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Sunday Aug 23, 2015
Sunday Aug 23, 2015
This is the third year of us having this coffee, and we are finding out more about the farm piece by piece. When we first found it in 2013 we had very little information on the farm; so much so that it didn’t even have a name!
I've been lucky enough to visit the farm on my trips to Costa Rica, and over the past 2 years I've found out lots more and also built a stronger relationship going forwards. Let me tell you what I know so far...
I first got to meet Carlos in 2013, at the exporter's office on the last day of my visit in Costa Rica. He arrived around 10 minutes after I had cupped the first table of coffees, where I had found one lot that was making me sing. It just had to be his coffee.
Here ensued the worst negotiation ever to take place for buying coffee.
"How much do you want?" I asked.
He replies, "How much do you like it?"
"A lot,” I say.
"I'd like a lot then, please," Carlos says.
"OK..."
Luckily at this point a grown-up from the exporter's office stepped in and made sure I didn't give Carlos my house, car and pension plan. We agreed a price that rewarded Carlos more than he had ever gotten before and left me with a home to return to in Stafford.
Back then this coffee was just called Carlos Arietta, because that was all we knew about it.
Last year on my return visit I got to spend some time with the family. I stopped for some lunch, hung out and asked lots of questions. First of all there's the mill, which is called Arbar, which is very close to the house. Here they have drying tables and a small nursery. They didn't have a deplulper, but more about this later. The mill is new; before they would just sell their coffee to the local coop and so have no interaction with the coffee.
Then I found out that they own two small farms, this one being El Oasis, which provided the coffee we bought in 2013. The farm is located in the Western Valley region near to the town of Lourdes de Naranjo. It's located at 1,600 metres above sea level and contains mostly Caturra, and a tiny bit of Villa Sarchi, with plans to plant some small micro lots in the future. The farm produces between 700–1,400 KG a year.
Carlos runs the farm with his wife and his children, Maria Isabel, Yesica, Karen, Stephen and Jose Ignacio. He has owned this farm for 15 years but only started processing the coffee himself in 2014 (while still paying someone to pulp it for him — more on this later). He hadn't been able to present his coffee to a buyer previously, so he would send it to the exporter we use in Costa Rica.
Last year you may remember that the coffee was priced a little differently; our normal, nicely rounded-down price was not there. The coffee should have been sold for £7.50 (we negotiated a small price drop from the previous year because we bought everything from both farms, and this works out that there are some economies of scale compared to the £10.00 of 2013), but we charged £7.88. Well, this was so that we (by “we” I mean “you”) could buy Carlos and his family a depulper for his next harvest. This meant he didn’t have to pay someone else to pulp his coffee, and he could gain more control of his amazing coffee.
You can go and see what your generosity bought: I lent the money to Carlos because I promised you would pay it back (and you did!) at the blog post here.
This year one of my roasting team, Roland (of “Roland's Daft Fact” fame), travelled to Costa Rica to be on the jury for their Cup of Excellence competition. If you ever wondered what a coffee roaster from the UK would get up to if let loose in Costa Rica, then you should have a read about his trip in Roland Glew's Costa Rican Adventure.
In the cup it's like someone has slipped in a big glug of 5 Alive Tropical Hit fruit juice. It's all peachesand pineapples, with a really complex but delicious fruit sweetness.
- Country: Costa Rica
- Region: Western Valley
- City: Lourdes de Naranjo
- Farm: El Oasis
- Farmer: Carlos Arrieta
- Micro Mill: Arbar
- Altitude: 1,600 m.a.s.l.
- Varietals: Catuai, Caturra and small amount of Villa Sarchi
- Processing System: Red honey
Sunday Aug 09, 2015
Sunday Aug 09, 2015
This coffee comes from the Arusha, Arumeru district, in Northern Tanzania, on the lower slopes of Mount Meru (which rises to a whopping 4,565 metres). Arusha town centre is approximately 8 kilometres from the estates, but over recent years the urban sprawl has meant that the town has expanded up to the borders of the estates.
Burka was founded in 1899 by a German settler (a Mr. Rahn), who decided to plant coffee to send back to his native Germany. Burka covers 1,437 acres, of which 870 acres are coffee. The neighbouring estate, Selian, is also owned by the same group.
The estates have about 200 permanent staff as well as 200 daily causal staff; however, in the peak of the harvest season, there can be up to 5,000 staff involved in picking and processing. All permanent staff are provided with housing on the estates (in four different camps), and the minimum salary is set at 20% above the government minimum requirement. Staff have social security and labour union membership included in their contracts, and an estate credit union also offers loans and advice for education, health, and house construction.
Each estate has its own nursery which educates over 100 children, and two primary schools also cater for over 600 children, who come from the estate workers' families and the neighbouring communities. An on-site health centre with estate nurse and dispensary is available to meet the needs of all staff, and the estate has its own ambulance. It also has shops, sport facilities, churches, and a mosque.
Regular inter-estate and inter-camp football & netball matches occur, along with staff BBQs and other holiday celebrations. Workers are supplied with free firewood from stumped coffee trees, and fruit & nut trees are grown around the staff villages.
For the processing of this coffee ripe cherries are delivered to mill within 6 hours of picking, where they are graded, sorted, de-pulped and then fermented underwater for between 24-36 hours, depending on temperature, humidity and other factors. Burka has a natural spring which supplies the wet mill, which is then recirculated before disposal into seepage pits, constructed wetlands and settlement ponds. The mill at neighbouring Selian draws its water from boreholes, which is then recirculated as above. The waste cherry pulp is mixed with worms and produce organic fertiliser, which is then re-used on the estates.
Parchment is then sorted and thoroughly rinsed in washing channels, and placed onto raised African drying tables. The drying period generally lasts for 5-7 days, until moisture level reaches 12% or lower, with regular turning, particularly in the first 48 hours to ensure even rates of drying. Parchment is transported to Moshi for milling and bagging, and then to Dar Es Salaam for export.
Burka has its own cupping lab on site and samples of each day’s lot are cupped and assessed for quality. This is the second year we've worked with this farm and you should start getting excited about what they're up to behind the scenes, they're experimenting with various washing processing methods and also different patio vs raised bed drying with different turning rates.
In the cup it's all about that mouthfeel, a super creamy cup that really reminds me of a massive fluffy marshmallow. There's peach acidity and brown sugar sweetness which overall makes it a bit like a toasted Flump.
