Missing Bean Coffee Roasters

What To Expect

Here’s an idea of what to expect from this Mexican coffee from Missing Bean coffee roasters. Team Batch brew method of choice – Stovetop. If you loved this coffee and want it to have it in your life again order directly from Missing Bean Coffee Roasters now. Download Our Free Brew Guide Cheat Sheet The Padah Lin coffee from Missing Bean originates from the Ywangan Shan State of Myanmar Padah-lin coffee comes from Mandalay Coffee Group (MCG) and consists of combined daily lots grown by predominantly Danu and some Pa-O hill-tribe smallholder farmers in the remote mountainous area of Ywangan. MCG was formed in 2014 and is owned entirely by citizens of Myanmar. It works with these smallholders, providing support as well as processing the coffee and bringing it to market. For this season, MCG worked with over 50 smallholder farmers, each of whom cultivates approximately 0.25-3 acres of land, with coffee plants intercropped with a variety of produce such as avocados, jackfruit, papaya, macadamia and djenkol beans. Padah Lin Coffee Sorting. Photo – Indochina. The different types of trees act as a buffer to the spread of leaf rust and provide much needed shade, for both the coffee and the families who welcome the shade around their homes. Most of the farmers do not use fertiliser, but there is a big difference in quality and yield from the wealthier farmers that can use manure from their cattle. Padah Lin coffee farm. Photo – Indochina What To Expect Here’s an idea of what to expect from this Myanmarese coffee from Missing Bean coffee roasters. Team Batch brew method of choice – Cafetiere. If you loved this coffee and want it to have it in your life again order directly from Missing Bean Coffee Roasters now. The El Calapo coffee from Missing bean originates from Colombia. The farm is operated by Santiago Salazar and his family. The coffee is shade grown and the family use 100% organic methods. Missing bean have been working with Santiago for three years now and the coffees that they produce just keep getting better. Probably the most well marketed coffee growing country in the world, Colombia coffee beans have always been one of the most sought after. Thanks to advertising campaigns in the US in the 50’s and 60’s, Colombian coffee has since then been recognised as quality coffee. Nowadays Colombia is the third largest coffee growing region in the World with over 2 million Colombians working in the industry. What To Expect Here’s an idea of what to expect from this delicious washed Colombian coffee from Missing Bean coffee roasters. Team Batch brew method of choice – Stovetop Espresso. If you loved this coffee and want it to have it in your life again order directly from Missing Bean Coffee Roasters now. Download Our Free Brew Guide Cheat Sheet The Ayutepeque coffee from Missing bean coffee roasters originates from El Salvador. The coffee is named after the farm which is located on the slopes of the Santa Ana volcano. The volcanic soil coupled with altitudes of around 1000 metres above sea level makes Ayutepeque a perfect location to grow coffee. Emilio Lopez is the owner and producer of the coffee farm, his passion for perfection shines through into the coffee that he exports. He is a sixth-generation coffee farmer, the heritage and knowledge that has been passed down to him combined with his ‘outside the box’ thinking have resulted in some world-class green coffee production. Emilio owns one of Central Americans best production facilities, in which he processes coffee from nearby small holds and exports coffee directly to consuming countries. This is perfect for the speciality coffee world, where middlemen are eliminated and more of the proceeds are paid to the farmers The coffee that is showcased by Missing bean is a 75% washed 25% honey processed coffee. It is fairly unusual to blend the raw coffee beans that have been processed in different ways prior to export however this highlights the forward-thinking nature of the coffee farmer striving to produce the best possible coffee. The Ayutepeque starts with a chocolatey fragrance that has a hint of something nutty to come. It has a wonderful medium/full mouthfeel that has a sort of chalky feel starting right at the tip of your tongue. The acidity is muted and with that, the sweet rich flavours are able to completely take over. The milk chocolate is the star of the show which lingers throughout the whole sip. Notes of hazelnut layer together nicely with the chocolate. The coffee cools into a few lighter notes with a snap of pomegranate. The Ayutepeque is a coffee that’s incredibly satisfying to drink. The smooth flavours and lack of acidy highlight the milk chocolate sweetness. This one has the body to carry a little bit of milk. It works really well through an espresso machine and will be a favourite of those with an affinity for more full-bodied coffees.