|Notes||Blueberry, Lime, Chocolate|
|Origin||Kayon Mountain Coffee Farm, Guji Zone, Oromia, Ethiopia|
|Owner||Ato Esmael and family|
|Altitude||1,900 - 2,000m|
The Kayon Mountain Coffee Farm was established by Ato Esmael and his family in 2012 with the aim of producing top quality coffee in a socially and environmentally responsible manner. New heirloom varietal coffee trees have been planted on a 240 hectare plot in fertile, sandy clay loam soil beneath a canopy of natural forest. Organic processes are used on the farm with animal dung being the main source of fertiliser. The freshly picked coffee cherries are washed with the low density beans being channelled away for use as lower grade coffee. The clean, high-grade coffee is then placed onto raised beds where it is dried for up to 20 days. During this time it is meticulously hand-turned and picked over to remove any defective beans. Finally, the dried cherries are then milled before undergoing further sorting to remove any remaining defective beans.
All this hard work is revealed in a spectacular cup of coffee that is complex and fruity with notes of blueberry, lime and chocolate.
|Notes||Delicate florals, stone-fruit sweetness, black tea|
|Origin||Gedeb Wet-Mill, Kochere District, Gedeo Zone, SNNP Region, Ethiopia|
This heirloom varietal comes from the Gedeb wet-mill in the Kochere district in south-west Ethiopia. This region is famed for its high-grade coffee and this particular lot is of exceptional quality with delicate florals and stone fruit sweetness.
The ripe cherries, grown by smallholder farmers in the area surrounding the Gedeb wet-mill, are delivered to the wet-mill where they are carefully pulped and sorted before being allowed to ferment for 36-48 hours. Following fermentation the coffee is washed and then dried on raised beds for 12-15 days. Once the correct moisture level has been achieved the coffee is then transported to the dry-mill in Addis Ababa where it is hulled of its protective parchment layer, graded, sorted and placed into GrainPro and hessian bags for export.
|Notes||Mango, Lime & Violet|
|Origin||Gatare Washing Station, Nyamashake, Western Province, Rwanda|
In May 2017 we visited the Gatare washing station in western Rwanda with Falcon Coffees and a handful of other roasters. The station was experimenting for the first time with natural processing and we all left eagerly awaiting the results. We have not been disappointed, in fact this is one of the most stunning coffees we have had in the roastery for a while. In the cup it is full and very sweet but retains a delicious mango and lime acidity. You never know when a lot like this is going to come along and we wish we had ordered more, so you'd better get your hands on some before we run out! Better still, why not try it alongside our washed Rwandan Ruvumbu to see how different processing really makes a difference to cup profile.
|Notes||Sweet and syrupy body with notes of stewed fruits, toffee and grapefruit|
|Origin||Ruvumbu Washing Station, Nyamashake, Western Province, Rwanda|
In May 2017 we made our first trip to origin to visit coffee farms and washing stations in Rwanda. Of all the coffees we tried there was one in particular that stood out - this stunning washed red bourbon from the Ruvumbu washing station. In the cup it has a sweet and syrupy body with notes of stewed fruits, toffee and grapefruit. You may like to consider trying it alongside our natural Rwandan Gatare to see how different processing can really make a difference to cup profile.
The Ruvumbu washing station is situated in the southwest corner of Rwanda on the shores of the absolutely stunning Lake Kivu. Like many other washing stations in Rwanda, Ruvumbu started life as a cooperatively run endeavour. Justin Musabyimana, a local farm owner and manager of the nearby Mahembe washing station, took over the Ruvumbu washing station in 2014. Under his ownership Ruvumbu has gone from strength to strength with the station producing some of the best quality coffee in Rwanda. Ruvumbu took 3rd place overall in the 2014 Rwanda Cup of Excellence Competition, and was given a Presidential Award at the event for receiving a cupping score above 90 points.
|Origin||Butegana CWS, Kayanza, Burundi|
Last year's offering from Burundi turned out to be our favourite coffee of 2017, so we have been eagerly awaiting the arrival of this year's crop - and it certainly doesn't disappoint! This washed red bourbon from the Butegana washing station in Kayanza delivers in spades on the brightness that makes Burundi one of our favourite origins, with notes of grapefruit and lychee dominating the cup.
Built in 1972, the Butegana washing station was the first of its kind in Burundi. It collects coffee from around 2,000 smallholder farmers located on the neighbouring hills and has been UTZ Certifed since 2012.
Ripe cherries are delivered to the mill where they are hand-sorted, then floated with only the densest, highest-quality cherries being selected. These cherries are then de-pulped and fermented for an average of 12 hours (depending on climate conditions) before being washed and graded in clean water channels.
The top lots (such as this one) are then soaked for a further 16 hours to prevent over-fermentation and to ensure consistency. The washed parchment coffee is then dried on raised African beds for an average of 14 days. Once optimum moisture content has been reached (around 12%), the coffee in moved to the dry mill for hulling, grading and hand-sorting, before being bagged for export.