- Cookie dough
- Root liquorice
Farm: Finca Monteros
Farm size: 4.48 hectares
Altitude: 1,947 meters above sea level
Importer: Sucafina Specialty
Rob Says: Another great mitaca lot from Antioquia! This microlot is bought together with another great lot in the same region by producer Aicardo Presiga and designated for our upcoming seasonal Mister LGB Espresso Blend. While the Presiga lot will be fully used for the blend we keep a part of this one as a single origin coffee for both filter and espresso.
Due to the small size of his farm, Eduardo and his family do the majority of labor on the farm. With a small, dedicated workforce of family members, Eduardo is able to maintain the highest quality of production.
THIS COFFEE IS FORSEEN FOR THE SECOND HALF OF JULY 2020
- Funky (fermented) fruit bomb
- Indian spices & floral notes
- Geisha like fruit
Producer: Juan David Cardona
Variety: Caturra, Colombia
Processing: (officially) washed – lightly macerated
Importer: Nordic Approach
Rob Says: It’s a long time ago since we bought something from the Antioquia region, that’s not so well known for specialty coffee. And it’s the first time ever we buy a Colombian coffee in the summer. But this very special lot from Juan David Cardona was so funky and unique that we had to act.
So be warned for this Carbonic Macerated like coffee; this is nothing like you ever tasted before. Suitable for both filter or espresso, preferably black!
FORSEEN FOR BEGINNING OF JUNE 2020
- Big body & long aftertaste
- Fruit & caramel sweetness
- Nice spices on espresso
Producer: Various smallholder farmers
Variety: Castillo, Caturra, Colombia
Processing: Washed, ethyl acetate decaffeinated
Importer: Cafe Imports
Rob Says: Some years ago we discovered Sugar Cane decaf, a Colombian method to decaffeinate coffee beans. My mind was completely blown by the clean and full-bodied decaffeinated coffee it provided and how easy it was to conserve. Needless to say, we haven’t changed our decaf game since that fateful day.
The name ‘Decaf De Caña’ refers to the fact that these beans were custom decaffeinated in Colombia. This entails a natural process in which a solvent of ethyl acetate is utilised, a substance derived from fermented sugar.
But how does it work? Green coffee first gets soaked in a solution of E.A., which bonds to the salts of chlorogenic acid in the coffee (this allows for the removal of caffeine). Next, the coffee is removed from the solvent and steamed at low pressure to once again remove those E.A. compounds. Finally, the finished product retains its (awesome) flavor integrity but contains almost no caffeine at all. The beans contain an absolute maximum of 0.01–0.03% caffeine every single time.
- Silky mouthfeel
- Laurel & thym after taste
Farm: Various smallholder farmers
Variety: Castillo, Caturra
Altitude: around 1600 masl
Importer: Cafe Imports Europe
Rob says: Classic cut, this Colombian lot called TIMANA, which is the name of the town were a group of farmers bring their cherries to be produced and sold under the same name. It is common practice in Colombia, where you have a lot of small farmers, to do so.
It’s a while ago we had a coffee from the all famous Huila region. Huila’s profile is more toward toffee sweetness, lemon acidity, and smooth mouthfeel than the punchier fruit-forward lots of Cauca or Nariño. These coffees tend to be perfect “breakfast blend” types, versatile and interesting without being too challenging to the palate.
THIS IS A COFFEE THAT SHOULD LAND IN OUR ROASTERY SOMEWHERE AROUND THE END OF MARCH 2020.
- Nice clean cup Narino styled
- Green apple and red berry acidity
- A light umami touch at the finish
Variety: 100% Castillo
Altitude: around 1650 masl
Importer: 32 Cup Coffee Merchants
We bought the coffee because it was very tasty. And it was only later i heard the story and person behind it, which would be worth it on its own.
Don GERARDO MENESES ZAMBRANO is now in his 80s, but he has worked in coffee from the age of 5. He combined schoolwork with work on the farm when he was young, but his true passion was always agriculture. At the age of 13, he devoted himself entirely to coffee production, and he hasn’t looked back.
He and his wife have been married, now, for over 60 years, and she has helped him build his farm and home. Their 9 children have moved into a wide range of professions, but they were all educated, he notes, through coffee!
Today Don Gerardo is renowned throughout the region for his knowledge and innovation. He helped to found Coop Coomerciacafe, which focuses on promoting specialty coffee in Nariño. He even recently won a ‘Hero of Coffee’ award for his contributions to the Nariño coffee sector.
THIS COFFEE IS BOUND TO HIT THE SHELFS BY THE START OF FEBRUARY 2020