|Notes||Sweet and syrupy body with notes of stewed fruits, toffee and grapefruit|
|Origin||Ruvumbu Washing Station, Nyamashake, Western Province, Rwanda|
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.
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.
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|
|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 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||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.
|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.