Our Current Seasonal Coffee Info

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MANANTIALES TABI – COLOMBIA

JUICY ACIDITY, STICKY SWEETNESS, SILKY

CUPPING NOTES: TINNED PEACHES, PINEAPPLE SYRUP, STRAWBERRY JAM, CARAMEL BISCUIT

VARIETAL: TABI
ORIGIN: VALLE DEL CAUCA, COLOMBIA
FARM: MANANTIALES DEL FRONTINO
PRODUCER: ANDRES LONDONO
HARVEST: NOVEMBER 2021
PROCESSING: WHOLE CHERRY FERMENTATION, PULPED & WET FERMENTED, DRIED IN MECHANICAL DRYERS
WEIGHT: 200G
RECOMMENDED FOR: FILTER & ESPRESSO

This is the 2nd coffee we’re featuring from Manantiales Del Frontino, a new farm that we’re truly excited to begin working with. They have previously done very well in Cup of Excellence competitions & they place a lot of focus on the entire ecosystem at their farms. Situated in the world renowned region of Valle Del Cauca, the farm is situated at 1950MASL amongst the perfect landscape & microclimate to produce quality coffee.

Whole cherries are wet fermented in tanks for a minimum of 8-12 hours before they’re pulped, rinsed & wet fermented further. This creates depth in the coffee’s taste experience as well as a smooth & juicy mouthfeel.

We’re excited to showcase one of our favourite varietal – Tabi! This is a cross between Typica, Bourbon & Timor Hybrid, which was released by CENICAFE in 2002. This varietal has shown to be disease-resistant whilst increasing in its potential for quality. Our version was roasted in our hallmark gentle manner, allowing the coffee’s juicy flavours & sweetness to develop, with an emphasis on its smooth, silky mouthfeel.

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LA GRANADILLA ORGANIC – PERU

CRISP ACIDITY, CANDY SWEETNESS, CREAMY

CUPPING NOTES:  RIPE NAVAL ORANGE PULP, CRYSTAL CANDY, LIGHT BROWN SUGAR, BAKED PLUMS, RED GRAPES

VARIETAL: CATURRA
ORIGIN: JAEN, PERU
FARM: LA GRANADILLA
PRODUCER: SERGIO CHINGUEL ALBERCA
HARVEST: AUGUST 2021
PROCESSING:  PULPED, WET FERMENTED, RINSED & DRIED ON RAISED BEDS
WEIGHT: 200G
RECOMMENDED FOR: FILTER & ESPRESSO

Peru has been an intriguing origin that’s been recently known to produce excellent high quality coffee. A lot of work has been done in the last 5 years to provide more transparency to the market as well as traceability to the producers.

Sergio Chinguel Alberca belongs to the Cedros Co-operative in Cajamarca & he grows mostly Bourbons as well as Caturra at his farm La Granadilla. The co-operative is part of a reforestation program to combat the complex sustainability challenges they face.

Sergio & his brothers were inspired by their mother, Maria Esmida Espinoza who has consistently delivered high quality coffees year after year. This year we’re excited to share 2 coffees from 2 different brothers, starting with Sergio.

This coffee was pulped & wet fermented for 22 hours before being dried in parabolic driers. This is a crucial step to that bright, juicy & expressive coffees that Peru is known for! Our roasting philosophy brings about a crisp acidity, reminding us of naval oranges. The coffee is incredibly clean & sweet, with notes of candy, plums & grapes. Truly delicious!

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FAZENDA CAPIM BRANCO - BRAZIL

GENTLE ACIDITY, CREAMY MOUTHFEEL, LONG FINISH

CUPPING NOTES: WALNUTS, ALMOND BUTTER, BROWN SUGAR, MILK CHOCOLATE, RED APPLES, MANUKA HONEY

ORIGIN: BRAZIL
REGION / FARM: FAZENDA CAPIM BRANCO
PRODUCER / CO-OPERATIVE: ISMAEL & EDUARDO ANDRADE
HARVEST: AUGUST 2021
VARIETAL: YELLOW CATUAI
PROCESSING: NATURAL

This 100% Yellow Catuai lot from Fazenda Capim Branco is a great representation of classic Brazilian coffees with loads of creamy flavours like walnuts & chocolates, punctuated by a sweet apple-like acidity as well as a honey-like sweetness. We sincerely believe that by choosing the right coffee for the right roast, we do not need to roast it further than necessary to bring out a truly delicious cup. We imagine this to be a great morning coffee, flexible in how you prefer your caffeine needs. As a flat white or cappuccino, we love the sweetness of the chocolates cutting through whilst a French Press or Auto Drip will produce a round & smooth cup that will be sure to give you that morning boost!