Tasting Notes: September 2023 Coffees

Swerl Fuglen Fathers 17 Grams Conscious Unica Coffee Roasters Tasting Notes

A micro-roasters with a story that began during a trip to New Zealand, Swerl were completely amazed at how good coffee could be - a good balance between sweetness and acidity, full-bodied but not bitter. A variety of aromas and flavors that only their founders could have dreamed of. The interest grew the more Swerl started to look into the complex and exciting coffee world. It was somewhere at that point that their founders decided that this is exactly what they are going to do - everyone deserves a great cup of coffee produced in a sustainable way and so they went home to start building a rolling coffee bar - their 1972 Mercedes bus.

It has now been over five years since Swerl began and they are are forever excited to keep on growing with you. All their founders' decisions are made based on how they can have a positive influence, creating a connection between the producers they work with and their customers, shorten the chain and make it as traceable and qualitative as much as they can. Following the coffee season to always deliver as tasty and juicy cups as possible, working with only the freshest batches allows them to share forever vibrant and fun coffee with you.

Swerl Coffees | Sweden

Coffee	Story	Notes & Essentials	Packages
Mikuba Hill, Burundi	We bring you this juicy and bright coffee from Burundi in collaboration with the Long Miles Project. The coffees from the Long Miles Project deliver incredible high-quality every time. Switch-backing up mountainsides and across small, hand-built log bridges, visiting Heza Washing Station at 1960 masl can be likened to an off-road adventure. To say Heza Washing Station is ‘remote’ would be an understatement and yet the community that lives in the surrounding hills is a special one, comprised mostly of coffee farmers. Heza means ‘beautiful place’ in Kirundi, the local language of Burundi. With panoramic views and an ever-changing East African sky, this washing station lives up to its name. Heza is the second washing station built by Long Miles Coffee and has been operational since April of 2014. The fantastic conditions in the Kayanza Province and the amount of ripe, dense cherries brought to the station have led the Long Miles team to focus on pioneering a sundried natural coffee initiative. Heza was built in January of 2014 at the foot of Gitwe hill, and has now been producing coffee for six seasons. From here, the Rwandan border and the tips of the Kibira, Burundi’s only indigenous rainforest, can be seen looming in the distance. The exceptionally high altitude, moderate climate and close proximity to the Kibira bring out the best in the coffee, both growing on the trees and being produced at the washing station. The individual micro-climates of each hill combined with the station’s ideal conditions guarantee unique and exquisite notes in every cup.	Blackcurrants, raspberries and chocolate minta Altitude: 2000 masl, Process: washed	Plus 87, Rest of World, Single / Light
Diima Danche, Ethiopia	We could not be happier to get our hands on this amazing coffee that is sourced in collaboration with Nordic Approach – the high altitudes, combined with thorough farming practices and careful processing makes for an exceptional combination. This is the second year we purchase coffee from the organisation SNAP that runs two washing statios in the the Worka Chelbesa village in Gedeb: Chelbesa and Danche. This particular coffee comes from the Danche Washing Station, where around 400 small coffee producers deliver their cherries too. Most of these producers have around 1-2 ha and grow coffee at the incredible average altitude of 2100 meters above sea level. SNAP COFFEE was established in Addis Ababa in 2008, by coffee-passionate entrepreneur, Negusse D. Weldyes, with three very clear goals: Process specialty coffee consistently; Transfer the required know-how to the outgrowing farmers along with a great desire and training in processing and cleaning methods; Protect the environment through waste recycling systems. SNAP COFFEE aims to support the community of smallholder living near the washing station through partnerships with washing station owners. The washing stations build schools and SNAP COFFEE provides computers and other facilities. SNAP COFFEE is also constructing roads to less accessible farming areas.	Peach, Strawberry, Florals Altitude: 2100 - 2300 masl, Process: natural	Plus 87, Single / Light
Smooth Rider, Brazil (Washed)	The Paula family have been instrumental in the world recognizing the potential quality of this area of Brazil. Paulo is the eldest of a group of brothers who have been focused on producing quality coffee sinces the early 2000s. They were one of the first to start pulping and washing their coffees; they were also one of the first to plant different Catuai or Catucai varieties. Having won several cup competitions, the Paula's have been leading the way in coffee quality for Espirito Santo. Geographically the municipality of Brejetuba is in the Southwest Mountain region of the State of Espirito Santo, and is surrounded by the Atlantic Forests. An easy-going filter coffee for the more traditional coffee lover.	Milk chocolate, Praline, Baileys Altitude: 2200 masl, Process: washed	Plus 87, Rest of World, Single / Light, Selected Mix
Francisco Becerra, Colombia	The producer, Francisco Becerra, owns and operates his farm in the often overlooked area of Suaza, Huila, with his wife and two children. The cherries are first picked and stored for 12 hours, increasing pigment transfer - this both slightly changes the colour of the seeds, as well increasing florality dSuper juicy and sweet with a long aftertaste.uring this resting period before fermentation. ⁠They are then depulped and fermented for 24-30 hours before being washed and then dried in a parabolic dryer for 3 weeks. This lot was purchased through our partner Osito, who co-own a coffee farm in the Suaza area and have made it a priority to find and promote local, quality producers.	Milk chocolate, Praline, Baileys Altitude: 2200 masl, Process: washed	Plus 87, Single / Light.

