As the seasons come and go, so too does our espresso beans from Origin Coffee Roasters. Their new blend now being served around the hotel is made up from crops from their trip to Central America in the spring. We delve into Origin’s travel diary to find out more about the growers.
Origin has been growing a special relationship with the people ‘behind the bean’ since they started roasting coffee in south west Cornwall back in 2004.
For summer 2015, the coffee being served around the hotel in Zacry’s, The Living Space and The Beach Hut has now switched from the dark, chocolately Brazilian Seasonal Collection, to the new Resolute blend. Zacry’s breakfast filter coffee is the exception – now the seasonal Finca Los Altos.
So are you sitting comfortably with your coffee? Now close your eyes, and we’ll take you on the journey of your cup; a mix of 65% Nicaragua Finca Los Altos & 35% El Salvador Finca Santa Elena
Finca Los Altos
High up in the hills of Central America, you’ll find the two farms and coffees that make up the Resolute blend. First up is award-winning Mierisch family at the Finca Los Altos farm, who Origin have been working with since 2009 (pictured above).
The success of the Mierisch coffee means that the family has been able to acquire a small collection of farms all focusing on different ideas in coffee production from experimental processing to boutique coffee varieties to new farming theories. Erwin Mirisch Senior is pictured below.
Joshua Tarlo, Origin’s Coffee Development Manager, describes Los Altos as a work horse of a coffee. “It has big body and packs incredibly rich flavours which is why Origin use it every year; it’s the coffee that comes to mind when we think of a classic coffee.”
Meanwhile, high up near the beautiful volcanic lake of Santa Elena in El Savador is Finca Santa Elena. Here, farm owner Fernando Lima is focussed on what the land can create in the cup, working on gentle alterations of soil mineral content, fertilisation procedures and use of shade to produce superior coffees.
Fernando has faced huge challenges at the farm with the eruption of a nearby volcano a few years ago covering his crop in ash. Its tremors caused massive damage to the roads and buildings as well as a fatality. The ash drastically affected the mineral content of the soil making it too acidic to grow, so Fernando has taken to use fertilisers that balance the soil to return Santa Elena to its original state.
Crop yields are only now approaching pre-eruption levels. Despite these challenges Santa Elena was among the best coffees Joshua Tarlo, Origin’s Coffee Development Manager, has tasted in El Salvador, incredibly sweet and balanced.
The end result? A no nonsense classic coffee with big body. A creamy cup with notes of dark chocolate cookie, toasted walnut, cocoa and dark toffee. Resolute was created to be the bedrock of that classic morning latte or that shot of espresso.