Tasting Notes: November 2023 Coffees
FRUKT coffee roasters is a small and dedicated specialty coffee roastery based in Turku, Finland. After working as a roaster at the local Turun Kahvipaahtimo and later on at the Coffee Collective in Copenhagen, Samuli Pääkkönen founded FRUKT in his home town of Turku in the late 2018. One of the OG's of the famed Scandinavian roast style, we're super excited to be featuring Frukt in November.
FRUKT Coffees | Finland
| Coffee | Story | Notes & Essentials | Packages |
|---|---|---|---|
| Sanchez, Colombia | This fun coffee is produced by sister and brother Marisela and Rigoberto Sánchez at their family farms based in Huila, Colombia. Sánchez family has long history of producing excellent coffee and this estate blend of varieties from Marisela and Rigoberto stood out for us for it's high sweetness and orange like acidity. This lot is a Washed processed mix of Rosado, Castillo and Caturra. This coffee is again another great lot from our partner LaREB (La Real Expedición Botánica) who we buy exclusively from in Colombia. We found this coffee to be clean and bright. Very sweet. Tasting caramel like but with a citrus front and long sweet aftertaste. |
Citrus, caramel, sweet and bright Altitude: 1550 masl, Process: washed |
Plus 87, Rest of World, Single / Light |
| Rigoberto Sanchez, Colombia | This exciting coffee is produced by Rigoberto Sánchez at his farm based in Huila, Colombia. Sánchez family has long history of producing excellent coffee and this lot from Rigoberto stood out for us for it light and juicy berry forward profile. This coffee from Rigoberto is a great example of the lot separation based on variety and of course the great attention to detail in all possible ways. This Washed processed coffee is Rosado. The coffee cherries produced by this variation of Colombia variety produce cherries with pink or orange hue. We have been roasting Rosado before from another producer involved in the LaREB project, Lizardo Herrera. This coffee is again another great lot from our partner LaREB (La Real Expedición Botánica) who we buy exclusively from in Colombia. We found this coffee to be clean and bright. Light and juicy. Tasting very berry forward, citric and fruity sweet. High acidity, high sweetness and high complexity and pleasant herbal aroma. |
Orange, red berries and juicy Altitude: 1550 masl, Process: washed |
Plus 87 |
| Chelbesa, Ethiopia | This exciting coffee is produced by Chelbesa Washing Station, together with small coffee growers based around the the village of Chelbesa in Gedeo zone in Yirgacheffe, Ethiopia. Chelbesa station is owned by SNAP, local company established to move high quality coffee forward. SNAP selects quality coffee cherries from 476 growers who are living just around Chelbessa village and who each cultivate small plots of land for food products, cash crops and coffee production. For us this coffee stood out with it's vibrant and bright, very fruit forward profile. Bright citric acidity and very fruity yet delicate and aromatic and sweet coffee. Beautiful representation of Ethiopian coffee. We found this coffee to be very bright and juicy. Tasting fruity sweet with notes of citrus and peach with bright citric acidity and really nice aromatics. |
Citrus, peach and juicy Altitude: 2000 masl, Process: washed |
Plus 87 |
| Alaka, Ethiopia | This exciting coffee is produced by Alaka Washing Station, together with small coffee growers based around the the village of Alaka in the woreda of Hambela in Guji, Ethiopia. Alaka station is owned by Metad group, local company established to grow, produce and export Specialty Coffee. This lot is a community blend of quality coffee cherries from local growers who are living just around the Alaka village and who each cultivate small plots of land for food products, cash crops and coffee production. For us this coffee stood out with its clean and bright, fruit forward and floral profile. Bright citric acidity and fruity yet delicate and almost tea like, aromatic and sweet coffee. Beautiful representation of Ethiopian coffee. We found this coffee to be very clean, bright, juicy yet delicate. Tasting fruity sweet with notes of citrus and florals with bright citric acidity and really nice aromatics. |
Citrus, floral and juicy Altitude: 2000 masl, Process: washed |
Plus 87 |
| Mustafa Decaf, Colombia | This decaffeinated coffee is produced by Ana Mustafá. Her family owns and operates five coffee farms all together. Mustafá Decaf lot is coming from their farms based in Pereira, Risaralda. This lot is washed but after drying it is taken through he decaffeination process after which the coffee has been dried again. The beans look weird to say the least but the taste is pretty amazing. Normally decaffeination processes can and will decrease the flavor of the coffee quite significantly. Ana’s decaf is totally different though. Brewed you can hardly tell it's decaf! This coffee is from our partner LaREB (La Real Expedición Botánica) who we buy exclusively from in Colombia. We found this coffee to be very smooth and balanced. Tasting sweet with red fruit notes and creamy mouthfeel. Nice acidity and caramel sweetness. |
Fruity, sweet and creamy Altitude: 1600 masl, Process: EA decaf |
Decaf |
Three Marks Coffee are a distinctive and innovative roaster based in Barcelona. Whilst we are not sure what the origin of their name is, we can guarantee that they’ll leave their mark on you. Well, three to be precise. One on your pallet for their expertly roasted coffee, one on your head for their ethically sourced seasonal coffees and one on your heart for the love and care they take in sourcing and roasting coffee for you. A fan-favourite at GUSTATORY, Three Marks are back with another feature.
