New Limited Release Single Origin Series | September

NEW: LIMITED RELEASE SINGLE ORIGIN SERIES THIS April

Exploring East African Coffees!

Our Single Origin Collective this month features coffees from East Africa, one of the best coffee-producing regions in the world.

Available in 200g bags, or get all three varieties in our Single Origin Box.

COLOMBIA AAA CHIROSO

COLOMBIA AAA CHIROSO

Las Flores

Since participating in the Cup of Excellence in 2006, Colombia’s Las Flores farm has seen significant growth under the leadership of third-generation farmer Edilberto Vergara and his son Johan. With a strong focus on enhancing coffee quality, they have grown the farm from 18,000 to 90,000 trees.

This Chiroso varietal is a mutation of the Ethiopian Landrace. Cherries are picked at maturity, washed, and floated, then oxidized for 48 hours followed by an anaerobic process and fermentation in bags, and finally a careful drying process. The result is an exceptional coffee with a sweet and complex fruity profile, intense floral aromatics reminiscent of fresh lilies, and a creamy finish.

 

 

 

KENYA AA KII

KENYA AA KII
Rung’eto Farmers Co-op

The Kii Coffee Factory is one of three Rung’eto Cooperative wet mills serving smallholder farmers in Kirinyaga. Grown at high altitudes, Kii benefits from Mount Kenya’s stunning vistas, ideal for coffee cultivation. The cooperative emphasises environmental responsibility, promoting water conservation and coffee pulp recycling into fertiliser.

For this lot, cherries undergo careful sorting, pulping, and overnight fermentation, followed by meticulous grading and drying on tables for 8 to 14 days to produce a coffee of exceptional quality and flavour. This outstanding filter roast coffee is vibrant and complex with tasting notes of kiwi, nectarine and toffee.

GUATEMALA AAA ANTONIO GONZALEZ

GUATEMALA AAA ANTONIO GONZALEZ

Nueva Montaña

Finca Nueva Montaña, located in Casillas, Guatemala, showcases the dedication of owners Antonio Gonzalez and Eby Arcely Samayoa. Their hard work has transformed the land into a thriving coffee farm, benefiting from diverse altitudes and rich soil.

This natural coffee uses the ripest cherries that are handpicked at the end of each day and placed in nylon bags for 48 to 58 hours. By limiting the oxygen content, natural fermentation occurs. Afterward, the coffee is slowly dried for up to three weeks. The result is an exquisite coffee with a rich, bright flavour, a lingering wine aftertaste, and a velvety fudge finish.

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