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Artisan Coffee Roaster & Fine Tea Merchant

For all of you who know there's no going back after discovering the world of speciality coffee and fine tea.

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Speciality Coffee

"CASA" - Single Origin Espresso Blend - 100% Arabica

£6.25
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Speciality Coffee

"CASA" - Single Origin Espresso Blend - 100% Arabica

£6.25

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CASA - Espresso Blend - 100% Arabica

60% Brazil: Bom Jesus (Rainforest Alliance & UTZ Certified)
40%: El Salvador: El Borbollon (Rainforest Alliance)

We've worked hard over the past year to perfect our iconic blue label Casa. Given that speciality coffee is all about seasonal harvests, we can confidently reproduce our taste profile with Brazilian and Central American Arabica beans.

We use for the base the incredible Mundo Novo Arabica bean from the Bom Jesus farm. We source this coffee directly from Gabriel and Flavia, the owners, so we can be assured of the high quality of the coffee. (Read more about them on the "NERD ZONE" tab above). This Brazilian bean has an amazing sweetness, yet the punch needed to cut through milky espresso-machine based drinks. So, its the ideal base for our Casa Espresso blend. It's also ideal as a stand alone single origin, for those of you who like extra body in the cup.

As its bezzy mate, we've chosen the typical chocolatey flavours of an El Salvador Arabica. It's a Red Bourbon varietal, a favourite of ours and a delight to roast. Honestly, we're spoiling y'all with this unbeliveable house blend. (Don't take my word for it though ... just look at what you're saying on the REVIEWS tab above!)

So what's our objective? We want...

- A coffee that's got the boldness through an espresso machine as an unadulturated espresso, yet has the body and punch to compliment all milky drinks
- A blend of 100% single-origin Arabica beans that tastes amazing, without any hint of the astringency you'll find with Robusta coffee
- To remain committed to using farms whose produce is fully traceable. With this provenance, we can rely on an excellent crop from each harvest. And in this way, we can reproduce a consistent roast profile and keep you smiling
- A taste profile that has good balance, a full-mouthfeel, with nutty and dark chocolate notes and a refreshing berry finish

Brew Method: Made to measure for an espresso machine. If you have a home espresso machine, then our "blue label" is an essential companion. It's also absolutely cracking to use with a stove top - see our range of Bialetti - a great way to start the morning that keeps to a tight budget. And because we roast fresh at least once a week, you'll get the very best our of this amazing 100% Arabica blend. As we say in Cumbria: “Champion”.

For more information about the beans, click on the "Nerd Zone" tab about ... you geeks, you!

REVIEW THIS PRODUCT AND YOU COULD WIN A FREE V60 DRIPPER AND FILTER PAPER

Casa - Espresso Blend

BRAZIL: Bom Jesus

Farm: Bom Jesus
Varietal: Mundo Novo
Processing: Natural process, sun-dried 30 days of resting period
Altitude: 1,000 metres above sea level
Owner: Gabriel e Flavia Lancha de Oliveira
Region: Cristais Paulistas, Alta Mogiana
Country: Brazil

COFFEE
The coffee from Fazenda Bom Jesus has a bright and remarkable acidity with hints of chocolate and walnuts. It leaves a very light and pleasant aftertaste. Notes of brown sugar make it a naturally sweet cup. A hint of maple syrup can also be detected. Its stunning aroma is very soft and sophisticated. The sweetness of the coffee is a result of the coffee varietal Mundo Novo and the natural process. The sugar in the coffee cherry is passed on to the bean as the coffee cherries are all dried together, removing the husks just after the coffee reaches a humidity of 11.5 %.
The coffee is grown at an altitude of around 1,000 metres above sea level. This allows for ideal levels of rainfall of approximately 1,000mm per year. The constant temperatures of 20-25 C make for ideal conditions for growth of healthy coffee trees and cherries.

