Our Greens

Farmed in La Libertad, close to the Mexican border in Huehuetenango. Due to the steep terrain of Huehue, drying patios are made on the roofs of houses since they provide the a large amount of flat surface area.
After the cherry is pulped on their artisanal machine, it undergoes a 30 hour fermentation before being washed and spread to dry under the sun on the roof tops.

All the Urrutias Estate coffees are 100% shade grown and native trees are planted every year to prevent erosion. The main trees which are grown are the Izote and the Copalchi which also act as a natural wind barrier.
Coffee is handpicked and taken to the coffee mill where it is wet milled. Once depulped the coffee is sent to fermentation tanks and will rest there until it reaches the right fermentation, usually this is from 8 to 12 hours. It is then washed and sent to clay brick patios for 10 days, in the first three days it is moved every 15 minutes and then from the fourth day it is moved every hour, and at the end of the day the coffee is covered to avoid moisture from dew. At this point the moisture is measured again to check it is between 11.5% – 12.5%, then it is rested for 40 days.

Santos is the most traditional Brazilian coffee and has been dried inside the fruit (dry/natural processed) so that some of the sweetness of the fruit carries into the cup. Santos coffee is not specifically grown in Santos, rather it is shipped through the port town of Santos and typically grown in the surrounding areas.
It's low acidity allows the dark flavours to go unchallenged, creating a unique and slightly unbalanced flavour.

Colombia Supremo is sourced from small to medium sized family-owned farms located within the city of Pereira in the department of Risaralda, Colombia. Coffee is cultivated on farms that average 2.5 hectares in size. Producers pick and process coffee at their own micro-wet mills and then dry their own coffee, typically on elevated tables inside solar dryers that provide protection from the nearly continuous rainy season.

The unique ageing process was discovered in the 16th century back when the Dutch introduced the first coffee seeds to the island of Java. As the spice ships carried their cargo back to Europe the beans were originally used as ballast in the bottom of boats. After several months at sea, the beans were tempered by the wood and the brine and based on the colour of the beans as they aged, the sailors knew how long they’d been at sea. This process created a unique flavour which can be created today by artificially replicating the conditions experienced hundreds of years ago.

Coffee is brought to the washing station by the many smallholders that live locally. The cherry is handpicked to remove any noticeable defects before being taken to the raised drying beds and dried for around 21 days. Once dried, it is hulled to remove the husk, then stored before being taken to Addis Ababa for sorting, grading and export.

This coffee is washed, with beans removed from the cherry through a de-pulper, before passing through a fermentation phase for 12-36 hours. Once this is finished the cherries are washed in clean water and then dried on traditional raised beds or occasionally patios.