Tasting Notes
This coffee was produced by Rebeca Gomez, and husband Jesus Munoz, on her property La Albania in the municipality of El Tambo, in the Cauca state of Southern Colombia. From a family of coffee growers, Rebeca has run the 2.5 hectare farm for over twenty years, and is a founding member of the local AMACA women's cooperative, who were early adopters of specialty coffee production.
Rebeca works diligently at La Albania to make sure her coffees stand out, her meticulous approach to processing ensuring she delivers coffees that are clean and transparent. The rich, volcanic soils of the region, coupled with cool overnight temperatures, result in dense beans notable for their sweetness and complexity.
This coffee was hand picked by Rebeca and her family, before being pulped and placed in a fermentation tank where it was fermented for up to 48 hours (depending on weather conditions), before being washed with water from a nearby stream. The coffee was then carefully dried for between ten and eighteen days on raised beds covered by a parabolic roof, which have adjustable walls to help with airflow and temperature control.
The La Albania is intensely sweet and full bodied with a winey acidity, and notes of blackcurrants and blood orange.
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What We Taste: Blackcurrant, red wine and blood orange
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Details:
Region: La Independencia, El Tambo, Cauca
Varietal: Castillo & Colombia
Processing: Washed
Altitude: 1750 - 1950 MASL
This Produced by various small hold farmers, this natural Rwandan coffee was processed at the Mwito Central Washing Station, which has been owned by the Rwanda Trading Company (RTC) since 2017. RTC was established in 2009 with the goal of fostering positive social change by providing economic to small hold farmers via transparent supply chains. Today RTC is responsible for processing and exporting 25% of Rwanda's coffee production.
The Mwito washing station lies in a particularly remote and challenging location, near the breathtaking scenery of Lake Kivu. Travel to Mwito is the most time consuming of all the RTC washing stations for this reason. RTC also farms a herd of cows at the station, providing organic fertiliser and milk to a kindergarten established by RTC to school the children of local coffee farmers. The school is currenlty 150 students.
This Rwanda Mwito natural is delightfully sweet bright, clean and juicy cup of raspberry, pineapple and caramel with a pleasing lemon and lime acidity.
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What We Taste: Raspberry, pineapple and caramel
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Details:
Region: West Nyamasheke
Varietal: Red Bourbon
Processing: Natural
Altitude: 1350 MASL
This is not your average decaffeinated coffee. Producer Wilton Benitez has become one of the world's leaders in coffee production, including innovative farming and processing methods. This includes the use of terraced gardens, drip irrigation, and laboratory tested shade and nutrition calculations. Finca Paraiso-92 even has its own microbiology laboratory, quality laboratory and processing plant.
The processes applied to the different coffees at Finca Paraiso-92 start from a strict selection, sterilization and characterization of the cherry, before moving to the first phase of controlled anaerobic fermentation which lasts for 36 hours. Specific microorganisms are added for each process, then the coffee is pulped and subjected to a second fermentation phase, this time in an anaerobic environment using cane sugar juices, which is how the caffeine content is removed while still preserving the coffees vibrant flavours. When this second phase ends, a process of thermo shock is carried out via alternating hot and cold water to improve the organoleptic conditions of the coffee.
All of this effort results in a coffee that stands out in its own right, with the added benefit of being caffeine free so you can enjoy it at anytime. We love its clean, silky body with a complex profile of strawberries, mandarine, peaches and floral rose notes.
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What We Taste: Strawberry, mandarine, peach and rose
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Details:
Region: Piendamo, Cauca
Varietal: Red Bourbon
Processing: Anaerobic Natural / Sugar Cane
Altitude: 1900 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 washed method of processing. After the cherry is picked it undergoes its first fermentation, a 48 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 179 hour dry anaerobic ferment within water. Once all of this is completed the coffee can then be dried slowly on raised coffee beds for another 21 days.
Rafael has a habit of naming his lot's based on their characteristics, and named this lot 'cocada', after the sweet coconut dessert that is popular in Brazil. This is a unique and distinct coffee, a super sweet and creamy mix of toasted coconut, pina colada, cinnamon and chocolate.
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What We Taste: Coconut, Pina Colada, Cinnamon & Chocolate
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Details:
Region: Cerrado Mineiro
Varietal: Red Catuai
Processing: Double Fermented Washed
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