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 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.
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
Kenya AA fully washed process
The Das Almas Estate has been operated by the Muniz family since 1942. Coffee at the estate was processed by steam power until 1965 as the farm had no electricity until then. The name 'Almas' comes from the Portuguese for 'souls', as the area was populated by immigrants from Portugal and they would hold religious ceremonies at the highest elevations to be closer to heaven.
Expect a boozy complex cup with notes of cherry liqueur, dark chocolate, plum and raspberry. A smooth and heavy mouthfeel carries a light orange acidity and a macadamia nut finish.
Tastes Like: Cherry liqueur, dark chocolate, plum & raspberry
Details:
Region: Carbo Verde, Minas Gerais
Varietal: Red Catuai
Processing Anaerobic Natural
Altitude: 950 - 1050 MASL
Most specialty grade coffee from Rwanda is able to be traced back to an individual washing station, as Rwandan farmers tend to own very small plots of land so their coffees are collected and processed as a single lot. However this coffee from producer Philippe Sinoyobye is unusual in that is is exclusively grown on his family farm, managed by himself and his wife Angelique Muhayimana. The farm sits in Rwanda's Southern Province at high elevation, in rugged mountains. It is ideal for the growing of excellent coffee, in part due to those high elevations, as well as stable temperatures and rainfall.
The coffee from Philippe's farm is processed at the nearby Maraba Kabuye washing station, owned by a cooperative well known for their Cup of Excellence awards. Once the coffee cherries are at the washing station they are floated in tanks to sort by weight, and pulped the same day. After pulping the coffee is fermented overnight and then graded again by weight, and then soaked again for another day in water from a local mountain spring. It is then sorted by hand on raised tables under shade and left to dry while being regularly sorted and turned.
This coffee is sweet, juicy and bright, with notes of starfruit, pineapple and peach and an almond butter finish.
Tastes Like: Starfruit, pineapple, peach & almond butter
Details:
Region: Southern Province, Huye District
Varietal: Red Bourbon
Processing Washed
Altitude: 1800 MASL
This coffee was produced on a small 200 hectare farm at a very high altitude in the rich red soils of the Kochere region. The method of production chosen by the farm is particularly time consuming and requires great skill to execute correctly. Essentially the process is to ferment the coffee cherry in a fully sealed, oxygen deprived bag. First the ripest cherries are collected and any floaters removed in water tanks before being placed into the fermentation environment. Typically coffee cherries would be fermented for around two to five days, however this small lot was fermented for twenty days. This allows for the mucilage to have a significantly longer contact time with the seed, imparting sweet full fruit flavours. This needs to be carefully monitored to ensure success. By the end of the fermentation stage the cherries have taken on a yellow tone, and are dried for 20-25 days on raised beds in the Ethiopian sun. While drying the coffee is turned frequently to ensure an even process without inconsistencies.
All of this effort amounts to a deeply boozy and complex cup, with sweet hazelnut, mandarin and rose notes, a smooth and medium body of dark chocolate and red wine, and a slightly bitter sweet finish.
Tastes Like: Sweet Hazelnuts, mandarin, rose red wine & dark chocolate
Details:
Region: Gedio, Kochere
Varietal: Heirloom
Processing Anaerobic Natural Fermentation
Altitude: 1900-2000 MASL