Gift box
Our three selections for Steeped, all three from this years harvest, is available as a gift box.
The Gift box contains 14 Steeped bags, a simple and elegant way for us to present a selection of the coffees we find most exciting, removing many brewing variables, and allowing quality and character to shine.
Steeped
Just add filtered water to enjoy one of our picks of the season.
Steeped bags are a simple and elegant way to present a selection of the coffees we find most exciting, removing many brewing variables, and allowing quality and character to shine.
Individual doses are ground and sealed in nitrogen-flushed packages, maintaining the clear aromatic character of freshly ground coffee, for over a year after roasting.
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Oreti
In January of 2022, we visited Boyce Harries at his Oreti Estate for the second time. Boyce’s work in converting his farming towards a more holistic, soil health based approach was inspiring, and we believe the results can be tasted. We walked through lush coffee fields, separated by an ample leguminous cover crop, grown under the shade of beautiful gravilea and macadamia trees. It was here that we witnessed the difficulty of growing traditional SL varietals. Boyce grows a mix of varietals across separate plots, and the high yield and vigour of especially the Ruiru 11 trees was clear to see. SL varietals are incredibly susceptible to fungal diseases like coffee leaf rust, and therefore require copious amounts of anti-fungal and herbicidal sprays in order to survive, alongside much higher levels of chemical fertiliser than Ruiru and Batian.
This lot was grown on the Oreti Estate, harvested from SL28 trees in January 2023. This is the archetypal lot from Boyce’s farms, the strongest washed Kenya character is found here. Here, this comes across as black tea, blackberry, and blueberry, fresh, sweet and clean.
Sagastume
This Parainema was grown on one of the plots managed by Heyvis, harvested in April of 2023. Parainema is a native Honduran varietal, created in response to a nematode outbreak in the mid 80’s. The Honduran Coffee Institute carefully selected Parainema from hybrid strains, looking for nematode resistance while maintaining positive attributes in the cup. This lot was processed using a washed method; de-pulped, fermented for 20 hours and washed carefully, before 14 days of drying on raised beds underneath plastic solar drying tunnels. This leads to a fresh and bright profile with aromatic citrus and crisp redcurrant balanced by an intense caramel sweetness. We have tasted several lots from the Sagastume family in recent years, and have been consistently impressed. This year’s selection is much expanded after our visit, and we look forward to continue our relationship.
Hacienda San Isidro
Johel and Matias Monge are the second and third generation of their family to grow coffee, but the first to produce finished lots. They built their micro-mill 8 years ago, rather late in Costa Rica’s micro-mill revolution, but with a great deal of experience from working with local cooperative Grupo Los Grandes de Copey for many years. From soil analysis, to varietal selection, to careful harvest and processing, each step is taken care of using these years of learning and experience. This Anaerobic Typica is no different, showcasing bright notes of papaya and crisp florals, atop a base of rich molasses.
