Tasting Notes: June 2021 Coffees
A specialty coffee roastery, artisanal bakery and small café chain located in the heart of Germany’s capital - Berlin - Five Elephant strive for high standards of quality in both their products and services. With their speciality coffee roastery sourceing and roasting some of the best coffee in the world, their cafés serve some of those best in Berlin. In addition, everything is done in a way that is mindful of their environmental impact and thoughtful of the social impact on the communities who produce our coffees.
Five Elephant Coffees | Germany
| Coffee | Story | Notes & Essentials | Packages |
|---|---|---|---|
| Brazil Sitio Joaninha | Joaninha is the Portuguese word for a ladybug, which is exactly why our friend Valdir José Ferreira named his ancestral farm that. When Mr. Ferreira’s mother was a young girl, playing in the fields of her parents' vast coffee farm, she used to play with her red-and-black friends every day. But once widespread commercial farming took over the region, the chemicals that were used everywhere made all of the ladybugs disappear. Decades later, when her son took over as manager of the family farm, he decided to move away from mass production of low-quality products, and focus on cultivating higher quality coffees. With the help of our beloved partners from Fazenda Ambiental Fortaleza, Mr. Ferreira has built a sustainable, healthy system of coffee cultivation, improving soil and water throughout the region. And as a reward for his effort - even the ladybugs are back! The Sitio Joaninha Red Catuai is a wonderful chocolaty Espresso, taste-approved by both ladybugs and elephants. |
Fig and tamarind. Balanced Altitude: 2000 masl+, Process: washed |
Plus 87, Rest of World |
| Colombia Santa Fe | Magdalena Lopéz’s Finca Santa Fe is located in the department of Nariño, on the southwesternmost corner of Colombia, in the municipality of Consacá. Doña Magdalena’s farm is planted with close to 100% Colombia variety (with a small, young plot of Tabi), and she is committed to always continue improving her collection, beneficio (or post-collection processing), and drying systems in order to achieve the highest quality coffee possible. This current micro-lot includes the Colombia and Tabi varieties. After the cherries were carefully hand-selected for peak ripeness, they were de-pulped and fermented in tanks for a period of 24 hours. The beans were then washed, and put out to dry on raised beds for 10 days, and were finally finished drying in a mechanical dryer. Doña Magdalena’s commitment to producing better coffee every year really shows. We've had the pleasure of visiting her farm and saw firsthand the impressive cultivation conditions on the Finca. The Santa Fe works really well as an espresso - its sweetness and full body really shine through. |
Blackberry kompot, hibiscus tea and nougat Altitude: 1900 - 2250 masl, Process: washed |
Plus 87 |
| Rwanda Vunga | Exactly a year ago, in May 2020, devastating flooding and landslides hit Rwanda. One area that was hit particularly hard was the Nyabihu District in the northern part of the country, home of the Shyira and Vunga washing stations. Since then many people from across the globe have come together to help the affected communities deal with their material losses and help bring their lives back to normal. Muhako Trading Company, who works directly with the people of Nyabihu, has implemented a clear plan and goals for the funds raised. Currently, all basic needs are met, houses are being rebuilt, and crops and livestock are being replaced. The next step is to help with solutions for mitigating the effects of climate change and extreme weather events such as this flood, to improve the communities' resilience in the future. Vunga is a tiny washing station, located just outside the famed Virunga National Park, in the Nyabihu. The station is operated by a woman-led cooperative, and it provides processing for about 250 of the area’s coffee farms. Established in 2009, the station has been able to produce several coffees, which were scored favorably in the Rwandan Cup of Excellence competition, despite its small size and limited means of production. In recent years, however, following its partnership with our friends from the Muraho Trading Company, the Vunga cooperative has received a major boost in resources, allowing it to provide additional payments to its farmers, such as health insurance, as well as improve its production capacities, resulting in remarkable coffees such as this one. |
Dark chocolate, floral and peach Altitude: 1650 - 2000 masl, Process: washed |
Plus 87 |
