee farming in the El Sauce region but his son, Denilson, is a formidable up-and-comer to the trade.
Finca La Patepluma sits high in the fog-shrouded region of El Sauce in the greater Santa Barbara region of Southern Honduras. Only several years old, La Patepluma's well-kept red and yellow catuai trees are still short but full of promise for harvests to come.
After depulping, coffee seeds undergo a dry fermentation before a short soaking to remove excess mucilage.
The Madrid family is dedicated to growing their specialty production alongside of Verve and has recently invested in an immaculate new solar dryer to accommodate the production of their El Sauce farms.
We believe the coffee experience is our responsibility from seed to cup. Coffee is our craft, our ritual, our passion. It drives us and inspires us. With this simple truth and responsibility we are bridging the gap from farmlevel to streetlevel. We are verve. Made in santa cruz.