Guatemala - Finca Aguas Altas [227 g]

Prepared on the Malabar coast during monsoon season. This rare and unusual bean takes 12-16 weeks of meticulous preparation. Growers pick the coffees, and lay them out in coastal sheds, where they absorb moisture from the windy air and increase in size. Notes: Floral & sweet, with spicey, earthy tones

Clydesdale Estate was founded in the late 1700s by Dr. Colin McClarty, a British national who came to Jamaica for what he thought would be a short visit but fell in love with the country and decided to stay. It was one of the first estates to plant coffee commercially in Jamaica. Following Dr. McClarty’s example and realizing the excellent quality coffee produced in this area, other farmers ventured into coffee production in the vicinity of Clydesdale Estate.It is from these beginnings that the Clydesdale coffee region evolved. Clydesdale Estate Coffee was first exported in the late 1700’s and because of the exceptional quality of the beans, it has remained an important coffee growing region since. Clydesale combines the perfect and delicate balance of acidity, body and aroma. Its acidity is bright and delicate, its body gentle and velvety. Its aroma is softly penetrating and sweet with floral, spicy, and citric undertones. There is a presence of cocoa undertones in its aftertaste.

In western Ethiopia, a few kilometers from the Sudanese border, lies Bench Maji.  A lush and wild jungle of sprawling forests and extending plateaus.  It is right here that Gesha Village Coffee Estate grows some of the finest coffees in the world.  The perfect storm of elevation, ample rainfall and climate, gives this Gesha 1931 cultivar its incredible flavour. Gesha, or “Geisha” you may have heard about in Central and South American varieties of coffee.  However it is in Ethiopia, in the Gori Gesha forest where it has been determined that the Panamanian Geisha bean was originally collected.  The Gesha 1931 bean closely resembles the Panamanian Geisha bean as well as its profile – which boasts the sweet and juicy acidity of a Satsuma Mandarin (Sumo), dark honey and a finish with a hint of Bergamot. This unique and flavourful coffee is available while supplies last.  Hand roasted in small batches.

New to our small-batch family is this flavour packed Geisha from the Caldas region.  Carlos Arturo Adolphs Garcia's 11 hectare farms sits at 1670 metres above sea level and he focuses the majority of his production on exotic and specialty varietals.  This Ethiopian-derived Geisha packs a serious punch of juicy acidity followed by some uniquely fruity flavours.  Tropical fruit comes to mind upon first sip; tart fruitiness of pineapple followed my an almost licorice like strawberry note.  The finish is that of an earthy, almost malty taste.