Bristol Twenty 21TEN – Roy Ireland Memorial Blend
Standard Espresso Roast
Our Bristol Twenty 21TEN is a special medium espresso roast in memory of out Founder and Father Roy Ireland. A perfect balance of coffees from Brazil and Costa Rica. Great for espresso, cappuccino and latte, this coffee is smooth and rich with a long intense finish.

From every pack of this blend sold, £1 will be donated to Above & Beyond, the charity for Bristol city centre hospitals. Roy Ireland, the founder of Bristol Twenty, received outstanding care from all of the staff in the BRI and we, his family, are delighted to produce this blend in his honour. By purchasing this pack, you will be helping to make real difference to patient care in our city – thank you for the support.

Many high quality blends are made from either Bourbon Santos or Brazil Cerrado due to the ability of Brazilian coffees to take dark roasts without turning overly bitter. This is due in part to the mild, balance flavour of Brazilian coffee beans. Our wonderful Costa Rican Strictly Hard Bean European Prepped coffee adds a beautiful and lively aroma of vanilla and nutty characteristics, flavorful fruit and chocolate notes with a full body and a clean aftertaste.

This espresso has a medium-high acidity and is a silky smooth cup.

Roasted in small batches to ensure freshness of flavour.

Twentyone Ten

We have pooled a collective 30 years experience in the coffee and catering trades to provide a one stop solution to your tea and coffee needs.

Bristol Twenty Coffee Company

A truly delicious blend with warming, fragrant notes. A gorgeous blend of Colombia – Las Acacias Estate, Ethiopian Yirgacheffe and Monsooned Malabar. Combining chocolatey, fruity and spicy flavour notes to create a warming festive cup. The perfect way to warm those frosty weekday mornings and to enjoy with friends in the early evenings. A true winter essential!

Polar Espresso

Colombia Las Acacias is from Antioquia; a mountainous area mainly due to the Andes, that is the 6th largest department in Colombia. Las Acacias is a traditional washed coffee.

Grown by Silvia Vargas  on her farm up to at a wheezy 1900m altitude. Using  crop from her Caturra & Typica trees she has produced an archetypal example of Colombian coffee.

Christmas flavoured caramelised oranges, candied peel and caramel creamy body.

Colombia Las Acacias is from Antioquia; a mountainous area mainly due to the Andes, that is the 6th largest department in Colombia. Las Acacias is a traditional washed coffee. The cherries are picked from the trees and sorted
in a flotation tank, where any underripes, sticks, and anything else float to the top and is skimmed off, with the ripe clean cherries channelled in to the de-pulper to separate the bean from the cherry. From there, the coffee is held in fermentation tanks before being dried to a consistent moisture and readied for shipping.

Grown by Silvia Vargas  on her farm up to at a wheezy 1900m altitude. Using  crop from her Caturra & Typica trees she has produced an archetypal example of Colombian coffee.

Las Acacias is a Rainforest certified farm, covering a variation in canopy height and diversity in flora.

Colombia Las Acacias

Our Espresso Latina blend is a blend of Honduras SHG with a small quantity of highest quality washed Robusta from India. Designed as a traditional Italian style, strong, heavy liquored espresso coffee blend with a thick, creamy after taste. A coffee that doesn’t pull its punches.

Every once in a while Honduras surprises us – coming straight out of the main crop the latest SHG arrival is one of those pleasant surprises. Cupping close to 84pts, this coffee is one not to be missed.

COCAFELOL has been working diligently on behalf of their coffee producers since 2000, providing technical and financial assistance. Its main focus is to produce, process and market high quality and differentiated coffee. During harvest when the coffee is at its optimum ripeness, the product is collected manually before being sent to centralised washing stations for pulping, washing and drying process according to the Quality desired. The organisation is keen to promote sustainable agricultural practices and uses many of the waste products from the process of its coffee to use as organic fertilisers to be used on its members farms.

