Tasting Notes: October 2023 Coffees

 Tasting Notes: October 2023 Coffees

Intermission Prolog Neues Schwarz Lucid Kolibri Coffee Roasters Tasting Notes

What is the goal? ...To add to the quality of life by giving people better coffee experiences. How? ...By exploring what is embodied in an amazing coffee experience. Why? ...Because we want to add to the quality of life. In terms of taste, what is a great coffee experience to Prolog coffee roasters ? ...It's a coffee that's at the same time delicious and sense-evoking.

Prolog's goal has always been quite simple, to give their guests and cafe customers a better coffee experience. They love to put in effort to make a great product, love to serve something of great quality to the people who visit them in their coffee bar and to the coffee bars, restaurants, bakeries, etc. who use their coffee beans. Since Prolog opened their doors in 2016, every day in Prolog has been a part of the journey to get closer to this goal. That’s why they have their name, Prolog. It’s always a beginning.

Prolog Coffees  |  Denmark

Coffee Story Notes & Essentials Packages
Jorge Vasquez (Natural), Costa Rica Roble Negro coffee comes from producer Jorge Vasquéz. His coffee farm, Finca Cedral Alto, is located in the town of Aserrí in Costa Rica’s Tarrazú region about 45 minutes outside of the capital of San José.

This year, we are continuing our collaboration with Roble Negro and the first release is three coffees of the catuai variety from the farmer Jorge Vasquez. The difference in the coffees is all down to processing: one is Washed, one is Honey processed, one is Natural. In more simple terms, it is all down to the amount of natural fruit sugars that have been allowed to stay and ferment on the coffee bean whilst drying. This is the perfect opportunity to experience the isolated affect of processing on the coffee flavour experience. The Natural processed coffee has a lovely summer fruits-driven flavour from the fermentation. Think of sweet and juicy cherries and strawberries.

The name Roble Negro means “black oak” and Cedral Alto means “high cedar grove”. These names indicate the importance of trees, forestation, and environmental preservation to Jorge and his coffee production.

Cedral Alto is 22.5 hectares, with 12 hectares of primary forest, 6.5 hectares of reforestation and pasture land, and 3 hectares of coffee cultivation. The farm is filled with natural springs and freshwater sources, which the forested areas protect and keep clean, and is situated at the transition between the Pacific side of the country and the Central Valley region, spanning 1750–2000 meters above sea level.
Strawberry, cherry and juicy

Altitude: 1875 masl, Process: natural
Plus 87, Rest of World, Single / Light
Jorge Vasquez (Honey), Costa Rica Roble Negro coffee comes from producer Jorge Vasquéz. His coffee farm, Finca Cedral Alto, is located in the town of Aserrí in Costa Rica’s Tarrazú region about 45 minutes outside of the capital of San José.

This year, we are continuing our collaboration with Roble Negro and the first release is three coffees of the catuai variety from the farmer Jorge Vasquez. The difference in the coffees is all down to processing: one is Washed, one is Honey processed, one is Natural. In more simple terms, it is all down to the amount of natural fruit sugars that have been allowed to stay and ferment on the coffee bean whilst drying. This is the perfect opportunity to experience the isolated affect of processing on the coffee flavour experience. The Natural processed coffee has a lovely summer fruits-driven flavour from the fermentation. Think of sweet and juicy cherries and strawberries.

The name Roble Negro means “black oak” and Cedral Alto means “high cedar grove”. These names indicate the importance of trees, forestation, and environmental preservation to Jorge and his coffee production.

Cedral Alto is 22.5 hectares, with 12 hectares of primary forest, 6.5 hectares of reforestation and pasture land, and 3 hectares of coffee cultivation. The farm is filled with natural springs and freshwater sources, which the forested areas protect and keep clean, and is situated at the transition between the Pacific side of the country and the Central Valley region, spanning 1750–2000 meters above sea level.
Praline, orange, honey and balanced

Altitude: 1875 masl, Process: honey
Plus 87, Rest of World, Single / Light
Jorge Vasquez (Geisha), Costa Rica his delightful washed geisha lot comes comes from our friend and long-time collaborator Jorge Vasquéz and his team at the Roble Negro wet mill. His coffee farm, Finca Cedral Alto, in the town of Aserrí in Costa Rica’s Tarrazú region is about 45 minutes outside of the capital of San Jose.

