Tasting Notes: January 2022 Coffees
One of London's most original and premiere speciality coffee roasters, Workshop are as quality-focused as you can get. For them the challenge lies in choosing which coffees will feature in their range with the intention to showcase the best possible year on year.
In attempt of showcasing the best coffee possible, this means working closely with the right coffee farmers, producers, exporters and co-operatives; those that are willing to develop, evolve and adapt as together they target ever-improving quality in the cup. Working with the same people each year helps both parties develop quality, however, Workshop will always look to foster new relationships with those who are producing great coffee. The search for better coffees is never ending and is a journey they relish.
With a focus of their coffee sourcing travels to Ethiopia, Kenya, Rwanda in Africa, the Central American countries of El Salvador, Costa Rica and Guatemala, and Colombia and Brazil being their focus in South Americas, Workshop's coffee are very much a recommendation.
Workshop Coffees | UK
| Coffee | Story | Notes & Essentials | Packages |
|---|---|---|---|
| Caballero, Honduras | Chinacla is home to a couple as passionate, positive and enthusiastic about coffee as we have met on any of our travels: Marysabel Caballero and Moises Herrera. They have around 200 hectares of farmland, an impeccable wet mill, an organised and technically advanced dry mill and an enormous warehouse to store their product. They recently upgraded from a Honduran-made Aguapulpa, which had a propensity to damage beans, to a Pinhalense Eco- Pulper. Whilst they do some small-scale preparations of rare varieties, the majority of their Catuaí coffee is depulped and dry fermented overnight for 12-14 hours, before being washed, graded in channels and then soaked in clean water for a further 12 hours. Employing 150-200 pickers during the peak of the harvest, they aim to hire the same people as much as possible each year, however many workers are employed year-round, fulfilling tasks such as pruning, planting, removing old or sick trees and weeding so as not to have to use herbicides. This year-round support creates a stronger social bond between the Caballeros Estate and the community of Chinacla, with Marysabel explaining how being so interwoven with the local community means they don’t require extra security to combat coffee theft, as seen on many other large farms and estates in Central America. The Caballeros are extremely committed to the environmental sustainability of their farms. A lot of their energy and focus goes towards improving the soil of their farms to ensure a healthy growing environment for their coffee shrubs. Therefore, they produce organic fertilizer made from cow and chicken manure mixed with pulp from coffee cherries and other organic material. This is used in addition to some mineral fertilizer to ensure that the coffee plants get the nutrients they need. Oranges, avocados, flowers, bananas and other fruits are also grown at the farms, but mainly for the pickers to eat and to create biodiversity at the farms that ensures good growing conditions and shade for the coffee trees. |
Dark chocolate, brazil nuts and orange acidity Altitude: 1500 - 1800 masl, Process: washed |
Plus 87, Rest of World |
| Yabitu Espresso, Ethiopia | Just shy of 500 smallholder farmers have grown the coffee that has been compiled into this lot. Their farms are typically very small and are a combination of semi-forest and wholly cultivated. They are planted out with a mixture of pulses and vegetables, as well as a mixture of local coffee varieties, including Wolisho, Dega, JARC74110 and JARC74112. The soil is a fertile red clay type, but what really contributes to the Uraga woreda being a hotbed for high quality coffee production is that the farms are situated between 2,100 and 2,200 metres above sea level. This creates a strong diurnal swing in temperatures, creating more acids in the coffee and greater density. | Tropical fruits, papaya, berries and pomelo, with a magnolia and spicy aroma Altitude: 2100 - 2200 masl, Process: washed |
Plus 87 |
