by Cupping Room
Colombia Las Misiones
by Smart Coffee
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Koppi Fine Coffee Roasters
Orders are open for March
This month we head to Brazil and Daterra Farms, by way of Paris with Cafe Lomi, with a coffee fermented using carbonic maceration — or as the French like to call it, Méthode Beaujolais — before being naturally processed. They’ve helped produce a coffee bursting with tons of cherry, layers of chocolate, dried fig, and pineapple, with a wine-like, creamy, and clean finish.
This month we head to Colombia and Hacienda Mallorca, with a natural process, pink bourbon, roasted by Assembly Coffee in London. Bursting with tropical fruit, hints of candy, and zesty acidity — Assembly have really knocked this one out of the park.
This month we head to Ethiopia with a glorious Duromina sourced and roasted by George Howell Coffee Company. This is all juicy black tea, candied ginger, lemon, and nectarine, silky and full of clarity.
About the Coffee: Name: Duromina Harvest: 2017 Plant Varietal: Ethiopian Heirloom Process: Washed Drying method: Parchment dried 7 – 10 days Farm location and other Characteristics: Country: Ethiopia Region: Jimma Zone, Agaro District, Oromio region Cooperative: Keta Muduga Cooperative Union Altitude: 1900 – 2200 masl Farm sizes: average one hectare We were […]
This month we head to Uganda for a stunning coffee from the Mzungu Project, headed up by Rubens Gardelli from Gardelli Specialty Coffees. It’s a uniquely processed coffee, bursting with sweetness, dark chocolate, and cherry. It’s a great coffee to end the year on!
A quick and simple inside look at how we ship our Superlatives subscription.
This month we head to Guatemala to Finca Isnul in the Huehuetenango region, via the fantastic peeps at Onyx Coffee Lab in Arkansas, US. This Pacamara is all silky milk chocolate, nougat, pineapple, and orange, with a bunch of hazelnut in there too. It’s superb ????????????
This month we head to the fabled Panama region, not for a Geisha though, but a rare variety known as Maragogype. Naturally processed at Finca Harmann, then roasted by Colonna in Bath (UK) this is a big, complex coffee bursting with bubblegum and pineapple. You can read more about Maxwell Colonna-Dashwood and Colonna here.
We were lucky enough to share some emails back and forth with Maxwell Colonna-Dashwood, the guest roaster for this month’s October Superlatives (you can read more about the “Elephant Bean” here!) He shared some really cool insights on the origins of Colonna, art and business, and the general worldview of Colonna.WeI’ve edited lightly for clarity but left most intact.
Meet Francesco Sanepo, Coffee-in-Chief of Ditta Artigianale in Florence, Italy, and the roaster for our September Superlatives. Francesco was kind enough to sit down for a quick chat with us, talking artisanship, customer interactions, and Matt Perger’s WBC score. You can read a little more about the coffee they roasted for us here.