This month we head to Rwanda and Nicaragua. Two countries that punch well above their weight when it comes to producing world class speciality coffee.
NICARAGUA - LAS HORTENSIAS
Ana & Martha Albir are third-generation coffee farmers who inherited thier passion and the farm ‘Finca Las Hortensias’ from their father. The name Hortensias, meaning hydrangeas in Spanish, comes from the abundant hydrangea flowers that grow on the farm.
Their farming focuses on being socially protective and environmentally sustainable. They continuously work with agro-engineers and environmental and logistical specialists to improve their methods and practices.
Nicaragua may not be the most famous producer of Central American coffee, but it has great potential. The country is known as the land of ‘los lagos y los volcanes’ (lakes and volcanos) and has many coffee growing ‘pockets’ that few have heard of or experienced. Many producers in the country are experimenting with new varieties and processing methods, however, the remoteness of the small farms, and battles with coffee-leaf rust in the past decade have presented big challenges. The largest country in Central America, Nicaragua continues to develop its reputation as a coffee origin to watch.
RWANDA - KAYUMBU
Because coffee farming in East Africa is usually on such a small scale one tends to talk about the Washing Station that processes the harvested coffee rather than any one particular farm or farmer. A local washing station serves many small farmers and has a crucial role in raising quality and providing vital community infrastructure.
The Kayumbu Washing Station was originally built by the Rwandan army to receive large volumes of cherry. Today, the station serves over 1,000 smallholders in the Kamonyi district who farm coffee at altitudes of 1,600-2,100 masl.
Despite its turbulent history, today Rwanda is one of the specialty coffee world’s darlings.
As in most African coffee-producing countries (with the exception of Ethiopia), Rwanda was planted in coffee by colonial interests from Europe in order to supply the booming market back on their home continent. High-yield, low-cost varieties were introduced in the 1930s and focus was on volume and not so much on quality
Today, this tiny country contributes less than 0.2 percent of the global coffee supply, but its reputation for special quality and unique characteristics—not to mention the incredible story of its development as a specialty-coffee origin since the genocide—have earned Rwanda a significant place at the table among African origins.
]]>Costa Rica has a lot going for it - a perfect climate, an educated workforce, generations of coffee growing expertise and an attitude to life that celebrates passion, beauty and the good things in life. In these circumstances it's not surprising that the coffees produced here are amongst the best you'll find anywhere.
This Santa Rosa #5 is a delicious microlot coffee - volumes of granola-like sweetness with flavours of stewed fruits. It's absolutely perfect as an espresso and makes a mighty fine filter brew as well.
Varieties: Catuai, Caturra
Caturra is a relative of the Bourbon varietal and shares some of the same sweet characteristics. However, like Bourbon it's difficult to grow as is not very resistant to pests.
Catuai is a sweet, medium sized, variety of coffee that originated in Brazil as a cross between Yellow Caturra and Mudo Nova. Because of high yields t is now one of the most widely grown varieties in Latin Ameriica. The coffee cherries don't fall off the branches easily which is useful in areas with strong winds.
Origin: Tarrazú
Our coffee comes from the Tarrazú region - the most famous of Costa Rica's 8 coffee regions and home to about 10,000 inhabitants (though that number triples in harvest season). Tarrazú is almost as famous for its breathtaking views as it is for its coffees and is about 2 hours drive from the capital, San Jose.
The region is know for producing coffees that have distinctly acidic qualities with a subtle chocolate note, this is mainly due to the soil characteristics and is helped by an altitude of 1200m - 1900m.
The Farm
The farm, know as Santa Rosa, located at 1900 m above sea level, is nestled amongst the mountains of the interior. The soil is volcanic and full of nutrition that the coffee trees love, and the climate is cool and humid at this altitude.
(Incidentally, many farms in Central America are named after saints - Santa Rosa is particularly popular)
The producer is Bernan Ureña, a farmer who has been growing coffee for more than 35 years. For the past 3 years he has focused on microlots - which allows him to experiment with different varieties and processing techniques. The result has been a big increase in quality and a significantly higher price paid for his coffee beans.
Taste Profile
Some milder acidic notes in this coffee are present, for sure, but it is the natural sweetness of theses beans that dominate the flavour profile. There is a ton of granola-like sweetness, think brown sugar and oats and stewed fruits.
There's also nougat, almond, raisins and even tangerine notes to detect as the coffee cools down.
The body is medium and as an espresso it's silky smooth and sweet.
Cupping Score - 88
Any score over 80 means that a coffee is considered 'speciality'. Over 85 and it's really something special. This coffee has been awarded a cupping score of 88 (by a Q-Grader, licensed by the Speciality Coffee Association).
Processing
This coffee is fully washed, which allows the delicate qualities of the acidity and sweetness to shine through. The coffee cherries are hand picked and then sorted to remove the underripe and overripe cherries. The skin and flesh are removed mechanically from the coffee bean and the remaining bits of pulp are removed in a 12 hour fermentation. After fermentation the beans are washed again for a further 12 hours in clean water. The washed beans are dried in the sun or shade for 11 - 20 days on raised drying beds. When they reach the desired level of dryness they are removed and stored until ready to be shipped.
Fika Pairing
We've gone for a Swedish Fika classic with a slight twist to pair with this coffee.
We reflect the granola qualities in the coffee with this recipe for Oatmeal Caramel Cookies. This one is quick and simple to bake. Follow the recipe here.
Roasters Comments
The charts above are grabbed from the software which tracks what's happening inside our roaster (a Giesen W6). There are a number of thermoprobes placed inside the roaster and these indicate what's happening with the coffee beans (many the temperature and the rate at which it is falling and rising).
After quite a few experiments we decided that the best way to roast this coffee was an Omniroast - which means one roast 'recipe' for both filter and espresso (usually we would have a unique approach for each of those).
Muttley & Jack's Coffee Roasters
Muttley & Jack’s is a prize winning coffee roastery based in Stockholm. Each month members receive a box of freshly roasted specialty grade coffee with an education pack to help coffee lovers and the coffee curious get more out of their coffee.
The 'Coffee Experience' packages together speciality coffee, travel and education. Discover more about 'Coffee Experience' membership.
]]>Ingredients:
100 grams butter (at room temperature)
2 deciliters (180g) of white sugar (or 1 dl/90g each of white sugar and light muscovado sugar)
4 tablespoons Golden Syrup
1 teaspoon baking powder
2 teaspoons vanilla powder
2 deciliters (120g) plain flour
1.5 deciliters (50g) oatmeal
Instructions:
1. Preheat the oven to 225 C / 435 F / Gas 7
2. Stir the butter, sugar and syrup together.
3. In a separate bowl, mix the flour, baking powder and vanilla powder and then add to the butter mix.
4. Then add the oatmeal and mix into a dough.
5. Separate the dough into four pieces and roll them into four rolls and place them on a baking tray.
6. Press them down lightly on the top and then bake in the middle of the oven for 7-9 minutes.
7- Cut diagonally into pieces as soon as you take them out of the oven.
Enjoy with a cup of Muttley & Jack’s Single Origin Santa Rosa #5 from Costa Rica!