Fuglen coffee roasters are another favourite of ours who are rightly regarded as one of the world's very best. We're always rather humbled to be able to offer you Fuglen, testament to what GUSTATORY has become - because of you, our community - in which Fuglen are absolutely one of Europe's finest who are very strict and selective with the third parties they partner with.

With six retro-design espresso bars in Oslo and Tokyo, Fuglen roast and source only the freshest coffee they can find, offering small lots as directly as possible from who they believe are the best coffee growers around the world. Roasting lightly in a true Nordic style to enhance all the good, natural flavours of coffee without adding any roasty tones, Fuglen showcases the vast difference of flavours and terroir uniqueness that the world of coffee has to offer.

Fuglen Coffees | Norway / Japan

Coffee	Story	Notes & Essentials	Packages
Nensebo, Ethiopia	Nensebo is a woreda (district) located in Oromia. The area is home to around 572 farmers delivering cherries to the Mandoyea washing station. The average farm size in Nensebo is two hectares and producers cultivate a range of heirloom coffee varieties, including wild varietals originating from the neighboring forest of Bale Mountain. Coffee cherries are harvested by family members, then hand-sorted to remove unripe and overripe cherries before they are delivered to the washing station for processing. The cherries are floated before being placed on raised African beds. Drying naturals at these altitudes can take up to 20 days.	Black tea, candied pineapple and coconut Altitude: 2000 masl, Process: natural	Plus 87, Rest of World
Gichugu, Kenya	Gichugu is coffee harvested from three plots/micro-farms in the same area. The farms are located close to the Kii river in Ngariama, Gichugu division in Kirinyaga county. The owner’s name is Stephen Ruita Munyi, and in total the coffee is growing over 30 acres, in total around 15 000 coffee trees, all SL 28 according to Stephen. Altitudes vary from around 1500 masl to 1700 masl. Water is used for processing from the Kii river. The coffee is pulped, fermented and washed on the farm, and drying time depends on weather but ranges from 7 to 14 days.	Blackcurrant jam, vanilla and rhubarb Altitude: 1500 - 11700 masl, Process: washed	Selected Mix, Plus 87, Single / Light
El Eden, Peru	El Eden coffee is sourced by Origin Coffee Lab who work closely with smallholder farmers in Peru to produce high quality coffee. Many farmers own small amounts of land and produce low quantities which are then processed together. Origin Coffee Lab helps these producers to implement drying and fermenting routines which help to improve cup quality. Some producers have a micromill on the farm and parabolic dryers or use tarp under shade to dry the coffees before export. Most farms are organic certified.	Pear, cocoa nibs and almond Altitude: 1550 - 2000 masl, Process: washed	Selected Mix, Blend / Darker
Augusto Borges, Brazil	Unavailable	Brown sugar, chocolate and hazelnut Altitude: Various, Process: washed	Plus 87, Rest of World, Selected Mix