- Country: Tanzania
- District: Arumeru
- Town: Arusha
- Estate: Burka
- Varietal: Red Bourbon N39 and Kent KP423
- Processing: Washed
- Altitude: 1,340 - 1,470 m.a.s.l.
- Soil: Volcanic tuffs and basalt-based soils, ranging from clay loams to sandy clay loams.
- Temperature: 8ºC - 30ºC
Monday Aug 03, 2015
Monday Aug 03, 2015
This is one of my all time favourite farms back for a second year! We welcome it back with the widest of arms, it's so so special. I often get asked what my favourite coffee of all time. I will never say (although my friends know the true answer), but I say three, this is one of them.
I went to El Salvador in 2008 on a buying trip, visiting some of the farms that we buy from. I actually arrived the evening of the Cup of Excellence awards. After the ceremony, I was walking around when this guy who seemed very popular came over to me and introduced himself. He was Ernesto, or as I would come to know him, Neto. He had just won the Cup of Excellence competition with his 'La Ilusión' farm, the sister farm of 'Alaska'. Alaska is a farm we had bought from in Cup of Excellence the year before. Ernesto invited me to visit La Ilusión the next day. It was so great to finally meet someone I had communicated with so many times via email.
Neto bought La Ilusión 9 years ago. The farm has coffee trees averaging 19 years of age and is growing 95% Bourbon (70% is red Bourbon and 25% is orange Bourbon). The remaining 5% is a combination of other varietals, and it is possible to spot some Typica and Kenya trees.
The farm is run using environmentally friendly practices. They are trying to maintain a balance with the surrounding ecosystem, which is part of a natural fauna corridor crucial to migratory and native birds. This is very important for Ernesto, since La Ilusión is neighbouring one of the most important national parks in El Salvador, known as 'Los Andes'. It is nestled on the Santa Ana volcano and delineates his farm with dense pine and cypress forest, which itself provides a special micro-climate for La Ilusión.
The naturally processed version of this coffee was used by the 2011 World Barista Champion Alejandro Mendez, he caused a bit of a stir in the world of barista competition by using the naturally processed lot in his milk drinks and sig drink then the washed (this coffee) as his espresso, such a stir that he won! That year I had roasted the coffee for Alejandro that had been grown by Neto and there was a magical moment backstage where I was stood with Alejandro and Neto polishing glasses, the grower and roaster and barista all stood together preparing for the presentation, not too often you get such wonderful things happening!
In the cup I got fruit salad sweets (for those who don't know this is a very sweet fruits chewy sweet) all on the front end. A lovely pink lemonade acidity to match. Not over powering but completely inbalance with the whole cup. And this is what it does best, balance in the cup. Then it's the sweet sweet sticky chewy fruit salad aftertaste that just carries on and on and on.
- Country: El Salvador
- Region: Apaneca-Ilamatepec Mountain Range
- City: Santa Ana
- Farm: La Ilusión
- Farmer: Juan Jose Ernesto Menéndez Argüello
- Altitude: 1,750-1,850 m.a.s.l.
- Variety: Bourbon
- Processing System: Washed
Monday Aug 03, 2015
Monday Aug 03, 2015
The first time we came across this farm, it came as a very well presented sample that just landed on my doorstep. It came from someone who had visited the farm and offered to try to help find a buyer for them in the UK. We get lots of these and normally give them a try on the cupping table, but find they are just not good enough for us to stock. This one was quite different: the quality was amazing. So initially we stocked it, although we knew very little about it. Since that day, I've been to see Alejandro five times in El Salvador, the last two times stopping at his house with his family and enjoying a day at the beach. Alejandro has also been to see us in Stafford twice. We have worked with him on projects (some successful, others we will brush over); we have also told him what we would like to see from the farm (some he took on board, others he didn't he's the farmer after all).
Most importantly, he has become a very very good friend, and someone whose coffee I love and company I enjoy. Alejandro took over running the farm from his father a few years ago, having returned to El Salvador after travelling around the world as an investment banker. A very intelligent guy and a very good business man, he understood the farm needed to step up in work if it was to flourish: lots of work has gone into making this cup the quality one it has become. Part of this work last year was to separate the farm into tablons (the Spanish word for plot). It was separated into 8 plots, with 7 of them growing coffee.
This coffee comes from the highest part of the farm called San Jorge, which is about 3 manzanas with a production ranging from 25 to 40 bags of coffee. The tablon goes from 1,300 to 1,350 metres above sea level and is very hilly so difficult to pick.
Historically, the Owner's Selection coffee came from San Jorge (Alejandro told me his grandfather used to reserves some coffee for his personal use). It is interesting since from all his farms his grandfather used to own, over 250 manzanas, he picked San Jorge for his own coffee.
The coffee is 100% Bourbon, as 70% of plant stock in El Salvador is. This heirloom varietal is one of the reasons why coffee from this country is right up amongst some of the best in the world. They have the perfect climate and conditions for this low yielding, high maintenance strain.
The farm is based in the Apaneca-Ilamtepec mountain range near to the town of Turin in the Ahuachapan dept. During the non-picking season 16 people work on the farm, maintaining and tending to the plants. During the picking period this goes up to 50 people. The altitude of the farm is 1350m. The coffee is a washed process coffee, and is sun dried on patios.
This is a world exclusive for us and a coffee I'm certain you will enjoy. In the cup expect lots ofchocolatey sweetness like all great El Salvador Bourbons, but then there's a blast of oranges. I find this coffee balanced with a smooth and almost creamy body to it, in the aftertaste there's a waft ofpomegranate.
- Country: El Salvador
- Region: Apaneca-Ilamatepec Mountain ranges
- Nearest City: Turin, Ahuachapan
- Farm: Finca Argentina
- Owner: Alejandro Martinez
- Tablon: San Jorge
- Varietal: Bourbon
- Processing: Fully washed and sun dried
- Workers: 16 full time rising to 50 during the picking season
- Altitude: 1,350 m.a.s.l.
Monday Aug 03, 2015
Monday Aug 03, 2015
El Libano is located in the traditional Guatemalan coffee region of Chimaltenango and is 21 hectares in size with 17.5 of them set aside for coffee production. Its owner is Herbert Estuardo Perez Liquidano, a third generation coffee producer on this farm.
Originally this farm was called La Pampa and was purchased by Mr Prudencio Perez Rosales in 1915. When he unfortunately passed away his daughters inherited the farm and divided it equally into three properties called La Pampa, San Juan and El Libano. Herbert purchased El Libano in 1992.
