Boresha’s organic coffee beans are 100% Arabica. Arabica
coffee is the earliest cultivated species of coffee tree, being
grown for well over 1,000 years. It produces approximately 70% of
the world's coffee, and is dramatically superior in cup quality to
the other principal commercial coffee species. All fine, specialty,
and premium coffees come from Arabica coffee trees.
Arabica coffee grows only in particular environments with adequate
rainfall, temperate climates, good soil (often volcanic),
sufficient altitude, and roughly between the Tropic of Cancer and
the Tropic of Capricorn. Under the ideal conditions, it can take as
many as seven years for the Arabica coffee plant to grow to its full
size. After a few years, the plants begin to produce fruit, the seeds
of which are the coffee beans.
Our beans are cultivated in the rich soils of small farms located in
the fertile, high mountain regions and moist lake areas of Africa. The
coffees from this region are complex and have intense berry or floral
aromas and have undertones of berries, citrus fruits and chocolate.
Boresha coffee is naturally grown without the use of any artificial
fertilizers, pesticides, or other chemical products.
Crafted to satisfy the most diversified and discriminating of palates,
our carefully selected exotic beans are roasted in a temperature-controlled
environment within a state-of-the-art roasting facility in California.
Ethiopian coffees are among the world's most varied and unique.
Yirgacheffe (YUR ga Shef ay) is the heart of the Ethiopian coffee region
and the birthplace of coffee. It is situated in the lush, deep-soiled
Sidamo region of high rolling hills in southwestern Ethiopia.
One of the most admired washed, or wet-processed, and high-grown coffees of Ethiopia,
the explosively fragrant Yirgacheffe is high-toned and alive with
shimmering citrus and flower undertones; it may just be the world's most
Uganda is situated in the Great Lakes region of eastern Africa at
the headwaters of the Nile. In the eastern reaches of the country
lies Mount Elgon, an extinct volcano straddling the Uganda-Kenya border.
Looking at its enormous base, many think that Mt. Elgon was the tallest mountain in Africa at one time. Coffee shambas (farms) are located up and down the cliff sides, where they make use of natural water gullies and forest cover to draw out moisture from the soil.
At the eastern slopes of Mt. Elgon on the Kenya border, the venerable
Bugisu Arabica tree is cultivated. These ancient African Bugisu trees
were planted nearly a century ago, after being transported from nearby
Ethiopia, the birthplace of coffee. They yield a fruit-toned coffee
and are cultivated by third and fourth generation coffee farmers at an
elevation of 6,600 feet above sea level.
The naturally grown Bugisu Arabica has more body than most other
East African coffees and is considered Uganda’s best coffee.
Ethiopian coffees are among the world's most varied and
unique. Boresha’s explosively fragrant Yirgacheffe (YUR ga Shef
ay), harvested from the heart of the Sidamo region of Ethiopia, ranks among the very finest.
Our single-origin Yirgacheffe features a floral aroma with a full
body and a rich, chocolaty flavor. Its exquisitely delicate aroma is
fused with extravagant floral notes and a distinct hint of cocoa. The
chocolate strengthens in the cup, balanced by a delightful jasmine
Carefully handpicked, our certified organic Yirgacheffe coffee is
100% free from chemical pesticides or fertilizers.
Cultivated in the fertile slopes of Mount Elgon in eastern Uganda at
an elevation of 6,600 feet above sea level, Boresha’s naturally
grown Bugisu has more body than most other East African coffees and
is considered Uganda’s best coffee.
This exceptional coffee bean displays rustic fruit tones, deep
huskiness, and a mild earthiness. Our single-origin, 100% Arabica,
certified organic Bugisu coffee is smooth, full-bodied and perfectly
balanced. With earthy undertones and mild rustic notes this delightfully
heavy, full-bodied coffee has a surprising, slightly sweet blackberry
Certification & Accreditation
Our premium quality, ORGANIC and FAIR TRADE certified coffees support environmentally sustainable farming and production practices,
provide economic stability, and a higher standard of living for
the African coffee farmers.
We are proud to offer coffees that meet the strict standards of
TransFair USA, USDA Organic, and OCIA, and are tracked from the crop
to the cup.
Fair Trade Certified
Monitored by TransFair USA and the FLO (Fairtrade Labeling Organizations),
the Fair Trade Certified label guarantees that the coffee was grown
responsibly and that the farmers who grew the beans got a fair price
for them. This means that the coffee was purchased outside of the
commodities market at a prearranged price that was better than what
the farmer could have hoped for through normal distribution channels.
Fair Trade Certified Coffee:
- Pays farmers a premium price for their products,
ensuring that they are taking home more money for their harvest to
help support a better life.
- Creates direct trade links to farmers and their
cooperatives, bypassing exploitative middlemen.
- Provides access to affordable credit, helping farmers
stay out of debt to local loan sharks between harvests.
- Creates a positive impact on farmers and their
communities by promoting social and business development programs.
Organic Crop Improvement Association (OCIA)
OCIA International is one of the world's oldest, largest and most
trusted leaders in the organic certification industry. OCIA is dedicated to
providing the highest quality organic certification services and access
to global organic markets. The Organic Coffee label by the Organic
Crop Improvement Association guarantees that the coffee was grown
without using any fertilizers, pesticides or other chemical products.
