Penny Rock is our signature Great Taste Award winning espresso blend. Named in homage to a beauty spot on the shores of Grasmere, our spiritual home, we select the component coffees from seasonal crop to deliver a balanced and full-bodied espresso that can be enjoyed both with and without milk. The coffee is well-developed during the roast to accentuate body and sweetness, but is tempered to allow the origins room to shine through and express themselves in the cup. The current blend has notes of chocolate, toffee and raspberry and is made up of the following coffees:
FAZENDA PASSEIO - BRAZIL
|Origin||Fazenda Passeio, Illicínea, Sul De Minas, Minas Gerais, Brazil|
UNION CANTINIL - GUATEMALA
|Origin||Union Cantinil Smallholders, Huehetenango, Guatemala|
|Varietals||Bourbon, Catuai, Caturra, Typica|
|Notes||Chocolate, Raspberry, Walnut|
|Origin||Yacuanquer Samllholders, Nariño Department, Colombia|
The Lake District Search & Mountain Rescue Association (LDSAMRA) provide a vital service here in the Lake District, helping 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, we donate £1 per kilo of Mountain Rescue sold to LDSAMRA.
The dramatic topography of the central Andean mountains creates diverse páramo micro-climates with temperatures ranging from 10-23°C, whilst the neaby Galeras volcano contributes to the natural richness of the soil.
Coffee growers in this region tend to own small fincas, usually no larger than 1 hectare. This small-scale production allows producers to have greater control of their crops and the post-harvest processes. After the ripe cherries are picked they are pulped by passing them through a manual pulper at the family farm. The coffee is then fermented in tanks for 14-18 hours. The coffee is then was washed and dried on raised beds for 8 to 15 days. Nariño is blessed with some of the best drying conditions in the country, with the high altitude providing 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 coffee, with its chocolatey body and notes of raspberry and walnut, is no exception.
|Notes||Rhubarb, Grapefruit, Passion Fruit|
|Origin||Butegana CWS, Kayanza, Burundi|
Last year's offering from Burundi turned out to be our favourite coffee of 2017, so we have been eagerly awaiting the arrival of this year's crop - and it certainly doesn't disappoint! This washed red bourbon from the Butegana washing station in Kayanza delivers in spades on the brightness that makes Burundi one of our favourite origins, with notes of rhubarb, grapefruit and passion fruit dominating the cup.
Built in 1972, the Butegana washing station was the first of its kind in Burundi. It collects coffee from around 2,000 smallholder farmers located on the neighbouring hills and has been UTZ Certifed since 2012.
Ripe cherries are delivered to the mill where they are hand-sorted, then floated with only the densest, highest-quality cherries being selected. These cherries are then de-pulped and fermented for an average of 12 hours (depending on climate conditions) before being washed and graded in clean water channels.
The top lots (such as this one) are then soaked for a further 16 hours to prevent over-fermentation and to ensure consistency. The washed parchment coffee is then dried on raised African beds for an average of 14 days. Once optimum moisture content has been reached (around 12%), the coffee in moved to the dry mill for hulling, grading and hand-sorting, before being bagged for export.
|Notes||Cacao Nibs, Mango, Blackcurrant|
|Origin||Sitio Capoeira, Jeriquara, Alta Mogiana, São Paulo, Brazil|
This coffee from Sitio Capoeria is a natural processed Brazil, but not as you know it.
Sitio Capoeira is a family-run farm owned by Fernandes & Jose Malta. Fernandes’ family has a long history of coffee production going back generations. Today the farm comprises over 100 hectares of coffee with a focus on high quality arabica married with state-of-the-art technology.
This particular lot started life as a happy accident. After running out of space on their drying patio, Fernandes and Jose were forced to leave some of their coffee on the truck awaiting processing. Three days later the space had cleared and they carried out a very slow and carefully monitored drying process until the optimum moisture level had been reached. They were blown away when they tasted the results! The three day slow fermentation period had imparted on the coffee an intensely fruity profile rarely seen in Brazilian coffee.
In the cup this coffee has the full, chocolatey body you expect from a natural Brazil but it is supplemented by blackcurrant and tropical fruit notes.
|Notes||Blueberry, Lime, Chocolate|
|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 blueberry, lime and chocolate.
|Notes||Walnut, Fudge, Lemon|
|Farm||Finca Gamboa, León Cortés, San José Province, Costa Rica|
|Mill||Montañas Del Diamante, Dota, San José Province, Costa Rica|
At 19 hectares, Finca Gamboa is the largest of a number of farms owned and operated by Martin Gutierrez. The farm has been in Martin's family for several generations, and he inherited it around 40 years ago. Several years ago Martin and his brothers established the Montañas del Diamante mill in the neighbouring canton of Dota, with the aim of milling and producing the best quality coffee possible. Both on the farms and at the mill, almost all of the labour is done by the immediate family, although during high season outside help may be employed.
