International Women’s Day is a chance to celebrate the women who make the specialty coffee world what it is today. “The lady”, a distinctive high-quality coffee sourced from Myanmar, showcases the skill of its 51 women producers. Standout features of "The Lady," are its unique flavour and commitment to social and environmental sustainability. It serves as a reminder of the intricate journey from bean to cup and the profound impact of coffee cultivation on communities and environments worldwide.
"The Lady" originates from a group of producers nestled in the highlands of Myanmar, where the local traditions and community well-being influence the approach to coffee growing. Named in homage to the pivotal role women play in its production, from cultivation to harvest, through to processing, it’s quality epitomizes their indispensable contributions. Beyond its dynamic flavour profile "The Lady" is a symbol of community empowerment. The initiative prioritizes sustainable purchasing practices, ensuring farmers receive money for their harvest over standard market rates. This commitment fosters a sustainable income, fostering a sense of ownership and pride among producers. Agricultural sustainability is ingrained in "The Lady's" cultivation practices too. The producers adopt organic farming methods that foster biodiversity, promoting a healthy ecosystem. These efforts not only support the quality of the coffee beans but also safeguard the environment for generations to come.
This micro-lot is a carbonic macerated red honey process Maceration is a fermentation that started in winemaking and is based on the principle that with any fruit fermentation carbon dioxide is a by-product. Wine makers tried an approach where wine starts fermentation in a carbon dioxide rich environment so that the carbon dioxide permeates the fruit skin and fermentation starts within the fruit itself. It helps reduce tannins in wine and importantly for coffee, produces bolder, fruiter wines.
Because coffee is the seed of a fruit this novel form is processing can be applied to harvested coffee. As with wine coffee is placed in a controlled carbon dioxide rich environment for three days, managed to allow excess gas to escape, and measured to make sure sugar levels and pH are just right. In wine an extra fermentation to create alcohol would then take place but with honey processed coffee it’s depulped and sent straight to the drying tables for three weeks careful curing.
How does this all taste after roasting? With lots of fruit to play with we’ve given this a medium to dark roast to bring out a rich milk chocolate praline base note on which the berry-like fruit can sit. Bold red berry fruit notes abound in the coffee and we’ve picked out strawberry and pomegranate in our tastings. Vanilla and toffee start to come through as the coffee cools and a low-level candied lemon acidity adds just enough structure on the finish. There is a cocoa butter feel to the mouthfeel which helps the overall feel of the coffee come across as a warming and comforting brew
Purchasing "The Lady" directly contributes to social and environmental sustainability in coffee production. It supports fair compensation for farmers, community development through education, and the adoption of sustainable farming practices that benefit the environment.
This International Women’s Day, "The Lady" stands out as an example of how coffee can be a force for positive change, supporting not just the pleasure of coffee enthusiasts but also the well-being of producer communities and the environment.
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Natural ethyl acetate decaffeination method
Ethyl acetate is a compound found naturally in fruits, and it's this organic connection that makes the decaffeination process for La Serrania so unique and eco-friendly. The process begins with soaking the green coffee beans in water, allowing the caffeine to dissolve. Then, ethyl acetate is introduced to the mix. Since ethyl acetate has a knack for bonding with caffeine molecules, it latches onto them and is then removed from the beans along with the caffeine it's attached to. The beauty of this method lies in its gentle approach; it meticulously extracts the caffeine while leaving the beans' delicate flavours intact. The result? A decaf coffee that retains the soulful taste and aromatic bliss of its caffeinated brethren.
Choosing La Serrania is also a nod to responsible consumption. By supporting a product that uses natural decaffeination methods, you're advocating for environmentally friendly practices in the coffee industry. It's a small but impactful way to contribute to the sustainability of our planet while enjoying a guilt-free cup of coffee.
Whether you're sensitive to caffeine, looking to cut down, or simply craving a late-night cup without the wakefulness, La Serrania from Colombia offers a great solution.
