Some releases will have experimental processes, unusual origins, rare varieties - but all of them, we guarantee, will be outrageously delicious. Simply put, these coffees are the best we have ever sourced.
Placing major emphasis on the quality of the coffee and the origin story, Signatures makes tangible the unwavering dedication of each producer to achieving greatness in their crop. It’s not just our signature output, it’s theirs too.
Instead of releasing each coffee one at a time, we have integrated the concept into our wider mainstay offering. That means you’ll always have at least four different–but equally spectacular–coffees in the series to try at any given moment, each representing a cross-section of flavour and experience. Plus each release is available in small, limited runs so there will always be something new for you to try.
To further celebrate the amazing coffee inside, we have developed a brand new packaging solution to reflect the quality of its contents. Ultra sleek and typographic, each coffee in the range will come housed in a slick black box, made from GF Smith Colorplan stock, and will look outstanding on your shelves.
Being mindful of our environmental impact, we have ensured that both the box and inner bag can be disposed of responsibly. The box is made from FSC certified stock, and is fully recyclable and biodegradable; the inner bag is made of biodegradable Natureflex film derived from FSC certified wood pulp, and is home or commercially compostable. As well as this, both pieces of packaging are manufactured in the UK, further reducing our carbon footprint.
The eagle-eyed among you might have noticed we haven't labelled the coffees in this series as either 'filter' or 'espresso': that's because each one is of such calibre that you could brew them any way you wanted and they would still taste amazing.
]]>Jairo Arcila (Passionfruit Fermentation) is our eighth Map Series coffee, and our second from this producer. Jairo is one of the leading speciality coffee producers in Colombia, devoting much time and resource to producing fantastic quality coffee, in particular the use of experimental processing techniques such as this.
The coffee itself is highly refreshing and clean. Its tropical fruit sweetness and rounded milky smoothness remind us of sorbet, garnished with a gentle rosy highnote. Delicate yet vibrant, complex yet incredibly drinkable, it’s a coffee of multitudes that will satisfy coffee adventurers of every calibre.
The Map Series is the jewel in our crown: a range of unique single origin coffees each with a story to tell.
We source each coffee carefully and considerately, choosing lots that showcase exciting flavour profiles, innovative producers, experimental processing techniques, and unsung origins of the speciality coffee industry.
By releasing each coffee one at a time, roasted in extra small batches and subject to rigorous ongoing quality control, we maximise the outstanding flavour potential of each coffee to truly take you on a magnificent journey.
We began the Map Series two years ago, and in that time we’re proud to say we’ve released some absolutely stunning coffee under its banner. Map #8 is no exception. Buy it here or continue reading to find out why!
Jairo Arcila is a third generation coffee producer from Quindio, Colombia. Jairo worked as Mill Manager at one of Colombia’s largest coffee exporters for forty years before retiring in 2019. During this time he bought his first farm, Finca La Esmeralda, growing Caturra lots while working full time at the mill. Since then, he has acquired five additional farms and continues to provide significant employment to the community during harvests.
Jairo has two sons, Carlos and Felipe Arcila. Together they are speciality coffee experts and founders of Cofinet, a speciality coffee exporter in Colombia. Through his sons Jairo has received advice and guidance in vastly improving the picking, sorting and processing of his coffees, the results of which can be tasted in this cup.
The eagle-eyed among you will notice we sourced our seventh Map Series coffee from Jairo too. This time, instead of strawberry fermentation, the coffee underwent passionfruit fermentation, and the flavour difference is staggering. Read on to learn more about this exciting processing technique.
All coffee undergoes some degree of fermentation; the process begins as soon as the cherries are picked, when the sugars and acids contained within the mucilage begin to break down, and accelerates during the processing of the green coffee.
Increasingly speciality coffee producers are paying more attention to the ways in which fermentation can be stretched, experimenting with different variables in order to produce more unique and interesting coffees. Factors such as how long the coffee is left to ferment, or how oxygen-rich the atmosphere is, can lead coffees to develop more distinct flavour profiles and add value to the crop - when done carefully and with expertise, that is.
Jairo Arcila (Map #8) uses a combined anaerobic fermentation and fruit fermentation approach. The lot was fermented anaerobically with pulped passionfruit and wine yeast for 72 hours, then pulped and dried alongside more passionfruit pulp on raised beds until the ideal moisture content was reached.
