25% of the blend is DIRECTLY THROUGH CALUM MACIEL BROUGH @CALSCOFFEE FROM FAZENDA (FARM) BOM JESUS LOCATED AT Cristais Paulistas IN THE ALTA MOGIANA REGION NORTH OF SAO PAULO BRAZIL – WE VISITED THIS FARM IN JULY AND THEY WON THE MOST SUSTAINABLE COFFEE FARM IN BRAZIL

25% is from UGANDA iMPORTed FROM AGRI EVOLVE, the result of an observation of the local coffee market: farmers had the coffee, but lacked basic harvesting and processing facilities. Agri Evolve emerged as an alternative practice, establishing itself as a place to sell unprocessed cherries for a fair market price. Not only that, but the funds made from exportation were funnelled back into programs focusing on training, education, facilities, and equipment all for the farmers to use to increase their yield and profits.

The farm follows the principles of the RENACER field school in looking after the farm applying the principles taught there to producers from around the region.

The Technical field school which is led by Sigfredo with 6 field technicians to help small to medium producers in the are by focusing on best farm practises that are restorative for the land and soil as well as beneficial for the yield and quality of the coffee. The field schoo is based at the sister farm of Los Naranjos named Finca Noruega. At Finca Noruega classes are held twice a month for the students. Throughout the year there are 3 modules and these look to focus on the 4 R’s the program have developed for soil health.

Right Source. Right Dose. Right Place. Right Moment.

Processing – Anaerobic Natural

1. Step One: Begin with flotation to remove empty beans and overripe beans that could accelerate fermentation and produce alcoholic and phenolic flavours.

2. Step Two: Collect the best quality cherries in polypropylene sacks and subsequently weigh the coffee to deposit it in the fermentation tanks, each tank holding 400 pounds of cherries.

3. Step Three: After 24 hours in the fermentation tanks, a sample of must is extracted to measure pH and Brix degrees. After the first 24 hours, the pH is 5.20 degrees and the Brix drops to 3 degrees.

4. Step Four: After 48 hours in the fermentation tanks, another sample of must is taken to measure pH and Brix degrees. After 48 hours, the pH is 4.40 degrees and the Brix increases to 13 degrees.

5. Step Five: After 72 hours in the fermentation tanks, another sample of must is taken to measure pH and Brix degrees. After 72 hours, the pH drops to 4.00 degrees and the Brix increases to 21 degrees. Once these levels are reached, the coffee is removed from the tanks.

Drying Procedure

1. Step One: Transfer the coffee from the fermentation area to the pre-drying area (patios). The goal is to immediately reduce the excess water content and stop fermentation. The coffee stays in this stage for 3-5 days, depending on the amount of sunlight.

2. Step Two: Collect the pre-dried coffee in polypropylene sacks and weigh them at the reception scale. Then, transfer the sacks to African beds for further drying. Initially placed on the lower level, the coffee rests for 3-5 days, reducing humidity to 20%.

3. Step Three: Move the coffee from the lower to the upper level of the African beds, as the drying system consists of two levels. The coffee begins its final drying process, staying for 8-10 days depending on sunlight, until reaching 10% humidity.

Storage

When the coffee reaches 10% humidity, it is collected in polypropylene sacks with a GrainPro bag inside to preserve quality and prevent rehydration, thus avoiding potential cup defects.

The following day, a 300-gram sample is taken from each sack to analyse quality before stacking the coffee by farm, variety, and process. After quality classification, the sacks are sealed and stacked on wooden pallets, covered with hessian sacks and using dehumidifiers to ensure proper storage and prevent cup defects.

. . .

WE ROAST ALL OF OUR BEANS WITH THE SOLE PURPOSE OF SHOWCASING THEIR WONDERFUL ORGANIC FLAVOURS WHICH IS USUALLY SOMEWHERE AROUND A “MEDIUM ROAST”, HOWEVER THE BEANS ARE PULLED FROM THE ROASTER BASED ON MANY DIFFERENT FACTORS, MAINLY ON SMELL / THE OLFACTORY SYSTEM

SOME COFFEES WE MIGHT BE WAITING FOR A BISCUITY SMELL, FOR SOME, A JAMMY FRUITY AROMA, BUT THEY ALL HAVE A PARTICULAR SMELL WHEN THEY PEAK, WHICH USUALLY RELATES DIRECTLY TO THE OPTIMUM BALANCE OF FLAVOUR, SWEETNESS AND BODY IN THE CUP

THEY ARE DEVOTED TO THE SUSTAINABILITY OF THEIR FARMING COMMUNITY AND THE RAINFORESTS WHICH IS REFLECTED BY THEIR FORMATION OF THE LABAREDA GROUP IN 1984 AND THEIR MORE RECENT U.T.Z. CERTIFICATION, WHICH IS PART OF THE RAINFOREST ALLIANCE

THE SECOND 50% is from UGANDA iMPORTed VIA OMWANI DIRECTLY FROM AGRI EVOLVE AND Around 300-500 smallholders who contribute to each lot of Agri Evolve’s coffee. The average farm size of these small holders is about 1.5-2.2 acres.

Founded in 2016, Agri Evolve was the result of an observation of the local coffee market: farmers had the coffee, but lacked basic harvesting and processing facilities. On top of this,  traders in the area only payed low, cash-in-hand prices, leaving producers unable to improve their own product.

