Tasting Notes: April 2024 Coffees

 Tasting Notes: April 2024 Coffees

Trigger Harmony Small Batch Plot Stay High Echelon Uncommon Coffee Roasters Tasting Notes

Uncommon coffee roasters' ethos is building close relationships with the people who produce their coffee. In their quest to learn more about their producers and their land, Uncommon have witnessed countless instances of crop disease, unpredictable rainfall and price fluctuations. More importantly, they've seen the exceptional accomplishments, bravery and creativity that their producers and their communities show in the face of such complex environmental and socio-economic challenges.

Uncommon have the privilege to share these untold stories with you; stories that are as rich and diverse as the terrain from which the coffee cherries grow. Uncommon are excited for you to be part of this ongoing journey - each cup is a homage to the legends behind these remarkable and uncommon coffees. In their Amsterdam cafe, such a place is that of vibrance and friendliness in the middle of the hustle and bustle of the exciting city.

Uncommon Coffees  |  Netherlands

Coffee Story Notes & Essentials Packages
Suke Quto, Ethiopia This jammy, floral organic Ethiopian coffee is blockchain-based and finances new schools for surrounding villages. Expect a refined, juicy natural with notes of jammy berries and a crisp acidity.

We are very happy to continue our relationship with Suke Quto, a progressive washing station made up of 171 small holder farmers. Owner Tesafye is focused on sustainable coffee production and on the economic growth of the community. All coffees through Suke Quto are Organic and Rainforest Alliance certified.

The goal is to build fully equipped schools for the children of the Kurume and Suke villages. Tesfaye is the founder and owner of the Suke Quto farm and washing and drying statio. The farm not only produces coffee but Tesfaye works together with 171 outgrowers that deliver cherries to the station for processing. The farm and station employs local residents from the surrounding Kumure and Suke villages. The livelihoods of many people who work here rely on coffee production, therefore the future of this wonderful coffee lies with them. Trabocca have set up the Suke Quto School Project together with Tesfaye with the goal to build fully equipped schools for the local children.

Suke Quto coffees are all Organic and Rainforest Alliance certified. At a time where cups scores in Ethiopia are declining across the country, most crucially due to depleted soils, Tesafye understands that the volcanic soil is precious here and the soil health is vitally important. No chemicals are used at his farm or in these agroforests and producers are recycling organic material through litterfall and root residue as compost for the coffee trees.
Berries, stonefruits and floral

Altitude: 1700 - 2100 masl, Process: natural
Single / Light, Plus 87, Rest of World, Selected Mix
Finca Gascon, Guatemala An awesome 'Red Honey' Caturra from legendary producer Felipe Contreras at Finca Gascon. After a 48-hour oxidation phase, 50% of the mucilage is removed to be dried as a ‘red’ honey. Expect a sweet cup with notes of berries, currants, and dried fruits.

Felipe and Jordan at Finca Gascon are two of the most driven young producers we have been lucky enough to meet. The farm is completely organic with regenerative and permaculture principles and they tend to each plant according to the theory of molecular trofobiosis. They have built natural irrigation systems, produce their own organic compost, make their own natural ‘pesticide’ by fermenting plants, and are constantly innovating and experimenting with post-harvest processing.

The honey process can be categorized by colour, which refers to the amount of mucillage left on the seed prior to drying.” The modern day coffee pulper can be calibrated to remove specific amounts of mucilage when pulping. These different 'levels' are loosely graded by colour: namely white, yellow, orange, red and black. As the sugars in the mucillage caramelize, they darken in colour. The more mucilage that is left on, the longer the fermentation takes and the more the sugars caramelize or darken. Coffee with almost all the mucillage removed would be labeled as ‘white honey’, whilst a ‘black honey’ has almost all of the mucilage intact. This variation and control is what makes the honey process so interesting, as even small changes can create substantial differences in the final cup.

