|Notes||Dark-Chocolate, Plum, Nougat|
Smallholder Farmers of San Antonio Huista
Julio Ricardo Cano, Roberto Cano, Juan Gaspar Velasquez
Obeidy Aguilar, Jesus Martin Gaspar, Edgar Ambrocio
Antonio Escobar, Nelson Sanchez, Edy Martin, Jesus Velasquez
|Varieties||Caturra, Catuai, Bourbon|
From the mountains of Guatemala to the mountains of the Lake District, Mountain Rescue is the perfect everyday coffee, and is the proud recipient of 2 stars at the 2019 Great Taste Awards. In the cup it is extremely satisfying and comforting with notes of dark-chocolate, plum and nougat.
The Lake District Search & Mountain Rescue Association (LDSAMRA) provides a vital service here in the Lake District, helping injured and stricken hikers to safety from some of the most remote and precarious places in the country. The vast majority of incidents are safely resolved but there are inevitably a number of fatalities, and without the help of LDSAMRA this number would be much higher.
In order to carry out their work LDSAMRA rely on a team of brave and highly trained volunteers. We are friends with a number of them so are well aware of the great work that they do and the importance of donations to provide them with the kit necessary to do their job effectively.
With this in mind, we donate £1 per kilo of Mountain Rescue sold to LDSAMRA.
Our current Mountain Rescue coffee is grown by ten smallholder farmers based around the town of San Antonio Huista in Guatemala's famed Huehuetenango region, and has been sourced via our importing partner Primavera.
Primavera was set up by Nadine Rasch who grew up in Guatemala and whose family have had a coffee farm there for four generations. After studying finance in London, Nadine ended up working for a commodities fund where she saw the price for commodity coffee drop sharply. She came to realise that the only way to maintain stable prices for coffee was through quality. After working for one year with speciality coffee importers Mercanta, she moved back to Guatemala to gain experience of how things worked on the ground.
Most of Guatemala's highest quality coffees come from the Huehuetenango region. This is a very remote area of Guatemala, and the farmers' traditional route to market has been through local coyotes who mix all the coffee they collect together a pay the 'market' price. This model leaves no incentive for famers to practice methods that result in higher quality coffee, such as selective picking and better post-harvest processing. It is Nadine and Primavera's mission to change this. They want to educate farmers to produce better coffee that gives them access to the speciality coffee market, higher prices for their product and a more stable future.
This group of smallholder farmers are just some of the beneficiaries of Primavera's work. They are able to use the premium paid by Primavera to reinvest in their farms and wet mills in the hope of achieving higher yields and better quality coffee in the years to come. The coffee is washed in wet mills on each of the farms then sun-dried on patios. The dried parchment coffee is then transported to Nadine's family farm at Finca el Hato where it is sorted, dry-milled and packed for onward transport to ourselves.
|Notes||Jasmine Tea, Lemon, Cacao Nobs|
|Origin||Finca Buenavista, Pitalito, Huila, Colombia|
Finca Buenavista is a 4 hectare plot farmed by Edier Perdomo. Edier lives on the farm with his wife Daney Mahecha and their daughter Taliana. Buenavista is next door to Edier's family farm which is more traditional in its approach, focussing on yield and the rust resistant Colombia and Sarchimor varieties. In contrast, Edier's approach is dictated by quality, and this is reflected in his drive to improve his skills, to experiment, and to plant varieties based on cup quality as opposed to yield.
In the words of Edier himself, "I am a professional technician in the production of speciality coffee, and a certified Q-Grader with more than 6 years of experience. In order to guarantee quality, we carry out specific processes at the farm, such as collecting only the cherries that are mature, controlled fermentation, and prolonged drying of the coffee".
Edier currently grows caturra, bourbon and geisha varieties on the farm. Alongside Yamith Cifuentes, Edier's geisha stood out at a cupping of coffees from the Huila region hosted High Altitude coffee importers. The geisha variety is believed to be Ethiopian in origin, and the flavour profile of this beautiful coffee bears all the hallmarks of the best Ethiopian coffee. In the cup it is delicate but very complex, with notes of jasmine tea, lemon and cacao nibs.
Penny Rock is our signature Great Taste Award winning seasonal espresso. Named in homage to a beauty spot on the shores of Grasmere, our spiritual home, we select Penny Rock from seasonal crop to deliver a balanced and full-bodied espresso that can be enjoyed both with and without milk. The coffee is well-developed during the roast to accentuate body and sweetness, but is tempered to allow the coffee's character room to shine through and express itself in the cup.
