Residing in Melbourne Australia can sometimes feel like we are disconnected from the coffee producing regions that are located on the opposite side of the globe. The distance between us means we face completely different day to day challenges but amazingly so, we are connected through sharing experiences in the coffee we grow, sell/buy and consume at each end of the supply chain. 

Every so often we hear a story of epic proportions from one of our importing partners in a producing country that speaks volumes about who the people really are that grow some of the specialty lots that we buy for MAKER. This is David & Goliath, the resistance & the empire, or a modern take on the classic tale of tension between building a sustainable world for the future and the resource hungry corporations who only live in the here and now.

The town of Cajamarca coordinated efforts to stand against the national mining conglomerates that were looking to muscle their way into agricultural land in search of gold and natural resources. The Cajamarca community recognised that concentrating on agriculture is more environmentally and socially sustainable for their region long term, giving everyone involved a purpose led strength to fight back in protest against Big Mining. 

All whilst future proofing their agricultural heritage, the 5 local coffee producers who contributed to this lot have delivered an incredibly high quality coffee that is as remarkable as the story behind it. This coffee was selectively hand harvested then pulped using a small manual or electric pulper. Fermentation happens in tanks for 48 hours and finally the coffee is washed clean using water from nearby rivers and streams. 

It was then carefully dried for approx 14 days on parabolic beds which are constructed a bit like a greenhouse to protect the coffee from the rain and prevent condensation from dripping onto itself. The greenhouse is built of plastic sheets and has adjustable walls to help with airflow to ensure the coffee can dry slowly and evenly.

There is an element of depth and structure to this wonderfully crafted lot of coffee that we find so moreish. The sense of place present in each brewed cup is entirely captivating and the unmistakable sweetness in this coffee is reminiscent of a classic french dessert known as Tarte Tatin. Think beautifully caramelised apple and butter pastry, with hints of almond and a long, lingering palate. 

Maybe you can have your cake and eat it too ;)

The La Serrania Decaf is a combination of small holder lots from 20 independent producers located in the mountain range along the central Andes of Colombia.

Careful hand sorting and processing at each individual farm allows this coffee to shine in the cup even before it is delivered to the Descafecol plant in Manizales, where the Natural Ethyl Acetate Decaffeination process takes place.

This version of the EA process relies on 100% natural sugarcane mixed with mountain water that removes 99.7% of the caffeine content present. With the majority of the original flavour and aroma intact from variety characteristics, this unique method allows us to taste through the decaf process to see the underlying high quality of green coffee, which is extremely rare to find in decaffeinated coffees. 

Without a doubt this is an exciting look into the future of quality decaffeinated coffee and how delicious it can be. Our thanks to Caravela for bringing this high quality decaf to our attention and handling the exporting logistics. Late afternoon coffee never looked so drinkable!

We're seeing this new Decaf coffee present with amazing sweetness reminiscent of banoffie pie and vanilla with a delightfully syrupy structure. We will be roasting this lot for both Filter and Espresso preparation methods, so be sure to stop by your favourite Maker location to secure the bag for all your home brewing needs. 

The Serra da Canastra is a significant mountain range in southeastern Brazil. Nestled within the Brazilian Highlands, it is known for its striking landscapes, rich biodiversity, and economic resources. The range is also the birthplace of the São Francisco River, one of Brazil's most essential watercourses.

Edson Luiz Ignacio’s farm is nestled in the renowned Serra da Canastra, a biodiversity sanctuary teeming with an impressive variety of flora and fauna. The natural habitats of this region range from imposing rocky fields to lush gallery forests, encouraging a rich tapestry of wildlife throughout. 

The soil of the Serra da Canastra is rich in nutrients, the result of the decomposition of rocks and minerals over time. These soil characteristics provide coffee plants with the nutrients needed for healthy growth and good fruit quality, as well as allowing for adequate water retention. The preservation of the local ecosystem guarantees a high quality of soil fertility and is responsible for a coffee with sensory notes that reflect the richness of the environment.

Fortunately for Edson the farm naturally repels pests and plant diseases due to the micro climate and altitude in this specific geographical position, reducing the need for pesticides and chemicals. 

Edson’s focus on regenerative agricultural practices and the use of organic fertilizers gives this natural Catucai an aromatic lift that we cannot get enough of. We’re finding a pure expression of place in each cup, filled with charming notes of pineapple, white grape and toffee-like sweetness.

Thank you to Southland who handled the logistics of getting this coffee to our shores and into our warehouse. We're thrilled to be serving this delightful lot at all Maker cafes.