Tasting Notes: July 2024 Coffees

 Tasting Notes: July 2024 Coffees

A Matter of Concrete Suedhang Lykke Kaffegardar Manhattan Yallah Triple Co Nordfell and Colours Tasting Notes

A Matter Of Concrete is specialty coffee roastery based in the Van Nelle Factory located in Rotterdam, The Netherlands, making a lot of noise in the coffee industry at the moment - for very good reason. The Van Nelle Factory once used to be the biggest coffee roastery in the country, quite rare to find a pre-WWII building in Rotterdam, let alone it being a coffee roastery, let alone one that is a listed UNESCO World Heritage monument. Competing in many coffee competitions, founder Rob Clarijs has been on the winner’s podium of quite a handful, with the crowning achievement of winning Coffee Masters London 2019.

Innovation and sustainability are what make today good and tomorrow better. Direct trading with suppliers, developing long-lasting products while giving attention to circularity, waste-reduction and inspire others to do so too. Roasted on a Loring S35 Kestrel, one of the most energy efficient coffee roasters around.

A Matter Of Concrete Coffees  |  Netherlands

Coffee Story Notes & Essentials Packages
025 Taferi Kela, Ethiopia Our partner Bette Buna is more than just an exporter or importer. When Hester is not busy trying to sell, export or import her coffees, she actually works her a** off with her boots in the mud on the fields. Hester and her family live in Ethiopia and you may recognize her name form our popular /008. The relationship we’ve built makes for amazing feedback from both parties and brings a fruitful future ahead. Their Sidama washed coffees are of all levels and grades. This specific lot is called Mershiti and it was by far the best on the table this year. We’re incredibly happy with this complex and layered coffee that serves an expressive espresso or complex and floral cup of filter coffee.

Taking the main asphalt road from Addis Ababa to the south, will bring you in city Hawassa, formal capital city of the SNNPR. After a short coffee stop near lake Hawassa, you continue your road south. Just around the first curve you enter the typical landscape of Sidama. Lowlands of 1300 meter above sea level alternate with green highlands with an average of 2.500 meter above sea level. Covered by tropical fruits trees, you can identify the first coffee trees 5 minutes from Hawassa. In the city Yirgalem you will continue either your road to the more famous Sidamo Bensa coffee zones or follow the road to the green highlands in the direction of Yirgacheffe region. The road curves a bit and after 8 kilometers of gravel road from the main asphalt you will find the coffee community of Taferi Kela. A woreda typed by its majority of Hadicho people, mixed with refugees that were displaced over hundred years ago to this region. With a local population of 450.000 people with more than 50% under the age of 25, the Taferi Kela coffee community belongs to one of the poorest of the coffee zones in Ethiopia. But it happened to be exactly this Taferi Kela community that is so dedicated to create equal opportunities for their future generations through our partners, Bette Buna, concept.

A kilometer from the small city administration house, you’ll find our partner’s farm- established by grandparents Syoum and Emame. Surrounded by green mountain tops and just two mountains away from the region of Yirgacheffe Bette Buna now grow and process coffee in many ways. Although their farm is located on an altitude between 1850 and 2000 meter above sea level, during the day the sun can get pretty strong. For both the well being of our workers and the right processes for our coffee, they adjust their work shifts. Over hundred years ago, the Sidamo people were ethnically divided in two different tribes. The big majority belongs still to the Wolebicho group and lives in more developed areas. You can find these groups more to the Bensa side of Sidama. A minority of people belongs to the Hadicho group and still live in highly underdeveloped rural areas, such as our coffee community of Taferi Kela. Both the Hadicho female and male are hard workers, mostly famous because of their outstanding handcrafts in clay, bamboo and local food preparation, such as “Kojo”. Although discriminated in the past, the Hadicho group are socially well developed and are known for its multicultural acceptance of any ethnicity that wants to live in their community.
Marzipan, bergamot and rooibos

Process: washed
Plus 87, Rest of World
004 La Macarena, Colombia La Macarena is one of the three coffee farms owned and operated by Wilton Benitez in Piendamo, Cauca, in Southwestern Colombia. The farm spans 75 hectares and is situated at altitudes ranging from 1800 to 2100 meters above sea level. The other two farms managed by Wilton Benitez are Las Brisas and Granja Paraiso 92.

Wilton Benitez is a highly specialized coffee producer with over 12 years of experience in cultivating rare coffee varietals. He comes from a family background in coffee production and began his journey in coffee on the family farm. This experience led him to develop an interest in fermentation technology and how it’s used in other industries, like wine, beer, and cheese, to develop unique flavor compounds. Applying these insights to coffee processing, Wilton has developed his own protocols to enhance flavors while preserving the intrinsic attributes of each coffee varietal.

