Need To Refresh Your Coffee Menu Ahead Of Spring?

Over the winter months, we have been busy evaluating and approving several freshly landed offerings for our line up, including a stunning suite of Guatemalan arrivals and an exceptional selection out of Ethiopia. Along with our in stock coffees from Brazil and Bolivia, this is one of our strongest offer lists yet!

Read on for our current favourites, and for our suggestions on the brewing applications best-suited to get the most out of these lots!

Published 13 Aug 2024

Showcase Picks

 

If you’re looking for your next limited release, you’re in luck because we have three exceptional Gesha offerings that perfectly fit the bill:

La Llama Gesha Natural (72hr Ferment) | Caranavi, Bolivia

Agricafe Bolivia’s Rodríguez family always surprise us with the innovative techniques implemented at their wet mills. For this naturally-processed Panama Gesha lot, cherries were fermented whole under controlled temperature and pH conditions in stainless steel tanks for 72 hours, with the goal of catalysing a process of intracellular fermentation. It was then dried on concrete patio and finished off in a guardiola, resulting in an elegant and vibrant coffee with notes of passionfruit, pomelo and pineapple, and a long, elegant finish. 

Santa Clara Panama Gesha | Antigua, Guatemala

Realising Santa Clara Estate’s highest plots of land were perfectly suited to the Gesha variety, fourth-generation farmer Ricardo decided to source and plant seeds from Panama’s Finca La Esmeralda, which are considered one of the best examples of the variety grown anywhere in the world. This stunning coffee is lifted and elegant, with jasmine, yellow peach and sparkling lemonade.

Las Alasitas Gesha Coco Natural | Caranavi, Bolivia

Established in the lush, mountainous region of Caranavi, Las Alasitas is the Rodríguez family’s most well-known farm, and home to Agricafe Bolivia’s nursery in the region. Here, Panama Gesha trees thrives thanks to the estate’s unique conditions, producing an incredibly floral and complex cup profile.⁠ When processed as a coco natural, the variety presents intense sweetness and a distinct creamy body — it’s simply stunning!

Filter Picks

 

Nothing beats the convenience of a batchy first thing in the morning, or the delicate aromas and textures of a carefully brewed pour over. Here are our picks for outstanding filter offerings:

Werka Washed | West Arsi, Ethiopia

Processed at Aash washing station, located near the kebele of Werka in Ethiopia’s West Arsi Zone, this lot was produced using exceptional cherry from some 750 independent outgrowers. We love how this coffee’s crisp acidity and syrupy body are complemented by notes of Meyer lemon, green apple and black tea. This classic Washed Ethiopian flavour profile is a must have on any filter bar!

Santa Clara Natural | Antigua, Guatemala

Ricardo Zelaya is a progressive fourth-generation farmer who has been perfecting his processing techniques over the fifteen years we have been working with him. His naturally-processed lots are meticulously cared for at every step of their processing: from the way they are picked, to the way they are slowly dried on raised beds at Santa Clara Estate’s greenhouses — a level of attention to detail that always shows up in the final cup! With a rich and syrupy texture, and notes of blackberry and plum wine, this lot stands out across all filter brewing methods.

São Judas Tadeu | Piatã, Brazil

Antonio and Terezinha Rigno are well-known in the town of Piatã, where they produce some of the most consistently delicious coffees from the region. Every year, the phenomenal quality of São Judas’ crop is enhanced by the Rignos’ meticulous and careful processing practices. Their pulped natural lot is intensely sweet, with brown sugar, candied orange and strawberry jam, and makes a layered and complex batchy.

Guacamaya | Huehuetenango, Guatemala

HueHue farmer Nery López is incredibly proud of his farm Guacamaya and the small wet mill he has built at his property, which allows him to process and dry all the coffee he and his family grow. It’s no surprise that Nery’s crop showcases everything we love about coffees from Huehuetenango: it is bright and lifted, with green apple, blueberry jam and golden syrup sweetness, making it the perfect candidate for both manual pour over and batch!

Espresso Picks

 

Whether presented as a stand alone coffee or as part of a blend, we think the following coffees will shine as an espresso offering:

Cafundó | Piatã, Brazil

Surrounded by the stunning Chapada Diamantina mountain range, near the Brazilian town of Piatã, Cafundó is one of the most beautiful farms we have ever visited. Producers Pedro Santana and wife Delzute work hard to ensure the coffee they produce is as stunning as the landscape that surrounds them — a feat they succeed in achieving every year! Their latest crop has great structure and clarity, with notes of apricot, stewed apple and butterscotch that are perfectly suited to espresso roasting.

La Maravilla ‘Los Arroyos’ | Huehuetenango, Guatemala

To take advantage of its varied topography and climates, the beautiful La Maravilla farm is divided into six plots, each with a different set of varieties planted. The ‘Los Arroyos’ plot is planted with two varieties that thrive in HueHue’s terroir: Pache San Ramón and Caturra. A well-structured and balanced offering, this coffee presents red apple and condensed milk in the cup when roasted for espresso applications.

Sítio Capão | Piatã, Brazil

The beautiful Sítio Capão is owned by third-generation producer Aneiuson Souza and wife Rosemeire, who live onsite with their three children. An agronomist by trade, Aneiuson’s love of coffee goes well beyond his meticulously cared for farm, as he is also a roaster for a local shop. The floral and lifted Sítio Capão makes an exceptional single espresso, thanks to its notes of honeydew melon and milk chocolate.

Cerca de Pedras São Benedito | Piatã, Brazil

Few people in the world know Piatã as well as our dear friend and supply partner Silvio Leite. In 2019, using all the knowledge he had gained from spending decades working with the region’s producers, he established his farm Cerca de Pedras, fulfilling a long-held dream.⁠ The estate’s latest crop is balanced and distinct, with notes of star fruit and cola that shine through the espresso machine!