Offers List-October 2021

Colombia Hector Zuniga-Filter

Timana, Huila, Colombia

Varietal: Caturra

Processing Method: Washed- Dry Fermentation

Wholesale: 250g-$8.50 500g-$16

Retail: 250g-$18 500G-$32

Fermentation coffees are a little bit all the rage at the moment, and now having seen plenty of examples, it is becoming clearer what separates the few from the many…and this cup is most certainly one of the few!

In the cup this brew is complex and nuanced—influences of the fermentation process are never hard, aggressive, or overwhelming, but rather warming, sweet, and aromatic.

There are two main reasons for this: Firstly, this coffee is harvested following strict ripeness criteria. Secondly, the coffee cherries are exposed to a highly controlled fermentation process of dry fermentation for a period of 120 hours at a regulated 20c. Closely monitored temperature and timing across fermentation plus the addition of CO2 during fermentation allows for far greater control than simpler aerobic ferments—which, although quicker, can easily result in intense over-fermentation.

At the tasting table, we were really impressed by this coffee’s sophistication and fullness without being one-dimensional.

Turkish Delight, stone fruit, milk chocolate

Ethiopia Terbe Washing Station, Oromia-Filter

Uraga Region, Oromia - Ethiopia

Altitude: 2300-2350 masl

Varietal:  Heirloom

Processing Method:  Washed

Wholesale:250g-$7 500g-$13

Retail:250g-$15 500G-$27

The Terbe washing station is located 3km from the town of Uraga, in Guji's Oromia district of Ethiopia. This coffee comes to us as an exceptional example of smallholder-owned land and care. Typically, the washed coffee is de-pulped on the same day, fermented overnight, and is washed clean before being dried on raised beds. Smallholder farmers, who own as little as 1/8 hectare of land on average, deliver cherry by weight to receive payment at a market rate. Whether you’re new to filter or a seasoned sipper, this coffee ticks all the boxes and is one of the reasons filter is growing in popularity. Light, floral, and clean.

Expect a delicate mouthfeel, sweet, smooth and citric acidity, with notes of toffee, red cherry, and a floral finish.

Costa Rica, San Marcos-Espresso

San Marcos, Tarrazu - Costa Rica

Altitude: 1500-1600

Varietal: Caturra

Processing Method: Natural

Wholesale:250g-$11 500g-$19.50

Retail:250g-$22.50 500G-$41

For those of you who have been asking, it’s back! Last years funky fermented lots of the Tirra Estate natural’s blew minds across the country. We had to get it again. The ferment on this lot translates in the brew as a big sweet berry note, and it’s an easily acquired note too.

Notes of raspberry, passionfruit, warm spice and chocolate

Ethiopia Sidamo-Espresso

Shantawene, Sidamo - Ethiopia

Altitude: 1900-2200 masl

Varietal:  Heirloom

Processing Method:  Natural

Wholesale:250g-$8 500g-$14

Retail:250g-$16 500G-$29

This coffee truly reflects some good change happening in coffee at the moment. In 2006, brothers Asefa and Mulugeta Dukamo founded Daye Bensa, a coffee grower and exporter in Ethiopia. Daye Bensa exports coffee from its farm, in the Shantawene Village, as well as from smallholders in three villages: Shantawene, Karamo, and Bombe. Daye Bensa owns 15 washing stations across three districts, and they handle all the coffee they export. Its two farms, in Kaffa and Sidamo, are Organic, UTZ, Rainforest Alliance, and C.A.F.E. practices certified.

Each year they host an “Out-Growers” Day, where nearly 1,000 farmers gather to celebrate their harvests and receive additional payments for coffee cherry contributions. Daye Bensa additionally rewards the top three farmers from each of the three villages with certificates and premiums, recognising them for consistently delivering high-quality cherries.

When farmers are additionally rewarded for the quality of their crop we are all better off- it’s fruitful indeed, in more ways than one.

We are proud to support Daye Bensa and their plans for the future. Going forward, they will be working even more closely with farmers, encouraging women into coffee cultivation, and working alongside Hawassa University to help students perform research with the aim of improving coffee quality.

Soft and sweet with complex acidity. Ripe berries sparkle, with a sweet chocolate and blueberry centre.