D'Angelo Coffee

D'Angelo Coffee

Experience flavours from around the world.

In 2019, we welcome South Australia's D'Angelo Coffee to the Tasting Australia family and we couldn't be more excited! 

With a premium selection of coffee beans from around the world, they're ready to help you explore global flavours that you simply won't find anywhere else. 

The D'Angelo Coffee team will be brewing the below all week long in Town Square (Victoria Square/Tarntanyangga). Be sure to check them out! 

Region Foothills of Kubor Range Western Highlands
Altitude 1500 MASL
Varietals Typica Bourbon Arusha
Process Method Honey Natural
Tasting Notes Sweet, chocolate, citrusy and complex.
Story For the Honey Process, the skins are removed, leaving fruit
pulp on the outer parchment. These are sun-dried, turned over and hand sorted –
honey processing needs careful attention at every stage to avoid fermentation.
It’s certainly a long and laborious task but the end result makes it worthwhile.
With the Red Cherry and Honey, every stage from picking, sorting and packing is
done by hand, an opportunity to constantly check the quality. Kuta Kofi Mill
farmers grow their coffee on the foothills of the Kubor Range/junction with the
Nebilyer Valley and area with the wonderful black volcanic loamy soil PNG is
known for.
Region Boquete
Farm Hacienda La Esmeralda, Cañas Verdes
Altitude 1750 MASL
Process Method Traditional Washed, then sun-dried on patio.
Tasting Notes Unique florals, citrus aromatics elegant bright cup.
Story Hacienda La Esmeralda is best known for discovering the Gesha variety in 2003.
In 2004 it won it’s first of many competitions in the Best of Panama. After the events of 2004
and Gesha’s official coming out at the Best of Panama Auction, much of the Peterson’s focus settled on developing an infrastructure
to support superior lot separation, meticulous processing, and consistency. Additionally, the Peterson family added new varieties to
the Esmeralda Collection.
Region Boquete
Farm The Lamastus Family Estates - Elida Estate
Altitude 1850 MASL
Process Method Natural
Tasting Notes Jasmine, pomarosa, saturated sweetness, superior cleanliness, sparkling flavour that range from berry and citrus to mango,
papaya and peach. A very distinct bergamot-like finish is typical in the cup profile.
Story The ultra-high elevation Elida Farm goes from 1,700m
to 2,300m and part of it is located within the Volcan Baru National Park
(VBNP), a protected ecological reserve and sanctuary for exotic plants, birds
and mammals. The farm has a total of 65ha of which 30ha are planted with Catuai, Gesha and a bit of Typica, the rest is
private forest reserve or is inside the VBNP. Coffee in this farm is only grown
up to 1,950m and planted above 2,050m (not yet producing); in this area of
Panama, coffee does not grow higher than this elevation. The Volcan Baru National
Park is one of the highest volcanoes in Central America. This is an indulgent, one-of-a-kind
coffee that will fulfil the highest expectations.
Region Boquete
Farm The Lamastus Family Estates - Elida Estate
Altitude 1850 MASL
Process Method Washed
Tasting Notes Floral, bergamot, apricot, nectarine apple, elegant cup.
Story The ultra-high elevation Elida Farm goes from 1,700m
to 2,300m and part of it is located within the Volcan Baru National Park
(VBNP), a protected ecological reserve and sanctuary for exotic plants, birds
and mammals. The farm has a total of 65ha of which 30ha are planted with Catuai, Gesha and a bit of Typica, the rest is
private forest reserve or is inside the VBNP. Coffee in this farm is only grown
up to 1,950m and planted above 2,050m (not yet producing); in this area of
Panama, coffee does not grow higher than this elevation. The Volcan Baru National
Park is one of the highest volcanoes in Central America. This is an indulgent, one-of-a-kind
coffee that will fulfil the highest expectations.
Region Aqua Limpa Valley Mococa, SP
Farms Fazenda Morro Azul / Fazenda Santo Antonio
Altitude 1000/1100 MASL
Varietals Typica Bourbon Arusha
Process Method Natural
Tasting Notes Buttery fattiness, creamy rich mouth feel and sweet fruity tones.
Story The Bob-o-link project is a group of farms in our
region that we have also extended across neighbouring regions since the
Bob-o-link bird doesn’t only live on our farms! The aim is to find a way to
grow sustainable coffee today and tomorrow. And so today, the Bob-o-link project
is about working in the same eco-friendly system, producing quality coffee.
Because we are all responsible for the resources we have at our disposal:
having good water, good soil and biodiversity. We are delighted to say that we
have found some wonderful partners, and that one of these wonderful partners is
Belco.
Region Caconde SP
Farms Sitio Seriema
Altitude 1200/1350 MASL
Varietals Yellow Bourbon
Process Method Natural
Tasting Notes Mandarin/orange mulberry with a round mellow mouth feel.
