Hinderwell Blend #1.0

At Forge Valley Roasters, we're driven by a desire for unearthing exceptional coffees and sharing their stories, making coffee roasting a little less faceless. Today, we're thrilled to unveil our inaugural blend, a tribute to the very essence of our craft and the land around us that inpsires it: The Hinderwell Blend.

Why Hinderwell?

We chose the name Hinderwell as a nod to Thomas Hinderwell, the 18th-century chronicler who captured the soul of this place in his evocative - and first known - description of the "Forge," nestled amidst the whispering woods of its namesake Forge Valley.

Hinderwell, a man of letters and a keen observer, wasn't just a chronicler; he was a poet in prose. His book, The History and Antiquities of Scarborough, is a tapestry woven with vivid descriptions of the landscape, its people, and their stories. And none captures the essence of Forge Valley quite like his description of the "charming valley" of East Ayton, through which flows the "silvery course" of the Derwent River, its banks adorned with "branching shrubs and spiry alders.", an excerpt follows:

"The Village of East - Ayton is celebrated for its charming valley, through which, is a delightful ride to Hackness. The lofty hills which embosom this valley, rise almost perpendicularly, clothed with pendant woods of various foliage; and the river Derwent, overhung with branching shrubs and spiry alders, meanders in its silvery course through the vale.

About a mile up the valley is the Forge, beautifully sequestered, and surrounded with prospects grotesquely rural.

"On ringing anvils here, the pond'rous steel,

By streams of water wielded, beats the bars,

From the rude mass of ore; -at every blow,

The forests tremble ; -hills and vales resound."

The Hinderwell Blend is our homage to the rich history of the area and our tiny part in it going forwards. With this blend we are fusing two exquisite single-origin coffees, each is a testament to their country of origin and the meticulous human care that goes into the cultivation of these green beans. The Colombian's bold intensity is softened by the Ethiopian's gentle whispers. We imagined this blend as a journey through Forge Valley Woods itself, from the sun-drenched castle at sunrise to the cool, whispering woods of the valley.

Colombian Castillo & Caturra from Chapata

Hailing from the sun-drenched hills of Huila, Colombia, these vibrant beans boast an SCA cup score of 86, a prestigious testament to their quality. The natural processing unlocks a symphony of flavors, with notes of jammy sweetness and dark chocolate dancing on the palate.

Established in 1967, the "Cooperativa de Caficultores de Anserma" emerged from a shared desire of coffee growers to pool their collective strength and knowledge. This unity was not merely symbolic, but practical, aiming to garner greater value for each associate's coffee crop.

One significant advantage the Coop provides is its Wet-Milling Plant, a haven for smaller growers who lack the infrastructure for their own coffee processing. These growers can deliver their cherries to the Coop and receive fair compensation. This arrangement is made possible by the Coop's natural processing plant, which elevates the quality of the coffee and in turn allows for better payments to the growers.

Boasting an association of 2,083 members, the Coop's crops thrive in altitudes ranging from 1,790 to 2,200 meters. The varieties produced include Castillo, Colombia, and Caturra, with a primary focus on the natural process, although a small amount is fully washed.

The Coop purchases cherries from its associate growers, each cherry undergoing a classification process to determine its use in either natural or fully washed processing, based on its quality. Post-selection, the cherries undergo a cleaning phase, eliminating any unwanted solid particles and washing the cherries.

The cleaned cherries then pass through an optical selection machine. This separates the ripe cherries from the greener ones, the latter being directed towards the washed process coffee, with the best ones assigned to the natural process. The selected cherries are moved to baskets, marking the start of an aerobic process lasting 24-36 hours.

These baskets find their place in a temperature-controlled room. This is an aerobic process in an open basket, allowing the free circulation of oxygen and CO2, which is produced during fermentation. The coffee is then relocated to a mechanical drying system, maintaining a temperature between 35 and 40 degrees Celsius until reaching a moisture level of 10-11%.

Post drying, the coffee is packed in GrainPro bags to stabilize it for 15 days, with each processed batch kept separate to ensure careful management of this phase. The journey ends with the coffee moving to the dry milling plant, ready for the next stage in its story.

Ethiopian Heirloom 74110 & 74112 from Dari

From the ancient, mystical lands of Ethiopia, these heirloom varietals arrive with an SCA cup score of 87.5, a crown jewel in the world of coffee. The natural process here unleashes a cascade of dark berry aromas and smooth milk chocolate.

This lot constitutes a portion of the coffee production sourced from one of the esteemed washing stations, owned and meticulously managed by Mr. Abiyot, who is also the founder of Buno General Trading. The station, known as Dari, is strategically situated in the picturesque Dola region of western Guji. Buno General Trading has garnered a reputation for exporting high-quality coffee cherries, and their commitment to community development is exemplified by the establishment of a school near the station, benefiting the entire local community and adjacent washing stations.

Within the verdant hills surrounding the village, coffee producers cultivate their coffee plants with great care. The rich, fertile lands, adorned with local trees like Cordia Africana, Acacia, and Albizzia, provide a nurturing environment for the coffee crops, ensuring a distinctive and premium coffee yield.

To support the local producers and enhance their farming practices, Bashura has diligently assembled a dedicated field team. This team engages in imparting essential agricultural techniques and fosters strong bonds with the coffee producers, fostering a spirit of collaboration and continuous improvement.

Recognizing the efforts of the contributing producers, Buno General Trading extends an additional premium for every kilogram of fully ripened cherries delivered during the harvest's off-season. This incentive scheme encourages the producers to exercise patience and supply only the highest quality cherries, thus promoting a superior coffee output.

Understanding the seasonal financial constraints faced by farmers, Buno General Trading extends a unique interest-free financial line of credit during the off-season to meet harvest-related expenses. The loans granted are subsequently deducted from the cherry delivery payments, ensuring a mutually beneficial arrangement for the farmers and the company.

In conclusion, Buno General Trading, under the proficient management of Mr. Abiyot, continues to uphold its commitment to delivering exceptional coffee while simultaneously fostering community development and supporting the local farmers in their pursuit of excellence. Through their various initiatives, the company has emerged as a beacon of sustainable and responsible coffee production in the region.

Available now in whole bean and ground options, the Hinderwell Blend awaits your discovery!