Episodes
Saturday Jun 30, 2018
Episode 503: Nicaragua Finca Limoncillo Washed Caturra
Saturday Jun 30, 2018
Saturday Jun 30, 2018
I've been telling the story of Hasbean and Finca Limoncillo for many, many years now and I don't intend to stop any time soon because it's such a big big big relationship for me : ) so much of where we are today has come from this relationship, and I'm really proud of everything that's happened in the past, as well as super excited for where we can go in the future.
The relationship with Finca Limoncillo began in 2007, and back then we were buying their delicious coffee as part of a buying group. I loved it from the very first time I cupped it, and it was a coffee I just had to get. It was only after the auction closed that I discovered it was owned by a family in Nicaragua who were already good friends of mine, and indeed probably the only people I know from the whole country!
The following year I visited the farm with our importers and spent the whole trip begging them to bring the coffee into the UK for us. Eventually, via my supreme Steve pester power they caved in (probably just to stop the flow of emails and phone calls!) and kindly did so.
This setup worked well for a time, but we received notice a couple of years ago that the importers were not going to be buying the coffee again (and for reasons other than the cup quality). This led to some frantic phone calls and a thorough search down the back of the sofa for loose change to fund buying twelve months’ worth of coffee all at once. There were many, many obstacles in the way of doing this deal, but we were lucky in that we were able to pull everything together in a very short amount of time.
The upside of all of this is that we now work directly with Finca Limoncillo instead of going via anyone else, and this is a relationship I’m super happy to have. This coffee has gone from a one-off Cup of Excellence buy to a fantastic long-term relationship that I'm so very proud to have.
Finca Limoncillo is located in Matagalpa and, at 171 hectares in size, it. is. huge! Situated at an amazing location, it boasts 9 waterfalls within the farm and is owned by the Mierisch family; as I have already said, they’re good friends, and also well-respected producers in Nicaragua. They’re known for their experimental processing, varietal work, and exceptional coffee.
The fact that the family are friends helps us drill down into the details of what they do for the people who work for them, and the information continues to prove to me that good people grow good coffee.
On the farm, the family:
- Pay their staff 30% more than what is typical minimum wage.
- Provide free housing for 60 families.
- Provide free electricity and running water for their workers' homes.
- Provide free food for all workers.
- Provide free daycare facilities for families to use.
- Provide free healthcare facilities.
- Employ on-site teachers who educate the staff and teach other skills, such as pottery and weaving. The goal is to help staff diversify their skills. The teachers are also paid twice the wages they would receive in the cities.
The coffees we receive from Limoncillo are fantastic and they come from a fantastic relationship. Erwin Mierisch has visited Stafford many times, and it's always a pleasure to have him around. Last time he was visiting we ended up at a Weird Beard tap takeover in Manchester, talking to two Weird Beards about crazy brewing / coffee farming ideas! A coffee from Finca Limoncillo (the 'Funky Red Pacamara') is used in two of Weird Beard's beers: Black Perle and Double Perle, both of which are mighty delicious beers!
In the cup it's a toffee apple, but one where they've put extra toffee on there. It's sweet caramel and toffee up front with a kick of crisp green apple coming through afterwards to make one of the most well balanced cups you'll find.
- Country: Nicaragua
- Municipality: Yasica Norte
- Region: Matagalpa
- Farm name: Limoncillo
- Farmer: Dr. Erwin Mierisch
- Farm size: 171 manzanas (hectares)
- Coffee growing area: 109 hectares
- Harvest months: December–February
- Altitude: 1,200 m.a.s.l.
- Varietal: Caturra
- Processing method: Washed
- Diurnal temperature cycle: average high: 28 C; average low: 20 C
- GPS coordinates: N13 2.9569 W85 49.9756
CUPPING NOTES
Toffee, green apple, caramel, balanced.
Clean cup: (1–8): 6.5
Sweetness: (1–8): 6.5
Acidity: (1–8): 6.5
Mouthfeel: (1–8): 6
Flavour: (1–8): 7
Aftertaste: (1–8): 6
Balance: (1–8): 8
Overall: (1–8): 6.5
Correction: (+36): +36
Total: (max. 100): 89
Roasting Information
Medium to medium dark - through first crack and through the gap, but no more than a pop or two of second.
"Quick Look" Guide
Toffee, green apple, caramel, balanced.
Saturday Jun 23, 2018
Episode 502: Ethiopia Yirgacheffe Chirinku Washed
Saturday Jun 23, 2018
Saturday Jun 23, 2018
This is a washed lot produced at Chirinku mill, just south of the town of Yirgacheffe. It's run by Girma Gurara and receives deliveries from around 700 local growers.
The altitude of the mill is 2,140 m.a.s.l. with most growers who deliver to the mill being based at around 1,900 - 2,150 m.a.s.l.
This is a classic Yirgacheffe both in how it has been produced and how it tastes, which we selected on the cupping table based on that profile. Unfortunately when we choose coffees in this way we can end up a little short on information about the coffee itself (as you can see above) but we really think this coffee doesn't need very many words alongside it...once it's in your cup we hope you'll taste just why went for it!
