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9 products
Region: Palestina, Huila, Colombia
Producer: Luis Edgar Camacho, exported by LaREB
Varietal: Fragrancia (Sidra x Catimor)
Process: Washed: 24hrs in cherry, depulped, 48hrs underwater, slow-dried for 30 days on patios
Tasting notes: Mixed berries, orange blossom, bergamot
Producer info and cup notes:
Luis Edgar Camacho's farm La Palma sits at 1,720masl in Palestina, Colombia. Luis originally began exporting through Caravella in 2014, but began working with LaREB through the recommendation of his friend Lizardo Herrera. This lot originally came to us marked as "Bourbon," drawing an immediate purchase decision on the cupping table as it leapt up from the rest with floral complexity and intense aromatics. As the release drew closer and we began test roasting this one, our friends and fellow LaREB fans at Scenery Coffee in the UK reached out to let us know they had sent some green beans to the RD2 Vision Lab for genetic testing. The coffee came back as "Fragrancia," a crossbreed of Sidra x Catimor. While I am typically highly skeptical of Sidra due to the frequency of the infamous "onion note," this hybridizing seems to have fully tamed the allium quality of its ancestry and truly highlighted the intense florality and acidity. In the cup, we find a great deal of complex berry notes, ranging from blueberry to raspberry with many in between. All throughout the cup, there is a loud and expressive orange blossom floral that absolutely slaps you in the face, intense and aggressive aromatics highlight and elevate structured florals of jasmine, magnolia, and bergamot.
Source: LaREB
Region: Palestina, Huila, Colombia
Producer: Durley Sánchez, exported by LaREB
Varietal: Pink Bourbon
Process: Washed: Depulped, fermented 60-80hrs dry without mucilage in tanks, dried for 15 days in a greenhouse drying setup on raised beds
Tasting notes: Limoncello, Pine Needles, Jasmine Pearls
Producer info and cup notes:
The Sánchez Family is very lauded in the specialty coffee community, having grown from just one small farm founded by Durley and Rigoberto's father in 1949, they are now spread across several plots of land in southern Huila. At 1650masl, Durley's land is tended with careful precision and care, from growing to processing. Processing starts with overripe cherry selection, immediate depulping, and then a 60-80 hour closed dry fermentation without mucilage. The seeds are then moved to a Greenhouse drying setup on raised beds for 15 days. As a result. our experience with this coffee in the roaster was stellar. The very uniform beans roasted almost exactly like a washed Ethiopian, with a very robust structure that could take an incredible amount of heat energy with an incredibly light final development.
In the cup, we find a delicious green and yellow grassy fruit tone that reminds us of Pine needles and lemon sorbet. The body is very tealike, reminiscent of a high quality, fresh harvest sencha green tea. with a very loud and perfumey jasmine aromatic note that lingers long on the finish, like burying your nose in a bag of Jasmine Pearls.
Source: LaREB
Region: Palestina, Huila, Colombia
Producer: Lorena Pinzon, exported by LaREB
Varietal: Pink Bourbon
Process: Washed: 48hrs held in cherry, depulped, 48hrs underwater
Tasting notes: Dragonfruit, pink lemonade, blood orange
Producer info and cup notes:
The final coffee of this release comes from a producer who is brand-new to LaREB, and we are still awaiting some more information and backstory about her. For now, we can say with certainty that this pink bourbon absolutely floored us on the cupping table and was yet another certified LaREB banger. With 48 hours of held in cherry fermentation prior to an additional 48 hours in mucilage underwater, this one's got the classic Palestina PB vibe to it. with tropical dragon fruit notes upfront, followed by classic pink lemonade acidity, and a slightly heavier body that carries honeysuckle and jasmine florals long into the finish. As it cools, the pink lemonade slowly transitions to a darker blood orange acidity.
Source: LaREB
Region: Kayanza, Burundi
Producers: Local producers surrounding Ninga washing station
Varietal: Field Blend, likely Red Bourbon and Mibirizi
Process: Washed
Tasting notes: Lime Juice, White Tea, Jasmine Pearls
Producer info and cup notes:
Sitting beside the Nkokoma River sits Ninga washing station at 1,900masl. Previously, farmers surrounding Ninga Washing station needed to travel all the way to Bukeye to deliver cherry. After realizing the immense quality potential of the region, this washing station was built to centralize production and reduce their commute.
While the cup is hot, loud n juicy lime acidity, nearly veering into key lime pie territory. Through the centerline, there's a lovely white tea note that begins to settle and balance the lime acidity a little. As the cup cools, some notes of green tea and jasmine pearls rise to the surface and linger long on the finish.
Region: Kayanza, Burundi
Producers: Local producers surrounding Heza washing station
Varietal: Field Blend, likely Red Bourbon and Mibirizi
Process: Washed
Tasting notes: Peaches, Oolong Milk Tea, Lemon Verbena
Producer info and cup notes:
Getting to Heza washing station requires long treks up mountain-sides and crossing small hand-built log bridges. Heza is Long Miles' most remote washing station, serving a community that would otherwise have a long journey ahead of them come harvest season. Heza means "Beautiful Place" in Kirundi, the local language in Burundi. Enchanting views of the east-african sky seen from the mountains in this village gave it its name.
