Guest Roasts For December

Guest Roasts For December

From Mission Coffee Works this month we have a Colombian in the Farallones region, from the La Lomita estate.

Guest Roasts December

Guest Roasts December

This coffee has complex citric, apple and tartaric accompanied by flavors of blackcurrant and dark chocolate. The La Lomita farmers panted first trees in 1978. They produced their fist lot of 450kg in June 1980. 11 years later the estate reached its peak production of 19 Ton per year. The last renovation of the plants was carried out in 2010. In 2012 la Lomita launched its quality control program, aiming to support future plans for direct exports. La Lomita main harvest is between April and June with peak production in May, followed by a small crop between October and December. The farm is located in the east face of the western branch of the Colombian Andes, in the region know as Farallones. La Lomita cafetos are planted facing east at an altitude between 1,600 and 1,700 m.a.s.l La Lomita trees belong to the variety Castillo El Tambo. This variety is developed by Cenicafe (Colombian Centre for Coffee Research) and obtained from a cross between the Caturra and Timor Hybrid varieties. Castillo is well-known for its resistance to rust, high adaptability and good-cup attributes.

For more information visit www.missioncoffeeworks.com

 

From Bean Shot Coffee we have a Guatemalan from the New Oriente region, from the farm Plan del Guayabo.

This coffee has fruity notes of blackcurrant with milk chocolate, a hint of caramel with a clean finish of subtle black china tea. This is a pulped wet milled, natural process coffee best roasted to a medium city roast.

For more information visit www.beanshot.co.uk

 

From Alchemy one of our new guest roasters we have a Guatemalan from the Antigua region produced by Estuardo Falla Castillo. The coffee has notes of orange, raisin and caramel.

This coffee demonstrates the benefits of the honey process very well. Its body is softer and heavier than its washed counterpart, and its sweetness is a little richer and darker – more caramel than brown sugar. Its raisin and orange notes add to this character of sticky, more developed sweetness and show why we love honey-processed espressos so much.

For more information visit www.alchemycoffee.co.uk

 

From Beanberry another one of our new guest roasters we have a coffee from the Democratic Republic of Congo, this coffee is from a cooperative sourcing and processes coffee grown by small holder farmers on the mountain slopes surrounding Lake Kivu. This coffee is bright and winey with notes of stone fruits, prunes, dried strawberry and a slight hint of leather. Through milk, expect sweet plums, butterscotch and salted caramel.

For a generation, the small communities that dot the highlands surrounding Lake Kivu have endured a cycle of inter-ethnic violence and poverty.However, through all the turmoil, the resilient communities of this region have quietly produced some of the world’s greatest coffees. The farmers, often former combatants or victims of violence themselves, invested whatever little they had in a crop that represented the hope of a peaceful and prosperous future.
Founded in 2002 by Joachim Munganga, SOPACDI Cooperative pursued the noble goal of connecting and uniting the diverse ethnic groups inhabiting the area and improving their living standards through growing and exporting coffee
of the highest quality. Together with his uncle, Albert Ngaboyeka, Joachim worked to rehabilitate an old, run down estate witha central washing station that subsequently has become the main coffee processing facility for the
cooperative. It was only in 2008, when SOPACDI began to access the international coffee market.

For more information visit www.beanberrycoffee.com

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