Like buses you wait weeks for one then loads come along all at once. there are still more to come too. I want to try and incorporate all the new coffees in to the blog.

The cup of excellence coffee tend to arrive all at the same time from that six week auction period.

I remember cupping this one from the samples and was blown away at the quality, tropical fruit deliciousness, that is an amazing brewed coffee that I’ll be drinking as much as I can as we have a tiny amount of it.

To find out more read below to buy it "https://www.hasbean.co.uk/products/Nicaragua-La-Leona-%252d-Luis-Beltr%C3%A1n-Cornejo-Barreda-Cup-of-Excellence.html"> click here

Nicaragua La Leona – Luis Beltrán Cornejo Barreda Cup of Excellence

This is a small farm based in the municipality of an Juan del Rio Coco, Madriz. At an altidue of 1200masl (meters above sea level) it produces Caturra on the 25 hectors of growing land (48 in total)

Luis said the following (in his own words)

“I have owned the farm for the last 25 years. I inherited from my father. I like the coffee production and since I was little, I have worked in the coffee cultivation. My grandfather as a producer and my father is a producer also. I inherited the joy of being a coffee grower. I continue with the tradition.

I have a water source from a virgin mountain and pay special attention to the picking process, just cutting the ripe beans, special care to the time of fermentation – just the time required – good cleaning and organization at the wet milling process. I do not store coffee.

I feel so happy and hope to continue to improve the production of my farm and also our standard of living.”

Well in the cup expect honey dew melon with tropical fruit notes, that makes this an awesome filter coffee. Is it for espresso? Not for me, but if you like bright acidity in your espresso drinks then it might be for you. The body is a little thin but that doesnt detract from the lovely clean deliciousness of the cup.

Farm: La Leona

Farmer: Luis Beltrán Cornejo Barreda

Rank: 15

City: Madriz

Region: San Juan del Rio Coco, Madriz

Country: Nicaragua

Farm Size: 48.00 Hectares

Coffee growing area: 25.00 Hectares

Altitude: 1200 masl

Certification: None

Variety: Caturra

Processing System: Washed and sun dried

So as promised a busy week for new coffees, and this is a cup of excellence offering from Costa Rica. To read about it look below to buy it click here

La Pira farm was first sown 50 years ago by Carlos’ father, Gilberto Ureña, which was known as “PIRO” there for the name of the farm.

After inheriting the family farm Carlos worked for many years as a certified organic coffee producer but because of the very high costs has returned to working with sustainable production methods.
La Píra uses a unique system for Costa Rica where sheep are used to graze in the coffee farm to control weeds and has eliminated the need for herbicides. Sheep do not eat coffee leaves like goats or other animals and have the benefit of fertilizing the coffee trees as they walk and eat in the farm.

The farm is located on the Dota Valley, were the changes in the climate gives ideal temperatures for the production of an excellent quality coffee.

In the cup its like a toffee apple, with a sweet caramel, but a biting green apple acidity hiding underneath. Crisp clean sweet and balanced.

Farm: La Pira
Farmer: Carlos Ureña Ceciliano
Rank: 11
City: Santa María de Dota
Region: Tarrazú
Country: Costa Rica
Farm Size: 7.00 Hectares
Altitude: 1650 masl
Variety: Caturra
Processing System: Convencional, sun dried, semi washed

Lots of new coffees to add to the site this week, starting with this Rwandan thats also this weeks in my mug. To take a look at it click here or read on

Episode 48 on Monday the 12th of October 2009 Rwandan Nyamyumba Bourbon from Stephen Leighton

This Bourbon is grown in the western district of Rubavu on the shore of Lake Kivu.to the east of the Congo rainforest surrounded by a volcanic region.

As part of my world domination plan I’m trying to buy every coffee in the world. We all have to start somewhere so I’ve started by trying to buy up all the beans called las delicious. In an evil plan to confuse and bewilder the packing staff at has bean.

