LCC Roastery
HK Coffee Roaster | Grocer | Workshop in Lantau
Category: Uncategorized
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Brazil Mogiana Cachoeira de Grama Yellow Bourbon Natural
walnut, hazelnut, toffee sweetness, grapefruit fruity tone Fazenda Cachoeira de Grama is owned by the Carvalho family and managed (along with 48 other area farms) by our export partner Bourbon Specialty. The farm is located in Vale de Grama, which is home to some of Brazil’s most “elite” coffee farms, and is an incredibly beautiful…
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Ethiopia Yirgacheffe Koke Washed
Lemon, clean up, tea like ending, jasmine aroma Washed Processing Ripe coffee cherries are freshly sorted before depulping. Over-ripe and under-ripe beans are handpicked and separated before processing. After depulping, coffee is allowed to ferment naturally for 36-72 hours in the washing station’s 10 cement fermentation tanks. The fermented coffee is washed with clean running…
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Ethiopia Yirgacheffe Koke Honey
Brown sugar, cream cracker, maltose, dried cranberry. Honey Processing Harvested cherries are fermented in-cherry for two days prior to being pulped. The pulped coffee is then dried on raised beds to its optimal humidity. Coffee is prepared for export at Tracon Trading’s coffee cleaning and storage plant on 30,000 sq meters of land in Addis…
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Ethiopia Yirgacheffe Koke Natural
Grapefruit, spice notes, rum chocolate, starfruit . Yirga spice notes, which make a great compliment to the peachy and red fruit tones on the front end of this cup. Natural Processing Coffee cherries delivered to the washing station are first separated by hand to remove the less dense cherries. Then the remaining cherry is taken…
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Costa Rica Zarcero Finca Salaca
a balanced coffee with just enough nuance to make it interesting. Molasses, burnt sugar, bittersweet chocolate from middle to finish, hints of caramel apple and berry as it cools. Maria Elena Castro and son Luis Salazar opened their micro mill, Beneficio Las Brisas, back in 2011 after years of delivering their coffee cherry to Helsar…
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Congo Organic Dry Process Kabare Katana
rustic fruits and bittersweetness, with notes of stewed stone fruit, dried cherry, rustic natural wines, pipe tobacco, and earthy dark chocolate tempering things. The Katana station is one of a handful of Congo coffee processing sites under a privately ran coffee project called Virunga Coffee. Their primary goals have been to help increase production and the…
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Colombia Huila Finca La Virginia Rafael Amaya Castillo Washed Mandarin
Mandarin, lemongrass, earl grey tea Grown by Rafael Amaya at Finca La Virginia in the Timana region of Huila in the southern part of Colombia. Rafael Amaya has been producing premium specialty coffee since 2010 and over the last five years he focuses on growing and harvesting single varietal microlots and has been experimenting with…
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Colombia Finca Buenos Aires Juliana Restrepo Catiope Pomelo Washed
Pomelo, apricot, raspberry, herbal Finca Buenos Aires is managed by Juliana Restrepo along with her husband Julio Madrid. Processing begins with the creation of a starter culture for fermentation, as well as a substrate consisting of local fruits, aromatic plants, and spices to feed the culture. Freshly harvested coffee cherries are pulped and then fermented…
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Colorful Honey Process in Central America
It’s always so enticing to see honey processed coffee from Central America arriving in different colors. The name “Honey Process” actually comes from how sticky the beans get during processing. This type of processing coffee beans is halfway between a washed coffee and a natural process coffee: it’s fruity, but not in as exaggerated a…
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Honduras Organic 18 Rabbit Black Honey Process
A good clean cup high rated cup of Honduran coffee. At light roasts it hold up well but will be higher acidity and very fruity and winy upfront with only a hint of a darker toned contrast. Medium roasts introduce a more chocolaty balance and mute up some of the acidity making it nice for…