A great cup of coffee should be as available as a pint of milk, or one's Daily Bread.
Concocted for your delectation in our Holy Island Yurt-Roastery, our Daily Bread is a no-nonsense, tremendous-tasting blend of arabica coffees from ethical and organic farms.
Consumed in borderline excessive quantities by pilgrims staff and customers alike. It tastes equally at home black or with milk. Roasted just past medium to retain the characteristics of these great beans, whilst generating sweetness and a warm full body.
50% Nicaragua: La Argentina
(VARIETALS: CATURRA, CATUAI - ALTITUDE 1200-1350masl - PROCESS: Washed)
50% Brazil: Agua Limpa
(VARIETALS: CATUAI - ALTITUDE: 1155masl - Process: Natural)
The La Argentina farm has been owned by Roger Peralta and his family since 1920 and is an incredibly beautiful spot. A steep 30-minute drive from the local mill town of Ocotal, Nueva Segovia’s capital, is all it takes to reach Finca La Argentina. The 80 hectare farm is set within a beautiful mountain forest where many varieties of indigenous trees flourish alongside all kinds of flora and fauna. Such varied vegetation provides ample shade for the coffee that grows there.
La Argentina is managed by Juan Carlos along with 40 permanent employees and 150 pickers during the harvest. Ripe cherries are handpicked and sorted between December and March. There is a wet mill on the farm where the ripe red cherry is deposited and weighed from each picker. They then enter floatation tanks where ripe and unripe cherries are separated by density. The remaining ripe, dense cherries are then pulped in a San Carlos de-pulper which removes the skin of the cherry using a cylindrical piece of metal. The sticky beans are then fermented for between 14 and 18 hours before being washed in channels lined with stones which provide friction to remove any remaining mucilage. The washed beans are then taken to the drying patios at the nearby mill of San Ignacio where they are regularly turned by rake to ensure good, even drying. The overall drying process will take around 10 to 12 days.
The quality control at both the wet and dry mill is second to none having benefited from visits by milling expert Jeremy Wakeford, who has made a number of improvements to bring about greater consistency and a better overall cup profile. In January 2010 Finca Argentina achieved Rainforest Alliance certification in recognition of the great care that is taken of the land and the people who work it. The audit carried out by the Rainforest Alliance produced a good score allowing for full certification. However the Peralta’s are keen to achieve an even higher score in future years and are planting a greater variety of trees across the whole estate, as advised by the auditors.
Reaching altitudes of 1200m and sitting in the region of Alto Paranaíba in west Minas Gerais. It is believed that this region sits over an extinct volcano, providing rich, fertile soils ideal for coffee production.The farm also adheres to strict Brazilian environmental laws ensuring 20% of the area is given to natural forest as well as looking after native flora & fauna.
Agua Limpa has been owned by brothers-in-law Francisco Sergio De Assis and Kendi Shimada since 2004, when they acquired the farm as an investment for their family. The daily running of the farm is carried out by Mr Antonio and his team of eight farm workers, who all live on the farm. In total there are 15 permanent residents on the farm, which include the families’ children, who have a recreation area to play and also receive free transport to school.
During the harvest between May and September, the coffee is collected mechanically by usually about 23 pickers they hire from the local area. Once picked, the coffee is transferred to patios where it is piled and turned regularly to ensure an even and uniform drying. Usually it is dried in 10-15 days but this can depend on the weather. Sometimes, if necessary, they use a mechanical direr to achieve moisture readings of 11%.