Organic farming protects farmers and the environment from unsafe
applications of fertilizers and pesticides while promoting a sustainable
agriculture for future generations.
Organic certification requires that every step from planting,
farming, harvesting and transporting by rail, sea and road be inspected
and certified to be free of fertilizers, herbicides, pesticides and
other chemical residue.
USDA’s National Organic Program
The Organic Foods Production Act (OFPA), passed by Congress in
1990, required the U.S. Department of Agriculture (USDA) to develop
national standards for organically produced agricultural products to
assure consumers that agricultural products marketed as organic meet
consistent, uniform standards. The OFPA and the National Organic
Program (NOP) regulations require that agricultural products labeled
as "organic" originate from farms or handling operations certified by
a state or private entity that has been accredited by the USDA.
The coffee plant requires warm, humid weather typically located in
regions between the Tropic of Cancer and the Tropic of Capricorn (near the equator).
Boresha’s carefully selected beans are cultivated by dedicated
farmers in the rich soils of small farms located in the fertile,
high mountain regions and moist lake areas of Africa, where altitude,
soil and climatic conditions perfectly combine to produce the aromas,
flavors, and complex characteristics of our coffees.
Boresha coffee is naturally grown without the use of any artificial
fertilizer, pesticide, or other chemical product.
Coffee cherries, the fruits which contain the coffee beans themselves,
ripen four different times on a single tree each year. The coffee
cherries are carefully handpicked by farmers so that only the mature
red cherries that are ready to be harvested are chosen, and the green
cherries yet to ripen are left on the coffee trees.
The careful harvesting of coffee cherries only when they are ripe
is very important in order to ensure higher levels of overall cherry
Once the coffee cherries have been picked, the sticky fruit pulp
has to be removed from the coffee bean.
This can happen by either one of two processing methods: the Wet
or Dry method.
The Wet-Processing Method: Washed Coffee
The first wet-processing mills were established in Ethiopia in 1972.
The coffee is prepared by removing the skin and pulp from the bean
while the coffee fruit is still moist. The coffee skins are removed
(pulping), the skinned beans are allowed to sit in tanks where enzymes
loosen the sticky fruit pulp or mucilage (fermentation), after which
the loosened fruit is washed off the beans (washing). The beans are
then laid on patios or run through an electric dryer, removed from
their final skin called parchment, and sorted.
The immediate removal of fruit involved in wet-processing softens
the fruity, wine-like profile of dried coffee and turns it into a gentle,
round, delicately complex bean, and is fragrant with floral notes.
The Dry-Processing Method: Natural Coffee
In this method, ripe cherries are handpicked, the
red skin is removed, and the sugar-rich pulp is allowed to dry on the
beans on elevated drying racks. Once the coffee cherries have been
dried under the sun, the fruit pulp is removed.
The result in a sun-dried coffee with a naturally sweet and pleasantly
fermented flavor that is complex and fruity.
Boresha’s beans are carefully roasted to bring out their
unique flavor. The roasting process is truly an art through which the
beans are meticulously crafted to create a bold flavor experience.
Achieving a bean’s desired roasting profile is a delicate
balance of science, skill, and art. Using all their senses, the roaster
monitors the temperature, time, aroma, and color of the beans.
To release the flavor and aroma locked in their 200-plus chemical
compounds, the beans are roasted at temperatures over 400°F.
Heat produces over 400 naturally occurring compounds that
create the flavor of roasted coffee. When the beans roast at high heat,
their sugars develop and they begin to take on their unique color,
aroma, and taste.
As the bean’s moisture turns to steam inside the bean, a pop or
cracking sound is heard, much like that of popcorn popping. During the
roasting process, the beans expand to nearly twice their size.
While the natural color of the beans is green, as they roast and lose moisture,
they begin to turn into a warm yellow and continue to a light brown. The
high heat caramelizes the bean’s sugars and transforms their
color into a shiny, rich dark-brown hue.
The Art of Coffee Tasting: A Sensory Experience
Aroma/Sense of Smell: Aroma is used to describe a coffee’s
scent. Our sense of smell allows us to discern the aromatic character
of the bean, which is released with the high heats of the roasting
process and awakened when brewed. Aromatic notes can be delicate or
intense and range from floral to earthy, fruity to citrus and more.
Body/Sense of Touch: Body refers to the fullness and weight (the
thinness to thickness), of the coffee in the mouth. It ranges from
light to full and is determined both by the bean’s origin and
the method by which it is brewed. The feel of the coffee in the mouth
enables one to discern the coffee’s body and smoothness.
Acidity/Sense of Taste: Acidity refers to the pleasant tartness
of a fine coffee and is the taste of sharp, high notes found in the
coffee. In coffee language, acidity does not signify the PH or acid
level of the coffee, but instead conveys a brightness and aliveness.
The taste buds that perceive acidity are located along the sides of
Color & Luster/Sense of Sight: The roasting process is what ultimately
determines a bean’s unique color and glossy coating, as the high heats cause the
beans to become caramelized with their own sugars and glossy with their own oils.
Our ability to appreciate the rich, intense color of dark roasted beans comes from our sense of sight.
Flavor/Sense of Smell, Touch, Taste and Sight: Flavor is the overall
sensation that the palate experiences and combines the coffee’s unique aroma, acidity, and body.