In the early days of El Libano (or La Pampa I guess I should say) coffee was commercialized in cherry form with other farms and/or buyers who took it to local wet mills for the post harvest process. When coffee production at the farm increased, between 1958 and 1960, a wet mill was built on a lower part of the farm and drying fields were built in the higher parts. At that time, coffee was taken by workers on mules from the pulping area to the drying fields, down a narrow road, which as I'm sure you can imagine made work rather difficult. Later, in 1970, this was extended and thanks to increasing coffee sales they were able to buy a vehicle to let the mules get some rest.
Since then as I'm sure you guessed there have been many changes to the farm...they improved the quality of what they could produce via modernisation of the wet mill, the pulping area and in the drying process. In the drying area, they have increased the drying patios and added a guardiola dryer, which has the capacity of processing 40 quintales (4 kilos) of coffee. Besides producing delicious coffee El Libano also plays a really important role for the local people, the worked of the farm have been provided with equipped houses to live on the farm with their families and they've also built not just 1 but 2 modern swimming pools for workers and their families!
The farm sits at 1,350 metres above sea level and has a mixture of Typica, Catuaí, Caturra and Geisha, although this lot is just Caturra. It's our second year of working with this farm after working with them for the very first time last year, back then I said I had high hopes for the future and guess what, I was right 
In the cup you can expect to find a rather large Granny Smith green apple! It’s a super sweet superclean cup that finishes with a delicious aftertaste of mango.
- Country: Guatemala
- Department: Chimaltenango
- Municipality: Acatenango
- Nearest Village: La Pampa
- Farm Name: El Libano
- Farmer: Herbert Estuardo Pérez Liquidano
- Altitude: 1,350 m.a.s.l.
- Process: Washed
- Drying: Sun dried
- Farm Size: 21 Hectares
- Coffee growing area: 17.5 Hectares
- Varietal: Caturra
Monday Jul 13, 2015
Monday Jul 13, 2015
An old favourite returns! But this time, it returns with a little more information.
Costa Rica Herbazu is a mill in the Naranjo region, which is the sixth canton in the province of Alajuela in Costa Rica. The canton covers an area of 126.62 square kilometres and has a population of 45,005 people.
Herbazu isn't a million miles from another of our old favourites: the amazing and lovely Licho! Like Licho, Herbazu is a family-run concern. It consists of 13 micro farms, owned by 5 brothers and 8 sisters who all have a say in the running and development of this farm/mill. I was lucky enough to visit Herbazu and meet some of the family in February 2011, February 2013 and again last year in January 2014.
When I visited I was fortunate enough to cup nearly 20 different lots of coffee from this farm (different days' picking, different parts of the farms, and different honeys of red and yellow); this lot shone head and shoulders, and little tippie-toes, above them all. On a blind cupping table of over 130 coffees this was one of my favourites. It was super special, and I hope you are going to feel the same about it too.
In the cup straight away you're going to get loads and loads of sticky-sweet toffee. Then there's a blast of lemon acidity (think sweet lemons) before the toffee marches back in with a massive hit of Nutella chocolate spread. There is a hint of candy floss there when brewed as espresso. Super sweet and delicious coffee.
- Country: Costa Rica
- Province: Alajuela
- Region: Naranjo
- Nearest City: Lourdes de Naranjo
- Farm: Finca Kattia
- Mill: Herbazú
- Varietal: Villa Sarchí
- Processing: Honey Process
- Altitude: 1,500 - 1,600 m.a.s.l.
- Owner: Hermanos Barrantes Zuñiga
Sunday Jul 05, 2015
Sunday Jul 05, 2015
This coffee is in its 5th year with us and we continue to develop this amazing relationship with yet again a new development. We have split the farm up into Tablon's, and you can really taste the differences, we did this a couple of years ago. But the problem with this, is sometimes you just want a great coffee and a quantity of it.
Last year they had a massive leaf rust issue, so we were only able to have this "estate" grade, but it's great to report the farm has bounced back, and although still not perfect, the farm is on the road to recovery. But it was such a success we have done this again this year.
This lot comes from all the tablons, anything that scored over 86 on the cupping table and under 89 made its way into this. Anything over 89 got separated and anything under got sold as commodity coffee. We have decided to call it the estate version of this coffee, although it's like any other coffee that doesn't have this level of traceability.
The first time we came across this farm, it came as a very well presented sample that just landed on my doorstep. It came from someone who had visited the farm and offered to try to help find a buyer for them in the UK. We get lots of these and normally give them a try on the cupping table, but find they are just not good enough for us to stock. This one was quite different: the quality was amazing. So initially we stocked it, although we knew very little about it. Since that day, I've been to see Alejandro five times in El Salvador, the last two times stopping at his house with his family and enjoying a day at the beach. Alejandro has also been to see us in Stafford twice. We have worked with him on projects (some successful, others we will brush over); we have also told him what we would like to see from the farm (some he took on board, others he didn't he's the farmer after all).
Most importantly, he has become a very very good friend, and someone whose coffee I love and company I enjoy. Alejandro took over running the farm from his father a few years ago, having returned to El Salvador after travelling around the world as an investment banker. A very intelligent guy and a very good business man, he understood the farm needed to step up in work if it was to flourish: lots of work has gone into making this cup the quality one it has become. Part of this work last year was to separate the farm into tablons (the Spanish word for plot). It was separated into 8 plots, with 7 of them growing coffee.
The coffee is 100% Bourbon, as 70% of plant stock in El Salvador is. This heirloom varietal is one of the reasons why coffee from this country is right up amongst some of the best in the world. They have the perfect climate and conditions for this low yielding, high maintenance strain.
The farm is based in the Apaneca-Ilamtepec mountain range near to the town of Turin in the Ahuachapan dept. During the non-picking season 16 people work on the farm, maintaining and tending to the plants. During the picking period this goes up to 50 people. The altitude of the farm is 1350m. The coffee is a washed process coffee, and is sun dried on patios.
This is a world exclusive for us, and one I think you will enjoy. In the cup expect lots of mouthfeel, thinkmelted chocolate, smooth and balanced, with a hazelnut like finish. A perfect example of an amazing El Salvador.
