Ishurwe Women's Group, Burundi
FROM £10
Juicy, red fruits, molasses, black tea and ginger notes in the finish
Washed
Ishurwe is a Kirundi word, meaning flower. This is the first coffee from Izuba that is exclusively from the association’s female producers. The women that produce the coffee for this lot are situated across the hills that surround Izuba, with a total of 454 contributors to the lot this season.
All the purchased cherry is hand-sorted before a pre-pulp float, where any under ripe or damaged cherry is removed. The selected cherry is now pulped in preparation for fermentation. The now parchment coffee is fermented in concrete fermentation tanks for an average of 12 hours underwater. During this time, the fermenting parchment is agitated several times throughout the day.
After fermentation, coffee is released into a serpentine grading channel. This process separates parchment into different density grades. During this process, parchment is continuously agitated to encourage lower density parchment to float, and to clean residual mucilage from the parchment. At this point, coffee is taken to a pre-drying area where the parchment is hand-sorted to remove insect-damaged, discoloured or chipped beans. The parchment is laid out to dry and turned on a regular basis throughout the day for between 15 and 20 days depending on the climate
Izuba washing station, Runinya, Kayazanza province, Burundi
Raw Material CIC
We really like this coffee brewed as a traditional espresso. This coffee is also the base for our milk drink blend, Birthday suit. Here's how we make this.
PSI - 8b
Dose - 18g
Time - 32 seconds
Yield - 40g or 2.2:1
Ikezere Women's Group, Rwanda
FROM £14
Clean cup, apricot florals, stone and tropical fruits.
100 hr anerobic natural
At intake, staff sort cherry by hand and then float the cherry to check for density. The station accepts the cherry that passes both visual hand sorting and floating
After sorting and intake, cherry placed in plastic barrels that are sealed and left to ferment for 72 to 100 hours. Following fermentation, cherry is moved to raised beds. Workers rake drying cherry frequently to ensure even drying
In total, the cherry dries under careful scrutiny for an average of 50 to 55 days. Workers visually sort through drying cherry to remove any damaged or defective cherry.
Fugi washing station & Baho Trading Company. Nyaruguru, Southern Province, Rwanda
Being a single mother in patriarchal society like Rwanda is quite challenging and they frequently face a lot of stigma, isolation and depression. In order to support single mothers, Baho Coffee Company initiated a solidarity group where single mothers could join together over coffee farming and also find friendship and hope. The women chose the name “Ikizere” for their group because it means “hope” in Kinyarwanda and that is what they felt the group represented.
Ikizere women’s group meets regularly to share their experiences, learn from each other and their successes.
Baho supports the women with training in Good Agricultural Practices (GAP), coffee cultivation and high-quality processing. Baho also provides training in other skills including financial literacy, weaving and animal husbandry to help women diversify their income and be successfu
Sucafina Speciality
A startling Apricot aroma as it cools attracted us to this coffee and this has informed how we brew it. This will be on the batch brewer in the roastery for the next couple of weeks. We fond that brewing this coffee hot and fast with very little agitation to deliver consistently great results.
Brewer: Orea Mrk II
Water temp- 98
Dose- 15g in
Time- 2:30 seconds
Yield- 245g
Bloom - 45g for 1 minute
Pour 1 - Circular, out to in 100g in 10 seconds
Pour 2 - Centre pour, low agitation, 100g in 15 seconds
Alejandra Muñoz, Colombia
FROM £16.50
Juicy, peach and mango.
Washed thermal shock-
step1 collection and selection of 100% ripe cherry
step 2 oxidation process for 24hours
step 3 anaerobic fermentation of cherry with peel in plastic bag for 24 hrs to lower
temperature
step 4 depulp process in depulping machine
step 5 second anaerobic fermentation in plastic bag for 32 hours
step 5 thermal shock process to remove mucilage
step 6 wash the cherry with spring water to remove missing impurities
step 7 the coffee is taken to the dryer depending on the weather for a maximum of 8 days, it is removed 4 times a day for homogeneity
Zarza farm, Huila, Pitalito, Colombia
We're super excited to be working with Cata Coffee on this project. They are an orginastion that we share many values with as we work toward a more equitable future for women in coffee.
“Women have always been fundamental in the journey that coffee follows from the bean to the cup. Women are a catalyst for change and are essential for cocoa farming communities to thrive. Empowering them at the individual, household and community levels strengthens the impact we have with Cata Export. We believe that gender equality benefits us all. For this reason, promoting the empowerment of women is one of the principles of our program and is sustained in all our work, in our three key areas of intervention”.
No bones about it this the current favourite brew here at Skinny Dip Coffee. We feel the cup profile is really well suited to a fast hot brew. This means we turn to our trust Orea Mk2 to bring out those sweet tropical notes.
Brewer- Orea Mk2
Dose- 24g
Yield- 380g
Water temp- 96
TBT- 3 minutes
Method- 50g bloom for 1 minte, 10 second circular pour to 150g out to in, 10 second circular pour, out to in to 380g. Leave to draw down.
Test roast
500g - £8
Sometimes the first pancake always sticks to the pan. Test roast is when it doesnt quite work out as we want. You will recieve a 1kg mix bag of whatever we are currently roasting. Rest assurred its a perfectly drinkable and affordable bag of coffee.
Always limited stock!
WHY SUPPORTING WOMEN IN COFFEE MATTERS
Would you do 70% of the work for 20% of the money?
In 2018 research carried out by the International Coffee Organisation showed that women have systematically lower access to resources, such as land, credit and information, than men.
We believe that the empowerement of women in the coffee supply chain will greatly improve gender equality and play a significant role in securing the future of coffee.