This is our fourth year buying coffees from Roble Negro and early this year we got the first opportunity to visit ourselves and see all the hard work that goes on first-hand. This has allowed us to further strengthen the bonds between our two teams, and continue the dialogue on how we can work together to bring the best possible coffee experiences back to you in Copenhagen.

The coffee itself has a delicious classic washed geisha profile. A tea-like body is followed up by complex and elegant notes of stone fruits and candied lemon, finishing with delicate florals. Smooth, balanced, and multi-layered, this is a coffee that really needs to be experienced.

The name Roble Negro means black oak and Cedral Alto means high cedar grove. These names indicate the importance of trees, forestation, and environmental preservation to Jorge and his coffee production. Cedral Alto is 22.5 hectares, with 12 hectares of primary forest, 6.5 hectares of reforestation and pasture land, and 3 hectares of coffee cultivation. Biodiversity and healthy environmental life is the main catalyst for growing healthy and prosperous coffee, so this focus from Jorge and his team is so great to see.

The farm is filled with natural springs and freshwater sources, which the forested areas help protect and keep clean, and is situated at the transition between the Pacific side of the country and the Central Valley, spanning from 1750 to 2000 meters above sea level. We decided to roast this coffee omni, which means it can be enjoyed equally as both filter and espresso coffee.
Stone fruit, candied lemon and floral

Altitude: 1800 masl, Process: washed
Stories Special Guest Coffee
Duromina, Ethiopia Unavailable Lemon, peach and honey

Altitude: 2000 masl, Process: washed
Plus 87, Single / Light
Kigari AA, Kenya It is the second year in a row now that we are working with the Kigari cooperative in the Kenyan region of Embu. Last year, we, and our guests, really loved this coffee for its classic Kenyan profile. Intense flavours of blackcurrant and rhubarb, are balanced by high sweetness levels and delicate florals. Think of some really high-quality sweet, juicy jammy flavours. This year is no different, and we’ve made sure to buy even more of this coffee this time around so we can further share those experiences.

At the Kigari wet mill, the cherries are pulped and fully washed, as is typical in Kenya as a whole. The beans are then dried, sorted and graded to ensure only the highest quality, ripest beans are contained within this lot.

The coffee factory is very well managed and practices different kinds of businesses besides from the coffee production. For example, they rent out part of their property to national sports teams due to the high elevation.

Moreover, they are extremely involved in agriculture, like coffee, and own pigs and cows that they tend to as well. This also enables them to teach their students right on the compound.
Winey, rhubarb and blackcurrant

Altitude: 1700 masl, Process: washed
Plus 87
Burtukaana, Ethiopia The time has come for our first Ethiopian coffee of the year! Burtukaana Bombe is a delicious naturally processed coffee from the Sidama region. This is such a great representation of what Ethiopian coffees can offer. Full-bodied and syrupy, with a rich peachy flavour and a pleasant floral finish.

Bombe, a washing station in the Sidama region, is home to 750 active coffee farmers who primarily grow organic coffee on small plots of land (2-5 hectares). Besides coffee, they cultivate other crops for sustenance and sale. The station is owned by Faisel Abdosh, whose early exposure to the coffee industry through his coffee-farming relatives influenced his career path.

The impact of Faisel's business on the community is significant, with around twenty permanent staff members employed. Additionally, in collaboration with customers, they have contributed to building two schools in Guji and Yirgacheffe. Currently, they are planning to construct water pumps to provide the community with clean drinking water.

The processing of the coffee starts with cherry selection, where family members handpick the ripe cherries, discarding the underripe and overripe ones. The cherries are then moved to drying beds, and over the initial days, defective cherries are manually sorted out. For natural processing, the level of fermentation is determined by factors like thickness, layers, and temperature during the early drying period. At higher altitudes, fermentation is slower due to lower temperatures.

