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Blend of the Month
Blend of the Month
Blend of the Month

Blend of the Month

Regular price £6.50 Sale

Sourced from:
El Salvador - El Cipres / Guatemala - La Bolsa

Tastes like:
Stewed Fruits / Dark Chocolate / Vanilla / Mulled Wine

Suitable for:

All brew methods, but we really quite like it in a V60, Chemex or Aeropress

Roast:
Medium

More Info:

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:

El Salavador - El Cipres:

Located in on the North slopes of the Picacho Volcano in the Bálsamo-Quezaltepec coffee

region, in the municipality of Nejapa, Department of San Salvador. The estate 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 producing 3000 bags annually. The Estate has also re introduced the old practice of agobia cutting and growing which has significantly helped to improve yield where the trees are bent over and tied to the ground to keep producing whilst new shoots grow vertically.

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 is a permanent staff who live on the farm whose food is subsidized all year round. In the houses they have also provided new efficient reduced smoke cooking stoves as well using volcanic stones as a filter of 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 drink every other day to help promote worker health. The farm also supports the local school which neighbours the farm subsiding the teaching assistant at the school. They have also helped with the supply of a computer and as well as provide sporting clothes for the games classes.

Macerated Natural

Once floated and separated the coffee is then placed submerged in a sealed container for 24 hours before then being removed and cleaned. From here it is then placed onto raised beds left for 1 day before then being turned regularly every hour to ensure an even drying down to 11%. The Maceration process should bring out a more pronounced acidity but still with the body and flavour of a natural.

Macerated Washed

Once floated and separated the coffee is then placed submerged in a sealed container for 24 hours. After this the coffee is then pulped and left to undergo dry fermentation for 12 hours.

After this it is then cleaned and left to dry on the beds being turned hourly until down to 11% moisture for approximately 10 – 14 days weather depending.

Guatemala - La Bolsa

Finca La Bolsa was bought by Jorge Vides, a distinguished medical professional, in 1958. Prior to this the land wasn’t used for coffee production. Jorge won a number of awards for coffee production and for services to the region of Huehuetenango, and had the main hospital in the coffee growing community named after him. La Bolsa competed in the 2002 Cup Of Excellence competition and placed second, scoring 94.98. La Bolsa sits between two mountains, which provide a very stable, humid microclimate. This combined with the limestone rich soils give the coffee a very unique profile, with a rich syrupy body and plenty of malic and citric acidity. Coffee is fermented for between 18 and 24 hours, and is then cleaned of mucilage, graded in channels and soaked overnight.

La Bolsa is RFA certified & follows C.A.F.E practices guidelines. Coffee Care funded the construction of a school and nursery at the farm, with fully trained, full time teachers. All of the temporary and permanent staff have access to schooling for their children, and they are incentivised to leave their children at school or nursery through food donations. When a child attends school or nursery for 5 consecutive days they receive a weekly supply of rice, beans and corn. Prior to this food ration scheme it was very difficult to get people to leave their children in the care of others, and schooling wasn’t necessarily valued as there is a greater pressure on earning more money to feed the family. As a result there are no children working in the farm, and the school and nursery classes are full. Accommodation is provided for permanent and temporary workers, with separate facilities for men and women and families, bathrooms and kitchens. Sections of the farm are reserved areas, to promote biodiversity, reduce exposure to winds and soil erosion. Inga trees are used as a shade trees, and to fix nitrogen in the soil which is essential for plant and cherry growth. Renardo has an expansive composting operation to make use of waste products, using redworms.