Seasonal Limited Edition: India 'Harvest'

Allergy warning: this coffee was processed using passionfruit juice and pulp, so it should not be consumed by anyone with an allergy or sensitivity to passionfruit. Edinson's co-ferments (like his tasty Peach Melba) have been such bit hits that we've decided to really go for it and add two new options to the mix. This one has been co-fermented with passionfruit and tastes like the juiciest spiked tropical punch. If you want to try all three co-ferments, have a look at our special Tasting Set here! Edinson Argote and Ángela Rojas recently joined forces to create the Quebraditas Project, which includes two farms – Chorro Alto and Quebraditas. Ángela had originally left the countryside to study nursing, but ultimately returned home during the COVID-19 pandemic to exchange her nursing career for a life in coffee. This coffee is from Quebraditas, their family-run farm dedicated to producing premium coffee with standout and reproducible sensory profiles thanks to innovative fermentation processes, including thermal shock and yeast inoculation. They also focus on agronomic management and soil care (strategic shading, use of organic matter, maintenance of soil pH and calcium) that allows them to increase the potential of each crop. Ángela manages the administration, while Edinson oversees coffee processing and farm operations. They also collaborate with two other farms – one in La Plata, which grows varieties such as Sidra and SL28, and another in the Argentina region, while additionally purchasing coffee cherries from San Adolfo. Their coffee farms are located at an altitude of 1600-1850 meters above sea level in the central Huila Mountains. These farms cover 18 hectares, and while most of the land is planted with traditional varieties such as Caturra and Colombia, at least 1 hectare is reserved exclusively for special varieties, including Eugenoides, Bourbon Pointu, Geisha, Java, Bourbon Chiroso, Wush Wush, Bourbon Ají, Papayo, Pacamara, Sudan Rume, and Arará. The vision is to eventually grow only these non-traditional varieties. To process this lot, cherries were floated to remove green, overripe, and dry cherry. It was then oxidised in food-grade plastic drums for 12 hours and depulped without using water. After fermenting for 24 hours in an open tank to remove mucilage, fermentation continued for 72 hours at temperatures below 25°C with a mix of ripe passionfruit and specific yeasts. After fermentation, the coffee was washed and dried for 42 hours at 38°C. Finally, it was stabilised and prepared for transport in GrainPro-type bags. Elevation: 1850 Meters Above Sea Level Varietal: Caturra Price paid per kg: £17.95 Process: Passionfruit Co-Fermented

Allergy warning: this coffee was processed using strawberry juice and pulp, so it should not be consumed by anyone with an allergy or sensitivity to strawberries. Edinson's co-ferments (like his tasty Peach Melba) have been such bit hits that we've decided to really go for it and add two new options to the mix. This one has been co-fermented with strawberries and tastes like a sweet, tangy strawberry daiquiri. If you want to try all three co-ferments, have a look at our special Tasting Set here! Edinson Argote and Ángela Rojas recently joined forces to create the Quebraditas Project, which includes two farms – Chorro Alto and Quebraditas. Ángela had originally left the countryside to study nursing, but ultimately returned home during the COVID-19 pandemic to exchange her nursing career for a life in coffee. This coffee is from Quebraditas, their family-run farm dedicated to producing premium coffee with standout and reproducible sensory profiles thanks to innovative fermentation processes, including thermal shock and yeast inoculation. They also focus on agronomic management and soil care (strategic shading, use of organic matter, maintenance of soil pH and calcium) that allows them to increase the potential of each crop. Ángela manages the administration, while Edinson oversees coffee processing and farm operations. They also collaborate with two other farms – one in La Plata, which grows varieties such as Sidra and SL28, and another in the Argentina region, while additionally purchasing coffee cherries from San Adolfo. Their coffee farms are located at an altitude of 1600-1850 meters above sea level in the central Huila Mountains. These farms cover 18 hectares, and while most of the land is planted with traditional varieties such as Caturra and Colombia, at least 1 hectare is reserved exclusively for special varieties, including Eugenoides, Bourbon Pointu, Geisha, Java, Bourbon Chiroso, Wush Wush, Bourbon Ají, Papayo, Pacamara, Sudan Rume, and Arará. The vision is to eventually grow only these non-traditional varieties. To process this lot, cherries were floated to remove green, overripe, and dry cherry. It was then oxidised in food-grade plastic drums for 12 hours and depulped without using water. After fermenting for 24 hours in an open tank to remove mucilage, fermentation continued for 72 hours at temperatures below 25°C with a mix of ripe strawberry and specific yeasts. After fermentation, the coffee was washed and dried for 42 hours at 38°C. Finally, it was stabilised and prepared for transport in GrainPro-type bags. Elevation: 1850 Meters Above Sea Level Varietal: Caturra Price paid per kg: £17.95 Process: Strawberry Co-Fermented

