What’s in the next coffee box
New year, new beans. Delve in to the tasting notes for the January 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
Cartwheel Coffee, Nottingham
Coffee: Orlando Nakao
Varietal: Yellow Bourbon
Origin: Itabera, Sao Paulo, Brazil
Background: This coffee from Nottingham’s Cartwheel is a pulped-natural yellow bourbon from Fazenda Serra Negra. The estate has been in the Nakao family for 35 years and current owner Orlando runs the farm with his son Andre. They have a strong focus on sustainability: the farm is Rainforest Alliance certified and verified by the 4C Association; they run a fauna and flora conservation project; and collect recyclables from local rural schools.
Orlando and Andre’s commitment to their farming processes and passion for innovation results in some truly unique coffees. The team at Cartwheel have let the varietal characteristics of the yellow bourbon shine through; stone fruit notes of apricot and nectarine go hand in hand with the delicate sweetness of caramel.
Process: Pulped natural
Tasting notes: Stone fruit, caramel
92 Degrees and The Baltic Roastery, Merseyside
Varietal: Bourbon, Caturra, Catuai, Pache Comun
Background: Guatemala produces 2.3 per cent of the world’s coffee, primarily on hillside farms or “fincas”. Typical Guatemalan bean qualities include a full body with a light and fruity acidity.
The Coban region of Guatemala is one of five areas represented by the COABA Project. The project, created by InterAmerican Coffee, brings together beans from Coban, Oriente, Atitlan, Bojangles and Antiqua to provide smallholder farmers with a more direct route to market. All the beans are SHG (Strictly High Grown) certified which assures all of the coffee is grown at over 1350m.
Tasting notes: Blackcurrant, raspberry, blackberry, dark chocolate, passionfruit acidity
Upside Coffee, Dublin
Coffee: Costa Rica
Varietal: Caturra, Catuai
Origin: Costa Rica Tarrazu, Finca Santa Maria
Tasting notes: Caramel and pecan
The Devon Coffee Company, Plymouth
Coffee: Melesa Wolde
Background: This coffee is named after its farmer, Melesa Wolde, whose four hectares of land are spread across the village of Shanta Wene in Bensa, Sidama. In keeping with local tradition, Melesa only produces natural processed coffees which are dried at his family home.
This lot is of the 74160 varietal and was selected by the Jimma Research Centre from wild plants in the Metu-Bishari forest. With changes to export laws, small farmers are now able to market their coffee directly, however few have the necessary funds to make this happen. Melesa has his own export licence but this year he and a group of farmers have assigned a group leader for overseeing milling and export of the coffee.
Tasting notes: Blueberry, violet, bergamot