blend of the month - a new hope
Myanmar - Ywangan + Colombia - San Lorenzo
Raspberry / Grapefruit / Chocolate
V60, Chemex, French Press and Cold Brew
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: Myanmar - Ywangan
Altitude: 1098-1534 MASL
Situated in Southern Shan State in Ywangwon township, coffee has been grown since the 1980’s where it was planted to try and eradicate the opium growing in the region. This coffee comes from smallholders on 1- 3 ha plots where they grow a variety of coffee varieties such as San Ramon, Caturra, Typica, catuai and S -795. On these farms they have mixed crops, livestock and shade trees to supplement the growing of coffee as smallholders.
These small holder famers have been supported the Mandalay Coffee Group (MCG) who have worked with these farmers supplying training to the small groups to help improve quality. Some of these famers also received training from a USAID program led by Winrock international. A focus of this project of Rift Valley trading who exported these coffees with MCG was to focus on famers who hadn’t received training from the program and reach out to those as well to help them improve their standards.
During the harvest Thint Lwin who works for MCG will coordinate and purchase the cherry with his local village collectors from the farmers where all money is paid upfront. The coffee is then transported directly to the wet mill owned by MCG in Pyin Oo Lwin. By taking the cherry MCG can help reduce the risk for farmers and have greater control over the process and quality of washed and natural coffees. In 2017 they achieved a score of 89.5 in the national competition with a natural lot which has encouraged them to continue this and expand the operation growing form 15 to 100 raised beds as well as building parabolic driers.
This lot made up of 80% Catuai, 10% S-795, 10 % other arabica (San Ramon, Caturra, Typica) will be picked and then sent overnight to the processing facilty in Pyin Oo Lwin. Cherries are pulped the same day in a Pinhalense vertical eco-pulper, and parchment is fermented in tiled tanks overnight. After thorough washing, parchment is dried on concrete patios in the sun, with workers turning it hourly and covering it before dusk to prevent dew from reaching the coffee at night. The drying can take between 7 – 21 days weather depending.
Each daily lot is kept separate and cupped and assessed by a Q grader to assess the quality and profile which can be mixed in final dry milling. Coffee
is then hulled, sized, and sorted ready for export. The specialty lots also undergo a final hand sorting to ensure the quality is as requested.
Location: Colombia - San Lorenzo
Altitude: 1600-2000 MASL
Variety: Castillo / Colombia / Caturra
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 growing and producing coffee within the 21 communities. This region until recently 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 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 Ha of land in which they have about 2500 coffee trees.
During the harvest the families will work with their neighbours to select ripe cherry before de-pulping 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 then put out to dry on small drying patios on the roofs of the houses where they will dry it for between 8 – 14 days depending on the weather. They then deliver it to the Cooperative where it is assessed and categorised before being allowed to rest and then milled for shipment