Tasting Notes: January 2025 Coffees
When the founders started Campbell & Syme in October 2012, they instantly realised that coffee can taste incredibly sweet and juicy when its distinctive flavours are highlighted. Of the opinion that speciality coffee shouldn't be exclusive, it's about sharing experience and an exchange of conversations in which their cafes are just that, a place for their customers to feel welcome and appreciated.
A lot changed since then. Campbell & Syme has grown over the years with people adding their valuable skills and knowledge, but their key values stay the same, roasting wonderful coffees grown by superstar farmers.
Campbell & Syme Coffees | United Kingdom
| Coffee | Story | Notes & Essentials | Packages |
|---|---|---|---|
| La Esperanza, Guatemala | We are happy to release the second Pacamara from this years Guatemalan harvest, and one with a very different profile. Step away from the funky anaerobic natural in Liquidambar and embrace the sweet, fruity and complex washed lot in La Esperanza. Huehuetenango has altitudes over 2,000 meters, Huehue is the highest and driest region of Guatemala. It is only one of three regions without volcanic soil. Historically, it has been one of the more remote areas of the country and accessibility has been challenging. In the past, many farmers have used oxen or have carried their coffees on their back. Huehuetenango enjoys easy access to water sources, enabling many producers to process their own coffee.
Guatemala is a country that has 12 different Mayan dialects and in many towns, people don’t speak Spanish. The challenges in working with smaller groups is sometimes the language barrier, and Coffee Bird has found this to be true on occasion. Also many small villages still have a bit of a self-policing, and don’t permit strangers into their towns/properties. Many of Coffee Bird's introductions into Huehuetenango have been through introductions through their network, which also helps to break down any language barriers. This story goes back over 50 years, to when Don Eleodoro would travel 4 days by foot to buy cherry from a farm, and then walk 5 days back to sell the coffee to a mill. Once he realised it was a viable business, he bought Finca La Esperanza in 1953. Aurelio, one of Eleodoro’s sons, grew up on the farm. After leaving for school for a year, Aurelio returned to help and learn. His ultimate dream was to have his own farm, which he purchased in 1986. He called it Villaure, which is a combination of his first and last names: ’Vill’, from Villatoro and ‘Aure’ from Aurelio. Since day one, he worked hard and dedicated his time to producing high quality coffee. He has been awarded many national and international awards. Aurelio had been helping his father with La Esperanza, and upon Don Eleodoro’s recent passing, has taken over management of the farm. Villaure has competed in the Cup of Excellence four times. He has also been awarded by Illy as the Best Farmer in Guatemala and Best Farmer in Huehuetenango. |
Cherry, raspberry and honeysuckle Altitude: 1600 - 1750 masl, Process: extended fermentation washed |
Premium |
| Kii AB, Kenya (Washed) | Unavailable | Blackcurrant, kiwi and tea Process: washed |
Single / Light, Plus 87, Rest of World |
| Lalesa, Ethiopia | This is our third lot from this years Ethiopian harvest from the fantastic Lalesa washing site. This is our second honey named Lalesa, along with our slow dry natural Gedeb, all three processed at the Lalesa Site Washing station by Ephtah. Ethiopian coffee production is profoundly influenced by the country's three main seasons. The Bega season (October-January) is the long dry period, crucial for coffee harvesting and processing. The Belg season (February-May) brings the first rains, essential for coffee flowering and early fruit development. The Krempt season (June-September) sees heavy rainstorms from the east, crucial for the later stages of coffee fruit development and ripening. By the end of September, the rains cease abruptly, allowing the coffee fruits to ripen, leading to a bustling harvest period by November.
Ephtah Specialty Coffee is dedicated to social and environmental projects. The company provides initial payments to farmers upon receipt of their coffee and supports them with quality premiums, second payments, and assistance with school fees. Future investment plans include expanding the Ama Commitment scheme, building a water tank for flotation, increasing the number of drying beds, and cultivating additional crops on the land to support local markets. |
Guava, watermelon and violet Altitude: 2100 masl, Process: honey |
Plus 87, Rest of World |
| El Durazno, Guataemala | The Ventura family have been growing coffee for over five generations. The coffee farming tradition began when their grandfather started growing coffee in 1894, at a farm called Finca Rabanales. Over a hundred years later, the family purchased Finca El Durazno in 2012. Rafael and Maria Elena (featured on the picture) are two of the five proprietors of the farm, and are active in its management. In 2012, Finca El Durazno did not have a single coffee plant - in fact the land was mainly used for forestry. Although the Ventura family have been coffee farming for over 120 years, the farm is very young as coffee was planted during the 2013-2014 harvest.