La Macarena Farm is known for its innovative farming and processing techniques. These include employing terraces, a microbiology lab, and a processing and drying plant. Wilton cultivates 26 different coffee varieties at La Macarena, including Geisha, Sudan Rume, Eugenoides, Wush Wush, Java, and SL28. These varieties are distributed across three farm fields, each with its distinct microclimate, and each adheres to specific protocols tailored to its genetic attributes and desired flavor profiles.

The farm’s approach to coffee production encompasses genetics, agronomic practices, biochemistry, processing, quality control, and the dry process. Wilton’s passion for technology and an investigative approach to coffee production and processing has led him to continuously improve and harness the benefits of these methods. His ultimate goal is to showcase the unique flavors of each coffee while preserving the intrinsic attributes of each varietal.
Apple, nuts, velvet and balanced

Process: washed
Plus 87, Rest of World
035 Gesha, Colombia This coffee lot from Daisy Acevedo has an intriguing backstory and this enchanting coffee venture is nestled in the picturesque Quindio region, offering an exceptional coffee experience. Daisy, the daughter of Gustavo Acevedo, from whom we’ve previously sourced coffee, hails from the coffee-growing region near La Celia in Risaralda. Gustavo, her father, has spent a lifetime cultivating coffee, primarily with lower-quality Castillo and Catimor plants. However, a few years ago, Daisy and her husband Freddy returned from living in Panama with tales of a varietal that was making waves in the coffee world, Geisha, and proved lucrative for coffee producers.

Upon her return to Risaralda, Daisy tried to obtain Geisha seeds locally for her father, but her efforts were in vain. On a subsequent trip to Panama, she and Freddy managed to acquire some seeds, although they weren’t entirely certain they were the authentic Geisha varietal. They planted these seeds on Gustavo’s farm outside La Celia and almost forgot about them.

Fast forward three years, and the coffee plants were ready for a small harvest. Gustavo, somewhat skeptical of his daughter’s stories of wealth and fame, harvested the coffee and discreetly sold it to the local cooperative in La Celia, using a friend’s name to determine its true value. It was evident that he had something extraordinary when two coffee buyers from La Cabra arrived in La Celia in pursuit of the source of that unique lot. In November 2019, we visited the cooperative in La Celia in collaboration with Herbert and Ana of LaREB, aiming to learn more about the enigmatic lot we had acquired from our partners at LaREB the previous summer. Together with LaREB, we established contact with Gustavo, Daisy, and Freddy, and gathered more details about Gustavo’s farm.

After extensive discussions with LaREB, they are now confident that their trees are indeed the original Geisha varietal. They’ve been diligently working on harvesting and processing to enhance the value of their crop and achieve greater consistency in the cup.

This lot of washed Geisha marks our initial purchase from Daisy and El Encanto. The seeds for this plot were sourced from Gustavo’s Geisha plot in La Celia and deliver the same bright and complex notes of lemongrass and jasmine florals. The crisp citrus notes in the cup are a bit more refined, clean, and well-balanced compared to our experience with Gustavo’s coffee four years ago. We’re grateful to our partners at LaREB for their transparency in facilitating our connection with the Acevedo family and look forward to following Daisy, Freddy, and Gustavo in the years to come.
Tea, peach, floral and lime

Process: washed
044 Mario, Peru The farm La Esperanza is located in the town of Nueva Luz, which is about 243 km from the city of Cusco. It will take you approximately 13 hours by car, making a first stop in the city of Quellouno and then continuing the trip to the farm of Don Mario Fuentes. During this trip, you will need to drive a part through the Andes, at about 2,000 meters above sea level. From there, you will pass through the tropical zones which are located around 1,400 meters above sea level. These microclimates and altitudes are optimal for coffee cultivation!

Don Mario began his adventure in the world of coffee 28 years ago, together with his wife Ceferina. They began to work on the farm with the Catimor variety, obtaining their first seeds through social programs that the government of Peru offered to farmers with the goal of reducing and hopefully eradicating coca production in the jungle.

This social program sparked Don Mario’s interest in coffee, and in the following years, he began to investigate other varieties. Eventually, Don Mario collected varieties such as Typica and Mundo Novo, thus beginning his adventure in the world of specialty coffees.

Five years ago, Don Mario found his Geisha seeds at a fair in his town, after being guided by coffee producers from other areas of Cusco. In 2023, he had his first harvest of the Geisha variety, with which he participated in a competition in his city, earning first place with a score of 87.25.

This coffee was also used to participate in the Cup of Excellence 2023 and passed successfully through the first round. Unfortunately, he was not able to qualify for the next round due to not reaching the minimum volumes required by the competition. However, participating in this COE or not, the most important thing for Don Mario is creating honest and long-term relationships with potential buyers of this special coffee.
Orange Fruitella and floral

Process: washed
042 Julián Calderón, Colombia By Herbert from 575 and LaREB: “This is an amazing coffee. Everyone involved, producer, Q team and clients alike, agreed on that. Didn’t require much effort, as it was arguably the best coffee LaREB assessed back in 2021. Clean, bright, transparent; a true representative of what a good Colombian Rosado is, but also a proud exponent of its terroir.

