Taste beans from a roster of hero roasteries via our monthly speciality-coffee subscription. Check out the line-up for the February 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.
Pilgrims Coffee, Holy Island
Coffee: Holy Grail Blend
Varietal: Caturra, Heirloom
Origin: 50% Finca La Betania, Colombia’ 50% Segera, Ethiopia
Background: Pilgrim’s Holy Grail Blend is a delicious mix of speciality-grade organic beans which have been expertly bronzed at its Holy Island roastery.
The current variation of the seasonal blend marries a high-grown Colombian coffee with a beautiful washed Ethiopian coffee. Blended they complement each other perfectly, with a sweet, juicy acidity that maintains a balance in the final cup. The blend works well as a slightly longer espresso but it’s currently being brewed at Pilgrims as a batch brew filter.
Located in the Central Colombia Andes mountains, Finca La Betania is one of the most isolated coffee producing regions in Colombia. The area is renowned for producing some of the country’s finest microlot coffees as the land is enriched by volcanic soils and fresh mountain streams.
Segera washing station in southern Ethiopia purchases coffee cherries from outgrowers with farms nearby. These farmers typically have between 0.5 -3 hectares of land, which is managed organically with compost and is often within native forest.
Altitude: 1900m (Colombia), 1980m (Ethiopia)
Tasting notes: Tangerine sweetness, just-ripe mango and a hint of clove
Triple Co Roast, Bristol
Coffee: Peru El Basal
Origin: Jaén, Peru
Background: This lot comes from El Basal, a village in the Jaén province of Peru, and comprises of day lots from various local producers. The main variety of coffee plant grown in this area is Caturra, but more recently producers have experimented with Castillo, Gran Colombia and other Catimor varieties. The average farm size is 1.5 hectares and the altitude ranges from 1800-1900m.
‘Another sugary Peruvian, just what the doctor ordered. We’ve been loving these South American coffees through the winter months. Full bodied, easy-drinking sweetness in every brew,’ say Jo, Sam and James of Triple Co Roast.
Tasting notes: Sweet plum, cherry, ginger, buttery
Rounton Coffee Roasters, North Yorkshire
Coffee: Colombia – Planadas
Origin: Planadas, Tolima, Colombia
Background: The Planadas region of Colombia is an isolated volcanic area, nestled between two national parks. Transportation of coffee is notoriously difficult, taking 12 hours of driving on dirt roads to reach the capital of the province. The coffee is comprised of lots from over 6,000 small farms, ranging from 0.5 to six hectares in size. The coffees from this region benefit from fertile volcanic soil, and have rich red fruit notes along with the typical chocolatey body typical of Colombian coffees.
For the Rounton team, Colombian coffees make one word spring to mind every time – jammy. While they often have red fruit notes such as redcurrants and cherries, the way Colombian coffees behave in the roaster means these flavours present more like stewed fruits when roasted.
Tasting notes: Toffee, red berries, chocolate
Dear Green Coffee Roasters, Glasgow
Coffee: Rwanda Tumba
Varietal: Red Bourbon
Background: Rwanda is blessed with ideal coffee growing conditions which include high altitude, regular rainfall, volcanic soils with good organic structure and an abundance of the Bourbon coffee variety. The vast majority of Rwandan coffee is produced by smallholders, of which there are thought to be around half a million, and they often have no more than one hectare per family. Rwandan smallholders organise themselves into cooperatives and share the services of centralised washing stations.
The Tumba washing station is located in the northern province of Rwanda, a region known for producing some of the finest coffees in the country. Tumba was established in 2007 by three private investors and is now owned by Venuste Mugiraneza, the only founding member who is a local inhabitant. A former teacher, Venuste is very passionate about coffee and has developed his expertise over the past ten years. As a local resident he is aware of the many hurdles coffee farmers can face and has invested in farmer extension services to benefit the community.
Tasting notes: Chocolate, clementine, brown sugar