Bombe, Ethiopia	This coffee is purchased from Tariku Kare, an export partner based in Ethiopia. The farms supplying Tariku are high altitude (1950-2100 masl) which is a key factor in growing grade 1 coffee. Around 650 farms supply cherries to the Tariku mill located in Sidamo. These coffees are harvested from October to January, practicing selective hand picking to achieve the greatest quality in the cup. The varietal is indigenous heirloom, which is planted on fertile, red-brown, well-drained soil. Tariku Coffee engages in social responsibilities by investing back into their community. Work opportunities are generated for the local citizens, especially women, and social welfare. They employ 20 permanent employees and 600 workers.	Plum, molasses and strawberry Altitude: 1900 - 2100 masl, Process: natural	Plus 87, Rest of World, Single / Light
Leyder, Colombia	TThis is our second year purchasing coffee from Leyder Trujillo Cordoba who is a second generation coffee farmer. He was given one hectare of land from his father along with capital to buy his first coffee trees. He founded his farm “La Aguada” on the 8th May 2012 and has now increased to 3 hectares. Leyder grows two varieties; Colombia and Tambo. He has approximately 9200 Colombia trees which are about 5 years old and 2800 Tambo trees which are one year old. Leyders wife Francy and his son Dilan are both involved in the production on the farm. When harvesting they select only the ripe cherries which they then take to be processed on the farm. The cherries are fermented whole for 12 hours before being pulped and fermented in bags for an additional 45 hours. After fermentation the coffee is washed twice before being taken to a mechanical dryer. Here it is dried and rotated every 2-3 hours before being laid out and covered to allow further drying. Once the moisture content has reached around 11% it is collected and sent to a dry mill for export.	Grapefruit, yellow plum and brown sugar Altitude: 1700 masl, Process: washed	Plus 87
Ferney Cruz, Colombia	Ferney Cruz comes from a family of coffee producers. He runs Finca El Prado farm, which the family acquired in 1993. The farm sits at 1800 masl in the northern part of Tarqui. There are no roads leading there, so the only way up is on foot or with the use of a mule. The farm is around 4 hectares with approx 9000 Caturra trees. There are steep slopes on which the trees grow meaning all picking is done by hand. After the coffee cherries are picked they are transported down to the mill on the farm for processing. Tarqui is at high elevation with many different microclimates, which allows for year-round production. The cool and humid climate also makes drying the coffee challenging. Ferney takes great care in drying the coffee and has implemented the use of raised beds. The production here is family run with him, his wife and 4 children all helping on the farm.	Pear, lime and caramel Altitude: 1800 masl, Process: washed	Plus 87

Coffee has been a major part of Father’s Coffee Roastery are a small family business that have made a big dream come true – now a family roasting powerhouse. Dad is roasting, mum is passionately tasting and the growing kids are watching enthusiastically. All that passion and all that love as a family has produced coffees with character and authenticity. That being said, whilst these coffees have been produced as a family, they can't, however, ensure that you’ll want to share them as one.

Love at first sight since 2013, everything in their founders' life revolves around specialty coffee. Still, in their live memory, they have their first Kenyan espresso and how this changed their perspective on the taste of coffee beyond the abundance of commodity coffee around - it was clean, sweet and fruity. Working behind coffee bars and kitchens across the city of Ostrava and at Five Elephant, Berlin, Fathers' Coffee was later borne, their own project within the world of speciality coffee.

