Tasting Pack – October 2022

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This pack is the perfect selection for the “variety” drinkers!
60 grams of each variety ensures you have enough coffee for a couple of weeks, and allows you to try different flavour profiles from different cultivars & origins!


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CUPPING NOTES: Red Plum, Red Apple, Brown Sugar,  Hibiscus, Sweet Red Tea
ORIGIN: San Ignacio, Peru
FARM: El Lechero
PRODUCER: Idelo Ulises Nayra
HARVEST: August 2021
PROCESSING: Pulped, dry fermented 18-24hrs, rinsed & dried in parabolic dryers
WEIGHT: 200g
RECOMMENDED FOR: Filter & Espresso

For our October “CLASSIC” category, we are so excited to welcome back a coffee that we’ve featured last year, El Lechero by Idelo Ulises Nayra! This farm is situated in the San Ignacio region of Peru, an origin we have been open to exploring & knowing more about. Our “Classic” category showcases coffees that were produced almost traditionally & that could mean vastly different things in different origins. 

Peru typically produces washed coffees – this means pulping cherries & dry fermenting for up to 24 hours in tiled tanks, before they are rinsed & dried. In Ulises’ case,  the parchment is dried in parabolic driers that are around his house as well as on his roof which he built!

Peruvian coffees have been a great alternative to Colombian coffees, for its round juicy flavours and clarity. Most producers in Peru have also started variety & lot separation when traditionally 2 to 4 varieties are mixed together. We believe this is crucial in understanding the potential of flavour profiles coming out of Peru. So far in the last 2 to 3 years, we’ve definitely enjoyed the varieties that we’ve selected! This year, El Lechero is tasting super, with a smooth candied acidity, supported by a ripened sweetness. We’re definitely excited & keeping an eye on more Peruvian coffees for 2023!




CUPPING NOTES: Bergamot, Orange Blossom, White Oolong Tea, Yellow Peach, Snow Pear
VARIETAL: 74110, 74112
ORIGIN: Agaro, Ethiopia
PRODUCER: Various Smallholder Farmers
HARVEST: January 2022
PROCESSING: Pulped, Soaked & Dried on Raised Beds
WEIGHT: 200g
RECOMMENDED FOR: Filter & Espresso

Our “MODERN” showcase this month is a coffee from a very well known washing station, Duromina! This is our first fully washed Ethiopian coffee for the year & we’re really excited for this!

Duromina is located in Agaro & serves a few hundred smallholder farmers who live around the area. Our source, Nordic Approach, has been buying from Duromina since the beginning and it was clear from day one that coffees from Agaro were something special. 

The washing station uses a Penagos Eco Pulper, that’s able to pulp & remove more mucilage without needing to ferment. Fully washed coffees do require a tremendous amount of water & this eco pulper saves the usage of water required to ferment. After pulping, the coffees are simply soaked in clean water for 3 to 10 hours before they are moved to the drying beds. 

Where the traditional method of “washing” the coffees in Ethiopia requires a 12-18 hours wet fermentation, the Eco pulper has modernised this process & made it more efficient, without compromising the quality of Ethiopian coffees. Duromina is showcasing an incredibly lively sweet acidity with a light tea mouthfeel. The flavours are bright & juicy, with distinct notes of bergamot, white grape & orange blossom. We’re really excited to share this incredible coffee with you.



CUPPING NOTES: Clementine, Persimmons, Pink Guava, Honeycomb, Vanilla
VARIETAL: Maragogype
ORIGIN: Valle del Cauca, Colombia
PRODUCER: Anders Londono
HARVEST: March 2022
PROCESSING: 48 hours Whole Cherry Fermentation, Pulped & Dried as Honey
WEIGHT: 200g
RECOMMENDED FOR: Filter & Espresso

Our “EXPERIMENTAL” showcase this month comes from our favourite in Valle Del Cauca, Manantiales Del Frontino! We have decided to showcase a variety that we’ve not had before – Maragogype!

Maragogype is a mutation of Typica first discovered in Brazil. The leaves and cherries were found to be usually large, leading to its nickname.”Elephant Beans”. These days, Maragogype isn’t commonly grown due to its susceptibility to a few diseases.

The microclimate in Manantiales has shown to be supportive of the Maragogype plants. Grown under shade and amongst natural flora, this cultivar has flourished. This particular lot was fermented in an oxygen rich environment before being pulped & dried with some mucilage left, a process that’s commonly known as “Honey”.

This coffee has an incredible rich & thick mouthfeel, something that’s expected due to its large size. The “honey” process is highlighted by the intense sweetness, layering the crisp acidity with notes of pink guava and honeycomb. We hope you will enjoy this coffee as much as we do!