Glenmalure AB

About this coffee

Cupping with Vera Stücker on her estate last year, we were immensely impressed with the vast array of complexity and clarity in her coffees, particularly from the specialty section of her farm, Glenmalure. This Kent variety showcases a profile that is rich with sweetness, and a clean and clear acidity adds a delightful layer of complexity, and we're proud to be roasting two of Vera's coffees this year.

This coffee is hand-picked at peak ripeness, pulped, and then fermented as parchment for 12 hours. This is then followed by washing at Ngila's dedicated washing station, where water-efficient pulping equipment supports their commitment to environmental responsibility. Drying takes place on raised African beds for anywhere between 8 to 13 days, depending on the weather – mechanical dryers are not used here, with a preference for sun-drying techniques to preserve the natural characteristics of the coffee.