Roast Batch
Hand Crafted Blends
- Arabica Blend
- Classic No1 Espresso
- Barista Blend
- Volcanic Coffee
- Fair Hands Blend
- Rainforest Blend
- Rocket Fuel
- Blue Mountain
Arabica Blend Coffee
BLEND INFORMATION
This blend is made from 60% Ethiopian Djimmah and 40% Brazil Santos
ORIGIN INFORMATION
Ethiopiain Djimmah
Farm: Grown in Harrar region a part of cooperative initiative.
Altitude: 4600 meters
Brazil Santos
Farm: Cerrado, homogenous climate and altitude
Altitude: 1200 meters
ROASTING INFORMATION
Medium Light Roast
We roast 2 different batches for this roast. Each origin is roasted individually and the blend is created shoer after. Tested and cupped regularly for consistent flavour profile.
we release as the roasts reach internal temperatures between 210°C and 220°C — between the end of the first crack and just before the beginning of the second crack.
TASTES LIKE
Milky Chocolate, Berries, Barley aftertaste
Classic No1 Espresso
BLEND INFORMATION
This blend is made from 60% Ethiopian Djimmah and 40% Indian Robusta
ORIGIN INFORMATION
Ethiopiain Djimmah
Farm: Grown in Harrar region a part of cooperative initiative.
Altitude: 4600 meters
Indian Robust
Farm: Baloo,
Altitude: 800 meters
ROASTING INFORMATION
Medium Roast
We roast 2 different batches for this roast. Each origin is roasted individually and the blend is created shoer after. Tested and cupped regularly for consistent flavour profile.
we release as the roasts reach internal temperatures between 210°C and 220°C — between the end of the first crack and just before the beginning of the second crack.
TASTES LIKE
Dark Chocolate, Nutty, Stone Fruit Aftertaste
Barista Blend
BLEND INFORMATION
This blend is made from 60% Ethiopian Djimmah and 40% Indian Robusta
ORIGIN INFORMATION
Ethiopiain Djimmah
Farm: Grown in Harrar region a part of cooperative initiative.
Altitude: 4600 meters
Indian Robust
Farm: Baloo,
Altitude: 800 meters
ROASTING INFORMATION
Medium Roast
We roast 2 different batches for this roast. Each origin is roasted individually and the blend is created shoer after. Tested and cupped regularly for consistent flavour profile.
we release as the roasts reach internal temperatures between 210°C and 220°C — between the end of the first crack and just before the beginning of the second crack.
TASTES LIKE
Dark Chocolate, Nutty, Stone Fruit Aftertaste
Volcanic Coffee
BLEND INFORMATION
This blend is made from 65% Indonesian Java and 35% Nicaraguan Rainforest
ORIGIN INFORMATION
Indonesian Java
Farm: Jampit, the microclimate on the plateau and the incredibly rich soil produced by centuries of volcanic activity.
Altitude: 1500 meters
Nicaragua
Farm: Quali, shade grown in volcanic soil in natural forest
Altitude: 1200 meters
ROASTING INFORMATION
Medium Roast
We roast 2 different batches for this roast. Each origin is roasted individually and the blend is created short after. Tested and cupped regularly for consistent flavour profile.
we release as the roasts reach internal temperatures between 210°C and 220°C — between the end of the first crack and just before the beginning of the second crack.
TASTES LIKE
Cinnamon, chocolate, sweet tobacco, grape and tangerine. Nice body, balanced, great aftertaste.
Fair Hands Coffee
BLEND INFORMATION
This blend is made from 33% Brazil and 33% Colombia and 33% El Salvador
ORIGIN INFORMATION
Brazil / Farm: Minas Fazenda Fairtrade Cooperative
Altitude: 1600 meters
Colombia / Farm: Tobayan Fairtrade
Altitude: 2300 meters
Mexico / Farm: Chiapas Fairtrade
Altitude: 1800 meters
ROASTING INFORMATION
Medium Light Roast
We roast 2 different batches for this roast. Each origin is roasted individually and the blend is created shoer after. Tested and cupped regularly for consistent flavour profile.
we release as the roasts reach internal temperatures between 210°C and 220°C — between the end of the first crack and just before the beginning of the second crack.
