Blend of the Month - FIRESTARTER
Blend of the Month - FIRESTARTER
Costa Rica, Los Robles /Ethiopia Mormora
Stawberry / Raspberry / Hazelnut / Lavender
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:
Costa Rica, Los Robles:
Location: Los Robles, West Valley
Altitude: 1300- 1700 masl
Variety: Caturra & Catuai
Owner: Estrella Naranjo
Tasting notes: Raspberry, lime and hazelnut. Juicy and well balanced.
Estrella Naranjo coffee is sourced from six distinct mountain ranges in the zone of Naranjo: Barranca, Cañuela, San Juanillo, Los Robles, Lourdes and Sabanilla. Cherry is harvested from each of the different ranges and processed separately through Coopro Naranjo R.L. main mill. Coopro Naranjo producer members who deliver cherry as part of the Estrella Naranjo program receive a quality differential for their coffee. The project is being implemented by the cooperative for the first time in the 2017/18 season.
Producers of Estrella Naranjo are selected to participate in the program based on the quality of their coffee. Superior quality is assured through the selection of strictly ripe cherry from only the center of the harvest. Agronomists from Coopro Naranjo visit participating farms in each of the ranges during the season to check maturation levels and determine the ideal point of harvest based on brix measurement. Quality is controlled at the farm, receiving station and mill. Each delivery of cherry is measured, sorted and processed separately at the Coopro Naranjo mill ensuring full traceability to the specific mountain range. The coffee is pulped using advanced demucilagers to ensure consistent and efficient processing, or naturally fermented using traditional washing tanks. The natural fermentation process is used upon request and the expected volume of this type of processing is 3,300 bags in total for the season.
The Estrella Naranjo project offers a competitive price for participating members and seeks to reward those who work hard to produce coffee of high quality. The project is open to all producing members in each of the ranges whose farms are located between 1300 and 1700 MASL. It offers an opportunity for member producers to access new markets and incentivizes the production of high quality coffee, especially for those who may not be able to produce micro lot quality due to location or altitude. The concept of the project is to source consistent volume of traceable, quality differentiated coffee whilst supporting member producers and promoting sustainable and superior production.
Location: Limu, Western Ethiopia
Altitude: 1800 - 2000 masl
Owner: Haider Abamecha
Mormora is a 200 hectare farm near the town of Shakiso, located in the Gujii Zone of the Oromia Region in the Sidamo Province. Coffee has been growing wild in these areas for centuries; Ethiopia being the birthplace of coffee and the only producing country where coffee is indigenous. Similarly indigenous are the Colobus monkeys, which you must be careful not gettoo close to when walking through the estate forest.
The farm is managed by the same owners as Guji Highland, though Mormora is an older plantation and sits at a slightly lower altitiude - ranging from between 1850 and 2100 masl. Coffee is grown organically in beautiful, wild forest conditions, where the soil is fertile and the trees benefit from a mixture of natural shade plants. Mormora farm is also Organic certified (though this particular lot is not), and the land is managed in sections, with the trees undergoing 25 year cycles before being stumped to rejuvenate.
Ripe cherries are hand picked during harvest season, between November and February. They are then delivered to the washing station in Shakiso where they're graded, sorted, de-pulped and then fermented underwater for between 24 - 48 hours. Parchment is sorted in washing channels, and then placed onto raised African drying tables. The drying period generally lasts for up to 2 weeks, until moisture level reaches 12% or lower.
Mormora won the prestigious 'National Taste of Harvest Competition' in 2012 and ranked second in the 2012 'Inter Country Taste of Harvest coffee cupping competition arranged by
AFCA in February 2012. Mormora also landed 3rd and 4th place in the 2014 'National Taste of
Harvest Competition', held in Addis Ababa