Filter

Traditional Washed, Fragencia, Light Roast - Best for Filter/Pourover/Turbo Espresso

Another LaREB banger and one we're particularly excited for - this lot absolutely stunned us on a blind, coded sample and was an instant buy, and the more we've learned the more we're intrigued. The agronomist at LaREB is one of the original suppliers of Sidra & Mejorado seeds from the Nestle Ecuador breeding plot, but he brought a third variety to Colombia, which Herbert is also growing at at his 575 farm - "Fragencia" - which only a few select producers have had access to, Luis Camacho included. 

We’re tasting: 
Orange blossom, pomegranate and lychee aromatics. In the cup it’s juicy and unctuous - we’re getting lime curd, ripe lychee (almost rambutan) and honeydew melon, alongside ripe summer berries and white sugar. Super complex - as it cools we get peach, oolong, orange & lime boiled sweets, and a hint of fresh basil leaf.

The Story:
Fragancia is likely a hybrid of Sidra [Ethiopian landrace] x Catimor [Disease resistant Timor Hybrid x Caturra cross]. It's definitely got some of that Sidra cup profile - the basil hint in the finish is a real tell, but none of the Allium taste you can often find in Sidras. 

Anoxic Washed, Red Bourbon, Light Roast - Best brewed with Filter (excellent batch brew or pourover option). Would bang as a turbo-spro with rest

The Shyira washing station produces what we consider to be some of the best coffees coming out of Rwanda - extremely high altitude farms and precise processing combine to produce superlative results. 
Returning for its third season, we've got the two anoxic lots from Shyira. This year in a reversal of fortune, we're preferring the anoxic washed lot - we're finding really bright, clean acids and an incredible sweetness.

We’re tasting:
Aromas of grapefruit curd, panela and white florals. In the cup it's got a zippy bright acidity with heaps of structure - we're finding ripe whitecurrant, floral heather honey, hibiscus milk tea, golden raisin and stewed plums. As it cools we get a gentle note of darjeeling tea alongside a brioche sweetness, like vanilla pain suisse.