this espresso blend has flavours of plum, blueberry, toffee & cacao nibs with a soft, rounded acidity.

about me.

bio: the ultimate perfectionist. strives for greatness, puts in the work. confident, inspiring & sophisticated. enjoys the finer things in life. turns left on the plane. vibes on jazz, soul & RnB tunes.

 

our newest blend will knock your socks off! it’s made up of three epic microlots that are incredible as stand alone coffees but blended together: it’s the definition of next level. currently featuring coffees from Colombia, Brazil & Burundi. it’s beautifully balanced with a smooth body & lingering sweet aftertaste.

we don’t like to play favourites, but if there was an MVP award, this blend would win it.

 

we’ve sourced each of the origins for this blend from the three farms below:

el pescado: colombia.

origin: betullia, antioquia, colombia
producer: iván de jesús arango – el pescado
processing method: washed
species: arabica
varietal: caturra, castillo
elevation: 1700-1850m above sea level

 

Iván De Jesús Arango, has been a coffee grower all his life. now 84 years old, Don Iván started with his El Pescado farm 30 years ago. from what began as a small farm, with much effort and dedication he turned it into something much bigger, now producing coffee over 50 hectares.

Don Iván is known as a leader in his field, and has been recognized as one of the most important persons for the development of Betulia municipality in Antioquia, structuring many different projects including education, design of infrastructure and providing support to other coffee growers in the region.  Don Iván is proud that he has been able to share his passion of coffee with with
his family, most of whom are also involved in the entire process of coffee production.

at the time of harvest, only the ripest cherries are hand-picked. the coffee is washed, de-pulped & left to ferment for 20-22 hours. afterwards, it’s sun-dried in parabolic driers.

this juicy coffee adds flavours of plum and toffee to the blend, with a rounded acidity and a natural sweetness.

pedra grande: brazil.

origin: caconde, são paulo, brazil
produced by: luciano vicente – sitio pedra grande
processing method: natural
species: arabica
varietal: red catuai,
elevation: 1200-1350m above sea level

Luciano’s father, Antonio Vicente, came to the town of Caconde, when he was 15 years old. he bought a piece of land up the mountain from town, built a home & planted his coffee. he called it Vila Vicente, where Luciano and his seven siblings were born & raised, surrounded by coffee trees. in those days, his father’s coffee trees were treated as a commodity, they mixed the varietals together & sold it to the local co-op. 20 years ago, Antonio passed away & Luciano inherited 3 hectares of land & tried to continue what his father had taught him.

in 2014, João Hamilton, a neighbor of Luciano (and a producer we’ve bought coffee from in the past), told Luciano that his coffee trees had a big potential for producing specialty coffee. “João told me about FAF’s project, about taking care of the land & revitalizing the soil. decreasing insecticides and picking & drying at more ripe levels. Joõa told me that my land had good altitude and that I had to produce high quality coffee.”

Luciano listened & began arriving at 6am every day at his fields with new enthusiasm. he started cupping his coffees & learning to drink them properly. gradually, he developed a deep passion for his coffee fields. Luciano is part of FAFCoffees agronomist project with a focus on increasing quality & sustainable farm management. its been 7 years now without the use of glifosat in his soils & two years utilizing green fertilization with cover crops. the quality in the cup has followed in suit.

today, the coffee drank in the Vicente household is always the highest scoring lot from the crop. Luciano prides himself in saying that he himself planted, picked, roasted & brewed it when he serves visitors. one of his favorite things to do is to brew a thermos & take it up to the big rock at the top of his land (pedra grande). there he can gaze upon his land and let the sweetness of his hard work linger on his pallet. “when I’m up there I think about my father, about my childhood and I can realize that my life, as that of my wife and children is improving. i feel energized that i’m doing something good for my family and for our eco-system. then I come down from the rock full of energy. i know there’s always a lot of work ahead but, coffee is my life and its what I like to do. I try to live this in the most intense way possible.”

this excellent Brazilian coffee is hand picked selectively and slow dried on raised beds. it brings a smooth buttery mouthfeel, long aftertaste and the flavours of cacao & brown sugar.

gakenke: burundi.

origin: gatara, kayanza, burundi
producer: gakenke washing station – various small holders
processing method: natural
species: arabica
varietal: red bourbon
elevation: 1500-1800m above sea level

Gakenke Washing Station currently has 2,685 registered farmer members, spread over 22 hills in the Gatara commune, within the Kayanza province. they’re organised into groups of 30, headed by a producer leader to facilitate communication with the washing station. each farmer typically has an average of 250 trees, normally in their backyards. during harvest, coffee is selectively hand-picked, and harvesting is done almost entirely by the family.

in Burundi, farmers can typically reach washing stations within a 3km radius as travelling greater distances can be time consuming and expensive for smallholder farmers. when the washing station is too far away, farmers tend to sell to a middleman, often at a disadvantage. to prevent this, Gakenke and other Greenco stations offer multiple collection points. farmers can bring their cherries either directly to a washing station or to one of the 10-15 collection sites throughout the growing areas. as receiving cherry immediately after harvest is crucial to quality, these centres allow farmers even up to 9kms away to work with them without compromising the quality of the coffee.

farmers are paid the same for their quality cherry regardless of where they bring their cherries. this way, farmers are not disadvantaged due to location & Greenco covers the cost of transport to washing stations. the QA process begins as soon as farmers deliver their cherries. all cherries are floated in small buckets as a first step to check quality. after floating, the higher quality cherry is sorted again by hand to remove all damaged, underripe & overripe cherries.

after sorting, beans are transported directly to drying tables & laid out in a single layer where they’ll dry slowly for 3-4 weeks. pickers go over the drying beans for any damaged or defective beans that may’ve been missed previously. the washing station is very strict about allowing only the highest quality cherry to complete the drying process.

this beautiful coffee is currently in our microlot rotation as as a filter. to read more about it head over to the gakenke blog.

the Burundi adds those big, ripe berry notes to the blend, along with a syrupy & smooth body.

i’m sold…take me to the store asap!

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