Filter

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 Natural, Red Bourbon, Lightest Roaster Influence -Best for Filter/Pourover/Turbo Espresso
3 key notes: [Berry Compôte, Dried Fruit, Masala Chai]

Our fourth harvest featuring coffee from the smallholders of Gikungere hill, every year a stunner. Long miles do great work.
We're SO stoked to bring this coffee back - one of our very first single origins ever was a natural process from the smallholders of Giku Hill, and every year we've been requesting to bring it back. Every year we've been thwarted by low availabilities and pre-existing contracts but finally - finally we managed to snag a small allocation.

The eagle eyes among you might recognise the label - we'll admit it was previously used for the Giku anoxic natural, which is to date one of the funkiest coffees we've ever released as a single origin.
We're unlikely to feature that process again, infinitely preferring the more traditional, aerobic fermentation profile from Giku - so we've decided to reclaim the label design for Giku natural. The label is split from a wider diptych design of a continuous landscape!

We’re tasting:
Big stewed fruit aromatics reminding us of berry compôte, cola & lime, and mulling spices. In the cup it's strawberry fruit leather, dried apricots and dates, milk chocolate coated raisins and honey. As it cools, the mulling spices aromatics combine with that classic Burundian black tea note to remind us of milky masala chai.

V15: Rwanda - Traditional Washed + Natural / Costa Rica - Slow Dried Natural Starmaya
Light Roaster Influence - great for filter/espresso. Excellent batch or guest espresso option.

Fun lil washed + nat Rwanda combo with our final CR lot of that season - slow dried so still tasting great, we decided to move it over to Colourful to act as the purple fruit base.

We're tasting: Jammy stewed fruit, raisin and lime zest aromatics. In the cup it’s super red-fruit forward with apple, plum, raspberry and cherry as prominent front notes, with root beer & crème caramel on the back. As it cools it develops an interesting fruity spiced note like pink peppercorns, with hints of dried peel and golden raisin

Traditional Washed, Ají, Lightest Roaster Influence -Best for Filter/Pourover/Turbo Espresso
3 key notes: [Raspberry, Rhubarb, Honeycomb]

Our second time featuring La Soledad after last year's excellent trad washed Ombligon/Caturrón lot. This Aji cupped blind like a Kenyan coffee for us, a bit of an amuse-bouche for the upcoming season of East African coffees.

Mario Fernando Gómez operates La Soledad, a farm that the Gomez family has owned since the 1960s and which achieved recognition as a Cup of Excellence finalist in 2009. Spanning 22 hectares and showcasing contemporary Colombian agronomy, Mario maintains an extensive collection of varieties including Yellow and Red Geisha, Sidra, Pink Bourbon, Orange Bourbon, Yellow Etiope, Aji, Striped Bourbon, Caturrón, and Chiroso.

Mario has branched out into producing a lot of the modern high intervention style of coffees - a bit of a microcosm of the wider Colombian industry, with the shift from commercial production, to rare variety planting, to now offering a diverse set of processes. We've sourced this one through Nordic, who naturally gravitate towards the lower intervention techniques. 

We’re tasting: 
Rich red-fruit aromatics - we're finding plum, raspberry, cherry & grapefruit zest. In the cup it's dense & syrupy, reminding us of Kenyan coffee - rhubarb, redcurrant and ripe persimmon while warm, with a honeycomb sweetness and sparkling acidity. As it cools we get a sweet ruby grapefruit note with brown sugar, black tea & hibiscus.

Anoxic Natural, Red Bourbon, Lightest Roaster Influence - Best brewed with Filter (excellent batch brew or pourover option). Would bang as a turbo-spro with rest

This year's Shyira anoxic natural is presenting a slightly different fermentation character in the cup compared to the last two crops we've purchased. Having passed our feedback to Muraho via Raw Material, we've found that for this season's lot, there was likely some extra "on-bed" fermentation due to rain during early drying requiring the cherries to be covered for longer during initial drying. 

We're finding it heavier, denser, more dark purple fruits and heavy characteristics compared to the usual brighter + lighter profile we expect from Shyira for the anoxic natural. We've applied our funk-minimising approach to this coffee to expose maximum aromatics and acidity (leaving this with a truly light roast) but there's no two ways about it, this coffee tastes of a heavy hand with the post-harvest approach. 
Lovers of funk, rejoice

We're tasting:
Big process-driven aromatics - we're finding banana rum, overripe pineapple and pear drops. In the cup it's heavy dark stewed fruits - plum, blueberry, apple and rhubarb, with a muscovado sugar sweetness. As it cools the acidity evolves towards tamarind and freeze dried blueberry, with gentle baking spice and ruby port, medjool dates and milk chocolate.