| Colombia Finca El Meson | This lot comes to us from the familiarly named vereda (borough) of Berlin, in Colombia's Huila region. It was cultivated by a young couple, Luz Divia Fierro Calderon and her husband Elpidio, who were given their land by Elpidio's father Angel, a coffee grower himself, whose farm is situated not far from the couple's own. Elpidio was raised among the coffee plants of his family's coffee farms, and Luz grew up in the neighboring town of Pitalito. The couple established Finca El Meson about three years ago, and are already producing some spectacular coffees. Working with the farm's tight-knit crew of 15 pickers, the couple hand the post-collection processing (known locally as beneficio) themselves. They de-pulp and ferment the cherries for 24 hours, wash them and then dry them in the sun for 15 to 20 days. The resulting coffee is delicately tangy, exhibiting the cherries' sweet, citrusy flavors. |
Lemon curd, green tea, and wild strawberry Altitude: 1680 masl, Process: washed |
Plus 87, Rest of World |
| Rwanda Shyira | Exactly a year ago, in May 2020, devastating flooding and landslides hit Rwanda. One area that was hit particularly hard was the Nyabihu District in the northern part of the country, home of the Shyira and Vunga washing stations as well as more than 200 families who work on them. Since then many people from across the globe have come together to help the affected communities deal with their material losses and help bring their lives back to normal. Muhako Trading Company, who works directly with the people of Nyabihu, has implemented a clear plan and goals for the funds raised. Currently, all basic needs are met, houses are being rebuilt, and crops and livestock are being replaced. The next step is to help with solutions for mitigating the effects of climate change and extreme weather events such as this flood, to improve the communities' resilience in the future. Shyira is the smallest of the Muraho Trading Company stations, producing only 120-150 metric tons of coffee a year. The coffees from Shyira are incredibly elegant and complex. What Shyira lacks in production capacity it makes up for in the unique qualities of its coffees. Juicy Kenyan-like body and acidity, with delicate florals, the coffee from Shyira is super exciting. |
Gooseberry, chocolate truffle and green tea Altitude: 1850 - 2300 masl, Process: washed |
Plus 87, Rest of World |
| Decaf Colombia | Five Elephant have searched long and hard for these beans that will have you shouting, “I can’t believe it’s decaf!” Breaking the norm and picked prior to decaffeination, this coffee is processed using the highest quality water and E.A. (Ethyl Acetate, a natural solvent derived from fermented sugar or molasses products) products available. The resulting coffee is not only decaffeinated, to be enjoyed any time of day (or night), but is full of sweetness and just delicious with no trace of that distinctive decaf-ickiness. | Gala apple, fresh hazelnut and white grape Altitude: 1000 - 1100 masl, Process: washed, EA decaffeinated |
Decaf |
| House Blend Espresso | House Blend is a user-friendly, approachable espresso which is meant to provide customers with a reliable and easy to brew coffee. It has a rich mouthfeel, with notes of chocolate, nuts and caramel and a soft acidity. The coffees Five Elephant use for their House Blend espresso are from our long term partners. They pay a high premium for these coffees, which is essential for increasing coffee quality and creating an independent sustainable future for coffee producers. |
Chocolates Altitude: various |
Blends |
| Brazil Sitio Boa Vista | Sítio Boa Vista is the farm of Celso and Getrudes - the sister of Ivan dos Santos, the owner of Sítio Canaã. As with Sítio Canaã, the husband and wife team have achieved incredible success with the quality of their lots. A few years ago, they bought an optical color sorter and installed new raised drying beds on a plateau just above their house. Celso and Gertrudes, as role models for producing quality coffee, have started working agronomically with their neighbors and finishing their coffees. This collaboration has increased the overall quality of coffee lots produced by the entire valley surrounding Sitio Boa Vista. We are excited to be offer Celso and Gertrudes' coffee again this year. It's the first lot of Yellow Bourbon we've ever purchased from them, and it tastes amazing. |
Pecan nut, lavender, and starfruit Altitude: 1200 - 1340 masl, Process: natural |
Selected Mix |
Kiss the Hippo is a speciality coffee brand devoted to creating the ultimate coffee experience, based in London. Accomplishing this through a considered approach to coffee making that places a strong appreciation for quality and sustainability at the forefront, Kiss The Hippo are also London's first carbon negative roasters. With the aim of offering the most refined freshly roasted coffees, served in beautiful spaces as part of a thoroughly memorable service experience, Kiss The Hippo are absolutely worth the recommendation.
