We are always roasting and sampling new coffee at Mistral so the best way to see what we have is to come into the Roastery.
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ROCKO - ETHIOPIA
An intense and sweet coffee with flavours of Strawberry, Almonds and Blueberries.
ALTITUDE – 1950 - 2150 masl
LOCATION – Haricha Woreda, Gedeo zone, Yirgacheffe.
PREPARATION – Natural, dried on raised beds.
VARIETY – Heirloom
Yirgacheffe is both a town and grade of coffee in Ethiopia. The town itself is located in the Gedeo zone in the Southern Nations and Nationalities Peoples Regional State (SNNPRS) in Southern Ethiopia. More than any other country, Ethiopia has a broad genetic diversity among its coffee varieties, with each type having distinctive taste, shape and colour. As a result, each region in the country can offer a different flavour profile, forming the grading system for Ethiopian coffees e.g. Sidamo, Harrar, Limu, Djimmah etc. It is widely argued that a Yirgacheffe grade coffee can offer one of the most distinctive favour profiles in the world with pungent oral aroma and intense citrus flavour.
Processing in Yirgacheffe can take the form of both washed and natural, with most of the coffee growing at over 2000 metres above sea level. Much of the coffee grown in Ethiopia is done so using traditional methods, under shade trees alongside other crops and without the use of chemicals. Coffee from Yirgacheffe is often referred to as ‘garden coffee’ as it is grown on very small plots, often in the back yard of small dwellings.
Working in partnership with Addis Exporter, a business with more than 100 years’ experience
in exporting high quality coffee from Ethiopia, we have been able to select an incredible natural processed coffee from smallholders based around the Rocko Mountain in the Haricha Woreda, Yirgacheffe. These smallholder farmers have hand-picked their cherries and sold them to a local trader who oversees the processing and sorting before selling the beans to the ECX who grade the beans according to SCAA standards. Addis Exporter then purchase the top quality lots from the ECX and select the best for their ‘Rocko Mountain Reserve’.
This year, we have decided to include a donation to the ‘Girls Gotta Run Foundation’ in the price paid for our Rocko Mountain Reserve. This is a non-profit organisation that empowers girls in Ethiopia through running and education.
Joya Oscura - Guatemala
Almond, Vanilla and Chocolate in aroma and cup. Juicy, balanced acidity; bouyant, lightly syrupy mouthfeel.
ALTITUDE – 1500 - 1700 masl
LOCATION – Huehuetenago
PREPARATION – Washed
VARIETY – Caturra, Bourbon & Catuai
Finca Joya Grande lies high in the mountains of Guatemala’s Huehuetenago Department. The region’s steep slopes and cool climate are ideal for speciality coffee production. Unlike Antigua, Huehuetenango is not volcanic, so the coffee’s profile tends to be quite distinct from coffees from, say, Antigua. Thanks to the dry, hot winds that blow into the mountains from Mexico’s Tehuantepec plain, the region is protected from frost, allowing Highland Huehue to be cultivated up to 2,000 meters. These high altitudes and relatively predictable climate make for exceptional specialty coffee.
Current owner, Austreberto Morel Hidalgo Argueta, is the third generation to farm this privileged land. While he works to preserve the legacy of his Grandfather, the first man to farm coffee here, he has added his own improvements, as well. It is telling of the region’s remoteness that the road that leads to the farm was built by Austreberto himself in 1984. Prior to that, all coffee had to be transported in and out of the farm on horseback by narrow paths.
The farm is comprised of 52 hectares, 35 of which are planted under Caturra, Bourbon and Catuaí trees, all of which is shade-grown. The rest of the farm’s land (around 20%) is maintained as forest preserve. Perhaps the deep emerald green of the hillsides gives the farm its name, which means ‘large jewel’ in Spanish.
