COFFEES
When you order 250g from us, we guarantee you'll never pay more than £2 for 1st Class Royal Mail. It's also packaged so that it will fit through your letterbox, should you be out painting the town red!
We'll even hand-deliver to your door if you live in Kendal or you can collect in person from the Roastery. Just click on the relevant "Shipping Method" when you checkout.
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Speciality Coffee
"Casa" - Espresso Blend - 100% Arabica
£5.95
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CASA - Espresso Blend - 100% Arabica
60% Brazil: Bom Jesus (Rainforest Alliance Certified)
40%: El Salvador: El Borbollon
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.
Currently we've have plumped for a yellow catuai varietal from Fazenda Ouro Verde 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.
As its bezzy mate, we've chosen the typical chocolatey flavours of an El Salvadoran 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. The new model Bialetti Brikka, will give you a great crema too, so it's an ideal way to start the day, if you're on a 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!
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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 the 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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Speciality Coffee
NEW - Decaf - COLOMBIA: Tolima Agrocem - 100% Arabica - Sugar Cane Process
£7.50
vSpeciality Coffee
NEW - Decaf - COLOMBIA: Tolima Agrocem - 100% Arabica - Sugar Cane Process
£7.50
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DECAF - COLOMBIA: Tolima Agrocem - 100% Arabica
CUP PROFILE: Red fruits, milk chocolate, brown sugar
Rin's 1st Craic:
Our previous Nicaraguan decaf was a belter, and this newest offering from Colombia is bang on the mark. It roasts slightly darker, but with no hint of astingency. On the cupping table, there's a lovely chocolatey mouthfeel and a sweet demerara aftertaste.
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.
The beans are decaffeinated using a sugar cane 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
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DECAF - COLOMBIA: Tolima Agrocem - Sugar Cane Process
Altitude: 1650 - 2100 masl
Preparation: Sugar Cane Decaffeination
Location: Montalvo, Tolima
Variety: Castillo
Owner: Agprocem
CUP PROFILE
Red fruits with milk chocolate and brown sugar
Origin:
This coffee comes from Planadas, South Tolima, aggregated between numerous smallholders from the Agprocem group, made up of 35 producers. The group was formed in 2013 by Edison Vaquiro and Israel Montes in the Montalvo area of Planadas. During the harvest season, coffee is picked and pulped before being left to ferment for 12 – 16 hours overnight. The coffee is then washed and naturally sun dried on roof tops or in parabolic driers.
Sugar Cane Process
The coffee first undergoes steaming at low pressures to remove the silver skins before then being moistened with hot water to allow the beans to swell and soften. This then prepares the coffee for the hydrolysis of caffeine, which is attached to the salts of the chlorogenic acid within the coffee.
The extractors (naturally obtained from the fermentation of sugar cane and not from chemical synthesis) are then filled with moistened coffee which is washed several times with the natural ethyl acetate solvent, to reduce the caffeine down to the correct levels. Once this process is finished the coffee then must be cleaned of the remaining ethyl acetate by using a flow of low pressured saturated steam, before moving onto the final steps. From here the coffee is sent to vacuum drying drums where the water previously used to moisten the beans is removed and the coffee dried to between 10-12%.
The coffee is then cooled quickly to ambient temperature using fans before the final step of carnauba wax being applied to polish and provide the coffee with protection against environmental conditions and to help provide stability. From here, the coffee is the packed into 70kg bags ready for export.
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Speciality Coffee
Half-Caff - 100% Arabica, Half the Caffeine
£7.00
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Half-Caff - 100% Arabica - Half the Caffeine
Don't blame us for listening to the masses. We've had so much demand for a coffee from those of you who are a little more sensitive to caffeine that, like our marras from Del Monte, we said "Si... why not, let's have a go" and we've produced a semi-caffeinated 100% Arabica speciality coffee.
Smooth, creamy bodied and with just enough buzz to prod you gently in the morning, our 1/2 Caff is for those of you who can take a punch without a full left hook of caffeine!
