HOLY GRAIL BLEND - organic [Autumn 2019]

HOLY GRAIL BLEND - organic [Autumn 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 60% Guatemala, Red de Mujeres - organic, FT
30% Ethiopia, Biftu Gudina - organic
10% East Timor, Eratoi - organic
Altitude 1800 - 2000 masl
Varietal Typica, Hybrid de Timor
Caturra, Red Bourbon, Heirloom
Process Washed
Owner Many, many (so many) small-holders
Taste
Well-rounded, and complex flavour profile with high acidity and plenty of florals. 


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 two excellent washed coffees and they're both certified organic!

An exceptional Ethiopian comprises 30% of the blend, with the bulk from an amazing washed Guatemalan, which we're proud to offer three years running - it's certified organic and fair-trade and helps a lot of women at the beginning of the supply chain! Boom

Information 

Red de Mujeres - Network of women' is a large group of female coffee producers covering five different areas of Huehuetenango, Guatemala. The group is made up of 830 women, within the entire community of women there are 8 different Mayan languages spoken, highlighting the diversity of culture and language in this area of Guatemala.

These women have been either widowed during the 36 years of civil war in Guatemala, or were left when their husbands fled the country during the coffee crisis between 2001 and 2004. 

With the help of ACODIHUE, these female producers have been united to market their coffee and find international buyers. ACODIHUE has also supported them in training in organic farming methods.
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Biftu Gudina - ray of development 
The cooperative was established in 2012, and is located at Agaro in the woreda (district) of Goma, within the Jimma zone. There are about 150 smallholders in total. Located near Jimma town, the co-op benefits from high altitude and rich fertile soils. The surrounding area is lush & green.

The coffee at Biftu Gudina is processed using the washed method. At the washing station, cherries are sorted by hand for damaged, unripe and over-ripe fruit prior to entering the hopper that feeds the pulper. Afterwards the beans are soaked in clean water in concrete tanks for 8 hours. The beans are then sun dried for 10 to 14 days on raised drying beds and carefully hand sorted again.

Biftu Gudina has a strong leadership and chairman who together with Technoserve (an NGO that supports farmers in setting up washing stations and new cooperative structures) established the cooperative. Since Biftu Gudina was established it has become famous in specialty coffee circles thanks to its incredibly complex and luscious flavour and consequently it now commands prices that farmers could only have dreamt of in the past - as much as four times more.
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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.
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