Expand your coffee-drinking horizons this month with our curation of speciality-grade beans from the UK’s finest roasteries. Here’s what we’ve got in store for the August 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
Roastworks Coffee Co., Devon
Roasted specifically for filter and espresso
Coffee: Businde – exclusive first taste for Indy Coffee Box subscribers
Origin: Kayanza, Burundi
Background: Zuberi Matsitsi, owner of Matraco Coffee in Burundi, is one of Roastworks’ coffee partners. His washing station Businde is located in the northern province of Kayanza (close to the Rwandan border) and has a wide reach of local coffee farmers, processing the cherry of up to 650 farming families.
Washing station owners must consider the payment of the workers who process the coffee cherry, as well as the price received by those who cultivated them. Businde’s producers receives a premium that’s 20 per cent above the local market rate this season and Businde pays its staff almost 60 per cent above the rate for casual labour in Burundi.
To assist with the dispersal of coffee pulp, Matraco distributes it as fertiliser to help the farmers nearby. Alongside this, the company assists local farmers by donating seedlings to their farms. Furthermore, Matraco has its own coffee plantation of more than 8,000 Red Bourbon coffee trees on the hill of Businde . This year, Matraco paid the equivalent of 22,000 USDto the station’s producers.
Tasting notes: Strawberry milkshake, milk chocolate
Neighbourhood Coffee, Merseyside
Coffee: Anything You Can Brew, I Can Brew Better
Origin: Finca Santa Leticia, El Salvador
Background: El Salvador is small in size (it’s the smallest country in Central America) but big on quality, and that’s why the team at Neighbourhood have roasted this coffee three years running.
Finca Santa Leticia is owned and farmed by Ricardo Valdivieso Oriani who grows Bourbon in the Apaneca Mountains – at 1400masl the altitude isn’t super high, but it is high enough to give this coffee a gentle fruity acidity. Ricardo and his team are experimenting with various processing methods, however this fully washed lot is loved for its simplicity as much as its flavour. You’ll experience sweet milk chocolate and then a hit of red fruit jam with butterscotch sweetness. As espresso you may get a red grape notes too.
Process: Fully washed
Tasting notes: Butterscotch, Jammie Dodgers, milk chocolate
Common Coffee, Edinburgh
Varietal: Yellow Catuai
Origin: Ilicínea, Brazil
Background: Situated on the border of Sul De Minas and the Cerrado is the mountainous region of Ilicinea where farms rise from 1100–1320m. This beautiful area is blessed with a microclimate that provides conditions for producing unique and intriguing coffees. The region’s soil is known as cambisol (where the rock is still turning to soil) and it influences a unique stress on the plants and the maturation on the cherry. The local growers used to struggle with the winds that ravaged the crops but through inquisition and help they have put in systems and planted trees to help minimise the effect. The region is still relatively unknown as coffees were, until recently, sold under the names of other regions.
Edelvanio Pereira has been working in coffee production for 32 years in Ilicínea. He works with his son-in-law Zeliomar who is passionate and skilled at cultivating and preparing the best coffee on their farm close to the Ilicínea Cliffs. Careful consideration went into this coffee with how it paired with alternative milk: it is not only well developed to achieve sweetness but also to ensure the sugars work with amino acids to create a less acidic coffee.
Tasting notes: Honey, nectarine and chocolate
Lufkin Coffee Roasters, Cardiff
Coffee: La Bolsa
Varietal: Caturra, Bourbon
Origin: La Libertad, Huehuetenango, Guatemala
Background: Finca La Bolsa was bought by Jorge Vides, a distinguished medical professional, in 1958. Jorge won a number of awards for coffee production and his services to the region of Huehuetenango. La Bolsa sits between two mountains which provide a very stable, humid microclimate. The microclimate, combined with the limestone rich soils, give the coffee a unique profile with a rich syrupy body and plenty of malic and citric acidity.
Sections of the farm are reserved areas to promote biodiversity, reduce exposure to winds and soil erosion. Inga trees are used as a shade trees and to fix nitrogen in the soil which is essential for plant and cherry growth. This particular lot is a natural process Caturra and Bourbon mix.
The coffee is fermented for 18-24 hours, before being cleaned of mucilage, graded in channels and soaked overnight. It was then patio dried for 20- 25 days and shaded during the peak sunshine. La Bolsa competed in the 2002 Cup of Excellence competition and placed second, scoring 94.98.
Tasting notes: Cranberry, pomegranate, orange marmalade, nutty finish