Sourcing 2022 : A Look Back

First and foremost we want to say THANK YOU!

2022 was another wild ride but without your support none of this would be possible.  We truly appreciate all the support whether you are a long time customer or a new to French Truck. 

2022 saw a return to normalcy from a coffee sourcing perspective.  We were able to get back to traveling and visit our producing friends in Colombia, Peru, and Brazil.  

Colombia: Over the past year we have sourced some of the best coffees we have ever come across in Colombia. For our 10th anniversary, we went all out and featured 5 unique coffee varietals all from Colombia!  With an emphasis on the unique flavors varietals and processing methods can have on coffees, we were able to see a drastic difference in flavor all within one origin.  We are currently still featuring one of the most electric coffees we have ever featured, which is our Grand Cru Sidra from producer Johan Vergara.

Peru: After not being able to travel for a few years we finally made it back to visit our long time friend and producer Gilmer Cordova Mejia and his family.  It was a real treat to walk the farm and have lunch with the whole family.  They have been busy with improved infrastructure for processing coffee. As well as some exciting new coffee varieties being planted. They are experimenting with naturals as well.  This coffee is currently in transit and should be available in January.  We cannot wait to share Gilmer's coffee with everyone! 

Brazil: We also checked in with one of oldest producing partners in Brazil, Carmo Coffees. They continue to lead the way for specialty coffee in Brazil. Brazilian coffee is a staple component of our New Orleans Dark Roast.  We have some really amazing coffee that is on the way, and should be available in early 2023.

We have more delicious coffees on the way, so be sure to look out for that!

Peru Origin Report 2023

We travled back in Cajamarca, Peru! To check in on one of favorite producers, Gilmer Mejia and taste this years harvest.

This is peak season for harvest right now and the coffee is rolling in. Join us along the road every cup of coffee must take.

This is the first of a series of videos that will explore this unique Journey.

These small mountain communities are the heart and soul of Peruvian coffee. Never mind the two days of air travel it takes to get to the sprawling coffee city of Jaen, Peru. @gilmer_cordova farm is another 3-hour drive up and down a slim mountain road. Just past the town of San Francisco and Agua Colorado lies Finca Ecologica.

KENYA RUKERA

Kenya is an enigma. It occupies a top spot in specialty coffee--Kenyan top lots are always amongst the most expensive of any harvest. But yet it’s a country where coffee production is dropping year over year. Kenya is a place where traceability is given, but knowing what you want and how to get it are two different things. Finding an importer that can navigate producer and partner loyalties is vital in procuring a top scoring lot. That is why we are very grateful to Crop to Cup Importers for making life easier for us. Kenya’s unique auction system, where all the coffees are bought and sold adds an additional layer to their diverse coffee economy. Once we start talking about marketing agents and auction systems we are now speaking the language of coffee in Kenya--this is a country that already knows how to coffee.

Kenya is a country where history comes to life in the form of coffee, and this year’s offering is no different. In 1944 the colonial government acquired Jacaranda Estate to establish a Coffee Research Station. In 1949 the government acquired the Rukera Farm that lies adjacent to Jacaranda. In the mid 60’s the two farms were transitioned over to the Independent Republic of Kenya and the research station is now known as the Coffee Research Institute. ​The CRI now uses the two farms as demonstration farms and uses their production to generate revenue to support research. The institute conducts research in all areas of production, processing and marketing.

This year’s offering is from the Rukera Farm. During​ harvest season, the farm’s staff swells from 5 to 300.​ Cherries are pulped then fermented in tanks for 12-48 hours before washing through grading channels. Then the cherries are dried on raised beds for 7-14 days with regular turning to ensure an even drying process. The varietals on the farm include the well known SL28, SL34 and newer ones like K7, and Ruiru 11. Our lot is a blend of all of these varietals. The result is a classic Kenyan profile, with sparkling acidity and big sweetness. We are thrilled to be offering this delicious coffee as well helping promote coffee research in Kenya!

REGION: NYERI / FARM: RUKERA

FARMER: COFFEE RESEARCH INSTITUTE

ALTITUDE: 1600-1700 MASL

VARIETALS: SL 28, SL 34, K7, RUIRU 11