- Country: El Salvador
- Farm: Finca Argentina
- Varietal: Bourbon
- Processing: Fully washed and Sun Dried
- Workers: 16 full time rising to 50 during the picking season
- Altitude: 1,300 m.a.s.l.
- Owner: Alejandro Martinez
- City: Near Turin, Ahuachapan
- Region: Apaneca-Ilamatepec Mountain ranges El Salvador
Monday Jun 29, 2015
Monday Jun 29, 2015
Sunday Jun 21, 2015
Sunday Jun 21, 2015
Oh hello there! My name's Steve and I really like the colour red, it's my favourite, you might have guessed by all the red everywhere ;) However this is a rare occasion where I want to talk to you about a different colour, an amazing yellow that I've really fallen in love with. In the past we only had red Pacamaras, if you know me then you know I love red and I love Pacamaras so it was a match made in heaven! However a little while ago I came across a yellow Pacamara and wow, wow wow wow.
It was 4 years ago and I was in Nicaragua visiting Finca Limoncillo, I was introduced to this not-red Pacamara and after tasting a small sample I begged Erwin to sell us some but he told me they were using all the crop to create more seedling to plant more coffee, but that it would soon be available. Gone were the days of me being a red only kinda guy.
Fast forward 2 years and it was available in the Los Favoritos Fincas Mierisch auction where some very special lots were up for grabs to the highest bidder. After tasting what I tasted in Nicaragua I knew I had to have it, through the bidding process the entire production of yellow Pacamara from that year was split between us and another amazing roastery in Japan, and so the journey began. Because we stepped up then we are now at the front of the line to get the new crop as it grows into more and more commercial sizes. This also allows us to sell this coffee at half the original price, which is very exciting.
As I said this is a Pacamara varietal coffee. Pacamaras are a little crazy on the cupping table. Pacamaras are exciting. I like Pacamaras! Could ramble on about Pacamaras for a while, oh wait a minute, I did! If you'd like to know more about this fantastic varietal make sure to have a look at the article I wrote...
So why is this varietal so rare? Well it's a freak natural mutation from red fruit to yellow and was spotted by a security guard on the farm. They isolated it, harvested the seeds for more seedlings, and then just kept going and going.
In the cup this is a super rare super special coffee. At the beginning you're going to get a taste of lovely cloudy lemonade, this then turns into a viscous and sweet banana milkshake that’s thick and gloopy. The delicious aftertaste just goes on and on and on.
- Country: Nicaragua
- Municipality: Yasica Norte
- Region: Matagalpa
- Farm Name: Limoncillo
- Farmer: Dr. Erwin Mierisch
- Farm Size: 171 Hectares
- Coffee growing area: 109 Hectares
- Harvest Months: December - February
- Diurnal Temperature Cycle: Avg High 28°C, Low 20°C
- Altitude: 1,200 m.a.s.l.
- Varietal: YELLOW Pacamara
- Processing System: Pulped Natural
Sunday Jun 14, 2015
Sunday Jun 14, 2015
This coffee is from the Cafex washing station located in the north of Burundi, in the province of Kirundo. The washing station is on the Mutura hills at an altitude of 1,450 metres above sea level. The coffee processed at the station is from hills between 1,450 and 1,750 m.a.s.l.
The washing station is a private, family-run business. The owner is passionate about coffee; he wanted make his European and Burundian cultural background benefit the Burundian coffee farming community, and so offer great Burundian coffees to the world. The washing station is managed by qualified and trained staff to maximise the quality of the coffee throughout the processing chain.
We've searched for a long time to find great Burundian coffee. Every year the samples would arrive, and we were just not happy with the quality. I knew great Burundi coffees – like this one – existed, because I had tasted them from other roasters. But we just couldn't find the coffee for us.
This coffee comes from the varietals Bourbon and Jackson (which is a Bourbon cultivation found primarily in Rwanda and Burundi), and it's the first time I have found anyone doing naturally processed lots from this area. I'm still not sure how we managed to get this tiny lot out of Burundi but we have, and we hope you enjoy it.
In the cup this is so different to what I expected. It has leather notes with a blackcurrant syrup andcassis, and a dark chocolate aftertaste. A huge body.
- Country: Burundi
- Region: Northern
- City: Kirundo
- Farm: Cafex
- Farmer: Cooperative
- Altitude: 1,450 – 1,750 m.a.s.l.
- Washing station altitude: 1,450 m.a.s.l.
- Processing method: Natural
Sunday Jun 07, 2015
Sunday Jun 07, 2015
OK so yes this coffee has a big long name but it's all important information, allow me explain...
Costa Rica (I'm guessing you worked this out!) is the country it's from. Don Mayo is the name of the micro mill where the coffee is milled and processed. Finca Bella Vista is the farm that the coffee was grown on. Washed is the processing method (if you want to learn a little more about processing be sure to check out our processing videos) and Caturra is the varietal of coffee bean (more information about Caturra available in our varietal archive) See I told you it was all important stuff!
Finca Bella Vista is located at an altitude of 1,900 metres above sea level in the Tarrazú region of Costa Rica. I first came across this coffee on my visit to the country in February 2011, and I knew it was a coffee for people like me. I've since been back in January 2013, too. The farm is very close to the Don Mayo mill and is owned by Hector Bonilla and his family.
This coffee is a coffee with a pedigree, winning the 2009 Costa Rica Cup of Excellence competition, and is one of the most highly regarded coffees in the Tarrazú region. There was a time when coffees from the Tarrazú region would fetch a high price on just the name alone. It's a super interesting coffee, but the quality over the past ten years or so has seen the coffee plummet whilst other regions (I'm thinking Naranjo and Central as ones that stand out) have raised their game. This particular coffee from Tarrazú is of a small minority that seems to be bucking the general trend and working hard to make the coffee as good as it can be. This coffee gives me huge hope for the future of Tarrazú.
The farm is an amazing example of how professional a farm and mill should be. Everything at the mill is impeccably clean, tidy and organised to the point of obsession. I think when it comes to running a good farm and mill it's okay to be obsessive about what you're doing. It's little things like hats for the staff working in the mill, labels on the lots that are clear and readable; they're all very small and tiny things, yet things that make the difference in quality.
This is the fourth year that we've had this coffee after I originally found it while cupping around 250 blind samples in three days from a whole heap of farms. Some were just different days' pickings, some were different varietals and processes.
