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We looked inside some of the posts by kwilacoffee and here's what we found interesting.
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COLOMBIA | Javier Rubio
COLOMBIA : JAVIER RUBIO
Region: Gaitania, TOLIMA
Process: Natural - anaerobic fermentation
Altitude: 1600 - 1650masl
Varietal: Caturra
Cupping Notes: stewed fruits . toffee apple
Acidity: mild-high
Brew Method: Espresso, Filter, Black
Sourcing: Cofinet
Cultivated amongst 15 native tree species on a 5.5Ha farm, this 100% Caturra microlot is the first naturally processed coffee that Javier has produced. Alongside his brother Hector, the Rubio brothers are members of the Tres Rayas Coffee Coop. Javier also participated in animal conservation locally.
After being handpicked, these cherries were hand sorted and exposed to a dry extended anaerobic fermentation period of 24 hours. The coffee was then placed on raised beds for 21 days until ideal moisture was achieved. The Caturra varietal produces more cherry and is more resistant to disease compared to other Bourbon varieties.
*Information & image 1 courtesy of Cofinet
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COLOMBIA | Javier Rubio
COLOMBIA : JAVIER RUBIO
Region: Gaitania, TOLIMA
Process: Natural - anaerobic fermentation
Altitude: 1600 - 1650masl
Varietal: Caturra
Cupping Notes: stewed fruits . toffee apple
Acidity: mild-high
Brew Method: Espresso, Filter, Black
Sourcing: Cofinet
Cultivated amongst 15 native tree species on a 5.5Ha farm, this 100% Caturra microlot is the first naturally processed coffee that Javier has produced. Alongside his brother Hector, the Rubio brothers are members of the Tres Rayas Coffee Coop. Javier also participated in animal conservation locally.
After being handpicked, these cherries were hand sorted and exposed to a dry extended anaerobic fermentation period of 24 hours. The coffee was then placed on raised beds for 21 days until ideal moisture was achieved. The Caturra varietal produces more cherry and is more resistant to disease compared to other Bourbon varieties.
*Information & image 1 courtesy of Cofinet
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BRAZIL | Caldas Royale
BRAZIL: Caldas Royale
Region: Micro Region of Poços de Caldas, Minas Gerais
Producer: Caldas Royale (Small Holder Coffee Cooperative)
Process: Pulped Natural
Altitude: 1000 - 1200 masl
Varietal: Various
Cupping Notes: Balanced, caramel and nutty
Acidity: Mild
Brew Method: Espresso, Filter, black or milk
Sourcing: 3Brothers Coffee
Caldas Royale producers are situated on some of the most volcanic rich calderas in the world. Mineral rich volcanic and rainforest soils create ideal coffee growing conditions, helping all lots in this region wield high quality coffee.
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'La Selva' | SEASONAL BLEND
La Selva | BRAZIL & COLOMBIA
Region: Huila, Colombia & Minas Gerais, Brazil
Producer:
Process: washed & pulped natural
Altitude: 1500-2100 (COL); 1000 - 1200 (BRA) masl
Varietal: Mixed
Cupping Notes: balanced, nut, cacao & caramel
Acidity: Low
Brew Method: Espresso | French press (with milk)
A seasonal blend that flows with Kwila’s signature flavour profile. Perfectly served with milk. La Selva is the jungle in a cup.
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'THE CORNERSTONE' SEASONAL BLEND
Seasonal Blend
'The Cornerstone'
35% Colombia - Washed
65% PNG - Washed
Region: Katagu, Papua New Guinea & Huila, Colombia
Producer: Katagu smallholders/Nowek mill & Popayan Reserve
Process: fully washed
Altitude: 1800-2000 (PNG); 1500–2070 (COL) masl
Varietal: Mixed
Cupping Notes: mild acidity , cacao, vanilla
Acidity: mild
Brew Method: Espresso | Stove-top | French press (with milk)
Kwila founders, Mel and Vic’s first seasonal blend represents their combined heritage, it’s profile and origins are cornerstone to the Kwila flavour.
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'La Selva' | SEASONAL BLEND
La Selva | BRAZIL & COLOMBIA
Region: Huila, Colombia & Minas Gerais, Brazil
Producer:
Process: washed & pulped natural
Altitude: 1500-2100 (COL); 1000 - 1200 (BRA) masl
Varietal: Mixed
Cupping Notes: balanced, nut, cacao & caramel
Acidity: Low
Brew Method: Espresso | French press (with milk)
A seasonal blend that flows with Kwila’s signature flavour profile. Perfectly served with milk. La Selva is the jungle in a cup.
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'THE CORNERSTONE' SEASONAL BLEND
Seasonal Blend
'The Cornerstone'
35% Colombia - Washed
65% PNG - Washed
Region: Katagu, Papua New Guinea & Huila, Colombia
Producer: Katagu smallholders/Nowek mill & Popayan Reserve
Process: fully washed
Altitude: 1800-2000 (PNG); 1500–2070 (COL) masl
Varietal: Mixed
Cupping Notes: mild acidity , cacao, vanilla
Acidity: mild
Brew Method: Espresso | Stove-top | French press (with milk)
Kwila founders, Mel and Vic’s first seasonal blend represents their combined heritage, it’s profile and origins are cornerstone to the Kwila flavour.
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'La Selva' | SEASONAL BLEND
La Selva | BRAZIL & COLOMBIA
Region: Huila, Colombia & Minas Gerais, Brazil
Producer: Los Guacharos & Caldas Royale
Process: washed & natural
Altitude: 1600 – 1800 (COL); 1000 - 1200 (BRA) masl
Varietal: Mixed
Cupping Notes: vanilla, nut, chocolate sapote
Acidity: Low
Brew Method: Espresso | French press (with milk)
A seasonal blend that flows with Kwila’s signature flavour profile. Perfectly served with milk. La Selva is the jungle in a cup.
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BRAZIL | Lelena Faria
BRAZIL: Lelena Faria
Region: São Domingos, Serra do Caparaó - MG
Producer: Lelena (Sebastiana de Oliveira Faria)
Process: Natural
Altitude: 1250 masl
Varietal: Red Catuaí
Cupping Notes: Starfruit & vanilla
Acidity: Low
Brew Method: Espresso, Filter, black or milk
Doña Lelena has been farming coffee for over 64 years, working on her family farm since she was 9. At the age of 32, she bought her first plot and has been singlehandedly running it since. Lelena employs the best quality processing methods to ensure her coffee continues to soar in cupping competitions, winning first place and “Entrepreneurial Woman of the Year” for the Minas Gerais region in 2017.
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