Story The Bob-o-link project is a group of farms in our
region that we have also extended across neighbouring regions since the
Bob-o-link bird doesn’t only live on our farms! The aim is to find a way to
grow sustainable coffee today and tomorrow. And so today, the Bob-o-link project
is about working in the same eco-friendly system, producing quality coffee.
Because we are all responsible for the resources we have at our disposal:
having good water, good soil and biodiversity. We are delighted to say that we
have found some wonderful partners, and that one of these wonderful partners is
Belco.
Region Bench - Maji Zone
Farm Gesha Village Estate
Altitude 1900/2100 MASL
Process Method Natural
Tasting Notes Juicy, delicately intense flower driven jasmine and watermelon.
Story Nowadays, Gesha Village is known for producing one of the best cup profiles in the world. In doing so, the Meanit people, local inhabitants and protectors of Gesha, thrive.
Gesha Village Coffee Estate cultivate their coffee lots, both natural and washed from different farms, or as they like to call them,
blocks. Forest and other mixed varieties are harvested between November and February.
Region Bench - Maji Zone
Farm Gesha Village Estate
Altitude 1900/2100 MASL
Process Method Washed
Tasting Notes Lemon citrus complexity, jasmine, lingering after taste of honey suckle.
Story Nowadays, Gesha Village is known for producing one of the best cup profiles in the world. In doing so, the Meanit people, local
inhabitants and protectors of Gesha, thrive. Gesha Village Coffee Estate cultivate their coffee lots, both natural and washed from
different farms, or as they like to call them, blocks. Forest and other mixed varieties are harvested between November and February.
Region Norte Pioneiro
Farms Women's Group
Altitude 1000/1100 MASL
Varietals Mundo Novo
Process Method Pulped Natural
Tasting Notes Nectarine, white grape, cola, sugar syrup almond, creamy silky mouth feel.
Story The coffee culture in the district of “Matão” has reached 100 years this year according to reports of the oldest. The culture was passed in from generation to generation. The group started in 2013, but the real change began in 2015 after the first win at the Paraná Quality Competition, coffee produced by Eloir Nogueira de Souza. After the Contest, the group got even more together, so they started producing quality coffees. The following year, with another prize from the producer Laura de Freitas, some members of the group decided to make the selective harvest of natural coffee, an idea that worked well and had a lot of visibility and became a reference for work, unity
and dedication. The work is being recognized by the buyers, because the added value to this coffee produced by women today is much greater, and with this appreciation the group is growing, before this repercussion the group had 15 women and today has 24 members.
Region Norte Pioneiro de Parana
Farms Fazenda California
Altitude 800 MASL
Varietals Obata
Process Method Natural
Tasting Notes Lycée, white grape, vanilla, grapefruit with creamy body and long sweet finish.
Story After being harvested, the ripe cherries are delivered
to the farm’s tanks and are soaked in cold water. California’s wet mill is
supplied with very cold spring water – 8-10 degrees Celsius at most.
This (and his daughter’s passion for the Disney film ‘Frozen’) gives the
process its name. The theory is that the cold water gives a condition of ‘controlled
fermentation’ giving the coffee the opportunity to begin a slow, even ferment
whilst avoiding over-blown vinegar flavours. The coffee is then finished off
with slow drying in the mill’s African beds for 25-30 days, which completes the
complexity of the process.
Region Al-Jabal, Sana’a Province
Farm Bayt al-Ramim
Altitude 2150-2300 MASL
Process Method Nautral
Tasting Notes Perfume, dark chocolate, figs, nutty, spice, port wine, red currants.
Story Bayt Al-Ramim is a family owned farm consisting of a father and his three adult sons.
We’ve been working with them since we started in 2015. Udaini, is an ancient cultivar in Yemen
that as a company we’ve focused on in Yemen. It’s likely the ancestor the Typica varietal as Dr.
Amin al Hakimi of the world coffee research program maintains.
Region Parana State
Farms Fazenda California
Altitude 750 MASL
Varietals Obata
Process Method Tropical Storm is a ‘washed’ yeast hybrid. Hand picked and pre - hand sorted before processing. Carefully dried on raised beds.
Tasting Notes Blood orange, panela sugar, peach, creamy body with sweet lingering after taste.
Story Undergoes experimental processing with specialised coffee fermentation yeast. Inoculated twice - once as whole cherry fermented under water, then using a different yeast strain during the second fermentation after pulping. Carefully dried on raised beds.

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