One of Don Astreberto’s sons is an Agronomist, and he has overseen all aspects of the farm’s activities for the past 15 years. Together, he and his father have personally dedicated themselves to the supervision and control of all farm activities, from pruning to fertilisation to maintaining healthy and pest free trees. On average, the trees on the farm – most of which are Caturra – are 20 years old. The pruning system they have adopted is selective, where each plat receives the exact treatment it needs from year to year, rather than by block. Caturra was chosen as it performs very well in the local climate, and every effort is made to ensure that renovation takes place using the very same varieties of coffee. These stringent cultivation practices make sure that the trees are given the very best opportunity to produce the best coffee that they can!
The father and son team don’t let that work fall flat! An equal amount of work goes into making sure that processing gives the opportunity for each lot of coffee to develop the full range of characteristics that it can. The farm produces around 800 qq of parchment coffee produced annually; at least 50% goes towards the specialty market, and the aim is to increase this percentage year upon year.
The harvest begins in early January and ends in late March. Coffee is selectively hand harvested, with pickers choosing only the ripest cherries, and is then machine pulped. After pulping, the coffee is fermented in fermentation tanks for around 12 hours. The coffee is then washed using a demucilager and is then delivered to dry on the farm’s patios for 8 to 10 days. The farm provides employment for around 15 people year round and this increases to 60 during the harvest season.
For each of these stages, qualified staff oversees activities to avoid any risk of contamination or deterioration of quality.
FAZENDA BOM JESUS - BRAZIL
A sweet and balanced coffee with flavours of chocolate, praline and hazelnut.
FARM – Fazenda Bom Jesus, owned by Gabriel e Flavia Lancha de Oliveira
ALTITUDE – 1000 MASL
LOCATION – Cristais Paulistas, Alta Mogiana. Sao Paulo
PREPARATION – Natural
VARIETY – Mundo Novo
Fazenda Bom Jesus is the work of the couple Gabriel and Flavia Lancha Oliveira. With a long heritage in coffee culture both are grandchildren of coffee producers. They themselves passed their love and care on to their sons, Lucas and Gabriel junior who are also dedicated full-time to the farm. In 1984 they formed The Labareda Group, diversifying into various rural activities although coffee is still the most foremost in family hearts and indeed remains their main crop. Fazenda Bom Jesus is located in Cristais Paulistas in the Alta Mogiana Region.
Gabriel and Flavia are more than just a farming couple. Their objective is to sustainably develop their region from a social and economical point of view. Fazenda Bom Jesus was a founder of the Alta Mogiana Specialty Coffee Association - AMSC. It promotes a greater conscience with regard to speciality coffee in the region as well as developing better farm practices. Performance bonus payments are also made alongside employees fixed wages. Flavia verifies that all employees on the farm must be literate and receive specialized training to do their job. As for the workforce, all their children must be enrolled at the local school.
Fazenda Bom Jesus has over 140 hectares of Natural Reserve where a huge diversity of fauna and flora can be found. Annual auditors come to collect data on both vegetation and wildlife which, in turn, is catalogued by Rainforest Alliance researchers. All the products used on the farm are not only allowed but recommended. As it produces its own compost used on the farm. Fazenda Bom Jesus contributes socially with events such as GIMA – where children from 9 small surrounding towns come to take part in a treasure hunt. Over 400 children participate in general knowledge tests and a sports day on the Bom Jesus Farm. Only state educated children take part in the events and the prizes are sponsored by the farm itself and Australian roasters that also do direct trade.
The coffee is grown at an altitude of around 1,000 metres above sea level. This allows for ideal levels of rainfall of approximately 1,000mm per year. The constant temperatures of 20-25 C make for ideal conditions for the growth of healthy coffee trees and cherries.
Fazenda Bom Jesus Coffee was the first Farm in the Alta Mogiana Region to be certified by UTZ in 2006. Every stage must be monitored and recorded to allow 100% traceability of the coffee, which is only one of UTZ's requirements. The farm is a member of the Brazilian Specialty Coffee Association. Fazenda Bom Jesus has also been Rainforest Alliance (RFA) Certified since 2008. The importance of the certification is for both environment and social reasons. Recycling is encouraged in all farm buildings and the correct use of safety equipment is a further requirement of RFA.