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!
We carefully select the components of Penny Rock from seasonal coffee crops to deliver a rich, sweet espresso with notes of milk-chocolate and hazelnut. 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||BSCA Espresso||Natural & Pulped Natural||Various Varietals|
|El Salvador||Finca El Borbollon||Washed||Red Bourbon|
Chocolate, Plum, Berry
1,700 - 2,200m
Caturra, Castillo, Colombia
The Lake District Search & 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. The vast majority of incidents are safely resolved but there are inevitably a number of fatalities, and without the help of LDSAMRA this number would be much higher.
In order to carry out their 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, 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
LAS GALERAS, COLOMBIA
Our current Mountain Rescue coffee is the delicious single-origin Las Galeras from Colombia.
Galeras is an active volcano that looms ominously over the city of Pasto in the Nariño department of south-west Colombia. The coffee is grown by various smallholder farmers in the fertile volcanic soils on its northern and western slopes. It is grown at altitudes that reach 2,200 metres, some of the highest at which coffee is grown in the world. The high altitude allows for slow development of the coffee bean which gives the cup profile of Nariño its unique characteristics.
Coffee producers in this region are overwhelmingly smallholders who manage their own wet-mills and drying patios. Every family does their own harvesting, usually with the help of neighbours. After the ripe cherries are picked they are pulped by passing them through a manual pulper at the family farm. The waste from this process is used as a natural fertilizer for the coffee trees. Depending on the conditions, fermentation can range from between 12 and 48 hours. Some producers will add several layers of wet parchment over the course of a few days, which is thought to add complexity to the final cup profile. Nariño is blessed with some of the best drying conditions in the country due. The region's micro-climate and high altitude provide lower relative humidity, more wind and more sunny days than other areas of the country.
These perfect growing conditions translate to some truly stunning coffees and this is no exception. In the cup it has notes of chocolate and plum with a pointed but balanced berry acidity.
|Notes||Delicate florals, stone-fruit sweetness, black 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 with delicate florals and stone fruit sweetness that reminds us of peach iced tea.
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.
|Notes||Sweet and syrupy body with notes of stewed fruits, toffee and grapefruit|
|Origin||Ruvumbu Washing Station, Nyamashake, Western Province, Rwanda|
In May 2017 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. In the cup it has a sweet and syrupy body with notes of stewed fruits, toffee and grapefruit. You may like to consider trying it alongside our natural Rwandan Gatare to see how different processing can really make a difference to cup profile.
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.
|Notes||Mango, Lime & Violet|
|Origin||Gatare Washing Station, Nyamashake, Western Province, Rwanda|
In May 2017 we visited the Gatare washing station in western Rwanda with Falcon Coffees and a handful of other roasters. The station was experimenting for the first time with natural processing and we all left eagerly awaiting the results. We have not been disappointed, in fact this is one of the most stunning coffees we have had in the roastery for a while. In the cup it is full and very sweet but retains a delicious mango and lime acidity. You never know when a lot like this is going to come along and we wish we had ordered more, so you'd better get your hands on some before we run out! Better still, why not try it alongside our washed Rwandan Ruvumbu to see how different processing really makes a difference to cup profile.
|Notes||Complex & fruity with notes of milk-chocolate, violet, lime & blueberry|
|Origin||Kayon Mountain Coffee Farm, Guji Zone, Oromia, Ethiopia|
|Owner||Ato Esmael and family|
|Altitude||1,900 - 2,000m|
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||Brown Sugar, Walnut, Nougat, Cinnamon|
|Origin||Fazenda Passeio, Illicínea, Minas Gerais, Brazil|
This fabulous coffee from Fazenda Passeio delivers everything you could possibly ask for from a pulped-natural Brazil - brown sugar, walnut, nougat and cinnamon - it's incredibly satisfying in the cup and perfect to get you through the colder months ahead.
The Vieira Ferreira family has specialised in coffee production for three generations and is now headed by Adolfo Vieira Ferreira. Adolfo's attention to detail and commitment to producing top class speciality coffee is second to none. In order to guarantee quality, the farm employs a high number of skilled workers to carry out most of the production process by hand - from soil preparation for planting, to hand picking of the ripe cherries. In return, the farm looks after its workers. Permanent workers and their families live on site, and are provided with schooling for their children, professional training, and environmental education.
The farm takes environmental sustainability seriously and abides by all Brazilian environmental protection laws. Its native forests are set aside as protected reserves and are often visited by tourists, school children and ecologists. The farm also regularly plants new trees, particularly around its water sources, in order to maintain the local ecosystem.
Fazenda Passeio cultivates several different coffee varietals - including Mundo Novo, Catuaí, Acaiá, Icatú, and Bourbon. This particular coffee is a 100% Bourbon, which is harvested and processed separately from other lots to maintain its own distinct characteristics.
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 decaf is a blend of a washed longberry from Wahana Estate in Indonesia and washed catuai and caturra from El Cipres in Costa Rica. In the cup expect good body with notes of milk-chocolate, caramel and apple.
The two coffees are first blended and then 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.
If you would like the lucky recipient to receive the first instalment before a particular date, or if you would like to leave a short note with the order please let us know in the 'Note' field at checkout.
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 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 huge variety of flavours the humble coffee bean can offer.
Be it rich, chocolatey coffees from Brazil, huge fruit bombs from Kenya, or delicate tea-like coffees from Ethiopia - 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 →