ERATOI II (washed) – The Eratoi II lot is produced by 15 smallholders that reside in Eratoi village in the South West of Asia’s newest independent country, East Timor. The village name of “Eratoi” comes from a local Mambae language meaning “rich in water” and as the name indicates, there is ample water available which makes wet-milling less difficult than other villages. Eratoi II members, led by Senhor Laurentino Soares, hand pick and process harvested cherries within the same day. All the harvests go through a floater selection, followed by de-pulping/wet-processing. After the cherries are removed, parchments are sorted again with a floater selection and fermented for 36 hours. Parchments are then washed, sun-dried on drying tarpaulins, and dry-milled after the curing period of a minimum of 30 days. As espresso with milk this coffee is incredibly creamy with a full peanut butter flavour. When brewed as a filter the more delicate strawberry and baking spice really shine through.
LOS PIRINEOS (black honey) – Gilberto Baraona is a 15 times winner of Cup of Excellence in El Salvador and his farm Los Pirineos, is located at the top of the Tecapa Volcano, in the Tecapa Chinameca Coffee Region. This black honey processed Pacamara has been pulped with 100% of its mucilage remaining, then dried on shade beds. The coffee is moved 4 times a day and covered at night with a total drying time of 20 days. The coffee really stood out for us when we cupped it, showing off sweet figs and plum rounded off with hops and a buttery body.
KAYON MT. (natural) – The Kayon Mountain coffee farm is situated in the southern part of Ethiopia in the Oromia region, Guji Zone. The farm is privately owned by Ato Esmael and his family. Guji is a recent addition to the range of beautiful coffees being exported from Ethiopia. During processing only the cleanest, highest grade beans make it through the initial washing stage and then are placed onto raised beds where they dry over 12-20 days, being meticulously hand turned and picked over to remove defected beans. This coffee is refreshingly clean for a natural. In the cup, you’ll find fresh and fruity white peach, cacao, and subtle notes of kaffir lime over the top.
Taste of the West Silver 2019
Taste of the West Gold 2019
Taste of the West Champion 2018