What’s in the next coffee box
Dive in to the tasting notes for the December Indy Coffee Box
The tasting notes differ for filter and espresso roasts, and 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
Crosby Coffee, Liverpool
Coffee: Brazil Cachoeira
Varietal: Red Catuai
Origin: Cerrado, Brazil
Background: Coffee production has been in the family since the early twentieth century for Brazilian farmer Danilo Barbosa. Today he works with his sons to produce speciality coffee that preserves their surrounding environment, aiming to cultivate a fully sustainable crop.
The team at Crosby Coffee keep direct contact with Barbosa to ensure consistency and quality of the greens before roasting at their Liverpool roastery.
Process: Naturally fermented
Tasting notes: Cherry brandy, lemon sherbet, Curly Wurly
Williams & Johnson Coffee Co., Edinburgh
Roasted for espresso and filter
Coffee: Finca Chichupac
Origin: Baja Verapaz, Guatemala
Background: This coffee is sourced from Asociación de Productores de Café de Chichupac (APCC), a co-operative of 28 smallholder farms that was established in 1982 after the 36-year civil war. The group remains small and its members come from around 13 local families who deliver their coffee to the APCC wet mill.
The Baja Verapaz region continues to suffer the consequences of violence and subjugation. Villages remain remote and poorly connected to road networks, with communities lacking access to many key educational and medical services. APCC decided that one way out of poverty and marginalisation was via coffee and collective action.
Process: Fully washed and sun dried
Tasting notes: Granny Smith apple, Nutella and refined sugar
Pharmacie Coffee Roasters, Brighton
Coffee: A Lel Chaung Natural Myanmar
Varietal: Red Catuai
Origin: A Lel Chaung co-op, Myanmar
Background: Named after the village in which this coffee is grown, A Lel Chaung is one of 18 communities that make up a co-op of 180 Danu households and the indigenous people of Southern Shan State.
Shwe Taung Thu (which translates as ‘Golden Farmer’) came together in May 2018 when its members switched to farming high value speciality coffee rather than commercial grade coffee. This was previously promoted as an alternative to opium production and other riskier livelihoods such as mining.
Due to weather conditions the drying cherries are covered at the hottest part of the day and dried for around 17 days to allow the flavours to develop. Dry milling takes place through a local exporter.
Tasting notes: Stewed plums, figs and date notes with a red berry juiciness, heavy body and lingering finish
Coffee: Mico de Noche, Mexico
Varietal: Caturra, Bourbon, Maragogype, Typica
Origin: Santa Cruz Xoxocotlán , Mexico
Background: Mico de Noche coffee grows in the highlands of Tapachula in Chiapas, known as ‘The Pearl of Soconusco.’ In this region you can find all types of species of flora and fauna including the Saraguato Monkey which is known to coffee growing families as ‘Mico de Noche’ due to its loud night-time howl.
The Tapachula municipality sits at the feet of two volcanoes, Tacaná and Pico de Loro, and its volcanic soil and diversity of micro-climates make it an ideal spot to produce amazing coffee.
Tasting notes: Bright sweet white currant notes with silky mouthfeel and milk chocolate lasting finish
Rinaldo’s Speciality Coffee & Fine Tea, Cumbria
Coffee: Colombia, Asprobalboa
Origin: Balboa, Colombia
Background: Roberto Martinez has grown coffee for over seven years but has worked in the industry for more than 15 years as a picker and farm labourer. It’s only in the last two years that Roberto has started growing coffee organically with the help of the agronomists at local co-op Asprobalboa.
The growers’ group is part of the Cosurca co-operative based in Timbio which works with the community on both agronomy and social projects to help them move forward post-conflict.
On Roberto’s farm, coffee is planted among guamo and citrus trees for shade. During the harvest from May to September the coffee is handpicked every eight days and then pulped on the same day. It is then left to ferment for 14 hours before being dried in a parabolic drier for eight to ten days.
Tasting notes: Redcurrant, orange, dark chocolate