| El Mural, El Salvador | Maura Ochoa is an experienced coffee producer in El Salvador’s Chalatenango region, near the town of La Palma. She is working with her son, Carlos, and his wife Ceci, who live at the farm along with their daughter, Dani. The majority of Maura’s 10 children have emigrated to the US for work, whilst Carlos is one of only two who remain to continue in the family’s business of cultivating coffee. Carlos has been working with his mother in coffee production since he was 12. They are growing typica, pacas, pacamara and bourbon varieties, which are kept separate and undergo different processing and drying protocols. They have an ingenious solution to bring the harvested coffee cherries to the wet mill, wherein they have built a pipe network with a hopper amongst the trees which feeds the collected fruit down into a reception tank, so the pickers don’t need to carry the heavy sacks or baskets down the steep terrain. The typica is normally dried on patios, whereas the other varieties are dried on raised beds. They are fermenting the pacamara in sealed bags, whereas the other lost are treated more traditionally in large, concrete fermentation tanks. Before depulping they float the cherries in the water used to sluice the fruit down into the reception tank, which helps to remove damaged cherries and they subsequently scan through the raised beds whilst the parchment is drying to remove ‘secos’ or ‘pods’. The other producer who has contributed to this lot is William Lemus. At just 29 years old he has less experience than Maura and her family, but since moving back to the countryside from the city he has made some big changes to his approach to coffee production at his farm, Finca El Sauce, which is just about 1-hectare in size. Up until 3 years ago he was selling his coffee as generic, commercial coffee, but Caravela noticed the potential for quality and so he has revised his protocols. Tending to mostly pacas, with a little pacamara, his coffee is growing under native shade trees. He is experimenting with both honey processing and a revised approach to washed coffees, wherein the coffee is held in cherry for 24 hours before depulping and is then fermented for between 18 and 24 hours to achieve the a more complex cup profile. |
Fudge, caramel, peach and lilac Altitude: 1500 - 1800 masl, Process: washed |
Plus 87 |
| La Serrania Decaf Filter, Colombia | Grown along an isolated set of mountains stretching from Timana to Palestina in the southern part of Huila, this decaf is the work of 38 smallholder farmers, growing a mix of the typical Colombian varieties - Caturra, Castillo and Variedad Colombia. Each farmer is dedicated to producing quality outturns, which starts with harvesting ripe cherries from healthy, well-nourished trees. Selective picking requires multiple passes around the trees, as not every tree and cherry will ripen at a uniform rate. In processing their harvest the farmers first depulp and dry ferment for around 24 hours before washing, then drying under parabolic dryers or on raised beds. This attention to detail and quality coupled with the benefits brought about by the sugar cane decaffeination process results in a ripe, complete and intact flavour profile which we think makes for delicious drinking. | Creamy and balanced, currants, prunes and dark chocolate Altitude: 1500 - 1750 masl, Process: washed |
Decaf |
| Dely Suyapa, Honduras | Workshop travelled to Honduras for the first time in February 2019. Their intentions were to identify and meet with dedicated coffee producers whose coffee we wanted to bring back to the UK to roast, hopefully being able to forge relationships that would stand for many years. A favourite that stood out on the table every time it was cupped was produced by Dely Suyapa Matute Ramirez. Dely and her family were very welcoming, offering us coffee and snacks in her house sitting amidst her coffee trees and close to their newly built Secadores (polytunnels for drying coffee). When we visited, they still had around two thirds of this year’s harvest still to pick and process. We got a tour around her farm, Finca Las Manzanas, which is around 10 years old and is planted with Bourbon, Catuaí and Lempira across 1 hectare. She has recently implemented a system to keep the varieties separate for processing, which is why we’ve been able to secure a lot comprised of entirely Bourbon. Next door to her farm is her husband’s, and then her son and daughter also have farms nearby, named El Durazno and La Bonita. She has six children in total, and the whole family is working in coffee production, helping each other out when it comes to harvest time. Her grandchildren are too young to pick coffee yet! Dely is a warm and hospitable lady, passionate about producing high quality coffee, and was proud to show us some of her certificates from placing in the Honduras Cup of Excellence competition in past years. |
Almonds, fig, apricot and chocolate mousse Altitude: 1750 masl, Process: washed |
Plus 87, Rest of World |
Kiss The Hippo is a speciality coffee brand devoted to creating the ultimate coffee experience, based in London. Accomplishing this through a considered approach to coffee making that places a strong appreciation for quality and sustainability at the forefront, Kiss The Hippo are also London's first carbon negative roasters.