The cherries are dried in thin layers initially and then gradually built up to thicker layers. Frequent movement of the coffee and covering it during the hottest and most humid hours of the day aids in improving quality and achieving more uniform drying. Drying naturals at these altitudes can take up to 21 days. Afterward, the mechanically removed skin and mucilage leave the coffee beans to be packed in GrainPro bags and stored in the local warehouse. This conditioning process continues for 1-2 months before the coffee is eventually moved.
Floral, peach and honey

Altitude: 2000 masl, Process: natural
Single / Light
Aquiares, Costa Rica Unavailable Candy, red berries and fizzy

Altitude: 1875 masl, Process: natural
Plus 87

Neues Schwarz are explorers against lack of opinion in the cup. Every day they search for the most extraordinary coffees in the world, with their team driven by what makes coffee special - its history, its origins and its natural complexity. Every season anew, Neues Schwarz's coffees are colorful and unique.

Neues Schwarz are also aware that in a world like the one we live in today, awareness is needed. Awareness of the value chain - and therefore also of every person involved in this product. That's why direct trade is a priority for Neues Schwarz, grateful for all the relationships and friendships that have developed over the many years and for the exchange that is invaluable to them. With several cafes, a bakery, roastery and bars across Dortmund, Neues Schwarz are packing their punch in the Germany coffee scene.

Neues Schwarz Coffees  |  Germany

Coffee Story Notes & Essentials Packages
Don Claudio, Costa Rica Don Claudio is a washed coffee of the Caturra and Catuai varieties, produced by the CoopeAgri cooperative. This is located in the Brunca region, is one of the oldest and largest in Costa Rica and is based in the south near the border with Panama. Brunca is considered one of the most important regions for growing coffee and other agricultural products in Costa Rica.

This coffee owes its name to the first president of the cooperative: Claudio Gamboa. The 1950s and 1960s in Costa Rica were marked by economic crises and all too often made growing coffee a financial risk. Instead of just focusing on his own profits, Don Claudio has become known for focusing on collective and sustainable approaches to socio-economic crises. The coffee, which is the product of a high-quality and sustainable way of working, should therefore honor his influence.
Clementine, maple syrup and milk chocolate

Altitude: 1400 - 2000 masl, Process: washed
Selected Mix, Single / Light
Adado, Ethiopia The creamy mouthfeel of Adado and the variety of flavors typical of Ethiopia make our hearts beat faster every year. Our Adado is a sun-dried coffee. This processing method is influenced by a wide variety of factors. The climatic conditions certainly play the largest role. If there are unexpected rains or extremely high temperatures, the very fragile drying process must be paused. The farmers do this by covering or roofing the cherries laid out to dry with tarpaulins. It can easily take 10-14 days until the cherries have reached the optimal level of drying of around 11% residual moisture. Although a lot can go wrong during this time, in the case of the Adado a lot of character and variety has developed.

In recent years, sun-dried coffees from the Yirgacheffe region have become the focus of the specialty coffee scene. Adado is a wonderful example of this. The cooperative of the same name, which is made up of over 1,200 small farmers, belongs to the Yirgacheffe Coffee Farmers Cooperative Union (YCFCU). This is subsidized by the government of Ethiopia, among others, to support the cultivation and export of high-quality coffee. We have been working with the YCFCU as an umbrella organization for several years and are pleased with consistently very good coffee every year.
Strawberry, papaya and banana

Altitude: 1800 - 2200 masl, Process: natural
Selected Mix, Plus 87, Rest of World, Single / Light
Rugori, Rwanda Clarity in the cup from Rwanda, which is more reminiscent of a sweet cup of fruit tea. This is the first washed coffee we bought from the Gasharu cooperative. A lot that really impressed us in terms of quality. After harvesting, the cherries are sorted and then pulped. They are then stored in tanks for 12 hours and then washed again. Finally, they are fermented again in barrels for 8 hours and then laid out to dry. In the cup, the Rugori shows us very floral and tea-like notes, which are complemented very well by dark stone fruit and a sweet citrus fruit.

70% women work in the Gasharu cooperative and this coffee is dedicated to them and their work. The name of the coffee refers to a ritual in Rwanda. He describes a crown that women receive after the birth of their first child. It is a symbol of respect and the contribution women make within a society. The Gasharu cooperative has transferred this symbolism to the work of women within the coffee value chain. This means that the tireless efforts of women are the focus of the cooperative. This means they can network better with each other and have greater access to educational opportunities.
Cherry, white tea and rosehip

