Santa Clara Estate

Santa Clara Estate

Country: GUATEMALA
City: Antigua
Altitude: 1,600-1,830m
Variety: Bourbon, Caturra
Processing: Fully Washed and dried on raised beds
Owner: Zelaya family

Ricardo Zelaya is passionately committed to both quality and sustainability. His farms are scrupulously well-managed – from the careful selection of varietals planted, to the close supervision of the dry and wet mills – both of which are located on the property and owned by Ricardo, giving him complete control over quality from picking through to export. His family has been farming coffee for over one hundred years.

Ricardo is passionately committed to both quality and sustainability. His farms are scrupulously well-managed – from the careful selection of varietals planted, to the close supervision of the dry and wet mills – both of which are located on the property and owned by Ricardo, giving him complete control over quality from picking through to export.

Ricardo continuously strives to improve what he is doing and raise the bar of quality. He produces micro lots according to variety and processing method (they do honey and natural processing as well as fully washed coffees, such as this lot). In recent years, Ricardo has been very focused on improving his processing techniques and infrastructure. In his wet mill he has recently installed tiled tanks and channels to process coffee, ensuring that all surfaces can be kept extra clean. He has also (quite remarkably) just built an incredible dry mill on the property that was only just finished in February this year! In addition he has upgraded all of his drying facilities to ensure that the beans can be dried on raised beds.

La Maravilla

One of a few new coffees to hit the roaster is:

La Maravilla
Country: GUATEMALA
City / Region: La Libertad, Huehuetenango
Altitude: 1,650-1,800 metres above sea level
Variety: Bourbon, Caturra
Processing: Fully Washed and dried on patio
Farmer: Mauricio Rosales Vasquez
Farm size: 24.68 hectares

Well balanced and heavy bodied with notes of dark chocolate, plum and roasted hazelnuts.

You can find it here

Bolivia Late Harvest Alejandra Ramos Organic

Late Harvest Alejandra Ramos (Organic)

Country: BOLVIA
Region: Nor Yungas
City: Coroico
Altitude: 1,650-1800 metres above sea lvel
Variety: Typica, Caturra
Processing: Washed, sun-dried on raised drying screens
Owner: Cervando Montaño Rocha

Full bodied with a creamy mouthfeel. Notes of chocolate, hazelnut and berries. An excellent espresso coffee.

This very special coffee was produced by Alejandra Ramos who owns a small farm called Familia Montaño in the Yungas region with her husband Don Cervando Montaño Rocha.

Read more about it here

Extended area for free delivery

At present we have free delivery to Bassendean and Guildford. I have just extended this to include Bayswater, Maylands, Bayswater and Mt Lawley (until further notice.) Note: PO Boxes excluded.

Just Arrived

Nkara (Musasa)

Country: RWANDA
District: Ruli Sector, Ruashashi District
Altitude: 1,500 – 2,000 metres above sea level
Variety: 100% Red bourbon
Processing: Fully washed
Owners: Dukundekawa Co-operative
Farmers: 200 smallholder farmers that contribute to Nkara Washing Station
Juicy and sweet with red apple, cherry and blackcurrant, stone fruit acidity and creamy dark chocolate finish.

This coffee comes from the Mblima washing station which is owned by the Dukundekawa Co-operative. The washing station rugged north-west in the town of Musasa, at around 1,800 metres above sea level.

By Rwandan standards, this washing station is quite small, representing 200 local producers in the area. 30 seasonal workers are employed by the washing station – of which 95% are women.

The Dukundekawa Co-operative was established in 2000. In 2003 they established their first washing station, with the help of a development loan from the Rwandan government and the support of the PEARL project. This transformational programme was aimed at switching the focus in the Rwandan coffee sector from an historic emphasis on quantity to one of quality – and so opening up Rwanda to the far higher-earning specialty coffee market. The programme and its successor, SPREAD, have been invaluable in helping Rwanda’s small-scale coffee farmers to rebuild their production in the wake of the devastating 1994 genocide and the 1990s world coffee crash.

Dukundekawa now owns three washing stations (in addition to Nkara they own another small washing station called Mblima and a larger washing station called Gatagara) and in total they have 1815 members.

ALSO

Carmo Estate

Country: BRAZIL
City: Heliodora
Region: Minas Gerais
Altitude: 950 to 1,200 metres above sea level
Variety: Catucai
Processing: Pulped natural
Owner: Túlio Henrique Rennó Junqueira

Well structured and balanced with caramel sweetness, bright cherry acidity and dark chocolate, raisins and honey.

