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
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 - 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!
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
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.
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.
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.
Dark brown, wiry
Very fragrant, citrus, bergamot
Light, slightly orange
Refreshing, citrus, very fragrant
2.5/3g in 200ml of water at 100°C. Steep for 3-4 mins – depending on strength required
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.
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 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.
+ Recurring payments to receive 250g of coffee straight to your door + Fits through your letterbox + Coffee varieties alternate across our current seasonal range* + Perfect for coffee lovers + Perfect for a gift + Despatch to arrive in time for the weekend + Price includes shipping
*This subscription excludes decaf.
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