Tanzania - Mbinga

Mbinga is the most Southern coffee producing area in Tanzania. The region produces 6-14,000 metric tonnes of arabica. The varietal is Bourbon, Kent, Blue Mountain and Typica. The coffee is graded AA and is fully washed in processing. Featuring an aroma of chocolate biscuit, vanilla and stonefruit. In the cup you will experience a smooth body, and a good balance with the flavour profile of cocoa and green grapeskin with a crisp acidity on cooling.

Region: Mbinga, Tanzania

Varietal: Bourbon, Kent, Blue Mountain and Typica

Process Method: Fully washed

Aroma: Chocolate biscuit, vanilla, stonefruit

Flavour: Cocoa and green grapeskin

Body: Smooth but a drying finish
 

Tasting Notes: Cocoa and green grapeskin

Colombian – Popayan reserve

Harvested from various small lot holders, usually smaller than 5 hectares each. The Cauca region boasts the bean varietals Castillo, Variedad and Columbia Caturra, Catimor and Typica. These small farms in the Cauca region produce cherries grown on undulating hills in the fertile volcanic soil of the Andes. All cherries are handpicked and pulped and washed on the farms. The consistant climate helps create excellent coffee-growing conditions. This varietal creates a coffee profile of chocolate, tropical fruit and caramel..

Region: Cauca

Varietal: Castillo, Variedad and Columbia Caturra, Catimor, Typica

Grade: AA

Process Method: Fully washed, sun dried

Profile: Chocolate, orange, tropical fruit and caramel          

Aroma: Sweet, winey, dark chocolate

Flavour: Fruit-forward, caramel, chocolate, nutty

Body: Medium bodied, soft

Acidity: Complex, citrus, winey acidity

After Taste: Pleasant, sweet, chocolate

Brazil – Fazenda Jaguara

The crop management, harvest and post harvest procedures are carefully managed with sustainable planting techniques and natural processing. All beans are selectively hand-picked, and only beans at their peak ripeness are harvested.

Unique and exotic flavours are created through strict control of temperature, light and time. Anaerobic fermentation, African drying beds and resting of the yellow catuai coffee bean variety produces extremely sweet notes of chocolate and plum.

Region: Fazenda, Jaguara

Varietal: Yellow Cautai

Process Method: Natural

Profile: Apricot, sugar and citrus       

Flavour: Sweet nutty flavour

Body: Smooth buttery, creamy body

Acidity: Low acidity

After Taste: Bitter-sweet with a chocolaty aftertaste

Tasting notes: Extremely sweet, chocolate & plum.