"Kodawari, the desired quality of focus and perfection-seeking, is a constant goal for makers of coffee, and fine craftsmen in any art in Japan. What he calls kodawari is dedication to his work, comprising service, skill in making coffee, and an uncompromising sense of the importance of what he does" - Coffee Life In Japan, Merry White (2012)
Kodawari (こだわり) is a Japanese word meaning the relentless, almost obsessive pursuit of perfection, and it can be seen in almost every aspect of Japanese culture - from tea ceremonies performed by geisha in Kyoto, to shokunin diligently preparing dishes at the best sushi restaurants in Tokyo.
At Red Bank, Kodawari represents our most refined, complex and elegant coffees. This coffee will change regularly to ensure our offering is as fresh and full of flavour as possible.
KOCHERE GEDEB, ETHIOPIA
|Notes||Delicate florals, stone-fruit sweetness, peach iced-tea|
|Origin||Gedeb Wet-Mill, Kochere District, Gedeo Zone, SNNP Region, Ethiopia|
This heirloom varietal comes from the Gedeb wet-mill in the Kochere district in south-west Ethiopia. This region is famed for its high-grade coffee and this particular lot is of exceptional quality. On first cupping we were getting delicate florals and stone fruit sweetness that reminded us of peach iced tea.
In terms of process, the ripe cherries, grown by smallholder farmers in the area surrounding the Gedeb wet-mill, are delivered to the wet-mill where they are carefully pulped and sorted before being allowed to ferment for 36-48 hours. Following fermentation the coffee is washed and then dried on raised beds for 12-15 days. Once the correct moisture level has been achieved the coffee is then transported to the dry-mill in Addis Ababa where it is hulled of its protective parchment layer, graded, sorted and placed into GrainPro and hessian bags for export.
Named in homage to a local beauty spot, Penny Rock has a syrupy milk-chocolate base and a lingering sweet finish. It is currently made up of the following beans:
- Fazenda Pantano, Brazil / Pulped Natural / Yellow Bourbon
- Finca Altos De Erapuca, Honduras / Washed / Catuai
- Rocko Mountain Reserve, Ethiopia / Natural / Heirloom
|Notes||Incredibly sweet and floral with notes of honey and tropical fruit|
|Origin||Finca La Fortuna, Los Cauchos, La Plata, Huila, Colombia|
|Varietal||Colombia & Caturra|
We are incredibly excited to offer two new rare and wonderful microlots from Colombia that showcase the diversity of flavours achievable from coffees grown in the same part of the world. Ignacio Quintero's coffee is clean and crisp with notes of plum and apricot, whereas this coffee from Huila's Hernando Chantre is syrupy and sweet with notes of honey and tropical fruit. Both incredibly different in the cup, both equally delicious!
Hernando Chantre farms a smallholding of only 3 hectares in the remote Huila department of Colombia. He is part of the Aprocoagrosh cooperative, a forward-thinking group of around 30 producers committed to growing high-quality coffee. When setting up in early 2014, Aprocoagrosh reached out to ASORCAFE - the cooperative of which Ignacio Quintero is a member - for guidance. ASORCAFE have a reputation for being run in accordance with very stringent democratic practices, and they helped Aprocoagrosh to establish governance guidelines and introduced them to the revered Pergamino exporters. Pergamino sees great potential for the future of Aprocoagrosh. They have recently agreed not only to purchase from the cooperative but also to serve as mentors and trainers in the group’s quest for improved quality.
Of the coffees produced by the members of the Aprocoagrosh cooperative, Hernando's coffee stands out for its quality and uniqueness. Hernando’s farm is so small that two days worth of picking are often combined into a single lot. Each day’s picking is pulped separately (where the fruit flesh is removed from the coffee bean); however, the coffee picked on the second day is combined with the first after 24 hours fermentation and then left to ferment in the tanks for a further 24 hours. The second batch raises the ph level of the fermentation tank, permitting longer fermentation times without the acetic acid produced by bacteria at lower ph levels. This process is common among small farmers throughout Antioquia and Huila, whose farms are so small that one day’s picking is often not sufficient to make up an entire lot. The process results in a distinctive, even and controlled fruit-forward cup. This particular lot is incredibly sweet and syrupy in the cup with floral aromas and notes of honey and tropical fruit.