2018 is the farm’s first normal production harvest. The changing climate proved challenging, with the stress of the plants resulting in a lower yield. It rained a lot, which also led to more fungus and leaf rust. The main challenge for the season was to pick coffee at it’s optimal Brix level. When we asked Rafael what differences he noticed at Finca El Durazno compared to the other family farms, he replied that he had to forget everything he knew about coffee and start fresh. What he loves about coffee is that there is always something to learn. This our fourth year working with the Ventura family, and we couldn’t be happier with their consistently delicious lots! We have worked with both their El Durazno and Rabanales farms, always with their classic white honey proccess. |
Cantaloupe melon, pecan and caramel Altitude: 1500 - 1700 masl, Process: honey |
Single / Light, Plus 87, Rest of World, Selected Mix |
| Herly Urquia, Honduras | Herly Urquia owns and manages Finca Caviflor in the Montecillos region of Honduras. This 20 hectare farm has 18 hectares planted in coffee, while the rest is planted with oranges, bananas, and strawberries. Herly has approximately 38,000 incredibly healthy trees on his property, mostly all Catuai and IHCAFE 90 varieties.
This farm is known for its abundance of wild birds; specifically a very high population of hummingbirds. It is common occurrence to see them around all the coffee and other fruits. Herly is in the process now of building new fermentation tanks to continue to experiment with new processing techniques. The Montecillos region of Honduras is known for is dramatic altitude changes and stunning landscape. The steep elevation of this region provides cool evenings which is ideal for coffee growing. This area is right along the border with El Salvador in the Southwest Corner of the country. |
Tropical fruits, Bakewell Tart and toffee Altitude: 1600 masl, Process: natural |
Selected Mix |
| Barrinha, Brazil | We have been very lucky and privileged to have worked with The Possimsoer Family for three years in a row, with it being a staple. Sadly this year we have been unable to move forward with another years supply for a multitude of reasons, and so have lined up this fantastic lot and started a new, and hopefully long term relationship. This lot fills in where The Possimoser Family left off, a super smooth and well rounded cup, filled with sweet nuts and a low dried fruit acidity. Welcome to Barrinha!
Barrinha Farm has been in the Costa family for three generations. Armadno Costa is now the head of operations for the Costa family, and for him the farm and land is not solely about coffee productions, but also a sanctuary for all the family passions. One of the main ones is horses - the farm has a ranch and holds cutting horse competitions. In the early 2000's, Armando Costa’s youngest son became the national champion in Brazil! The farm also grows lots of lavender and has recently planted some experimental coffee lots, such as Maragogypes. The farm manager Fabiana is a farming enthusiast and alongside coffee grows lots of fruits and vegetables which she uses in her cooking. Armando Costa has been in the coffee industry for over 35 years producing and exporting coffee, and as a result many international coffee industry guests come and stay at the farm. Here they have the pleasure of learning all about the coffee production, alongside Fabi’s famous recipes and caipirinhas. 30% of the farm is preserved as native vegetation and lots of animals and birds native from the Mata Atlantica can be spotted here. Armando Costa is very enthusiastic about the ever changing industry and loves talking about the dynamics of it and learning about all the differences in each country. Over the past 13 years he has been joined by Bruna, his oldest daughter, who has built her career in specialty coffee independently and now joins the family business to showcase not only the family's coffees, but also coffees from friends in the region. |
Golden raisin, Custard Cream and hazelnut Altitude: 900 - 1000 masl, Process: natural |
PERCENT, Blend / Darker |
| De Cana, Colombia | Colombian E.A. (ethyl acetate) decaf offerings are special in more ways than one: First, they're cupped specifically for their quality and sourced by single-origin, either region or farm. Cafe Imports call them Decaf De Caña because they're custom decaffeinated in Colombia, using a special, natural process that utilises a solvent of ethyl acetate, which can be derived from fermented sugar. Cafe Imports staff has personally visited the decaffeination plant several times, and we are impressed by the process as well as the quality in the cup! | Milk chocolate, peanut brittle and candied pecan Altitude: 1200 - 2000 masl, Process: EA decaf |
Decaf |
A returning favourite of ours, Kiss The Hippo is a speciality coffee brand devoted to creating the ultimate coffee experience, based in London. Accomplishing this through a considered approach to coffee making that places a strong appreciation for quality and sustainability at the forefront, Kiss The Hippo are also London's first carbon negative roasters.