With the aim of offering the most refined freshly roasted coffees, served in beautiful spaces as part of a thoroughly memorable service experience, Kiss The Hippo are absolutely worth the recommendation.
Kiss The Hippo Coffees | UK
| Coffee | Story | Notes & Essentials | Packages |
|---|---|---|---|
| El Chango, Mexico | Wilfredio was born in a world of coffee. For generations coffee has been part of his family’s story, growing it on the land that is also their home. In 2015 Wilfredio decided to learn more about the processing of coffee and it opened his eyes to the potential of specialty. He began to turn what had always been coffee sold at commodity rates into something special. He began to understand how to draw flavours out of the coffee, how he could bend the coffee's profile with processing to create cups that were completely unique and completely delicious. This coffee captures the vibrancy and incredibly refreshing nature of Ethiopian coffee. The cultivars were selected over hundreds of years by producers in the region, creating coffees that are fruit-forward and bursting with citrus. High quality coffee isn’t that common from Mexico in the UK. This isn’t because Mexico doesn’t make it, they are known in Central America as having some incredible lots. It’s often the coffee that is mixed together to make community lots to satisfy the big commodity buyers. More and more lots are being kept separate so that we can experience their full potential, so we can taste the unique and interesting identities that is Mexican coffee. |
Apple, jasmine tea and caramel Altitude: 1600 masl, Process: red honey |
Plus 87 |
| Los Vascos, Colombia | Los Vascos is a community lot made up of a small collection of farms near Bilbao in Colombia. The farms that make up this coffee are incredibly similar—usually only a couple hectares or so in size and all family run, the producers create a coffee with the same signature soft acidity and round sweetness. Each producer’s small lots are pooled together based on their flavour profile which is identified at the daily tastings held at the co-operative mill. This lot was created specifically to be a crowd pleasing easy to drink coffee, something everyone will love. The thing that allows the diverse group of producers in Bilbao to create such a uniform lot is their usage of the same cultivars: caturra, Colombia and castillo. Cultivars are the different kinds of coffee plants, like how granny smith or red delicious apples can completely change the experience when you taste them. Cultivars are also artefacts of history—caturra was the traditional cultivar of Colombia before a fungus called rust killed most of it off. The government then released a cultivar named Colombia at the height of the crisis, bred to be resistant to the fungus. It held out for years until a second crisis hit, and in response to this castillo was released. Now farms across Colombia have a collection of the cultivars, all usually mixed together. Lessons from the agroforestry world tell us that there’s a strength in this genetic diversity—each farm having many different cultivars can help to avoid the next crisis. |
Caramel, honey and green apple Altitude: 1650 - 1950 masl, Process: washed |
Single / Light, Selected Mix, Plus 87 |
| Las Terrazas, El Salvador | Alexander has been creating specialty coffee on his small farm for only three years. He’s only been a coffee producer for a few years longer than that. He’s worked hard learning everything that goes into making delicious coffees like this, including the honey processing method. This means the coffee is pulped without water, leaving some of the fruity flesh on the coffee bean, before being dried on raised beds. Honey processed coffees are somewhere between natural and washed, usually with a higher acidity than a natural but with its full sweetness. For a lot of people, it’s a Goldilocks coffee. El Salvador is one of the oldest countries in Latin America to grow coffee.The history of the country is deeply entwined with coffee. The oligarchs who owned most of the land in the country built most of their wealth through coffee and exploiting indigenous and poor citizens of El Salvador. This concentration of wealth led to 14 families effectively owning the vast majority of wealth in the nation. The 14 families who built their wealth on coffee have developed into the 8 largest business groups who operate in El Salvador. |
Blueberry, caramelised peach and lemon tea Altitude: 1300 masl, Process: red honey |
Single / Light, Rest of World, Plus 87 |
