Pitaya

Another beautiful washed coffee exported for us by our friends Laura and William at Minga Coffee, Huila. The coffee itself was grown and processed by Silvia Rojas and her husband Guillermo. Together they have 4 hectares of farmland where they grow both coffee and dragonfruit as cash crops. On the coffee side they work with Castillo and Pacamara varietals. The Pacamara is relatively new for them, after Silvia noticed her brother-in-law had some seeds lying around. They had been a gift he had never utilised. Curious about them, she started a nursery and planted them at the highest point of the farm. After 5 years the trees were fully grown, and Silvia and Guillermo were happy to discover the cup quality of this varietal compared to the Castillo. But another difference in the two varietals soon became apparent, and it was less exciting: the saplings had been planted as they would plant the Castillo, but Pacamara needs a lot more space. The densely packed trees mean some branches are impossible to harvest, so the couple have made the decision to remove some of the trees. This will improve pickers' access to the trees, and the trees' access to sunlight and airflow.

Each bag comes with a "to & from" card + a holographic sticker.We’re really excited to share this coffee from La Plata in the north of Huila. 5 producers contributed to this lot with 50% coming from Fernando Garcia who has a local varietal called ‘Bourbon Manzano’ with the other 4 producers providing the Colombia varietal. This region is a microclimate that’s perfect for growing coffee with very little direct sunlight – about 3 hours per day – which creates more sugars in the cherry.This lot is extremely sweet with a great brightness to it, while maintaining a heavy mouthfeel. Panela-like sweetness with hints of toffee and honey meets gentle tropical warmth and layers of dried fig, spiced peach, and candied fruit, with soft chocolate and brown sugar notes that result in a festive and comforting cup.

A washed Colombian Gesha from Hervey and Rocio Cuellar, shaped by double anaerobic fermentation and offering jasmine, peach tea, and pear notes.

We’re super excited to present two coffees of the same varietal, grown on neighbouring farms, processed two different ways and named after the sisters who grow them. Ana is the washed, and tasting it alongside Martha, the natural, is a great way to explore the difference processing makes. Both farms sit in northern Nicaragua near the Honduran border, where altitude, a cool climate and volcanic soil produce the country’s finest coffee. Ana and Martha left in the 70s, returning after inheriting their father’s farms in 2013 to open a mill and export business, with 7 staff and 60 more at harvest. Finca Las Hortensias has been in the Alvir family for over fifty years, and Ana runs it on agroforestry principles, with coffee shaded by forest, banana and fruit trees. Maracaturra, a Maragogype × Caturra cross, pairs Maragogype’s quality with better yield and rust resistance.