What makes a coffee good? Is it the terroir, the variety, the process? Is it a combination of all those factors, or just the virtuosity of the producer? Julián is much likely a coffee virtuoso, but we do not know it yet. He probably doesn’t either. This is the first harvest of his first small plot with a heirloom varietal. The same seeds have yielded amazing cups in the hands of more experienced local producers, with recognition as high as COE finals. But Julian’s cup is superior. Complex, clear, with no room for disagreement. It is probably a result of the lack of glitter, the modest approach. This is an honest, straightforward coffee, intended to be like that. The first step in the career of someone with a possible bright future ahead.

Sometimes we’d rather be lucky than good. But is it luck when we predetermine the result? For us, it is definitely serendipity. The power of intention.”

We fully agree with Herbert. This nanolot is amazing.
Raspberry, rose and crisp

Process: washed
Plus 87
Mustafa Decaf, Colombia A specialty decaf how a decaf is supposed to be, a decaf that delivers. Subtle acidity gives it its vibrant character while its sweetness and creamy mouthfeel makes it accessible for many types of coffee drinkers.

With the help of our good friend Herbert and other top producers, Ana Mustafá manages the LaREB cooperative with the goal of assisting smaller or less experienced members with production advise and expert quality control. Additionally, they export coffee straight from the growers, securing the supply chain and giving the farmers more money.

The decaffeination of sugar cane is frequently referred to as a natural decaf procedure. Ethyl acetate, a naturally occurring chemical (C4H8O2) and byproduct of fruit fermentation, can be found, for instance, in ripe bananas and beer. The factory in Colombia that LaREB deals with extracts natural ethyl acetate made from fermented sugarcane that is sourced from the Palmira region in the country’s south and water from the Navado el Ruis volcano, which is located between Caldas and Tolima. Caffeine, which is often bound to salts and chlorogenic acid in the bean, begins to be hydrolyzed as the coffee is steamed, increasing its porosity. After that, the beans are immersed in an ethyl acetate solvent to extract around 97% of the caffeine. The remaining bits of the chemical are then removed with one last steaming. The final amount is less than 30 ppm, which is far less than the level in a banana.

Layered, medium to full body, plenty of sweetness and subtle acidity. A coffee that is forgiving and tastes complex and accessible as classic decaf americano (or even lungo) and gives an amazing vanilla and toffee sensation in milk beverages.
Vanilla and toffee

Process: EA decaf

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
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.

Head roaster: Snövatten is a lively yet structured coffee that really shows us what Peruvian coffees are capable of. The high altitude, perfect climate and broad biodiversity give us a fruity and complex flavour profile. Snövatten is roasted to bring out as much of the coffee's potential as possible. Preserving the inherant acidity as much as possible whilst developing the the sweetness fully to give a lively yet balanced cup.
Honey melon, lime and gingerbread

Process: washed
Plus 87, Rest of World, Single / Light
Big Monday, El Salvador Big Monday is a sweet and creamy single origin coffee from the mountainous area of Chalatenango in El Salvador. A field blend of sweet little pacas beans from 13 of our closest neighbors.

Head roaster: for me Big Monday is the best of both worlds. Creamy and smooth with sweet caramel and chocolate notes whilst still fruity and bright. The perfect morning coffee. Sweetness, sweetness, sweetness! That's what we're thinking when roasting Big Monday, how sweet and caramellised can we get these pacas beans? The answer is very!
Caramel, plum, apple and smooth

Process: washed
Selected Mix, Blend / Darker
Capsules, Varied Various Various

Altitude: various masl, Process: various
UFO, Uganda Join us on a journey where Lykke and 2,500 coffee farmers challenge old methods and create dreamy coffee in the pristine and mystical nature at the foot of Mount Rwenzori, Uganda. UFO is our new single-origin 250g coffee bag with notes of unrefined cane sugar, dried currants and cranberries. This is a truly special coffee – not only for its round, berryful flavour but also because of the project behind it together with We Effect.

We Effect is an aid organisation that works to make an impact in developing countries, and together we’ve built a processing station in the Rwenzori Mountains, hired hundreds of people, started working with thousands of producers and set up a successful and growing scout program to ensure better quality and pay for the farmer. UFO is proof of how companies and aid organisations can work together in a win-win-win project and make the world a little bit better – one cherry at a time.