Our latest iteration of Penny Rock comes from Brazil's famed Fazenda Daterra. In 2015 Daterra won the award for Prêmio Fazenda Sustentável ('Most Sustainable Farm') from Globo Rural, Brazil’s foremost agricultural publication. We visited Daterra in 2019 to learn more about the farm and its processes. It was a truly inspirational experience, and one that makes us incredibly proud to offer their coffee. With notes of chocolate brownie, sesame and dried apricot, it is pure satisfaction in a cup.
|Notes||Chocolate Brownie, Sesame, Dried Apricot|
|Origin||Fazenda Daterra, Cerrado Mineiro, Minas Gerais, Brazil|
|Process||Natural, Pulped Natural, Pulped Raisin|
|Notes||Green Apple, Cranberry, White Chocolate|
|Origin||Finca Potosi, Caicedonia, Valle De Cauca, Colombia|
|Variety||Caturra, Colombia, Castillo|
|Recipe||Espresso: 18.5g in / 42g out / 28 seconds|
Named in homage to the Arts & Crafts movement inspired by John Ruskin, who spent his last thirty years in Coniston, the home of Red Bank, we select Dovetail from seasonal crop to deliver a balanced, fruit-forward espresso. Just like the eponymous dovetail joint, this coffee requires skill and patience to execute perfectly, but the reward is an elegant and perfectly balanced cup of coffee.
Our current offering comes from Finca Potosi in the Caicedonia region of Colombia, part of the famous Café Granja La Esperanza group of farms. In the cup it is tart and snappy up front with notes of green apple and cranberry, and a silky white chocolate finish.
Alongside Daterra, Café Granja La Esperanza is regarded as one of the most pioneering coffee producers in the world. Their focus on quality and experimentation has seen them win numerous prestigious awards in recent years.
Finca Potosi started life in 1930 when Israel Correa and Carmen Rosa Vega arrived in Caicedonia by mule from Armenia in the neighbouring department of Quindio seeking unoccupied land. They acquired the land on which Finca Potosi now stands for 4,000 Pesos (about $1.15 USD at the time), and started to plant arabica coffee. Israel and Carmen had fourteen children, and of those children it was their daughter Blanca and her husband Juan Antonio Herrera that were assigned to work on the farm in 1945. Today, Rigoberto Herrera continues the family tradition. In his own words, "I see Café Granja La Esperanza contributing to what we all want in Colombia and the world. The contribution to peace, creating jobs, giving support and good treatment to the people who work in the countryside... That is the future of Café Granja La Esperanza, sowing peace, development and education for people".
We are proud to support Rigoberto's vision by offering you this delicious coffee from this inspirational farm.
|Notes||Brown Sugar, Peach, Liquorice|
|Farmers||Rosa Linda, Ana Marcos Morales, Miguela Morales|
|Origin||San Marcos Huista, Huehuetenango, Guatemala|
|Variety||Catuai, Caturra, Bourbon|
The Wonderful Wild Women community started as the brainchild of the Lake District's very own Sarah Gerrish with the aim of inspiring women to get outdoors and active no matter their age or experience. Since its inception in 2015, the Wonderful Wild Women community has grown to be in the tens of thousands and profiles inspirational Wonderful Wild Women across the globe.
We've teamed up with Wonderful Wild Women to offer you coffees driven by some inspirational women working in the world of coffee.
Our first ever offering comes from Guatemala's Huehuetenango region. It is grown by Rosa Linda, Ana Marcos Morales and Miguela Morales, and is part of our favourite Guatemalan importer, Primavera's Female Coffee Growers project. In the cup it is sweet with good body and notes of brown sugar, peach and liquorice.
Primavera was set up by Nadine Rasch, who grew up in Guatemala, and whose family have had a coffee farm there for four generations. After studying finance in London, Nadine ended up working for a commodities fund where she saw the price for commodity coffee drop sharply. She came to realise that the only way to maintain stable prices for coffee was through quality (that facilitates access to the speciality coffee market and better prices), and she eventually returned to Guatemala with the aim of improving the plight of her country's producers.
