Coffee has so many variables to it that can have a definitive impact on the final product that we all enjoy so much. From the variety to where it is grown all the way to how it is roasted and brewed. Of course this is a gross simplification but we could go on and on and on explaining to you all the different steps and measures that are taken before a bean is turned into a delicious brew.
One of the most important variables, one that more and more people are starting to take an interest in, is the processing method. In other words, the way freshly picked coffees are treated before they are dried. While the vast majority of coffees that we drink on a daily basis are ‘washed’ coffees, meaning the cherries are cleaned and depulped right after being sorted, there are a few other ways to process the cherries that have an immense impact on how the coffees end up tasting.
In our upcoming July ’17 coffee box we will be featuring three truly exquisite coffees, courtesy of Taf, Colonna and Sloane, that have each been processed using a different processing method, bar the washed method.
From ‘acetic fermentation’ to ‘black honey’ and the most common ‘natural’ method, we will take you on a more in-depth journey of discovery than ever before.
Don’t miss your chance to discover and enjoy our fine selection of beautiful coffees from these great roasters
ORDER UNTIL 15-07 / SHIPS ON 20-07
#1: Taf
Athens has one of Southern Europe’s most vibrant specialty coffee scenes and much of it is thanks to Yiannis Taloumis and his team, who for many years have been at the forefront of sourcing, roasting and serving exquisite single origin coffees to the city’s inhabitants and foreigners alike.
Taf takes great pride in sourcing many of its coffees directly from long-term partners in various origin countries, helping them not only to build better infrastructure and educational services, but as a result, to also grow better coffees each year.
During our most recent blind-cupping session, Taf’s Colombia, Finca El Jordan stood out for us with its complex and sweet flavour profile, balanced cup and creamy body. This coffee was processed using the ‘acetic fermentation’ method, meaning the coffee beans are fermented slightly longer than usual, producing natural acids that later prevent the beans from growing mold during the drying process.
This also leads to the development of sweeter and more floral notes, resulting in a delicious cup that really speaks for itself. However, using this method is not without risks and as a result, there are only a few growers who have both the knowledge and the facilities to do this properly. We’re thrilled to share with you a truly exquisite example of this processing method in the form of this Colombian coffee from Taf.
Our selected coffee from Taf:
Colombia, Finca El Jordan
Cundinamarca, 1.850masl
Typical & Castillo – Acetic Fermentation
Filter & Espresso
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#2: Colonna
With our most recently shipped box we shone the light on three regions of the United Kingdom of Great Britain and Northern Ireland, featuring freshly roasted coffees from roasters in Wales, Scotland and Northern Ireland. The idea was to showcase some of the talent that exists outside of the British capital London that has a huge concentration of amazing roasters and coffee bars.
One prodigy who is also located away from London is Maxwell Colonna-Dashwood who has been a prominent figure in the British coffee scene for many years. Max has repeatedly won the UK Barista Championships, written a book about water quality and was the first to package his outstanding single origin coffees into Nespresso compatible capsules.
We’re incredibly honoured to finally welcome Max and his team to our family of roasters, making his debut with a spectacular natural Ethiopia from Guji processing station. While cupping all the different contestants for a place in this month’s box, Max’s coffee stood out with its spectacular bouquet of licorice, lavender and blackberry.
The natural process has become relatively common and most specialty coffee roasters will stock at least one or two coffee that were processed this way. By natural or unwashed we refer to the coffee cherry being left to dry with the seed inside, letting it absorb a lot of the natural sugars that would otherwise be lost when separating the pulp from the seed. It does mean that the coffee has a distinct fermented smell and taste, but this often results in insane flavour profiles that have made this method rather ‘en vogue’ amongst many growers and roasters.
We don’t often feature natural processed coffees but this one really blew our minds, and knowing it will come from one of the most talented pair of hands in European coffee means it will most definitely be an outstanding cup.
Our selected coffee from Colonna:
Ethiopia, Guji
Oromia, 1.800 – 2.000masl
Mixed Heirloom – Natural
Filter & Espresso
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#3: Sloane
Romania is one of the EU’s newest members and one of many tales. Everyone knows Count Dracula and many have heard of Vlad The Impaler. But what few people know is that Bucharest was once considered the Paris of the East and that the country’s capital was even dubbed the new Berlin due to its industrial edge, energetic character and startup community. Coffeevine founder Alex Kitain even spent four months living there in 2008, a time when Romania when Bucharest was slowly beginning to appear on people’s radars.
Already back then, getting coffee was one of the most popular pastimes and coffee shops would stay open until well after midnight. Many argued that this coffee culture was one nod to its latin heritage that links Romania closer to Italy than to any of its Slavic neighbours. Founder Teodora Pilis was inspired by Sir Isaac Newton’s best friend Sir Hans Sloane who together with Newton helped to make drinking coffee in order to socialize a popular thing.
As one of the first specialty coffee roasteries in Bucharest to take a more scientific approach to coffee and putting complex flavours first, Sloane is also breaking away from more the traditional, Italian espresso culture that dominates Romanian everyday life. Their outstanding El Salvador, Finca Peña Redonda is a ‘black honey’ single origin coffee, a processing method that is very typical for Costa Rica and sometimes also El Salvador. ‘Black honey’ means that some of the mucilage that is found inside the cherry remains during the drying process, giving more complex flavours and body.
We’re honoured to finally add a Romanian roaster to our family of roasters and look forward to sharing this great coffee with you in July.
Our selected filter coffee Sloane:
El Salvador, Finca Peña Redonda
Chalatenango, 1.900masl
Pacamara – Black Honey
Don’t miss out on our upcoming coffee boxes!
Every month, we feature three spectacular coffees from the likes of: La Cabra, Drop Coffee, The Barn, Five Elephant, The Coffee Collective, Tim Wendelboe and many more.
Available as a subscription, one off or gift box.
“The coffee lover’s must have” – BBC GOOD FOOD
