19 Jan 2021
We have an amazing line up of espresso and filter single origin coffees to try this month. Read more below from our Roaster, Chris, and shop each of the coffees.
Espresso
Ethiopia HambelaThe natural coffees of Ethiopia are among the world’s most beloved, their intense juicy fruit flavours often acting as a gateway drug to the world of specialty coffee. And the very best naturals combine intensity of fruit with clarity and structure to produce a cup that has impact AND balance. Hambela is one of these, with a rich round mouthfeel and flavours of pineapple, toffee and blueberry. Click here to download the recipe cards.
Honduras El Liquidambar
Mary Nery Marques is a mother of five and the matriarch of El Liquidambar plantation. Every cherry is picked and processed under her watchful eye, one of the reasons El Liquidambar has twice placed in the Cup of Excellence top ten. This natural process Catuai is rich and sweet with flavours of green apple, brown sugar and cherry. Click here to download the recipe cards.
Mary Nery Marques is a mother of five and the matriarch of El Liquidambar plantation. Every cherry is picked and processed under her watchful eye, one of the reasons El Liquidambar has twice placed in the Cup of Excellence top ten. This natural process Catuai is rich and sweet with flavours of green apple, brown sugar and cherry. Click here to download the recipe cards.
Kenya Gatumbi PB
There’s a reason Kenya is the number one origin among coffee professionals. Ideal growing conditions, unique varieties, and processing techniques refined over generations combine to produce coffees with intense, distinct fruit, satisfying sweetness, champagne-like acidity and well-nigh perfect structure. When the roasters write tasting notes we do it as a team, tasting and discussing the coffees together and shouting out flavour notes while someone writes them on the whiteboard. We then pick three for the label. For this blockbuster Gatumbi Peaberry, the board was nearly full, but we finally selected raspberry, mangosteen and fig. Gatumbi Peaberry is a coffee of enormous complexity and depth but also grace and refinement, one that is sure to reward repeat tastings. Click here to download the recipe cards.
There’s a reason Kenya is the number one origin among coffee professionals. Ideal growing conditions, unique varieties, and processing techniques refined over generations combine to produce coffees with intense, distinct fruit, satisfying sweetness, champagne-like acidity and well-nigh perfect structure. When the roasters write tasting notes we do it as a team, tasting and discussing the coffees together and shouting out flavour notes while someone writes them on the whiteboard. We then pick three for the label. For this blockbuster Gatumbi Peaberry, the board was nearly full, but we finally selected raspberry, mangosteen and fig. Gatumbi Peaberry is a coffee of enormous complexity and depth but also grace and refinement, one that is sure to reward repeat tastings. Click here to download the recipe cards.
Filter
Guatemala El SenderoThe higher a coffee grows, the slower it ripens. And the slower it ripens, the more concentrated the sugars in the beans. Guatemala’s Huehuetenango (pronounced “way-way-tenengo”) is one of the country’s most famous high altitude regions, and it’s where Maria Mateo grows the wonderful El Sendero on land inherited from her family. A delicate washed coffee with notes of orange, pear and honeycomb, El Sendero has lazy Sunday morning crossword puzzle written all over it.
Colombia La Colonia
Coffee agriculture has been driven by tradition and generations of experience, but in the last decade an influx of younger farmers introduced advanced processing techniques, leading to more refined and amazing coffees. One such younger grower is Jeronimo Jaramillo from Colombia’s Quindio region. His anaerobic washed La Colonia is a blend of pink and yellow Bourbon and red and yellow Caturra, with clean, sparkling flavours of redcurrant, lemongrass and watermelon.
Coffee agriculture has been driven by tradition and generations of experience, but in the last decade an influx of younger farmers introduced advanced processing techniques, leading to more refined and amazing coffees. One such younger grower is Jeronimo Jaramillo from Colombia’s Quindio region. His anaerobic washed La Colonia is a blend of pink and yellow Bourbon and red and yellow Caturra, with clean, sparkling flavours of redcurrant, lemongrass and watermelon.
Ethiopia Uraga Gomoro
In natural processing, coffee cherries are sun-dried with the beans inside, and the dried cherry husk is scraped from the beans. Conventional wisdom says the coffee cherries should be spread out in the sun as thinly as possible, so they dry quickly. But for our special Ethiopia Uraga Gomoro Natural, the processors intentionally dried the cherries in thick layers to promote a slow, controlled fermentation. This process requires great care and split second timing, but produces a complex, intensely sweet, slightly boozey drop. Uraga Gomoro is a fruit grenade with notes of ripe pineapple, blackcurrant liquer and lychee.
In natural processing, coffee cherries are sun-dried with the beans inside, and the dried cherry husk is scraped from the beans. Conventional wisdom says the coffee cherries should be spread out in the sun as thinly as possible, so they dry quickly. But for our special Ethiopia Uraga Gomoro Natural, the processors intentionally dried the cherries in thick layers to promote a slow, controlled fermentation. This process requires great care and split second timing, but produces a complex, intensely sweet, slightly boozey drop. Uraga Gomoro is a fruit grenade with notes of ripe pineapple, blackcurrant liquer and lychee.
El Salvador La Cumbre
If you’re a fan of the coffees of Kenya, you are no doubt familiar with the varieties SL28 and SL34. Developed by Scott Laboratories (hence the “SL”) specifically for Kenya’s growing conditions, they are also famous for their refined, sparkling acidity. Emilio Lopez Diaz wondered what would happen if SL34 were cultivate in El Salvador, an origin known for its soft, sweet approachable coffees. And La Cumbre SL34 natural is the answer. La Cumbre retains the sparkle of its variety expressed in notes of yuzu and cranberry, but adds a lovely honey sweetness underneath as well. Like someone who is ridiculously good looking but also smart and funny, it doesn't seem fair.
If you’re a fan of the coffees of Kenya, you are no doubt familiar with the varieties SL28 and SL34. Developed by Scott Laboratories (hence the “SL”) specifically for Kenya’s growing conditions, they are also famous for their refined, sparkling acidity. Emilio Lopez Diaz wondered what would happen if SL34 were cultivate in El Salvador, an origin known for its soft, sweet approachable coffees. And La Cumbre SL34 natural is the answer. La Cumbre retains the sparkle of its variety expressed in notes of yuzu and cranberry, but adds a lovely honey sweetness underneath as well. Like someone who is ridiculously good looking but also smart and funny, it doesn't seem fair.