Head roaster: It's finally here! the first harvest from Lunar Coffee, our joint venture with Long Miles Coffee project and the biggest thing to happen since Kaldi's goats decided to much on some Yemeni coffee berries. This is the start of a long journey together with local farmers and agronomers. We hope you're just as excited as us to see how the coffee quality improves from year to year as farmers become empowered.
Sugar, currants and cranberry

Process: honey
Plus 87, Single / Light
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, berries and hazelnut. Head roaster: OJ! Is the perfect brew for any given occasion. In the morning or the three-o-clock-fika. No bells and whistles just a great, smooth, coffee. The little coffee nerd inside us loves saying that we enjoy light roasted coffee but the truth is that different roasting profiles are best for each coffee. When it comes to roasting OJ we want to maximise the natural sweetness as much as possible, which requires a deeper and long roast profile. Too light and the coffee will lack sweetness, too dark and it'll lose it's tipicity. Lagom is best! Cacao, hazelnut and cranberry

Process: natural
Selected Mix, Blend / Darker, PERCENT

Two years ago Robin and Martin opened Suedhang coffee roasters' doors. Firstly Suedhang are a third wave speciality coffee café in the heart of Tübingen - they love their open plan open windows, they love hosting for everyone.

Secondly, Suedhang are a roastery, one with a passion to light roast coffee. The roasters are keen to experiment, breaking new ground, for example with Canephora coffee or drinks they have developed ourselves. Suedhang like to write articles and books on a wide variety of topics related to coffee, and they are overly happy when they offer coffees that make a difference. A difference, that is, which consists in the fact that drinking coffee is not an automatic act, but a conscious consumption - even if that's a big word, it's about quality of life.

Suedhang also seem themselves as activists by, for example, initiating a protest against the higher VAT on vegan milk alternatives - they don't give up and try to develop a regional solution for oat milk in reusable containers. For responsible consumption, Suedhang don't just do all this for themselves, they do it so that other companies can build on their ideas..

Suedhang Coffees  |  Germany

Coffee Story Notes & Essentials Packages
La Piramide, Peru This is our coffee for the World of Coffee in Copenhagen. The magic of this coffee has its origins in the Peruvian mountain rainforest, where Don Martin grows his coffee among centuries-old pyramid ruins. After anaerobic fermentation in Kombucha from fermented coffee juice with the addition of the regional fruit Mamey Zapote, the coffee is washed and finally gently dried on shady beds. Grenadine, praline and guava

Altitude: 1600 masl, Process: washed
Plus 87, Rest of World, Premium
Bella Vista, Guatemala Which filter coffee would we serve at a party? BELLA VISTA. This Arabica is naturally blessed with all our favourite aromas. The intact flora and fauna of the Guatemalan coffee farm, Luis Pedro Zelaya Zamora’s know-how in harvesting and processing, and the sophisticated roasting profile give this timeless coffee its pleasant sweetness. Cocoa, almonds and bourbon

Altitude: 1550 masl, Process: washed
Selected Mix
Muyu, Peru Our modern espresso is the result of a friendly collaboration between Jimmy from the Aproeco cooperative, the importers Daniel and Lukas, and us. Together we came up with the name Muyu. It means round in Quichua. Muyupampa (round plain) is what the indigenous Amazonian people called the region of the mountain rainforest where this first-class coffee is sustainably grown today. And our well-balanced espresso is also round: delicate dark chocolatey notes harmonise with strong spiciness and natural sweetness. Dark chocolate, almond and blueberry

Altitude: 1400 - 1700 masl, Process: washed
Blend / Darker, Selected Mix, PERCENT
Palmira, Guatemala With its balance of sweetness, acidity, floral notes and an almost tea-like mouthfeel, PALMIRA is, in our opinion, an excellent example of a “modern classic”. Until the limited batch of 690 kg has run out, it is our omni for every day. Pomegranate, rose and chocolate cream

Altitude: 1500 masl, Process: washed
Single / Light
El Carmen, Colombia Honestly? Really? Yes. It doesn’t taste like a decaf. Did you put it in the wrong bag? No. It’s decaf. For real. And why doesn’t it have that typical sticky decaf taste? Three reasons: First, really good green coffee. Secondly, it is decaffeinated with ethyl acetate obtained from sugar cane. And thirdly, we didn’t fall asleep while roasting. And, uh, fourth, we really wanted a decent decaf that was in no way inferior to a WITH. So one is able to sleep and for all the mums. Macadamia, caramel cream and pear

Altitude: 1900 masl, Process: sugar cane decaf

Manhattan Coffee Roasters are based in the harbour city of Rotterdam, run by long time coffee professionals and competitors. Focussing on exceptional coffees, unique and small lots with close co-operation with producers, Manhattan boast a combined experience of more than 30 years in the coffee industry and have many competition wins under their belt.