The Renacer Program is a technical coffee field school and educational program for producers in the area to learn about better farm management practices, which won 2023’s 'SCA Sustainability Award'. Sigfredo leads the school along with 6 field technicians to help small to medium producers improve farm practises, that are both restorative for the land and soil as well as beneficial for the yield and quality of the coffee. The field school is based at the sister farm, Finca Noruega, where there is a class held twice a month for the students. Throughout the year there are 3 modules and these look to focus on the 4 R's the program have developed for soil health. This year they have 60 students who work the test plots where they can implement the knowledge gained in class before applying it to their own farms.
Berries and fruits

Altitude: 1400 masl, Process: honey
Single / Light, Plus 87, Rest of World, Selected Mix
Ruby Urbano, Colombia A syrupy sweet Variedad Colombia from Ruby and the Urbano family at El Diviso. An initial wet fermentation in tank gives body and richness to this classic all-rounder.

El Diviso is a small, family run coffee farm in La Union, Narino. Ruby owns and runs the farm along with her husband Alberto and their two daughters; Catherine and Yeli. It is a family operation, with the goal to produce the best quality coffee they can for many years to come. The matriarch of the Pajajoy family is Ruby Urbano, an entrepreneurial and hardworking woman who is driven to produce high quality specialty coffee on their small plot of land in La Union, Narino. The whole production is a family operation, with herself, her husband Alberto, and their two daughters Catherine and Yeli doing everything from the work in the field, to picking to post-harvest fermentation and drying.

Our philosophy is based on supporting our coffee growers so that they can improve the productivity and profitability of their coffee farms, promoting social and environmental development in the region. The Multiactive Cooperative of Coffee Growers of Nariño 'COOMERCIACAFE' is based in La Unión, Nariño, Colombia. It is a formal organization of the solidarity sector founded in 2003, with the objective of assisting coffee growers in the region with sustainable farming practices, post harvest processing, and all aspects of coffee production improve the quality. They also work to connect the producers and their coffee to the wider market, create greater traceability throughout the coffee chain and assist with national and international marketing.
Pomelo, blackcurrant, rhubarb and bright

Altitude: 1600 masl, Process: washed
Rest of World, Plus 87
Lake Atitlan, Guatamala A velvety rich, smooth cup with a revolutionary, organic fertiliser project behind it. Expect a rounded cup with notes of cherry, cacao nib, and nectarine.

This lot is made up of coffee grown by the employees of Los Volcanes processing station. They grow and get to process this lot themselves, giving them a platform to sell their own coffee!

Organic agriculture is a system that sustains life, health, and the structure of soil. Josue and his team from Los Volcanes have created a natural and organic fertiliser which has turned Los Volcanes into a super healthy and regenerative farm. Preventing the use of heavy chemical based fertilisers and pesticides, the soil and crop is healthy and balanced in nutrients and minerals.

Helping coffee communities to adopt organic farming practices. After the team's success with organic fertiliser, they decided to help others step away from harmful chemical pesticides. Sharing this knowledge with local farmers and introducing them to natural and organic practices for a more consistent, high quality product with increased yield, without the negative effect chemical pesticides have on the environment and the health of the people involved.
Cherry, chocolate and nectarine

Altitude: 1200 - 1600 masl, Process: washed
Single / Light, Selected Mix
Kamala Loa, Indonesia This lot of old-world Typica was inoculated with selected yeasts and bacterias to produce a fun, jammy cup bursting with wild fruity notes. Tasting like guava, plum, and black tea.

With their ‘Kamala’ range, Sunny Coffee are continually pushing boundaries of coffee processing in Indonesia. These lots showcase the potential of Indonesian coffees under experimental yet directed post-harvest techniques.

Sunny Coffee is working with local farmers to plant small plots of Typica on their land. Although Typica is relatively low-yielding, it does very well in this environment and producers are paid a premium for the exceptional cup quality. The coffee is produced by 70 farmers in and around Loa on the geothermal Kamojang volcano, spread across a 3,000 ha agroforestry system. The diverse biosphere enables farmers to combat a constantly changing climate and keep both yields and quality high whilst preserving the local ecosystem.

