Tasting Notes: May 2023 Coffees
A renown European specialty coffee roastery, artisanal bakery and medium-sized café chain located in Germany’s capital, Five Elephant strive for high standards of quality in both their products and high street offerings.
With their speciality coffee roastery sourcing and roasting some of the best coffee in the world, their cafés serve some of the very best in Berlin's particularly famed speciality coffee scene. As well as quality, everything Five Elephant do is done in a way that is mindful of their environmental impact and thoughtful of the social impact on the communities who produce their coffees.
Five Elephant Coffees | Germany
| Coffee | Story | Notes & Essentials | Packages |
|---|---|---|---|
| Biftu Gudina, Ethiopia | Biftu Gudina is a special coffee for us at Five Elephant. We first started working with them in 2013, just a year after they began, and when they were still in the process of construction. Over the years the cooperative has moved through different export unions, which has had a detrimental effect on the quality of the coffee. Now with two washing stations and more than 600 members, the quality is returning to that of its stunning past.
This lot is part of a small and carefully curated selection of coffees from the west, which we have sourced with our long-time export partners at Nordic Approach. The cooperative was established through an NGO called Technoserve. They are located in Agaro, close to Jimma in the west of Ethiopia, known lately for very flavor-intense, floral, and spicy coffees with extraordinary complexity and uniqueness. Before these cooperatives were established, the farmers were mainly producing lower-grade naturals sold as Jimma Grade 5. The coffee cherries are chosen from smallholders with less than 3 hectares per farm. All coffees selected are grown around and above 1900 meters above sea level. The cooperative is using Penagos ecopulpers, which contributes to the coffee's brilliant clarity of cup, it is hardly fermented during processing. After pulping, the coffees are often soaked under clean water overnight before they are dried on raised tables. |
Magnolia, red plum and earl grey tea Altitude: 1800 - 1900 masl, Process: washed |
Plus 87, Rest of World, Single / Light |
| Concordia, Mexico | Chiapas is, by volume, the largest producer in Mexico as well as the one with most coffee with organic certification. The largest amount of cherries is grown by small-holder farmers that average below five hectares per capita. This Mexican southernmost state is brimming with rich and diverse culture, flora and fauna that encompass in every aspect the coffee crops. CAFECO is a coffee-farmers cooperative, from the municipality of La Concordia, that has brought together several organic producers from different backgrounds.
This blend is comprised of two different coffee varieties, Typica and Bourbon. The fincas where these coffees were grown sit at an altitude of 1,300 masl. The cherry is left to mature on the tree before being harvested, to later be hand selected. The first stage in the post-harvest processing is to de-pulp the cherry and let it ferment for 16 hours. Then, as the name of the process suggests, the coffee is washed and put over patios to dry for 5 days. |
Walnut, double cream and caramel Altitude: 1300 masl, Process: washed |
Plus 87 |
| Finca Majahual, El Salvador | Our natural Majahual Red Bourbon from El Salvador is back! The relationship with the team at Finca El Majahual is one of our longest-running partnerships, and it's quite remarkable for us to consider how strong this cooperation has become over the years. Patrick Murray, the manager of the farm, constantly seeks to improve the farm's output and its quality, he seeks innovation, and fair and just social leadership.
Each year, the coffees produced at Finca El Majahual and by the Murray Meza family are not only really good, but also inspiring – with new processing techniques involved, and new social initiatives launched and supported by the premiums that are paid for the farm's lots. This Red Bourbon Natural lot is a classic El Salvador espresso cup, with clearly defined tartness and a gentle nutty sweetness. Our roast will also serve you well this time with its captivating notes of tender hazelnut nougat, fine white grape, and crunchy red apple. |
Hazelnut nougat, white grape and red apple Altitude: 1350 - 1700 masl, Process: natural |
Plus 87, Rest of World, Single / Light |
| Nandi Hills, Kenya | Kibukwo FCS has approximately 512 active members and has also been a beneficiary of the Growing Women in Coffee project. Through this project, men who belong to Kibukwo started giving their wives and some youth a few coffee bushes that they would maintain and harvest as their own. With time, the project saw the women attain more economic independence and a sense of self-confidence as they received other forms of training from the Climate Academy.
