Friedhats are a micro roastery based in Amsterdam, sourcing and roasting the best, most interesting coffee they can find. All coffees are sourced directly from the producers and from trusted importers around Europe.
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 our coffee to always taste great, no matter who makes it. But most of all, they want those that consumer their coffees to get as much enjoyment from its flavour as they do!
Friedhats Coffees | Netherlands
|Kena||A new natural processed Ethiopia to replace Friedhats previous Ethiopian lot, the amazing Kochere Boji. This coffee is from the Guji zone, more specifically near Odo Shakiso town.||Floral, winey mouthfeel, dark chocolate and red grape.||Selected Mix|
|Chinchaysuyo Gesha Blend||The first of two new lots from this season’s harvest are in again from Friedhats friend Lisanne at Cultivar, although this one is a little different! It’s a blend of Gesha, Bourbon and Caturra varieties, from five different producer households in the Rio Negro districtc in Satipo. The cherries were grown at between 1600 and 1750 metres above sea level and then blended and processed. This is a unique washed coffee, it’s got the chocolate notes you would expect from a peru but then a delicate sweetness of white grape and a silky mouthfeel, as well as a hint of something floral from the Gesha.||Black tea, cacao nibs and white grape.||Plus 87, Rest of World|
|Colombia Santa Maria||We have a new natural process microlot from Colombia! The farm Santa Maria is owned by Oscar Daza, but managed and operated entirely by women. It’s located near the town of Aratoca in Santander at around 1700 masl. This coffee is Typica variety and organic certified too. Flavour-wise it’s candied apple, overripe plum and creamy chocolate. Because we have such a small amount of this coffee it is only available as a filter roast!||Candied apple, overripe plum and creamy chocolate.||Plus 87|
Founded in 2002, 19grams Coffee Roasters have been on an crusade ever since to educate people as to the importance of specialty coffee. Not only in the quality of the coffee they are drinking but also on the lengthy supply chain, emphasising the important of understanding the approach to farming, processing and cultivation of the raw product.
Year after year, they continue to learn by traveling to farms to meet with producers who teach them about new cultivation and processing methods. Through these partnerships all over the world,19grams are able to select high quality, delicious coffees they know you will love.
19grams Coffees | Germany
|Italo Disco||With the technological advancements in fully automatic coffee machines, 19 Grams decided to challenge themselves to develop a coffee that tastes just as good as your favourite coffee from your favourite barista, but enjoyed from the comfort of your office kitchen.
It's not to say that you can't also use this coffee to brew a delicious cup on an espresso machine or other brewing device, rather that this coffee was specially created for the extraction style of a fully automatic coffee machine. The aim was to roast this coffee with a slightly longer development time, whilst still being able to showcase the natural characteristics of the coffee cherry, without over roasting all its beautiful flavours and aromas.
What 19 Grams created was the Italo Disco, a name that stands in the best sense for this espresso. It is reminiscent of the Italian roasts from the 80s and 90s but without the over roasted flavour notes. The coffee they used was 100% Arabica beans from the Fazenda Sertão in Minas Gerais, Brazil, that has a clean and powerful punch of dark chocolate, coupled with subtle fruity aromas of cherry jam and caramel.
|Rich, dark chocolate and sweet.||Dark, Selected Mix|
|Decaf Espresso||19 Grams Decaf Espresso is a very versatile coffee – it sweetens up your day with fine chocolate nuances, tastes excellent with and without milk and leaves a wonderful aroma in your kitchen without giving you sleepless nights. The arabica beans used for this coffee are grown on small farms in the Quindío region in Colombia. The three varieties used are Colombia, Caturra and Castillo, which have been processed with the washed method before they were decaffeinated with the Sugar-Cane method. This is a gentle process invented in Colombia using natural components.
First, the raw beans are steamed with water to open their pores - this helps to extract the caffeine. Afterwards, the beans are submerged in a water bath with the solvent ethyl acetate. This may sound a little too ‘chemical’, but it’s a harmless substance extracted from sugar canes. It also naturally occurs in wine and fruit. Cane sugar grows in abundance in Colombia and is therefore a wonderful local ingredient with the perk of making the beans taste even sweeter.