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Ingredients:
For the base:
150 grams of unsalted pistachio nuts
5 egg whites
2 deciliters (180g) of white sugar
For the garnish:
50 grams of unsalted pistachio nuts
Instructions:
1. Set the oven at 175 C / 350 F / Gas 3
2. Grind the 150 grams of pistachio nuts in a mill or a mixer.
3. Separate the egg whites from the yolks (keep the yolks, you need them for the lime buttercream) and put them in a bowl.
4. Whisk the egg whites until they're hard before adding the sugar and continuing to whisk. The mixture is ready when so hard that you can turn the bowl upside down without it falling out.
5. Gently fold in the nuts into the egg whites and sugar until mixed.
6. On a sheet of baking paper, draw a circle either 24 centimeter in diameter for one cake, or 6 centimeters in diameter for a bunch of smaller cakes (you'll get about 40 small bases = 20 cakes as they're made up of two layers). You need to do this on two sheets of baking paper, as the big cake has two bases. Spread the mixture out evenly within the circles.
7. Bake one tray at a time just under the middle of the oven, at 175 Celsius / 350 F / Gas 3, for about 20 minutes. The smaller cakes may need a little less time. Then immediately move the baked base or bases onto a fresh baking paper by turning it/them upside down and gently pulling off the paper. Let them cool on a rack.
Now for the lime buttercream.
8. Mix the egg yolks, cream, sugar and butter in a pot with a thick base. Heat up slowly while whisking all the time until it thickens. The cream can simmer, but not boil.
9. Remove from the heat, let rest for a short while, before stirring in the grated lime zest. Once the cream has cooled (you can leave it in the fridge for 30-60 minutes).
It's time to assemble the cake.
10. Spread a dollop of lime buttercream on one base, and then place another base on top. Then put a dollop of lime buttercream on the top one, and spread it out evenly.
11. Garnish with chopped pistachio nuts, or with fresh strawberries and pistachio nuts.
Enjoy with a cup of Muttley & Jack’s Single Origin AA Kiang'ombe 186 from Kenya!
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Ah Kenya! People who love speciality coffee tend to adore coffee from Kenya. For many of us it was a through drinking a Kenyan coffee that we first discovered how the world of coffee can be so varied, so delicate, so delicious.
This month we bring you a coffee that, in many ways, represents the best Kenyan coffees have to offer. Here is a coffee that is delicate, complex and structured, offering a myriad of flavour experiences.
Varieties/Cultivars: SL28, SL34
Scott Laboratories is the 'SL' that appears on so many packages on Kenyan coffee (usually as SL28 or SL34). Scott Laboratories was a research unit set up in the 1920s (during the British colonial period) to advise and offer training to Kenyan farmers. Nowadays the unit is known as National Agricultural Laboratories.
The selective breeding of coffee plants to create new cultivars that might offer higher yields or higher resistance to disease was central to the work of the laboratories. 42 coffee trees of various origins were selected for study and cultivation. SL28 was bred in 1931 from a tree found in Tanganyika (present day Tanzania) and turned out to be one of the more successful cultivations - recognised for an extremely high quality coffee bean and reasonable productivity all the while being resistant to drought. SL34 was selected from a single tree in Kabete (Kenya) and is also proved for it's potential to deliver exceptional cup quality in the right circumstances while being resistance to both drought and heavy rainfall.
The Cooperative: Kabare Coffee Cooperative
The Kabare Cooperative is on the western side of Kirinyaga District in the southern part of famous Mt. Kenya. The peaks of the famous snow-capped Mt. Kenya are dominate the scenery in this area.The Kiang'ombe Factory (which gives its name to this coffee) is owned and run by the Kabare cooperative and takes its name from the village in which it is located.
Taste
There's a lot going on for the senses in this cup. Sweetness and fruitiness that delivers a strawberry/cherry jam flavour with some brew methods. Flavours of pineapple and lemon verbena also have a presence. Experimenting with the size of the grind particles when brewing can reveal different sensory elements.
Cupping Score - 87.75
Any score over 80 means that a coffee is considered 'speciality' and has something wonderful for the coffee drinker. This coffee has been awarded a cupping score of 87.75 which indicate that it's at the more exceptional end of the taste experience.
Processing - Fully Washed
This coffee is fully washed, which allows the delicate qualities of the acidity and sweetness to shine through.
Fika Pairing: Pistachio Meringue Sandwich with Lime Buttercream
Elevate your coffee experience by pairing this coffee with a seasonal fika recipe especially created for this coffee.
The sweet strawberry notes in this coffee contrast really beautifully with the lime in the filling of the meringue sandwich.
Our Roast Approach
Our philosophy is always to take a 'light approach' when roasting. We select coffee beans that, thanks to the soil, variety, location and skills of the farmers are of exceptional quality - our job at the roastery is to maintain that quality (rather than put our own personal stamp on the beans). We experiment with a variety of roast approaches until we uncover the what we believe is the best way to reveal the exceptional flavours in the beans. The result is, more often than not, a light Scandinavian roast for both Filter and Espresso. Below you can examine screenshots (taken from our roasting software) that reveals our approaches for both filter and espresso roasts.
Muttley & Jack's Coffee Roasters
Muttley & Jack’s is a prize winning coffee roastery based in Stockholm. Each month members receive a box of freshly roasted specialty grade coffee with an education pack to help coffee lovers and the coffee curious get more out of their coffee.
The 'Coffee Experience' packages together speciality coffee, travel and education. Discover more about 'Coffee Experience' membership.
https://www.facebook.com/muttleyandjacks
https://www.instagram.com/muttley.and.jack
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We love to travel the world in our coffee cup but we get particularly excited when travelling to a new country.
This month we welcome you to Congo for the first time - for a delicious coffee and a success story from a country that has had more than its share of tragedy.
In the Kivu region, close to the border with Rwanda and Uganda the Kawa Kabuya Cooperative makes use of the rich volcanic soil and high standards of hand sorting to produce speciality coffees.
Origin: DR Congo
Coffee might not be not the first thing that springs to end when you think of DR Congo, but this enormous country is one of the most biologically diverse places on earth, so it stands to reason that some parts of it would be ideal for producing coffee. The coffee region is in the northeast of the country in the region in the highlands around lake Kivu.
Coffee growing was actually introduced by the Belgians during the colonial period. Coffee production was enforced on the households and large plantations were built. The actual production of coffee was a success but when the colony ended the plantations were abandoned and the Congolese people choose to cultivate other crops because coffee was associated with oppression.
Nowadays these old coffee plantations, long abandoned, are being rediscovered and around 11.000 farmers have taken up coffee growing again, mostly in small scale community projects. Around 20% of the production is of Arabica coffee (the rest is Robusta).
Variety/Cultivar: Heirloom
The Coperative: Kawa Kabuya
The Kawa Kabuya Coffee Cooperative is a result of a cooperation between local farmers and international NGOs, whose main goal is to improve the livelihood of farmers.
Members of the cooperative have seen their initial investment repaid within the first year of operations and saw their returns doubled within 2 years. Members now send all their children to primary school and many to secondary, and even touniversity.
Working together in the safety of a cooperative helps farmers overcome some of the major challenges of operating in a violent environment.
In January 2018 the cooperative won the 'Taste of Harvest' competition for arabica coffees in the DRC.