Our relationship with Primavera goes from strength to strength to strength, in large part courtesy of their very own Wonderful Wild Woman, Hanna Huhtonen who represents Primavera in Europe. Aside from intrepidly sourcing wonderful coffee during harvest season in Guatemala, and travelling the globe to showcase it to us roasters, Hanna spends her time surfing and teaching yoga in Portugal. I first met Hanna during an intense and highly caffeinated London coffee festival. Amidst the melee, she must have seen my simmering distress and duly offered me a seat and a glass of water at the oasis that was the Primavera stand. She has had my utmost regard and trust ever since!
The poor economic and security situation in Guatemala has seen an increase in the rate of migration to the US in recent years. Most of these migrants are men, leaving their wives and daughters behind to take matters into their own hands. San Marcos Huista, a very rural and isolated community where people mostly speak the native Popti dialect, has seen about 50% of the male population leave to seek their fortune elsewhere. Because of its remote location, many obstacles remain for the women who are left in charge of the coffee farms to sell their coffee at the best prices. Many of them sell to the local "coyote" who typically drives by with a pick-up truck buying all coffee at a very low price regardless of quality.
Primavera's Female Coffee Growers project supports female growers by paying them better prices, and by giving them micro-loans and technical assistance in order to help them continuously improve the quality of the coffee they produce. We're proud to support this project by bringing you this wonderful coffee grown by Rosa Linda, Ana Marcos Morales and Miguela Morales.
|Notes||White Chocolate, Sugar Cane, Peach|
|Origin||Finca La Bolsa, Huehuetenango, Guatemala|
Finca La Bolsa is located in La Libertad in the renowned Huehuetenango region of Guatemala. The land was bought by Jorge Vides, a distinguished medical professional, in 1958 as a hobby project whilst he continued to work full time as a doctor. The land was covered in forest, and Jorge proceeded to cultivate bourbon and caturra coffee varieties. In 1980, he founded a school that still runs on the farm, which has since been named after him and authorised by Ministry of Education. Four years later, Anacafé accredited Jorge as a 'Distinguished Coffee Grower' and his endeavour has seen the farm win a number of subsequent awards for coffee production and for services to the region of Huehuetenango. Jorge even had the National Hospital of Huehuetenango named after him!
The farm sits between two mountains, which provide a very stable, humid microclimate. Once picked, the ripe coffee cherries are fermented for between 18 and 24 hours. They are then cleaned of mucilage, graded in channels and soaked overnight before being sun-dried on patios. The coffee has a syrupy body in the cup with notes of white-chocolate, sugar-cane and peach.
The farm is Rainforest Alliance certified and all of the temporary and permanent staff have access to schooling for their children. The workers are incentivised to leave their children at school or nursery through food donations. When a child attends the school or nursery for 5 consecutive days they receive a weekly supply of rice, beans and corn. Prior to the introduction of this scheme it was very difficult to get people to leave their children in the care of others, and schooling wasn’t necessarily valued as there is a greater pressure to earn more money to feed the family. As a result there are no children working on the farm, and the school and nursery classes are full. Accommodation is provided for permanent and temporary workers, with separate facilities for men, women and families, bathrooms and kitchens. Sections of the farm are reserved to promote biodiversity, and to reduce exposure to wind and soil erosion. Inga trees are used as shade trees and to fix nitrogen in the soil which is essential for plant and cherry growth.
SPARKLING WATER DECAFFEINATION PROCESS
The sparkling water decaffeination procedure is a gentle, natural and organically certified process which involves the following steps:
The green beans enter a ‘pre-treatment’ vessel where they are cleaned and moistened with water before being brought into contact with pressurised liquid carbon dioxide. When the green coffee beans absorb the water, they expand and the pores are opened resulting in the caffeine molecules becoming mobile.
The beans are then brought into contact with the pressurised liquid carbon dioxide which combines with the water to essentially form sparkling water. The carbon dioxide circulates through the beans and acts like a magnet, drawing out the mobile caffeine molecules.
The sparkling water then enters an evaporator which precipitates the caffeine rich carbon dioxide out of the water. The now caffeine free water is pumped back into the vessel for a new cycle.
This cycle is repeated until the required residual caffeine level is reached. Once this has happened, the circulation of carbon dioxide is stopped and the green beans are discharged into a drier.
The good caffeine selectivity of the carbon dioxide guarantees high retention of other coffee components which contribute to taste and aroma.