With the chance of crisp, chilly days still a threat, grab your last chance to enjoy our Winter blend. This medium to full-bodied, harmoniously layered blend is the perfect solution to melt away the last of the winter blues with aromas of plum and candied orange peel, and a lingering vanilla and butterscotch finish.

The elegant sweetness of Liberación from Guatemala is underpinned by the sparkling, citrus acidity provided by Ethiopian Homacho Waeno and complimented by essences of candied fruit from Sumatra’s Gajah Mountain. To finish there’s a creamy butterscotch toffee aftertaste, courtesy of the Bello Horizonte Natural from El Salvador.

How to serve

As an espresso: it’s full and rich and this brewing method will show off the fruity plumlike notes, sweet zesty orange with a nice vanilla butterscotch finish.

With milk: as a flat white or latte, it’s at its best as a small serve of 6-8 ounces to retain the notes.


Enjoy it with


orange gingerbread with cream cheese frosting

Discover the beans

Bello Horizonte, El Salvador

Papaya lemon herbal apple and wine sweet toffee

Varietal – bourbon

Process – natural, sun-dried


Gajah Mountain, Sumatra

Plum, blackberry and sweet candied fruits and a deep rich body

Varietal – typica, bourbon, tim tim

Process – sun-dried


Liberación, Guatemala

refreshingly fruity with notes of floral jasmine

Varietal – bourbon, pache, typica, catuai

Process – washed, sun-dried


Homacho Waeno, Ethiopia

sparkling sweet citrus acidity medium body with a lingering honeyed aftertaste

Varietal – mixed heirloom

Process – washed, sun-dried


Winter Birdhouse photo from Tom Bee’s photostream under a Creative Commons licence

Depending on where the coffee is grown, and what equipment the producers have available, post-harvest processing can be tackled in different ways. The co-operatives we work with have invested in micromills to allow them to control the processing and influence the quality.  Considerations that affect their choice of processing include the cost of the infrastructure, availability of water, and the volume of coffee they need to handle through the machinery. Pascale reports on the systems she’s seen in operation at some of the farms we work with.


A micromill can be as small and compact as this one, located at Beneficio don Sergio. This machine depulps the coffee, and removes the fleshy layer so that coffee is ready to be dried in the sun on raised  or “African” drying beds.  

The mill allows producers to process three types of coffee; red honey, yellow honey and “fully washed” (meaning that it’s what is called machine-assisted wet processing.)  Each type is determined by the amount of pulp retained on the bean. The greater the amount of  pulp that is left, dries to a leave red sticky coating on the surface of the bean – it looks like Sugar Puffs breakfast cereal. Having their own micromill means that the producers retain quality control and can craft their coffee to create what specialty roasters want. 

This is what the inside of the micromill looks like. It contains a a pulping machine which removes the skin of the fruit and a demucilage machine. After removing the skin, this depulper takes off as much of the fruity mucilage layer as required. Removing mucilage by machine is easier and more predictable than removing it by fermenting and washing.  Low-water useage machines make the process less water intensive and more environmental friendly.

Fermentation is not used to separate the bean from the remainder of the pulp (as in done in for example washed coffees in Guatemala); rather, this is done through mechanical scrubbing. After removing the mucilage the coffee is ready to be dried.

Dry Mills

This is an example of a dry mill. Once beans are dried, it is called “parchment” coffee. To process parchment into the green beans ready for roasting, all of the layers need to be removed from the beans (this process is called hulling). Occasionally, beans may be polished in a machine designed to remove that last little bit of silver skin.

Beans are then graded and sorted, first by size, then by density. Beans are sorted by hand and mechanically as they pass by on a conveyor belt or by an air jet that separates lighter (inferior) beans from heavier ones. There are also machines with an infrared eye that detect the colour of the bean, separating inferior black beans. Union buys only Specialty grade quality beans. Secondary quality coffee might go to commodity or national markets. When producers process the beans themselves, they can monitor and craft the quality and don’t have to worry about inferior beans from other  outside farms being added to their production.

Wet Mills

This is a depulper at Don Cesar de Leon’s mill in La Libertad, Guatemala. Coffee must be depulped to remove the skin and fruit surrounding the bean. Some producers use motorized depulpers where others need to depulp by hand. When the skin is removed, unwashed parchment coffee goes through a sieve to separate beans that are not depulped correctly or have another defect. These cherries are collected in the blue basket.

Coffee needs to be processed the same day that’s it’s picked. Pickers can work from around 6:00am until 4:00pm, then have to start the processing if there isn’t enough labour. If there is a lot of coffee, this means that there is work until late at night! After depulping, the beans are fermented in a fermentation tank. The fermentation process should be watched carefully but usually takes around 24 hours depending upon weather conditions.

The mucilaginous pulp is removed by a fermentation stage that breaks down the mucilage by enzymatic activity to produce beans which have a rough surface. Care needs to be taken to control the correct length of time for this stage which  is determined mostly by environmental temperature; too long leads to over-fermentation and negative attributes in the cup. After fermentation beans are washed in clean water to produce “squeaky clean” parchment coffee; rubbing a handful of beans together creates a squeaky sound because all the  slimy mucilage has been removed.  After that the coffee is washed in these troughs, called correteos.

Manual depulping

The red and yellow coffee cherry skins you see here are dried to be used as organic fertilizer for coffee plants or garden crops. The blue basket contains undried parchment that still needs to be fermented and washed to remove the honey. Manual depulpers like this, process much less volume per day than the mechanical machines that have a motor or dynamo.

