BEANS

CURRENT OFFERINGS

 

ETHIOPIA YIRGACHEEFFEE WOTE WASHED

PAST OFFERINGS

BRAZIL INGLATERRA ACACIA NATURAL (HB)
BURUNDI NGOZI RUGAMBO WASHED (HB)
BOLIVIA FINCA DAVID VILCA (HB)
BRAZIL DATERRA SWEET (COFFEE COLLECTIVE)
KENYA (COFFEE COLLECTIVE)
RWANDA (FRESH COFFEE, HK)
ETHIOPHIA YIRGACHEEFFEE WOTE NATURAL (HB)
COSTA RICA (KNOCKBOX, HK)
BRAZIL (TW)
ETHIOPIA (TW)
COLOMBIA (TW)

ETHIOPIA KEBEL KONGA, Washed (HB)
BRAZIL FAZENDA CACHOEIRA DA GRAMA, Bourbon, Pulped Natural (HB)
BRAZIL FAZENDA PASSEIO, Natural Rubi (HB)

GUATEMALA ANTIGUA FINCA SANTA CLARA

COLOMBIA FINCA EL ENCANTO Julio Gomez Micro Lot

We have there a Caturra that somehow departs from conventional Colombian coffees, with some acidity showing through, yet delivering the South American punch we wanted for the beginning of Autumn. Fights the fog and wet cold scarf days. Taken with milk, sweetness will show as well and just deliver a traditional mouthfeel.

TANZANIA BLACKBURN ESTATE, Pick of the harvest

Bordering on the Nrongoro Crater, Fully Washed and dried on ‘African beds’, we find it to be fruity and sweet, but it needs to be ground coarsely and pulled early. Bit heavier than your usual African, yet still pleasant, quite dark roast. It would rate a tad lighter than the Colombia, keeping theme with our Fog Fighting efforts.

KENYA, KIAWAMURURU AB ESPRESSO

From around the corner – a wonderfully complex and very very intriguing and elegant coffee. Blackcurrant, juicy sweetness with red berries and lingering acidity, syrupy mouthfeel and a creamy nutty base. With milk, a sweet milk chocolate with blackcurrants showing through. Its from the Rumuki Farmer Coop, SL28 and SL34, fully washed.

SUMATRA MANDHELING

Our first from Dear Green, Glasgow – we loved it. Sweet molasses with nutty hints of pine wood, a soft acidity of tangerine peel and a thick, full body. With milk we got super sweet nut with fruity hints in the background.

ETHIOPIA, YIRGACHEEFFEE WOTE WASHED

This is a washed Yirgacheffee from Wote, a small processing station in the Konga region of Yirgacheffe. This coffee is hand picked, fully washed, and is grown at around 1800-2000 metres altitude (on average). In the cup it’s a lemon-meets-grapefruit fight to the death, with floral and jasmine aftertaste and fruit juices that dance over the tongue. This carries on long after the last sip.

SUMATRA RAJA GAYO LINGTONG 2012

This is a Sumatran coffee from the Gayo Mountains region, which is near the town of Takengon. The varietals are indigenous to the area; namely Tim Tim, a form of Caturra, Bourbon and Bergendal, which is one I’ve not heard of before. This coffee is grown between 1400 and 1600 metres above sea level. We are happy with the body that a great Sumatran possesses, followed by an amazing black pepper mixed with dark bitter chocolate-wow.

BRAZIL FAZENDA RODOMUNHO

This bean was exquisite – difficutl to tune in but playfula and a very very nice Brazilian with added stone fruit complexities.

HONDURAS  FULL CITY ROAST (Rabbithole Coffee Roasters)

This bean explicitly roasted for us for the Frankencoffee launch can very well stand on its own – exceedingly so. We see a beautiful palette of sweet honeyed florals terminating in orange flavours with a heady body.

