News
13TH March, 2019

New Bond St – First Release of 2019

New Bond St – First Release of 2019

Our first release of Bond St for 2019 has arrived!

And it’s all about the Fazenda California Cold Soul, which is a great showcase of what Brazil has to offer when radical and modern processing techniques are applied. The result? Creamy, syrupy and a little boozy.

Tasting notes:  maple syrup, brown butter, macadamia, orange cream shortbread with a rum & raisin finish.

Cup profile:
Sweetness – 9/10
Acidity – 6/10
Body – 10/10
Aftertaste – 9/10

SHOP IT.

Jump to the RECIPE.

Read more about the latest release of Bond St below.


50% Brazil Fazenda California Cold Soul

Region: Norte de Pioneiro do Paraná

Processing: Cold Soul

Varietal: Obata

Cupping score: 87

Located in Jacarezinho, Fazenda California is a century old coffee farm in one of Brazil’s oldest producing states. Situated at the southernmost range of the coffee producing belt around the equator, Paraná used to be the biggest coffee producing area in the world. However, after the black frost in 1975, many producers either switched crops to those less susceptible to climate influence such as soy or migrated to Minas Gerais where land was cheap and plentiful. In recent years there has been a resurgence of farmers producing spectacular coffees in the region, with Luiz Saldanha Rodriguez at the forefront.

After purchasing the farm in 2004, Luiz rented much of the farm to sugarcane production and focused all of the income towards renovating the farm. Luiz began planting coffee in 2006, deciding the farm needed a total renovation, by 2008 he had 200 hectares of coffee.

This particular lot is processed using his ‘Cold Soul’ method, named for the fermentation method (as well as his eldest daughters’ obsession with the Disney film ‘Frozen’). After selective harvesting, the cherries are placed in the farm’s tanks and soaked in cold water that is supplied to the wet mill via natural spring. This water is 8-10 degrees at most which slows down and controls the fermentation process, providing the coffee with a slow, even ferment. The cherries are then placed on African beds to begin their drying process before being moved to mechanical drum driers to finish the process.

This incredible coffee is a great showcase of what Brazil has to offer when radical and modern processing techniques are applied. Incredibly creamy, syrupy mouthfeel, boozy macerated cherry and 80% dark chocolate.


25% – Colombia de los Andes

Region: Farallones, Antioquia

Processing: Washed

Varietal: Caturra & Castillo

Altitude: 1,800-2,100m

Cupping score: 84

Sourced from small holder farms via Cooperativa de los Andes with whom we have been working with for the last 5 years. Through our numerous visits over the years we have had direct input into taste profile through yearly origin trips. As Colombia’s average farm size is around 5 (meaning a very small number of bags per harvest), these coffees were previously blended into standard commodity blends and priced accordingly. Now, they are selected based on cup scores where lots that showed outstanding cup characteristics are isolated and producers paid a premium accordingly.


25% – Peru Monte Verde

Region: Rodriguez de Mendoza, Amazonas

Processing: Washed

Varietal: Caturra, Catimor & Catuaí

Altitude: 1,400-1,800m

Cupping score: 84

Café Monte Verde is located in the province of Rodriguez de Mendoza, Amazonas region of Peru. In operation since 2003, their mission has been to promote Amazonas coffee in the international market.

Coffees in this area are generally produced between 1400 and 1800 meters above sea level and are shade grown. Due to a range of altitudes and microclimates harvest occurs almost all year round.

Café Monteverde provides producers with technical assistance and ongoing training, certification and project management, to generate sustained economic development, improve the quality of life of producers and contribute to the reduction of poverty in the region.

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