Description
Coffee Flavour : Sticky toffee pudding, hazelnut
We offer coffee roasted in different forms that suits your favourite way of making coffee : If you would like your beans ground please order and add a note in checkout stating which form from the following
Delivery Times : To ensure all coffee is as fresh as you possible can get we do not stock ourselves, Ozone is based on the same estate as ourselves, if you order we will order and pick up, this may delay shipping your order by a day depending on when you order
Beans - Roasted and ready to be freshly ground by you, for those that like to take their time
French Press - Cafetiere - Fill and sit down ready when you are
Medium Filter - For the coffee machine enthusiasts who just need coffee always ready to go
Espresso - Roasted and ground for those that want or need a good punch of coffee
Coarse Filter - Jug The classic coffee drinker who like to brew up on the stove
Fine Filter - The finest grind possible
Coffee Information
This coffee is sticky toffee pudding through and through. Masses of creamy toffee up front gives way to dried fruit notes of raisins and currants on the finish and a subtle hint of ginger on the aftertaste. Add a little sprinkle of hazelnut to all that as it cools for an indulgent dessert in a mug.
This coffee comes from La Alondra, a family farm in the misty highlands of Lepaterique, Honduras - and we've managed to source something a bit special from them this year! We've got three lots from the same trees, same varietals, same washed processing, but picked a month apart. It's a rare chance to taste how timing shapes flavour. This is the February picking, we'll also be releasing January (all chocolate orange with a dried fruit sweetness) and March (creamy milk chocolate with a gentle fruit finish) over the coming months, so you can follow the harvest and taste the difference for yourself.
The story of how we came to buy from La Alondra is one of Roland’s favourites. Roland got to know Alejandro, and his older brother Miguel who runs the farm, while Alejandro was working on his Masters in Business. During Covid he reached out to Roland for an interview to discuss green coffee buying and they had a lovely long discussion for his thesis. When Roland asked why he was interested in the coffee business specifically, Alejandro replied that he’s Honduran and his family have a coffee farm - obviously Roland followed up that he’d love to taste their coffee! After securing a sample and finding that it was really tasty, we wanted the coffee but weren’t sure how we were going to source it.
Fast forward a short time, Langdon Coffee Merchants were hosting some visiting Honduran exporters and producers at our Emma Street eatery. Roland was coincidentally in London that day, so he joined them for lunch. One of those visitors happened to be Benjamín Paz Muñoz (of La Orquidea fame) and they got on like a house on fire. He had immediately noticed our coffees from the Mierisch Family on the shelves, as it turned out Wingo and Benjamin are good friends – a good tick for both parties!
A couple weeks later, at London Coffee Festival, Roland met up with Alejandro and mentioned that he’d met another Honduran coffee producer recently, this chap called Benjamín. Alejandro said no way, Benjamín’s my brother’s friend and he’s who exports our coffee! This is the moment where everything comes together. Roland went back to Langdon Coffee Merchants and linked everything up - Benjamín’s exporting the coffee for la Alondra, we want the coffee, they helped us import Alejandro’s coffee to the UK, and we decided to snag some from Benjamín too! Coffee really is all about relationships, and those connections and friendships you make across the industry can make wonderful things happen.
La Alondra belongs to Jose Hernán Giron, but he's now passed running the farm onto his son, Miguel, with input from his 3 brothers. The farm surrounds the family home and is in an area which has a lot of mist and cooler weather. The farm is heavily forested with native trees, including tall conifers on the higher parts where the farm looks out across the valley. The large amount of shade and shortage of labour has meant a lot of the coffee plants grow tall - even the Villa Sarchi, which is considered a dwarf varietal. Around half the plants on the farm are about 30 years old, with others planted in the intervening years to slowly renovate and improve the farm. The farm is mostly planted with Villa Sarchi (from Costa Rica) and Caturra (from Guatemala), with small amounts of Bourbon, Catuai and Maracaturra. The farm has a wet mill area above the house where coffee is processed before being dried and sent to San Vincente for dry milling and export.
Last year, after all the pickings had been delivered from the farm to San Vincente in February and March, they kept them all separate for us to taste. We found that there was great consistency in quality. Although they were uniformly good, we noticed the flavour profile shift slightly as the harvest went on, so we decided to keep the coffees split up and form two lots - one from the February pickings and one from March pickings. We’ve continued that approach with this year’s products and have the separated February 2025 picking here for you to enjoy. This kind of lot separation takes extra effort at every stage - from the family keeping each picking distinct, to their dry mill processing them individually, to us cupping through each one separately. Most farms tend to blend separate pickings together, but we're really glad for this opportunity to taste what happens when one doesn't.
