What’s in the next coffee box

Delve into the tasting notes for the September 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


Roastworks, Devon


Coffee: Ethiopia Sidamo Chire
Coffee notes: Chire wet-mill is located in the eponymous village of the Sidamo sub-region, in the Southern Nations, Nationalities & Peoples region of Ethiopia. Over a number of years the region has developed a distinguished reputation for fine coffees, producing some of the most sought-after micro-lots in the world. The combination of high altitude, fertile soil, consistent and plentiful rains, and an abundance of local knowledge are all contributing factors to the high status of Yirgacheffe coffees.
The indigenous heirloom varietals – which grow wild in Ethiopia – are responsible for the unique flavour notes which make for an unusual but beautifully refined cup, characterised by strong citric acidity, sweet chocolate and floral/herbal notes.
Origin: Ethiopia
Tasting notes:
Extremely intense and complex; bergamot, jasmine, peach iced tea, hops and lemon thyme
Process: Washed
Altitude: 1920-2090 m

Hundred House

Hundred House, Shropshire


Coffee: DBarbosa Family Farm, Fermented Peaberry
Coffee notes: The tradition of coffee production has been in the Barbosa family since the 20th century. Danilo Barbosa, jointly with his sons, represent the fifth generation of family coffee production.
The Rainforest Alliance farm is located in Minas Gerais, Cerrado Region, which is characterised by its altitude and climate. Working with natural and pulped natural processes, the family have also been experimenting with honey processing.
‘My sons and I believe in the speciality revolution that a beverage, produced with dedication, can cause to the lives of the people who consume it. For us, coffee goes beyond caffeine to get energy or a drink to warm up. Our efforts and hard work can have a direct impact on the final cup.’
: Brazil, Cerrado
Tasting notes: Pineapple, starfruit and guava
Process: Natural fermented
Altitude: 1100 m
Varietal: Peaberry, Red and Yellow Catuai

Yallah Coffee

Yallah Coffee, St Ives


Coffee: Trust Coffee, Kunjin
Coffee notes: The team at Yallah have developed a love for well-processed coffee from Asia. This one continues the trend. Its sweet and syrupy mouthfeel is easy to extract, making you feel like the best barista in the world.
This really is a wonderful coffee from the Western Highlands of Papua New Guinea. Producers here have improved quality by purchasing cherry from select farmers in the Waghi Valley. They lease a mill on one of the original 15 plantations and maintain complete control through the processing stage. The day’s pickings are cupped and micro-lot level selections are isolated for separate processing. This level of transparency increases cup quality and returns a higher price to the producer.
Origin: Papua New Guinea
Tasting notes: Very sweet and syrupy. Notes of cardamom and caramel pull through at first, followed by a herbal finish
Process: Pulped natural
Varietal: Catuai

Sacred Grounds

Sacred Grounds Coffee Company, Arbroath


Coffee: Eratoi II
Coffee notes: Eratoi II is produced by 15 small holders in Eratoi in south west East Timor. The village name comes from the local Mambae language and means “rich in water”. As the name indicates, water is plentiful which makes wet-milling less difficult than in other villages.
Eratoi has 42 coffee growers who are separated into three groups, Eratoi I, Eratoi II and Eratoi III. Led by Senhor Laurentino Soares, Eratoi II members pay a great degree of attention to quality. Only fully ripe cherries are hand picked and the harvest finishes just after lunch to allow plenty of time to fully process these cherries on the same day.
: East Timor
Tasting notes: Jammie Dodgers; jammy sweetness, buttery mouthfeel and shortbread note
Process: Washed
Varietal: Hybrid De Timor & Typica
Altitude: 1600 – 1700 masl

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