We source beans from Brazil’s region of Cerrado. Cerrado is an eco-region within the states of Goiás and Minas Gerais. The topography of the Cerrado region is quite flat, therefore mechanical harvesting is commonly used.
The drying process is far more natural then some of the other beans we get. These beans are left to dry on the tree, rather then washed and laid out under the sun. Once they dry on the tree, they are left to dry on concrete patios. The beans here are grown in moisture levels of around 9.5%, and are roughly in areas of 1100 metres in altitude. The Cerrado beans have a chocolate and nutmeg aroma. Roasted peanuts, caramel and chocolate flavour. Light acidity with medium round body.
The region Medellin, or the ‘City of Eternal Spring’ is the second largest city in Columbia and the capital of the region of Antioquia - the birthplace of coffee in Colombia, and it is still the largest coffee growing region. Coffee from Antioquia are known for their medium body and cup profiles that are typically not as fruity or winey as those from other regions, specifically in the southern hemisphere. Instead, it produces a smooth, well-balanced cup that can be enjoyed any time of the day.
The altitude in this region can vary significantly from 800 to 1900 metres, which gives different varieties of flavours from one coffee growing region. The moisture averages at 10.5%, and the beans are fully washed before they are sun dried.
There are more than 6 million people working in the coffee growing regions of Kenya. There are over 800,000 smallholder farmers that are affiliated to 500 cooperative societies in the country and 4000 plantations are involved in coffee production which draw the livelihood from coffee earnings.
The altitude ranges from 1500 - 2100 metres, meaning there is less moisture compared to some of our other beans. Moistures levels average at about 9%. These beans are fully washed before they are laid out to naturally dry in the sun.
Aroma of chocolate and dark fruit. Flavour of chocolate, berry and grape on finish. Smooth medium body. Pronounced acidity at the end.
Mandheling is a trade name, used for Arabica coffee from northern Sumatra. It was derived from the name of the Mandheling people, who produce coffee in the Tapanuli region of Sumatra. Mandheling Coffee comes from Northern Sumatra, as well as Aceh. The average altitude is 1200, and the moisture percentage is roughly 11-12%.
Aroma of pipe tobacco, maple and dark chocolate. Flavour of blackberry and plum.Maple sweetness with dark chocolate. Verycomplex. Smooth heavy body. Long citrus finish.