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Speciality Coffee
Single Estate - BRAZIL: Bom Jesus - 100% Arabica
£6.75
Visit product page →- For those of you that really like some punch to your coffee and are familiar with our Brazilian offerings, should have go on this knockout single origin. It really is the boldest coffee I've ever roasted, yet retains lovely notes of chocolate, walnut, maple with the sweetness of brown sugar.
Fantastic for espresso based drinks in particular and for those who like a full-bodied Arabica.
You won't find this coffee anywhere north of London, so get ordering! It's fantastic through an espresso machine, but I’ve really enjoyed it used on a stove top and Aeropress. It’s incredibly versatile, so can be brewed in many ways, yet has the complexity of a high-end single origin.
Rin recommends: Use this Brazil esp. through an espresso machine, Aeropress or Bialetti: Stove Top
REVIEW THIS PRODUCT AND YOU COULD WIN A FREE V60 DRIPPER AND FILTER PAPER -
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
FARMERS
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 the growth of healthy coffee trees and cherries.
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.
- For those of you that really like some punch to your coffee and are familiar with our Brazilian offerings, should have go on this knockout single origin. It really is the boldest coffee I've ever roasted, yet retains lovely notes of chocolate, walnut, maple with the sweetness of brown sugar.
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Speciality Coffee
Single Origin - RWANDA: Muhura - 100% Arabica
£8.25
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- Our first Rwandan coffee and we're buzzing harder than a summer bee who's been necking too much Arabica pollen. Naturally processed, this is a typically spicy bean. We'd advise getting your nose well into your newly opened packet of freshly roasted Muhura and having a good sniff. You'll get that unmistakable fruitiness from the "natural process". 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
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Rwanda: Muhura
Varietal: Red Bourbon
Processing: Natural
Altitude: 1,600 metres above sea level
Owner: Rwanda Trading Company
Region: Gatsibo District, Eastern Province
Country: Rwanda
Cup Profile: Blueberry, juniper,
Muhura - situated in the Gatsibo District in the Eastern Province of Rwanda - was established in 2010 by a local investment company. However, they struggled with financing and approached Rwanda Trading Company (RTC) to begin providing working capital in 2011. RTC provided capital to the station for two seasons before purchasing the station outright in 2013. Since then, the station has processed on average 900 metric tons of cherry, and RTC's investment has upgraded facilities and improved both processing and management capacity at Muhura.
Most notably, RTC's involvement has seen a considerable improvement in the quality the station produces.
MUHURA NATURAL PROCESS:
Sorting was undertaken upon delivery of cherry to remove underripes, then the cherries were taken straight to raised beds for drying. It takes around 30 days to fully dry the cherries. (On average, 7kgs of freshly harvested cherry will yield 1kg of export quality green coffee).
- Our first Rwandan coffee and we're buzzing harder than a summer bee who's been necking too much Arabica pollen. Naturally processed, this is a typically spicy bean. We'd advise getting your nose well into your newly opened packet of freshly roasted Muhura and having a good sniff. You'll get that unmistakable fruitiness from the "natural process". 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.
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Speciality Coffee
Single Estate - EL SALVADOR: El Borbollon - 100% Arabica
£7.00
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El Salvador - El Borbollon - 100% Red Bourbon
Central American coffees are among my favourites when it comes to single origins. And this is another El Salvador, which I adore: a 100% red bourbon varietal, this El Borbollon is a delight to roast. With dark chocolate notes and nectarine aftertaste, it makes a delightful pour-over. It has a bright "acidity" (liveliness in the cup), excellent balance and a buttery-mouthfeel. Altogether, a coffee that deserves your attention - so stand up and salute it.. a stunner!
REVIEW THIS PRODUCT AND YOU COULD WIN A FREE V60 DRIPPER AND FILTER PAPER -
El Salvador – El Borbollon
Farm: La Reforma & Santa Maria
Varietal(s): 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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Speciality Coffee
Single Origin - ETHIOPIA: Gidey - 100% ORGANIC Arabica
£8.50
Visit product page →-
We're back with another Ethiopian coffee, this time Gidey, which has an impressive score of 89 on the cupping table. Typical of this country's coffee, it's a vibrant and floral bean that's beautifully balanced. Those people unfortunate enough to know me, will tell you how I'm a huge fan of Ethiopian coffee and I've been playing around with this one. (I'm also a massive fan of Sybil Fawlty, but never been fortunate enough to play around with her). Of course, it's expectional as a pour over, but I've actually been trying it as a stove top and it's tremendous: surprisingly subtle and super-tangy. It demands a roast profile that like Sybil is somewhat demanding, but is ultimately worth all the effort.