We are delighted to have secured some of this very special coffee. We only have a very limited amount, so snap some up quickly if you'd like to try it! Better yet, try it alongside Ignacio Quintero's coffee and see for yourself the diveristy of coffees grown in Colombia.
|Notes||Clean & crisp with notes of plum, apricot & blueberry|
|Origin||Finca Buena Vista, Alto De Topa, Inzá, Cauca, Colombia|
|Varietal||Colombia, Caturra & Castillo|
We are incredibly excited to offer two new rare and wonderful microlots from Colombia that showcase the diversity of flavours achievable from coffees grown in the same part of the world. Hernando Chantre's coffee is syrupy and sweet with notes of honey and tropical fruit, whereas this coffee from Cauca's Ignacio Quintero is exceptionally clean and crisp with notes of plum and apricot. Both incredibly different in the cup, both equally delicious!
Ignacio Quintero is a member of the ASORCAFE (Asociación de Productores de Café del Oriente Caucano) group of smallholder producers in east Cauca. Ignacio's coffee was selected from the organization’s 450 producers as being of exceptional quality and it provides a great showcase for what this remote and often overlooked region of Colombia has to offer.
Every producer in the ASORCAFE group has their lot cupped by the Association’s cupping lab in Pedregal. Lots scoring 85 points or more are reserved for use in a premium 'Inzá, Cauca' lot. Lots that demonstrate exceptional or unique qualities - such as this lot from Ignacio - are set aside for special recognition.
We are delighted to have secured some of this very special coffee. We only have a very limited amount, so snap some up quickly if you'd like to try it! Better yet, try it alongside Hernando Chantre's coffee and see for yourself the diveristy of coffees grown in Colombia.
Fela Kuti is funky, fruity, sweet and complex - and is our way of showcasing naturally processed African coffee at its very best. When the ripe coffee cherries are picked they are then left to dry in the sunshine with the fruit flesh still intact. This imparts very distinctive fruit-like flavours to the coffee bean. To the uninitiated the resulting cup is often a complete game-changer that sparks a voyage into the rich and diverse world of speciality coffee.
Our current offering, Rocko Mountain Reserve from Ethiopia, has become a Red Bank classic. From the famous Yirgacheffe region, this wild heirloom varietal is selected from smallholders’ top quality lots making up their premium “Reserve” offering. In the cup it is complex and fruity with distinct notes of strawberry, lime and blueberry.
|Notes||Complex & fruity with intense notes of strawberry, lime & blueberry|
|Origin||Rocko Mountain, Yirgacheffe, Ethiopia|
|Producer||Smallholders based around Rocko Mountain|
|Altitude||1,950 - 2,150m|
|Notes||Chocolate, nut, caramel and a hint of plum|
|Origin||Araponga, Matas de Minas, Minas Gerais, Brazil|
Fazenda Pedra Redonda lies between 1,050 to 1,320 metres above sea level in the green hills of Matas de Minas, a fertile, mountainous region in the south-east of Brazil’s Minas Gerais state. This area has a long history of producing coffees of excellent quality, thanks to its altitude, temperate climate and fertile soils.
José Bernardes Santana has been farming coffee in the region for more than 30 years. He runs Fazenda Pedra Redonda with the help of his two brothers, Donizete and Geraldo. Donizete oversees the coffee plantations, where a minimum of pesticides are used in order to protect the local ecosystem, and Geraldo is responsible for overseeing coffee processing and quality control. A highly developed system of administration allows them to identify and correct any production issues that have appeared over the years, and they are constantly striving to improve the quality of their coffees and processes.
The fazenda employs 30 permanent workers and all work is carried out by hand as the mountainous terrain makes the use of machines impossible. The workforce swells to between 80 and 100 people during harvest, all of whom are formally registered in accordance with Brazilian law. During harvest the ripe coffee cherries are picked by hand. The pulped natural lots are then pulped immediately and moved onto the farm’s patios, where they are dried in the sun until they reach the optimum level of humidity.
In the cup this is exactly what you would expect of a high quality Brazlian pulped natural coffee. It is full-bodied, chocolatey and nutty with a caramel sweetness and a hint of plum.