Altitude: 1600 - 2100 masl, Process: washed
Plus 87, Single / Light
Alemu Berasso, Ethiopia Berry-sweet, light and lively - a delight from the south of Ethiopia. The coffee comes from the Southern Nations, Nationalities and Peoples' Region in southwest Ethiopia. The Gedeo micro-region is also located here, which also includes the Yirgacheffe district, famous for coffee. Specifically, the coffee is grown in the kebele - the smallest type of county in the country - called Banco Gotiti. Compared to Yirgacheffe, coffee has not been cultivated here for as long: due to climate change, the average temperatures in the plateau there have risen to such an extent that coffee can now be grown here. Cultivation began in the early 1960s. These are traditional varieties such as Dega and Kurume, both of which are named after native tree species, as well as the varieties 74110 and 74112, which were named after the year of their selection and cataloging, 1974. As is common for Ethiopian coffees, the fruits are prepared using sun drying. The result is a bright, light coffee with a juicy mouthfeel that impresses with a sweetness reminiscent of various berries.

Until now, our Ethiopian coffees have always come from cooperatives. That's not the case this time as the lot consists exclusively of beans from Alemu Berasso's 7ha farm. The eponymous owner of the garden-like, organic agricultural facility produces 7 tons of green coffee per year. Although many of his coffee plants have now been replaced by newer varieties, Alemu Berasso is proud of his trees, which are over 40 years old and are as tall as a two-story house.
Blueberry, raspberry and milk chocolate

Altitude: 2000m, Process: natural
Plus 87, Rest of World
Lisanne & Teddy, Peru A great cross-section of the coffees that Lisanne and Teddy export from Peru year after year. Lisanne Onk and Theadros 'Teddy' Mellink have already been companions for Neues Schwarz in previous jobs. This is particularly true for Benedikt, who has known the two of them for a good 10 years, although they were still working for other importers at the time. Lisanne and Teddy now run a small green coffee business, which you may know by the name Cultivar Coffees. We have been importing Edwin and Luz and Unión Progreso for almost 5 years and have been pre-financing the coffees from shipping for some time now. This is important not only for producers, but also for small companies that have to pay close attention to their liquidity in the coffee trade. Unfortunately, last year a larger customer left the two of them, which led to that at the beginning of the new harvest they still had a lot of coffee in storage and lacked financial reserves to purchase it in Peru. They therefore offered us a series of microlots as a blend. We thought the sample was so good that we decided to buy a larger quantity from the two of them. This is also financially interesting for us, as the price of coffee on the New York Stock Exchange has almost doubled in euros since mid-2021, meaning that the bottom line is that we have to pass on slightly fewer purchasing costs to you.

All coffees are traded transparently for us and originally had a cupping score between 85 and 87 points. The producers include Alfonso Ugarte, Mario Villano, Francisco Muriel and Ananias Regalado. There are also a few smaller community lots, which, like Unión Progreso, are made up of the harvests of many small producers. The blend of these coffees resulted in a very sweet coffee, which for us works great as an alternative to La Pila and Neighbors and Unión Progreso.
Dried fruit, pecan and toffee

Altitude: 1900 - 2100 masl, Process: natural
Selected Mix, Plus 87, Rest of World
San Martin, Guatemala A round, harmonious coffee experience with clear sweetness and subtle pastry notes. The San Martín comes from the municipality of San Martín Jilotepeque in the northeast of Guatemala City. Loosely translated from the Aztec language Nahuatl, Jilotepeque means something like “hill of the corn cobs”. Coffee cultivation began in this region over two centuries ago. Behind the varieties there is a mixture of Bourbon, Typica, Catuai, Caturra, Catimor. The first steps of washed processing are carried out on the respective farm. After the pulp is removed from the coffee cherries, the beans ferment in plastic barrels or concrete basins for about 24 hours. They are then washed with local well water and finally dried in the sun for about six days.

