At Woolleys we are as passionate about our coffee as you are and we have teamed up with Anvil Coffee who are a new local roaster based in Hampshire. We are so impressed that we have our own blend of coffee roasting with them.  Like us, they are family business and we are proud to be partnered with them. We will soon introduce single origin coffee beans to our menu so look out for that.

This is what Anvil have to say about themselves:

We pride ourselves on sourcing only the highest-grade raw ingredients and working with like-minded folk that share our obsession for delivering great coffee – all the way from farm to cup. Although we are a small team, between us we have over 50 years industry experience and are always looking for new ways to offer our customers something mouth watering and memorable.

 A few years ago our head honcho started to import coffee and sell it across the south of England. I fact, sometimes, if the there is a full moon you can catch glimpses of him him lurking in the corridors with a pour-over in hand mumbling about Tarrazu and filter methods..

 He collected a group of us crazy enough to put up with him and we all added our own ‘touches’ to make ANVIL a small, but perfectly formed business. The thing we love about the coffee industry is that it never stands still. There is always someone pushing the boundaries and adding to our ever-growing knowledge of the little green bean we spend so much time with.

I am sure you can see why Wooley’s are proud to be partnered with Anvil.

Cupping Notes

A touch of marzipan nuttiness when drunk as an espresso. Nice lingering aftertaste with milk – brings out the sweet juiciness and the berry notes on the finish. Characterful and versatile if not demanding Farm: Finca La Lucha Varietal: Caturra & Colombia Processing: Fermented for 36 Hours, washed & sun dried Altitude: 1,800 metres above sea level Owner: Faustino Juanito Diaz Town / City: Jardin Region: Antioquia You will find Finca La Lucha lying high in the hills surrounding the small town of Verdún, just outside of Jardín in Southwest Antioquia. Originally the farm was purchased by the parents of current owner, Berta Buitrago. The family had worked hard to make the farm’s 7.5 hectares yield the best possible quality coffee and Berta new that when her parents passed away, she had to continue the work that they had started. It has been extremely hard to work on the farm and acheive a self sustaining and profitable business. Even the farms name reflects this (La Lucha meaning ‘the struggle’) through sheer determination and hard work, Berta’s work has made sure that this struggle yields only the very best fruits. The majority of work on the farm is done by Berta and her immediately family, who – together – mange the farm with an eye to detail and sustainability. Throughout the year, 4 or 5 workers are hired to help with agricultural labours and around 10 additional workers are brought in to help with the harvests. All the workers are from the local area, coming from either Jardin or the surrounding towns. Pruning is done at a rate of 20% of the farm per year as is advised by Colombia’s National Coffee Federation. All coffee trees are stumped back at 7 years and then fully renovated after their second life span – roughly every 14 years counting the 2 life spans. Due to the recent rises in prices of fertilisers the family have had to cut back and now fertilse twice a year rather than 3 times. regardless of this, they seem to be getting very good results with the reduced application and plan to continue this way for a couple of years to review the impact. The farm is mostly planted under Castillo at this point. In the past, there were more Colombia trees, but the family had been working to replace these slowly over time with the hardier Castillo. Their nursery currently has 4,000 baby trees of Castillo waiting to be planted. All coffee on the farm is selectively harvested by hand and then pulped and fermented for between 24 and 48 hours, with cochadas (different pickings) from different days being mixed. Each day’s picking is pulped separately, of course; however, the coffee picked on the second day is added to the first after 24 hours fermentation and then left to ferment in the tanks for a further 24 hours. In this method of fermentation, the second batch raises the ph level of the fermentation tank, permitting longer fermentation times without the acetic acid produced by bacteria at a lower ph level. This process is common among small farmers throughout Antioquia and Huila, whose farms are so small that one day’s picking is often not sufficient to make up an entire lot. While a consequence of circumstances, when done properly and with attention to detail, the process results in a distinctive, even and controlled fruit-forward cup. After fermentation, coffee is washed several times using clean, cool water and is then delivered to dry on the farm’s concrete patios. There is no sorting during the pulping and washing processes, but once the coffee is dried, it is hand sorted to remove any beans with broca damage and/or other damaged and lower sized beans. After reaching 11 per cent humidity, the coffee is bagged and then stored to rest for 2 weeks, after which it is taken to the Andes collecting centre for dry milling. Berta is a passionate member of her local growers’ cooperative – the Cooperativa de Caficultores de Andes, through whom all her coffee is commerialised. Cooperativa de Caficultores de Andes (Cooperandes), a Colombian cooperative that works in communities across Antioquia to promote and support the production of high quality coffee in the region, has contributed greatly to Berta’s development as a producer of speciality coffee. Founded in 1961, Cooperandes, receives coffee from more than 11,000 smallholders living in the foothills of the Eastern Colombian Mountain range. Smallholder farmer members within the cooperative’s area of influence benefit from exceptional agro-ecological conditions that are ideal for growing coffee, and Cooperandes has funded multiple initiatives to improve lives and quality of production for their members – including ‘coffee stores’ to facilitate access to crop inputs such as fertiliser and pest controls. Through the cooperative’s technical assistance and support (for instance, an educational program to create opportunities for the youth that they have established in partnership with the University of Antioquia), Cooperandes is helping producers such as Berta gain more visibility on the international market.