Fathers Coffees | Czechia

Coffee	Story	Notes & Essentials	Packages
Kii AB, Kenya	The Kii processing station or factory in Kenya, managed by the Rungeto Farmers’ Cooperative Society, is known for its commitment to producing exceptional coffee. The factory carefully selects only the ripest cherries, conducts meticulous processing, and uses raised beds for optimal drying, resulting in high-quality coffee sought after in the specialty coffee market. Despite its smaller size, it is a well-known and reputable station. Its quality coffee processing and strong attention to detail have earned it a reputation as one of Kenya’s cleanest and best-organized stations. Only ripe cherries are transported to the station. This is followed by manual sorting and rinsing in tanks of water. Here the farmers get rid of the less ripe and damaged fruit. The cherries are then peeled, fermented, and washed again in water. To bring out the flavor profiles for which Kenyan coffee is famous, the cherries are placed in vats of water. Drying takes place on special beds designed for optimum air circulation and temperature. Before export, the fruit is carefully sorted through screens according to size and shape. With 3 varieties inside this coffee, SL 28 is a well-known and popular African coffee variety. It is resistant to drought and disease, so it is popular among farmers in various African countries. SL34 is a variety adapted to high altitudes and heavy rains. Unfortunately, it is susceptible to disease, but the exceptional quality of the cup compensates for this. Ruiru 11 is characterized by its small stature and high resistance to leaf rust and other diseases. Batian is a great variety for small growers. It is a tall variety of excellent quality and disease resistance.	Redcurrent, lime and linden blossom Altitude: 1800 masl, Process: washed	Plus 87, Rest of World
Tumba, Rwanda	In Rwanda’s Northern Province, in the heart of Africa, is the Tumba processing station. The road from Kigali to Tumba lies high in the mountains. It reveals an impressive landscape of bright green hills dotted with farms as far as the eye can see. Here, the processing station operates, turning ripe coffee cherries into delicious coffee. Tumba Station is located in Rwanda’s Northern Province, in the Rulindo District. The farm itself, where this coffee comes from, is located on the outskirts of the town of Mukoto at an altitude of 1776 meters above sea level. It is relatively small, covering an area of 1.2 hectares. The head of the Tumba processing plant is Vanuste Mugitaneza, who oversees its operation. His attention to detail makes Tumba one of the simplest and cleanest stations you meet. There are 12 year-round workers employed here, and an additional 95 pickers find work during the harvest season. Thanks to the favorable climate in the area, the station is open all year round, as the coffee ripens all year round. After arriving at the station, the coffee cherries are placed in a vat of water to sort out unripe or defective fruit. The coffee is then peeled on mechanical peelers, from which it goes to washing and fermentation. The coffee is then washed again and dried on African beds. Red Bourbon is a tall variety of coffee plants, characterized by relatively low production and susceptibility to disease and pests but excellent quality and flavor. Bourbon was introduced from Yemen to Brazil around 1860, and from there, it quickly spread north to other parts of South and Central America, where it is still grown today. Here, the variety was mixed with other Bourbon-related varieties introduced from India and Ethiopian varieties. Today, many varieties are similar to Bourbon in East Africa, but none are exactly like the original Bourbon variety found in Latin America.	Pomegranate, milk chocolate and lime Altitude: 1750 masl, Process: natural	Plus 87, Rest of World, Single / Light, Selected Mix
Kaguyu AB, Kenya	The Kaguyu processing station is located near Kerugoya town in Ndia Division in Kirinyaga County, Kenya. The region lies on the slopes of the majestic ice-capped Mount Kenya. Kaguyu’s coffees are of high quality due to favourable climatic conditions, meticulous processing techniques, and the commitment of the cooperative members. It is owned by the Inoi Farmers Cooperative Society (FCS), which has a total of 11 stations in the area. The cooperative grows coffee on a total area of 200 hectares, resulting in an annual production of 250 000 kilograms of green coffee. It has 1,000 active farmer members, and each farmer grows an average of 200-300 coffee trees. The farmers carefully hand-pick coffee cherries and deliver them to a processing station where they undergo a double fermentation wash. The coffee ferments overnight in a dry environment and then goes through a washing process in the sorting channels. It is then soaked in clean water from the Rutui River for 24-48 hours. Finally, the beans are carefully spread out on raised beds for drying and removing defective beans. SL 28 is a well-known and popular African coffee variety. It is resistant to drought and disease, so it is popular among farmers in various African countries. SL34 is a variety adapted to high altitudes and heavy rains. Unfortunately, it is susceptible to disease, but the exceptional quality of the cup compensates for this. Ruiru 11 is characterized by its small stature and high resistance to leaf rust and other diseases. Batian is a great variety for small growers. It is a tall variety of excellent quality and disease resistance.	