Producers are paid a premium for quality. Sunny Coffee is a group of farmers, passionate roasters, baristas and coffee processors working together to increase green coffee quality and revenue in the region. The team operate a small processing facility in the Loa district, South East of Bandung in West Java. They have built a small wet mill with two pulpers, gravitational washing channels and several raised beds set in large poly tunnels for controlled drying. The team are constantly innovating with post-harvest procedures and the results of this lot are astounding: whole cherries are placed in fermentation tanks and inoculated with Klebsiella p. bacteria, Lactic acid bacteria and Pichia kudriavzevii yeast. The tanks are then sealed and left to ferment for a few days before slow-drying on raised beds.
Fruits and Plum

Altitude: various masl, Process: anaerobic natural
Plus 87
Popayan, Colombia An unbelievably sweet, caffeine-like decaf using a revolutionary Sugar Cane decaf process.

The recent arrival of sugarcane decaf coffees really shook our opinion on decaf. This natural process avoids excessive temperatures and leaves a coffee with enhanced sweetness which roasts and tastes much more like the original, caffeinated coffee. Gone is the bizarre twang of old school decaf as now it is far more sweet, balanced and delicate. This decaf process is completed in the country of origin, which leaves a larger share of the profits in Colombia itself and is substantially more sustainable.

Sugarcane processing has changed the game of decaffeinated coffees. This process avoids excessive temperatures seen in other decaffeination processes and leaves a coffee with enhanced sweetness which roasts and tastes much more like the original, caffeinated coffee. The big advantage of this process, outside of the flavour profile, is that it was developed and is completed in Colombia. This allows for progression through the supply chain without the extra costs and miles of shipping the coffee to decaffeination plants in Mexico, Canada or Germany and the profits stay within the country of origin.

Sugarcane decaffeination utilizes a naturally occurring compound, ethyl acetate (EA) to decaffeinate coffee. The EA used in this process is derived from molasses (a byproduct of sugar production). Since EA is naturally occurring, the process is labeled as “naturally decaffeinated.” The EA process is relatively simple. The coffee beans are moistened with water and EA is circulated throughout. The EA binds with the caffeine until the desired caffeine level is reached, the EA residue on the beans is removed by steaming the caffeine in the bean and extracts the caffeine while leaving most of the other flavour compounds.
Chocolate and sweet

Altitude: 1400 - 2000 masl, Process: sugarcane EA decaf

Based in Warsaw, relatively new kids on the block and already making waves in the industry, Trigger coffee roasters have hit the scene with high enthusiam. In our roaster feature plans for a while now, we're super excited to welcome Trigger.

Trigger coffee roasters' aim is to strengthen the coffee community by connecting consumers with producers, who play a huge part in the quality and sensory experience of coffee. They strive for the most sustainable development possible and promote ethical sourcing.

Trigger Coffees  |  Poland

Coffee Story Notes & Essentials Packages
El Oregano, Guatemala Unavailable Flowers, mango, red grapes and juicy

Process: natural
Plus 87, Rest of World
Easy, Brazil Unavailable Hazelnuts, caramel and chocolate

Process: natural
Blend / Darker, PERCENT
Nensebo, Ethiopia Unavailable Blueberries, flowers and caramel

Process: natural
Plus 87, Rest of World

A PLOT is the area of land where coffee is grown, one of the most important contributing factors to its unique characteristics. Altitude, soil composition, nutrition and climactic conditions all converge to form the first part of the story in your cup of coffee. Widely recognised amongst UK's speciality coffee scene, PLOT Roasting are always searching for those exceptional coffees that tell the story of the ground they were grown in and the care of the people, all the way along the chain, who have played a part in shaping them.

Ethical sourcing is of the utmost importance to PLOT and they are building a network of producers and cooperatives who we know and trust. All their purchasing decisions are made as a team, based on a balance between cup quality and impact on social and environmental sustainability. Tireless in pursuit of coffees with character, roast, taste, repeat.

