Tasting Notes: June 2024 Coffees
Sustainability is a process for Friedhats rather than a buzz word without any substance. That means they are not perfect and they aren’t ashamed to admit it, but does mean they are always searching for better solutions to ensure their products have less impact on the environment and everything living in it. They want their packaging to be reused, refilled and at the very least recycled. They want their coffee to always taste great, no matter who makes it. But most of all, they want those that consume their coffees to get as much enjoyment from its flavour as they do!
Based in Amsterdam, Friedhats source and roast the best, most interesting coffee they can find. The result? Like last month's Fuglen, Friedhats are widely regarded as one of Europe's very best.
Friedhats Coffees | Netherlands
| Coffee | Story | Notes & Essentials | Packages |
|---|---|---|---|
| Ture Waji, Ethiopia | Unavailable | Walnut, peach and chocolate Process: natural |
Plus 87, Rest of World |
| Eliseo Blanco, Colombia | Eliseo Blanco’s Mi Delicia farm is turning up some Delicia coffees. With 5 hectares of coffee trees amongst a 7 hectare landscape, the farm is nestled in the challenging terrain of the Sierra Nevada de Santa Marta mountains - the highest coastal mountain system in the world. Sitting at 1700 masl, Blanco’s farm isn’t quite at the peaks, but it’s a prime location for cultivating high quality coffee. This lot is a honey processed Castillo, which underwent 28 hours of fermentation - lending itself to a rich, fermenty coffee with notes of cacao nibs, maraschino cherry, and dried tropical fruits. |
Chocolate, nutty and cherry Process: honey |
Single / Light, Plus 87 |
| Flavio Ccori, Peru | Anastacio Mamani Chambi’s San Alto Jose farm is a 10 hour drive from Puno - a city that sits at 4000 metres above sea level (really high). All the way down from the highest areas of the Andes, to the lush vegetation of the Peruvian jungle is San Alto Jose; a secluded and well positioned place for growing high quality coffee, nestled at 1800masl (still pretty high). Farming now for 18 years, Mamani Chambi has developed strong roots within the community and the land. This Gesha offering we have from him is a beautiful example of a washed Peruvian Gesha, with notes of brown sugar, white tea, and peach. |
Green tea, grapefruit and lime Process: washed |
Premium |
A coffee roastery situated in the heart of the historic city of Halle near Brussels, Brander offer their guests experiences out of the ordinary. Against the backdrop of an accelerating society, Brander believe in slowing down, with the desire to reconnect with an authenticity that appears to be missing in modern lives.
Their open micro-roastery is the pivotal point for Brander. Passionate about quality, they source a small, fresh range of specialty coffees and roast them lightly to highlight all flavours that make them distinct. Within a space of simple and pure design, their coffees are equally as refreshing
Brander Coffees | Belgium
| Coffee | Story | Notes & Essentials | Packages |
|---|---|---|---|
| La Fila, Costa Rica | La Fila is the name of the small plantation where this coffee grows. La Fila is processed at a family-run micromill, established by the Ureña family, located in a micro region called Chirripó. The farm is impressively well organised, controlling every step of the coffee production. The villalobos cultivar is super interesting, it’s a natural mutation of typica. The Black Honey process is a drying process where part of the cherry remains on the bean and is covered while drying. This process is the most complex, laborious and expensive way to produce green coffee, but it results in a rich-bodied, flavourful coffee unlike any other. These beans captivated us when we got our first sip, showcasing an elegant and juicy coffee with sweet depth, notes of yellow raspberry, fresh fig and cacao. | Raspberry, fig and cacao Altitude: 1300 - 1800 masl, Process: honey |
Plus 87, Rest of World, Bloom |
| Nemba, Burundi | Nemba Station lies in the northern province of Kayanza. All producers are smallholders who own an average of 150 coffee trees. Nemba helps farmers improve yields through cooperative support projects. This yeast-inoculated fully washed lot uses LALCAFÉ INTENSO™ yeast. It helps controlling fermentation. The specific metabolism of this yeast promotes the lot’s natural fruit forward profile. Complexity, acidity, brightness, floral notes and more are all boosted by the lengthened fermentation time. Nemba is loaded with fresh fruit flavours like strawberry, white peach and green apple. We are really happy to share this coffee with you! | Strawberry, apple and peach Altitude: 1700 masl, Process: washed |
Plus 87, Rest of World |
| Finca Joya Verde, Guatemala | Unavailable | Walnut, peach and chocolate Process: washed |