Kiss The Hippo Coffees | UK
| Coffee | Story | Notes & Essentials | Packages |
|---|---|---|---|
| Dalton Family, Guatemala | The Dalton family are third generation coffee farmers in one of Guatemala’s most beloved coffee regions, Antigua. The region is a massive valley surrounded by three volcanoes and is home to the ancient capitals of Mayan people. What makes Antigua such an incredible region for coffee is what helps all the coffee regions that line the Pacific: dynamic weather rolls in, giving the plants the water they need, while intermittent cloud cover and cooler weather slows the ripening of the fruit so the seed inside can gently mature. This coffee shows so much of what is typical and beloved of Guatemalan coffees, especially from Antigua: a round, honey-like flavour holds everything together with notes of sweet chocolate and delicate, refreshing poached peach. This lot was processed using the washed method, which retains acidity so the coffee has a vibrancy both as a filter and espresso. As an espresso, this coffee cuts through milk and creates a crowd-pleasingly sweet latte, flat white, or cappuccino. As a filter the coffee is incredibly balanced with a round, lush sweetness. |
Honey, milk chocolate and poached peach. Altitude: 1500 - 1700 masl, Process: washed |
Light, Selected Mix |
| Kirundo, Burundi | Nestled in the Great Lakes region of East Africa, just south of Rwanda and beside the DRC and Tanzania, Burundi shares many of the incredible coffee characteristics of its neighbours but with its own unique qualities. The red Bourbon cultivar offers the signature sweet apple-like quality that Bourbon is known for, but this lot also adds a complementary vibrant citrus acidity and a soft caramel sweetness. Like many lots from Burundi, this one is grown by small family-run farms and then sold to a mill to be processed before export. CafeX was started as a small private mill processing coffee cherries from local producers. This lot was prepared using the washed method, the most common processing in Burundi, and is a great representation of the method. The coffee cherry is removed using a de-pulper and then submerged in water to ferment before being dried in the sun. Washed coffees tend to be sweet and round, and the Kirundo creates a crowd pleasing profile that works extremely well as a filter or espresso. |
Caramel apple, lemon and black tea. Altitude: 1450 - 1600 masl, Process: washed |
Plus 87 |
| Kawacom, Uganda | Decaffeinated using the all-natural CO2 method. The coffee is submerged in warm filter water which makes the beans expand. CO2, like that in carbonated drinks, is put in the water and binds with the caffeine. When the water is removed, the CO2 and caffeine comes with it. The water is then filtered, with what comes out turning into cow feed. The caffeine is then used for sodas and other fizzy drinks, making the whole thing a zero waste process. Kawacom is a balanced and easy-to-drink lot created by a group of producers, brought together for an education program to increase the quality and sustainability of farms in the West Nile Region. Uganda is one of the great coffee origins, as it was here where robusta first started. This lot, however, is 100% Arabica. It represents a change happening in Uganda where higher-quality Arabica coffee is being grown to give producers there an opportunity to benefit from the world’s growing love of specialty coffee. This lot is the product of one of these projects, training producers on how to transition from robusta to Arabica. The program focuses on certification and increasing quality. Kawacom and groups like it are creating a future for coffee in places like Uganda and we’re proud to be roasting the incredible work of these producers. |
Dark chocolate, molasses and brazil nut. Altitude: 1450 - 1800 masl, Process: CO2 all-natural decaffination |
Decaf |
| Donna, Brazil and Colombia | The Donna espresso blend is our nod towards a more traditional coffee flavour. We find coffees that have the inherent characteristics of deep chocolate, with low acidity and lots of body. We then roast a little darker than our other coffees, to the point where the natural sugars are browned to a dark caramel quality. Donna tastes robust and strong but still allows the natural characteristics of the Brazil Caldas and Colombia Popayan to shine through. The Brazilian coffee Caldas in this blend comes from the 3Brothers, a group of producers who came together after seeing so many of their neighbours unable to break through to the speciality market. This is a regional lot built from a group of producers who were all creating coffees with lots of chocolate flavour, with a great balance and nuttiness. The Colombian coffee in this version of Donna is called Popayán, named after the coffee’s growing region. The coffee comes from another group of producers working under the name Cofinet, all small scale farmers growing the same cultivars, mainly castillo and caturra. This uniformity in growing means the Popayan lot tastes massively of caramel and toffee. |
