Roasteries / Von & vonnie
von&vonnie is a specialty roastery and café on Rua do Heroísmo in Porto, buying traceable lots through importers such as ThisSideUp, Semilla and Paso Paso and publishing farmgate and FOB prices for its coffees.
9
coffees
Portugal
base
Coffees
9 coffees
From the same 31 smallholders as the washed lot, this cherry underwent an experimental natural process — 72 hours of dry anaerobic fermentation in sealed plastic barrels while in shade.
Blackberry, Maple Syrup, Strawberry, Creamy
A fully traceable washed lot from smallholders near the Akagera washing station, sourced via Semilla in partnership with Emanuel — traceability that is rare for Rwandan coffee.
Pear, Raspberry, Rooibos tea
From 150 farmers on the slopes of Mt. Kilimanjaro working with Wanza, the export project formed in 2017 by Rebecca Trupin, ThisSideUp and Frank Mlay. Depulped, soaked overnight, floated and dried on raised beds at the group's washing station; deep, fruity caramel.
The coffee that first drew von&vonnie to Sakami: a rare natural from Kenya and a single-cultivar Batian microlot, a variety usually blended. Juicy and complex with a tart finish and a rich, coating mouthfeel.
von&vonnie's first washed single-cultivar SL28 from Gloria Gummerus, whose coffees they have bought every year since opening. Bright and fruit-forward with a tart finish, roasted fast with short development for vibrant pour-over.
Seventeen farmers led by Rosemary Kezabu, who grows 1,600 SL28 trees on the Kitonya and Karangura hills; Empaako opened a cherry collection point in Kitonya and pays each farmer in full by mobile money. Juicy fruit up front and a delicate, tea-like finish.
A natural blend of SL28, SL34 and Batian from Gloria Gummerus at Sakami, a Trans-Nzoia group that sells larger single-farmer lots under its own export. Rounder and sweeter than her microlots, roasted a touch more to work as both batch brew and a bright espresso.
From Stanley Masereka, Empaako's agronomist and a farmer himself. A 52-hour anaerobic fermentation in cherry before raised-bed drying makes it bright, complex and a little funky, with a deep fruity finish.
A natural sugarcane-process decaf from the Syoum family's 2-hectare Bette Buna farm — proof that decaf doesn't have to be a compromise.
Floral, Fruity, Sweet