Powdery body, cocoa herbal and nutty flavours with aftertaste of lemon and languishing creamy mouthfeel are typical here, but the latest arrival has 84.75pts – whilst the coffee itself me be somewhat conventional, the cup profile of this Fairtrade Rainforest certified coffee is anything but. A creamy chocolate body, encased with sugar cane sweetness and toffee flavours outperform any of our expectations. Lashings of sweet caramel in the aroma, with a gentle cocoa aftertaste.

Espresso Latina

Blended from 100% Rainforest Alliance Certified ™Arabicas, our La Selva espresso is balanced, bright tasting and well-rounded with spicy and aromatic undertones throughout.

The Rainforest Alliance is a non-governmental organisation (NGO) working to conserve biodiversity and ensure sustainable livelihoods by transforming land-use practices, business practices and consumer behavior. Based in New York City with offices throughout North and South America, Asia, Africa and Europe and program work in more than 100 countries, the organisation has earned a four star rating from Charity Navigator for more than five consecutive years. It was founded in 1987 by Daniel Katz, who serves on its board of directors, and is led by President Tensie Whelan.

Coffee Blending is necessary for espresso since a single coffee origin will lack the complexity desired.  It is important to remember that the advantage of espresso over other brewing methods is a result of the formation of the crema.  Without the crema the espresso would be strong, thick coffee.  The crema is an emulsified layer of tiny, smooth bubbles that trap aromatic compounds.  This layer coats the tongue and these small bubbles break over time allowing espresso to be enjoyed long after it has been consumed.  An aromatic coffee, therefore, is essential to a well prepared espresso blend.

La Selva espresso is blend of coffees from Brazil, Honduras and Colombia.

Brazilian coffee from Daterra group give a creamy plum mouthfeel with aromas of ripe peach, sweet nutty and caramel overtones and fruit finish

Colombian coffee from Las Acacias Estate give Christmas flavoured caramelised oranges, candied peel and caramel creamy body.

Honduras SHG from the Cocafelol co-op offers cocoa herbal and nutty flavours with aftertaste of lemon and languishing creamy mouthfeel. Whilst the coffee itself me be somewhat conventional, the cup profile of this Fairtrade Rainforest certified coffee is anything but. A creamy chocolate body, encased with sugar cane sweetness and toffee flavours outperform any of our expectations. Lashings of sweet caramel in the aroma, with a gentle cocoa aftertaste

La Selva

Our Peruvian Machu Picchu – Swiss Water Decaff coffee comes from the Chanchamayo province, located in central Peru. It grows at an altitude between 1200 – 1350 meters above sea level. Its varieties include Caturra, Typica, Pache, and Bourbon. The farms belong to small producers with less than two hectares of land that generate around 3,000 lbs. of coffee per harvest. This coffee is shade grown at high altitudes in order to produce a denser bean and a more complex cup characteristic as a result of its slow maturation process. In addition, the producers have made a remarkable effort to produce a high quality bean by only using sustainable farming practices.

Machu Picchu

This wonderful Costa Rican SHB European Prepped coffee offers a beautiful and lively aroma of vanilla and nutty characteristics, flavorful fruit and chocolate notes with a full body and a clean aftertaste. It has a medium-high acidity and is a silky smooth cup.

Costa Rica was the first Central American Country to grow coffee on a commercial basis. Cuba introduced Costa Rica to Coffee in 1729. Costa Rica only allows Arabica Beans to be grown in the country and growing any Robusta beans is illegal. The best beans are labeled “SHB” for strictly Hard Beans which means that the coffee must be grown at an altitude of above 4,000 feet. Coffee grown at high altitudes are known as being the best because it increases the acidity of the bean, and because of the high altitude, the nights are often cooler which slows down the maturity of the coffee plant allowing the beans to develop to a more intriguing flavor.

Grown in the rich volcanic soils of Costa Rica’s famed San Jorge region, these Costa Rican SHB coffee cherries are ripened evenly at 1,400 to 1,600 meters, hand-picked, sun dried and dark roasted for a unique taste.