YIRGACHEEFFEE FULL CITY ROAST (Rabbithole Coffee Roasters)

This bean is also roasted for us for the Frankencoffee launch and roasted a bit darker than usually would befit a delicate bean, but we really like the intense build up to fruits in the cup, it needs to be ground finely and the machine worked quite hard.

BRAZIL, INGLATERRA ACAIA, Pulped Natural 2012 Crop

We like this smooth and sweet coffee, which is quite funky with, sweet milky chocolate but tones of apple, plums and a hint of sultanas mixed in at various stages of tasting – when paired with milk, we think it is like a very soft peanutty toffee. this ends on a cherry like acidity but with more natural flavours at the finish

TERES

A blend (Shh!) of Costa Rican (only ever Arabica) and Indian pulped natural mandarin robusta from the Sethuraman Estate. Whilst we have wrung optimum performance from the previously offered 100% arabica Costa Rican, we felt that over time we considered that roast being slightly ‘thin’, lacking some mouthfeel and not lingering long enough on the palate after having finished the shot.

This Teres blend comprises of 92% Costa Rican to 8% Indian cherry robusta. The robusta brings weight to the mouthfeel, it brings a density to the cup, and a wonderful after taste that lingers on and on. Those of you who are used to our Costa Rican will notice that the Teres blend really has been polished smooth, yet at the same time it has a lot more presence after the shot has been consumed.

BRAZIL, DATERRA ESTATE, MONTECRISTO

Prepared as an espresso in a lever machine This stands out. We have to work our machine quite hard, to get the tobacco notes; a man’s espresso.

Unlike many of Daterra’s coffees this one is shipped in a breathable, environmentally friendly jute bag, as opposed to the vacuum packed foil bags that are very much the order of the day. We have a strong preference for this traditional packaging as we believe it allows the green beans to age progressively, which is critical for espresso. Its Rain Forest Alliance Certified and also Fairtrade Certified (UTZ)

BRAZIL, RAINHA ESTATE YELLOW BOURBON

Rich chocolate notes if you prepare this as a filter coffee with the Swissgold filter, but when we made it up as an espresso we really took notice, being smooth without much acidity, with a rich, full taste.  Very impressive.  We stocked the Daterra yellow bourbon alongside for a while, and the Rainha Estate offering is streets ahead. Much smoother, and a lot more refined.  The yellow bourbon from the Rainha Estate gives you an exceptionally well balanced espresso, with a classic European taste.

The land on this estate is too steep to allow mechanization so all the work is performed manually.  Social and environmental issues are given prominence in the management of the farm, with a program to plant native species to maintain the ecological balance.  Housing is provided for employees, and a school for their children.  In addition there is a leisure area for families with a club and a football field. The water used in the farm is treated before it is released to avoid pollution.
The farm lies between 1100 and 1500 meters above sea level with an average annual rainfall of between 1800 and 2000 mm and an average temperature of 19°C, ideal conditions for coffee growing.  The coffee is picked manually and collected on cloth to avoid the beans touching the soil.  As soon as possible the beans are transferred to the processing area, always on the same day as they are picked, to avoid any fermentation risks.  When the coffee arrives at the processing area it is washed, then the beans are separated according to size and density and the dry beans are separated from the rest.  Then the coffee is transferred to the terraces to dry.  The other beans are sent to the cherry pulper where only the ripe beans are pulped, separating them from the green beans during this stage.
The cherry pulped beans are dried on a terrace until the moisture content of the coffee falls to 20%.  Then the beans are transferred to driers to reduce further reduce their moisture content to 11%.  Then the coffee is transported to the warehouse which maintains low humidity levels and is free of any odours that may taint the coffee.
The quality of the coffees produced at Fazenda Rainha is the result of the dedication and care that begins when planting the nursery trees and continues right through to harvesting and processing the beans.  The work performed by Regina Helena Mello de Carvalho Dias and her family resulted in this coffee being a finalist in the Cup of Excellence Competition in 2000, 2001 and 2005.