Plus 87, Rest of World, Selected Mix |
| Muzo Giko Hills, Rwanda | Muzo washing station is located on a mountain slope in the hilly Gakenke District. It is owned by Emmanuel Rusatira, founder of Baho Coffee, which owns 6 stations in the country. Muzo is the smallest station in the Baho collection and is near and dear to Emmanuel as the source of his most beautiful coffees. The station is nested in the cove of a hill, which pushes up cold air at night, suitable for the coffees on the African beds. Muzo Cooperative is very experienced and the team is very knowledgeable. All of these factors play a part in the intensely sweet and tropical fruit flavoured coffees they produce. You are likely to taste black cherries and lemon in a really smooth cup. | Sweet, lemon, cherries and sugar Altitude: 1900 - 2100 masl, Process: washed |
Plus 87, Rest of World |
| Tumbaga, Colombia | An excellent cup without caffeine, our Tumbaga will energize you, without keeping you up at night. This 'decaf de caña' is an outstanding natural decaffeinated Colombian coffee. It is decaffeinated using ethyl- acetate derived from sugarcane. The chemical-free choice for coffee lovers. It delivers flavour in abundance, with notes of dark chocolate, grapefruit and a juicy mouthfeel. It's not only super tasty but also the most sustainable decaf we could find. Decaf should never feel like a concession, right? | Grapefruit, chocolate and juicy Altitude: 1400 - 2100 masl, Process: sugarcane decaf |
Decaf |
Hoppenworth & Ploch coffee roasters are producers of outstanding specialty coffee and handcrafted baked goods who seek to do an excellent job for all the stakeholders. The precondition for this is a kind and collaborative atmosphere. They invite their customers to be part of this culture by an open and welcoming interaction, all the while they desire to provoke excitement, curiosity and awareness towards their daily ambitions as well as the stories behind their products. This endeavor is enabled by the maximum possible transparency and implementation of the latest innovations, methods and products.
In addition to several cafes across Frankfurt, Hoppenworth & Ploch also supply cafes and business partners right across Germany. We're huge fans of their decor, and coffees too, of course.
Hoppenworth & Ploch Coffees | Germany
| Coffee | Story | Notes & Essentials | Packages |
|---|---|---|---|
| Angel Ortega, Colombia | This exciting Pink Bourbon variety from Angel Ortega's Finca Miramar was washed and processed and impresses in the cup with its exceptional clarity and balance. A recent genetic study confirmed that the Pink Bourbon variety is not, as was long assumed, a spontaneous cross between different Bourbons, but rather a variety related to Ethiopian coffees. The wet processing brings out its strengths in a special way! Finca Miramar is located in the Colombian coffee-growing region of Huila, which is known for its high quality. It has been cultivated by Angel Ortega for decades. In recent years, with the support of his son, he has increasingly turned to the cultivation of more exclusive varieties and the implementation of differentiated processing protocols. |
White peach and grape Process: washed |
Plus 87, Rest of World |
| Shawo, Ethiopia | The Shawo is a classic example of an Ethiopian natural, which with its fruity and berry profile does what we want it to do. In filter coffee, it brings out notes of elderberries and strawberry jam. The espresso, on the other hand, impresses with its taste of sour cherry and marzipan. The special thing about Ethiopian coffee lies in the enormous variety of species of the coffee plants cultivated there. Only a fraction of these have been identified and classified more precisely to date. Depending on the region and plant, a unique taste profile is created, which is what makes Ethiopian coffee so special and exciting at the same time. The Ethiopian region of Guji has been known for years for its outstanding coffee quality. The Dambi Uddo forest is a fascinating ecosystem in which at least 15 different endemic coffee varieties grow under a dense canopy of leaves in a largely natural ecosystem. Neighboring coffee farmers cultivate the coffee plants - but only on half of the forest, as the other half is too densely overgrown. |
Strawberry jam, elderberry and fruity Process: natural |
Plus 87, Rest of World, Single / Light |
| Nkonge, Burundi | We are delighted to once again present an excellent washed coffee from Burundi! Expressive berry acids and subtle florality are rounded off by a noble sweetness. Thanks to the cultivation at over 2,000 meters above sea level, this Red Bourbon variety impresses with notes of red currant and a subtle hint of white tea. Visiting Heza Washing Station is like an off-road adventure. To say Heza Washing Station is "remote" would be an understatement, and yet the community living in the surrounding hills is a special one, consisting mainly of coffee farmers. Heza means "beautiful place" in Kirundi, the local language of Burundi. With its panoramic views and the ever-changing East African sky, this Washing Station lives up to its name. Heza is the second Washing Station built by Long Miles Coffee and has been operational since April 2014. |
