Sourced from: Ethiopia (Segera) + Brazil (Andre Sanchez)
Tastes like: floral / cane sugar / plum
V60, Chemex, French Press and Cold Brew
You might have guessed it from the name, but every month we introduce a new blend to our roster. That means we can put our Dr. Frankenstein hats on and mix together two beans we think will compliment each other, for a little bit of flavour experimentation. It’s alive!
More Info from the farm:
Located in the in the unique volcanic terroir of Poços de Caldas, the Andre Sanchez Estate farms is perfectly situated to grow coffee in this mountainous region with altitudes ranging from 970 - 1250 masl. The farm sits on the periphery of the volcanic caldera (large old crater) and climate suited for producing specialty coffee with distinct profiles.
Andre Sanchez first came to the region in 1968 and now the farm is managed and run by his grandsons André and João Paulo who set up Volcano Origin Coffee to help promote the unique coffees from this region. The Estate has 400 people working and who rely on the estates income. There is also a health centre, school & community school.
During Harvest the coffee is manually collected when the cherry reaches maturation. Once picked, the coffee is then laid out on patio's and turned regularly until the coffee is dried down to 11%. 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
Segera washing station is owned by Daye Bensa Coffee Export, who own farms and washing stations around Southern Ethiopia. The washing station sits 1980masl and the coffee cherries are purchased from out growers with farms nearby. These out growers are typically small farmers with between 0.5 and 3 hectares of land which is managed organically with compost and is often grown within the native forest. This variety was selected from wild plants in the Metu-Bishari forest in the Illuababora zone in Western Ethiopia.
The coffee delivered to the segera washing station is pulped, fermented under water and then washed before being placed on raised beds to dry for around two weeks. At this site the team are very selective about cherry quality ensuring only the ripest are bought and make sure the coffee is dried slowly with a skin drying phase to start the process.