Light Club

Light Club

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Our Light Club Subscription gives you the opportunity to have new coffee experiences every month. Join the Light Club and let us take you on a journey through the world of coffee. 
As a subscriber you will receive
  • 2 x New bright, exciting, different coffees every month
  • First turn to experience new coffees
  • Access to subscriber-exclusive coffees
  • Free shipping 
  • Roasted to order every first Tuesday of the month 

December coffee

As 2021 comes to a close, we've decided to put two of our favourite coffees of this year in December's subscription. These very high elevation coffees have quite different tastes, be it the fruity berry roundness of the SL San Roque from Santa Teresa 2000 or the smooth stone fruit of the Typica from La Papaya, what they share is their elegance and complexity in the cup.

    Santa Teresa 2000 - Yellow Honey SL San Roque

    Region: Dota Valley, Tarrazu

    Flavour notes: blackberry, brown sugar, tangerine

    Variety: SL San Roque

    Altitude: 2000m

    Hidden away in the beautiful Dota Valley in Costa RIca, lies the Santa Teresa 200 micro-mill. Located at 2000 meters above sea level (hence the name), father, son duo, Roger and Alex Ureña, two very humble and extraordinary talented gentlemen, have a mill that is ideal for processing coffee, as it has a consistently cool, crisp climate, with a good amount of sunshine coming in through the course of the day.

    This family team has 13 small farms throughout the Dota Valley that add up to about 30 hectares. What links all of these farms is their high altitudes, 1600m and above, and the exotic varieties planted throughout them, such as SL San Roque, Geisha, Pacamara, Villalobos, Ethiopia 47, Typica Mejorado and many more.

    SL San Roque (as known as San Roque Kenia) is a mutation of SL28 variety that occurred in Costa Rica and has now been distributed to many specialty coffee producers across the country. While being a bit smaller and rounder than the traditional SL28, it still has a very comparable flavour profile to SL28, with bright and berry acidity, velvet to syrupy texture and just apaca well structured and elegant cup profile.

    The Fermentation Process: Yellow Honey

    After being harvested at peak ripeness, the coffee cherries are pulped, leaving 25% to 50% of the mucilage, and left in tanks to ferment overnight for 12 hours before to being taken to raise beds to dry for 15 days on average, with the final 2 days in controlled dryers to achieve optimal moisture.

    Hacienda La Papaya - Washed Typica

    Region: Saraguro, Loja

    Flavour notes: plum, dark chocolate, hibiscus

    Variety: Typica

    Altitude: 2100m

    Hacienda La Papaya is owned and operated by Juan Peña, one of Ecuador's most famous specialty coffee producers. A former long-stem-rose producer, he has been recognized for many top producer awards in Ecuador and throughout the World. He started experimenting with coffee plants in about 2010, after disastrous weather wiped out his flower fields.

    Shifting his energy entirely to coffee, his rise to the top echelon of the coffee world has many reasons, but it’s mainly thanks to his keen eye and his scientific approach to growing and processing his coffees. Each step of harvest is well documented and adjusted from day to day and from year to year.

    Juan grows multiple varieties on his farm, and is actively engaged with experiments as well. His farming is meticulous, scientific, curious, and giving. He gives his neighbours and farm workers space in his nursery, as well as seedlings, so that they can go on to develop plots of their own.

    Juan's craft is evident in the cup, as this Typica shines a light on the terroir of Ecuador, as well as complex sweetness and floral notes.

    The Fermentation Process: Washed

    After being harvested at peak ripeness, the coffee cherries are pulped mechanically, removing the majority of the fruit. The coffee is then placed in open-air ceramic tanks filled with water and ferments for 15 hours in the open air, gaining access to wild, naturally-occuring yeast. During this process, the starches break down into sugars and bring the coffee flavour alive. The coffee is finally then dried for 11 days in a controlled temperature drying room.


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