New season’s stock has landed

Some of our new stock has landed and we’re excited to share them with you.

Jon (our co-founder and cupping expert) has been hard at work building new relationships with new farms, farmers and co-labs around the world, and our team has been sampling some new and interesting coffees, and it’s time to announce that our new season’s stock is here!

Honduras – Tres Cruces

“Red currant, sweet grapes with a silky hazelnut body”

Producer: Tierra Lenca – Women in Coffee Group

Origin: Tres Cruces

Altitude: 1600-1800 MASL

Varietal: IH90, Catuai, Catimor

Processing: Washed

This is a beautiful coffee from Honduras, produced by Tierra Lenca – a women’s coffee group comprised of 18 multi-generational producers in the village of Tres Cruces.

At Tierra Lenca the coffee cherries are carefully selected, hand-picked and sorted before they are placed in fermentation tanks with water overnight. This is done to remove floaters (a method used to aid in the removal of coffee cherries that might have defects). The next morning the coffee is pulped, giving the coffee its unique winey and fruit-forward profile. Once the coffee has been pulped, it is fermented until the mucilage is easily removed, then fully washed before being taken to raised beds for drying.  

If you’re someone that likes a twist on the familiar then you’re going to really enjoy the tasty notes of red currants, juicy sweet grapes with a smooth hazelnut finish that this coffee has to offer.

Mexico – Santuario Ixhuatlan Selection

“Boozy cherry & ripe grapefruit with a caramel finish”

Producer: The Santuario Project – Smallholders of Veracruz Ixhuatlan

Origin: Mexico, Ixhuatlan

Altitude: 1450 MASL

Varietal: Red Bourbon

Processing: Anaerobic Fermentation

When we think about Mexican coffee, we don’t usually imagine fruity, vibrant coffees that have a great mouth-feel with a sweet caramel finish – that is until now! 

The Santuario Project has seriously impressed us with this special release coffee. It could very well be one of the best coffee we have tasted this year! This red bourbon varietal, grown in the IxhuatlΓ‘n region. This bean has been meticulously picked, with 72-hour Anaerobic fermentation of the cherry. The result is a level of fermentation that is dialled up to amplify the boozy stone fruit characteristics supported by a tangy citrus and chocolatey finish that lingers on the palate. This complex coffee offers tasting notes of cherry & ripe grapefruit with a caramel finish. If you’re a fan of fermented brews, this one is for you.

Costa Rica – RyS Mill

“Apricot, strawberry & blackberry, with a milky choc finish”

Producer: Fina El Cerro – The Robes family

Origin: Costa Rica, Finca El Cerro

Altitude: 1813 MASL

Varietal: Caturra

Processing: Natural

This coffee is from Costa Rico,  RyS – Mirco Mill. RyS is a family run business, and one of the first micro-mills that started selling specialty coffee to international markets in TarrazΓΊ. At RyS Mill, Carlos and his sons experiment with many types of processing and have become experts in producing high-quality honey and natural processed coffees. 

However, this particular coffee has been naturally processed. This is means after picking the coffee cherries from the coffee trees, they are spread out in thin layers to dry in the sun. Once the cherries are properly dry, the skin and dried fruit flesh is removed. The natural process definitely adds flavours to the coffee, this is because the coffee bean is fermenting with the fruit intact and characteristics of the fruit of the cherry are taken on by the coffee bean adding fruitiness and sweetness.

With this coffee, you’ll enjoy the fruity flavours of apricot, strawberry, blueberry with a milky choc finish.

Costa Rica – Volcan Azul

“Delicate jasmine, ripe cherry and creamy cashew”

Producer: Alejo Jimenez  & Wilhelm Kahle

Origin: Costa Rica, Volcan Azul

Altitude: 1400 – 1700 MASL

Varietal: H3 World Coffee Research

Processing: Natural

If you’re after a flavoursome coffee that will keep you wanting more, look no further. This coffee from Volcan Azul is familiar, yet rewards you with small nuances made possible through the expert hand of agronomy and processing.

The producers Alejo and Wilhelm set out to produce “The best coffee in the world” and as a roaster, you always dream of roasting supreme quality supported by decades of farming experience, coupled with the courage to explore new processing techniques, whilst supporting conservation through the acquisition of natural rainforest for environment protection. These aren’t just words they are facts, and we are really proud to be roasting and featuring this wonderful coffee.

If you’re after a traditional style with a specialty twist, this one is for you. Enjoy the notes well-balanced and creamy notes of jasmine, ripe cherry and cashew.  

If you’re interested in trying these coffees, reach out to our beautiful staff online via live chat. We’d be more than happy to help you out, and perhaps help you choose a bean that will work for you and your brewing methods. Otherwise, why not sign up for our discovery subscriptions, so you don’t miss out on tasting all our current stock!

Until next time,
Stay caffeinated!

Posted in Uncategorized

Jon O'Neill    
Written by
Jon O'Neill    5th Nov 2021

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