Keep spirits and caffeine levels high this April with a delivery of speciality-grade coffee beans. Here’s what we’ve got in store for the next Indy Coffee Box …
The tasting notes differ for filter and espresso roasts, you’ll be sent the appropriate one for the roast style you pick at the checkout. Omni roasts work well as both filter and espresso
Quantum Coffee Roasters, Cardiff
Coffee: El Salvador
Origin: Finca Menendez, Piedra Grande, El Salvador
Background: Finca Menendez is located in Piedra Grande in the Apaneca Ilamatepec biosphere reserve. Of the farm’s 40 hectares, 38 are cultivated with coffee and there are around 5,000 coffee trees per hectare.
The plantation is made up of 100 per cent arabica Bourbon, and the average age of the coffee trees is 15 years. The average production for this plantation is 1,260 bags of 69 kilograms per year.
Tasting notes: Sweet and bold cocoa powder body with peanut notes and lemon citrus acidity
New Ground Coffee, Oxford
Coffee: Kenale Hagen
Varietal: Arusha, Typica and Bourbon
Origin: Papua New Guinea
Background: Kanale is an old washing station which has recently reopened in the Western Highlands just outside of the town of Mount Hagen. This year is the first season of coffee to come through the mill since its refurbishment so the team at New Ground Coffee were super excited to get their hands on it.
Farmers pulp the cherries on the same day of harvest, resulting in a super smooth coffee that delivers a delicious sherbetty tang on the finish. Fun fact: this coffee was grown near the Baiyer River Sanctuary which has a huge collection of birds, such as the bird of paradise, and an abundance of wildlife including tree kangaroos and the cuscus (Google for cuteness overload).
Tasting notes: Dark chocolate, blackberry and candy floss
Rounton Coffee Roasters, North Yorkshire
Coffee: Ethiopia, Mustefa Abakeno
Varietal: Regional Landraces
Origin: Agaro, Jimma Zone, Ethiopia
Background: Mustefa Abakeno has recently registered as an exporter in order to start selling his coffee directly to buyers. He’s set up a small wet mill where he processes his farm’s and outgrowers’ coffee (which he keeps separate) which he then dries on raised beds near his house. Mustefa’s outgrowers are all neighbours who have between 4 and 10 hectares of land. He is processing both natural and washed coffee and all of it is dried semi-shaded.
Tasting notes: Pomegranate, blueberry and floral
Fire & Flow Coffee Roasters, Cotswolds
Coffee: Aurora blend- Guatemala 50 per cent and Brazil 50 per cent
Varietal: Bourbon, Caturra (Guatemala) and Red Catuai (Brazil)
Origin: San Marcos la Barranca, Guatemala and Fazenda da Lagoa, Brazil
Background: Guatemala: This exceptional lot was produced by 100 smallholder farmers who live and farm coffee in the high hills around the town of Barrancain. They take huge pride in growing and processing the best coffees: their use of great agricultural methods, increased application of organic fertilisers, creation of organic homemade fungicides and reuse of all wasted coffee pulp and water means they not only produce fantastic coffee but do so sustainably with minimal impact on local biodiversity.
Brazil: Niwaldo and his brothers Ailton and Maurivan are second generation coffee farmers following in the footsteps of their parents. Their devotion to fantastic coffee quality and set-up of their farm are hard to rival: 30 per cent of the total farm area is covered by 66 natural springs, woodlands and wetland areas which help maintain a healthy biodiversity. The farm also has housing for families, access to health care and provides them with a huge amount of educational support to grow their skills in the coffee industry.
Process: Fully washed (Guatemala) and natural (Brazil)
Altitude: 1500-2000m (Guatemala) and 1000m (Brazil)
Tasting notes: Smooth chocolate, orange and nutty