The introduction of fruit to a coffee’s fermentation is a relatively new trend, which some find a little controversial (See this article by Perfect Daily Grind to learn more). Fruit fermentation in coffee is an experimental way to produce exotic flavour profiles and high cupping scores when done well; but without tight controls and close monitoring can lead to a poor tasting (yet expensive) coffee.
We can safely say in this instance that the experiment was a success - its fermentation undoubtedly lends the brewed coffee a very tropical, passionfruit-forward profile, with an enhanced sweetness and complexity as a result of the anaerobic conditions.
]]>The ambition with this series has always been to source, roast and offer the most unusual coffees we can find from a cross-section of origins from across the globe. Each coffee has a unique or amazing story to tell, often challenging perceived wisdom and current trends, but always tasting exceptional.
Buying in small limited quantities we have roasted them with careful consideration to maximise their flavour profile.
We named Map #6 after the farm it was grown on, Fazenda Rio Verde. However, the full title of Map #6 is Ipanema Premier Cru Magna Aura B67 Blackcurrant Blue - a bit of a mouthful by any means!
Let’s break it down…
Ipanema is the owner of the farm Fazenda Rio Verde, an absolute behemoth of a farm sitting at 1,566 hectares. They have been producing coffee since the 1870s, coffee production having been established by newlyweds Antonio Fachardo Junqueira and Gabriella Augusta in 1877. Management of the estate stayed within the family right up until 2002, when engineer Washington Rodrigues stepped into the role of CEO, and is responsible for many innovations and achievements of the farm - Ipanema were one of the first in Brazil to build wet milling infrastructure on site, first to be certified by Utz and Rain Forest certification programmes, and a founder of Brazil Specialty Coffee Association (BSCA).
Premier Cru is a series of premium coffee, and a project by Ipanema. The result of years of investment, research and development, Premier Cru is a collection of microlots grown on the estate’s oldest farm, Rio Verde situated atop the Mantiqueira Mountains.
The range is dedicated to producing only the highest quality, most diverse profiles, made possible by rigorous testing and experimentation to determine the optimal coffee growing conditions to achieve this kind of quality. Over a period of four years Ipanema conducted hands-on research into harvest methods, harvest periods, temperature and air volume of drying equipment and growing altitude, and their impact on cup profile. Scores from the team of onsite Q Graders concluded that coffee grown above 1000 MASL, hand picked during a harvest period of 20 days would be awarded the highest scores. Thus the peaks of the farm above 1000 MASL were allotted the honour of producing Premier Cru, divided into 32 distinct plots to produce a vast array of flavour.
To mark each new year of Premier Cru, the harvest is given a name, working as the brand for that year. This year is Magna Aura - “Great Aura”. Previous years have been named Aura Matina (Morning Aura) and Anima Verde (Green Anima).
B67 refers to the precise plot where this coffee was grown. It is 100% Yellow Bourbon and Dry Anaerobic Fermentation processed.
This is actually the first crop in Ipanema’s new high tech anaerobic fermentation tank, engineered to have even more control over the tank’s oxygen levels, temperatures, microorganisms and Brix level (the amount of sugar present in the coffee). This level of control has allowed for some truly unique tasting coffees. These cherries were fermented for 167 hours, then dried on raised beds for 549 hours.
After tasting and grading, each coffee is given a dominant flavour characteristic by the estate’s Q Graders – in this case, it’s blackcurrant. For the record, we entirely concur.
Every microlot is categorised into one of three edition groups: Black, Gold, and Blue, each group progressing in rarity and complexity. It’s a practice borrowed from a large scotch whisky company you may have heard of…
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If you'd like to try this coffee for yourself, you can purchase a box here or if you're interested in learn more about wholesale opportunities to guest this coffee / retail boxes the get in touch with us on roastery@machina-coffee.co.uk // (0131) 656 9565.
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SOLD OUT
January 2021 saw the arrival of a new premium coffee range: The Map Series.
Our ambition with this series is to source and offer the most unique premium coffees we can find based on a journey across the globe and present them in a new eye-catching packaging solution that is reflective of the coffee inside.
We have spent considerable time and energy searching for these coffees and each one has an incredible story to tell - often challenging perceived wisdom and current trends.
Buying in small limited quantities we have roasted them with careful consideration to maximise their flavour profile.
