We’re very excited to release three new coffees this week, all from one amazing farm: Finca Mauritania. Finca Mauritania is run by Aida Batlle – many of you may remember her coffee we had last year from Finca Kilimanjaro, easily one of our highlight coffees from last year. Aida runs three farms in total – Kilimanjaro, Mauritania and Los Altos. I had the pleasure if visiting these farms earlier this year while in El Salvador for the Cup of Excellence. We cupped all the farms coffees while viewing the mill where they are processed, and the Mauritania and Kilimanjaro lots stood out for me as coffees I’d really like to introduce to you guys! We bought all three processes from both, as well as Cascara from all three farms. Stored in vacuum sealed bags the greens smell amazing when you open them up, and we’re so excited to be launching the different lots between now and Christmas. We’re starting by introducing you to three selections from Finca Mauritania – all the same 100% Bourbon coffee, but processed three different ways: Natural Process, Pulped Natural and Fully Washed. Big thanks to Peter Giuliano and Counter Culture Coffee for giving up a little of what they normally buy from Mauritania, we’re now able to present to you this unique and fascinating opportunity to taste and learn a little more about how processing affects the flavour profile of a bean. On to the coffees, and a little explanation of the processes. After coffee is picked, our ultimate goal is to get the seeds from middle, and to dry them down ready to store and then ship. There are three main ways used around the world to do this: Natural Process: Here the cherry is dried whole in the sun, until it is a shriveled husk that can be hulled off. This is commonly used in regions with very little access to water. It is very easy for the natural process to go wrong – drying fruit in the sun can easily lead to fermentation or, even worse, mould. However, when done correctly the natural process is capable of giving the coffee incredible fruit notes and a lovely sweetness. Pulped Natural: Here the cherry is squeezed until the beans pop out, and then they are dried down. Most of the fruit is removed but a sticky layer of fruit meat (called mucilage) still coats the seeds. Again popular in areas with limited access to water, and much lower risk of defects compared to the natural process. Coffees produced this way tend to have great body and sweetness and are often very popular in traditional espresso blends. Washed Process: Here the cherry is squeezed until the beans pop out, and then the beans are soaked in fresh water until the sticky, sugary outer layer dissolves. The beans are then dried, often in the sun. This process results in the lowest incidence of defects, and as such is the most popular within speciality coffee. Why work hard to craft and grow amazing coffee, only to take the risk when processing it. The natural acidity in the coffee is really highlighted by the washed process, and the fruit and floral notes often given room to breathe. With the Finca Mauritania lots the same Bourbon variety has been processed each of these ways. Aida and her team are incredibly skilled, and as such these are great examples of the possibilities of each process. The Natural has amazing tropical and strawberry notes, the Pulped Natural is comfortingly sweet, rich and full bodied while the Fully Washed lot has a lovely honeydew melon juiciness and soft caramel and fruit notes. You can read more about each of them by clicking the links. This year Aida has once again produced Cascara from the dried coffee fruit left behind after the beans are removed from the cherry. This is used to make one the oldest coffee drink in history – Qishr, a tea made from steeping the fruit in hot water, often adding sugar and other spices as well. (Although we love it on it’s own, or as a highly caffeinated ice tea!) This is a rare opportunity – to be able to taste the effects of processing so clearly by using the same coffee from the same farm. We really want people to try this so we’ve created the Mauritania Collection . A bag of each of the processes, with a free 200g bag of the Cascara. Hold a cupping, share it with friends to help explain why you are so obsessed with coffee, try them individually or buy the collection and just keep it all for yourself! This is fascinating and delicious! We really look forward to hearing what you think.

We’ve put some brewing instructions on the bag for everyone who bought some of the Juice Espresso blend. However we wanted a central place where people could discuss the coffee, and perhaps share their experiences and brew recipes. We can’t anticipate every combination of machine and grinder, and only really share what worked well for us. So ask any questions, tell us what you think, and hopefully just plain enjoy the blend!

