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 Ipanema Rio Verde Estate 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.
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 southwest of Colombia, bordering Ecuador, Narino coffee is growing at 2,200 metres above sea level making it some of the highest growing coffee in the world. It's steep hills and volcanic soils, combined with warm days and cool nights, enable the ideal micro climate for slow growing complex and sweet coffee.
This particular coffee was produced by farmer Eduardo Chasoy who, along with his family, mange their small farm one hectare farm Finca Mocoa. Eduardo is considered a leader amongst the local farming community, due to both his efforts to educate fellow farmers in the benefits of growing specialty grade coffee, and his expertise in the 'honey' process. Eduardo's town of Aponte is home to the indigenous Inga, where people continue to wear traditional dress and speak a local Incan dialect as well as Spanish language.
The coffee cherries were hand picked before being pulped at the farm's wet mill, where it was then left on raised beds without being washed to dry in the Colombian sun. This leaves a layer of sticky mucilage on the outside of the coffee, promoting fermentation to occur while it dries. During this phase the coffee is frequently turned to ensure even drying until the ideal moisture content is reached.
The Colombia Finca Mocoa honey process has a tropical acidity of pineapple, kiwi, apricot and plum, with a black tea finish and light elderflower and jasmine florals.
Tastes Like: Pineapple, kiwi, apricot, plum, milk chocolate & black tea
Details:
Region: Aponte, Tablon de Gomez, Narino
Varietal: Caturra, Colombia
Processing Method: Honey
Altitude: 2100 MASL
The Endebess Estate in the north of Kenya's rift valley has been growing coffee since the 1940's. The farm sits at the foot of an extinct volcano near the border of Uganda, and the combination of the volcanic soils, high precipitation, stable temperatures and altitude all help contribute to coffee with depth and complexity. The farm itself has been milling and processing its own and surrounding neighbours coffees since its inception. The current owners have a strong social focus, including financing housing for locals and sponsoring students to improve education levels.
The coffee cherries are all handpicked and harvested for peak ripeness during the months of October to December. The cherries are then dried and tended to on raised beds for as much as seven weeks, until the desired drying has been achieved.
Expect an orange boozyness up front, a full and lingering mouthfeel of balanced peach and grape acidity, and a creamy almond, vanilla and milk chocolate finish.
Tastes Like: Orange, peach & red grape
Details:
Region: Nzoia
Varietal: SL 28, Sl 34, Batian, Ruiru 11
Processing Natural
Altitude: 1600 - 1800 MASL
This coffee was grown and harvested by farmer Mora Memo at the Finca Parritilla, which has been in the family for thirty five years. The Tarrazu area where the farm is located is renowned for producing some of the finest coffees in Costa Rica, and is a sanctuary for native flora and fauna. Mora Memo's farm follows sustainable production methods to continue the conservation efforts of the area. The Tarrazu region is known for well defined wet and dry seasons, which aids in the development of fine coffee, which is fundamental to the livelihoods of the local producers.
Finca Parritilla is a member of the ASOPROAAA Cooperative, which was developed after Hurricane Mitch in 1998 to help get coffee farmers back into production and promote sustainable practises after their crops were devastated. Today the cooperative represents over 1000 smallhold farmers and is recognised internationally for producing great coffees, including winning a Cup of Excellent competition, directly benefiting its members financially.
Expect a deep blackberry up front with a lingering grapefruit acidity, a distinctly creamy body and sweet dark chocolate and black tea finish.
Tastes Like: Blackberry, grape, dark chocolate & black tea
Details:
Region: Parritilla, Aserri
Varietal: Caturra
Processing Black Honey
Altitude: 1500 - 1700 MASL