GOOD TO KNOW
Please note your order may take up to 2-3 days to dispatch.
Coffee tastes best brewed within one month from roasting.
Once open, it's best to store your coffee in an airtight container in a cool, dark place not in the fridge.
Winter Blend 17
About This Coffee
40 % | Los Hermanitos | Guatemala, Acatenango | 1,300 - 1,800masl | Washed Process Varietals : Typica, Bourbon, Catuai, Caturra, Pache, Pache Colis40 % | El Cairo | Colombia, Huila | 1,800 - 1,870masl | Washed Process Varietals : Caturra20 % |
El Bosque | Nicaragua, Neuvo Segovia, San Fernando | 1,408 masl | Natural
Varietals : Catuai
This Winter Espresso is anchored by a Guatemalan coffee from our friend Marta Dalton at Coffee Bird. She has been working to bring fine Guatemalan coffee directly to roasters in the UK for a number of years now and this is the second season Volcano has had coffee from her. The lot is a collaborative lot from neighbouring farms El Libano (a favourite of ours), and San Juan, delivering a string ,arzipan and cocoa flavour to this season’s Winter Espresso.
The colombian and 30% comes from one of our favourite producers, Jose Ferly, Ruiz. This is the second lot form Jose that we’ve selected blind of the tasting table, and it contributes a phenomenally balances, quenching acidity to the blend. The farm itself has been in Jose’s family for generatrions, and excitingly will soon be planted with some different varietals on the few hectares not currently in production.
Carrying over from the Autumn Espresso, we have the El Bosque form the Peralto Brothers and Falcon Specialty. Together they have been providing the finest Nicaraguan natural processed coffees we’ve ever had, and for the third year we see an appearance from the beautiful El Bosque farm. We selected this coffee for its pungent fruity flavours - a leading characteristic of delicately executed natural processing. Another part of this coffee’s story is the contribution it’s purchase makes to the Fabretto Foundation, a non-profit organisation tackling poverty and malnutrition throughout Nicaragua.
Rich dried fruits, sherry soaked orange, marzipan and a cocoa finish.