Taste
You can taste the rich minerals of the volcanic soils in the cup, plenty of tangy red fruits, like lingonberry and cranberry.
Cupping Score - 84
Any score over 80 means that a coffee is considered 'speciality' and has something wonderful for the coffee drinker. This coffee has been awarded a cupping score of 84.
Processing - Fully Washed
Fika Pairing: Apple Streusel Cake
Elevate your coffee experience by pairing this coffee with a seasonal fika recipe especially created by Liam Beauchamp of This Boy Will Bake. The sweet caramel notes of tender autumn apples are a wonderful contrast to the acidity of the Kawa Kabuya coffees.
Muttley & Jack's Coffee Roasters
Muttley & Jack’s is a prize winning coffee roastery based in Stockholm. Each month members receive a box of freshly roasted specialty grade coffee with an education pack to help coffee lovers and the coffee curious get more out of their coffee.
The 'Coffee Experience' packages together speciality coffee, travel and education. Discover more about 'Coffee Experience' membership.
https://www.facebook.com/muttleyandjacks
https://www.instagram.com/muttley.and.jack
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For the Caramelised Apples:
Bramley Apples, peeled and chopped
2 tbsp Light Muscovado Sugar
1 tbsp Butter
1 tbsp Cinnamon
For the Streusel Topping:
4 tbsp Light Muscovado Sugar
4 tbsp Plain Flour
2 tbsp of Cold Butter
1 tsp Ground Cinnamon
2 tbsp Chopped Hazelnuts (optional)
Instructions:
Enjoy with a cup of Muttley & Jack’s Single Origin Kawa Kabuya from North Kivu, Congo!
This recipe was created by Liam Beauchamp of This Boy Will Bake especially for pairing with Muttley & Jack's Kawa Kabuya Congolese Coffee.
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We are really happy to return to the "land of the volcanoes" to bring you this sweet and juicy pacamara coffee which has been lovingly shade grown high up in the volcanic solids of Usulutan. 'La Cumbre' is a section of the family-run farm Los Pirineos - a farm that has won the national 'Cup of Excellence' competition an impressive 8 times.
Variety/Cultivar: Pacamara
Pacamara is a very special varietal of Arabica coffee that is a deliberate crossing of the Paca variety with the Margogipe variety. The project to create this cultivar was begun in 1958 by the Salvadoran Institure for Coffee Research but it wasn't until 30 years later in the 1980s that it was released to coffee producers.
Pacamara coffees are celebrated for their unique flavour characteristics and are prized for high crop yields while being resistant to diseases. They are also significantly larger than most other coffee varieties.
The Farm: Los Pirineos
The 'Los Pirineos' farm is located at 1450 meters above sea level near the top of the Tecepa Volcano in the south-east of El Salvador. (It is named after the Pyrenees mountains in Europe as the terrain looks similar to the mountains between France and Spain).
The farm has been in the Baraona Family for more than 120 years, since the family first moved there in 1880. Gilberto, one of the 3rd generation of coffee farmers from the Baraona family, now owns the farm and has designed and built the most modern specialty coffee mill in the whole of El Salvador. All of the processing takes place on the farm, and Gilberto oversees all aspects of production with a meticulous eye for detail.
The farm and mill have 50 full-time employees and they take on a further 75 during the peak of the harvest. Gilberto’s obsession with quality means he pays well above the legal minimum wages to all his staff. He requires far more precision and attention to detail than the average coffee farm and so he has invested time and money in the people who manage the processing. As a result of the training and support he offers, even his temporary staff are consistent from year to year.
Taste
Pear, chocolate, some florals. Soft, green grape. Honey like sweetness.
Cupping Score - 86
Any score over 80 means that a coffee is considered 'speciality'. Over 85 and it's really something special. This coffee has been awarded a cupping score of 87.
Processing - Honey
This coffee is a microlot from the farm that has been honey-processed. This means that the skin and flesh are removed from the coffee bean, but about 30% of the inner fruit pulp is left clinging to the beans.
The beans with this layer of are dried (under shade) in the sun on raised drying beds for 3-4 weeks, The extra layer of fruit pulp imparts a sweetness reminiscent of honey which is why it's known as honey processing.
Muttley & Jack's Coffee Roasters
Muttley & Jack’s is a prize winning coffee roastery based in Stockholm. Each month members receive a box of freshly roasted specialty grade coffee with an education pack to help coffee lovers and the coffee curious get more out of their coffee.
The 'Coffee Experience' packages together speciality coffee, travel and education. Discover more about 'Coffee Experience' membership.
https://www.facebook.com/muttleyandjacks
https://www.instagram.com/muttley.and.jack
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225 grams of butter, room temperature
2.5 dl (250 grams) of sugar
2 eggs
2 teaspoons of vanilla powder
5 dl of flour (300 grams)
4 teaspoons of baking powder
2.25 dl (225ml) of milk
2 Earl Grey teabags / 2 tablespoons looseleaf
2 tablespoons of poppyseeds.
Method
1. Set the oven at 180 degrees Celsius.
2. Heat up the milk until hot (not boiling), and add the teabags or the tea and leave to infuse for 10-15 minutes (if using loose tea, remove the leaves with a strainer once infused).
3.Butter a pan and dust with some flour.
4. Use a whisk to mix the sugar and the butter until creamy.
5. Mix in the eggs, one at a time.
6. Mix the flour, vanilla powder and baking powder in a separate bowl. Then add half the flourmix and half the milk and mix, before adding the rest.
7. Finally, mix in the poppyseeds.
8. Cook in the middle of the oven for about 45 minutes to an hour, or until the cake is cooked throughout (insert a skewer and if it comes out clean the cake is ready!).
9.Dust with icing sugar once the cake has cooled.
Enjoy with cup of Muttley & Jack's Single Origin Magarrisa Lot #3 from Ethiopia!
Ethiopia has a special place in our hearts. It's the birthplace of coffee and home to some of the most exquisite, complex and delightful coffees it's possible to find.
For the people of Ethiopia coffee is an important and integral part of everyday life - it provides income, a reason to socialise and is a source of national pride.
We're so happy to present this coffee from the Guji region, ancestral home of the Oromo people, famed for complex, yet balanced coffees.
Variety: Heirloom
The number of coffee varieties that grow in Ethiopia has never been tallied up. There are countless varieties growing wild in the rainforests of the country and as such most are simply classified as 'heirloom'.
Origin: Guji
Guji coffees (like Yirgacheffe) were previously categorised together with coffees from Sidamo, which is actually a very wide area, encompassing much of central and southern Ethiopia. Guji coffees grown in soil rich in minerals and nutrients and are typically bursting with fruit flavours.
Who grew this coffee?
You can trace this coffee back the Egubaya Washing Station which is owned by Israel Degfa. Israel is a young entrepreneur who opened his first washing station when he was a teenager. The coffee itself is grown by a number of small farmers in the area surrounding the washing station. The bring the coffee they have harvested in tiny amounts to the washing station on a daily basis, where it is checked for quality and then graded and processed. The farmers are free to sell their harvest wherever they choose, but they choose to work with Israel as his commitment to quality means they fetch the best prices by selling to him.