Blackberry and honey. Pleasant Process: washed |
Plus 87, Rest of World |
| Sertao, Brazil | The Sertao has been the espresso we have been serving in our cafes in Frankfurt for several years. We really appreciate its versatility and consistently good quality. The coffee delights us from harvest to harvest with a great nutty-chocolate body and a very nice sweetness that works well both as an espresso and in milk drinks. As a more classic espresso, but still roasted in a light specialty coffee style, the Sertao is widely accepted among coffee drinkers. For several years now, we have been enthusiastic about the green coffees that the Pereira family has grown for generations in the Carmo de Minas region of Brazil. Our house espresso is grown at an altitude of 1,100m-1,450m and on an area of 330 hectares, and between June and August every year the coffee cherries for our Red Bourbon, as well as some other coffees that we have already welcomed into our range, are harvested and then processed as natural. The carmocoffees organization's own Q-graders evaluate the coffees directly on site. |
Chocolatey and nuts Process: natural |
Selected Mix, Blend / Darker |
| Passeio, Brazil | This coffee impresses with its sweetness, which is highlighted by a restrained acid structure. With notes of walnut and maple syrup, it has a classic taste profile of dry-processed Brazilian coffees and is pleasant for any occasion. This means that the coffee will also win over lovers of more traditional coffees. The cherries of the Red Catuaí are - as the name suggests - red in color and are relatively typical for Brazilian coffees - this is where this variety is most common. Because it produces excellent qualities, it continues to enjoy great popularity in Brazil. The coffee is grown in Sul de Minas - the southernmost region in the Brazilian state of Minas Gerais. Due to the climatic conditions resulting from its location, it is the most important state for coffee cultivation, accounting for around 70% of all Brazilian Arabica cultivation - the average temperature is between 17-24 degrees Celsius and is therefore almost perfect for Arabica cultivation. The Fazenda Passeio is one of the larger farms in the state. It has been family-owned for 4 generations and Adolfo Henrique Vieira Ferreira, the manager of the farm, places a strong focus on the social welfare of his employees by paying bonuses, providing infrastructure for the families, but also by promoting further training. Since no harvesting machines can be used on the fazenda due to the predominantly hillside location, the coffee cherries are picked by hand - untypical for Brazilian coffee cultivation - but Adolfo is convinced that the increased workload has a positive effect on the quality of the coffee! |
Chocolatey and nuts Process: natural |
Selected Mix, Blend / Darker |
| Don Ivan, Costa Rica | Fruity berries and lots of sweetness - these are the sensory strengths of this exceptional lot, which was grown under the watchful eye of producer Don Ivan on the Finca SF-25 and processed using the Red Honey Process. This process is ideal for bringing out the strengths of the coffee, as it strengthens the complex fruity and sweet notes without compromising clarity and transparency in the cup. Costa Rica can look back on a rich history of coffee cultivation, and this is particularly true for the Tarrazù region. As early as the 19th century, it was considered central to Costa Rican coffee production. In the region around the city of San José in particular, altitudes of 1200-1900m and volcanic terroir offered and offer almost ideal conditions for growing high-quality specialty Arabicas. The Finca SF-25 is also located in this region, where producer Don Ivan has been responsible for the production and processing of high-quality coffees for some time. |
Raspberry and nougat Process: honey |
Plus 87 |
Hundred House are speciality coffee roasters based in the rural hills of Shropshire, and combine expertise with passion to source, roast and supply unique coffees from small holds around the world. A core part of their approach is supporting the arts through industry. Hundred House work with a variety of artists and designers – allocating a portion of their profits to art and design initiatives. Their collaborations include working with public galleries, along with art and design entities, to create spaces that invite social and cultural dialogue, coupled with great coffee.
