House Red

House Red

£11.00

£40.00

House Red is our everyday filter coffee, or crowd-pleasing batch brew.

 

It's classic, familiar and comforting - the type of coffee you could drink all day, every day.

 

Our current House Red is an absolute gem from the Izuba washing station in Burundi’s Kayanza province.

 

It’s round and sweet, with notes of vanilla, cola and juniper.
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Our Packaging

Our 250g and 1kg bags are made from 83% post-consumer recycled material and are fully recyclable, including the valve and zipper. 

Please put the entire bag in soft plastic recycling (LDPE - Plastic #4) along with plastic bags, bread wrappers and any other plastic film.

If you don't have your own kerbside LDPE recycling collection, you can find your nearest LDPE recycling point here.

Delivery Details

Orders received by 9am Monday / Thursday will be dispatched by Wednesday / Friday with Royal Mail Tracked 24 (or with DPD if over 2kg). Tracking information will be sent to the email and mobile provided at checkout on dispatch.

Round and sweet, with notes of vanilla, cola and juniper.

  • Origin
    Runinya, Kayanza
  • Country
    Burundi
  • Altitude
    1,500-1,700 MASL
  • Process
    Washed
  • Variety
    Red Bourbon
  • Notes
    Vanilla, Cola, Juniper
The Izuba washing station was established by our long term importing partner Raw Material, with the goal of improving quality, and securing higher profits for the producers and station staff.

The station is managed by Ntama Appolinaire, alongside Raw Material Burundi’s operations manager Prosper Merrimee, and employs two full-time staff in addition to around 250 local seasonal workers.

Izuba receives cherry from approximately 1,500 farmers based in the surrounding Kigeri, Ryamukona and Mugoyi hills. Unlike most washing stations in Burundi that aggregate all cherry that is received, at Izuba they keep the cherry from the three hills separate to showcase the variations in flavour profile.

This particular lot is grown by producers from Kigeri. The cherry is first hand-sorted and floated to remove any underripe or damaged cherries, before being pulped and fermented underwater in concrete tanks for around 12 hours. The coffee is then washed and graded in serpentine channels, followed by a final post-wash rinse. The coffee is then hand-sorted again to remove any insect-damaged, discoloured or chipped coffee, before being laid out to dry on raised beds for 15-20 days.

This meticulous processing has resulted in a remarkably clean, expressive, and absolutely delicious coffee.

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