Farm: Fazenda Vinhal Country: Brazil Region: Cerrado Mineiro Altitude: 980 masl Variety: Red Catuai Processing: Double Fermented Thermal Shock Washed Farmer: Rafael Vinhal Sourced Through: Southland Merchants ---
Since 1988 Vinhal Farm has been producing very high quality coffees in the heart of Minas Gerais state, in Cerrado Mineiro Region - Brazil. Throughout this trajectory they have improved their work and adopted the best sustainability practices and respect for people and the environment. They are a family running a business and everyone who works in the farm is absolutely passionate about their coffee.
Their properties are certified by Rainforest Alliance, 4C and Certifica Minas. With great care and relying on innovative craft production, they do their best to ensure that their coffees stand out both in the domestic and foreign markets, and they are very proud of all the awards they have already won in some of the main quality contests in Brazil.
Sustainability and Quality are their main focuses - their properties (Recanto Farm and Estrela Farm) have three different independent certifications, two of them international: the Rainforest Alliance, with headquarters in the USA, and the 4C Common Code of the Coffee Community, from Germany; and one of them, national: Certifica Minas, ran by Minas Gerais state.
To achieve and maintain these certifications, they need to comply with a series of standards regarding issues such as: environmental conservation and sustainable production, good social practices and working conditions, an efficient management and control system for the entire production chain and, of course, full compliance with all current legislation. Thus, they periodically receive audits on farms to validate the fulfillment of more than 100 evaluation criteria.
About Southland Merchants
Nadia and Andre are Brazilian, passionate coffee lovers, partners in business and life and the founders and owners of Southland Merchants. They met in 2002 in a casual setting and instantly felt connected. Within a year, they established their first company and fell in love. Life in Brazil was great; they love the country and its people, the lifestyle and being with their families but they could not let go of the urge to venture out into the world and explore new places. Eventually they decided to embark on an adventure and to move overseas with their three girls. They wanted to find a place that would offer a bright future for their children, allow them to meet a new culture and learn another language. After a lot of research, they realised Australia would be the ideal destination. In 2017 Australia became their new home and in the same year they arrived they founded Southland Merchants. The company supplies Australian roasters with delicious Brazilian green coffee, full of stories and passion, and connects them back to their roots.
Light: Gingerbread, golden syrup and blackberries.
Medium: Molasses, cocoa powder and plum jam. 50% Monte Cristo Estate Producer: Medina Family Region: Veracruz Country: Honduras Processing: Fully Washed Decaffeination: Mountain Water Process Elevation: 1,050 masl Varieties: Caturra, Catuai Rojo y Amarillo, Java, Marcelleza, Etiozar, Anacafe 14 Sourced Through: Langdon Coffee Merchants
Hacienda Monte Cristo Estate is a family-run, coffee-producing farm since 1916 in Western Honduras, very close to the borders of Guatemala. The farm lies in the fertile valleys of the Mayan Mountains. It is 15km from the provincial capital of Santa Rosa de Copan, in the municipality of Veracruz. The Medina family have been running this farm for over five generations!
Coffee here is meticulously grown using environmentally friendly practices and a lot of care is taken during the milling and drying processes. To facilitate this, the farm has increased its solar drying area to accommodate larger volumes while maintaining quality control.
This lot is mechanically pulped, leaving around 4.5% of mucilage (sticky fruit). It is fermented anaerobically, then washed and rinsed. The coffee is then dried on patios for 40 hours, then on elevated beds for 7-15 days, and finally machine dried for 25 hours.
About the Mountain Water Process
This lot was decaffeinated at the Descamex factory in Mexico. Descamex uses processes free of any chemicals. Coffee processed in this plant is organic and processed with the mountain waters that flow from the tip of Pico de Orizaba in Mexico. Each batch of green coffee is soaked in water until the soluble components seep out of the beans. The caffeine-extracted fluid is passed through a filter that extracts the caffeine from this solution. The coffee to be decaffeinated is then rehydrated and placed in the tank under optimal temperatures, vacuum, and pressures for the caffeine to be extracted. This solution then combines the crystal-clear waters of Pico de Orizaba and imparts the flavour and top notes that identify a coffee and its origin. After the extraction, the beans are triple-dried before being polished and physically and chemically analysed for remaining caffeine.
Decaffeinated coffee from Descamex reads between 0.020% to a maximum of 0.10%(g/100g) or about 99.9% caffeine free.
About La Fantasia Producer Guillermo Hormaza and his wife Elsa inherited the family farm La Fantasia from Elsa’s parents, and they bought the remaining rights from her siblings to have sole ownership. For over 15 years, Guillermo and Elsa have cultivated coffee, but it has only been in the last few years that they have worked to produce specialty grade coffee. After noticing the price differences compared to the expenses involved in producing coffee, Guillermo found that La Fantasia’s harvests were unprofitable in the commodity market, and this sparked the need for change.
Since 2019, Guillermo and Elsa have worked exclusively with Project Origin. They have worked smart and hard to adjust their processing and harvesting techniques, such as only picking cherries when ripe, adjusting the soil fertilisation, and pulping on the same day as picking. These small differences have made big changes to their quality.
Project Origin’s aim is to work with La Fantasia to build together a sustainable model farm, that could in the future be replicated to other farms throughout the region. This work involves PO buying 100% of the coffee La Fantasia produces. They work with 65% of their total production as their Regional La Fantasia lot and use the remaining harvest towards creating controlled fermentation coffees, including their new carbonic maceration processed decaf offering. They are proud to offer these controlled fermentation coffees in conjunction with the trusted regional offering, and believe this approach could help them build an economically sustainable future for Guillermo, Elsa and La Fantasia.
