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Two Fantastic Festive Coffees

"El Martillo SL28 from El Salvador and Dimtu Espresso from Ethiopia."

Two years ago, we introduced our first two festive coffees for the holiday season and last year brought you two more. Now entering our third consecutive year of bringing you a couple of felicitously festive-tasting coffees, it’s safe to call it a tradition. 

For our filter range, we're excited to have secured this year’s slightly larger crop of SL28 variety coffee. Grown by the Salaverria brothers on the El Martillo plot of their Finca San Francisco estate in El Salvador, 2017 was the first time these young trees, planted in 2014, had produced enough seeds to properly process and export. We were able to purchase both a washed and a red honey version of the tiny production.

The El Martillo tablón on the Salaverria's Finca San Francisco estate is planted out with a range of unusual varieties, including SL28, Yellow Icatu and Orange Bourbon.

"The El Martillo tablón on the Salaverria's Finca San Francisco estate is planted out with a range of unusual varieties, including SL28, Yellow Icatu and Orange Bourbon."

Raoul is the lab manager responsible for roasting samples of the wide range of lots processed at the Las Cruces mill in Santa Ana, El Salvador.

"Raoul is the lab manager responsible for roasting samples of the wide range of lots processed at the Las Cruces mill in Santa Ana, El Salvador."

This year, based on feedback from ourselves and our customers as to which lot was better received, the brothers have processed the entire production as a full honey process (also referred to as a 'black honey process'). The 2018 harvest in El Salvador was particularly challenging for a number of reasons, and we've found all our coffees from the country to have been dialled back in intensity compared to years past. However, El Martillo SL28 is still tasting complex, full of botanical and herbal aromas as well as notes of preserved fruit and a delicately boozy quality. In the roastery, we've been experimenting with slightly more concentrated brewing recipes, achieving our favourite results when using between 65 and 70 grams of coffee per litre for pourover brewing, rather than our more usual 60g per litre, as we’ve found the slightly increased strength and concentration of flavour works really well for this coffee. Also, with the days getting shorter and the mornings darker, who wouldn’t appreciate that 10% dose increase in their morning coffee? 

Try out a recipe of 33g to 500g water for a little extra concentration and vibrancy when brewing the El Martillo SL28.

"Try out a recipe of 33g to 500g water for a little extra concentration and vibrancy when brewing the El Martillo SL28."

With regards to our espresso range, in the past we've typically highlighted coffees from Rwanda and Burundi that conjure up Christmassy flavours. We reliably get lots of honeyed baking spices in our Gitesi Espresso and coffees from Mahembe in Rwanda or Buziraguhindwa and Mbirizi in Burundi tend to bring a lot of jammy fruit preserves and redcurrant notes, very fitting for the time of year. However, our Burundian offerings this year have only just landed, and our coffees from Rwanda’s harvest in June-July this summer are still making their way to the UK. Luckily, we’ve been profiling an espresso from Ethiopia that we are imminently releasing, from someone fast becoming a household name at Workshop: Israel Degfa.

Israel Degfa owns around 20 washing stations in Southern and Western Ethiopia, and is focussing on producing high quality coffees as opposed to solely large volumes.

"Israel Degfa owns around 20 washing stations in Southern and Western Ethiopia, and is focussing on producing high quality coffees as opposed to solely large volumes."

This lot was processed at the Dimtu washing station in the Hambela woreda of Ethiopia’s famed Guji Zone. It has some very classic washed Ethiopian traits, being very perfumed and floral, but what we really love about it is the concentrated berry flavour, as well as dark chocolate and baking spice notes. The flavour, texture, sweetness and tartness make us think of sticky Christmas pudding, with all of its syrupy, steeped, dried fruits. When you’re layering up and everything is misty windows and long shadows at 3:30 in the afternoon, it seems to us a very fitting coffee to be drinking. 

Bags of sticky sweetness, tart dried fruits, florals and baking spices to boot, Dimtu Espresso is making us feel very Christmassy!

"Bags of sticky sweetness, tart dried fruits, florals and baking spices to boot, Dimtu Espresso is making us feel very Christmassy!"

Move over PSL, Dimtu in milk tastes like berry yoghurt, honey and gingerbread.

"Move over PSL, Dimtu in milk tastes like berry yoghurt, honey and gingerbread."


James Bailey
James Bailey

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