TASTES LIKE
Sharp, Strong flavoured, Sweet and Malty
Rainforest Blend
BLEND INFORMATION
This blend is made from Clomombian and Guatemalan Rainforest Alliance Beans
ORIGIN INFORMATION
Guatemala / Farm: Oriflama
Altitude: 1700 meters
ROASTING INFORMATION
Medium Light Roast
We roast 2 different batches for this roast. Each origin is roasted individually and the blend is created shoer after. Tested and cupped regularly for consistent flavour profile.
We release as the roasts reach internal temperatures between 200°C and 210°C — between the end of the first crack and just before the second crack.
TASTES LIKE
Berry fruits, Nuts and Dark chocolate
Rocket Fuel Coffee
BLEND INFORMATION
This blend is made from 100% Indian Robusta
ORIGIN INFORMATION
Ethiopiain Djimmah
Farm: Grown in Harrar region a part of cooperative initiative.
Altitude: 4600 meters
Indian Robust
Farm: Baloo,
Altitude: 800 meters
ROASTING INFORMATION
We roast 2 different batches for this roast. Each origin is roasted individually and the blend is created shoer after. Tested and cupped regularly for consistent flavour profile.
we release as the roasts reach internal temperatures between 210°C and 220°C — between the end of the first crack and just before the beginning of the second crack.
TASTES LIKE
Dark Chocolate, Nutty, Stone Fruit Aftertaste
Blue Mountain Coffee
BLEND INFORMATION
This blend is made from Kenyan blue mountain and Colombian Supremo.
Home to fertile volcanic soils and high elevations. While the area has a long reputation for high-quality tea, farmers are starting to cultivate coffee.
ORIGIN INFORMATION
Kenya
Farm: Lotongo
Altitude: 1600 meters
Colombia Supremo
Farm: Hulia
Altitude: 1500 meters
ROASTING INFORMATION
We roast 2 different batches for this roast. Each origin is roasted individually and the blend is created shoer after. Tested and cupped regularly for consistent flavour profile.
we release as the roasts reach internal temperatures between 210°C and 220°C — between the end of the first crack and just before the beginning of the second crack.
TASTES LIKE
Mellow full-bodied flavour and an excellent aroma. High acidity and a fruity finish with faint hazelnut notes and a toffee/butterscotch sweetness.
Single Origins
- Brazil Santos
- Brazil Mantiqueira
- Peru Atahualpa (Light)
- Peru Atahualpa (Medium)
- Ethiopia Djimmah (Light)
- Ethiopia Djimmah (Medium)
- Colombia
- Guatemala
- Nicaragua Estelli
- Honduras
- India Mysore
- India Monsoon Malabar
- Ethiopian Yirgacheffe
Brazil Santos
COFFEE INFORMATION
Manually aimed at more ripe areas of the tree. The result is a kind of mechanised selective picking that delivers high quality arabica coffee at imposing scale.
ORIGIN INFORMATION
Brazil Santos / Farm: Cerrado, homogenous climate and altitude
Altitude: 1200 meters
ROASTING INFORMATION
Light Roast
Starting at the same temperatures and achieve a slow roast. Tested and cupped regularly for consistent flavour profile.
As the beans reach an internal temperature of 180°C – 205°C . At or around 205°C, the beans pop or crack and expand in size. This is known as the “first crack”. After this point the beans are cooled
TASTES LIKE
Chocolate, nuts, fruity finish
Brazil Mantiqueira
COFFEE INFORMATION
Cocarive Cooperative benefit from the particularly fertile soils and mild climate. Natural processed.
ORIGIN INFORMATION
Brazil / Farm: A mountain range in Southeastern Brazil, with parts in the states of São Paulo.
Altitude: 1800 meters
ROASTING INFORMATION
Medium Roast
Tested and cupped regularly for consistent flavour profile.
We release as the roasts reach internal temperatures between 210°C and 220°C — between the end of the first crack and just before the beginning of the second crack.
TASTES LIKE
Chocolate, Hazelnut, Berries
Peru Atahualpa
COFFEE INFORMATION
The coffee is hand and machine pulped using a mechanical pulper. Use of this machine reduces water use and increases efficiency.
ORIGIN INFORMATION
Peru Atahualpa
Farm: Sustainable and decentralised organisation, leader in the production and export of specialty coffees.
Altitude: 1800 meters
ROASTING INFORMATION
Light Roast
Starting at higher temperatures we gradually lower the heat. Tested and cupped regularly for consistent flavour profile.