With the aim of offering the most refined freshly roasted coffees, served in beautiful spaces as part of a thoroughly memorable service experience, Kiss The Hippo are absolutely worth the recommendation.
Kiss The Hippo Coffees | United Kingdom
| Coffee | Story | Notes & Essentials | Packages |
|---|---|---|---|
| Los Manantiales Guerrero, Peru | On the mountains of Jaen, northern Peru, lies Finca Los Manantiales, a coffee farm owned by Anderson Guerrero and his family. Anderson has been immersed in coffee cultivation from a young age, continuing a tradition established by his father. The family acquired this land approximately three years ago, naming it Los Manantiales after the abundant natural springs found in the area.
Finca Los Manantiales is a true family enterprise, with each member playing a vital role in the various stages of cultivation. Their involvement spans fertilisation, pruning, harvesting, and post-harvest processing. The farm adheres to a meticulous protocol, this begins with the careful selection of only perfectly ripe cherries. These cherries then undergo flotation and sorting before entering an anaerobic fermentation phase, lasting between 96 and 192 hours. Finally, the cherries are depulped and dried on raised beds for two weeks. The results of this hard work are a very bright and intensely fruity coffee, expect flavours of raspberry, cranberry and sweet black tea. |
Raspberry, cranberry and black tea Altitude: 2000 masl, Process: anaerobic honey |
Rest of World, Plus 87 |
| Marcala, Honduras | Unavailable | Milk chocolate, sultana and caramel Process: washed |
Rest of World, Plus 87, Single / Light |
| George Street, Colombia | Certified Organic by the Soil Association, George Street Blend is our go-to house coffee. Strong enough to shine through milk, George Street is carefully roasted to highlight the coffee’s robust, natural flavours while also pushing through a deep sweetness that helps create a syrupy body.
For the latest iteration of George Street, we’ve combined two different coffees from our Colombian direct trade partner Agricultural Producers Tolima Grande. This particular coffee is about 70% Colombia Huila, with 30% Colombia Tolima rounding out the mix. Harvested from around 80 farmers in the two midwestern Colombian districts after which the lots are named, the combination of the two has produced delicious tasting notes of sweet caramel, citrus and red berry. |
Chocolate, berries and butterscotch Altitude: various masl, Process: washed |
PERCENT, Blend / Darker |
| Guama AA, Kenya | Unavailable | Apple and lemon Process: washed |
Plus 87, Rest of World |
| Popayan, Colombia | Popayán is located in the Cauca department of Colombia, at an altitude of 1,700 meters above sea level. The Meseta de Popayán is sheltered by the Andes Mountains, which helps to create a uniform climate and altitude. This coffee is a mix of Castillo and Caturra varieties, which undergoes a typical washed process where cherries are floated and sorted before being pulped and washed to remove all the cherry and mucilage. Parchments of coffee are then placed on patios to dry over the course of 20+ days.
After this first washed process, the milled coffee is delivered to Descafecol in Manizales, where it is decaffeinated using the sugar cane process. The green coffee beans are put into a steam chamber where their silver skin is removed, then submerged in spring water. As soon as the coffee is saturated with water, it is sent to the extractors where the beans have direct contact with ethyl acetate – a natural byproduct created in the production of sugar cane refining – for eight hours, dissolving the caffeine content. After this, the then-decaffeinated coffee is dried in a chamber to reach the same moisture content which it had prior to the process. The ethyl acetate can be reused a number of times before it is sent on for refinement, and the resulting caffeine is then dried and sold to other industries such as pharmaceuticals and energy drinks manufacturers. |
Honey, malt and chocolate Altitude: 1700 masl, Process: EA decaf |
Decaf |
When Round Hill think of ‘origin’, Kelston Round Hill is to them synonymous. This lush grassy knoll just outside Bath with its clump of trees and views over Somerset is not just their namesake, but the backyard of where their roastery was founded. It’s their origin, and it was there that their journey started. That journey has taken Round Hill to distant origins with their own hills, on whose slopes derive some of the world’s greatest coffees produced by some of the world’s best farmers.
From Round Hill's approach to roasting to the colours of our packaging, they pay homage to the vivid character of their coffees. Bright and vibrant. Candy for grownups..
Round Hill Coffees | United Kingdom
| Coffee | Story | Notes & Essentials | Packages |
|---|---|---|---|
| Diima Danche, Ethiopia | ‘Diima’ means red in the Oromiffa language, and alludes to the intense candy-like fruit you’ll find in the cup. Danche is a washing station in Chelbesa, in the Gedeo zone, processing coffee from around 400 smallholder farmers. Fertile soils and exemplary farming methods contribute to the high yields these farmers achieve on plots of just 1-2 hectares. The high altitude is another key factor, with cherries maturing more slowly at this elevation, resulting in a longer time on the tree and a slightly later harvest. This is thought to enhance sweetness, and lends these coffees their distinctive fruit-forward, floral profiles.
