Our parlor series is sourced and roasted in smaller batches with uncompromising precision. Each roast profile is developed to draw out the complex flavors hidden within these higher end beans. The result is coffee that feels both rare and refined, where every nuance is intentional and every cup will expand your palate.
Under the watchful guidance of sibling team Neel and Kavita Vohora, the Edelweiss and Gaia farms have begun to blossom from well-managed estate farms, spanning 1000 acres across multiple ridges of the Ngorongoro caldera in northern Tanzania, into an innovative and genre-defying coffee enterprise. I’ve worked with Neel and Kavita, and the coffees from the farms for 15 years and I can definitively say that their most recent harvest is the most exciting I’ve ever tasted.
You’ve probably never heard of, or tasted for that matter, the coffee variety “Simba.” Neel has been secretively cultivating small groves of Ethiopian landrace trees for some years now, and we’ve purchased a few of these microlots in years past. Recently, he’s begun giving them unique names — “Yanga” for the Yirgacheffe (named after a popular Tanzanian soccer team), “Simba” for the Sidama (the Swahili word for “lion”), etc. Much like the other variety selections on the farms, each has its own processing idiosyncrasies as well, but regardless of style the Ethiopian coffees always manage to allude to their genetic and geographical origin in the cup.
The Vohoras’ farms continue to innovate in processing methodology as well. Rather than resting on the laurels of tradition, nearly all of their coffee (including the commercial volumes of larger lots) goes through a cherry maceration period prior to processing. For microlots like this Simba, the timeframe for whole cherry “pre-fermentation” is determined specifically by cultivar, through a trial-and-error process that’s been honed into precise protocols to bring out the best in each variety. In this case, the Simba harvest will macerate in whole cherry on raised beds under protective tarps for three days prior to completing the nearly 4-week drying process on raised beds in whole cherry. After this is finished, the dried coffee is stored in GrainPro until it can be milled in Vohora’s facility back in Arusha.
Our parlor series is sourced and roasted in smaller batches with uncompromising precision. Each roast profile is developed to draw out the complex flavors hidden within these higher end beans. The result is coffee that feels both rare and refined, where every nuance is intentional and every cup will expand your palate.
Under the watchful guidance of sibling team Neel and Kavita Vohora, the Edelweiss and Gaia farms have begun to blossom from well-managed estate farms, spanning 1000 acres across multiple ridges of the Ngorongoro caldera in northern Tanzania, into an innovative and genre-defying coffee enterprise. I’ve worked with Neel and Kavita, and the coffees from the farms for 15 years and I can definitively say that their most recent harvest is the most exciting I’ve ever tasted.
You’ve probably never heard of, or tasted for that matter, the coffee variety “Simba.” Neel has been secretively cultivating small groves of Ethiopian landrace trees for some years now, and we’ve purchased a few of these microlots in years past. Recently, he’s begun giving them unique names — “Yanga” for the Yirgacheffe (named after a popular Tanzanian soccer team), “Simba” for the Sidama (the Swahili word for “lion”), etc. Much like the other variety selections on the farms, each has its own processing idiosyncrasies as well, but regardless of style the Ethiopian coffees always manage to allude to their genetic and geographical origin in the cup.
The Vohoras’ farms continue to innovate in processing methodology as well. Rather than resting on the laurels of tradition, nearly all of their coffee (including the commercial volumes of larger lots) goes through a cherry maceration period prior to processing. For microlots like this Simba, the timeframe for whole cherry “pre-fermentation” is determined specifically by cultivar, through a trial-and-error process that’s been honed into precise protocols to bring out the best in each variety. In this case, the Simba harvest will macerate in whole cherry on raised beds under protective tarps for three days prior to completing the nearly 4-week drying process on raised beds in whole cherry. After this is finished, the dried coffee is stored in GrainPro until it can be milled in Vohora’s facility back in Arusha.
