Grab both of our seasonal coffees at the same time with this combo. Decadent, fruity and boozey is what you can expect from the Colombian Fields, while the moreish Broadway Blend will keep you and the fam fuelled throughout the festive season.
The coffees from the Colombian region of Antioquia are quickly emerging as some of our Colombian favourites with many unique flavour profiles on offer. Earlier this year we roasted Villa Clabelina’s washed Caturra before being introduced to their natural processing experiments for this harvest.Brothers Hernan and Eugenio Prieto Soto oversee Villa Clabelina, their family farm of more than 50 years, near the small town of Ciudad Bolivar. Set over 22 hectares Villa Clabelina is home to more than 100,000 coffee trees (predominantly Caturra and Colombia varieties). With the hillside steeply rising from 1,500 to 1,800 masl all coffee is still picked and sorted by hand, making this a true labour of love.The brothers also form part of a local Coffee Growers Association focused on improving their coffee through environmental, social and economically sustainable processes. Sharing resources with their neighbour, Juan Saldarriaga, they have built new processing facilities with the ability to control their washed fermentations and introducing natural and honey processes. This is creating almost entirely new flavour profiles with this natural lot bringing notes of tropical fruit and decadent chocolate dessert. This is a wild step forward from the standard expectation of Colombian coffee and will suit all adventurous brewing methods.
Our Broadway Blend emphasises closer farm and import relationships working with many of the same coffees each year, selected for their unique representations of origin and terroir. This is our go-to balanced espresso on Broadway Market and pairs perfectly with milk.
Set in Guatemala’s rainforest region of Coban, San Lorenzo is run by the pioneering Valdez family. Don Luis oversees their two farms whilst his sons Luis and Rodrigo manage the agricultural and export tasks. Ripe red cherries are processed at the family's wet mill where extended soaking times of up to 48 hours reflect in incredibly crisp and clean coffees. The humid rainforest conditions make consistent drying a challenge, so clean co ee (still in parchment) starts its drying on patios before being moved to sheltered greenhouses for over 15 days. Coban expects rain almost 10 months of the year so the coffees moisture content is further stabilised in rotating mechanical dryers known as guardiolas. A further 30 hectares of the farm is set aside for the conservation of native forest and wildlife.
Located to the South-East of Guatemala is the COMSA Cooperative, a growing collective of neighbouring farmers set in Marcala, La Paz. Starting in 2001 with 69 local producers COMSA (Café Orgánico Marcala) set out to improve their communities co ee and livelihoods through sustainable organic production. Now they represent over 1,200 members and provide training in organic farm regeneration, water management and wildlife conservation. The improved quality and prices continue to motivate producing families and act as a beacon of inspiration as to the long-term sustainability of organic specialty practices.
