Tasting Notes: April 2022 Coffees

 Tasting Notes: April 2022 Coffees

Goat Story Nero Scuro Keen and Missing Bean Tasting Notes

One of GUSTATORY's favourite Eastern European roasters, Warsaw's HAYB stands for How Are You Brewing? Roasting their coffee in such a way to best reflect its depth and character, they never compromise on quality and taste, and upon making a brew, expect you to be happy, relaxed and with a smile - effortlessly. HAYB - Effortless Speciality Coffee Makers.

Crafters of excellent coffees from exceptional places, HAYB roast their coffee with undisguised lightness to allow you to experience their very best beans. With packaging as bright as their cup, you're in for a treat.

HAYB Coffees  |  Poland

Coffee Story Notes & Essentials Packages
Diktu, Ethiopia It's kind of denser here and it's about coffee. Anaerobic from Ethiopia? And please, and yes. In Ethiopia, unlike other countries from which we order coffee, the quality of the beans is the responsibility of the cooperative, not one specific farmer.

In this case, we are dealing with coffee collected from 75 farmers and processed in the washing station belonging to Abiyot Boru. It is this very honorable guest who is responsible for adding the icing to the cake in the form of an unusual, anaerobic treatment, drying the beans in general and making sure that only the most ripe cherries go from the farmer to the shipment from Ethiopia.

And that's how you get the job done - diligence and experience translated beautifully into what you get in the cup - sweet nectarines, lots of flowers (!!!) the pleasant acidity of yuzu.
Jasmine, nectarine and yuzu

Altitude: 1900 - 2300 masl, Process: anaerobic natural
Plus 87, Rest of World
Kii AA, Kenya This is Kenya so much you drink it, and you have no doubts! If this coffee were to sound like music, it would have to be a song and dance group called "Jagódka". An infusion so juicy and fruity that it is a memory of the best summer. In addition, the taste is so complex and juicy that it accompanies us long after drinking the drip!

No wonder - it is wonderfully processed. It looks like this: once the seeds are removed from the cherries of the coffee tree, the coffee ferments all day and night. Then it is washed and goes to the silos again, where the fermentation process takes place a second time - but this time it takes from 12 to 24 hours. This phase is followed by another washing, the grains flow in specially prepared gutters and the unripe ones are once again caught. Then the coffee is immersed in clean water for 24 hours, and the next day it is taken out of the water, laid on beds and dried for 5 to 10 days - the weather, which no one can predict, is of great importance here. Minimal rainfall can spoil the whole process - it didn't happen here!

The coffee was burning like a string, it was fabulously easy to use, the very first oven gave us a fruit cocktail! We love addingourmy 5 cents to such coffee, roasting them quickly and aggressively - unlike coffee from Central America. We know this is only part of the whole grain processing process, but we also have the feeling that the whole thing has happened phenomenally here!
Blueberries, blackcurrant and caramel

Altitude: 1800 - 1900 masl, Process: washed
Plus 87, Rest of World
Fazenda Barinas, Brazil The Brazilian espresso, but more - this is a delicious Brazilian, just more, more, stronger. Our Brazil is on serious cheering! We imported this grain directly from the farmer Marcio Borges Castro Alvesa, who runs the Fazenda Barinas farm. This form of coffee import translates into full control over the quality of the raw material, complete information on the origin and certainty that those who grow it are fairly rewarded.

What exactly can you expect from this grain? What after the best of Brazil, only more, more - with a plus! Brazil + Fazenda Barinas is a very comprehensive coffee, but without unnecessary quirks, perfect both as an espresso and as a base for milk coffees.
Yellow fruit, chocolate and nougat

Process: natural
Plus 87, Rest of World
Huehuetenango, Guatemala The funny Huehue espresso - really comprehensive, because the name - Guatemala Huehuetenango - is no joke! Huehuetenango is a province in the northwest of Guatemala, approximately 265 km from the capital. This is an agricultural area where coffee is also grown. Breathtaking views, height and climate, ideal for growing a coffee tree - you can feel it in this coffee!

