Choose your roast
Seasonal Blend
This coffee is our signature and staple; we have created it to suit a wide range of palates. You can expect hazelnut, apricot and a milk chocolate finish as an espresso. With milk, this coffee showcases its full-bodied chocolate and nut character with the added sweetness of your favourite milk or alternative.
WHAT IS A BLEND?
Welcome to b3 Coffee's Seasonal Blend!
Available all year round, this coffee is a household staple for the community of Blackwood and the surrounding South Australian suburbs. Easy to brew with great versatility for black and milk beverages, the Seasonal Blend is the perfect crowd-pleasing cup. You can expect a milk chocolate body, a sweet nutty taste, and pleasant berry-like acidity.
We strive to showcase a blend which retains consistency in both taste and quality, despite constantly evolving to use exclusively fresh crop coffees year after year. Currently, the Seasonal Blend consists of Tres Meninas and Anahy from Brazil, Apia from Colombia, and Haroberdame from Ethiopia. All current blend components are available to try individually, with more in-depth information about each coffee available on our website.
In recent years, the b3 team has taken steps towards being better connected with the producers growing and processing our coffee at origin. By annually purchasing coffee from the same producers, we contribute to creating a more stable supply chain. We're proud to act as purchasing partners for producers aiming to incorporate regenerative farming into their farming practices, and for green coffee suppliers who prioritize high quality coffees that create living wages.
WHY IS IT SEASONAL?
Coffee is a seasonal product, thus, once a particular crop is gone, it's gone. We work hard to keep our Seasonal having that same taste of fruity sweetness with chocolates and nuts, all year round. This means constantly searching for and tasting to find coffees with similar flavour profiles.
THE CUP
Seasonal blend is our signature blend made up of 4 carefully selected coffees to highlight chocolatey, sweet and full bodied flavours. This coffee will suit both white and black beverages. We recommend a 1:2 ratio of coffee to water, a 28 -32 second brew time and a temperature of 93 degrees Celsius for the best balance of flavour.
Tres Meninas, Brazil
Tres Meninas is located in Cerrado Mineiro, a Denomination of Origin for coffee recognised for its origin, traceability, individuality of its producers and high quality of the beans. This Brazilian coffee is no doubt a crown pleaser, perfect for every morning or evening by the fire.
THE PRODUCER
In the North-West of Minas Gerais, tucked away in Cerrado Meneiro, Paula Urtado and her husband Marcelo produce coffee on their farm. Paula and her two daughters make up the namesake of their farm, Tres Meninas (three girls).
Among their peers in Cerrado, Tres Meninas is not a huge farm, however, across the world of coffee production this 54-hectare is quite sizeable. This farm holds a special place for us at b3, as it is the first farm that Ben (founder) and Jack (roaster) visited on their first trip to a producing country. Tres Meninas was established in 2016, and by 2020 had already made its way into the top 5% most sustainable coffee farms worldwide.
b3 has made a commitment to source a significant quantity of coffee for 2024 from Tres Meninas, largely due to their deeply ingrained value of sustainability. Though this particular lot may not last long, expect to see more in the future!
IN THE CUP
A new offering from Brazil, bringing us an exquisite expression of classic chocolatey flavour. A thick body, low acid, lingering aftertaste with notes of plums and prunes, brown sugar, and dark chocolate. Creamy notes of hazelnut and subtle bitter aromatics are also notable in his coffee. A suburb choice to enjoy either as a black or white drink.
When served as a filter you will find aromatic floral notes with a subtle sweetness like honey. Gentle flavours of a variety of stone fruits and grapes are presented by a medium body and low acid.
Apia, Colombia
This coffee from Colombia is a crowd-pleasing coffee grown by roughly 30 experienced coffee producers in the Apia region. Rich with sweet chocolate flavours, as well as subtle fruit and citrus flavours, makes this coffee a great option for a diverse range of black and milk coffee drinks. We recommend using this coffee for any espresso-based beverage that needs a bit of body to it.
Producer
Several small farmers in Apia came together in 2005 to form ASOAPIA, The Association of Coffee Growers from Apia, to work on sustainable economic development in the coffee sector. Producing high quality and approachable coffees, the group continues to work with its buyers to improve the infrastructure and environmental consciousness in the area.