Manhattan are inspired by the history of Rotterdam's harbour, a place bearing the Holland America line that once sailed from Rotterdam to New York. Situated next to the river Maas and being the only modern city with a gorgeous skyline in The Netherlands, the area is locally named “Manhattan aan de Maas”. Wanting to celebrate their local history, but also strive towards their international aspirations, recent competition accolades include Dutch Latte Art champion, Dutch Barista Championships, Dutch Cup Tasters champion, World Latte Art (6th place), New York Coffee Masters champion, London Coffee Masters champion and more..

Manhattan Coffees  |  Netherlands

Coffee Story Notes & Essentials Packages
Shoondhisa, Ethiopia We're thrilled to release another Ethiopian coffee by "The King of Guji" Ture Waji! Ture and his brother Assefa founded Sookoo coffee in late 2018. Located in Odo Shakiso within the Oromia region and Guji zone. The cherries are sourced from the surrounding Kebeles (neighborhoods) and the lots are named after the Kebele's from which the coffee is grown. This specific lot is from the Shoondhisa Kebele.

Most of the cherries being delivered to the Sookoo coffee station from Shoondhisa are a combination of Gibirinna 74110 and Serto 74112. Both of these are from the Metu Bishari selections made in the forest of the same name in the Illubabur Zone by the Jimma Agricultural Research Center (JARC) in 1974. They were specifically selected for their resistance to coffee berry disease.
Blueberry compote, strawberry juice and sugar

Altitude: 2200 masl, Process: natural
Plus 87, Rest of World
Inacio Soares, Brazil Inacio is one of our first direct trade partners and he's doing some amazing work in Mata de Minas. São Sebastião do Anta the region Inacio's farm resides is not that well known for coffee growing, in fact Inacio's father primarily traded in conventional coffees during his youth. This was indoctrinated by green traders, who told Jairo he would never be able to produce specialty grade coffee on his farm period. Even Inacio himself was not intending on taking over the farm from his father, but when Jairo came down with a serious illness Inacio returned to the fazenda and his passion to continue his fathers legacy blossomed.

On his father passing, Inacio made it his mission to improve the farm from the ground up. He's a young ambitious farmer that is open to new ideas from soil management, processing to drying and the results in the cup really speak for themselves. The farm is small enough that no mechanical picking machines are used, which is generally uncommon in Brazil. The care and attention to detail on picking and processing is paramount to Inacio, he believes that by investing in the farm he can lift the entire community up. Even on his second harvest the community was benefiting immediately as the prices he had achieved had greatly increased from when the farm was focussed on high yield conventional production.

What's even more impressive is that these are in fact the same coffee plants that were sold as conventional coffee. In the past they were scoring sub 80 points for market sale but now with Inacio's fuel to change, he's already pushed this lot up to 86 points. We are so incredibly proud of the achievements of Fazenda Jairo Soares and think the best is still to come!
White flowers, praline and chocolate

Altitude: 900 masl, Process: honey
Plus 87, Rest of World, Single / Light
Viani, Colombia Viani has a special place in our hearts here at MCR as it's a coffee that has been on our list since we started Manhattan Coffee Roasters. We've been working with DR Wakefield and Racafe to improve the coffee and in line with that also pay more for these improvements. First was the use of GrainPro bags and second an agreed better sorting which allows for less defects. So in time it has massively improved in quality and probably most important has increased income for these small farm holders.

Viani is a small town in Cundinamarca, which is not too far from Bogota, a literal drive down. The "Viani" coffee is made up from coffee from more than 400 small farm holders coming from 5 municipalities and delivered to 3 collection points.The biggest collection point where about 70% of the coffee for “Viani” comes from, is in Sierra town, ran by Joseel. He gets wet and dry parchment delivered and has a mechanical dryer on site.

When the parchment gets delivered, he’ll check the quality, weight the bag and agrees a price. He’ll immediately pays the farmer in cash and gives them a new empty bag to refill. Joseel has worked with Racafe for over 23 years and only sells to Luis Fernando the Bogota manager from Racafe and delivers around 10.000 – 13.000 kg per drive down.

Due to climate change production has dropped massively over the last few years, making it even more important to increase revenue over lower harvest yields. The production in Viani is down 50% on what it was 2 years ago. The rain has almost doubled with it raining almost every day in the season. Even though rain is obviously important for the plants you need about 2 – 3 weeks of constant sun with no rain. This will create stress on the plant which will create the need to reproduce, and the tree will flower when it does rain after this period of drought. Most farmers that contribute to “Viani” have multiple crops besides coffee, like plantaan and avocado. Avovado trees provide shade to the coffee trees as well as spread income risk. During the pandemic the price of avocado dropped a lot, so the income stream from coffee became even more important.

