The Coffee Commune: 2022’s WORLD’S Best Coffee Blend – A Journey Through Flavour and Vision

In the specialty coffee world, some blends transcend the everyday cup and become a sensory journey, showcasing the craft and expertise behind every sip. The Coffee Commune’s 2022 award-winning blend is one such masterpiece. Created with the vision of Phillip Di Bella and brought to life by an expert team, this blend redefined what coffee could be: a rich, intricate flavour experience as sophisticated as fine wines.

The Visionary Behind the Blend: Phillip Di Bella

At the helm of The Coffee Commune’s success is Phillip Di Bella, a pioneer in the coffee industry known for elevating coffee beyond its role as a morning pick-me-up. Di Bella’s guiding principles for the 2022 blend focused on crafting a coffee that was balanced, complex, and reflective of the care and craftsmanship involved in each stage of production. His vision was to curate a blend that would not only be exceptional but also reveal the diversity and richness of the world’s finest coffees.

Green Coffee Sourcing: The Expertise of Jesse Matthews Cooke and Raihaan Esat

To execute Phillip’s vision, Jesse Matthews Cooke and Raihaan Esat led The Coffee Commune’s green coffee sourcing team, ICT. Their expertise in selecting exceptional beans from around the world was critical to the success of the blend. Together, they sourced unique varietals and sought out experimental processing methods, ensuring the coffee was both high quality and innovative.

Matthews Cooke and Raihaan’s choices for the 2022 blend centred on two extraordinary coffees: Colombia El Diviso Sidra Varietal and Café Granja La Esperanza Mokka Varietal. Both coffees, processed with meticulous care, brought distinct flavour profiles that formed the heart of the blend.

The Coffee Components: The Stars of the Blend

The combination of these two exceptional coffees—Colombia El Diviso Sidra and Café Granja La Esperanza Mokka—created a remarkable flavour journey, with each coffee contributing its own unique character.

Colombia El Diviso Sidra Varietal – Anaerobic Natural Process

El Diviso’s Sidra varietal is a rare and highly prized coffee, known for its complex flavour profile. The beans underwent an anaerobic natural process, a cutting-edge fermentation method where the cherries are fermented in sealed tanks without oxygen. This process intensifies the coffee’s fruit-forward flavours, creating a vibrant and dynamic cup.

In the blend, Colombia El Diviso Sidra introduced bold notes of ripe red berries, particularly raspberry and blackcurrant, layered with undertones of tropical fruit and honeyed sweetness. The anaerobic process imparted a bright acidity and lively complexity, making this coffee the centrepiece of the blend’s flavour profile. Its vibrant character delivered a striking first impression that set the stage for the more subtle notes to follow.

Café Granja La Esperanza Mokka Varietal – Natural Process

The second key component of the blend was the Café Granja La Esperanza Mokka Varietal, a rare and delicate coffee with an exceptional flavour profile. This varietal, grown at high elevations in Colombia, is known for its small, dense beans that pack a punch in terms of flavour. The natural processing method, where the cherries are sun-dried with the fruit still attached, enhanced the coffee’s sweetness and intensified its natural fruity characteristics.

In the blend, Mokka added depth and a rich body, with flavours of dark chocolate, dried figs, and candied orange peel. Its low acidity and syrupy texture balanced the sharp brightness of the Sidra, providing a smooth and luxurious mouthfeel that lingered long after each sip. The Mokka varietal’s natural sweetness created a comforting and harmonious finish, making the blend both complex and approachable.

Masterful Roasting: Justin Weideman’s Craft

Once the exceptional beans were sourced, the task of unlocking their full potential fell to master roaster Justin Weideman. With years of experience in understanding the nuances of different coffees, Weideman developed a precise roasting profile that allowed both the Sidra and Mokka varietals to shine.

Weideman’s approach was to highlight the bright, fruit-forward characteristics of the Sidra while preserving the deep, chocolatey richness of the Mokka. His skillful roasting ensured that the natural processes of both beans were honoured, bringing out the distinct flavours without compromising their integrity. The result was a blend where each coffee’s unique profile contributed to a symphony of flavours—vibrant, rich, and layered.

A Coffee Experience as Intricate as Fine Wine

The collaboration of Phillip Di Bella’s vision, the sourcing expertise of Jesse Matthews Cooke and Raihaan Esat, and the roasting mastery of Justin Weideman produced a blend that stands as a testament to the art of coffee making. The interplay between the Colombia El Diviso Sidra’s bright, fruity notes and the Café Granja La Esperanza Mokka’s deep, sweet richness created a cup that was complex, balanced, and unforgettable.

Each sip of this blend took the drinker on a journey through different flavour dimensions, much like tasting a fine wine. The vibrant acidity of the Sidra varietal awakened the palate, while the comforting sweetness of the Mokka rounded out the experience, leaving a lasting impression.

Coffee: A New Standard for Flavour

The Coffee Commune’s 2022 blend proves that coffee can be much more than a caffeine fix. It can be a vehicle for exploring diverse and sophisticated flavours from around the world. This blend represents the future of coffee—where craftsmanship, innovation, and attention to detail transform each cup into an experience worth savouring.

So next time you sip on a cup of coffee, remember that it’s not just a drink; it’s a journey of flavours, a reflection of the care taken by farmers, roasters, and visionaries alike. In the hands of The Coffee Commune, coffee becomes not just a beverage, but a work of art.