In the cup expect a mug of Earl Grey. There's black tea and bergamot oil with delicate florals over the top. On the finish the sweetness really kicks in with subtly malty notes.
- Country: Ethiopia
- Region: Yirgacheffe
- Mill: Chirinku
- Owner: Girma Gurara
- Mill altitude: 2,140 m.a.s.l.
- Varietal: Indigenous Wild Varietals
- Processing: Washed
- Farm altitude: 1,900 - 2,150 m.a.s.l.
- Producers: 650-750 with an average farm size of 2 hectares
- Soil: Fertile, red brown, well-drained and to 1.5m depth
- Rainfall: 1,800 - 2,000 mm avg per annum
CUPPING NOTES
Earl Grey, black tea, bergamot oil, floral, malty.
Clean cup: (1–8): 7
Sweetness: (1–8): 6.5
Acidity: (1–8): 6
Mouthfeel: (1–8): 6.5
Flavour: (1–8): 7
Aftertaste: (1–8): 6.5
Balance: (1–8): 7
Overall: (1–8): 6.5
Correction:(+36): +36
Total: (max. 100): 89
Roasting Information
Medium - take this through first (but not too quickly) dropping it at the end of first or just into the gap, no more.
"Quick Look" Guide
Earl Grey, black tea, bergamot oil, floral, malty.
Saturday Jun 16, 2018
Episode 501: El Salvador Finca Las Brumas Washed Bourbon
Saturday Jun 16, 2018
Saturday Jun 16, 2018
Juan Jose Ernesto 'Neto' Menéndez Argüello belongs to the fourth generation of coffee farmers in his family. His father died in 1995. After completing his studies at university, Neto had the opportunity to start working in the coffee industry at J. Hill & Cia, in 2000. He left J. Hill & Cia after five years, and began his second coffee experience at JASAL.
Both companies gave him the opportunity to meet 'Grano de Oro' from another perspective, allowing him to learn the art and passion of cupping. He says those are very important in his life, and that they give him the opportunity to apply his coffee knowledge and experience that he's gained through the years.
During his time in the coffee world, he has participated in various events like the Cup of Excellence (National Jury from 2003 to 2011), Q Auction, Q Grader, and the Star Cupper program organised by SCAA and CQI.
The farm, Las Brumas, is located between 45 to 60 minutes from Santa Ana city. It has a cultivated area of 60 hectares' worth of coffee yield, all of which is at an altitude ranging from 1,450 to 1,700 m.a.s.l. It produces around 600 bags of coffee each year, and has an area of 35 hectares of virgin mountain at an altitude from 1,700 to 2,000 m.a.s.l.
The farm is located in the Sonsonate department near the area known as San Blas. Las Brumas has very rich volcanic soil, deep and very fertile, which has been generated by different Ilamatepec and Izalco volcanic eruptions throughout its history.
One of the most important elements is the micro climate. It's very misty at the farm for most of the year, and that's why Neto decided to name the farm Finca Las Brumas. This amazing micro climate is generated when the warm air from the Pacific ocean collides with the high peaks of the Volcanoes Park (which comprises of the Santa Ana, Cerro Verde and Izalco volcanoes).
Due to its location between these three famous volcanoes in El Salvador, this unique micro climate reduces the amount of daylight that the coffee trees receive. This helps the coffee trees have a very slow photosynthesis, improving the maturation process, and this in turn improves some attributes that are closely related to maturity, like the aroma, sweetness, acidity and flavour.
Last year our very own Dale Harris took a coffee from this farm to the World Barista Championship finals in South Korea and won to become the World Barista Champion for 2017! I'm super happy and excited to now be able to share newer crop coffees with you from Las Brumas too : )
In the cup this coffee is like opening a box of dark chocolate coated Brazil Nuts all to yourself. Immediate hits of dark chocolate, Brazil Nut and hazelnut dominate the fight before a little green apple jab at the end finishes things off.
- Country: El Salvador
- Department: Sonsonate
- Nearest city: Santa Ana
- Farm: Finca Las Brumas
- Farmer: Juan Jose Ernesto 'Neto' Menéndez Argüello
- Altitude: 1,450–1,700 m.a.s.l.
- Variety: Bourbon
- Processing system: Washed
CUPPING NOTES
Dark chocolate, hazelnut, Brazil Nut, green apple.
Clean Cup: (1-8): 6
Sweetness: (1-8): 6.5
Acidity: (1-8): 6
Mouthfeel: (1-8): 6.5
Flavour: (1-8): 6.5
Aftertaste: (1-8): 6
Balance: (1-8): 7
Overall: (1-8): 6.5
Correction:(+36): +36
Total: (max 100): 87
Roasting Information
Medium dark - take to the first pops of second with this, get a sheen but no oils.
"Quick Look" Guide
Dark chocolate, hazelnut, Brazil Nut, green apple.
