New Limited Release Single Origin Series | September

NEW: LIMITED RELEASE SINGLE ORIGIN SERIES THIS February 2025

Colombia Aji Bourbon Nestor Lasso

Coffee

Colombia Aji Bourbon is an exquisite Limited Release coffee by producer, Nestor Lasso. With fruity, floral and citrus notes, Nestor’s passion for specialty coffee production and experimental processing is evident in this superior lot.

The Aji Bourbon variety is a rare mutation of an Ethiopian Landrace. Coffee cherries are harvested at peak ripeness, cleaned and oxidised for 24 hours to enhance the inherent fruit flavours and sweetness. The cherries undergo 24 hours of anaerobic fermentation, are de-pulped and packed in closed bags for an additional 60 hours of anaerobic fermentation. This process is abruptly interrupted by quenching, which involves immersing the cherries in a combination of hot (50°C) and cold (20°C) water. The process concludes with careful drying in a hermetically sealed stainless-steel dehumidifier to ensure the coffee reaches a stable 11% humidity.

The result is a beautiful complex cup with notes of lavender, elderflower, rose, and mandarin up front. A smooth-textured body, and tropical acidity carry through to a lychee, white peach, and crisp apricot finish.

 

Burundi Nyagashiha Akawa Project

Coffee
This coffee comes from the Nyagashiha mill, one of 13 mills in the Akawa Project. Created to help producers break the cycle of poverty in a sustainable and equitable way, the Nyagashiha Washing Station, led by Jean-Baptiste, supports 1,172 local farmers in their collective effort to produce high-quality coffee.

The region’s temperate climate and steep valleys provide ideal coffee growing conditions. Jean-Baptiste emphasises double sorting to improve quality, depth and complexity, and the cherries are washed and dried on traditional raised beds, with frequent raking to ensure consistent drying.

This coffee presents flavour notes of riesling, mandarin, and dark chocolate, with a sparkling acidity. This is an outstanding cup that reflects the dedication and spirit of the community behind it.

El Salvador Pacamara Emilio López & José Roberto Santamaría

Coffee

Grown in the high-altitude volcanic soils of El Salvador, this Pacamara Natural coffee comes from the multigenerational coffee-producing families of Emilio López and José Roberto Santamaría.  

Emilio and José are dedicated to supporting the areas near their six farms. Through the “Growing Together” project, they offer workshops to improve productivity and quality, along with providing medical assistance and educational programs for youth.  

For this lot, cherries are selectively handpicked, washed, and spread on sun-drenched patios. The cherries are carefully raked for 12 to 14 days to ensure even drying and optimal quality. The variety is a cross between Pacas (a Bourbon mutation) and Maragogype, known for high productivity, large cherries, and exceptionally large beans. The name Pacamara comes from the first four letters of each parent variety.  

This well-structured coffee offers balanced acidity and body, with flavours of sweet apple, rum and raisin and watermelon. 

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