Ethiopia Konga

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Celebrating the return of the Ethiopians! Like many brew coffee lovers, we are big fans of African coffees. Since the end of our last Ethiopian coffee, Hunkute, we have been eagerly awaiting for the new harvest of the African coffees. We have a few in the pipeline, all stellar in its own ways but to wet your taste buds, first up is a coffee from the Konga Cooperative in Yirgacheffe (or Yirga Cheffe), definitely a gem that does not disappoint.

The Konga Cooperative has a very well organized washing station in the heart of Yirgacheffe. Its located between 1900 to 2300 meters above sea level and is a relatively big cooperative with a strong management. It is also considered as one of the more successful cooperatives in the area. All cooperatives in Ethiopia belong to a Union that is the seller and exporter of the coffee. They also take care of dry milling and grading before exports. Most Yirgacheffe cooperatives belongs to the Yirgacheffe coffee growers Cooperative Union. The management of the Yirgacheffe Union is very hands-on and and there is more support to the growers and the wet mills these days.

This coffee encompasses the classic characteristics of a Yirgacheffe – jasmine and sweet candy aromas. Expect loads of tropical fruits coming through the cup, highlighted by a lively pineapple acidity with hints of bergamot and black tea. As the cup cools, the floral notes really opens up to give a sweet silky finish. It is delicate yet complex with a symphony of fruit and floral notes.

• Cooperative: Konga Cooperative
• Origin: Gedeo, Yirgacheffe, Ethiopia
• Producers: About 2400 smallholders
• Varietal: Ethiopian Heirloom
• Altitude: 1900 - 2300
• Processing: Pulped and wet fermented for 24-36 hours. Graded in washing channels, soaked in clean water for 12-24 hours. Sun-dried for 10-15 days on African drying beds.

For those interested, this coffee is also certified organic.

El Salvador Finca Santa Petrona

We tasted this coffee together at the cupping table when we visited El Salvador in February this year and immediately fell in love with the clarity of the cup. It encompasses the beauty of Salvadorian coffees of the Bourbon varietal – sweetness and good balanced acidity, together with a lovely lingering texture in the mouth. We were fortunate to have the 6th generation (Federico Pacas and Lily Pacas) from Finca Santa Petrona to show us around the farm. The cherry pickers were busy separating the ripes and the unripes when we arrived. The Pacas family are dedicated to produce superior quality specialty grade coffees. To achieve this objective, the cherry pickers are educated about the importance of picking the ripe cherries. Some of the workers also got to try the brews made with roasted coffee from the farm. This is quite rare as most of the time, the workers in coffee farms do not get to try what they have harvested. 

Located around the Santa Ana volcano in the western part of El Salvador, this farm has an average altitude of 1450m above sea level. Growing primarily the Red Bourbon varietal (80%), there is also a small amount of Pacas (15%) and Pacamara (5%). Some history about Finca Santa Petrona: Back in 1917, Mama Tona bought 47 hectares of land on the slopes of the Ilamatepeque Volcano in the western part of El Salvador. Supported by her son, Santiago Diaz Palacios, they were determined to transform this property into a coffee farm. In 1950, Señora Petrona Diaz inherited the farm and together with Señor Alfredo Pacas Trujillo, who also came from a coffee family, started working in the farm with the same traditional practices and principles. More than 90 years and six generations of coffee growers later, the Pacas family continue to work the land of Finca Santa Petrona. It has been recognised as one of the farms in Santa Ana that produces excellent coffees. The success of the farm is a result of its core values: respect to the workers and to the local communities as well as maintaining good harmony with the environment.

The coffee from Santa Petrona is processed at Beneficio Tuxpal, which is managed by Federico Pacas, incidentally the brother of Lily Pacas. While most of the coffees are fully washed processed, there has been increasing demand for honey processed or dry processed coffee from international buyers. Beneficio Tuxpal is well-organised, clean and professionally managed. Though this wet/dry mill is already quite impressive, Federico is looking to try more experiments on shade-drying and upgrade its facilities with a shelter for the fermentation tanks. As specialty coffee roasters, this relentless pursuit for better tasting coffees is something we have in common and something we truly appreciate of producers like the Pacas family.

We have been waiting to roll out this coffee for our brew coffee selection since we received it a couple of months back. This coffee is lovely as a brew. In the cup, expect raisins, peaches and apricots. We feel the soft stone fruit acidity and honey sweetness is the highlight of this coffee. The silky mouthfeel and butterscotch finish rounds up the cup to end off with an immaculately clean cup. 

• Farm: Finca Santa Petrona
• Producer: Pacas Diaz family
• Region: Santa Ana, El Salvador
• Wet/Dry mill: Beneficio Tuxpal
• Varietal: Red Bourbon
• Altitude: 1450m asl
• Processing: Washed and sun-dried

Honduras Cerro Azul

Finally get to launch this coffee which had given us a challenging time since we first did trial roasts on it. We went through quite a few trials (a little more than usual) before getting the roast profile which we feel brings out the best of this coffee.

Honduras is a country which we passed through the border twice during our past origin trips to El Salvador and Nicaragua, but never got a chance to actually spend time in this country. It is the top coffee producer in Central America this current year harvest based on a recent report from the Honduran coffee institute, IHCAFE. In the past and until recently, a significant amount of Honduran coffee were being smuggled into neighbouring Guatemala, where producers would pass them off as Guatemalan and get paid premiums. But so far this season, Honduran coffee has been fetching higher prices than Guatemalan coffee, as Honduran coffee gains quality recognition.