Guatemalan beans are an alternative to classic Brazil, a proposition for those looking for a change from chocolate-nutty notes - a more fruity option, but not over the top! An espresso made of these beans is perhaps not rushing metal, but it is easy to say that it is a classic of good rock - a lot is going on, only known hits, without a trace of boredom!
Milk chocolate, red fruit and cane sugar

Process: washed
Selected Mix, Single / Light
Sidamo, Ethiopia Sweet dreams, long live Decaf! Do you prefer sipping coffee or pouring it into yourself with a bucket? We do not judge, we believe that both methods are beautiful and noble. But if after the third pot of coffee you are walking on the walls, awake, holding the sideboard because you are worried that it will tip over, then we have a solution for you.

Ethiopia Sidamo DECAF is a coffee that you can drink in the evenings without fear, but with taste. Thanks to the Swiss Water Decaf method, you will not get a caffeine shot, and thanks to the omniroast firing, you do not have to think about which brewing method will be appropriate - because it will be suitable for each! Notes of hazelnuts, almonds and Earl Gray - not like a typical Ethiopian coffee cup, it is subtle and without bitterness. For everyone he found!

Finally, a few more words about the process of making decaffeinated coffee: Swiss Water is a safe method of decaffeinating, which uses GCE or Green Coffee Extract (it is pure water and soluble solids found in coffee - minus caffeine). In preparation, the green coffee beans are rehydrated and the GCE is circulated around them for 8 to 10 hours, absorbing the caffeine until 99.9% of it is removed from the beans. All this without losing the taste (apart from reducing bitterness) - and most importantly, without the use of hazardous substances or any chemicals.
Hazelnut, almonds and Earl Grey

Altitude: 1600 - 2000 masl, Process: Swiss Water
Decaf
El Mirador, Costa Rica HAYB Botanical Club invites you to the tropics again! This is not the first time that we order coffee from Olman Alguiler Chaves. Each time it is a taste and quality that meets our preferences in 100% and we can boldly believe that you will like the coffee from Finca El Mirador.

This time, in the package, the botanical variety Obata, i.e. a mutation of the Villa Sarchi variety - we have created such a modest botanical circle here. We will have other varieties from this producer for candidates for our circle, but for now, a cup of tropical fruit and high sweetness must be enough for all of us. Bon Appetit!
Lychee, pineapple and dried figs

Altitude: 1300 masl, Process: natural
Plus 87, Single / Light

How do you run a coffee company without anyone or anything being harmed in the process? That was the question Lykke Kaffegardar once asked themselves, and do so by challenging the normal way of doing things, by actually growing, buying and roasting coffee themselves, with the humble aim to influence the coffee industry for the better.

So how do you turn the coffee industry around, and why do you even try? Lykke Kaffegardar let the coffee farmers run the show, and to them, that's the only way. As such, Lykke Kaffegardar own their own coffee farms and company together with the coffee farmers, cutting out all middle persons and making sure that nothing or no-one gets harmed when everyone enjoys a good cup of coffee. On the highest peaks in El Salvador and Panama, by the snow water lakes of the Andes, back up to the Brasilian plateaus and over the seas to the birthplace of coffee in eastern Africa, Lykke Kaffegardar are establishing showcase farms where they grow coffee the right way - organically, without mono-cultures and in perfect harmony with people and planet.

Lykke Kaffegardar Coffees  |  Sweden

Coffee Story Notes & Essentials Packages
Edinson Villa, Peru (Very Limited Edition) This year's Peruvian boost of joy comes from our friend and colleague Edinson Villa Loayza. This coffee is a tropical fruit bomb. A product of the anaerobic fermentation of the berries that this year gives us an even clearer and more fine-tuned experience. And at the same time, it is a cup full of life, completely bubbling with notes of Cherry Cola, pineapple, and papaya. About the process: With meticulous precision, Edison lets newly harvested berries of Caturra and Typica ferment anaerobically (with minimal oxygen)in closed barrels, before drying them in the sun. The result is a mighty coffee with notes of tropical fruits. You have to try it to understand!

This coffee is the perfect way for us to showcase our Lykke partner, Edinson Villa in Peru. Edinson is a bonafide coffee personality! Literally born next to the coffee plants in the tropical regions east of the Andes. Apart from running his own farm, roastery, and cafés in the small cities Pichanaki and La Merced, Edinson is also our partner on-site in Peru and he puts tremendous effort into finding the best coffees in the region as he drives around in his pick up. Together with Delvis, from the small sub-region of Agua de Nieve, he manages our own little Lykke farm and future process station.

