Sitio Joaninha - Brazil (Five Elephant)
Golden Delicious Apple, Nougat, Strawberry
Varietal : Yellow Catuai
Altitude : 1240 masl
Process : Natural
Valdir José Ferreira's grandparents decided to move to the town of Caconde, some 35 years ago, to produce coffee. He would come from São Paulo to spend his holidays on the farm and upon finishing his studies he decided to move to the region to take over the property.
Each year Valdir has improved the quality of his coffee while protecting the water and wildlife, and planting trees to ensure his family and neighbors have a sustainable future. He stopped using herbicides on his coffee and started cleaning the brush between the plants manually. This creates a natural compost bed encouraging friendly insects and other organisms to return.
Gidey - Ethiopia (Cairngorm Coffee)
Bergamot, Tinned Peaches, Floral
Varietal : Heirloom
Altitude : 1840 - 2130 masl
Process : Washed
Located far in the West of Ethiopia in an area known as Limu Kossa, Gidey farms his coffee on a 350 hectare farm. The farm is meticulously maintained, from the trees to the signs dividing the lot sections on the farm. The land was once wild bush and has been thinned slightly to accommodate the coffee but the feeling of quiet solitude pervades amongst the native trees.The coffee is picked by 400 seasonal workers that can be found singing happily as they go about their work. At the farms collection station, green cherries are sorted out before their bags are weighed for payment. The green cherries are dried as naturals and sold to the local market. The mill then processes around 20,000kg of cherry per day during the peak of the season.
ALL OUR ESPRESSO IS FROZEN...?
We are currently working with one coffee across both our milk and black offerings for espresso. This is an approach that has changed in recent times as we have developed our understanding of freezing coffee and have experimented with how it can alter flavour. All of the beans for each individual espresso shot are pre-dosed and frozen over night before being transferred to our counter chiller to keep the structure of the bean around -15c. We have found this process to give us a more even particle spread when grinding which allows us to extract the coffee more evenly and achieve a better balance of sweetness.
This is a relatively new approach to brewing coffee and one that we are really fascinated by. We don't yet know all the answers but we're curious to find out more and continue to push ourselves. As Albert Einstein stated, “Life is like riding a bicycle. To keep your balance you must keep moving.”, and he was a pretty clever dude.