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ALL THE LATEST NEWS, VIEWS AND STORIES FROM AROUND YOUR LOCAL AREA:AUGUST/SEPTEMBER


A Seasonal Affair!


For many people, finding out that coffee is a seasonal product comes as quite a surprise. We have become so used to viewing coffee as a store cupboard product that we might just have lost sight of where our daily caffeine fix actually comes from. Being the seed of a fruit, the coffee bean is very much a natural product and despite advances in packaging technology, a coffee will be at its best the closer it is to harvest. Over the coming months, we’ll be picking out a variety of origins for you to explore, all of which will be in season at the time of writing.


Kenya is one of our favourite origins and year-on-year coffee from this region never fails to excite us. A good Kenyan coffee will be all about the fruit and over the years we’ve experienced everything from the bright citrus notes of Gethumbwini, to the juicy passion fruit tones of Nyawira. The summer months are always a good time to enjoy coffees from Kenya. The harvest period takes place from March to April and allowing time for processing, resting and shipping, you can expect to be enjoying Kenyan coffees from around July to October.


Kenyan coffees will be graded as PB, AA, AB, C and so on. The grading system used for Kenyan coffees refers only to screen size. Coffees in a particular lot will be of differing sizes and they will be graded according to the size of the bean. The largest screen size and historically the highest regarded, is AA (relating to a screen size of 17 and 18). However, the quality of a coffee is influenced by many factors and it is often possible to have an AB coffee (screen size 15 and 16) which is superior to an AA coffee.


It is also possible to come across fresh crop coffees in March and April. Due to its geographic location, Kenya is able to enjoy a second or ‘fly’ crop which is harvested in late-autumn, reaching the UK in early spring.


LAKE DISTRICT HOTELS BEER PROMO SET TO BOOST CHARITY


Every pint of Cumberland Ale sold between until the 31st August across a group of hotels and bars in the Lake District, will see 10p per pint donated to Blood Bikes Cumbria.


Lake District Hotels first ran this Drying tables at the Mutungati factory


Our current Kenyan offering is Mutungati AB, from the Mutungati Farmers’ Co-Operative Society in the Nakuru Province. We sampled a number of Kenyan coffees with our broker, Mercanta and this particular lot stood out for the whole team. It exhibited all the bright, juicy acidity we have come to expect from a good Kenyan coffee and we really enjoyed the flavours of passion fruit. This coffee gets even better as it begins to cool, when the sweetness really comes to the fore.


If you want to explore the seasonality of coffee, why not purchase our coffee subscription: we’ll deliver a bag of in-season coffee to your door each month, along with our Subscription Newsletter.


This coffee is available to buy from our website


017687 76979 • info@carvetiicoffee.co.uk www.carvetiicoffee


WWW.THECOCKERMOUTHPOST.CO.UK


promotion in 2016, selling over 4,000 pints. Keen to beat their existing total, they are calling for the public to do their bit for charity by popping in and enjoying a pint of Cumberland Ale, which is brewed locally at Jennings Brewery and thus donating 10p of every pint to this well deserving cause.


This Cumberland Ale promotion is available in the following hotels and bars: The Lodore Falls Hotel, Borrowdale Hotel, Inn on the Lake, The Skiddaw Hotel, Inn on the Square, Kings Arms Hotel, Back Bar, Casa’s Sports Bar, The Loft Nightclub and the George Hotel.


Marketing Director for Lake District Hotels, Dani Hope commented: “We look forward to welcoming customers to help support our charity of the year, Blood Bikes Cumbria and helping raise as much money as possible for this fantastic local cause, which has helped countless people in the area over the years.”


Photo: Cosmina Goia, Bar Supervisor at the Skiddaw Hotel


www.lakedistricthotels.net/charity-of-the-year 17 AUGUST 2017 ISSUE 417 PAGE 37


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