Sourced from: Rwanda - Bushoki + Colombia - San Lorenzo
Tastes like: Lemon / Black Tea / Toffee Finish
All brew methods, but we really quite like it in a V60, Chemex or Aeropress
Each month (funnily enough) we introduce a new Blend of the Month. To be quite frank, this is probably one of our most favourite things to do (bar eating pizza, but that's pretty normal right?)
We carefully sourced two or more beans that caressingly (it's a word) compliment each other. Expect some fun flavours here that work brilliantly with most brew methods.
This month we're helping raise awareness and funds for Teenage Suicide Prevention Charity, Papyrus. Jordan (also known as everyone's favourite Perky Blender) is walking the 3 Peaks at the end of the month and we'd like to do everything possible to help him hit his target. Money from each bag bought will be donated but if you wished to make a separate donation (you're too kind), you can do that here:
The station was initially built in 2006 by the Iyongera Musaruro Co-operative who began working with Falcon's sister company RTC in 2014, to help with financial management and production oversight to improve all aspects of the station. The co-op has approximately 500 members and receives cherry from 800 farmers in total from the surrounding area.
During the harvest process, cherry is delivered to the station where it is pulped using a 3 disc Mckinnon pulper before undergoing fermentation in tanks for 12 - 18 hours. After this, the coffee is density sorted in the water grading channels before being dried on one of the 42 raised African beds.
Colombia - San Lorenzo
Process: Wet Processed
Varietal: Caturra, Castillo, Colombia
This producer group is part of the Cooperativa de Caficultores de Alto Occidente de Caldas which was established in 1964. The San Lorenzo indigenous group are based in the Rio Sucio municipality of Caldas where there are 11,500 inhabitants with 1,150 farmers producing coffee within 21 communities. Until recently, this region was heavily inhabited by the FARC, ELN, Paramilitary groups and guerrillas, who looked to control this central corridor in Colombia. This region has not been known for specialty production but as the local tensions ease and access has improved, it is now possible to demonstrate the quality of the coffees available.
The indigenous inhabitants believe in the Pacha Mama, where they see the land as a living being. To them it is their duty to protect the natural environment and have as little impact as possible from their farming of coffee and to leave it as it has always been. Each farmer has approximately 0.5 hectares of land in which they have about 2500 coffee trees. In this lot there is in total 179 producers coffee, who have each delivered small amounts of parchment that has been assessed and categorised as specialty coffee. There is good recording of each farmer contributions and receipts, giving full traceability about the construction of this lot.
During the harvest season, families will work with their neighbours to select ripe cherry before depulping in micro-beneficios where they will then de-pulp and ferment the coffee in water for 16 -24 hours, depending on the weather. The coffee is then washed and put out to dry on small drying patios on the roofs of the houses it for between 8 – 14 days. They then deliver it to the Cooperative where, it is assessed and categorised, allowed to rest and then milled for shipment.
The coffee is picked by 400 seasonal workers employed during harvest season. At the farm's collection station, green cherries are sorted out before their bags are weighed for payment. The green cherries are dried as naturals and sold to the local market.
The mill processes around 20,000kg of cherry per day during the peak of the season. The natural process coffee is dried for 24 hours under cover before being placed in the full sun for a further 7-10 days.