Legend - Gosford

 Espresso blends

34%: Nicaragua - La Estrella

Roast date - 9/4/2024

Process - Washed

Flavour notes - Milk Chocolate, Hazelnut, Dried fruit

34%: Peru - El Guayacan AA

Roast date - 9/4/2024

Process - Washed

Flavour notes - Milk chocolate, Praline, Tasmanian cherries

Single origins

Luis Alberto, Colombia

"In 2008, Luis Alberto was displaced from his home in Tumaco due to the inner violence of Colombia. He arrived with his wife, Mariluz, to Inza in Cauca. There, he started his new live with coffee, where he bought a farm which he named Agua Clara (Clear Water). Around 2019 he shifted his focus to high quality coffee. Currently at the farm he lives with his wife and children, where the coffee production is a family business. Luis Alberto is a firm believer in protecting the environment and for him "coffee is a crop that doesn't require chemical, fi you do things correctly the results are going to
be good". For him, his farm is special because of the climate, the quality of the soil and the ecosystem he has. The mayor challenge he faces is transforming his farm and making it full on organic. Luis Alberto wants to maintain his quality, which has been consistent throughout the years.

For his coffee process, Luis Alberto starts with a careful cherry picking, always looking for the ripest. Then, the cherries are taken to wet mill at the farm where he floats them so that he can take any defective cherries and foreign material such as small sticks or leaves. This is followed by an in- cherry fermentation, where Luis Alberto places the cherries in bags and leaves them there from 24 to 30 hours under shade. Afterwards, he pulps the cherries and proceeds to ferment the coffee in closed plastic containers for a period of 40 hours. When ready he washes the coffee unless he is doing a honey process. Following this, he takes the coffee to his drying area, a two-level covered raised bed. Luis Alberto first places the coffee in the bottom bed for a shade drying and then, he moves the coffee to the upper bed to finish the drying process which in total is going to take 15 to 20 days."

Origin - Finca San Miguel, Cauca, Colombia

Roast Date - 9/4/2024

Variety - Bourbon Aruzi

Process - Washed

Altitude - 1950 masl

Flavour notes - Green apple, Fig, Aniseed 

Remera Twitezimbere, Rwanda

"This microlot was produced by around 32 small holder producers who farm coffee in the high hills surrounding Remera washing station, located in the Gaseke Sector of Nyamagabe District, in Rwanda’s Southern Province. The farmers are members of the Twitezimbere Farmers’ Group, a small association of producers who deliver coffee to Buf Coffee company, who own and manage Remera along with three other washing stations.

Most washing stations in Rwanda receive cherry from hundreds (and sometimes thousands) of farmers who own very small plots of land. Separation of such tiny lots is expensive and impractical, so the large majority of coffees are processed as a mixed lot from multiple producers. Typically, lots are separated as day lots (ie. cherries that were all picked on the same day) rather than by a single farm or producer group.

The farmers who make up the Twitezimbere group come from the nearby village of Nyabubare. Recently, they formed an association to process and market their coffees separately as a smaller, more selected lot. The group also provide each other with invaluable support, by sharing resources and labour during the busy harvest period. They named their association Twitezimbere, which roughly translates to ‘we work together for development’ in the local Kinyarwanda language."

Origin - Nyamagabe District, Rwanda

Roast Date - 9/4/2024

Variety - Red Bourbon

Process - Washed

Altitude - 1750-2100 masl

Flavour notes - Redcurrant, Tropical Fruits, Passionfruit, Honey

Recipes