Tasting Notes: October 2021 Coffees
Say hello to Copenhagen's Coffee Collective. Rightly regarded as one of the world's best coffee roasters, Coffee Collective have many coffee competition wins to their name, including gold in both the World Barista Championship and World Cup Tasting championships. Creators of fantastic coffee experiences while helping farmers achieve more value, it is very fair to say that Coffee Collective shares the exact same values as GUSTATORY - the highest of quality yet affordable coffees, all sourced with impressive ethics and sustainability from seed to cup in mind.
For context of their inclusion, Coffee Collective rarely partner with subscription services, and so we're doubly pleased to announce their inclusion with GUSTATORY for a second time.
Coffee Collective Coffees | Denmark
| Coffee | Story | Notes & Essentials | Packages |
|---|---|---|---|
| Akmel Organic, Ethiopia | Akmel Nuri runs the farm from where we have bought coffee since 2014. Next to his raised beds where the coffee cherries are drying, he has a wild and natural growing coffee forest. The coffee trees grow under shade of taller trees prolonging the ripening of the cherries, which contributes to the intense flavour we experience in this coffee. We pay a quality bonus to Akmel Nuri that is 203% above market price ($3.70/lb FOB). The quality bonus allows the farmer to continue to produce higher quality coffee. |
Full-bodied, creamy, spicy notes, as well as melon, dried fruit and nougat Altitude: 1800 - 2200 masl, Process: natural |
Plus 87, Rest of World |
| Vista Hermosa, Guatemala | This is the first coffee we bought directly from the farmer when we first opened our roastery in 2007. Edwin Martinez and his father run their farm in western Guatemala. Their dry mill is located in the mountainous landscape alongside their fields. Here, the washed coffee is dried under the sun rays on the patio. We pay a quality bonus to Finca Vista Hermosa that is 110% above market price ($4.30/lb FOB). The quality bonus allows the farmer to continue to produce higher quality coffee. |
Clean and balanced, aromas of pecan nuts, nougat and orange blossom Altitude: 1600 - 1900 masl, Process: washed |
Plus 87 |
| Daterra, Brazil | coming soon | Aromas of pecan nuts and chocolate Process: pulped natural |
Plus 87, Rest of World |
| Buku, Ethiopia | Aman Adinew owns the farm, which is run by him and his brother’s company, METAD Agricultural Development. A company, that collaborates with a range of agronomists to continue to develop the quality in the coffee. The way they run their farm is an inspiration to all working in this industry. We pay a quality bonus to Aman Adinew that is 216% above market price ($4.50/lb FOB). The quality bonus allows the farmer to continue to produce higher quality coffee. |
Refreshing and clean, creamy fullness with aromas of citrus fruit, mango and hops Altitude: 2000 - 2200 masl, Process: washed |
Plus 87, Rest of World |
| Halo, Ethiopia | Aman Adinew owns the farm, which is run by him and his brother’s company, METAD Agricultural Development. A company, that collaborates with a range of agronomists to continue to develop the quality in the coffee. The way they run their farm is an inspiration to all working in this industry. We pay a quality bonus to Aman Adinew that is 216% above market price ($4.50/lb FOB). The quality bonus allows the farmer to continue to produce higher quality coffee. |
Balanced and clean, light, floral and fruity with aromas of plum, bergamot, mango and hops Altitude: 2000 - 2200 masl, Process: washed |
Plus 87, Rest of World |
Mission Coffee Works makes speciality coffee uncomplicated so it’s easy for every modern coffee drinker to upgrade. Originally starting as a street van serving coffee to the good people of Peckham in 2012, Mission Coffee Works made the permanent move to becoming a roaster and decided to focus solely on the beans, now a staple amongst London's coffee supply scene.
Working with fair and transparent pricing, sustainable relationships, and environmentally sound practices, Mission Coffee Works always pay careful attention to every step of the supply chain so that everyone gains from the coffee you’re drinking.