Blackcurrant, white tea, peach and lemonade Altitude: 1750 - 1800 masl, Process: washed	Plus 87, Rest of World
Mothership, Ethiopia/El Salvador	Full creamy body, milk chocolate, and floral aromas. You can expect all this from our espresso blend Mother Ship. It will be a pleasure to work with it both in the cafe and at home. It is a great base for your milk drinks, but at the same time, it will not disappoint any fan of pure espresso. It is a mixture of two coffees from countries with completely different taste profiles – El Salvador and Ethiopia. Both coffees bring the best of their origins to the cup, and together, they create a wonderfully balanced taste that lacks nothing. Sigrfredo is a retired agronomy professor who, together with his business partners, founded the Los Naranjos group farms and the Renacer processing station in El Salvador. He manages a team of six field technicians who help small and medium-sized growers improve agricultural practices for higher yields and better soil quality. The Renacer group includes approximately 350 producers supplying coffee. In Salvador, the coffee cherries are delivered to a station where the coffee is washed, cleaned, and stripped of unripe beans. It is then pulped and fermented until it reaches a pH of 4.5. The coffee is then washed again and transported to the African beds, where it is dried to a moisture content of 11 %. Mustefa Abakeno is a smallholder farmer who owns 18 hectares of land near the town of Agaro in the Jimma region of western Ethiopia. His farm is located at an altitude of 2,040 meters above sea level and is planted with coffee varieties from the Jimma Research Centre. Mustefa owns a small machine to remove the coffee husk and pulp, which he uses to process the washed coffee. Due to the scarcity of water in this area of Ethiopia, the coffee ferments for a very short period of time (8 hours). It is then dried for 13-16 days. The taste of coffee processed this way is similar to that of the honey method.	Creamy, milk chocolate and floral Altitude: 1450 - 2000 masl, Process: washed	Selected Mix, Blend / Darker, PERCENT
Decaf, Colombiaa	This coffee comes from the municipality of Argelia in the southwest of the Cauca department. The village is located in an area that has been under civil unrest and illegal drug trafficking for many years. The bleak situation is ongoing and many local families are trying to make a living through legal means. Growing coffee is one of the few ways to do this. This coffee is produced by Siruma Coffee, a small producer of specialty coffee led by women. Last season, the association started a project to support about 220 families who make a living from coffee cultivation. It provides on-site technical assistance and training courses on harvesting and processing techniques. Each of the families involved produces approximately 17 bags of green coffee beans per year. Thanks to Siruma helping them secure commercial channels through our partner Falcon Coffees, all the farmers were paid 9.5% more for their coffee than the normal local market price. First, the coffee is processed using the classic washed method: it is peeled, fermented for 8-12 hours, washed and then dried for 14 days. The coffee is first steamed at low pressure to remove the skins and then moistened with hot water to swell and soften the beans. This prepares the coffee for ‘caffeine hydrolysis’, where it is washed several times with the natural compound ethyl acetate, a by-product of sugar cane processing, which draws the caffeine out of the beans. Once this process is complete, the coffee is stripped of the ethyl acetate residue using a stream of low-pressure steam and transferred to vacuum drums where it is dried to 10-12 % moisture. It is then rapidly cooled using fans and, in the final step, treated with natural carnauba wax to protect the beans from moisture loss and other external influences. This coffee contains a blend of local varieties. This is because it comes from small fields of 1 hectare where farmers grow a mixture of coffee trees including Typica, Tabi, Caturra, Castillo and Colombia varieties.	Almond, sugar, mandarine and lime Altitude: 1700 - 2000 masl, Process: sugar cane decaf	Decaf