The beans stay in this water bath until the caffeine has been fully extracted, with the water changing several times. Afterwards the beans are dried and ready for shipping. Once roasted, the beans taste like dark chocolate with traces of ripe figs and sweet cane sugar.
|Ripe figs, dark sugars and dark chocolate.||Decaf|
|El Jocote Guatemala Washed||Andres Godolfredo Cano is an expert. Using his expertise he makes incredibly good coffee. El Jocoté Espresso is light and full of fine aromas, which makes it the perfect start to the day.
Godolfredo’s Finca EL Jocoté is located at 1500 meters above sea level in the Guatemalan coffee region Huehuetenango. The region is renowned for being one of the most famous coffee growing parts of the country. It is crossed by the Sierra de los Cuchumatanes mountain range and partly borders Mexico. The coffee plants here grow on the steep slopes of the Arabica plateau at an average altitude of 1500 – 2000 metres above sea level. The climatic conditions are ideal. Despite the high altitude, the average annual temperature is 23°C and the constant subtropical climate promotes a very even ripening process of the coffee beans. Fresh spring water from the river Rio Selegua, which flows between the mountains, supplies the coffee plants with water and fertilises the clay soil with sufficient nutrients and minerals.
On 1.3 hectares of the farm, Miguel Arabica plants grow in the varieties Caturra, Catuaì and Paches under a shady roof of the local Jocoté fruit trees, which is also the eponym of the farm. After careful harvesting, the coffee cherries are processed as fully washed. A large part of the pulp is mechanically removed from the deep red coffee cherries using a pulper. What remains are the beans, to which a small amount of pulp, also known as the mucilago, still adheres. And that is a large part of the aroma magic. The beans are washed and stored in a water basin for 24 to 36 hours, which stimulates fermentation and removes the remaining pulp. By then, however, the aromas of the Mucilago have made their way into the coffee beans, where they produce an enormous variety of different flavours. 19 Grams roast the beans as an espresso, with a smooth yet full body. They taste notes of juicy melon, chocolate and a sweetness reminiscent of honey.
|Milk chocolate, melon and honey.||Single Origin|
|Wild At Heart||Each of the green beans used is a jewel and is processed at the origin as natural or fully washed. Together they make the perfect espresso. Together they are wild at heart. 19 Grams use half a coffee from Brazil, which gives the espresso the solid base, the aromas of chocolate, nougat and caramel. In addition, there is a slight cherry note. The beans are sourced from the Fazenda Ecoagricola in the famous Minas Gerais coffee region and have been prepared as natural.
The second half of their Wild At Heart espresso is contributed by a coffee from Colombia, which is particularly fruity and sweet and gives the espresso an interesting fruity, tangy note. The beans come from the farm Los Alpes in the Antioquia region. But as is so often the case, one cannot do without the other and only together do these two coffees.
|Caramel, strawberry and chocolate.||Blends|
|Iyego AA Kenya Washed||19 Grams Kenyan Iyego filter coffee comes from the county of Murang’a, a coffee growing region close to Kirinyaga, which lies on the foothills of the Aberdares. The area has deep, well drained and fertile red volcanic soil at altitudes of around 2000 metres above sea level with 1305mm of rainfall annually.
There are now around 8000 active members involved with the Iyego co-op and each member has on average around half a hectare of land for coffee growing alongside macadamia, beans, banana and maize. Growing fruit and vegetables in a mixed crop is important for the locals as they want to use the land efficiently without damaging the nutritious soil. The coffee is handpicked by the smallholder members, delivered to the Iyego factory where it is pulped and then processed using the washed method.
This initially separates the dense beans from the under ripe ‘mbuni’s (floaters) using water flotation, which means the denser beans will sink and be sent through channels to the fermentation tank. This first stage of fermentation will last for around 24 hours, after which the beans are washed and sent to the secondary fermentation tank for another 12-24 hours.