It wasn’t a plan if the truth be known, but this is one of the strange things a blind cupping table can bring up. Building on the Las Delicious bourbon and the las delicious pacamara from el salvador, the cup of excellence from colombia brought this one up.

Colombia Las Delicious – Uriel Antonio Cup of Excellence

This is another Las Delicious. It originates from Colombia and is from the Cup of Excellence program. The farm on which it is grown is situated in the Province of Risaralda and has an annual production of around 3800kg. It is is owned and managed by Uriel Antonio, who employs just three temporary workers when needed.

Uriel was born in 1963, is married and has sons. He inherited the farm from his farther at the age of 16 and has always strived to produce the finest coffee possible, with quality always at the forefront of his mind. Uriel is very proactive. He has studied Management of Agricultural Enterprises and Leadership courses at the Manuel Mejía Foundation, along with Good Agriculture Practices and Safe Management of plagues at SENA. Uriel is the vice-president of the Municipal Coffee Committee, a delegate in the Cooperative COOPCAFER, and President of the Municipal Commercialization Committee, where he looks out for the well-being of all coffee growers.

In the cup expect orange acidity, sweet blood orange with a juciyness. Then on the mid palate it turns into a raspberry caramel ending on a creamy smooth, long lasting chocolate orange note. Amazing coffee, worthy of its Cup of Excellence award.

Farm: Las Delicias

Farmer: Uriel Antonio Chiquito

Rank: 20

City: Not Available

Region: Risaralda

Country: Colombia

Farm Size: 1.70 Hectares

Coffee growing area: 1.33 Hectares

Altitude: 1778 masl

Certification: None

Variety: Caturra 60%, Colombia 30%, Supremo 10%

Processing System: Washed

Lot Size: 17 bags

Annual Production: 53.5 (70kg bags)

Soil Type: Clay Soil

Annual Precipitation: 2200 mm

Shade: Semi-shade 20% – natural cloudy

Permanent Workers: 1

Temporary Workers: 3

Back in January,I went to El Bosque in Guatemala a farm I like very much. I like the people very much and have absolutely love the coffee for a number of years (before it became famous).

Part of the reason for the trip to El Bosque was to talk to the flores brothers and with our importer about exclusively getting the bourbon from them (we are the only place you can get this award winning coffee from in 100% bourbon).

This was very easily done and then we went to the farm to see how things were developing. The ever amazing and fantastic host that is Francisco agreed to do a video with us amongst the plants and talk about the farm and what they do.

In My Mug El Bosque special from Stephen Leighton

Whilst amongst the coffee, I asked Francisco what happened to the red and yellow I could see around me. Francisco said that they just blended them together, which set the cogs going. So we arranged for them to be separated this year, red and yellow bourbon.

Something somewhere got lost and it wasn’t separated as it should and we only got 24kg of yellow bourbon compared to over three thousand kg of the Red (I’d guess it should have been much closer to 20% yellow 80% red) But were lucky that we do have a tiny bit of the yellow. I did a side by side comparison for in my mug.

Episode 35 on Monday the 13th of July 2009 Red and Yellow Guatemala El Bosque from Stephen Leighton

Because of the small ammounts we have, were going to do this on a limited release so we can share it through everyone that wants to try it. So the first release is today until the end of the week. then It will disappear until later in the year. You can buy it here.

Let me know what your thoughts on these two amazing coffees are.

Loads of new coffees coming through at the moment its a very exciting time here at has bean towers. So Far we have had Indonesian Sidikalang 2009-2010 which is a weird coffee. To see how weird check out this weeks in my mug

The its been quickly followed by a classic washed Ethiopian Yirgacheffe thats got great acidity clean bright grapefruit and typical jasmine that makes this coffee so enjoyable.

Then a double pairing of of El Salvador Las Delicious Bourobon and El Salvador Las Delicious Pacamara great sweetness mixed with a strong lime / lemon acidity thats vibrant and lively.

Coming in the next couple of days a Colombian Cup of Excellence a great discovery from a well known farm and a new decaf from Peru.