Mustefa (pictured above, center) is one of the key success stories of our partner Falcon working in Ethiopia, and a perfect illustration of how a relatively small amount of money and training can go miles in the right hands. By collaborating with Falcon's team, Mustefa has been able to significantly increase both his quality and yield as well as that of his community, boosting everyone's livelihoods along the way. We're honoured to support his endeavors by offering this lot, a crisp and delicious classic Ethiopian washed with notes of green grape, lemon, and bergamot. You can read a bit more about Mustefa's journey below: Mustefa Abakeno, a dedicated smallholder farmer in the Jimma Zone of Western Ethiopia, manages an extensive 18-hectare farm located at an elevation of 2,040 meters above sea level. His farm is a testament to the rich coffee heritage of Ethiopia, featuring a diverse array of coffee varieties sourced from the esteemed Jimma Research Center. In 2018, Mustefa embarked on his journey as an exporter, benefiting from regulatory changes that allowed him to engage directly with discerning buyers. To facilitate this endeavor, he established the Beshasha wet mill, a versatile facility processing both his coffee and that of local outgrowers. These outgrowers, Mustefa's neighbors, collectively oversee land parcels ranging from 4 to 10 hectares. Mustefa's partnership with the Falcon team in Addis Ababa exemplifies the potential for enhancing coffee quality through direct relationships. This collaboration spans various facets of coffee production, encompassing cherry selection, drying, and farm management. It also streamlines the supply chain, ensuring that a significant portion of the proceeds directly benefits the producers. In 2021, the addition of agronomist Harun to the Falcon team marked a pivotal moment. Harun's primary focus during the most recent harvest season has been training and supporting Mustefa and his neighbours who supply cherries to the washing station. Harun's efforts have led to numerous improvements at the washing station, including the installation of shade netting to protect drying beds during the hottest hours of the day. Cherry selection at the delivery point, tagging day lots for separation, and vigilant monitoring of moisture levels during drying ensure uniform drying before lot assembly. Harun has also been leading a stumping trial with Mustefa on his farm and six of his neighbours' farms. Mustefa himself maintains a small field lab, equipped with a high-spec Sinar moisture reader acquired in 2020. This device ensures that all parchment dried in the stations reaches a consistent moisture level before storage. Harun takes charge of assessing and grading dried day lots, categorizing them based on quality and cupping profile. In parallel, he imparts training in good agricultural practices (GAP) to local farmers, elevating the quality and productivity of their coffee gardens. Notably, Mustefa's commitment to excellence extends to infrastructure development. He has constructed a modern warehouse in Agaro, impeccably equipped for milling Natural processed coffees. This investment underscores his dedication to refining and enhancing coffee cherry processing to meet the highest standards. In a significant move during the 2022 off-season, Mustefa acquired four additional purchasing sites: Echamo, Jarso, Badeyi, and Saadi. These sites serve as crucial collection points, where cherries are meticulously selected and purchased from neighbouring farmers. The cherries procured at these sites are subsequently transported to the two main processing stations, Beshasha and Kabira, where Mustefa's exacting standards and coffee processing expertise are consistently applied. This strategic expansion not only fortifies Mustefa's capacity to source exceptional coffee cherries but also reinforces his role as a catalyst for community development within his region. To process this lot, the coffee was floated to remove underripe cherry, pulped, and then fermented in tanks for 8-12 hours. Next, it was washed and cleaned in channels to remove the parchment. After that, the coffee was shade-dried and any defective beans removed while still at 50% moisture. Drying continued a further 7-10 days during the warmest parts of day until the ideal moisture level was reached. Elevation: 2000-2100 MASLVarietal: 74110, 74112Cup score: 86.5Price paid per kg: £8.80Process: Washed

Leave it to Edinson Argote and the team at Quebraditas to make even the humble Castillo varietal taste like a dreamy dessert. This coffee is similar to his ever-popular Orange Bourbon, but with a bit more sweet creaminess – there are loads of bright citrus notes here alongside bubblegummy, marshmallowy goodness. A tasty treat for all the sweet tooths out there. In 2023, Edinson Argote and Ángela Rojas joined forces to create the Quebraditas project, which includes two farms – Chorro Alto and Quebraditas. Ángela had originally left the countryside to study nursing, but ultimately returned home during the COVID-19 pandemic to trade her nursing career for a life in coffee. Quebraditas is a family-run project dedicated to producing premium coffee with standout and reproducible sensory profiles thanks to their fermentation processes, including thermal shock and yeast inoculation. They also focus on agronomic management and soil care (strategic shading, use of organic matter, and the maintenance of soil pH and calcium) that allows them to increase the potential of each crop. Oporapa is a region that has not yet gained significant recognition in the coffee world, partly due to infrastructure challenges and other factors. Edinson and Ángela started their journey on Chorro Alto, a farm owned by Ángela’s parents. Ángela manages the administration, while Edinson oversees coffee processing and farm operations. They also collaborate with two other farms – one in La Plata, which grows varieties such as Sidra and SL28, and another in the Argentina region. Additionally, they purchase coffee cherries from San Adolfo. They have two coffee farms located at 1600-1850 meters above sea level in the central Huila Mountains. These farms cover 18 hectares, 10 of which grow traditional varieties such as Caturra and Colombia, and one of which is exclusively for special varieties, including Eugenoides, Bourbon Pointu, Geisha, Java, Bourbon Chiroso, Wush Wush, Bourbon Ají, Papayo, Pacamara, Sudan Rume, and Arará. The vision is to eventually grow only these non-traditional varieties. To process this lot, cherries were floated to remove green, overripe, and dry cherry. It was then oxidized in food-grade plastic drums for 24 hours and depulped without using water. Fermentation continued for a total of 60 hours with a specific yeast before washing. The coffee was then dried for 76 hours at an average temperature of 38°C. Finally, it was stabilized and prepared for transport in GrainPro-type bags. Elevation: 1650-1800 Meters Above Sea Level Varietal: Castillo Cup score: 87.5 Price paid per kg: £11.50 Process: Washed with yeast inoculation