Marcio & Heitor quickly made a name for themselves at Fazenda Cetec with their sugar cane anaerobic fermentation process. A result of multiple years of experimenting and tracking each variable to its correspondent consequence. This year, with a new in-house developed software to monitor each fermentation along with larger tanks for repeatability, they prepared a single 600kg lot of the sugar cane anaerobic process. The trees harvested for this lot were IPR-103s and the cherries were immediately submerged in sugar cane juice in a large 5,000-litre fermentation tank. After 24hrs the cherries went through a pre-drying stage on raised beds for the next 20 days at a max temperature of 30 degrees C. Drying was then finalized in static box dryers, where hot air is blown through the bottom of the steel box, not overpassing the max temperature of 30 degrees C. After drying is complete, the lot is set aside for resting for another 30 days still in the hull.

Fazenda CETEC is a quirky-named and high-quality-focused coffee farm in the heart of Brazil's main coffee production state, Minas Gerias.  CETEC stands for 'Center of Technology of the City of Lavras' which stands as a legacy to a technical school Heitor started with his late brother Izonel Junior a decade ago. The brothers turned to coffee farming at the same time and decided to apply a technical innovative approach to coffee processing to mirror the school. This way of farming has reaped benefits and CETEC has a reputation for accessible, full-flavoured, high-quality coffee.

Careful process control and innovation have set the foundations for the flavour profile of this micro-lot.  To build ripe fruit like flavours after harvesting the brothers reduced the available oxygen in the pile of harvested coffee and held it in this condition for three days, monitoring pH carefully.  Drying then took place in a drying system designed on CETEC where the fruit can dry in a more controlled and gentler environment.

Variety | IPR-130    
Process | Sugarcane Fermented Natural

Fazenda Cetec

We’re a speciality coffee roaster based in Leeds with an aim to bring incredible quality coffee to everyone.

We offer hands-on training and customer service to all our wholesale partners along with open tasting sessions and workshops for any customer.

Chipp Coffee Co.

Last year the Nyabihu region of Rwanda was struck by devastating landslides. Hundreds of homes were destroyed and many peoples livelihoods, including coffee trees and livestock, were lost.

The Shyira washing station, where this coffee was processed, was also badly damaged as a result. But thanks to the amazing efforts of our import partner Raw Material and the owners of Shyira, the Muraho Trading Company, enough money has been raised to provide emergency shelter, clothes and food.

But more money is needed to repair the damage and rebuild the communities in the area. This is why will donate 100% of all profit from this coffee to the Rwandan landslide appeal.

   

RWANDA LANDSLIDES APPEAL

The Shyira Washing Station was built by the Muraho Trading Company in 2017. It is the darling of their stations. The station itself is situated at 2000 MASL and collects cherry from producers in the surrounding area between 2000 - 2400 MASL. This is the highest grown coffee we know of in Rwanda, and it’s from a region where very few washing stations are located making it unique.

All cherry is hand-sorted, where underripe or damaged cherries are removed. Once sorted, coffee is then taken to a drying area where the cherries are laid out evenly for maximum sun exposure and turned on a regular basis throughout the day. This natural coffee dries for over 30 days on raised beds, turned regularly to avoid over fermentation within the cherry. The Shyira Washing Station currently serves 1869 coffee growing families in the region.

This coffee and washing station has always had a special place in my heart, the amazing support from the coffee community and the customers of Chipp Coffee Co. in helping the fundraising appeal has been incredible.

With this launch of Shyira, we have also teamed up with the incredibly talented and wonderful human being Katriona Macintosh, who has created the stunning artwork for this label and will also be helping our fundraising by raffling the original artwork.

Shyira

Our first Ethiopian coffee of 2021! The wait is finally over for this doozer of a bean.

Shakiso farm is located in the kebele of Bube uke, near Shakiso town in Guji zone. This is in the Oromia region of Ethiopia. Over a number of years, the region has developed a distinguished reputation for fine coffees, producing some of the most sought-after micro-lots in world.

The combination of high altitude (up to 2,200m in some areas), fertile soil, consistent & plentiful rains, and an abundance of local knowledge are all contributing factors to the high status of Guji coffees. The indigenous ‘heirloom’ varietals - which grow wild in Ethiopia - are responsible for the unique flavour notes which make for an unusual but refined cup. When processed naturally through sun-drying these present as juicy & jammy stone-fruit flavours, floral notes and chocolate with a creamy body. 

