Varietal: Typica and Burbon Processing:Fully Washed Altitude: 1500 - 2000 metres above sea level Owner: Co-op membership Region: La Coipa, Cajamarca Country: Peru Cup Profile: Lovely sweetness, well-balanced, orangy.
Union y Fe was founded in 2014 by 233 farmers in the La Coipa area of Cajamarca, around the town of San Ignacio. The aim was to find a market for their coffees, with a focus on both quality and sustainable relationships with partners. They constructed a mill and cupping lab in the town of San Ignacio at 1300 masl, where the climate is cool and less humid, making it ideal for storing coffee and preserving quality.
Lorenzo Cruz, the co-op manager, has been working to improve coffee quality through cupping every producer’s lots separately and mapping the areas which produce the highest scores. Through this mapping, they are able to help pinpoint areas with ideal growing conditions, and producers that are processing and drying their coffee well. They are also then able to better support farmers with relevant technical assistance and education. UNAFECOOP has funded the construction of solar driers for many of the farmers, and have seen a noticeable increase in cup quality through doing this, especially when using driers with raised beds and fans, to reduce humidity and control temperature.
There are now 250 farmer members, who are divided into three areas, in three different valleys. Farms sit between 1500masl and 2000masl and each is between 1 and 5 hectares. Many of the producers have numerous parcels of land separated by protected forest. Much of the coffee grown is still old Typica, but more producers are starting to plant rust resistant varietals like Catimor and Castillo. UNAFECOOP is organic certified and is committed to making a sustainable future for organic farming in the region, after crops were decimated in previous years by leaf rust. They have responded by providing seeds of resistant, high yielding varietals and training farmers in good agricultural practices.
Each producer has their own small wet mill, with a depulper and concrete fermentation tank. Ripe cherries are hand-picked, pulped and dry fermented overnight for 12-18 hours. The coffee is then washed to remove the mucilage and moved to covered drying beds, where it dries for between 10 and 14 days. Once dried to less the 12% moisture content, the farmer will deliver the parchment to the UNAFECOOP mill in San Ignacio, where the yield will be calculated and the producer receives partial payment.
Lorenzo and his team then cup the coffee and do a full assessment on each lot delivered, and categorise them into a certain quality band along and attributed pricing range. The parchment of high cupping lots is packed into Ecotact bags immediately to preserve the quality and prevent re-absorption of moisture from the air.
60% Brazil: Ouro Verde: (Rainforest Alliance Certified) 40%: El Salvador: Los Pirineos (microlot)
We've worked hard over the past year to perfect our iconic blue label Casa. Given that speciality coffee is all about seasonal harvests, we can confidently reproduce our taste profile with Brazilian and Central American Arabica beans.
Currently we've have plumped for a yellow catuai varietal from Fazenda Ouro Verde has an amazing sweetness, yet the punch needed to cut through milky espresso-machine based drinks. So, its the ideal base for our Casa Espresso blend.
As its bezzy mate, we've chosen the typical chocolatey flavours of an El Salvadoran Arabica. It's a Red Bourbon varietal, a favourite of ours and a delight to roast. Honestly, we're spoiling y'all with this unbeliveable house blend. (Don't take my word for it though ... just look at what you're saying on the REVIEWS tab above!)
So what's our objective? We want...
- A coffee that's got the boldness through an espresso machine as an unadulturated espresso, yet has the body and punch to compliment all milky drinks - A blend of 100% single-origin Arabica beans that tastes amazing, without any hint of the astringency you'll find with Robusta coffee - To remain committed to using farms whose produce is fully traceable. With this provenance, we can rely on an excellent crop from each harvest. And in this way, we can reproduce a consistent roast profile and keep you smiling - A taste profile that has good balance, a full-mouthfeel, with nutty and dark chocolate notes and a refreshing berry finish
Brew Method: Made to measure for an espresso machine. If you have a home espresso machine, then our "blue label" is an essential companion. It's also absolutely cracking to use with a stove top. The new model Bialetti Brikka, will give you a great crema too, so it's an ideal way to start the day, if you're on a budget. And because we roast fresh at least once a week, you'll get the very best our of this amazing 100% Arabica blend. As we say in Cumbria: “Champion”.
For more information about the beans, click on the "Nerd Zone" tab about ... you geeks, you!