This coffee in particular was produced by a group of roughly 30 experienced growers as a part of ASOAPIA. Their focus on good environmental and processing practices has improved the quality of the soil on their farms, and their intentional and precise harvesting methods choose only the best and ripest cherries.
The commitment to a high quality product means that this coffee is consistent, clean and delicious; an outcome that is unachievable without the dedication of the farmers who strive for excellence.
The cup
The Regional Apia is a universal classic, being smooth and sweet with slightly more body and balanced acidity. All espresso lovers can enjoy this coffee black or white, with it being highly suitable for households drinking both kinds of beverages.
For black coffee, we suggest using a slightly lower dose and extraction time to balance out the intensity, and to highlight more of the plum sweetness and cherry acidity. For white coffee, using a slightly higher dose and a longer extraction time will make the coffee stand out from the milk, and create a more rounded and chocolate-y flavour in the cup.
Haroberdame, Ethiopia
Haroberdame is the most recent addition to our single origin lineup, and is the newest component of our Seasonal Blend. Sweet, floral, and packed with sugary jammy texture, this coffee is best suited for black and milk based espresso beverages. Grown by the smallholder producers of the Gedeb district, this coffee is a shining example of traditionally grown in Ethiopia.
Producer
Haroberdame is grown by the Ethiopian farming families of the Gedeb district, or woreda. Located in the Gedeo Zone of the South Ethiopian Regional State, this coffee is named after one of the area’s local villages. The smallest subdivisions of Ethiopia’s municipalities, known as Kebeles, are only documented on paper and are often unspecifiable unless visited directly. Our friends at Utopia, who supply this coffee to us, are closely connected to the processing co-ops in the region, and named this coffee after that particular village. Part of Utopia’s mission is to push for higher traceability by developing stronger connections between producers and coffee buyers.
Most growers in the region manage small plots of land between 1 and 5 hectares, and sell their coffee cherries to local co-ops. Even though this coffee has a mix of coffee varieties, they are all local varieties which have adapted to that particular geographical location, and have similar brewing characteristics as a result. Growers are often not allowed to plant other varieties, as the preexisting varieties typically grow harmoniously in a forest-like setting with the other native vegetation.
In The cup
Haroberdame is sweet, floral, and has a great jammy texture for milk based drinks and espressos. Demonstrating a distinct berry jam flavour, with a caramelized sugary body and a sweet rose-like aroma, we love the way this coffee adds fruit-like complexity to our Seasonal Blend while also shining as a dessert lover’s single origin for home.
This coffee is more dense than the other milk blend components. We’ve found for black beverages that it benefits from a slightly higher yield to draw out more of the sweet floral characteristics. For milk based beverages, a higher dose helps increase the intensity of the coffee in the cup, allowing it to stand out from the milk.
Mazatlan, Colombia
Delicate, sweet and complex, Mazatlan from producer Luz Helena Salazar is a coffee which shines best as a black or filter coffee. The washed pink bourbon from Colombia showcases a tea-like experience when consumed, packing subtle floral notes, citrus peel aromatics, dried berry sweetness, and white stone fruit flavours all into the same cup.
Producer
Mazatlan was produced by Luz Helena Salazar, owner of Maracay farm in Armenia Quindio. Originally a dry mill manager, Luz was inspired by her husband, Jairo Arcila, to be more involved with coffee farming. She has been producing coffee for the last 20 years, and is also the mother of Cofinet founders, Carlos and Felipe. When not upholding her high standards of specialty coffee production, she spends her time supporting local groups of vulnerable people in her community.
This pink bourbon was held to Luz’ strict ripeness criteria when harvested, being floated and hand sorted for defects before processing. The cherries were fermented underwater for 30 hours before being pulped and gently washed. From here, the coffee was dried in a temperature controlled environment until it reached the correct moisture percentage for export.
In The Cup
Mazatlan is a delicate and complex coffee, best suited to those who enjoy drinking espressos or filter brews. This coffee balances a floral tea-like body with a clean and sweet citrus acidity. The flavours of this coffee range from dried berries, to yuzu and mandarin, to white stone fruits, to honeysuckle and jasmine florals. We find that some of the softer tasting notes get lost with milk, but are reminiscent of a cup of tea when consumed black.
