MCM Coffee Calendar

Our coffee calendar can help you plan what to buy when and make sure you always have fresh crop coffee.

Download a copy of the MCM Coffee Calendar here

Overview of each of the origins we work with

– BRAZIL –

REGIONS: We buy coffees from Mucagê and Piatã in Bahia, and also from Mantiqueira de Minas and Serra do Cabral in Minas Gerais.

PROFILE: We source some exceptional micro-lots from small to medium high altitude farms that are more refined and complex than many other Brazilian coffees on the market. We also have some larger lines that are great value and suitable for volume espressos. We look for coffees that are full bodied, clean and sweet with refined acdity. We steer of coffees that have peanut or malt. We source both natural and pulped natual coffees.

TIMING: We typically bring in a number of shipments over several months (between November and March) from Brazil due to the long harvest period. We buy from higher altitude farms in Brazil, so our coffees tend to land a little later than lower altitude farms.

LONGEVITY: Generally we have found the Brazils taste great up to around 8 months after landing in Australia. Due to the long harvest period, using a Brazil as a blend component year round is possible and we can work with you to select coffees that have been harvested earlier and later in the season to ensure the coffee is tasting great all year around.

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– COLOMBIA –

REGIONS: We source beautiful micro-lots from small producers (typically with 1 -3 hectares of land), as well as coffees from larger producer groups and co-operatives in Huila, Antioquia, Narino and Cauca.

PROFILE: We find the profiles work really well for filter and espresso applications. Typically the coffees we source are medium to full bodied and floral, with complex notes of ripe fruit like plum and blackcurrant. Most of the coffees we buy are fully washed, as well as a few interesting extended fermentation lots from Antioquia that have a very distinct and fruit driven cup profile.

TIMING: We typically have containers landing in Dec – March from Antioquia and Huila and Sept – Nov from Antioquia, Huila, Narino and/or Cauca

LONGEVITY: We ship all of our Colombians in vac packs to ensure they stay as fresh as possible and in their prime. Generally we would advise to use the coffee within 6-9 months of landing, and we have found that there is no or very little sign of ageing over this period, thanks to the vac packing.

 

– ETHIOPIA –

REGION: We buy coffees that are traceable back to a private producer or cooperative from Yirgacheffe, Sidamo, Guji in the South, and Jimma in the West.

PROFILE: All of the Ethiopian coffees that we purchase are selected on the basis of their exceptional cup profile first and foremost, and this drives our purchasing decisions each year. We look for exceptional washed lots that are complex, elegant, floral and tea-like. We also buy well processed naturals when we across them, and look for lots that are intensely sweet, rich and fruit driven, but also, importantly still clean and balanced.

TIMING: We travel to Ethiopia to select our coffees in February, and work to have them into Australia by June / July.

LONGEVITY: Ethiopians tend to taste great all year round and hold up really well.

 

– GUATEMALA –

REGIONS: We buy coffees from Huehuetenango, Coban and Antigua. We work with some fantastic producers, many who consistently perform well in the Cup of Excellence every year, and with whom we have been working with for many years.

PROFILE: The coffees tend to heavy bodied bodied and bright, and are often quite fruit driven and complex. The work excpetionally well for both filter and espresso applications.

TIMING: As different regions peak at different times we have multiple shipments coming out of Guatemala over several months (usually one in May/June and the other in August / September). Some of the higher altitude farms (or parts of farms) ripen later in the season and these coffees will come on our second shipment.

LONGEVITY: We have a good experience with Guatemalans holding up well over time, usually for 6 – 9 months after arrival in Australia.

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– EL SALVADOR –

REGION: Most of our coffees come from the Santa Ana region from producers that we have worked with for many years.

PROFILE: Often we can find some good ‘value’ lots from this part of the world that will work really well for espresso. They typically have a brown sugar sweetness, citric acidity, and lingering milk chocolate finish. We also buy some beautiful micro-lots, including some different processing and single (unique) variety lots.

TIMING: The farms we work have high altitudes and their picking tends to peak in February. We aim to have our first arrival from El Sal in May / June.

LONGEVITY: We have a good experience with El Sals holding up well over time, usually up to 9 months after arrival in Australia.

 

– KENYA –

REGIONS: Most of the coffees we buy comes from the high plateaus around Mt Kenya including Nyeri, Thika, Kirinyaga, and Embu.

PROFILE: We look for coffees that are distinctive and delicious, that have a sparkling acidity, intense sweetness and refined and complex fruit character.

TIMING: Most of the best coffees tend to be produced in November and December and available from January onwards. We cup coffees over a two month period to ensure we select the very strongest lots from throughout the season and aim to have our shipment arrive in June / July.

LONGEVITY: Everything we buy from Kenya is vacuum packed and available in 30KG lots. Due to the high density of these coffees we find the quality holds up really well and that they can be used throughout the year.

 

– RWANDA –

REGIONS: We currently buy lots from cooperatives and privately owned washing stations located in the North, South and Western Provinces of Rwanda. We buy lots that are traceable back to a washing station, producer group or individual. These relationships date back many years, and are very strong and long standing.

PROFILE: For such a tiny country, the profile of coffees grown in Rwanda tend to vary quite a lot. Coffees from the North are typically have a juicy yet refined acidity and notes of orange and berries, whilst Southern coffees tend to be heavier bodied with dried fruit, black tea nad chocolate. Coffees from Lake Kivu in the West are very complex and delicate with stone fruit and floral notes. Most of the lots we purchase are washed, but we get some very distinctive and unique naturals as well.

TIMING: We select our coffees in Rwanda in June every year and aim to get them into Australia by November.

LONGEVITY: We find Rwandans hold up well thoughout the year although we recommend using them within 6-9 months after arrival.

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– BOLIVIA –

REGIONS: Most of the coffee we buy come from Los Yungas near Caranavi. We also are starting to get some very distinctive profiles very new growing region called Samaipata near Santa Cruz.

PROFILE: Bolivians tend to be incredibly sweet and clean. We love their versatility and the diversity of their profiles. Some have a straight up sugar cane and toffee sweetness, with a balanced acidity, silky mouthfeel and heavy, dark chocolate body. Others are more complex and winey, with lovely notes of berries and butterscotch bursting from the cup. We mainly buy fully washed lots, but also buy some incredibly special single variety lots including Java and Geisha, and some honey and naturally processed lots.

TIMING: We select our coffees in Bolivia in September, and aim to get them in Australia by Dec / Jan.

LONGEVITY: Bolivians tend to have a very high density and hold up well for 9 months after arrival into Australia.

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