What happens when you put all the words in the big long name together? In the cup you're going to find a delicious sweetness that'll make you think of a spoonful of honey; not just in taste, but in its amazing mouthfeel too. Alongside that honey loveliness there are tinned peaches and dried apricots, which add a super elegant edge. The finish is smooth, long and really rather lovely.
- Country: Costa Rica
- Region: Tarrazú
- City: Llano Bonito de León Cortes
- Farm: Finca Bella Vista
- Micro Mill: Don Mayo
- Farmer: Hector Bonilla
- Altitude: 1,900 m.a.s.l.
- Varietal: Caturra
- Processing System: Washed and sun dried
Sunday May 31, 2015
Sunday May 31, 2015
We first bought coffee from this amazing farm back in 2007 as part of a buying group in the Cup of Excellence. The very first time I cupped a coffee from Finca Limoncillo I absolutely loved it and knew it was a farm I had to get involved with. It was only after the auction closed that I found out it was owned by the father of two brothers in Nicaragua who are probably the only people I know from the country, and are good friends of mine.
The farm is a whopping 171 hectares in size and is located in Matagalpa towards the north west of Nicaragua, it's an amazing location that has not 1, not 2 but 9 waterfalls on the farm! It's owned by the Mieresch family, whom as I have already said are good friends, and are also well respected producers in Nicaragua 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 continues to prove to me that good people grow good coffee.
The employers:
- Pay their staff 30% more than what is typical minimum wage
- Provide free housing for 60 families on their farms
- Provide free electricity and running water for their homes
- Provide free food for all workers
- Have free day care facilities for families to use
- Provide free health care facilities on the farms
- Employee on-site teachers who educate their 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.
So what's this Ethiosar varietal I hear you ask? Well it's from the hard work of the Mierisch family and their cousin Ricardo who owns a farm near to Limoncillo but at a much lower altitude of 800 m.a.s.l. Ricardo noticed that his yield and his plants were suffering and seemed to be becoming more susceptible to disease, he puts this down to growing issues in Nicaragua, a change in climate, increased rains and his low altitude. But from experiments he was running on the farm he noticed that this newly spliced varietal he had put together was thriving, it was fruiting much more than the other plants, and was not suffering.
The varietal, Ethiosar, is a stable hybrid plant. It is a cross of an Ethiopian variety (Rume Sudan) with a Sarchimore (a cross of a Villa Sarchi with a Timor variety). The offspring of this plant is then crossed once again with a Villa Sarchi (an improved Caturra / Bourbon from Costa Rica).
The Timor variety is the robusta variety used to produce all the Catimores, in short it only has a very small percentage of Catimores in it, thus making it very resistant to rust in most parts of the world. The Rume Sudan is a very old variety of Typica from Ethiopia. Both Rume Sudan and Villa Sarchi are known for their great cup characteristics.
What Ethiosar does is increase production by up to 40% whilst only needing 2,800 plants per manzana, whereas with Caturra you would need 4,000 plants. This may not seem important until you begin to think that each plant needs fertiliser, so not only are you getting more yield but it's cheaper to grow because you need less fertiliser, less plants (plants have to be grown or bought), and it's also quicker to pick. On top of all of this, it's super tasty.
In the cup expect plenty of fresh lime zest, with a bright and zingy acidity that's super clean and refreshing. In the aftertaste you'll find a taste of delicious craft beer hops.
Country: NicaraguaMunicipality: Yasica Norte Region: Matagalpa Farm Name: LimoncilloFarmer: Dr Erwin MierischFarm Size: 171 Manzanas HectaresCoffee growing area: 109 Hectares Harvest Months: December - FebruaryDiurnal Temperature Cycle: Avg High 28C, Low 20CAltitude: 1,200 m.a.s.l. Varietal: Ethiosar (Ricardo) Processing System: Washed
Monday May 25, 2015
Monday May 25, 2015
So an old favourite returns in this Costa Rican Licho: a coffee that we first bought from a Cup of Excellence auction many many years ago in 2007, where it finished 4th. This is now it's seventh year with us and I'm super proud to offer it.
It is also a coffee that shows our development as a roaster. First we bought this coffee in the Cup of Excellence program (a great way to meet a grower). Then we bought it from an import broker; because we are a small coffee buyer, they helped us bring in this coffee. Then we bought directly from them. Then 2 years ago, I went out to the farm and did the deal on the farm with the brothers. I love the fact that last year I walked onto the farm after cupping a particular lot in the exporter's office, asked how much they wanted, and there was a short conference. They came back and told me, then we shook hands. Then we got back into the 4x4 and drove away. This year we agreed an European exclusive deal with them for this coffee, continueing the close work we have with them.
We also agreed a price going forwards that is higher than last years, and agreed to take an amount more than ever before, to prove how wedded we are to this coffee.
Grown in the region of Naranjo, in the volcanic Northern Cordiles corridor of the Western Valley by the Aguilera brothers, this coffee is cultivated at an altitude of 1500 metres above sea level. The varietal is carefully selected Villa Sarchi with some Caturra (around 30%).
This coffee is honey processed, which is like the pulped natural method, so the fruit is removed from the seed of the coffee bush and left to dry. The main difference is that when the cherry is removed there is no water involved, so mucilage sticks to the bean. This can be dangerous, but it's necessary in these parts of Costa Rica where water is limited: in this area of Naranjo water is a precious commodity so this method suits the location very well.
Whilst drying, the coffee ends up clustering because there is so much mucilage. So the coffee either needs to be turned regularly to stop this happening, or it has to be broken up. Over-fermentation can happen at this stage and you can end up with a not so good cup. But the Aguilera brothers are well versed in this method and are some of the most skilled in Costa Rica.
In the cup this coffee is delicious and has become one of our staple coffees. All the things that has made this coffee great over the past four years are still there; the front end sweet honey, the delicious mid-palate of raspberry, and the distinctive melted chocolate aftertaste that's smooth and balanced. Also the amazing clean tastes stay super clean. This is one coffee I'm very proud to offer.
- Country: Costa Rica
- Farm: Finca de Licho
- Farmer: Aguilera Family
- City: Naranjo
- Region: Alajuela
- Farm Size: 28.00 Hectares
- Coffee growing area: 9.10 Hectares
- Altitude: 1,500 m.a.s.l.
- Variety: Villa Sarchí 70% and Caturra 30%
- Processing System: Yellow Honey Coffee (Pulped Natural)
Sunday May 17, 2015
Sunday May 17, 2015
The name of this coffee producer may sound familiar. Beto is the son of the legend that is Teodocio Mamani who owns Finca Canton Uyunense, a farm we have worked with since 2012.
