The search for a great cup of coffee is often like the quest for the Holy Grail... well search no further.
The Holy Grail is our premium blend comprised of speciality grade organically farmed coffees. Created to satisfy even the most caffeine hungry pilgrim.
| Location |
50% East Timor, Rotutu, Letefoho - Organic (washed)
50% Peru, Las Pirias- Organic (washed)
|
| Altitude |
1420 masl
1750-1900 masl
|
| Varietal |
Typica, Timor Hybrid
Caturra, Bourbon and Catimor
|
| Process |
Washed
|
|
| Owner |
Rotutu cooperative
Various smallholders
|
| Taste |
Flavours of satsuma, kiwi and a hint of nutmeg. |
Concocted in our state of the art Holy Island roasting facility - aka a couple of old shipping containers with a chimney - Our Holy Grail blend will always be comprised of only organic coffees.
The current blend is made up of an excellent coffee from East Timor and a beautiful, classic, washed Peruvian. Blended, they complement each other perfectly resulting in bags of sweetness and a clean, satisfying, juicy acidity whilst maintaining a balance to the final cup. Our Holy Grail blend works well as a slightly longer espresso but is currently being drunk here as a batch brewed filter - the perfect partner to a hard days graft.
Nestled high in the mountains of the central highlands of East Timor in the district of Ermera, conditions are ideal for coffee harvesting with warm, blue skies during the day and cool evenings at night allowing for consistent growing and processing conditions. Farmer Francisco de Deus recalls, ‘I always knew that I would one day return to work in Letefoho to work on the family farm and it was not long after I took over harvesting responsibilities from my grandfather that more coffee exporters came to Timor-Leste. This motivated many farmers to once again look to coffee as a potential sustainable source of income’. Timorese coffee is truly wild and organically grown, a fact that Francisco is incredibly proud of, ‘We work hard to produce the best quality coffee and although the methods we use are time-consuming, they’re worthwhile.
Las Pirias is a village in the Chirinos district in Cajamarca. Producers in the area grow coffee between 1750 and 1900 masl and the main varieties grown are caturra, bourbon and catimor. Coffee is generally picked and processed the same day, before being fermented for 24-36 hours, with some producers extending that to 48 hours, and is then washed and dried for around two weeks on raised beds.
Chirinos is a district in the province of San Ignacio and is one of the most well-known areas for quality coffee in Peru. Chirinos is well connected to nearby cities, with new roads and a thriving town, which serves as a coffee buying and trade hub. While the coffee landscape in Chirinos is still dominated by middlemen and FTO certifications, there is a growing interest in speciality coffee. Some of the biggest cooperatives in the area have been promoting quality for several years. However, for those producers that aren’t members of coops, of which there are many, there is still little access to the market and little support to invest in their farms and improve quality. Several villages across Chirinos have ideal growing conditions for coffee, with altitudes above 1700 masl, and many producers still have old pure Arabica varieties. We see huge potential for quality improvement in Chirinos, with small changes and investments producers can escape low market prices which rarely cover the cost of production and find a market for their coffee that pays well above the market with quality incentives.
The Las Pirias works perfectly with the Rotutu to round out this exquisite, high end blend!