Taste Profile
Take your time drinking this coffee, as it gets better and better as the minutes go by and it cools down a little. It's got a lot of sweet lemon and nectarine flavours, very fruity, but without being sour or overly acidic.
Underneath the fruitiness lies a heavenly mix of blossom fragrances - jasmine, honeysuckle and bergamot - typical of a washed Ethiopian coffee. These fragrances are blended in a black tea-like sensation.
The aftertaste is fruity as well, but less sweet and more like pomegranate.
Cupping Score - 88
Any score over 80 means that a coffee is considered 'speciality'. Over 85 and it's really something special. This coffee has been awarded a cupping score of 88 (by a Q-Grader, licensed by the Speciality Coffee Association).
Processing
This coffee is fully washed, which allows the delicate qualities of the acidity and sweetness to shine through. The coffee cherries are hand picked and then sorted to remove the underripe and overripe cherries. The skin and flesh are removed mechanically from the coffee bean and the remaining bits of pulp are removed in a 12 hour fermentation. After fermentation the beans are washed again for a further 12 hours in clean water. The washed beans are dried in the sun or shade for 11 - 20 days on raised drying beds. When they reach the desired level of dryness they are removed and stored until ready to be shipped.
Fika Pairing
The fragrant floral notes in this Ethiopian coffee are complemented with the bergamot flavours in the this Earl Grey Teacake. A recipe especially developed to match this particular coffee. Get baking and prepare to enter Fika bliss!
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Our resident baker, Niklas, has come up with a seasonal take on the 'Jammy Dodger' - a childhood favourite. With gooseberry curd echoing the gooseberry notes in this month's Honduran coffee this fika heaven recipe is worth the effort.
Enjoy this little piece of heaven with our specially matched Honduran Single Origin coffee!
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Honduras is a small, but breathtakingly beautiful country, located in the heart of central America. Its location and the quality of it's soil make it a perfect place to grow coffee. Our coffee comes from a farm in the Marcala region, run by the Caballero family, who have grown coffee here for 4 generations.
Variety: Catuai
Catuai is a sweet, medium sized, variety of coffee that originated in Brazil as a cross between Yellow Caturra and Mudo Nova. Because of high yields t is now one of the most widely grown varieties in Latin Ameriica. The coffee cherries don't fall off the branches easily which is useful in areas with strong winds.
Origin: Marcala - La Paz
The Marcala region in Honduras' Montecillos mountain range. Marcala coffees have a unique character, often featuring bright citrus, ginger, lemongrass and sugar cane as well as many other nuanced flavours.
The Producers
Marysabel Caballero and her husband Moises Herrera are the duo responsible for growing this coffee. Together, they grow coffee on microlots spread across 200 hectares in and around Marcala.
They work together with Marysabel's father, Fabio Caballero, who inherited the land from his father, who was one of the pioneers of coffee cultivation in Honduras.
The Caballeros are extremely committed to the environmental sustainability of their farms. There is no use of pesticides on the farms as fungus and other coffee diseases are controlled by controlling the amount of shade.
Oranges, avocados, flowers, bananas and other fruits are also grown at the farms, but mainly for the pickers to eat and to create biodiversity at the farms that ensures good growing conditions and shade for the coffee trees.
Don Fabio, Marysabel and Moises has always focused on quality and have contributed to the growing reputation of Honduran coffees. They won 3rd price at the annual SCAA “Coffee of the year” competition in 2010. They have also done well in the Cup of Excellence for many years.
Taste Profile
Milk chocolate, together with blackberry and gooseberry are the dominant flavours in this cup. There are nuances of other berries, such as blueberry and cranberry in the lingering aftertaste.
Body is medium and smooth.
Cupping Score - 87
Any score over 80 means that a coffee is considered 'speciality'. Over 85 and it's really something special. This coffee has been awarded a cupping score of 87.
Processing - Fully Washed
This coffee is fully washed, which allows the delicate qualities of the acidity and sweetness to shine through. The coffee cherries are hand picked and then sorted to remove the underripe and overripe cherries. The skin and flesh are removed mechanically from the coffee bean and the remaining bits of pulp are removed in a 12 hour fermentation. After fermentation the beans are washed again for a further 12 hours in clean water. The washed beans are dried in the sun or shade for 11 - 20 days on raised drying beds. When they reach the desired level of dryness they are removed and stored until ready to be shipped.
Fika Pairing
All Muttley & Jack's coffees are paired with a suggested recipe, created especially to match the flavour profile of the beans. Enjoy this coffee with Gooseberry Jammy Dodgers - a homage to the gooseberry notes in the coffee and a throwback to one of our childhood favourite cookies.
Read the recipe.
Muttley & Jack's Coffee Roasters
Muttley & Jack’s is a prize winning coffee roastery based in Stockholm. Each month members receive a box of freshly roasted specialty grade coffee with an education pack to help coffee lovers and the coffee curious get more out of their coffee.
The 'Coffee Experience' packages together speciality coffee, travel and education. Discover more about 'Coffee Experience' membership.
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When the temperature rises and you don't have time to wait around for a cold brew theres a speedier way to brew a delicious cold coffee that keeps it's flavour and zing and it takes only minutes to prepare. Using your Aeropress to brew hot coffee that is instantly chilled allows the aroma of your coffee to come through and preserves the bright acidity of a speciality coffee even drunk chilled.
But it's not a simple as brewing your regular hot Aeropress recipe and then adding ice. You'll need to adjust your technique to deliver a punch refreshing chilled coffee.
Here's our recipe that has a 6:1 water to coffee ratio:
Ingredients:
31.5g Coffee, 190g water, 200g ice
Method:
1. Prepare 200g ice in a jug (that your Aerpress will fit onto). Preferably big chunks which will melt slower than smaller ice cubes.
2. Heat water to 90 degrees. You'll need about 250ml (190ml/g for the brew and some to pre-heat your aeropress)
3. Choose a speciality coffee with plenty of punchiness - we love "Abakundkawa"- a natural processed Rwandan coffee for Aeropress over ice.
4. Grind 31.5g coffee to a fine/medium level (A little finer than you would use for pour-over.)
5. Prepare your aeropress in the inverted position (see image), pre-heat with a little water. Add 2 filters to the cap and wet with a little water to remove any papery taste and set aside.
6. Add 31.5g coffee into your Aeropress.
7. Pour the first 90g water (at 90 degrees Celsius) onto your coffee. Allow to bloom for 30 seconds.
8. Pour the remaining 100g water in over 30 seconds.
9. Stir the coffee/water mixture for 5 seconds.
10. Allow to brew for a further 60 seconds.
11. Add the cap with a double filter. Push out air.
12. Carefully flip your Aeropress onto your jug of ice and press the liquid through onto the ice. This should be done slowly - over about 30 seconds.
13. Enjoy as the ice melts into the coffee an aromatic, refreshing drink.
]]>Sandra has created a special cupcake recipe to match with Muttley & Jack's AAA Insani coffee from Tanzania.
]]>Sandra has created a special cupcake recipe to match with Muttley & Jack's AAA Insani coffee from Tanzania.