Hundred House use analogue knowledge, based on over 20 years of speciality roasting experience, to sample and develop the roast for our coffees in response to their innate flavours and aromas. They only stock a small and carefully selected range of responsibly sourced coffees, taking time to discover and roast the best they can find. Hundred House are also known for their creations of expertly fused espresso blends – ranging from the sweet and jammy, to the 'made for milk' and the 'pure organic'.
Hundred House Coffees | United Kingdom
| Coffee | Story | Notes & Essentials | Packages |
|---|---|---|---|
| Kamwangi, Kenya | The Kamwangi wet mill is situated in the north east of Kirinyaga County in Kenya. Managed by the New Ngariama Farmers Cooperative Society (FCS), the station’s coffees are produced by various smallholder farmers in the local area. Kamwangi was the second mill set up by the FCS, who have established three to date, thanks to ever increasing demand. The FCS’s success is testament to their organisational ability and commitment to smallholders. Smallholder members of this co-op have access to training and technical advice in order to help them achieve greater yields. Each year, funds are set aside from the harvest in order to give smallholders access to financing for school fees, and funds for emergency needs. Kirinyaga County is famous for its coffee, and Kamwangi coffees live up to this reputation. The growing area has deep, well drained, fertile volcanic soils at altitudes of 1100 - 1800 MASL, producing coffees that are classically Kenyan with malic acidity and juicy flavour notes. |
Plum, red fruit and honey Altitude: 1100 - 1800 masl, Process: washed |
Plus 87 |
| Luz Mely Sanchez, Peru | Luz, Roger, and their relatives collectively manage the coffee farms in the area. While each family member owns their own land, Roger oversees the picking, processing, and drying of the coffee. The harvested cherries are placed in bags for an overnight pre-fermentation process. This maceration step contributes to a pronounced fruited note in the cup. After pre-fermentation, the cherries undergo depulping and are then fermented for 24 to 36 hours. This extended fermentation period adds complexity to the flavour profile. The coffee is carefully dried in a ventilated greenhouse on a wooden patio lined with plastic. Once the coffee reaches a moisture content below 11%, it is considered ready. After drying, Roger transports the coffee. The high altitude of the region contributes to the coffee's pronounced citric acidity. The extended fermentation process and cherry maceration enhance the cup's fruited notes, creating a harmonious flavour profile. |
Blackcurrant, chocolate and persimmon Altitude: 1900 masl, Process: washed |
Plus 87 |
| Sholi, Rwanda | This lot is sourced from smallholder farmers representing Kundwa Women Coffee, a women-only farmer group operating under Abateraninkunga Ba Sholi (Aba Sholi) Co-operative. Aba Sholi Co-op is located in Cyeza sector, Muhanga district, central Rwanda. Sholi co-op was established in 2008 by 30 women living and growing coffee in the region as a conscious effort to invigorate the local economy. Back then, coffee was only a small part of the association, there was no profitable market for coffee cherries as there was nowashing station in area. This changed when two years later, the mission of the association changed, and eventually became a cooperative. Slowly the cooperative started growing, adding new members every year and in 2014, Aba Sholi opened its very own washing station. “Abateraninkunga” is a Kinyarwanda word which translates to “mutual assistance”, encapsulating their values to encourage more farmers to join. Today there are 610 producers, many of them women, growing coffee at altitudes between 1,800 and 2,000 masl. The Coop became Fair Trade certified in 2015, the same year they won the Rwanda Cup of Excellence Award. The co-operative owns central washing station to which the members can deliver cherries for processing. The head office and the coffee plantations of Sholi coffee washing station are located at Cyeza Sector, Muhanga District. The region is known for its diverse fruit farming and ancient rocks called Sebwugugu. The changes in the neighbourhood after the establishment of Sholi cooperative have been miraculous. The process started with a large growth in local population - a lot of people moved away from high-risk zones to a settlement area. Rwanda is poetically known as “the land of a thousand hills” and Muhanga district is no exception. With rolling mountains, rich soils and plentiful sunshine, the region boasts an exceptional terroir for arabica cultivation. This mountainous terrain makes mechanisation of harvesting impossible and the transportaion of coffee very challenging. Nevertheless coffee plays a huge role in the growing Rwandan economy and the increased demand for washed specialty arabicas from this small but beautiful country have allowed it to become one of the region’s most highly regarded producers. |
