Scenery Coffee

Anoxic Washed, Gesha, Lightest Roast Influence - Best brewed with Filter
3 key notes: [Tangerine, Honeysuckle, Elderflower]

We've been working with Osito since we started, and they're one of our key supply chain partners. For the past 4 years (and some years before that with smaller regional events), Osito have run the "Copa de Oro" competition in Colombia - running over the 3 main regions they buy coffee from. This is the first year Copa de Oro lots have come to the UK/EU (typically they'd all been snaffled by the US), and we were very lucky to secure 2 of those - including this overall grand champion - first place central region and top overall - lot from Hugo González. A banger and top example of excellent Colombian Gesha

We're tasting:
Huge floral aromatics - we're finding fresh elderflower blossoms, honeysuckle and magnolia. In the cup it's creamy and very sweet - we find fresh tangerine, honeydew melon, and loquat, with a zippy white wine acidity. As it cools becoming more delicate - we find white tea, lemongrass, and dried jasmine.

Version 15 - 25% Burundi FW, 25% Colombia FW, 50% Brazil Nat. Medium to Heavy Roaster influence - solid milk espresso choice but great across all purposes.
3 key notes: [Milk Chocolate, Dark Fruits, Sweet]

Roasted to produce a solid “house espresso”, with distinct chocolate and darker fruit notes, an all-rounder suitable for milk, alt-milk and black coffees. Coffees seasonally sourced to ensure consistent core flavours year round.

We're returning to a run of Burundi and Rwanda again for the winter to spring season. There is no two ways about it - by engaging with meaningful purchase volumes from these countries, you will hit the odd potato. Running a higher ratio of Brazil will reduce it, and all the partners we purchase from have excellent sorting that reduce the incidence further. We recommend discarding any you find and giving a little extra purge, they should be very infrequent; using a tupperware to hold the discard grounds instead of an open knock box can be a useful trick.

We're tasting: Creamy milk chocolate and almond butter as the dominant notes, with muscovado & dried fruits - apricot & golden raisin, alongside
gentle baking spice. 

In milk: Butterscotch & saffron bun

Natural / E.A Decaf, JARC 74112/74110, Medium-Heavy Roaster Influence - Profiled mainly with balanced and soluble espresso in mind, but versatile
3 key notes: [Chocolate Orange, Malted Milk, Fudge]

After featuring a run of FW Kebena estate in Facility last year, we've had this lot patiently waiting in the wings for us to wait out our Colombian allocation. A touch more development - as befits the time off the trees - has produced a very balanced and enjoyable decaf.

We’re tasting:
Syrupy and thick, we're finding chocolate orange as the dominant character, alongside malted milk biscuits, light fudge, brazil nuts and a hint of baking spice; with a balanced acidity
In milk - bourbon biscuits, super sweet.

Anoxic Natural, Typica, Caturra, Catimor, Light-Medium Roaster Influence - Best brewed with espresso - funky guest option or more chunky batch.
Extremely high altitude farms
3 key notes: [Mixed Berry Muffin, Choc Raisins, Dense]

This short run espresso is covering a logistical mishap - our next espresso was due to be unloaded into the warehouse on the first of may - we found out on the 5th that not only had it not landed in the country, it was delayed by 3 weeks with a transhipment and was still on the water.  A mad scrabble to look through the proverbial rolodex of cupping notes alighted us on this community lot from Chacra - super high altitude farms from a somewhat inaccessible and under-appreciated region of Peru, Cumaccha is named after the "Cataratas de Cumaccha" waterfalls, a local beauty spot hidden in the cloud forests - which is the perfect fodder for a brief to Lucas!

We’re tasting: 
Mega sweet & chocolate forward - we're getting yorkie esq biscuit & raisin with sweet milk chocolate. There's a mixture of fruit compote and cakey notes behind that remind us of mixed berry muffins with a crumble top, alongside dried mango and strawberry. There's a slight catimor note present that is expressing as walnut & brazil nut, and the processing is evident in the finish as just a hint of aperol style booziness, with a super dense body

In milk: Rum & raisin ice-cream

Traditional Washed, JARC Cultivars and Jimma Landraces, Lightest Roaster Influence - Best for Filter/Pourover/Turbo Espresso
3 key notes: [Peach Iced Tea, Lemon Bun, Wildflowers]

Simon and Merlith's farm is in the Jaén province, planted in early 2020 with Ethiopian landrace and JARC lines alongside the more "classic" Latin American cultivars, with roughly half the property preserved as primary forest. Working as Falcon's country manager, Simon's years of quality improvement work with Peruvian smallholders led him to permanently relocate in 2019. His previous role as Head of Sourcing for Falcon gave him the global connections to obtain seedstock with germlines from Jimma, Sidama and Yirgacheffe, hence the name Las Etiopes ("The Ethiopians").

