- Black Tea, Berry and Tamarind notes
- Complex fruit acidity
- Very Floral
Washing Station: Werka
Processed: Fully washed and dried on raised beds
Altitude: 1900 – 2050 masl (Metres Above Sea Level)
Variety: Heirloom Ethiopian varieties
Importer: Cafe Imports Europe
Rob Says: First Ethiopian coffee of the new season. We were a bit in panic when cupping the very first samples of this years Ethiopian crop cause nothing struck a cord with us. Then a couple weeks later we cupped better stuff at origin and from pre shipment samples, so after all we think this is going to be a crazy year after all. And the first one that hits our warehouse is a first timer all together; the Werka, named after the so-called coffee washing station and not the same sounding Fisher Z song from 1979. I hope you enjoy this very classic tea like, floral and fruity bean just as much as we do.
- Chocolate flavors
- Smooth and creamy mouthfeel
- Notes of peach and orange
Producers: Alexander & Magali Delgado
Mill: Cerro San Luis
Processing: (Yellow) Honey processing
Location: Grecia – Alajuela – Central Valley
Variety: mix of Caturra and Catuai
Rob Says: For our new seasonal King Lee coffee line we selected a truly unique coffee from Finca El Venado in Costa Rica. They deliberately chose for the Honey proces to reduce the amount of water needed for processing. For this style of processing, they use a Penagos machine for depulping. Thanks to this careful approach this coffee tastes very sweet and it has a creamy mouthfeel without any fermented by-flavors.
- Very clean cup with super sweetness
- Medium acidity – citrus notes
- Lots of berry flavors and a touch of raisins (dried fruit)
Producer: Tonio Barrantes
Variety: SL 28!
Importer: 32 Cup Coffee Merchants
Rob Says: This is, besides of some geisha long ago, the most expensive coffee we ever bought. Our part of the micro lot is not more than 60 kilos and only roasted for filter. The most unique thing about it is the fabulous SL 28 variety from Kenya, which is very rare to find outside of Africa. So enjoy this long and sweet cup with tons of small little nuances.
- Typical natural leathery touch, but clean!
- Big Body
- Green Asparagus
Producer: Diego Guardia
Location: Grecia, Alajuela – Central Valley, at the Poas Volcano foothills
Variety: Villa Sarchi
Processing: Natural processing
Importer: 32 Cup Coffee Merchants
Rob Says: This coffee was listed by Caffenation in 2015 and a big hit with both espresso and filter drinkers. It has all the advantages of natural processing – sweet, full, creamy – and none of the disadvantages – earthy, fermented, unbalanced. Alberto and Diego Guardia (Father and Son) are amazing people, who have created one of the best micro-mills in Costa Rica.
- Medium Body
- Dark Chocolate
- Pleasant nutty flavors
Variety: Bourbon, Caturra
Growing Conditions: Shaded with roughly 322 high canopy shade trees per acre
Harvest Period: January – April
Exporter: Third Wave Coffee Source
Rob Says: Together with Huehuetenango this is our favourite coffee growing area in Guatemala. This Medina estate is a perfect example of stable and consistent growing, harvesting and processing practices. The hard beans from the high altitude farms keeps the coffee clean over a very long period. We mostly like these type of Guatemalan beans for our espresso blends, although this Medina lot is clean enough for great filter brewing as well.
note: this coffee will probably land by the month of July and is foreseen to support our Summer LGB master blend.