A coffee with bags of character. Naturally rich and full-bodied, the darker roasting brings out a real depth of flavour to this superb coffee.

Costa Rican SHB

Bristol Twenty Formula 318 is a medium roast espresso coffee blend of Brazilian, Ethiopian and Costa Rican arabicas. Brazilian for sweetness, Costa Rican for acidity and Ethiopian for winey fruit flavours, gives a light but full flavoured coffee.

Coffee was introduced in Brazil by Francisco de Mello Palheta in 1727 from Cayenne, French Guiana. Today, Brazil is the world’s largest coffee producer and is becoming a significant player in the specialty coffee industry. Bourbon, Typica, Caturra, and Mundo Novo coffee varietals are grown in the states of Paraná, Espirito Santos, São Paulo, Minas Gerais, and Bahia.

Coffee production in Ethiopia is a longstanding tradition. Ethiopia is where Coffea arabica, the coffee plant, originates.The plant is now grown in various parts of the world; Ethiopia itself accounts for around 3% of the global coffee market.

Coffee production has played a key role in Costa Rica’s history and continues to be important to the country’s economy. In 2006, coffee was Costa Rica’s number three export, after being the number one cash crop export for several decades. In 1997, the agriculture sector employed 28 percent of the labor force and comprised 20 percent of Costa Rica’s total GNP.

Formula 318

Every once in a while Honduras surprises us – coming straight out of the main crop the latest SHG arrival is one of those pleasant surprises. Cupping close to 84pts, this coffee is one not to be missed.

Honduras SHG

Harking back to the flavours of where our love for coffee began, this dark roasted Heritage blend is suited to latte and cappuccino, where its punch cuts through the milky creaminess. This richly flavoured blend of Brazilian and Guatemalan arabicas, with a touch of high quality Indian Robusta also lends itself to espresso and americano, where the classical Italian style depth of flavour is more pronounced.

Harking back to the flavours of where our love for coffee began, this dark roasted Bristol Twenty Heritage Blend is suited to latte and cappuccino, where its punch cuts through the milky creaminess. This richly flavoured blend of Brazilian and Guatemalan arabicas, with a touch of high quality Indian Robusta also lends itself to espresso and americano, where the classical Italian style depth of flavour is more pronounced.

Many high quality blends are made from either Bourbon Santos or Brazil Cerrado due to the ability of Brazilian coffees to take dark roasts without turning overly bitter. This is due in part to the mild, balance flavour of Brazilian coffee beans. Our wonderful Guatemalan Strictly Hard Bean European Prepped coffee adds unique qualities like citrus acidity and its complex combination of fruit and smooth chocolate notes. This coffee type represents the classic, clean, Central American cup reminiscent of true Italian style espresso.

Heritage Blend

Bristol Twenty Formula 442 is a darkly roasted triple certified espresso blend of Fairtrade, Organic & Rainforest Alliance certified coffees including El Salvador Strictly Hard Bean, Sumatran Mandheling Grade 1 and Ethiopian Yiracheffe.

El Salvador Strictly Hard Bean – “strictly hard bean (SHB)” usually refers to coffee grown at altitudes higher than about 4,500 feet above sea level. Beans grown at high altitudes mature more slowly and grow to be harder and denser than beans grown at lower elevations. The inherent consistency and taste attributes of high grown beans makes them more desirable, and generally more expensive, than coffees grown at lower elevations.

Sumatran Mandheling Grade 1 – Mandheling is the name for the premiere coffee of Sumatra growing near Lake Tawar in the Northern tip of the Aceh region of Sumatra. There is no particular farm that these Sumatran beans came from, but a variety of small farms working together toward the common goal of producing great coffee beans. Mandheling coffee has its own flavor of coffee compared to others. With its rich coffee taste and mild sweetness, it has become known to be one of the better Sumatran beans around.

Ethiopian Yiracheffe – It was in Ethiopia that the first coffee trees flourished centuries ago and even today the breadth of its flavor experience is profound. Yergacheffe is a town in the Sidamo region of Ethiopia, and the coffees produced in this area will amaze you with their citrus and floral notes.