We know a lot of you have supported this coffee from the start, thank you for joining on this ride! The co-operative at Viani produce an old world and typical profile. It’s big, rich and has just a slight bit of acidity that’s perfect for anyone that wants an intense flavour experience from a coffee.
Juicy, stone fruit and cocoa

Altitude: 1300 - 1800 masl, Process: washed
Selected Mix, Blend / Darker
Diego Bermudez, Colombia We are proud to release another coffee in our exceptional category. This Castillo comes by way of Diego Bermudez who is the owner of the El Paraiso farms in Cauca, Colombia. Diego is an absolute genius when it comes to advanced methodology in coffee processing. His standard model for products uses carefully selected local micro bio-organisms to influence the coffee during fermentation instead of relying on the random microbial load from the natural biome. Rather than using standard anaerobic fermentation tanks he uses precise bio reactors to ferment the product measuring everything from time, temp, ph, sugar content and microbial load.

The kind of influence you get from this kind of industrial level fermentation is definitely out there. You are not going to taste anything like the coffees that Diego produces and this Castillo is of course no exception when it comes to the absolute mind bending outcomes Diego achieves from each of his coffees. Expect notes of turkish delight, raspberry and lychee.
Raspberry, turkish delight and lychee

Altitude: 1800 masl, Process: thermal shock anaerobic
Silvio Roberto, Brazil It's another season of insane Brazils! We're excited to keep them rolling out with Silvio Roberto!

Silvio along with his wife and two sons all work together to produce the coffee. The harvest starts by running the coffee through screens to select only ripe cherries. The cherries are then floated and drained before heading off to the fermentation tanks where they are left to ferment anaerobically for 9 to 10 days. After the fermentation, the tanks remain in the forest where the temperature is more stable. The coffee is then dried on raised beds for around 25 days and then kept at a humidity of 12% to rest.Expect a slightly different coffee than last year - in our opinion, its even better!
Rosehip, passionfruit and milk chocolate

Altitude: 600 - 800 masl, Process: natural

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  |  United Kingdom

Coffee Story Notes & Essentials Packages
Izuba, Burundi zuba Coffee, where every sip is kissed by the sun! Nestled in the vibrant heart of Runinya, Kabarore Commune, in Kayanza Province, Izuba means "sun" in Kirundi. Imported to the UK by our partners at Raw Material (RM). The washing station, managed by the dedicated Ntama Appolinaire and the skilled Prosper Merrimee of RM Burundi, is perfectly positioned near a sparkling river, providing a vital and freshwater source for coffee processing.

With a team of 2 full-time staff and around 250 local seasonal workers, Izuba thrives on community spirit and passion. Situated near the breathtaking Kibira National Park, the coffee benefits from the rich soil and ideal climate of the region, crafting a cup that truly shines.

The Anoxic Water Pillow Washed Process: once cherries are received, they are hand-picked and floated to ensure only those of the best quality continue to the processing stage. These cherries are placed into a deep cleaned fermentation tank, which is hermetically sealed. Fresh cool water is then poured on top of sealed coffee. The seal created by the water pressing onto the sheeting creates a vacuum effect on the coffee below, creating an anoxic environment for fermentation to begin, which lasts for between 48 and 72 hours.

The water and sheet act as not only a sealant, but a heat exchange, allowing the heat build up to transfer to the water, which evaporates away. A stabilised temperature of around 25 degrees Celsius ensures that the cherry doesn’t over ferment. This temperature is regularly monitored, and if it falls too low for fermentation to continue, hot water is added to the water pillow, to provide warmth to the fermenting coffee underneath.

Once the fermentation is complete, the water is drained, and the sheet is removed. The now fermented coffee is rinsed and drained of all residual liquid. For the washed process to continue, the cherries are pulped , washed and graded before sun dried on raised beds for between 15 and 20 days.
Braeburn Apple, honey and fig

Altitude: 1500 - 1700 masl, Process: anoxic washed
Plus 87, Selected Mix, Single / Light
Nola Wonga, Indonesia Nola Wonga farmers group was created in 2014 by Mr Felix Soba in order to preserve the cultivation of Bajawa's renowned organic Arabica coffee. A number of coffee farmers have converted their plants to more profitable short term crops, such as cabbages, cucumbers and mustard greens, leading to a shrinking of the coffee plantation area.

Brought over to the UK by our import partners Indochina, this is the first coffee they've sourced from the great archipelago. Hailing from Flores, a smaller, slightly lesser known island for coffee compared to that of your Java and Sumatra. It produces complex, clean coffees with floral and citrus notes and bright acidity.

Mr Soba acts as a patron to the farmers of Nola Wonga as well as other farmers groups. He provides financial support, distributing free seedlings and teaching them how to continue growing coffee alongside horticultural crops, rather than as a replacement.

