|Roast Profile: Medium|
Taste Notes: Dried Apricot / Honey / Forest Fruits
Bright and juicy, Lunar celebrates the seasonality of coffee. A versatile blend which provides great interest both as filter and espresso, the balanced sweetness and acidity of Lunar creates a unique and delicious brew.
/ Peru San Ignacio, Chirinos | washed | 1700 masl | mixed varietals
Our founder Fran journeyed to Peru, with his eldest son Tom, to meet our producers in San Ignacio Province. This coffee blend combines micro-lots from smallholder producers in the three main coffee-growing areas of San Ignacio: Chirinos, San José de Lourdes, and Tabaconas.
This area has ideal growing conditions for coffee with altitudes above 1700masl and the area is truly starting to showcase much of its hidden potential.
Many producers still have the old, pure Arabica varieties: the main varieties being red and yellow Caturra, Castillo and Typica with some ancient Bourbon plants scattered almost at random. Producers in the area pick and process their coffee themselves- this coffee is dry fermented for 24 - 36 hours before being dried on raised beds.
Ethiopia Geruke Co-op| washed process | 1800 masl | Mixed Heirloom Varieties
This lot comes to us from the 1,753 member farmers of the Geruke Mazoriya Cooperative which was established in 1977. The washing station, like the majority of the small farms, is located in the Jimma Zone, in the Mana Woreda, Geruke Kebele, near the town of Jimma. The station is run by 5 full time employees with the support of an additional 300 casual staff during the harvest months of October to December.
This relatively large area covers over 1200 hectares of land and is made up of nutrient rich sandy loam soil. Coffee grows under a natural shade canopy of other crops such as false banana. Farmers are dedicated to sustainable farming practices and use only organic fertiliser at the base of their trees which is usually made of manure mixed with discarded coffee cherry pulp made available to farmers at the end of each season from the washing station.
Ripe red cherry is carefully hand harvested here which is very labour intensive. Cherry is then floated in water tanks and separated by density and quality with the floaters (under ripe cherries) removed. The parchment is then de-pulped mechanically, washed again and fermented in water once more before being moved to raised beds to sun dry, usually for a period of 10-14 days.