From Bryce:
Interesting to me was that I brewed this coffee once with the Abaca papers and once with the Bruer papers whilst keeping all the other variables as similar as possible. The abaca to me had a heavier mouthfeel and slightly more bitter citrus peel notes, the Bruer papers exhibited much higher clarity that helped pronounce more of the subtle notes of honey and jasmine and transformed the orange to more of a bergamot/yuzu taste.
PS: the water I used was from b3.
Ruiz Anaerobic, Colombia
We’re excited to be using another microlot from Diofanor Ruiz, a producer based out of Quinido, Colombia. Similar to his previous coffees we’ve featured, Ruiz Anaerobic a rich cocoa body, ripe berry sweetness, and tangy fruit complexity. We can’t decide if we prefer drinking this coffee is a smooth and sweet milk coffee, or as a fruit-forward and zesty black coffee. Regardless of your drink preference, this coffee goes down a treat.
Producer
If you follow our single origin offerings, you may recall the name Ruiz. Produced by the same farmer, Diofanor Ruiz, this coffee is a different expression of the same coffee from his farm in La Divisa, Colombia. This microlot was selected to undergo its fermentation in an anaerobic environment, hence the name ‘Ruiz Anaerobic’. The cherries were hand-picked, and fermented for 40 hours without oxygen to change its flavour profile. Once fermented, the coffee was sundried to a low moisture percentage.
This microlot is just one of many produced on the family farm. Diofanor was heavily involved in his family’s coffee farm from a young age, and established his own farm in 2005 after becoming a certified coffee farmer in 2003. He pivoted away from traditional farming methods to focus on quality and agroforestry, and has sold his coffees to our suppliers at Cofinet since 2017.
Espresso Recipe
Filter Recipe
Dose | 20g
Time | 2:45-3:00
Total Water Weight | 300g
Batch Brew Recipe
Dose | 120g
EK Grind Size | 11EK
Total Water Weight | 1.8L
The cup
Ruiz Anaerobic is great for those wanting to try more fruit-forward coffees. This coffee has a smooth cocoa body which pairs fantastically with milk, with plenty of red-fruit sweetness adding complexity to the cup. As a black and filter brew, this coffee exhibits tangy grapefruit and pineapple acidity, ripe berry sweetness, and subtle apple and apricot flavours.
This coffee, while having similar solubility to other extended ferment coffees, is less full-bodied than other comparable coffees. For espresso, we recommend using your baseline brew ratio, but with a higher dose to increase the coffee’s presence in milk. For filter, we recommend using a slightly lower water temperature to highlight more fruit characteristics in the cup.
Anahy, Brazil
Anahy is a blend of varietals grown by Reinaldo Olini Rocha in Brazil across two farms with the goal to produce a consistent coffee year round. We have roasted this coffee slightly darker than our regular roast depth; this highlights the sweetness and bold flavour profile this coffee has to offer, The Rocha family are a family with the intention of creating high quality, consistent coffee whilst implementing sustainable farming practices.
Serve this coffee as a crowd pleaser for the whole family served with mild ot black for a traditional Brazilian chocolatey cup of coffee.
Producer
Anahy is a coffee designed to maintain a consistent flavour profile year-round through swapping and combining different crops, sourced from Reinaldo Olini Rocha who owns two farms in Mantiqueira de Minas, Brazil.
With a focus on producing quality coffee, the Rocha family farms prioritise environmental sustainability through practices such as reduced pesticide usage, soil management, and environmental preservation to protect the local ecosystem. The processing method adopted at the farm, including washing and natural drying, preserves the unique flavours of the coffee. Despite challenges during harvest, such as unpredictable weather, the farm strives to maintain a high quality of coffee year-round.
The various varietals grown by the family are carefully chosen for their characteristics and production potential. This meticulous selection reflects their commitment to excellence at every stage of the process.