You'll be Gidey with excitement for this bean ... hmmm... I'll get me coat!
Rin recommends: a pour-over brew method to highlight the subtleties of this incredible single origin. Perfect for Aeropress / Chemex / Softbrew.
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ETHIOPIA - Gidey
ALTITUDE – 1840 - 2130 masl
LOCATION – Limu Kossa. Oromia
PREPARATION – Washed (Organic)
VARIETY – Heirloom
OWNER - Gidey Berthe Retta
HARVEST – November - December
Growing happily amongst the native forest are the healthiest and happiest coffee trees you’ll see anywhere in the world. Organic production is widespread in Ethiopia where in many countries this is completely unviable due to pervasive disease. It may be the diversity afforded by the forest growing environment slows the spread of disease. There are many contributing factors to the uniqueness of Ethiopian coffee from the growing systems to the diversity of varieties. The result is a country filled with coffee that is some of the best quality in the world.
Gidey Berhe is the owner of Limu Kossa Agro Industry PLC. It’s not a very catchy name for a coffee farm, so we have decided to name the coffee after the man himself. Located far in the West of Ethiopia in an area known as Limu Kossa, Gidey farms his coffee on a 350 hectare farm that sits at 1840-2130 meters above sea level. The farm is meticulously maintained, from the trees to the signs dividing the lot sections on the farm. The land was once wild bush and has been thinned slightly to accommodate the coffee but the feeling of quiet solitude pervades amongst the native trees.
The coffee is picked by 400 seasonal workers that can be found singing happily as they go about their work. At the farms collection station, green cherries are sorted out before their bags are weighed for payment. The green cherries are dried as naturals and sold to the local market.
The mill processes around 20,000kg of cherry per day during the peak of the season. The coffee dried for 24 hours under cover before being placed in the full sun for a further 7-10 days.
DESCRIPTION
Very floral notes of lemon and peach with lingering jasmine finish
SCAA CUP SCORE: 89
HEIRLOOM: These varieties most
resemble the Typica variety though
there is no exact way of tracing their
development. There are now over 1000
different heirloom varieties growing in
the Wild Forests of Ethiopia and the
first steps to separating them into lots
are underway. These varieties are
responsible for some of the most coveted
cup profiles in the world – florals,
citrus, cocoa, tea, wild berries
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We're back with another Ethiopian coffee, this time Gidey, which has an impressive score of 89 on the cupping table. Typical of this country's coffee, it's a vibrant and floral bean that's beautifully balanced. Those people unfortunate enough to know me, will tell you how I'm a huge fan of Ethiopian coffee and I've been playing around with this one. (I'm also a massive fan of Sybil Fawlty, but never been fortunate enough to play around with her). Of course, it's expectional as a pour over, but I've actually been trying it as a stove top and it's tremendous: surprisingly subtle and super-tangy. It demands a roast profile that like Sybil is somewhat demanding, but is ultimately worth all the effort.
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Speciality Coffee
Single Origin - COSTA RICA: El Cipres - 100% Arabica
£8.25
Visit product page →- Oh bliss! Rapture! We're back to Central America with this little player (see reviews below of our previous Costa Rican coffee).
As inspiring as the 2014 World Cup team that thrashed Uruguay and Italy, this Costa Rican package delivers aplenty. A rich chocolate flavour, so characteristic of Central American Arabica beans, this seasonal crop has notes of green apple, grape and a typically creamy body.
Rin recommends: a pour-over brew method to highlight the subtleties of this incredible single origin. Perfect for Aeropress / Chemex / Softbrew.