The Danche station is owned by SNAP coffee, an export company focused on supporting the smallholder communities in this area. Their principles are to ensure consistent processing of speciality grade coffee, to encourage skill sharing and education, and to implement recycling systems at every stage of production. They have constructed roads in the more remote farming areas, purchased equipment for schools and have the aim of improving healthcare in the farming communities. SNAP’s agronomical and environmental expertise has propelled their processing stations - and the coffees that pass through them - to world renown. |
Raspberry, vanilla ice cream and apricot jam Altitude: 2000 - 2300 masl, Process: natural |
Plus 87, Rest of World, Single / Light, Bloom |
| Estrella Divina, Peru | Every winter we look forward to the fresh crop from Estrella Divina, always a beautiful and complex coffee. Estrella Divina is a co-operative project between 27 smallholder farmers in the San Ignacio region of Peru. We’ve been buying Estrella Divina for many years and it’s a firm favourite here at the roastery. Compared to previous years, this season’s crop has arrived slightly earlier than expected and it’s tasting better than ever.
San Ignacio coffee growers work at very high altitudes, between 1600 and 2000 metres above sea level. The varieties that go into this community blend are Caturra, Catuai and Pache. Generally, a lot of the initial pulping and drying is done at the individual smallholder farms before the coffee is brought to the dry mill where it is sorted and graded, blended into quality grouped lots and generally readied for export. |
Red apple, almond and milk chocolate Altitude: 1600 - 2100 masl, Process: washed |
Single / Light, Selected Mix |
| Francisco Valasquez, Honduras | A light and juicy washed microlot from Francisco Valasquez. El Durazno is located in Masaguara, Intibucá, Honduras. Francisco began growing coffee here in 2009 on a plot of just 2 hectares, after saving for 3 years for his own site. As the farm flourished, so too did his potential for speciality production, and Francisco became a member of the Intibucá project. This collective brings together local coffee producers, offering a skill-sharing support network, training and investment in infrastructure, with the ultimate goal of furthering speciality grade production in the region. Working as an association also enables the farmers access to coffee exporters, and in turn allows us as roasters the opportunity to purchase exciting microlots such as this.
Our import partners Nordic Approach have built strong ties with the Intibucá project, recognising the impact that the organisation has had on quality and traceability in this region. Nordic Approach’s objective here is to secure a stable market for these coffees, support the ongoing improvement efforts and to increase the farmers’ earnings. |
Lime, hibiscus and cane sugar Altitude: 1700 masl, Process: washed |
Plus 87 |
| Unit Fourteen, Peru | Unit Fourteen is our house espresso, bought inline with the seasons it works perfectly black and with milk. Estrella Divina is a co-operative project between 27 smallholder farmers in the San Ignacio region of Peru. We’ve been buying Estrella Divina for many years and it’s a firm favourite here at the roastery. Compared to previous years, this season’s crop has arrived slightly earlier than expected and it’s tasting better than ever.
San Ignacio coffee growers work at very high altitudes, between 1600 and 2000 metres above sea level. The varieties that go into this community blend are Caturra, Catuai and Pache. Generally, a lot of the initial pulping and drying is done at the individual smallholder farms before the coffee is brought to the dry mill where it is sorted and graded, blended into quality grouped lots and generally readied for export. |
Red apple, almond and milk chocolate Altitude: 1600 - 2100 masl, Process: washed |
Blend / Darker, PERCENT |
| Galeras, Colombia | A delicious coffee that we take every bit as much pride in sourcing and roasting as our caffeinated coffees. The town of Buesaco lies high on a ridge in the Andes Mountains of the Nariño department in Colombia. The cooperative works with more than 300 smallholders farmers all over the Nariño department who generally harvest coffee all year around. Farmers are paid premiums on top of the market price these premiums incentivize high quality standards and good agricultural practices, like avoiding the usage of glyphosate and other chemicals. This lot of decaffeinated coffee in particular consists of small batches of beans from farms around the Galeras Volcano. This coffee was decaffeinated using the Ethyl Acetate (EA) decaffeination process.
