<h1>Our recommendations</h1><h2>For milk-based coffee with nut notes</h2>

<div><b>Flavour</b>: Hazelnut, blanched almonds &amp; lemon </div><div><b>Country</b>: India, Malawi</div><div><b>Region</b>: Coorg (India); Mangochi (Malawi)</div><div><b>Process</b>: Natural (India); washed (Malawi)</div><div><b>Varietals</b>: Bourbon, SL28</div><div><b>Altitudes</b>: 900masl (India); 1150 – 1300masl (Malawi)</div><div><b>Soil</b>: Red sandy loam</div><div><b>Harvests</b>: February to August</div><div><br></div><div>This unique blend is made exclusively for Colture, meaning you won’t find this beauty anywhere else. Make sure you tick this one off your list; with sweet beans from India and Malawi, this full-bodied coffee brings you flavours such as hazelnuts, blanched almonds, lemon puff biscuits, single cream, warm nutmeg and cacao nibs. With our house blend, everyone will enjoy getting the best from both of these renowned, coffee-producing countries in a single cup.</div><div><br></div><div><b>Origins</b></div><div>Camma Peak farm is found in the mountains of the Coorg district – now commonly known as Kodagu – in the south of India. This land has been cared for by the Muthanna family for over five generations, and is brimming with lush, 100-year-old, shade-bearing trees. It’s not just your average trees that grow here; the Muthanna family takes pride in caring for over 30 different native tree species. Small, barking deer known as “cama” are also found frolicking around the farm’s coffee bushes.</div><div><br></div><div>Across the Indian Ocean, in the Mangochi region of southern Malawi, is Sable Farm. While Malawi hasn’t always been an easy place to grow coffee, the coffee community has overcome its developing infrastructure to produce excellent beans, which are processed at the Chibula mill. Here, the ingenuity of local farmers is demonstrated through their use of solar-powered dryers and water recycling facilities to reduce waste. It’s looking good for coffee from Malawi.</div><div><br></div><div><b>Natural and washed processes</b></div><div>Camma Peak uses a natural process, where the beans are dried on raised beds or patios with the whole cherry still intact. This means the finished cup has more fruit and fermented flavours – super tasty stuff. Meanwhile, Sable Farm’s washed process gives the coffee more of a clean, balanced cup. We chose these two particular countries and processes to create something truly unique and delicious.</div><div><br></div><div>Enjoy this fantastic blend as your morning black coffee ritual, or choose a more decadent path with a splash of milk, or even use it in a flat white.</div><div><br></div>

Colture House Blend (250g)

<div><b>Flavour</b>: Milk chocolate, Brazil nut &amp; mango</div><div><b>Country</b>: Brazil</div><div><b>Region</b>: Cerrado Miniero</div><div><b>Process</b>: Natural</div><div><b>Varietal</b>: Catuai</div><div><b>Altitude</b>: 860masl</div><div><b>Soil</b>: Latosol</div><div><b>Harvest</b>: July to August</div><div><b>SCA Score</b>: 85<br><br><div>Paraiso is a coffee that everyone can enjoy. Whether you're a coffee nerd or just want a “cuppa”, it'll be sure to soothe those cravings. It offers flavours of smooth and rich milk chocolate, shortly coating your palate with the creaminess of Brazil nuts, rounding off with sweet mango.</div><div><br></div><div>It’s the lager of coffee: easy to brew and easy to drink, it’s the perfect coffee for no-nonsense people. What’s more, it tastes good whether it’s served black or white – as always here at Colture, we guarantee you won’t be disappointed.</div><div><br></div><div><b>Origin</b></div><div>Paraiso is produced by Inacio Lima on his 18-hectare farm in Cerrado Mineiro, Brazil. The region is admired for its ideal growing conditions, and has welcomed farmers from Sao Paulo who were facing negative growing impacts. Cerrado Mineiro offers a dry climate through harvesting, which ultimately results in farmers facing fewer crop issues, allowing them to focus on the variables and qualities of the coffee.</div><div><br></div><div>Cerrado was also the first region in Brazil to receive “The Denomination of Origin” in 2013. Similar to the way Italian wines use “DOC” (Denominazione di Origine Controllata”, i.e. “Designation of Origin”), this classification widely improves and increases traceability of the cup right back to the farm. </div><div><br></div><div><b>Natural processing</b></div><div>Paraiso is a naturally processed coffee, which means the ripe, picked cherries are dried on large raised patios in the sun. The coffee stays on these patios for around 15 days, during which time they’re turned and raked multiple times throughout the day.</div><div><br></div><div>The method of natural processing works best in low humidity, which this region proudly showcases. This results in a fuller, sweeter body for the finished cup. Brazilian coffee is usually known for its caramel and chocolate characteristics, along with nuts, a gentle tickle of citrus acidity, a medium-to-full body, and longing cocoa finish. </div></div><div><br></div>

