This week's brewed coffee 16/11/12

We had a great few weeks serving Square Mile's Kangocho Peaberry on V60 and Has Bean's Nicaraguan Pacamara 'Funky' on Clever Dripper. The V60s were incredibly popular, so much so it was almost our best selling coffee last Saturday. We've moved on from Pacamaras now and we're onto two fantastic new coffees from Has Bean and Square Mile. Ethiopia Kebel Konga Washed Country of origin: Ethiopia Region: Yirgacheffe Producer: 600 small holder farmers, mainly garden growers Washing station: Kerbal Kercha Varieties: Typica and heirloom varietals Process: Washed and sun-dried Roaster: Has Bean Brewing method: Clever Dripper

This coffee comes from a similar area to the two Ethiopians we've had on previously at Brew Lab. It's situated just north of Yirgacheffe in the Guji area.

Its very difficult to pin down varietals in Ethiopia due to the fact that there are so many people growing the coffee that is taken to the washing station. This particular coffee is grown by around 600 different farmers in their gardens. The farmers grow many coffee varieties that have been mutated many times over the years.

After the cherries are picked by the farmers, they're taken to the Kerbel Konga washing station where they're washed under water for 18-36 hours and then dried on raised beds to 2-3 weeks.

The coffee is extremely fruity, with big dark berry fruits. We get lots of blackcurrant from it. Steve from Has Bean describes the taste as dark opal fruits, but I think it's more dark fruit pastilles!

El Salvador Kilimanjaro Pulped Natural  Country of origin: El Salvador Producer: Aida Batlle Farm: Finca Kilimanjaro Varieties: Bourbon Process: Pulped Natural Roaster: Square Mile Brewing method: V60

Pulped natural processing is generally carried out in countries where water is scarce. It involves removing the bean from the cherry, but leaving a layer of fruit meat called mucilage on. The beans are then dried out. Compared to natural processing which we talked about here, there is a lower risk of processing defects in the pulped natural process, but leaving part of the cherry fruit on the bean imparts a lot of fruit flavours into the coffee bean.

This coffee has a slight spice to it, we get grape notes and cocoa too and it's also extremely crisp.