As the beans reach an internal temperature of 180°C – 205°C . At or around 205°C, the beans pop or crack and expand in size. This is known as the “first crack”. After this point the beans are cooled
TASTES LIKE
Medium acidity, strong body, and sweet chocolate, citric and floral notes.
Peru Atahualpa
COFFEE INFORMATION
The coffee is hand and machine pulped using a mechanical pulper. Use of this machine reduces water use and increases efficiency.
ORIGIN INFORMATION
Peru Atahualpa
Farm: Sustainable and decentralised organisation, leader in the production and export of specialty coffees.
Altitude: 1800 meters
ROASTING INFORMATION
Medium Roast
Starting at higher temperatures we gradually lower the heat. Tested and cupped regularly for consistent flavour profile.
As the beans reach an internal temperature of 220°C – 225°C . At or around 205°C, the beans pop or crack and expand in size. This is known as the “first crack”. We discovered its best to keep the roast and cool at 22 minutes.
TASTES LIKE
Low acidity, strong body, and sweet chocolate, citric and floral notes.
Ethiopia Djimmah
COFFEE INFORMATION
One of the best natural-processed coffees, which produces the distinct berry notes the region is most recognised for.
ORIGIN INFORMATION
Ethiopia from Harrar Region
Farm: Lies in Ethiopia’s Eastern Highlands. As one of the main growing regions in Ethiopia. Cooperative run.
Altitude: 2200 meters
ROASTING INFORMATION
Light Roast
Starting at higher temperatures we gradually lower the heat. Tested and cupped regularly for consistent flavour profile.
As the beans reach an internal temperature of 180°C – 205°C . At or around 205°C, the beans pop or crack and expand in size. This is known as the “first crack”. After this point the beans are cooled
TASTES LIKE
Smooth Body, Raisin and Blueberry.
Ethiopia Djimmah
COFFEE INFORMATION
One of the best natural-processed coffees, which produces the distinct berry notes the region is most recognised for.
ORIGIN INFORMATION
Ethiopia from Harrar Region
Farm: Lies in Ethiopia’s Eastern Highlands. As one of the main growing regions in Ethiopia. Cooperative run.
Altitude: 2200 meters
ROASTING INFORMATION
Medium Roast
Starting at higher temperatures we gradually lower the heat. Tested and cupped regularly for consistent flavour profile.
As the beans reach an internal temperature of 210°C – 220°C . At or around 200°C, the beans pop or crack and expand in size. This is known as the “first crack”. Pass this point between second crack we start cooling.
TASTES LIKE
Smooth Body, Raisin and Blueberry.
Colombia Medellin
COFFEE INFORMATION
Medellín, the “City of Eternal Spring,” is the second-largest city in Colombia and the capital of the department of Antioquia—the birthplace of coffee in Colombia
ORIGIN INFORMATION
Colombia Medellin Antioquia
Farm: Cooperative run small farm holders.
Altitude: 1300 meters
ROASTING INFORMATION
Light Roast
Gently increasing temperatures until crack then we gradually lower the heat. Tested and cupped regularly for consistent flavour profile.
As the beans reach an internal temperature of 210°C – 220°C . At or around 200°C, the beans pop or crack and expand in size. This is known as the “first crack”. Cooling process starts right after the first crack.
TASTES LIKE
Milk chocolate, walnut and cocoa notes; bright, citric acidity; balanced, medium body.
Guatemala
COFFEE INFORMATION
Building off the results and impact from Coffee Kids projects in the Trifinio region of Central America (the border area among Honduras, Guatemala, and El Salvador), the program is now expanded into Western Guatemala, close to the border with Mexico. Coffee Kids is currently working with more than 100 youth across six youth groups in Huehuetenango.
ORIGIN INFORMATION
Guatemala Huehuetenango
Farm: Social project run coffee farm at Trifinio
Altitude: 1700 meters
ROASTING INFORMATION
Light Roast
Starting at higher temperatures we gradually lower the heat. Tested and cupped regularly for consistent flavour profile.
As the beans reach an internal temperature of 190°C – 200°C . At or around 195°C, the beans pop or crack and expand in size. This is known as the “first crack”. Pass this point we reduce heat and start cooling.