The success of this work has seen the profits from coffee cultivation increase exponentially, with increasing demand for these coffees creating more job opportunities for local people. Facilitating the transfer of knowledge in the processing of specialty coffee has a long term positive impact on Nola Wonga farmers group and the biodiversity and productivity of their plantations.
Walnut, agave syrup and floral

Altitude: 1500 masl, Process: washed
Plus 87
Los Amigos Del Osos, Peru The idea behind our Shop Filter is a simple one, a people pleasing sweet and reliable coffee that doesn't break the bank. Whether you brew in a french press, with a pour over or on a stovetop, we wanna offer some beans that fit easily with any routine. Picture sipping on a good old cup of Joe when you're wrenching away on your classic cars, old bikes or coffee machines (you all do that for fun as well right?). The coffee itself will change on a seasonal basis, showcasing origin, processing and terroir with the same levels of traceability you're used to from us.

This edition of our Shop Filter is a washed Peru: Los Amigos Del Osos. A community lot project set up to help conserve forests near coffee-growing areas in the Santuario Nacional Tabaconas Namballe nature sanctuary in San Iganacio. The farms are located in the buffer zones of a protected natural area, where spectacled bears and other native animals face huge pressures and are in danger of extinction. Working with an organic methodology and certifications are a strategic point because through these standards, a culture of protection of wildlife and species in danger of extension is encouraged and created.
Milk chocolate, lime and cherry

Altitude: 1900 masl, Process: washed
Selected Mix, Single / Light
BS1, Colombia Our BS1 Espresso was designed to be an easy drinking and sweet coffee. The BS1 is built for a flat white or cappuccino, but still enjoyed as an espresso. The flavour starts out with a strong milk chocolate body, followed by a sticky caramel sweetness. On the finish there is a juicy little red fruit kick. This coffee was formed right in the heart of our city, for Bristol and for everyone.

The goal of this coffee from Nariño, Colombia is to achieve stable and sustainable prices for community farms through improved quality control, shared knowledge, and a connection to the specialty coffee market. The co-operative’s goal is to represent the producers and work with us as roasters, together creating a sustainable value chain. They buy the coffee from the farmers wet and in parchment, meaning the quality of the drying is down to the cooperative and not the farmers. This ensures that there isn't room for the drying process to go wrong due to environmental factors and ensures the farmer gets paid well year round.
Milk chocolate and caramel

Altitude: 1900 masl, Process: washed
Selected Mix, PERCENT, Blend / Darker
Johan Vergara, Colombia Johan, a young and passionate coffee grower, proudly upholds his family's rich tradition in the coffee industry as the owner of Las Flores, a picturesque 16-hectare farm nestled in Acevedo, Huila. On this lush land, Johan dedicates himself to crafting some of the region's most exceptional coffees, cultivating a diverse array of beans such as Java, Pink Bourbon, and Sidra.

Inheriting the farm alongside his siblings from their parents, Johan's journey into specialty coffee began with his mother Nubia Ayure’s remarkable participation in the Cup of Excellence competition in 2006. Since then, the family's commitment to producing specialty grade coffee has only deepened. Despite the loss of their mother, Johan and his brothers, Carlos and Diego, continue to honour her legacy by meticulously managing the processing and operations of their coffee business.

Johan's insatiable curiosity and eagerness to master new techniques drive him to constantly elevate the quality of his coffee. His innovative spirit and dedication really shine through with this exceptional coffee, a juicy, textured and complex cup.
Maple syrup, blueberry muffin and cacao nibs

Altitude: 1800 masl, Process: natural
Plus 87, Selected Mix
Classico Capsules, Brazil Our rich and sweet Brazil Classico, but in a tiny pod made from 100% compostable wood shavings. 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.

Why capsules? We’ve joined the pod gang. It’s been a long time coming and we didn’t want to do it half heartily. POD waste is a real issue, and we didn’t want to contribute to this. Even the compostable capsules on the market have an allowable amount of bio plastic and focus only on the output side of the chain. We wanted to take a look at the input side, and what was making up these capsules. It’s important to be compostable, but it’s even more important to use sustainable materials to create this compostability. That’s why we are launching our BS1 Espresso, Brazil Classico and Colombia El Carmen decaf in pods made 100% from wood shavings. They are held together in a matrix of starch and can literally be thrown into your garden to decompose and go back to nature where it all started. Coffee grounds are great for you garden anyway, so think of them as little nutrient bombs!
Chocolate, honey and sugar

Altitude: 1500 masl, Process: natural
Decaf, Colombia Fancy another cup of Joe without the jitters? That's what our Sugarcane decaf is for. Sourced from the same producing partners where our BS1 comes from. You won't be able to tell the difference between these beans and a full blown caffeine dose of coffee! Okay, you might, but it's a damn fine tasty coffee anyway. With the type of decaffeination processing we believe best preserves the natural flavours of the coffee it was before; The Sugarcane or Ethyl Acetate (EA) decaffeination process.

