Glenan

Glenan

£9.00

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Glenan

£9.00
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Fruit
Nut
Chocolate

This blend is inspired by Glenan Wood, an ancient oak woodland near Portavadie in Argyll. As part of our ongoing mission of good environmental stewardship, we donate £1 to support ongoing conservation activities at Glenan, for every 250g bag sold

 

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Description

Sections of the woodland are marked on maps dating 1750 and 1860. The unique habitat is rich in flora and fauna. Adders, otters, bats, deer, pine martens and water voles all make their homes here, as do night jars, cuckoos, wood warblers and owls. Rare lichens, moss, ferns and wild flowers thrive.

The woodland has a rich heritage, with a deserted settlement deep in the wood. The woodland is community owned and volunteers are working to manage and preserve the woodland for future generations. There’s much to be done, including removing invasive species such as rhododendron and conifers, which threaten the native trees.

Please note that images are representative of packaging, and may not represent the current blend, which changes seasonally. The current composition of this blend is provided in the information below.

Nicaragua Finca Los Pocitos

Farm:

Finca Los Pocitos

Processing:

Fully washed

Owner:

Saxony Estate Coffee

Region:

Jinotega

Varietal(s):

Sarchimor

Altitude:

950 metres above sea level

Town:

Abyssinia, Peñas Blancas Nature Reserve

This coffee comes from the Saxony Estate Coffee organization, and their farm named Finca Los Pocitos. The farm is situated at 950 meters above sea level in the Jinotega region surrounded by native forests and wildlife preserves. The coffee grows with cocoa and other shady trees such as fruit and timber trees, to create an agroforestry system. This helps the coffee obtain nutrients naturally and promotes biodiversity of the area. This farm teems with wildlife as 17% of it is preserved and part of the Peñas Blancas Nature Reserve. The farm is working to improve drinking water and living conditions for the surrounding Abisinia community. During the harvest, the cherries are carefully handpicked when fully ripe and submerged in water to remove floating, or lower quality coffee. The cherries are then pulped, the exterior fruit being removed, and sent to the fermentation stage. Here, the coffee soaks for 17 hours to initiate the breakdown of the remaining sticky mucilage. The coffee is then washed in a channel of water to clean off any remaining mucilage or foreign matter. Once cleaned, the coffee is dried until the ideal moisture content is reached. Finca Los Pocitos cares for the environment and the surrounding community – constantly working to improve both whilst producing excellent quality coffee. The water used for processing is carefully filtered and placed in an oxidation lagoon before being reintroduced into the local water systems.

Brazil Terra Nova

Farm:

Terra Nova

Processing:

Black Honey

Owner:

Danilo Mesquita Andrade

Region:

Sul de Minas

Varietal(s):

Arara, Catuaí, Mundo Novo

Altitude:

900 metres above sea level

Town:

Três Pontas

Under the watchful eye of Danilo Mesquita, Terra Nova has married social and environmental sustainability with technological advancements to bring this delicious coffee. Drying the coffee with the mucilage still attached results I notes of molasses, dark chocolate, and subtle hints of marzipan, with a creamy mouthfeel.
Roaster's Notes Glenan
This is our go-to coffee after a stomp up the hills or through the woods. It's a great all-rounder, with rich chocolate notes. Fire it through the aeropress when you're out and about and enjoy it around the campfire.
About Brazil
Smuggled into Brazil in 1727 by a Portuguese soldier, after seducing a Governor's wife in French Guiana, around 40% of all coffee in the world is produced in Brazil - around 3.7 million metric tons annually - making it the powerhouse of world coffee production.

Typically, Brazil naturally processes its coffee, but has recently started to experiment with washed and pulped lots.

Brazilian coffees are usually associated with sweet caramel and chocolate notes, big bodies, and a relatively low acidity.
About Nicaragua
After a century of boom, Nicaragua's coffee industry was hit by setback after setback as political upheaval, a US-backed rebellion, hurricanes, drought, and a devastating financial crash all took their toll.

The last couple of decades have been kinder to Nicaragua though, with a growing focus on quality and traceability resulting in some excellent coffees.

Caturra and Bourbon varieties, harvested from December to March, are generally recognised for their complex, fruit flavours, and bright acidity.

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