HOLY GRAIL BLEND [Summer 2019]

HOLY GRAIL BLEND [Summer 2019]

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 of delicious speciality grade arabica coffees, created to satisfy even the most caffeine hungry pilgrim.

Location 25% East Timor, Eratoi - organic
25% Peru, Rosemary Sosa
50% Burundi, Mpanga
Altitude 1700-1950 masl
Varietal Typica, Hybrid de Timor
Pache, Bourbon
Process Washed
Owner Rosemary Sosa
Small Holders (Burundi & East Timor)
Well-rounded, and complex flavour profile with high acidity and plenty of fruit. 

Concocted in our state of the art Holy Island roasting facility, (two shipping containers welded side-by-side with a bit of grass on top), this seasons Holy Grail blend is now comprised of three excellent washed coffees. 

A washed Peruvian we've been enjoying from La Coipa, San Ignacio. An old favourite of ours from Burundi's Kayanza Province in the north, and our latest unusual first-time origin: East Timor. 


From Asia's newest independent country, East Timor, we've found an excellent organic coffee from Eratoi Village, Letefoe - Eratoi I'm led to believe means rich in water in the local tongue, which makes wet-milling a cinch, well probably not that easy! 

Only fully ripe cherries are hand-picked and the harvest finishes just after lunch to process all the cherries within the same day. All the harvests of the day go through a floater selection to eliminate insect damaged beans followed by de-pulping aka wet-processing, with a traditional pulping machine that each farmer possess. After the cherries are removed, parchments are sorted again with a floater selection and fermented for 36 hours. Parchments are then washed, sun-dried on drying tarpaulins and dry-milled after the curing period of a minimum of 30 days.


Rosemary Sosa is a producer who lives in the village of Machete in La Coipa. Rosemary grows a range of varieties, but the majority of her production is from the pache variety - a type of dwarf typica.
Rosemary’s farm sits at 1700masl and so growing conditions are ideal for quality coffee, but it’s at an altitude where coffee leaf rust is now present and poses a serious threat to producers, especially those with old trees, lack of technical support and little income to invest in prevention by providing the plant with adequate nutrition. However, great quality varieties like pache produce a wonderful cup profile, and this shows in Rosemary’s coffee, the variety gives lots of notes of florals and lime. 


Mpanga is both the name of the farm and of the central washing station located in Kayanza Province, Northern Burundi. Both managed by Jean-Clement Birabereye, with 15 years experience in coffee, who oversaw the construction of the washing station back in 2008. The station processes coffee from approximately 3,400 smallholder farmers, who cultivate coffee on the hillsides that surround Kayanza with elevations of up to 1,950 masl. 

Mpanga processes roughly 1,500 tonnes of coffee per season, with each producer lot separated and named according to the hillside upon which the coffee was grown. Under Jean-Clement's guidance, Mpanga has achieved incredible results at the Burundi Cup of Excellence, finishing 1st and 3rd in the 2014 competition. As a result of the hard work and diligence Jean-Clement has implemented, Mpanga has become highly regarded for its consistently clean and complex coffees. 

The flavour profile from the Kayanza region in Burundi is similar in a lot of ways to the southern Rwandan coffees like Huye Mountain. In fact, Huye Mountain is only about 60 miles from the Kayanza village, as the crow flies. However, we tend to find Kayanza coffees are more delicate in character and present more floral notes, such as jasmine and orange blossom. 

This particular washed lot consists of cherry picked at the peak of harvest from Mpanga Farm, and processed at the Mpanga washing station.