Curve Coffee Roasters
Curve is a speciality coffee roastery based in Margate, East Kent and a favourite of KOA owner Jonny who brews and drinks it at home. As well debuting in our August box we are really looking forward to running them as our guest bean in the shop. And if you happen to be in Margate - pop in to their cafe and pay them a visit!
Espresso SAN LORENZO Syrupy, dark chocolate, plum, dates
Producer: Small growers of San Lorenzo group
Region: Caldas, Colombia
Altitude: Around 1700 masl
Varietal: Caturra, Colombia & Castillo
Process: Fully washed
Cup profile: Syrupy, dark chocolate, red grape, caramel
The San Lorenzo group is part of the Cooperativa de Caficultores de Alto Occidente de Caldas which was established in 1964. It is an indigenous group of producers based in the Rio Sucio municipality of Caldas where there are 11,500 inhabitants with 1,150 farmers producing coffee within 21 communities.
Until recently, this region was heavily inhabited by paramilitary groups and guerrillas, who looked to control this central corridor in Colombia. The region has not been known for specialty coffee production but as the local tensions have eased and access improved, it is now possible to showcase the great quality of the coffees available from this area.
The indigenous inhabitants believe in the Pacha Mama – earth goddess, and see the land as a living being. To them it is their duty to protect the natural environment and have as little impact as possible from their farming of coffee and to leave it as it has always been.
Each farmer has approximately 0.5 hectares of land with about 2500 coffee trees. During the harvest season, families work with their neighbours to select ripe cherry before de-pulping and fermenting the coffee in water for 16 -24 hours, depending on the weather. The coffee is then washed and put out to dry on small drying patios, usually on the roofs of houses, for between 8 – 14 days. Then it is delivered to the cooperative where it is assessed and allowed to rest before being milled and prepared for shipment.
Filter Roast JOAO HAMILTON Creamy, pear, dried apricot, pecans, creme caramel
Producer: Joao Hamilton
Region: Caconde, Brazil
Altitude: 1200-1350 masl
Process: Natural, selectively picked, dried on raised beds
Cup profile: Creamy, pear, dried apricot, pecans, creme caramel
Joao Hamilton's 10 hectare farm land is located in the Caconde region, on the border of Sao Paolo and Minas Gerais states. The land is divided into two farms – Sitio Canaa and Sitio Novo Canaa lying in altitudes between 1200 – 1350 masl. Joao and his family produce a number of varieties including Catuai, Mundo Novo, Bourdon, Sumatra & Obata. All coffee is now harvested when fully ripe, hand-picked and sorted prior to processing with a variety of methods. This particular lot consists of the unusual hybrid varietal – Obata, grown at Sitio Canaa, hand-sorted and dried on raised beds.
This is what they say...
"We're dedicated to responsibly sourcing the most interesting fresh crop green coffee we can get our hands on and roasting it to bring out the best of its intrinsic flavours.
Our goal is to make speciality coffee inspiring, accessible and sustainable. We strive to be at the forefront of the speciality coffee industry, constantly exploring, learning and improving. We're determined to become an acknowledged source of coffee and education and nurture the growing speciality coffee community in the Kent area as well as to make positive contribution toward enhancement of the vibrant global speciality coffee community."