Formula 442

The Swiss Water process is an organic, 100% chemical-free option for decaffeination. It was discovered in the 1930s in Schaffhausen, Switzerland, and is commercialised by the Swiss Water Decaffeinated Coffee Company Inc, founded in 1988.

This method does not require the addition of chemicals, instead relying on a super saturated green coffee solution called Green Coffee Extract (GCE).

To decaffeinate coffee, fresh GCE is introduced to a batch of green coffee. As the GCE is already saturated with all the water-soluble compounds found in green coffee, minus the caffeine, the matching molecules won’t diffuse out of the coffee beans—but the caffeine will. The flavour is retained in the beans while the caffeine is removed.

A Combination of beans originating from Honduras, Brazil, Ethiopia, Indonesia and Peru. This decaffienated blend is chocolate rich bodied with mild acidity and lemon zest fruity flavours.

Formula 522

There’s a reason why Ethiopian Yirgacheffe consistently ranks among the best coffee in the world, and certainly the among the best in Ethiopia itself.

Yirgacheffe (also spelled Yirgachefe, Yergacheffe, or Yerga Chefe) is a micro-region within the much larger region of Sidama (or Sidomo) in southern Ethiopia. It is widely considered the birthplace of coffee.

Ethiopian Yirgacheffe has a light to medium body (although they can be full body as well). As is typical with other coffees from this region, it has a distinctively fruity flavor profile and a bright, floral aroma thanks to wet-processed beans cultivated at a high elevation (between 5,800 to 6,600 ft).

The Hafursa Haru washing station is located close to Yirgacheffe town, not far from the boundary with the Oromia zone. The area itself has a population of just over 195 thousand, of which only 8% are urban dwellers. There are 12 standardized fermentation tanks at the washing station, and over 160 drying beds. This allows for fast turnaround whilst keeping traceability of the lots, something that is becoming more and more a part of processing in Ethiopia as trade opens up.

The varieties themselves are often referred to as heirloom, though, having high genetic diversity means that what is heirloom in one area is not a guarantee of the same characteristics as an heirloom from another region. Kumie (kurume, kudhume) is often labelled as Yirgacheffe or Yirgacheffe type, and is quite a small bean, whilst Dega is more widely spread and Wolisho typical in the highlands.

Coffee is brought to the washing station by the many smallholders that live locally. The cherry is handpicked to remove any noticeable defects before being taken to the raised drying beds and dried for around 21 days. Once dried, it is hulled to remove the husk, then stored before being taken to Addis Ababa for sorting, grading and export.

Ethiopian Yirgacheffe

Guatemala produces many different types of the world’s finest and most distinctive coffees. The country has many unique coffee producing regions that has gained a positive and well known reputation in the industry. Coffee is Guatemala’s number one export contributing to the country’s growing economic status.

Guatemala has a vast range of coffees available and qualities to boot. Every now and again a conventional lot arrives in that blows our mind – this is one of them!

Produced from multiple farmers delivering to the FECCEG Co operative (Federación Comercializadora de Café Especial de Guatemala), this coffee is blended expertly to create the very best of what’s available at any given moment.

Established in 2006, FEDDEG is a cooperative organisation with 1350 partners and 350 members from 6 departments in Guatemala. FECCEG supports community organization processes, promotes gender equity processes and promotes organic agriculture and coffee plantation renewal so that partners achieve a good level of production and quality.

Partners are motivated to continue running their coffee plantations as we have paid differentiated prices compared to those on the conventional market.

FECCEG has an agronomic research area to test organic inputs and validate techniques that achieve better results in productivity and quality. They have a compost plant and deliver compost to partners that improve soil fertility and coffee crops.

FECCEG encourages diversification with goats, fruits and vegetables so that partners have organic food and other products to be marketed in the local market.

