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El Diviso
We're excited to release this Natural Bourbon Sidra from Nestor Lasso at El Diviso. It is our first time working with Nestor - his coffees have been used at coffee competitions, and actually featured in the winning routine at the most recent World Barista Championship.
This natural Bourbon Sidra started with collection of ripe cherries with a brix reading between 24 and 26 degrees. Initial fermentation starts in plastic totes for 48 hours followed by a thermal shock of 50C. The coffee is then placed into sealed tanks to start anaerobic fermentation, and inoculated with yeast type T58 Saccharomyces cerevisiae (a brewer's yeast). After 80 hours, the cherries are sent to drying - first with mechanical dryers for about 12 hours, followed by sun drying for approximately 15 days.
200g
Origins:
Huila, Colombia
Producer: Nestor Lasso
Variety: Bourbon Sidra
Process: Anaerobic Natural
Elevation: 1700-1800masl
Roast Profile:
Light Roast
Tasting Notes:
Rose, Strawberry, Mango, Candied Almond
Brew:
Filter
$50.00 CAD
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Gesha Village Lot 85
Established by Rachel Samuel and Adam Overton, the 471 hectare Gesha village is located in the Bench Maji region. In carefully selecting wild seeds from the Gori Gesha forest, they had aimed to replicate the natural environment of the forest by planting them alongside indigenous trees. The result is not only a coffee that is rooted in its ancestry but an agroforestry approach that aims to balance the commercial growing needs while preserving the natural environment.
Eight different zones, or sub-farms, comprise the village and named after nearby villages: Bangi, Dimma, Gaylee, Oma, Narsha, Surma, Shewa-Jibabu and Shaya. This coffee is a natural Gesha 1931 variety from Oma Block. Coffee is dried on raised beds for 30 days under a mix of sun and shade.
Sourced from Forward Coffee
200g
Origins:
West Omo Zone, Ethiopia
Producer: Rachel Samuel and Adam Overton
Variety: Gesha 1931
Process: Natural
Elevation: 1900-2100masl
Roast Profile:
Light Roast
Tasting Notes:
Jasmine, Elderflower, Mandarin, Honey, Oolong
Brew:
Filter
$50.00 CAD
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El Paraiso Strawberry
**AVAILABLE**
This is a double anaerobic fermentation of a blend of Pink Bourbon and Castillo commissioned for us.
Ripe whole cherries are selected, floated and first ozone washed. They are then placed into large tanks flushed with CO2 for anaerobic fermentation. During this first phase, coffee juices are extracted and undergo a separate controlled fermentation in a lab, combined with a selected culture of bacteria and yeasts. The cherries are pulped and undergo second stage anaerobic fermentation in mucilage with the extracted juices. After fermentation, coffee is washed with thermal shock (high temperature washing, followed by cold water). Final phase of controlled drying.
200g
Origins:
Cauca, Colombia
Producer: Diego Samuel Bermudez Tapia
Variety: Pink Bourbon and Castillo
Process: Double Anaerobic Thermal Shock
Elevation: 1930masl
Roast Profile:
Light Roast
Tasting Notes:
Strawberry Jam, Raspberry Candy, Haw Flakes, Apple Puree
Brew:
Filter
$38.00 CAD
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Don Eli Jacob #4
The story of the Don Eli Micromill spans several generations. Carlos grew up in coffee, with his father Eli having been a founding member of the famous CoopeDota - then a model for cooperatives. After several decades, the cooperative model fell out of fashion, with farms moving towards processing on their own farms. Through several timely moves, Carlos was able to acquire and establish his own wet-mill - Don Eli Micromill. Here, they are able to have more control over plantation and processing, with a focus on quality over quantity.
Further continuing the family tradition, this Anaerobic Natural processed Catuai Lot #4 is from Jacob (Carlos's son). He has since taken a lead role in managing the Don Eli family mill, and purchasing high quality coffees from Carlos to comprise his special prep lots.
200g
Origins:
Tarrazu, Costa Rica
Producer: Jacob Montero
Variety: Catuai
Process: Anaerobic Natural
Elevation: 1600masl
Roast Profile:
Light Roast
Tasting Notes:
Green Apple, Strawberry, Graham Cracker
Brew:
Filter
$30.00 CAD
Seasonal
Altavista
From the 2022 Costa Rica Cup of Excellence National Winners auction, we bid and won this natural processed Geisha T2722 from Finca Altavista.
Originally from South Korea, Young Moo Kang Pyun moved to Costa Rica three decades ago. With his family firmly planted in Costa Rica, they began Finca Altavista in 2017 and started planting Geishas. The first few crops scored around 82 points, and has since been improving, with the most recent crop being submitted to COE and placing in the "National Winner" category with a score of 86.18.
300g
Origins:
Los Santos, Costa Rica
Producer: Fantasia de Geisha
Variety: Geisha T2722
Process: Natural
Elevation: 1600masl
Roast Profile:
Light Roast
Tasting Notes:
Floral, Apple, Brown Spice
Brew:
Filter
$30.00 CAD
Seasonal
Gatugi Wet Mill
Our third year with Gatugi Natural. Only 5% of coffee processed at this wet mill are for natural, but given the quality and high demand, this may increase.
Built in 1979, the Gatugi Wet Mill has grown to 754 members. It has consistently produced high yield, and as recent as 2014/2015, won top spot in the region's high production award.