Paraiso - Natural (250g)

<div><b>Flavour</b>: Sugared almonds, strawberry gummies &amp; raisin</div><div><b>Country</b>: Brazil</div><div><b>Region</b>: Sul De Minas, Machado, Minas Gerais</div><div><b>Process</b>: Natural </div><div><b>Varietal</b>: Red and yellow Catuai</div><div><b>Altitude</b>: 1150masl</div><div><b>Soil</b>: Red soil</div><div><b>Harvest</b>: July to September </div><div><b>SCA Score</b>: 85.5</div><div><br></div><div>Think pick ‘n’ mix strawberry gummy sweetness, a full body, juicy spiced raisin then a finish of amaretti waving goodbye – it’s pretty dreamy. If you’re looking to try something on the sweeter, richer side, the Sitio Gamelao’s ready to have a party in your mouth. </div><div><br></div><div><b>Origin<br></b>Sebastio Eloi Miranda, along with his wife Tereza, live at their beautiful small farm in Sitio Gamelao. Born in Sao Paulo, Sebastio has lived in Minas Gerais from the age of two, and brought the family tradition for coffee and consistency with him.</div><div><br></div><div>Sebastio started working as a picker on other farms from the age of 25, and bought his first piece of land on which he planted a hectare of coffee – this became Sitio Gamelao. The cooler climate is a blessing that the farm thrives on, allowing for a slower cherry development, low acidity and a fuller body in the finished cup.</div><div><br></div><div>Sul De Minas (“south of Minas”) produces a whopping 30% of the country's coffee and proudly showcases some of the highest coffee-growing elevations in Brazil. </div><div><br></div><div><b>Natural process</b></div><div>Glistening on raised patios in the Brazilian sun, these cherries spend some well-deserved chill time on the patios, fully clothed (skin and pulp attached) to increase body and sweetness. These are turned carefully to reduce the chances of any mould development or over-fermentation. These lucky cherries get some more relaxation as they cool down for a month in a dark room, before being hulled and graded by their size and then bagged up to be shipped.</div><div><br></div><div>You can’t rush creating beans of Sitio Gamelao’s calibre – and we know you won’t regret taking the time to enjoy every sip of this excellent coffee.</div><div><br></div>

Sitio Gamelao - Natural (250g)

<div><b>Flavour</b>: Cane sugar, raspberry, almond &amp; chocolate</div><div><b>Country</b>: Guatemala        </div><div><b>Region</b>: San Pedro Necta, Huehuetenango</div><div><b>Process</b>: Washed</div><div><b>Varietal</b>: Red Pache and Caturra</div><div><b>Altitude</b>: 1630masl</div><div><b>Soil</b>: Sandy</div><div><b>Harvest</b>: January to April</div><div><b>SCA Score</b>: 85.75</div><div><br></div><div>Sweet caramelised cane sugar, tart raspberry, nuts and chocolate – what’s not to like? This coffee is packed with sweetness and a syrupy body. It’s the perfect opportunity for us to showcase how wonderful Guatemalan coffee is.</div><div><br></div><div><b>Origin</b></div><div>Huehuetenango (have fun trying to pronounce that) is probably one of the most well-known coffee regions in Guatemala. The name translates as “place of the ancestors”. In the north-west of Huehuetenango, in San Pedro Necta, lies Martha Mejia’s farm. </div><div><br></div><div>Martha originally inherited land in a town called La Democracia, about 40 minutes away. However, the distance to travel was taking its toll, so Martha sold the land to buy the farm here in San Pedro Necta.</div><div><br></div><div>Consistency and quality are extremely important to Martha and she’s particularly vigilant when it comes to the natural balance of her farm. Along with an abundance of shaded trees, which local bird populations have made their home, her neighbours’ chickens will usually be seen running freely on the farm. The chickens and birds have active roles providing an organic control of insects – handy! </div><div><br></div><div><b>Washed process</b></div><div>The ripe cherries are selectively harvested, pulped on the same day and fermented overnight to help all those sweet flavours come to life. The next day, the coffee is washed a minimum of three times to remove any excess fruit.</div><div><br></div><div>These little bundles of joy are scooped up and placed onto patios to dry for around five days. The varietal Pache was originally found in Guatemala and usually gives a well-balanced, sweet and rounded cup. This may just be your new favourite coffee – we hope you enjoy it. </div><div><br></div>