Country: Brazil Region: THe Cerrado, Minas Gerais Farm: Naimeg Family Process: Washed Altitude: 1000 masl Varietal: Yellow Catuai
Fazenda Ouro Verde (Green Gold Farm) is one of four farms owned by the Naimeg group, a family business headed up by the founder Gerson Naimeg. Gerson, the son of a German settler and Brazilian mother, established his first farm in 1965 when he bought a small plot of land in Uba located in northern Paraná. Like many others, he and his family moved to the Cerrado to avoid the annual threat of frost and now they have four farms in the region. Fazenda Ouro Verde is around 130 hectares in size with 100 hectares set aside for coffee and is located near the city of Patos de Minas, at an altitude of approximately 1000 meters above sea level. The farm successfully grows varietals of Catuai and Acaia on the local clay loam soils and harvesting is mechanical thanks to the flat lay of the land.
In processing of the Brazilian Oure Verde, the ripe cherries are machine picked and put into a Pinhalese depulper which removes the skin of the cherry leaving sticky beans exposed. The sorted cherries are then spread out to dry on a patio for a period of around 8 to 10 days depending on the weather. During this time the sugars and enzymatic by-products are absorbed into the heart of the bean lending the cup its distinctive sweet and full bodied flavour – great for espresso. The farm has won awards in national espresso competitions in recognition of its good character in the cup. Once dry the parchment coffee is put into ‘tulhas’ (large wooden vats) where the moisture and flavour is allowed to even out during the resting period. Finally, just prior to shipment, it is dry milled and sorted to remove any defect beans before being packed into 60kg jute bags lined with GrainPro to protect the quality of the coffee during transit and storage. In line with Brazilian law, 20% of the land at Fazenda Ouro Verde is given over to a nature reserve where indigenous plants provide a habitat for wildlife. This coupled with the social standards which have been established for the people that work the land, has led to Rainforest Alliance certification for the farm.
This bean scored 84.00 by on the SCAA scoresheet when cupped.
Acidity – 7 - 7.5 Mild acidity, pleasant
Sweetness – 7.5 - 8 Excellent sweetness with more sugars being absorbed from the pulp
Character – 7.75 - 8 Plum-like, nutty, chocolate on the darker side
Body – 8 - 8.5 Medium to full body
Balance – 7.5- 8.5 Good balance
EL Salvador: Los Pirineos (Microlot LP23)
Country: El Salvador Region: Usulutan Farm: Gilberto Baraona Process: Washed Altitude: 1550 masl Varietal: Red Bourbon
Los Pirineos Coffee farm has been in the Baraona Family from more than 120 years,since 1880. Gilberto Baraona is an 8 times winner of Cup of Excellence in El Salvador. The Farm is located at the top of the Tecapa Volcano, in the Tecapa Chinameca Coffee Region. The farm has been the experimental ground for several new varietal projects, such as the Central America F1 variety. Currently Los Pirineos is starting to grow more than 10 new varietals that will start producing in 2017. New varietals include Orange Pacamara, Geisha, Bourbon Elite, Bourbon Laurina, Javas, and Kenya. For the lowers altitudes below 1200 meters varietals such as Castillo Naranjal, Costa Rica 95, Lempira, Obata, and Casiopea.
The farm and Mill have 50 full time employees taking on a further 75 during the peak of the harvest. Gilberto’s obsession with quality means he pays well above the legal minimum wages to all his staff. He requires far more precision and attention to detail than the average coffee farm and so must invest time and money in the people who manage the processing. As a result of the training and support he offers even his temporary staff are consistent from year to year.
Gilberto’s dedication to quality is uncompromising. He has the largest coffee seed bank in private hands in El Salvador and is constantly testing and exploring new options for unique cup character. It is with great excitement that we are working with him and hope to extend our offering from his farms in the coming years.
Peach, hints of jasmine, praline, medium body and very sweet
Don't blame us for listening to the masses. We've had so much demand for a coffee from those of you who are a little more sensitive to caffeine that, like our marras from Del Monte, we said "Si... why not, let's have a go" and we've produced a semi-caffeinated 100% Arabica speciality coffee.
Smooth, creamy bodied and with just enough buzz to prod you gently in the morning, our 1/2 Caff is for those of you who can take a punch without a full left hook of caffeine!
We're back to Brazil for another dependable and delightful organic caffeine-free coffee.
If you'd rather "die before decaf", then you might like to choose one of our other coffees. But for those of us who love an evening coffee or have a low caffeine tolerance, then this is great choice.
This yellow catuai bean, is hybrid of the Mundo Novo and Caturra bean, which is now synonymous with the best Brazilian beans. It's full-bodied and with caramel, hazelnut and orange notes. Certified organic by the owners of the farm.
