Blend of the Month - Lock Down
Brazil - Barra Estate / Ethiopia - Duromina
Milk Chocolate / Praline / Grapefruit / Apricot / Roasted Almond 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.
Even More Info from our supplier:
Location: Brazil - Barra Estate - Jose Edivaldo
Altitude: 950 - 1300 masl
Process: Pulp Natural
Variety: Mundo Novo & Catuai
Owner: José Edivaldo Gonçalves
Harvest: May - September
Located in the in the unique volcanic terroir of Poços de Caldas, Barra Estate is perfectly situated in this mountainous region, with altitudes ranging from 950 – 1300 masl. The farm sits on the periphery of the volcanic caldera (old crater) which has a diameter of 31km and has soils and climate suited for producing specialty coffee with distinct profiles. The Barra Estate farm has been in the family since 1966 when José Edivaldo Gonçalves' father decided to start growing coffee. Now the farm is run by José and his three sons - Tiago, Felipe and André. The farm land spans 190 hectares, of which 120 are used to grow coffee. Each harvest the farm produces around 800 bags of specialty coffee, and employs 250 seasonal workers to hand pick coffee, as the steep terrain of the farm and is not accessible by machines. During harvest season the coffee is manually collected when the cherry reaches maturation. Once picked, the coffee is then pulped to remove the mucilage covering the bean, before being laid out on patios and turned regularly until the coffee is dried down to 11% moisture. The process lasts usually between 10 – 14 days. Once dried, it is then stored in wooden hoppers for 20 days to rest and equalise before being hulled and bagged ready for shipment.
Ethiopia - Duromina
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 or 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. On paper, these farmers had it all; very high altitude, rich and fertile soils, Ethiopia's incredibly complex heirloom varietals and good rainfall. Year after year, farmers received low prices for their coffee, earning little income as a result. The missing link was quality control.
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. The Coffee Initiative - a project established by Technoserve and the Bill and Melinda Gates Foundation - was influential in establishing and developing fledgling cooperatives like Duromina. With technical support, business advice and access to finance, the members acquired and installed a wet mill and began processing fully washed coffee for the first time. As part of the Coffee Initiative, Falcon acted as guarantor for 47 farming groups, representing 100,000 people, so that they qualified for bank loans which were integral to the project. 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.