Once coffee cherries are picked, pulped and washed, the drying is a very important part of the post harvest process. The way moisture content is controlled affects the quality and ultimately the price that the producer receives for their crop. Pascale met Jose, one of our producers in Guatemala who has been innovative in coming up with solutions to improve his coffee.

Jose Fernando Lopez Lopez, member and vice president of the coffee department in Esquipulas Cooperative, Huehuetenango Guatemala who produce our “Liberacion“,  is very proud of his wet mill equipment.  The way he speaks about coffee is inspiring and in recent years he has invested a lot of time in his coffee and the cooperative organization.

He has many ideas and aspirations. Last year, he upgraded his wet mill because it was too small, and restricted the speed and volume he could pulp his coffee. Now he plans to hitch his old depulper onto his pick-up truck so that he can go out to the fields with his wet mill and depulp the coffee there. Depulping on site will mean less coffee to transport, and fewer trips to the parcels overall. Instead of transporting the cherries to the dry mill he can now transport parchment, and save time and money  Very innovative! He should also discover that by pulping cherries almost immediately after picking his quality will improve even further. 

Jose also owns a pharmacy. He employs day labourers who take care of his coffee up in the mountains, day to day. He needs to visit his pacels of land regularly to keep guiding the day labourers in washing, fermenting and drying the coffee. Below he is checking the progress of beans as they dry.

The wet parchment coffee contains greater than 50% moisture, which must be carefully dried to reduce the water content down to 12%. To dry this parchment coffee, the beans are arranged in a thin layer on large concrete patios to dry naturally in the sun. The beans are raked regularly throughout the day to ensure even drying throughout the parchment layer.

An alternative approach is to create raised “African Beds” where the beans are spread on open-mesh netting suspended above the ground on tables, that allows the air to circulate above and below. Whichever approach is  taken, drying time must be controlled and is dependent upon weather conditions and relative humidity. Rapid drying can cause the parchment to split which is detrimental to the coffee, and slow drying with poor air circulation will contribute to mould growth.

Although sun-drying is the favoured technique because it is considered to contribute towards enhanced cup quality, mechanical drying is also used in some circumstances. Here beans are rotated in drums that are blown through with hot air. This can be an effective technique to “predry” before finishing with sun-drying, or if weather conditions are just too wet. Complete mechanical drying is not always well regarded for specialty coffee and may contribute towards lower cup quality.

At some co-operatives, they have built covered patios (parabolic driers) to protect the raised “African” drying beds.  This is a tent-like structure- the top and walls are made from plastic, protecting the coffee from rain, and sometimes mesh is used which facilitates air flow which helps to avoid condensation which could cause mould to grow.  

Maize is a most important crop in Guatemala as the ground flour is used to make tortillas which are part of every meal here. At the end of the season when all the coffee is dried, the terraces are used for drying maize too.

Featured Customer: The Lido Cafe, London
Brockwell Lido, London, SE24 0PA

Darren Murphy, Head Barista & Bar manager, is used to multi-tasking in his role at The Lido Cafe, running the bar and coffee operation as well as pricing, finance and tendering for the business.

The Lido is a delightfully located café overlooking the popular art deco outdoor swimming facility in Brockwell Park, designed by HA Rowbotham and TL Smithson and built in 1937. It remains one of the best examples of the celebrated style of this era.


The pool and Cafe

From traditional breakfasts to home cooked dinners, the Lido operates a full service throughout the day and is well regarded by locals, winning great customer reviews and awards. Time Out has recognised The Lido as ‘Best Park Cafe’ in their bi-annual food and drink awards celebrating all that’s great in food and drink in London.
As a result, they have a great talking point for the locals to celebrate – and even having customers travelling from North London.

Darren gives us the length and breadth of The Lido and it’s coffee…

1.     What do you love most about your job?

When a customer sees latte art for the first time, that’s always a cool reaction!


Latte art on cappuccino

2.       And loathe the most?!

The long hours, we’re open 7 days a week and for 4 of those we do dinner service; Thursday-Saturday which means we’re open 9am-11pm.


3.       Time in the industry, and why coffee?

Nearly 8 years, it’s flown by. It started as a job but developed into a passion and there’s so much more to it than the end product in the coffee cup.


4.       Favourite coffee?

Union’s Genesis Microlot– Costa Rica. Incredible flavour, sweet and creamy. Great as a flat white.


5.    How do you attract customers, and then retain them – with the lure of the high street chains ever present?

We have quite a tight knit local community who have voiced concerns about chains to the extent that there’s only 1 chain shop in the area. Our customers are very supportive of independent businesses so it’s important we keep looking after them. We have a great setting with a poolside terrace acting as a great selling point which is a huge advantage for us, even the richest chain in the world can’t recreate this USP!


Anyone for a cocktail?

6.       Biggest business challenge at the moment?

Keeping people coming back during the winter is hard as no one wants to sit outside in the rain. So we have to maximise our inside capacity and make it as cosy and welcoming as possible.


Dressed for dinner

7.       Who is your most famous customer? OR who would you most love to serve?

We have quite a few local celebrities, I served Laurence Fishburne a few years ago which was cool. As long as the customer is happy I don’t mind who I serve.


8.    Filter or espresso? – And why?!

Espresso, it looks prettier! I do like filter coffee, but espresso has the ‘it’ factor missing from most filters.


9.  Is there a particular coffee which sells better than others?

We’re about to start using a guest espresso on a 6-8 week cycle. So it will be interesting to see what sells best. We use Foundation Blend as our house espresso but we’re keen to try some South American coffee’s and some new blends over the coming months.


Foundation Blend espresso

10.    What slogan / strapline would be on your advertising campaign?

“Coffee on the beach” Customers often say it’s like being at the beach sat on the poolside terrace so I think we could play off that

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