Natural process coffees from Ethiopia are unique and vibrant in flavour profile with terroir and process playing an equal role in delivering this full on experience. The Yirgacheffe region has a diversity of indigenous coffee varieties that make its coffee taste like no other. Since most coffee producers in the region are very small, own a couple of hectares of land on average, and have different cultivars or landraces on their farm, almost all lots will be made up of cherries from hundreds of producers from a number of different varieties. This is one such coffee which was grown and harvested by producers in and around the renowned town of Banko Gotiti.
COLOMBIA / LA VIRGEN
Sweet, succulent and equally delicious on many a different coffee brewer. Creamy butterscotch like flavours lead onto orange citrus, stewed apple and roasted almond like flavours.
The dramatic and lush green rolling hills of the Huila region in the south west of Colombia are home to some truly amazing coffees. They are also home to some amazing small farmers, almost always small scale with farms usually only one or two hectares in size. Working collectively has been one of the ways that these small producers have gained visibility and a repuation for producing delicious, consistent coffee. Grupo Asociativo Villa Esperanza is one of these co-ops. Blossoming from the orginal four members of 2003 to just over 100 today they sell their coffee as 'La Virgen', recognition of their hometown Gauadalupe's original 18th century name.
COSTA RICA / LA PERLA DEL CAFE
A stylish, go-to coffee born to be brewed and brewed and enjoyed. Caramel and tamarind sweetness combines harmoniously with zesty lime citrus leading to a dried apricot finish.
The Perla Del Cafe micro-mill in Costa Rica's West Valley sits at the top of a ridge overlooking the town of Naranjo, and has consistently produced some of Costa Rica's most exemplorary coffees over the past decade. At around 1600 metres above sea level this is not the highest farm in Costa Rica, but a cool micro-climate slows the ripening phase and sugar development of the coffee cherries down creating the potential for delicious coffee. The mill's 17 hectares is split into a number of smaller farms to manage micro-lots and quality over the season. This micro-lot comes from Planada, a plot sitting towards the highest altitude of the overall farm. It has a number of cultivars sitting side by side and we've brought selected Villa Sarchi from the plot, the most planted cultivar in the block. Like the majority of Perla Del Cafe's coffee, is processed by the yellow honey method.
COBBLESTONE / BLEND
Cobblestone is a fresh, juicy blend with a medium body and harmonious balance of caramel sweetness with bright citrus acidity. It's inspired by the beauty and diversity of Latin America, the ever-changing landscapes, cultures and people, the seemingly endless range of coffee flavours to be found throughout the region, and of course Latin vibrance. Throughout this diversity, a constant that harmonises the coffeelands bringing a sense of cohesiveness to the region are idyllic rural towns, draped in history with brightly painted houses that line ever present cobbled streets.
The current version combines a plush natural processed coffee from the El Molino farm in El Salvador’s Ahuachapán Region with a crisp classic washed coffee from the Piramide group of producers in Cauca Colombia.
The blend is designed for espresso but is equally at home in many other brewers too.