Our current subscription coffees...
Explorer - Gichatha-ini AA, Kenya
Gichatha-ini is our first Kenyan coffee sourced through long-term partners Cofinet. After tasting so many different lots earlier this year Gichatha-ini hit the mark with its sparkling acidity and lingering fruity aftertaste, best served as a juicy filter brew or punchy and vibrant espresso.
Established in 1968, shortly after Kenya’s independence, the Gichatha-ini Washing Station has deep historical roots. The name originates from the colonial era when locals were organized into villages called Gichagi. The washing station is located in Nyeri County and mainly processes traditional SL varieties, which are world renowned for their superior cup quality and bright acidity and a large part of why we chose this SL34/SL28 lot.
"Delivering a delightfully syrupy texture with layers of redcurrant and forest berries, lifted by a cloudy apple soda acidity and slightly tannic blackcurrant leaf finish."
Basecamp - Marco A. Guardabaxo, Brazil
From the São José do Rio Pardo region comes the first coffee we have sourced through Brazil based importer Ocafi. This lot was produced by Marco A.Guardabaxo and Maria Silva, who have owned Fazenda Pinheiro since 2003. Having started with only 9.5 hectares of coffee trees they now support 11 families on the farm who cover 140 hectares of crops.
We selected a natural process Obatá variety from Marco, a rarer cultivar that delivers not only the rich chocolate and nutty notes we expect from Brazil but also a more fruity profile that reminds us of dried figs and raisins, which leads to a more complex and delicious espresso.
"Rich and chocolatey, a classic Brazilian profile. We're tasting hazelnut, milk chocolate wafer and dried figs, with a creamy mouthfeel and smooth texture."
Decaf - La Serranía, Colombia
Back for a fourth time, this regional lot is among our favourite decafs. Naturally sweet and smooth with rich flavours of toasted nuts and dried figs. Sugarcane process decaf is scarce these days - only one Colombian plant, Descaefecol, produces it, and demand is outpacing supply. We'll keep sourcing the best-tasting decaf we can. For now, enjoy this lot whilst it lasts!
"Reminding us of toasted walnuts, dried figs and brown sugar every cup is balanced and sweet with a smooth luxurious finish like bakers chocolate."
Basecamp and Decaf - Brewing Starter Guides
Supreme Coffees - Brewing Starter Guides
Simon Brown & Merlith Cruz, Peru
Of all the coffees we’ve tasted, this one stands out as truly exceptional. It’s a naturally processed Ethiopian heirloom variety that was fermented in a bioreactor tank using mosto as a starter culture.
We're tasting lush blueberry, elegant jasmine and cardamom aromatics. Notes of slivered almond and a generous sweetness result in a luxurious cup.
Top tip: Ludwika, our Head of Coffee, recommends grinding a little finer than you normally would to really bring out the delicate florals in the cup.
Here’s the recipe she recommends for pourover:
Dose: 16g
Grind: medium fine
Water: 96 degrees
60g bloom
At 30s up to 200g
At 1 min up to 260g.
Hermanos Burbano, Colombia - Gesha
We're very excited to have our first coffee sourced from Semilla joining our supreme lineup - a Colombian Gesha from Hermanos Burbano. This coffee impressed us for its complex acidity and juicy fruit character. It's the perfect coffee for a summer pour over, hot or iced!
We're getting bright florals, peach, tangerine and lemon verbena with a silky texture throughout. Scotty's been brewing it up on our Hoop Brewer to great success - here's his recipe for you to try yourself:
Scotty's Hoop Brewer Recipe
Dose: 17g coffee
Grind: medium
265ml of water at 93 degrees.
Pour all the water round the edge of the hoop brewer in one long pour.
Leave it to brew for a few minutes, and you should have a perfect brew at the end. It's that simple!
You can watch a YouTube video where Scotty talks through his recipe here!
Further Brewing Recipes
Finca El Refugio, Costa Rica
We recently launched our latest Discovery Set which showcases the Costa Rican variety Villa Sarchi through two distinct lots. As a result of their processing, both lots allow for distinct expressions of the flavours that can come out of Villa Sarchi, and demonstrate how processing can impact the final cup.
Here's Ross's brew recipe for Finca El Refugio...
Ross's Orea O2 Recipe:
20g coffee (ground medium-coarse)
93 degrees water
70g bloom
At 40s, pour up to 130g.
At 1.20, pour up to 220g.
At 2mins, pour up to 315g.
2:30-3:20 Enjoy!
You can watch a YouTube video where Ross talks through his recipe here!