Once the fermentation process is completed, the beans enter the washing channels where floaters are separated further and the dense beans are cleaned of mucilage. The washed beans will then enter soaking tanks where they can sit under clean water for as long as another 24 hours. This soaking process allows amino acids and proteins in the cellular structure of each bean to develop, resulting in higher levels of acidity and complexity of fruit flavours in the cup - it is thought that this process of soaking contributes to the flavour profiles that Kenyan coffees are so famed for.
The beans are then transferred to the initial drying tables where they are laid in a thin layer to allow around 50% of the moisture to be quickly removed. This first stage of drying can last around 6 hours before the beans are gathered and laid in thicker layers for the remaining 5-10 days of the drying period. The dry parchment coffee is then delivered to a private mill and put into ‘bodegas’ to rest – these are raised cells made of chicken wire which allows the coffee to breathe fully. This dedication and commitment to quality is rewarded with exceptional tasting coffee. In this insance, 19 Grams are talking about fine nuances of nectarine, mango and lime.
|Raspberry, red apple and caramel.||Plus 87|
|El Mirador Pink Bourbon||19 Grams Colombian El Mirador filter coffee comes from the southern tip of the Huila Province, more specifically from the municipality Acevedo. The people from Acevedo have been working in the agricultural sector ever since the municipalities' formation in 1756. Growing fruit and vegetables in a mixed crop is important for the locals, they want to use the land efficiently without damaging the nutritious soil. Therefore, they grow bananas, guava, pineapples, tomatoes, corn and many other plants on the same farms that grow coffee as well. The coexistence of the plants truly works wonders for the quality of the soil and the taste of the fresh fruits.
The fertile ground helps the coffee trees to develop ripe cherries with a pink skin. This unusual colour comes from the pink bourbon variety which is very delicate to grow. It’s a mix between the yellow and the red bourbon with an amazing cupping profile.
This particular variety grows at an altitude of 1700masl on the finca El Mirador where producer Duverney Sánchez takes care of the plants. The pink pulp is removed entirely after the harvest and the naked beans are left to ferment for 48 hours. When the fermentation process is completed the beans are washed and spread out in parabolic greenhouses for a 15-day drying period. This complex care taken here is rewarded with an exceptional taste - fine nuances of white peach, juicy blood orange and sweet cane sugar.
|White peach, blood orange and sugar cane.||Plus 87, Rest of World|
|Beatriz Giraldo Colombia Washed||Authentic Colombian is how you would describe 19 Grams espresso 'Beatriz Giraldo La Esperanza'. The name is a combination of the farmers name Beatriz Giraldo and the name of her farm La Esperanza, which translates to 'hope'.
The fact that individual beans can be traced back to the farmers is not common in the commodity coffee sector, although in speciality coffee and for 19 Grams, it is the priority as they look to create transparency and encourage their customers to share in the history of the coffee they are drinking.
The coffee you are reading about are from the Risaralda region, or more precisely from Pereira. Since the region is so close to the equator, the weather is quite stable. There are neither long rainy seasons nor overheated dry seasons, the average temperature is 22°C. The even climate is important for the cultivation of the sensitive Arabica coffee plants. At 1500 metres above sea level, the two varieties Colombia and Castillo grow here, which you will find in this espresso. Post picking, the beans are processed using the washed method.
|Nougat, white peach and orange fudge.||Plus 87|
|Konyu AB Kenya Washed||The green coffee comes from the Kabare Farmers Cooperative Society, which currently has about 800 small farmers from the Kirinyaga region.
The Kirinyaga region nestles south of the foothills of Mt. Kenya. The climate here is ideal for the Arabica coffee plants, with about 200 days of rain per year and remaining consistently cool but never developing into frosty temperatures. The small farmers of the Kabare Cooperative deliver their coffee harvest of the varieties SL28 and SL34 to the Konyu Washing Station, where the coffee cherries are processed.
