Lakes Espresso 1kg
Lakes Inspired Espresso Blend
Our seasonal espressos each come with their own story, which is part of what makes them so special. Here we take a closer look at the producers behind this coffee.
EL SALVADOR
Miramar
Miramar is a 15.5 hectares farm, and is owned by Fernando Alfaro, who started his coffee growing company in 2019. His vision for the company was to enter into the international specialty coffee market with coffee from El Salvador. Fernando acquired Miramar from his father-in-law, Dr. Napoleón Diaz Nuila, in 2019, to begin producing exotic varietals to submit into competitions such as Cup of Excellence.
Varietal: Arabigo and Bourbon
Processing: Fully washed
Altitude: 1,650 to 1,700m
BRAZIL
Rio Brilhante
Inacio first arrived in Minas Gerais in 1976 with the dream of producing great coffee via sustainable and innovative practices. After acquiring his own farm in Cerrado Mineiro in 1984, Rio Brilhante has grown to become one of the biggest farms in the region, as well as one of the largest in the country, spanning over 2000 hectares. Since Inacio planted those first trees over 30 years ago, he has continued to strive for excellence within the speciality industry, mainly via his use of rigorous quality control methods.
Varietal: Paraiso and Yellow Catuaí 62
Processing: Natural
Altitude: 1,050m
HARVESTING & PROCESSING
Miramar
After the coffee was carefully handpicked during the harvest, the cherries were delivered to the El Carmen mill. There, they were de-pulped via machine to remove the external fruit and then sent to a tank to naturally ferment for 6 – 8 hours. Afterwards, the coffee was washed with clean water to remove any remaining mucilage or foreign material. The freshly cleaned coffee was then dispersed on clay patios to dry in the open sun for 15 -18 days, being moved consistently to prevent the growth of mould.
HARVESTING & PROCESSING
Rio Brilhante
This particular lot from Rio Brilhante is 100% Paraiso. Cherries are picked and sorted, before being dried on patios until they reach below 12% moisture. Coffee cherry is poured onto the patio and left to ferment in 15cm layers for 3 days. Once complete, the fermentation period is disrupted, with the cherry spread thinly and regularly turned, insuring an even dry.