TASTES LIKE
Peach and apricot flavour with citrus acidity and dark chocolate finish and creamy body
Nicaragua Estelli
COFFEE INFORMATION
The unique micro-climates of Northern Nicaragua and the Jalapa Mountain Range have been key components to production of high quality coffees. The mountains provide cool weather year round allowing the coffees to mature slowly, while the milling is done in the valley at the base of the mountain range where the weather is warm and dry.
ORIGIN INFORMATION
Nicaragua Estelli
Farm: El Bosque
Altitude: 1500 meters
ROASTING INFORMATION
Light Roast
Starting at higher temperatures we gradually lower the heat. Tested and cupped regularly for consistent flavour profile.
As the beans reach an internal temperature of 190°C – 200°C . At or around 195°C, the beans pop or crack and expand in size. This is known as the “first crack”. Pass this point we reduce heat and start cooling.
TASTES LIKE
El Bosque Yellow Honey has bright lemony acidity with a sweet nutty note, chocolate, and excellent balance and finish.
Honduras
COFFEE INFORMATION
This coffee, from seven producers in Lempira, celebrates the people of La Campa’s courageous spirit of activism and conservation and its lasting natural gift to all of us.
ORIGIN INFORMATION
Honduras La Flor
Farm: La Campa Reserva
Altitude: 1400 meters
ROASTING INFORMATION
Light Roast
Starting at higher temperatures we gradually lower the heat. Tested and cupped regularly for consistent flavour profile.
As the beans reach an internal temperature of 190°C – 200°C . At or around 195°C, the beans pop or crack and expand in size. This is known as the “first crack”. Pass this point we reduce heat and start cooling.
TASTES LIKE
Washed and patio dried processed coffee from Honduras has a silky body and aromatic, bright acidity, Milk chocolate, berries, citrus, caramel
India Mysore
COFFEE INFORMATION
Smallholder Farmers from Chikmagalur District, many of whom have passed their coffee farms down through many generations.
ORIGIN INFORMATION
Karnataka Region India, Chikmagalur District
Farm: Pampapamdara
Altitude: 1300 meters
ROASTING INFORMATION
Light Roast
Starting at higher temperatures we gradually lower the heat. Tested and cupped regularly for consistent flavour profile.
As the beans reach an internal temperature of 190°C – 200°C . At or around 195°C, the beans pop or crack and expand in size. This is known as the “first crack”. Pass this point we reduce heat and start cooling.
TASTES LIKE
A floral tasting, full-bodied, fine Mysore, combined with intense flavour. Perfectly balanced with a vibrant aftertaste, and delicious aroma
Indian Monsoon Malabar
COFFEE INFORMATION
The monsooning process consists of exposing natural coffee beans, in 4- to 6-inch-thick piles, to moisture-laden monsoon winds in a well-ventilated brick or concrete-floored warehouse.
ORIGIN INFORMATION
Southern India—Karnataka
Farm: Baloom
Altitude: 1200 meters
ROASTING INFORMATION
Medium Dark Roast
We roast with extra care by gently increasing the temperature and regularly checking colour change. This coffee is roasted all the way close to second crack Tested and cupped regularly for consistent flavour profile.
As the beans reach an internal temperature of 230°C – 240°C . At or around 195°C, the beans pop or crack and expand in size. This is known as the “first crack”. Pass this point we get pretty close to second crack.
TASTES LIKE
Spicy, earthy, smoky, sweet tobacco; creamy body, medium acidity.
Ethiopian Yirgacheffe
COFFEE INFORMATION
The washed coffees of Yirgacheffe have long been prized for their delicate, tea-like aromatics and clean citrus flavour. Recently, producers in the Gedio region have been reinventing the natural process originally developed in Ethiopia to offer a completely different profile from this well-known origin.
ORIGIN INFORMATION
Ethiopia Yirgacheffe – Gedio
Farm: Misty Valley
Altitude: 1950 meters
ROASTING INFORMATION
Light Roast
We roast with extra care by gently increasing the temperature and regularly checking colour change. This coffee is roasted all the way close to second crack Tested and cupped regularly for consistent flavour profile.
As the beans reach an internal temperature of 230°C – 240°C . At or around 195°C, the beans pop or crack and expand in size. This is known as the “first crack”. Pass this point we get pretty close to second crack.
TASTES LIKE
Our washed processed coffee from Yirgacheffe is explosively aromatic, light and elegant that is accompanied by a fruity, crisp, and clearly defined snap. sweet caramel, citrus elements. Perfectly balanced with a vibrant aftertaste, and delicious aroma.