Moreover each coffee comes in a 100% compostable clear Natureflex Bag, which is produced from wood pulp. This bag sits inside an inner cardboard box that is colour coded to represent that particular coffee, which is then wrapped inside a black outer sleeve that is laser cut with our new heat map branding visual.
The heat map, which will form part of our broader branding evolution over the next 12 months, has been designed as an abstract representation of the chemistry of the roasting process and the attention to detail and expertise in specialty coffee we are known for.
We aim to release one of these coffees each month, with the first 4 coffees already purchased. These include some pretty exceptional lots including a Colombian Geisha, an Ethiopian Banana process and a Daterra Masterpiece Collection coffee.
We are incredibly proud of this range and hope it will be the start of a premium range that we will evolve over time along with our journey through speciality coffee.
CHERRY / MEDJOOL DATES / LIME ACIDITY
Firstly - process: Kenyan's are usually always washed. This is usually due to the fact that it's easier to maintain good consistency with the washed process, whilst considering most coffee 'lots' are comprised of coffee from collectives or multiple small holders (offering slightly varied profile and quality). So, in order to create that classic crisp, clean and balanced Kenyan profile, and in the interests of maximising profits on regional based coop lots, washing coffee helps support a balanced outcome.
Further, natural processes are much harder to maintain consistency from, due to fluctuations in climate, so it requires much more time, knowledge and care to generate high quality. The number of farms and processing mills, with the right skills and knowledge willing to take on this challenge is low. Despite all this, Doondu is a precision natural process (Sundried) making it a rarity from this origin.
Secondly - clarity: It offers amazing clarity and complexity without being overly intense and boozy, which is an extremely difficult thing to do with a natural process, unless the people responsible really know what their doing and a huge amount of care is taken throughout the processing phase. Doondu Estate have managed to overcome this challenge, producing an exceptional coffee that goes against the norm of this process.
CITRA HOPS / PINEAPPLE / GRENADINE
Banana process is a version of Natural Anaerobic, where by the coffee beans are placed in a sealed tank for 10 hrs with strips of banana. The banana contributes to a very unusual and dense profile, that generates a very unusual set of flavour notes that are a mix of fun, super sweet and.... strange (in a good way).
Worka Wuri is one of the most unusual and insanely complex profiles we have ever come across. It offers an up front citrus / hops flavour (like a killer IPA), with a super tangy pineapple flavour, supported by a long grenadine like finish.
ELDERFLOWER / JASMINE / TURKISH DELIGHT
La Margaritas is a very complex coffee. As a Geisha you would expect a very refined cup that offers a level of intensity unfound in most other coffees. This coffee delivers just that and more. It has a very sweet and clean mouthfeel that reminds us of a great quality rose Turkish Delight. This is supported by layers of delicate notes of elderflower, jasmine, and even some lemongrass and peach.
Café Granja La Esperanza is made up of 5 farms: Cerro Azul, Las Margaritas, La Esperanza, Potosi and Hawaii. They have a reputation for producing competition-winning coffees. Processes are matched with varieties to produce unique flavour profiles.
We have been aware of Cafe Granja for some time now, having bought one of its natural lots to use in the UKBC back in 2018 (For Dan Todd ESQ), which was a fairly wild tropical Pacamara. They are known for producing some exceptional lots across a range of experimental processing techniques, with this Geisha being a prime example of their abilities as a leading speciality coffee farm.
The Las Margaritas farm, known to the workers as the ‘garden of varieties’, has built a reputation as for competition winning coffees due to the varied and unusual varieties grown.
FIG / DARK CHOCOLATE / STRAWBERRY
San Adolfo is a bold and challenging coffee, boasting layers of flavour that are sometimes difficult to isolate from each other, resulting in a very complex cup. It has a dark chocolate body alongside a light strawberry sweetness supported by a bright fig like acidity, with an unusual almost balsamic like tang to its profile.
The Pink Bourbon varietal is extremely rare, and is a mutation of Red and Yellow Bourbon. Research is currently being done to determine its exact place of origin, but is thought to have began at 2100 MASL in San Adolfo, Huila.
It’s attractive to producers partly due to its rarity, and partly due to the fact it’s believed to be more resistant to rust. Pink Bourbon is a difficult varietal to produce and maintain, as the “pink” gene is recessive to the dominant presence of yellow and red genes. In order to preserve the unique colour and character of this variety, each lot must be carefully isolated and contained. Marvellously, this micro-lot is 100% Pink Bourbon.
