PRICE INCLUDES POSTAGE & PACKING
Our Letterbox Subscription coffee bags and envelopes are designed to fit through your letterbox (in case you hadn't already guessed). All you need to do is to choose how frequently you would like the coffee delivered. We will then send you a variety of coffees over the duration of the subscription period. If you would like to pause or stop the subscription at any time then you just need to contact us. It's as easy as that!
|Notes||Sweet and syrupy body with notes of stewed fruits, toffee and grapefruit|
|Origin||Ruvumbu Washing Station, Nyamashake, Western Province, Rwanda|
This year we wanted to offer you something special for Christmas. Back in May we made our first trip to origin to visit coffee farms and washing stations in Rwanda. Of all the coffees we tried there was one in particular that stood out - this stunning washed red bourbon from the Ruvumbu washing station - and it has arrived at the roastery just in time for Christmas!
The Ruvumbu washing station is situated in the southwest corner of Rwanda on the shores of the absolutely stunning Lake Kivu. Like many other washing stations in Rwanda, Ruvumbu started life as a cooperatively run endeavour. Justin Musabyimana, a local farm owner and manager of the nearby Mahembe washing station, took over the Ruvumbu washing station in 2014. Under his ownership Ruvumbu has gone from strength to strength with the station producing some of the best quality coffee in Rwanda. Ruvumbu took 3rd place overall in the 2014 Rwanda Cup of Excellence Competition, and was given a Presidential Award at the event for receiving a cupping score above 90 points.
In the cup it has a sweet and syrupy body with notes of stewed fruits, toffee and grapefruit.
Our signature espresso is an evolving blend of seasonal coffees that are selected to deliver a rich milk-chocolate base and a sweet lingering finish. It is named after a spot on the shores of Grasmere, Red Bank's spiritual home, where many a brew has been savoured. It is currently made up of the following beans:
|Brazil||Eagle Mogiana||Pulped Natural||Bourbon|
|Mexico||Finca Guadalupe Zaju||Washed||Caturra, Marsellesa, Hybrids|
|Notes||Clean & crisp with notes of plum, apricot & blueberry|
|Origin||Finca Buena Vista, Alto De Topa, Inzá, Cauca, Colombia|
|Varietal||Colombia, Caturra & Castillo|
This wonderful microlot coffee from Cauca's Ignacio Quintero is exceptionally clean and crisp with notes of plum and apricot. 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!
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.
KAYON MOUNTAIN, ETHIOPIA
Our current offering is Kayon Mountain from the Guji Zone in the Oromia region of southern Ethiopia. The Kayon Mountain Coffee Farm was established by Ato Esmael and his family in 2012 with the aim of producing top quality coffee in a socially and environmentally responsible manner. New heirloom varietal coffee trees have been planted on a 240 hectare plot in fertile, sandy clay loam soil beneath a canopy of natural forest. Organic processes are used on the farm with animal dung being the main source of fertiliser. The freshly picked coffee cherries are washed with the low density beans being channelled away for use as lower grade coffee. The clean, high-grade coffee is then placed onto raised beds where it is dried for up to 20 days. During this time it is meticulously hand-turned and picked over to remove any defective beans. Finally, the dried cherries are then milled before undergoing further sorting to remove any remaining defective beans.
All this hard work is revealed in a spectacular cup of coffee that is complex and fruity with notes of milk-chocolate, violet, lime and blueberry.
|Notes||Complex & fruity with notes of milk-chocolate, violet, lime & blueberry|
|Origin||Kayon Mountain Coffee Farm, Guji Zone, Oromia, Ethiopia|
|Owner||Ato Esmael and his family|
|Altitude||1,900 - 2,000m|
"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.
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.
The beans that make up our Deer Bolt seasonal espresso are selected to pack more of a punch. Deer Bolt has a smoky dark-chocolate base and a rich jammy finish. It is named after Deer Bolts wood in Grasmere, Red Bank's spiritual home, where we frequently walk our dog Jessie, and where many ideas have been formulated. It is currently made up of the following beans:
|Sumatra||Gegarang Village||Giling Basah||P88 & Bourbon|
|Tanzania||Tweega||Washed||Bourbon & Typica|
|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.
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.
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.
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 →