Ethyl acetate is produced by esterification between ethyl alcohol, which is derived from the fermentation of sugar cane, and acetic acid. The green coffee is submerged in a wash of water and ethyl acetate, during which the ethyl acetate bonds with the caffeine in the coffee and begins to extract it from the green seeds. The EA solution is flushed and the process is repeated until reaching a minimum decaffeination level of 97%. Finally, the green coffee is steamed to remove any remaining ethyl acetate from the seeds. |
Caramel, milk chocolate and apple Altitude: 1850 masl, Process: sugarcane decaf |
Decaf |
The heart of any coffee roastery is its coffee roasting machine, and Spaceboy 's machine was built entirely by hand over the course of the last two years, a project which came to fruition in spring 2021 and has been reliably churning out roasts ever since. Using a custom built roasting machine gives Spaceboy a level of flexibility unmatched by many commercial machines - every parameter is fine-tuneable, allowing Spaceboy to roast in a way which showcases each coffee's delicious flavours.
Spaceboy was founded by award-winning coffee roaster Finn Mclean. Finn became infatuated with speciality coffee during trips to New Zealand and the West Coast of America in 2014. A chemist by training, Finn saw potential in manipulating the chemical reactions which occur during coffee roasting, in order to modulate the flavour profiles of coffees. Over the last 8 years Finn has worked at some of the most well-renowned coffee roasteries in the UK, and in roasted award-winning coffee along the way, Spaceboy was born.
Spaceboy Coffees | United Kingdom
| Coffee | Story | Notes & Essentials | Packages |
|---|---|---|---|
| Santa Elena, El Salvador | On a trip to El Salvador in 2019 I neearly got to visit Finca Santa Elena, but instead caught food poisoning on the very first night and spent much of the trip enjoying the hotel room instead. Once semi-recovered, I did however get the pleasure of sitting down with Santa Elena owner, Fernando Lima, so I’m excited to finally bring you one of his coffees.
The Pacamara varietal, (a cross between Pacas and Maragogype), has become known as the gem of El Salvadorian coffees due to its vibrant cup profile. From its Maragogype parent, it inherits a large physical bean size, which I find responds well to a nice and gentle roast profile, revealing all the complex and delicate notes that a meticulously processed Pacamara has to offer. |
Cantaloupe, red grape and praline Process: honey |
Bloom |
| Finchawa, Ethiopia | Ethiopia has landed! (About time am I right?) Well, I promise this one was worth the wait. This is a single farm lot produced by Bekele Belacho, and processed at Finchawa village in the Southern Sidama region of Ethiopia. Personally, I’m a fan of super clean and complex natural Ethiopians, and this one fits that spec nicely. Expect a heady violet aroma, a sweet, lactic blueberry body, and delicate jasmine finish. | Blueberry, violet and jasmine Process: natural |
Premium |
Obadiah Coffee is a speciality coffee roastery based in Edinburgh, proud to offer a resolutely seasonal range that pays homage to the distinct nature of each coffee that the producer intended. One of Scotland's finest, Obadiah only partner with people and brands who share the same values and priorities that they have, especially around transparency - GUSTATORY included.
Obadiah Coffees | United Kingdom
| Coffee | Story | Notes & Essentials | Packages |
|---|---|---|---|
| San Francisco, Costa Rica | Welcoming back Edgar, a trusted partner for over four years, with another exceptional, juicy lot: cherry sweetness and dark chocolate.
San Francisco, a district in the Cordillera Central, shares its name with a 55-year-old family farm owned by Edgar Fallas Solis, his wife Ligia, and their son Willian. Edgar, the second generation to manage the farm, will pass it on to Willian in the future. The family cultivates 10–12 hectares of coffee intercropped with avocados, citrus, and bananas. Originally growing Caturra coffee, they have since expanded to include Catuai and Catimor varieties, sourcing their seedlings from the national coffee research centre, ICAFE. Environmental stewardship is a priority for Edgar, who adopts biodynamic practices, intercropping, and natural pest deterrents like garlic and chili. Edgar and his family are members of the Asoproaaa Coop, which supports over 1,000 members, including 300 coffee producers. The cooperative provides financial and commercial assistance, such as access to credit and a housing program that has built more than 1,400 homes for those most in need in the community. Using a Brix meter, the family monitors cherry sugar content to ensure optimal harvesting. Upon delivery to Asoproaaa, cherries undergo Brix measurements to determine the optimal processing method. Drying is carried out on patios and raised African beds, with an additional 50 tables acquired in 2020 specifically for honey-processed coffees. The process is complete when the coffee reaches a stable 10.5% moisture content. br> Ripe cherries are dried whole commonly on patio’s, drying beds or even the bare earth allowing the bean to ferment naturally encased by its fruit. The cherries are turned regularly to reduce the risk of defects and ensure even drying. Once the cherries resemble raisins and the target parameters are met the coffee is hulled and sorted in the dry mill. |
Dark chocolate and cherry Altitude: 1750 masl, Process: natural |
Plus 87, Bloom |
| Santa Colomba, Brazil | Innovative farming practices fostering quality and environmental stewardship: ripe fruits and mellow citrus acidity.