Three Marks Coffees | Spain
| Coffee | Story | Notes & Essentials | Packages |
|---|---|---|---|
| Kabingara AA, Kenya | Unavailable | Grapefruit, blackcurrant and cocoa Process: washed |
Selected Mix, Plus 87, Rest of World, Single / Light |
| Gotiti, Ethiopia | Gedeb Gotiti Natural Organic coffee is named after the Gotiti village, where cherries are harvested. Gedeb is a district in Ethiopia's Gedeo zone, bordered by Kochere, Yirgacheffe, Bule woredas, and the Oromia region. Yirgacheffe is considered the birthplace of coffee, with coffee trees naturally intermingling heirloom varieties in coffee gardens and forests. This area offers ideal conditions for exceptional coffee production due to its topography, elevation, and water sources. Located in the Southern Nations, Yirgacheffe is home to multi-generational small-scale coffee farmers. Most of its coffee is sold as cherries to centralized washing stations, allowing for distinct flavor profiles. Smallholder producers from Gotiti deliver their cherries to METAD's collection point in Gotiti. METAD is a family-run business with a coffee heritage spanning generations, established this program to support local coffee-growing communities, now boasting over 6,500 members in Hambela and Gedeb regions. There are 14 farmer associations, each named after its kebele, with 7 in each region. Growers in the program receive comprehensive training from METAD's team. This Gotiti kebele coffee is grown at elevations between 1950–2000 meters above sea level and is processed using the Natural method, with drying on raised beds. |
Chocolate, peach and creamy Altitude: 1975 masl, Process: natural |
Plus 87, Rest of World, Single / Light |
| Café de Altura, Costa Rica | Café de Altura was established in 2004 following the dissolution of a cooperative, when several Costa Rican small-scale producers united to acquire the company. It is noteworthy for its distinctive ownership structure, whereby the company is collectively owned by over 570 local producers. Approximately 20% of the coffee procured is directly sourced from these producers, while the remaining portion is bought from more than 3,500 small-scale farmers. Café de Altura sets itself apart as a sizable enterprise equipped with advanced processing techniques and machinery. As a coffee origin, Costa Rica has concentrated on enhancing production and processing methods to compete in the premium coffee market. In this regard, Café de Altura spearheaded the anaerobic fermentation technique, which proved to be a significant breakthrough for the company. Anaerobic fermentation has now become a standard practice for specialty coffee. It involves fermenting green coffee beans in the absence of oxygen. Unlike traditional washed processing, anaerobic fermentation occurs in sealed tanks without oxygen, activating dormant microbes and imparting distinct flavors to the coffee. This method also ensures consistent quality by minimizing external influences through hermetically sealed containers and temperature regulation. |
Walnut, milk chocolate and creamy Altitude: 1500 - 2000 masl, Process: washed |
Plus 87, Selected Mix |
| Linda Vista, Costa Rica | Café de Altura was established in 2004 after the breakup of a cooperative, when several Costa Rican small-scale producers joined forces to purchase the company. It stands out for its unique ownership structure, with over 570 local producers collectively owning the company.Approximately 20% of the coffee sourced comes directly from these producers, while the rest is purchased from more than 3,500 small-scale farmers. Costa Rica, as a coffee origin, has focused on improving production and processing to compete in the high-quality coffee market. In this context, Café de Altura pioneered the anaerobic fermentation method, which became a