Here at Perky Blenders we make it our goal to bring epically sourced coffee to your home. We are a small batch, specialty coffee roasters with a priority to strictly use ethical sources, working alongside industry leaders to craft products with unique flavour.
Acidity – 7 - Medium acidity
Sweetness – 8 - 8.5 - Great sweetness
Character – 8 - 8.5 - Raisin and stone fruit with rich cocoa notes
Body – 8 - Full Body
Balance – 7.5 - 8 - Well balanced
|1160 masl||Washed||The Cerrado||83.75||Harvest||Variety||Owner||Certifications|
|July - September||Catuai||Naimeg Family||Rainforest Alliance|
Fazenda Londrina is one of four farms owned by the Naimeg group, a family business which was headed up by the late founder Gerson Naimeg. Gerson, the son of a German settler and Brazilian mother, established his first farm in 1965 when he bought a small plot of land in Uba, located in northern Paraná. He and his family moved to the Cerrado to avoid the annual threat of frost and now they have four farms in the region. Fazenda Londrina is around 394 hectares in size with 200 hectares set aside for coffee and is located near the city of Patos de Minas at an altitude of approximately 1160 meters above sea level. The farm successfully grows varietals of Catuai, Icatu and Acaia on the local clay loam soils and harvesting is mechanical thanks to the flat lay of the land. Fazenda Londrina has won awards in national espresso competitions in recognition of its good character in the cup.
In line with Brazilian law, 20% of the land at Fazenda Londrina is given over to a nature reserve where indigenous plants provide a habitat for wildlife. This, coupled with the social standards which have been established for the people that work the land, has led to Rainforest Alliance certification for the farm.
Sweet Mandarin, cane sugar and milk chocolate. Well balanced & full bodied
San Salvador Department
|March||Bourbon||Alvarez Gallardo||Rainforest Alliance|
Located in on the North West slopes of the Picacho Volcano in the Bálsamo-Quezaltepec coffee region, in the municipality of Nejapa, Department of San Salvador.
The farm has been in the family since 1880 after being bought by Dr. Emilio Alvarez Lalinde when the family migrated to El Salvador from Colombia, bringing with them an ancestry & knowledge in coffee production. The Estate is now run by the Alvares Gallardo family who took over in 1992 bringing a new passion and dedication to the farm, working hard to achieve RFA certification as well as improving all aspects of the estate. The estate is made up of 90 Hectares of coffee producing land and 5 hectares of natural forest allowing the wildlife to flourish. Starting at 1070 masl, the farm is a long thin strip which climbs up to 1800 masl providing 3000 bags annually. It is from the top sectors of 1500 masl and above. Selecting coffee this year which is made up of the Bourbon varietal where the coffee is grown under the shade of the trees in the nutrient rich volcanic soil.
There is a strong family and social aspect to the El Cipres Estate, as well as being RFA certified the Family works hard to ensure all workers are treated with respect and dignity. There are permanent staff who live on the farm whose food is subsidised all year round. In the houses they have also provided new efficient, reduced smoke cooking stoves as well using volcanic stones as a filter for waste water to reduce pollutants reaching the soils. During the picking season the workers also receive meals & coffee each day as well as a nutritional drinks to help promote their health.
Once harvested the coffee then travels to the El Borbollon mill located in Santa Ana where it is pulped on arrival. The cherries are emptied into tanks and water is used to move the cherries up a pump and into a depulper to remove the skin of the cherry from the beans. The beans are then moved in channels to fermentation tanks where they will rest for 13 to 15 hours and naturally present bacteria and microbes break down the sugars and alcohols in the mucilage of the bean. They are then washed again before being transported to the drying patio where they are then dried for a period of 8-10 days.
Lime, jasmine, black tea, honey. Delicate and floral.
|1900-2000 masl||Washed||Jimma, Western Ethiopia||91.25||Harvest||Variety||Owner||Certifications|
|February||Heirloom||150 Smallholder cooperative||TechnoServe Coffee Initiative|
The name 'Moata' translates as 'Champion.' This lot is the beginning of a longer term project to continue improving quality and maximise the share of FOB price that the cooperative members receive. Duromina, which means “to improve their lives” in the Afan Oromo language, is a coffee cooperative in southwestern Jimma Zone. Coffee has grown here for generations but was traditionally processed using the dry, natural method.
Farmers paid little attention to quality control and despite an ideal climate and altitude for coffee growing, the area’s coffee was synonymous with poor quality. Year after year, farmers received low prices for their coffee, earning little income as a result. On paper these farmers had it all; very high altitude, rich and fertile soils, Ethiopia's incredibly complex heirloom varietals and good rainfall. The missing link was quality control. Now that this has been addressed, the Duromina farmers produce coffees of outstanding quality with scores of 90+ being achieved. In 2010, around one hundred local coffee farmers banded together to form Duromina. As the name suggests, their goal was simple: to improve their lives. With technical support, business advice and access to finance through TechnoServe’s Coffee Initiative, the members acquired and installed a wet mill and began processing fully washed coffee for the first time. These improvements helped Duromina produce high-quality coffee and bring new prosperity to the community.
Two years later, an international panel of professional judges would select Duromina’s coffee as the best in Africa, awarding the cooperative the top prize in the leading regional cupping competition. An interesting feature of this coffee is its varietal. This coffee is mainly an improved native varietal called 1274, but also a mix of Ethiopian Heirloom. Ethiopia, being an "origin of all origins", has hundreds of heirloom varietals. This is the first time for us, tasting this Ethiopian varietal 1274.