Daterra is a farm that seems to continually be at the forefront of innovation in Brazil and is renowned for its high quality lots. We have been looking forward to working with Daterra for a while now, and to start we have selected a lot from Daterra’s classic range. The Pascoal family are pushing boundaries in many aspects of coffee production, much of which we will share with you as we begin to explore the vast range of coffees they export. Santa Colomba, a lot from from their classic range is complex and layered, perfectly kickstarting our offering from the Pascoal’s farm, Daterra. At the forefront of Daterra’s vision is excellence in environmental and economic sustainability, and of course excellence in quality. This vision has seen them become the first rainforest certified farm in Brazil protecting 3500 hectares of forest, carbon negative and becoming the first B-corp coffee farm in the world. Daterra operate an organic farm on site and use the produce they grow to provide meals for their workers. They work with reusable pouches for their coffee and regular filtered water taps that help to reduce plastic consumption. We look forward to growing our partnership with Daterra and sharing their lots with you. Ripe cherries are washed and then pulped to remove the majority of skin and fruit from the bean before its fermented. Fermentation is brief and helps to remove any remaining material from the pulping process as well as adding complexity to the coffee. The coffee is then washed and sun-dried, mechanically dried, or a combination of the two until the desired moisture level is reached. |
Fruits and mellow citrus Altitude: 1200 masl, Process: natural |
Single / Light, Plus 87 |
| Ojo de Agua, Nicaragua | For 9 years, Katherin has refined processes, embracing thoughtful sustainable methods: toffee like sweetness and stone fruit acidity.
Ojo de Agua is named after the natural spring that feeds into the Mosonte River, and is situated in the heart of Nueva Segovia, Nicaragua. Owned by Katherin Alieska Herrera Florian since 2015, the 1.77-hectare farm sits at an elevation of 1,400–1,600 meters above sea level. Coffees on the farm are cultivated using eco-friendly practices that prioritise social, economic, and environmental sustainability. Shade is provided by a mix of forest species, fruit trees, and musaceas, creating a biodiverse and balanced ecosystem. The farm employs low-intensity pesticides, integrates organic and synthetic fertilisers, and follows rigorous pruning and shade management techniques to optimise plant health and light exposure. Whole cherries are placed inside grain pro bags or containers and all oxygen is expelled. They’re then left to ferment for a desired amount of time at a certain temperature, depending on the producers unique protocol. Once the specific fermentation has been reached the coffee follows a natural process procedure, the increased control over fermentation leads to a bright clean cup profile. |
Toffee and stone fruit Altitude: 1400 - 1600 masl, Process: anaerobic natural |
Premium |
From day one, Extract coffee roaster's mission has been clear - make coffee better. Extract were determined to source it better, to roast it better and to help people to brew it better. Today, Extract are just as dedicated to roasting epic coffee for you to enjoy at home, at work, in a cafe or on the move, spending years refining their hero coffees, a range of speciality coffees which are ethically sourced and perfectly roasted for you.
Extract Coffees | United Kingdom
| Coffee | Story | Notes & Essentials | Packages |
|---|---|---|---|
| Guji Uraga, Ethiopia | This complex filter coffee is grown in the well-known Guji region of Ethiopia. The region has developed a distinguished reputation for producing some of the most sought-after micro-lots in the world. Expect complex and bright flavours of mandarin, maple syrup and hibiscus.
Uraga washing station is located in Guji, in the south of Ethiopia. Its high altitude, fertile soil, consistent and plentiful rainfall and an abundance of local knowledge all contribute to this unique and high-quality washed filter coffee. This particular lot of Ethiopian heirloom coffee is sourced from 335 local smallholder farmers. Ripe cherries are hand-picked and de-pulped on the day of harvest before a 36-48 hour fermentation and washing to remove the mucilage. The coffee is then dried in the sun on traditional African-raised beds for 12-15 days, allowing the flavours to develop even further. The indigenous heirloom varietal is responsible for the unique flavour profile, making for a refined cup with mandarin, maple syrup and hibiscus notes. |
Mandarin, maple syrup and floral Process: washed |
Single / Light, Plus 87, Rest of World, Selected Mix |
| Telila, Ethiopia | Blending age-old traditions with modern practices, Telila, a rising star in Western Ethiopia’s coffee scene, is producing some truly remarkable coffees. This honey-processed espresso delivers an exceptional and distinctive profile. Enjoy this as a flat white and expect a sweet honeycomb and vanilla profile.