Founded back in 2016 in the city of coffee drinkers, Brighton, 17 Grams coffee roasters' founders built up a reputation as a friendly, knowledgeable coffee spot. Their first shop in the historic Lanes was joined by their residential shop on Boundary Road, between Hove and Portslade, in 2017. A few years later, 17 Grams set their sights on teir next project, the roastery. With a modified and fully restored 1995 Petroncini roaster loaded and ready to make its journey from their friends Crankhouse Coffee in Exeter all the way to Brighton, their founders spent the next few months trying to secure the ideal spot to set up shop. After weeks and weeks of searching, 17 Grams stumbled upon a converted grain store in the North Laine area of Brighton... a few months later were roasting away and a few years later are certainly packing the punch.

17 Grams Coffees | United Kingdom

Coffee	Story	Notes & Essentials	Packages
Kiajibbi AA, Kenya	Unavailable	Rhubarb, redcurrant and grape Process: washed	Plus 87
Sidama Mirado, Ethiopia	Located within the famous Sidama coffee-producing region of Ethiopia, the Mirado Station works directly with just over a thousand smallholder producers to mill coffee for export. The owner of the mill, Asefa Dukamo, was introduced to coffee at a young age as his parents were cultivating coffee and other garden crops. In his teens, he began supplying neighbouring coffee washing stations with cherries purchased from nearby relatives and villagers. Realising the lack of nearby washing stations, he constructed his own washing station to reduce travel time for coffee producers in his region. For processing, only the ripest cherries are selectively handpicked and sorted based on density and quality. The cherries are then submerged in tanks, and floating cherries are removed before drying. They are moved to traditional raised beds lined with mesh nets, where they are rotated every 30 minutes to ensure even drying and prevent over-fermentation. The drying process typically takes about 12-15 days, depending on temperature and humidity. Once dried, the coffee is transported to the dry mill for hulling and packing, preparing it for export. Roasted and profiled to be brewed as a filter, expect vibrant notes of tangy bakewell tart, reminiscent of its almond-frangipane filling and sweet cherry undertones. As the flavours unfold, the distinct essence of strawberries emerges, adding a juicy and refreshing twist to the cup. Dark chocolate notes leave a rich and lingering finish.	Almond, cherry, strawberry and juicy Process: natural	Plus 87, Selected Mix, Single / Light
Venus House	Our every day, ride or die. Great in a long black or flat white but still has depth in a latte. The Venus house espresso follows a taste profile that is always familiar whilst we alter the components according to season and availability. Currently, it's made up of 3 origins, Colombia, Brazil and Rwanda. As an espresso or black coffee, expect sweet dark chocolate, macadamia nut, red fruit and a touch of lemon. In a flat white or milk-based coffee, it still carries that sweet dark chocolate and macadamia nut but finds a biscuit-like finish. We're super proud of our house espresso and can't wait for you to try it at home or on the bar at any of our shops.	Dark chocolate, macadamia nut and red fruit Process: washed	Selected Mix, Blend / Darker, PERCENT
Sipro, Mexico	Roasted for filter, this natural process Mexico delivers a full-bodied and rich flavor, balanced by the sweetness of Medjool date and honey, with a refreshing tang of raspberry and the earthy, tea-like qualities of rooibos - together with a mellow buttery quality that shines when brewed as a pour-over or Aeropress. The natural processing method lends a unique character to this coffee, resulting in a slightly fruity acidity that adds a refreshing touch to each sip. SIPRO is short for Sierra Productora de Cafe, a recently formed association that was created through the collective efforts of eight mostly young coffee producers based in Amatenango de la Frontera. This region is located directly across the border from the world-renowned coffee-producing area of Huehuetenango in Guatemala, sharing similar terroir and coffee quality. By organising themselves into a cooperative, the group aims to strengthen their presence in the market and gain better access to speciality buyers.	Date, honey, rasperry and buttery Process: natural	Selected Mix
Hypnos Decaf, Colombia	We are on a vendetta, to showcase just how delicious decaffeinated coffees can be. Our current offering is a Colombian natural which has undergone decaffeination via the sugarcane process. This method utilises a naturally occurring byproduct of sugarcane processing, which just happens to be very efficient at removing caffeine with minimal effect on the structure of the bean. This means we keep the flavour but lose the jitters. This coffee is syrupy and sweet. It’s all milk chocolate upfront, with a soft citrus-like acidity which develops into a plum-like, jammy finish. The body is truly velvety. Works beautifully in an Irish coffee when you don’t want to be wired at 10am, says our Head of Coffee.	Chocolate, citrus and plum jam Process: sugarcane decaf	Decaf

Conscious were founded by Culainn and Lea. Both began their journey into coffee in South America, building relationships with a small number of producers with whom they work with today. Introduced to all the skills involved in coffee production, seeing all the incredible amount of work it takes to produce speciality coffee - you could say they took an organic approach to entering the speciality coffee scene, first learning to plant, pick and process coffee, then honing their roasting skills and slinging tasty flat whites.

