C1 Orange Flirt
Dried apricot, Orange confit, Milky oolong, Nougat
Heirloom, Natural
[ Ethiopia ]
A very expressive natural Ethiopian that is very sweet from Esayas Beriso in Guji. Tasting like dried apricots, orange confit, milky oolong and nougat.
Roaster: DAK
Amsterdam
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E1 Benjamin Paz
Creamy, peach, ginger bread
Anaerobic Honey
[ Honduras ]
This exciting coffee is produced by Benjamin Paz at his farm La Orquidea based in Santa Barbara, Honduras. Benjamin is not only growing coffee on his farms but he’s also key figure behind Beneficio San Vicente, our milling and exporting partner in Honduras who Frukt buy exclusively from.
Roaster: Frukt
Turku – Finland
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This Washed Parainema from Benjamin is different though. Compared to the traditional Washed processed Pacas profile from the area this Parainema lot has way much more acidity, more juiciness and overall much wilder character. Very fruit forward with pleasant herbal aroma to it.
We found this coffee to be clean and bright and most of all juicy. Tasting fruity sweet with notes of green apple and grapefruit paired with blackberry with high acidity, high sweetness and high complexity in the cup.
| Producer: | Benjamin Paz |
| Origin: | Honduras |
| Region: | El Cedral, Santa Barbara |
| Altitude: | 1540-1580 |
| Process: | Washed |
| Variety: | Parainema |
| Harvest: | 2022 |
| Exporter: | San Vicente |
| Importer: | Belco |
| Taste: | Apple, grapefruit, blackberry |
E2 AMOCC /009
Lavender, Rose Hip & Black Tea
Natural
[ Indonesia ]
This specific lot comes from I Wayan Parum, a third generation coffee farmer, living in Batukaang Kintamani Village, Bangli, Bali. His small farm is located in altitude of 1.200 – 1.400 MASL which is perfect for coffee cultivation.
Roaster: A Matter of Concrete
Rotterdam
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In the last few years the Indonesian coffee scene has shifted, where more farmers started to produce high quality specialty coffee. Founders of the Karana washing station, Rodney and Edi process coffee like Wayan’s that is grown on the vulcanic mountain Gunung Batur in the Kintamani region.
Improving the quality of their washing station, teaching their pickers to pick only perfectly ripe cherries and constantly improving the quality makes their coffee outstanding.
This specific lot comes from I Wayan Parum, a third generation coffee farmer, living in Batukaang Kintamani Village, Bangli, Bali. His small farm is located in altitude of 1.200 – 1.400 MASL which is perfect for coffee cultivation.
The main varieties grown here are S795 and Cobra, but Wayan also cultivates Orange trees alongside his Coffee trees.
Wayan’s coffee got qualified in Cup of Excellence Indonesia 2021, a spectacular thing to happen as he and fellow coffee farmers are finally getting recognition from Indonesia and the world. This comes with some extra responsibilities, as he has a name to keep from now on. But his drive and passion to get the best out of his cherries every year has proven to deliver, as his coffee got scored close to 88 points and ended on the 17th place at COE
W1 Kemgin Gesha
Lemon blossom, Jasmine, Apricot
Fermented
[ Panama ]
A beautiful gesha from Panama, roasted by Daniel Horbat. Daniel is a well decorated member of the coffee scene, winning the World Cup Tasting Championship in 2019, the first time such an achievement has been won by an Irish representative.
Roaster: Sumo Coffee
Dublin
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W2 Wadi Jannat
Floral, Blackberry, Raisins, Medjool Dates
Deep fermentation
[ Yemen ]
‘Wadi Jannat’, the valley of gardens, is a village located in the governorate of Ibb. The land of this village is exceptionally fertile and suitable for growing all types of fruits and crops. Wadi Jannat village sits in Badan Mountain. The mountain overlooks the city of Ibb from the east, with the highest altitude of 3200 masl.
Roaster: Sumo Coffee
Dublin
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W4 El Paraiso
Cinnamon bun, Chamomile, Apple pie
Thermal Shock
[ Colombia ]
A light roast with a funky component that settles to a refined and clean cup. Super complex with a wide range of fruit flavours that will develop with the temperature of the cup.
Roaster: Sumo Coffee
Dublin
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W5 Los Nogales
Strawberry, tiramisu, melon
Innovative fermentation
[ Colombia ]
In a nutshell, the yeast ferments the mucilage (the fleshy bit) around the coffee cherry, loosens it and allows it to be washed off easily. It’s common practice for the yeast to be completely uncontrolled in the vineyard.
But Angie and Johan watch this every step of the way, controlling yeast volumes and the fermentation process – which both have a significant impact on flavour.
If it helps, think of it like wine. Vintners would allow naturally occurring yeasts to control the grape fermentation centuries ago (as natural wine producers do today), resulting in unpredictable and inconsistent results. But many modern day winemakers will master this – creating something that’s much more enjoyable to most drinkers.
The end result is nothing short of spectacular. Los Nogales is one of very few (if not the only) farms doing this in the world. And the trio are achieving such great results, they’re in sky-high demand with UK roasters.
The complexity in the resulting coffee, clarity of flavor and taste notes are all truly unique – the gold standard of Colombian speciality coffee.
Roaster: Peoples Possession
Paris
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