*We roast on order every Mondays and Fridays. Orders will typically be sent out the following day. Orders cut off time is 9.30am on roast days. We do have surplus roasts but these are subjected to availability.

Flavour notes: Clean and balanced - Tangerine, Black Berries, Chrysanthemum tea

Roast: Med-Light

Origin: Mahembe Wash Station, Nyamasheke, Rwanda

Producer: Justin Musabyiama (Sourced by our partners: Nordic Approach)

Process : Washed

Varietal: Bourbon

Altitude: 1,900 MASL

Score: 87.5pts

Mahembe is a privately owned washing station, owned by Justin Musabyimana who also grows his own coffee. Justin grew up in the local area and, after moving away for some time, decided to come back home and invest in the community by building a wet mill on his father’s coffee plantation.

He has an 8-hectare farm of his own, and buys cherries from the surrounding smallholders. This area is not as well known for quality coffees as some other parts of Rwanda, but has great altitudes and an increasing number of farmers growing coffee at the higher altitudes.

We have found this coffee to be unique, with differences from other coffees in Rwanda in general, and with great potential.

Justin’s organized operations, plus the work he is doing on the ground to improve quality, gives great results in the cup.

 

Recipes:

Filter: 1: 15 - 16 (95 Deg C)

*We roast on order every Mondays and Thursdays. Orders will typically be sent out the following day. Orders cut off time is 9.30am on roast days. We do have surplus roasts but these are subjected to availability.

Packed in 200g Cannister

Roast: Medium-light

Flavour notes: Complex layers of berries, Strawberry milk, Bubble gum, Rose wine  

Producer: Mekuria Merga (Sourced by our partners: Nordic Approach)

Process : Anaerobic

Varietal: Wolisho & Kurume

Altitude: 2,000 to 2,500 MASL

Score: 88 pts

Anaerobic means that the fermentation takes place in an environment without oxygen. This highlights great complex fruitiness with great clarity in the cup. This coffee comes from small lot farmers around the Benti Nenka wash station.  The wash station is owned by Mekuria, a well-known producer with over 20 years of experience producing high quality coffee. This coffee was carefully handpicked, floated and sorted before undergoing anaerobic fermentation, depulped and then dried. Enjoy!

Recipes:

Espresso: 1:2.5 Brew Ratio,22g Coffee: 55g Espresso Yield in 25-27secs (93 Deg C)

Filter: 1:16 (93 Deg C)

Aeropress: 1:16 (93 Deg C)

*We roast on order every Mondays and Thursdays. Orders will typically be sent out the following day. Orders cut off time is 9.30am on roast days. We do have surplus roasts but these are subjected to availability.

Packed in 200g Cannister

Roast: Med-Light

Flavour notes: Winey, Vanilla, Papaya, Ripe Peach, Lemon Candy, Cacao nibs

Origin: Uraga, Guji, Ethiopia

Producer: SNAP Exporters, on behalf of 450 small holder farms. (Sourced by our partners: Nordic Approach)

Process : Anaerobic Natural

Varietal: Wolisho & Dega

Altitude: 2,400 MASL

Score: 88 pts

An experimental coffee that’s Winey, Bright and Funky from renown SNAP Specialty Coffee in Ethiopia on behalf of small farm holders.

After picking the ripe cherries, farmers from the Raro village deliver the ripe cherries at the wet mill, where cherries are sorted in a floating tank.

This unique process starts with the cherries that are taken to African drying beds where they are put inside plastic bags and left to ferment for 48 hours. Here the natural fermentation breaks down the sugar in the coffee cherries, producing lactic acid, carbon dioxide and other unique flavour compounds.

 

Recipes:

Filter: 1:15 (93 Deg C)

Espresso: 1:2.25 (93 Deg C)

*We roast on order every Mondays and Thursdays. Orders will typically be sent out the following day. Orders cut off time is 9.30am on roast days. We do have surplus roasts but these are subjected to availability.

Roast: Light

Flavour notes: Sweet and juicy - Blackcurrant, Strawberry Lemonade, Herbal

Producer: Small farm holders of Mount Elgon (Sourced by our partners: Nordic Approach)

Origin: Mount Elgon, Kitale, Kenya

Process : Washed

Varietal: SL-34, SL-28, Batian, Ruiru 11

Altitude: 1,600 to 1,800 MASL

Score: 87.5 pts

Sirwo Estate is a small family-owned Estate in the Kitale region, located on the slopes of the Mount Elgon.

