Seasonality In Coffee


Seasonality In Coffee

This month is a great showcase for our focus on seasonality in coffee. High quality coffee cherries grow at high altitude in tropical regions around the world. Varying climactic conditions in each country and growing region lead to cherries reaching perfect ripeness at different times of the year, so generally we find different countries’ coffees dominating our offering, at a time when they are most fresh. Just like any other fruit, as soon as it is picked and processed, the coffee’s quality will start to degrade, and the bright flavours we so enjoy will start to fade. It is for this reason that we choose to reflect the rapidly varying seasonality of coffee so closely in our offering. Through focussing on this, we hope to offer transparent and fresh coffee experiences, whatever the season. The coffees in your pack this month were hand picked at optimum ripeness between December 2017 and January 2018, and after fermentation, drying and dry-milling, were shipped to our roastery by sea, arriving in June. This time of year is always exciting for coffee enthusiasts, as we can now start to taste the fruits of the fresh crop from East Africa, a region that has produced some of our favourite cup profiles year in year out. This month, we are showcasing two contrasting coffees from two iconic growing regions, a floral and fruit tea-like lot from Yirgacheffe in Ethiopia, and a clean, elegant coffee from Huila in Colombia. We hope it’ll become clear why coffees from these areas of the world excite us so much.

Stay bright and curious.
John Gibson

Contrasting Bright Experiences

Coffees from Ethiopia have been known to change perceptions on how coffee can taste, with a diverse range of cup profiles produced throughout several growing regions. This is largely down to the thousands of so far uncategorised native heirloom varieties growing together, creating an unparalleled genetic diversity of coffee plants, in the land often known as the birthplace of coffee. Often we have purchased washed coffees from the region of Yirgacheffe, coffees that showcase the clean and aromatic characteristics we love in Ethiopian coffee most transparently. This was confirmed on a cupping table this year, cupping through fresh harvest lots from the Kochere mill. Kochere is located southwest of the town of Yirgacheffe, just outside the village of Chelelektu, an area known for producing slightly heavier bodied coffees than the classic tea-like Yirgacheffe. This small lot year jumped off the table, a round and soft fruit driven coffee, that still showcases some of the aromatic signature we expect from this iconic region. A quintessential Ethiopian experience, and one we’re excited to share with you this month.

Wilson Muñoz Silva produces coffee on the other side of the world, in southwest Huila, one of the most famous coffee producing regions in Colombia. Wilson moved to the La Esmeralda farm with his family 20 years ago, and his main goal is to create a sustainable family business, which he can pass on to his children. Due to this goal, he has focussed on encouraging diverse flora and fauna on the farm, to produce nutrient-rich soils which will nourish his coffee plants for years to come. As coffee is the family’s only income, Wilson has sought to continually improve the quality of his crop, by engaging with exporter InCoNexus. We met Wilson during a trip to Colombia in January 2018, to attend Mejor de Huila, a competition run by InCoNexus to find the best lots grown in Huila, and connect farmers to buyers willing to pay a premium for the quality produced. Wilson took third in the competition with this lot of Caturra, which we were lucky enough to secure. Expect a heavy honey sweetness and orange blossom florals from Wilson’s prize-winning lot.

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coffee line-up