Our new seasonal single origin coffees from India, Brazil & Nicaragua are bursting with a range of flavours from Belgian dark chocolate and explosions of fruit such as red grapes and quince.
India
India is currently one of the leading producers of robusta coffee globally, with its robusta coffee beans found in many different coffee blends. An emphasis on sustainable, quality-driven practices has enabled the coffee industry in India to continue to grow. Today, Indian coffee is particularly reputed in the global market for its low acidity and sweeter flavours. Located on the Baba Budangiri Hills in Chikmagalur, where the first coffee plants reached India in 1670, the Badra Estate farms are run by the Mammen family and produce a strong, full-bodied coffee with a unique and complex flavour. This brew offers a complex, aromatic combination of flavours that guarantee an unforgettable taste experience.
Brazil
Fazenda Vila Boa is a 100+ year old farm located in Campos das Vertentes, Sul de Minas. The farm is known for its focus on social and environmental impacts: it has been certified carbon neutral (it sequesters more carbon than it emits) and supports nearly 450 people in the surrounding community with jobs and social projects.
The fertile soils and abundance of water in the region make it ideal for coffee production. Coffee is selectively harvested before being placed in a plastic barrel to ferment anaerobically for over 100 hours. After fermentation, cherry is laid on patios to sun dry and raked frequently to ensure even drying.
This coffee is full-bodied and aromatic, with a lingering aftertaste. It features quince and apple-like crispness, complemented by undertones of sweet caramel, making for a sweet, indulgent cup.
Nicaragua
The region of Jinotega is home to the Asociacion Aldea Global, where various farmers come together to produce this special Nicaraguan coffee. All SHG (strictly high grown) coffee must be grown at 1,200 metres above sea level or higher. The higher altitude as well as the lower temperature allows the coffee fruit to mature more slowly which creates a denser bean. Nicaragua have been using machine learning and high-end technology equipment to improve their coffee industrial processing. Farmers process coffee on their own farms usually comprised of 10+ hectares. Coffee cherries are hand-picked from sunrise until 3pm. Pickers then bring all of the cherries back to the farms’ wet mill where they are weighed and pulped. The beans are left to ferment aerobically. It is then sun-dried for 9-11 days until the moisture content reaches 11.5%.
The rich flavor profile of the Nicaragua Jinotega features delicate white floral notes and a touch of melon sweetness with the added complexity of Belgian dark chocolate with a subtle hint of molasses, followed by a distinctive prune finish. This finely crafted coffee promises a truly satisfying and well-rounded taste.