Martha Mejia Lopez - Washed (250g)

<div><b>Flavour</b>: Warming cardamom, nutmeg &amp; raisin</div><div><b>Country</b>: India</div><div><b>Region</b>: Baba Budan giri</div><div><b>Process</b>: Natural</div><div><b>Varietal</b>: S795, SL9, Chandragiri, Hemavathy</div><div><b>Altitude</b>: 1280masl</div><div><b>Soil</b>: Volcanic</div><div><b>Harvest</b>: November to January &nbsp;</div><div><br></div><div>Amazing coffee alert: with flavours of cardamom, nutmeg and raisins, alongside notes of creamy macadamia nuts and swirls of dark hazelnut chocolate, this single-estate coffee from India is something we’re incredibly excited to offer. This is one you don’t want to miss.</div><div><br></div><div><b>Origin</b></div><div>This unique farm is located in the region of Baba Budan giri, one of the three peaks in the Chandradrona Mountain Range, which congregate in the delightful shape of a crescent moon. Baba Budan giri is inside the Shola Forest, which is well-known for its rich, nutrient-dense volcanic soil and high trees. Mr Ravi Ramur looks after his 550-acre farm and continually strives to pursue the heritage of the 125-year-old traditions, which he plans to pass onto future generations.</div><div><br></div><div><b>Natural process</b></div><div>For this specific lot, the Bagneheddal estate used a natural process, drying the beans for 28 days under the cool shade on mats, alternating between indoors and outdoors. This natural processing enhances the complexity and sugars of the coffee, giving you a sweet nectar to sip.</div><div><br></div><div>Combining Mr Ramur’s expertise with India’s celebrated ability to grow the world’s finest coffees in the shade, this naturally processed, single-estate coffee is one of a kind – and we guarantee it will make for an unforgettable cup.</div>

Bagneheddal - Natural (250g)

<div><b>Flavour</b>: Hazelnut, almond &amp; milk chocolate</div><div><b>Country</b>: El Salvador </div><div><b>Region</b>: Apaneca, Ahuachapan</div><div><b>Process</b>: Washed </div><div><b>Varietal</b>: Bourbon</div><div><b>Altitude</b>: 1200 – 1800masl</div><div><b>Soil</b>: Volcanic </div><div><b>Harvest</b>: December to March </div><div><b>Grade</b>: SHG Specialty Grade</div><div><br></div><div>Think of your favourite nutty chocolate bar – the one you always look forward to. Now imagine that in coffee form. Santa Leticia’s beans are packed with flavours of flaked almonds and creamy hazelnuts, complemented perfectly by a smooth chocolate finish.</div><div><br></div><div><b>Origin</b></div><div>Santa Leticia farm, which Mr Valdivieso named after his daughter, is smack bang in the middle of the mountains in western El Salvador. Not only is it an exceptional coffee-producing farm, it’s also a hotel and a restaurant – it even has a small archaeological park located on the farm – did someone say holiday?</div><div><br></div><div>This fantastic, family-run farm has been producing coffee for five generations, and proudly placed 25th in 2019s Cup Of Excellence.</div><div><br></div><div>It’s the perfect area for the coffee to grow due to its high altitude, which these plants adore – an ideal mixture, combined with its climate and nutrient-rich volcanic soil, courtesy of the region’s active volcanoes. The name Apaneca translates into “river of the wind” – a suitable translation, given there’s plenty of cooling air passing through the second-highest town in El Salvador. </div><div><br></div><div><b>Washed process</b></div><div>This farm uses both washed and natural processing, and with these beans, they have used the washed process. This has an additional step – the cherries are placed into tanks where fermentation takes place. The coffee is then washed after fermentation to remove any leftover debris, then spread out onto patios or drying tables to bask slowly and evenly in the sun – what a life!</div><div><br></div><div>We’re so excited to be able to share this wonderful coffee from the Valdivieso family, and we hope you enjoy every sip.</div><div><br></div>

Our recommendations

For milk-based coffee with nut notes

Colture House Blend (250g)

Paraiso - Natural (250g)

Sitio Gamelao - Natural (250g)

Martha Mejia Lopez - Washed (250g)

Bagneheddal - Natural (250g)

Santa Leticia - Washed (250g)