At Edinsons own farm, he and his sister Madeleine grow coffee of the varieties Caturra, Bourbon, and Typica. All in the shade of native trees. Right after harvest, we place the coffee cherries in barrels filled with water to minimize exposure to oxygen. In the following 18 hours, a controlled fermentation happens, where the sugar from the pulp is broken down and organic acids are created. This process creates exotic flavors and develops a more nuanced cup. After the anaerobic fermentation, the cherries are sun-dried for 30 days before being separated from their pulp and ready for shipping.
Cherry Cola, pineapple, and papaya

Altitude: 1600 - 1800 masl, Process: anaerobic natural
Plus 87, Rest of World
OJ!, Brazil OJ! Is a way to say wow! in Swedish and it is also the reaction most people have to this coffee. If you talk to a coffee nerd, they may wax poetic about notes of chocolate, sweet, and incredibly well-rounded. OJ! Is the perfect brew for any given occasion. In the morning, the three-o-clock-fika or in the espresso grinder. We could talk about the coffee all day, but let’s also talk about the coffee farm cooperative from which it comes. The co-op lies on the border of Caparaó National park, a place with wonderfully pristine nature that creates a unique micro-climate for our coffee plants to grow. And finally, one of the biggest reasons to celebrate this coffee is our wonderful friends on the coffee farms. People whose passion and energy can also be tasted in the cup. It’s with this approach we process every unique harvest. It may sound complicated, and it is complicated. But all worth it, because it tastes so, so good. Round, sweet, cacao, panela and almond

Altitude: 900 - 1500 masl, Process: natural
Selected Mix, Plus 87, Rest of World
Snovatten, Peru Snövatten (snow water) is mouth-watering coffee from the slopes of the Andes. We find it right where the mountain climate ends and the Amazon rainforest begins, with its tropical humid air. The crystal clear meltwater from snow-covered peaks gives the place its name – and the coffee its flavor. This high altitude location is tended to every day of the year, producing coffee from our own farms, but also our neighbors, helping them develop their coffee cherries into amazing Peruvian coffee.

The name Snow Water conjures images of freshness, light, and balance. All qualities that can be expected in this cup and all very likable. This is the perfect coffee for the connoisseur that likes high altitudes and storytelling. For when you’re at the party when you want to impress your buddy, a story about the name Agua De Nieve could come in very handy.
Sweet citrus, pomegranate, vanilla custard

Altitude: 1800 - 2000 masl, Process: washed
Selected Mix, Single / Light
Big Monday, El Salvador Mondays can be rough, but they can also be the beginning of something big, or at least something good. Like the Monday when we found a forgotten farm on the slopes of El Salvador's highest mountain. In the region Chalatenango, near Honduras. Around us, happy horses trampled the ground, and in the shade of old pines abandoned coffee trees nestled.

A crazy idea turned into a common dream, where we could begin spreading the message of quality and sustainability among our coffee-growing neighbors. The site was named El Pital after the mountain top. The first coffee farm with the Lykke coffee people. This was the beginning of something really good and the first Monday in the rest of our lives.
Sweet caramel, plum and red apple

Altitude: 1700 - 1850 masl, Process: washed
Selected Mix

A signature coffee roasters that is part of Amsterdam's iconic speciality coffee scene, Rum Baba have several of their own cafes throughout the city, each as bright and colourful as their employee's enthusiasm. Super fun, super colourful, super keen for coffee, Rum Baba are yet another super experienced Amsterdam roasters we're very excited to feature.

