Roast Batch

frshpack 01

Hand Crafted Blends

  • Arabica Blend
  • Classic No1 Espresso
  • Barista Blend
  • Volcanic Coffee
  • Fair Hands Blend
  • Rainforest Blend
  • Rocket Fuel
  • Blue Mountain
Arabica Blend

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

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

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

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 Blend

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

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

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

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

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

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 (Light) 

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 (Medium) 

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 (Light)

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 (Medium)

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

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

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

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

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

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

India Monsoon Malabar

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

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.