Tasting notes: July

Find out which speciality coffees will be included in the July Indy Coffee Box

Sample coffees from the UK’s finest roasteries this month with our curation of speciality-grade beans. Here’s what we’ve got in store for the July 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

Method Coffee Roasters

Method Coffee Roasters, Worcester


Coffee: La Mora
Varietal: Catuaí, Caturra, Bourbon
Origin: San Antonio Huista, Huehuetenango, Guatemala
Background: La Mora is a small finca (farm) made up of around two hectares, near to the market town of San Antonio Huista. The owner, Eduardo Pablo Lorenzo, lived and worked in the United States for many years which allowed him to save money to buy the plot of land he now lives and farms on. Eduardo’s roots are in the Los Altos region of Guatemala, he speaks one of the local Mayan languages and his family is well known in the area for their environmentally conscious working practices.
This year’s coffee from La Mora is a credit to Eduardo’s hard work, the quality in the cup shows everything the team at Method love about coffees from this region. It’s delicate with a silky mouthfeel, and there’s a lovely orange acidity with notes of caramel, raisin and cherry.
Altitude: 1700m
Tasting notes: Caramel, raisin, cherry

Moon Roast Coffee Roasters

Moon Roast Coffee Roasters, Hampshire


Coffee: Ethiopia – Ibrahim Hussien
Varietal: Heirloom
Origin: Limmu Kossa, Jimma Zone, Oromia, Ethiopia
Background: Ibrahim Hussein owns a 200 hectare coffee farm in the Ethiopian town of Limmu Kossa. The farm is planted with the 74110 and 74165 varieties of coffee plant (from the Jimma Agricultural Research Centre) which have been selected for specific micro-regions, climates and altitudes. The coffee is grown under natural forest where Ibrahim has bee hives and fruit trees.
Ibrahim also buys cherry from over 300 out-growers who all have small farms in the area. He keeps a list of out-growers with their basic information which he uses to track deliveries and maintain traceability for his lots. All the coffee is processed at Ibrahim’s farm and is dried on raised beds for around two weeks.
Process: Washed
Altitude: 1900-2100m
Tasting notes: Lime, bergamot, custard

The Bean Shop Perth

The Bean Shop, Perth


Coffee: Kenya Peaberry Kissi  
Varietal: SL-28, SL-34, Bourbon
Origin: Kangema, Kenya
Background: Kenya is well known for its highly organised network of coffee cooperatives. Its system produces remarkable consistency in growing methods, milling and auctioning across a web of about 150,000 growers, the majority of which are small-scale farmers. The topography of high-altitude plateaus in major Kenyan coffee regions combined with acidic soil provides excellent growing conditions for arabica beans.
Peaberry, also known as caracoli, is a type of bean. The fruit of the coffee plant usually contains two seeds (beans) which develop with flattened facing sides, but sometimes only one of the two seeds is fertilised and the single seed develops with nothing to flatten it. This oval (or pea-shaped) bean is known as peaberry. Typically around 5 per cent of all beans harvested are of this form. Peaberry coffees are particularly associated with Tanzanian and Kenyan crops.
Process: Washed
Altitude: 3500-6000m
Tasting notes: Blackcurrant, stone fruit, sugarcane, nutmeg

Red Bank

Red Bank Coffee Roasters, Cumbria


Coffee: Huye Mountain
Varietal: Red Bourbon
Origin:  Huye District, Southern Province, Rwanda
Background: Huye Mountain sprung to international fame with the release of 2014’s A Film About Coffee. The film tells the story of David Rubanzangabo who established the Huye Mountain washing station in 2011 with the aim of improving the quality of coffee grown in the region and, consequently, the plight of the smallholder farmers who grow it.
The team at Red Bank met David at Huye Mountain in 2017 and were hugely impressed by the processes he’s implemented to ensure that the coffee produced is of the highest quality. His drive for quality has brought about a big increase in the prices paid to local farmers. To encourage consistency of quality, David awards members whose coffees carry the highest cupping scores with prizes of cows (40 winners last year) and goats (60 winners last year). Such prizes make a huge difference to the lives of a farmers and their families as the animals will provide milk for around six years and a constant supply of organic fertiliser for the coffee trees.
Process: Natural
Altitude: 1600-2300m
Tasting notes: Raspberry, cognac, clove