Grand Crü

The house of
Grand Crü

Not all coffee is created equal. Greatness is achieved through the uncompromised pursuit of perfection in the sourcing, roasting and preparation of coffee. Grand Crü embodies this ethos, displaying a profound dedication to the process, resulting in a showcase of the exceptional and the extraordinary – a coffee of inimitable elegance, complexity and flavour.

a unique
composition

A certain form
of perfection

The distinct character of the Grand Crü blend begins at source – in the terroir and biology of the varietal, the approach to cultivation, and the cherry processing. In the same way that vineyards are designated ‘Grand Crü’, Grand Crü is a reflection of this approach in the world of coffee; a combination of the world’s finest Arabica, expert knowledge and unique craftsmanship. Nothing less than pure excellence.

A PASSION FOR SEASONALITY

Chosen for their unique character and extraordinary quality each component has achieved an industry recognised SCAA international quality score of 80+ denoting true speciality status of the green coffee.

The Grand Crü blend remains fluid, moving with the crops & seasons, ensuring optimum flavour profiles, and instilling depth and complexity into each blend.

The coffee presented is tabled when at its peak and should be considered a limited edition; a unique composition.

The Art of Blending

Once the season’s finest coffees have been sourced, the delicate process of curating the perfect blend commences. It is a craft personally undertaken by our creators - Q Grader & UK Cup Tasters Champion, Gayan Munaweera and Master Sommelier, Court of Master Sommeliers, Ronan Sayburn.

Possessing deft palates and leveraging combined wisdom there is complete consideration of the individual attributes of each coffee, and how these characteristics will work to achieve a harmony of complementary texture, acidity and flavour.

At Grand Crü, the whole is greater than the sum of the parts.

COMPOSITION NO.6

Deep flavours of cacao and creamy butterscotch complemented with rich dark cherries.
30% Yirgacheffe
Ethiopia (Natural) 92*
30% Candelilla
Costa Rica 87*
25% La Bolsa
Guatemala 86*
15% Boji Kochere
Ethiopia (Washed) 87*

YIRGACHEFFE

Ethiopia

The town of Chelelektu is in Kochere district, close to Yirgacheffe town, found in the Gedeo Zone, Southern Nations, Nationalities & Peoples’ (SNNP) region of Ethiopia. It is amongst the altitudinous towns in the region. Over a number of years, the region has developed a distinguished reputation for fine coffees, producing some of the most sought-after microlots in world. The combination of high altitude (up to 2,200m in some areas), fertile soil, consistent rainfall and an abundance of local knowledge are factors that contribute to the high status of Yirgacheffe coffees.

The indigenous heirloom varietals - which grow wild in Ethiopia- are responsible for the unique flavour notes which make for an unusual but refined cup. When the coffee is processed naturally through sun-drying, it presents a juicy and jammy stone-fruit flavour, floral and chocolatey notes with a creamy body.
MILL:
Chelelektu Mill
VARIETY:
Indigenous Heirloom
HARVEST:
October - January
ALTITUDE:
1,900 - 2,100 metres above sea level
FARMERS:
650
PROCESSING:
Natural

La Candelilla

Costa Rica

The Sanchez family have been working on this land for five generations. Up until the year 2000, there were nine brothers and sisters, and their families, managing their land separately. After years of planning the families pooled their resources together and built the La Candelilla Estate & Micro Mill. It was the first of its kind in Costa Rica and set the stage for many small producers to follow suit. The micro mill explosion demonstrates the sophistication of the processing in Costa Rica.

With so many producers experimenting and taking control of their coffee, the knowledge has exploded. The estate now produces 1,000 bags of coffee a year and is highly regarded as one of the best coffee producers in the country.

The family is one of the few producers in Costa Rica still using traditional fermentation. However, they have built a vast lagoon system that uses native plants to purify the water before it is returned to the river from which it came.
VARIETY:
Caturra & Catuai
LOCATION:
Tarrazu, San Marcos
OWNER:
Sanchez Family
ALTITUDE:
1,500 metres above sea level
HARVEST:
December - February
PROCESS:
Natural

La Bolsa

Guatemala

In 1958, Finca La Bolsa was bought by Jorge Vides, a well-known medical professional. Prior to this the land wasn’t used at all for coffee production. Jorge won a number of awards for coffee production and for his services to the region of Huehuetenango and, in recognition of this, the main hospital in the coffee growing community was named after him.

La Bolsa sits between two mountains, which provide a very stable and humid microclimate. Combining this microclimate with the limestone rich soil gives the coffee a very unique profile, with a rich syrupy body and plenty of malic and citric acidity.
VARIETY:
Bourbon, Caturra
LOCATION:
La Libertad, Huehuetenango
OWNER:
Maria & Renardo Vides
ALTITUDE:
1,500 - 1,700 metres above sea level
HARVEST:
January - March
PROCESS:
Washed

A showcase of the exceptional and the extraordinary

Ronan Sayburn,

Master Sommelier