Espresso

Caravan Decaf Espresso
Sidamo, Ethiopia (Fully Washed)
Very smooth light bodied cup with cocoa sweetness, blackcurrant and floral notes.

Sidamo is a province is the southern region of Ethiopia on the Northern border of Kenya. Known as the homeplace of coffee, it boasts a vast wealth of native coffee varietals and has a deserved reputation for producing outstanding coffees.
The crisp, floral, vibrant, clean cups that we’ve come to love in the roastery are now available as a deaf espresso option. Decaffinated using the Swiss Water method, this cup presents all the characteristic qualities of an excellent Ethiopian coffee. On the cupping table we’ve found it to have a sweet, rich, light body with subtle blackcurrant and floral notes. A delicious espresso, with soft cocoa notes through milk.
 

Caravan Espresso
Market Blend (Spring 13')

Fazenda Ouro Verde, Brazil (Pulped Natural)
La Marianela, Colombia (Fully Washed)
 

Light to medium roast. Full bodied. Rich cocoa, dark chocolate and jammy notes. Sweet and floral with balanced citrus acidity. As espresso - sweet, full bodied, zingy. With milk - milk & dark chocolate sweetness

Our spring release Market Blend is a harmonious and balanced blend of Brazilian Ouro Verde and Colombian La Marianela. For this blend we have ventured back to the flavour profiles of one of our first espresso blends – solid, sweet, classic base with fragrant zingy top notes.

The pulped natural Ouro Verde was the clear winner from an extensive Brazilian cupping exercise, showing distinctive sweet flavours and full body, exactly what we were looking for as the base for this espresso.  We are really pleased to have found a beautiful, yet unusual Colombian coffee in the La Marianela from agronomist Herman Dorronsoro. It exhibits light floral notes and zingy acidity with almost natural overtones.

Release date: 14.04.13

Single Origin

Filter, Aeropress, Chemex, Syphon
Colombia - La Marianela
South America
Farm:La Marianela
Region:Piendamo, Cauca
Varietal:Caturra, Colombia
Processing:Fully Washed
As espresso - rich velvety mouth feel, citrus acidity, bold chocolate notes, sweet and clean. As filter brew - floral aromatics, velvety body, clean and bright

We are very excited to be working with this distinct Colombian coffee. After a series of blind Colombian cuppings we settled on this coffee as we felt it exhibited the most interesting and distinct characteristics. A light and floral fragrance and superb fruity and chocolate notes.. The La Marianela Estate is managed by the celebrated agronomist Herman Dorronsoro whose work with coffee has gained renown. Situated on the Western side of the Andean mountains, this coffee is a delicious example of what careful and studied farm management can produce. Look out for some almost natural characteristics too, despite the fully washed processing of this coffee.

Costa Rica - Las Lajas (Black Pearl)
Central America
Farm:Las Lajas
Region:Central Valley
Varietal:Caturra and Catuai
Processing:Sun dried natural
Big creamy round body with a mellow deep sweetness and soft dark fruit notes

Las Lajas is an outstanding producer of speciality coffee from Costa Rica’s Central valley. Earlier this year, we were fortunate enough to be able to visit this renowned farm and see the amazing work that is being done there. Off the back of this visit we purchased two lots of coffee that we had cupped at their lab. Each lot with a different processing but both with an attention to detail and care that is rarely seen elsewhere. Las Lajas is a family owned farm that has been operating for three generations. Las Lajas is the first farm in Costa Rica to receive organic certification the farm is well tended and clearly loved and is happily managing to push the boundaries of what can be done with processing at origin.

This coffee, the Perla Negra is a dry processed natural. Natural coffees are rarely found in Central American coffees although this trend seems to be changing as producers begin to experiment and get more creative with their crops. Once the cherries are harvested and selected they are then put to rest on raised beds to sun dry fully encased in their fruit. To create more direct warmth and the optimum drying conditions the cherries are covered with a shroud and regular turned and monitored slowly developing the natural sugars within. This style of drying takes a lot of attention, skill and manpower to perfect, but the end result is frankly stunning.

Costa Rica - Las Lajas (Red Honey)
Central America
Farm:Las Lajas
Region:Central Valley
Varietal:Caturra and Catuai
Processing:Semi Washed, Red Honey Process
Syrupy sweetness, defined acidity with raspberry and melon notes

Las Lajas is an outstanding producer of speciality coffee from Costa Rica’s Central valley. Earlier this year, we were fortunate enough to be able to visit this renowned farm and see the amazing work that is being done there. Off the back of this visit we purchased two lots of coffee that we had cupped at their lab. Each lot with a different processing but both with an attention to detail and care that is rarely seen elsewhere. Las Lajas is a family owned farm that has been operating for three generations. Las Lajas is the first farm in Costa Rica to receive organic certification the farm is well tended and clearly loved and is happily managing to push the boundaries of what can be done with processing at origin.

This coffee, the Red Honey is a well known Central American style of the more familiar pulped natural process used in Brazil. Francisca Chacon, the farm owner uses a brix meter to accurately measure the sugar content of the mucilage whilst the beans are drying after pulping. This style of processing produces a cup with a slightly wilder body and lots of intense sweetness, a direct result of the cherries fruit imparting its natural sweetness into the drying beans.

Guatemala - Rio Azul
Central America
Farm:Coop Rio Azul
Region:Jacaltenango, Huehuetenago
Varietal:Caturra & Bourbon
Processing:Fully Washed
Structured body, complex acidity, lemon-lime notes, juicy and clean finish

We are very happy to be able to offer this Co-op coffee from Guatemala. A wonderfully bright, fruity cup that bursts with raspberry and blueberry notes with a complex acidity and creamy body. The Rio Azul Co-op has a long history of producing outstanding coffees, and this coffee is no exception. Based in the western highlands of Guatemala, close to the Mexican border the rich volcanic soil, high altitude and steady year round climate all amount to excellent conditions for coffee production.
We have been enjoying this coffee as Espresso and Chemex. As Espresso expect to find the body highlighted and the fruity, blueberry notes upfront. Through the Chemex we have found the body lighter and the acidity to sparkle more amplifying the citrus notes.
 

Tanzania, Ruvuma AAA
Africa
Farm:Ruvuma Project
Region:Mbinga
Varietal:Bourbon N39, Kent 425
Processing:Fully Washed
Structured acidity with sweet body, juicy berry notes and sugar cane finish

The Ruvuma is an excellent example of all the things we love in an East Africa coffee. Cultivated in the South Western corner of Tanzania on the border of Mozambique, the cup is full of sweet berry fruit with lively acidity and notes of delicate black tea on the nose.

The AAA screen size, which is the largest category, is a direct indicator of the high altitude at which this coffee is grown. The result is a denser bean and more flavourful cup which coupled with the regions rich volcanic loam, creates something wonderfully complex.