Ingredients:
120g dark chocolate
30g cocoa powder
200g of brewed coffee (AAA Insani)
2 dl (120g) plain flour
1.5 dl (135g) regular sugar
1 dl (90g) brown sugar
0.5 teaspoon baking soda
1 Tablespoon vanilla sugar
2 g finely ground coffee
1 dl (100ml) rapeseed oil
2 eggs
2 teaspoons white wine vinegar
For the glaze:
100g milk chocolate
100g whipped cream
pinch salt
Method:
1. Heat oven to 170 C / 340 F / Gas 3
2. Melt dark chocolate into the hot coffee and add the cocoa powder. Put aside.
3. Mix oil and egg, add all the dry ingredients and then pour in coffee mixture a little at a time, and then add vinegar.
4. Bake at 170 celsius for 15 minutes.
5. Glaze: Melt the chocolate in warm whipped cream, mix well until its all creamy, pour on top of the cupcakes and decorate with nuts of your choice.
Let them cool on a rack and then enjoy with your Tanzanian Single Origin!
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Tanzania might just be the most underrated east African coffee producing country. Most Tanzanian coffee is grown in the north of the country on the slopes of Mount Kilimanjaro but our coffee comes from the south. Here, if you dig deep enough, you can discover really interesting beans - bright, clean and pleasingly complex fruit driven flavours are there to be found.
Variety: Kent
Kent is a variety of arabica coffee that was first discovered growing on the Kent Estate in India. It is a spontaneous, natural mutation of the 'Typica' variety but it has better resistance to leaf rust disease which makes makes it an attractive and more reliable crop for farmers.
Origin: Mbeya - Southern Tanzania
Our coffee is grown in the Mbeya region, known as the Southern Highlands on account of the altitude. It receives a plentiful rainfall, has an extended dry season and has fertile, deep red volcanic soils. When the rainy season comes it lasts from March to May, and annual rainfall averages a bountiful 35 inches.
The Cooperative Society : Insani Farmers Group
Established in 2001, Insani is a group of 93 farmers, situated near the Nangoza River in Songwe, South Tanzania. The river provides a convenient water source for processing their coffee.
The cherry for our particular coffee comes from 20 of these smallholder farmers, who have picked and delivered their harvest to the co-owned central mill. When they deliver the coffee cherries, they hand sort to ensure only the ripe cherry are processed.
The unripe and overripe cherry will be taken back home by the farmers for home processing and will be sold locally or consumed by the farmers themselves
Special Project: Coffee Club
Through buying coffee from Mbeya we are supporting a region that really needs the investment. There is huge potential in the area to keep on producing better and better coffees and to raise the income of those who make their living from coffee.
Nordic Approach - our partner in Tanzania is sponsoring a 3-year educational programme called ‘Coffee Club’. This initiative, run in schools in the area, is aimed at establishing strong farmer groups and instilling good foundations for the production of coffee in the future. Statistically, the large majority of the children in these schools, whether they are aware of it or not, will rely on producing coffee as their primary means of income. The objective is to engage young people in coffee production and to prepare them with the knowledge and skills required to make successful coffee producers in this region. By buying this coffee, a small portion goes towards this project.
Taste
There's a lot of citrus flavours in this coffee. Depending on how long after roasting you drink it you will find lemon, lime, blood orange and even grapefruit. These citrus elements are softened a little by the accompanying stone fruit notes of apricot and nectarine. They combine to leave a lemon-curd impression. There's a black tea-like element which works well in this lighter bodied coffee. A sweet, candy-like finish.
Cupping Score - 88
Any score over 80 means that a coffee is considered 'speciality'. Over 85 and it's really something special. This coffee has been awarded a cupping score of 88 - a remarkable achievement for this farmers group.
Processing - Fully Washed
This coffee is fully washed, which allows the delicate qualities of the acidity and sweetness to shine through. The coffee cherries are hand picked and then sorted to remove the underripe and overripe cherries.
The skin and flesh are removed mechanically from the coffee bean and the remaining bits of pulp are removed in a 24-36 hour fermentation. After fermentation the beans are washed and graded. At this point the peaberries are separated. The washed beans are dried in the sun for 12 - 20 days on raised drying beds. When they reach the desired level of dryness they are removed and stored until ready to be shipped.
Fika Pairing
All Muttley & Jack's coffees are paired with a suggested recipe, created especially to match the flavour profile of the beans. Enjoy this coffee with a very special chocolate cupcake. The recipe has been especially created to match this coffee by Sandra Eslovi of Cafe Koya in Stockholm.
Read the recipe.
Muttley & Jack's Coffee Roasters
Muttley & Jack’s is a prize winning coffee roastery based in Stockholm. Each month members receive a box of freshly roasted specialty grade coffee with an education pack to help coffee lovers and the coffee curious get more out of their coffee.
]]>Now that the days are getting longer and warmer it's the perfect time to experiment with cold brewing your coffee. Cold brewed coffee delivers a rounder, smoother and sweeter coffee experience than your regular iced coffee.
Ingredients:
Coffee, water, ice
Use the ratio of 8:1 - 8 parts water to 1 part coffee. This recipe suggests 125g coffee per litre of water.
Method:
1. Filter your water for the best end result and pour into a bowl or a bucket.
2. Choose a washed coffee rather than a natural process (though feel free to experiment). Muttley & Jack's Ethiopian Yirgacheffe from Alemu Bukato is perfect - delivers a ton of sweet peach flavour.
2. Grind 125g coffee as coarsely as you can - great big flakes that look like sea salt are perfect.
3. Mix your coffee and water for a minute, making sure all the coffee grinds are submerged in the water. Cover and leave to brew for 12 -18 hours. Taste your brew after 12 hours and when you think it's the perfect strength for you it's time to filter out the grinds.
4. For best results filter the cold brew first through a sieve or nylon bag to remove most of the grinds and then again through a paper filter (the kind you might use for a pour over coffee, or with a MoccaMaster).
5. If you have a brewed several litres filtering through paper might be tedious and use a lot of filters - consider investing in an unbleached cotton sack instead.
6. Serve over ice and enjoy!
Pro-tip: Freeze some of your cold brew into ice cubes in advance so that your drink does not dilute as the ice melts.
Keep your brew in the fridge and you can enjoy it for 2 weeks.
]]>Nepal, home to 8 of the world's 10 highest mountains, including Mount Everest, is not (yet) very famous for it's coffee production, but we're happy to present this little beauty - from the foothills of the Himalayas: a coffee with attitude and altitude.
Historically a tea-growing nations, Nepal, in fact, produces very little coffee - only exporting about 400 tons per year (for comparison - Colombia exports 2000 times this amount). The first seeds arrived in the country only in 1938 and coffee was grown on a tiny scale until the 1980s. In the past 20 years farmers who traditionally grew millet and maize have seen their incomes increase significantly after shifting to coffee. Still, very few coffees grown here are of speciality grade (over 80 points) - but the richness of the soil here and the increasing skill level of the farmers, together with the potential to earn higher revenues, means that the speciality sector is growing and we can expect more high quality coffee from Nepal in the future.
Origin: Dhading - Central Nepal
The Dhading region lies in the centre of Nepal. The region's northern edge borders with Tibet and, though only 80 km from the capital city of Kathmandu, it is one of the least developed parts of the country, lagging behind the rest of the country in education, health and employment levels. The coffee industry represents an opportunity for local farmers and entrepreneurs to boost the region's social and economic well being. The region has an excellent climate, soil and topography for organically grown arabica coffee.
