GROUND LOOP
CBUS/OH
Ground Loop was conceived as a way to celebrate forward-thinking, independent coffee producers, whose methods focus on environmental sustainability, social responsibility and novel production techniques.
I believe the future of coffee lies at the intersection of these ideals.
By supporting independent producers, we can positively affect the communities and ecosystems in which the world’s best coffee is grown.
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GROUND LOOP FM
GL007 NEEL & KAVITA VOROHA SIMBA
COLOMBIA
PRODUCER:
NEEL & KAVITA VOROHA
VARIETAL: SIMBA
REGION: KARATU, ARUSHA, TANZANIA
ALTITUDE: 1600-1850 MASL
ROAST: LIGHT
PROCESS:
FERMENTED NATURAL
8oz / 227g
VARIETAL: SIMBA
REGION: KARATU, ARUSHA, TANZANIA
ALTITUDE: 1600-1850 MASL
ROAST: LIGHT
PROCESS:
FERMENTED NATURAL
8oz / 227g
This stellar coffee is grown by sibilings Neel and Kavita Voroha at their Gaia estate farm in northern Tanzania’s Arusha region. The farm spans multiple ridges of the Ngorongoro caldera, the largest unbroken caldera in the world. The remote landscape is home to a large wildlife conservation area that hosts incredible biodiversity and excellent growing conditions.
The Kavitas have long been cultivating native Ethiopian landrace varietals, with the Simba varietal in particular belonging ancestrally to the Sidama region of Ethiopia. After harvest, the coffee goes through a 72 hour period of whole-cherry maceration in covered tarps, before being dried on raised beds for four weeks.
This fermented natural process coffee exudes flavors of its heritage, with fruit notes of blackberry and fig, and a delicate florality often associated with Ethiopian coffees.
The Kavitas have long been cultivating native Ethiopian landrace varietals, with the Simba varietal in particular belonging ancestrally to the Sidama region of Ethiopia. After harvest, the coffee goes through a 72 hour period of whole-cherry maceration in covered tarps, before being dried on raised beds for four weeks.
This fermented natural process coffee exudes flavors of its heritage, with fruit notes of blackberry and fig, and a delicate florality often associated with Ethiopian coffees.