Over the years the cooperative now has women in leadership positions and improved coffee quality remarkably. Kibukwo FCS is located in the picturesque Nandi Hills, known as the home of champions in elite long distance running. Nandi County is home to many world record holders in the sport of running. The coffee cherries are carefully handpicked, sorted then soaked in fermentation tanks overnight. The coffee is then dried on elevated drying beds under the sun and during the heavy rains in green-house like sheds to achieve the appropriate moisture content prior to milling and export. Located in the Kericho County, Rift Valley region, Kichawir Farmers Co-operative Society has been in the process of converting their coffee from conventional to organically grown. The co-operative's management is also encouraging more youth and women to become members of the Society and for men to give land to the youth and women to cultivate coffee. This will address succession issues and sustainability of coffee production in the co-operative. Kericho County is not only known for its Specialty Coffee production but also is a world-renowned tea-producing region and home to record-breaking athletes. |
Goji berry, candied apple and hibiscus Altitude: 2000 - 2150 masl, Process: washed |
Plus 87 |
| House Blend, Americas | Our House Blend is an approachable coffee that is meant to provide everyone with a reliable and easy-to-brew coffee. A multi-talent that is suited for everyone — including novices in the world of specialty coffee. The coffee we use for our House Blend is a washed Red Bourbon from our long-term partners from Finca El Majahual.
Look forward to a great accessible El Salvador coffee, which for filter has lots of sweetness, lemonade and a fruity grape finish; for espresso, enjoy clearly defined tartness with a gentle nutty sweetness and pleasant hints of uplifting orange, bittersweet cacao nibs and mellow chamomile in your cup.
Our relationship with Finca El Majahual is one of our longest-running ones — and it's remarkable for us to consider how strong this partnership has become over the years. Patrick Murray, the farm’s manager, constantly seeks to improve everything from output, quality, innovation, through to social leadership. The coffees produced at Finca El Majahual are not only excellent but also inspiring — each year they evolve their process techniques and launch new worthwhile social initiatives supported by the premiums paid for the farm's lots. We pay a high premium for these coffees. This is essential for both increasing the coffee quality and creating an independent sustainable future for all coffee producers. |
Sweetness and fruity Altitude: 1350 - 1700 masl, Process: washed |
Selected Mix |
| Gachirago AA, Kenya | Experience the taste of Kenya with our new Gachirago coffee! This coffee is a product of the New Gaturi Farmers' Cooperative Society, made up of 1,400 smallholder farmers in Murang'a County.