Agri Evolve emerged as an alternative practise, establishing itself as a place to sell unprocessed cherries for a fair market price. Not only that, but the funds made from exportation were funnelled back into programs focusing on training, education, facilities, and equipment all for the farmers to use to increase their yield and profits.

At Kin Coffee we believe that great tea should be thought about just as much as great coffee...

As served in our coffee shop, we present to you a bespoke blend of Indian Assam and Rwandan Western Province teas which brews quickly whilst delivering a strong malty flavour and a rich hue.

Delicious on its own or perfectly paired with milk.

Not sure what to buy, but know they like coffee? Whether its for that someone special, a colleague, friend or just to give thanks, treat them to a Gift Card!

Once payment is completed you will receive an email containing the information regarding the gift card and we will post a physical gift card to you.

To be redeemed online at www.kincoffee.co.uk only.

Available from £5 to £50.

Gift Card Terms and Conditions

Redeemable at www.kincoffee.co.uk for goods and services not exceeding the remaining credit balance on this card. Treat this card as cash; if it is lost, stolen or damaged beyond recognition it will not be replaced. 

The indigenous inhabitants believe in the Pacha Mama where they see the land as a living being. To them it is their duty to protect the natural environment and have as little impact as possible from their farming of coffee and to leave it as it has always been. Each farmer has approximately 0.5 Ha of land in which they have about 2500 coffee trees. During the harvest the families will work with their neighbours to select ripe cherry before de-pulping in micro-beneficios where they will then de-pulp and ferment the coffee in water for 16 -24 hours depending on the weather. The coffee is then washed and then put out to dry on small drying patios on the roofs of the houses where they will dry it for between 8 – 14 days depending on the weather. They then deliver it to the Cooperative where it is assessed and categorised before being allowed to rest and then milled for shipment.

The Sugar Cane Decaf Process

The coffee first undergoes steaming at low pressures to remove the silver skins before then being moistened with hot water to allow the beans to swell and soften. This then prepares the coffee for the hydrolysis of caffeine, which is attached to the salts of the chlorogenic acid within the coffee. The extractors (naturally obtained from the fermentation of sugar cane and not from chemical synthesis) are then filled with moistened coffee which is washed several times with the natural ethyl acetate solvent, to reduce the caffeine down to the correct levels. Once this process is finished the coffee then must be cleaned of the remaining ethyl acetate by using a flow of low pressured saturated steam, before moving onto the final steps. From here the coffee is sent to vacuum drying drums where the water previously used to moisten the beans is removed and the coffee dried to between 10-12%.

The coffee is then cooled quickly to ambient temperature using fans before the final step of carnauba wax being applied to polish and provide the coffee with protection against environmental conditions and to help provide stability. From here, the coffee is the packed into 35kg bags ready for export.

. . .

WE ROAST ALL OF OUR BEANS WITH THE SOLE PURPOSE OF SHOWCASING THEIR WONDERFUL ORGANIC FLAVOURS WHICH IS USUALLY SOMEWHERE AROUND A “MEDIUM ROAST”, HOWEVER THE BEANS ARE PULLED FROM THE ROASTER BASED ON MANY DIFFERENT FACTORS, MAINLY ON SMELL / THE OLFACTORY SYSTEM

SOME COFFEES WE MIGHT BE WAITING FOR A BISCUITY SMELL, FOR SOME, A JAMMY FRUITY AROMA, BUT THEY ALL HAVE A PARTICULAR SMELL WHEN THEY PEAK, WHICH USUALLY RELATES DIRECTLY TO THE OPTIMUM BALANCE OF FLAVOUR, SWEETNESS AND BODY IN THE CUP

Founded in 2016, Agri Evolve was the result of an observation of the local coffee market: farmers had the coffee, but lacked basic harvesting and processing facilities. On top of this,  traders in the area only payed low, cash-in-hand prices, leaving producers unable to improve their own product.

Agri Evolve emerged as an alternative practise, establishing itself as a place to sell unprocessed cherries for a fair market price. Not only that, but the funds made from exportation were funnelled back into programs focusing on training, education, facilities, and equipment all for the farmers to use to increase their yield and profits.

Around 300-500 smallholders contribute to each lot of Agri Evolve’s coffee. The average farm size of these small holders is about 1.5-2.2 acres.

. . .

WE ROAST ALL OF OUR BEANS WITH THE SOLE PURPOSE OF SHOWCASING THEIR WONDERFUL ORGANIC FLAVOURS WHICH IS USUALLY SOMEWHERE AROUND A “MEDIUM ROAST”, HOWEVER THE BEANS ARE PULLED FROM THE ROASTER BASED ON MANY DIFFERENT FACTORS, MAINLY ON SMELL / THE OLFACTORY SYSTEM

SOME COFFEES WE MIGHT BE WAITING FOR A BISCUITY SMELL, FOR SOME, A JAMMY FRUITY AROMA, BUT THEY ALL HAVE A PARTICULAR SMELL WHEN THEY PEAK, WHICH USUALLY RELATES DIRECTLY TO THE OPTIMUM BALANCE OF FLAVOUR, SWEETNESS AND BODY IN THE CUP