PLOT Roasting Coffees  |  United Kingdom

Coffee Story Notes & Essentials Packages
Pha Var Gyi Kone, Myanmar Our second lot from Shwe Taung Thu farmers group this season. Grown and processed by the Pha Yar Gyi Kone community, this elegant and clean natural tastes of summer fruits like wild strawberry and blackberry, with a sweetness reminiscent of demerara sugar. Strawberry, blackberry and sugar

Altitude: 1300 masl, Process: natural
Plus 87, Single / Light
Helen Gichohi, Kenya Unavailable. Plum, grapefruit and chocolate

Process: washed
Plus 87, Selected Mix
Thirst Trap, Colombia (Ltd Edition) We’ve teamed up with the ever brilliant Cata Export to bring you something of a first for us, a blend of outstanding natural lots from some of Colombia’s most innovative young producers. This limited-edition coffee tastes like strawberry candy with some serious funk and intense sweetness. Candy, funky and sweet

Altitude: 1350 - 1650 masl, Process: natural anoxic fermentation
Plus 87
Source, Brazil Our seasonal house espresso sourced through long term relationships. This is a blend of smallholders’ coffees from farms bordering the Montaña forest reserve, created exclusively for us. This is a super tasty espresso that tastes like apple with milk chocolate and hazelnut. Milk chocolate and hazelnut

Altitude: 1500-1700 masl, Process: washed
Selected Mix, Plus 87
El Vergel Decaf, Colombia This is something of a rarity! A single variety and single farm decaf. We buy coffees decaffeinated at origin, leaving more of the value in the producing country and minimising carbon footprint. This outstanding coffee from El Vergel is delicious and we taste berries and peaches with a rich caramel sweetness. Berries, peach and chocolate

Altitude: 1500 masl, Process: EA decaf

Founded by Àgatha and Dani, they seek harmony throughout the coffee production chain, from fair trade deals with the producer, importers and especially in their our role as roasters. Harmony coffee roaster's evolution as a brand will always take into account sustainability, the environmental footprint and the quality of the final product.

At Harmony the roasting philosophy is simple, they try to interfere as little as possible as they wish for you to have the bean without roasting defects to best ensure that the cup is the perfect expression of the coffee. And you may wonder: so how do they differentiate a specialty coffee for espresso or filter? Harmony think that this concept should be left behind, as they simply classify them by sensory profile (chocolate, fruity, exotic, citrus...). Each coffee has its optimal roasting and development, and Harmony leave the method in your hands, not wanting you to miss out on the most exclusive coffees prepared in espresso or, on the contrary, more classic coffees in filtered methods.

Harmony Coffees  |  Spain

Coffee Story Notes & Essentials Packages
Arango, Colombia After 2 years of instability in the coffee market and the climate, Finca San Luis has seen its harvest decrease by up to 60% and while prices were high it could compensate for the low production. By 2023, the drastic drop in prices has made the survival of the NCA more critical than ever. This end of the year we decided to bet everything on nca and buy most of the harvest to provide the greatest possible stability and evaluate the quality over time and we continue to believe that it is one of the projects that has the most potential within the country with the support suitable.This specialty coffee from Colombia is a Tabi Lavado varietal. You will find a very citrusy and sweet cup, an experience like everything that Omar Arango from Finca San Luís brings.

Harvesting the cherries at their ripening point. An otes process is carried out before the benecio process. Anaerobic cherry fermentation for 24 hours in GrainPro bags and then oxidation for 14 hours. Then the coffee is de-certified and washed gently so as not to remove all the honey.

In the cup you will find a very citrus and sweet coffee.
Floral, blackberries, citrus, roasted apple and panela

Altitude: 1550 - 1700 masl, Process: honey
Plus 87, Rest of World, Single / Light
Pitalito, Colombia Unavailable Chocolate, cookie, passionfruit and apple

