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.

Grade: Specialty
Arabica Varietal: Heirloom
Location: Western Guji Zone
Attitude: 1.900 - 2.300 masl
Process: Fully Washed
Roasting: Light to Medium

Cupping Notes
Strawberry, Lime, Caramel

The Story
Demissie Edema is a well-known coffee grower and supplier from Guji zone for the past 20 years. He has been involved in coffee farming and business ever since he was a child, as his father owned a coffee plantation and he was selling coffee at local markets. This vast experience enables him to understand and control the quality of coffee starting from the farm. His company gives emphasis to the principles of speciality coffee “micro climate and single estate”. The Hambela farm is located in the Wamena Woreda are of Guzi Zone. This is the place where the top quality Ethiopian coffee is currently found as it is characterised by high quality fertile soil and good vegetation cover (shade trees).

Grade: Specialty
Arabica Varietal: Heirloom
Location: Oromia Region, Guji
Attitude: 1.600 - 1.800 masl
Process: Natural
Roasting: Light to Medium

Cupping Notes
Pineapple, Dark Chocolate, Mint

The Story
Guji is one of the zones of the Oromia Region of Ethiopia. Guji is named after a tribe of the Oromo people. Guji is bordered on the south by Borena, on the west by the Southern Nations, Nationalities, and Peoples Region, on the north by the Ganale Dorya River which separates it from Bale and on the east by the Somali Region. The highest point in this zone is Mount Dara Tiniro.

The majority of producers are smallholders, which means that each family might only have a few trees, producing 10 to 15 bags of cherries a year. The natural mutation of indigenous varieties of Ethiopian coffee plants and the vast number of smallholders, contribute greatly to the complex aromas and taste of this coffee.

Grade: Specialty
Arabica Varietal: Caturra Catimor
Location: Junin
Attitude: 1.800 masl
Process: Washed
Roasting: Light to Medium

Cupping Notes
Fig, Chocolate, Walnut

The Story
La Avandaza farm, owned by Victor Aguilar Cesar Gumercindo which is located in the Junin providence in Peru, is a member of the Central Cafe & Cacao association. The Central Cafe & Cacao association was born on March 14, 2003, thanks to the initiative of small coffee producers, organized in cooperatives, who demand specialized services with the aim to strengthen the coffee and cocoa production systems. The Central Cafe & Cacao has a social base made up of 9,000 small producers organized into thirteen cooperatives, located in the regions of Huanuco, Junin, Ayacucho, Cuzco and Puno. Their mission is to manage projects, develop competitive products and services that contribute to the strengthening of their social base and the value chain of Peruvian coffee and cocoa, promoting social development with a cooperative approach and conservation of the environment.

Grade: Specialty
Arabica Varietal: Red Bourbon
Location: San Fernando
Attitude: 1.200 masl
Process: Washed
Roasting: Light to Medium

Cupping Notes
Hazelnut, Prune, Caramel

The Story
Salvador Gross runs his farm along with his son and grandson. They manage the farm protecting the environment and communities around.
San Jose Farm was abandoned when Don Salvador bought it, and he started re-planting the whole farm. That's the reason why most of the trees are young and healthy.
Taking care of wildlife is very important to Don Salvador, therefore all the agronomic products used at the farm do not harm wildlife such as rabbits, deers, and birds. Hunting is prohibited at the farm.
Don Salvador is committed to sustain high quality in his farms as well as in the community surrounding.

Grade: Specialty
Arabica Varietal: Caturra, Catuai, Bourbon
Location: Huehuetenango
Attitude: 1.700 - 1.820 masl
Process: Washed
Roasting: Light to Medium

Cupping Notes
Rose Hips, Cacao, Quince

The Story
Finca Alta Vista is located in one of the most remote areas in Huehuetenango. The Lopez family have been growing coffee in this area for approximately 38 years. Back when they started cultivating coffee, there were no roads around this region and they had to transport the coffee on horses and mules for 3 days to get it to the nearest town and sell it. With the passage of time, it became a passion for the new generation. In the 1990’s Huehuetenango started to become a region of interest to specialty coffee buyers for the high acidity and complex cup profile. In 1999, Finca Alta Vista won a price for their quality. It was this event that motivated them to strive for better agricultural practices and wet milling techniques.
To this day, they continue to be pioneers in the region, known for taking extra care both in the fields and post harvest processing. They have also been experimenting with semi-washed, honey and natural processes.