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Coffee Details

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Your March airdrop is EL REGALITO - GUATEMALA.

The land is managed by Arturo’s son Vielmann Vides Villatoro Castillo, an enthusiastic farmer. Along with his wife and three siblings, the family looks forward to leaving the land and legacy to their beloved children to continue. Rising from 1525 to 1800 MASL, Arturo’s lots exist on two sides of a sheer ridgeline. Mature Chalum, Mandarin, and Capulin trees rise at angles, providing afternoon shade from Bourbon, Caturra, and Maragogype plants below. Pure mountain spring water is used for processing their coffees.

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Your February airdrop is San Lorenzo - GUATEMALA.

Located near the town of San Cristobal Verapaz, in the cool, rainy reaches of Coban,  Guatemala, Finca San Lorenzo nestles in the verdant hills at around 1,500 meters above sea level. San Lorenzo is the Valdes family’s second farm, purchased in 1987 as a sort of ‘little brother’ to another of our favorite Guatemala farms, Santa Isabel. It is a true family business, run  with love and devotion…..and a lot of expertise!

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The Coffee Producers Association of Chichupac (APCC) was established in 1982, just after the conclusion of Guatemala's horrific, 36-year-long civil war. The group remains small: currently it is composed of just 28 members who come from around 13 different local families, plus around 50 'independent' neighbours who deliver their coffee to APCC's wet mill.

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Coffee Details

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Coffee Details

Tasting Notes

This 2019 lot was produced by a number of farmers, all of whom reside in the province of Cutervo. Like so many in this region, the names of each farm are chosen in honour of trees or natural features on the farm that stand out among the wilderness.

In the region, much of the drive to produce quality can be seen via the level of attention to processing. Varieties are selected to suit the climate and also to produce an excellent cup profile.

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It is named Cinco Corazones (Five Hearts) after the original owner's five children. Shared X-operations on the farm include paying an average wage of 14% above the national average, recent organic certification, and the ability to separate lots of altitude to maintain consistent flavor profiles. 

While the farm itself grows between 1100-1800M, we have selected lots which represent the best harvest from1 500-1800M.

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During harvest, Finca Matapalo’s workforce swells to over 80 employees from the standard 16, including pickers and other farm personnel. They work together to ensure only the best cherries are selected.

The Finca is named after a tropical tree species which has beed known to grow up to 40 meters in height! The altitude allows the coffees to develop more slowly which promotes more sweetness. The farm has 33 different species of natural shade trees which enables Finca Matapalo to receive Rainforest Alliance certification.

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Your July airdrop is ALDEMAR PILLIMUE from COLOMBIA.

In addition to being prime coffee growing land, the region is an important source of water and wildlife. This beautiful landscape is from where Las Cascadas takes its name. Translating as ‘the waterfalls’, Aldemar and his wife Leonor decided to name the farm after the multiple small waterfalls close to the farm. Originally, a small portion of the farm was inherited from Aldemar’s grandmother. Over time, Aldemar and his family have been able to purchase more land around the original house, in order to grow their production. Today, Las Cascadas is managed by both Aldemar and Leonor and continues to grow.

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Your June airdrop is FINCA EL TAMBOR from GUATEMALA.

This is a rare re-feature, mainly because Victor has hit another home-run. Victor is a true iconoclast when it comes to coffee farming and refuses to accept conventional practices in farming. He prides himself on how his farm is managed in an environmentally sustainable manner. In the future, Victor and his family want to continue planting single varietal areas, focusing on new and less planted varieties, such as Amarillo, Pacamara, and Amarello geisha. They also plan to build new drying patios, a fruit garden and new tanks for the workers to farm fish.

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Your April airdrop is CAYAYUC  from PERU.

This 2019 lot was produced by a number of farmers, all of whom reside in the province of Cutervo. Like so many in this region, the names of each farm are chosen in honor of trees or natural features of the wilderness. The farmers for this particular lot belong to the producer organisation Green Cup. Green Cup’s mission is to contribute to the sustainable development of producers by offering specialised advice in the improvement of agricultural practices, as well as promoting organic culture and fair trade. 

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Your March airdrop is FINCA EL TAMBOR from PERU.

Victor is a true iconoclast when it comes to coffee farming and refuses to accept conventional practices times in farming. He prides himself on how his farm is managed in environmentally sustainable manner. In the future, Victor and his family want to continue planting single varietal areas, focusing on new and less planted varieties, such as Amarillo, Pacamara, and Amarillo geisha.  They also plan to build new drying patios, a fruit garden and new tanks for the workers to farm fish.

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Your February airdrop is Santo Tomas from PERU.

The farmers for this particular lot belong to the producer organization Green Cup. Green Cup visit farms and offer workshops on topics such as how to build increased capacity; as well as offering specialist support for women in coffee, or those struggling to work and raise children. Pruning takes place at the end of each harvest in order to ensure productivity and plant health.Farms work in 12 year rotations focusing on each variety individually.

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Your January airdrop is GUJI URAGA from Ethiopia.

Bule Hora, Uraga and Hambela are different Districts in the Guji Zone, where coffee commonly grows. Uraga coffee grows near a forested area, and in altitudes of 2000-2300 whilst Bule Hora and Hambela are at around 1800 - 1900 meters. The differences in topography, terroir, and soil all affect the profile of the coffees grown in these regions.