The responsible cooperative, Cooperativa Integral San Martineca Flor de Café FECCEG, as well as some of the farms, were visited by Justin and Maurice last year and they are visiting the area again this March. After sun-drying, the beans are taken to one of the factories in Quetzaltenango, where the coffee bags are collected and prepared for further transport. Various conditions on the plantations offer the coffee plants optimal conditions for their growth: Among other things, the mixed culture ensures the necessary shade and the texture and mineral composition of the soil ensure an adequate supply of nutrients, which is also supported by organic fertilizer and compost.
Fig, candy and cantuccini

Altitude: 1800 masl, Process: washed
Blend / Darker, PERCENT
Cruzeiro, Brazil The Fazenda Cruzeiro, managed by Ivan Junqueira Ribeiro, extends over 250 hectares and is approximately 1000 meters above sea level. Different Arabica varieties are cultivated. We decided on a mixture of Topázio and Mundo Novo, which were previously prepared as semi-dry varieties. The cherries harvested between May and August are depulped to a certain degree and then laid out on concrete surfaces to dry for 7-10 days. The combination of varieties, the perfect harvest time and the meticulous preparation by Ivan and his team lead to the chocolaty, nutty cup that we all love.

van is a founding member of the Sancoffee cooperative, with which we have been trading coffee directly since it was founded in 2015. Sancoffee is now “B Corporation” certified and is thus setting new standards in Brazil in the area of climate-friendly coffee cultivation. Diversity and ecological sustainability are highly valued at Fazenda Cruzeiro. To keep the soil moist, tall grasses have been planted between the coffee bushes for several years. The additional cultivation of eucalyptus and the extraction of honey from coffee flowers are further examples of the sustainable use of space and resources.
Chocolate nougat and dried fruit

Altitude: 1150 masl, Process: natural
Blend / Darker, PERCENT, Plus 87
De Cana, Colombia De Caña is produced by several small farmers in the Cauca region of Colombia. It is located in the west of the country and supplies around eight percent of the country's harvest. The mountains of Colombia are planted at altitudes between 1200-2000 meters and create a wide variety of microclimates that give the coffee special characteristics.

The coffees are tasted on site as green beans and specially selected for the subsequent decaffeination process. The decaffeination process is also carried out by a Colombian company before export. The method is a direct extraction with an aqueous ethyl acetate solution (EA). Ethyl acetate is a naturally occurring ester, which, for example, bananas contain or, in this case, arises from the fermentation of cane sugar. This process is therefore also known as “Cane Sugar Decaffination”. The advantages of this process are the use of purely natural raw materials, the low cost and the selective removal of caffeine from the green beans.
Fig, walnut and dark caramel

Altitude: various, Process: EA decaf

Coffee has been a major part of Father’s Coffee Roastery Time for a break...time for yourself...time with a friend...time for a meeting...time to get ready...time to procrastinate...time to catch up...time for a mindless scroll...time to google baby pigeons...time to avoid emails...time to plan an adventure...time for a long read...time for a quick bite...time to make a plan...time for coffee...

A coffee roasters aspire to change the rhythm of the world, Intermission's mission is to put people and planet first and change the coffee industry for good. With the aim to be at the forefront of sustainable coffee, Intermission make every effort to verify that everybody along their coffee supply chain is treated and paid fairly for their time and that their coffee causes no unnecessary harm to our planet.

Years to grow...weeks to process...months to ship...hours to roast...minutes to make...moments to drink.

Intermission Coffees  |  United Kingdom

Coffee Story Notes & Essentials Packages
Around World In 80 Days, Kenya It's always exciting when the season begins and the first Kenyan coffees start to land. Kenyan coffees are renowned for their flavour , quality of crop, and for their high price. This coffee is a perfect example of why Kenyan coffee is loved by so many. From the very first roast, we loved this coffee. Usually it takes quite a few attempts to really nail a "roast profile", but we knew as soon as the roast finished, it was gonna be great. It smelled just like honey.

In the 1950's a group of 100 farmers planted a handful of coffee trees, and seven years later they established the Kevote wet mill to process those coffees and many more in the surrounding area. The cooperative has since expanded to roughly 2600 members and built three new processing facilities, including Kianjuki where our coffee is produced.

In very basic terms, on the same day, cherries are hand-picked and transported to the wet mill. Cherries are cleaned and sorted in water drawn from a nearby river, then filtered and cleaned before being returned. The cherries are spread out to dry in the sun before being bagged and transferred to a dry mill before being shipped to Nairobi for export.
Caramel, blackberry, blackcurrant and apricot

Altitude: 1500 masl, Process: washed
Plus 87, Single / Light
First Rodeo, Guatemala (Washed) This particular lot comes from the El Cabro plot on the La Bolsa farm. Finca La Bolsa was bought by Jorge Vides, a distinguished medical professional, in 1958. Prior to this the land wasn’t used for coffee production. Jorge won a number of awards for coffee production and for services to the region of Huehuetenango, and had the main hospital in the coffee growing community named after him. La Bolsa competed in the 2002 Cup Of Excellence competition and placed second, scoring 94.98. La Bolsa sits between two mountains, which provide a very stable, humid microclimate. This combined with the limestone rich soils give the coffee a very unique profile, with a rich syrupy body and plenty of malic and citric acidity. Coffee is fermented for between 18 and 24 hours, and is then cleaned of mucilage, graded in channels and soaked overnight.