significant breakthrough for the company. Anaerobic fermentation is now a standard method for specialty coffee. It involves fermenting green coffee beans without oxygen. In contrast to traditional washed processing, anaerobic fermentation takes place in closed tanks without oxygen, activating dormant microbes and adding unique flavors to the coffee. This method also ensures consistent quality by minimizing external influences with sealed containers and temperature control. In regard to the red honey process, this method involves leaving a heavier amount of sweet pulp on the coffee cherry. Red honey processed coffees are known for their syrupy, full-bodied mouthfeel, dried fruit flavors, and lower perceived acidity. |
Red berries, grapes and sugar cane. Altitude: 1600 masl, Process: natural |
Plus 87 |
| Pariso Yenny Bermudez, Colombia | Yenny Esperanza Bermudez isa founding partner of Finca El Paraíso Villa Esperanza. She is the eldest of four siblings who embarked on a new coffee-focused lifestyle. Finca El Paraíso Villa Esperanza was acquired in 2009 with the goal of creating a family business that includes the younger genera- tions. The farm spans 27 hectares (270,000 m2) and is situated at an altitude of 1,700masl. Coffee processing takes place at Finca El Paraíso, where the family's trust in their ability to enhance coffee quality is unwavering. Their objective is to continually improve both the productivity and the location of the farm, with a strong commitment to welcoming visitors and showcasing their excellent coffee. |
Red berries, cherry and granadilla Altitude: 1870 masl, Process: thermal shock washed |
Plus 87 |
| Shakisso, Ethiopia | Unavailable | Lemon, orange and raspberry Process: washed |
Plus 87 |
| El Paraiso, Colombia | Diego Samuel's coffee project starts on his parents' farm, El Paraiso, which is well-equipped for coffee processing. His passion for coffee, leadership, and eagerness to learn have driven his constant growth in coffee cultivation.
The family business has received various awards, including high rankings in coffee fairs and recognition for their coffee quality. Diego Bermudez takes a scientific approach to coffee production, experimenting with different processes to create customized coffee profiles based on consumer preferences. He also emphasizes the importance of environmental conservation and sustainable use of natural resources. |
Pomoroso, blossoms and caramel Altitude: 1920 masl, Process: washed |
Plus 87 |
| Chabela, Mexico | Chabela is produced by an exporter from the Chiapas coffee region of Mexico. This exporter was founded in 1980, being the first decaffeinator in Latin America with the best technology in the industry, for the analysis of the processes, obtaining the best quality and yield of the grain, achieving decaffeination that exceeds 99% of water-based extraction, Patented in 1987 and certified organic in 2003. Company ethics can be defined as a business strategy in which commitments and responsibilities are made to the exporter's key groups: customers, employees, shareholders, suppliers and creditors, competitors, the community where government authorities operate. |
Panela, chocolate and clove Process: EA decaf |
Decaf |
Andy is a philosophy: seeing the art in everyday things. Coffee is consumed daily by so many people and is often not valued for the amazing flavour bomb that it actually is. With Andy, the aim is to share a coffee’s true identity to a wider audienc, which is why their first Andy Blend was an easy to brew, low margin of error coffee. It stays true to their light roast, while sourcing coffees that naturally offer the chocolaty, nutty notes you all crave for. In addition to this, their range includes fruity, more complex coffees which will truly get your tastebuds going – enjoy!
