Tasting Notes
The Pedro Flores farm of El Mirador is just ten hectares in size, and lies in the centre of Bolivian coffee production, 180km from La Paz in the Caranavi province. Pedro has been growing coffee in the region since he was a teenager, and few people know the area of high altitudes, rich soils and low overnight temperatures better than him. Pedro inherited the family farm when he was just 14, and at 18 started growing coffee along with citrus fruits and tomatoes. Over the last ten years his focus shifted to specialty coffee which helps maximise the returns his family gains from their small parcel of land.
This coffee was hand picked on the farm with only the ripest cherry selected, and then transported to the nearby Buena Vista washing station, where techniques learned from the wine industry are often implemented with the intention of achieving the greatest distinction and diversity in the special small lots of coffee that it processes. After the cherry is initially inspected and weighed via special machinery it is moved to the mill's water efficient mechanical pulper via conveyor belt. It then undergoes 35 hours of fermentation in sealed stainless steel tanks, before another washing and then dried for 105 hours in special rotating drums. Once this is completed the coffee is transported to La Paz where it is rested before being milled and then finally hand sorted.
The El Mirador washed process coffee is transparent and juicy and we are loving its taste of green apples and white grape acidity, balanced with a stone fruit-like sweetness.
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What We Taste: Green apple, white grape, nectarine and rock melon
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Details:
Region: Villa Rosario, Caranavi, La Paz
Varietal: Catuai
Processing: Washed
Altitude: 1500 - 1670 MASL
The Karana community represents a collective of 377 smallholder farmers in the Kintamani region of Bali, Indonesia, situated between the Batukaru and Agung volcanoes. The farms are situated at an average elevation of 1,200 meters, span a total area of 477 hectares, and are rooted in the traditional Balinese community culture and practice of Hindu tradition. In addition to coffee, the farmers also grow oranges, vegetables, and other crops, enhancing the biodiversity and sustainability of their farming practices. The small-holder farmers in the area employ a variety of processing methods, including natural, fully washed, anaerobic, honey, and wet-hulled techniques, and farm organically in part due to religious practise. These diverse processing techniques result in unique flavour profiles that are considered distinctive to the Kintamani region.
The contributing farmers utilize composting, avoid chemical sprays, and plant suitable overstory trees to promote ecological balance. Farmers are guided by the Hindu philosophy of Tri Hita Karana where happiness is found via a good relationship with nature, neighbours and God. A new cooperative dry mill, funded by private donations, will further support the farmers by providing accessible and efficient processing facilities during and after the harvest.
This particular coffee has undergone an anaerobic natural process combined with carbonic maceration, which includes a step where whole coffee cherry undergoes a fermentation in a carbon dioxide flushed sealed container. It is a combination of S795 variety, which is an Arabica introduced to Indonesia in the 1970's via India; and the Kartika variety which has become less popular due to its susceptibility to leaf rust, but is renowned for its exceptional flavour profile.
Sustainability lies at the heart of Karana's approach to agriculture. The contributing farmers utilize composting, avoid chemical sprays, and plant suitable overstory trees to promote ecological balance. A new cooperative dry mill, funded by private donations, will further support the farmers by providing accessible and efficient processing facilities during and after the harvest.
All of the effort results in a heavy cup with a boozy acidity and a distinct mellow sweet candy-like finish, with flavour notes of red grapes and dark chocolate.
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What We Taste: Red grapes, dark chocolate and sweet candy
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Details:
Region: Batukaang, Kintamani
Varietal: S795 & Kartika
Processing: Anaerobic Natural
Altitude: 1200 MASL
fMicrolots from Kenya are traceable to either the factory level or individual farm level (when possible). Because the majority of coffee farmers in Kenya operate on small plots of land, most deliver coffee in cherry form to a local factory for sorting and processing. At the factory the deliveries are blended and processed into day lots comprising the day' s deliveries.