The Producers
Our coffee is grown organically by a number of individual farmers who have small holdings between 1000 - 1500 metres. This coffee was harvested in February 2018 and collected for processing by Dinesh Kadel who runs Buddha Organic Coffee - a processing and roasting facility in Kathmandu.
Taste
This coffee has a really interesting mix of aromas and flavours. There is a powerful first impression of sweet nougat as soon as the coffee has been ground and this lasts throughout the cup. There is a pleasant dark chocolate taste as a middle note and top notes of lime, raspberry and lychee. If you grind this coffee coarsely you will even find some tomato like elements in the cup.
Cupping Score - 84.25
This coffee scores particularly highly for sweetness balance and clarity in the cup.
Processing - Fully Washed
This coffee is fully washed, which allows the delicate qualities of the acidity and sweetness to shine through. The coffee cherries are hand picked and then sorted to remove the underripe and overripe cherries.
The skin and flesh are removed mechanically from the coffee bean and the remaining bits of pulp are removed in a 24-36 hour fermentation. After fermentation the beans are washed and graded. At this point the beans are separated. The washed beans are dried in the sun for 12 - 20 days. When they reach the desired level of dryness they are removed and stored until ready to be shipped.
Fika Pairing
All Muttley & Jack's coffees are paired with a suggested recipe, created especially to match the flavour profile of the beans. Enjoy this coffee with dark chocolate and lime cookies. In pairing this fika we opted to go fora simply butter cookie and highlight the dark chocolate and lime notes present in the coffee.
Read the recipe.
Muttley & Jack's Coffee Roasters
Muttley & Jack’s is a prize winning coffee roastery based in Stockholm. Each month members receive a box of freshly roasted specialty grade coffee with an education pack to help coffee lovers and the coffee curious get more out of their coffee.
The 'Coffee Experience' packages together speciality coffee, travel and education.
]]>Bring your fika experience to new heights with this recipe - created especially to match the coffee.
Ingredients:
270g (5dl) white flour
225g butter (room temperature)
100g (2dl) icing sugar
Zest of 2 limes
Dark chocolate
Method:
Mix all the ingredients (except the chocolate) until you have a smooth dough.
Shape the dough into a roll abut 5cm in diameter. Cool in the fridge at least 1 hour.
Set the oven to 180 degrees C / 350 F / Gas 4.
Cut the roll in slices about 1/2 - 3/4 cm thick and bake in the middle of the oven for 10 - 15 minutes or until the edges are golden brown. Cool on a rack.
Melt the chocolate and dip half the cookie in it and let it set.
Match this with our Dhading coffee from Nepal and enjoy how the lime in the cookie makes the citrusy notes in the coffee sing!
Let them cool on a rack and then enjoy with your Nepalese Single Origin!
]]>
Known as "the land of the volcanoes", El Salvador is the smallest central American country (about the same size as Slovenia). These volcanoes ensure the soil is extremely rich and fertile, making it perfect for coffee growth. Around 90% of the country’s coffee is shade grown, which helps to maintain the rich biodiversity that thrives in rural El Salvador. The coffee come from the Los Pirineos farm which has produced 'Cup of Excellence' coffees a staggering eight times.
Variety: Bourbon Elite
Bourbon is one of the more widely grown varieties of Arabica coffee. It's a natural mutation of the older 'Typica' variety and is prized for it's figgy sweetness and gentle brightness. It's balanced with a smooth texture and a sweet, just-right finish. Over half of all coffee grown in El Salvador is of the bourbon variety.
(Fun fact: the name 'Bourbon' originates from the Indan Ocean - when a cutting of 'Typica' coffee was planted and spontaneously mutated in the soil of Bourbon Island (nowadays called Réunion).
The Farm: Los Pirineos
The 'Los Pirineos' farm is located at 1450 meters above sea level near the top of the Tecepa Volcano in the south-east of El Salvador. (It is named after the Pyrenees mountains in Europe as the terrain looks similar to the mountains between France and Spain).
The farm has been in the Baraona Family for more than 120 years, since the family first moved there in 1880. Gilberto, one of the 3rd generation of coffee farmers from the Baraona family, now owns the farm and has designed and built the most modern specialty coffee mill in the whole of El Salvador. All of the processing takes place on the farm, and Gilberto oversees all aspects of production with a meticulous eye for detail.
The farm and mill have 50 full-time employees and they take on a further 75 during the peak of the harvest. Gilberto’s obsession with quality means he pays well above the legal minimum wages to all his staff. He requires far more precision and attention to detail than the average coffee farm and so he has invested time and money in the people who manage the processing. As a result of the training and support he offers, even his temporary staff are consistent from year to year.
Taste
Solid and rich. Tasting notes of brown sugar, granola, caramel fudge, chocolate milk, dried fruit, almond, sweet
Cupping Score - 85.25
Processing - Extra Washed
This coffee is extra washed - which is quite unusual.
Generally the 'washed' process looks like this:
The skin and flesh are removed mechanically from the coffee bean and the remaining bits of pulp are removed in a 24-36 hour fermentation. After fermentation the beans are washed and graded.
The extra step involves soaking the coffee a second time after the mucilage has been removed. This takes 12 to 24 hours. The process can prolong the coffee’s shelf life and also improve the quality. Gilberto tells us to expect greater clarity and acidity.
The extra washed beans are spread on raised drying beds and sun-dried under shade drying beds for 3 - 4 weeks.
Muttley & Jack's Coffee Roasters
Muttley & Jack’s is a prize winning coffee roastery based in Stockholm. Each month members receive a box of freshly roasted specialty grade coffee with an education pack to help coffee lovers and the coffee curious get more out of their coffee.
The 'Coffee Experience' packages together speciality coffee, travel and education.
]]>At last! Our coffee adventures take us to Kenya - home of some of the world's most celebrated coffees. Coffees from Kenya are prized for their high quality, juiciness and an excellent balance of flavour and body. Kenyan coffee is sometimes know as the 'Connoisseur's Cup' and for many is the cup of coffee that marks the beginning of a lifelong love affair with speciality coffee.
Peaberry Coffee
Coffee beans are actually the seeds of the coffee plant and usually there are two in each cherry. Peaberries occur when only one seed is inside the fruit. They are considered to have a greater intensity of flavour as the nutrition goes to only one seed instead of being divided between two. Because they are rounder than regular coffee beans they also roast more evenly during the roasting process. A few years ago they were considered a defect, but nowadays are prized by roasters and coffee drinkers alike.
Origin: Kirinyaga - Central Kenya
Our coffee this month is grown in the red volcanic soils on the slopes of Mount Kenya in Kirinyaga in the centre of the country at between 1600 - 1800 metres above sea level.
Although individual coffee estates exist in Kenya - they are rare; about 70% of Kenyan coffee is produced through cooperatively owned factories. There are about 700.000 smallholders in Kenya, though their numbers are declining as land is sold for housing and younger people are reluctant to pursue coffee farming as a career. As a result Kenyan coffees usually amongst the more expensive coffees a roaster will purchase each year.