Dark chocolate, caramel and pecan. Altitude: various, Process: various |
Blends |
| Los Vascos Organic, Colombia | Los Vascos is a community lot made up of a small collection of farms near Bilbao in Colombia. The farms that make up this coffee are incredibly similar—usually only a couple hectares or so in size and all family run, the producers create a coffee with the same signature soft acidity and round sweetness. Each producer’s small lots are pooled together based on their flavour profile which is identified at the daily tastings held at the co-operative mill. This lot was created specifically to be a crowd pleasing easy to drink coffee, something everyone will love. The thing that allows the diverse group of producers in Bilbao to create such a uniform lot is their usage of the same cultivars: caturra, Colombia and castillo. Cultivars are the different kinds of coffee plants, like how granny smith or red delicious apples can completely change the experience when you taste them. Cultivars are also artefacts of history—caturra was the traditional cultivar of Colombia before a fungus called rust killed most of it off. The government then released a cultivar named Colombia at the height of the crisis, bred to be resistant to the fungus. It held out for years until a second crisis hit, and in response to this castillo was released. Now farms across Colombia have a collection of the cultivars, all usually mixed together. Lessons from the agroforestry world tell us that there’s a strength in this genetic diversity—each farm having many different cultivars can help to avoid the next crisis. |
Caramel, honey and green apple. Altitude: 1650 - 1950 masl, Process: washed |
Single, Light |
| Capsules, Various | The Organic House Blend is an update of their fan-favourite George Street Blend, with a crowd-pleasing combination of sweetness and strength. The Organic Classic Blend is one for the coffee connoisseurs, with a darker roast resulting in a richer, more intense flavour. |
Chocolate, caramel and red berries. Dark chocolate, molasses and almond | Capsules |
A micro roasters based in Bratislava, for Triple Five being a roaster means discovering and developing the potential that every bean of coffee has. The individual grains differ in their taste, depending on the variety and place of harvest. Only consistent and correctly chosen roasting can fulfill this taste. Therefore, every roasting process for Triple Five is a process that is unique. It requires a special approach and enthusiasm, and it fills them incredibly, gives then freedom and constantly provides new knowledge./p>
Triple Five Coffees | Slovakia
| Coffee | Story | Notes & Essentials | Packages |
|---|---|---|---|
| Peru Jumarp | From the Lonya Grande region in Peru, this coffee is great for an espresso. | Dried fruit, raisin, plum, blackberry and dark chocolate Altitude: 1800 masl, Process: fully washed |
Dark, Selected Mix, Single |
| Ethiopia G1Bio | From the Yirgacheffe region in Ethiopia, this coffee makes for an interesting filter. | Floral, orange, green pepper, red ripe fruit and cacao Altitude: 1950 - 2150 masl, Process: natural fermentation anareobic 48hrs |
Selected Mix |
| Burundi Ngozi | From the Ngozi region in Burundi, this coffee makes for an easy drinking filter. | Sweet, black tea, citrus, malic acidity and blackcurrant Altitude: 1650 masl. Process: fully washed |
Light, Single |
| Thailand Phu Tub Berk Natural | From the Phu Tub Berk region in Thailand, this coffee makes for an interesting filter, perhaps a first you've ever tried from Thailand. | Syrups, floral, citrus, vanilla and sweet candy Altitude: 1350 - 1550 masl, Process: natural |
Rest of World |
| Rwanda Muteteli | From the Western and Southern Province and Gicumbi District region in Rwanda, this coffee is an kickstart enjoyable espresso. | Red apple, grapefruit, sweet, juicy, spices, balanced Altitude: 1700 - 2200 masl, Process: washed |
Rest of World |
| Colombia Excelso EP | From the Genoa, Quindío region in Colombia, this coffee makes for a reliable espresso choice. | Tropical fruits, winey notes, sweet and dark chocolate Altitude: 1550 masl, Process: washed |
Selected Mix |
OZONE get to build friendships with a huge variety of interesting and talented people who are embarking on new adventures every day. From coffee lovers through to coffee farmers; OZONE get to connect these people and it is such a humbling and inspiring privilege.