La Bolsa is RFA certified and follows C.A.F.E practices guidelines. Coffee Care funded the construction of a school and nursery at the farm, with fully trained, full-time teachers. All of the temporary and permanent staff have access to schooling for their children, and they are incentivised to leave their children at school or nursery through food donations. When a child attends school or nursery for 5 consecutive days they receive a weekly supply of rice, beans and corn. Prior to this food ration scheme it was very difficult to get people to leave their children in the care of others, and schooling wasn’t necessarily valued as there is a greater pressure on earning more money to feed the family. As a result there are no children working in the farm, and the school and nursery classes are full. Accommodation is provided for permanent and temporary workers, with separate facilities for men and women and families, bathrooms and kitchens. Sections of the farm are reserved areas, to promote biodiversity, reduce exposure to winds and soil erosion. Inga trees are used as a shade trees, and to fix nitrogen in the soil which is essential for plant and cherry growth.
Cherry, dark chocolate and caramel

Altitude: 1800 masl, Process: washed
PERCENT, Blend / Darker, Selected Mix
Time After Time, Colombia This is the second year we have purchased La Serrania. Like all coffee, each year it tastes different, and we absolutely love it this year. It's like Maltesers and Reese's Pieces, super tasty. We roast the coffee for espresso but it's fairly light roast and suitable for filter too.

La Serrania Decaf is grown along an isolated set of mountains within the central cordillera of the Andes that go through Pitalito, Acevedo, Palestina, Timaná, and Suaza. This coffee represents the work of more than 50 producers who are committed to quality and excellence. La Serrania is carefully hand-sorted and processed at each individual farm, with special attention paid to the drying process to ensure consistency, uniformity, and a clean cup profile. La Serranía Decaf is a Natural EA Decaf Coffee, processed at the Descafecol plant in Manizales. The decaffeination process at this plant uses ethyl acetate derived 100% from sugar cane mixed with mountain water, together removing 99.7% of the caffeine present. The beauty of the Natural EA process is that it helps preserve most of the original flavours of the coffee while adding fruity notes and some complexity to the cup.
Chocolate, caramel and nuts

Altitude: 1600 masl, Process: sugarcane decaf

With Lucids founder placing second in the UK roasting championships 2023, Lucid are certainly impressive small scale roaster. Clearly expressed and easy to understand, this is how coffee should be, clear and accessible to everyone. Lucid's mission is to be transparent at every step of the production line, from coffee farm to roasted product, being responsible and environmentally friendly and always happy to share our knowledge and passion.

Lucid Coffees  |  Northern Ireland

Coffee Story Notes & Essentials Packages
Aba Nuru, Ethiopia Since year one of working in Ethiopia, Osito has endeavoured to cultivate sincere relationships with single producers when and where possible. For the past four seasons we have purchased coffee from Mensur Abahika, a stalwart and quality focused farmer located near Agaro town in Jimma. When we learned this year that his wife, Nesru Aba Nura, would have her own export license and plot of lands tarting this harvest season, we were over the moon. With the increased demand that the last year has brought Osito, we have been so pleased to funnel that demand into the Tokuma group, a collection of farmers to which both Nesru and her husband belong. By doing this we are pursuing our ideal of going deeper into current producing partners, rather than wider. Nesru' s 9 hectare farm is located in the Kota Kebele of Jimma. Apricot, lime, pomegranate and nutmeg

Altitude: 2000 masl, Process: natural
Palani Hills, India This is one of the two coffees that we have brought in from India by way of Indochina Importers, A very exciting and diverse origin, with improvements being made constantly and farmers/mills making exceptional tasting coffees. Thrilled to be able to showcase these coffees and proud to continue our relationship with Indochina!