Butterscotch, raisins, cherry and apple Altitude: 1800 - 2200 masl, Process: washed |
Selected Mix, Single / Light |
| Dubale Dukamo, Ethiopia | This lot comes from the 26 smallholders that make up the Dubale Dukamo producer group. Farms are located in the Dambi area of Sidama regional state near to the town of Bensa. This large coffee growing area covers 66 hectares and the main varietal grown is 74158. The area benefits from a very high elevation of up to 2200 metres and the coffee grows under a canopy of native shade trees like false banana and other shade-giving perennials. These varietals come from wild plants in the Metu-Bishari forest in the Illuababora zone in western Ethiopia. They are known for their resistance to CBD and produce high yields, as well as having pronounced citrus and floral characteristics. Buriso processes his coffee at his family home and since, like most small farmers, only produces natural coffees as there is little to no access to mechanical de-pulping machinery. Farmers here are conscious of their environment and are particularly focused on water conservation due to the erratic rainfall experienced over all the coffee areas of Ethiopia during the 2021/22 season. Around where the coffee grows the farmers create ridge irrigation to help the soil moist and nutrient rich. Organic fertiliser is added to the base of the tree which consists of discarded coffee cherry pulp with manure and other prunings. This lot is naturally processed and sun-dried on raised beds before going to the Yosef dry mill for hulling and sorting. |
Caramel, apple and dark chocolate Altitude: 2050 - 2200 masl, Process: natural |
Plus 87, Selected Mix |
| Vida, Colombia | More than a saying, more than a coffee. Pura Vida is a way of life, our very favourite motto from Costa Rica. Ticos use Pura Vida to say hi, say bye and more importantly; everything’s good! To us it means clarity in contentment in the most raw of forms. No worries, no fuss, no stress. The act of being thankful for this simple life of ours. The most common theory on the origin of the phrase comes from a Mexican movie by Gilberto Martínez Solares called ¡Pura vida! that came to Costa Rica 1956. In the film, the saying is used by the main character who remains optimistic, unflustered and upbeat, despite the unfortunate series of events that befall him. Although it took a little while to catch on, the phrase Pura Vida was being used nationwide by 1970. Our nod to the Pura Vida lifestyle is this organic espresso blend, sourcing coffees from all over the world to find the best organic beans for our Vida Blend. Expect notes of orange, hazelnut and caramel. A sense of clarity and an un-fussed pour. |
Orange, hazelnut and caramel Altitude: various masl, Process: natural |
Blend / Darker |
| Decaf, Colombia | Unavailable | Toffee, chocolate and nuts Altitude: 1700 - 1800 masl, Process: EA decaf |
Decaf |
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 |
|---|---|---|---|
| El Romerillo, Peru | Unavailable | Peach and grenadine Process: natural |
Premium |
| Eldorado, Brazil | The Eldorado farm in Brazil represents a fourth-generation family estate. We've chosen a Catucai varietal grown by Jean Faleiros on his farm in the Alta Mogiana region. This particular coffee was sourced through Green Coffee Brazil, a company founded by our friend Leo, dedicated to providing access to high-quality Brazilian coffee. Our selected lot underwent a meticulous anaerobic natural process, with added inoculating yeasts that enhance the coffees natural expression. This process has revealed tropical fruit sweetness and a nutty finish. At Eldorado, a diverse range of coffees are cultivated, from high-volume lots to micro lots, with an increasing focus on the specialty market in recent years. The anaerobic fermentation process used here is akin to techniques employed in winemaking and brewing for beer. Cherries are harvested and placed in barrels with inoculating yeasts for fermentation, during which careful controls optimise the fermentation process. After this stage, the cherries undergo the typical natural processing method at Eldorado. For the anaerobic natural process, 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. |
Tropical fruits and nutty Altitude: 1100 - 1200 masl, Process: anaerobic natural |
Premium |
Hard Lines are a fan-favourite speciality coffee shop and micro-roastery from Cardiff. The term 'micro-roastery' isn't one to sound any lesser than a full roastery, for like Hundred House, Hard Lines select, roast and serve great coffee that’s been sourced sustainably with the aim of building long lasting relationships at origin, highly appreciated by coffee lovers along the way.