The Junquiera family started growing coffee on the highlands of southern Minas Gerais 150 years ago. The current owner, Tulio Junquiera, who is from the fifth generation of the family, has combined tradition with innovation to make Carmo Estate a sustainable farm dedicated to the production of specialty coffees. Tulio is also the president of the Brazil Specialty Coffee Association (BSCA).

Carmo Estate’s mission is to produce exceptional coffees while providing its employees with a good quality of life and fully respecting the environment. The farm is located near the town of Heliodora, in the southern state of Minas Gerais, a stunning region with mountainous terrain, mineral water springs and ideal conditions to grow specialty coffees. Carmo Estate has 220 hectares (545 acres) of land dedicated to the coffee varieties Mundo Novo, Catuaí, Catucaí, Bourbon, Acaiá and Icatú.

The owners’ personal attention, the agronomists’ specialist supervision and the fertile soil contribute to an average yield of 40 bags per hectare; more than twice the national average. Coffees from Carmo Estate are grown at altitudes ranging from 950 to 1,200m (3,100 to 3,900 feet).

An Ode To Pour-Over Coffee

EL Timbo

This coffee tasting great in our blend at the moment.

El Timbo

Country: El Salvador
City: Cordillera Apaneca-Lamatepec, Cerro Verde, Canton Lomas de San Marcelino
Altitude: 1,525 metres above sea level
Variety: 100% Bourbon
Processing: Fully Washed and dried on patio
Farm manager: Juan Constante
Farm owner: Pacas family

Creamy and sweet with honey, milk chocolate. Has a heavy body, nice length, and meringue sweetness.

El Timbo is a particular plot grown by the Pacas family on their La Guachoca farm. This plot or ‘tablone’ is named after a particular type of snake found in this area of El Salvador the ‘El Timbo’.

Finca La Guachoca lies at between 1410 to 1600 metres in the foothills of El Salvador’s extinct Cerro Verde volcano, in the fertile Apaneca Ilamatepec mountain range. It is owned and managed by the Pacas family, who have been farming coffee in El Salvador since 1905 and own several small estates in the area. They bought La Guachoca in 2009 – at the time the farm was known as ‘San Roberto’ but the family re-named it La Guachoca after the quail-like Guachoca bird that is native to this region of El Salvador and often sighted on the farm.

El Salvador El Talapo

El Talapo

Country: EL SALVADOR
Region: Canton Lomas de San Marcelino, east of Ilamatepec Volcano
City: Santa Ana
Altitude: 1250-1350m above sea level
Variety: Bourbon and Pacas
Processing: Semi-washed and sun-dried
Owner: Pacas family

Full body, cherry, molasses, dark chocolate, red apple, black forest chocolate cake, citric, toffees sweetness on finish.

Rwanda

Country: RWANDA (Musasa Co-op)
District: Ruli Sector, Ruashashi District
Altitude: 1,500 – 2,000 metres above sea level
Variety: 100% Red bourbon
Processing: Fully washed
Owners: 1,815 small holders who are members of the Musasa Cooperative
Farmers: Several thousand smallholder farmers (1,815 co-op members and independents)

Bold, juicy, red apple, orange balanced and consistent with honey sweetness bright acidity and a hint of mango.

The Dukundekawa Musasa cooperative lies high in Rwanda’s rugged north-west, at around 1,800 metres. The co-op built its first coffee washing station in 2003, with a development loan from the Rwandan government and the support of the USAID-financed PEARL project.

The level of care that Musasa Gatagara takes over the processing is impressive. Cherries are hand picked only when fully ripe and then pulped that same evening using a mechanical pulper that divides the beans into three grades by weight. After pulping the coffee is fermented overnight (for around 12 hours) and then graded again using flotation channels that sort the coffee by weight (heaviest usually being the best). The wet parchment is then soaked in water for around 24 hours.

Brazil Passeio

Passeio

Country: BRAZIL
City: Alfenas
Region: Minas Gerais
Variety: 100% Yellow Bourbon
Processing: Natural
Owner: Adolfo Henrique Vieira Ferreira

Juicy with well balanced stonefruit acidity and notes of milk chocolate, orange, praline and sugarcane.

Fazenda Passeio is located in prime specialty coffee country in the heart of Sul de Minas. The farm’s 130 hectares of plantations lie between 1,100 and 1,200 metres above sea level, in a mountainous area with excellent soil fertility and regular rains.

The Vieira Ferreira family has specialized in coffee production for three generations – their attention to detail and commitment to producing top class specialty coffee is second to none. In order to guarantee quality, the farm employs a high number of skilled workers to carry out most of the production process by hand – from soil preparation for planting, to hand picking of the ripe cherries. In return, the farm looks after its workers – permanent workers and their families live on site, and are provided with schooling for their children, professional training, and environmental education.