Shade-grown, ripe cherries are delivered to the mill for careful sorting, to select only the ripest. The cherries are dried in the sun on raised African beds for approximately 12 - 15 days. In the daytime they are raked and turned periodically to ensure a consistent drying process; covered between 12pm and 3pm to protect them from sun damage and at night time to protect it from rainfall and moisture. Once the coffee has dried to the right level it is milled, graded, sorted and thoroughly handpicked, before being bagged in GrainPro for export from the port of Djibouti.

Shakiso

Coffee - what a medicine! Although, too much can increase levels of anxiety I honestly feel that its a lot more than just a drink. Some of my most important conversations, life decisions and unsuccessful Tinder dates have been over a cup of coffee. A previous mentor first promoted me to get professional help for my headspace over a cup of Nescafe Gold. Hence why I’m excited to collaborate with Chipp Coffee Co to create a mindful product that has an impact.

THE COFFEE.
100% profit will be donated to a relevant mental health charity by purchasing a Chipp Coffee Co x Tell Me A Time Coffee. The coffee will change each month to keep things interesting but the charities which are donated too will also change on a monthly bases and we are open to suggestions! We hope that these coffees are the catalysts for meaningful conversations or meetings with a mate. Make sure to tag us on Instagram so we can see how you are drinking yours! 

The Colombia Dulima comes from a collection of 80 smallholder farmers in the multiple farms across North/Central Huila & Tolima.

After each harvest, the farmers come together at the Dulima washing station to compile their crops together before the coffees go for sorting and grading. Doing this collectively each farmer can make more money from their harvest along with helping the washing station reinvest money back into their local community. 

A beautiful example of classic washed Colombian coffee with smooth and clean mouthfeel going to flavour notes of milk chocolate, red currant acidity and a lasting hobnob biscuity finish.

The spread of coffee planting throughout Colombia in the early 19th century is attributed to a priest who made coffee planting a penance for his parishioners. It worked!

Colombia is among the largest producer of coffee in the world and was number two behind Brazil for decades. The Tolima growing regions are named after the Tolima district, which was home to the Pijaos people before the Spanish arrived. The Pijaos were known among the Spaniards as fierce defenders of their homeland, which they called Dulima.

Tell Me a Time-Mental Health Coffee

Villa María situated not far from the El Fénix community wet mill and farm and is one of the main drying stations in Chinchiná, Caldas. The station currently represents the harvests of 30 coffee producing families in the surrounding area of Jamaica in the area of Villarazo, sitting at altitudes higher than the drying station itself. As Villamaría sits at a lower altitude, it is better suited to the processing of honey and natural coffees due to the hotter temperatures found here.

Sugar cane decaffeination is often termed as a natural process decaf. Ethyl Acetate is an organically existing compound (C4H8O2) and by-product found most commonly in the fermentation of fruits and is present in
both ripe bananas and beer for example. The plant we work with in Colombia uses water from the Navado el Ruis (a volcano between Caldas and Tolima) and natural ethyl acetate from fermented sugarcane sourced in the southern region of Palmira, Colombia. This process begins with steaming of the coffee, increasing its porosity, beginning the hydrolysis of
caffeine, which is usually bonded to salts and chlorogenic acid in the bean. The beans are then submerged in an ethyl acetate solvent until 97% of the caffeine is removed.

A final steam is then used to lift residual traces of the compound. The ultimate residue which remains is ≥ 30 ppm, which is a level dramatically less than that of a banana!

Villa Maria Decaf

The Colombia Dulima comes from a collection of 80 smallholder farmers in the multiple farms across North/Central Huila & Tolima.

After each harvest, the farmers come together at the Dulima washing station to compile their crops together before the coffees go for sorting and grading. Doing this collectively each farmer can make more money from their harvest along with helping the washing station reinvest money back into their local community. 

A beautiful example of classic washed Colombian coffee with smooth and clean mouthfeel going to flavour notes of milk chocolate, red currant acidity and a lasting hobnob biscuity finish.

The spread of coffee planting throughout Colombia in the early 19th century is attributed to a priest who made coffee planting a penance for his parishioners. It worked!

Colombia is among the largest producer of coffee in the world and was number two behind Brazil for decades. The Tolima growing regions are named after the Tolima district, which was home to the Pijaos people before the Spanish arrived. The Pijaos were known among the Spaniards as fierce defenders of their homeland, which they called Dulima.

