Our lighter-style MVP seasonal blend is a delight to drink. It’s superb through milk (esp. oat milk – thank us later!) but truly shines as an espresso. It’s balanced and juicy with a refined sweetness and flavours of plum, cranberry and a vibrant citrus fruit acidity.
about me.
This coffee was designed to blow your mind. We don’t play favourites but if there’s a Most Valuable Player, this blend is it!
MVP is currently made up of three epic microlots from Honduras, Brazil and Ethiopia. These coffees are incredible as stand-alone singles, but blended together: it’s the definition of next level.
Each season, we update the blend with fresh crop singles & unlike our other blends, MVP gets a whole revamp! This Summer, we’ve meticuously sourced each of the origins from the following farms:
el puente: honduras
origin: el regadillo, la paz, honduras
producer: finca el puente – caballero family
processing method: washed
varietal: catuai
elevation: 1400-1650m above sea level
We’ve been buying coffee directly from Honduras coffee legends, Marysabel Caballero and Moises Herrera of Finca El Puente, for years now. Our ongoing relationship means we regularly buy their coffees to round out our blends, as well as jumping on any awesome microlots when the opportunity arises!
From experimental varieties to unique ways of processing, they constantly push the boundaries of quality. Marysabel Caballero’s grandfather, Felipe García, established the family’s coffee farms & passed them down to his daughter, Sandra. The family sub-divided their land into a number of areas, giving different zones to the family members who each manage those areas independently.
El Puente is one of Marysabel’s, which she owns & manages with her husband, Moisés. Together, they’ve dedicated themselves to producing the highest-quality coffee they could. When they heard about the first coffee quality comps in Honduras, they naturally entered their coffee. From the get go, their coffees started to win prizes, and coffee from El Puente began a winning streak that is unparalleled.
Today, it’s one of the most innovative farms in the world, growing exotic coffee varieties under unique conditions, testing experimental processing techniques, and pushing every aspect of coffee production to improve the coffee and the farm itself. It’s no surprise they’ve been past recipients of Cup of Excellence honours!
On the same day the coffee cherries are picked, they’re de-pulped in the afternoon & left in tanks for fermentation. Once the fermentation process is complete, the coffee is washed and allowed to gently dry in various controlled conditions. You can read more about our direct-trade relationship with the Cabellero family here.
This delicious coffee adds a syrupy mouthfeel, lively acidity and a brown sugar sweetness to the blend.
bobolink: brazil.
origin: mococa, são paulo, brazil
produced by: fazenda ambiental fortaleza
processing method: natural
varietal: catuai
elevation: 1000-1400m above sea level
Fazenda Ambiental Fortaleza (meaning environmental fortress farm) has been owned by the Barretto family since 1850. When Silvia Barretto inherited it in 2001, together with her husband, Marcos, they changed the name to FAF and began transforming into a sustainable business.
In 2008, FAF was put on the map after they won the Sustainability Award from the Specialty Coffee Association of America. In 2009 Silvia and Marcos’ son Felipe, who had been working at a specialty coffee micro-roastery in St. Louis, came to join the team. Felipe set up a coffee lab and began separating and studying lots by varietals and processing methods.
The Bobolink coffees are sourced from a network of family-run farms who share a collective vision to produce the best coffees possible, using sustainable agriculture methods. They selectively handpick the coffee at it’s ripest to ensure flavour, sweetness & a clean cup. The coffee is then dried naturally, either in raised beds or on cement patios.
Fun fact: the Bobolink project was named after the birds who migrate to the area every autumn. To read more on FAF, hit the blog article here.
This excellent Brazilian is a beautifully buttery coffee, bringing rich, lingering flavours of chocolate, almond & nougat to the MVP blend.
jigesa: ethiopia.
origin: shakisso, guji, ethiopia
producer: jigesa washing station
processing method: natural
varietal: heirloom ethiopian varieties
elevation: 1800-1950m above sea level
There are around 850 smallholder farmers who tender cherry to the Jigesa Washing Station in Shakisso, in the Oromia region of Ethiopia, which borders Sidama to the southeast. The average farm size is 2.5 hectares, with corn, grains, and false banana typically growing alongside the coffee, as well as Birbira, Wanza, and Acacia trees for shade.
The wet mill uses clean river water to process its washed coffee, which are fermented underwater in tanks for 48 hours before being washed clean of its mucilage and dried on raised beds. The farms range in elevation from 1800–1950 meters above sea level.
Natural coffees are typically delivered the day they are harvested, and are first sorted for ripeness and quality before being rinsed clean of dirt. Then they are spread on raised drying beds or tables, where they will be rotated constantly throughout the course of drying. Drying can take an average of 8–25 days, depending on the weather.
The Ethiopian brings a sugary sweetness and mouthfeel with juicy fruit acidity to MVP. With rich caramel, chocolate, pear, and blood orange notes.