This type is the standard quality for SHB EP Guatemalan coffees. It can be grown in the country’s northern and central highlands at an attitude of above 1350 metres. This is the ideal height for gourmet coffee. Which allows the country to rank 2nd in the world in the amount of high grade coffee it produces, and it has the highest percentage of its crop classified as high quality. SHB coffees exhibit unique qualities like citrus acidity and its complex combination of fruit and smooth chocolate notes. This coffee type represents the classic, clean, Central American cup.

SHB (Strictly Hard Bean) specifies that the coffee was grown at an altitude above 1350 meters. This term is also synonymous with SHG/Strictly High Grown; this classification is lower than HB.
EP (European Preparation) specifies that the raw beans are all hand sorted to remove any defective beans and foreign material.

Guatemala SHB

Bristol Twenty Copan-Cabana was our first, and still most popular, espresso blend. Perfectly balanced for espresso, cappuccino and lattè, this coffee is smooth and rich with a long, intense finish.

Bristol Twenty Copan-Cabana espresso is a 100% arabica blend made up of top quality coffees from Brazil and Honduras.

The naturally processed is roasted dark. It produces a rich, full-bodied flavor yet maintains the smoothness usually found in a lighter roast. Featuring a pleasant cinnamon nuance and undertones of dark chocolate, this bean is perfect for anything from filter coffee to espresso.

Copan-Cabana

“Half caff” refers to a coffee blended with a 50/50 mix of caffeinated and decaf beans. It offers half the caffeine of a regular specialty coffee and one-fourth the caffeine of a robusta coffee. Also known in espresso bars as a “split shot” or a “half and half,” the half caff option affords decaf drinkers an opportunity to enjoy a cup that’s considerably lower in caffeine with bigger and more complex flavors. All the flavor with half the caffeine? Sign me up!

Bristol Twenty Half Caff is a unique blend of our Brazilian Santos single origin coffee and our Swiss Water Guatemalan SHB EP. With only 30-40 mgs of caffeine rather than 70mgs, it is 50% less caffeine but with 100% great taste.

Half Caff

Dark Roast
A special coffee from southern India with a unique flavour, produced by recreating the “monsooned” effect. Monsooned Malabar beans are left exposed to the Monsoon winds and this high humidity slowly softens their character and removes and trace of acidity. The resulting coffee is incredibly soft with a distinctive aged character.

Monsooned Malabar is a process applied to coffee beans. The harvested beans are exposed to the monsoon rain and winds for a period of about three to four months, causing the beans to swell and lose the original acidity, resulting in a smooth brew with a practically neutral pH balance. The coffee is unique to the Malabar Coast of Karnataka and Kerala and has protected status under India’s Geographical Indications of Goods Act. The name Monsooned Malabar is derived from exposure to the monsoon winds of the Malabar coast.

Whole crop cherry coffee are selected and sun-dried in expansive barbecues. The dried beans are cured and sorted into ‘AA’ and ‘A’ grades, after which, they are stored in warehouses till the onset of monsoon. From June through September, the selected beans are exposed to moisture-laden monsoon winds in well-ventilated warehouses (12 to 16 weeks time). The monsooning process involves careful handling, repeated spreading, raking and turning around in regular intervals. The beans absorb moisture and get significantly large, turning a pale golden colour. Further micro-sorting is done to separate fully monsooned beans.

Monsooned Malabar

Medium Roast
Guatemala produces many different types of the world’s finest and most distinctive coffees. The country has many unique coffee producing regions that has gained a positive and well known reputation in the industry. Coffee is Guatemala’s number one export contributing to the country’s growing economic status.

Guatemala has a vast range of coffees available and qualities to boot. every now and again a conventional lot arrives in that blows our mind – this is one of them!

Produced from multiple farmers delivering to the Fedecocagua Co operative, this coffee is blended expertly to create the very best of what’s available at any given moment.

