LAST SPLASH • ETA FEB 4

WASHED LOTS:
Last Splash always features washed processed coffees. These are lots in which the fruit and sticky mucilage layers of the coffee cherry are removed after being picked fresh. It is a multi-stage process involving floating cherries in water and then using a de-pulper, which might happen directly at the farm or at larger washing stations. Following a final washing stage, the cherry seeds are dried on patios or raised beds.

While experimental processes are increasingly ubiquitous in specialty coffee circles, I want to always have a washed process on our menu. It is partially because on most mornings, I crave their brilliant clarity and vibrancy.  But also because they can offer a level of complexity and delicate body that will always having you reaching for the cup's last splash. 

You might wonder, why do I love washed lots? Well to draw upon The Breeder’s lyrics, it is pretty simple: “we have come for light, wholly, we have come for light, it's true”.

ORIGIN:

Angel Ortega grew up on a coffee farm and at age 24 struck off on his own to grow his own crops. Nearly two decades later, he joined a local union in 2000 and discovered specialty-grade coffee. Teaming up with some other producers, Angel began exporting blended lots to Europe. Building on his ever expanding agronomic knowledge, he began offering completely separated microlots in 2018 by working with Monkaaba. The grower initiative is frequently featured on the Quietly menu, given their incredible vision and quality.

This is a gesha lot! The much beloved varietal, delivers a wonderfully vibrant and floral cup but it is also quite difficult to grow. Angel's gesha plot has been thriving and this comes from his third harvest. He ferments cherries for 12 hours with cherry intact before depulping, dry fermenting, washing four times, and then drying the coffee on raised beds. 

FLAVOUR:
The hype for gesha lots can foster high expectations but Angel's coffee certinaly delivers with a vivid array of jasmine and honeysuckle florals. The acidity sparkles with notes of blood orange and ruby red grapefruit. The cup has a lingering caramel and honeyed finish with another burst of acidity but more malic with the flavours of bosc pear.