Process: washed
Plus 87, Rest of World, Selected Mix
Corraeles & Salas, Costa Rica The Aprocetu association to which this Corrales y Salas specialty coffee belongs is only made up of small producers, now there are 36, it was born with 17 coffee growers from a need in the community that makes up 4 towns, San Rafael, El Pital, El Caite and La Potenciana, Its inhabitants were leaving the countryside and therefore coffee cultivation. Today, thanks to the project and teamwork, the families have resumed the crops and have improved their community. Miguel, producer of the Gesha, is part of the board of directors of the association, and his wife does the accounting; on his farm he has 1,600 gesha bushes. Juan has his plot with his brother who is in charge of the benefit. The Parainema plot has 500 plants in production. Miguel and Juan have known each other since school, and have been growing coffee since 2000. This year they decided to work together and mix their harvest, hence Miguel and Juan al Natural was born, an experiment whose objective was to work together, offer a new cup and join forces, since by joining together they could offer a larger lot.

The process of this Corrales y Salas specialty coffee begins with meticulous hand-picking. Both lots of coffee are received at the Aprocetu mill. There it begins its dry processing process separately in African beds. Drying lasts 22 days, for this batch the natural process was chosen, after drying it is given a rest for 2 months. At the end of the rest, the mixture is made in percentages 85.50% Gesha 14.50% Parainema.

It is a very round coffee throughout its passage in the mouth. The floral notes, ripe fruit and an integrated acidity that reminds us of red fruits stand out. All this accompanied by a complex flavor similar to wine. A silky texture and a sweet and pleasant aroma that brings us notes of candy. It is a lively coffee that, as the temperature drops, shows its layers of complexity.
Floral, delicate, white wine, blackberries and apricot

Altitude: 1200 - 1700 masl, Process: natural
Plus 87, Rest of World
Thors Helmet, Ethiopia Unavailable Strawberry, raspberry and floral

Process: washed
Plus 87

Small Batch coffee roasters are a nice little speciality coffee roasters, hailing from the Brighton area with cafes in Wellington House and Goldstone Villas. Passionate about bringing you the best quality coffee every time, Small Batch source coffee from a wide range of origins rather than focus on just a few, featuring coffees from 4 continents and over 20 countries - because where the coffee is grown greatly affects the taste.

Small Batch regularly travel to meet their producers and aim to work with the same farms year after year to create long standing and mutually beneficial relationships.

Small Batch Coffees  |  United Kingdom

Coffee Story Notes & Essentials Packages
Kange, Papua New Guinea This fully washed lot is sourced from 50 smallholder producers in Mt. Hagen in Papua New Guinea's Western Highlands. These farmers supply Kange wet mill and cultivate an average of 1.5ha of land at altitudes ranging up to 1,700masl. Most coffee in PNG is grown by smallholder farmers around their homes, though some have larger farms with broader cultivation schemes. This lot from the Western highlands is made up of Typica, Arusha and Blue Mountain varieties Approximately two-thirds of PNG's population make a living in the coffee industry. Citrus, blackcurrant and caramel

Altitude: 1500 - 1700 masl, Process: washed
Selected Mix
Dulima, Colombia Dulima was inspired by indigenous groups from the southern region of Colombia, namely the The Pijaos people of the region around the Tolima volcano. This coffee captures the quintessential coffee profile of the central and south Huila region, well known for its coffee quality, but also for being the first historical department in Colombia to begin coffee production. Farmers in Huila are very quality-conscious. Their crops receive a lot of care and attention and they tend to be the most pioneering when it comes to embracing new processing and farming methods. Chocolate, citrus, red berries and caramel

Altitude: 1500 - 2300 masl, Process: washed
Blend / Darker, PERCENT
Decaf, Colombia The word 'Tolima' comes from the local indigenous language and translates as 'river of snow or cloud'. The Ethyl Acetate (EA) decaf process, or ‘Sugarcane Decaf’, is a relatively new practice that is considered more ‘natural’. This is because ethyl acetate is a naturally occurring ester found in vegetation, such as bananas and sugarcane, and is sourced as a by-product from other production processes. The process is rather simple; first, the beans are soaked in water and steamed in order to make them more porous. Then they are soaked in ethyl acetate solution, which binds to the caffeine and removes it. The beans are then rinsed again with water and dried. Fruit, chocolate and toffee

Altitude: 1800 masl, Process: sugarcane EA decaf

One day in 2016, Tom and Kat met in London and fell in love over their shared love of all things coffee. The two were in their early 20s and 30s and worked as baristas in speciality coffee shops across London. They were passionate about the way coffee could bring people together and dreamed of one day owning their own coffee shop.

