Flavour & Fairness
We only use Arabica speciality beans and varieties change depending on the seasonal availability of each farm, or if we discover something exceptional!
Once roasted to bring out the individual qualities of the beans, the roast batches are ‘cupped’ to test for aroma, taste & body, etc and to ensure consistency. If approved, the beans are then bagged into 1kg trade or 250g retail bags and delivered to customers to maximise freshness and flavour.
Our BRONTE BLEND is roasted medium / dark to give a rich, full bodied coffee often enjoyed with milky drinks such as cappuccinos and lattes. It’s made up of the 3 single origin beans below which are medium roasted and available for you to purchase too:
SINGLE ORIGIN BEAN – Fazenda Caixetas, Brazil
FARMER – The Ferrero Family
Fazenda Caixetas is located in the Cerrado close to the city of Patos de Minas at an altitude of 1,150 meters. It covers a total area of 132 hectares with 115 hectares planted with coffee.
The rest of the land is allocated for permanent natural forest reserves. The farm grows Acaia, Yellow Bourbon, Tupi, Mundo Novo, Catuai and Uva and production is split equally between natural and pulped natural processed coffee. It is the second farm of Wagner Ferrero, the man behind the fantastic Fazenda Pantano. He shows just as much environmental and social consideration on this farm as he does with his beloved Pantano and we are really pleased to have a second offering from him.
This lot of pulped natural Uva has been picked and pulped to remove all mucilage before being immediately dried on African style raised beds for air drying. This results in a cleaner cup than natural processed coffee, with brighter notes and a lighter body but with greater complexity. All processing takes place on the farm and the coffee is only hulled at the point of export and packed into grain pro sacks in order to preserve flavour and freshness.
SINGLE ORIGIN BEAN – Santa Maria de Lourdes, Nicaragua
FARMER – Octavio Peralta
The municipality of San Fernando is located around 24 km from the region’s capital ‘Ocotal’ and of the 10k residents, the vast majority are coffee farmers. This beautiful area is home to Santa Maria de Lourdes.
Situated in the Nueva Segovia region at altitudes ranging from 1350 to 1550 metres above sea level, Santa Maria de Lourdes embodies a diverse range of luscious vegetation and wildlife brought about by high levels of annual rainfall.
The 50 hectares of natural mountainous forest has been under the ownership of Octavio Peralta since 1970, though for many years the area was used as war land during the Sandinista uprising and was heavily mined.
The UN cleared the area of mines in the late 1980’s and Octavio began to restore exceptional coffee production to this relatively wild area in 1994. Octavio has been dedicated to this cause as well as preserving the natural habitat which is recognised as a main factor in the production of his fantastic coffee. Of the 80 hectares of available arable land, 40 have been set aside for the sole purpose of maintaining and improving the natural habitat. The climate at Santa Maria de Lourdes is much more humid which means the coffee trees are more sparsely planted to ensure everything is properly aerated. The farm has achieved Rainforest Alliance certification in recognition of this decision and contributes towards the on-going conservation of the surrounding area. There is also a well equipped kitchen which caters for the 60 permanent workers and 150 pickers during the harvest. The general manager is Gladys Gutierrez who oversees the running and upkeep of the farm and is instrumental in the production of high quality coffee. The varietals found here include caturra and catuai as well as the heirloom varietal known as ‘Javanica’.
Ripe cherries are handpicked and sorted between December and March. There is a wet mill on the farm where the ripe red cherry is deposited and weighed from each picker. The cherries then enter floatation tanks where ripes and unripes are separated by density. The selected cherries are then pulped in an Eterna depulper to remove the skin from each fruit before the sticky pulped beans enter fermentation tanks for between 14 and 18 hours. They are then washed in channels to remove the sticky mucilage. The washed beans are then taken to the drying patios at the nearby mill of San Ignacio where they are regularly turned by rake to ensure good, even drying. The overall drying process will take around 10 to 12 days.
SINGLE ORIGIN BEAN – Rocko Mountain Reserve, Ethiopia
FARMER – Small-holders via the Ethiopia Commodity Exchange (ECX)
Yirgacheffe is both a town and grade of coffee in Ethiopia.
The town itself is located in the Gedeo zone in the Southern Nations and Nationalities Peoples Regional State (SNNPRS) in Southern Ethiopia. More than any other country, Ethiopia has a broad genetic diversity among its coffee varieties, with each type having distinctive taste, shape and colour. As a result,each region in the country can offer a different flavour profile,forming the grading system for Ethiopian coffees e.g. Sidamo, Harrar, Limu, Djimmah etc. It is widely argued that a Yirgacheffe grade coffee can offer one of the most distinctive flavour profiles in the world with pungent floral aroma and intense citrus flavour.
Processing in Yirgacheffe can take the form of both washed and natural, with most of the coffee growing at over 2000 metres above sea level. Much of the coffee grown in Ethiopia is done so using traditional methods, under shade trees alongside other crops and without the use of chemicals. Coffee from Yirgacheffe is often referred to as ‘garden coffee’ as it is grown on very small plots, often in the back yard of small dwellings.
Working in partnership with Addis Exporter, a business with more than 100 years’ experience in exporting high quality coffee from Ethiopia, we have been able to select an incredible natural processed coffee from smallholders based around the Rocko Mountain in the Haricha Woreda, Yirgacheffe. These smallholder farmers have hand-picked their cherries and sold them to a local trader who oversees the processing and sorting before selling the beans to the ECX who grade the beans according to SCAA standards. Addis Exporter then purchase the top quality lots from the ECX and select the best for their ‘Rocko Mountain Reserve’.