FARMERS
Fazenda Bom Jesus is the work of the couple Gabriel and Flavia Lancha Oliveira. With a long heritage in coffee culture both are grandchildren of coffee producers. They themselves passed their love and care on to their sons, Lucas and Gabriel junior who are also dedicated full-time to the farm. In 1984 they formed The Labareda Group, diversifying into various rural activities although coffee is still the most foremost in family hearts and indeed remains their main crop. Fazenda Bom Jesus is located in Cristais Paulistas in the Alta Mogiana Region.
Gabriel and Flavia are more than just a farming couple. Their objective is to sustainably develop their region from a social and economical point of view. Fazenda Bom Jesus was a founder of the Alta Mogiana Specialty Coffee Association - AMSC. It promotes a greater conscience with regard to speciality coffee in the region as well as developing better farm practices. Performance bonus payments are also made alongside employees fixed wages. Flavia verifies that all employees on the farm must be literate and receive specialized training to do their job. As for the workforce, all their children must be enrolled at the local school.

CORPORATE SOCIAL RESPONSIBILITY
Fazenda Bom Jesus has over 140 hectares of Natural Reserve where a huge diversity of fauna and flora can be found. Annual auditors come to collect data on both vegetation and wildlife which, in turn, is catalogued by Rainforest Alliance researchers. All the products used on the farm are not only allowed but recommended. As it produces its own compost used on the farm. Fazenda Bom Jesus contributes socially with events such as GIMA – where children from 9 small surrounding towns come to take part in a treasure hunt. Over 400 children participate in general knowledge tests and a sports day on the Bom Jesus Farm. Only state educated children take part in the events and the prizes are sponsored by the farm itself and Australian roasters that also do direct trade.

QUALITY AND CERTIFICATION
Fazenda Bom Jesus Coffee was the first Farm in the Alta Mogiana Region to be certified by UTZ in 2006. Every stage must be monitored and recorded to allow 100% traceability of the coffee, which is only one of UTZ's requirements. The farm is a member of the Brazilian Specialty Coffee Association.
Fazenda Bom Jesus has also been Rainforest Alliance (RFA) Certified since 2008. The importance of the certification is for both environment and social reasons. Recycling is encouraged in all farm buildings and the correct use of safety equipment is a further requirement of RFA. Fazenda Bom Jesus achieved a scored of 98% from the (RFA) auditors last year. The coffee is certified and exported to over 10 countries including Australia, Germany, USA and now Great Britain.

CUP PROFILE

Acidity – 7 - 7.5
Mild acidity, pleasant

Sweetness – 7.5 - 8
Excellent sweetness with more sugars being absorbed from the pulp

Character – 7.75 - 8
Plum-like, nutty, chocolate on the darker side

Body – 8 - 8.5
Medium to full body

Balance – 7.5- 8.5
Good balance

EL Salvador: El Borbollon

Farm: La Reforma & Santa Maria
Varietal: 100% Red Bourbon
Processing: Fully washed and sundried on clay patios
Altitude: 1,400 to 1,500 metres above sea level
Owner: The Alvarez Family
Town: Santa Ana
Region: Santa Ana Volcano (Apaneca-Ilamatepec)
Country: El Salvador
Total size of farm: 55 hectares total
Area under coffee: 51 hectares total
Prizes: Reforma: 3rd – El Salvador COE, 2011
(Score 91.72)

The Alvarez family has been growing coffee in El Salvador for a century and over four generations. Their award-winning farms are located on the lush green hills of Santa Ana, in the west of the country, whose rich volcanic soils and mild climate provide ideal conditions for growing coffee. The beans, which comprise El Borbollon, come from two small neighbouring farms - La Reforma and Santa Maria. They are manually picked and collected in traditional hand-woven baskets from December until March. Only the best, fully mature coffee cherries are selected.

Finca La Reforma and Finca Santa Maria were established by Rafail Alvarez in 1892 on the rich, humid slopes of Santa Ana Volcano. Originally from Colombia, Don Rafael came to the region with some of his best coffee seeds and began a new legacy of coffee production. Four generations later, the Alvarez Diaz brothers manage the farms, which are planted exclusively with red burbon variety coffee trees, despite recent upheavals with leaf rust.

El Borbollon mill is managed by Eduardo Alvarez, whose father passed down his technical skills. Of the 15 high-altitude farms, 10 have won places in the Cup of Excellence and 4, including La Reforma the COE Presidential Award for scores of over 90 points.

Coffee beans are pulped without water and then fermented for 16 - 20 hours until peel fermentation is achieved. The coffee is then washed in clean, fresh water to remove the mucilage. The parchment coffee is then placed onto the expansive patios and dried in the sun and regularly turned by hand.

