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.
50% Washed Bourbon from Juan José Huillca Singuña in Yanatile, Calca, Cusco, Peru.
50% Washed Kurume, Dega & Wolisho from Snap’s Aricha wet mill in Yirgacheffe, Gedeo Zone, SNNPR, Ethiopia
Around 700 smallholder coffee farmers in the Aricha 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 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.
The cherry reception and processing is undertaken under the watchful eye and scrutiny of Henok Admassu, the mill manager. Henok and his children have been working at this mill with Snap Coffee in a vertically integrated fashion since late 2021.
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.
Juan José Huillca Singuña, Peru
Juan has been producing coffee on his 2-hectare farm, Finca Altos Cedruyoc, since 2015. It is named for the wealth of cedar trees in the area. Coffee production is a family endeavour on the farm, and Juan is working in tandem with his wife and two children. They are continually working to produce high quality coffee, of both Bourbon and Maragogype varieties, and Juan uses his experience as an agronomist in tending to their crops. When we visited some of the Valle Inca members with the group president, José Prudencio, we were able to connect with Juan for dinner and he was very gentle and forthcoming, even after a long day of picking and processing coffee with his family.
The family farm is quite remote, amidst lots of native wildlife and vegetation, which Juan does his best to preserve and respect. As well as mature coffee trees that are already bearing fruit, Juan tends to a small nursery of coffee seedlings which will allow them to replace sick and tired trees as well as expand their production. They are working organically at Finca Altos Cedruyoc, applying natural fertilisers to their coffee trees, and growing the coffee under shade canopies. At harvest time Juan and his family collect the ripe coffee cherries before manually depulping and fermenting under water for 25 hours. After scrubbing and washing off the broken-down mucilage they are put to dry for between 9 and 15 days on raised beds in polytunnels, which were built courtesy of funds donated by the Valle Inca Association.