ABOUT UNION

WHO WE ARE AND WHAT WE DO

ABOUT UNION

UNION DIRECT TRADE

MORE THAN JUST PAYING A FAIR PRICE

UNION DIRECT TRADE

BREWING TIPS

BREW COFFEE LIKE A PROFESSIONAL

BREWING TIPS


Last year Macmillan raised almost £15m with their coffee event, which raises funds to support people affected by cancer. The event has been running since 1990 when a group of volunteers decided to donate the money they normally spent on a coffee at their weekly meeting to the charity.

This year’s coffee morning is on Friday the 27th of September, and there’s lots of help on how to run your own event here. If you’re quick, you can use discount code SUMMER13, valid until 19th September, and get 20% off your basket. If you don’t have time to organise a coffee morning, then maybe you could donate the 20% you save on your next order when you use the code?

There’s lots of inspiration on the Macmillan website, so throw together some scones or some cookies and brew up a pot of Equinox. Get some friends over, and help make the 2013 World’s Biggest Coffee Morning the best ever.

 

 

 

 

 

When the Calderon Sol family bought this farm in Canton Alvarez, El Salvador, the beautiful views of Santa Tecla volcano seen from the pinnacle of their land inspired them to change the farm’s name to Bello Horizonte, or Beautiful Horizon. They can also see the El Chingo volcano in Guatemala.  Nearly 10% of the farm is maintained as a forest reserve in this remote region, which requires a good 4WD because of the rugged terrain which is incredibly steep at this high elevation.

How to serve

As an espresso:  Notes of dried plums, dates, apricots and cocoa powder, medium body and drying sensation at the end.

With milk: 5-7oz, flavours of Golden Syrup, honeycomb and panna cotta.

Makes us want

Discover the beans

Bello Horizonte washed bourbon, El Salvador

Plummy, nectarine and sweet white stone fruit. Complex grape and apple acidity, fresh sweet figs on cooling

Varietal – bourbon

Process – washed

We’re very pleased to introduce something new to you, a very special single origin decaffeinated coffee, Decaf Liberacion.  It is a melange from smallholder cooperatives, Todos Santos and La Libertad, in the Northern Guatemala Highlands. This region is famous for producing some of the finest coffees in Guatemala, placing high in the Cup of Excellence. Only farmers growing at altitudes above 1500mASL are invited to join the organisation and they now work with the Slow Food “Salone Del Gusto” movement in Italy. The coffee is described as a “Baluarte”, meaning it has a particular sensory characteristic, in this case a delicious taste, which clearly marks it as being from a specific region.

We think Liberacion is a fabulous coffee and chose these very special beans for a delicious decaf that preserves everything that’s great about this coffee. We use Carbon Dioxide (CO2) one of the most important compounds of our natural environment, for decaffeination. It’s in the air we breathe, it makes mineral water effervescent, and plants assimilate it to grow. It’s also a highly selective solvent for caffeine.

Natural CO2 is changed to a liquid state under sub-critical conditions of low temperature and pressure. These particularly gentle processes, along with CO2’s good caffeine selectivity ability, make for with high retention rates of the delicate flavour and aromatic compounds in the green coffee, ready for hand roasting. There’s no health risk because the coffee is only treated with natural substances and the result is a superb quality 98.5% caffeine free decaf for the most discerning palates.

This coffee tastes of dark chocolate with hints of orange, and tart crisp acidity.

How to serve

As an espresso:  gives delicious sweet orange chocolate, crème caramel, sweet burnt sugar, vanilla

With milk: think deliciously creamy praline crème caramel

 Now we want

Discover the beans

Decaf Liberacion and Liberación, Esquipulas, Guatemala

Vibrant and fresh, sweet orange citrus acidity, notes of apricot and peach

Category – single estate

Varietal – Bourbon, Pache, Catuai, Typica

Process – Fully washed, sun-dried on patio

 

Photo from Nutmeg Design‘s Flickr photostream under a Creative Commons Licence

Have you tasted our Ethiopian Konga natural Yirgacheffe yet? We think it’s rather special. It’s even been compared to “a hoppy IPA”.  We’re very pleased to say that Eniko Kantor, winner of the Hungarian Barista Championships will be using the Konga at the WBC in Melbourne this week.

It boasts a heavenly fruited dry fragrance with vanilla sweetness. The wet aroma is sweet like honey and the cup has notes of fresh hay with chocolate – the Yirgacheffe district produces some of the most exotic coffee in Africa. This is one of the most distinctive we’ve found, with sweet dried strawberry emerging as the temperature cools.

Where this particular coffee differs from other Yirgacheffe coffees is in the drying, as it’s very simply treated. The natural process is the most rudimentary method of processing: traditional dry-processed coffees are not pre-sorted after picking and tend to be sun-dried in a what could be seen as a haphazard fashion. Having worked with Konga Cooperative since 2003 for our washed Yirgacheffe,  we are very happy to offer this very special “natural” preparation.

At the beginning of the season a small number of farmers are chosen who have the capacity to select and deliver perfectly ripe coffee cherries to see central mill facility at Konga.  The cherries are immediately resorted to remove any imperfections and the whole coffee cherries are carefully dried in the sun on shallow square wooden trays for up to 21 days as they gradually darken and to dry out to resemble a dried cranberry or real cherry. The cherries continue to be hand sorted throughout their drying stage and then hulled in a dry mill to prepare for export.

The sweetness from the cherry fruit is absorbed by the bean which intensifies the syrupy pulpiness and produces a cup that is sweet, full-bodied, distinctive and irresistible.  We think the result is outstanding.

Extremely Extraordinary! RT @thecoffkitch: Lots of Konga Yirgacheffe from @unionroastedto be brewed today. Quite an extraordinary taste

— FreeState Coffee (@FreeStateCoffee) March 1, 2013

 

How to serve

As an espresso:  tastes of blueberry and tangy sweet lemon sherbet with a milk chocolate base

With milk: presents as a chocolate truffle, a soft centre with strawberry and tea rose

Makes us think about

Discover the beans

Konga Natural, Yirgacheffe, Ethiopia. Exclusive Microlot.

Vanilla and honey, fresh hay, chocolate, sweet dried strawberry emerging

Varietal – mixed heirloom cultivars

Process – natural, sun-dried

 

Photo from TJ Blackwell‘s Flickr stream under a Creative Commons licence

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