Bring it on! -
Costa Rica – El Cipres
Lot: El Cipres - Honey Process
Altitude: 1650 masl
Varieties: Caturra
Process: Honey
Cup Profile: Green apple and grape with a creamy body
SCAA Cup Score: 84.5
El Cipres is located in the region of Tarrazú and belongs to Jesus Mora Camacho and Adelina Camacho Portugues. The farm has belonged to the Camacho Portugues family since 1939.
When the family moved into the region, they were one of the first to establish themselves in Llano Bonito de Leon Cortes, and the family dedicated their lives to the agricultural practices of coffee and livestock. The legacy of their family has continued to be carried through the generations and their goal now is to perpetuate the practices of high-end specialty coffee.
El Cipres has a diverse range of plant and crop life, with shade provided by Orange, Avocado, Banana, Plantain, Poro, Cedar and Indian Cane, as well as fruit trees that provide food and shelter to native birds of the region. El Cipres is constantly implementing better practices such as regulated shade and controlling weeds and applications of fertilizers in a sustainable manner.
The family Camacho process their coffee at Beneficio AFAORCA (The Association of Organic Families of the Caraigres Hills), an organisation based in the Tarrazú Valley. AFAORCA was founded in 1996 with the aim of improving the production, processing, marketing and legislation of organic coffee. Their overarching goal is to improve the livelihoods of the families involved. They offer employment to producers in the off-season at their local café in Tarbaca, and provide organic education for the general public.
- Oh bliss! Rapture! We're back to Central America with this little player (see reviews below of our previous Costa Rican coffee).
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Speciality Coffee
ORGANIC PERU: San Ignacio - 100% Arabica - FairTrade
£7.50
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- We just can't leave South America behind, so we're back to Peru for another stunning organic & FairTrade coffee from a co-operative from the San Ignacio region. With a buttery finish and refined acidity, it's a really pleasing coffee.
For more information on this coffee, schooch over to the "Nerd Zone" tab above.
To get the very best from this coffee, why not try a pour-over. Perfect for Aeropress / Chemex / V60 or Softbrew.
REVIEW THIS PRODUCT AND YOU COULD WIN A FREE V60 DRIPPER AND FILTER PAPER
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ORGANIC PERU: San Ignacio - FairTrade Certified
Varietal: Red Caturra & Typica
Processing: Fully Washed
Altitude: 1500 - 2000 metres above sea level
Owner: Rony Guerrero
Region: San Ignacio, Cajamarca
Country: Peru
Cup Profile: Lovely buttery finish, with refined citrus acidity.
Lima Coffee was founded in 2016 by Rony Guerrero in Jaen. Rony had previously worked in quality control with one of Peru’s largest exporter and was very aware of the quality and potential some producers have, but saw those coffees get blended into large commercial lots. With this Rony decided to set up a cooperative with a different structure, he wanted to base the membership on cup quality. He knew of areas and producers in Cajamarca who have great quality and approached them to buy their best prepared coffees, with the aim of selling them as microlots to the US market. In most cases cooperatives are formed by a group of producers with the aim of exporting their coffee and the coffee in their region, but Rony’s model is entirely based on quality and those producers that are more focused on quality.
Many of the producers are in the San Ignacio province (which lends its name to this lot) within Cajamarca, and they all have their own small depulper and drying beds or patio. The coffee is processed in the traditional washed style, with a long dry fermentation. This lot is made up of yellow and red caturra and typica from five producers; Luiz Antonio, Jacinto Jora Willaacero, Alexander Flores, Rosendo Cofiria and Gevaro Cruz. Rony stored the coffee in grainpro bags to preserve the quality and doesn’t buy anything with a moisture content over 11%, for risk of fading.
- We just can't leave South America behind, so we're back to Peru for another stunning organic & FairTrade coffee from a co-operative from the San Ignacio region. With a buttery finish and refined acidity, it's a really pleasing coffee.
