|Origin||Union Cantinil Smallholders, Huehuetenango, Guatemala|
|Varietal||Bourbon, Catuai, Caturra, Typica|
The Lake District Search & Mountain Rescue Association (LDSAMRA) provide 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 comes from a collective of smallholder farmers based around Union Cantinil in the Huehuetenango region of Guatemala and forms part of our Guatemala Extracted! project. Our importing partners Olam have a small team based in this community who buy coffee from the smallholder farmers and separate it into lots based on quality. This particular lot is of exceptional quality. In the cup it is clean and incredibly well balanced with notes of toffee and raspberry.
|Notes||Cacao Nibs, Mango, Blackcurrant|
|Origin||Sitio Capoeira, Jeriquara, Alta Mogiana, São Paulo, Brazil|
This coffee from Sitio Capoeria is a natural processed Brazil, but not as you know it.
Sitio Capoeira is a family-run farm owned by Fernandes & Jose Malta. Fernandes’ family has a long history of coffee production going back generations. Today the farm comprises over 100 hectares of coffee with a focus on high quality arabica married with state-of-the-art technology.
This particular lot started life as a happy accident. After running out of space on their drying patio, Fernandes and Jose were forced to leave some of their coffee on the truck awaiting processing. Three days later the space had cleared and they carried out a very slow and carefully monitored drying process until the optimum moisture level had been reached. They were blown away when they tasted the results! The three day slow fermentation period had imparted on the coffee an intensely fruity profile rarely seen in Brazilian coffee.
In the cup this coffee has the full, chocolatey body you expect from a natural Brazil but it is supplemented by blackcurrant and tropical fruit notes.
|Notes||Walnut, Fudge, Lemon|
|Farm||Finca Gamboa, León Cortés, San José Province, Costa Rica|
|Mill||Montañas Del Diamante, Dota, San José Province, Costa Rica|
At 19 hectares, Finca Gamboa is the largest of a number of farms owned and operated by Martin Gutierrez. The farm has been in Martin's family for several generations, and he inherited it around 40 years ago. Several years ago Martin and his brothers established the Montañas del Diamante mill in the neighbouring canton of Dota, with the aim of milling and producing the best quality coffee possible. Both on the farms and at the mill, almost all of the labour is done by the immediate family, although during high season outside help may be employed.
This lot of caturra and catuaí has been processed using the semi-washed method. The coffee is harvested by hand, with only the ripest cherries being picked, and delivered on the same day to the Montañas del Diamante mill. Here, the coffee is received, sorted, weighed and then washed with clean water to eliminate any foreign matter. Immediately after washing, the cherries are pulped and then transferred to drying patios with around 70% of the mucilage intact. During the evening, the drying coffee is covered, and it is regularly turned so as to ensure even humidity control. The coffee usually takes around 7 or 8 days to reach optimal humidity.
This coffee is very clean and balanced in the cup with a walnut and fudge backbone and a soft lemon acidity.
|Notes||Toffee, Pear, Muscovado Sugar|
|Farm||Finca Yulzan, San Antonio Huista, Huehuetenango, Guatemala|
As part of our Guatemala Extracted! project, we are delighted bring you this wonderful washed coffee from Huehuetenango sourced through Guatemalan specialist importers Primavera.
Pedro Ramirez inherited the land on which Finca Yulzan now stands in 1989. He started with a small plot which over the years has grown into the 2.8 hectare farm that he has today. The farm is the main source of income for Pedro and his family. This has historically been very challenging with the cost of farm materials being very high, and the value of coffee generally very low.
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.
Pedro Ramirez is one of a number of beneficiaries of Nadine's work. He is now positive about the future of coffee and wants to work with younger generations to pass on his knowledge, and to learn and innovate together. Pedro works on many aspects of his farm, from the management of pests and diseases without the use of pesticides and herbicides, to having good shade and root fertilization systems. In the future he hopes to invest in a wet mill, and to continue improving his processes and practices to keep up with the high standards of quality in the specialty market.
His commitment and hard work is certainly shining through in the cup. On a cupping table full of exceptional coffees, this one stood out for its intensity of flavour with notes of toffee, pear and muscovado sugar coming through in the cup.
|Notes||Milk-Chocolate, Cream, Toffee-Apple|
|Origin||Association of Small Producers, Santa Maria Xalapan, Jalapa|
|Varietal||Pache San Ramon, Catuai, Bourbon, Caturra|
As part of our Guatemala Extracted! project, we are delighted bring you this wonderful washed coffee from Jalapa sourced through Guatemalan specialist importers Primavera.
The indigenous farmers of Santa Maria Xalapan have for a long time excelled in growing the likes of corn, tomatoes, apples, peaches and avocados. Their prowess found the attention of a Spanish organisation who encouraged them to form an organised community with the aim of supporting each other and finding better markets for their products. Given the richness of the pumis soil and the high altitudes, they were also encouraged to add coffee to the roster.
The project has been a great success resulting in some excellent quality coffee. With the help of Primavera the 46 farmers formed a formal association in February 2017. Once picked, the coffee is transported to the Rasch family's farm at Finca El Hato in Fraijanes for for processing. There it is fully washed, fermented and sun-dried - but the association hope to have their own wet mill next year.
With its low acidity, smooth body and notes of milk-chocolate, cream and toffee-apple it is incredibly warming and satisfying in the cup - perfect for the cold months ahead!