Roaster's Choice Coffee Set - Mexico, Bali Blue Moon, & Zambia
- Our Mexico Chiapas is grown in the highlands in the South of Mexico on the border with Guatemala on land that borders the El Triunfo Biosphere reserve.
The coffee has an aroma of caramel as well as nutty earthy chocolate, as well as a bit of citrus. The medium body comes across as quite rich thanks to the extremely mellow lactic acidity. The flavor is caramel and milk chocolate along with a fleeting touch of fruit. It has a sweet and lingering brandy-like finish with notes of mildly smoky caramel and vanilla.
- THE KATESHI AND ISANYA ESTATES:Zambia
The estates are located in Zambia's Northern province at 1,300 and 1,650masl respectively. The estates cover a combined area of 2,438 hectares of land, of which 1,277 are planted with coffee, and 1,161 are dedicated conservation areas and buffer zones. Both estates carry Rainforest Alliance, Utz and 4C certification and cultivate a wide range of varieties.
The estates are also involved in a number of social initiatives.
- A primary and secondary school on Kateshi estate which currently caters for 1,147 students in surrounding villages.
- A clinic on Kateshi estate which provides free access to basic healthcare for 4,120 members of the community. Staff estimate that an average of 10 lives per month are saved by the the presence of the clinic.
- The estates are partnered with Water Resource Management Authority and development organisations like GIZ and SNV to reduce water risk and ensure drinking water security in the Chambeshi catchment area.
- In a concerted effort to empower local women, Kateshi is the first and only coffee estate to employ women in traditionally male-dominated roles such as tractor driving and large equipment operation.
HONEY PROCESS IN DETAIL:
Harvesting is done selectively and by hand. The harvested cherries are then double-handpicked to remove any under or over-ripes prior to pulping. The honey processed coffee uses a dedicated pulper which is pre-flushed to avoid any cross-contamination from other lots. After pulping, the coffee - still retaining its sugary mucilage - is moved immediately to specialised raised African beds with a fine netting conducive to mucilage retention as well as maximum airflow. Shade nets are used to protect against sun damage during the hottest periods of the day. The coffee is carefully raked throughout the day to prevent clumping and over-fermentation, and to ensure a consistent drying process. The honeyed parchment is dried for 9-14 days depending on the ambient conditions, after which it is transported to the dry mill for secondary processing.
- Our Bali Blue Moon coffee is grown by a small group of farmers on the island of Bali in the Indonesian Pacific.
It is quite an atypical Indonesian coffee. It has the fragrance of mandarin oranges and chocolate, and an aroma of milk chocolate, caramel, fresh earth, and roasted hazelnuts. The coffee has a sweet orange juice acidity that is well matched by a rich sumptuous body. The coffee has flavors of chocolate and vanilla along with a nutty sweetness reminiscent of fresh caramel corn. It has a long chocolate milk finish.