|Notes||Chocolate, Plum, Walnut|
|Origin||Smallholders of La Florida, Sandona & Consaca, Volcan Galeras, Pasto Province, Nariño Department, Colombia|
|Varietal||Caturra, Castillo, Colombia|
The Lake District Search & Mountain Rescue Association (LDSAMRA) provide a vital service here in the Lake District helping predominantly 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, proceeds from the sales of this coffee will be donated to LDSAMRA as follows:
- 25p per 250g bag
- 50p per 500g bag
- £1 per 1kg bag
LAS GALERAS, COLOMBIA
Our current Mountain Rescue coffee is the delicious single-origin Las Galeras from Colombia.
Galeras is an active volcano that looms ominously over the city of Pasto in the Nariño department of south-west Colombia. The coffee is grown by various smallholder farmers in the fertile volcanic soils on its northern and western slopes. It is grown at altitudes that reach 2,200 metres, some of the highest at which coffee is grown in the world. The high altitude allows for slow development of the coffee bean which gives the cup profile of Nariño its unique characteristics.
Coffee producers in this region are overwhelmingly smallholders who manage their own wet-mills and drying patios. Every family does their own harvesting, usually with the help of neighbours. After the ripe cherries are picked they are pulped by passing them through a manual pulper at the family farm. The waste from this process is used as a natural fertilizer for the coffee trees. Depending on the conditions, fermentation can range from between 12 and 48 hours. Some producers will add several layers of wet parchment over the course of a few days, which is thought to add complexity to the final cup profile. Nariño is blessed with some of the best drying conditions in the country due. The region's micro-climate and high altitude provide lower relative humidity, more wind and more sunny days than other areas of the country.
These perfect growing conditions translate to some truly stunning coffees and this is no exception. In the cup it has notes of chocolat, plum and walnut.
|Notes||Cacao, Pineapple, 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.