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Inza is located in the corner of the Department of Cauca, bordering with Tolima and Huila and looking out to the west over the Pacific Ocean. Situated on the “Macizo Colombiano” (the Colombian Plateau), which surrounds the high peaks of Tolima and Huila, the region is a source of water and wildlife, in addition to being prime coffee growing land. Every single microlot delivered was cupped and reserved due to its scoring 85 points or above by the community cupping lab, who are based in the Department of Antioquia.

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We are pleased to welcome Nano Genji to the Parachute Coffee lineup! Historically, one of the most coveted coffees in all of Western Ethiopia, this union has done such a tremendous job of production with 630 members between their two washing stations. We’re proud to be delivering the first selection of the recently expanded production of this bean. Nano Genji brings an intense, lively sweetness – a testament to the work put into this coffee during growing, picking, and processing.

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Yukro comes to us from Oromia region of Western Ethiopia, bringing with it a juicy and refreshing raspberry tartness. Yukro operates under the leadership of the Kata Muduga co-operative union, whose continued investment into the coops that it leads makes possible for some of the most delicious and coveted coffees in the world – and, improving the lives of those growing it in the process. The secret? After equipment removes most of the fruit from the seeds, they are soaked overnight in fibreglass tanks so that any remaining sugars will be fully removed from their surface, and leave the coffee perfectly clean by the time they hit the drying bed.

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Nariño is the southwestern-most department in Colombia along the border with Ecuador and the climate is unusual even in a place as geographically diverse as Colombia. The dry, rugged terrain and dramatic slopes and valleys actually create conditions that boost the big, sparkling, and juicy quality of the coffee. As warm, humid air collects in the lowlands during the day and creeps up the mountainside at night, allowing the coffee to thrive much higher than commonly thought possible, all the way up to 2,300 meters.

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The Waghi Valley of the Western Highlands is home to a centralized plantation mill used by local farmers to purchase, mill, and dry coffee. This Kindeng mill is a leased relic of colonial times. Owning a mill, or any property, in Papua New Guinea can risk the reputation and trust established with the local tribes by creating a perception of wealth discrepancy. Through the centralized milling and drying, our partners control the quality at the processing level. All in all, it’s a rare tasting coffee from an exciting location.

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This very special coffee is from the sub region of Danbi Uddo of Shikasso, Guji, in the southeastern part of Ethiopia. Imagine an area where 850 individual farmers with their own properties, bring their heirloom coffee cherries to a collective washing station to be processed and sold. The average farm size? Approximately 2.5 hectares in size, with corn, grains, and false bananas typically growing alongside the coffee, as well as Birbira, Wanza, and Acacia trees for shade. On cold winter days, this coffee reminds us of a warm summer afternoon.

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This region in the SouthEast corner of Brazil is the first origin in Brazil to receive the “Designation of Origin”, a highly sought after designation in the region. It is awarded to coffees grown inside an officially delimited area in the Northwest corner of the region, and that follow the rules of the production process defined by the Regulatory Board of the Cerrado Mineiro Region - D.O. It also has Parachute Coffee’s seal of approval, which is why we’re thrilled to present it to you this month.

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This coffee was processed at The Hallo Fuafate Washing Station, located in Worka, Guji Region, Ethiopia. This particular washing station is located at 2032 masl, and the name Hallo Fuafate comes from the name of the hamlet, and the local waterfall nearby. “Fuafate” translates into falls, a perfectly fitting metaphor in this case; a washing station, named after the waterfall nearby - a lasting feature of the region, as is coffee a lasting feature of it’s birthplace, Ethiopia.

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Located in Oromia, about 400 Km south of Addis Ababa, the Nensebo woreda is home to a collection of smallholder farmers totaling 5,000 hectares of coffee. So what are smallholders farmers? Imagine growing coffee in your large backyard (or in the forest behind your house). The average farm size in Nensebo is two hectares and producers cultivate a range of heirloom coffee varieties, including wild varietals originating from the neighbouring forests.

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Armando Gomez started working with his grandfather on this farm since he was 23 years old. After his grandfather passed away, Arnando took over the farm - and his work has continued ever since, carrying his grandfather’s techniques forward. As for his mission? “My mission for this year is to continue growing great quality coffee, and my vision is to find a good client that will appreciate it and helps us grow.” We hope we can live up to his mission.

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This coffee is from the APROCAFE co-operative in San Pedro, Atitlan. APROCAFE follows all organic practices, and are known for paying special attention to the needs of both the soil and water surrounding the co-op. They also do all of their coffee harvesting by hand - with zero mechanical intervention. Atitlan’s soil is rich with volcanic and organic matter; about 90% of the coffee in Atitlan is cultivated along volcanic slopes that surround Lake Atitlan. So ya, this is basically volcano coffee.

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In Ethiopia, unlike the vast majority of coffee-growing countries, coffee was not introduced as a cash crop through colonization. Instead, growing, processing, and drinking coffee is part of the everyday way of life, brewed at home for centuries. Coffee is enjoyed as part of a “ceremonial” preparation, a way of gathering family, friends, and associates around a table for conversation and community. We hope you can enjoy it the same way.

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In Santa Barbara, there’s one mountain that produces all of the coffee in the region. Just one beautiful, lush mountain with three villages on its slopes, side by side. The coffee cherry processing conditions (especially drying) here are especially demanding, because the area is directly next to the jungle, and thus, to rain. But when these variables are precisely controlled, the coffee is spectacular. So spectacular. So. good.