Mission Coffee Works Coffees | UK
| Coffee | Story | Notes & Essentials | Packages |
|---|---|---|---|
| Bells, Brazil / Peru | Bells is our classic blend, ready to impress your coffee snob mates but won’t terrify your grandma. Consistent and delicious through any brew method and a fantastic espresso. | Tangerine, almond and hazelnut with a milk chocolate finish Altitude: 900 - 1800 masl, Process: natural, washed |
Selected Mix, Blend / Darker |
| Sans Decaf, Colombia | If it didn't say on the label, you wouldn't know this was decaf — sweet yet well balanced and works perfectly with or without milk. 2* Great Taste Award winner for 2021. This producer group is part of the Cooperativa de Caficultores de Alto Occidente de Caldas, based in the Rio Sucio municipality of Caldas where there are 11,500 inhabitants with 1,150 farmers growing and producing coffee within the 21 communities. This region until recently was heavily inhabited by the FARC, ELN, Paramilitary groups and guerrillas who looked to control this central corridor in Colombia. This region has not been known for specialty production but as the tensions ease and access has improved it is now possible to demonstrate the quality of the coffees available. The indigenous inhabitants believe in the Pacha Mama where they see the land as a living being. To them it is their duty to protect the natural environment and have as little impact as possible from their farming of coffee and to leave it as it has always been. Each farmer has approximately 0.5 Ha of land in which they have about 2500 coffee trees. During the harvest the families will work with their neighbours to select ripe cherry before de-pulping in micro-beneficios where they will then de-pulp and ferment the coffee in water for 16 -24 hours depending on the weather. The coffee is then washed and then put out to dry on small drying patios on the roofs of the houses where they will dry it for between 8 – 14 days depending on the weather. They then deliver it to the Cooperative where it is assessed and categorised before being allowed to rest and then milled for shipment. |
Milk chocolate, raspberry, praline Altitude: 1600 - 2000 masl, Process: sugar cane decaf |
Decaf |
| El Bosque, Guatemala | El Bosque Y Anexo is a fifth generation family farm in the heart of Amatitlan. With great farming practices in an ecological manner, and full time employees - rather than seasonal workers - with high pay, their standards are high and the resulting coffee is delicious. | Vanilla, papaya, maple syrup Altitude: 1400 - 1600 masl, Process: washed |
Single / Light, Selected Mix |
| Uphill, Colombia | Our signature coffee, Uphill is, to us, what specialty coffee should be: delicious yet consistent, adventurous yet approachable. As an espresso expect exciting and fruity, but still delicious with milk. | Light stone fruits and berries mixed with hints of deeper red cherry and milk chocolate Altitude: 1700 masl, Process: washed |
Selected Mix, Blend / Darker |
| Pivot, Ethiopia | Pivot is sourced with experimentation in mind. Fruit forward and always exciting — Pivot is single-origin espresso as it should be. Pivot is also perfect for pivoting between different brew methods — fantastic as an adventurous espresso, but just as great as pour-over or in a cafetiere. 2* Great Taste Award winner for 2021. | Strawberry yoghurt, dried mango and milk chocolate Altitude: 2000 - 2150 masl, Process: natural |
Single / Light, Plus 87 |
| Wosasa, Ethiopia | coming soon | coming soon | Single / Light, Selected Mix |
A young Spanish project that has come from a dream to be a reality, Morrow are a cafe in the center of Barcelona with its own micro-roastery.
Apart from running the specialty coffee shop, Morrow are always busy roasting their own beans and keeping an eye on the latest trends and movements of the industry. Not stopping since their first steps in supplying other cafes, every day Morrow are keen to learn more and more, and the result, a fantastic micro-roastery setup.