| Worka Wuri, Ethiopia | Yirgacheffe is one of the most beloved coffee regions in the world, located in the heart of Ethiopia, the country from which coffee originated. Worka Wuri is a mill that works with hundreds of small family farms, purchasing their coffee cherries to then be processed at the mill. The system of mills buying coffee from farmers is how almost all coffee in Ethiopia is created – it means every lot is a product of the work of hundreds of people. Through this system, Ethiopia creates some of the most interesting and refreshing coffee in the world. Coffee originated in what is present day Ethiopia. Although the exact origin story for coffee isn’t known, the most common myth is that around 850AD a goat herder named Kaldi noticed his goats were incredibly lively after eating some strange berries. Naturally, he decided to try the berries himself. The real story has been lost to time, but the first concrete mentions of coffee come from Ethiopians exporting it to the Yemeni port of Mocha, a name you might recognise. |
Peach, floral and lemon candy Altitude: 1900 - 2100 masl, Process: washed |
Plus 87 |
| Ethiopia Uraga | Eleven hours of driving west from Ethiopia’s capital Addis Ababa will take you to one of the great coffee regions in the world, Guji. Not far from the border with South Sudan, Guji is known for coffees with vibrant, complex, and massively sweet flavours. Ethiopia is where coffee originated, so the country is known to create some of the world’s most delicious lots. Travelling to places like Guji, you’ll even see it growing wild through the cracks in the concrete. Such a hospitable place for coffee creates incredible lots – like this one, called Uraga. Most coffee from Ethiopia is the work of whole communities. The farms are quite small with usually only a hectare or so to grow on. Alongside the coffee, most food for the farmer’s family is produced on the same farm. Farmers bring the picked cherries to the market and choose to sell it to co-ops or to private washing stations. The prices that the mills will sell the coffee for once it gets to the export market in the capital are even broadcasted over the radio – the producers hear this price, so all the buyers compete to buy the best cherries from the farmers. This means many stations share producers with each other, so great coffee is reflective of a great region of coffee farmers. |
Blueberry jam, peach and strawberry milkshake Altitude: 2000 - 2200 masl, Process: natural |
Single / Light, Plus 87 |
| Donna, Brazil / China | The Donna Espresso Blend is our nod towards a more traditional coffee flavour. First, we find coffees that have the inherent characteristics of deep chocolate, with low acidity and lots of body. We then roast a little darker than our other coffees, to the point where the natural sugars are browned to a dark caramel quality. Donna tastes robust and strong but still allows the natural characteristics of the Brazil Minas Gerais and Chinese Dongka to shine through. The Brazilian coffee Dutra comes from five smaller farms that band together to create the larger Fazenda. The Dutra brothers inherited the farm from their dad Zeca, who originally had the idea to grow coffee. In the 1950s, Zeca transformed their farm into a coffee farm, and since then the focus has always been on creating a more sustainable and ecologically-minded farm. The family’s hard work has even resulted in them being awarded the Sustainable Farm Award by Globo Rural Magazine. Dongka is a family-run farm and washing station which has been creating coffee for over 20 years, making them one of the first in the new wave of Chinese coffee producers. These producers are largely found in regions previously dedicated to tea, like Yunnan, in the Menglian region which sits not far from the border with Myanmar and Vietnam. Many different organisations have been active in the area over recent years, working to teach and educate farmers so that they can learn how to grow coffee, something which gives them more economic opportunities. Although these programs have been active since the 90s, it’s only now, after so much hard work and dedication from the producers, that the quality of the coffee is on par with the great growing regions around the world. |
Dark chocolate, caramel and walnut Process: washed |
Selected Mix |
Beginning out in Northern California, 5127 miles away from Bristol, where the mountains reign tall and the pine trees populate, it was here where Triple Co Roast's founders' love for roasting was born. The chemistry, nature and complexities of coffee are what got them hooked. Triple Co Roast is the accumulation of my adventures, travels and dreams all underlined by a simple obsession with awesome coffee.
An open-access and transparent specialty roastery, the mission is triple and always has been. To roast high quality coffee beans, small batch; to buy green coffee via direct trade with bean farmers; and to focus on having amazing roaster-to-customer relations.