URC Thulasi Estate is located in the Palani Hills near Thandikudi coffee research station. It starts from the Pullaveli river at 850 masl and goes all the way up to Solaikadu at an elevation of 1280 masl. The plantation has a diversity of trees and plants including Jack trees, Silver oak, Pepper, Avocado, Cardamon, Pineapple, and a variety of Citrus plants.

Working with the plantation, our origin partners Ekata have identified certain ‘blocks’ on the estate where they assessed trees being grown there to have the greatest early potential for quality improvements for specialty coffee production
Milk chocolate, apple and hazelnut

Altitude: 1200 masl, Process: washed
Primavera, Guatemala Very excited to finally have some coffees from Guatemala in the roastery! This is one of two lots we have from the importers, Primavera. Releasing a smaller lot as a filter option and the other as an espresso.

Gender equity is a longstanding challenge for the coffee industry; women coffee growers have less access to land, credit, training, and basic education even as women make key contributions to plant care, harvest, and processing coffee. Research has shown that when women are empowered to make decisions, including financial decisions about their coffee farms, families and community are more successful and their needs are better met. This variety originates from Minas Gerais in Brazil. It was a natural mutation of Red Bourbon, Caturra is favoured as it is a high yielding plant (more cherries per tree) and is more resistant to plant diseases than that of Bourbon.
Fruity, apple and nuts

Altitude: 1600 masl, Process: washed
La Concordia Decaf Very pleased to present our 4th Mexican coffee to be released, we have selected 4 lots from this years harvest, through our importer partners Ensambles. It comes from the Chiapas region by an amazing group of around 540 small holder producers who bring their coffees to a central mill to be sorted and processed together.

This coffee is a perfect example of how these farmers Bio-dynamic approach create exquisite quality and delicious coffee while creating an educational and sustainable environment. It's also one of the tastiest decafs we have had in the roastery!
Caramel, nutmeg and mandarin

Altitude: 1200 masl, Process: EA decaf

ConsciousBased in Netherlands, this relatively new roastery has been founded by two coffee lovers who have roots in Colombia and Costa Rica. Together they have spent several years traveling, living and drinking coffee across Europe (a ritual we brought from our homeland), but in 2019 decided to settle in The Netherlands and build a home for Kolibri.

Kolibri are very aware of the importance of offering exceptional beans in quality and flavour, within a region of high consumption, however also believe that the impact with which this is achieved in environmental, social and commercial terms must also be taken into account. Knowing the story behind each coffee from growing to brewing is our commitment to work in the most responsible way possible and to continue improving in aspects that make Kolibri more sustainable and different as they grow. Every step marks the path, their first feature with GUSTATORY.

Kolibri Coffees  |  Netherlands

Coffee Story Notes & Essentials Packages
Rushashi, Rwanda Fruity and refreshing coffee reminiscent of nectarine, blueberry aftertaste with a spice touch of vanilla. Rushashi Coffee Washing Station (CWS) is the larger of two washing stations owned by the Abakundakawa coffee farmers cooperative, one of the early partners of This Side Up. It is located in the lush, green Gakenke district, characterized by high, jagged hills at high altitudes, making it ideal for high-quality coffee production. It is no coincidence that this region produces some of the most sought after coffee in Rwanda.

Abakundakawa has come a long way since it began as a small farmers’ association in 1999. It became a recognized cooperative in 2007 and has since grown into an advanced operation with over 2,000 member farmers. Their standards are truly exceptional: the facility has a space for tasting and roasting samples, and they employ organic processing methods (in pursuit of organic certification), which may have contributed to the bronze medal they won in the Cup of Excellence of Rwanda in 2010.

Abakundakawa is also a good example of how rural Rwandan society is managing to deal with the horrors of the past after the genocide, in a hopeful and inspiring way, by supporting women producers in recent years.
Nectarine, vanilla and blueberry

Altitude: 1700 - 2000 masl, Process: honey
Plus 87, Rest of World
Nueva Andina, Colombia A juicy full-bodied coffee that has a refreshing balance of green apple taste with a slight walnut note on the end. It has a strong aroma of dried fruits such as prunes. The Nueva Andina farm is a family legacy and patrimony, made up of 6 hectares located in the growing coffee zone of Huila and dedicated exclusively to the cultivation of caturra and other fruit trees.

