Upfront notes of sweet raspberry, subtle rose and last candied pomegranate.
FLAMINGODS x HUNDRED HOUSE COFFEE
This coffee is a collaboration with psychedelic alternative rock band Flamingods (listen here). Lead singer Kamal Rasool summarises the collaboration beautifully:
'For nearly the entirety of Flamingods decade long career, I have been working within the coffee industry on the side lines in between touring. We'd be playing to hundreds or sometimes thousands of people in dingy clubs and festivals one day, and the next I'd be up at the crack of dawn, dialling in and pouring out at the coffee shop. The duality of the two keeping me grounded.
They are completely different and use up different spaces in my brain - music is freedom - we improvise - every set we play is different and it is very personal. Coffee to me is consistency, to master doing the same method well over and over. What they have in common is that they are both giving, they make people happy and bring communities together. I met Matt and Anabelle while we were both living in the Middle East and it's been a dream to marry these two passions of mine together with them.
In the calm, smell the flowers - bathed in light, the hot sun's burning - perfumed gardens and the coffees churning'
Due to the extremely limited availability of this coffee, please note we will be roasting weekly – This may add a small delay to online orders.
FARM: Finca La Louisa
REGION: Ciudad Bolivar, Antioquia
ALTITUDE: 1750 mas
lVARIETAL: Caturra
PROCESS:Honey Processed, Double Fermented with Pomegranate Juice
FARM: Dbarbosa
REGION: High Cerrado, Minas Gerais
ALTITUDE: 1100 masl
VARIETAL: Red Catuai
PROCESS: Natural Fermented
The pomegranate infused / co-fermented lot used in this blend is sourced from producer Juan Pablo Velez and his farm Finca La Luisa. Sitting at an impressive elevation of 1,720masl, La Luisa and is a large 70-hectare estate located near the village of San Bernardo de los Farrallones, Ciudad Bolivar, in the region of Antioquia. This lot was processed using a combination of anaerobic fermentation with added fresh pomegranate juice along with the honey method.
This lot utilised a double carbonic maceration fermentation in stainless steel tanks - one cherry fermentation and a second after pulping with fresh pomegranate juice. Ripe coffee cherries are introduced to the tank and CO2 is flushed to create an environment without presence of oxygen (anoxic). The cherries are fermented in this environment for 5 days (120 hours.) The cherries are then removed and de-pulped but the leached liquor from the fermentation is preserved. The pulped coffee is then fermented a second time with a leached liquor from the first fermentation as well as fresh pomegranate juice. This second fermentation takes 3 days. Finally the coffee is dried on raised beds as a honey process until the optimum moisture content has been reached.
'In the calm, smell the flowers - bathed in light, the hot sun's burning - perfumed gardens and the coffees churning'
Your cart is currently empty.
