For all coffees we buy we have an extensive description with background information about the farm or partner where the coffee is sourced.
We roast several times a week and keep limited stock of roasted coffee to guarantee freshness.
Coffee can be stored for years, however, the best results are achieved between about two and eight weeks after roasting. That’s why we don’t mention an expiry date, but a roasting date on the bottom of our bags.
@beanspire
Doi Pangkhon has come a long way in a short time. We partnered with this farmer group in Chiang Rai in 2016. While the coffee is still relatively new to the international market, the 300 Akha Hilltribe farmers at Doi Pangkhon (which means Timberland Peak) have been growing and milling coffee for almost 40 years in this area, respecting their old traditions and their natural environment.
The mineral-rich soil and next-to-perfect growing conditions give not just their old varieties, but even their Catimor shrubs a surprising complexity and spicy punch. This sparked Ata and Pupae, brother and sister and third generation coffee growers, to actively seek the involvement of specialty buyers. Each farmer typically produces about 1-2 tons of parchment. We are working with about 20 families from Doi Pangkhon. Essentially, these are microlots grouped together. All of the villagers belong to Akha Hilltribe and they are very young for coffee farmers, mostly aged 25-35 years old. This is something very unique about Thailand as an origin since it’s an upper middle income country. It is a coffee growing industry that’s actually working and attractive to the next generation, relative to other origins.
One of only a few groups in Thailand to employ a Kenya-style washed, double fermentation: all coffee is hand picked, depulped, dry fermented for 48 hours, wet fermented for 8 hours, washed with mountain water, then sun dried on raised bamboo beds.
The result is a very clean coffee with typical ‘Asian’ spicy flavors, but combined with a sweetness not often found in other Asian coffees.
Region
Plantation
Altitude
Plant variety
Process
Washed
Tasting notes
Cedar, cocoa & spicy
Our Brazilian coffee comes from Capricornio. They established Capricornio to breathe new life in five regions in the southern states of Paraná and São Paolo, which until the 1960s, were one of the country’s most vibrant coffee producing regions. Due to terrible frosts and the rise of the major coffee regions up north, its production stagnated, leading many coffee farmers to move north, leaving their farms underdeveloped. Now, due to climate change, these regions have become attractive to farmers again, but hardly anyone saw specialty potential.
That is until Capricornio found 20 passionate farmers and started the Four Seasons project: they helped them turn their farms into modern, ecologically sustainable farms and process their coffees to the highest standards.
Now, they have started to show what these coffee regions have to offer the specialty coffee world. Because of its uniquely low latitude (around the tropic of Capricorn at 23ºS), coffee here endures more stress while developing. This leads to large, slowly ripened cherries with surprisingly complex cup profiles, similar to what happens at higher altitudes. We were impressed not only by the coffee’s cup quality, but by the company’s achievements in processing and creating coffees in close cooperation with specialty roasters.
The Dulce has a classic Brazilian cup profile: good body and sweetness, mild acidity and loads of nutty and chocolate flavours. Very good everyday espresso.
Region
Plantation
Altitude
Plant variety
Process
Tasting notes
Chocolat & walnut
The estate’s history goes back to 1857. Located in the slopes of outer Giries of Western Ghat, in a Karnataka region, Chikmagalur. The area is the birthplace of Indian coffee culture and gained its trading importance together with the beginning of coffee cultivation on its terrain.
At 1000-1400 meters above sea level T B Malle Gowda in the 19th century realized that the place is perfect for growing arabica plants hence, together with the British established coffee estate. The plantation was run further by his son T B Nagesh who shared his father’s passion for coffee.
Farmers nurture a mixed cropping system that cultivates coffee harmoniously with other plants and trees such as pepper vines, cloves, dadaps, and wild figs. Thogarihankal Estate is considered to be a wildlife sanctuary, Don’t be surprised if you spot a Green Pigeon, Siberian Crane, or a Whistling Teal here.
What makes coffee from this estate so great is the consistency of growing high-quality coffee beans over the years.
Region
Plantation
Altitude
Plant variety
Process
Tasting notes
Almond, honey & chocolate
Region
Plantation
Altitude
Plant variety
Process
Tasting notes
orange, tropical fruits, black tea, creamy
Region
Plantation
Altitude
Plant variety
Process
Tasting notes
Candy peach, jasmin, vanilla
This coffee was grown by Diofanor Ruiz at the farm La Divisa. La Divisa is located near Buenavista in the Quindio region. At La Divisa they grow a small amount of varieties: Castillo, Variedad-Colombia, Pink Bourbon and they also decided to plant 5000 Gestia trees in 2018.
Diofanor has passed on the management of the farm to his son, Sabastion, he still holds the reins on a few, select passion projects/batches during the year. This is one of those coffees.
The Natural anaerobic microlot is 100% Castillo variety. This variety was developed by Federación Nacional de Cafeteros. It is more productive than Caturra and resistant to coffee leaf rust.
The coffee was carefully hand-picked in order to use only the ripest cherries. Later cherries were fermented for 40 hours in an anaerobic environment. Afterwards sundried until ideal moisture content was achieved. In 2021, due to high demand and the farm’s incredible reputation, Diofanor and Sabastion have produced only natural processed coffees, the coffees for which they’re best known.
Expect a very expressive and clean cup with loads of red fruit and nectarine flavours and a bright winey acidity.
Region
Plantation
Altitude
Plant variety
Process
Tasting notes
red fruits, nectarine, winey