Established in 1969, FEDECOCAGUA is a cooperative organisation with 20,000 members. Seventy percent of co-op members are members of indigenous groups from various regions of Guatemala, including Huehuetenango, Cobán, Verapaces, Retalhuleu, San Marcos, and Zacapa. The organisation is made up of over 150 individual co operatives that supply the coffee. As the main exporter of coffee from Guatemala, Fedecocagua is perfectly position to provide almost everything we need from undergrade stocklots to certified main grades and micro lot specialities. They are the one stop shop for all things Guatemalan.

This type is the standard quality for SHB EP Guatemalan coffees. It can be grown in the country’s northern and central highlands at an attitude of above 1350 metres. This is the ideal height for gourmet coffee. Which allows the country to rank 2nd in the world in the amount of high grade coffee it produces, and it has the highest percentage of its crop classified as high quality. SHB coffees exhibit unique qualities like citrus acidity and its complex combination of fruit and smooth chocolate notes. This coffee type represents the classic, clean, Central American cup.

SHB (Strictly Hard Bean) specifies that the coffee was grown at an altitude above 1350 meters. This term is also synonymous with SHG/Strictly High Grown; this classification is lower than HB.
EP (European Preparation) specifies that the raw beans are all hand sorted to remove any defective beans and foreign material.
To prepare the beans for caffeine removal, they are cleaned and hydrated with pure, local water, the beans are then introduced to an internally developed Green Coffee Extract (GCE), and caffeine removal begins. Caffeine ventures out on its own, away from the coffee beans into the GCE until the ratio of soluble compounds in the GCE to the compounds in the coffee reach the point of equilibrium. Caffeine and GCE flow continuously through carbon filters until all the caffeine is trapped and separated from the GCE, which is refreshed so that it can be used again and again to remove more caffeine. The process is monitored for around 10 hours and caffeine levels checked as well as time, and gauge temperature controls, until the coffee is 99.9% caffeine free.

Swiss Water Guatemalan Decaff

This Burundi Rubanda from the Rubanda Washing station in the Mutambu region of Bujumbura province, is an example of the excellent coffees they produce. The Ntobo Farmers group consist of around 400 members, from the surrounding hillside delivering coffee in their groups to be processed, wet milled, fermented and conditioned prior to dry milling. There are up to 10,000 farmers in the region in total delivering coffee from their small holdings (typically less than 1 hectare in size, with around 200 active producing trees on each one)

The private mill is managed by a local organization – Risca SA, who’s attention to detail and quality is showing results. They have been managing the private mill since 2010. Hand sorting of collected and delivered cherries is crucial prior to washing (and the 2-stage fermentation) to ensure only the ripest cherries are processed.

The Republic of Burundi is a tiny landlocked East African country, nestled between Tanzania to the East, Democratic Republic of Congo to the West and Rwanda to the north. It has been inhabited for over 500 years by two main tribal groups, and ruled as a kingdom before being colonised by Germany. Post World War I Belgium took control of the small nation before handing it independence in 1952 – various bouts of political unrest plagued Burundi for much of the 20th century. Coffee and Tea represent 90% of foreign exchange earnings.

This coffee is a fully washed coffee of the bourbon/kent varietal.

Rory’s Tasting Notes:
Complex and sweet, well balanced and perfect for espresso, and pour over. Aromas of sugar syrup, toffee and honey break away to reveal sugar cane sweetness, pulped raisin sweetness and caramel flavour. Gentle yet crisp acidity, exude hints of lemon and orange zest.

Burundi Rubanda

Coffee is picked and brought to the Rwanda Kinini washing station (newly built in May, 2016) where it is separated from the other lots to be treated depulped using a four disc McKinnon pulper and fermented from between 5 to 20 hours, depending on the decision of the quality manager monitoring the fermentation. The coffee is then sun dried for an average of 15 days, depending on the intensity of the sun.

The Rebero lot is a separation from the 633 farmers that are currently using the Kinini washing station, chosen from trees grown on north facing slopes at altitudes of 1973masl and above. The terroir is provably excellent for producing coffee, with neighbouring areas producing Cup of Excellence winning coffees.