Morrow Coffees | Spain
| Coffee | Story | Notes & Essentials | Packages |
|---|---|---|---|
| Finca Oropendula, Honduras | Finca Oropendula has been in the Chazez family since 1957 when the first coffee was planted on this farm. Located in the Montecillos area about 1 hour from the town of Marcala in the department of La Paz. Igork who now runs the farm from his grandfather has been experimenting for the past few years with new processing methods. This honey anaerobic coffee he has been working on for the past three years to develop the consistency and profile. On the farm they pay close attention to selecting ripe cherry. After this the coffee is then transported to the wet mill which is about 30 minutes from the farm. The coffee is then washed and floated and sealed in bags and left to ferment in an anaerobic environment for 36 hours down to a pH of 3.7. The coffee is then pulped and left with the mucilage on. From here it is then taken to raised African beds where it is then dried for 17 days. | Baked apple, sour cherry and toffee Altitude: 1500 masl, Process: anaerobic honey |
Plus 87, Rest of World |
| Boji, Ethiopia | While Ethiopia is famous as coffee’s birthplace, today it remains a specialty coffee industry darling for its incredible variety of flavors. While full traceability has been difficult in recent history, new regulations have made direct purchasing possible. Boji is a washing station located in the Kochere woreda. Kochere is a coffee growing area close to the town of Yirgacheffe, home to some of the most-loved coffees in the world. Natural processing at the station follows the traditional Ethiopian methods. First, cherry is floated and visually checked for underripes, overripes and damaged. After washing cherry in clean water, workers transfer them straight to the drying field. After a few days, cherry is adjusted so that it sits in a slightly thicker layer, which helps slow the drying process. | Cherry, red wine and marshmallow Altitude: 2100 - 2300 masl, Process: natural |
Plus 87, Rest of World |
| Beloya, Ethiopia | Yirgacheffe is a district in Southern Ethiopia’s Sidamo region, which widely recognized as one of coffee’s ‘birth regions.’ Washed coffees coming from this district are so well-known that Yirgacheffe is considered its own micro-region. Biloya washing station is located at 1720 meters above sea level. Over 300 farmers deliver cherry grown in the surrounding area. The distinct wet and dry seasons create prime conditions for coffee processing. Farming methods in the region remain largely traditional. farmers typically intercrop their coffee plants with other food crops. This method is common among smallholders because it maximizes land use and provides food for their families. To capitalize on the magnificent climate, that station provides training to help farmers produce better quality cherry. | Raspberry, apricot and black tea Altitude: 1720 masl, Process: washed |
Single / Light, Selected Mix, Plus 87 |
| Communidade Furnas, Brazil | ituated on the border of Sul De Minas and the Cerrado sits the mountainous region of Ilicnea with farms rising from 1100 – 1320 m before the land falls away into the expanse of the cerrado. This beautiful area is blessed with a micro climate that provides conditions for producing unique and intriguing coffees. The regions soil is known as cambisolo where the rock is still turning to soil. The region is still relatively new in terms of knowledge about it as coffees were previously sold under the names of other regions until recently. Now these farms are being recognised for the unique coffees they produce in relation to the region and Brazil. This coffee comes from the Furnas Community and a family of three brothers. Bruno has been working with coffee in Ilicinea for only 3 years. He decided to quit his job as a business manager and dedicate himself to coffee production with his family. In 2016, he joined forces with his uncles Dwilliam and Denilson and decided to buy a small piece of land that was 15 ha in total. They have expanded to 29ha now and they call the farm Bela Vista. The family is very pleased with the results and the quality of the coffee they produce. Little by little, they are reorganizing the farm structure, improving the production. The coffee is manually selected by hand before then being sorted and separated and patio dried for 7 – 10 days where it is turned regularly drying to 11%. From here it is then left to rest before being milled and sorted for grades before being delivered to the cooperative. |
Fig, hazelnut and dark chocolate Altitude: 1230 masl, Process: natural |
Blend / Darker, Selected Mix |
Similar to Morrow, Hard Lines are also a speciality coffee shop and micro-roastery, from Wales. The term 'micro-roastery' isn't one to sound any lesser than a full roastery, for like Morrow, Hard Lines select, roast and serve great coffee that’s been sourced sustainably with the aim of building long lasting relationships at origin, highly appreciated by coffee lovers along the way.
Hard Lines believe that what they're trying to build is about more than just good coffee, it's also about keeping it fresh, fun and not too serious throughout.
