We have lots of tasty coffee in at the moment for Edinburgh.
El Salvador, Finca San Cayetano, Natural, Bourbon
Country of origin: El Salvador
Region: Santa Ana
Farm: Finca San Cayetano
Roaster: Has Bean
Brewing method: V60
Tasting notes: rum & rasin, blueberry, sherry
Bourbon is a traditional variety of El Salvador and is characterised by a very sweet profile. When combined with natural processing, like this example, we get a really interesting coffee. There is lots of rum and raisin and booziness from this coffee, while still having a good amount of chocolaty body.
The farm is owned by Rafael Silva who also owns Finca La Fany - a farm one of our first coffees came from.
Kenya, Thunguri AA, SL-28 SL-34, Washed
Country of origin: Kenya
Producer: Rumukia Co-op Society Members
Varieties: SL-28, SL-34
Roaster: Workshop Coffee Co
Brewing method: Chemex
Tasting notes: blackberry, vanilla, stone fruit
Our second Kenyan from Workshop, and fourth of the year so far - this is everything you'd expect from a traditional Kenyan coffee - lots of blackberry and a stone fruit acidity. The coffee comes from the Thunguri factory, which is owned by the Rumukia Co-op, comprising of over 800 members with on average 100 trees each. The farmers deliver their coffee to the Thunguri factory where it is processed with the usual high attention to detail of Kenyan coffees.
Once the coffee has been processed at Thunguri, it is shipped off to Nairobi to be sold, then to a dry mill for the removal of the parchment. At every step of its journey, the coffee is sorted for quality, ensuring this lot that Workshop attained, is the very best.
Sumatra, Wahana, Lington, Natural, Rasuna
Country of origin: Sumatra
Region: Desa Lee Mungkerr
Farm: Wahana Coffee Estate
Roaster: Has Bean
Brewing method: Slayer Espresso Machine
Tasting notes: dark chocolate, chilli, sherry
We're having a bit of a natural coffee fest at Brew Lab at the moment, and this coffee completes it. Its the first Sumatran we've had in a Brew Lab. In the past we have steered away from them due to fact that they traditionally have a very dark, leathery flavour, and are not the highest quality. This example is completely different however.
The Wahana Estate has a number of new coffee growing practices to ensure the high quality of their yield: only organic fertilisers are used, and the area around the farm has been a designated a conservation area. The farm also has a housing scheme and medical clinic for all its workers.
We have this coffee on the second grinder as a single-origin espresso and its crazy: we get dark chocolate with chilli and black pepper.