This new coffee, from Finca Cerro Azul, is situated in the department of Comayagua, in the municipality of Siguatepeque. Cerro Azul was an abandoned farm before the Mierisch family (our direct trade partner in Nicaragua) started a project to revitalise it in 2011. The farm lies on the other side of Lake Yojoa, and is blessed with micro-climates and conditions similar to their farms in Nicaragua. Together with farm managers Francisco Escobar and Lidia Zeledon, they had been working hard to transform this farm by removing existing IHCAFE and Lempira varietals and replacing them with better tasting Red Catuai, JavaNica and Laurina (naturally low caffeine coffee plants).

This year, when we visited the Mierisch family, we managed to cup some samples of different microlots from Cerro Azul. It was exciting for us as we would like to showcase Honduran coffee at Nylon after the delicious Finca Matilde we had earlier this year. However, when we returned to Singapore, those lots which we shortlisted were all sold out! Fortunately, we were recommended to try another microlot #255 to see if we like it. We did and hence, this microlot is now available at Nylon!

This microlot is of Red Catuai varietal, planted on a plot named Malpaso. This is a washed coffee, with 36 hours of fermentation and dried under the sun for 10 days.

We recommend this coffee for filter brew. On the nose, we get floral aromatics. In the cup, blackcurrants and berries at the beginning with sweet pear-like acidity. In the finish, we get hints of cinnamon. This is a rather complex cup but yet comforting in its own way. Take your time to drink this coffee, you might find the change in flavours rather intriguing.

• Farm: Cerro Azul
• Producer: Mierisch family
• Farm managers: Francisco Escobar and Lidia Zeledon
• Region: Rio Bonito, Siguatepeque, Comayagua
• Wet/Dry mill: Cerro Azul
• Varietal: Red Catuai
• Altitude: 1550m asl
• Processing: Washed and sun-dried

Nicaragua El Suspiro

New fresh crop!!! El Suspiro is one of the few coffees sourced from our trip to El Salvador and Nicaragua back in February this year. This coffee really got our attention on the cupping table at Beneficio Don Esteban, the dry mill where all coffees of the Mierisch family are brought together from their eight farms in Nicaragua.

Finca El Suspiro is one of the farms owned by the Mierisch family. The Mierisch family has roots in coffee going back to 1908. The last 15 years have lead to a dramatic increase in unique microlots. With investment in new cultivars, techniques, processing, and employee training, the family has proven that hard work and dedication get results. They have been COE winners several times and have also attained a solid reputation as socially and environmentally responsible farmers. El Suspiro is the smallest farm amongst those owned by the Mierisch family. This farm is located in Matagalpa, a well-known area for coffee production in Nicaragua. Maria Ligia Mierisch, one of the 4 Mierisch siblings, started getting more actively involved in the management of this farm in recent years.

The coffee varietals grown in this farm include Caturra Estrella, Red Catuai, Red Bourbon, Orange Bourbon and Maracatu. The microlot which we selected is of Red Bourbon varietal and pulped natural processed. This is truly a delicious fruity cup when hot and transforms to a more caramel and chocolaty cup as it cools. The floral aromas, cranberry acidity, citrus flavours and almond notes really shines through as a drip coffee. This is a well-balanced coffee that would work well as a morning coffee or for an afternoon caffeine break.

• Farm: El Suspiro
• Producer: Mierisch family
• Region: Matagalpa, Nicaragua
• Varietal: Red Bourbon
• Altitude: 1350 - 1450m asl
• Processing: Pulped natural and sun-dried

 We are currently serving this coffee on the Kalita wave dripper, and the retail bags are both available in-store as well as our online shop.

Ethiopia Hunkute

Bokasso, a very popular Ethiopian single origin espresso, had a wonderful run. Many enjoyed this espresso which worked beautifully both black or with milk. For those who misses this espresso, do not fret. We present to you another new coffee from Ethiopia - Hunkute. 

Similar to Bokasso, Hunkute is a cooperative located in one of the higher locations in Sidamo in the south of Ethiopia, consisting of around 1700 smallholder farm members. The producers of this cooperative grow coffee together with other crops such as maize and papaya. Harvested cherries are brought to the local washing station where their pickings are hand sorted to remove overripes and unripes. The high altitudes and low temperatures where these coffees are grown results in a very intense and bright coffee.

The coffee is organically grown by default (but not certified), as the farmers do not use chemicals or artificial fertilizer due to little problems with coffee pests and diseases. Coming from the same region in Sidama, Hunkute has some slight resemblance to Bokasso in its taste profile, but there is an added layer of complexity which gives it more “adventurous” feel.

The cup profile is citric with aromatic jasmine notes. Delicate apricots and peaches with underlying floral tones. Slim mouthfeel with bergamot finish. This is a sweet yet complex espresso. Available immediately from our retail rack.

• Cooperative: Hunkute
• Zone: Dale, Sidama 
• Woreda/Local municipality: Wonsho
• Altitude: 1900-2000 masl
• Varietals: Local heirloom varietals, Sidama type 
• Processing: Pulped, soaked in water and dried on raised beds