Bolivia, Java Peaberry, Coco Natural
Two of our favourite things: Javas and peaberries. This makes this limited lot one we are very excited about.
It's the perfect intersection of people, place, and production—the trifecta of how we source.
Java is a variety of coffee transplanted by the Dutch East India Company from its homeland in Ethiopia to the Indonesian island of Java. Known for its complex and floral flavour profile, these coffees have a cult following around the world.
A peaberry is a genetic anomaly that results in only one seed developing inside a coffee cherry, as opposed to two. Like a reverse twin. Known to be incredibly sweet, they are also much rarer than usual coffees. We love these little oddballs.
Then we get to the production. Just as any great wine begins in the vineyard and ends in the winery at the hands of the winemaker, so too with coffee. This one comes from an incredible producer with all the skill and imagination of a world-class winemaker: Pedro Rodriguez.
While we usually steer clear of experimental processes in coffee, it is the innovation that draws us here. On the farm, varieties are matched to altitudes, temperatures, and ripening times to ensure each plant produces the best fruit possible. In the mill, wild yeasts and bacteria are collected from the farms, isolated, and matched to each variety. The cherries are then fermented with these for up to 72 hours. After fermentation, they are dried in large, temperature-controlled air drying vats for another 55 hours before being hulled and hand-sorted under UV light to remove any potential defects. In short, Pedro and his team have taken all that makes natural wine interesting and delicious and applied it to coffee in a scientific, systematic, and creative way that breaks boundaries while staying true to the fruit and the land it came from.
Brilliant, creative, innovative, and absolutely delicious. Literally one of a kind.
What results in the final cup is complex, structured, and elegant with a lingering and gentle aftertaste, the experience is constantly evolving. As the cup cools, the profile shifts and moves, revealing layers of complex fruits, textures, and aromas.
Think cherries, berries, custard, ganache, melon, and flowers.
This coffee has been imported by our partners at MCM - more information about the producers can be found here
*photos are courtesy of Melbourne Coffee Merchants
Two of our favourite things: Javas and peaberries. This makes this limited lot one we are very excited about.
It's the perfect intersection of people, place, and production—the trifecta of how we source.
Java is a variety of coffee transplanted by the Dutch East India Company from its homeland in Ethiopia to the Indonesian island of Java. Known for its complex and floral flavour profile, these coffees have a cult following around the world.
A peaberry is a genetic anomaly that results in only one seed developing inside a coffee cherry, as opposed to two. Like a reverse twin. Known to be incredibly sweet, they are also much rarer than usual coffees. We love these little oddballs.
Then we get to the production. Just as any great wine begins in the vineyard and ends in the winery at the hands of the winemaker, so too with coffee. This one comes from an incredible producer with all the skill and imagination of a world-class winemaker: Pedro Rodriguez.
While we usually steer clear of experimental processes in coffee, it is the innovation that draws us here. On the farm, varieties are matched to altitudes, temperatures, and ripening times to ensure each plant produces the best fruit possible. In the mill, wild yeasts and bacteria are collected from the farms, isolated, and matched to each variety. The cherries are then fermented with these for up to 72 hours. After fermentation, they are dried in large, temperature-controlled air drying vats for another 55 hours before being hulled and hand-sorted under UV light to remove any potential defects. In short, Pedro and his team have taken all that makes natural wine interesting and delicious and applied it to coffee in a scientific, systematic, and creative way that breaks boundaries while staying true to the fruit and the land it came from.
Brilliant, creative, innovative, and absolutely delicious. Literally one of a kind.
What results in the final cup is complex, structured, and elegant with a lingering and gentle aftertaste, the experience is constantly evolving. As the cup cools, the profile shifts and moves, revealing layers of complex fruits, textures, and aromas.
Think cherries, berries, custard, ganache, melon, and flowers.
This coffee has been imported by our partners at MCM - more information about the producers can be found here
*photos are courtesy of Melbourne Coffee Merchants
Two of our favourite things: Javas and peaberries. This makes this limited lot one we are very excited about.
It's the perfect intersection of people, place, and production—the trifecta of how we source.
Java is a variety of coffee transplanted by the Dutch East India Company from its homeland in Ethiopia to the Indonesian island of Java. Known for its complex and floral flavour profile, these coffees have a cult following around the world.
A peaberry is a genetic anomaly that results in only one seed developing inside a coffee cherry, as opposed to two. Like a reverse twin. Known to be incredibly sweet, they are also much rarer than usual coffees. We love these little oddballs.
Then we get to the production. Just as any great wine begins in the vineyard and ends in the winery at the hands of the winemaker, so too with coffee. This one comes from an incredible producer with all the skill and imagination of a world-class winemaker: Pedro Rodriguez.
While we usually steer clear of experimental processes in coffee, it is the innovation that draws us here. On the farm, varieties are matched to altitudes, temperatures, and ripening times to ensure each plant produces the best fruit possible. In the mill, wild yeasts and bacteria are collected from the farms, isolated, and matched to each variety. The cherries are then fermented with these for up to 72 hours. After fermentation, they are dried in large, temperature-controlled air drying vats for another 55 hours before being hulled and hand-sorted under UV light to remove any potential defects. In short, Pedro and his team have taken all that makes natural wine interesting and delicious and applied it to coffee in a scientific, systematic, and creative way that breaks boundaries while staying true to the fruit and the land it came from.
Brilliant, creative, innovative, and absolutely delicious. Literally one of a kind.
What results in the final cup is complex, structured, and elegant with a lingering and gentle aftertaste, the experience is constantly evolving. As the cup cools, the profile shifts and moves, revealing layers of complex fruits, textures, and aromas.
Think cherries, berries, custard, ganache, melon, and flowers.
This coffee has been imported by our partners at MCM - more information about the producers can be found here
*photos are courtesy of Melbourne Coffee Merchants