A jewel of Western Ethiopia coffee, Telila is nestled in the Jimma region, one of Ethiopia’s coffee powerhouses, just north of the renowned Yirgacheffe. Telila washing station has quickly turned heads in the speciality coffee world. Since Mike, a seasoned coffee exporter, bought the station in 2019, it has been transformed into a centre of quality and innovation, earning respect and reputation in just 5 years. This year's harvest speaks for itself, with exceptional attention to detail during the drying process, the result is a cup profile that is clean and clear. The coffee lots are carefully separated by kebele when they arrive, an unusual and impressive technique that sets the washing station apart from others in the Ethiopian coffee industry. While most washing stations build lots based on process and location, Telila goes one step further and separates lots based on the day the cherries are delivered. This attention to detail allows them to fine-tune each lot, ensuring exceptional quality in every cup. But they don’t stop there, all the coffee is stored in hermetically (totally air-tight) sealed bags, a practice that is groundbreaking in Ethiopia! This method preserves the coffee, keeping it fresh and highlighting Telila as a leader in coffee quality and innovation. The coffee they are producing is of exceptional quality, including this honey-processed espresso. |
Honey and vanilla Process: honey |
Plus 87, Rest of World |
| La Morena, Guatemala | Introducing our Guatemalan Seasonal Filter, La Morena, produced by an inspiring group of women. We are so pleased to support this amazing project and share their beautiful coffee with you. The La Morena project is located in the Western Highlands of Huehuetenango in Guatemala, some of the country’s highest and driest regions, making it the perfect environment for growing coffee.
Gender inequality poses a significant challenge within the global coffee industry and Guatemala is no exception to this. With 70% of the labour being carried out by women, yet only 20-30% of farms operated by women, the industry is male-dominated and a difficult landscape for women to compete and thrive. The La Morena project, supported by the Volcafe Way, empowers women by providing support, training, access to agronomists and avenues for career development. As a result of this support, the women of La Morena have increased the quality and yield of their coffee and also increased their income. This particular blend of Bourbon, Catuai and Caturra has the classic characteristics of a beautiful, washed Guatemalan coffee making it perfect to drink as a filter coffee, with notes of green apple and praline. |
Green apple and praline Process: washed |
Blend / Darker, PERCENT, Selected Mix |
| Viani, Colombia | This juicy Colombian espresso is sourced from over 400 smallholders and meticulously processed by industry veterans, delivering standout quality. Expect apple-like acidity and rich dark chocolate when enjoyed as an espresso, changing to buttery coconut biscuits and baked apples with milk, delicious! This coffee is a collective masterpiece, brought to life by over 400 dedicated smallholder farmers in the Antioquia region of Colombia. The coffee is collected from 3 stations with a huge 70% coming from Mr Joseel Castiblanco’s collection centre.
For over 20 years, Mr. Joseel Castiblanco has been perfecting the art of coffee processing. Cherries are carefully selected and either processed immediately on-site or delivered wet if the quality meets his exact standards. The cherries are then fermented for 48 hours until a good volume is met, before being transported to the dry mill in Bogota for quality control cupping. Two stages of cupping is carried out to ensure exact standards are met before the coffee is bagged and ready for export. Joseel is extremely particular with his methods and every step of the process, even down to the truck drivers, he’s used the same one for the last 20 years. This attention to detail shines through in his coffee. In 2017, after running a successful jeans factory in Bogota, Sr. Gerero decided to have a new adventure and purchase his first-ever coffee farm as a retirement project. His two worlds couldn’t have been more different, from the bustling streets of Bogota to the quiet serene hills of Santa Rosa, but he fell in love with it and found a new passion for coffee. Despite the distance from his family, he dedicates 2-3 months a year to the farm, implementing key processes and practices, like purchasing an Eco Mill. This significantly reduces water usage, demonstrating his commitment to both the quality of the coffee and the environment. |
Dark chocolate and apple Process: washed |
Selected Mix |
| Organic, Honduras / Peru | A rich, medium-dark coffee with flavours of dark chocolate, fruit loaf and caramel that soften in milk to create a smooth and balanced staple for our wonderful and conscious customers. This organic certified espresso is sourced from two long-standing grower partnerships.