In this area of Western Kenya, rainfall is still more consistent than in many other parts of the country, and this farm also benefits from volcanic soil. These two factors combined with selective picking and special attention to harvest and post harvest processes bring us unique specialty Kenyan coffees.

The farm is 21 hectares large and was set up in the late 2000s - which makes it relatively new compared to other farms in the region. After the cherries have been picked and hand sorted, they are then pulped and the coffee is fermented overnight.

The coffee is then washed and graded the next day. After being separated into respective grades the coffee is then dried between 10-21 days.

Recipes:

Filter: 1:16 (96 Deg C)

*We roast on order every Mondays and Fridays. Orders will typically be sent out the following day. Orders cut off time is 9.30am on roast days. We do have surplus roasts but these are subjected to availability.

Roast: Espresso - Medium

Flavour notes: Milk chocolate, Brazil Nut, Golden Raisin, Creamy

Origin: Carmo De Minas, Minas Gerais

Producer: Nazareth Dias Pereira

Process : Natural

Varietal: Yellow Bourbon

Altitude: 800 to 1,250 MASL

An excellent bourbon varietal from the Dias Pereira family’s award-winning Fazenda Sertão in Carmo De Minas.

The farm was inherited by Jose Isidro Pereira who left his dentist career when his mother passed away. In 1949, he met the love of his life, Nazareth, who continues to run the farm her husband left in her care. Their 4 children - Francisco, Luis Paulo, Clycia and Sandra are all coffee producers, carrying on their family tradition.

This yellow bourbon showcases what we love about Brazilian coffees, it has an exceptionally creamy mouthfeel, high natural sweetness with a subtle and pleasing acidity. We recommend it for milk-based or low acidity filter!

 

Recipes:

Espresso 1:2.25

Aeropress: 1:16 (93 Deg C)

Cold Brew 1:8 (Medium to coarse grind)

Cold Brew Concentrate for Milk Based: 1:4 (Medium to coarse grind)

*We roast on order every Mondays and Fridays. Orders will typically be sent out the following day. Orders cut off time is 9.30am on roast days. We do have surplus roasts but these are subjected to availability.

Flavour notes: Strawberry, Sweet Chocolate, Coconut Sugar

Roast: Omni - Medium-Light

Producer: Occicafe Cooperative

Process : Washed

Varietal: Caturra, Castillo, Variedad Colombia

Altitude: 1,800 to 2,200 MASL

Score: 86+pts

This coffee is produced by smallholders from La Plata, Huila. It is a lovely overall representation of this region, with excellent structure and balance, a coconut-sugar-like sweetness that subtly gives way to a soft strawberry like acidity to give it a nice rounded finish.

 

Recipes:

Espresso 1:2.25

Filter: 1:16 (93 Deg C)

Aeropress: 1:16 (93 Deg C)

*We roast on order every Mondays and Fridays. Orders will typically be sent out the following day. Orders cut off time is 9.30am on roast days. We do have surplus roasts but these are subjected to availability.

Roast: Espresso - Medium

Flavour notes: Milk chocolate, Almond, Caramel

Origin: Carmo De Minas, Minas Gerais

Producer: Nazareth Dias Pereira

Process : Natural

Varietal: Red Catuai

Altitude: 800 to 1,250 MASL

An excellent bourbon varietal from the Dias Pereira family’s award-winning Fazenda Sertão in Carmo De Minas.

The farm was inherited by Jose Isidro Pereira who left his dentist career when his mother passed away. In 1949, he met the love of his life, Nazareth, who continues to run the farm her husband left in her care. Their 4 children - Francisco, Luis Paulo, Clycia and Sandra are all coffee producers, carrying on their family tradition.

 

Recipes:

Espresso 1:2.25

Aeropress: 1:16 (93 Deg C)

Cold Brew 1:8 (Medium to coarse grind)

Cold Brew Concentrate for Milk Based: 1:4 (Medium to coarse grind)

*We roast on order every Mondays and Fridays. Orders will typically be sent out the following day. Orders cut off time is 9.30am on roast days. We do have surplus roasts but these are subjected to availability.