In 2012, 38 of the 252 hectares were planted with Bourbon Mayaguez 139 seedlings, 2,000-2,500 in each hectare. This totalled nearly half a million new trees, that are now cropping. The cultivar itself most likely originated from the
island of Reunion (The same place as where the original Bourbon mutation was first noted), together with Jackson that is also widely found in Rwanda, and a bourbon mutation. The third commonly found cultivar, Bourbon Mayaguez 71, could have come from Ethiopia, introduced via the Congo.

Company: R & B Import Export Ltd.
Country: Rwanda
Province: Northern
District: Rulindo
Sectors: Rusiga & Mbogo
Lot: Rebero
Washing Station: Kinini
Varieties: Bourbon
Flowering Period: December-January

Rwanda Kinini Washing Station, Rebero

Light Roast

This Kenya AB Asali is grown in the Mt. Kenya highlands at 5,800 feet above sea level, home to top quality as a result of its climatic, geographical location and volcanic soil.  Through careful cultivation, nurturing and harvesting this coffee is among the truly greats.

Due to its strategic location – on the windward of Mt Kenya , it has a good network of permanent rivers and is wet throughout the year. The area has two distinct rainfall seasons, long rains (March to May) and short rains ( October to November). It has an equatorial type of climate with rich volcanic soils

Kenya is both the most balanced and the most complex of coffee origins. A powerful, wine-toned acidity is wrapped in sweet fruit. Although the body is typically medium in weight, Kenya is almost always deeply dimensioned. Sensation tends to ring on, resonating like a bellclap rather than making its case to the palate and standing pat. Some Kenyas display dry, berryish nuances, others citrus tones. The berry-toned Kenyas are particularly admired by some coffee buyers. Finally, Kenya coffees are almost always clean in the cup. Few display the shadow defects and off-tastes that often mar coffees from other origins.

Kenyan AB Asali

Falling within Brazils famous Cerrado that makes up nearly 23% of the entire country, Daterra are the world’s first grade A  Rainforest certified farm of any business, and a walk around the trees will reveal a stunning array of birds and wildlife, from toucans and burrowing owls to squirrel monkeys and maned wolves. Over 60% of the land they own is given over to nature reserves. The farm itself is split into many lots, each with a designated agronomist to care for the particular varietal and aspect each lot can define. With over 100 different varietals on their farms, development is tracked and planting paired with appropriate varietal.

Picking occurs typically with 40-60% ripe coffee on the tree, with 5% green, 10% underripe, and the rest tree dried. Each brings its own unique characteristics to a coffee, so a sample is picked, processed and roasted to check taste is as expected before the order is given to pick the specific lot. Sorting is done on a specially adapted wet mill, first with density sorting that removes overripes, then with the drier and natural beans being sorted from the ripes, underripes and greens. Pulped raisins are the slightly drier ripe beans, adding a little more sweetness to the cup, and requiring mechanical pulping rather than the modified waterjet pulping the softer beans receive. They get separated with the tree dried naturals, and first sorted by size to carefully separate each stage. Beans are then briefly dried on the patio before being finished in a Guardiola to ensure precise
moisture levels throughout.

Each finished lot is tasted for exact flavour profiles before blending if required for each type. For Santa Colomba this is caramelized sugar, ripe fruits, with a delicate acidity. Once complete, beans are then size, density, and triple colour sorted before packing in to Penta bags ready for shipping.

Brazilian Santa Colomba

Our Peruvian MCM Grade 1 hard bean coffee comes from the Chanchamayo province, located in central Peru. It grows at an altitude between 1200 – 1350 meters above sea level. Its varieties include Caturra, Typica, Pache, and Bourbon. The farms belong to small producers with less than two hectares of land that generate around 3,000 lbs. of coffee per harvest. This coffee is shade grown at high altitudes in order to produce a denser bean and a more complex cup characteristic as a result of its slow maturation process. In addition, the producers have made a remarkable effort to produce a high quality bean by only using sustainable farming practices.

