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.

Variety: 100% SPECIALTY ARABICA TEKISIC, CATUAI, CATIMOR
Origin: SAN FERNANDO, NUEVA SEGOVIA
Country: Nicaragua
Attitude: 1320-1450 m.a.s.l.
Process: Honey
Roasting: Medium
Cupping Notes: ROASTED NUTS, TANGERINE, CARAMEL
Acidity: 5
Sweetness: 5
Body: 6
Aftertaste: 6

We are located at the Samaria farm in the San Fernando area, northwest of Nicaragua. Here, the Octavio Peralta family grows remarkable coffee varieties in soils of rich vegetation and wildlife thanks to frequent rainfall. It constantly preserves and protects this natural habitat, which contributes significantly to the delicious profile of the coffee. One of the most ideal locations for production.

Arabica Varietal: Catuai, Borbon, Typica
Name: Marcala
Country: Honduras
Attitude: 1,500 m.a.s.l.
Process: Natural
Roasting: Medium
Cupping Notes: Cherry, Cocoa, Tropical fruits
Acidity: 5
Sweetness: 6
Body: 6
Aftertaste: 6

The Story
In the year 2001, 61 Honduran coffee farmers (12 females and 49 males) joined together with a common goal to transform their farms from conventional to organic production in order to produce high quality coffee and thus formed COMSA co-operative (Cafe Organico Marcala, S.A). This specialty coffee is grown in the area of Marcala, which is located in the mountain range of Montecillos, at heights between 1,200 – 1,700 masl.

The natural process starts from the moment the ripe coffee cherries are hand-picked by the local farmers. Then they deliver the cherries to COMSA’s central wet mill and the team there selects the best-looking cherries. Afterwards the cherries with red wine like colour are placed in a clean tank filled with water, where they rest for 24 hours to hydrolyse the beans inside the cherries. Once the coffee is hydrolysed, it is packed inside clean polypropylene sacks and transported to the patios or raised beds where they are sun-dried for 12 to 24 days, depending on weather conditions.

Arabica Varietal: Heirloom
Name: Adola
Country: Ethiopia
Attitude: 1,900 m.a.s.l.
Process: Anaerobic
Roasting: Medium
Cupping Notes: Chocolate syrup, Melon jam, Sour Cherry Liqueur
Acidity: 7
Sweetness: 7
Body: 6
Aftertaste: 7

The Story
Our team in their coffee exploring trip to Ethiopia, visited the washing station called Adola in the Guji region surrounded by green and lush forest and huge mountains. There, they were welcomed by the hosts waiting to start a cupping session. In the meantime they also talked about how the local small farmers are collecting only the red ripe cherries and they let them ferment in polybags for 120 hours while laying on the raised beds and getting dry in a slow manner. Our team got ecstatic with the excquisite taste of this unique and rare coffee and they already knew they had found the next coffee that would complete our latest Single Estate selection.

Arabica Varietal: Tim Tim/Cattimor
Name: Gayo
Country: Indonesia - Sumatra island
Attitude: 1,200 - 1,600 m.a.s.l.
Process: Wet-hulled
Roasting: Medium
Cupping Notes: Strawberry, Liquorice, Sugar Cane
Acidity: 5
Sweetness: 7
Body: 7
Aftertaste: 6

The Story
This coffee was produced by ARISARINA COOPERATIVE, established in 2013 and located at the highlands of Gayo region in the Aceh Province of Sumatra Island, Indonesia. Gayo region is considered one of the biggest Arabica coffee plantation in south east Asia.

ARISARINA COOPERATIVE consists of 2,494 local coffee farmers with a common goal to improve the quality of coffee that grows in the Gayo Highlands, as well as to maintain and preserve the surrounding ecosystem.
Moreover the Coffee plantations that are managed by the local farmers in the Gayo Highlands have been following the principle of conservation, where each coffee farm planted with shade trees. This kind of cultivation is rarely found in another region in Indonesia.

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.

Variety: 100% Specialty Arabica
Origin: Cauca
Country: Colombia
Attitude: 1,690 m.a.s.l.
Process: Washed
Roasting: Medium
Cupping Notes: Raisin, Raspberry, Roasted almond
Acidity: 6
Sweetness: 7
Body: 5
Aftertaste: 6

We are located in the Cauca region, southwest of Colombia. Here, the farms are owned exclusively by locals and smallholders, called Paez. The volcanic soil of the area, thanks to the Nevado del Huila volcano found in the nearby mountains, combined with the temperate climate, give special characteristics to the coffee, which is locally the source of the economy.