Dulima

We have carefully crafted our Highwire coffee blend to be able to perform great as espresso and also smooth and delicious as a filter.

The blend is made up of Brazilian, and Colombian coffees, all roasted to bring forward their best flavours.

About the coffees in this blend:

Brazil Fazenda Do Salto;

The Araujo Reis Group, led by Fabio Araujo Reis at Fazenda Do Salto, has coffee as its main focus, a culture that the Family practices and has been passionate about for over a century, as a result of which the family has won several awards in quality contests.

  The farm has an excellent structure for the production of specials, being able to make several processes, selective harvests, fermentations etc., all to meet the most demanding tastes in the world.

 The Farm's practices go far beyond just worrying about the quality of coffee, we care about the quality of life of our employees and the environment around us. In addition to always following labor and environmental rules and standards, we are concerned with the study of the employees' children, with the residence of our employees, with preservation areas, with residues from coffee processes, with the springs and sheets around us and much more. An interesting fact about social sustainability, today 85% of our employees were born on the farm. We are pioneers in Brazil of the most stringent Certifications such as UTZ E Rain Forest Alliance.

Highwire-Our Best Coffee Blend

This is quite a special coffee to me, it's been nearly 5 years in the making and well worth the wait.

These coffees are both produced by a very talented producer called Ana Mustafa.

Ana runs the LaREB cooperative with the support of Herbert and other great producers with the aim to support smaller or less experienced members with production advice and professional quality control. They also export coffee directly from the farmers which secures the supply chain and transfers more value back to producers.

Anas’ coffees with LaREB contribute to 40% of the money and 35% of the coffees produced by LaREB!

I first started chatting with Herbert about 5 years ago, about coffee roasting I think as LaREB were setting up their new roaster in their lab in Colombia and since then we've kept in touch about all things coffee (and whisky!). At the end of February 2020 just before the pandemic hit Herbert was doing a tour of Europe for LaREB and we finally got to sit down together in person for a night in Edinburgh where Herbert spoke to us about the amazing work LaREB is doing for the coffee growing community in Colombia.

Ana works with such innovation and attention to detail to be able to produce this beautiful washed coffee using a ‘fed-batch’ technique.

The coffee was separated into batches by harvest day. The first batch was put into a hopper and left for 24 hours where it started to marinate. The cherries were then de-pulped and dropped into a fermentation tank. The second batch underwent the same process before being added to the tank. The sugars in the second batch become fuel for the bacteria of the first batch which aids fermentation. This process is repeated 4 or 5 times to allow a long fermentation processs. It creates a really fruity, almost sparkling coffee.

The amazing attention to detail and passion behind this coffee and the people who have produced is why this coffee really holds a special place for me.

El Crucero

This is quite a special coffee to me, it's been nearly 5 years in the making and well worth the wait.

These coffees are both produced by a very talented producer called Ana Mustafa.

Ana runs the LaREB cooperative with the support of Herbert and other great producers with the aim to support smaller or less experienced members with production advice and professional quality control. They also export coffee directly from the farmers which secures the supply chain and transfers more value back to producers.

Anas’ coffees with LaREB contribute to 40% of the money and 35% of the coffees produced by LaREB!

I first started chatting with Herbert about 5 years ago, about coffee roasting I think as LaREB were setting up their new roaster in their lab in Colombia and since then we've kept in touch about all things coffee (and whisky!). At the end of February 2020 just before the pandemic hit Herbert was doing a tour of Europe for LaREB and we finally got to sit down together in person for a night in Edinburgh where Herbert spoke to us about the amazing work LaREB is doing for the coffee growing community in Colombia.

This coffee has had a double fermentation along with an extra 24hr fermentation after washing and depulping, making this a super clean, sweet and creamy coffee, perfect for espresso!

The amazing attention to detail and passion behind this coffee and the people who have produced is why this coffee really holds a special place for me.

Variety | Castillo  

Chipp Coffee Co.

0.0

Chipp Coffee Co.

🇬🇧 United Kingdom

Coffee Roasts

Dulima

El Crucero

Fazenda Cetec

Highwire-Our Best Coffee Blend

Mustafa

Shyira

Tell Me a Time-Mental Health Coffee

Villa Maria Decaf

Coffee archive

Shakiso

New Coffee Review