Hard Lines Coffees | UK
| Coffee | Story | Notes & Essentials | Packages |
|---|---|---|---|
| I Love Decaf, Colombia | From Huila, by regional small holder producers | Chocolate biscuits Process: washed EA sugar cane |
Decaf |
| Santuario, Colombia | Asocafé Tatama Santuario is an association located in the north-west of Risaralda in the municipality of Santuario. This association has 200 members and has been collectively working towards the commercialisation of specialty coffee, with the goal of paying better prices to its members. Each farm produces its own levels of volume and types of varieties, and the main varieties grown are Castillo, Caturra, and Supremo. Most of the members of the association process their coffees using traditional washed processing practices. The most notable feature of this area is Tatama National Park, which connects the central Andean valley of Colombia with the Pacific Coast. This landscape provides a unique microclimate to the coffee grown in the area and gives Santuario its unique complexity and vibrant cup profile. |
Fruity, madarin and sweet berries Altitude: 1300 - 1900 masl, Process: washed |
Single / Light, Selected Mix |
| San Jose, Nicaragua | This Lot from the Guillen family, is a special lot with a high value cup score. The tasting profile delivers creamy body with big juicy notes of berries and honey sweetness, Making this th eperfect summer coffee of choice. Brew it hot or flash it over ice. This one is HOT! Silvia and her husband Eudoro Guillen bought the San Jose farm in 1965. It is a 23 hectare farm that runs from 1,250 to 1,450 masl with sandy loam soil and plenty of shade trees amongst them: guavas, bananas and citruses. Once the cherries are harvested they are either pulped on the farm and taken as wet parchment to Cafetos de Segovia for honeys and washed lots. In 2015, a local producer family realised that the prices paid for coffee cherries in the region were too low and that they could produce high-quality coffee on their own farm. They decided to create a dry mill to add value to their product, and that mill is now run by sisters Martha and Ana, along with their team. The family own a few farms that were inherited from Martha and Ana’s father. Like many properties in the area (in the north, bordering Honduras), the story of the farms’ ownership is a complex one. From 1975-1979 the Nicaraguan revolution hit the entire country, but it was even more intense at the Honduran border, forcing the family to emigrate to the USA. They returned to Ocotal six years later to find that their house and much of their farmland had been seized by the government. Only the house was returned to them – they had lost more than 100 manzanas (70ha) of coffee farm. |
Berries, honey and creamy Altitude: 1250 - 1450 masl, Process: honey |
Single / Light, Selected Mix |
| San Florencio, Guatemala | When Olga inherited Finca San Florencio from her father Egidio in 1981, she converted the farm from sugarcane to coffee. Now, instead of equipment to process sugarcane into crystalized panela, the farm has fermentation tanks, canals, and patios to wash and dry coffee. Olga grows coffee under the shade of the chalun tree on her farm, paying careful attention to the natural biodiversity of Aldea Las Barrancas (outside Xela). She also places a special focus on social well-being, not only hiring her neighbors to work on the farm but also providing agricultural training workshops. |
Chocolate and hazelnut Altitude: 1700 masl, Process: washed |
Single / Light, Selected Mix |
| House Party, Brazil | At Hard Lines, we’ve coined our house coffee House Party, because that’s exactly what we want it to be, a celebration. The aim with this coffee is to very simply present something that we love to roast and drink, tastes great black or with milk, but has enough going on that you can drink it morning, noon, and night if that so pleases you. With the current iteration of House Party, we are using a natural process called Caixa de Fruta, Meaning 'Fruit Box' from the Minas Gerais Region of Brazil. | Dried fruits, honey, and a delicious chocolate body Process: natural |
Blend / Darker, Selected Mix |
