Shop | Seasonal
Seasonal
Inmaculada Fellows' Farm
Having produced multiple award winning lots and coffees that have been used in World Barista Championships, Inmaculada Farms is a name that needs little introduction. With their impeccable processing and innovative horticulture with varieties like geisha, sudan rume and eugenoides, the Holguin family have had repeat showings on the world stage of coffee.
This coffee is part of a relatively new series offered by Inmaculada Farms. Their Fellows' Farm series is a project where they partner with local smallholder farms to purchase their coffee cherries. A higher premium is paid for the cherries and then Inmaculada processes them with their expertise and infrastructure. This helps Inmaculada scale up their volume bring these coffees to a wider international audience while providing traceability to help these farms gain recognition and appreciation for their work.
This specific lot of coffee is comprised of cherries from these four farms with their respective owners:
Villa Eliza - Danilo Larrahondo
Villa Luz - Emilson Mosquera
Villa Jimena Esperanza - William Ramirez
La Estrella - Monica Morera Mosquera
300g
Origin:
Cauca, Colombia
Producer: Julián Vicente Holguín
Variety: Castillo
Process: Natural Anaerobic
Elevation: 1600-1650 masl
Roast Profile:
Light Roast
Tasting Notes:
Pomegranate, Blackberry, Dark Honey
Brew:
Filter
$30.00 CAD
Decaf
El Paraiso Decaf
It's back again!
Just arrived, this lot is tasting super juicy. Pushing the boundaries of what decaf can taste like.
This is an anaerobic washed EA decaf Castillo.
300g
Origin:
Cauca, Colombia
Producer: Diego Samuel Bermudez Tapia
Variety: Castillo
Process: Anaerobic Washed EA Decaf
Elevation: 1930m
Roast Profile:
Light Roast
Tasting Notes:
Lemongrass, Lime, Raspberry
Brew:
Filter
$27.00 CAD
Seasonal
Angamaza
Finca Angamaza is located in Conganama, Loja, Ecuador and run by Angel Capa Carrion. This is a washed coffee consisting of caturra, bourbon, and typica mejorado varieties so we describe it as a "field blend" from this farm. A coffee with full sweetness and an approachable acidity that is easy to love.
Sourced by The Coffee Quest
300g
Origins:
Conganama, Loja, Ecuador
Producer: Angel Capa Carrion
Variety: Caturra, Bourbon, and Typica Mejorado
Process: Washed
Elevation: 2080masl
Roast Profile:
Light Roast
Tasting Notes:
Orange Blossom, Cherry, Raspberry Jam
Brew:
Filter
$23.00 CAD
Seasonal
Halo Beriti
From Trabocca:
The Halo Beriti area is home to Gedeo farmers who have worked the land for generations, growing food crops and coffee, usually next to each other on the same fields. One of the two partners running the Halo Beriti washing station – Abeyot Ageze – hails from this heritage and owns a small coffee farm himself. The other partner – Mebrahtu Aynalem – comes from a background in marketing coffee. The two met and soon created the company Boledu Coffee, which now owns and manages the Halo Beriti washing station.
Sourced by Trabocca.
300g
Origins:
Yirgacheffe, Ethiopia
Producer: Local Smallholder Farms
Variety: Wolisho, Dega
Process: Washed
Elevation: 1950-2150masl
Roast Profile:
Light Roast
Tasting Notes:
Jasmine, Nectarine, Maple Syrup
Brew:
Filter
$23.00 CAD
Seasonal
Gisheke
This is our second year with this coffee
A relatively new washing station that started in 2018, Gisheke is situated in the Nyamasheke region of Rwanda - and in an area only accessible by boat (or by foot).
Produced by Muraho Trading, this washed coffee underwent a unique maceration stage called "Ikinimba," whereby the processing team actively stomp on the cherries prior to fermentation - akin to the classic process of stomping on grapes in wine production.
Sourced by Forward Coffee
300g
Origin:
Nyamasheke, Rwanda
Owner: Muraho Trading Co
Variety: Red Bourbon
Process: Washed
Elevation: 1650-1850masl
Roast Profile:
Light Roast
Tasting Notes:
Raisin, Dried Plum, Brown Sugar
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
Decaf
El Vergel Condor Decaf
If you really must have decaf... then it should be delicious! :P
This decaf is a Red and Yellow Caturra, from La Roma in Tolima, Colombia - part of El Vergel's Partner Series.
The Sugar Cane Process originates in Colombia where sugar cane grows in abundance. As molasses is a key byproduct in sugar production it is ideal to be fermented to make ethanol alcohol due to its abundance. The ethanol is combined with acetic acid (vinegar), to create the solvent ethyl acetate (E.A.) which is a compound that naturally occurs in wine, beer, fruit, and vegetables. The coffee beans are steamed or soaked in water to help release caffeine from the seed structure. Afterwards the coffee undergoes an E.A. wash, which dissolves the caffeine. Finally, the seeds are cleaned with water again and then dried to a stable moisture level. We find this process results in a decaf coffee with a lovely, clean, and sweet flavour!
300g
Origin:
Colombia
Roast Profile:
Medium Roast
Tasting Notes:
Apple, Plantain, Dark Plum, Brown Sugar
Brew:
Espresso and Filter
$20.00 CAD