Clay patios are used as they have superior endothermic properties (absorption of heat) than concrete and thus regulate temperature much better. The coffee beans are dried for 9 to 10 days in this way and the slower drying time seems to improve the cup quality.

The meticulous attention to detail shown at every stage of production - from harvesting to wet milling to cupping - has enabled the family to continue through the struggles of the past 20 years.

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Fine Tea

Earl Grey

£4.25

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A classic tea with a massive following and a rich history. This high-grade China black tea is blended with oil from the very best Italian bergamot plants.

Earl Grey is like spending time with your best friend – warm, reassuring, much loved. We’ve chosen this tea after many tastings, and we love its mellow, citrus base.

There is a lot of misconception about what Earl Grey should be, from freeze-dried bergamot to leaf type, but we’re delighted with the highest quality of our components. They're as good as anything that's been around for almost 200 years. From the aroma to the taste, you'll adore this Earl Grey.

Country	China
Leaf	Dark brown, wiry
Aroma	Very fragrant, citrus, bergamot
Liquor	Light, slightly orange
Cupping Notes	Refreshing, citrus, very fragrant
Brewing Tips	2.5/3g in 200ml of water at 100°C. Steep for 3-4 mins – depending on strength required

More info to come...

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Speciality Coffee

RWANDA: Kanyege 0354 - Single Origin - 100% Arabica

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Speciality Coffee

RWANDA: Kanyege 0354 - Single Origin - 100% Arabica

£7.95

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Basics

Nerd Zone

Reviews

Back to Rwandan coffee and we're buzzing harder than a summer bee who's been necking too much Arabica pollen. This is a typically floral bean, with summer raspberry and orange notes and silky body. We'd advise getting your nose well into your newly opened packet of freshly roasted Kanyege and having a good sniff. You'll get that unmistakable fruitiness of Rwandan coffee. If you're new to speciality coffee you'll be really surprised at how sweet coffee can be. And if you're a connoisseur, then you'll be drooling with expectation. This high-grown Rwandan Arabica is truly wonderful.

Hey, you geekoids ... for more information on this coffee, mosey on to the "Nerd Zone" tab above

Rin recommends: a pour-over brew method to highlight the subtleties of this incredible African coffee. Perfect for Aeropress / Chemex / V60 or Softbrew.

REVIEW THIS PRODUCT AND YOU COULD WIN A FREE V60 DRIPPER AND FILTER PAPER

Rwanda: Muhura

RWANDA - Kanyege 0354
ALTITUDE - 1886 masl
LOCATION - Nyamasheke District
PREPARATION - Washed
VARIETY - Red Bourbon
OWNER - Alphonse Kayijuka
HARVEST - Aug -Nov

Rwanda is blessed with ideal coffee growing conditions that include high altitude, regular rainfall, volcanic soils with good organic structure and an abundance of Bourbon. The vast majority of Rwandan coffee is produced by smallholders of which there are thought to be around half a million with parcels of land often not much larger than just one hectare per family. Coffee is grown in most parts of the country, with particularly large concentrations along Lake Kivu and in the southern province. Rwandan smallholders organise themselves into cooperatives and share the services of centralised wet-mills – or washing stations as they are known locally. Flowering takes place between September and October and the harvest runs from March to July, with shipments starting in August through December.

KANYEGE

Kanyege is a washing station privately owned and operated by Alphonse Kayijuka. The station was built in 2013, and 2014 was its first operational season, where it produced 30 tons of quality parchment. It is located in the western part of Nyamasheke district, in the Macuba Sector and Kanyege cell, at an altitude of 1886 metres. All coffee is processed using an 800 kg/hr Penagos ecopulper, dry fermented for 12 hours, and then dried on raised beds for 15 - 22 days. Kanyege is supplied by a group of 1200 farmers from the sectors surrounding the washing station.

DESCRIPTION
Raspberry, orange and caramel with a silky body.

SCAA CUP SCORE: 86

BOURBON: This varietal originated on the Island of Bourbon (now known as Reunion Island) and is a mutation of early Arabica species from Ethiopia. Its leaves are broad and cherries can ripen red, yellow or orange.