The Cup
Anahy showcases notes of a typical Brazilian coffee of sweet chocolate. It has a clean flavour profile with a high body, we have roasted this bean slightly darker than any other we have to highlight the rich, sweet chocolate flavour profile.
We recommend a 1:2 ratio for brewing to find that balanced espresso that is perfect for a sweet milky beverage served hot or cold. Likewise, if you prefer your ‘traditional’ high body coffee, serve it to this ratio for a black coffee.
Mazatlan, Colombia
Delicate, sweet and complex, Mazatlan from producer Luz Helena Salazar is a coffee which shines best as a black or filter coffee. The washed pink bourbon from Colombia showcases a tea-like experience when consumed, packing subtle floral notes, citrus peel aromatics, dried berry sweetness, and white stone fruit flavours all into the same cup.
Producer
Mazatlan was produced by Luz Helena Salazar, owner of Maracay farm in Armenia Quindio. Originally a dry mill manager, Luz was inspired by her husband, Jairo Arcila, to be more involved with coffee farming. She has been producing coffee for the last 20 years, and is also the mother of Cofinet founders, Carlos and Felipe. When not upholding her high standards of specialty coffee production, she spends her time supporting local groups of vulnerable people in her community.
This pink bourbon was held to Luz’ strict ripeness criteria when harvested, being floated and hand sorted for defects before processing. The cherries were fermented underwater for 30 hours before being pulped and gently washed. From here, the coffee was dried in a temperature controlled environment until it reached the correct moisture percentage for export.
Recipe
Filter Recipe
Dose | 15g
Time | 2:50
Total Water Weight | 240g
Batch Brew Recipe
Dose | 120g
EK Grind Size | 10.5EK
Total Water Weight | 1.8L
In the cup
Mazatlan is a delicate and complex coffee, best suited to those who enjoy drinking espressos or filter brews. This coffee balances a floral tea-like body with a clean and sweet citrus acidity. The flavours of this coffee range from dried berries, to yuzu and mandarin, to white stone fruits, to honeysuckle and jasmine florals. We find that some of the softer tasting notes get lost with milk, but are reminiscent of a cup of tea when consumed black.
From Bryce:
Interesting to me was that I brewed this coffee once with the Abaca papers and once with the Bruer papers whilst keeping all the other variables as similar as possible. The abaca to me had a heavier mouthfeel and slightly more bitter citrus peel notes, the Bruer papers exhibited much higher clarity that helped pronounce more of the subtle notes of honey and jasmine and transformed the orange to more of a bergamot/yuzu taste.
PS: the water I used was from b3.
Ruiz Anaerobic, Colombia
We’re excited to be using another microlot from Diofanor Ruiz, a producer based out of Quinido, Colombia. Similar to his previous coffees we’ve featured, Ruiz Anaerobic a rich cocoa body, ripe berry sweetness, and tangy fruit complexity. We can’t decide if we prefer drinking this coffee is a smooth and sweet milk coffee, or as a fruit-forward and zesty black coffee. Regardless of your drink preference, this coffee goes down a treat.
Producer
If you follow our single origin offerings, you may recall the name Ruiz. Produced by the same farmer, Diofanor Ruiz, this coffee is a different expression of the same coffee from his farm in La Divisa, Colombia. This microlot was selected to undergo its fermentation in an anaerobic environment, hence the name ‘Ruiz Anaerobic’. The cherries were hand-picked, and fermented for 40 hours without oxygen to change its flavour profile. Once fermented, the coffee was sun-dried to a low moisture percentage.
This microlot is just one of many produced on the family farm. Diofanor was heavily involved in his family’s coffee farm from a young age, and established his own farm in 2005 after becoming a certified coffee farmer in 2003. He pivoted away from traditional farming methods to focus on quality and agroforestry, and has sold his coffees to our suppliers at Cofinet since 2017.
In The Cup
Ruiz Anaerobic is great for those wanting to try more fruit-forward coffees. This coffee has a smooth cocoa body which pairs fantastically with milk, with plenty of red-fruit sweetness adding complexity to the cup. As a black and filter brew, this coffee exhibits tangy grapefruit and pineapple acidity, ripe berry sweetness, and subtle apple and apricot flavours.