Named in homage to Deer Bolts wood in Grasmere, we have developed Deer Bolt for those who like their coffee to pack a bit more punch. Expect a smoky dark-chocolate base and a rich jammy finish. It is currently made up of the following beans:
- Sumatra Gegarang Village / Giling Basah / P88 & Bourbon
- Tanzania Tweega / Washed / Bourbon & Typica
- Colombia Agustino Forest / Washed / Caturra
The Lake District Search and Mountain Rescue Association (LDSAMRA) provide a vital service here in the Lake District helping predominantly injured and stricken hikers to safety from some of the most remote and precarious places in the country. In 2015 they were called out to over 500 incidents. The vast majority of these incidents are safely resolved but there are inevitably a number of fatalities. 2015 was a particularly bad year with 30 fatalities in total, but without the help of LDSAMRA this number would be much higher.
In order to carry out their incredible work LDSAMRA rely on a team of brave and highly trained volunteers. We are friends with a number of them so are well aware of the great work that they do and the importance of donations to provide them with the kit necessary to do their job effectively.
With this in mind we are proud to launch our Mountain Rescue coffee. Proceeds from the sales of this coffee will be donated to LDSAMRA as follows:
- 25p per 250g bag
- 50p per 500g bag
- £1 per 1kg bag
Our current Mountain Rescue coffee is the delicious single-origin Agustino Forest from Colombia.
AGUSTINO FOREST - COLOMBIA
Rich and buttery with notes of orange and sweet peach
San Agustin, Huila, Colombia
1,300 - 1,900m
This beautiful coffee is grown high in the Andean Mountains where conditions are perfect for the production of fine Arabica coffee; rich, fertile soil, good regular rainfall, high altitude and good shade that includes orange, bamboo, eucalyptus, inga and avocado trees.
The Agustino Forest programme was set up around 8 years ago with 104 smallholder families with the aim of promoting coffee growing in the smallholder communities as opposed to producing crops for the illegal drugs trade. The programme also has a strong focus on environmental conservation and requires members to either have shade trees on their plantation or an area set aside as a natural reserve.
This coffee is a classic example of the beautiful, complex coffees grown in the high Andean mountains in Huila. There are refreshing citrus, sweet peach and orange notes with a delicious underlying butteriness.
|Notes||Rich milk chocolate with notes of golden raisin and cascara|
|Origin||Finca Santa Maria De Lourdes, San Fernando, Nuevo Segovia, Nicaragua|
Situated in the Nueva Segovia region of Nicaragua at altitudes ranging from 1350 to 1550 metres above sea level, Santa Maria de Lourdes embodies a diverse range of luscious vegetation and wildlife brought about by high levels of annual rainfall. The 80 hectares of natural mountainous forest has been under the ownership of Octavio Peralta since 1970, though for many years the area was used as war land during the Sandinista uprising and was heavily mined. The UN cleared the area of mines in the late 1980s, and in 1994 Don Peralta began to restore exceptional coffee production to this relatively wild area. Don Peralta has been dedicated to this cause as well as preserving the natural habitat which is recognised as a main factor in the production of his fantastic coffee. Of the 80 hectares of available arable land, 40 hectares have been set aside for the sole purpose of maintaining and improving the natural habitat. There is a well equipped kitchen onsite which caters for the 60 permanent workers and 150 pickers during the harvest.
The varietals of coffee that are grown here include Caturra, Catuai, Java and Pacamara. This particular micro-lot is made up of the Catuai varietal (a hybrid of Mundo Novo and Caturra). It is incredibly rich and warming in the cup - very chocolatey with notes of golden raisin and cascara - and one of our personal favourite single-origins to date. We managed to secure only the last two remaining bags, so make sure you grab a bag or two whilst you still can!