Sudan Rume is an ancient landrace Arabica tracing it’s history back to the highlands of South West Ethiopia and the Boma plateau of South Sudan.
Mokka is a variety brought from Ethiopia or the Yemen first identified as unique on a Hawaiian coffee research station. The plant is tiny compared to other Arabicas, only growing to 4-6 feet high, and it produces coffee small in size but big in flavour.
Laurina is most famous in the world of coffee for being a naturally low caffeine variety. First identified on the island of Bourbon in the Indian Ocean it has a distinctive pointed shape and the plant has a Christmas tree shape
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The Huila region of Colombia is a coffee lover's paradise. Lush green hills, small-scale farmers, and a commitment to sustainable production all combine to create some of the most delicious coffee in the world.
Working collectively has been one of the ways that these small producers have gained visibility and a reputation for producing delicious, consistent coffee. Grupo Asociativo Villa Esperanza is one of these co-ops. Blossoming from the original four members of 2003 to just over 100 today they sell their coffee as 'La Virgen', recognition of their hometown Gauadalupe's original 18th century name.
We've been working with La Virgen since 2016, and each micro-lot of La Virgen we roast might have a slightly different mix of the members' coffee. However, all La Virgen micro-lots share a few key characteristics. This selection, harvested at the end of March 2023 and combining the coffee of three members, is no exception. They are all sweet and citrusy, with flavours of butterscotch, stewed apple, and roasted almond. Hints of milk chocolate and cranberry come through on a long effortlessly balanced finish.
We've stretched the length of this roast to focus more on balance and caramelisation. This raises the perceived sweetness, balances the citrus and opens up lots of options for brewing at home with different machines, or for serving with milk. If you’re looking for a delicious and sustainable coffee from the Huila region then La Virgen is a great choice.
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Today, we delve into a topic that's been the subject of much debate amongst the coffee community: **Should you keep your coffee beans in the freezer?** Well, here at Artisan Roast Coffee Roasters, we believe that under the right conditions, your freezer can indeed be your coffee's best friend. Let’s dive into the advantages.
Freshness Locked In
The primary reason why coffee experts like us recommend storing beans in the freezer is to maintain their freshness. Coffee beans are rich in aromatic oils that are delicate and volatile. Once beans are roasted, they begin to oxidize and release these oils, leading to a decrease in flavor over time. Cold environments can slow down this oxidation process, meaning your beans can maintain their peak flavor for longer.
Extended Shelf Life
In an ideal world, we'd all consume our coffee beans within a week or two of roasting, but let's be realistic – sometimes we buy in bulk or simply forget that hidden stash in the cupboard. Freezing can extend the shelf life of your beans significantly, allowing you to enjoy them for months rather than just weeks.
Protection from External Contaminants
Coffee beans are porous. They can easily absorb flavors and odors from their surroundings. By storing them in an airtight container in the freezer, you’re protecting them from any unwanted flavors or contaminants in the environment.
However, A Few Caveats
Moisture Watch:
One of the main concerns of freezing coffee beans is moisture. The freezer environment can introduce moisture to your beans, potentially ruining them. To prevent this, always store your beans in an airtight container or vacuum-sealed bag.
Freeze Once:
Continually taking your coffee beans in and out of the freezer can introduce moisture and compromise their quality. It's best to divide your coffee into weekly portions and only take out what you need.
Grind While Frozen:
If you grind your beans while they’re still cold, you’ll get a more consistent grind. This is because frozen beans are less likely to clump together or fracture in irregular patterns.
To freeze or not to freeze has been a long-standing question. With the proper steps, freezing can be a coffee-saving technique, especially for those who like to stock up. Give it a try and taste the difference yourself. Remember, a good day starts with a great cup of coffee, and our goal at Artisan Roast Coffee Roasters is to make every sip worth it.