| Gitutu AA, Kenya | Gititu is situated on the slopes of Mt. Kenya near the town of Karatina within Nyeri district. At the Gititu factory, the coffee cherry is washed and pulped. This initially separates the dense beans from the immature ‘mbuni’s (floaters) using water floatation which means the denser beans will sink and be sent through channels to the fermentation tank. This first stage of fermentation will last for around 24 hours, after which the beans are washed and sent to the secondary fermentation tank for another 12-24 hours. Once the fermentation process is completed, the beans enter the washing channels where floaters are separated further and the dense beans are cleaned of mucilage. The washed beans will then enter soaking tanks where they can sit under clean water for as long as another 24 hours. This soaking process allows amino acids and proteins in the cellular structure of each bean to develop which results in higher levels of acidity and complex fruit flavours in the cup - it is thought that this process of soaking contributes to the flavour profiles that Kenyan coffees are so famed for. Gititu Factory has built numerous seepage tanks to treat the water used in processing, to preserve the quality of the local streams. These streams feed the Chania River that flows through Nyeri, less than 2 kilometers downstream. The beans are then transferred to the initial drying tables where they are laid in a thin layer to allow around 50% of the moisture to be quickly removed. This first stage of drying can last around 6 hours before the beans are gathered and laid in thicker layers for the remaining 5-10 days of the drying period. The dry parchment coffee is then delivered to a private mill and put into ‘bodegas’ to rest – these are raised cells made of chicken wire which allows the coffee to breathe fully. |
Sweet, juicy, rhubarb and cola flavour Altitude: 1700 - 1800 masl, Process: washed |
Plus 87 |
From Sweden, Kafferäven is a small team roastery with a big Scandinavian presence. When they started back in 2013, they had two clear goals, to source, roast and share the best coffee they could from farmers they know personally, and to never cut back on quality while doing it. Such goals have not changed since.
Knowing all their farmers personally helps Kafferäven ensure that the coffee they buy comes from socially and environmentally sustainable sources, as well as being of the very best quality. Enjoy your cup of coffee and make them and their farmers proud.
Kafferäven Coffees | Sweden
| Coffee | Story | Notes & Essentials | Packages |
|---|---|---|---|
| La Picona, Nicaragua | Finca La Picona is located in the middle of a nature reserve in Dipilto, not far from the Honduras border. The nature gives the farm an unique micro climate with cold damp air, healthy soil and good shade from the trees. All of this makes the location ideal for coffee. La Picona is owned and run by our friend Samuel Zavala and his mother doña Olga. The main variety on the farm is Maracaturra, a variety with extra large beans and great taste. Samuel take care of the post harvest process and drying on his farm. This is a natural Maracaturra. Mature cherries are washed and soaked after harvest. When drying, Samuel first dry the coffee cherries on patios in the sun before he move them to shaded drying tables. |
Creamy, peach, winey and juicy Altitude: 1200 - 1400 masl, Process: natural |
Plus 87, Rest of World |
| Reina Elizabeth, Costa Rica | The micro-mill Reina Elizabeth is run by Marvin Barrantes and his son Pablo. Their farm La Casita dates back to 1959 but Reina Elizabeth was built in 2017, and named after Marvins mother. Marvin started to work towards micro lots with higher selection of variety and better control of fermentation. We have bought coffee from Marvin ever since. At Reina Elizabeth, most lots are processed as a black honey. This means that most of the mucilage is left on the beans when drying, and beans must dry slowly to ensure an even humidity in the bean. Marvin grows several varieties and this year we bought a Sarchimor T5296, an important leaf-rust-resistant coffee plant. |
Milk chocolate, apple and raisin Altitude: 1500 masl, Process: black honey |
Plus 87 |
| Bensa Segera, Ethiopia | This lot is a natural process and cherries are washed and floated before they are dried on African beds. Helena Georgalis is one of our favorite producers, and we are excited to be back in business with her. In 2017 her company took over a washing station in Sidamo Bensa where this coffee comes from. Heleanna knows that having a station is the best way to push quality forward. This way she can control the post-harvest process and work closely with the surrounding farmers. In terms of flavor, Bensa is her favorite area for its flavor and potential and we can only agree. | Creamy, pineapple, peach and orange Altitude: 2100 masl, Process: natural |
