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:
Process: Washed Organic
Varietal: Caturra + Bourbon
Altitude: 1750-2130 MASL
Location:Peru - Amazonas
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.
Ethiopia - Gidey
Gidey Berhe is the owner of Limu Kossa Agro Industry PLC. It’s not a very catchy name for a coffee farm, so we decided, with his blessing, to name the coffee after the man himself. Located far in the West of Ethiopia in an area known as Limu Kossa, Gidey farms his coffee on a 350 hectare farm that sits at 1840-2130 meters above sea level. The farm is meticulously maintained, from the trees to the signs dividing the lot sections. The land was once wild forest and has been thinned slightly to accommodate the coffee, but the feeling of quiet solitude pervades amongst the native trees.
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.