About the Water-Natural Ethyl Acetate Method
The Water-Natural Ethyl Acetate method of decaffeinating coffee beans utilises fresh spring water and ethyl acetate, which is a natural by-product of sugar cane and is sourced by the local sugar cane industry. In the natural environment, ethyl acetate is already present in coffee beans as well as many fruits and vegetables. In fact, a ripe banana contains 20 times more ethyl acetate than this decaf coffee. Once coffee beans are roasted beyond 70C, all residual ethyl acetate is evaporated.
The residual caffeine that remains following this decaffeination process is a maximum of 0.1% and the moisture content of the beans are restored to a maximum of 12%. The Water-Natural Ethyl Acetate process allows for a gentle caffeine extraction and avoids excessive heat and pressure, and this allows the coffee to retain the natural structure of the coffee bean cells.
Wilton Benitez is a highly specialised Colombian coffee producer with a lifetime of experience in the production and processing of exotic coffee, with a plethora of awards for the quality of his coffees. Today Wilton has a processing plant in the Department of Cauca and two small farms (one in Cauca and the other in Risaralda). His farms meet the highest standards of quality and control and social practice. Granja Paraíso 92 is a family farm that has different varieties such as Java, Bourbon Pink, Geisha, Pacamara, Caturra, Tabi, Castillo, Supremo and Colombia. They use highly innovative cultivation systems such as terraces and drip irrigation. It has its own laboratories to calculate all the details from shade to nutrition with scientific efficiency - all aimed at producing incredibly unique and aromatic coffees.
This lot is a 'controlled washed' fermentation and uses coffee cherries that Wilton purchases from neighbouring farmers.
The processes applied to the different coffees start from a strict selection, sterilisation and characterisation of the cherry. Next is the first phase of controlled anaerobic fermentation, where a specific microorganism is added for each process. After that, the coffee is pulped and subjected to a second fermentation phase which is followed by a bean sealing process that is carried out through impacts of hot and cold water to improve the organoleptic conditions of the coffee. ---
$5 from every bag sold goes to the Hutt St Centre to support their impactful and important work.
Hutt St Centre is a place of connection and support, where people facing homelessness are empowered to rebuild their lives, rediscover their identities and reconnect with those who love them. Their vision is an end to homelessness and their mission is to advocate with and empower people at risk of or experiencing homelessness, supporting them to rebuild their lives on their pathway to homefulness.
The coffee we roast for this project is from Intersection Traders - a small, local business working with coffee producers in Uganda. Intersection approached the development of a new specialty coffee program in Uganda with an explicit focus on ensuring that everybody engaged in the value chain would receive substantial improvements in income. Working with researchers at universities in Australia, Uganda and the Netherlands, they’ve trialled and implemented a novel contracting approach that allows coffee pickers and growers to be involved in a transparent and higher-paying harvesting program based around picking quality.
Now Available in both the original medium roast and a new darker/stronger 'Long Roast' version.
The pods are Nespresso® compatible, biodegrade and home compostable, using our Dark roast Seasonal Blend.
Pods / Capsules
Marzipan, dark chocolate and dried figs.
Pods are back! For those mornings when you need delicious, dependable coffee with only the push of a button ;)
Nespresso® compatible, biodegradable and now home compostable.
Ethically traded, freshly roasted coffee delivered to your (or a friend's!) door every month? Couldn't be easier! Simply select if you'd like single origins or the seasonal blend and then the grind (if needed).
If you choose Single Origin and we'll keep you (or the lucky friend) supplied with a rotating selection of our unique and delicious single origins (good for filter coffee drinkers). Or choose Seasonal Blend for a regular supply of our steadfast and crowd-pleasing blend (good for espresso drinkers).
Don't forget to also let us know if you need the coffee ground.
This is for one 250g bag delivered every month for 6 months (with no additional shipping costs).
Roaster's Choice Subscription
Our roaster's choice coffee subscription.
Ethically traded, freshly roasted coffee delivered to your door every month? Couldn't be easier! Chose any combination of quantity, size, grind and frequency and we'll keep you supplied with a rotating selection of our unique and delicious single origins.
For filter coffee drinkers we recommend this - the Roaster's Choice Subscription and for the espresso drinkers out there we suggest the Seasonal Blend subscription.
Shipping is charged as per usual - that is receive FREE shipping on any subscriptions of $50 value or greater (per delivery).
Medium: Toasted almonds, black cherries and milk chocolate.
Dark: Marzipan, dark chocolate and dried figs.
The roast degree for our seasonal blend is a little more developed (darker) than our individual single origins - making it easier to use for espresso brewing and imparting it with less acidity. Also the right choice for those who enjoy more 'traditional' flavour profiles.
For our seasonal blend we combine transparently traded and single origin coffees to create something both delicious and dependable. For more information on the individual blend components click on the links above!
The coffee beans in this blend began as the seeds of coffee cherries - the seasonal fruit of a tropical forest shrub, grown predominantly in East Africa, Central and South America and Southeast Asia. before being roasted by us, those raw seeds had to be nurtured, carefully hand picked when ripe, fermented, dried and exported. It is a long supply chain fraught with difficulties - that sip of coffee you're enjoying began a long way away and is the result of the hard work of many people.