Want to discover barista-quality beans from the UK’s best speciality roasters? Here’s what we’ve got in store for the September 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
Crankhouse Coffee, Devon
Coffee: Fazenda Pico Mirante
Origin: Alfenas, Brazil
Background: The Vieira Ferreira family has specialised in coffee production for three generations and is now headed up by Adolfo Vieira Ferreira, whose attention to detail and commitment to producing top class speciality coffee is second to none. In order to guarantee quality, the farm employs a high number of skilled workers to carry out most of the production process by hand – from soil preparation to hand-picking the ripe cherries. In return, the Vieira Ferreira family look after their workers: permanent workers and their families live on site and are provided with schooling for children, professional training and environmental education.
Pico Mirante is Adolfo’s latest project. This selection is a 100 per cent Bourbon natural lot, picked from the highest elevation of the ‘Lookout’. The ripe cherries are picked and dried with both the skin and mucilage in tact which generates a rich yet mild cup with a soft acidity and characteristic sweetness. The coffee is dried on the patio and is regularly turned to avoid negative fermentation. The coffee is rested for 45-60 days and then sorted to eliminate defects before it’s exported.
Tasting notes: Chocolate, raisin, almond
Lindfield Coffee Works, West Sussex
Roasted separately for filter and espresso
Varietal: Caturra, Bourbon
Origin: La Bolsa, La Libertad, Huehuetenango, Guatemala
Background: La Bolsa is a Rainforest Alliance certified farm which follows C.A.F.E (Coffee And Farmer Equality) practice guidelines. Coffee Care funded the construction of a school and nursery at La Bolsa and all of the farming staff have access to schooling for their children and are incentivised to keep their children in education through food donations (when a child attends school for five consecutive days the family receive a week’s supply of rice, beans and corn). As a result of the food ration scheme there are no children working on the farm and the school and nursery classes are full.
Sections of the farm are reserved areas to promote biodiversity, reduce exposure to winds and soil erosion. Inga trees are used as shade trees and to fix nitrogen in the soil which is essential for plant and cherry growth.
Observant subscribers will recognise Finca La Bolsa from last month’s Indy Coffee Box in which Lufkin Coffee featured the natural version of these incredible beans. If you’ve got any of the Lufkin beans still knocking around, this is a fantastic opportunity to cup the sister coffees side by side and notice the subtle differences in flavour, body and acidity.
Tasting notes: Juicy orange and peach, milk chocolate body
Quarter Horse, Birmingham
Coffee: Mooleh Manay
Background: Since Quarter Horse’s origin trip last year, the team have been working closely with this wonderful fifth generation family farm to bring a very interesting and exciting natural process coffee to their Birmingham roastery. The collaboration is a continued effort to prioritise lasting relationships with farmers and co-operatives and gives Quarter Horse and customers the opportunity to support ethical trading and sustainable growth.
Tasting notes: Ripened cherry, black grape, cranberry, floral
Coffee: Roan Espresso seasonal blend
Origin: 60 per cent Rwanda Getiga Hills , 40 per cent Ethiopia Nuguse Mare
Tasting notes: Strawberry, red cherry, vanilla, almond
Hundred House Coffee, Shropshire
Coffee: Sweet Valley
Origin: Café Granja La Esperanza, Valle de Cauca, Colombia
Background: Café Granja La Esperanza is a farm which is well known for producing award winning coffees. The team are also known for their experimental methods in which they match processes with varieties to produce unique flavour profiles (different varieties will respond at differing rates to processing methods).
It all began in 1930 when Israel Correa and Carmen Rosa Vega arrived in Valle del Cauca seeking unoccupied land to start a farm and acquired Potosi. Five farms make up Café Granja La Esperanza: Cerro Azul, Las Margaritas, La Esperanza, Potosi and Hawaii. With 188,725 trees over 52 hectares, the farm is split in to ten lots and grows Sidra, Mandela, San Juan, Castillo and Colombia varieties. Sweet Valley is a microlot and is a natural Colombian which is produced at a time when fresh crop fruity coffees are harder to come by. The cherry is fermented for 15 hours at a controlled temperature before being moved to a dehumidifier for another 72 hours until fully dried. It is then dehulled and bagged for export.
Tasting notes: Blueberry, white chocolate, cranberry