Using the fully washed and dried method on raised beds, this coffee features a unique flavor profile of white grape, vanilla, and sweet lemon peel. Its varietals include SL28, SL34, Ruiru 11, and Batian, and it is grown at an elevation of 1,400-1,600 masl in the region's deep, fertile, and well-drained volcanic soils. The Gachirago coffee factory, located at Gathukeini location, Gaitheri sub-location, has been producing coffee since 1964, and since 1994 under the New Gaturi FCS. With moderate bimodal rainfall and year-round temperatures ranging from 13 to 24C, this region is perfect for producing coffee with a bright and lively taste. Experience the unique flavors of Gachirago coffee and support smallholder farmers in Kenya. Order yours today and enjoy a truly unique coffee experience! |
White grape, vanilla and sweet lemon peel Altitude: 1400 - 1600 masl, Process: washed |
Plus 87 |
| Shyira, Rwanda | 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. The acidity and brightness in combination with the high sweetness is unique to East African coffees. It’s a washed processed Red Bourbon from Nyabihu District which is located in the Northern part of Rwanda. Shyira Washing Station is located at 1850 meters above sea level, an hour drive up the hills from the township of Musanze. Two years ago an unfortunate disaster struck the region. Floods and landslides ruined the area, taking lives from producers and more. Now the recovery project is almost complete and the coffee quality has not been compromised. They grow only Red Bourbon in Rwanda. This was mandated by the government to help create a uniform brand for Rwanda as a coffee-producing nation, which is why there were no naturals before either. This is changing though, starting with different kinds of processes and soon new varieties. Shyira is planting different varieties now, Geisha and Wush Wush included. We are excited to see what the future in Rwandan coffee production holds! |
Passionfruit, honeydew and panela Altitude: 1850 - 2300 masl, Process: washed |
Plus 87 |
| La Cancha Natural, El Salvador | La Cancha was born out of Patrick Murray's desire to do things differently and to think outside the box. Patrick, who manages the family farm of Finca Majahual along with his sister, wanted to try and process some of his coffee on Finca Majahual's premises, as opposed to having them processed at a station and delivering them there. What would happen if the farm tried to take care of its own processing? What would the results be?
To try and answer that question, he had to find sufficient space on the farm to set up drying beds. He reached out to the staff at La Cumbre elementary school, which sits amidst the farm's territory, and provides education to the region's children, and offered them a collaboration: by working together, and using the school's basketball courts as a processing station, the school's teachers and students, and the farm's workers and management, would be able to process enough coffee to sell as its own lot. to partners such as Five Elephant. In return, the proceeds from the premium charge on the coffee, will be invested in building a computer lab for the school. The result? Not only did La Cumbre's children get a brand new computer lab, but also us, and you, got the opportunity to enjoy this wonderful lot of zesty El Salvador filter, which is a shining example to Finca Majahual's motto - coffee growing people. |
Biscuit, orange blossom and hazelnut Altitude: 1500 - 1700 masl, Process: natural |
Plus 87 |
| Decaf, Colombia | The fact that you drink coffee not only because of its caffeine once more proves to us that you really drink coffee because of its taste. And we truly and strongly believe you deserve nothing but the best decaf the world has to offer. We’ve searched long and hard for these decaffeinated beans that will have you shouting, “I can’t believe it’s decaf!”
Breaking the norm and picked prior to decaffeination, this Colombian Decaf Omni-Roast is processed using the highest quality water and Ethyl Acetate products available — E.A. is a natural solvent derived from fermented sugar products. The resulting coffee is not only decaffeinated, to be enjoyed any time of day (and night!), but is full of super rich sweetness and just oh so delicious. You can believe it's decaf! Look forward to a compelling decaf espresso and/or filter coffee with notes of choc chip cookie, roasted hazelnut, and juicy sweet cherry. |
Choc chip cookie, roasted hazelnut and juicy sweet cherry Altitude: 1000 - 1100 masl, Process: EA decaf |
Decaf |
DAK coffee roasters was founded in 2019 by Louis-Philippe Boucher. Originally from Montreal, Canada, his passion for coffee began during his young professional years. After working many years in the Finance and Venture Capital industry, Louis-Philippe decided to make the big move and leave everything behind to follow this passion, learning a lot along the way. Much like with wine and beer, Louis-Philippe wants people to discover the breadth and understand the complexity of flavors that coffee can offer.
Today, DAK have become an instant hit in the speciality coffee world. On a journey to discover and help their customers appreciate the many ways coffee can be brewed, served and enjoyed, Louis-Philippe truly believes that every coffee beverage is unique in its own way and deserves a dedicated roast that is able to celebrates this characteristic.
DAK Coffees | Netherlands
| Coffee | Story | Notes & Essentials | Packages |
|---|---|---|---|
| Mon Cherry, Kenya | Unavailable | Cherry, mango and chocolate brownie Process: natural |
Plus 87, Rest of World |
| Milky Cake, Colombia | This coffee is a cake in a cup. This is a truly special and unique coffee - we’ve never had anything similar before. Tasting notes of pistachio, cardamom, vanilla cake and chai.
