Little Farm

We don’t often mention who writes the copy for coffees, but I’m openly saying it’s me Will (head roaster, HRW- to my friends) this time. Hi. Almost three years ago when I heard about Commonfolk, a tiny little roaster on the Peninsula doing good things, I tried this coffee roasted by Tommy T himself and I was blown away. I would be lying if I said this coffee wasn’t one of the reasons I applied for a job. This time around, we're even more smitten, the coffee has much more muted boozy notes, whilst still carrying Davidson Plum and sweet characteristics from the previous harvest. Little Farm itself has been throwing out fantastic coffees since the early 1990s, producing a not so little 400 metric tonnes of cherry per harvest year, we’re lucky enough to get our hands on this microlot. The estate has deep red soil, with over a metre of rainfall during the rainy season, clever use of dams and boreholes for irrigation, leading to near year round growth. The cherry is carefully monitored for perfect ripeness before being picked by hand in the morning, it is then spread out in the afternoon sun and picked free of anything less than the best cherries. The semi-dried cherry is then loaded into an extremely clean and maintained pulper where the fruit is removed and the sticky coffee cherry then floats into a channel. The lighter beans are skimmed out and the good quality dense coffee is then dropped into a tank to ferment overnight. The wet mill manager will see if the coffee mucilage has the feel it needs. The thorough and repeated washing of the coffee can then begin, separating the denser coffees by use of gravity fed sluices and then dried on raised beds in the sun, before reaching its desired moisture level. We love the precision and care taken at Little Farm and are stoked to share this coffee and its story again, imported by our friends at First Crop Coffee.