Coffee

Traditional Washed, Field Blend, Light-Medium (House-Omni) Roaster Influence - Best on batch or single O spro.

Returning this year as a house filter, this impact project combines lots that would be too small to export as a single producer microlot blended with bulk production from a group of producers in San Antonio Huista, Huehuetenango. This project returns export speciality grade pricing to producers who might have otherwise missed out on this - and with it comes classic comfort flavours, ideal at multiple roast degrees, and a welcome counterpoint to some of the wilder lots on our offer.

We're tasting:
Sweet caramel, milk chocolate and dried apple aromatics. In the cup it's clean, sweet and buttery bodied- we find orchard fruits (pear & apple), almond butter and hazelnut crème, with a dense fudge sweetness. As it cools some black tea, dried peel & apple streusel cake notes come to the front. A nice comfort coffee easy-drinker. 

Traditional Washed, Caturra, Lightest Roaster Influence - Best for Filter/Pourover/Turbo Espresso
Extremely high altitude farm
3 key notes: [Clementine, Muscat Grape, Panela]

We have a philosophy for roasting. That there's the platonic ideal form of a coffee's flavour expression (for each individual preference) - and that roasting can only ever reveal an imperfect version of that. That we as roasters can only ever make a coffee worse, never better than that perfect ideal - and so our goal is to minimise that gap, striving for our best version of it. 

We'd like to draw a comparison of this lot to another favourite of ours - Huehuetenango in Guatemala, where similar cool temperatures at altitude allow extended cool temp ferments. Sometimes, when travelling in Guat at the end of harvest, or receiving very very fresh offers right off the bed- you will try coffees that are open too fast. That won't travel & land well - but have such incredible, beautiful flavours, sweetness and acidity, they're truly special. 

This coffee is so reminiscent of that, but stable, and here - landed - reminding us of those coffees. This coffee is the platonic ideal of a washed Caturra
Grown under shade at a stunning 2400 MASL in Jaén, this is a peak coffee for us - delicious and with minimal intervention needed, absolutely sessionable, we could (and are) guzzle this by the mug.

We’re tasting: 
Sweet buttery aromatics reminding us of freshly baked apple crumble. In the cup it's beautifully sweet + plush - with clementine juice aromatics and acidity, white muscat grape, a buttery pastry note that reminds of vanilla danish pastries, with gentle hints of stonefruit. As it cools the sweetness reminds us of panela (raw sugar), and there's a long stewed apple note in the finish.

Yeast inoculated Natural, Red Bourbon, Light-Medium Roaster Influence - Best brewed with espresso - funky guest option or more chunky batch.

Our FOURTH harvest purchasing yeast lots from the Kibingo washing station. We've been having a bit of run of Scenery all-stars - Kibingo Intenso Natty was in the very first version of Colourful, and was our second single origin espresso. Brilliant to bring it back.
This year's is possibly the best version we've tried yet - some previous years presented very heavy funk character, this year there's a lot more complexity and clarity to the structure, a great example of Lalcafé yeast fermentation. 

We're tasting:

Super fun aromatics - raspberry kombucha, green banana & cacao nib. In the cup it's bright, juicy & tropical - we're getting passionfruit, fruit pastilles, pineapple, Riesling wine, with some of that classic Burundi baking spice. As it cools, we get orange glucose sweets, watermelon gummies & milk chocolate.

In milk - passionfruit, pineapple, & banana foam sweets.

Natural / E.A Decaf, Variedad Colombia, Castillo Naranjal, Medium-Heavy Roaster Influence - Profiled mainly with balanced and soluble espresso in mind, but versatile

Returning to the very same decaf lot we first launched with Scenery, the Villamariá natural lot has some history. We're reliably told it might have been the starting gun on the trend of excellent decafs - as both one of the first naturals as well as one of the first 87+ lots to have been sent through the Descafescol plant in Manziales, all the way back in 2019. 

Operating a hub-and-spoke model, cherry for 30-50 smallholder families in close communities deliver cherry to Finca La Aurora, where it is consolidated and taken 500m downhill to the Jamaica drying station, where warmer conditions better suit the drying of naturals

Raw Material is a Community Interest Company that returns 100% of profits to producers. Having started in a time of record low coffee prices, they delivered high prices to producers; we're in record high coffee prices now and they deliver high prices to producers - and when the market inevitably contracts, they'll keep delivering high prices to producers, achieved through their cherry-purchasing model with two-stage payments that decouples farmer earnings from commodity volatility.

We’re tasting:
Aromas of sour cherry, malt syrup and chocolate brownie. In the cup we get poached pear, medjool dates and milk chocolate, with that classic pineapple acidity common to the Colombian E.A decaf process. Overall super rich and sweet with a long toffee finish
In milk: chocolate tiffin.