Samoro are a group of 9 farmers living and working close to each other, who support one another to ensure consistent coffee processing. This coffee is their second harvest as a group. As a satellite group of Cristo Liurai, Samoro’s Lead Farmer Orlando Soares receives mentorship from Luis Santos de Jesus, the lead farmer of Cristo Liurai. Luis has helped implement record keeping, leading to more precise fermentation and drying times. This helps them adapt to the challenges of climate change and maintain consistency. Their attention to detail is paying off and their motivation soared this year after the success of their 2022 harvest in the specialty market.

After harvesting ripe red cherries, the farmers float them to remove any bad ones and then pulp them with a manual machine. The beans are then fermented in water for 40-44 hours until the mucilage breaks down. Next, the beans are washed 8-10 times, a labour intensive process. After washing, the beans dry on raised beds for 7-10 days, often taking closer to 10 days due to climate changes, until they reach 10% moisture content and 0.55aW water activity.

Typica known for it's high cup quality is one of the most culturally and genetically important C.arabica coffees in the world. Until the 1940s, the majority of coffee plantations in South and Central America were planted with Typica. Because Typica is both low yielding and highly susceptible to major coffee diseases, it has gradually been replaced across much of the Americas, but is still widely planted in Peru, the Dominican Republic, and Jamaica, where it is called Blue Mountain.

Somoro was grown at a high elevation of 1550 MASL, and we measured a density of 715. The high density and large screen size 18, influenced our decision go in with a lower charge temp to stretch the MAI phase, but press hard on the brakes with a rapid reduction in flame before 1st crack to add some development time.