Natural | Red and Yellow Catuai (Mellow & Balanced)
- Acidity- *0000
- Body- ***00
- Tasting Notes- Cocoa, Toffee, Brazil Nut
This Brazil Dutra was decaffeinated using the Swiss Mountain Water Method. This all-natural decaffeination process submerges the unroasted coffee in warm water which is then infused with CO2, similar to soda. The CO2 binds with the caffeine and, when the water is removed, the CO2 and caffeine leave with it.
The Dutra family farm was started by José Dutra Sobrinho, known as Zeca. From 1950 to 1999, when he left the farm to his sons Walter and Ednilson, he built the farm from one hectare up to an incredible 300 hectares of coffee. Through incredibly tireless work, the family has created a farm that captures the signature Brazilian cup profile of chocolatey and sweet coffee.
Brazil is one of the great coffee-producing countries. Rumours of a frost or bad weather will literally move the international prices of coffee. A core part of what makes Brazil so successful in coffee is that it has a signature flavour profile: dark chocolate and sweet nuttiness is so common in coffee, it has become the flavour we remember coffee for.
Washed | Red Bourbon (Vibrant & Bright)
- Acidity- ****0
- Body- **000
- Tasting Notes- Caramel Apple, Lemon, Black Tea
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 neighbors 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.
Los Alpes – Colombia
Carbonic Macerated Natural | Caturra (Unique & Interesting)
- Acidity- ***00
- Body- ****0
- Tasting Notes- Strawbery Ice Cream, Jasmine, Blackberry
The story of Los Alpes begins with José Arboleda and Elvia Ramirez purchasing their farm in 1974. Since then, the farm has grown and moved from producing commodity coffee to high-end lots with exotic processing.
This coffee is a carbonic macerated natural, meaning it was picked and placed inside a sealed container which had carbon dioxide added and the oxygen removed. The wine world has been using this carbonic maceration for decades. In coffee, it creates a cup that is massively fruity and incredibly vibrant with high sweetness.
Experimental coffee processing is something new in the coffee world. Over the last ten years or so, we have seen the world’s most high-end coffees go from complex delicate washed coffees to, first, embracing honeys that were popularised in Costa Rica to, now, funky naturals and experimental lots. The change is underlining the trend for more intense and sweet coffees.
Anaerobic Natural | Jarc Varieties, Ethiopian Landrace (Unique & Interesting)
- Acidity- ***00
- Body- ****0
- Tasting Notes- Pineapple, Blackberry, Strawberry Jam
We’re incredibly excited to release our first anaerobic natural from Ethiopia. Anaerobic coffees have gone from being unique outliers in the coffee world to mainstays. These vibrant coffees are full of intense, stewed fruit-like flavours, with lots of sweetness and a signature funky note. Created by sealing the coffee in an oxygen-free environment, the coffee cherries begin to break down and impart incredibly interesting and unique notes to the final cup.
Ethiopian coffee sits completely out of the normal in terms of flavour. It can be incredibly floral, fruity and complex. What has been the norm in the Ethiopian cup profile is what some of the most awarded farms in the world have been trying to achieve for ages.
One of the key attributes of what makes Ethiopian coffee so special is the variety of cultivars in each lot. This genetic diversity makes the harvest more resistant to diseases, allowing the overall health of the harvest to be much higher than the mono-culture farms in the rest of the world. The health of the crop means that the coffee cherries can pass on those much-needed nutrients to their seeds, creating an even sweeter and more interesting coffee.