Nacor Morales, its owner, has been a farmer all his life due to his great passion for working in the fields. He is currently married to Elsa Magali Muñoz, together they have a 24-year-old daughter, Johana, and a 29-year-old son, Carlos, who is now his right-hand man to process the coffee and work at the mill. In his spare time he works as a gardener and collector of orchids for which he has won several competitions.
Green apple, walnut and dried prune aromas

Altitude: 1700 masl, Process: washed
Plus 87
Aquiares, Costa Rica It is like eating a dark chocolate bar with almond and an intense raisin finish. Rich and delightfully round mouthfeel. We are always delighted to have coffees from the Aquiares Estate from Costa Rica as Diego Robelo has been our neighbour for several years in the coffee-producing region of Turrialba.

It is one of the oldest farms and may be may be a very large, but they have put a lot of effort into their community to have an incredibly positive impact, both increasing the quality of the coffee and improving the well-being of those who work with them.

Under the leadership of Diego Robelo, the focus has been conservation and protection of the biodiversity that surrounds them, as evidenced by their Rainforest Alliance certification and other international recognitions that highlight their efforts to face the challenges posed by climate change.

The entire team has worked hard on their land to plant different varieties and have experimented with different processes to deliver exquisite specialty coffee to the market.
Caramel, chocolate, almond and raisins

Altitude: 1200 masl, Process: washed
Selected Mix, Plus 87, Single / Light
Chambaku, Colombia Stunningly complex coffee with juicy body and pleasant acidity. It tastes like a bowl full of tutti frutti with cocoa powder and a lingering aftertaste of lavender. First castillo natural from Colombia thanks to OPCE. A family business that owns the Hacienda El Jardín located in Villamaría – Caldas, where Chambaku is one of its projects and consist of 12-hectares.

Historically they have focused on traditional coffee, but in recent years they have renewed themselves by creating an ideal agro-industrial system that allows them to extract all the productive potential of differentiated coffees.

Juan Felipe Restrepo, Q Processor, is in charge of protocols and process improvements at the mill. His achievements include organic material to fertilize, extreme post-harvest care and the construction of 3-level canopies in greenhouses for a better drying process, perfecting the final cup.
Tutti frutti, cocoa powder and lavander

Altitude: 1400 - 1800 masl, Process: natural
Selected Mix, Single / Light, Bloom, Plus 87
Nonna Anna, Costa Rica A lot of sweetness and well-balanced cup, led by notes of lots of hints of berries with a dark chocolate finish and nutty aromas. The Kolibri company was born through a small coffee production owned by Darius’s family that comes from Costa Rica and is harvested on the Nonna Anna farm (in honor of his grandmother’s name).

Rossana Lok started her dream in 2002 by buying a piece of land on the slopes of the Turrialba volcano in Costa Rica, where the Hotel Guayabo Lodge is located today. Years later she decided to expand by acquiring an old 3-hectare coffee farm, which has also been renovated by her husband Pedro Ferreira.

Together have replanted several old trees and are experimenting with new 100% Arabica varieties. It is part of a nano lot of Red Obata, which means less than 10 bags of production per year.
Red berries, milk chocolate and nutty

Altitude: 1500 masl, Process: honey
Selected Mix, PERCENT, Blend / Darker
Condor Decaf, Colombia A clean, sweet and well-balanced coffee that is very hard to believe is decaf. Pleasant notes of berries, caramel, peach and cinnamon. If you need to drink decaf coffee… then it should be delicious and no different!

This decaffeinated coffee is made with Caturra beans with a sugar cane process harvested by El Vergel Estate farm located in Fresno, Tolima (the beautiful department that stretches over the Colombian mountains and has rich soils to grow).

Under the leadership of Elias and Shady Bayter, the farm has been producing a variety of single origin coffees and experimenting with new and innovative processing techniques for coffee roasters around the world.Each and every green coffee bean is hand-picked and carefully inspected to only offer the finest yields from their crops.

The farm is made up of different trails and projects that allow them to expand their portfolio and work with the communities, cultivating and pricing varieties such as geishas, caturras, bourbons, among others, to be offered in Forest.
Berries, caramel, peach and cinnamon

Altitude: 1500 masl, Process: EA decaf

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GUSTATORY (adjective): curating excellence in taste.

Chris WarnerOctober 07, 2023