Since starting out in 1998, OZONE have invested in their product, people and community. Back then they were just three passionate people roasting out of a small shop in a provincial New Zealand surf town. Today, the only real difference is they have a lot more friends around the globe to learn things from and to share ideas with.
OZONE Coffees | UK
| Coffee | Story | Notes & Essentials | Packages |
|---|---|---|---|
| Colombia Decaf El Yalcon | This coffee is from 23 smallholder farms of approximately five hectares each, in the La Plata area of Huila, Colombia. Ozone have signed a two-year purchasing contract with these farmers, strengthening our relationship and providing long-term security for growers. We asked the farmers what they thought we should call this coffee and El Yalcon was suggested as it is the indigenous name of the La Plata area. El Yalcon has been decaffeinated using the natural ‘Sugar Cane process’. This involves the coffee being immersed in water with a natural solvent that is found in sugar cane which extracts caffeine from green coffee. The whole decaffeination is processed at the Descafecol plant in Manizales, Colombia, ensuring the coffee doesn’t need to travel further than necessary. |
Milk chocolate, orange and brown sugar Altitude: 1500 - 1900 masl, Process: sugar cane |
Decaf |
| Brazil Nova Alianca | Flavio Paulino de Costa is the 5th generation of his family to be involved in coffee production and a superb agronomist. We met him through his work with other farms but were very excited to be able get coffee from his farm Nova Aliança, located in the well renowned coffee growing region of Minas Gerais, Brazil. Carefully organised and with an understanding of long-term sustainability, the farm plants native trees and fruit trees to promote biodiversity as well as producing their own fertilizers from the farm waste. This attention to detail carries through in the care of their plants, with careful measuring of many variables to assess plant health used to guide pruning, planting and harvesting. Processed in the Natural method, the attention to detail is again evident in the clean, rounded, chocolate and nut forward flavour profile they produce which we’re delighted to say continues to improve year on year. |
Roasted hazelnut, milk chocolate and almond Altitude: 1000 - 1100 masl, Process: natural |
Single, Selected Mix |
| India Balmaadi Natural | Introducing a very special coffee indeed from our newest sourcing partner Unnamalai Thiagarajen (Unna for short) from the Balmaadi Estate in the southern Indian region of Nilgris. Unna is Balmaadi’s visionary producer, having taken over the farm from her husband’s family in 2003 which has been running since 1972. After entering and winning the Taste of India competition in 2004 and again in 2007, Unna was awarded her organic certification, and this catapulted her into the Specialty market. The farm uses cultivation methods as advocated by Rudolph Steiner, the father of biodynamics. In this philosophy agriculture depends not only on soil quality but also the natural cycles of the cosmos which provides a calendar to maximise the growth of crops. We think India remains one of the most untapped sources of specialty coffee in the world, and so we are extremely excited to launch this relationship by bringing you our first fully biodynamic certified specialty coffee. |
Strawberry, caramel and milk chocolate Altitude: 1200 - 1800 masl, Process: natural |
Plus 87 |
| Bolivia Waliki Longberry | This farm, established in 2016, belongs to the Rodriguez family. With a lifetime of experience exporting Bolivian coffee, Pedro Rodriguez decided to turn his hand to farming as well and the results are excellent. Recognised internationally as at the forefront of a bringing Bolivian coffees to a wider audience and working towards a sustainable industry, Pedro has had a huge impact, but it’s also his children – Daniela and Pedro Pablo – who have helped make the vision a reality. Waliki takes its name from the local Aymara language, a frequently heard phrase which works as both greeting and reply among the close communities. The farm is planted with a range of unusual varietal including this one, Longberry. There’s a juicy flavour profile of nectarine and orange, with brown sugar notes and delicate black tea aftertaste. |
Nectarine, orange and black tea Altitude: 1650 masl, Process: washed anaerobic |
Plus 87 |