Since 2015 Extract has bought coffee from a pioneering organic farm in Honduras to use in our Organic Espresso. Liquidambar, an organic farm in the San Marcos region at an altitude of 1530 metres above sea level, run by the incredible Delmy Regalado. The coffee is picked, processed and dried over a period of 12-15 days to achieve an optimum moisture content of 12%. After processing, the cherry pulp is recycled as compost, with the help of the Californian red worm, and reused on the farm. Liquidambar sell their compost on to other growers in the area, the result being that not just their coffee but their neighbours coffee is all organic too! Great care is taken to protect the water resources of the farm, which also serve the local community and indigenous wildlife. Social, as well as environmental responsibility, are paramount here. Coffees are handpicked and sorted by a team of skilled workers who are housed and provided with medical care by the farm. Coupled with the coffee from Honduras is a delicious organic coffee from Sol & Cafe Cooperative in Peru. Following great success working with the Sol & Café Co-operative in Peru, and in an effort to continue this relationship of sustainability, we are now sourcing an organic coffee from this same smallholder group. The coffee adds a good stable sweetness and balance to the blend, with notes of cocoa and brown sugar. |
Chocoate, caramel and fruit loaf Process: washed |
Blend / Darker, PERCENT |
| Decaf, Brazil | With rich chocolatey flavours, caramel sweetness and a subtle hint of fruit loaf, our Decaf coffee is delicious with milk and alternative milks, offering fantastic flavour with zero compromise. This epic decaf comes from our Exclusive Brazil blend that also makes up part of our much-loved House Espresso, Rocket.
In October 2023, Tommy, our head roaster, and Martin, one of our coffee specialists, headed to Brazil to understand further about the process around the selection of our exclusive Brazil blend that makes up our Decaf coffee as well as being an element in both our Rocket and Original house espresso’s. Prior to the trip, Tommy worked closely with the quality team in Brazil to hone in on what this ‘perfect cup profile’ is: think intense dried fruit and chocolate vibes, topped off with a super sweet, clean finish, and a hint of raisin. With the spec agreed, Tommy and Martin headed to Brazil to meet with the quality team at origin and immerse themselves in Brazil’s coffee supply chain. At each stage of the journey, from the buying station to the warehouse, samples are taken and meticulously evaluated to ensure they meet our exacting standards. Whether it's checking for defects or assessing the aroma and flavour profile, the quality team works hard to make sure they’re curating the perfect flavour. Our tasty Decaf coffee is roasted on Bertha, a 120kg Probat roaster which we rescued from Bosnia in 2012. When we found her, Bertha was completely decommissioned, a pile of parts destined for scrap. Over four years we rebuilt this machine, retro-fitting an afterburner to eliminate VOCs from it’s emissions and drastically improving fuel efficiency. Today, Bertha runs on just 40% of her original fuel consumption - a beautiful and efficient machine. |
Sugar, caramel and blackcurrant Process: EA decaf |
Decaf |
| Aquiares Estate, Costa Rica | It’s back, the new season of this exceptional Costa Rican filter coffee is here. Don’t hang around for this one, in January it sold like hotcakes! This Centroamericano varietal is known for producing coffees with playful sweetness and a subtle boozy note and it certainly delivers in this incredible-tasting filter coffee.
Perched high on the fertile slopes of Turrialba Volcano is the renowned Aquiares Estate. As one of Costa Rica’s largest and most historic coffee farms, Aquiares produces high-quality coffee like this naturally processed Centroamericano micro-lot. Managed by the Robelo family, the estate has been leading the Costa Rican speciality coffee production for many years and we’re so excited to be able to share the new season crop of Centroamericano with you. The estate manages its entire coffee production, from seedling cultivation to harvesting and milling. The natural process brings out the complex flavours of this coffee. Coffee cherries are skillfully hand-picked before undergoing a detailed drying process. The coffee is sorted in flotation tanks, pre-dried in a solar dryer greenhouse and dried on raised beds. Finally, the coffee is sent to us for roasting. Aquiares sets an example by producing high-quality Arabica coffee whilst preserving its natural surroundings, supporting a local community of 1,800 people and prioritising worker wellbeing. The estate protects water sources and natural forests, creating natural corridors connecting preserved forests in the river valleys. Tree planting and reduced chemical fertiliser usage have resulted in a net carbon-negative balance. The Centroamericano varietal is known for producing coffees with playful sweetness and a subtle boozy note and it certainly delivers in this incredible-tasting filter coffee. |
Apple juice, yoghurt, Juniper fruit Process: natural |
Premium |
GUSTATORY (adjective): curating excellence in taste.