#RM-007
Silky smooth, like peaches and apricots covered in honey. Delicious washed coffee from the mountains of Ethiopia.
Very limited amount of this one - so be quick.
NOTES: Caramelised Peach, Honey, Cacao.
ORIGIN: Ethiopia.
PROCESS: Washed.
REGION: Sidamo, Taferi Kela.
VARIETAL: 74112,74158,Enat Buna.
ALTITUDE: 1900-2100masl.
LEVEL: Light.
200g Wholebeans.
Building Opportunities - Coffee production in Ethiopia accounts for about a third of the country's GDP but more than 90 percent of people working in coffee don’t make a liveable income. Bette Buna has set out to change that in their community. They teach their community farmers to improve their soil, grow back agro-forestry systems, and teach the importance of picking ripe cherries. Ripe cherries weigh more and produce better coffee, so the farmers get paid more by weight, and also receive a quality premium. Perhaps most importantly, they distribute more than 350,000 healthy seedlings every year from their in-house nursery.
These seedlings are climate-change adapted varietals, and on average the farmers who plant them make minimum $2 per year per seedling once the trees are grown. This means an economic impact in the area of more than $650,000 a year in a region where the average household income is less than $50 per month for an average family size of 9 people.
#RM-006
Amazing coffee, reminds me of blackcurrant Ribena. Super sweet with a deep berry fruitiness and syrupy texture, and a bit of that natural process wackiness in there.
NOTES: Blackcurrant, Syrup, Black Cherry.
ORIGIN: Colombia.
PROCESS: Natural.
REGION: Cajamarca, Tolima.
VARIETAL: Tabi.
ALTITUDE: 1800-2100masl.
LEVEL: Light-Medium.
PRODUCER: Edward Montiel
200g Wholebeans
This coffee has a great story and a personal connection - it was imported into the UK by my friend and Brazilian Jiu-Jitsu team-mate Erik Sanchez, through his company Volcán Coffee. Grown in his hometown of Cajamarca, Colombia, a region once troubled with conflict. The high-altitude, nutrient-rich and bio-diverse volcanic soils of the Andes mountains make a perfect environment for growing amazing coffee. This Tabi variety was produced by Erik’s cousin Edward Montiel, the farm has a deep heritage and long family lineage, blending traditional farming methods with modern processing techniques.
Erik’s mission with Volcán is to shine light on the Cajamarca region through coffee, ensure farmers receive fair payment using sustainable practices, create social initiatives for local investment, and push the standard of speciality coffee production to the next level.
#RM-005
Creamy body with notes of tart fruit and florals. Makes me think of those rhubarb and custard sweets. The technical processing method includes yeast culture fermentation followed by thermal shock washing, which locks in vibrant sweetness and complexity. Makes for a tasty and aromatic brew.
NOTES: Rhubarb & Custard, Elderflower, Raspberry.
ORIGIN: Colombia.
PROCESS: Washed, Thermal Shock.
REGION: El Jaragual, Antioquia.
VARIETAL: Castillo.
ALTITUDE: 1500masl.
LEVEL: Light.
PRODUCER: Jorge Mira
200g Wholebeans
From Importer MiCafe: “El Jaragual, spanning 150 hectares, is a family-operated farm overseen by Jorge Mira. Located at an elevation of 1500 MASL in Amalfi, Antioquia, Colombia, the farm is perfectly positioned in the northern area of the central Colombian Andes. This location is superb for cultivating premium coffee. A significant portion of El Jaragual is dedicated to forestry, leveraging Jorge's background as a forestry engineer. The farm features a blend of pine tree plantations aimed at sustainable timber production, alongside conserved areas of native forest. Currently, we cultivate seven coffee varieties at El Jaragual, shaded by plantain trees and other native agroforestry species. The coffee processing methods employed at El Jaragual are refined, involving extended fermentation phases with yeast inoculation and temperature adjustments, such as warm water rinses and cool water quenches, to enhance and stabilise the aromatic qualities developed during fermentation. This represents a thoughtful balance between traditional and modern processing techniques.”
RAW MATTER COFFEE
•
RAW MATTER COFFEE •
only the good stuff.
Small Batch. Single Origin. Speciality Coffee.
Roasted in Manchester.