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Speciality Coffee
Single Origin - KENYA: Muburi AA - 100% Arabica
£8.50
Visit product page →- If you've ever visited our web site or roastery before, you'll know we adore the complexity of floral African coffees. This is our first venture in Kenya and we've a got a garland of flavour with this beautiful Muburi AA. It's a sweetly rounded coffee with a big citrus finish. If you like well-defined coffee that is exceptionally fruity, then is most likely just your cup of tea ... er...coffee.
Rin recommends: a pour-over brew method to highlight the subtleties of this incredible single origin. Perfect for Aeropress / Chemex / Softbrew.
REVIEW THIS PRODUCT AND YOU COULD WIN A FREE V60 DRIPPER AND FILTER PAPER -
KENYA - Muburi AA
ALTITUDE – 1600 masl
LOCATION – Rwama Village, Gichugu, Kirinyaga
PREPARATION – Washed
VARIETY – SL28 (Burbon/Typica)
OWNER - Co-operative
HARVEST – October - November
Muburi factory is located in the village of Rwama, in the Gichugu division in Kirinyaga County. The nearest big town is Kianyaga (approximately 5km away), which is itself a couple of hours drive from the capital Nairobi.The annual rainfall in the area is approximately 1,900 mm, divided in two rainy seasons. The altitude at the factory is 1,600 metres.Muburi has a total of 1,080 active members and is a part of the Rwama Cooperative Society. The cooperative has another factory called Muthigi-Ini, which has another 1,700 smallholder farmer members. As is typical of this region, over 80% of all annual production is main crop, which means it is harvested between October and January. Coffee farmers in the area also cultivate maize, bananas and macadamia on their smallholdings.
DESCRIPTION
Lemon and orange with a sweet, full body.SCAA CUP SCORE: 88
SL28: A mutation of the Bourbon and Typical varietals, created in the 1930's by Scott Laboratories. The coffee plant has copper coloured leaves and broad beans. It's native to Kenya and highly sought-after. Very citrus in flavour with lovely sweetness and balance.
AA Grading:While it may be widely known as a type of Kenya coffee, Kenya AA is actually a classification of coffee grown in Kenya. All Kenyan coffee is graded after it is milled. Grades are assigned based on the screen size of the bean. Beans with a screen size of 17 or 18 (17/64 or 18/64 of an inch) are assigned the grade AA, generally the largest bean. While the large bean size is considered by many to be a sign of quality, it is important to note that it is only one of many factors in determining high quality coffee.
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- If you've ever visited our web site or roastery before, you'll know we adore the complexity of floral African coffees. This is our first venture in Kenya and we've a got a garland of flavour with this beautiful Muburi AA. It's a sweetly rounded coffee with a big citrus finish. If you like well-defined coffee that is exceptionally fruity, then is most likely just your cup of tea ... er...coffee.
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Speciality Coffee
ORGANIC COLOMBIA: Astotbilbao - 100% Arabica - FairTrade
£7.50
Visit product page →
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When I took my very first consignment of green beans and wondered how to switch on my Giesen Roaster, it included a beautiful Colombian bean. We've returned to Colombia for this great bean. It's lovely to roast - very honest and could certainly go into any espresso blend, but it stands up on its own.
Sweet honey notes and top tang of raspberry with a deep buttery finish are the hallmarks of this organic and FairTrade coffee... um... I might just have that on the weekend with a croissant and a cryptic
For more information on this coffee, schooch over to the "Nerd Zone" tab above. -
ORGANIC COLOMBIA: Astotbilbao - FairTrade Certified
Varietal: Castillo
Processing: Fully Washed
Altitude: 1600 - 2100 metres above sea level
Owner: Astotbilbao
Region: Planadas, Tolima
Country: Colombia
Cup Profile: Raspberry, honey with a buttery finish
ASOTBILBAO - ASOCIACIÓN DE TECNÓLOGOS Y PRODUCTORES AGROPECUARIOS DE BILBAOThis producer group was established in October 2010 in the region of Planadas, South Tolima. The group currently has 38 members and was initially created with 35 who had graduated from SENA, Colombia’s Higher Education National Service. Whereas, much production in Colombia is very much dominated by small holders that band together into Co-operatives and growers' associations, Astotbilboa was established to work as bridge between growers and the government institutions to help improve quality and productivity of coffee production. In this way, it can eliminate lower grade quality beans being mixed with great coffee green.