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Quick shop

Aeropress

AEROPRESS - Plus any 250g coffee for free

£30.00
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Aeropress

AEROPRESS - Plus any 250g coffee for free

£30.00

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Reviews

BUY AN AEROPRESS AND GET 250g OF ANY OF OUR COFFEES FOR FREE*

Simple and inexpensive, the Aeropress is one of my favourite ways to make coffee - I use mine every week and have had it for years. It's super easy to clean and very portable. So it's perfect for travel, camping, weekend breaks etc.

Gives a clean cup. Great for single origins in particular, and also fabulous with espresso blends in the morning.

AEROPRESS comes complete with filter papers to get you brewing some of the good stuff straightaway.

*NOTE: PLEASE LET US KNOW WHICH COFFEE AND WHETHER IT'S WHOLE BEAN OR GROUND FOR AEROPRESS YOU'D LIKE IN THE SPECIAL INSTRUCTIONS BOX, WHEN YOU GET TO "CART" AT CHECK OUT (YOU DON'T NEED TO ORDER A COFFEE SEPARATELY)

Rin's tips for a great cup:

Put the filter paper in the cap, then wet the filter paper, chamber and your cup with hot water ... this ensures you don't get cold coffee

Use about 17g of beans per 2 "marker points" of water, and grind from fresh if possible

Don't grind too finely - the grind should feel a bit like sand between your fingers

I like to use the "inversion method" - so put the plunger about an inch of the way into the chamber and turn the whole thing upside down. Add the coffee and water into the upturned chamber

Use slightly cooler water than boiling - 85°C brings out the best in the bean for this method

Stir for 10 seconds and then leave for 30 seconds

Screw the filtered cap on tightly, place the cup over the cap, turn the whole lot over the "right way" (holding everything in place!) and then plunge

Top up your cup with fresh hot water as you wish

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Subscriptions

Plans for Coffee - Weekly, Fortnightly or 4-Weekly

£8.75

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Subscriptions

Plans for Coffee - Weekly, Fortnightly or 4-Weekly

£8.75

One-time purchase

Subscribe to this product
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Quantity

+ Recurring payments to receive 1 x 227g* of coffee straight to your door
+ Delivered in a recyclable, letterbox friendly envelope
+ Coffee varieties alternate across our current seasonal range**
+ Perfect for coffee lovers
+ Perfect for a gift
+ Dispatched to arrive in time for the weekend
+ Price includes shipping

*If you order more than one bag we will ship as multiples of 250g, as they will be categories as a small package.

**For Decaf subscription please click HERE

Note: creating an account is not essential, but if you want the flexibility of stopping and starting your plan, whenever it takes your fancy, we'd highly recommend creating an account at checkout.
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Rinaldo's Travel Bundles

Travel Bundle - "Globetrotter"

£62.50
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Rinaldo's Travel Bundles

Travel Bundle - "Globetrotter"

£62.50

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SAVE MONEY ON THE "GLOBETROTTER" TRAVEL BUNDLE:

- AEROPRESS (inc. 250 filter papers)
- RHINOWARES HAND-GRINDER
- 70G TRAVEL PACKS OF COFFEE
- FREE - 250g of a coffee of your choice with your next purchase
- FREE SHIPPING

Do you...?

1) have a busy life on the road, spending time in hotels and B&Bs and long for amazing speciality coffee when there's only that depressing sachet of instant by the Corby Trouser Press?
2) consider yourself a weekend warrior, getting back to nature in a tent/campervan/bivvy bag/yurt?
3) have plans for a longer travelling/climbing trip?

If you answered "Mind your own business" to any of the above questions, then we have the miracle cure for you.

We've bundled the Aeropress and Rhinowares hand-grinder with resealable travel sachets of our freshly roasted coffee beans, so you can start the day in style with some proper speciality Joe.