Triple Co Roast Coffees | UK
| Coffee | Story | Notes & Essentials | Packages |
|---|---|---|---|
| Don Sabino, Costa Rica | Costa Rica. Naturally processed. Big round body to get your teeth into with a lovely little snappy acidity and florals on the back end, what more could you want? These are the coffees for every occasion. Want a morning coffee you can brew up and slurp down, no dramas? Sorted. Want a coffee you can take your time over, tweak the recipe to bring out delicate complexities? Proper sorted. Don't just take our word for it, treat yourself to a bag. Then treat your friend to one too. Good coffee is for sharing... Notes of Caramel, Milk Chocolate, Orange, Florals. Operated by Steven Vargas, Don Sabino Micromill is a recent addition to the Vargas family’s coffee business in the West Valley region of Costa Rica. The family’s history in coffee began with Steven’s great-grandfather, Recadero Vargas, who was one of the pioneers of coffee production in the area of Poas, Alajuela. The legacy continued on to Steven’s grandfather, Don Sabino Vargas Sibaja, and father, Gilberth Vargas, making Steven part of the fourth generation of his family to work in coffee production. Steven’s farms have a unique landscape which contributes to the final cup characteristics of his coffee. All of his farms, including Orvo where this coffee was cultivated, are under the Poas Volcano and benefit from the nutrient-rich volcanic soil. The topography of the coffee fields doesn’t include steep slopes, which makes organizing the land and separating the coffee varieties easily manageable. The microclimate brings sunny mornings followed by cool and misty afternoons, creating an environment in which coffee thrives. |
Caramel, milk chocolate, orange and florals Altitude: 1600 masl, Process: natural |
Plus 87 |
| Jabiru, Guatemela | Grown right outside of the city of Huehuetenango, nestled in high altitude mountains, this region is known for producing some of the world's best coffee. Ever since this coffee has landed we've been brewing it regularly at the roastery - it's yet to disappoint. Boasting both smooth and sweet cherry like notes, it finishes with a big chocolatey mouthfeel and taste. Notes of apple, cherry, toffee and chocolate. This coffee is fully processed by smallholder farmers. The generally north facing aspect of the mountains means the sun takes its time reaching the small plots where the coffee is grown. The drying processing takes advantage of every bit of flat, full sun space that can be found. This means the coffee is dried on roof tops, small patios and on tarps. Regional micro-warehouses and buying stations enable direct trade for small holder farms, cutting transport and logistics costs. This helps provide a stable market and access for these remote communities. |
Apple, cherry and chocolate Altitude: 1800 masl, Process: washed |
Single / Light, Selected Mix |
| El Carmen Decaf, Colombia | Our Colombian sugarcane decaf is a sweet cocoa like coffee. Notes of milk chocolate and almond domiante the cup. What makes this decaf different from every other decaf we've tried is that it is fresh crop coffee. Often decaffeinated coffee is old crop, left over from the last harvest. This coffee however is fresh, and you can taste it! This coffee comes via the Red Associations network in Colombia, which aims to help farmers groups achieve their self-identified goals : To achieve stable and sustainable prices for community coffee lots through improved quality control, shared knowledge, and a connection to the specialty coffee market. Red in Spanish means network, representing the producers and roasters working together to create a sustainable value chain. We are proud to be a part of this growing network. |
Milk chocolate, almonds and sweet cocoa Altitude: 1650 - 2000 masl, Process: sugarcane |
Decaf |
| Brazil Classico, Brazil | Since we launched our Brazilian offering a few years ago, it’s been an absolute favourite. So now we introduce our Brazil Clássico series, our seasonal Brazil. Perfect for those who like a reliable cup, a flavour that’s bold, smooth and sweet. These are characteristics we’ve endeavoured to honour when cupping for a fresh Brazilian coffee as we roll through the seasons. This lot has a big smooth chocolatey body, with notes of honey, sugarcane molasses and hazelnut. We’ve noticed, this coffee also pairs well with alternative milks for those who favour their brews that way. The Mogiana region, which runs along the São Paulo and Minas Gerais border, is home to some of the most consistently sweet and well-structured naturals produced in Brazil. The region boasts 3,500 farmers cultivating a combined area of 202,000ha. |
Honey, sugarcane and hazelnut Altitude: 1500 masl, Process: pulped natural |
Blend / Darker |
Elsewhere is an artisan, small-batch roastery based in Deptford, south east London. Known for producing a range of high quality single origin coffees, as well as their popular house blend. Elsewhere work directly with farmers and importers to ensure they get a fair price for their fantastic coffee. This priority also gives Elsewhere complete transparency of the whole supply chain, from the planting of coffee trees to roasting, grinding and posting it fresh to you.
