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
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!
REVIEW THIS PRODUCT AND YOU COULD WIN A FREE V60 DRIPPER AND FILTER PAPER -
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Speciality Coffee
NEWLY ARRIVED - ETHIOPIA: KAYON MOUNTAIN - 100% ORGANIC Arabica
£7.95
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Ethiopian coffee is rarely off the menu at Rinaldo's. We've just received another organic cracker, this time Kayon Mountain, which has an impressive score of 88 on the cupping table. Typical of this country's coffee, it's a vibrant and floral bean that's beautifully balanced.
I'm a huge fan of Ethiopian coffee and this subtle and super-tangy bean is delightful as a pour-over. I love it. But why don't you try it with you preferred brew method and let us know what you think - we'll give you a gift for any review you leave on this web page.
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ETHIOPIA - Kayon Mountain
ALTITUDE - 1900 - 2100 masl
LOCATION - Guji Zone, Oromia
PREPARATION - Washed (organic)
VARIETY - Heirloom
OWNER - Ato Esmael and his family
HARVEST - October - February
PROFILE - Jasmine, apricot, lime, creamy
The Kayon Mountain Coffee Farm was established in 2012 with the aim of producing top quality coffee in a socially and environmentally responsible manner. The farm is situated in the southern part of Ethiopia in the Oromia region, Guji Zone which is about 320 miles from the capital city, Addis Ababa. The farm is privately owned by Ato Esmael and his family.
Guji is a recent addition to the range of beautiful coffees being exported from Ethiopia. Historically it has been exported as a Sidamo type, but after many years of lobbying, the Ethiopian government has granted Guji its own geographical distinction. While the cup profile is quite similar to Sidamo coffees, some people feel that there is a “little something special” in the terroir of Guji.
New Heirloom coffee trees have been planted on this 240 hectare plot in fertile sandy clay loam soil beneath the canopy of a natural forest. Organic processes are used on the farm with animal dung being the main source of fertilizer. The coffee is harvested from October to February by people from local villages. Some of it is washed, fermented and dried on raised beds and the rest is left for the production of high quality natural processed coffee. Freshly picked coffee cherry is washed with the low density beans being channelled away for a lower grade. The clean high grade coffees are then placed onto raised beds where for around 12 to 20 days’ drying time it is meticulously hand-turned and picked over to remove any defect beans. Finally, the dried cherries are milled to reveal the beautiful natural processed coffee beans which undergo further sorting to remove any remaining defect beans.
DESCRIPTION
Jasmine and bergamot florals with lime, apricot, honey and cream.
SCAA CUP SCORE: 88
HEIRLOOM: These varieties most resemble the Typica variety though there is no exact way of tracing their development. There are over 1000 different heirloom varieties growing in the wild forests of Ethiopia. These varieties are responsible for some of the most coveted profiles in the world.
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 -
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Ethiopian coffee is rarely off the menu at Rinaldo's. We've just received another organic cracker, this time Kayon Mountain, which has an impressive score of 88 on the cupping table. Typical of this country's coffee, it's a vibrant and floral bean that's beautifully balanced.
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Speciality Coffee
NEWLY ARRIVED - ORGANIC HONDURAS: - Altos De Erapuca - 100% Arabica - FairTrade
£7.50
vSpeciality Coffee
NEWLY ARRIVED - ORGANIC HONDURAS: - Altos De Erapuca - 100% Arabica - FairTrade
£7.50
Visit product page →
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This is our very first (well-overdue!) foray into Honduras, but those of you that've tasted our coffees will know how enthusiastic we are about Central American coffees. This is a typically chocolatey bean, with delicious orange notes and a further citrus acidity.
When my numbers come up on the National Lottery, I'm off to this part of world for some overly indulgent coffee slurping. In the meantime, I'll just have to make do with this little peach at home.
For more information on this coffee, schooch over to the "Nerd Zone" tab above. -
ORGANIC HONDURAS: Altos De Erapuca - FairTrade Certified
HONDURAS - Altos De Erapuca
ALTITUDE - 1360 masl
LOCATION - Copan Region
PREPARATION - Washed (RFA, Organic)
VARIETY - Red Catuai
OWNER - Carlos Efrain Paz Sevilla
HARVEST - November - February
No one knows for sure exactly when coffee first reached Honduras, but it is believed that seeds may have arrived from Costa Rica between 1799 and 1804 amongst the goods brought by travelling merchants. Today, coffee plays an important role within the national economy and has great potential for growth and quality improvement.
Finca Altos de Erapuca is a relatively new coffee farm which was established in 2008, with its second harvest in December 2014. Previously the land had been given over to cattle but with an altitude of 1,300 to 1,360 meters above sea level, owner Carlos Efrain Paz Sevilla recognised the farm's great potential for producing coffee. With many years’ experience in coffee, through the management of other family farms, Carlos planted entirely Catuai making the farm something of an oasis in a land of Cattimore – the varietal that has greater rust resistance but much less complexity in the cup.
The farm is located in Copan, on the slopes of Honduras’s second highest mountain – Erapuca. It’s a dramatic volcano-like mountain with its conical shape and though the slopes don’t benefit from mineral rich volcanic ash, the land is fertile and soil quality is excellent. The mountain’s peak reaches 2,255 meters above sea level. Finca Altos de Erapuca is a big farm since there are 264 hectares of protected rainforest, but upon 24 hectares there is an abundance of healthy looking Catuai.Finca Altos de Erapuca is now both Rainforest Alliance and Organically certified. The coffee is fertilised three times per year and the harvest begins tentatively in December, but hits full swing in January and February, with shipments starting in April. Only compounds permitted by the organic certifiers can be used, making the fight against leaf-rust even tougher.
There is a house for permanent staff on the farm which is powered by solar energy but other than this the farm is all natural rainforest, with only a small area devoted to coffee. Following careful red cherry selection by specially trained pickers, the post-harvest operations of washing, drying and milling take place further down the mountain.
It is clear that Carlos is setting high standards and has a strong desire to penetrate the growing specialty market. Once the coffee is picked it is trucked down the mountain to a wet mill called Empresa Vecinos del Trigo where it is pulped and washed in a Penagos Eco pulp drier. From there the coffee will be delivered to Aruco - a dry mill with large patios and a bank of mechanical driers also. A combination of the two drying methods is employed, with coffee first drying on the patio until the moisture content reaches 43%, after which it goes to the mechanical driers (known as Guardiolas) – which are maintained at 35 C for a period of 35 to 40 hours until the moisture content falls to 11 or 12 percent. The coffee then goes to the Santa Rosa Beneficio mill for parchment removal and a final defect removal (by hand or machine) before being packed in hessian sacks lined with Grain Pro and finally prepared for export.
DESCRIPTION
Milk chocolate, orange and cream. Very balanced with a citrus acidity.
SCAA CUP SCORE: 83
CATUAI: This varietal is a hybrid of Mundo Novo and Caturra and is highly resistant to natural elements that coffee trees face at higher altitudes. It originated in Brazil but is now widely planet throughout Central America. Both the red and yellow strains demonstrate high acidity.
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
NEWLY ARRIVED Single Origin - RWANDA: Kanyege 0354 - 100% Arabica
£7.95
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- 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
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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.
- 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.
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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 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
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
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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
Single Origin - ORGANIC GUATEMALA: Finca Bourbon Organic - 100% Arabica
£7.95
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- 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.