Saturday Jun 09, 2018
Episode 500: Bolivia Finca Las Alasitas Washed Caturra
Saturday Jun 09, 2018
Saturday Jun 09, 2018
This coffee comes from the Rodriguez family who have been doing some really rather great things for coffee in Bolivia. They own their own mills, processing and exporting coffee for farmers in the Caranarvi and Sud Yungas region. The family have been sourcing coffee from small coffee producers for three decades, but the steady decline of coffee production has put the sustainability of their export business in jeopardy. Without the intervention of people like the Rodriguez family, however, the future of coffee production in Bolivia is at risk of disappearing.
The family decided that they could make a change, make things better and have taken on the challenge of increasing the production of Bolivian coffee by planting their own new coffee plantations.
In 2014, the Rodriguez family bought land in Caranavi region to showcase their practises and educate other producers in sustainable farming, as well as increasing the overall volume at their mills. They prepared the land on 20.6 hectares and planted Red Caturra, Java and Geisha. The name of the farm is Las Alasitas, which in the Aimara native language means “buy me”.
Added to this, they have also introduced a sustainable model for the producers who supply them at their mill, and built this on three mantras: economical sustainability, social understanding, and environmental awareness - Sol de Mañana.
Finca Las Alasitas is a 20.6 hectare farm that's located at 1,550 metres above sea level in the Bolinda colony of Caranavi, Bolivia. Of those 20 hectares 16 are used to grow coffee.
Caranavi is located north of the department of La Paz city. It's 150 kilometres from the capital, and it is the centre of Bolivian coffee production. Its fertile soils and altitude give Bolivia the potential to produce brilliant and unique coffees.
In the cup this reminds me of a melted dark chocolate cookie. It's got great texture - thick and gloopy - with a mix of dark chocolate and treacle sweetness, before a shoulder of biscuit on the finish.
- Country: Bolivia
- Region: Yungas
- Municipality: Caranavi
- Colony: Bolinda
- Farm: Finca Las Alasitas
- Altitude: 1,550 m.a.s.l.
- Farm size: 20.6 hectares
- Coffee growing area: 16 hectares
- Varietal: Caturra
- Processing method: Washed
- GPS: 15º46'43.07"S 67º32'53.06"O
CUPPING NOTES
Dark chocolate, treacle, biscuit, thick, gloopy.
Clean cup (1–8): 6
Sweetness (1–8): 7
Acidity (1–8): 6
Mouthfeel (1–8): 8
Flavour (1–8): 6.5
Aftertaste (1–8): 6
Balance (1–8): 6.5
Overall (1–8): 6
Correction (+36): +36
Total: (max. 100): 88
Roasting Information
Medium dark - through first crack and extend the development between cracks, dropping just on the cusp of second crack, no more.
"Quick Look" Guide
Dark chocolate, treacle, biscuit, thick, gloopy.
Saturday Jun 02, 2018
Episode 499: Bolivia La Linda Washed Caturra
Saturday Jun 02, 2018
Saturday Jun 02, 2018
Coffee production in Bolivia was traditionally concentrated in the region of Los Yungas, where lush sub-tropical vegetation and environmental conditions helped to produce the amazing-quality Bolivian coffee that we all know and love.
Caranavi is located north of the department of La Paz city. It's 150 kilometres from the capital, and it is the centre of Bolivian coffee production. Its fertile soils and altitude give Bolivia the potential to produce brilliant and unique coffees.
Due to the many complications and challenges within the Bolivian coffee industry, many of the smaller farms we have worked with in the past are no longer producing coffee. Whilst this has created some challenges for us, it has had a much more significant impact on our exporting partners AgriCafe, who have been working with these growers for many years. As a result, they have decided to begin farming themselves, in an effort to demonstrate what can be achieved with the application of more modern techniques and a scientific farming approach.
Agricafe now manage seven farms, of which La Linda was the first to bear fruit. La Linda is known as The Seed Garden for the other farms in the Buena Vista project. Alongside this Caturra lot, the farm is producing Longberry, Catuai and Typica lots; it's also producing Java, SL28 and Bourbon, which are all new plantings in Bolivia. All the coffee has been picked by a group of seven specifically-trained female workers.
In the cup this reminds me of Horlicks mixed with a Terry's Chocolate Orange - little bit of malt, plenty of chocolate and a shoulder of orange, yum! There's also a thick and almost buttery mouthfeel that really makes this coffee super chuggable.
- Country: Bolivia
- Region: Yungas
- Province: Caranavi
- Colony: Bolinda
- Farm: La Linda
- Altitude: 1,400 - 1,450 m.a.s.l.
- Processing Method: Washed
- Varietal: Caturra
CUPPING NOTES
Horlicks, Terry's Chocolate Orange, buttery, chuggable.
Clean Cup: (1-8): 6
Sweetness: (1-8): 7
Acidity: (1-8): 6
Mouthfeel: (1-8): 6
Flavour: (1-8): 6.5
Aftertaste: (1-8): 7
Balance: (1-8): 7
Overall: (1-8): 6.5
Correction: (+36): +36
Total: (max 100): 88
Roasting Information
Medium dark - aim for just a pop or two of second as you're dropping the roast, no more.
"Quick Look" Guide
Horlicks, Terry's Chocolate Orange, buttery, chuggable.