A huge amount of time and effort goes into Carbonic Maceration.
Firstly, the coffee is picked following a strict ripeness criteria. It is then thoroughly hand-sorted to ensure only the best cherries are processed. The cherries are then placed in plastic tanks to ferment for 64 hours with the controlled addition of carbon dioxide (CO2). After fermentation, the cherries are transferred to raised drying beds at a temperature below 36 degrees celsius until the ideal moisture content is achieved.
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This is the first release of our new coffee range called 'The Map Series'. Doondu is a grade 1 Kenyan. It's an SL28 varietal that has been sundried as a precision natural process. The results are phenomenal. Think high quality Kenyan on steroids.
]]>This is the first release of our new coffee series called 'MAP'. These are premium grade coffees that we have searched far and wide for, bought in small quantities and then housed in a new 100% compostable packaging solution, which we are pretty proud of.
First up is a Kenyan called Doondu. It's an SL28 varietal that has been sundried as a precision natural process. The results are phenomenal. Think high quality Kenyan on steroids.
Doondu is a farm that we have been aware of for some time now, famed for it's high quality growing and processing, with amazing attention to detail.
Farm information:
Doondu is located in the Kiambu County, just outside of Nairobi city. The region has a long history of coffee production and is famous for its large estates, which were originally built by British colonists in the early 20th century. After decolonisation, the estates were sold to local Kenyans who have been managing them since.
While estates such as this used to produce the majority of Kenyan coffee, the increased urban sprawl from Nairobi, as well as the increasing land value in the region has meant that estate coffee production has gradually diminished, while smallholder production elsewhere has increased. Nevertheless, estates such as Doondu continue a legacy of many generations of coffee production, supported by unparalleled local knowledge and experience.
Diverse speciality:
Unlike most Kenyan coffee farms, Doondu chooses to farm and release premium lots that go somewhat against the fold of traditional Kenyan coffees, with sundried processing being a regular offering.
The art of great processing:
Kenyan coffees are typically washed to help refine their clean fruity profile. Further, as Kenya produces much less coffee compared to the likes of Brazil, it is important for them to produce coffee that is very consistent, so the price can be kept high. Washed coffees usually result in better consistency due to their process control, while natural coffees produced in volume, can lack consistency due to varied climate / weather conditions. The combination of Doondu's growing expertise and the precision natural processing result in a coffee that is rare, unusual and very high quality.
Ripe cherries are selectively harvested and floated to select only the ripest, highest quality cherries for processing. These cherries are placed in a single layer on raised drying beds and dried in the sun for up to 6 weeks. The cherries must be manually turned periodically every day to ensure an even drying and prevent mould formation. Once the coffee has reached its optimum moisture content it is rested before being hulled, graded further handpicked, and finally bagged in GrainPro for export.
Profile:
With Kenyan coffees already being fairly intense, the sundried natural process really accentuates the acidity and fruity profile, but not in a boozy or unpleasant way. The clarity is fantastic, offering layers of Lime, Rhubarb and Crab Apple.
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Regardless, the flavours we ended up pulling from the coffee and offering you capture this coffee perfectly. It has lots of layers of clean red fruit such as grape and cherry, a sweet caramel body and a very heavy / intense structure. Depending on how you brew this coffee, you will draw out more red grape acidity or possibly more body, demonstrated in a viscous and syrupy consistency.
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We always like to find out some interesting stuff about our coffee growers, and in this case it resulted in a great story. It focused on how Jorge came to work in coffee through his father and his desire to move back to a farming lifestyle after having lived in the city for a period of his life.
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Jorge Emilio Brazo is originally from the traditional coffee area of Ibague, Tolima. When he was young his father used to own some small lots of coffee and sugar cane for Panela. It was from spending time with his father on these small coffee lots that he acquired a passion for the land and for coffee.
In his early adult life Jorge migrated to the city to study economics, and worked for a number of years as a professional in finance. After some years of working at big companies, he decided to go back to the rural area to pursue his real passion for farming. He bought his own coffee farm of 9 hectares, where he was able to apply the coffee farming knowledge that he acquired from his parents; knowledge that he has since passed onto his own son.
During the harvest season, each lot on the farm is hand picked every 15 to 20 days for ripe cherries. The coffee is then separated and floated before they ferment it in a tank or in clean bags for 22 hours. After that, the coffee is washed and sun dried it in a parabolic dryer for 10 - 15 days.