|Notes||Rich, smoky, dark-chocolate with hints of blackcurrant|
|Origin||Gegarang Village between Takengon and Lake Tawar, Aceh, Sumatra, Indonesia|
|Varietal||Bourbon & P88|
|Certification||Organic / Fair Trade|
We met Lloyd and Ben at PUSH Cartel in Ambleside at the beginning of 2016. Like most cyclists they are fuelled predominantly by caffeine and were looking for some deluxe beans to supplement their high-end bikes. We started them off with the ever-popular single-origin Colombian Agustino Forest. They liked it, but wanted something with a bit more punch. So next time we brought them Deer Bolt with it's hefty kick from the Sumatran element balanced by the rich jamminess of the African coffees in the blend. This was better, but still they wanted more. Less jam, more punch. After trialling endless combinations at the roastery we thought we'd see what happened if next time we gave them 100% unadulterated Sumatran. We delivered this intense dark-chocolate smoke-bomb somewhat apprehensively expecting to be forcefully ejected from the premises the moment it touched their respective palates. We weren't. To the contrary we had finally delivered what they were looking for. A coffee that whacks you in the chops. A coffee that gives you that extra kick, whether it's to get up The Struggle in Ambleside, or to deal with more day to day struggles - not least, getting up in the morning!
The Struggle is our homage to the coffees of Indonesia. We are currently using an organic, fair trade bean from Gegarang Village in Sumatra. In the cup expect a rich, smoky, dark-chocolate hit with hints of blackcurrant.
PRICE INCLUDES POSTAGE & PACKING
Give someone a taste of damn fine coffee with a Red Bank 3 Month Gift Subscription. Just let us know how much coffee you would like them to receive each month. We'll do the rest by posting a variety of our coffees over the course of the 3 month subscription period.
PRICE INCLUDES POSTAGE & PACKING
Let us do the hard work with a Red Bank Rolling Coffee Subscription. Just let us know how much coffee you would like and how frequently. We'll do the rest by posting you a variety of our coffees over the course of the subscription period. The subscription will continue until you cancel it, and you can cancel at any time.
Our current seasonal decaffeinated coffee is sweet and syrupy in the cup with notes of blueberry and blackberry and a sweet cinnamon finish. It is a blend of the following two coffees:
- Mexico / Finca Muxbal, Chiapas / Washed / Caturra
- Ethiopia / Fero Farmers Union, Sidamo / Natural / Heirloom
These two coffees are first blended and them decaffeinated using the sparkling water decaffeination process.
SPARKLING WATER DECAFFEINATION PROCESS
This sparkling water decaffeination procedure is a gentle, natural and organically certified process which involves the following steps:
1. The green beans enter a ‘pre-treatment’ vessel where they are cleaned and moistened with water before being brought into contact with pressurised liquid carbon dioxide. When the green coffee beans absorb the water, they expand and the pores are opened resulting in the caffeine molecules becoming mobile.
2. The beans are then brought into contact with the pressurised liquid carbon dioxide which combines with the water to essentially form sparkling water. The carbon dioxide circulates through the beans and acts like a magnet, drawing out the mobile caffeine molecules.
3. The sparkling water then enters an evaporator which precipitates the caffeine rich carbon dioxide out of the water. The now caffeine free water is pumped back into the vessel for a new cycle.
4. This cycle is repeated until the required residual caffeine level is reached. Once this has happened, the circulation of carbon dioxide is stopped and the green beans are discharged into a drier.
The good caffeine selectivity of the carbon dioxide guarantees high retention of other coffee components which contribute to taste and aroma.
At Red Bank Coffee Roasters it is our mission to show you just how good coffee can be. We source the best tasting, seasonal, ethically-produced, speciality-grade arabica coffee we can find and roast light to medium to retain the unique personality of each bean. We buy and roast our coffee in small-batches to ensure it is always fresh, and our line up of single-origin coffee changes regularly. This allows us to showcase the variety of the humble coffee bean - from the light and fruity flavours characteristic of coffees from East Africa to the full-bodied richness of those from South America. We want you to know what coffees you like and don't like and why, and to always strive for the perfect cup.
I recently returned from Rwanda, my first trip to origin, courtesy of our long-standing green bean supplier Falcon Specialty Coffees. There are so many great things to say about this country - its remarkable beauty and friendly people spring immediately to mind - but the main thing I took away from the trip, and the thing that I want to impress on you most of all, is just how special that cup of delicious coffee that you drink every morning is and how much planning and hard-work goes into producing it, regardless of origin. In countries like Brazil the majority of coffee is produced on vast estates, or fazendas. Growing, picking, washing, drying, sorting, grading, hulling and packing are all done within the... Continue Reading →