Thanks for the amazing images and musings by the ever youth Liam Lonsdale: Note-jotter, photo-spotter and uber-globetrotter, putting this travel through its paces. You can read it all HERE

Rin's tips for a great cup:

Put the filter paper in the cap, then wet the filter paper, chamber and your cup with hot water ... this ensures you don't get cold coffee

Use about 17g of beans per 2 "marker points" of water, and grind from fresh if possible

Don't grind too finely - the grind should feel a bit like sand between your fingers

I like to use the "inversion method" - so put the plunger about an inch of the way into the chamber and turn the whole thing upside down. Add the coffee and water into the upturned chamber

Use slightly cooler water than boiling - 85°C brings out the best in the bean for this method

Stir for 10 seconds and then leave for 30 seconds

Screw the filtered cap on tightly, place the cup over the cap, turn the whole lot over the "right way" (holding everything in place!) and then plunge

Top up your cup with fresh hot water as you wish

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Fine Tea

Lemon & Ginger

£4.50

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Rise and shine. One of the most refreshing herbal teas to drink all-day round. It has an ingredient list that reads like an order at Borough Market: ginger, liquorice root*, lemongrass, pepper, lemon peel, peppermint, hibiscus, lemon juice, apricot. Soothing on the throat and great for your sinuses.

(*contains liquorice root – people with high blood pressure should avoid excessive consumption of this tea)

Country	Various
Leaf	Variety of spices, herbs and fruit
Aroma	Very fragrant, citrus and spice
Liquor	Golden
Cupping Notes	Intense citrus with warming ginger notes
Brewing Tips	1 heaped tsp in 250ml of water at 100c. Steep for 3 mins.

More info to come...

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Speciality Coffee

Decaf - BOLIVIA / HONDURAS (RFA)- 100% Arabica - Sparkling Water Process

£7.50
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Speciality Coffee

Decaf - BOLIVIA / HONDURAS (RFA)- 100% Arabica - Sparkling Water Process

£7.50

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Nerd Zone

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DECAF - BOLIVIA / HONDURAS (RFA Certified) - 100% Arabica - Newly Arrived
Cup Profile: Cherry, vanilla. Syrupy and sweet.

SCCA: 84

Rin's 1st Craic:

One of the most exciting things about being a coffee roaster is the immediacy of accessing coffee beans from across the world, without having to take a gap year and share a hostel with a dozen soon-to-undergrads reading Lonely Planet guides. As well as directly sourcing our Brazil: Bom Jesus, we have some wonderful suppliers who operate on the strictest traceability guidelines that allow us to sample the very best Arabica coffee, while ensuring coffee farmers get a fair payment for their labours.

We've plumped for a blend of Bolivia & Honduras bean for our latest decaf. A sparkling water processed caturra varietal, gives a vanilla and cherry notes that are rounded off by a syrupy mouthfeel.

I've worked hard at roasting decaf to bring out the its best notes (can you hear the violins?). Unhinged fools in my position will tell you, roasting decaf is a dark world, where all but lovers of dungeons and dragnets, dare not venture.) Get it wrong (and boy, for the first few months of my roasting life, did I ever) and you might be sucking wet cardboard through a straw. But do some horse-whispering to that petulant pony and you might be onto a real winner. One thing's for sure, you just can't treat decaf like any other coffee bean. And whatever your views on decaf, as I roaster, I totally respect that and love the challenge.

These beans are decaffeinated using a sparkling water process. For more about this procedure and the farm's provenance, click on the "Nerd Zone" tab above.

This coffee works well for any brewing method, but we'd especially recommend something that works well with full-bodies coffees such as espresso / stove top / softbrew / cafetiere

REVIEW THIS PRODUCT AND YOU COULD WIN A FREE V60 DRIPPER AND FILTER PAPER

DECAF - BOLIVIA / HONDURAS (RFA Certified) 100% Arabica - Newly Arrived Sparkling Water Process

BOLIVIA: ARCHANGEL
LOCATION: Bolinda, Caranavi
ALTITUDE: 1650 masl
PREPARATION: Washed
VARIETY: Caturra
HARVEST: July - September

HONDURAS: GUALME
LOCATION: Gualme, Corquin Copan
ALTITUDE: 1450 masl
PREPARATION: Washed
VARIETY: Catuai, Caturra
HARVEST: November - January
SHIPMENT: February - April

Cup Profile: Cherry, vanilla. Syrupy and sweet.

