Coffee overview per weekly shipment:

Below overview will be updated every Monday afternoon with the latest coffee.

* Monday 22nd of September:

Espresso Roast Colombia Wilmer Moncayo - When Wilmer took over the farm from his parents, it had exclusively grown Typica and Caturra since at least their purchase of the land in 1967. Over the past 6 years he ambitiously replaced all of the existing trees with Tabi, Gesha, Pink Bourbon, and Papayo- a massive undertaking. Now with all 6 hectares of his land freshly populated with new varieties, he has turned his eye to experimenting with processing. Tastes like Bergamot, Blueberry and Toffee.

Filter Roast Colombia Carlos Artunduaga - Juan Carlos has been helping set the standard of specialty coffee production in Huila for over three decades now. On his farm, he grows a range of varieties and practices all manner of processing- but he is renowned for his mastery of naturals. For this particular lot, the cherries undergo a controlled fermentation of 100 hours before drying in marquesinas for 20 days. The resulting coffee is explosive with a tropical fruit funkiness and dark chocolate.

* Monday 15th of September:

Espresso Roast Ethiopia Lalesa Anaerobic - This is the Anaerobic processed Heirloom variety from Lalesa. The great news is that the Slow-Dry Natural is already available to enjoy. Anyways this is an anaerobic from Lalesa, Gedeb lot, grown at an elevation of 2150-2200 masl. The coffee is naturally grown under the shade of trees, primarily Ensete (false banana tree). The coffee undergoes fermentation in plastic barrels for nine days, followed by a drying period of 13-18 days. So how does this coffee taste? Like a Sunset Tropical Twist Sundae Recipe :)

Filter Roast Guatemala Gonzalo Pablo - Gonzalo Pablo Garcia inherited the land where his father grew corn back in 2018, and out of curiosity planted 600 coffee seedlings to see if he could successfully grow coffee at his high altitude, considering it’s also a somewhat cold microclimate. After 3 years of tending and waiting, his first return was disheartening- small beans of poor quality. Thankfully, Gonzalo reached out to an agronomist who advised him on how to properly fertilise the soil in his conditions, and things took a turn for the better. Now he handles all of the farming and processing quite literally in-house with his family. We’re very grateful to be able to share this coffee with you, and hope you’ll appreciate it as we do with each sip. Hints of Apricot, Caramel and Vanilla.

* Monday 8th of September:

Espresso Roast Peru Quiquira - Quiquira owes its name to a legend that tells that many years ago, there was a giant snake named Quira. One day this snake crossed this area taking everything in its path. This opened a path that the families later used to transport gold, years later rubber, and finally husk to cure malaria. This wide road made by Quira originated with the name Quiquira. With a name inspired by the legend of a giant snake, this coffee matches up to that pretty well we think. This washed Bourbon is sweet, yet balanced. Hints of dark chocolate and stonefruits.

Filter Roast Colombia Yacuanquer - Harvesting coffee is a laborious process; the diligent work of picking through thousands and thousands of cherries to pluck only the most ripe, from tree to tree until you’ve finished a long day of work. The timing of your hire is dependent on the readiness of a farmer to initiate harvest. This is why Manos al Grano have teamed up with Azahar to create the Pickers Project. This is a team of 35 pickers and 20 farms (so far) who have banded together to create a system that is mutually beneficial. This gives farmers access to dedicated and skilled workers who are working in a system of full-time employment with fair wages, benefits, and compliance with labor laws. We are incredibly happy to be able to share coffee with you from this project- something that as we all support benefits everyone along the chain and improves the industry we all care about. So how does this coffee taste? Notes of Vanilla cream, Nectarine and Lemon peel.

* Monday 1st of September:

Espresso Roast Colombia Yacuanquer - Harvesting coffee is a laborious process; the diligent work of picking through thousands and thousands of cherries to pluck only the most ripe, from tree to tree until you’ve finished a long day of work. The timing of your hire is dependent on the readiness of a farmer to initiate harvest. This is why Manos al Grano have teamed up with Azahar to create the Pickers Project. This is a team of 35 pickers and 20 farms (so far) who have banded together to create a system that is mutually beneficial. This gives farmers access to dedicated and skilled workers who are working in a system of full-time employment with fair wages, benefits, and compliance with labor laws. We are incredibly happy to be able to share coffee with you from this project- something that as we all support benefits everyone along the chain and improves the industry we all care about. So how does this coffee taste? Notes of Vanilla cream, Nectarine and Lemon peel.

Filter Roast Ethiopia Bisrat Melaku - At stunning heights of 2240 meters above sea-level, you find the Uraga Bisrat washing station in the Uraga Woreda, Guji zone. Bisrat Melaku is the proud owner and founder of the Uraga Bisrat washing station. Besides running the station, he has a small coffee farm that enjoys the cover of the natural Guji canopy. By both farming and processing coffee, Bisrat proves that he is an active coffee entrepreneur. His drive for coffee started years ago while he strolled through the coffee garden of his grandparents. After successfully expanding his farm, Bisrat opened the Uraga Bisrat washing station in 2014. He installed cement fermentation tanks, a six disk pulper, and 150 drying beds. Bisrat uses water from the small Tebie River to wash and ferment his coffees. That’s great, but what does it taste like? It tastes sweet and clean. Delicate and clean. Like summer :)

Previously weekly coffee:

* Monday 4th of August:

Espresso Roast Peru Cruz Pata - Puno, a land of high and rough lands, and rich with folklore that continues through tradition today. This lot we have from Puno comes from the Cruz Pata community, a community that has made agriculture their main economic activity despite the rough terrain. They have eight producers each with around 1.5 hectares of land and, despite the rough terrain, they have been growing coffee traditionally for the past 50 years. With farms at 1950 - 2060 masl, their altitude makes them the perfect ground for cultivating Bourbon. Ok cool but what does it taste like? White Peach, Cane Sugar and Dried apricot

Filter Roast Rwanda Intego - Of the nine lots produced by Gasharu Coffee, they cite Intego (meaning “resolution”) as their bid to enter the European coffee market with the highest quality coffee, and an internal culture of innovation and sustainable practices. This eye on innovation is being spearheaded by many of the younger members of their team, keen to create the best coffees through experimentation with burgeoning processing methods. In the end, this lot is the result of a 60 hour anaerobic fermentation in steel tanks, finished with 30 days of drying on raised beds. We’ve got to say, we love this coffee, and their resolution was a rousing success! That’s great, but what does it taste like? In the cup we find tons of red fruits and tropical fruits, reminiscent of wine while hot, jammy on the cool.