The Kii factory is operated by Rungeto Farmers Cooperative Society and serves about 1,215 active farmer members. Farmers in this region began planting coffee in 1953, and the average farmer has about 400 coffee trees on an area of about 1/3rd of a hectare. The cooperative society operates three mills—Kii, Karimikui, and Kiangoi—and is managed by an elected board of seven members, two from each factory catchment. Members deliver cherry to the factory as soon as it is picked, and it's depulped after sorting and separating. The coffee is then fermented (typically overnight) before being washed with fresh river water, and then dried in full sun.
Kirinyaga in Central Kenya, is home to Mt. Kenya. It is forested with a wealth of exotic wildlife receiving fifty inches of rain per year. Many rivers run through the region and the soil is rich and volcanic, providing smallholders and cooperatives with the resources to grow and process some of Kenya's most fruit-forward coffees.
The Kii Kirinyaga offers an intense jammy peach upfront with mellow blackberry and vanilla flavours, a sparkling acidity and a honey-like finish.
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What We Taste: Jammy peach, blackberry, honey and vanilla
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Details:
Region: Gichugu, Kirinyaga
Varietal: Batian, SL28, SL34, Ruiru 11
Processing: Washed
Altitude: 1600 - 1900 MASL
The Melo Espigão farm resides in Pratinha Minas Gerais, in the Cerrado Mineiro region of Brazil, and is now a third generation coffee growing farm. It's a region defined by well marked seasons, ideal climate balance and high altitudes, ideal for growing excellent coffee.
Espigão is a highly quality focused producer, with selective harvesting, lot separation, careful drying protocols and increasingly sophisticated fermentation management. Gil, the elder, brings the discipline of experience, while Edu Melo represents the next generation - globally connected, quality focused and a desire to elevate Brazilian coffee beyond outdated perceptions based on commodity coffee. They focus on a tech approach, introducing soil sensors and data driven harvest timing, while still continuing an "old school" approach of walking the fields daily to visually inspect their crop. Their coffees have been consistently recognised in regional quality competitions, earning awards and placements that reinforce their reputation for excellence.
This coffee has undergone their anaerobic natural process. After selective picking to ensure peak ripeness, cherry is floated to remove defects, before being sealed in stainless steel tanks for 72 hours during the carefully monitored fermentation. The coffee is then dried on raised beds from between 25 and 30 days, and turned hourly to prevent over-fermentation. Finally it was rested for sixty days in parchment before milling and sorting.
The Brazil Gil and Edu Melo Espigão exhibits a balanced sweetness, sparkling acidity and creamy rich mouthfeel. We love that we are tasting notes of caramelised mango and banana, dried figs, and a macadamia-like nut finish.
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What We Taste: Caramalised Mango & Banana, Fig & Macadamia
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Details:
Region: Cerrado Mineiro, Minas Gerais
Varietal: Mundo Novo, Catigua, Catucai, Catuai, Catucai 2SL
Processing: Anaerobic Natural
Altitude: 1900 MASL
Hula Girl is our customised blend for filter coffee, comprised of one washed process and one natural process coffee. Seasonally selected, the two coffees will vary over time but the taste will always be on point. Hula Girl is easy to drink and enjoy, like a long summers day.
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What We Taste: Stone fruits, chocolate & nuts
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Components:
Brazil Mantiquiera Fazenda Santa Clara natural process
Kenya peaberry washed process
The OG Solitude Coffee blend, sweet, full bodied and smooth, it pairs beautifully with dairy or alternate milks. Wake Up Call has a subtly fruity and buttery flavour, gentle acidity and a lingering creamy finish.
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What We Taste: Toffee, chocolate, hazelnut, lychee & raspberry
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Components:
Brazil Mantiquiera Fazenda Santa Clara natural process
India Tiger Mountain washed process
Papua New Guinea Tungei A Selection fully washed process
Dead Set is just dead set delicious. Think spiced blackcurrants, a gentle grapefruit like acidity, lingering cacao with a coating almond butter finish.
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What We Taste: Spiced blackcurrant, grapefruit, cacao, & almond butter
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Components:
Papua New Guinea Tungei A Selection fully washed process
Kenya peaberry washed process