| Guatemala San Patricio | Located around an hour’s drive to the east of Guatemala City in the small town of Palencia, this small group of farms sit at an altitude between 1,500 and 1,800 metres above sea level on the side of the local mountain Cerro Tomastepek. San Patricio Estate is owned by Guadalupe Alberto Reyes, and is run with the help of many of his family. He is currently the Mayor of Palencia and helped to build and develop the town. The newly created brand ‘San Patricio Coffee’ encompasses the families 3 farms and wet mill – Finca El Limon, the largest and most established of the 3, along with Finca Bella Vista, and recently acquired Finca El Morito. Reyes family have the passion for the natural environment of the farms. They are carrying out reforestation projects where they have the space on each farm. They believe this contributes massively to the ecology of the environment providing shelter and shade for the coffee, organic matter, cooler air and creation of micro-climates. They also have a no hunting policy to help foster bird and animal life, again to contribute to the ecosystem. |
Milk chocolate, lemon and pear Altitude: 1500 - 1800 masl, Process: washed |
Selected Mix |
| Hodson Blend | Hodson Blend was developed in recognition of the early days of Ozone Coffee when Jamie and Karen Hodson began roasting in the small surf town of New Plymouth, New Zealand. They founded the business on family values with a commitment to growing meaningful relationships at origin. This blend celebrates that original vision and our sourcing partners in Colombia, India and Brazil. With layers of chocolate flavours from all the components, it gives a deep, satisfying sweetness which is elevated by Hazelnut and Walnut notes from the Brazilian coffees and a delicate hint of fruit from the Indian Balmaadi. |
Hazelnut, milk chocolate and orange Altitude: various, Process: various |
Blends |
| Empire Blend | Our flagship espresso blend has constantly evolved over the years but the goal has always stayed the same – pack as much sweetness, chocolate and caramel into an espresso as possible, along with the most, rich, smooth silky body achievable. The components change throughout the year in-line with the availability of fresh crop but we work hard to maintain the taste profile and quality in the cup – a trusty friend that we know we can count on time and again. The name Empire originates from our hometown, New Plymouth – Empire is the name of the first café that offered this blend and we love the idea that ever since, many a successful new venture has put their faith in our trusty friend. |
Nougat, milk chocolate and caramel Altitude: various, Process: various |
Blends |
| Brazil Rodomunho Natural | In 1890, 4 brothers planted their first coffee plants in the Sul de Minas region of Brazil. Some 130 years later, their families have continued to be massively involved in coffee. Owners of famous farms in the Sul de Minas region (including Cachoeira De Grama and Santa Alina) and a roastery in Portland all trace their family back to those brothers, as does Cristiano Ottoni, the owner of Fazenda Rodomunho in the Cerrado de Minas region. The Rodomunho estate stretches over a massive 450 hectares, which includes over 300 hectares of coffee as well as other agriculture. This obviously needs plenty of workers to look after and the farm has its own “agrovillage” – good quality accommodation, school, etc. – to look after them. Walnut and Hazelnut dominate the flavour here, but they’re backed up by sweet chocolate orange. |
Walnut, hazelnut and chocolate orange | Dark |
SPLIT coffee roasters was founded in 2020, opening their doors in August 2020. Relatively young, this project was founded by two friends that thought they could create something great. Ivan and Matej both have a lifelong coffee professional background in roasting, brewing and competing and SPLIT coffee roasters is the culmination of their thoughts on where coffee service should be going, and also a starting point in many ways to bigger, industry-changing ideas. SPLIT coffee roasters think everyone deserves the opportunity to taste the best coffees in the world.
SPLIT Coffees | Croatia
| Coffee | Story | Notes & Essentials | Packages |
|---|---|---|---|
| Brazil Elton Lima | Coming soon | Herbal, yellow fruits and brown sugar Altitude: 1400m masl, Process: natural pulped |
Rest of World, Plus 87, Single |
| Brazil Pe de Cedro | Coming soon | Chocolate, walnuts and maple syrup Altitude: 1000 - 1250 masl, Process: natural pulped |
Plus 87, Single |
| Brazil Maxuel Lopes | Coming soon | Coming soon | Rest of World, Plus 87 |
GUSTATORY (adjective): curating excellence in taste.