Black Friday Special

A special 3 pack of our favourte coffee of the moment. Stunning examples from Colombia, Ethiopia and Brazil.

Coffee 1

The Coffee

Region: Popayan, Cauca
Owner: 80 local growers
Varietal(s): Castillo, Variedad Colombia
Processing method: Washed
Elevation: 1,500 to 2070 masl

The Story

Popaya, Cauca, is located in the Colombia Massif. It is in a plateau located nearly 1700 MASL and in its surroundings coffee is produced in the beautiful undulating slopes.

The so called Meseta de Popayan is sheltered by the Andes mountain range which helps generate homogeneous climatic and altitudinal characteristics. The result is one of the most outstanding Colombian coffee origins.

The coffee is produced by approximately 80 growers selected for their consistency and the cup profile of their coffee. Farm size ranges between 1-3 hectares. Growers are being encouraged to ferment their coffees without the use of water, in order to reduce water usage during the process leading to a more environmentally sound process.

Coffee 2

The Coffee

Region: Agaro, Jimma, Western Ethiopia
Owner: Mustefa Abakeno
Varietal(s): Heirloom
Processing method: Washed
Elevation: 2000 - 2100 masl
Cup Score - 86.75

The Story

Mustefa Abakeno is a smallholder with 18 hectares of land near Agaro in the Jimma Zone of Western Ethiopia. His farm is located at 2,040masl and is planted with coffee varieties from the Jimma research centre. Mustefa has a small disc pulper that he uses to wash-process half of his coffee; the other half is dried as a natural. Due to a lack of water in the area and limited space to ferment the coffee, Mustefa ferments the pulped coffee for a short period (8 hours) before he moves it to his drying beds (for 13-16 days), and the result is something like a light honey.

Mustefa only registered as an exporter in 2018 in order to sell his coffee directly to buyers, which he was able to do after changes to the regulations that year. The small wet mill he set up (called Beshasha) is used to process his own and outgrowers’ coffee, which he keeps separate and dries on raised beds near his house. Mustefa’s outgrowers are all neighbours and each have between 4 and 10 hectares of land.

Coffee 3

The Coffee

Region: Cerrado, Minas Gerais
Owner: Ferrero Family, Fazenda Pantano
Varietal(s): Yellow Bourbon
Processing method: Pulped Natural
Elevation: 1100 masl

The Story

Fazenda Pântano is located in the Cerrado close to the city of Patos de Minas at an altitude of 1,150 metres and covers a total area of 550 hectares. More than 300 hectares of the land are allocated for permanent natural forest reserves, which is six times more than the legal requirement under Brazilian law. The farm has over 200 varietals, most of which are in experimental production, and is working closely with the Brazilian Coffee Research Institute to experiment with processing and flavour.

The large red cherries are picked and separated in the post-harvest process. The skin of the cherry is removed and most of the mucilage as well. These sticky beans are then laid out to dry on African style raised beds, where they are frequently turned over to allow even drying for 10 - 14 days. This process means there is reduced need for water but also gives in the cup a more prominent acidity but still with the full smooth body known in Brazil. We have been sourcing this coffee for 8 years and each year we find the same quality of coffee in the cup.