Hard Lines believe that what they're trying to build is about more than just good coffee, it's also about keeping it fresh, fun and not too serious throughout. As such, they're popular for their colourful packaging, and coffee too, of course.
Hard Lines Coffees | United Kingdom
| Coffee | Story | Notes & Essentials | Packages |
|---|---|---|---|
| Chilcon Flores, Peru | Unavailable | Orange, plum and nougat Process: washed |
Single / Light, Selected Mix, Plus 87 |
| Frutas Rojas, Colombia | Living up to its name, this cup is simply brimming with red fruits. This coffee hails from the well-known Huila region of Colombia comprised of ancient volcanoes and towering peaks. The rich volcanic soil and lush climate make it ideal terrain for crops especially coffee, the essential source of income for most farmers in the region. The producer group that brings us this coffee is part of the Terra Verde Association. The cooperative allows the small family run farms of 1.5 hectares or less to continue their coffee production to a high standard. This preserves knowledge and experience that has been passed down through generations. Meanwhile all the farms operate within the structures of organic and clean agriculture and uphold strong commitments to environmental sustainability. Fostering the development of individual producers while combining their capacities means many farms can flourish together! |
Strawberry, cacao, sweet and fruity Process: washed |
Single / Light, Plus 87 |
| House Party, Brazil | Our most popular brew. A strong, dark roast designed to wake you up and power you through the day. This is a coffee everyone can rely on - perfect for espresso or a darker, low acidity filter brew. Simply put - it’s really really really good coffee and a celebration of what we love to roast and drink. | Chocoolate, fruity and nuts Process: natural |
Blend / Darker, PERCENT, Capsules |
| Flores Magon, Mexico | The Sierra Mazateca is a remote region in the state of Oaxaca, sitting at elevations of over 1500 metres and largely inaccessible. As coffee-producing regions go, it is cold and therefore prone to frost, which is a serious problem for producers. However, it is exactly these conditions that make the coffee so damn good, and are some of the most complex in all of Mexico. Working closely with a retired teacher, Felipe Palacios, Raw Material is continuing its efforts to increase market access to producers in most need, such as those in these very remote regions of Mexico. Providing market access means higher prices to producers, stable income and investment, which in turn helps to improve yields and quality in the years to come. It is a scenario in which we continue to receive delicious coffees and producers improve their livelihoods and prospects. |
Orange and spices Process: washed |
Single / Light |
| Banka, China | Banka is back for another year! After a very successful first showcase of coffee from China last year Banka is with us again, with its round sweet profile which we all enjoyed very much. If we are fans of anything more than just delicious coffee, it is when those coffees come from areas we hadn’t expected or knew little about. The wonderful team at Indochina partner with Yunnan Coffee Traders to bring us this washed lot from the Banka farm and the neighbouring villages of Banka Yi and Banka Er. Yunnan Coffee Traders own and operate the wet mill at Banka and 100 hectares of coffee producing land on the surrounding hillsides. Dedicated to quality and the pursuit of adding value to their work they installed one of the regions first optical sorters and are always experimenting with processing methods and growing new varietals and cultivars. Although Chinese coffees are relatively new to this market we see a bright future ahead and we’re very excited for all the tasty coffees to come! |
Apple, sugar and yuzu Process: washed |
Single / Light |
| I Love Decaf | Looking for a coffee hit without the caffeine buzz? We’ve got you covered with I Love Decaf - with a similar profile to our House Party it delivers the same satisfaction without the caffeine, so you can drink it well into the night and still get a good nights sleep! You won’t believe it’s decaf! | Red grape and hazelnut Process: EA decaf |
Decaf |
Drink beautiful coffee. Sey coffee roasters are intensely interested in reimagining — both technologically and logistically — everything they have come to know about coffee. Sey are inspired by the boundlessness of possibility, and allow themselves the freedom to work with whatever coffees they find inspiring, no matter how high the cost or how small the lot.