A pulper separates the beans from the pulp. The water the pulper uses comes from the river which shares the same name as the cooperative. The river meanders through the washing station and supplies clear water that is rich in minerals. The beans are then dried and fermented for 12 hours before being stored in large water basins to remove the last traces of the pulp. On large drying tables, the beans are once again checked for quality and sorted out. Afterwards they are finally left out to dry in the sun for 2 weeks. Our Konyu Espresso enchants with its balanced body, fruity sweetness and subtle acidity. Notes of blackberries and sweet grapes are rounded off by a fine delicate caramel vanilla finish.
|Blackberry jam, vanilla and red grapes.||Plus 87|
|Villalobos Costa Rica Natural||For more than 50 years, the Guardia family have been producing coffee at their Hacienda Sonora. The Hacienda is located at the fertile foothills of the famous Poas volcano in the west valley of Costa Rica, a largely untouched forest. The preservation of the rainforest is important to the Guardia family as they organically let the forest grow and spread between the coffee plants. This allows the cherries to gain enough moisture to develop and ripen under the protective shelter of the trees. As a source of energy for the entire finca, they use a Pelton turbine, driven by the hydroelectric power of a stream. This stream supplies the entire finca with '100% Green Energy'.
19 Grams have known the Guardia’s family for several years and are delighted to have met such an extraordinary family, who grow their unique coffee with a sense of love for nature and sustainability. The Villalobos is naturally processed, which means that after harvest the ripe cherries, including their fruit pulp, are spread out on a patio and dried by the sun before the skin is removed. This allows the cherry to absorb the full flavour and sweetness of the fruit. Thus, its characteristics are fruity, soft and full-bodied.
This full-bodied espresso produces a balanced fruity sweetness with notes of cherries, caramel, oranges and exotic dried fruits. It has a chocolate aftertaste that is reminiscent of "Cherry Garcia", a famous chocolate-cherry ice cream from Ben & Jerry's.
|Nougat, chocolate, stone fruit and cocoa.||Rest of World|
Craft House understand that the process of growing to drinking takes a huge amount of effort from so many parties, so ensure they are there for every single stage of it. They work with amazing origin partners who help them secure the best specialty coffee from farms all around the world.
All the coffee they purchase has been ethically traded with full traceability to the farms origin. This is hugely important as it gives Craft House assurance that the farmers are well paid for the product they produce. Happy farmers, happy coffee. Once sourced they work on exploring its potential through developing its roast profile. The end result is something they are very proud to share.
Craft House Coffees | UK
|Development Espresso Blend||The Craft House Development blend was created to deliver a more traditional style of espresso. Keeping the focus on transparency and high quality arabica, their aim has been to produce an espresso to suit a busy fast paced environment, creating a smooth rich drink interesting enough to be impactful but also good for cutting through 14oz milk based drinks.||Chocolate, caramel and blueberry.||Dark, Blends|
|Myanmar A Lel Chuang Natural||A Lel Chaung is one of two natural processed coffees Craft House have purchased directly from Shwe Taung Thu Co-operative. Named after the village in which this coffee is grown, A Lel Chaung is one of 18 communities that make up the co-operative and comprises of 180 Danu households. This is the third year they have produced specialty coffee. This is an exceptionally clean and bright naturally processed coffee, which really reflects the meticulous attention to detail – three groups of seven villagers work on rotation to hand sort the cherry.||Pear, berries and caramel.||Light|
|Kenya Yara AB Washed||Situated to the South of Aberdare ranges and of Mt. Kenya, the Yara Estate was initially established by a British settler in 1902. Originally growing other produce, such as maize, beans and lettuce, it wasn’t until 1930, when new owners took over the Estate, that the first coffee crop was planted. From then on, Yara became a coffee-producing farm. The Estate continued to be managed by different settler families until in 1971; Gatatha Farmers Co. Ltd was formed by local residents, who today manage the Estate.||Rhubarb, blackcurrant and blackberry.||Single Origin, Selected Mix|
|Decaf Espresso Colombia Viot á Palmare||Located in the region of Cundinamarca, part ofColombia’s Central Cordillera,Viotáis a community that heavily relies on coffee production as its majoroutput. So much so, the town holds the annual ‘Festival de la Cultura Cafetera’, celebrating their proud history in coffee production. The town, around 80km to the West of Bogota, is in one of Colombia’s first coffee growing regions. In 1879, when the Colombian government announced that it would support coffee production, coffee plants were imported from Liberia, Africa. When the first boats arrived, entrepreneurial farmers from Bogotá decided to plant their trees nearby, in the townof Viotá. Since then, coffee has hugely influenced both local traditions and societyas a whole.||Mandarin, hazelnuts and chocolate.||Decaf|
|Brazil Sitio Cachoeirinha Natural||Sitio Cachoeirinha is a small farm owned by four generations of coffee producers located in the Small town of Albertina – MG. The farm is located at the regions of South of Minas, whey they also grow Red Catuai. Craft House love this coffee for its balance, sweetens and overall round characteristics!||Cherry, caramel and nougat.||Single Origin|
Ineffable Coffee Roasters kicked off as a project through which they aimed to help shed a different light on the Spanish coffee culture. The founders have a collective experience of over 10 years living in different countries and cities such as Cape Town, Istanbul and the United Kingdom where the specialty coffee industry is firmly recognised and established.
