There is a diverse selection of coffees here and the chance to try out a selection of brewing techniques. Our recommendations are:
GUATEMALA / SAN AGUSTIN
The city of Antigua in Guatemala is one of the most stunning coffee growing regions in world to visit, and the coffee has built an enviable reputation for excellent quality over many many years. San Augustin sits on one of these steep volcanic slopes to the east of Antigua and has an unusually cool micro-climate for Antigua because it sits mostly north facing. This means with a little less sun the coffee ripens a little slower and sugars develop over a little more time. This certainly seems to benefit the coffee and the farm has already collected two Cup of Excellence awards in the last decade since the highly regarded farmer Ricardo Zeyela took over the once abandoned farm.
NICARAGUA / LA PRADERA
Finca La Pradera is a small farm owned by the Lovo family in the Dipilto region of Northern Nicaragua. The farm's lush vegetation and shade trees surrounding the coffee plants slow the ripening of the coffee encouraging improved acidity and sweetness. This red caturra micro-lot is a classic Dipilto coffee. Flavours of caramel and milk chocolate lead onto hints of vanilla and an amaretti biscuit. These elements are brought together with a classic Dipilto acidity ... medium, complex and lingering with a mandarin orange like finish. This combination makes it a very versatile coffee to brew. Whether through filter, french press or espresso there are a range of characteristics to be found; Espresso will bring out a caramel and milk chocolate supported by a dense creamy mouthfeel, while a filter brings out more of the delicate citrus and vanilla like notes.
Dumerso mill, about four miles north of Yirga Chefe town, is known for producing some of the best natural process from Ethiopia's famous Yirgacheffe region. Sourced through Ethiopias auction system the roast has been kept on the lighter side to preserve sweet syrupy nature of this coffee. Flavours of blueberry amarena cherry and mango lead onto a complex malic and tartaric acidity .
COBBLESTONE / BLEND
Our second house blend cobblestone is a fresh, juicy, and sweet espresso blend that has gained a firm following with Scottish cafes since it's launch in 2014. It's medium bodied and has a wide range of possible flavour profiles depending on the way it's brewed. At the roastery we love to focus on flavours of caramel, roasted almonds and red berry fruit when brewing as an espresso. As a filter the red berries and subtle high quality grape like acidity is more present.
If this is a gift please let us know in the order notes when the product is to be delivered.