Currently the farm generates employment for 5 people, who live on the farm year round. During harvest, Jorge employs an additional 10 to 15 more people to work with them and help manage the harvest and processing.
Like the sound of this coffee? You can buy it right here.
]]>As a filter brew, the clarity of the flavours comes through well, especially on a Moccamaster or Chemex. It's bright and super juicy with sparklingly sugary flavours like cola and caramel. It's intense and gorgeous.
On espresso, the shots are deep and rich. This coffee walks the line between typical Colombian coffees. Its light whilst being smooth, marmalade-y and nutty. It also carries a medium acidity, so it might not be the best coffee to serve with plant-based milks. Nevertheless, its great to try and brings loads to the table (at home or in a cafe).
Origin
We've gotten this green coffee from Cafe Imports, who've got a special relationship with Colombia coffee and their growers. They've spent many hours walking through and tasting every coffee they can.
The Asociación itself is a community of farmers and landowners who've built a community among themselves. Their mission is to positively promote collaboration through the sharing of resources and knowledge. In doing so, they hope to provide a better quality of life for their families and themselves. More widely, coffee in Colombia has been a massive industry since the late 1700s. The country's mountainous landscape creates a variety of microclimates, and the high altitude means the country only produces Arabia beans.
We're proud to offer a coffee that supports such a booming industry, especially since the Asociación has such positive values.
Written by Jess Browning
]]>In the Clockwork, Rancho Grande provides a sweet, rounded balance to its partner, the Aprysa from Peru. These two South American coffees pack a punch, and are perfect for espresso. They dance well together - providing both a great base for milk drinks and a complex, deep flavour for black coffees. Also, it's plant based milk friendly - no curdling here folks!
On its own, the Rancho Grande is subtly sweet and rich. It brews surprisingly well as a filter coffee - in cafetieres at home or in a big batch brewer at busy restaurants or offices. It's not heavy on the palate like other Brazilian coffees can be. Instead, it's a good bridge between specialty and coffee that's just coffee. Interesting, but not challenging.
Origin
In 1933, Aneite Reis inherited five hectares of crops to start coffee production from. Today, Fazenda Rancho Grande is run by José Car-los Reis and his son Flávio (Fafa) Reis, son and grandson of Mr. Aneite, respectively. For diversification, the farm has many cows for dairy and meat production.
The mission of Rancho Grande is to responsibly produce coffee of the highest possible quality without neglecting the importance of protecting the environment and the caring for the well-being of its employees. A number of employees live on the farm in houses provided with subsidised electricity and food. On the farm, they are open to change and trying new techniques and they have invested in several static drying boxes to help improve the quality and profile of the coffee they could produce. In 2017/18 they produced three containers of specialty coffee.
Written by Jess Browning
]]>As a brew, Santa Rosa has a lot to give. We've never made the same cup twice on our Moccamaster. Each time, we seem to pull out different distinct notes, ranging from sweet pecan to tart white grape. Some days it's drier while others it's more balanced. We're always tinker with our recipe, thus constantly finding new features to love.
It's been a favourite in our cafés, providing greater consistency on the bigger brew system. Currently, it's one of three on rotation, so catch it when you can and you'll be in for a treat.
Origin
Coffee has a long history in Costa Rica. The Santa Rosa farm is no exception. Bernan Urena, the farm's owner, has been growing coffee for over 35 years, and the past three he's been focused on micro lots. He is part of FUNDECAP, an association of nine producers who are also business partners. They collaboratively own a wet mill, where they all take their coffees to be processed. He's built his own raised beds at his farm, so the coffee is brought back there to dry and finish.
Coffee has been vital to the Costa Rican economy since the early-20th century, and we're happy to support farmers that clearly have a history in the soil, especially when they work in collaboration with other producers.
Written by Jess Browning
]]>Buttery as a croissant and sweet as jam, this coffee is super smooth drinking. In our cafes, we serve it with milk to bring out the creamy consistency. As an espresso, it has almost a sour apple tartness. The balance it brings to any drink makes it a joy to have, and we'll be drinking tonnes of it while it lasts.
Origin Info
Don Jorge Monge Garbonzo and his family have been in the coffee trade for generations. He inherited the Las Palomas farm from his parents in 1993 and has been looking over the management of it since with his wife and children. As one of eleven children, his siblings are all still connected to coffee in some way. The Las Palomas farm gets its name from the various birds that can be found in the region.