18 de mayo is a municipality of Caranavi (and part of Canton Uyunense), and lots of farms can be called a variation on these names as the land tends not to have a name. This is a super small lot and is a mixture of Catuai and caturra varietals.
This year is the first year that Beto has grown his own coffee, under his own guardianship (Dad letting go) and the results are amazing, although Dad has helped with the processing. They used a depulper that removes the cherry, then left the cherry to go through a dry fermentation process (aerobic) for 16 hours, and then ran it through the scrubber section of the pulper to remove the final remains of the mucilage. He then transferred the coffee to raised African beds where it dried in around 7-9 days.
Like on Canton Uyunense the picking methods used is called Ayne. With this method selective picking happens (not stripping the tree like their neighbours), demanding much more labour and incurs much more costs. But because of this Beto gets more coffee he can sell as specialty, and the cup profile improves.
In the cup you can expect baker's chocolate, sweetness and a lovely body. Although there is a gentlepear acidity, this coffee is all about the body and sweetness.
- Country: Bolivia
- Region: North Yungas
- City: Caranavi
- Farm: 18 de mayo Beto Mamani
- Owner: Beto Mamani
- Varietal: Caturra / Catuai
- Altitude: 1,250 – 1,650 m.a.s.l.
- Processing: Washed (dry fermentation)
- Rainfall period: Nov–February
- Average temperature: 8°C ≤ 19°≥ 30°C
- Soil type: clay and shale
- Other crops grown: citrus fruits (orange, tangerine), avocado
Monday May 11, 2015
Monday May 11, 2015
The Vieira Ferreira family has specialised in coffee production for three generations and is now headed by Adolfo Vieira Ferreira, whose attention to detail and commitment to producing top class specialty coffee is second to none.
In order to guarantee quality, the farm employs a high number of skilled workers to carry out most of the production process by hand, from soil preparation for planting to hand-picking the ripe cherries. In return, the farm looks after its workers. Permanent workers and their families live on-site and are provided with schooling for their children, professional training and environmental education.
The farm also takes environmental sustainability seriously and abides by all Brazilian environmental protection laws. Its native forests are set aside as protected reserves and are often visited by tourists, school children and ecologists. The farm also regularly plants new trees, particularly around its water sources, in order to maintain the local ecosystem.
Passeio’s coffee is picked by hand only when the cherries reach an advanced stage of ripeness, to avoid processing green beans.
The farm cultivates several different varietals: this Rubi lot, a hybrid of Mundo Novo and Catuaí. This single varietal lot was harvested and processed separately from other lots, to maintain its own distinct characteristics.
In the cup expect dark chocolate tones with a buttery mouthfeel, and a hint of black cherry with asuper bass-note finish. The strange thing is that you struggle to guess it's a Natural.
- Country: Brazil
- Region: Minas Gerais
- City: Alfenas
- Farm: Fazenda Passeio
- Owner: Adolfo Henrique Vieira Ferreira
- Coffee: BSCA Fazenda Passeio 100% Rubi Natural
- Varietal: 100% Rubi
- Processing: Pulped Natural and sun-dried on patios
- Altitude: 1,100–1,200 metres above sea level
Saturday May 02, 2015
Saturday May 02, 2015
We first bought this coffee back in 2007 in a buying group. I loved it from the first time I cupped it, and it was one I had to get. It was only after the auction closed that I found out it was owned by a family in Nicaragua who are probably the only people I know from the country, and are good friends.
The following year I visited the farm with our importers and spent the whole trip begging them to bring it in for us. Eventually they caved in and kindly did this for us. This has worked well for a couple of years. But we received a notice a couple of years ago that the importers were not going to be buying the coffee any more for reasons other than the cup quality. This led to some frantic phone calls and some thorough searching of the back of the sofa for the loose change to fund buying 12 months' worth of coffee in one go.
Many obstacles were in the way of doing this deal, but we were lucky that we were able to pull all the strings together with so little time.
So the upside of all of this is that now Limoncillo is part of our direct buying program and I see it as a symbol of how Has Bean's buying has developed, and how we are developing as a roastery. This coffee has come from Cup of Excellence, to long term relationship, to a direct trade relationship.
The farm is located in Matagalpa and is a huge 171 hectares. It's an amazing location with 9 waterfalls within the farm. It's owned by the Mieresch family; as I have already said they are good friends, but they're 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 continues to prove to me that good people grow good coffee.
The employers:
- Pay their staff 30% more than what is typical minimum wage
- Provide free housing for 60 families on their farms
- Provide free electricity and running water for their homes
- Provide free food for all workers Have free day care facilities for families to use
- Provide free health care facilities on the farms
- Employ on-site teachers who educate their 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.
I'm pleased to say that in the cup it's very similar to previous years and remains as amazing as it's ever been, one of the most consistent cups we buy. The best way I could describe this coffee is that it's like eating a toffee apple. At the front you get the sweetness of caramel with a big sticky mouthfeel, then it turns into the juiciness of green apple acidity that cleans the mouth and refreshes the palate. Then the finish: you get the two flavours mixing together to give you a balanced and complex coffee.
Farm: El Limoncillo
Farmer: Dr Erwin Mierisch
Region: Matagalpa
Farm Size: 171.00 hectares
Coffee growing area: 109.00 hectares
Altitude: 1,200 m.a.s.l.
Varietal: Caturra
Processing System: Washed and sun dried
Coordinates N13 2.9569 W85 49.9756
Thursday Apr 30, 2015
Thursday Apr 30, 2015
I don’t know how good your memory is but we had a coffee a couple of years ago called Colombia Huila Pitalito Oporapa. It was from a mix of eleven producers; eleven producers who had been picked out, on a cupping table, as people doing amazing things with coffee. Since then we have gone on to develop and create relationships with two of these eleven, and Edier is the third.
Edier Perdomo owns a farm called Buena Vista in Pitalito, which is in the Huila department of Colombia. Edier is 34 years old and has worked with coffee his whole life, but he has only been focusing on quality for the last two years. He grows the Caturra varietal on the farm, which is at an altitude of 1,700 metres above sea level.
Edier is a little different, though. He is from a family of coffee growers, but he's one of the new generation trying different things and experimenting. His family own the farm next door to his, and they take a more traditional approach. They are planting rust-resistant varietals like Colombia and Sarchimor, for instance, while Edier perseveres with the vulnerable Caturra because he knows it has a superior cup profile with his set of growing circumstances.