Rum Baba Coffees  |  Netherlands

Coffee Story Notes & Essentials Packages
Roy Hernandez, Honduras Coming soon Orange, toffee and milk chocolate

Process: natural
Plus 87
Las Nubes, Costa Rica This coffee process is called Juicy Natural by the producer. It starts with a 72 hour anaerobic fermentation with the ‘juice’ of a previous batch followed by a combination of raised bed and mechanical drying, and finally a winemaker-like blending process with other natural process coffees to achieve his desired flavor profile. Sweet and tropical juices

Process: natural
Plus 87, Rest of World
Yirgacheffe Guji Uraga, Ethiopia Coming soon Delicate, clean, stonefruit and bright red fruits

Process: anaerobic natural
Plus 87
Kanaimui AB, Kenya Coming soon Coming soon Plus 87
Sidney Portilho, Brazil Coming soon Tropical fruits, pistachio and clean

Process: anaerobic natural
Plus 87
San Isidro, Costa Rica Coming soon Red berries, kiwi and floral

Process: anaerobic natural
Plus 87
Huehuetenango MAM, Guatemala Coming soon Dark chocolade, caramel and maple syrup

Process: washed
Selected Mix, Single / Light

A unique blend of expertly crafted coffee and social responsibility, New Ground started when it's co-founders combined a passion for social justice and great coffee. It's well documented that prisoners are much more likely to re-offend after release if they are without training and jobs. That's where New Ground fits in. They roast high grade, speciality coffee in Oxford and offer training and work opportunities for ex-offenders across the Thames Valley.

New Ground buy quality and ethical green beans and roast them to bring out the unique characteristics of each coffee. New Ground use profits to fund training and guide ex-offenders into a long term, sustainable future. New Ground have a very strong ethical and sustainable focus to provide a variety of exciting coffees. They work with small-scale farmers who produce the best coffees around the world and ensure that these farmers are paid fairly and their communities are positively impacted.

Working hard to get the most out of each coffee, New Ground roast each one differently to fully develop all the flavours, and to showcase what makes them distinct. The resulting cup should be clean and clear - but New Ground will let you be the judge of that.

New Ground Coffees  |  UK

Coffee Story Notes & Essentials Packages
Zukuka Bora, Uganda This natural coffee is sweet and complex. It's full of fruitiness and showcases Ugandan coffee in a unique and exciting way. Cherries, berries and dark chocolate

Process: natural
Selected Mix, Single / Light, Plus 87
Nyantira PB, Tanzania Coming soon Process: washed Plus 87
Mug Shot, Brazil Mug Shot is our crowd pleasing single origin Brazilian. Hazelnut, raisin and milk chocolate

Process: natural
Blend / Darker
Rotutu, East Timor This beauty is our third offering from East Timor, in conjunction with Karst Organics. It's a sticky, sweet and moreish every day drinker. Orange, toffee and red apple

Process: washed
Selected Mix, Single / Light
Santa Rosa, Costa Rica This beautiful white honey processed coffee is our first from Costa Rica, an origin famed for its stunning and complex coffees. Apple, brown sugar and citrus

Process: white honey
Selected Mix
Seasonal Decaf, India Feeling supercharged? Go easy on this well balanced decaf Chocolate and caramel

Process: CO2 decaf
Decaf

The Good Coffee Cartel was built with a purpose: to cut new trails in the speciality coffee industry, with an environmental conscience and the intention to always do Good thing. Put simply, this Glasgow roasters just want to do Good, in which they want to roast, brew and serve Good coffee; they want to make Good products; they want to have a Good impact on the environment; they want to be Good to their people, and; they want to collaborate on Good projects. The Good Coffee Cartel is their vehicle to achieve this.

The Good Coffee Cartel Coffees  |  UK

Coffee Story Notes & Essentials Packages
Gitega, Rwanda Can we get an encore? Do you want more? A return to the Nyamagabe district to bring you this absolute tropical beast. It’s super fruity with mango sweetness and a rummy overtone. 100% guaranteed to make the cold winter feel just a little bit warmer. Two years ago - almost to the day - we launched another coffee from this region: Gitega Hills. The fans loved it, so it makes sense to come back to the region and see how the quality of coffee is progressing from year to year. Mango, mixed berries, rum and raisin

Process: natural
Selected Mix, Single / Light
Finca El Durazno, Guatemala From the genius mind of Rafa Ventura comes this coffee grown on the mountainous and volcanic lands of Finca El Durazno. And let me tell you, it is a peach of a coffee. The Ventura family have been growing coffee for 5 generations, and Finca El Durazno is their newest farm, with the first harvest only taking place in 2018. For us, this coffee is representative of just how interesting and complex Guatemalan coffee can be, while still staying accessible and appealing to a wider audience. Hey, it’s a crowd pleaser. Brought in as part of our special partnership with local importer Carribbean Goods. Nutmeg, red wine and buttery