The area is characterized as being extremely green due to the large number of trees and small number of people. A drastic change from Edinburgh. Don Jorge employs two full-time farm workers and a group of 25 collectors visit the farm during harvest season, moving between Las Palomas and various neighbouring farms. Coffee is delivered to the nearby Association of Agricultural Producers of the Communities of Acosta and Aserrí (ASOPROAAA), who process coffee and citrus in the areas of Acosta, Jorco and Palmichal, as well as offering financial, commercial and technical support to its members. They have been influential in the revival of agricultural production in the region, and are unique in their offering as a processor of traceable, quality differentiated micro-lots.
Written by Jess Browning
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We've roasted our green beans for filter and espresso to highlight the complex notes in this coffee. As a filter, it sips clean with lighter notes, while as an espresso its bolder side comes through and has a wonderfully velvety mouthfeel.
Origin Info
No stranger to hard times, Latin America has been faced with many difficulties in the coffee market. This farm in the San Antonio Huista area has grown out of those slumps and is unique because it is part of a network of women who have all been widowed during the 35 years of Guatemalan civil war or whose husbands left in the Coffee Crisis of 2001 - 2004. While coffee rust is an issue faced by many farms, the women have produced a beautiful coffee that highlights the best of the region.
These women are supported by ACODIHUE, who teach them sustainable and organic growing practices. The organization also promotes specific differences, such as: diversification of culture, gender equity, and worldview, to name a few.
Written by Jess Browning
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With tasting notes of white chocolate, raspberry, and lime, this crop exceeds expectations of a Kenyan coffee.
]]>With tasting notes of white chocolate, raspberry, and lime, this crop exceeds expectations of a Kenyan coffee.
We've roasted this coffee with body in mind. Since Kenyan's can tip towards overly acidic, we've amplified the fullness of body to let the fruitiness shine through without overwhelming the palate. The result is a juicy, almost red wine boldness.
Brew this up on a summer's evening to share after dessert and let the good times begin.
Origin Info
The Kagumoini factory of the Mugaga Society is on the slopes of Mount Kenya and Aberdares mountains in the Central Province. The society is made up of 1000 people, and they have taken initiatives to improve the lives of the members by investing in training for farmers and credit facilities. The processing of these beans comprises of many stages, notably the long soaking time which allows them to develop the bright fruity flavours Kenyans are known for.
Recent amendments to the coffee law of Kenya have brought about the introduction of direct trading whereby farmers can by-pass the auction and sell directly to speciality roasters around the world.
Written by Jess Browning
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Finca Tamana is a highly fêted farm with good reason; it has produced consistently stunning coffee over the last few years and this years crop is one of the best yet.
Whenever we see the name Finca Tamana in a café or on a cupping table we are excited to taste it - we are delighted to offer our customers our own spin on this coffee.
It is very clean and complex, with notes of Plum, Tablet and sweet port.
Origin Info
Finca Tamana is situated in the Huila region of Colombia and is overseen by Elias Roa. Our importer Nordic Approach has had a lot of success in improving the quality of this years crop. They have improved the picking and sorting process on the farm and have also worked hard to improve the drying processes which helps to maintain the coffee’s freshness. Cherries are handpicked and fermented overnight for 12-16 hours before being washed.
This coffee is packaged in 24kg Vac Pacs as opposed to traditional hessian sacks. This helps immensely in preserving the moisture content of the green bean, aiding longevity and freshness. This combination of selective picking, processing and packaging has helped to produce a truly stunning coffee. We look forward to sharing it with you.
Written by Mark Williamson.
]]>BLACK CHERRY / STRAWBERRY / ALMOND / CREAMY
Our first new coffee of the season is a special one. Las Lajas is a Costa Rican microlot and is our first ever Black Honey processed coffee. This means that the cherries are dried over an incredibly long period of time, in high humidity, and a shaded area. It's a lengthy process for coffee farmers - but it delivers outstanding results. Black Honey processed coffees are known for being rich, flavourful, and deliciously sweet, and that's exactly what Las Lajas is. Farmed by Oscar and Francisca Chacon, this coffee is Certified Organic and has been honed over several seasons to develop the perfect process and taste. Big, boozy, and full of fruit, Las Lajas is a real treat.