Pleasing acidity, apricots, honey, floral, marzipan.
|1750 - 1850 masl||Washed||
SouthWest of Addis Ababa
|December||Heirloom||Ato Esmael and Family||Organic and Rainforest Alliance|
This family-owned estate is situated some 470 km southwest of Addis Ababa in the highlands of the Kaffa region. The coffee is wild and natural and grows in an area of some 2,000 hectares at an altitude of between 1,750 and 1,850 metres above sea level. Approximately half of this land remains a natural forest with the coffee growing amongst the trees. Such conditions provide incredible biodiversity and the coffee plants are nurtured by cool morning mists and a lush tropical canopy that provides protective shade from the midday sun. The soil is enriched with organic nutrients as the fallen tree leaves decay and in the process become a natural mulching agent.
Studies carried out on the coffee plant diversity within the forest have shown that there are at least ten distinctive genetic varietals. Given that this is truly the home of coffee, it can therefore be assumed that the original species will be cohabiting within the forest.
It is even rumoured to contain the original strains of Panama’s famous Geisha coffee. Kaffa Forest Coffee is double certified – Rainforest Alliance and Organic, the latter by BCS OKO of Germany.
This coffee forest provides permanent employment for four hundred people and during the harvest this figure will rise to between two and three thousand, depending on the size of the crop. To enable better management of the land and harvest, the estate has been divided into six micro-farms.
The hand-picked coffee is washed. The trees flower in January to February and the washed coffees are harvested between August and December. All processing takes place within the forest farm though dry-milling and preparation for export takes place in Addis Ababa.
Cherry, plum, chocolate & syrup
|Lot 4305||Red Bourbon||Rwanda Trading Company||N/A|
The Mwasa washing station is owned by 10 individuals with 600 members who deliver their coffee and use the services of this washing station. High altitude and pure bourbon are factors that guarantee the complex coffees produced/ Mwasa has gained a good reputation for producing great quality since featuring in the top ten of the Cup of Excellence in 2010.
Mwasa is situated in a rugged valley high up in the mountains of the Muchaba Sector and exports around 60 tonnes of coffee per year.
Balanced and sweet with floral notes, lime and milk chocolate
|1750+ masl||Sparkling Water Decaffeination||
Dried: Jan- Mar
and his family
Organic BCS OKO
This family-owned estate is situated some 470 km southwest of Addis Ababa in the highlands of the Kaffa region. The coffee is wild and natural and grows in an area of some 2,000 hectares at an altitude of between 1,750 and 1,850 metres above sea level. Approximately half of this land remains a natural forest with the coffee growing amongst the trees. Such conditions provide incredible biodiversity and the coffee plants are nurtured by cool morning mists and a lush tropical canopy that provides protective shade from the midday sun. The soil is enriched with organic nutrients as the fallen tree leaves decay and in the process become a natural mulching agent. Studies carried out on the coffee plant diversity within the forest have shown that there are at least ten distinctive genetic varietals. Given that this is truly the home of coffee, it can therefore be assumed that the original species will be cohabiting within the forest. It is even rumoured to contain the original strains of Panama’s famous Geisha coffee.
Kaffa Forest Coffee is double certified – Rainforest Alliance and Organic, the latter by BCS
OKO of Germany. This coffee forest provides permanent employment for four hundred people and during the harvest this figure will rise to between two and three thousand, depending on the size of the crop. To enable better management of the land and harvest, the estate has been divided into six micro-farms. The hand-picked coffee is washed and sun dried. The trees flower in January to February and the washed coffees are harvested between August and December and between January and March for the sun dried. Shipments start in end of October onwards.
All processing takes place within the forest farm though dry-milling and preparation for
export takes place in Addis Ababa.
THE SPARKLING WATER DECAFFEINATION PROCESS:
This process was first discovered by a scientist called Kurt Zosel at the Max Planck Institute for Coal Research in 1967 as he was looking at new ways of separating mixtures of substances. In 1988, a German decaffeination company called CR3 developed this process for decaffeination whereby natural carbon dioxide (which comes from prehistoric underground lakes) is combined with water to create ‘sub-critical’ conditions which creates a highly solvent substance for caffeine in coffee. It is a gentle, natural and organically certified process and the good caffeine selectivity of the carbon dioxide guarantees a high retention level of other coffee components which contribute to taste and aroma.
The process is outlined below:
- 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.
- After the water has been added, 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 decaffeinated coffee is then gently dried until it reaches its original moisture content, after which it is ready for roasting. There are several benefits to using this process for decaffeination:
- The agent used for extracting the caffeine is entirely natural and the process can be classified as ‘organic’ due to the complete lack of chemicals used throughout. There is also no health risk by consuming coffee that has been decaffeinated in this way.
- The way the process works means the other compounds in the green bean are left untouched, meaning decaffeination has no effect on the flavour and aroma of the finished product. The carbon dioxide is very selective and doesn’t extract the carbohydrates and proteins in the green bean which contribute to flavour and smell.
- The cell structure of the green bean and the finished roasted bean is unchanged which is of great advantage when working with speciality coffees.
- The by-products are 100% natural and recyclable.