Flavour notes: Dark Chocolate, Maraschino Cherry, Tropical Fruits, Butterscotch, Rum Cake

Roast: Filter - Light

Producer: Ninety Plus Geisha Estate

Process : Anaerobic Natural

Varietal: Geisha

Altitude: 1,200 to 1,550 MASL

Score: 90+pts

In 2005, Ninety Plus Founder, Joseph Brodsky, traveled to Ethiopia for the first time and decided to make it home for the coming years, having fallen in love with the people, the food, the language, the culture, and the semi-forested coffee lands in Ethiopia’s southwest.

Kambera derives its name from “Kampi” (site of Kampi Cooperative, a visit to which inspired – along with a hike to Ethiopia’s wildest coffee forests on the same trip – the coffee reforestation model currently employed at Ninety Plus) and “berry”. Kambera is now cultivated at Ninety Plus Gesha Estates in Panama, a proof of concept of the model inspired by Joseph’s very first visits to Ethiopian coffee communities and coffee wilderness.

Recipes:

Filter: 1:16 (96 Deg C)

*We roast on order every Mondays and Fridays. Orders will typically be sent out the following day. Orders cut off time is 9.30am on roast days. We do have surplus roasts but these are subjected to availability.

Flavour notes: Rich and smooth - Dark Chocolate, Brazil Nuts, Smooth and Creamy Body, Caramel, Dried Fruits.

Espresso Roast - Medium

Composition: Brazil Fazenda Sertão Yellow Bourbon Natural, Colombia San Vincente Washed (Seasonal)

Cumulo is our signature blend and a medium roast that makes a super solid milk-based espresso. It’s an easy-drinking coffee that is a joy to brew with predominantly chocolaty notes carried by a syrupy/creamy body, along with caramel-like sweetness, a hint of fruitiness, and a nutty overtone. We recommend it for anything that goes with milk!

 

Recipes:

Espresso 1:2.25

Aeropress: 1:16 (93 Deg C)

Cold Brew Concentrate for Milk Based: 1:4 (Medium to coarse grind)

*We roast on order every Mondays and Fridays. Orders will typically be sent out the following day. Orders cut off time is 9.30am on roast days. We do have surplus roasts but these are subjected to availability.

Flavour notes: Wild Berries, Peach, Bergamot, Tea-like, Milk Chocolate

Omni Roast - Light - Medium

Composition: Colombian Gaitania Washed & Ethiopia Hambela Natural (Seasonal)

Iridescent is a super fruity blend for anyone seeking something different. Its a flavour bomb and super versatile! While we recommend it for espresso and coldbrews, use it for any brew methods that suits your fancy!

 

Recipes:

Espresso 1:2.5

Filter/Aeropress: 1:16 (93 Deg C)

Cold Brew: 1:8 (Medium to coarse grind)

*We roast on orders every Mondays and Fridays. Orders will typically be sent out the following day. Orders cut off time is 9.30am on roast days. We do have surplus roasts but these are subjected to availability.

Flavour notes: Balanced and fruity - Chocolate, Hazelnut Overtone, Smooth Body, Tropical Fruits, Caramel

Omni Roast - Medium-Light

Composition: Brazil Fazenda Sertão Natural, Colombia Gaitania Washed (Seasonal)

Alto means middle. It’s a very versatile blend suited for all brew methods and has a balanced profile for a wide range of palettes which has bits of everything: Chocolaty and nutty notes, Syrupy and Smooth Body, Fruity Acidity, Lingering caramel sweetness.

 

Recipes:

Espresso 1:2.25

Filter/Aeropress: 1:16 (93 Deg C)

Cold Brew: 1:8 (Medium to coarse grind)

Cold Brew Concentrate for Milk Based: 1:4 (Medium to coarse grind)

French Press: 1:16 (93 Deg C/Coarse Grind) 

*We roast on order every Mondays and Fridays. Orders will typically be sent out the following day. Orders cut off time is 9.30am on roast days. We do have surplus roasts but these are subjected to availability.

Flavour notes: Graham crackers, Black Forest Cake, Caramel

Espresso Roast - Medium

Composition: Brazil Fazenda Sertão Natural, Ethiopia Hambela Natural (Seasonal)

Chocolaty, sweet but with a touch of fruitiness to balance everything. Reminds of having a black forest cake. This is a super easy-going blend for those who like a touch of acidity, smooth-bodied but still want some complexity. We recommend this for any espresso-based drinks, milk cold brew
.
 