Origin Info
Oscar and Francisca Chacon are almost unique in Costa Rica, as they are one of the only micro millers to still produce certified organic coffee. Whilst many Costa Rican coffee farmers have stopped producing organically, the Chacon family have remained true to their principles. Their passion for coffee has led them to experiment with different honey and natural processes and consequently the Las Lajas brand has become famous in the specialty coffee sector.
The Black Honey process is a Las Lajas specialty which has been developed and refined over many seasons to ensure its superior and consistent cup profile. This is one of the longest honey process used at Las Lajas and involved the coffee being left unmoved for a period of 24 hours.
The coffees that are processed at Las Lajas are all delivered from family-owned farms. Oscar and Francisca are continually working to develop new processing techniques, to ensure that they are producing a cup that truly expresses the delicacy and complexity of their coffees.
]]>As our Machina warehouse staff has grown, we needed to find a way of quickly brewing great coffee at a higher volume, and we've been impressed with the Moccamaster.
We've honed a recipe using our Milciades Yonda (filter roast), which produces 6 cups of smooth and delicious coffee with notes of baked apple, marmalade, and nutmeg.
Equipment:
Moccamaster KBG Coffee Brewer
Filtropa Size 4 Filter Paper
Wilfa Svart Grinder
Recipe:
We found this produced a really clean brew - our TDS check showed a great extraction. It's easy to be suspicious of something this easy, but we're completely bowled over by the coffee this machine produces and couldn't recommend it enough.
]]>With a juicy body and notes of baked apple, marmalade, and nutmeg, Milciades Yonda is a clean espresso perfect for the winter season. Not only does it taste like a treat, but this coffee is ethically sourced, with the farmer in mind.
Meet Milciades Yonda, the man himself. He runs a tiny farm called Monte Negro in the Cauca region in Colombia. We buy the whole lot, representing the best output from his harvest this year.
The 121 Project is a pioneering program from DR Wakefield that we are proud to be a part of. Under this scheme, one roaster is given exclusivity on a single farm's coffee for a season. DR Wakefield pair the farmer with the roastery based on their shared needs. The roastery is given the opportunity to enter into a long-term agreement with the farmer. This provides the farm and its workers with security, whilst providing the roaster with a high quality, exclusive product.
Santiago Barahona, head of the 121 Project, explains:
“We wanted to create, promote and provide direct channels between roasters and coffee farmers. You are supporting a farmer that has now become your supplier. With this project, 70% of the final price will go to the farmer, making it one of the most rewarding schemes within the specialty market with concrete results.”
The variety of this coffee is Castillo and it is grown at 1900 masl. The beans are fermented for 14 hours, washed three times in fresh water, and reduced to 11.5% moisture in a solar parabolic drier. The coffee is then taken to the CENCOIC facility in Popayan where they perform a quality analysis and prepare the coffee for export. Milciades Yonda is an exceptional lot, scoring 88 points by the Q-graders who tasted and selected it.
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April saw the release of the first samples of the new crop coffees from Ethiopia and Kenya, from which we chose four coffees to join our line up when they land in Europe. Spring and summer are exciting times for coffee - it’s when there is the most abundance of choice of the freshest possible green coffees, which result in the most vibrant cups. We thought that you might like a sneaky preview of what’s to come...
Deemed as the birthplace of coffee, Ethiopia produces some of the most striking coffees in the world, with a lot of diversity in flavour depending on the region. Between the distinguished aromas of jasmine, bergamot, soft fruity sweetness (think stone fruit), and gentle citric acidity of washed Sidamo to the heavy violets aromas, big juicy strawberries and a creamy silky body of naturally processed Guji - there is plenty to explore!
The first of our Ethiopian releases is from the Aricha wet mill. Idido is the village near where this coffee was grown, located in a micro region of the famous Yirgacheffe. Grown at altitudes between 1850m and 1880m ensures the coffee cherries’ slow sugar development, leading to an incredibly sweet and complex cup. The coffee is picked between November and January, only once the cherries are fully ripe - which means that pickers have to visit the same trees a few times throughout the harvest. This vastly improves the consistency of the lot, as well as the intensity of flavour.
As with most Ethiopian coffees, this lot is comprised of various Ethiopian Heirloom varieties of Arabica, or as some call them - Wild Varieties. After picking, the cherries are depulped within 12 hours, which is essential in preventing any undesired fermentation that could result in off flavours. Following the depulping, the coffee undergoes washing with spring water before drying.