Andy Coffees | Belgium
| Coffee | Story | Notes & Essentials | Packages |
|---|---|---|---|
| Kabingara AA, Kenya | Farmers cultivate small coffee farms of approximately 250 to 350 trees at altitudes of 1,600 to 1,800+ meters above sea level and deliver their cherry to Kabingara factory. The high altitudes provide the warm days and cool nights that help nurture sweet, dense cherry. The washing station is owned and operated by Karithathi Farmers’ Cooperative Society (FCS). Farmers delivering to Karithathi washing station cultivate primarily SL28, SL34, Batian and Ruiru 11 in small coffee gardens that are, on average, smaller than 1 hectare. Smallholders selectively handpick ripe, red cherry and deliver it to Kabingara Factory. At intake, the Cherry Clerk oversees meticulous visual sorting and floating and accepts only dense, ripe cherry. After intake, cherry is pulped and fermented. Following fermentation, coffee is washed in clean water and laid to dry on raised beds. Workers rake parchment frequently to ensure even drying. They cover drying parchment during the hottest time of day, to maintain slow, even drying and at night, to shelter parchment from moisture. It takes an average of 7 to 14 days for parchment to dry. |
Blueberries, floral and sugar Altitude: 1750 masl, Process: washed |
Plus 87, Rest of World, Single / Light |
| Mundayo, Ethiopia | Unavailable | Berries, grapes and lemongrass Process: natural |
Plus 87, Rest of World, Single / Light |
| Sitio Do Cruz, Brazil | Rogerio Rodrigues Pereira acquired Fazenda Sitio do Cruz in the 1970s. He began as a dairy farmer but in 2010/2011, he decided to reduce dairy production and begin focusing on coffee production. Since then, he’s increased the area planted with coffee by 30% each year, until coffee constitutes a significant portion of the farm.Rogerio employs agronomic engineers to help him determine the best input application and other cultivation techniques for his soil.Coffee is picked manually with a derriçadeira – a sort of mechanized rake that uses vibration to harvest ripe cherry. A tarp is spanned between coffee trees to capture the cherry as it falls and only ripe, red cherry is selected.Once picked, cherry is laid on a concrete patio to sundry. Cherry is raked frequently to ensure even drying. Once the cherry has dried significantly, coffee is taken to mechanical dryers to finish drying evenly. Finally, cherry is rested in boxes for 15 days. In total, cherry takes about 30 days to dry. |
Almonds, milk chocolate and apricot Altitude: 900 - 1200 masl, Process: natural |
Selected Mix, Blend / Darker, Plus 87 |
If you do one thing, do it well. Ritual Coffee Roasters live by this. That's why they've dedicated their lives to the craft of roasting great coffee. It's one of life's simple pleasures, a break in routine, a moment of joy - it should be worth it. That's why Ritual do what they do.
Ritual believe in the power of people. Of teamwork. Of community. Thet've partnered with like-minded folk on a shared mission to produce great coffee with mutual respect. That's why Ritual work transparently - they're only one part of the story.
Ritual Coffees | United Kingdom
| Coffee | Story | Notes & Essentials | Packages |
|---|---|---|---|
| El Diamante, Peru | The consolidation of this lot (produced by Don Antonio Regalado, Belver Gonza, Humberto Regalado, Evert Vega and Norbil Campos) was led by Orlando Flores, who has been working closely with these producers since 2021. Orlando has created a system with Collective Bean to support producers in the village of El Diamante to improve the quality of their coffee and to connect them to a stable international marketplace. Orlando collects each producer’s coffee at the end of harvest and makes a first payment to them at an agreed price (providing them with a fast and reliable return on their work). He and Collective Bean cup and score samples to select which coffees can be consolidated, based on their quality and profile. They then agree on the second payment for each producer, based on quality, thereby increasing the producer’s profits. To ensure a transparent process, Collective Bean also maintains an open line of communication with each producer. In parallel, Collective Bean train Orlando on improving both coffee quality and yield which he can share with the producers. Recently, this has included teaching how to measure and ensure the optimal moisture content of the beans, and identifying defects – both of which are essential for producing specialty grade coffee. On some occasions the farmers also travel with Orlando to Jaen to participate in the cupping and grading sessions. The coffees in this exclusive communal lot underwent a similar washed process: the cherries were fermented in plastic sacks for 24-48 hours then washed and laid on raised beds in tents to dry for 15-20 days. The result is an excellent coffee from this region - vibrant, bursting with berries and a milk chocolate sweetness. |
Orange and peach Altitude: 1700 - 1900 masl, Process: washed |
Bloom |
North Star are a coffee company and family united by a love for great coffee and a desire to protect all it supports. Their journey began over conversations with small scale coffee producers in Kenya as they asked them about their experiences of Fairtrade. This opportunity was life changing and inspiring but also deeply emotive, displaying the deep seated issues in this global supply chain and showing us that the industry does not work for all those it serves and specifically, for those it relies upon.
North Star was founded to prove that an approach based on quality and impact can improve the viability of business models across the coffee supply chain. North Star have a vision of a more certain future for coffee, free from the volatility of the commodity market and resilient to the impacts of climate change. As our fans know, GUSTATORY completely echoes their sentiments..