An uncommon practice in Kenya, the coffee is a natural processed from mainly SL28, and some SL34. Introduced and supplied to us by La Baia Coffee Supply.
300g
Origins:
Nyeri, Kenya
Producer: Othaya Farmers Society
Varieties: SL28, SL34
Process: Natural NH
Elevation: 1863m
Roast Profile:
Light Roast
Tasting Notes:
Blackberry, Cherry, Brown Sugar
Brew:
Filter
$23.00 CAD
Seasonal
Gotiti Gedeb
A natural process of local Gedeb varieties known as Kururme Tulenge from around 600 smallholder farmers.
Introduced and sourced by Catalyst Trade.
300g
Origins:
Gedeo, Ethiopia
Producer: Local Small Holder Farms
Variety: Kururme Tulenge
Process: Natural
Elevation: 1950-2100masl
Roast Profile:
Light Roast
Tasting Notes:
Blackberry, Peach, Plum
Brew:
Filter
$23.00 CAD
Seasonal
Modor Shantawene
Modor in Shantawene is situated between the village of Bombe and Bombe mountain in the Bensa district of Sidama. Small holder farms bring their cherries for sorting at Modor Shantawene washing station - categorized into various densities. Heavy density (1st Density) coffees are Grade 1, and showcase impressive washed process profiles.
Introduced and sourced by Catalyst Trade.
300g
Origins:
Sidama, Ethiopia
Producer: Local Small Holder Farms
Variety: 74110, 74158, Setami, Mekicho
Process: Washed
Elevation: 1950-2150masl
Roast Profile:
Light Roast
Tasting Notes:
Meyer Lemon, Dried Apricot, Honey
Brew:
Filter
$23.00 CAD
Seasonal
Don Yano
Spending his childhood picking coffee cherries, it became a dream for Mauricio Jeremiez to one day own a farm. His wish came to fruition after moving back to Costa Rica from the USA and founding his farm in 2015. Starting small (and not having a full wet mill available), Mauricio kept to small and experimental lots, being highly selective of his coffees and those of others that he would process. This lot, from his uncle Don Yano, is one of those micro lots. Don Yano himself is a real old school farmer that believes in less is more as he continues to work in an incredibly sustainable way with nature.
Sourced by Trabocca
300g
Origins:
Tarrazu, Costa Rica
Producer: Mauricio Jeremiez
Variety: Catuai
Process: Honey
Elevation: 1850masl
Roast Profile:
Light Roast
Tasting Notes:
Melon, Brown Sugar, Macadamia Cookie
Brew:
Filter
$21.00 CAD
Seasonal
La Colmenita
Francisco called his farm La Colmenita, or "The Beehive," because he loves his bees. Happily buzzing about the farm pollinating his coffees plants, bees make the honey which provides a secondary income for the farm.
Sourced by Onyx Coffee.
300g
Origins:
Huehuetenango, Guatemala
Producer: Francisco Cardona Martin
Variety: Caturra, Bourbon
Process: Washed
Elevation: 1850masl
Roast Profile:
Light Roast
Tasting Notes:
Plum, Almond, Chocolate
Brew:
Filter
$20.00 CAD
Seasonal
El Paraiso Eco-Enigma
This is our third year with a regional coffee from El Paraiso - part of our staple seasonal selection. This is a recent arrival direct from El Paraiso. The coffee is Caturra and Castillo from Bolivar in Cauca Colombia, where producer Diego Samuel Bermudez Tapia was born.
Eco-Enigma is a process from El Paraiso that is applied to coffees from neighbouring producers - in this case, from Diego's place of birth. Enigma is a closed circuit air recirculation and temperature controlled system. It uses condensation and recirculation to minimize the environmental impact of processing while creating replicable conditions to dry coffee to between 10-11.5% humidity regardless of climate factors.
300g
Origin:
Cauca, Colombia
Producer: Diego Samuel Bermudez Tapia
Variety: Caturra and Castillo
Process: Washed
Elevation: 1930m
Roast Profile:
Light-Medium Roast
Tasting Notes:
Orange, Praline, Butterscotch
Brew:
Filter and Espresso
$20.00 CAD
Seasonal
Um Espirito Santo
A pulped natural processed Catuai 81 variety from Fazenda Um's Espirito Santo estate.
Excerpt from Forward Coffee:
With Fazenda Um Espirito Santo, Um Coffee Co's secondary property of 28 hectares, began in 2015. A very limited region that resembles the high mountains of Central America. In 2019, this property was acquired by the Um Family, to work with some of the most exclusive and complex terroirs in Brazil. Espirito Santo today has the most promising coffee lots in terms of quality due to its similarity to other renowned regions of the world, bringing soft umami flavours such as tomato juice and high sweetness impact such as sugarcane. Due to its complexity and unique microclimate, Um Coffee is producing some new lots and developing intensely, processing techniques in order to unlock the regions full potential.
Introduced and sourced by Forward Coffee
300g
Origins:
Caparao, Brazil
Producer: Um Family
Variety: Catuai 81
Process: Pulped Natural
Elevation: 1300-1500masl
Roast Profile:
Light-Medium Roast
Tasting Notes:
Apple, Hazelnut, Toffee
Brew:
Filter
$19.00 CAD