Selecting the next limited edition for the festive season was somewhat of a mission albeit a fun and exciting one. We cupped several lots, comparing different origins and processes and all with amazingly delicious flavour profiles, but it was clear as to which coffee excited us the most and displayed the Geisha characteristics we were looking for.
This coffee is an everyday coffee. In espresso, the dried peach and nutty flavours of the coffee combine so well, and there’s a real hint of dark cocoa in the finish. The toffee and orange citrus are the main features of the filter coffee. It’s light, breezy and effortless. I could drink a whole cup and still go back for more!
This coffee is as comforting as sunshine lazily beaming through the curtains on a Sunday morning. I really love how the darker sticky caramel and toffee notes are complemented by sweet, bright apricot and sparkling mandarin acidity. It has a decadent, creamy hazelnut profile, and a silky smooth texture. Sounds like the kind of brekky I want to be invited to.
I was asked why I’m such a big fan of the Ethiopia Sidamo Damo and the answer is simple - this coffee exemplifies everything I love about high quality Ethiopian coffees and particularly, natural process cup profiles. It is clean, sweet, incredibly well balanced and bursting with tropical fruit, berry and milk chocolate notes…sprinkled with some rose petals, of course.
You may notice the round unique shape of the beans when you open the bag. This is a peaberry (PB). The PB coffee plant grows a single round curled bean inside the coffee cherry instead of the regular two beans with a flat side. This PB is also a size and grade for this particular coffee from Kirinyaga.
Brewing this was such a treat. It offered such a clean, light, endlessly drinkable cup. For me, I found strawberries and rose petals. Being a naturally processed coffee, there was the characteristic fermented quality, creating a rosé like drink, acceptable to consume just after the sun has risen.
This coffee is so loved, and I’m delighted to share it with you all. Not only is it incredibly sweet, smooth and beautifully balanced in the cup, it is a shining example of the potential and direction of specialty coffee from Peru. And, it’s organic.
"The first sip of this coffee exemplifies everything I love about a washed Colombian. On second sip, the Nestor Lasso begins to reveal its subtle character: a cherry-like tartness balanced with a delicate pomegranate acidity, topped with the soft smokiness of black tea."
Our latest Brazilian coffee comes from the Minas Gerais region, and is produced by Gilmar Rezende. His farm is made up of 10 hectares of land in Matas de Minas and he has been managing this land for 28 years. In the last six years, Rezende has made the move to producing specialty grade coffee.
Marcos Ramos’ beautiful fruit is grown in what is now known as Gaitania, Planadas, Tolima in Colombia. The ancient name for this region was Tala, Bocanegra, meaning something like the ankle/heel/foot, and the black-mouth. Presumably this relates to its situation in the foot-hills, and the black mouth refers to the bottom of the valley.
"To me, this coffee perfectly represents the reason why we do what we do, why all of us in the supply chain get out of bed each day and work hard to bring you an exceptional cup of coffee: it tastes good, and it does good."
"This amazing Indonesian is heavy on the blackcurrant, with lovely green apple acidity. It has jasmine on the nose, dark chocolate in the finish and a beautiful, soft buttery texture on the pallet." Andrew developed two recipes that highlight our Indonesian coffee perfectly for the warmer season.
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Padre Coffee acknowledges the Traditional Custodians of Country throughout Australia and their continued connections to land, sea and community. We pay our respect to Elders past, present and future, and extend that respect to all Aboriginal and Torres Strait Islander Peoples.
