Past SuperlativesCheck out the coffees that have been sent out to Superlatives subscribers over the years.
Las Misiones For us, the Misiones from Colombia is more than special. For a long time, we have been looking for a coffee that meets our quality and taste requirements - and a coffee where we can trade directly with the producer. Therefore, we are humbly proud of this...
Rwanda Kanzu Aromatics: Candied pear, Floral Acidity: Citric Sweetness: Honeyed Producer: Various Altitude: 1,950 masl Varieties: Bourbon We are once again excited to offer a beautiful bourbon cultivar from the Kanzu washing station in Rwanda! Kanzu washing station...
This month's coffee is a Colombian Geisha by Jairo Lopez, roasted by power-couple Esther Maasdam and Ben Morrow of Manattan Coffee in Rotterdam. This coffee is one of the absolute BEST we've had all year. It's super clean, extra sweet, and full of interesting fruit....
Kedamai Lot #07 Manufactory began working with Kata Maduga Cooperative Union last year. Manufactory’s radiantly hand printed retail offering includes two lots from Kedami. After cupping their way through all of Kata Maduga’s offerings, they tell us, ‘a few were...
This week we return to Berlin with one of our favourite roasters, Five Elephant. They’ve got a beautiful Kenyan AA, bursting with orange marmalade goodness, stewed fruits, and a bunch of white grape — or a whole lot of Ribena and apple juice concentrate if you give our brew method a try 😉
This month, we come back to Melbourne with our good friends, St. ALi Coffee Roasters and their Ethiopia Barkume Uraga Tome. They’ve provided a two-for-one—subscribers receive 50g of both the washed and natural process of this coffee. No matter which processing method you prefer, we’re sure you’ll enjoy their contrasting sweetness, florality, and clarity.
This month we stay in Colombia (even stay at the same farm!) but move roasters with Atkinsons Coffee Roasters, based in Lancaster, UK. They’ve got a delightful honey red bourbon, with sweet, bright passionfruit-like acidity, a hint of fresh strawberry, tropical fruits — and all that boozy goodness from the honey process.
This month we stay in Melbourne with Genovese Specialty Coffee Division, and Australia’s 2018 ASCA Roasting Champion #benovese Ben Toovey, heading over to Brazil with a unique controlled fermentation Red Cataui AND a taster of the same bean — naturally fermented. One of the fastest ways to learn about coffee is side by side cupping — and Ben and his team have delivered a super cool experience for you to try just that.
This month we head to Colombia, by way of Small Batch here in Melbourne, Australia. They’ve got a stunning Geisha (only our second Geisha throughout Superlatives!) produced by Raquel Lasso, a pioneering leader within her community. This coffee is all syrupy body, jammy bakers spice, rosehip, apple, grape, and mandarin, with super aromatics of white flowers, citrus peel, mandarin, and perfume. It’s pretty superlative really ; )
This month we head to Brazil and Daterra Farms, by way of Paris with Cafe Lomi, with a coffee fermented using carbonic maceration — or as the French like to call it, Méthode Beaujolais — before being naturally processed. They’ve helped produce a coffee bursting with tons of cherry, layers of chocolate, dried fig, and pineapple, with a wine-like, creamy, and clean finish.
This month we head to Colombia and Hacienda Mallorca, with a natural process, pink bourbon, roasted by Assembly Coffee in London. Bursting with tropical fruit, hints of candy, and zesty acidity — Assembly have really knocked this one out of the park.
About the Coffee: Name: Duromina Harvest: 2017 Plant Varietal: Ethiopian Heirloom Process: Washed Drying method: Parchment dried 7 - 10 days Farm location and other Characteristics: Country: Ethiopia Region: Jimma Zone, Agaro District, Oromio region Cooperative:...
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This month we head to the fabled Panama region, not for a Geisha though, but a rare variety known as Maragogype. Naturally processed at Finca Harmann, then roasted by Colonna in Bath (UK) this is a big, complex coffee bursting with bubblegum and pineapple. You can read more about Maxwell Colonna-Dashwood and Colonna here.
We were lucky enough to share some emails back and forth with Maxwell Colonna-Dashwood, the guest roaster for this month’s October Superlatives (you can read more about the “Elephant Bean” here!) He shared some really cool insights on the origins of Colonna, art and business, and the general worldview of Colonna.WeI’ve edited lightly for clarity but left most intact.
Meet Francesco Sanepo, Coffee-in-Chief of Ditta Artigianale in Florence, Italy, and the roaster for our September Superlatives. Francesco was kind enough to sit down for a quick chat with us, talking artisanship, customer interactions, and Matt Perger’s WBC score. You can read a little more about the coffee they roasted for us here.