Blends

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A Medium Body With A Lovely Bright Acidity, Packed Full Of Fruit And Berry Flavours.

As An Espresso It Brings More Sweetness And Chocolate To The Cup

 

Available in 1kg and 250g

 

BREWING METHODS:   espresso icon

 

 

 

 

ORIGINS:

Brazil 60% Mantiqueira de Minas

Colombia 40% Montebonito


MANTIQUEIRA DE MINAS, BRAZIL

shutterstock_652083787

Many of the Cup of Excellence winning coffees come from this region, year after year. In 2011, Mantiqueira de Minas received Protected Geographical Indication (PGI) due to its tradition and worldwide reputation for producing high-quality coffees. Coffees grown in this area typically have more complex profiles thanks to the relatively high altitude and rich soil.

There are 7800 registered coffee producers throughout the region, mostly growing coffee on small farms.

This regional Mantiqueira de Minas blend consists of the production of several smallholder farmers who are associated to the Cocarive cooperative in Carmo de Minas. Coffees are selected on quality, variety and process.

To be selected for their regional blends, the farm must meet some criteria. To be allowed membership of Cocarive the producer and farm must follow a set of sustainability guidelines to preserve the (future of) the region.

 

 

origin details_freehand_mantiqueira

 

VARIETAL/S:

YELLOW BOURBON – is a sub-type that has fruit which ripens to a yellow color, found mainly in Brazil where it was first grown. Bourbon coffees are named for the island in the India Ocean where French colonists grew it. It is possible that Yellow Bourbon is a natural mutation of a cross between Bourbon and a yellow-fruited Typica called “Amarelo de Botocatu”.

 

 


MONTEBONITO

colombia_montebonito

This coffee is entirely produced and processed by the award-winning Cafe Granja La Esperanza estate and comprises of local Colombia and Caturra varietals from 94 farms.

Their aim is to create a coffee that represents the essence of the people and coffee culture of the region. This coffee concentrates the main attributes of an excellent Colombian coffee. La Esperanza and the famous Potosí terroirs hold especially rich volcanic soils due to being in the hilly lands of the Colombian western and central mountain ranges. It is a coffee landscape with abundant wildlife.

For this lot, prior to fermentation, the cherries are picked at the precise ripeness to guarantee an optimal level of sugar.

The depulping process is done without water after which the coffee is fermented between 19 and 22 hours. Once the coffee has been fully washed, it is mechanically dried. The temperature is closely monitored and is maintained between 35°C and 45°C. This is done until the final moisture is around 10.5%, after which the coffee is rested for stability.

 

 

origin details_freehand_montrbonito

 

VARIETAL/S:

CATURRA- Caturra is a higher yielding mutation of Bourbon. Compared to Bourbon, Caturra trees are quite compact and are often considered a dwarf varietal. Cup quality is characterised by bright acidity, and a medium body.

COLOMBIA- Also known as Variedad Colombia, you’ll taste the classic caramel and chocolate with hints of cherry in the sweet, bright, full-bodied bean. This hybrid of the Caturra was developed in Colombia. It produces lots of cherry and resists disease well, making it very popular on small farms

 


 

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freeehand bag_black labelA Full Body With A Lovely Sweet Fruity Acidity, Packed Full Of Deep Rich Berry Flavours.

 

Available in 1kg and 250g

BREWING METHODS:   combined brewing icons icon

 

ORIGINS:

Brazil 60% Sao Joao Da Boa Vista

Indonesian Sumatran 25% Agong Jeget

Colombia 15% Risaralda Department, Pereira Mountains, Entreverdes

 


MANTIQUEIRA DE MINAS, BRAZIL

shutterstock_652083787

Many of the Cup of Excellence winning coffees come from this region, year after year. In 2011, Mantiqueira de Minas received Protected Geographical Indication (PGI) due to its tradition and worldwide reputation for producing high-quality coffees. Coffees grown in this area typically have more complex profiles thanks to the relatively high altitude and rich soil.

There are 7800 registered coffee producers throughout the region, mostly growing coffee on small farms.

This regional Mantiqueira de Minas blend consists of the production of several smallholder farmers who are associated to the Cocarive cooperative in Carmo de Minas. Coffees are selected on quality, variety and process.

To be selected for their regional blends, the farm must meet some criteria. To be allowed membership of Cocarive the producer and farm must follow a set of sustainability guidelines to preserve the (future of) the region.

 

origin details_freehand_mantiqueira

VARIETAL/S:

YELLOW BOURBON – is a sub-type that has fruit which ripens to a yellow color, found mainly in Brazil where it was first grown. Bourbon coffees are named for the island in the India Ocean where French colonists grew it. It is possible that Yellow Bourbon is a natural mutation of a cross between Bourbon and a yellow-fruited Typica called “Amarelo de Botocatu”.

 

 


SUMATRAN MANDHELING JAYA KOPI

sumatra

An altitude of around 1,600 metres above sea level and rich and fertile soils bring about coffees that are unrivalled in their depth of body and often have fascinating complexity – possibly due to the way that the beans are processed. The coffee is semi washed and wet-hulled, a process that involves the part-drying of freshly pulped beans before removing the parchment then allowing the swollen and ‘blanched’ beans to be sun dry to a deep green colour. 

Production process (semi-washed):

Most of coffee produced in Indonesia is processed in a manner often called “wet-hulled” or “semi-washed,” and occasionally referred to by the Bahasa term giling basah. Coffee treated in this manner are often depulped on a farm after picking, then overnight-fermented in tanks, sacks, or other containers in order to soften the mucilage layer, which is washed off; because of the sort of “pile fermentation” style of preparation employed, the parchment layer remains wet, and is hulled, or removed, while they are still at a high moisture content.

This process is directly responsible for the classic flavours people love in a Sumatran coffee: earthy, smoky, meaty, savoury, and bold. Clean cups are especially valuable, and the bass notes of that Indonesian profile can be nicely complemented by some sparkling acidity.

 

 

 

 

 


MONTEBONITO

colombia_montebonito

This coffee is entirely produced and processed by the award-winning Cafe Granja La Esperanza estate and comprises of local Colombia and Caturra varietals from 94 farms.

Their aim is to create a coffee that represents the essence of the people and coffee culture of the region. This coffee concentrates the main attributes of an excellent Colombian coffee. La Esperanza and the famous Potosí terroirs hold especially rich volcanic soils due to being in the hilly lands of the Colombian western and central mountain ranges. It is a coffee landscape with abundant wildlife.

For this lot, prior to fermentation, the cherries are picked at the precise ripeness to guarantee an optimal level of sugar.

The depulping process is done without water after which the coffee is fermented between 19 and 22 hours. Once the coffee has been fully washed, it is mechanically dried. The temperature is closely monitored and is maintained between 35°C and 45°C. This is done until the final moisture is around 10.5%, after which the coffee is rested for stability.

 

origin details_freehand_montrbonito

VARIETAL/S:

CATURRA- Caturra is a higher yielding mutation of Bourbon. Compared to Bourbon, Caturra trees are quite compact and are often considered a dwarf varietal. Cup quality is characterised by bright acidity, and a medium body.

COLOMBIA- Also known as Variedad Colombia, you’ll taste the classic caramel and chocolate with hints of cherry in the sweet, bright, full-bodied bean. This hybrid of the Caturra was developed in Colombia. It produces lots of cherry and resists disease well, making it very popular on small farms