Tasting Notes
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.
Tastes Like: Toffee, chocolate, hazelnut, lychee & raspberry
Components:
Brazil Fazenda Sao Joao natural process
India Tiger Mountain A Special fully washed process
Guatemala Huehuetenango SHB Todosanterita Microlot 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.
Tastes Like: Spiced blackcurrant, grapefruit, cacao, & almond butter
Components:
Papua New Guinea Tungei A Selection Peaberry fully washed process
Kenya AA fully washed process
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.
Tastes Like: Stone fruits, chocolate & nuts
Components:
Brazil Mantiqueira (Carmo de Minas) natural process
Guatemala Huehuetenango SHB Todosanterita Microlot fully washed process
Located in the Valle del Cauca mountain range, the small Finca La Esperanza sits at an altitude between 1430-1760 MASL, and is managed under strict sustainable agricultural practises. Since the farms purchase over 90 years ago, the owners have shifted from the production of commodity coffees to high quality specialty grade and organically certified coffees. Unlike other farms, they opt to primarily select their cultivated varietals for cup quality over disease resistance, and their pickers are paid a wage rather than by weight, ensuring only the ripest coffee cherries are harvested. All their decisions are first and foremost based on the quality of the outcome.
The Colombia La Esperanza exhibits flavours of melon, green apple, raspberry and passionfruit up front, with a delightfully winey and tropical acidity. A lingering buttery texture and a finish of cacao.
Tastes Like: Melon, green apple, raspberry, passionfruit & cacao
Details:
Region: Caicedonia, Valle del Cauca
Varietal: Caturra, Castillo, Colombia
Processing Method: Natural
Altitude: 1430-1760 MASL
This coffee was produced by 750 independent small hold farmers around the village of Werka in the Woreda district of Ethiopoia's West Arsi Zone. It was processed using the natural method at the Aash washing station, which is managed by the family owned Testi Coffee. Most of the family farms are between two and five hectares in size, and grow coffee organically along with bananas, corn and grain under shade trees. The elevation of the region is particulary high which, combined with corresponding cooler temperatures, is ideal for the slow growing of coffee cherries leading to denser beans and a sweeter and more complex cup.
During processing, initially the coffee cherries are laid out thinly on raised beds to dry in the sun, and turned frequently to avoid over fermentation. After several days the layers of coffee are gradually increased and turned constantly to avoid inconsistencies. During the hottest periods of the day the coffee is covered to avoid full sun, and also at night to prevent damage from morning dew. After 15-18 days the coffee reaches optimum moisture content and it is further processed ready for export.
All of this effort amounts to an intense and vibrant fruit-forward cup, with a syrupy sweetness and a winey acidity. Expect mango, lychee and cherry.
Tastes Like: Mango, lychee & cherry
Details:
Region: Werka, Nensebo, West Arsi, Sidama
Varietal: Wolisho
Processing Natural
Altitude: 1950-2100 MASL
Farmer Renato Rodrigues grows his Cup of Excellence awarded coffees with his family on his small 2.5 hectare coffee farm Vista Alegre. The property is located between two Brazilian mountain ranges at an altitude of 1275m, and his coffees benefit from the high altitude and cooler temperatures of the region. Renato is a founding member of a local coffee cooperative, working closely with local growers to produce exceptional coffees on their small farms. All of their coffees are fair trade and follow organic practises.
This is a semi-washed or 'honey' processed coffee, a complex and time consuming method which is a mix of washed and natural processing types. When executed well it boosts the body and complexity of the coffee in the cup.
Expect a sweet and complex profile, heavy on peanut butter and chocolate with a stone fruit finish.
Tastes Like: Peanut butter, chocolate & treacle toffee
Details:
Region: Piata, Chapada Diamantina
Varietal: Red Catuai
Processing Method: Semi Washed
Altitude: 1275 MASL