The Cooperative Society : New Ngariama Coop
Our coffee comes form the Kamwangi factory which started in 1997 and is owned and run by the New Ngariama Cooperative - made up of 986 local smallholders and certified by the Rainforest Alliance. Immediately surrounding the factory are the farms run by members of the cooperative - growing varieties SL28, SL34 and Rurui 11 - beans typical of high quality Kenyan coffee. ON average the farmers tend 250 coffee trees each. Each year this factory delivers astoundingly delicious coffees of high quality and traceability.
Taste
This coffee has a delicious sweetness and acidity driven by fruit flavours. The dominant flavour is of fragrant white grape juice with hints of wild strawberries. The mouthfeel is on the lighter side of creamy and the a stone fruit aftertaste dominated by apricots.
Cupping Score - 90
A score of 90 or more is unusual and indicative of a truly special coffee. The final score is a reflection of the combined skills of grower and roaster.
Processing - Fully Washed
This coffee is fully washed, which allows the delicate qualities of the acidity and sweetness to shine through. The coffee cherries are hand picked and then sorted to remove the underripe and overripe cherries.
The skin and flesh are removed mechanically from the coffee bean and the remaining bits of pulp are removed in a 24-36 hour fermentation. After fermentation the beans are washed and graded. At this point the peaberries are separated. The washed beans are dried in the sun for 12 - 20 days on raised drying beds. When they reach the desired level of dryness they are removed and stored until ready to be shipped.
Fika Pairing
All Muttley & Jack's coffees are paired with a suggested recipe, created especially to match the flavour profile of the beans. Enjoy this coffee with freshly baked blackcurrant meringues. The delicate texture and juicy flavours of the meringue mirror and highlight the same qualities in the cup.
Read the recipe.
Muttley & Jack's Coffee Roasters
Muttley & Jack’s is a prize winning coffee roastery based in Stockholm. Each month members receive a box of freshly roasted specialty grade coffee with an education pack to help coffee lovers and the coffee curious get more out of their coffee.
The 'Coffee Experience' packages together speciality coffee, travel and education.
]]>'Pura Vida' - an motto you hear several times every day throughout Costa Rica - translates as 'pure life', but it's meaning is hard to pin down exactly. It references things that the country is famous for - organic production, clean energy, sustainability, but also a lust for life, effervescence, and enthusiasm for al the good things in life.
This months' coffee hails from an historic farm in Costa Rica, the Volcan Azul Estate on the slopes of the Poás Volcano; a farm founded in the middle of the nineteenth century with the ambition "to produce the best coffee in the world" to satisfy the demanding European gourmet market." Six generations of coffee growers have been making that vision a reality since 1852, winning awards and accolades including the 2017 'Cup of Excellence' award.
Origin: Finca de Alejo Castro, San Bosco, Alajuela, Costa Rica
At 1620 meters above sea level on the historic family farm run by Alejo Castro you'll find a model of sustainable coffee production.
The farmer: Alejo Castro
Alejo is a sixth generation coffee farmer and winner of the 2017 Cup of Excellence. In his own words: "Coffee is a big part of my life that has brought to my family happiness. This is why I feel the commitment to achieve excellence in our coffee quality." The family is actively acquiring lots natural rainforest in order to secure its' protection and conservation. These facts, not just words, are small actions taken by one family to reduce air pollution and global warming.
Taste
This coffee is very smooth and satisfying from beginning to end. The initial taste is a sweetness reminiscent of ripe red apples dipped in a layer of toffee. Then after the initial sweetness subsides an under-layer of gooseberry remains adding complexity.
Cupping Score - 86
Processing - Red Honey
This coffee is a microlot from the farm that has been honey-processed. This means that the shells and flesh are removed, but the inner layer (mucilage) is left on during drying. The coffee becomes sweeter and fuller compared to the more commonly used washed method.
Muttley & Jack's Coffee Roasters
Muttley & Jack’s is a prize winning coffee roastery based in Stockholm. Each month members receive a box of freshly roasted specialty grade coffee with an education pack to help coffee lovers and the coffee curious get more out of their coffee.
The 'Coffee Experience' packages together speciality coffee, travel and education. Discover more about 'Coffee Experience' membership.
]]>After roasting beans from Africa and South and Central America in recent months Muttley & Jack are delighted to present their first coffee from Asia. Indonesia sits on the Pacific 'Ring of Fire' and is home to an increasing number of high quality speciality coffees.
Origin: Java Frinsa Estate, Weninggalih, Java, Indonesia
1400 meters above sea level on the island of Java in the Bandung Highlands you'll find the Java Frinsa Estate - a family run operation since 2011. Massive floods and landslides are a common problem during Indonesia's rainy season, where deforestation has left hilly areas vulnerable to erosion during destructive tropical rainfall. The government sees that coffee farming can be a smart option for reforestation. Through many NGOs, the authorities tried to encourage land use change from vegetables farming to coffee projects.
The farmer: Wildan Mustofa
Wildan Mustofa saw natural disasters happen year after year in his neighbourhood. The farmer always suffers the most. Previously a potato breeder and farmer himself, Wildan found his calling to help the other farmers.
He started his first coffee project at Sindangkerta, Weninggalih area in 2010. This later became his main growing area in Java Frinsa Estate. Since the first year of production, Wildan has aimed to focus on quality which requires meticulous attention and processes.
His idea was not instantly accepted by the locals. Producing palm sugar was the main source of living, but this was not enough to feed the whole family. Forcing the men to go to the cities to work as cheap construction workers earning less than USD 8 per day, while the women preferred to be migrant workers in foreign countries. Thus leaving the children “parentless” at home without proper adult supervision.
In early days, Wildan needed to “import” coffee pickers from a nearby area, Pengalengan, as the people in Sindangkerta were sceptical and reluctant to join the project. After a while they began to learn and understand how growing coffee could help them to improve their livelihoods and ensure their household needs. Slowly but surely mothers and fathers are returning back to the village and their children.
There is also a reason why Frinsa is using the white cotton bags instead of importing jute bags from India or Bangladesh. When the cherry-picking season ends, the women pickers can continue sewing the cotton bags and still earn a living.
Frinsa also focus on education. They donated a portion of their land in Mekarwangi village to build a high school for the community. Before when the children finished their elementary school, they had to walk around 10 km (one way) every day just to reach the nearest high school. Now they can continue their education in a much easier way.
Taste
This is a complex coffee with a lot of different flavours, some of which develop only weeks after the roast. It has sweetness, earthiness and herbal flavours with sweet tobacco and liquorice aromas that combine to deliver and sweet and savoury cup of coffee.
Cupping Score - 87
Processing
This is a fully washed coffee. After picking it is sorted by hand and pulped by machine (the skin and fruit pulp are removed from the coffee cherry) and then dried in the sun. In this image you can see the coffee being turned to make sure the beans dry evenly until 12% moisture remains.
Muttley & Jack's Coffee Roasters
Muttley & Jack’s is a prize winning coffee roastery based in Stockholm. Each month members receive a box of freshly roasted specialty grade coffee with an education pack to help coffee lovers and the coffee curious get more out of their coffee.
The 'Coffee Experience' packages together speciality coffee, travel and education.