As perfectionists, they hope that, if only for a few minutes, their coffee will transport you elsewhere...
Elsewhere Coffees | UK
| Coffee | Story | Notes & Essentials | Packages |
|---|---|---|---|
| Bukonzo Dream, Uganda | Coming soon | Strawberry ice cream and peach Process: natural |
Plus 87, Rest of World |
| Nightrider Decaf, India | Say hello to our Night Rider Decaf! This Indian Decaf from the Ratnagiri Estate more than holds its own next to its caffeinated counterparts.It’s boldly sweet and creamy profile will have you craving more every time you put the cup down. Taste notes of delectable milk chocolate, balanced by sweet raspberry and strawberry flavours. It's the first coffee we’ve had from India and it does not disappoint! | Aromatic, lychee and peach Altitude: 1280 - 1420 masl, Process: anaerobic natural |
Decaf |
| Elsewhere Blend, Brazil | Our Elsewhere Blend V3 Is a single Origin Brazilian coffee from Pantano Farm. It's an excellent crowd-pleaser. Tasting like milk chocolate and fudge cake. Perfect for those flat whites and milky drinks while standing strong on its own under a pour-over. The Pantano farm has been producing coffee since the late 50s. We were introduced to a few coffees from Brazil and this one really stuck out on the cupping table. | Chocolate, nutty, honey and hibiscus Altitude: 1080 masl, Process: natural |
Blend / Darker, Selected Mix |
| Honeysuckle, Brazil | A well rounded, vibrantly sweet number. Our mouths were full of coffee grounds when we cupped this as we didn't want it to end! This coffee delivers a delicious, chocolate caramel profile with a subtly sweet note of fresh strawberries on the back end. Sourced through our friends at Kamba coffee. This single origin Brazil is bursting with bright flavour. Honeysuckle comes from the Cerrado region, located in the northwest of Minas Gerais State. | Milk chocolate, honeysuckle and strawberry Altitude: 950 masl, Process: natural |
Single / Light, Selected Mix |
| Sidamo, Ethiopia | This delicious Ethiopian single origin is a flavourful blend of vanilla, fudge and sweet honeysuckle with a lemon acidity. Sourced from a farm and washing station which empowers women working in coffee within Aletawondon. The Bulessa Washing Station aids the local community by providing educational and agricultural workshops for women and children as well as helping smallholders and their families access healthcare, education and agricultural support. | Vanilla, fudge and honeysuckle Altitude: 1700 - 2100 masl, Process: natural |
Selected Mix |
Dear Green roast as well as train and educate, grind, brew and share, always pursuing excellence in all things coffee. Dear Green ensures that every coffee they source meets their ethical policies, and they roast to maximise the sensory tasting experience. Every bean is well considered, well sourced and only sold if it meets our QC tolerances. They're obsessed.
Established in 2011, Dear Green Coffee Roasters is a coffee roaster and supplier of exclusively speciality grade coffee beans, taking their name from our home city of Glasgow, known as 'The Dear Green Place'. Their roastery and showroom is located in the heart of Glasgow's creative East End, within The Glasgow Collective, just a stone's throw away from the legendary music venue and marketplace, the Barrow.