During our tasting, the Aricha Idido showcased flavours of honey, lavender and lemon, preceded by a lovely floral aroma. A peach-like acidity makes it vibrant and accentuates the coffee's heavy sweetness, while a velvety body balances the cup overall.
The first roast of our Kenyan Kapsakisio AB
The first of our Kenyans coffees this year is grown on the slopes of Mt Elgon in western Kenya - a less known region that has a great potential, as showcased by this coffee. Kapsakisio is a cooperative society with about 800-1000 smallholders, located at around 1600-1700m above sea level. This lot is comprised of the SL28 and SL34 varietals, which are commonly grown in Kenya. After harvesting, the coffee is depulped the same day, fermented overnight, washed, soaked and spread on drying tables.
While processing methods differ from country to country, even mill to mill, it is widely agreed that the Kenyan washing process produces extremely clean cups, and contributes to those coffees’ striking characters. The rich fertile soil of Kenya give the perfect conditions for coffee growing - the phosphorus in the soil is absorbed by the plant contributes to the content of phosphoric acid (think cola) in the cup. This type of acidity is what gives Kenyan coffees the vibrant blackcurrant flavour, making them complex, sweet and interesting.
In the cup what shone for us was how incredibly sweet that coffee is - the bright fruity notes of apple, lime and blackcurrant marry perfectly with rich sweet caramel notes creating a floral yet heavy brew. We will be roasting it for filter, to let this explosion of flavour shine and dance on the palate.
Both of these coffees were sourced by Cafe Imports and will be available in our shops later this month.
Written by Emiliya Yordanova, Head of Quality Control
If you would like to know more or are interested in serving our coffees in your own establishment, do get in touch at roastery@machina-espresso.co.uk.
]]>While competition filter coffee brewing favours those who create a balanced cup of coffee, balance is not necessarily the flavour of choice in cafe customers.
]]>“Balance” in coffee refers to that sweet spot where the acidity, sweetness, and body of a coffee align equally to create a harmonious and “pleasing” taste.
In competition, balance is scored twice as highly as any other attribute on the score sheet, and this has resulted in most competitors brewing coffee in a very similar fashion. To achieve this balance, brewing for competition has converged into some commonly used tactics for success. These balancing tactics are:
While these highly-scientific coffees are undoubtedly very balanced and tasty, this style of brewing rarely excites customers in coffee shops. While working in our coffee shops, I often find that the coffees our customers rave about most are in fact the least balanced.
For example, our Ethiopian Kayon Natural was by far and away our most popular filter coffee over the past 6 months. It was highly acidic, had a lasting sweetness but lacked body. This coffee would have scored poorly in the Brewers Cup but our customers raved about it. We had people coming back time and time again to try the “blueberry coffee”.
For many regulars it was their first time trying black filter coffee - a real “eureka” moment - the realisation that black coffee could taste that sweet and acidic.
This week we will roast two new filter coffees for the first time - A Rwandan natural Nyamesheke and a Colombian coffee processed using the anaerobic fermentation method (a processing method used to further develop complexity, sweetness, and acidity in the coffee).
We chose both of these coffees as they really stood out on the cupping table - both are exceptionally complex, sweet and unusual. I’m not sure they would score very highly in a competition environment, but I’m certain these coffees will really excite and engage our customers. Keep an eye out for these, as they’ll be hitting our cafes very soon!
Written by Mark Williamson, Roaster
During the 3 days, over 150 barista's took part in educational workshops designed to improve their sensory, brewing or espresso based skills. The modules were based on the SCAE Coffee Diploma, which meant that at the end of camp the attendee's could leave with a recognised certification of their skills. The modules were taught by highly qualified trainers from across the globe, and were definitely an intense learning experience!
Between classes, experienced industry professionals gave lectures on all aspects of the coffee industry, from farming to roasting. Author Scott Rao, coffee farmer Graciano Cruz and Square Mile CEO James Hoffman were amongst the speakers, and their talks were informative and really well received.
Of course, it wasn't all hard work; from team challenges to beer 'cuppings', blind latte art competitions to wild beach parties, there was definitely plenty of fun to be had when class was over!
As a volunteer crew member, I was helped to organise and run the classes and social events. Although I learned a lot about tasting coffee, what I gained the most from Barista Camp was the sense of community. It's rare to have so many people in one place who are passionate about the same thing, and I now have a great network of coffee loving friends across Europe. I was definitely sad to leave - bring on next year!
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