Ethyl acetate is produced by esterification between ethyl alcohol, which is derived from the fermentation of sugar cane, and acetic acid. The green coffee is submerged in a wash of water and ethyl acetate, during which the ethyl acetate bonds with the caffeine in the coffee and begins to extract it from the green seeds. The EA solution is flushed and the process is repeated until reaching a minimum decaffeination level of 97%. Finally, the green coffee is steamed to remove any remaining ethyl acetate from the seed.
Cocoa, golden syrup and almond

Altitude: 1850 masl, Process: sugar cane decaf

After soaking up coffee wisdom from UK Barista Champion Maxwell Colonna, Ben landed his dream job at Colonna and Smalls. It was here that he learnt how to brew delicious espresso, pour perfect flat whites and work the brew bar smoothly, all while serving customers with a smile. Fast forward a few years and Ben’s passion shifted to roasting coffee. Over the next 4 years, he practised the art of roasting the raw product, immersing himself in everything coffee, even taking a trip out to Colombia to see the coffee farms for himself.

Feeling inspired by the immense effort and care involved in growing and processing coffee, Ben took a leap of faith, leaving Colonna to start his next adventure; Colours Coffee. During this time, Ben moved to Hullavington and met the brewers/owners of the Flying Monk Brewery. They quickly became good friends, sharing a passion for creating the perfect brew. There wasn’t a better place for Colours Coffee to call home. The rest is history, 'I'm so excited to put all of my passion and 10 years of knowledge, into something I can truly call my own, Colours Coffee.'

Colours Coffees  |  United Kingdom

Coffee Story Notes & Essentials Packages
Santa Marta, El Salvador Nestled amongst the captivating landscapes of the 'Plan De Los Naranjos' region, and perched amidst the vast Lamatepeque mountain range Lies the renowned Finca Santa Marta. Francisco Annichiarico And his team have set them selfs the task of preserving his families heritage and promoting sustainable coffee cultivation.

Francisco's grandfather was a pioneer in El Salvador's coffee farming Scene, driven by a relentless pursuit of growing and harvesting the finest coffees, This relentlessness is still alive today through the farming that Francisco and his team are maintaining. This is a very clean and well processed Natural with non of that 'funkiness; you can sometimes find in naturals from this origin. Bags of sweetness and clarity with a blueberry like fruit note present up front and a lovely creamy fudge/nougat like middle and finish.
Blueberry, nougat and fudge

Altitude: 1600 masl, Process: natural
Bloom, Selected Mix
San Jeronimo, Guatemala Unavailable Apple, malt and buttery

Process: honey
Narino, Colombia Sugarcane decaffeination utilises a naturally occurring compound, ethyl acetate to decaffeinate coffee. The EA used in this process is derived from molasses(a by product of sugar production). Since EA is naturally-occurring, the process is labelled as “naturally decaffeinated.”

Nariño coffee is grown at altitudes that reach 2,300m, some of the highest altitudes that coffee is grown in the world. Nariño benefits from the micro-regions that operate within the department. They can change according to any number of factors: altitude, orientation, or proximity to mountain peaks.
Sticky, date and spices

Altitude: 1800 masl, Process: sugar cane decaf

Nordfell's Signature coffee - the Nordfell Blend - was originally made just for Nordfell's founders, their family and their friends. It was their answer to the rubbish coffee they were getting in the various subscription services and online stores - they didn't feel that convenience should mean poor quality or bad service, they absolutely love coffee and wanted the best.

For this first Nordfell Blend, they taught themselves everything there is to know about coffee; they read books, went to tasting sessions and roaster's tours, watched YouTube videos, made phone calls, sent emails, and did everything they could to give themselves the best possible foundation to begin.

After months of research and experimentation at home, Nordfell started working with a master coffee roaster to produce this blend. It was another learning curve but they soon realised they'd created something really special. Over the next few months, it moved beyond family and friends, to friends of friends, and then to coffee lovers all over the UK. Before we knew it, they'd created Nordfell.

Nordfell Coffees  |  United Kingdom

Coffee Story Notes & Essentials Packages
SO: El Salvador Single origin, speciality arabica beans, ethically sourced from the best coffee growers of Apaneca, in the west of El Salvador, at an altitude of 1200m to 1450m. Arabica varieties: Bourbon, Pacamara. Stone fruit, chocolate and sweetness

Altitude: 1200 - 1450 masl, Process: washed
SO: Rwanda Single origin, speciality arabica beans, ethically sourced from the best coffee growers in Rwanda's small scale farms, at 1400m - 1900m of altitude. Arabica varieties: Bourbon, Typica. Cranberries and mixed fruit

Altitude: 1400 - 1900 masl, Process: washed

Better Coffee

GUSTATORY (adjective): curating excellence in taste.

GUSTATORY Curation TeamJuly 05, 2024