We’re tasting: 
Super bright and sweet aromas - lemon curd, fresh white florals and butterscotch. In the cup the first impression is of peach iced tea, with a buttery body, layered florals and supporting notes of dried apricots, chamomile and lemongrass. As it cools that buttery caramel note becomes quite brioche-y, with the lemon curd it give the distinct impression of lemon iced buns.

Traditional Washed, SL28/SL-34/Ruiru 11/Batian, Lightest Roaster Influence - Best for Filter/Pourover/Turbo Espresso
3 key notes: [Blackcurrant, Poached Rhubarb, Violet

Traditional Washed: Selectively picked cherries are delivered by smallholders to Gakuyu-ini Factory, where they are sorted at intake, then pulped in the afternoon with the parchment fermented overnight. The parchment is then washed with density sorting, with the top grades sent for a secondary soak in fresh water of around 16 hrs, before moving to raised beds to dry over 8 - 14 days, weather dependent.

We're tasting:
Really classic Kenyan aromatics - blackcurrant & apple cordial, some floral black tea like darjeeling. In the cup it's like hot vimto - all the purple fruits, with a hint of baking spice and pomegranate molasses, alongside lemon verbena and a floral note that reminds us of parma violets. As it cools, the acidity resolves to a really juicy malic note like poached rhubarb. Emblematic of type

Traditional Honey, Sidra, Lightest Roaster Influence - Best brewed with Filter (excellent batch brew or pourover option). Work as a great spro with rest
3 key notes: [Grape Jelly, Melon, Passionfruit Curd]

We got the opportunity to return to the esteemed Finca Maputo, who have successfully seen some podium finishes in the Taza Dorada (Best of Ecuador competition) as well as placing in the Cup of Excellence. Run by two retired Medicines San Frontières doctors (Henry is from Ecuador, his wife Verena is from Switzerland - but they met during their time working as rural doctors in Burundi, showing that coffee and the lands it grows in can facilitate connections in pretty magical ways), Maputo specialises in excellent honey processed lots, with plots growing H9, Sidra, Mejorado, and SL-28. Having released the SL-28 as an LCF exclusive, we're dropping the other lot we purchased from them - a super fun Sidra honey. Really unique flavours - all the big purple jammy notes we might expect from a funky natty, but none of the acetic acid we'd expect with the funk. Purple and clean?? Wild 

We're tasting:
Big passionfruit, bubblegum and grape aromatics. In the cup it's super sweet - we're getting purple grape juice, a white sugar sweetness (together, it reminds us a little of shloer), with supporting notes of nectarine, honeydew melon, and blackcurrant, alongside lemon/lime soda. Super bright and sweet, as it cools becoming a little more textural and less acidity driven- we're finding passionfruit curd & the grape note becomes more like grape jelly. Everything about it screams like it should be funky, but it's elegant, clean and delightful

Anoxic Natural, Gesha, Lightest Roaster Influence - Best for Filter. Turbo-espresso or pourover
3 key notes: [Blueberry Jam, Tropical, Lavender]

We welcome Yoiner to the offer after he took over his Aunt Marisela's Rosado plot, and with it we swiftly became fans of his work. While Colombia harvests biannually, Yoiners Gesha tends to only produce an exportable crop once a year - and this lot absolutely jumped off the table at us tasting like an old-school natty eth. We're thinking of 2018 Banko Gotiti natural as a particularly specific reference

All the berry, tropical, floral notes we expect from the concept of a natty Eth, yet distinctly also a Colo Gesha. Banger

We're tasting:
Raspberry jam aromatics alongside lavender and honeysuckle. In the cup it's straight blueberry jam, with tropical notes of soursop, papaya and ripe guava, alongside lemon zest and a hint of coriander seed, super juicy and long. As it cools the florals become more defined, and the blueberry note persists hot to cold.