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A solid well-rounded coffee with excellent body and crema. The flavours are simple and definitive. Based on two Brazil origins and rounded out with two Ethiopian origins drawn from Sidamo, Limu and Guji seasonally and completed with a sweet Indian Merthi Mountain Honey Process Robusta.$12.00$12.00
This delicious and approachable coffee comes to them from Antigua in Guatemala, offering up a relaxed milk chocolate sweetness, a toasted hazelnut warmth, and soft, defining hints of key lime pie.
If them were forced to pigeon-hole it, La Soledad would be filed under ‘Coffees that taste quite a lot like coffee’, with its buckets of brown sugar sweetness and a gentle toasty-ness making it exceedingly easy to get along with.
La Soledad is a privately-held farm, owned by Lucia Zelaya and her husband, Rony Asensio. The farm is an 11-hectare carve-out of a much larger estate called Finca Santa Clara, which was established by Lucia’s great-grandfather in 1908 and subdivided between family members in the 1990’s.
Together with the manager of day-to-day operations and a team of twenty-five seasonal pickers, Lucia and Rony pay close attention to all aspects of the coffee’s journey, from shade-tree management through to careful picking of only the ripest cherries.
The result for them is an incredibly clean, elegant, and satisfying coffee which we’re really excited to share with you.
This is their second season buying La Soledad here in Melbourne, though (while working at other companies) we’ve bought coffees from the Zelaya family as far back as 2013.
We’re roasting this coffee on the lighter end of the spectrum — what them call ‘filter coffee’ — to accentuate the sweetness and warmth that drew them to it. This means it’s best for brewing on pour over, plunger, batch brew, AeroPress, (or similar).$21.00$21.00
Simply put, this medium / dark blend allows them to find a nice middle point between intensity and creamy deliciousness. their Barca blend features a highly acidic profile, combined with a European intensity that’s perfectly balanced by a smooth finish. Because this blend’s so versatile, it works well straight down the hatch as an espresso, but will also have a great presence in milk.$12.50$12.50
Kinship blend is an experimental new spin on the classic Italian blend. Before roasting, the blend undergoes a unique processing method which give the coffee a fuller, more syrupy mouth-feel. The end result features a flavour profile similar to the Italian and fantastic when paired with milk. However, this provides a more viscous and velvety texture when enjoyed as straight espresso.$12.40$12.40
The story began in 1947 when ‘Sitio Santo Antonio do Prado’ an estate of 28 hectares was acquired by Edio Miranda and his wife Maria Aparecida Milagres Miranda. From a land that had no usage, the couple turned it into their major source of income with the coffee production as well as a place for the family leisure as it’s located inside a national park (Parque Estadual da Serra do Brigadeiro) surrounded by numerous waterfalls and beautiful mountain views. The coffee production dates for many years now but only about 15 years ago after focusing on better post-harvest practices, they realized the potential of their coffees. Since then they are dedicated to quality improvement and have been awarded at regional coffees competitions. Edio and Maria’s children are involved in the production and the coffee processing is done exclusively by the family members at their own property.
The property is located on mountains and the picking is done only manually. The picked cherries are directed to African beds where the unripe ones are manually removed. Once the lot has reached the ideal humidity level, it is cupped by Edio who determines the coffee profile and goes to storage for the post drying phase. Located at a privileged area at higher altitudes with ideal climate, the production is a result of coffees with great quality. Additionally, Edio is very concerned about making the production as sustainable as possible, caring for the maintenance of the soil, preservation of rivers and local species by keeping “green runways” along the property. Their main objective is to become a property sustainable in all three aspects: economic, social and environmental. As for the post-harvest, the main objective is to keep the quality of the coffees by promoting a drying process as slow as possible and a strict control of the humidity level to avoid risks of over fermentation.$12.00$12.00