He also does something different at the processing stage. For his fermentation process, Edier fills big blue tanks with 50% wet parchment (just out of the depulper) and then shuts them. He waits for 24 hours before opening the tank again, and then he proceeds with washing the coffee normally. This is an interesting way of fermenting, and it seems to be working really well for him.
So we have been running an experiment with him to cup and score each of his day's lots. First he has to deliver the lots at the right moisture content to the warehouse. It's not uncommon for lots to be rejected, but Edier rarely gets anything turned away and is the best at this in the Pitalito warehouse. We approve anything scoring over 86; anything below 86 is rejected, put into a bulk lot (a Pitalito blend) and sold on. So far we have seen that almost all his coffee has been approved with high scores: so much so that we created an 86-89 lot, which is here. There were a couple of special micro lots that scored over 89, which we will be selling for a little more (because we paid more for them), but this is the most versatile of them all.
In the cup expect a lovely green-apple acidity mixed with a powerful caramel that gives it amazing balance and mouthfeel. A great espresso.
To see photos of Buena Vista take a look here.
- Country: Colombia
- Department: Huila
- Town: Pitalito
- Producer: Edier Perdomo
- Farm: Finca Buena Vista
- Altitude: 1,700 m.a.s.l.
- Processing: Fully Washed using anaerobic style dry fermentation
- Varietal: Caturra
Thursday Apr 30, 2015
Thursday Apr 30, 2015
We have had this coffee before but last time the lot was produced by various smallholder farmers from the small town of Copacabana, which lies about 180km from La Paz in the heart of the Caranavi coffee producing region. This time it comes from one individual, called Vincent Paye who has been working hard to produce great coffee, and in fact is a beacon of hope in this tough growing region.
This is a lush and fertile region, whose steep slopes and valleys provide excellent conditions for growing specialty coffee, as well as supporting a diverse range of native flora and fauna, with rich volcanic soils and regular rainfall.
The colony of Copacabana has a collection of small farms that are around 5 hectares each (Vincent has 10), and range over an altitude of 1,300 to 1,600 metres, benefiting from an average annual temperature of between 15 and 26°C. This lot comes from a farm matching these criteria but is around 1,550 m.a.s.l. These traditional farms use no chemicals or pesticides and are certified organic although we do not hold an organic certification.
The main harvest runs from May to September, peaking in June and July. The cherries are hand-picked only when fully ripe and delivered to the central mill called Buena Vista where they are then fully. This lot was picked on the 29th of August and is part of our second container of coffees we bought from Bolivia this year. They are then dried, this time because of the wet weather mechanically over a 9 day period.
In the cup, this is yellow. Now I know 'yellow' is a strange description, but think yellow; think peachesand oranges (not strictly yellow), mangoes. 'Sunshine in a cup' may be one description too far, but you get the idea. A delicious brewed coffee.
- Country: Bolivia
- Region: Caranavi
- Town: Copacabana
- Farm: Vincent Paye
- Altitude: 1,550 m.a.s.l.
- Owner: Vincent Paye
- Varietal: Caturra
- Processing: Full washed and mechanically dried
Sunday Apr 12, 2015
Sunday Apr 12, 2015
This is our third year of working with this farm, but the first year's lot was so tiny it never made it to the website and was sold as an exclusive to one of our wholesale partners. Luckily, this year we focused a little bit more on the farm: we cupped a lot more pickings and found a little more coffee.
Carlos sent us every day's pickings to cup. We bought everything that scored over 86 points on the cupping table; anything below 86 was sold for commodity. This meant we had to pay a premium for the coffee, but I think it's worth it. It also meant we had some coffees that scored over 90, which will become the "reserve" from this lot.
The farm is located near to the city of Pitalito, in the south of the Huila department. It's in the valley of the Rio Grande de la Magdalena, known as "The Valley of Laboyos", which is 180 KM from Nieva – the capital of Huila. Pitalito is also the second largest city of the department of Huila, at approximately 125,000 inhabitants, and is considered one of the largest coffee producers in Colombia.
This farm is located on top of a mountain at 1,735 metres above sea level. The farm contains 70% Caturra (25,000 plants; this lot comes from them), 20% Colombia F6 (7000 plants) and 10% Castillo (2000 plants). The farm consists of eight hectares, six of which are planted with coffee. The other two hectares house the mill and inaccessible mountainous areas. The family house, which is also used for drying, is at the bottom of the hill at around 1,400 metres above sea level.
I took some amazing pictures on my trip in 2013 so take a look here, and I took some more on my trip in 2014 – find them here!
The farm is owned and run by the Claros family: Pedro, his wife Nelcy and their six children (Alberio, Edilson, Sandra, Hermes, Diana, and Monica). It's a real family business with everyone pitching in to the farm to make it work.
The drying patio was one of the most amazing things I’ve seen, with a greenhouse built on top of the house so that the coffee could be kept turning regularly but also to make sure no one steals it. The latter is not so much of a problem this year with market prices being low, but it was a real problem over the last three years. Of course, Pedro doesn't have to worry about market prices; he always get a premium because he consistently gives quality, but black market coffee goes to the highest market bidder.
In the cup expect a lovely creamy mouthfeel followed by a super-balanced green apple acidity. Also expect black tea and floral notes, along with an aftertaste that's sweet and just goes on and on.
- Country: Colombia
- Department: Huila
- Nearest town: Pitalito
- Farm: Finca La Chorrera
- Owners: Claros family
- Altitude: 1,735 m.a.s.l.
- Farm size: 8 hectares (6 of coffee)
- Varietal: Caturra
- Processing: Washed
Sunday Apr 05, 2015
Sunday Apr 05, 2015
The Junquiera family started growing coffee on the highlands of southern Minas Gerais 150 years ago. The current owner, Tulio Junquiera, who is from the fifth generation of the family, has combined tradition with innovation to make Carmo Estate a sustainable farm dedicated to the production of specialty coffees. Tulio is also a former president of the Brazil Specialty Coffee Association (BSCA).
Carmo Estate’s mission is to produce exceptional coffees while providing its employees with a good quality of life and respecting the environment. The farm is located near the town of Heliodora in the southern state of Minas Gerais, which is a stunning region with mountainous terrain, mineral-water springs and ideal conditions to grow specialty coffees.
