TRADITIONAL
Nº 288 Peru Amigos Del Oso
Country: Peruvian Andes
Process: Washed
Grown / Region: Cajamarca
Altitude: 1350m - 1890m
Varietals: Mixed Varietal
Producers: El Oso farm and neighbouring smallholders
Tasting Notes: Dark Chocolate, Nougat, Biscuit
Roast Level: Dark 5/5
The project’s success has more recently encompassed neighbouring farms and so the Amigos Del Oso (friends of Oso) has been born. The contributing farms to this coffee lot are situated in the buffer zone of a protected natural area where native animals are under constant threat of extinction, including the Andean ‘spectacled’ bear.
The project has supplied seedlings to the producers that include native forest species, as well as compatible coffee varietals. Solar tents and fermentation tanks have also been supplied, to enable quality and consistent processing of the picked coffee cherry.
Peruvian coffees are known for their round sweetness, chocolatey flavour and versatility. The farms that contribute to this lot are part of a wider initiative to protect the local ecosystem and ensure a long and sustainable future for coffee production in the region.
Local wildlife and native forest is protected, and actually contributes to the optimum growing conditions for coffee in encouraging shade cover and good soil health.
DISCOVERY
Nº 286 Kenya Thunguri
Country: Kenya
Process: Washed
Grown / Region: Kirinyaga
Altitude: 1700m - 1800m
Varietals: (Various) SL34, SL28, K7 Ruiru 11, Batian
Producers: Smallholders
Tasting Notes: Blackcurrant, Orange Zest, Cola Cubes
Roast Level: Medium 3/5
Farm Notes:The cherries are pulped and begin a wet fermentation on the same day, before being washed and sun-dried.
This coffee has been purchased through the Nairobi auction. This auction system accounts for around 95% of all coffee sold from Kenya and allows for good transparency and rewards higher quality coffees. Whilst the system is far from perfect, it is thought to be partly responsible for Kenya’s renowned coffee reputation.
A classic Kenyan coffee packed with fruit flavour, balanced acidity and and complexity. This coffee is produced by smallholders situated on the slopes of Mt Kenya, benefiting from the high altitude, quality soils and reliable rainfall patterns.