With backgrounds in design, research and law, Conscious are striving to build a model with their partners that provides better pay, contextual education and more opportunities for people who produce coffee. Since day one, Conscious we have wanted to work in speciality coffee because they see it as an avenue for working with marginalised producers to re-imagine and shape supply chains so that they are sustainable, equitable and financially viable for every actor involved. Roasting coffee to produce aromas and flavours that celebrate the innate properties of the beans, they hope you love their producers' and own efforts.

Conscious Coffees | United Kingdom

Coffee	Story	Notes & Essentials	Packages
Raul Flores, Peru	By dedicating his farm, Finca Productiva, to the production of Yellow Caturra, Raul has developed a deep understanding of how to get the most out of this juicy varietal. The talent and hard work of Raul and his family, harnessing the distinct climate and altitude of the San José de Lourdes district, has resulted in a bright and bright and clean cup with juicy sweetness, reminding us of tropical fruit punch. Raul began working in coffee as a coffee picker in El Diamante. He and his wife were later gifted a small coffee farm from her father, sitting up at 1800-1900 M.A.S.L. Its isolated location presents some challenges – it is accessible only by foot and parts of the narrow path to the road require Raul to transport the coffee sacks on his back. This is the first year we have purchased coffee from Raul and we have had productive conversations together about how we can work together in the long-term, including how to support him to access a stable market for his coffee. Raul’s family has a close history with the area. Raul’s father was one of the four founders of the town of El Diamante – during the agrarian reform in Peru in the 1970s (which dismantled the large estates with the aim of redistributing the land), they chose the plot of land and began building the town from scratch. Raul’s father was a key campaigner for the government to recognise El Diamante, supply it with electricity and build a school and medical facilities; 50 years later, it has become a hub for specialty coffee production	Pasionfruit, pineapple and vanilla Altitude: 1800 - 1900 masl, Process: washed	Bloom
El Diamante, Peru	We are delighted to share this vibrant communal lot from five individual producers in the San José de Lourdes district of Peru. It comprises five varietals that are typical of northern Peru (Red Caturra, Yellow Caturra, Bourbon and Catimor). Each producer’s coffee was selected for this exclusive blend because of its high quality and complementary profile. The result is an excellent representation of coffee from this region – expect a cup bursting with berries and a milk chocolate sweetness. The consolidation of this lot (produced by Don Antonio Regalado, Belver Gonza, Humberto Regalado, Evert Vega and Norbil Campos) was led by Orlando Flores, who has been working closely with these producers since 2021. Orlando has created a system with our partners, Collective Bean, to support producers in the village of El Diamante to improve the quality of their coffee and to connect them to a stable international marketplace. Orlando collects each producer’s coffee at the end of harvest and makes a first payment to them at an agreed price (providing them with a fast and reliable return on their work). He and Collective Bean together “cup” (taste) and score samples to select which coffees can be consolidated, based on their quality and profile. They then agree on the second payment for each producer, based on quality, thereby increasing the producer’s profits. To ensure a transparent process, Collective Bean also maintains an open line of communication with each producer. In parallel, Collective Bean train Orlando on improving both coffee quality and yield which he can share with the producers. Recently, this has included teaching how to measure and ensure the optimal moisture content of the beans, and identifying defects – both of which are essential for producing specialty grade coffee. On some occasions the farmers also travel with Orlando to Jaen to participate in the cupping and grading sessions.	Blueberry, strawberry and milk chocolate Process: washed	Bloom

An impromptu meeting in Guatemala back in 2009 was the starting point of the Unica coffee roasters journey. Over the next decade and in various countries, Unica's founder El Paisa developed his knowledge, understanding and love of coffee.

It was not until late 2021 when the goal to become an independent roaster was realised, and in short, Unica's goal is to roast and provide high quality, unique, speciality coffee. With the aim of being as ethical as possible with an emphasis on sustainability and the farmers and producers, as they feel they are the real heroes of the coffee world. Of course, coffee travels thousands of miles, until it lands at our roastery cafe, where freshly roasted beans travel all of 2 metres to the espresso machine and finally into your cup of Única.