SUSTAINABLE COFFEE FROM MELBOURNE COFFEE ROASTERS

Colombia
Acevedo, Huila
Vergara Brothers
Finca Las Flores
Tabi Red Bourbon
1750masl
Washed

Raspberry, raspberry and raspberry.

We are excited to be introducing another Tabi from the Vergara Brothers on the Superfly menu. There's a bit of a difference between 'good consistent quality with no faults' coffee, and 'competition grade' coffee’. The most striking difference of which, is flavour complexity and clarity--they're just on another level.

This coffee is certainly of the latter, with driving factors evident across all facets of coffee production. 

Huila--complex and unique: Huila, in southwestern Colombia, sits between the Central and Eastern Andes, with the Magdalena Valley down the middle. The varied elevation and climate make it one of the country’s most complex and unique coffee regions. This exceptional coffee is grown at Finca Las Flores, under the care of brothers, Diego and Jhoan Vergara.  

The Tabi: Tabi coffee was developed in Colombia by Cenicafé (the National Coffee Research Center) in 2002. It is a hybrid created by crossing three coffee varieties: Typica, Bourbon, and Timor Hybrid. The goal was to combine the high quality of Typica and Bourbon with the disease resistance of the Timor Hybrid.

There's ripe and then there's right! The cherries for this selected Tabi lot by the Vergara brothers are harvested at 'just ripe' or what is sometimes referred to as the semi-ripe stage. This early picking ensures they retain their unique characteristics whilst avoiding any 'too intense' fermented flavours.

Well, that's just shocking: After selection, the cherries for this Tabi lot undergo several fermentation stages, including oxidation and thermal shock. With thermal shock processing, the fermentation process is abruptly interrupted by hot and cold water quenching. This thermal shock process helps control and eliminate microbial load and stabilises volatile compounds.

Precision drying: This Vergara Tabi lot is dried in a hermetically sealed stainless-steel dehumidifier until it reaches the perfect moisture content. This precision drying with a difference preserves the coffee's fragrance, aroma, and taste over its entire crop life and is one of the contributing factors to its exceptional in-cup consistency.

Origins: Ethiopia, Central and South America

Prime is unwavering in consistency and flavour. It’s built upon a base of sweet caramel and chocolate notes with a floral and fruity front. This coffee is great across all methods, black or white.

A fruit forward blend with balanced acidity, juicy sweetness and a floral finish.

Origins: Central and South America

Wayward is a full-bodied blend with berry sweetness, medium acidity and a milk chocolate finish. Sweet notes of chocolate and honeycomb are a fine representation of the blended origins.

A syrupy milk chocolate body with notes of honeycomb - awesome as a flat white or a long black.

Brazil
Alta Mogiana, Minas Gerais
Jean Vilhena Faleiros
Santa Monica Estate
Bourbon Rosado
1200-1240 masl
Natural

Rose water, brown sugar and dried plum.

The enduring legacy of the Vilhena Faleiros family: Santa Monica stands as a beacon of excellence in the realm of specialty coffee. As a third generation coffee farmer, Jean Vilhena Faleiros has seen knowledge, dedication and time honored traditions passed down from his family who have owned and operated the Santa Monica Estate for over 100 years. Under Jean's visionary guidance, Santa Monica Farm blends time-honored traditions, a commitment to organic farming and modern techniques, ensuring that the farm grows with both heritage and innovation. 

Santa Monica Farm: In the southeastern region of Brazil, you will find Santa Monica Farm nestled in the Alta Mogiana region of Minas Gerais. The farm sits at an elevation of 1200-1240 meters above sea level, and benefits from an idyllic microclimate which nurtures the finest coffee beans. The reputation of coffee from this area is so prized because of its ideal geography, slow maturation and generational expertise.  

Geography is where it's at: The Global Coffee belt runs along the earth's equator, between the Tropics of Cancer, and the Tropics of Capricorn. It is defined by its latitude, sitting almost entirely between 25° North to 30° South. It is here that coffee plants thrive, receiving consistent warm temperatures, high altitudes, abundant wet seasons followed by dry periods and rich mineral dense soils. 

Brazil’s latitude ranges from 15°16’ North to 33°44’ South. The country covers 4,395km from top to bottom, with landmass in both the Northern and Southern Hemispheres. Almost all of the country sits within the Global Coffee Belt, and is one of many factors making Brazil such a successful coffee producing country. 

Keep an eye out for Jean Vilhena Faleiros: We are very excited to be welcoming back another stellar line up of coffees from Jean Vilhena Faleiros. This time around you will see 4 microlots from Jean Vilhena Faleiros Santa Monica Farm in Brazil on our filter menu as well as 1 on our espresso menu over the coming months. Across these lots you will see a mixture of varietals as well as processing methods. We are lucky enough to see the use of specific cultivated yeast strands during anaerobic fermentation on four out of the five of these coffees! It’s with great pleasure that we are able to share his fresh harvest with you again.

Nyeri

Gachatha
Microlot
1800 masl
Batian, SL28, SL34, Ruiru 11
Washed

Plum, cooked apple and caramel.

Nyeri Nitisols: The Aberadare Mountains combined with neighbouring Mount Kenya, creates the perfect microclimate for Nyeri. Here at high altitudes, Nyeri benefits from the region's porous, highly fertile, nutrient rich volcanic soils known as Nitisol. Nitisols are typically derived from parent materials like volcanic ash or basalt. The unique soil is highly acidic, loaded with organic matter and has excellent drainage and strong structural stability, giving coffee from this region its distinct winey or juicy acidity.  

Micro Microlots: In Kenya, microlots are either traceable to a specific factory like Gachatha, or sometimes down to individual farms. Small batches known as 'day lots' are graded and separated out, based on how good they taste in the cup. Since most Kenyan farmers only have 1/8–1/4 of a hectare, this sort of blended Coop processing is the most common in Kenya, with local farmers usually bringing their cherries to a nearby factory.

Blended microlot, blended varieties: This particular lot isn’t from a single variety, but a tasty blend of Batian, SL34, and Ruiru 11--some of Kenya’s best-known coffee cultivars.

Gachatha Factory: Between the villages of Muthuaini, Thiriku, Gachenge and Kianjau sits Gachatha Factory. This factory was built in 1963 and is operated by the Gachatha Farmers Cooperative Society. Gachatha Factory has 9 permanent employees who oversee roles such as receiving cherries and managing farmer payments. During harvest season the factory hires around 25 seasonal workers to support receipting and processing. Gachatha, being between so many villages, has built soak pits for water treatment to avoid contaminating water sources as well as following other precautions with regards to waste water and pollutants. There is a big focus from local communities as well as the factory, on preserving the indigenous plant life in that area, to protect local wildlife.