Carmo Estate has 220 hectares (545 acres) of land dedicated to the coffee varieties Mundo Novo, Catuaí, Catucaí, Bourbon, Acaiá and Icatú. The owners’ personal attention, the agronomists’ specialist supervision and the fertile soil contribute to an average yield of 40 bags per hectare: more than twice the national average. Coffees from Carmo Estate are grown at altitudes ranging from 950 to 1,200 metres (3,100 to 3,900 feet).
The milling facilities at Carmo Estate were developed specially for the production of high-quality specialty Naturals and Pulped Naturals. The spacious drying patios are complemented by mechanical dryers, which are used when weather conditions are not favourable. The farm stores all of its coffee in wooden silos and has its own warehouse.
Carmo Estate is committed to the well-being of its employees and partners. Healthcare, on-site schooling for children, programmes to encourage workers to build their own housing, adult education projects and the importance of environmental preservation are all hallmarks of the farm. Carmo Estate also runs an innovative profit-sharing programme, in which employees are invited to become partners in Carmo Estate and thus become entitled to a share of the profits earned from the sale of its coffee.
This coffee has a thick, gooey-toffee and sticky mouthfeel. It's a perfect example of an amazing Brazil processed very well in a traditional, pulped natural way. Toffee toffee toffee.
- Farm: Carmo Estate
- Altitude: 950 – 1,200 m.a.s.l.
- Varietal: Bourbon
- Processing: Pulped Natural
- Owner: Túlio Henrique Rennó Junqueira
- City: Heliodora
- Region: Minas Gerais
- Country: Brazil
Sunday Mar 29, 2015
Sunday Mar 29, 2015
Audio only version of #InMyMug episode 333 on Monday the 30th of March, 2015. Malawi Msese Nyika Geisha Washed ToH. Video: http://go.hasbean.co.uk/imm333 Buy the coffee: http://go.hasbean.co.uk/imm333coffee
Sunday Mar 22, 2015
Sunday Mar 22, 2015
Audio only version of #InMyMug episode 332 on Monday the 23rd of March, 2015. Brazil Fazenda Cachoeira da Grama Canario Pulped Natural.
Sunday Mar 15, 2015
Sunday Mar 15, 2015
Audio only version of #InMyMug episode 331 on Monday the 16th of March, 2015. Brazil Fazenda Cachoeira da Grama Canario Natural.
Sunday Mar 08, 2015
Sunday Mar 08, 2015
Episode 330 on Monday the 9th of March, 2015. Bolivia Finca Illimani Anastacio Cadena.
Sunday Mar 01, 2015
Sunday Mar 01, 2015
Episode 328 on Monday the 2nd of March, 2015. Colombia CENCOIC Cauca Washed.
Sunday Feb 22, 2015
Sunday Feb 22, 2015
Monday the 23rd of February, 2015. Brazil Fazenda Passeio Pulped Natural Rubi.
Sunday Feb 15, 2015
Sunday Feb 15, 2015
Audio only version of In My Mug episode 327 on Monday the 16th of February, 2015. El Salvador Finca Siberia Natural Bourbon.
Sunday Feb 08, 2015
Sunday Feb 08, 2015
Audio only version of #InMyMug episode 326 on Monday the 9th of February, 2015. Kenya Othaya Chinga Natural SL28 SL34 NL.
Sunday Feb 01, 2015
Sunday Feb 01, 2015
Audio only version of In My Mug Episode 325: Kenya Karugiro AB Washed SL28. For the video version please visit http://go.hasbean.co.uk/imm325
Sunday Jan 25, 2015
Sunday Jan 25, 2015
Episode 324 on Monday the 26th of January 2015 Kenya Kaganda Washed SL28 SL34 AB
Sunday Jan 18, 2015
Sunday Jan 18, 2015
Monday January the 19th, 2015. Rwanda Micof Mibirizi Bourbon Washed. #InMyMug #IMM #IMM323 #coffee #HasBean #Rwanda
Sunday Jan 11, 2015
Sunday Jan 11, 2015
Episode 322 on Monday the 12th of January 2014 Brazil Fazenda Inglaterra Canario Pulped Natural
Sunday Jan 04, 2015
Sunday Dec 28, 2014
Sunday Dec 21, 2014
Sunday Dec 14, 2014
Sunday Dec 14, 2014
Episode 318 on Monday the 15th of December 2014 El Salvador Finca La Ilusion Natural Bourbon
Sunday Dec 07, 2014
Sunday Dec 07, 2014
Episode 317 on Monday the 8th of December 2014 Costa Rica Finca La Pira Tarrazu Washed Caturra
Sunday Nov 30, 2014
Sunday Nov 30, 2014
Audio only version of In My Mug episode 316 on Monday the 1st of December, 2014. El Salvador Finca Argentina Fincona 2 Tablon Washed Bourbon. #InMyMug #IMM #IMM316 #HasBean
Sunday Nov 23, 2014
Sunday Nov 23, 2014
Audio only version of In My Mug episode 315 on Monday the 24th of November, 2014. Brazil Fazenda Cachoeira da Grama Yellow Bourbon Pulped Natural. #InMyMug #IMM #IMM315 #HasBean
Sunday Nov 16, 2014
Sunday Nov 16, 2014
Audio only version of In My Mug episode 314 on Monday the 17th of November, 2014. Colombia Finca Los Pomos Washed Caturra. #InMyMug #IMM #IMM314 #HasBean
Sunday Nov 09, 2014
Sunday Nov 09, 2014
Episode 313 on Monday the 10th of November 2014 Guatemala Finca San Sebastian Natural Bourbon
Sunday Nov 02, 2014
Sunday Nov 02, 2014
Audio only version of In My Mug episode 312 on Monday the 3rd of November, 2014. El Salvador FInca Siberia Washed Bourbon. #InMyMug #IMM #IMM312 #HasBean
Monday Oct 27, 2014
Monday Oct 27, 2014
Audio version of In My Mug episode 311 on Monday the 27th of October, 2014. El Salvador Finca Nejapa Roma Red Caturra Washed. #InMyMug #IMM #IMM311 #HasBean
Monday Oct 20, 2014
Monday Oct 20, 2014
An Audio version of this weeks in my mug EPISODE 310 ON MONDAY THE 20TH OF OCTOBER 2014 KENYA OTHAYA CHINGA NATURAL SL28 SL34 NH