This coffee, while having similar solubility to other extended ferment coffees, is less full-bodied than other comparable coffees. For espresso, we recommend using your baseline brew ratio, but with a higher dose to increase the coffee’s presence in milk. For filter, we recommend using a slightly lower water temperature to highlight more fruit characteristics in the cup.
Regional Apia Decaf
Regional Apia Decaf, named after the region in which it was produced, is a delightful decaffeinated coffee which any coffee drinker will enjoy. Processed using the Sugarcane method, this cup has pineapple acidity, red fruit sweetness, and a roasted almond aftertaste.
Producer
Regional Apia Decaf, our latest decaffeinated offering, is named after the region in which it was grown. Smallholder producers manage their own harvest on land averaging 5-10 hectares in size, and work with our suppliers at Harvest Town Coffee to uphold a high standard of consistency and quality.
After being picked, this coffee was decaffeinated using the EA method. Also known as the Sugar Cane method, this process relies on the naturally occurring compound Ethyl Acetate (EA), which can be obtained through the fermentation of sugarcane. The coffee is steamed until porous, then submerged in a solution of water and EA. The EA molecules bond with the caffeine molecules, allowing the caffeine to ‘dissolve’ out of the coffee and into the solution. Once the coffee is saturated, the solution is drained and replaced, and the process is repeated until a minimum of 97% of the original caffeine content is removed. A final steam removes any lingering traces of EA, leaving the coffee ready for drying and export preparations.
In The Cup
We love our Regional Apia Decaf for its complex texture and for its diverse flavour profile, which is sometimes lacking from other decaf coffees. Enjoyable for all coffee lovers, this decaf has lively pineapple acidity, winey red-fruit sweetness, and a smooth honey aftertaste.
While we enjoy pairing our decaf with milk to get a silky, roasted-almond flavour coffee, it can also be enjoyed as an espresso or as a black brew. For a less intense brew or for those brewing their coffee black, we would recommend dropping your dose, as our recommended recipe is primarily for milk-based beverages.
Santuário do Sol, Brazil
Easy to drink and easy to brew, Santuário from Luiz Paulo Filho and his partners in Brazil is the perfect gateway for those just starting their journey into trying new flavours in coffee. With a smooth tea-like body, subtle jasmine florals, and a light pink-berry acidity, this Geisha is best suited to being filter brewed and enjoyed by the entire household.
producer
Grown in the Mantiqueira de Minas region of Brazil, Santuário is named after the farm on which it was grown. Santuário do Sul Farm is owned and operated by Luiz Paulo Filho and his partners, who treat the farm as their project to reform the market’s expectations of what a traditional Brazilian coffee profile can be. Since 2017, the farm has branched from growing mainstream varieties like Yellow Bourbon to introducing exotic varieties such as Geisha, Sudan Rume, SL28 and more.
Alongside using unique varietals, Luiz and his team have incorporated differentiated cultivation practices, including the use of shade trees, and use innovative processing methods to have their coffee stand out in the market. Their goal is to stay at the forefront, and they hope to offer more variety and quality as the years go on. They hope to change how consumers perceive Brazilian coffee, and to show that Brazil is more than capable of showing up their competition thanks to the flavour dedication of producers like Luiz.
recipe
Filter Recipe
Dose | 15g
Time | 2:50
Total Water Weight | 240
Batch Brew Recipe
Dose | 115g
EK Grind Size | 10.5EK
Total Water Weight | 1.8L
in the cup
Santuário is an interesting combination of subtle Geisha varietal characteristics and classic Brazilian cup qualities. This coffee is very approachable and easy to drink, with its soft melon body, tea-like florality, and clean pink berry acidity being flavours that can be enjoyed by your entire household. We found drinking this coffee as a filter brew very reminiscent of drinking tea, preferring it without milk to preserve its complexity.
Although the Geisha variety can be an intimidating title to brew, Santuário is incredibly forgiving. Though we’ve included a recipe, we found that the cup was quite enjoyable to drink regardless of how it was brewed. Generally speaking, we found more floral characteristics and a softer body when brewing at lower temperatures, and a more intense body when brewed with a lower yield. This is a great coffee to experiment with if you’re just starting your v60 journey.