Sey Coffees | USA
| Coffee | Story | Notes & Essentials | Packages |
|---|---|---|---|
| Jhon Alexander Bermudez, Colombia | See Stories #016 for full details | Blueberry and hops Altitude: 1900 masl, Process: washed |
Stories |
Welcome to their delightfully unconventional coffee roastery! Oddy Knocky is about celebrating independence and self-expression. With zero compromise on quality, their coffee is served up with fearless enjoyment and a touch of mischief. They’re for those who go their own way, those who make a point of sidestepping the humdrum and the dull. So, grab a mug, kick back, and let Oddy Knocky take you on a coffee journey like no other.
Oddy Knocky Coffees | United Kingdom
| Coffee | Story | Notes & Essentials | Packages |
|---|---|---|---|
| Caramel Kush, Ethiopia | Molla is a natural coffee producing village in the highlands of Arbegona districts, Sidama which has 30 districts in total. Molla coffee is sourced from adjacent coffee producing villages of Arbegona with an elevation above 1980 MASL from the areas surrounded by natural vegetations. The coffee cherries are obtained from out-grower farms nearby, and the processing facility is located at 1980 MASL. The coffee is sourced from small farmers who have small plots of lands ranging from 0.5 to 3 hectares from organically maintained and frequently cultivate amid native forests. There are a number of cultivars in the region, including some native landrace choices, but the 74158 varietal is the most prevalent. | Caramel, green apple and almonds Altitude: 2000 masl, Process: natural |
PERCENT, Blend / Darker |
| Pamoja, Kenya | This exceptional lot from our Kericho factory in Kenya is made up of cherries from our esteemed farm partners in the picturesque West of Kericho region, where higher altitude farms nurture the finest coffee beans. Combining remarkable varieties such as SL 28, SL 34, with a possible sprinkle of the traditional K7 found in select older farms, this blend showcases a harmonious fusion of flavors. Renowned for its vibrant citrus and blackcurrant notes, SL 28 brings a zestful liveliness to the cup, while SL 34 contributes a delightful balance of acidity and sweetness. With the subtle presence of K7, this coffee offers a nod to tradition and adds an intriguing nuance to the overall flavor profile. | Red apple, berries, maple syrup and caramel Altitude: 1700 - 2400 masl, Process: washed |
Bloom |
| Karibu, Burundi | Agahore coffee are a washing station, speciality coffee farm and exporter located in the village of Gaterama, Burundi. Collating cherries from three communities balances volume with quality and traceability. Lot A0002 comes from Bukhorka, Kiremaa, and Twaranyuzwe. After picking cherries are collected and brought to the washing station for a 10 hour dry fermentation and subsequent 12 hour wet fermentation to accentuate the gentle fruits and sweetness. A 10 hour soak further adds complexity and clarity to the cup. Coffees are finished on raised beds taking between 14-21 days to dry. | Lemon, chocolate, apricot and blood orange Altitude: 1600 - 1800 masl, Process: washed |
PERCENT |
| Serene, Colombia | Ethyl Acetate decaffeination - commonly called 'sugarcane' method - is a process which combines high mountain spring water and Ethyl Acetate (EA) of natural origin. EA is present in every coffee cherry in its natural state (as well as in many other fruits and vegetables). The natural EA is obtained from a sugar cane-based process and is, together with spring water, the only other element which comes into contact with the coffee. First the beans are steamed to open their pores, then they are rinsed with Ethyl-Acetate repeatedly to remove the caffeine. They are then dried to a 10-12% humidity and sealed with a natural wax which has a neutral profile which does not affect the flavour or aroma of the coffee. This water-EA process allows for gentle extraction of the caffeine from the bean, avoiding excessive heat or pressure, maintaining the natural structure and all characteristics of the coffee bean. |
Raisin, biscuit and apricot Altitude: various masl, Process: EA decaf |
Decaf |
Scenery Coffee Roasters are a trio with a combined 27 years of coffee industry experience, striving to be refreshingly straightforward in a field often characterised by fierce competition - both commercial, and in the drive to differentiate. Instead of joining the race to be the cheapest, or indeed the most exclusive, Scenery choose to focus on honesty, humbleness, and openness. Their mission is to source, roast, brew, and sell coffees they truly love, and they hope you will too.
