play-ground - filter haul

Welcome to Locale Coffee Roasters…so happy you’re here!

We hope you’re enjoying the goodies you’ve received from Play-Ground. You’re in for a real treat with this box, if we do say so ourselves. This month’s selection features a stunning washed microlot from João Rainha in Brazil. We know you’re going to love it.

Happy caffeinating, folks!


This Honey processed Bourbon from Masha washing station in Burundi brings herbal florals, with grapefruit acidity and ripe white nectarine.

The coffee comes from Masha washing station in the Kayanza commune in northern Burundi. Here about 3200 smallholder farmers produce cherries that they bring to the Masha washing station for processing.

Honeys in Burundi are quite rare, but more recently washing stations have been experimenting with this process with great results. The ripe cherries are pulped, then placed on raised beds for drying. Turning them regularly creates a honey similar to the Costa Rican honey process. Subtle fruit and more sweetness in the cup are the most common characteristics.



origin: kayanza, burundi
produced by: masha washing station
processing method: honey
varietal: bourbon
elevation: 1672m above sea level
recommended for: filter



ratio: 1:15  |  time: 2.30-3mins  |  temp: 94°C

san josé del lago.

A fully washed Typica from Finca San José Del Lago in Guatemala. It has a syrupy mouthfeel with a perfect balance of orange acidity and toffee sweetness.

Owned by Eduardo Cabrera, Finca San José Del Lago was originally purchased in 1909 by Eduardo’s great-grandfather. Eduardo’s focus is on improving sustainable processes. He also maintains the existing forest areas on the farm to protect local wildlife & plant species.

Coffee cherries are hand picked and processed on the farm. They float the cherries to remove any underripes, then hand-sort. It’s then pulped and fermented in water for 6-8 hours. After fermentation, the parchment is washed in clean water and laid on patios to dry. The coffee is raked frequently to ensure even drying, taking around 10-15 days.



origin: sololá, santiago atitlán, guatemala
produced by: san josé del lago – eduardo cabrera
processing method: fully washed
varietal: typica
elevation: 1550-2100m above sea level
recommended for: filter



ratio: 1:16  |  time: 3-3.30mins  |  temp: 94°C