La Divisa, Colombia
La Divisa, produced by Sebastian Gomez, is a sensational coffee which showcases the diversity of flavour which coffee can have. This natural-process Gesha presents bright tropical fruit acidity, ripe red-fruit sweetness, light floral characteristics and a winey intensity. Suited for filter, espresso and milk beverages, the intensity of flavour and sweetness in this coffee will knock your socks off.
producer
Sebastian Gomez, the producer of this coffee, is well known for his expertise in producing exceptional microlot coffees. He and his father, John, own and operate La Divisa farm along with Sebasian’s wife in Circasia, Quindío. Although John has produced coffee at La Divisa since he bought it in 1995, Sebastian focused the farm’s production on specialty coffee in 2014 after witnessing the specialty coffee movement in other countries.
Today, La Divisa houses several different coffee varieties including Gesha and Pink Bourbon, which reside under shade trees across 13 hectares. While the transition took several years to come to fruition, they now continue to focus on producing high quality coffees in response to market demands. Together, they have produced several high-scoring microlots, including this natural Gesha. This coffee’s sensational cup qualities come from a combination of the Gomez family’s dedication to quality, their experience with coffee production and processing, and their remarkable ability to grow a coffee varietal which is temperamental, but delicious.
recipe
Filter Recipe
Dose | 20g
Time | 3:00 - 3:30
Total Water Weight | 350g
Batch Brew Recipe
Dose | 105g
EK Grind Size | 11EK
Total Water Weight | 1.8L
in the cup
La Divisa is bright, bold and beautiful. An exceptionally flavoursome coffee, this complex cup is packed full of sweet red-fruit flavours, tropical fruit tartness, floral characteristics, and a rich, winey intensity. This coffee can be enjoyed in all beverages, including as a filter and with milk, and presents itself with high intensity and sweetness.
For espresso, we recommend dropping your dose by 1-2 grams while maintaining a standard 1:2 brew ratio. For filter, we recommend increasing your yield by 30-50mL while maintaining a standard brew time. Both of these adjustments help to dilute the beverage to make it perceivably sweeter and less intense, while also balancing the acidity and boozy undertones.
Strawberry Co-ferment, Colombia
b3 is stoked to introduce the second release in our 2025 co-ferment lineup, the strawberry co-ferment from Jario Arcila. A washed Castillo processed with wine yeast and fresh strawberries, Jairo has once again delivered a coffee which needs no elaboration on taste. This one is for anyone who can’t wait for fresh strawberries in summer, for those who pick all the red lollies out of the bag, or who can’t help but choose the berry-flavoured desserts.
producer
This strawberry co-ferment, the second release in our 2025 co-ferment series, was once again produced by Jario Arcila. A third generation coffee farmer, Jairo has been working in the coffee industry for over 40 years. He is also husband to Luz Helena Salazar, and father to the founders of Cofinet - Felipe and Carlos. He has funded the purchase and operation of 6 local farms in his retirement from export mill management, which have provided a substantial number of jobs to the community and bolstered the area’s economy.
Jairo has given some insight into how this coffee was processed, through our friends and suppliers at Cofinet:
‘This coffee was grown by Jairo Arcila at the farm Santa Mónica. This lot was exposed to a dry anaerobic fermentation of 48 hours. During this fermentation stage strawberry and wine yeast were added. The coffee was then gently washed and placed on raised beds below 35ºC
until ideal moisture content was achieved.’
recipe
Filter Recipe
Dose | 15g
Time | 2:15 - 2:25
Total Water Weight | 225g
Batch Brew Recipe
Dose | 110g
EK Grind Size | 11EK
Total Water Weight | 1.6L
in the cup
Jairo Arcila’s strawberry co-ferment strongly resembles strawberries in both taste and aroma. The fragrance of this coffee has substantial confectionary strawberry and vanilla sweetness, reminding the b3 team of strawberry + cream lollies, and hard candy from grandma’s house. The taste better resembles fresh strawberries, with subtle mango and cherry notes. When paired with a creamy mouthfeel, this coffee best resembles a rich strawberry yoghurt, or a mango lassi for dessert.