This profile has been exclusively developed with Cata Export, our partner in Colombia sourcing some of the best coffees Colombia has to offer. The Castillo cherries have undergone an anaerobic fermentation for 48 hours at 20 Celsius. The coffee is then thermic shock washed. The beans then undergo controlled drying for 34 hours at 35°C and a relative humidity of 25% until reaching a grain moisture of 10%-11%. |
Pistachio, cardamom, vanilla and chai Altitude: 1750 masl, Process: washed, thermal shock |
Plus 87, Rest of World |
| Barbara, Kenya | Unavailable | Rhubarb, blackcurrant, rosehip, cherry and lemonade Process: washed |
Plus 87, Single / Light |
| Berry Bliss, Kenya | Unavailable | Berries, chocolate and cacao Process: washed |
Plus 87, Single / Light, Rest of World, Selected Mix |
| Watermelon Drops, Colombia | The wildest field blend from Colombia processed by Nestor's Lasso. Expect a fruit bomb with notes of watermelon, passion fruit & milk chocolate. In collaboration with Cata Export, we sourced a grade 2 field blend processed with Nestor's Lasso profile and the result is impeccable! | Watermelon, passionfruit and chocolate Altitude: various masl, Process: natural |
Plus 87, Single / Light, Rest of World, Selected Mix |
| Pretty Nuts, Brazil | Unavailable | Peanut butter, fruits and milk chocolate Process: natural |
Blend / Darker, PERCENT |
| Candy Crush, Colombia | Not sure where to start with this one...a crazy coffee from producer Edwin Noreña based in Quindio, Colombia. Expect clear notes of strawberry lollipop, bubble gum and dulce de leche. For this particular coffee, our filter and espresso roast is exactly the same as it performs fantastic for both.
Edwin Noreña has developed a different processing technique for each of the special coffees grown at the Finca Campo Hermoso farm, and they are all definitely noteworthy. All profiles we are importing this season, follow the same process and include 2 fermentations. The cherries are harvested above 23 degrees Brix before getting soaked in water for 4 hours. The initial fermentation begins with a carbonic maceration for 72 hours with mossto (the juice made by compressing coffee cherries). Following that comes another 72 hours of carbonic maceration fermentation for 72 hours with mossto and fruits. The coffee is then sun-dried on African beds for 25 days until the humidity reaches 10.5%. Finally, the coffee undergoes humidity stabilization for 8 days inside a warehouse, and is then stored in grain pro bags. |
Candy, bubble gum and dulche de leche Altitude: 1900 masl, Process: natural, carbonic maceration |
Plus 87 |
| Lychee Lassi, Colombia | Another outstanding coffee from producer Edwin Noreña - this one is a very lemony, peachy and floral caturra mossto carbonic maceration. It tastes like a washed Ethiopian on steroids. For this coffee, our roast for filter and espresso is exactly the same as it performs well for both.
Edwin Noreña has developed a different processing technique for each of the special coffees grown at the Finca Campo Hermoso farm, and they are all definitely noteworthy. All profiles we are importing this season, follow the same process and include 2 fermentations. The cherries are harvested above 23 degrees Brix before getting soaked in water for 4 hours. The initial fermentation begins with a carbonic maceration for 72 hours with mossto (the juice made by compressing coffee cherries). Following that comes another 72 hours of carbonic maceration fermentation for 72 hours with mossto and fruits. The coffee is then sun-dried on African beds for 25 days until the humidity reaches 10.5%. Finally, the coffee undergoes humidity stabilization for 8 days inside a warehouse, and is then stored in grain pro bags. |
Peach, lemon gelato and white flowers Altitude: 1900 masl, Process: natural, carbonic maceration |
Plus 87 |
| Barbadine, Colombia | Another beautiful coffee from Nestor Lasso - Barbadine. A rare varietal, Bourbon Aji, grown on his farm and processed as washed thermal shock. A sweet and floral cup with notes of granadilla, jasmine and raspberry.