Peruvian MCM Grade 1 FOR

El Salvador El Molinito Estate coffee comes from El Molino farm, one of the most important and significant estates of the JASAL group that sits amongst the Apaneca Ilamatepec mountain range, part of the Cordelliera de Apeneca. This volcanic range runs through the Ahuachapán, Santa Ana, and Sonsonate departments in the West of El Salvador, and is where many of the Cup of Excellence producing farms in the country are located. There are four volcanoes that occur within this range of mountains, with Santa Ana being the more dominant.

El Molinito is a diminutive of the farm name, El Molino, and is a selection from the most productive Bourbon and Pacas trees on the farm. They were chosen for this project due to the homogeneity of the ripeness of the cherries, allowing for precise control and processing. The importance of selective picking and attention to detail have very much become a hallmark of the culture and success of the farm, which was inherited by current owners Jose Antonio Jr and Antonio Salaverria in 2011. Once picked, coffee is processed at the Beneficio Las Cruces in nearby Santa Ana before being bagged and shipped.

The green-tipped dwarf varietal Pacas is fairly common in Central America, a natural single gene mutation of  Bourbon. Being smaller results in a potential higher yield for the farmer, as trees can be planted closer together allowing for a greater density per hectare. Named after the owners of the farm it was first spotted on, the Pacas family, it was discovered in the Santa Ana region back in 1949 and now accounts for around 25% of El Salvador’s coffee production.

Country: El Salvador
Department: Ahuachapán
Municipality: Concepción de Ataco
Canton: El Molino
Farm: El Molino
Varieties: Bourbon, Pacas
Harvest: November – March

El Salavdor El Molinito SHG EP

Our Brazilian Mio Lot 2020 is a very special coffee from our collaboration with Mio. 2020 is the year Mió decided to oversee every part of its supply chain. In collaboration with some great companies, they became not only a farm but an exporter, an importer and a warehouse in the UK. This is where our journey together started.

This is a very special coffee and we are very excited to bring this to you. This honey processed yellow catucai is unique; it is the first Brazilian peaberry we have come across, and the bean size is so uniform that it roasts evenly every time. Full of milk chocolatey sweetness with touches of praline and caramel it finishes of with the tang of tangerine.

Mió is a coffee farm in Monte Santo de Minas, Brazil, that exports, imports, stores, and sells coffee. The farm spans a total of 1,589 hectares. A third of the land is used for the coffee processing and milling facilities, some pasture areas and the plantation of eucalyptus trees, which is home to some lovely bees. The rest of the land is equally divided between the coffee trees and the native
forest reserve. With plenty of spring water in the estate, one of Mió’s responsibilities is to not only maintain the water flow but to also improve water quality.

Dedicating the same amount of land to the coffee as to the native forest helps preserve the natural characteristics of the area. The farm is located between Southern Minas Gerais and the High Mogiana region. Two distinct terrains, one bringing a citric acidity, the other a full body and sweetness to Mió’s coffee.

They pride themselves on a 100% traceability guarantee for the entire crop every year. Each stage of the journey, from where the cherries were harvested, which trucks moved them, how and when they were processed, is tracked using satellite imagery. Being a technology-driven farm improves the farmworkers’ quality of life, ensures an abundant harvest and guarantees the highest processing standards for the crop.

Their state-of-the-art processing facilities include: a wet-mill, concrete patios, raised beds, ambient-air drying rotating machines, wood silos, cross-beater hullers and a density separator. The beans are then sorted further according to size and colour using an oscillating screen and optical-electronic system.

PROCESS  – Red Honey
GRADE  – 85
VARIETY  – Yellow Catucaí

Honey Process – This involves the mechanical de-pulping of the cherries at the wet-mill while ensuring the mucilage stays attached to the beans. This sticky part of the cherry contains high amounts of sugar, resulting in a pronounced body and developed, chocolaty sweetness in Mió’s coffee.

Bristol Twenty Coffee Company

5.0

Bristol Twenty Coffee Company

🇬🇧 United Kingdom

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