Stream Coffee

This is another Castillo microlot named Lychee from roasted by .ae.

For this micro-lot, coffee cherries were harvested within the 28th to 30th week of maturation. At this point, the cherries contained a large amount of sugars and their mucilage had formed, while the pulp still possessed a substantial amount of tannins and polyphenols responsible for aroma and flavor precursors that make way for the perception of yellow fruits.

Expect notes of passion fruit, lychee, mixed berries, star fruit.

is the realization of one family’s dream of a coffee farm as a kind of paradise. It started to materialize in 2008 when Diego Samuel Bermudez and his family began to cultivate an assortment of traditional, novel, and exotic coffee varieties across the well-endowed and sky-reaching terrains of Vereda Los Arados, Tunía in the Piendamó municipality of the Cauca department in Colombia.

This is a thermal shock washed Castillo, to focus on soft malic qualities, and floral characteristics.

In this micro-lot, coffee cherries were harvested at the optimum point of ripeness and then pre-cleaned and sorted by removing leaves, branches, and other impurities, followed by flotation to facilitate the selection of the most optimal cherries, and disinfection with ozone to remove extraneous microbiological load before proceeding to the 36-hour anaerobic fermentation phase, submerged in water.

After fermentation, coffee was pulped and demucilaginated. Then, the pulp and mucilage were taken to the main processing plant and used to produce specific micro-organisms that would constitute the culture medium called “Yeast Yellow Fruits” containing the precursors of the desired aromas and flavors. The resultant culture medium was then added to the coffee for another 20 hours of fermentation, allowing the precursors to adhere to the coffee beans through pressure.

New .ae drop!
This Banko Gotiti microlot is from .

Kurume is one of the varieties native to the Gedeo zone and reportedly originated from the Yirgacheffe. Collectively, coffee varieties that have naturally occurred and proliferated in Ethiopia are referred to as “regional landraces.”

“Ethiopian heirloom,” meanwhile, is the general term commonly used to identify coffee originating from Ethiopia. It covers regional landraces and Jimma Agricultural Research Center (JARC) varieties, which were developed and released to improve the productivity and livelihood of smallholder coffee farmers and boost the country's coffee industry. JARC varieties are promoted and bred because of their good quality when grown at the recommended elevations, resistance to or tolerance of adverse elements, and adaptability to diverse environments. There are 40+ JARC varieties comprised mostly of pure line selections and a handful of hybrids.

Through the natural anaerobic process, this cup’s character turned towards the heightened, fragrant, and sticky sweetness of tropical fruits balanced by a muted acidity.

In 2014, artist and farmer Edwin Nyaega Kiyaka inherited ancestral lands in Kisii, a quarter day's drive away from his home base in the capital Nairobi. Soon after realizing that city life no longer suited him, he moved to Kisi to establish Kiyaka Estate and went full-time into coffee farming.
He has since been building a reputation as one of the pioneers in a new era of Kenyan coffee, characterized by a sharper focus on improving cup quality through ecosocially conscious practices that include organic cultivation, and natural and anaerobic processing.
It is a bold move considering the current dominance of washed processing in terms of production volume and consumers' perception.

Floral and citrus overtones animate the rich caramel character of this Kiyaka AA.