Process: washed
Selected Mix, Blend / Darker
Hambela, Ethiopia An intriguing little number. Super clean, floral, and delicate with flavours of lemon tart and caramel. This is an all day drinker. Think of it not so much as a punch in the face, but rather as a gentle backhander to the cheek with a velvet gauntlet. Will absolutely sing as a filter coffee. Floral, soft, sweet, tart lemon, praline and caramel

Process: washed
Selected Mix
Wolfina, Peru You might be the kind of person who loves coffee but can’t have caffeine for whatever reason. Maybe you’ve got a heart ‘hing. Maybe you just don’t like the buzz. That’s cool - this is the one for you. It looks like coffee, it tastes like coffee, it is coffee. It will do absolutely nothing for your heart rate, but you can still enjoy it. Plum, vanilla and dark chocolate

Process: Swiss Water decaf
Decaf
Bronco Might cop me a Bronco to ride for the summer. We are pleased to present our second seasonal espresso blend. This is Bronco. BRazil ON COlombia. Bronco. As the name suggests, it habitually bucks. A natural Brazil is hazelnuts and chocolate, sugar browning. Washed Colombia brings clarity and character. We're still all about balance baby. Hazelnut and milk chocolate

Process: washed, natural
Blend / Darker

Halo exists because compromise shouldn’t. Because when given the choice between what is best for us and what is best for the world, Halo didn’t see a choice at all. Halo capsules are designed to provide consumers with a sustainable capsule alternative filled with specialty grade coffees of the highest quality; hence their promise to deliver the 'World’s Best Coffees, In a Way That’s Best For The World.'

In 2018 alone, the coffee capsule industry produced 60 billion capsules. A considerable amount of plastic and aluminium waste adding to the billions of capsules that already exist in the world and will continue to do so for the next 500 years. Faced with the vast amounts of waste being produced by the capsule industry in light of a growing ecological crisis, it would have been irresponsible to sit idly by. This is why Halo set out to combat the wastefulness of the capsule industry and challenge conventional methods of pod production by producing a sustainable alternative.

Halo capsules address the negative environmental effects of capsule production by utilising waste sugar cane, a by-product of the sugar cane industry, to create a fully home compostable pod. With the ability to degrade in as little as 28 days in home compost conditions, Halo capsules provide consumers with the convenience of a pod coffee without costing the world.

HALO Coffees  |  UK

Coffee Story Notes & Essentials Packages
Daterra Coffee from Brazil. A sweet and creamy blend, suited to cold brews. Conditioned two ways for a complex cup, with a mix of dried-on-tree and pulped cherries. Yellow fruits are added to balance the acidity. A sweet and creamy blend, from the first farm in the world to be awarded a Rainforest Alliance Sustainability A Grade. Caramel, pecan, dried cherries and spicy chocolate Capsules
Noir A blend of full-body coffee from South America and Asia. Columbian soil is rich in nitrogen, making it ideal for cultivating beans with a fruity acidity and notes of chocolate and almond while the Vietnamese bean creates a creamy finish that is perfect for espresso roasts. The finish is clean and round with a delicate taste of caramel making it ideal for milk-based drinks. Halo’s darkest selection yet is a blend of Arabica and Robusta beans from South America and Asia.The high grown Honduras, Brazilian Mogiana and Colombian Huila deliver citric acidity and soft body while the Vietnamese and Indian Robustas provide notes of fruit and chocolate with a smooth finish. Chocolate, caramel, molasses, berry and citrus Capsules
Honduras From the rich dark soils of rainforests to mountain ranges of pine and oak, to intercropping cocoa and coffee estates. These coffees are grown by communities bordering Guatamela and El Salvador, delivering fine complexities in each cup. A fragrant, full-bodied single origin coffee with sweet tasting notes of walnuts, malt and milk chocolate. A full-bodied coffee with notes of walnut, delivered with subtle creamy sweetness. Walnuts, malt and milk chocolate Capsules

Coffee Subscriptions. Enjoy

GUSTATORY (adjective): curating excellence in taste.

GUSTATORY Curation TeamApril 06, 2022