kaffemik

First release for July is out!❤️‍🔥

Reinaldo Chilito | El Paraiso
Nectarine | Orange | Florals
Colombia
Pink Bourbon | Washed

imported via Intentionally sourced green coffee

Reinaldo was born and raised in El Purutal, San Agustín, Huila, where agricultural work shaped daily life from an early age. Limited access to education meant he left school after the second grade and spent much of his childhood helping his family cultivate sugarcane, panela, corn, beans, cassava, and coffee. Through years of work on his parents’ farm and neighboring properties, he developed the skills and experience that would later allow him to establish his own agricultural project.

At fourteen, Reinaldo received a small portion of his family’s land to cultivate independently. Alongside seasonal work on neighboring farms, he gradually saved enough money to purchase a plot of his own. With support from Colombia’s coffee growers federation, he planted his first 800 Caturra trees and began building the foundation of his coffee farm. Together with his wife, Mariela, whom he met in his early twenties, he expanded the farm over the following decades, acquiring additional land and steadily increasing coffee production while continuing to grow food crops for household use.

In 2016, Reinaldo planted 3,000 Pink Bourbon trees after seeing the success of the variety on neighboring farms. As he learned more about specialty coffee, he became interested in producing coffees with higher quality potential and greater value. After years of selling coffee through local buyers and cooperatives, he joined the Monkaaba project and delivered his first microlot under his own name, marking a new stage in the development of the farm.

This lot comes from Finca El Paraíso in El Purutal, San Agustín, Huila. The six-hectare farm includes four hectares of coffee planted between 1,859 and 1,920 meters above sea level. Cherries are harvested every three weeks, fermented for twenty-four hours, dry-pulped, and fermented for a further twenty-four hours before washing and drying for fifteen to twenty days. Harvested between July and September 2025 and shipped in November 2025, this Pink Bourbon reflects decades of experience.

Suprise! It's time for another Release!🌟

Eliecer Nuñez Osorio | Finca Mirador
Apricot | Rosehip Tea | Panela
Colombia
Colombia | Washed

imported via Intentionally sourced green coffee

Don Eliecer Nuñez Osorio was born and raised in Ricabrisa, Tarqui, Huila, where coffee cultivation has long been part of everyday life. From an early age, he worked alongside his father on the family farm, learning the practical skills of coffee production through harvesting, weeding, and maintaining the fields. Although he completed primary school, he chose to dedicate himself to agriculture, seeing rural work as both a livelihood and a long-term project for his family.

At eighteen, Don Eliecer began planting his own coffee plots, initially with Caturra before establishing his first thousand trees of the Colombia variety. This early success encouraged him to continue investing in coffee production. In 2005, an inheritance from his father allowed him to consolidate the land that would become his farm. Throughout this process, his wife, Ana Yeni Osorio Cruz, has been a constant partner in managing the farm and supporting their shared goals.

In recent years, Don Eliecer has focused increasingly on specialty coffee, seeking to improve quality and create greater value from his work. Through relationships with producers and collaborators connected to Monkaaba, he began refining his production practices and exploring new opportunities for his coffee. Despite having little previous exposure to specialty coffee markets, this lot demonstrates both his commitment to quality and the potential of his farm.

This coffee comes from Finca Mirador in Ricabrisa, Tarqui, Huila. The one-hectare farm sits at 1,650 meters above sea level, where ripe Colombia cherries are selectively harvested every four weeks. After a 24-hour fermentation in a cement hopper, the cherries are pulped and fermented for a further 36 hours before drying in parchment for 15 to 18 days. Harvested between June and September 2025 and shipped in November 2025, this lot reflects years of experience, careful processing, and a growing commitment to quality-focused coffee production.

Next June Release! A really nice and comfy flavor profile - prefect daily driver😌

Ivan Junqueira Ribeiro | Fazenda do Cruzeiro
Roasted Hazelnut | Dried Fruits | Milk Chocolate
Brazil
Yellow Catucai | Natural

imported via

This coffee comes from Fazenda do Cruzeiro, a large and historically rooted farm managed by Ivan Junqueira Ribeiro in Brazil’s Campo das Vertentes region. Established in 1923, the farm spans over 1000 hectares, with a significant portion dedicated to coffee cultivation across multiple varieties. It is part of the Sancoffee cooperative, which focuses on quality-driven production and building long term relationships between producers and international buyers.

Within this scale, coffees like this are separated as “Farm Select” lots. These are traceable to a single farm and represent a step toward more differentiated quality in a context where production is often associated with volume. This approach allows producers to receive more direct value for quality while maintaining the efficiency that defines Brazilian coffee production.

Harvesting combines manual and mechanical methods, with a focus on collecting ripe cherries.
After harvest, the coffee is processed as a natural. Cherries are spread on patios or drying beds and left to dry intact for around 20 to 25 days, depending on weather conditions. During this time, the fruit slowly dries around the seed, and the coffee is regularly turned to ensure even drying and prevent defects.

The region’s climate, marked by moderate altitudes, fertile soils, and consistent conditions, supports stable production and contributes to the characteristic profile of Brazilian naturals. In Campo das Vertentes, a long agricultural history and established infrastructure shape how coffee is grown and processed.

This lot reflects how large scale farms and cooperatives are engaging with traceability and quality differentiation. By isolating coffees at the farm level and focusing on careful post harvest practices, producers like Ivan Junqueira Ribeiro are contributing to a broader shift toward more distinct and recognized Brazilian coffees.

This release is super special!🔥

Oscar Hernandez | Los Nogales
Lavender | Lemon Verbena | Lime
Colombia
Orange Bourbon | Washed & Dried with Lavender

imported via

Oscar is a third-generation farmer who grows coffee in the south of the department of Huila, near the town of Bruselas. He is an energetic person, always positive and innovative, not only for his family but also for the wider environment. His father, Ricaurte Hernandez, was the first to prove what we know today: that the best coffees from all over Colombia can be found in Bruselas. In 2006, he won the Colombian Cup of Excellence and, as the locals say, spread the word. Ricaurte put Bruselas, and the entire department of Huila, on the map of fine coffee. Oscar continues this tradition, and thanks to him and his approach, Nogales is a centre of innovation and information for all the proactive farmers in the area. This coffee comes from the Yarumo lot at Finca Nogales, where Orange Bourbon is grown exclusively at the highest point of the farm. The variety has adapted to cooler conditions while still benefiting from strong sunlight due to its position. As one of the newer plantings, it is continuously observed and refined, with each harvest offering new insights into its potential.

Production at Finca Nogales emphasizes careful selection and controlled processing. Harvesting is done manually, with pickers selecting only fully ripe cherries to preserve the integrity of the variety. After harvest, the cherries are washed and sanitized, followed by flotation to remove lower density or defective fruit.
The selected cherries are then dry depulped and undergo a natural fermentation for around 24 hours, allowing sugars from the mucilage to drive the process. This stage is closely managed to maintain clarity and consistency.

A defining step in this process is the drying phase. After fermentation, the coffee is dried slowly over approximately three weeks in contact with jasmine flowers. This extended drying period requires careful monitoring and consistent turning to ensure even moisture reduction and stability.

This approach combines structu