Sourced from: Colombia - San Lorenzo + Peru - Amazonas
Tastes like: Dark Chocolate, Lime, Brown Sugar
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.
More Info from the farm:
Location: Colombia - San Lorenzo
Varietal: Caturra, Castillo, Colombia
Altitude: 1600-2200 MASL
Production in Colombian is very much dominated by small holders that band together into Cooperatives and grower’s associations. This means the vast majority of coffee in Colombia comes in big lots that contains coffee from many growers. This is further complicated by the fact that coffee is mainly processed on the farm by the producers. Depending on the mind set and skill of the individual producer you may have great coffee being mixed with average coffee. The varying climates present challenges to small holder farmers to harvest and process their crop in stable conditions. The geography of the land creates an environment where we see multiple harvests taking place at various times across the different coffee producing regions. We are continuously working with our export partners to find producers with good practises and methods to produce stable and high-quality cupping coffees.
San Lorenzo – Producer Group
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.
Location: Peru - Amazonas
Process: Washed Organic
Varietal: Caturra, Bourbon, Pache, Typica
Altitude: 1750-200 MASL
Whilst most of the lots we have on offer this year are from our own parchment buying supply chain, we continue to work with some quality focused cooperatives in order to continue supporting producers we have worked with in the past and to offer organic certified lots. Lima Coffee was founded in 2016 by Rony Lavan Guerrero and a number of other coffee producers in Jaen. Rony had previously worked in quality control with one of Peru’s largest exporters, and was very aware of the quality and potential some producers have, but saw those coffees get blended into large commercial lots. To combat this, Rony decided to set up a cooperative with a different structure, he wanted to base the membership on cup quality. He knew of areas and producers in Cajamarca who have great quality and approached them to buy their best prepared coffees, with the aim of selling them as microlots to the US market. In most cases cooperatives are formed by a group of producers with the aim of exporting their coffee and the coffee in their region, but Rony’s model is entirely based on quality and those producers that are more focused on quality. This lot is a blend of day lots from various smallholder producers around Lonya Grande in the Amazonas region in Northern Peru. These day lots were purposefully blended together based on cup profile. Producers in Northern Peru have their own hand pulping machine and fermentation tank where they process the coffee before drying it on their patio or raised beds in their farms. The main variety grown by these producers is Caturra, with some still growing Typica, Pache and Bourbon. Amazonas is an area which holds a lot of potential for quality coffee, but is dominated by volume-focused production. Amazonas has seen a huge rise in popularity of Catimor for it’s resistance qualities and high production, especially at medium altitudes, which represents the vast majority of the coffee lands in Amazonas.