Scenery won't assert that they are the best, the most sustainable, ethical, unique roasters around. What Scenery will claim is that they will genuinely strive to do their best, to continually improve, and to present their wins (and their failures) openly. As they grow, their ability to have a positive impact grows too..
Scenery Coffees | United Kingdom
| Coffee | Story | Notes & Essentials | Packages |
|---|---|---|---|
| Yesid Vargas Camioneta, Colombia | Yesid Vargas owns the 11 HA El Ventilador in El Higuerón, Huila, and has built a reputation for his Rosado (a contraction of “Borbon Rosado”) as an early adopter of the variety. The farm is named for the relatively constant winds that rush through the valleys it is located in, which requires shade trees and wind-breaks to ensure coffee blossoms are not blown off the trees during flowering. Retiring from the Colombian national army having been a victim of a landmine, Yesid has tended to the farm for over 30 years - employing 10 people year round and up to 30 in peak harvest periods. He has focused on speciality production and quality, and has built a reputation - especially with roasters based in America - for the consistent output of his coffee. As a member of the El Carmen co-operative, Yesid has benefited from both local support as well as the continued partnership with our import partners Raw Material - access to continued training, a local QC lab, stable above-market pricing and international market access. While some of his coffees may have previously been blended into wider co-operative lots, recent efforts from the Carmen-RM partnership has seen single producer lots separated when they display high quality - returning an additional premium to the producer. Raw Material have been pioneers of simple, low capital expenditure value addition, taking learning from their experimental farm and training centre Finca El Fénix and adapting it to other regions and countries. One such technique is the Anoxic Water Pillow method, a processing technique we’re featuring with the Shyira Anoxic lots. This technique allows for low oxygen, cooler extended cherry fermentations using existing washing station infrastructure. Raw Material make heavy use of the technique at their Villamaría station in Caldas, so in order to allow producers in Huila to access the value-addition, cherries must first be transported across the provinces. The 3 days this takes acts as an initial dry-fermentation stage, contributing to some of the heavier and darker fruit notes and process characteristics. We’re huge fans of processes that allow for value addition and capture in-country, especially when they require low-investment or risk for the producers - we see it as a win-win in terms of producing excellent high quality and unique coffees, alongside the ability for us to pay more for coffee. |
Winey, fruits and berries Altitude: 1600 masl, Process: natural |
Bloom, Plus 87 |
| Colourful, Burundi | Colourful was born out of another concept we wanted to play with, something we felt almost criminally under-explored. There is such huge potential in combining deeply fruity and fun coffees into a blend, yet so often it’s almost seen as sacrilege, that they must be a single origin special release, or else some green coffee buyer secret police will break in and confiscate the sacks back. Yet who amongst us has not occasionally chucked the remnants of a special bag or two into the grinder, and found the result to be more than the sum of its parts? So in the full rebellious spirit of resisting pretentious coffee traditions, we've sought out the most uniquely fruity and fun coffees to feature in Colourful . There's no denying that the funky, wild profile of an anaerobic or experimentally processed coffee might not be for everyone, or the sort of coffee you drink every single day. However, we believe in their ability to surprise and delight, with the objective to showcase the vibrancy and full dynamic range that coffee has to offer. Like a mug full of pick n’ mix sweets, coffee in full colour (not just black and white!). So here we have it - Colourful. It's a year-round celebration of colour and flavour, giving us the freedom to source, blend, or even to spotlight single origins under its banner. Colourful isn't dictated by its components; instead, its essence is its flavour profile. Whether it's a blend of beans from various origins or a single origin with an exceptionally vibrant character, what matters is the lively and unique taste experience it delivers. Something you can return to any time of the year when you fancy putting a bit of colour back in your mug. |
Fruity, Berries, Vibrant Altitude: 1400 - 1700 masl, Process: washed |
Bloom, Plus 87 |
GUSTATORY (adjective): curating excellence in taste.