SPARKLING WATER DECAF - ETHIOPIA, TESFA

"Tesfa" means 'hope' in amharic. Stone fruits, shortbread, Christmas spices, sweet and smooth. Mustefa Abakeno is a smallholder farmer who owns 18 hectares of land near to Agaro in the Jimma area of Western Ethiopia. The farm and wet mill is located 2040masl and is planted with various variety selections from the Jimma research centre. Mustefa has a small disk pulper, which he uses for half of his coffee, the other half is dried as a natural.

BRAZIL, FAZENDA ZAROCA

Clementine, caramel and with hazelnut and a dark chocolate body. The Zaroca Farm has been in the Gilberto Basilios family for over 100 years since his grandfather Mario Brito had owned the farm. It wasn't until After the death of Dona Maria that Gilberto became full involved again as previously he had been working as an engineer for most of his life. The Farm in 2015 when he returned as in a state of decline and with his brother Berto they began to turn the farm around. They started to replant areas of the farm with more resistant and productive varietals such as Mundo Novo and Catuai.

ETHIOPIA, SEGERA

Lemon verbena, jasmine, hops. Floral and refined with white sugar sweetness. Segera washing station is owned by Daye Bensa Coffee Export, who own farms and washing stations around Southern Ethiopia. This particular washing station is located in the Segera kebele within the Bensa woreda of the Sidama zone. The washing station sits 1980 masl and the coffee cherries are purchased from outgrowers with farms nearby. These outgrowers are typically small farmers with between 0.5 and 3 hectares of land which is managed organically with compost and is often grow within the native forest.

COSTA RICA, MAX SALAZAR - LOS CIPRESES

Rhubarb and blueberry with flavours of chocolate brioche, balanced acidity and creamy body. A luxurious coffee. Costa Rica is a small country but the diversity of climates and their impact on coffee production is more important that you would expect. In general, flowering was really good and homogenous last year therefore the entire volume (at one given area) was harvested within a couple of weeks. Which made it tense in terms of space and labor in the farms and mills.

RWANDA, GATARE 667

Orange, rich dark chocolate, tropical fruits like pineapple with very full jammy mouth-feel and incredibly sweet. Rwanda is blessed with ideal coffee growing conditions that include high altitude, regular rainfall, volcanic soils with good organic structure and an abundance of Bourbon. The vast majority of Rwandan coffee is produced by small holders of which there are thought to be around half a million with parcels of land often not much larger than just one hectare per family. Coffee is grown in most parts of the country, with particularly large concentrations along Lake Kivu and in the southern province.

HONDURAS, JESUS LEMUS LEON

Red Cherry and plum with a hazelnut and creamy milk chocolate body. Jesus Lemus Leon is the owner of the farm El Mandarino, which is situated at 1450 masl in the Gualme area of Corquin, Copan. The farm is planted with Catuai, Obata and Lempira, and 4 hectares is in full coffee production underneath the natural forest. Gualme is an area known for its great growing conditions for coffee and the wonderful cup quality and Jesus in particular has a very citric cup profile. Jesus has benefited from being able to dry his coffee in the centralised mill, where conditions are much more suited to dry coffee. Since Jesus doesn’t produce an awful lot of coffee and the C price has been very low in recent years, he has turned his attention to micro-lots and now 90% of his production is micro-lots.

PERU, ELVIS TORRES SANCHEZ

Cassis grape, cinnamon, molasses, plum and dark chocolate, chewy thick mouthfell long finish and sweet spices. Elvis Torres Sanchez owns 2 hectares of land in San Antonio This year Elvis has started producing natural coffees after some success last year with some trials. Ripe catuai cherries are picked, washed and placed to dry on a lined patio, where they dry in the sun for around 20 to 25 days. Elvis has been experimenting with some pre fermentation on the naturals, to give the cup extra complexity and definition and he has found that macerating the cherries in bags in the shade for 24 to 48 hours lifts the profile of his coffee considerably. Huabal is a district within the Jaén province of Cajamarca and is one of our strongest areas for members and quality.

GUATEMALA, LA ESPERANZA

Nectarine, pineapple, roasted Hazelnut and caramel with smooth blood orange acidity, sweet and smooth mouthfeel. La Esperanza is fairly small, flat, and well organised farm in Antigua that produces around 1 container of coffee per year. The farm is connected to Beneficio La Esperanza wet mill, both are owned by Los Volcanes Coffee, also known as LVC and they became our latest partner in Guatemala. Over the last 4 years this small farm have been used to conduct experiments with shade, varieties, and most importantly with fertilisers.