In the cup we find intense oolong notes, with subtle syrupy tones under it. As the cup begins to cool, ripe, creamy and sweet peach and apricot flavors spring up, milky sweetness like peach ice cream. Classic eth florals start popping, with a lovely combo of lemon verbena, bergamot, and jasmine.
Region: Palestina, Huila, Colombia
Producer: Yoiner Mosquera, exported by LaREB
Varietal: Gesha
Process: Anaerobic Natural: Overripe picking, followed by a short 12hr open-air drying in cherry, then a 60 hour anaerobic phase in a sealed container. After this, the cherries were taken to a greenhouse with raised beds to dry for 20 days as a natural.
Tasting notes: Strawberry jam, meyer lemon, earl grey
Producer info and cup notes:
Yoiner's family farm is entrenched in a deep history and lore, having originally been founded by his grandfather in 1949 upon fleeing political violence in his hometown. Yoiner's grandfather ultimately settled in Palestina and took advantage of a farming incentive program, offering financing for productive plots for 5 years of settling. Being a third-generation descendant of coffee farmers in Huila, Yoiner was no stranger to the cultivation of coffee growing up. However, his career path ended up going a bit differently than most. He became an accountant at Banco Agrario, managing finance grants to smallholder producers. Yoiner eventually grew tired of participating in the injustice of loan program, watching smallholder producer become pigeonholed into growing high-yield, low-quality varietals that set them up for a meager living at best. When his father passed away, he inherited his family's farm and began to takeover production, introducing intense fermentation protocols and selling cherries to the highest bidder. Chasing these types of clients can offer a great initial payment, but often carries long term financial risk as relationships aren't developed with any real level of trust or consistency. After taking a big hit when a buyer wallked out of a large deal at the last second, forcing him to sell cherry at a loss, Yoiner began to look for other more sustainable options. When LaREB approached him, their transparency and trust-focused business model really appealed to him. The folks at LaREB also encouraged him to produce cleaner fermentations and move away from the aggressively fermented approach he had previously been taking, and this has paid dividends in cup quality, with carefully controlled extended washed processing for his pink bourbon, and often clean washed processing for his gesha.
That brings us to this latest fermentation expiriment, a naturally processed gesha with minimal intervention, carefully monitored drying and a resulting cup profile reminiscent of classic Ethiopian naturals. This process began with overripe picking, followed by a short 12hr open-air drying in cherry, then a 60 hour anaerobic phase in a sealed container. After this, the cherries were taken to a greenhouse with raised beds to dry for 20 days. In the cup we find a beautifully layered strawberry and raspberry duo, with meyer lemon citric acidity zipping through the middle. As it cools, earl grey tea florals and body become prominent, with an abundance of floral character and a zingy lime finish.
Source: LaREB
Producers: Local producers surrounding Bukeye washing station
Varietal: Field Blend, likely Red Bourbon and Mibirizi
Process: Washed
Tasting notes: Fresh Oranges, Cola Syrup, Orange Blossom
Producer info and cup notes:
Located on the outskirts of Bukeye Village in Kayanza at 1,760masl, Bukeye washing station was the very first operation Long Miles built. Bukeye lives and breathes coffee, most of its population are coffee farmers and the surrounding producers receive both a cherry payout, and yearly premiums for quality consistency.
In the cup, the cola spice notes hit first, abruptly countered by a bright orange blossom floral. As the acidity starts to peak, fresh and ripe oranges pop up, settling in with more spice and black tea notes on the finish. A strong oolong tea note crops up just in the final sips of this one, similar to a puer tea orange.
Current components: Rwanda Jiwama Red Bourbon Washed and Kenya Muinami Estate Ruiru Natural
Tasting notes: Raspberry, lemonade, dark chocolate
Producer info and cup notes:
As we have grown as a roastery, we have become more and more interested in the idea of blends and what they can do both logistically and for flavor improvements. There are often coffees we receive that just don't quite live up to our expectations, or don't quite fit our "ultralight" standard roast profile. As a way to ensure the hardwork of producers doesn't go to waste, we've decided to funnel those sorts of coffees into a discounted, bulk quantity blend roasted omni-light to better suit the green. For this first iteration. we chose Rwanda Jirama Red Bourbon Washed and Kenya Muinami Estate Ruiru Natural, and chose to blend them at an exact 50/50. The Rwanda washed component delivers very clean stonefruit, a lovely lemonade acidity, and a silky body. The Kenya Natural is bursting with clean red fruits, oolong tea and cola spices.
Together, we find notes of strawberries, raspberry lemonade, and a lovely specialty dark chocolate bass note that carries this very well as a 1:2 classic espresso or batch brew.
Source: Royal Coffee(rwa) and Crop to Cup(ken)