Dear Green Coffees | UK
| Coffee | Story | Notes & Essentials | Packages |
|---|---|---|---|
| Huila Decaf, Colombia | Our Colombian E.A. (ethyl acetate) decaf offering is special in more ways than one: First, they're cupped specifically for their quality and sourced by single-origin, either region or farm. They are called Decaf De Caña because they're custom decaffeinated in Colombia, using a special, natural process that utilizes a solvent of ethyl acetate, which can be derived from fermented sugar. Our raw coffee partner, Cafe Imports have personally visited the decaffeination plant several times, and we are impressed by the process as well as the quality in the cup! The process works by soaking green coffee in a solution of E.A., which bonds to the salts of chlorogenic acid in the coffee and allows for the removal of caffeine. The coffee is removed from the solvent and steamed at low pressure to remove the E.A. compounds, and the finished product retains its flavor integrity but contains almost no caffeine at all. (The beans will contain a maximum of 0.01–0.03% caffeine.) |
Chocolate, orange and malt Altitude: 1200 - 2000 masl, Process: decaf (EA) |
Decaf |
| Goosedubbs, Americas | Goosedubbbs is Dear Green Coffee Roasters' house blend. Named after a lane near our first roastery, the term “Goosedubbs” refers to filthy puddles that geese hung out in back in Medieval Glasgow times. As well as being available to buy direct, you’ll also find Goosedubbs served up at many of the cafes and restaurants we supply. Contains 50% Brazil Fazenda Pantano, 25% Colombia ASMUCAFE, 25% Peru San Fernando | Milk chocolate, plum and pecan Process: washed |
Blend / Darker |
| Fazenda Pantano, Brazil | Brazilian coffee is world renowned and this speciality coffee from The Cerrado region is exceptional. Farmed at the Fazenda Pantano Estate, the coffee has a highly complex flavour profile with berry sweetness and praline nuttiness. These coffee beans create a clean cup with a bright body and highly complex flavour. Full flavour, rich with berry sweetness and praline nuttiness. The Fazenda Pantano Estate also supports a local school, and funds training schemes for their staff. | Chocolate, caramel and peanut Altitude: 1150 masl, Process: pulped natural |
Selected Mix |
| AMACA, Colombia | AMACA (Asociación de Mujeres Productoras Agropecuarias del Cauca) is a group of women producers located in El Tambo, Cauca, Colombia that was formed in 1999 by 80 women from El Tambo, in Colombia’s Cauca department. Now AMACA is 140 smallholder members strong, all women farm owners and heads of household—and their coffees are fantastic. All of the members derive their livelihood and the livelihoods of their families from the cultivation and production of coffee. In 2008, AMACA partnered with the Ministry of Agriculture, the governor of Cauca, and the municipality of El Tambo to increase the production and quality of coffee on 80 members’ farms. In 2010, the organization “Social Action” supplied 22 farms with new wet mills and processing tanks. Today, 140 active members from three different villages across the El Tambo municipality make up AMACA. The average farm size is 1 hectare (5,000 trees) per member, some members have 3+ hectares and many members have less than one. |
Stone fruit, kiwi and toffee Altitude: 1750 masl, Process: washed |
Single / Light, Selected Mix |
| Vunga Coop, Rwanda | Vunga is a well-established small cooperative run by President Uwimana Daphrose. Her partnership with the export and financing capability of Muraho Trading Co was formed to help Vunga increase their quality, fetch a higher price for their coffee and to introduce it to new markets. Vunga is a well-known washing station, though it is located in an area in Rwanda where very little coffee is produced, it has a reputation of producing extremely high-quality coffee. In 2012, Vunga placed 13th in the Rwanda Cup of Excellence and 4th in 2014. |
Camomile, pomegranate and earl grey Altitude: 1450 - 1600 masl, Process: washed |
Single / Light, Selected Mix |
| Bosques De San Fran, Guatamala | Coming soon | Plum, caramel and milk chocolate Process: washed |
Single / Light |
GUSTATORY (adjective): curating excellence in taste.