Having a solid experience in working with specialty coffee as baristas, roasters and trainers in well-established businesses, the co-founders have all now returned home excited to share and keep learning.
Ineffable Coffees | Spain
|Rwanda Ngororero||The farmers who deliver their cherries to Ngororero are flush with options of nearby washing stations. Whilst Ngororero has very high quality standards, in order to be competitive, they must accept nearly all cherry delivered. If they do not, the farmer will choose to go to a different station next time in order to sell more of their crop and avoid the hassle of sorting.
After purchasing cherry from producers, Ngororero sends the cherry through a strict sorting process. First, washing station staff remove any lower quality cherry through flotation. Then, a specially trained staff visually inspects the remaining cherry for any visual defects. After selection and rinsing, the cherries go straight to the drying tables.
They are spread out in a very thin layer to prevent mould growth during the drying and to ensure even drying, all of which takes around 3 weeks.
|Pineapple, papaya and rum.||Single Origin|
|Matyazo||With the help of the development agency Technoserve, a group of producers in the region formed the Matyazo cooperative in 2009 and built a washing station. Today, the washing station serves 375 farmers whose farms sit between 1,100 to 2,200 metres above sea level. The station itself is located at 1,719 metres above sea level. Due to these wide range of altitudes, the washing station is operating for a longer time than usual during the harvest season.Typically lower altitude farms deliver their cherries beginning in February, whilst the higher altitude farms begin delivering their cherries in April or May.
With such a wide variety of farms bringing their cherries to the washing station, a strict system for separating and processing different lots has been implemented. All lots are separated by purchase date. Every day a lot is processed, dried individually and cupped separately to determine its quality. Higher altitude farms contribute to the classic Matyazo profile that is complex, crisp and tea-like with bright acidity and notes of white peach.
|Raspberry, hibiscus and honey.||Plus 87|
|Burundi Ngogomo||Ngogomo is one of the main washing stations in the province of Muyinga. It was constructed in 1992 and today serves more than 1,800 farmers on 18 hills. It is overseen by sustainability and CWS manager Severin Nizigiyimana. With 10 fermentation tanks, 3 soaking tanks, 258 drying tables, 4 selection tables and 10 floating tanks the station can process up to 1,500 metric tonnes of cherry each season.
The processing season runs from April to June. During the harvest season, all coffee is selectively hand-picked. Most families only have 200 to 250 trees, and harvesting is done almost entirely by the family. Bugestal knows that even small distances can be time consuming and expensive to travel for smallholder farmers, and they know that receiving cherry immediately after harvest is crucial to quality. Therefore, smallholders can bring their cherries either directly to a central washing station (CWS) or to one of the 10-15 collection sites situated throughout growing areas. Farmers are paid the same for their quality cherry regardless of where they bring their cherries. In this way, farmers are not disadvantaged due to their location, and Bugestal bears the cost of transport to CWS’s.
|Toffee, plum and lychee.||Plus 87, Rest of World|
|Sao Silvestre / Serra do Salitre||São Silvestre means Immaculate Wildness. And it is the name this farm was given by its owners, the Andrade brothers, in ode to its natural beauty and good climate. The farm is surrounded by incredible scenery. A place where you can stand and clear your head for a minute while you appreciate the extent of the plantations, the river Paranáiba and the natural beauty of the landscape, as well as the conditions of the region, the flawless management of crops, crop-planning and post-harvest.