]]>Grown in the shade of tangerine and orange trees - a bright, juicy caturra bean from the highest mountains in Nicaragua.
Origin: Santa Teresa Estate, Nueva Segovia, Dipilto, Nicaragua
At 1500 meters above sea level up in the mountains of Neuva Segovia is the town of Dipilto, home to 5000 people and one of the finest coffee regions in Central America. Lushly forested allowing for shade grown coffee which are bright and juicy. Although small compared to other coffee regions Dipilto punches above it's weight - winning prizes around the world for the quality of it's beans.
The farmer: Jorge Lagos
Jorge is a young and passionate coffee producer. As a graduate of agronomy he strives to nurture the land he farms on and takes care to maintain local biodiversity. His coffee bushes are fully shaded and pollinated by bees that live under the roof of the farms washing station.
Jorge has been producing coffee here since 2007. The farm has 2 natural springs from which water is drawn for the crops and the washing process.
Taste
The aroma is very floral and the taste contains subtle chocolate and almond notes with an aftertaste of ripe plums. The balance of sweetness and bright acidity is very pleasant.
Processing
This is a fully washed coffee. After picking it is sorted by hand and pulped by machine (the skin and fruit pulp are removed from the coffee cherry) and then dried in the sun.
Muttley & Jack's Coffee Roasters
Muttley & Jack’s is a prize winning coffee roastery based in Stockholm. Each month members receive a box of freshly roasted specialty grade coffee with an education pack to help coffee lovers and the coffee curious get more out of their coffee.
The 'Coffee Experience' packages together speciality coffee, travel and education.
]]>A journey to Ethiopia - the ancestral homeland of coffee - and the famous Yirgacheffe region. This month we release an extraordinary coffee!
Origin: Kochere, Yirgacheffe
Our coffee come from the tiny village of Banko Gotiti, near the town of Kochere - itself in the region of Yirgacheffe. Yirgacheffe is a steep, green and fertile area of Ethiopia and most of the coffee is grown at 2000 meters or more above sea level. The region is both thickly forested and heavily populated with many smallholders growing what is known as "garden coffee"
The farms
The coffee is grown by around 650 local farmers - most of them on very small farms (the average size is less than 1 hectare) and organic by default. Their coffee is bought by the local washing station run by Alemu Bukato, where it is sorted, graded and processed. Mr Bukato's commitment to the coffee community is huge, from financial, to road construction to planting trees. Mr. Bukato does it all, and his passion and heritage are in the cup.
Taste
The flavour is deep and complex. One can find apricot and sweetness of sea-buckthorn as well as milk chocolate and juiciness of mandarins. There is an elegant mouthfeel to this cup and a nice lingering acidity.
Processing
This is a fully washed coffee. After picking it is sorted by hand and pulped by machine (the skin and fruit pulp are removed from the coffee cherry) and graded. It is then fermented under water for 48 hours, rinsed and soaked agin for 12-24 hours and then dried outdoors for 12-15 days.
Muttley & Jack's Coffee Roasters
Muttley & Jack’s is a prize winning coffee roastery based in Stockholm. Each month members receive a box of freshly roasted specialty grade coffee with an education pack to help coffee lovers and the coffee curious get more out of their coffee.
The 'Coffee Experience' packages together speciality coffee, travel and education.
]]>
Ingredients: (Makes 30 - 40 biscuits)
170g butter
2 teaspoons ginger powder
½ teaspoon salt
300g (3 dl) sugar (+ some extra for coating)
40g (0.5 dl) brown sugar or molasses
1 large egg
360g (6 dl) flour (+ some extra if needed)
1 ½ teaspoon baking powder
1 teaspoon baking soda
3 Tablespoon finely chopped fresh ginger
100g (1.5 dl) chopped rhubarb
Method:
Turn the oven to 190 C (375 F / Gas 5).
Cream together the butter, salt, sugar and ginger powder.
Add the brown sugar/molasses and the egg and mix.
Combine the flour with the baking powder and baking soda and blend that into the dough.
Add the finely chopped ginger and the coarsely chopped rhubarb and stir. As the rhubarb contains quite a bit of water, the dough will now become a bit sticky, so add some more flour until the dough has reached a good consistency (about 30g (½ dl) or more if needed).
Put in the fridge for a few minutes to make it easier to work and then form the dough into balls and roll them in sugar to coat.
Place them on a baking tray (keep the distance, they will spread out a bit) and bake in the middle of the oven for about 10 minutes.
Let them cool on a rack and then enjoy with your Colombian Single Origin!
]]>Smooth and complex with a perfect balance of sweetness and brightness. - a coffee to savour and enjoy!
Origin: Huila
Huila, situated in the southwestern part of Colombia, is full of mountains, rivers and... of course, coffee. Around 16% of Colombian coffee is grown in this region.
The farm
Like most of the growers in the region Javier Cuellar Muñoz has small farm (around 2 hectares) and is part of the Cadefihuila cooperative with other local growers. The farm is at 1800m altitude.
Taste
Similar to many coffees from Colombia this roast has a milk chocolatey character with hints of almond and cherry. What makes this coffee from Javier's farm stand out from the rest are the delicate acid notes of slightly acidic berries - like redcurrant and blackberry. This makes for an exciting flavour experience - the sweet and the sour notes in perfect balance for a smooth, complex taste.
Processing
After the coffee has been picked by hand it undergoes a process known as "fully washed". This means the coffee is first pulped (outer skin is removed by machine), then fermented for 1 - 2 days, and then washed again. This results in extremely high quality coffee with 'lively' notes.
]]>Elevate your Fika experience the month with some crunchy biscuits. Follow this recipe - specially designed to pair with the bold Brazilian flavours.
Walnut Tuiles
Crunchy and sweet with rich walnut and gentle cinnamon flavours these biscuits are the perfect complement to the vanilla, pear and apple flavours in this month’s coffee.
Ingredients:
1 deciliter (100g) walnuts
50 grams of butter
1/2 (50g) deciliter of sugar
1/2 tablespoon of honey
1/2 tablespoon of milk
1 tablespoon of flour
1 teaspoon of cinnamon
Method:
Turn the oven to 175 C.
Chop the walnuts finely, keep a few larger flakes for garnishing.
Melt the butter and then add the other ingredients. Cook on a low heat for 1-2 minutes.
Then put spoonfuls of the batter on a baking paper (keep the distance, they will expand!) and sprinkle some walnut flakes on top.
Bake in the middle of the oven for about 6-7 minutes.
Let the tuiles cool for a minute before putting them over a rolling pin or a bottle to bend them into shape.
Brew a cup of June's coffee from Brazil. Savour and enjoy!
]]>Brazil Single orgin - Tanque Pulped Natural
A taste bomb! Sweet, with notes of vanilla, apple and pear. 250g. Cupping score: 87.
Origin: Tanque
Sitio Tanque is located in Piatã, on the region of Diamantina Plateau, the farm is owned by Mr. Aleci de Souza. This area is widely different from other places in Brazils in terms of climate and ecotops. It looks different, and the flavor spectrum is also speaking for it self. The farms are on the slopes of the Chapada Diamantina Mountain range, and altitudes can be up to 1400 masl, which is very high for Brazil.