This lot of caturra and catuaí has been processed using the semi-washed method. The coffee is harvested by hand, with only the ripest cherries being picked, and delivered on the same day to the Montañas del Diamante mill. Here, the coffee is received, sorted, weighed and then washed with clean water to eliminate any foreign matter. Immediately after washing, the cherries are pulped and then transferred to drying patios with around 70% of the mucilage intact. During the evening, the drying coffee is covered, and it is regularly turned so as to ensure even humidity control. The coffee usually takes around 7 or 8 days to reach optimal humidity.
This coffee is very clean and balanced in the cup with a walnut and fudge backbone and a soft lemon acidity.
The components of our Deer Bolt seasonal espresso are selected to pack a punch. The current blend has a smoky dark-chocolate base, creamy mouthfeel, and a rich jammy finish and is made up of the following coffees:
Ramagiri & Kumbrikhan
|Notes||Cacao, Hazelnut, Nutella|
|Origin||Kumbrikhan Estate, Chikkamagaluru, Karnataka, India|
|Varietal||Selection 9 & 9795, Cauvery, Kent|
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 they were looking for some deluxe beans to supplement their high-end bikes. After trying a few of our more subtle origins on them we soon realised that they were looking for maximum impact - for a coffee that whacks you in the chops, that gives you that extra kick, whether it's to get your bike up The Struggle, or just to get up in the morning!
Our current offering is the wonderful Yagachi Peaberry from Kumbrikhan Estate in Karnataka, India. In the cup it has an incredibly creamy mouthfeel with notes of cacao and hazelnut.
|Notes||Chocolate, Stone Fruit, Malt|
|Farm||Finca Ciprocazaca, Tayronaca Cooperative, Aracataca, Magdalena, Colombia|
|Process||Washed / Sparkling Water Decaffeination|
|Certification||USDA Organic, EU Organic, UTZ|
Our current seasonal decaf is an organic washed coffee from Finca Ciprocazaca, a smallholder member of the Tayronaca Cooperative in the foothills of the Sierra Nevada de Santa Marta. In the cup it has a malty sweetness with notes of chocolate and stone fruit.
ABOUT THE TAYRONACA COOPERATIVE
The Tayronaca Cooperative was founded in 2014 by producers primarily from the municipalities of Aracataca and Fundación. Their farms straddle the Sierra Nevada de Santa Marta, a mountain range isolated from the Andes chain for which Colombia is so well known. With altitudes of 5,700m just 42km from the Caribbean coast, the Sierra Nevada is one of the world’s highest costal ranges.
At the foothills of the Sierra Nevada lies the Magdalena coffee zone. This region is home to great biodiversity and boasts an ideal environment for the production of speciality coffee. Magdalena currently boasts around 18,450 hectares of coffee distributed across 3,144 farms, and providing for some 2,820 families. The Tayronaca Cooperative is comprised of just over 300 of these producers from around 10 communities. Most of these communities are indigenous Aruhuaco, descendants of the Tairona civilisation, one of the most advanced pre-Colombian civilisations dating from around the 1st Century.
Tayronaca producers are overwhelmingly smallholders who manage their own self-sufficient wet-mills and patios (open or covered) for drying. The cooperative members farm a total of just over 3,000 hectares (around 400 of which are dedicated to coffee). The average member has around 10 hectares (with 1.5 dedicated to coffee), which is quite substantial compared to other departments in Colombia. Farmers cultivate their trees (primarily the traditional varieties of typica and bourbon) under shade with average densities of 4,800 plants per hectare. Coffee production in the region is characterised by large cherries and beans thanks to the constant presence of rain between the flowering and the ripening periods. Cup quality tends to be high due the level of technical assistance that many farming families receive from regional organisations.
Most families do their own harvesting - usually with the help of neighbours. After the red and ripe cherries are picked, they are pulped by passing them through a manual pulper at the family farm. The waste from this process will be used later as a natural fertiliser for the coffee trees. Depending on the conditions fermentation can range from 12 to 48 hours.
For most cooperative members, coffee cultivation is their main means of economic sustenance. Some also cultivate sugarcane, but other than these crops, all other agriculture and activities are for household consumption. For the most part, individual families live separately on their farms rather than clustered in the community centre. Houses vary in shape, size and construction material, which depends on the weather, but many have distinct roofs of woven grass that are ubiquitous in the region.
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
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!
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 →