To support the operations at São Silvestre, a dedicated production team of 40 work throughout the harvest season, working closely as a family. All are instrumental in producing a delicately balanced sweet cup.
|White chocolate, biscuit and plum.||Selected Mix|
A returning GUSTATORY favourite, April Coffee Roasters are an innovative roastery based in Copenhagen with the vision to progress the way they roast coffee. They believe that where you are matters. It shapes you as a person and as a company, which is why April have established themselves in Copenhagen. The coffee they produce and their ideology is their interpretation of the city. It’s their profession and their passion.
April Coffees | Denmark
|Costa Rica Volcan Azul - Red Honey Caturra||The aim is to create a transparent flavour experience that represents the partner farms we are working with around the world. We put extra focus on creating a juicy and clean mouthfeel. The capsules will have a lighter body than traditional Capsules. The material we are using for our Capsules is Natural Lignin, which is a wood pulp derivative, categorized as Industrially Compostable. Place it in your trash bin for compostable waste.||Melon and milk chocolate.||Capsules|
|Ethiopia Zewde Estate - Natural Krume||Same as above.||Jasmine, lavender and strawberries.||Capsules|
|Ecuador Pilcocaja - Ethiopia||Same as above.||Yellow plum, citrus and nougat.||Capsules|
|Burundi Nyabihanga - Bourbon||Same as above.||Blackcurrant, herbs and blood orange.||Capsules|
Based in the neighbourhood of Ancoats, Manchester, Ancoats Coffee Co. was founded in 2013, by founder Jamie Boland and now comprises a dynamic and passionate team in the double figures, all united by a shared love of great coffee.
Their vision is to create a memorable and exceptional coffee experience both within their cafe/roastery and for their wholesale customers. Ancoats approach is rooted in highlighting the characteristics that are inherent to only the most interesting and highest quality coffee lots. They continually explore the bright, juicy side of coffee and amplify these sought-after attributes through meticulous roasting that will preserve all the subtle complexities of the coffees.
Ancoats Coffees | UK
|Warehouse City||Ancoats house espresso, Warehouse City, has made its customary seasonal transformation for Spring/Summer 2020 from a delicious washed Colombian to a magnificent natural Brazilian from our friends at dbarbosacoffee. This coffee comes from Daniel Barbosa and his Cachoeria Farm in Brazil. He is an excellent producer who has been growing coffee on this 200 hectare farm for the last 40 years. This coffee is the result of a sourcing trip Jaime, our owner, made to Brazil last year. That trip only reaffirmed the quality of the coffee from the Cachoeria Farm as well as demonstrating the fair and transparent practices of a coffee producer at the top of their game!
This particular coffee has a syrupy, chocolatey, full-bodied coffee with butterscotch sweetness, fruity notes of plum and blackberry, and the subtle taste of almonds. This coffee is extremely versatile and is suitable for a variety of brewing methods.
|Butterscotch, almonds and plum.||Dark, Selected Mix|
|Graphene Espresso||Ancoats new Graphene Espresso is an exciting one for them - a unique experimental lot from producer Neel Vohora in Tanzania. It has been sourced through direct trade via the Algrano platform, with the help of their former Head Roaster, Luiza.
Through mixing honey, natural and washed processing techniques, Neel has developed a coffee with remarkable sweetness and complexity. Ancoats have said that its sweet and nutty notes remind them of chewy nougat, roasted almonds and treacle. Coupled with flavours of dried fig and raisins and gentle pear-like acidity, it’s a real treat to drink.
