What’s in the next coffee box
Get stuck in to the tasting notes for the October Indy Coffee Box
They are often different for filter and espresso roasts, so you’ll get the appropriate one for the roast-style you pick on checkout. Omni roasts are good for both filter and espresso
Thomson’s Coffee Roasters, Glasgow
Varietal: Caturra, Typica, Colombia
Background: Located to the west of the Central Cordillera mountain range, Suarez has a great variety of landscapes and cultural resources due to the many rivers cutting through the valleys. It has a number of goldmines, as well as a gastronomic reputation, and produces coffee and cane sugar.
The coffee is picked by the smallholders with their families and neighbours, and is generally washed and dried on the farm or taken to a nearby beneficiary for processing. It’s then taken to the dry mill or cooperative headquarters for cupping, scoring and sorting for export. Due to the many micro-climates, faces of the slopes and changing weather patterns, there is often fresh coffee cropping throughout the year, though this is generally split across the main and mitaca (or ‘fly’) crops.
Tasting notes: Milk chocolate, treacle and caramel
Grindsmith Coffee Roasters, Manchester
Varietal: Gibirinna, Serto
Origin: Guji, Ethiopia
Background: Shoondhisa is a small area located in Shakiso in the Guji zone of southern Ethiopia. This particular lot was grown by 72 smallholder farmers, all of whom deliver to the Dambi Uddo drying station, a facility owned and operated by Ture Waji.
Whereas most Ethiopian coffees are listed simply as being made up of heirloom varietals, this coffee is particularly interesting as it is specifically a combination of gibirinna and serto, two of the most widely grown varietals in Ethiopia. This coffee has a remarkably complex profile, with clear blueberry and tropical fruit flavours followed by a hoppy, floral finish.
Tasting notes: Blueberry, floral and complex
Origin: Jimma, Ethiopia
Background: This lot comes from the Kota cooperative located in Goma, a district in the Jimma zone of Ethiopia. 275 smallholder farmers, each of whom own an average of one hectare of land at between 1950-2000 m, contributed coffee to this lot.
Kota is one of several cooperatives in Jimma that fall under the administration of the Kata Muduga Multipurpose Farmer’s Cooperative Union, which aims to improve the living standard of its members through sustainable increases to income. Enjoy a sweet cup with dried fruit and peach flavours, supported by a pleasant, juicy acidity.
Process: Fully washed
Tasting notes: Dried fruits, peach, juicy
Quarter Horse Coffee, Birmingham
Coffee: Mexico Las Cotorras
Origin: Chiapas, Mexico
Altitude: 1300 – 1500m
Tasting notes: Caramel, almonds, blackberries and passion fruit
Coffee: Roan Espresso, seasonal blend
Varietal: SL14 and Kent (Uganda) and 74158 and 74160 (Ethiopia)
Origin: 60 per cent Uganda Kayombe, 40 per cent Ethiopia Nuguse Mare
Altitude: 1200-1600m (Uganda) and 1900-2000m (Ethiopia)
Tasting notes: Cranberry, jasmine and plum
Dusty Ape Coffee Roasters, Wiltshire
Coffee: Molten Toffee blend
Varietal: Catuai and Mundo Novo (Brazil), Heirloom Sidamo (Ethiopia)
Origin: Brazil, Nicaragua and Ethiopia
Background: The sweetness and texture of this blend is provided by natural Catuai and Mundo Novo varietals from Pocos de Caldas in Brazil that grow at 1,200m in the Cerrado highlands. This is one of the most consistently sweet and nutty Brazilian coffees the Dusty Ape team has found.
In the middle, the body and chocolate notes are provided by Colibri Azul – this washed coffee is named after the humming bird that resides in the nature reserve in Jinotego, Nicaragua where it grows. This also contributes significantly to aroma – sweet, freshly rubbed tobacco.
Finally, the finish is imparted by a delightfully citrusy, high-grown washed Ethiopia heirloom-varietal Sidamo.
Process: Natural and washed
Altitude: 1200m (Brazil) and 1600-1900m (Ethiopia)
Tasting notes: A naturally sweet blend with chocolate and caramel flavours and a subtle lemon finish.