JAVA, BLAWAN ESTATE, JIEN PLATEAU

We are extremely proud of this coffee as a single estate espresso. While being fuller and richer than say the Costa Rican, it is not heavy in the way that a Sumatran coffee is, with low acidity that responds well to the espresso process. All in all, this is a first class coffee. Blawan Coffee Estate – Ijen Plateau East Java Built & cultivated by the Dutch in 1894, this estate is set in a stunning area of East Java. It is surrounded by volcanoes & lush forests, with the famous Kawah Ijen Volcano dominating the skyline. Approximately 2,500 hectares are planted with mature coffee. The majority of the coffee being grown between 1200 and 1400 metres above sea level. Harvesting takes place during June – September and in a good year would expect to produce around 1500 tonnes. During the harvesting season the estate’s work force swells to 3,000 people with the majority of the extra staff being employed from the surrounding nine villages. All of the production takes place on the estate; the coffee is wet processed, before being sun dried.

BRAZIL, INGLATERRA ACAIA, Pulped Natural 2012 Crop

We like this smooth and sweet coffee, which is quite funky with, sweet milky chocolate but tones of apple, plums and a hint of sultanas mixed in at various stages of tasting – when paired with milk, we think it is like a very soft peanutty toffee. this ends on a cherry like acidity but with more natural flavours at the finish

EL SALVADOR, NOMBRE DE DIOS
, Courtesy of Coffee Libre South Korea

Very aromatic. Sweet cherry. Very bright acidity, grapefruit notes then mild tangerine peel, cherry stone fruit; into dark fruity chocolate
. Mouth feel is medium to high, definitely not watery! 
It is a complex coffee!

ETHIOPIA, YIRGACHEFFEE, Koke Coop, Courtesy of Rabbithole Roasters, Hong Kong

Very wowy and slowly maturing taste of tangerine peel then sweet stone fruity but not sharp. Very thick body as if more taste keeps continuing into dark rasin then finally a dark but nutty chocolate. When milk is added, (50:50) it is like dessert that gives you a little kick and a warm pat on the shoulder.

BOLIVIA, FINCA MACHACAMARCA DE BERENGULA, 2012 Crop

Machacamarca de Berenguela is an old farm in Sud Yungas, Bolivia, that has belonged to the Andrade family for over 150 years. Its over 100 hectares produce the sweetness of caramel and chocolate, mixed with a white grape acidity that adds acidity to more sweetness, then a big body and smooth after-taste that lingers into milk chocolate. As a milk based drink and it turns into a big doughnut full of sweet caramel.

CATUAI AMARELO, courtesy of Isabela Raposeiras Coffee Lab, Sao Paulo, Brasil

Amazing and outstanding, carefully selected beans from Sao Paulo, unfortunately not enough to finish dialling in and offering. We’ll be back for more. The Catuai Amarelo stood out more as espresso and works with milk. It seems more complex after initial fruitiness.

COLOMBIA, CAFE DE SANDONA

Nariño is a region in the southwest of Colombia. Some of the best coffees from Colombia are grown here on the slopes of the Galeras volcano, high up in the Andes, approximately 100 kilometres from the Ecuador border, in the Inter-Andean Basin. The unique microclimate, altitude of the Andes, proximity to the equator and nutrient-rich volcanic soil make this an ideal area to produce great tasting coffee. The farms here are small, under two hectares, and often on exceptionally steep slopes. Land reform in the 1950s gave tenant farmers the opportunity to own parts of larger farms – the original vast haciendas of the 19th century. The coffee in Nariño is processed using the washed method in a similar way to Tres Pueblos (Nicaragua). The farmers each have their own micro beneficio where they process their coffee cherry and then the parchment covered beans are delivered to the Cooperative for grading and dry milling. The municipality of Sandoná has an excellent website where the plans for the refurbishment of the central square are shown: sandona-narino.gov.co.