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Our coffee takes its inspiration from the Valinch, a pipette used for drawing whisky out a cask for sampling, and known colloquially in distilleries as the ‘whisky thief’. Over a month of resting in whisky barrels, the green unroasted coffee slowly absorbs left over heady aromas of whisky through the deft and guile of osmosis. After resting the coffee finds a point of perfect equilibrium ready for roasting with a new, unique flavour profile. Our choice of barrel was originally a Spanish sherry cask with a Speyside whisky further aged and finished during the final maturation. These drinks are full of dried fruit, nut and caramel like aromatics with a liqueur like quality that adds vibrance to the finish, perfect for pairing with coffee.
The coffee we’ve chosen first time round for our first batch of the Whisky Thief is the ever approachable and moreish El Paraiso from Huila in Colombia. With its classic dried fruit and caramel flavours intensified with the cask finishing, further red fruit and boozy liqueur like qualities add layers of complexity and interest. We’ve roasted the coffee with a medium to light roast, focusing on the caramel, dried fruit, and vanilla like qualities of El Paraiso. These act as a base for the cask finishing and the unique flavour the barrel brings. Here a bold liqueur and whisky note works with plump raisin, ripe red berry and warming spice like notes.
]]>Yemen has a place in coffee culture like no other nation in the world: the first to grow coffee commercially and the source of almost all the commercially grown cultivars in the world. Beyond these well-known coffees like Bourbon or Typica, Yemen holds a completely separate, unique set of varieties. These have remained a central part of cultivation on staggeringly beautiful highland terraces, and form the basis of exotic flavour profiles that sets these coffees apart.
Despite this long history of cultivation, access to traceable, very high-quality Yemeni coffee is very recent. Exporter Sheba Coffee works with a network of village communities to collect the harvest of individual farmers before sun-drying them over three weeks in centralised locations. This helps retain traceability and log the varieties delivered. Farmers usually hold very small parcels of land - this lot from Abdullah Rashed Mohammed Al-Jaberi comes from only a quarter of an acre - meaning the size of each and every nano-lot is tiny. Abdullah’s village in Wadi Al-Mahjar, a small valley in the mountainous Al-Hayma region once again was a star of Sheba Coffee’s annual auction. It seems that here that the unique Yemeni varieties such as Udaini thrive in the rarefied high-altitude air.
Yemeni landrace varieties like Udaini are a real taste experience to linger over. Flavours move back and forth making you stop, notice and enjoy, always encompassed by a fruit syrup like sweetness. When the coffee is hot flavours of red summer fruit berries, dried fruit and bright orange citrus shine. These lead onto a cedar like spice, notes of raspberry jam and a biscuity caramel undertone. Violet florals come and go as the coffee cools and a cocoa powder quality builds on the mouthfeel over time.
There are less than 200 bags of this world exclusive nano-lot to buy and we’re donating all the profits directly back into Yemen. Proceeds are going to a solar well initiative run by a local NGO. Because of the long distances needed to access clean, safe water in rural communities, this project is installing small scale solar wells to better support village communities. In a time of conflict resources such as
safe water become harder to access and initiatives like this can help give back to communities that have given the coffee world so much.
This washed process auction coffee comes from only 20 coffee farmers from Onancho who live close to the Adorsi washing station. By working with a small number of farmers it has been possible to select only Kurume, a regional landrace very popular in the Gedeo zone. Being able to experience a single cultivar from a single source in Ethiopia is a rare opportunity and if you buy this as whole bean you'll be able to see the beans are small, a characteristic of the Kurume.
The farmers, instead of processing the cherries in bulk with several hundred other farmers, processed their coffee as a micro-lot. The cool climates in the Gedeo zone allow for long fermentations over a couple of days, helping to develop the expressive nature of the coffees found here. This followed by meticulous checking of the coffee as it dried has produced a very special coffee.
The result is a transparent and floral Yirgacheffe where the uniqueness of this coffee origin can be experienced. The elderflower florals are breath-taking and lead elegantly onto a compelling combination of sweet peach and bergamot like flavours. Underlying flavours of lychee, mango and Concorde grape work harmoniously with a medium intensity effervescent acidity. The supporting oolong tea like mouthfeel enhances the peach-like and floral nature of the coffee.