...But then they had a mad idea, why not roast their own beans? They could have more control over their product and make a bigger difference in the world. They decided to take their love of coffee to another level and in February 2023, Stay High Coffee Roasters was born.

Stay High Coffees  |  United Kingdom

Coffee Story Notes & Essentials Packages
Sitio Rocinha, Brazil Our very first coffee sourced through Unic Coffee! Unic Coffee is devoted to adding value and encouraging the production of rare and surprising coffees. At the same time, their coffee producers are seeking continuous excellence in producing highly differentiated coffees.

Meet a lovely natural Brazilian with an SCA cup score of 87 which guarantees an amazing coffee experience. This coffee combines milk chocolate sweetness, dried fruit complexity, and bright strawberry and mandarin orange notes. It evolves with dark chocolate and plum, finishing with a subtle hint of red berry and molasses syrup. Its silky texture and clean profile ensure a consistently improving, balanced coffee experience.

Farm Sitio Rocinha has a rich history that dates back to 1962 when it was acquired by Demetrio's father. The journey of coffee cultivation on this land commenced in 1970 and has since been a cherished tradition handed down through generations. Over the years, coffee has not only remained close to their hearts but has also become the primary source of livelihood for Demetrio's family.
Strawberry, mandarin, red berries and milk chocolate

Altitude: 1100 masl, Process: natural
El Puente, Hondurasx Marysabel and her husband Moises initiated their cultivating coffee affair in the year 1996 (bought land in 1992). Marysabel comes from the coffee growing family that dates back all the way to the year 1907. It wasn’t until 1996 after she married Moises when they decided to focus and work hard to develop quality in coffee and eventually become coffee growing leaders in their country.

As Cup Of Excellence winners Marysabel and Moises humbly and consistently work hard to maintain the highest coffee potential with respect for their community and the surrounding environment.

Although their focus of attention is to achieve the highest quality they believe that social and environmental sustainability is an inseparable part of producing coffee and it reflects on all the coffee producing levels.

Finca El Puente is situated in a small municipality of coffee growing department La Paz. Today Finca El Puente counts for 180 hectares of planted coffee. With ideal temperature, altitudes and rainfall this area created perfect coffee growing conditions.

Curious by nature, Marysabel and Moises started experimenting with not only varieties but coffee processing methods. A typical processing method in Honduras is a washed process but in the last few years Finca El Puente has been experimenting and processing coffees in various ways from natural thru anaerobic processes.

The couples’ advantage is the fact that they own a dry mill therefore they control the whole process of processing and full coffee traceability.
Milk chocolate, caramel, citrus and lively

Altitude: 1500-1700 masl, Process: washed
Bloom, Blend / Darker
Gasharu, Rwanda For the last 10 years, Rwandan specialty coffees consistently rank among the finest in the world. This anaerobic natural processed lot is from Gasharu washing station Wimana on the shores of Lake Kivu, Nyamasheke-Gatare district, Western Rwanda. Gasharu works with 1,075 smallholder farmers in the region, which is just a stone's throw from Nyungwe Forest National Park, one of the largest and best preserved mountain rainforests in central Africa.

Gasharu coffee is managed by Valentin Kamenyi. Growing up in rural Rwanda in the 1990s, coffee had a mythical quality to it. "I was told coffee beans were sold abroad to make bullets. This was intriguing to me as I always imagined bullets to be magical, small and yet so noisy and powerful,” he recalls. Of course these childhood tales are now a thing of the past, yet coffee still carries special significance to him as the heart of his community.

