Espresso

Espresso Coffee Island is our special blend with thick cream, intense flavour (citrus, chocolate, nuts), high acidity and sweetness, silky body, long pleasant aftertaste (fruity, citrus and cocoa). The Arabica varieties we use for our espresso blend are semi washed Brazil Alta Mogiana, washed Nicaragua Di pilto, washed Guatemala Santa Rosa and washed Ethiopia, all of which are medium Dark Roasted.

Arabica Varietal: SL34 & SL28
Name: Muburi
Country: Kenya
Attitude: 1,300 - 1,900 m.a.s.l.
Process: Washed
Roasting: Medium
Cupping Notes: Orange, Tomato jam, Maple Syrup
Acidity: 7
Sweetness: 6
Body: 6
Aftertaste: 6

The Story
Muburi factory is located in the village of Rwama, in the Gichugu division in Kirinyaga County. The nearest big town is Kianyaga (approximately 5km away), which is itself a couple of hours drive from the capital Nairobi.
The annual rainfall in the area is approximately 1,900 mm, divided in two rainy seasons. The soil type is deep red volcanic, rich in organic matter. Muburi has a total of 1,080 active members and is a part of the Rwama Cooperative Society. After the timely and selective hand picking, the cherries are delivered to the wet mill the same day they are picked. Cherry sorting is carried out at the wet mill prior to the pulping. The red ripe cheries are separated from underipes, overipes and foreign matter. Processing utilizes clean water (wet processing), that is recirculated before disposal into seepage pits. Sun drying on raised tables is done before delivery of the coffee to the dry mill for secondary processing.

Arabica Varietal: Catuai
Name: Copan
Country: Honduras
Attitude: 1,200 m.a.s.l.
Process: Natural
Roasting: Light to Medium
Cupping Notes: Black Currant, Cocoa Powder, Dried Dates
Acidity: 5
Sweetness: 7
Body: 7
Aftertaste: 6

The Story
This coffee is grown in the farm San Isidro, owned by Osman Romero Melgar. The farm, which is located in the Celaque area of the Copan region of Honduras, is 10 hectares, most of which is used for coffee production within a natural forest, and has been inherited to Osman from his parents. Osman is a trained agronomist and an important member of the Aruco Cooperative, managing production and administration.
Osman was one of the first producers within Aruco to start producing micro-lots and to try new processing methods and so was influential in the success of the spread of quality improvements throughout the cooperation. This catuai lot was processed natural. The cherries were delivered to the Aruco mill, where they were sorted and cleaned before being dried on raised beds. This coffee has a rich and full body with long and sweet aftertaste.

Arabica Varietal: Heirloom
Location/Name: Kerchanshe
Country: Ethiopia
Attitude: 1,900 m.a.s.l.
Process: Anaerobic Honey
Roasting: Medium
Cupping Notes: Orange Blossom, Cherry, roasted Almonds
Acidity: 7
Sweetness: 7
Body: 5
Aftertaste: 5

The Story
This coffee is collected from small farmers and milled by Kerchanshe washing station in Sidama region of Ethiopia. A few words about the process: The beans go through the honey process and are then put in plastic barrels where all water and oxygen is removed. The barrels are sealed and the beans are left to ferment (NO YEAST is added) for around 36 hours (*anaerobic fermentation process). The plastic barrels expand to a level where the growers can tell that the process is complete.
Once removed, the coffee is pulped and taken to dry on raised beds. The beans are then turned more frequently to dry to desired level.
*Anaerobic fermentation is a low-temp, controlled process that breaks down sugars & elevates fruit acids for a greater perceived sweetness, yielding a silky mouthfeel with bouquets of floral aromatics & hand-picked berry sweetness.

Arabica Varietal: Caturra Catimor
Farm name: La Avanzada
Country: Peru
Attitude: 1,800 m.a.s.l.
Process: Washed
Roasting: Light to Medium

Cupping Notes
Fig, Chocolate, Walnut

The Story
This special coffee is grown in the 'La Avanzada' farm which is run by Victor Aguilar Cesar Gumercindo and is located in the Chanchamayo province of the Junin region. The washed process offers a sweet nutty and fruity taste with a rich creamy body. {2nd paragraph}The 'La Avanzada' farm is a member of the Central Cafe & Cacao coffee asscociation which was born in 2003 thanks to the initiative of small coffee producers. Their mission is to promote quality Peruvian coffee and cocoa, social development with a cooperative approach, as well as conservation of the environment.

Arabica Varietal: Caturra, Bourbon, Typica, Castillo
Name: Dulima
Country: Colombia
Attitude: >1,600 m.a.s.l.
Process: Fully Washed
Roasting: Light to Medium

Cupping Notes
Bergamot, Vanilla, Roasted Almond

The Story
The spread of coffee planting throughout Colombia in the early 19th century is attributed to a priest who made coffee planting a penance for his parishioners. It worked and Colombia is now among the largest coffee producers in the world, and was number two behind Brazil for decades. The Tolima growing regions is named after the Tolima district, which was home to Pijaos people. The Pijaos were known among the Spaniards as fierce defenders of their homeland, which they called Dulima. Dulima coffee comes mainly from Garzon and Pitalito municipalities, carefully selected from small suppliers and farmers. This coffee has a rich creamy body with sweet and long aftertaste.