We are thrilled to have another beautiful coffee from Nestor Lasso from Finca El Diviso in Huila, Colombia. This one is a Bourbon Aji, a very rare varietal. The case of the mysterious Bourbon Aji was opened after Jose Salazar, a prodigious producer from Huila, Colombia, entered a coffee into the Cup of Excellence. Jose named this variety due to the spicy, red pepper like aroma coming from the fresh cherries right as they were picked. The meticulous process includes: - Manual harvesting of ripe cherries - Selection of cherries by floats - Anaerobic fermentation in a plastic bag for 24-32 hours at a temperature of 16°-17°. - Pulping in tolba for oxidation for 6 hours - Capture of cherry leachate - The coffee is fermented with the cerea leachate for 28-32 hours. - Wash with hot water to remove mucilage (thermal shock) - Drying in a canopy for 16-25 days depending on the weather. |
Granadilla, jasmine and raspberry Altitude: 1750 masl, Process: washed, thermal shock |
Plus 87 |
One of GUSTATORY's favourite Eastern European roasters, Warsaw's HAYB coffee roasters stands for How Are You Brewing? Roasting their coffee in such a way to best reflect its depth and character, they never compromise on quality and taste, and upon making a brew, expect you to be happy, relaxed and with a smile - effortlessly.
As well as a favourite, HAYB are one of Eastern Europe's largest speciality coffee roasters and craft excellent coffees from exceptional places - HAYB roast their coffee with undisguised lightness to allow you to experience their very best beans. With packaging as bright as their cup, you're in for a treat.
HAYB Coffees | Poland
| Coffee | Story | Notes & Essentials | Packages |
|---|---|---|---|
| Las Flores, Honduras | We like it when Honduras comes back. It’s more or less like you come back for coffee from HAYB, and we do our best to make you smile every time – we’re happy with that. We have such cooperation with farmers, washing stations, producers in general, we support each other because they provide us with access to a great product, we buy from them the fruit (almost literally) of their work. That’s what this specialty is all about – reciprocity.
Here’s how Roberto Sabillon from Honduras does it: After picking, the cherries go to the depulper – it’s like a big stoner. They are then dried and left to ferment for 22 hours. The coffee is then washed with clean water inside what resembles concrete coffee tubs and dried for 18 days. For even drying, the coffee is raked every 20 minutes, every day, throughout the drying process. The result is a very complex taste that travels through five profiles – it’s a sweet coffee with a solid dose of fruit! |
Red grape, candied orange and toffee Altitude: 1300 masl, Process: washed |
Plus 87, Rest of World |
| Pegasing, Indonesia | Shock therapy. It’s supposed to be natural, but not exactly – a combination with processing start! Team Pegasing are coffees from the same farm, in three versions of natural processing – this one is the so-called Thermal Shock.
Whole coffee cherries are placed in grain pro bags immediately after harvest, from which the air is sucked out. These bags are then placed in full sun at a high ambient temperature – hence the term thermal shock – to start the fermentation process quickly and intensively. This sun bath is repeated twice, and the fermentation lasts for a total of 48 hours. After two days, the coffee is taken out of the grain pro bags and spread out on African beds to dry, and then, as in the classic natural processing, the grain is pulled out of the cherries, peeled from the parchment, sorted again and prepared for shipment. What do we gain thanks to this accelerated and fast fermentation? Very complex taste – coffee is round, velvety, and drinking it is a real pleasure! Of the three Team Pegasing coffees we have, this coffee is the most tropical, the most African and the most yellow in taste. |
Chokeberry, blackcurrant, apricot and mango Altitude: 1300 - 1500 masl, Process: natural, thermal shock |
Plus 87, Rest of World |
| Kiangombe AA, Kenya | It feels like rhubarb. Seriously, rhubarb, not a tomato, but such a summer compote that we took our shorts out of the closet! Where do we get these delicious coffees from? This one, for example, from the Gichugu region in Kenya. Producers first pick the cherries by hand, then transport them to a washing station where they are sorted before processing. The fruits are then placed in a funnel filled with water from the nearby river Mukengeria, and then the skin is removed using machines, the pulp is washed off and the seeds with too low a density are caught. The grain is fermented in water overnight, then washed and dried in the sun. The final stage is depriving the velvet skin – the so-called parchment and flies to us.