One last coffee from the Huila region of Colombia for the year. This is the last of the four we’ve bought, and if you looking back across them we remember why we are so excited about it. (The others were the Del Obispo, El Carizzo, La Carol and now this one). Just straight up delicious coffee, drinkable and satisfying. We have a little under a bag of this so don’t expect it to be around for too long. Progresso (350g) – £7.00

Thanks to all who bought a bag! We’ve been working on Juice tonight, and we’re really excited! The coffee will ship on September 1st, and we look forward to your feedback.

This is just a quick post to summarise after last night’s competition. Bigger and better than last time! More spectators, more cheering, an insanely hot room! The fickle wheel of fortune demanded many challenges from competitors but utimately Scott “Captain Tugboat” Griffiths came out on top: 1st – Scott “Captain Tugboat” Griffiths – 10 points 2nd – Neil “Number 1″ Le Bihan – 6 points 3rd – David “El Grifo” Gibbons – 4 points 4th – Lynsey Harley – 2 points All those who made it to round 2 also got one point. Check the leaderboard for updated scores! More details on the UBF Blog , including a video of the majestic El Grifo in action! Henry Dillon posted this last night as the echos of the crowd faded and the battle weary baristas slipped into the night. There were many cameras flashing throughout the event so please be sure to upload them all to the UBF flickr page and help to document this bout. Thanks to all who came and made the night a success. The cakes and pies and pastries were all very much appreciated and special thanks to Bronwen and Francis for the massive wheel of brie! Wowzer! Thanks to Paul from coffee hit for adding to the prize cache and to Nigel at Menor for providing the printed knockout chart with art work from David Gibbons . Mat North of Beyond the Bean did a grand job of manning the door and Ross Brown kept the crowd simmering with his MC skills, thanks to them! Finally, a big thank you to Emily Oak for providing the competition espresso from AIR . Stay tuned for info on the UBF 3 and we look forward to looking to seeing you next time!

There is a new espresso blend in the shop, but there are a few important things to know about it. Juice is a one-off roast – we will be roasting and shipping it on the 1st of September only. If you order before that date, and if you order any other items, then the entire order will be held til that date. There will only be a small quantity of it roasted, due to the scarcity of some of the coffees we plan to use. Onto the fun stuff – this espresso blend is all about big juicy fruit flavours. This won’t be a tolerant, chocolatey espresso blend – it will be the polar opposite. It will still be sweet and tasty, but expect and crisp and bright acidity and tonnes and tonnes of fruit aromatics and flavours. This isn’t for everyone, but if it appeals to you then we hope you’ll try it. When you get the coffee there will be loads of information about the blend, the brew recipe and some other bits and pieces. For now though – it remains a secret. Juice (350g) – £8.00

Challenge: ACF 7oz cups. Can you pour on demand? The wheel of fortune will decide the pours. Can you bring it…..? Competitors: Tickets – £5 (Prize fund of £50 + some barista wares) Please arrive at 7pm for the draw, or let us know if you are running late. Spectators: Do not buy tickets! Entry – £4 on the door, £3 with a UBF Badge (or free if you bring some beer or food). There will be beer and delicious eatings provided (hence the cover charge and option to avoid it). Massive thanks to Paul from CoffeeHit.co.uk for agreeing to add to the prize pot for each event!

On Tuesday the 18th at 7:30, the next round of challengers will gather at SQM HQ to protect their standing on the leaderboard, or to start their epic climb to the top. The nature of the challenge will be announced closer to time, and we’ll let you know at what time tickets to compete will be on sale, as places are on a first come first serve basis. This time there will also be a small door cover for those who wish to attend and cheer, and as usual there will be beer and hopefully generously sponsored nibbles as well. As always, if you wish to throw down, costumes are verging on mandatory, and well worth it considering El Grifo’s crushing of Big Jim last month!!! 7:30, August 18th. Be prepared. Be very prepared.

An interesting piece today in Time Out on the emergence of quality focused cafes reclaiming the London coffee landscape.

We’re thinking about closing down the Google Checkout option in the Square Mile Shop, leaving PayPal and credit card payments behind. We thought that before doing anything we should ask your opinion first. Your votes are very much apprecited! Note: There is a poll embedded within this post, please visit the site to participate in this post's poll.