|Notes||Walnut, Maple Syrup, Banana|
|Origin||Sitio Sao Francisco, Divinolandia, Media Mogiana, São Paulo, Brazil|
Jose Avila lives and works on the 30 hectare Sitio Sao Francisco with his wife, son and father. The farm, located in the Alta Mogiana region in the east of Sao Paulo state, is small in comparison to the enormous estates that tend to be found in the main coffee growing regions of Brazil. The size of the farm allows Jose and his family to tend to their crop with particular care. The lot sizes and the amount of coffee picked each day is determined by the amount of space available on the drying patio next to the family house. The coffee is fully sun-dried, aided by the cool wind found at this altitude.
This year Jose has separated this 100% Yellow Catuaí lot, and it represents the very best coffee produced on the farm this year. With notes of walnut, maple syrup and banana, it is like French toast in a cup!
|Notes||Hibiscus, Orange, Caramel|
|Farmer||Jesus Albeiro Piamba Zetty|
|Origin||Finca Juan Tama, Caldona, Cauca, Colombia|
Project 121 was set up by UK based coffee importers D R Wakefield in 2013 with the aim of promoting sustainable and traceable coffees. The project teams roasters with smallholder farmers with the aim of promoting a long-term relationship. In addition to ensuring a fair price for the coffee taking into account fluctuating market conditions and costs of production, the farmers benefit from the security of knowing that they will have a buyer for their crop each year. The roasters on the other hand receive an exclusive, high-quality and fully-traceable coffee.
This is the first time we have participated in Project 121. We cupped a number of coffees grown by members of the CENCOIC cooperative in the Cauca region of Colombia. After years of armed conflict in the Cauca region, the current progress towards peace and stability has allowed groups such as CENCOIC to flourish, helping member farmers to improve the quality of their coffee and access the better prices paid by the speciality coffee market. Of the coffees that we cupped, it was the coffee grown by Jesus Albeiro Piamba Zetty that stood out with notes of hibiscus and orange.
Jesus Albeiro lives on his 0.5 hectare farm with his wife and their two children. They are part of the Nasa ethnic group who work to preserve their own culture and Páez (or Nasa Yuwe) language, part of a more widespread movement across Colombia to preserve indigenous cultural heritage. The coffee is hand-picked by Jesus and his family. On the farm it is then pulped and fermented for 15 hours in cement tanks, then washed in clean water and dried to 11.5% moisture in a parabolic drier. It is then transported to the dry mill in Popoyan where it is graded, hulled and bagged for export.
|Notes||Chocolate, Toffee, Raspberry|
|Origin||Union Cantinil Smallholders, Huehuetenango|
|Varietal||Bourbon, Catuai, Caturra, Typica|
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 a collective of smallholder farmers based around Union Cantinil in the Huehuetenango region of Guatemala. 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 beautifully balanced and incredibly satisfying in the cup, with notes of chocolate, toffee and raspberry.
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. This is the first time that we have offered Penny Rock as a single-origin as opposed to a blended coffee. In the cup it delivers everything that we want Penny Rock to deliver, namely good body, sweetness, and a soft, balanced acidity. To blend for blending's sake makes no sense, so this season let us instead doff our cap to this wonderful coffee from Fazenda Daterra. With notes of chocolate, praline and nougat, it is pure satisfaction in a cup.
|Notes||Chocolate, Praline, Nougat|
|Origin||Fazenda Daterra, Patrocinio, Alto Paranaiba, Minas Gerais, Brazil|
|Process||Natural, Pulped Natural, Pulped Raisin|
|Notes||Milk-Chocolate, Cream, Toffee-Apple|
|Origin||Association of Small Producers, Santa Maria Xalapan, Jalapa|
|Varietal||Pache San Ramon, Catuai, Bourbon, Caturra|
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!
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.