COSTA RICA GEISHA NATURAL
Volcán Azul
This limited release Geisha coffee is grown at the Volcán Azul farm in Costa Rica managed by Alejo Khale Castro, who continues the family legacy of producing world-class coffee. The farm’s volcanic soil and high elevation provide the ideal environment for coffee cultivation. The coffee cherries are carefully picked at peak ripeness and are measured by brix content for an enhanced flavour profile. Using a natural process the cherries are cleaned and dried on raised beds for 12 to 16 days with the pulp intact. The resulting profile of this filter roast is complex and captivating with sweet and crisp acidity, contrasting floral notes and tea-like finish.
RWANDA RED BOURBON
Mushonyi Washing Station
This coffee is from the Mushonyi Washing Station in Rwanda’s Rutsiro district, just 1 km from Lake Kivu. The washing station also functions as a community centre offering educational and outreach programs for farmers. For this fully washed lot cherries are sorted into grades and undergo defect screening, flotation and mucilage removal, followed by a 10-hour fermentation in concrete tanks. The beans are then washed, graded, and dried on raised beds before being sent to a dry mill for further processing. Enjoy its delicate acidity, floral notes and delicious sweet flavour profile of apricot, black currant and Earl Grey tea.
INDONESIA KERINCI
Koerintji Barokah Bersama Cooperative
This Sumatran coffee is produced by the award winning Koerintji Barokah Bersama Cooperative, that includes 320 members who live and farm at the foot of Mount Kerinci, the highest volcano in Indonesia. Managed by Triyona, the cooperative trains its members to ensure consistency and high quality is achieved in coffee production. Processed using an anaerobic natural method, the best cherries are placed in 20kg airtight bags and stored in a cool, dry location for 7 days, with fermentation maintained between 18 to 22 degrees. The cherries are then laid out on raised beds to dry for 20 to 23 days. This well-structured coffee is filled with tropical fruit sweetness and a lingering crisp acidity.