Recipes:
Espresso 1:2.25
Cold Brew Concentrate for Milk Based: 1:4 (Medium to coarse grind)

Aeropress: 1:16 (93 Deg C)

*We roast on order every Mondays and Fridays. Orders will typically be sent out the following day. Orders cut off time is 9.30am on roast days. We do have surplus roasts but these are subjected to availability.

Roast: Med-light roast (Filter)
Variety: Caturra
Producer: Finca Santa Teresa, Santa Clara, Renacimiento
Flavour notes: Blueberry, Vanilla, White Wine, Muscat Grapes, Dark Chocolate
Altitude: 1,500 MASL

SCA Cupping Score: 87.56

Londres is a mature plot which covers approx. 5 hectares, making it one of the largest at Finca Santa Teresa. It is located near hot springs which some say helps with the ripening of the coffee on the trees here. Londres benefits from shade provided by surrounding native trees and due to its north-easterly position gets the morning sun. Natural processing on raised beds. Picked when fully ripe and within hours spread out on beds under high altitude sun. The cherry is turned every few hours for even drying. This drying takes 4-6 weeks and is finished off in the oven to help with evenness of moisture and water content before hulling.

Finca Santa Teresa (FST) is a coffee farm and mill perched in cloud forest near the Volcán Barú; Panama’s highest volcano, adjacent to La Amistad National Park, a UNESCO World Heritage Site. The Farm occupies a 237 acre plot of stunning forest between 1400-1900m above sea level. Regularly listed in the top 10 in the Best of Panama competition, with more than a dozen awards under their belt, FST produces a range of premium specialty coffees, including Geisha, Caturra, Catuai and Pacamara varietals.

The Farm’s terroir – rich volcanic soils, high altitude, weather systems driven by the Pacific and Atlantic and a series of ridges and valleys – makes for incredible coffee. FST coffees are understated, clean and bright. This coffee cups with fruity notes of Blueberry, Vanilla, White Wine, Muscat Grapes, Dark Chocolate. Best brewed light and elegant. Enjoy!

Recipes:
Filter: 1:16 (96 Deg C)
Aeropress: 1:12.5 (96 Deg C)

*We roast on order every Mondays and Thursdays. Orders will typically be sent out the following day. Orders cut off time is 9.30am on roast days. We do have surplus roasts but these are subjected to availability.

Packed in 200g Canister

Roast: Filter - Medium-light

Flavour notes: Lemon Verbena, Tangerine, Lemon Grass, Black Tea, Citrus Blossom

Producer: Family owned estates in Yirgacheffe - Gedeb region

Process : Washed

Varietal: Heirloom (JARC varieties)

Altitude: 1,800 to 2,200 MASL

Score: 88 pts

Carefully handpicked at perfect ripeness, eco-pulped and processed, This organic coffee is growth by small lot farmers from Gedeb region in Yirgacheffe, reknown for its complex layers of citrus. A combination of high altitude, careful processing and fertile loamy volcanic soils results in a coffee with great complex fruitiness with great clarity in the cup.

Recipes:

Filter: 1:16 (96 Deg C)

*We roast on order every Mondays and Fridays. Orders will typically be sent out the following day. Orders cut off time is 9.30am on roast days. We do have surplus roasts but these are subjected to availability.

Flavour notes: Peach, Tropical Fruits, Vanilla

Roast: Omni - Medium-Light 

Producer: Nasa Wesx & ASOPEP Co-operative

Process : Washed

Varietal: Castillo, Caturra

Altitude: 1,700 to 2,000 MASL

Score: 85+pts

Gaitania is located in the southern portion of Tolima, bordering Huila and Cauca, in the foothills of the Northern Andes. The Gaitania area is dominated by the Huila volcano, which is the 4th tallest mountain in Colombia and is topped by a glacier.

This organic coffee is produced by "Nasa Wesx" an indigenous community. They are a member of ASOPEP Co-operative, Gaitania is a remote region of Planadas, Colombia, known for citric and fruity coffees.

 

Recipes:

Note: This coffee is roasted near to medium and is recommended for espresso or lower acidity filter.

Espresso 1:2.25

Filter: 1:16 (93 Deg C)

Aeropress: 1:16 (93 Deg C)