10/03/2026
🥁Two recent drops to our offer list 🥁
First up MALIDADI, Uganda - This lot has just landed, in from Sironko in Eastern Uganda. This lot is made up of three varieties, SL14, SL28 alongside Nyasaland - one of the oldest varieties introduced to Africa, and of the Bourbon - Typica group.
This lot stood out on the table for our whole team, it was unique and complex in a way and flavour profile that is not common on our cupping table, due to it being a new origin to us. Combining elements of Rwandan, Kenyan and Brazilian profiles. The start is dominated by a rich black tea note, deep earthy , rich and apricot notes all combining, added to this is a crisp and refreshing apple acidity, often found in fantastic Rwandans. Finally the cup comes together for a smooth nutty and chocolate finish with hints of fruits, think cacao nibs.
And next we’ve got sweet return of SWEET VALLEY, Colombia - Sweet Valley is a collaboration between DRW and Cafe Granja La Esperanza (CGLE), which sees a lighter fruitier field blend between their Potosi farm and immediate neighbours. Cherry is fermented for 15 hours at a controlled temperature before being moved to a dehumidifier for another 72 hours until fully dried. It is then dehulled and bagged for export. Sweet Valley was a standout favourite for quite a few of our wholesale family friends. it harks back to when natural, fruitier and funkier coffees of this style where all the rage, and the main crazy, at the time, experimental processing out there. None of that anaerobic, co-ferment or thermal shock was around.
So sit back, and enjoy a process that has been dialled in over time, in terms of speciality coffee has now been around for a tried and testing time.
Expect a fruit forward cup, one with a tangy wine like acidity, syrupy sweet red fruits with a candied mouthwatering nature and a big body that leans into jammy strawberry.