Origin:

Finca La Bolsa was bought by Jorge Vides, a distinguished medical professional, in 1958. Prior to this the land wasn’t used for coffee production. Jorge won a number of awards for coffee production and for services to the region of Huehuetenango, and had the main hospital in the coffee growing community named after him. La Bolsa competed in the 2002 Cup Of Excellence competition and placed second, scoring 94.98. La Bolsa sits between two mountains, which provide a very stable, humid microclimate. This combined with the limestone rich soils give the coffee a very unique profile, with a rich syrupy body and plenty of malic and citric acidity. Coffee is fermented for between 18 and 24 hours, and is then cleaned of mucilage, graded in channels and soaked overnight.

La Bolsa is RFA certified & follows C.A.F.E practices guidelines. Coffee Care funded the construction of a school and nursery at the farm, with fully trained, full time teachers. All of the temporary and permanent staff have access to schooling for their children, and they are incentivised to leave their children at school or nursery through food donations. When a child attends school or nursery for 5 consecutive days they receive a weekly supply of rice, beans and corn. Prior to this food ration scheme it was very difficult to get people to leave their children in the care of others, and schooling wasn’t necessarily valued as there is a greater pressure on earning more money to feed the family. As a result there are no children working in the farm, and the school and nursery classes are full. Accommodation is provided for permanent and temporary workers, with separate facilities for men and women and families, bathrooms and kitchens. Sections of the farm are reserved areas, to promote biodiversity, reduce exposure to winds and soil erosion. Inga trees are used as a shade trees, and to fix nitrogen in the soil which is essential for plant and cherry growth. Renardo has an expansive composting operation to make use of waste products, using redworms.

SPARKLING WATER DECAFFEINATION

This process was first discovered by a scientist called Kurt Zosel at the Max Planck Institute for Coal Research in 1967 as he was looking at new ways of separating mixtures of substances. In 1988, a German decaffeination company called CR3 developed this process for decaffeination whereby natural carbon dioxide (which comes from prehistoric underground lakes) is combined with water to create ‘sub-critical’ conditions which creates a highly solvent substance for caffeine in coffee. It is a gentle, natural and organically certified process and the good caffeine selectivity of the carbon dioxide guarantees a high retention level of other coffee components which contribute to taste and aroma.

The process is outlined below:

1. The green beans enter a ‘pre-treatment’ vessel where they are cleaned and moistened with water before being brought into contact with pressurised liquid carbon dioxide. When the green coffee beans absorb the water, they expand and the pores are opened resulting in the caffeine molecules becoming mobile.

2. After the water has been added, the beans are then brought into contact with the pressurised liquid carbon dioxide which combines with the water to essentially form sparkling water. The carbon dioxide circulates through the beans and acts like a magnet, drawing out the mobile caffeine molecules.

3. The sparkling water then enters an evaporator which precipitates the caffeine rich carbon dioxide out of the water. The now caffeine free water is pumped back into the vessel for a new cycle.

4. This cycle is repeated until the required residual caffeine level is reached. Once this has happened, the circulation of carbon dioxide is stopped and the green beans are discharged into a drier.

5. The decaffeinated coffee is then gently dried until it reaches its original moisture content, after which it is ready for roasting.

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From the blog

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Spot the ball and win an Aeropress
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Being a Hipster needs some thought.
May 03, 2017 London Coffee Festival

London Coffee Festival - A Nitwit's Guide

Coffee

Teas

Gear & Gifts

Coffee

Teas

Gear & Gifts

Artisan Coffee Roaster & Fine Tea Merchant

For all of you who know there's no going back after discovering the world of speciality coffee and fine tea.

Featured collections

COFFEES

TEAS

GEAR

Featured products

Speciality Coffee

"CASA" - Single Origin Espresso Blend - 100% Arabica

Fine Tea

Earl Grey

Speciality Coffee

RWANDA: Kanyege 0354 - Single Origin - 100% Arabica

Aeropress

AEROPRESS - Plus any 250g coffee for free

Subscriptions

Plans for Coffee - Weekly, Fortnightly or 4-Weekly

Rinaldo's Travel Bundles

Travel Bundle - "Globetrotter"

Fine Tea

Lemon & Ginger

Speciality Coffee

Decaf - BOLIVIA / HONDURAS (RFA)- 100% Arabica - Sparkling Water Process

DECAF - BOLIVIA / HONDURAS (RFA Certified) 100% Arabica - Newly Arrived Sparkling Water Process

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From the blog