The beans are decaffeinated using a sparkling water process. For more about this procedure and the farm's provenance, click on the "Nerd Zone" tab above. Everyone loves Brazil, so bring on the carnival!
This coffee works well for any brewing method, but we'd especially recommend something that works well with full-bodies coffees such as espresso / stove top / softbrew / cafetiere
AT A GLANCE… Farm:Fazenda Londrina Varietal: Yellow Catuai Altitude: 1160 meters above sea level Owner: Naimeg Family Region: The Cerrado, Minas Gerais Country: Brazil Total size of farm: 394 hectares Area under coffee: 200 hectares Certifications: USDA Organic and IBD Organic
Fazenda Londrina is one of four farms owned by the Naimeg group, a family business which was headed up by the late founder Gerson Naimeg. Gerson, the son of a German settler and Brazilian mother, established his first farm in 1965 when he bought a small plot of land in Uba located in northern Paraná. Like many others, he and his family moved to the Cerrado to avoid the annual threat of frost and now they have four farms in the region. Fazenda Londrina is around 394 hectares in size with 200 hectares set aside for coffee and is located near the city of Patos de Minas, at an altitude of approximately 1160 meters above sea level. The farm successfully grows varietals of Catuai, Icatu and Acaia on the local clay loam soils and harvesting is mechanical thanks to the flat lay of the land. Fazenda Londrina has won awards in national espresso competitions in recognition of its good character in the cup.
In line with Brazilian law, 20% of the land at Fazenda Londrina is given over to a nature reserve where indigenous plants provide a habitat for wildlife. This coupled with the social standards which have been established for the people that work the land, has led to Rainforest Alliance certification for the farm.
SPARKLING WATER DECAFFEINATION PROCESS
This process was first discovered by a scientist called Kurt Zosel at the Max Planck Institute for Coal Research in 1967 as he was looking at new ways of separating mixtures of substances. In 1988, a German decaffeination company called CR3 developed this process for decaffeination whereby natural carbon dioxide (which comes from prehistoric underground lakes) is combined with water to create ‘sub-critical’ conditions which creates a highly solvent substance for caffeine in coffee. It is a gentle, natural and organically certified process and the good caffeine selectivity of the carbon dioxide guarantees a high retention level of other coffee components which contribute to taste and aroma.
The process is outlined below:
1. The green beans enter a ‘pre-treatment’ vessel where they are cleaned and moistened with water before being brought into contact with pressurised liquid carbon dioxide. When the green coffee beans absorb the water, they expand and the pores are opened resulting in the caffeine molecules becoming mobile.
2. After the water has been added, the beans are then brought into contact with the pressurised liquid carbon dioxide which combines with the water to essentially form sparkling water. The carbon dioxide circulates through the beans and acts like a magnet, drawing out the mobile caffeine molecules.
3. The sparkling water then enters an evaporator which precipitates the caffeine rich carbon dioxide out of the water. The now caffeine free water is pumped back into the vessel for a new cycle.
4. This cycle is repeated until the required residual caffeine level is reached. Once this has happened, the circulation of carbon dioxide is stopped and the green beans are discharged into a drier.
5. The decaffeinated coffee is then gently dried until it reaches its original moisture content, after which it is ready for roasting.
We've got a lovely, ridiculously affordable bean, just arrived, fromthe world's largest producer of coffee: Brazil. We love the burbon varietal almost as much as the alcoholic version. This bean is the "yellow burbon" varietal - a small, punchy coffee that has praline, chocolate and citrus notes.
If, like our Casa offering, you prefer a more full-bodied Arabica coffee, then this is spot on.
Farm: Fazenda Pantano Varietal: Yellow Burbon Processing: Pulped Natural Altitude: 1150 metres above sea level Owner: Ferrero Family Region: The Cerrado, Minas Gerais Country: Brazil
Fazenda Pântano is located in the Cerrado close to the city of Patos de Minas at an altitude of 1,150 metres and covers a total area of 550 hectares. More than 300 hectares of the land are allocated for permanent natural forest reserves, which is six times more than the legal requirement under Brazilian law.
The farm has over 200 varietals, most of which are in experimental production, and is working closely with the Brazilian Coffee Research Institute to experiment with processing and flavour.
Coffee plantations cover about 27,000 km2 (10,000 sq mi) of the country; of the approx. six billion trees, 74% are arabica and 26% robusta. The states of Minas Gerais, São Paulo and Paraná are the largest producers due to suitable landscapes, climate and rich soil. Most plantations are harvested in the dry months of May to July.