Tasting Notes
Sintayehu Mesele Yiregu has been dedicated to her coffee farm since 2010, and she earnt seventh place at this years Ethiopia Cup of Excellence with this natural process coffee.
Red coffee cherry is hand picked and sorted, and the clean cherry then pulped within six hours of being picked from the tree. The coffee is dried on raised beds from fifteen to nineteen days to promote even airflow during drying and regularly turned to prevent fermentation. Once dried the outer skin and dried fruit flesh are removed and stored to rest before export.
Yirega grew up in the Bensa region of Sidama, known for it's rich climate and fertile soils. The mother of six is deeply committed to environmentally sound farming practises, using natural materials and avoiding pesticides and chemicals. The coffee is made up exclusively of a varietal called JARC 74158, named from the Jimma Agricultural Research Centre. JARC varieties were developed using "mother trees" from Ethopia's coffee forests, and are now grown for both disease resistance and exceptional cup profile.
The Ethiopia Sintayehu Mesele Yiregu is a sweet bright, clean and juicy cup of maple syrup, mango and pineapple. The finish is of jasmine and honeysuckle.
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What We Taste: Maple syrup, mango and pineapple
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Details:
Region: Sidamo, Bensa, Arbe Gona
Varietal: JARC 74158
Processing: Natural
Altitude: 2380 MASL
Producer Esais Beriso Arere 32 hectare farm lies in Oromia's West Guji Zone at an impressive altitude of 2,350 MASL. These high altitudes combined with the red clay soil, climate and conscientious cultivation result in exceptional coffee.
This is a natural process coffee, harvested during the rainy season in November to December, hand picked by his family and embracing an organic by default ethos. Dried on 150 African raised drying beds for seventeen to nineteen days, where then the outer skin and dried flesh of the fruit are removed.
The Ethiopia Esaias Beriso Arere is a sweet bright, clean and juicy cup of blueberries and rockmelon with a pleasing lemon and lime acidity.
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What We Taste: Maple syrup, mango and pineapple
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Details:
Region: Guji, Hambela Wamena
Varietal: Heirloom
Processing: Natural
Altitude: 2350 MASL
Producer Pedro Santana purchased his farm in 1989, which he manages along with his wife Delzute. He named the farm Cafundo, which in Portuguese transaltes to 'very very far away', due to both its distance from the city of Sao Paulo where he had previously worked, and the mental separation from the hustle and bustle that it provided. Cafundo covers 28 hectares, of which five are dedicated to coffee, which are shade grown under Gravellia trees. Their slow growth helps enable a sweet and complex cup of coffee. In general coffee from the Chapada Diamantina region tend to be floral, sweet and complex due to its relatively high elevation and cool overnight temperatures, which lead to a concentration of sugars in the slower growing coffee. Piata began to be recognised by the specialty coffee community in 2009 when five of the top ten in Brazil's Cup of Excellence came from the town, and it has been dominant in the competition ever since.
This coffee from Cafundo was hand picked by a team of women who carefully select only the ripest cherries, and processed on site using the pulped natural method. After pulping the coffee is sun dried with the mucilage attached on patios, spread thinly and raked throughout the day to ensure even drying. Finally it is rested in parchment in a purpose built warehouse, before being milled ready for export.
The Brazil Cafundo is sweet and complex, with a great structure and clarity. Flavour notes include stewed apples, apricot and butterscotch, with a toasted hazelnut finish.
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What We Taste: Stewed apple, apricot and butterscotch
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Details:
Region: Piata, Chapada Diamantina, Bahia
Varietal: Catuai
Processing: Pulped Natural
Altitude: 1360 MASL
The Vinhal family farm in the Cerrado Mineiro region of Brazil has been producing superior coffees since 1988, with a focus on sustainable operating practises, respect for their people and their environment. The awards they have won are numerous, including with innovative processing methods. They currently have seventeen different ways of processing their coffees!
This coffee from Vinhal has undergone their double fermentation honey method of processing. After the cherry is picked it undergoes its first fermentation, a 78 hour dry aerobic ferment. Next is a 'thermal shock' process where the coffee is washed with alternating hot and cold water. Then depulped, it undergoes its second round of fermentation, this time a 208 hour dry anaerobic ferment with the mucilage still intact. Once all of this is completed the coffee can then be dried slowly on raised coffee beds for another nineteen days.
This is a unique and distinct coffee, demonstrating a super sweet and balanced mix of grapes, plums and black cherries. Honey sweetness throughout.
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What We Taste: Red Grape, plum, black cherry and honey
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Details:
Region: Cerrado Mineiro
Varietal: Topazio
Processing: Double Fermented Honey
Altitude: 980 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 Mantiqueira (Carmo de Minas) natural process
Kenya PB fully 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 Mantiqueira Carmo de Minas natural process
India Tiger Mountain A Special fully washed process
Papua New Guinea Tungei A Selection Peaberry 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 Peaberry fully washed process
Kenya PB fully washed process