Hello everyone! It has been awhile since we’ve posted information about a coffee origin, as it’s been awhile since we’ve had new information to present to you. Recently we’ve been in talks with a trader from China, who has presented us with an offer to sell specialty Yunnan-grown coffee to North America. 

Below are the notes we got our contact in China. In regards to the price, these are still estimates, as the freight rate used in our calculation can be confirmed only if/when the order gets shipped.  This should help you to get a ballpark figure as to what the final price would be. 

Chinese Coffee Details

Name

Variety

Processing

Flavor Notes

Price List (USD/pound)

Dongka (14-16)

Catimor P3/P4

 Washed 

Nutty, Caramel, Rooibos Tea Like

$    3.534

Dongka (17+)

Catimor P3/P4

 Washed 

Yellow Apricot, Dark Chocolate, Nutty, Caramel

$    3.757

Laga

Catimor

 ASD Natural 

Tropical Fruit Jam, Jackfruit, Rose, Raspberry

$    4.739

Banka (17+)

T8667

 Natural 

Orange, Berries, Brown Sugar

$    4.739

Kagu

T8667

 Washed 

Jasmine Tea, Lemon, Honey, Sugar Cane

$    4.427

Banka

T8667

 Washed 

Orange, Berries, Brown Sugar, Nuts, White Tea

$    3.802

TianKeng

Sarchimor

 Honey 

Purple Flower, Dry Kumquat, Grapefruit, Brown Sugar

$    8.666

QingSong

Catimor 

 Fermented Washed 

White Flower, Brown Sugar, Nutty, Green Tea

$    9.113

 

Our Ask

Please let me know if there were any varieties from this list that you want. As you can imagine, it puts us in a tough position if we get told you’re interested and then when we bring in the coffee, you back out. Since it is our first order of Chinese coffee, we will be placing the order if we get enough interest from customers like you.

If you are interested in placing an order, or curious to learn more, please contact us either using our Contact Us form, or by calling 905-415-0778 x 213 (Muhammed Abbas’s extension). 

If we can get the order set up in the next few weeks, then we can forecast that the shipment to be in our warehouse around the end of November. Of course, this depends on if/when we put an order in for this coffee, and how quick it is to get the container and the coffee on board.

Green Coffee Market Prices
The ICO Composite Indicator Price (I-CIP) averaged 176.41 US cents/lb in January, a 0.4% increase from December 2023.

The I-CIP posted a median value of 173.90 US cents/lb, having fluctuated between 171.08 and 185.54 US cents/lb.

The January 2024 I-CIP is above the January 2023 I-CIP by 12.4%, with the 12-month rolling average at 166.85 US cents/lb.

The I-CIP grew steadily in January 2024, reaching a ten-month high.

Importantly, the Robustas have reached their highest level since November 1994 when they averaged 153.33 US cents/lb.
Read more: https://www.icocoffee.org/documents/cy2023-24/cmr-0124-e.pdf?mc_cid=3acfbd4b69

Green Coffee Price
Robustas reach 25-year high, averaging 135.47 US cents/lb in December 2023. The ICO Composite Indicator Price (I-CIP) averaged 175.73 US cents/lb in December, an 8.8% increase from November 2023. The I-CIP posted a median value of 177.64 US cents/lb, having fluctuated between 163.92 and 186.04 US cents/lb. The December 2023 I-CIP is above the December 2022 I-CIP by 11.8%, with the 12-month rolling average at 165.23 US cents/lb. The I-CIP grew steadily in December 2023, reaching a nine-month high. The rise in tensions in the Red Sea has prompted some shipping lines to re-route their coffee-carrying vessels. Thus, for South-East Asian and East African coffee en route to Europe, unintended consequences include a rise in freight costs as some shipping companies have introduced surcharges to account for the now-extended transit times.
Read more: https://www.icocoffee.org/documents/cy2023-24/cmr-1223-e.pdf?mc_cid=94006c239a

A recent paper published in Matter magazine on December 6, 2023 has caught our and the coffee world’s attention. It describes that adding some water, just a few spritzes for personal use, to your beans before grinding can lead to less coffee grinds being wasted and a more consistent and even flow when pulling espresso shots. The paper is linked here and is not behind a paywall at the time of this blog post.

The paper details how static builds up inside your grinder. One type of static is due to the coffee’s contact with the burrs, and the other type of static is due to the coffee’s contact to the grinder and other beans. The authors argue that the static would lead to some coffee grinds flying away, as well as creating “boulders”. The paper proposes adding some water, which would reduce the amount of charge built up inside the grinder, allowing the coffee grinds to not become charged.

James Hoffmann, a coffee expert and a World Barista Champion, goes through the main highlights in his video. He discusses some of his concerns and questions relating to the paper.

Have you noticed any differences in terms of taste when adding water to your coffee before grinding? We’d love to hear your experiences.  Please let us know what you thought on our Contact Us Form.

November 9, 2013

Aged Sumatra Mandheling Golden

Lot# 11117

5In the midst of sampling aged Sumatra coffees, our expert tasters were impressed by this single lot # 11117~ and felt it deserved special distinction. The flavour is complex and it appeals to those extremes of the taste buds. See the cupping notes below for more information. This coffee was aged and carefully tended for six years, rotated and flipped in its burlap bags and sampled to determine just the right moment to use it.

Aged Sumatra coffee is a conventional Sumatra that has gone through the traditional aging process in which it sits in a climate controlled warehouse for a minimum of 3-5 years. The practice of aging originates from the 19th century, in which coffee from the Far East would ship to Europe in the hulls of sailing vessels. The coffees were exposed to moist, humid, and salty air in these voyages, and would age quickly. The modern aging process was developed to replicate the characteristics that these early coffees obtained naturally. The aging process deepens flavours while also mellowing them, accentuating certain notes over others. The beans look the part, too. They take on a distinct golden brown and weathered look. After opening a new bag of this stuff, expect to be hit with aromas of cocoa, sugar, leather and lots of other stuff.

Cupping Notes

15The aroma is earthy with a hint of pipe tobacco and chocolate. In flavour, there is a lot of the same stuff, but a bit of ripe-fruit in the background. The medium acidity is very nice and crisp, especially for a Sumatra and has a very clean aftertaste. There is a tendency to over-roast Aged Sumatras. The reason is that they don’t show as much roast colour, and have a mottled appearance up until 2nd crack and even a bit into it. Don’t let this make you think you have to roast them dark (although they can be very nice this way too).
The remarkable flavours of this Sumatra coffee, paired with a meticulous aging process, deliver a big, bold cup of coffee that reflects the time and care that have been put into it.

We have 250 bags of this superb coffee in stock and for a limited time we are offering a superb price on it. 

Please call or email us!
Toll Free 1 (888) 853.6523 or info@kencaf.com

November 9, 2013
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