|Notes||Hazelnut, Muscovado Sugar, Green Apple|
|Origin||Melkodige Estate, Chikkamagaluru, Karnataka, India|
We met Lloyd and Ben at Push Cartel in Ambleside at the beginning of 2016. Like most road cyclists they are fuelled predominantly by caffeine and they were looking for some deluxe beans to supplement their high-end bikes. After trying a few of our more subtle origins on them we soon realised that they were looking for maximum impact - for a coffee that whacks you in the chops, that gives you that extra kick, whether it's to get your bike up The Struggle, or just to get up in the morning!
Our current offering is this wonderful Selection 9 varietal from the Melkodige Estate in Karnataka, India. In the cup it has great body with notes of hazelnut, muscovado sugar and apple.
The story of Melkodige Estate started in 1945 when Alex Leo Rodrigues migrated to this beautiful area in search of better prospects. After working as a supervisor at the British run Balur Estate for a couple of years, he managed to buy a 20-acre estate in 1947. In the seventies, his son A.S. Rodrigues, armed with a BSc in Agriculture from the University of Agricultural Sciences, Dharwad, started implementing a more scientific process of cultivation. He also expanded the estate into a 250-acre plantation. Today, his grandson Aveen Rodrigues and grand daughter-in-law Yogitha, both with MSc Horticulture degrees from the prestigious University of Agricultural Sciences, Bangalore, scientifically manage the plantation.
All of the coffee at the Melkodige Estate is grown under a three-tier shade system. Once fully mature the cherries are hand-picked and visually sorted to remove any unripe cherries. The ripe cherries are then pulped and fully washed before being moved to raised trays to drive out surface moisture. They are then spread thinly over patio bricks and sun dried for around seven days until the desired moisture level of 11% is reached.
|Origin||Eratoi Village, Letefoho, Ermera, East Timor|
|Varietal||Hibrido De Timor, Typica|
This coffee grown by 15 smallholder farmers from Eratoi village is the first coffee we have ever offered from East Timor. In the cup it is clean and incredibly juicy with notes of raspberry and tamarind.
In the local Mambae language "Eratoi" means "rich in water". The ample water supply means that washed processing of coffee is less difficult here than in other regions of East Timor, and it is in large part to thank for the quality of this lot.
The village has 42 coffee growers who are split into three separate groups in order to effectively implement and monitor meticulous quality assurance protocol. This particular lot come from Group 2 led by Laurentino Soares. Members of the group are instructed to hand-pick only fully ripe cherries. Each day picking finishes just after lunch to ensure the coffee can be processed the same day. The harvested cherries are floated in water to eliminate beans with insect damage. They are then de-pulped and floated again before being fermented for 36 hours. The coffee is then washed and sun-dried on drying tarpaulin. The resulting parchment coffee is then cured for a minimum of 30 days before it is dry-milled. The dry-milled coffee is then transported to the capital Dili where it is sorted by hand and using a colour sorter. The green coffee is then packed in Ecotact and jute bags before onward transport.
The resulting cup is testament to the meticulous processing of this coffee. This is our first coffee from East TImor, but if it's anything to go by it certainly won't be our last.