We are bringing something seriously exciting to Gordon St Coffee!

We are launching our ‘Premium Collection’, which will include a selection of premium grade speciality coffee beans for those of you with posh palates looking for something extra special.

 

The term ‘speciality coffee’ first appeared in the Tea and Coffee Trade Journal in the 1970s, when production of quick and easy instant coffee was at the forefront of the industry. We now define speciality coffee as green coffee that, on a 100-point scale, scores over 80 points.

 

With temperatures and high altitudes suited to its growth, countries such as Kenya, Colombia, and Ethiopia are some of the best-known speciality coffee producers

As consumer demand for high-quality, traceable coffee increases, we want to offer our customers at GSC the chance to get a taste of what’s on offer.

 

A bit about the beans we have chosen…

 

Kenya AA Blue Mountain (one of our favourites)

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This coffee is grown on the iron rich volcanic soils of the Nyeri district, in the southern part of Mount Kenya. Rainfall levels, warm climate, and high altitude (1850m) make this fully washed coffee everything a Kenya AA bean should be.

This coffee is ‘wet processed’ – beans are removed from the coffee cherry and fully washed before they are dried – enhancing the flavours with a ‘clean’ profile.

Tasting notes: Rounded body, creamy but substantial acidity, delicately floral finishing with lemon zest and blackcurrant notes.

 

 

Colombia Las Margaritas La Esperanza – Geisha

This coffee originates from organic family run farm, Las Maragritas La Esperanza in the Southwestern region of Columbia. These Geisha beans originated on an award-winning farm in Panama, which one of the 11 children, Don Rigoberto had the chance to lease and manage. He decided to bring some of the seeds back to Columbia in 2007, starting a new era in the history of Granja La Esperanza.

The Las Margaritas farm, known to the workers as the ‘garden of varieties’, has built a reputation for competition winning coffees due to the varied and unusual varieties grown. These geisha beans are Hybrid Washed and grown at an altitude of 1570 - 1850m.

Hybrid Processed is a combination of natural and wet processing which results in better body than washed coffees but a cleaner character than dry processing. For this particular bean fermentation time ranges between 19 and 22 hours for whole cherries. The skin is then taken off to start the second fermentation step - in parchment and mucilage - and last for 35 hours. Beans are then mechanically dried until moisture hits 10.5%

Tasting notes: Tropical fruit, pineapple and peach on the nose followed by sugar, red fruit and rum in the cup. Jasmine, buttery and silky body and lingering cocoa mouthfeel.

 

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Araku Valley is a hill station and valley region in the south-eastern Indian state of Andhra Pradesh.

A state-of-the-art Coffee Processing Unit was set up in Araku, fully equipped with latest machinery such as coffee pulpers, the first in the country to receive global accreditation as a Speciality Coffee Association.

For 5 of the last 10 years, the farmers have been growing organically and seeing a good return of worms, spiders, and birds. Farmers have come together to create a movement towards ethical and sustainable production of coffee through regenerative agriculture, while ensuring that the natural biodiversity of the region is restored through additional planting - including as many as 28 varieties of diverse and indigenous fruit and forest trees.

This coffee is grown at an altitude of 1056 - 1207m and is wet processed.

Tasting notes: Chocolatey and buttery with coconut notes and a pleasant juiciness.