Kenya mainly produces washed coffee, invariably, regardless of fashion. And that’s good – it’s been working beautifully for years, and nothing can replace a cup of juicy, rhubarb, summer-scented Kenya. Man, it’s such a rhubarb, you won’t believe. |
Rhubarb, blackberry and cranberry Altitude: 1800 masl, Process: washed |
Plus 87 |
| Cajamarca, Peru | This Peruvian Gold lay down between Brasil and Guatemala – and it will make your dessert extra sweet! Cajamarca – if you are looking for a neighbourhood where Tupac was a king, Cajamarca will be the place. Literally, Tupac Yupanqui ruled this place around the XV century. These fruitful hills made it easy to grow coffee for royals. Make your dream come true through a single cup!
HAYB’s Peru Espresso values drop between Brazilian’s nutty chocolate and Guatemala’s fruity choco. It is like the wedding music done right – your parents will rock it along with your homies. The perfect balance between almonds’ delicate taste and candied fruit’s sticky sweetness. Flooded with white chocolate taste melting in your mouth. Now, this is a dessert! |
Almonds, fruit and chocolate Altitude: various masl, Process: washed |
Selected Mix, Single / Light, Plus 87 |
| Fazenda Barinas, Brazil | Brazilian Espresso, just more real!
“+” states this one is special! Tasty Brazil is even more robust, fuller and simply pure. Is it even legal to be this good? We have been hooked on the beans from the farmer Marcio Borges Castro Alvesa, who runs Fazenda Barinas farm. Keeping it real helps with having quality sources and full transparency of the import chain. We know he pays his workers fair for their labour, which makes the coffee even better.
What to expect? Pure Brazil madness! Brazylia+ Fazenda Barinas, despite its complex flavour, will be as great Espresso as a milky coffee base. |
Chocolate, nougat and fruits Altitude: various masl, Process: natural |
Selected Mix, Plus 87, Rest of World |
| Huehuetenango, Guatemala | Probably the funniest espresso there is hue hue. Being beyond the complex, Guatemala Huehuetenango ain’t no joke! Huehuetenango is a province northwest of Guatemala, known for its agricultural coffee area approximately 265 km from the capital. Filled with breathtaking views, height and climate, it is an ideal place for growing a coffee tree. You will feel its roots in this coffee!
Guatemalan beans are a great alternative to classic Brazilians for those looking to change from chocolate-nut notes to fruity accents with a scoop of sweet vanilla with low acidity. An espresso shot made of these beans is perhaps not rushing metal, but it is easy to say that it is a classic of good rock – a lot is going on, only known hits, without a trace of boredom! |
Chocolate, red fruits and thick body Altitude: 1800 masl, Process: washed |
Blend / Darker, PERCENT |
| Chaparral, Colombia | Bet you will never feel the difference?
That it’s DECAF – it’s too good coffee to focus on the lack of caffeine, so we’ll rather deal with the abundance of flavor. We wanted to write that it’s a kind of coffee for special occasions, but that would mean that special occasions are every day, from morning to night (and at night too)!
