Freehand coffee is a celebration of its origins. The beautiful bags designs brings messages, secrets and riddles from the hearts of the countries where the coffee is farmed. Freehand drinkers embark on a journey around the world, unearthing new flavours and discovering new ways to enjoy coffee

 

TASTE NOTES:A Contemporary Espresso Blend Suited To Milk Drinks, Combining Milk Chocolate And Orange With Deep Subtle Berry Notes To Compliment The Milk

65% REGION: Sul De Minas, Brazil
  20% REGION: Ocotal, Nueva Segovia, Nicaragua
    10% REGION: El Congo, Santa Ana, El Salvador

 

FINCA SERBIA, El Salvador

Home to some of the world’s most sought-after varietals 

Fernando Lima’s beautiful farm is near the Santa Ana Volcano region of El Salvador. The farm and mill were established in the 1930s and has been run by the Lima family ever since. El Salvador is renowned for producing speciality coffee and is home to some of the world’s most sought-after varietals. Finca Serbia is one of several farms on the Balcanes Estate, which has earned a reputation for producing Cup of Excellence winning coffees.

Coffee is shade-grown under Cedar and Oak Trees. It is organically farmed and Rainforest Certified. The rich volcanic soils here are typical of this region and help produce rich dark chocolate sweetness with subtle hints of red fruit acidity. Once picked, the coffee cherries are pulped to remove the skins and washed to remove the sticky pulp from the fruit. The beans are then dried and graded. 


 

 LAS SEGOVIAS, Nicaragua

Pioneer in Nicaragua specialty coffee.

Nueva Segovia borders Honduras to the north and is located within Nicaragua’s Central Highlands. Rugged mountains reaching 1,800 M.A.S.L. alternate with deep valleys and create numerous microclimates. While the western slopes are dry and protected from the moist winds of the Caribbean Sea, the eastern slopes are one of the wettest places in the world. The proximity of Pico Mogotón, an inactive volcano at the border to Honduras, and the Dipilto-Jalapa Mountain Range ensures soil fertility. 

Nueva Segovia does not account for much in Nicaragua’s coffee production in terms of volume. But the area has built a strong reputation in producing the best coffee in the country: year in and year out, coffee from Nueva Segovia stands out in every Cup of Excellence competition. 


 

 CASTANHAS, Brazil

Coffee farming for generations.

Twenty producers from Sul de Minas participate in the production of our Castanhas. Located between Cerrado and Alta Mogiana, Sul de Minas has a long history in coffee. Many farms are family businesses passing from generation to generation. Castanhas is a coffee available year in and year out and offers a very distinctive cup profile around chestnut and chocolate. The coffee is processed and sorted by Cocatrel Direct Trade (CDT). This sector is for specialty coffees and exports. The sector is where they select, promote and sell the best coffees of the coop. 

Cocatrel was founded in 1961 and headquartered in Três Pontas, the Cooperative of Coffee Growers of the Three Ends Zone (Cocatrel) 

At Cocatrel the cooperative can choose how they want to sell their coffee. The cooperative also has a complete platform of services that give basis and sustainability to the business of the cooperative members, such as specialized technical assistance, laboratory of soil and leaf analysis, store of agricultural materials, parts and agricultural machinery, mechanical workshop and rental of harvesters and roasting. 

The dissemination of knowledge, with the training of cooperative members and collaborators makes Cocatrel a cooperative that values its human resources and understands that information is the basis for everyone’s success 

 

Guatemala El Pensativo:

60% REGION: CHIMALTENANGO, ACTENANGO, GUATEMALA
  VARIETAL: BOURBON, CATURRA, CATUAI, TYPICA
  ELEVATION: 1550-2000 MASL
  PROCESS: WASHED

El Pensativo cooperative is located near San Antonio Nejapa, and not far from the volcanoes Acatenango and Fuego, within the boundaries of Chimaltenango. The two volcanoes together are known as La Horqueta and are constantly active in normally low levels of activity, though of course every now and then, the risk is all too evident. The nearby river here is also prone to flooding, so particular care has to be taken in the siting of the processing equipment and the drying patios.

Established in 1972, El Pensativo is a primary cooperative that has consistently evolved to grow both the quality and their export markets through the help of Fedecocagua. The work between cooperatives allows one to focus on what they are good at, whilst the other offers a similar level of expertise and understanding but in an alternative aspect. Fedecocagua have improved access to agronomists for improved crop and cup quality, as well as buying machinery for wet processing and providing access to microfinancing for the members of El Pensativo to enable them to provide small scale rejuvenation products or buy fertilizer where needed.

Some of the varietals here are very traditional, typica is still referred to as Arabigo, harking back to its early introduction into the country.

Sumatran Mandheling:

   10% REGION: NORTH SUMATRA, ACEH, INDONESIA
  VARIETAL: ATENG, TYPICA, TIM-TIM, LINIE S, CATIMOR
    ELEVATION: 1100 – 1400 MASL
   PROCESS: SEMI-WASHED, SUNDRIED ON PATIOS

The Republic of Indonesia is a country of seventeen thousand islands, reaching across the Indian and Pacific oceans and forming part of the Ring of Fire. Unsurprisingly, it is the world’s largest island country, though with only the second largest coastline. Forming part of the Sunda Islands, that are an archipelago stretching across Malaysia, Brunei, East Timor, and Indonesia is Sumatra. Largest of the islands it is fully encompassed within the country’s borders. The northern part holds Lake Toba, formed in a caldera caused by the largest-known explosive eruption in the last 25 million years which caused a drop in global temperatures of around 4°C that lasted for three years.

Mandheling primarily stems from the slopes of Mount Leuser, in the Aceh province, though has over time expanded to become more of a type sample and flavour profile over strict geographical boundary. Coffees therefore can come from a number of cooperatives with a similar characteristic of herbal, sweet, complex flavours over the traditional blue/green bean the Giling Basah process lends. This is often referred to as semi-washed and describes a process where the bean is wet processed as usual, but dry-milled whilst still with a larger amount of moisture (20-25%) in the bean than you would find in other countries. This is mainly due to the high humidity levels experienced thorughout the country, necessitating a quickened drying process.

Rwanda Twongerekawa Coko:

30% REGION: NORTHERN DISTRICT, GAKENKE, COKO, RWANDA
  VARIETAL: BOURBON
  ELEVATION: 1800 – 2200 MASL
  PROCESS: WASHED

 A country that is predominantly young and rural in population, Rwanda has one of the highest population densities in Africa and is one of the very few countries with a female majority in government. The Provinces were reorganized in 2006, reducing twelve to five, and reducing 106 districts in to thirty. Gakenke lies in the southern part of the Northern District of Rwanda, between the Southern Province and Lake Ruhondo. The Twongerekawa Coko cooperative, formed of 134 producers of which 96 are female, lies south of the Baramba river. 

Comprised of numerous hills stretching like interlocking fingers across the land, elevation is often very high, and the winding roads add complexity to the transportation of the gathered cherries to the washing station. Coffee is commonly grown by smallholders who heavily rely on communal collection points for the cherry to be transported quickly and efficiently to the local washing station. Infrastructure therefore plays a large part in the effectiveness of this. There are two wet and dry seasons in the country, with good quality coffee available over a large harvest season, though the recent changes in rainfall patterns caused by climate change have led to flooding and landslides, causing the closure of roads and destruction of bridges. 

‘We only roast on a Tuesday, so to ensure you get our coffee at it's freshest please allow up to a week for delivery of your order.’