North Star Coffees | United Kingdom
| Coffee | Story | Notes & Essentials | Packages |
|---|---|---|---|
| Kigeri, Burundi | This beautiful washed lot comes to us from Kayanza in the north of Burundi. It is clean and complex with juicy notes of blood orange, black tea and butter! | Blood orange, black tea and butter Altitude: 1500 - 1700 masl, Process: washed |
Selected Mix, Single / Light, Plus 87 |
| Finca La Bolsa, Guatemala | Another stunning lot from the Vides family in Huehue. This time, a bold natural processed coffee with rich and syrupy notes of fruit cake, dried cherry and black grape. | Fruit cake, dried cherry and black grape Altitude: 1500 masl, Process: natural |
Selected Mix, Plus 87 |
| Cyato, Rwanda | A washed lot from Cyato that has fast become a North Star staple, having featured as a component in several of our wholesale family’s bespoke blends and pretty much lived in our batch brewer here at the roastery. This year’s offering is super complex and bold with delicious notes of red grape, brown sugar and bergamot. It is incredibly versatile, making both a juicy filter coffee and a wonderfully characterful espresso thanks to it’s contemporary profile. | Red grape, brown sugar and bergamot Altitude: 2200 masl, Process: washed |
Single / Light, Plus 87 |
| Czar Street, Various | Our seasonal blend is an opportunity to maximise the very best from the latest harvests, which we combine to create a sweet and contemporary coffee. This version is fruit-forward and juicy when served black and displays notes of creamy peach yoghurt and amaretto in milk. | Orange, tinned apricot and dark chocolate Altitude: 1500 - 1900 masl, Process: natural |
Selected Mix, Blend / Darker, PERCENT |
| Decaf, Nicaragua | This CO2 processed decaf coffee comes to us from Peralta Estates in the department of Nueva Segovia, Northern Nicaragua – the CO2 process leaves much of the coffees character intact so that there is good body and balance in the brew. | Milk chocolate and dried fruit Altitude: 1600 masl, Process: CO2 decaf |
Decaf |
Rascal Coffee is a single-origin coffee roasters born in Guatemala and roasted in London. Over 150 years ago, Rascal's founder's great-great-GREAT grandfather, Manuel Matheu Ariza, started one of the first ever coffee farms in all of Guatemala and sold his first harvest nowhere else but London. He was known as the 'grandfather of coffee' in Guatemala or, as Rascal's founder likes to call him, the Original Rascal.
Today, Rascal continues to honour that legacy and deliver Guatemalan specialty coffee to the UK. Proud to work with farmers directly in collaboration with Rascal's founder's mother and sister, not only is premium Guatemalan coffee shared with the world, but the supply chain is shortened, meaning their investment and well-being are ensured at every step of the process.
Rascal Coffees | United Kingdom
| Coffee | Story | Notes & Essentials | Packages |
|---|---|---|---|
| Bosques San Francisco, Guatemala | The coffee that started it all, the coffee that has been in my family for over 150 years! In 1864 - my great-great-great, grandfather, Manuel Matheu Ariza pioneered coffee farming in Guatemala with his nephew. The original Finca Filadelfia was first coffee farm in Antigua. It was split into 4 unique farms upon the passing of the third generation of my grandfather and siblings. Like most farms in Guatemala, Finca Filadelfia originally harvested cochineal. In 1864 the farm transitioned to coffee amidst a country wide recession. Manuel Matheu (my great great great grandfather) initially borrowed the land, where he planted some coffee in 1864. After his first harvest, he went to London to sell his crop. After returning from London where he achieved great success, he was commissioned by the President of Guatemala to show small farmers how to grow coffee. Thus the Antigua coffee growing region was born. Eventually, Manuel’s son purchased what is now Finca Filadelfia. Their passion for coffee has been passed down for 6 generations. My great-grandmother Elisa ran the farm until she was 95 years old, and won the first two Cup of Excellence in 2001 and 2002! |
Plum, forest berries and chocolate Altitude: 1600 masl, Process: washed |
Bloom, Selected Mix, Plus 87 |
| Finca Rabanales, Guatemala | inca Rabanales has been in the Ventura family for five generations. Run by siblings Maria Elena and Rafael, this coffee farm is constantly conducting its own experiments to churn out the best specialty coffee beans in Guatemala City. With help from meticulous record, they are cracking the code on the optimal levels of shade, water, and nutrients necessary for the ideal cup of morning coffee like nobody’s business. | Milk chocolate and hazelnut Altitude: 1580 masl, Process: washed |
PERCENT, Blend / Darker |
GUSTATORY (adjective): curating excellence in taste.