COSTA RICAN, Coop Coffe,
This single origin Costa Rican coffee is a favourite.  Yes we know it is criticised as boring in some quarters, but we haven’t tired of the magnificently balanced espresso that this coffee produces.  We have carefully optimised this roast for espresso use and I think the experience in roasting this coffee is evident when you experience the espresso.
When extracted to perfection this coffee exhibits a hint of almonds, without being intrusive.  There are also some faint floral notes in the background which add interest, but could never be described as overbearing.
If you are new to Coming Soon and are unsure which roast to choose we would recommend you start with this coffee as it appeals to a broad range of tastes, being well balanced rather than extreme in any respect.
Don’t get too hung up on the ‘I thought espresso needed to be a blend’ thing.  If you need a pedantic response for the naysayers this coffee is from a selection of reputable Costa Rican coffee estates, so you can quite legitimately present it as a blend to the doubters if you need to.

COSTA RICA, Zamorana Estate

Notes of Manuka honey under-currents swirl in this espresso when we prepare it on the Bosco.  Without wanting to swamp you with superlatives, we are very willing to give you our assurance that this coffee makes a wonderful espresso.The Zamora family has been growing coffee at the Cafatalera Zamorana estate for over 100 years and four generations. Jorge Zamora is now in charge of the family business, which he runs with the help of his five sons. The estate is made up of some ten farms dotted around the foot of Costa Rica’s central volcanic mountain range. The fertile, volcanic soils and mild mountain climate provide ideal conditions for the production of specialty coffee. Two varietals are grown on the estate, Caturra and Catuaí. These cherries are hand-picked only when completely ripe. When it has been picked the coffee is taken to the estate’s processing facility in San Isidro, Alajuela. Here the cherries are pulped, washed and either dried in the sun on patios, or using a Guardiola dryer. The solid coffee pulp left over at the end of the process is recycled and used as organic fertiliser on the estate, while the waste water is filtered naturally in purification lagoons.

BOLIVIA. Cafe Juana Mamani
Organic Certification GB-ORG-04
Fresh cherry with medium acidity and honeyed body
This excellent coffee from Juana Mamani Huanca was grown and processed on her first farm. Juana bought her farm at the age of 16 and has worked incredibly hard over the last ten years. Originally, like many coffee farmers, Juana semi-processed her coffee, removing the fruity pulp and selling the fresh parchment coffee to local traders who then dried the coffee and sold on to the exporters. In the last few years Juana has been drying the coffee herself and selling the end product directly into the speciality market. The extra income from the premium paid for the additional processing and marketing has enabled Juana to buy a second farm. Combined, Juana has eight hectares planted with the Typica and Caturra varietals which are grown organically under native forest.

BOLIVIA Finca Loayza, Franja se los Yungas,

A bright and citrus-y, fresh coffee that surprises. When it is warm, it surprises with acidicity, cherries and a bit of fresh sweetness. When it cools, it goes via dark chocolate towards caramel and increases its sweetness. Very syrupy mouthfeel with softly fading loveliness.The coffee comes from the Caranavi and the Yungas valleys, there is a serious problem of coffee being ripped out and coca leaf planted (which is legal in Bolivia) but this has a big environmental impact on the soil, forests and the communities. But coffee is seen as a good alternative to this if good prices can achieved, and is much kinder to the environment. With this in mind the grower is currently at stage 2 of his organic certification, and will be certified organic next crop providing all goes to plan.

HONDURAS

A beautiful, rich and powerful bean, must be tried short or with a short latte at the most. A man’s coffee.

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One thought on “BEANS

  1. Hello dear friends from one of your regulars – Olivia

    I met an inspiring young woman last night who has started a company called Coffee Bird. She comes from a family of coffee farmers, stretching back 140 years in Guatemala! Carrying on her family tradition, she is now selling good quality coffee here to connoisseurs here in London.

    Her website is http://www.coffee-bird, and her email address marta@coffee-bird.com.

    She’s local, young and inspiring, and tells me her coffee is good. And you know how fussy I am 🙂

    Cheers,

    Olivia

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