The varying climates present challenges to small holder farmers to harvest and process their crop in stable conditions. The geography of the land creates an environment where we see multiple harvests taking place at various times across the different coffee producing regions. Our export partners use only producers with good practises and methods to produce stable and high quality cupping coffees.
During the harvest the coffee is picked and pulped before being left to ferment for 12 – 16 hours overnight. The coffee is then washed and naturally sun dried on roof tops or in parabolic driers.
To get the very best from this coffee, why not try a pour-over. Perfect for Aeropress / Chemex / V60 or Softbrew.
REVIEW THIS PRODUCT AND YOU COULD WIN A FREE V60 DRIPPER AND FILTER PAPER -
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Speciality Coffee
NEW - Single Origin - ORGANIC GUATEMALA: Finca Bourbon Organic - 100% Arabica
£7.95
vSpeciality Coffee
NEW - Single Origin - ORGANIC GUATEMALA: Finca Bourbon Organic - 100% Arabica
£7.95
Visit product page →
- Back to Central America for our first Guatemalan offering. A great crop of the Bourbon varietal from high in the mountains, where the coffee plantation is surrounded by protected rainforest and a wildlife sanctuary. Folks, this is as organic as it gets, and you can really taste the purity of this coffee. It cupped beautifully, highlighting the orangy chocolate and caramel notes. Get some while this stock lasts! Perfect for Aeropress / Chemex / V60 or Softbrew.
REVIEW THIS PRODUCT AND YOU COULD WIN A FREE V60 DRIPPER AND FILTER PAPER
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ORGANIC GUATEMALA - NEW: Finca Bourbon Organic
Farm: Finca Bourbon Organic
Varietal: 100% Bourbon
Processing: Fully washed and sun dried on patios
Altitude: 1,500–2,425 metres above sea level
Owner: Dariush Echeverria
Town / City: Patzún
Region: Chimaltenango
Cupping Notes: Chocolate, orange, caramel
FARM
Finca Bourbon has been in the Echeverria family since 1870 and was first planted with Bourbon coffee in 1878. Since that time, seeds from the original, old Bourbon trees have been painstakingly selected and used to establish seedlings in the farm’s nursery. Thus, the genetic heritage of those first Bourbon trees has been preserved – as have many of the meticulous cultivation methods used by the Echeverria family.
Dariush Echeverria is the fifth generation to farm coffee in Chimaltenango, high in the mountains at the border of the Atitlan and Acatenango regions. Finca Bourbon is located near Patzún, not far from Lake Atitlan. It is one of only a handful of coffee farms in the area, and, in 1996, it became one of the first coffee farms in Guatemala to be certified as organic.
Finca Bourbon sits at between 1,500 to 2,425 metres above sea level and extends over 286.44 hectares, of which 96.44 hectares are planted with coffee. The remaining 190 hectares form a protected forest reserve and are a haven for local wildlife.
Harvest takes place from December through March, during which time the workers on the farm increase from the 10 permanent workers to up to 100.The coffee grows in the shade of native trees and is selectively handpicked only when fully ripe. Cherries are then hand sorted to removed any damaged or under ripe fruits before being pulped on the same day that they are picked. After fermenting, the cherries are then fully washed and sun dried on patios.
After slow and careful drying, the coffee is delivered to the dry mill and rested before being exported.
Future plans include planting more unusual varieties of coffee, such as Purpuracea, Moccha, Minuscula, Geisha, Yellow Typica and Pacamara
The farm has been certified Organic by OCIA/NOP, USDA, SMBF, JAS and EC 834 (EU).
- Back to Central America for our first Guatemalan offering. A great crop of the Bourbon varietal from high in the mountains, where the coffee plantation is surrounded by protected rainforest and a wildlife sanctuary. Folks, this is as organic as it gets, and you can really taste the purity of this coffee. It cupped beautifully, highlighting the orangy chocolate and caramel notes. Get some while this stock lasts! Perfect for Aeropress / Chemex / V60 or Softbrew.