Our previous decaffeinated coffee was a taste victory, we even had a blind drink one time and hardly anyone thought it was it. It’s even better here because this season it’s not “DECAF, but good”, but rather “great coffee, but it’s decaf”! We roasted the beans a bit brighter, this time it’s not omniroast, but clearly filter coffee – which of course doesn’t mean that it doesn’t make sense for traditional methods, because it’s also cool, proven. Fresh harvest, more fruity profile – only pluses, no minuses and you can drink it at any time without consequences! |
Orange, chocolate and toffee Altitude: 1700 - 2000 masl, Process: sugar cane decaf |
Decaf |
Cairngorm Coffee Co was created in 2014 by Robi Lambie who had been raised with a love for well brewed coffee since a young age. Now, eight years on, Cairngorm are still growing and their incredible team works tirelessly every day to serve their cafe community as well as all theirs visitors that come to any one of their three Edinburgh cafes.
Working with amazing coffee farmers around the world, Cairngorm thoroughly vet all suppliers prior to roasting samples, performing cuppings and selecting the perfect coffees. Always working to make sure their supply chain is as sustainable as possible, Cairngorm also always pay fairly and operate by the golden rule - treat people as you’d want to be treated. Roasted with care and meticulous consideration, Cairngorm's roastery is also found just out of Edinburgh.
Cairngorm Coffees | UK
| Coffee | Story | Notes & Essentials | Packages |
|---|---|---|---|
| Murambi Hill, Burundi | The second launch of our Burundi coffees for the season, this Natural is so more-ish. It's teeming with flavours of brown sugar and brown spice, with some crisp apple and cherry notes sitting on top.
We received this coffee through our friends at Omwani Coffee who focus on building great relationships, and sourcing great coffee from producers and stations in Africa. The washing station operates in a region referred to as Migoti Mountain in Mutambu Commune of Bujumbura and the Red Bourbon trees that grow here are owned by the community. Migoti purchases the cherry directly from the farmers who deliver the cherry to the station. |
Blackcurrant, caramel and cinnamon Process: natural |
Selected Mix, Single / Light, Plus 87 |
| Agata, Brazil | This crowd-pleasing coffee comes from the Santa Helena farm on the O'Coffee Estate in Alta Mogiana. The region covers the Northeast of the state of Sao Paulo and also some cities in the popular coffee producing area of Minas Gerais.
O'Coffee work with just seven farms, each specialising in specific process or varietals, and all adhering to their strict policies on sustainability including a requirement for being classed as Rainforest Alliance. This Naturally processed coffee has great body and legitimately tastes like Peanut Butter Cups alongside chewy notes of Hazelnut Spread and Chocolate Ganache. Great brewed as filter or espresso, it has sweetness of Dark Cherries and Red Apple. The perfect coffee for a weekend french press, with or without milk. |
Peanut, nutty, dark cherries and chocolate Process: natural |
Selected Mix, Single / Light |
| Guilty Pleasure, Americas | So you know when your friend who worked as a barista in a specialty coffee shop a few years back told you that blends were rubbish? Well they lied and what they really meant was, it it's their guilty pleasure.
You see, blends can be really, really good. The beauty is the consistency of a set profile and for this we've found one packed full of Chocolate & Caramel with big body and sweetness. The coffees that make up this profile - 'the blend' - will change and bring with them different nuance, but they'll still present these qualities that we love. Our current blend comprises our Natural Brazil 'Agata’ and Washed Colombia ‘Popayan’. This iteration is a fantastic option with milk thanks to its big body and natural sweetness. It has notes like Milk Chocolate, Caramel, Stewed Banana, Butterscotch Ice Cream and Peanut Butter Cups, and we think you'll love it especially as an espresso. |
Milk chocolate, caramel and stewed fruits Process: washed |
Blend / Darker, PERCENT |
| Primavera Families, Guatemala | Unavailable | Fruits and milk chocolate Process: washed |
Blend / Darker, PERCENT |
| Popayan, Colombia | Unavailable | Chocolate and honey Process: decaf |
Decaf |
GUSTATORY (adjective): curating excellence in taste.