What’s in the next coffee box

Dive into the tasting notes for the November Indy Coffee Box

They are often different for filter and espresso roasts, so you’ll get the appropriate one for the roast-style you pick on checkout. Omni roasts are good for both filter and espresso

Red Bank

Red Bank Coffee Roasters, Cumbria

Omni

Coffee: Edier Pedomo
Varietal: Geisha
Origin: Finca Buenavista, Pitalito, Huila, Colombia
Background: Finca Buenavista is a four hectare plot farmed by Edier Perdomo and is located next to his family’s farm. Whereas the family farm has a traditional focus on yield and the rust resistant Colombia and Sarchimor varieties, Edier’s approach is dictated by quality and this is reflected in his drive to improve his skills, experiment and plant varieties based on cup quality opposed to yield.
‘I’m a professional technician in the production of speciality coffee,’ says Edier ‘I’m a certified Q grader with more than six years of experience. In order to guarantee quality, we carry out specific processes at the farm such as collecting only the mature cherries, controlling fermentation and prolonging the drying of the coffee.’ 
Edier currently grows Caturra, Bourbon and Geisha varieties on the farm. The Geisha is believed to be Ethiopian in origin and the flavour profile of this beautiful coffee bears all the hallmarks of the best Ethiopian coffees. In the cup it is delicate but very complex.
Process: Washed
Altitude: 1760m
Tasting notes: Jasmine tea, lemon and cacao nibs

brazier coffee roasters

Brazier Coffee Company, Somerset

Omni

Coffee: Rwanda Kinini
Varietal: Bourbon
Origin: Rwanda
Background: This coffee comes from Karasha, a micro-lot in the district of Rulindo. The coffee cherries are processed at the Kinini washing station which was founded by Jackie and Malcom. After losing many of her family members during the genocide, Jackie (together with Malcolm) founded A New Beginning Rwanda, a charity that has built a school and medical post with proceeds from the washing station.
Brazier co-founder Tom visited the washing station in 2018 and was able to see the quality of the crops and production, as well as the positive impact on the local communities. In an age where roasters are often seeking out new coffees in order to stand out from the crowd, Brazier has made a commitment to buy all of the Karasha lot from Kinini and will continue to do so. 
Process: Washed
Altitude: 1800-2150m
Tasting notes: Orange, cane sugar and plum

Unorthodox

Unorthodox Roasters, Kinross

Omni

Coffee: Wee Stoater
Varietal: Catuai, Bourbon
Origin: Brazil
Background: A millennial in the making, Wee Stoater has become Unorthodox’s headline act. A truly versatile coffee, it’s great as espresso and terrific with milk. As filter it has a glorious nutty caramel character.
Produced by the Chaves de Brito family, this coffee is grown at low elevation on the Fazenda Aracaçú farm and has less acidity than other coffees of its kind. Fazenda Aracaçú is old Indian for ‘the tree that touches the sky’ – a distinct acknowledgement to the vital role of micro-climate and growing conditions in the sub-tropical terroir.
Process: Natural
Altitude: 1150m
Tasting notes: Chocolate, hazelnut and caramel

Poblado Coffi

Poblado Coffi, Caernarfon

Omni

Coffee: Kenya – Baragwi
Varietal: SL28, 34 Peaberry
Origin: Gichugu Kirinyaga County, Kenya
Background: This peaberry is one of the milling outturns from the Baragwi Farmers Co-operative Society, a group of 12 factories spread across the Gichugu sub-county. Peaberries represent between one-five per cent of any green coffee. There often isn’t enough to make a whole lot from one factory, so the Baragwi Farmers Co-op decided to blend the peaberry outturns together and enter it as a single lot.
The Society uses the best practices in the field and at their wet mills in order to maximise the cup quality. Cherries brought to the wet mills from over 15,000 society members are pulped and fermented the same day, and after 36 to 48 hours of fermentation, the coffee is moved to soaking tanks. Next it’s moved to the shaded, skin drying area where the coffee is pre-dried to wick away the water covering the beans and allow the coffee to rest and dry slowly before a more intense period of sun drying. After 24 hours, the coffee is moved to drying beds in full sun where it dries for between 10 and 15 days. These practices are a standard across all of the wet mills and is why a blended peaberry like this can be so consistent and high quality.
Process: Washed
Altitude: 1070-1800m
Tasting notes: Sweet tomato, lemon verbena and raspberry. Floral and complex with a buttery body.