Su café está totalmente asegurado durante el transporte
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Durante el transporte desde el origen hasta el almacén y cuando está almacenado en el almacén, su café está asegurado a todo riesgo por Algrano. En caso de que ocurra algo, nos haremos cargo del asunto.
Para el transporte por carretera hasta su tostadero, puede elegir 2 opciones de entrega:
**Entrega a domicilio: nos encargamos del transporte por carretera hasta su domicilio. Compararemos precios y organizaremos los detalles de la recogida. El seguro de transporte y las reclamaciones de transporte están totalmente cubiertos por Algrano. No tiene de qué preocuparse.
Recogida en almacén (FCA): tendrá que organizar usted mismo el transporte y dar las instrucciones oportunas a su transportista. Tendrá que organizar el seguro y, en caso de daños durante el transporte, tendrá que presentar la reclamación al transportista.
Para los compradores de la UE, Suiza y el Reino Unido, el café se entregará despachado de aduana. En caso de una entrega intracomunitaria, tendrá que informar de la compra de acuerdo con su normativa local sobre el IVA.
Para los compradores en Noruega, Islandia, y Lichtenstein, podemos proporcionar el transporte a su tostadero, pero no podemos importar en estos países. En este caso, deberá registrar la importación.
Para los compradores de EE.UU., nos encargaremos del despacho de aduanas.
Mora azul, Ciruela, Fruta confitada,
Uva roja, Chocolate con leche
Vendedor (pendiente)
Mora, Sabor a vino,
Cereza
Comentario de calidad
Algrano
Aroma of caramel, plum. Notes of purple fruits, candied fruits, plum, blueberries, brown sugar and milk chocolate. medium tartaric acidity, red grapes aftertaste with a juicy body.
Los costes de financiación se aplican hasta que se libera el café.
La historia del café
This lot comes from Glanmalure Farm, a specialty-focused farm owned by Vera Stucker and part of her larger estate, Ngila Coffee. Glanmalure is based in the Arusha region in Northern Tanzania on the slopes of the Ngorongoro Crater. The farm has grown coffee for around 100 years in an altitude from 1550 m to 1650 masl. They grow traditional varieties like Kent, Bourbons and SL28 and also Batian, Gesha and Pacamara. All coffees are grown under the shade of trees next to 80 hectares of preserved rainforest, going up to more than 1800 m high.
Pickers having a break and foraging some wild mango at the farm
The 2022-2023 season was difficult. A drought in 2022 was followed by luckywise rains in late december.This has greatly benefited nature. Dry rivers again came to life and the freshwater comes bubbling down the mountains even. However, the early and long drought, which nearly destroyed the flower from the short rains, was finaly followed by nice rains in the expansion time of the coffee cherries . After a first early harvest peak in June 2023, the individual stages of development could be observed well in August. You could see the harvest from September to December in your hand. The picking now was suddenly stopped due a real perfect season of shortvrains in November 2023 due to the El Nino effects in East africa.
This year, the coffee beans are extremely heavy and large! This is a special vintage that we probably won't be seeing very often. The high scores caress the soul of us coffee farmers. This year we produced our traditional washed Kent as well as some micro-lots (Honey processed coffees, SL28 variety and a small volume of naturals). For the micro-lots, we only chose the coffee beans showing high Brix values.
Now in November, the flowering we saw in February/March 2020 is ripening and we have another harvest boom. Agriculture is always a challenge of a special kind. Working with nature and people for such a beautiful product is difficult but also a deeply fulfilling work. We hope you can cup this passion in the coffees we are sending to you! - Vera Stucker
The heavy skies were a constant sight in Northern Tanzania
El proceso
This honey processed coffee was carefully dried under the sun on African raised beds. The ripe cherries are pulped with no water, leaving most of the mucilage around the parchment. The beans are later dried for up to 23 days depending on the weather. After drying the coffee is stored with the mucilage prior to hulling using an Indian coffee huller with no heat. This process increases the sweetness and fruit notes, making them more dominant in the cup.
