February coffee line up

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We have an amazing line up of espresso and filter single origin coffees as part of our rotation for you to try this month! Read more and shop each of the coffees here.

Espresso

Ethiopia Nansebo

Nobody forgets their first natural Ethiopian. Those intense, distinct fruit flavours invariably lead new coffee aficionados to gasp, “I never knew it could be like this!” In case you haven’t had that experience in a while, please do try our Nansebo.

This is a classic Ethiopian – a meticulously processed, high altitude natural with intense flavours. A precise definition of “fruit bomb”, it offers strong notes of blueberry and peach, with texture and mouthfeel qualities than can be compared to cherry ripe chocolate. This coffee will grab the attention of the majority and appease the Natural fans.

Ecuador Maputo

Henry Gabor and Verena Blazer met while working for Doctors Without Borders in Burundi.  They are now the owners of Finca Maputo in La Perla, Nanegal in Ecuador, close to the Colombian border.

Their medical and scientific backgrounds have transferred from the surgery to the farm, where their methodical and meticulous approach has elevated their coffee to an exceptional level in a relatively short time.  And their NGO background has instilled in them a sense of responsibility to their farm and local community, where they provide fair wages and safe working conditions.

Finca Maputo is a fully washed Typica and is the same coffee Charlotte Malaval used in 2016 to win the French National Barista Championship. Says Charlotte, “This is a very clean and complex cup but with this incredible sweetness you don’t often find in your espresso.  It represents exactly the cup I’m in love with. In the end I chose this coffee first because it tastes amazing, but also because it’s what I want to promote in our specialty coffee industry – a great, stunning but easy cup. It is a real responsibility as a roaster and ambassador to promote specialty coffee and I think we have to be very careful about the values we want to defend and share.”

This coffee is the epitome of complexity and elegance, an intriguing phenomenon with wild flavours that can be exhibited with such delicacy. With notes of blackcurrant, tropical fruits, and green tea, this coffee is definitely something for everyone to look forward to.

Costa Rica San Francisco

In 2010, Enrique Ardon was 19 and working in San Jose, and had just been bitten by the coffee bug. Volunteering on plantation Rancho Emiliano during the coffee harvest, he began to meet like-minded colleagues and mentors, and his understanding of the bean – and the work needed to grow it – deepened, as did his passion.

Enrique began working at a mill, learning the fine art of processing, the science, the craft and all the little tricks required to remove coffee beans from their cherries while protecting and enhancing their flavours.

In 2015, Enrique took a barista course in San Jose and began to grasp the other end of the coffee chain, and what the barista, and finally the coffee drinker, want from their beans.

In 2017, Enrique sat down with Emilio Jiminez, the owner of Rancho Emiliano. Like many plantations, Rancho Emiliano sent its cherry to a co-op for processing. “Emilio,” he said, “you and I know coffee and we love it. Think of what we could do if we put that love, and that knowledge, into processing these beans ourselves!” And so micromill Café del Canasto was born. Enrique quit his job in the city and finally threw himself full time into the coffee life.

Enrique and Emiliano carefully sorted through the lots of Catuai and Caturra from the 2018 harvest to make up their very first microlot, and Enrique put everything he’d learned about coffee into the processing.

Toby’s Estate were lucky to be among the first people in the world to taste this lot, and when we did, we fell in love with its sparkling, delicate flavours of jasmine, apricot and Darjeeling tea, and its exquisite structure. We are chuffed to offer, exclusively, the very first microlot from Enrique Ardon and Emilio Jiminez.

A well-rounded coffee that provides great characteristics with stacks of sweetness, high quality and refined citrus acidity. It has an amazing, lingering yet crisp finish that is to die for, much like drinking a lemon lime tart.

Filter

Colombia El Naranjal

As climate change begins to affect the coffee world in earnest, there is greater urgency to find hardy, disease resistant coffee varieties. One such variety is Castillo – tough and high yielding but thought to produce a ho-hum cup.  Felipe Sardi and Elisa Maria Madrinan at La Palma y El Tucan were convinced there was greatness in Castillo waiting to be unlocked. They also saw their neighbours, most small hold farmers with less than a hectare of land, struggling to produce quality coffee and receive fair prices for their beans.

Felipe and Elisa Maria decided to address both challenges with their Neighbors and Crops program. They arranged to buy fresh Castillo coffee cherry from their neighbors and process it at the La Palma mill. They pay fair prices for the cherry and also offer farmers free organic compost created by their agronomists, reducing chemical inputs in the region. Neighbours and Crops provides services to increase environmental resilience, diversify crops and build income protection for their growers as well.

El Naranjal is a Lactic Honey Castillo that really shows off the greatness Felipe and Elisa Maria expected to find in the variety. Lactic processing, a La Palma signature process, gives the cup creamy, winy qualities, imparting both a heavy mouthfeel and a sparkling finish. Our cuppers described El Naranjal as ‘juicy, tropical rum raisin ice cream’.

Simplicity has always been a proud necessity in Colombian coffee, but the El Naranjal says “Shove it!”. Paving a new generation of wild experimentation, this coffee is easily our favourite Colombian coffee. With notes of hibiscus, strawberry and pomegranate, it really speaks for itself.

Costa Rica San Cristobal del Llano

San Cristobel del Llano is owned by Danilo Salazar Ariass, a producer with more than 50 years of coffee growing experience in Costa Rica’s West Valley.

This lot of Caturra and Catuai is one of the most unusual and impressive we’ve tasted from this already-amazing country, due, in no small part, to the innovative processing.  Whole coffee cherries are placed in a sealed tank, along with pulp from previously processed coffee. Sugars in the pulp break down into alcohol, driving the oxygen from the tank and creating a perfect, anaerobic environment. After 25 hours of controlled fermentation, the cherries are moved to a sealed room and dried in a light-temperature-and oxygen-controlled environment.

San Cristobel del Llano proffers delicate notes of fig, green apple and muscat grape against a velvety backdrop of sweet, sweet cinnamon. Nothing short of sheer awesomeness.

Ethiopia Wellega Kelen

Wellega is in the south western highlands of Ethiopia and receives more rainfall than other coffee regions. Our Wellega Kelen is a natural processed coffee of mixed heirloom varieties. Coffees from this region are famously perfumey and intense and this one does not disappoint with notes of lemon peel, caramel and nutmeg and a crisp, clean finish.

Guatemala Santa Felisa

Santa Felisa has existed since 1904, and current owner Anabella Meneses is the fourth generation to farm this land. She has maintained the farm’s tradition of sustainability, fairness and community engagement while introducing cutting edge growing and processing techniques. More than thirty new coffee varieties are grown, processed and evaluated on the farm.

Our Double Soaked Typica is harvested when the cherries are ripest, pulped (skin and pulp removed), and then soaked twice (as you might expect) in clean water. This double fermentation gives the cup a stunning clarity and vibrant acidity, emphasizing the special qualities of one of the oldest Arabica varieties and highlighting notes of lemon, orange and toffee.

Anabella also runs Las Nubes Daycare Centre for children of workers on the farm. At Las Nubes children receive healthy meals, medical check ups and education in a safe, supportive environment. Toby’s Estate is proud to support Las Nubes at Santa Felisa.

With soft and delicate characteristics, this coffee brings an integral diversity into the filter lineup. The acidity denotes flavours of orange peel and grapefruit, with almond and toffee undertones, all the while remaining an elegant finish that will leave you thirsty for more.