Plus 87 |
| Espresso A, Ethiopia | Espresso A is a single origin espresso and changes over the year. Currently, 100% natural Heirloom from Sidamo Harbegona, Ethiopia. Adventure suits you who like variation and get excited when coffee is full of different flavors and character. | Jam, red berries, lingonberry and lime Process: natural |
Plus 87, Rest of World |
| Espresso B, Rwanda, Nicaragua | Espresso B is a blend with the following components: 50% Nicaragua El Cambalache / washed Cauturra, 50% Rwanda Abakundakawa / washed Bourbon | Creamy, medium body, mellow acidity and soft coming soon |
Selected Mix |
| Espresso C, Brazil, Rwanda, Nicaragua | Espresso C is a blend with the following components: 40% Brazil Santa Cecilia and Soares / natural Catuai, 40% Nicaragua El Cambalache / washed Caturra, 20% Rwanda Rushashi / Natural Bourbon. Espresso Comfort suits you who like to enjoy a cup that meets your expectation of taste and flavor. | Bold with a great body, dark chocolate and marzipan coming soon |
Selected Mix, Blend / Darker |
| Sova Räv Decaf, Mexico | This decaf comes from Finca La Laja, a farm close to the village of Huatusco in the state of Veracruz. La Laja is owned by Hermilo Sampieri. For three generations, the Sampieri family has produced coffee at 1100masl. Today, the farm is certified for its sustainable production with RFA and 4C. The name "La Laja" is derived from the name of a stone common in the region of Huatusco, Veracruz. The decaffeination process uses water from the glaciers of the highest mountain in Mexico, a method called the Mountain Water Process. This method allows the green beans to maintain their flavor, as the water passes through a filter that removes the caffeine from the water so that the water can be re-used with just the bean profiles it originated with. This method is done by DESCAMEX (Descafeinadores Mexicanos). |
Soft, creamy mouthfeel, chocolate, citric Altitude: 1100 masl, Process: washed, mountain water process |
Decaf |
| El Avion, Nicaragua | We have been working with Mario Gonzales since he switched from commercial agriculture to speciality coffee in 2018. His farm El Avion is located in the mountainous region Mozonte in the north of Nicaragua. The altitude of 1550 meters and above are unusually high in Nicaragua and the altitude help this coffee cherry to develop slowly and gain complexity in the flavor. This coffee is fully washed. Cherries are picked ripe, depulped, fermented for 20 hours in closed buckets before washed, graded, pre-dried 2-3 days on the farm then moved to drymil in Ocotal where beans are dried in shade on raised beds 10-12 days. |
Soft, almond, macadamia and molasses Altitude: 1550 - 1700 masl, Process: washed |
Selected Mix |
Roastworks is a medium sized independent speciality coffee roaster based in devon dedicated to bringing speciality coffee to more people. They want to make speciality coffee more accessible by clearly highlighting the tangible, qualities of high-grade coffees imparted by growing region, variety and processing method. Roastworks' coffees are not defined by strength, but by flavour, so you’ll never see strength scales on their bags.
Just like with wine, the type of coffee variety, where it’s grown and how it’s processed will have a profound impact on the way it tastes. It’s time we celebrate and talk about this.
Roastworks Coffees | UK
| Coffee | Story | Notes & Essentials | Packages |
|---|---|---|---|
| The Truth, Brazil, Colombia | Our house blend and a timeless classic. We work with two outstanding producers in Brazil and Colombia to create this balanced, sweet and full-bodied espresso blend. | Dark chocolate, amaretto and caramel Process: natural, washed |
Capsules |
| Takengon, Sumatra | Equal parts intriguing and familiar, expect notes of cocoa nib, lemongrass and leather, with a rich body and a juicy acidity. Now in a 100% recyclable Aluminium capsule. | Cocoa, lemongrass and leather Process: wet hulled |
Capsules |
| Kigutha, Kenya | An outstanding coffee with a juicy acidity and a serious hit of blackcurrant and rhubarb with a rich cocoa-like body. Now in a 100% recyclable Aluminium capsule. | Blackcurrant, amaretto and grapefruit Process: washed |
Capsules |
GUSTATORY (adjective): curating excellence in taste.