|Nougat, black treacle and dry figs.||Selected Mix|
|Red El Carmen Decaf||This coffee from Red El Carmen association in Colombia stood out during blind tastings against other caffeinated samples. When asked “Which is the decaf on this table?”, most people gave the wrong answer. Ancoats have said that they don’t blame them. They say this is one of the cleanest decafs they’ve tried to date, with no residual off-flavours related to the decaffeination process. In the cup you’ll find notes of dark chocolate and biscuit with the sweetness of bananas and the acidity of orange zest. The creamy body makes for a great espresso, but they are more than happy to say this coffee can also be enjoyed as filter.||Dark chocolate, tropical fruits and biscuit.||Decaf|
|Kayon Mountain Ethiopia||Ancoats welcome Kayon Mountain for the third consecutive year with this bright and juicy natural lot. It’s amazing how this new farm (Ato Esmael and his family bought their plots and started planting in 2012) manages to surprise them year after year. Ancoats have been loyal customers since the 2016-2017 crop and they’re always hungry for more. In previous years, this coffee has been their highlight during the Manchester Coffee Festival; it was brewed in several ways and mixed with different hops to make sours and DIPAs, not to mention homemade coffee liqueurs.||Blueberries, white chocolate and bubblegum.||Plus 87|
|La Samaria Marilec Nicaragua||In recent years, Nicaragua's reputation for speciality coffee has been steadily increasing, due in part to the work of producers like Julio and Octavio Peralta, who descend from a family with a rich history of coffee farming. In 2008 they began to explore new growing and preparation methods, and now offer an innovative and exciting selection of microlots from their farms.
Ancoats have chosen a delicious washed microlot, Marilec, that comes from Octavio's farm, Finca Samaria, which is nestled in a dense forest close to the Honduran border. It has a smooth silky body and delicate notes of white tea and jasmine. The acidity is reminiscent of red berries, specifically redcurrants and cranberries. The cup becomes brighter as it cools to reveal a pear or white grape-like sweetness. Nicaraguan speciality coffee is still a relatively rare find in the UK - this is one of only a few Ancoats have ever had in stock.
|White tea, jasmine and red berries.||Selected Mix|
|Osmar & Gabriel Nunes Brazil||This coffee lot is the result of Ancoats sourcing trip to Brazil last year and is the second coffee they chose on the trip (after the Danilo Barbosa coffee, which is used in their current house espresso, Warehouse City). This naturally processed Catuai is a superb example of a clean, fruity Brazilian coffee.
With a rounded, malic white grape acidity up front, followed with bags of tangerine juiciness and classic Brazilian-cocoa on the finish - this is an easy, interesting and moreish coffee to drink. Ancoats chose to roast this on the medium side of things to really highlight the sweet, fruity elements but this would’ve easily taken a slightly fuller espresso roast also.
For 33 years Osmar Nunes had opposed the history of the family business and left cattle ranching to invest in coffee. Today he believes it was one of the best decisions of his life. The love for coffee was then passed naturally on to his son Gabriel, an agronomist who shares his father’s passion for coffee. Osmar attributes to his son the implementation of new techniques and management, which ensured the improvement of the quality of the coffees year after year, something you can certainly see in the final cup you drink!
The coffees harvested at the Nunes Coffee farms are rated as among the best in the world. They are winners of national and international awards, including the coveted Cup of Excellence award in 2017 for Brazil Pulped Naturals.
|White grape, tangerine and cocoa.||Selected Mix|
When Ground Coffee Society first opened its doors in late 2009, it wasn't just about the coffee. Dave (owner and founder) was a professional drummer, and had toured and played for many years of his life. So he opened a drum shop, with a twist - amazing coffee! After realising the queues going out the door weren't for the drums but for the caffeine on offer, Dave made a quick and easy decision to remove the drums from the equation and focus on the coffee being served.
As the years went by, word spread like wild fire that Putney was on the London coffee map. By now Ground Coffee Society was at the heart of Putney’s community, with coffee loving Aussie’s and Kiwi’s travelling for miles for their daily caffeine fix. Little to our knowledge one of those individuals was one of the UK directors of the Westfield group, who went on to offer Dave a short term space at the all new Westfield shopping centre at Stratford City for London’s 2012 Olympic games. This made Ground Coffee Society the most popular coffee spot throughout the games.
Ground Coffee Society Coffees | UK
|Coming soon||Coming soon||Coming soon||Capsules|
GUSTATORY (adjective): curating excellence in taste.