Baking spice, toffee, jammy
Comprised of seasonally refreshed lots from our most trusted and established producer relationships. This elevated blend offers a complex and nuanced espresso, delivering a sweet, jammy cup with integrated fruit tones.
Developing this blend has been driven through the desire to support our core producer groups through paying premium prices for larger volumes and more lots of coffee. The flavours are very complementary, and we have been honing our roasting approach to ensure the resulting cups are harmonious and balanced. We really hope you enjoy this coffee and are grateful for your support.
Current Composition
50% Washed Typica from Familia Lizarazo in Paucartambo, Challabamba, Cusco, Peru
50% Washed Wolisho, Dega & Kurume from Worka Chelbesa, Gedeo Zone, SNNPR, Ethiopia
Familia Lizarazo, Peru
At 1,850 metres in the Otocani Community the Lizarazo family grow Typica on their small farm. They are members of the Valle Inca Association, with whom we source the majority of our Peruvian coffees.
The Valle Inca Assocation is a group of producers based in Cusco, Peru, headed up by the young and enthusiastic José Prudencio. In 2018, our first year buying coffee through Valle Inca, the group had around 100 members. Thanks to word of mouth, with producers telling their neighbours of the premium prices that they were able to receive having been able to access a more discerning coffee market through the association, the group now works with 261 producers around the Cusco region, as well as expanding to Puno in recent years. All the members are working organically and are certified as such via the Valle Inca group. For a member to join, there needs to be a baseline of quality met, dictated in part by altitude and the type of varieties planted, but ultimately it is down to the desire of each member to improve their quality through hard work. The group provide agronomical advice and training as well as pre-financing, so the farmer members are supported in multiple ways. Several of their members reliably place well in Peru’s Cup of Excellence competition.
Worka Chelbesa, Ethiopia
Around 860 smallholder coffee farmers in the Chelbesa kebele have contributed towards this lot. The varieties being grown are Wolisho, Dega & Kurume, which are tended to completely organically in a semi-forest system. Each farmer has between 0.5 and 2 hectares planted with coffee, amidst bananas and natural shade trees, with 1,500 to 2,400 coffee trees per hectare. Each tree only produces around 3kg of coffee fruit per season, which is delivered on foot or by mule to the Worka Chelbesa washing station.
Coffee is grown under shade amidst secondary crops like bananas, maize and other cereals, which not only provides food but improves the root structure on the farms which can protect against erosion.
Neighbouring the newly built Danche wet mill, Worka Chelbesa serves several hundred smallhold coffee farmers in the region and is situated at 2,100 metres. The location is quite convenient, with all the contributing members being able to arrive with their coffee cherries within 40 minutes. After depulping the received coffee cherries using an Agaarde disc pulper the coffee is fermented under cool water in ceramic tiled tanks for 72 hours, before washing and grading in long channels. The seeds are effectively graded by density in these channels and will be graded again once fully dried when the quality is refined at the dry mill using vibrating density sorting tables. It makes for a reliable product for us to roast, as the seeds are small and compact yet very dense, allowing an efficient transfer of heat through each seed and the entire batch.
Snap Coffee was established in 2008 by Negusse Debela Weldyes and the group are responsible for the running and operation of several coffee washing stations which feature in our coffee range each year. Snap oversee the processing facilities but also take on the task of dispensing agricultural knowledge to their contributing farmers. Steps such as tiling fermentation tanks to enable better cleaning, as well as implementing strict drying protocols, have gone long ways to improving the clarity, cleanliness and longevity of the coffees’ characteristics. They are committed to recycling waste by-products from coffee processing at each of their stations where they have also built schools and provided them with computing equipment from the other arm of their business which is in electronics. They have improved the roads to streamline access to the washing stations and have built health clinics to provide access to better healthcare for their contributing farmers as well. Lots from the most recent harvest have been dry milled at Snap’s own processing and warehousing facility. This has afforded the group even more control over the final exportable product that we get to work with, leading to improved consistency and uniformity.