Ripe cherries are carefully selected, first by hand and then by floatation. The cherries are then dried in the sun on raised African beds for 30-40 days depending on the weather. During this period the coffee is sorted by hand to remove any physical defects and is regularly turned to ensure even drying and prevent over fermentation or mould formation. The coffee is covered during rain or midday sun to protect it from damage.
Dried mango, strawberry candy and rich chocolate. Funky

Process: anaerobic natural
Bloom, Plus 87

Founded in 2018 in Leeds, Echelon is a small, speciality coffee roaster. With a goal of ensuring that all the hard work and dedication that the farmers in coffee-producing regions put into growing an exceptional product is fully expressed in your cup, Echelon work with coffee importers that adhere to the very highest ethical standards, with full traceability down to the level of individual households and smallholders. Packed in colourful packaging, Echelon coffees are certainly to be enjoyed.

Echelon Coffees  |  United Kingdom

Coffee Story Notes & Essentials Packages
Dukundekawa, Rwanda Mbilima coffee washing station is part of Dukundekawa Co-operative. The washing station was founded in 2005 to cater for farmers who struggled to deliver to the co-operative’s primary station ‘Ruli’. The logistical challenges of delivering such a long distance were having an adverse affect on coffee quality, the co-operative invested in a new facility closer to these farmer groups.

Founded in 2000, The Dukunde Kawa Musasa Cooperative cultivates its high-quality coffee near a mountain gorilla habitat at around 1,800masl, in Rwanda’s rugged North-West. By producing high-end coffee for the international market and employing a majority female workforce, the cooperative ensures maximum benefits to local families. In 2003, it built a washing station with funds provided by the Rwandan ministry of defense. In exchange for this support, the Dukundekawa donates 10 percent of its net profits annually to fund the construction of other washing stations throughout Rwanda.

Farmers who work with Musasa Dukundekawa have seen their income at least double, and the co-op produces some outstanding lots for the specialty market year after year. ‘Musasa’ means ‘a place to make a bed’ and ‘Dukundekawa’ means ‘let’s love coffee’ in Kinyarwanda - a reference to the power of coffee to improve the lives of those in rural communities.

This is the second time we’ve had the opportunity to roast some of this incredible coffee and we’re delighted to be able to have it back in LS7!
Strawberry, lemonade and chocolate

Altitude: 1800 masl, Process: natural
Bloom, Plus 87
Tres Fincas, El Salvador Unavailable Candied fruit, dark chocolate and fudge

Process: honey
Plus 87, Selected Mix
Kathangariri, Kenya Situated in the shadow of the mighty Mt Kenya, Kathangariri Coffee Factory has developed a reputation for producing some of the best quality coffees in Kenya. Several hundred growers supply their coffee cherry to the factory, which is where the coffee is sorted, pulped and washed before being dried on raised beds.

Coffee is grown on small farms in rich, red volcanic soil, and is one of the few cash crops for farmers in the region. It is a vital source of income that allows the growers access to better education, fresh water and electricity.

The region of Embu is located in the South Eastern foothills of Mount Kenya, the highest mountain in the country and second highest in Africa after Kilimanjaro. The extinct volcano forms the backdrop for much of the surrounding country, as well as contributing to the soil fertility and cool air which allows Kenyan coffees to develop such excellence in the cup.

Bordering Kirinyaga county to the west, Embu is one of Kenya’s traditional coffee growing regions. Agriculture represents the largest sector of the local economy, with specialty coffee playing a significant role as a cash crop alongside tea and macadamia nuts.

The coffee cherries are hand sorted for unripes and overripes by the farmers before they go into production. The pulp is removed and the coffee is fermented for 24-36 hour under close shade depending on climate temperatures.

After fermentation the coffees are washed and again graded by density in washing channels. They are then taken to the drying tables where they will be sun dried on raised beds for 12 to 20 days (this time depends on weather conditions). Coffees are covered in plastic during midday and at night to protect the beans from night moisture and rains.
Blackcurrant, raisin and apricot

Altitude: 1500 masl, Process: washed
Bloom, Single / Light, Plus 87

Best Coffees

GUSTATORY (adjective): curating excellence in taste.

GUSTATORY Curation TeamApril 02, 2024