Freshly Roasted Coffee

COLOMBIA :

Tasting notes of caramel, brown spice, jasmine and lime cut through the milk perfectly, however it is also great as a black coffee. Our suggested brew recipe is 20g beans in, 40g espresso out in 30 seconds.

Grown at 1500 - 1900m above sea level, this comes from a small cooperative called Balboa Café. This co-op has only 35 members and they are doing a fantastic job. Maurico is the groups QC and most of the time he is with the growers ensuring they are following the strict standards of the co-op. 

Cherries are picked following a strict ripeness criteria, later cherries are pulled and exposed to a dry anaerobic fermentation of 20 hours, then placed on parabolic dryers until they reach 11% moisture content. 

Balboa is located in Cauca, Colombia, 60km south of Popayan

Flavour profile: caramel, brown spice, jasmine, lime

BRAZIL: Araponga

The volcanic micro region of Poços de Caldas in Minas Gerais has an authentic Brazilian coffee terroir where farms are scattered along the slopes of one of the most geologically rich volcanic calderas (Caldas) in the world.

With average heights from 1,000 to 1,200 meters, a rich combination of volcanic minerals and rainforest soil, as well as a rare climate condition, makes this a unique spot with ideal conditions for growing excellent and exquisite profiles of specialty coffee.

Of all Brazilian coffee growing regions, the subtropical altitude climate offers to this terroir an excellent rainfall rate and the largest thermal amplitude from morning to evening creating outstanding conditions for the maturation of the beans, triggering a burst of flavours into the coffee.  

Flavour Profile: Milk chocolate,apple, macadamia, toffee

Process: Natural

PERU- La Cima

 This coffee is produced by small-scale coffee farmers from the San Ignacio, Jaen, and Cutervo provinces located in the Cajamarca Department.

Coffee farmers receive technical training, which guarantees the production of high-quality crops. The coffee varieties they grow include Catuai, Caturra, Catimos, Bourbon, Pache, among others. This coffee is harvested following strict ripeness criteria, then floated and hand-sorted to remove any defects. The coffee cherries are de-pulped and exposed to 30 to 40 hours of fermentation. Following this, the parchment is gently washed and dried for 16 to 20 days under temperature-controlled conditions until the ideal moisture content is achieved.

Tasting Notes ; Caramel, Chocolate, Brown sugar, Citrus

Process ; Washed

Varietal ; Catuai, Caturra, Catimos

 Decaf- Popoyan Reserve Colombia

Origin: Colmbia

Process: Sugar Cane Natural 

Our decaf is a Colombian single origin bean roasted for espresso with notes of honey, vanilla and chocolate milk. Our recommended brew ratio is 20g in, 40g out, in 27 - 34 seconds.

Flavour profile: Honey, vanilla, chocolate