We found that we preferred the Abaca filter papers because they helped boost a more textural mouthfeel and slightly more juiciness. After our initial tasting, we added about 30ppm of magnesium chloride which helped us perceive more acidity on the palate.
East Haraaz, Yemen
East Haraaz is a 27kg nanolot produced in Yemen by 3 members of the Dawoodi Bohra community; Abdullah al-Nadem, Murad al-Jermuzi and Hussein al-Ezzi. The coffee itself is delicate, complex, and best suited for filter brews. We can’t wait to share the gentle florals, pink fruit sweetness, and tea-like body of this coffee with you!
producer
East Haraaz is a rare and exceptional coffee produced by 3 farmers; Abdullah al-Nadem, Murad al-Jermuzi and Hussein al-Ezzi, all of which are a part of the Dawoodi Bohra community. The three each own a nanolot, two of which are in the village of Bani Murrah, one in the village Obaraat. The total spit is equal to 70% Bani Murrah, and 30% Obaraat.
A friend of Saify Burhani, who imported this coffee and sold it to us, bought the ripe coffee cherries upfront in cash from each farmer. They were paid a high premium for the coffee, which has been meticulously hand sorted for defects. The 3 lots of coffee were sun-dried on raised beds for 2-3 weeks, after which they were hulled. They weren’t combined until the co-op cupped them individually, and decided that the three nanolots would combine well to create a larger export quantity.
in the cup
East Haraaz is a complex and delicate coffee, perfect for those who enjoy a clean pour over. The gentle rose and chamomile aromatics, paired with light watermelon and orange citrus flavours, create a sweet and floral cup resembling traditional turkish delight. We wouldn’t recommend drinking this with milk, as the coffee loses its complexity and isn’t intense enough for the flavours to cut through.
We recommend using a slightly higher yield when brewing this coffee. This will enhance the tea-like mouthfeel for the coffee, but will also add more fruit to the cup. We also recommend using less pours to lower the brewing agitation. This helps create a clean finish and highlights the subtle complexities in the coffee.
Green Apple Co-ferment, Colombia
Welcoming the third coffee in our co-ferment lineup, the green apple co-ferment from Jairo Arcila. This time being a washed Castillo co-fermented with wine yeast and green apples, Mr Arcila has once again managed to put the taste of granny smiths into his coffee through processing. Boasting an apple-flavoured lolly aroma, and an apple cider cup, you’ll definitely taste green apples in your coffee.
producer
Jairo Arcila is back at it again with the third release in our co-ferment lineup, the green apple co-ferment. Though the co-ferments follow a similar pattern during their processing, Jairo has greatly improved his quality over the years through the implementation of more precise picking, sorting and controlled processing. This coffee is a Castillo variety, which is often overlooked in specialty coffee circles. Castillo is often chosen for having higher yields and heightened climate and pest resilience, rather than for its cherry quality. However, this co-ferment showcases what can be possible through processing experimentation and dedication from our coffee producers.
We’re thrilled to be able to once again share Jairo’s processing methods thanks to our friends at Cofinet. This is what they had to say about their green apple and wine yeast microlot:
‘This lot was exposed to a dry anaerobic fermentation of 48 hours. During this fermentation stage green apples and wine yeast were added. The coffee was then gently washed and placed on raised beds below 35ºC until ideal moisture content was achieved.’
in the cup
This green apple co-ferment initially has an intensely sweet granny smith aroma, immediately reminding us of sour apple lollies and apple Starbursts. Once brewed, its taste and sweetness are not as confectionary forward like the aroma. Closer to an apple cider in the cup, this coffee has a creamy stewed apple texture, with clear apple juice acidity and a lightly spiced body. There may be a hint of white grape somewhere in there as well.
You may notice that the yield for this coffee is lower than a conventional brewing recipe ratio. We recommend using a restricted yield, paired with a coarse grind size and hotter than usual brewing water. This cup will present concentrated apple juice flavours while maintaining a bright acidity. If you prefer a less intense flavour profile, this brew ratio can be stretched to a 1:15. Regardless of brew ratio, we recommend keeping your brew time to sub 3 minutes to prevent funky fermentation flavours from dominating your cup.