Coffee #1

Roaster: Formative, London, United Kingdom

WBC "24 6th Place
Farm: Sebastien Ramirez 
Origin: Colombia 
Process: White Honey
Varietal: Gesha
Roast Date: 22/06/24
Flavour Notes: Yuzu, Apricot, Jasmine
Price Per Serving: £11

This White Honey processed Gesha was used by Formative's founder, Ian Kissick, to take 1st place in the Irish Barista Championships and 6th in the World Barista Championships. It's a world-class coffee with intense florals and honey sweetness.

 

 

Coffee #2

Roaster: Leaves Coffee Roasters, Tokyo, Japan

Farm: Elida Estate
Origin: Boquete, Panama
Process: Cold Water Anaerobic Slow Dry
Varietal: Geisha
Roast Date: 27/01/25
Flavour Notes: Rose, Tropical Fruits, Apple, Brandy
Price Per Serving: £23

Anaerobic Slow Dry (ASD) is still a relatively new coffee process, and this is Elida Estate's first attempt at it. This coffee is picked from the trees and immediately transferred to an airtight container, where it sits for five days undisturbed, before it's opened, sorted and picked over. Unlike traditional washed and natural processes, this lot is then dried up in the higher reaches of the farm for over 40 days, until it reaches the correct moisture content. Such a unique processing system creates intense and previously unseen flavours, making this one of today's most sought after coffees - think flavours of Cointreau, almonds and dried orange peel.

 

 

Coffee #3

Roaster: DIFFERENTE, Armenia, Colombia

Farm: Finca Las Flores
Origin: Huila, Colombia
Process: Recirculated Mosto Washed
Varietal: Gesha
Roast Date: 20/01/25
Flavour Notes: Pink Grapefruit, Pear, Jasmine
Price Per Serving: £17

This coffee has all the expected clean attributes of a washed coffee, as well as a surprising sweetness you mightn't normally expect from this process. Initially, the cherries are oxidised in an open tank for a few hours, then washed and de-pulped, and placed into what is called a 'bioreactor' for fermentation. Here, the juices of the fermentation, known as 'mosto', are extracted, cooled and recirculated into the cherries multiple times to enhance flavour. What we get is this resulting cup from DIFFERENTE. 

 

 

Coffee #4

Roaster: Monogram, Calgary, Canada

Farm: Takesi 
Origin: Bolivia 
Process: Washed
Varietal: Gesha
Roast Date: 20/05/24
Flavour Notes: Peach, Honey, Earl Grey
Price Per Serving: £14

This washed Gesha comes from one of the highest farms in the world - a whopping 2.5km above sea level in the Bolivian Andes. At this height, oxygen levels and temperature are very low, which means everything here grows super slowly. Turns out, this is a plus if you're producing coffee, with the long and slow ripening of the cherry contributing to an incredible intensity and delicate acidity.

The flavours of this Gesha are both extremely elegant and intense (think black tea, honey and floral notes) making this a very special coffee for our guests.

 

 

Coffee #5

Roaster: Proud Mary, Melbourne, Australia

Farm: Ibun Ita COE #2
Origin: Indonesia
Process: Natural 
Varietal: Sigararutang
Roast Date: 29/09/22
Flavour Notes: Mandarin, Peach, Milk Chocolate
Price Per Serving: £17

Proud Mary is the best in the business and when they offer you a coffee of this level, you have to take as much as you can! Chris was lucky enough to cup this coffee with Nolan, the founder of Proud Mary, in September and had to bring some back to Rosslyn for our guests. This coffee placed 2^nd in the Indonesian Cup Of Excellence. Each year, coffee producing countries hold a competition called The Cup of Excellence. This is a prestigious annual auction and competition which helps recognise the highest quality coffees from a specific country. This is a pretty big deal and this coffee is absolutely one of the most expensive we have ever had! 

 

 

Coffee #6

Roaster: Dayglow, Los Angeles, California, USA

Farm: Nguisse Nare
Origin: Sidama, Ethiopia 
Process: Natural
Varietal: 74158
Roast Date: 25/03/24
Flavour Notes: Strawberry, Cherry Blossom, White Chocolate
Price Per Serving: £6

Thom Ifergen opened his first cafe in 2017 on Sunset Boulevard, before opening other cafes in West Hollywood, New York and Chicago and now a roastery in Massachusetts.

Ethiopian coffees have a vast array of flavour characteristics from each different growing region. This coffee is from the Sidama region, which is famed for it’s floral, citrusy aroma paired with a medium, smooth body. Think beautiful flavours of strawberry, cherry blossom and white tea. 

 

 

Coffee #7

Roaster: Prodigal, Boulder, Colorado, USA

Farm: Rubi Chiroso
Origin: Huila, Colombia
Process: Anaerobic Washed
Varietal: Chiroso
Roast Date: 12/08/24
Flavour Notes: Pineapple, Peach Jam
Price Per Serving: £13

You might know industry legend Scott Rao for his contributions to the coffee table - books like "The Professional Barista's Handbook" a worthy read for you all. But he also founded a roastery in Colorado called Prodigal, which released this anaerobically fermented coffee that tastes like tropical fruit and peach jam. The cherries for this coffee were pulped and fermented for 100 hours, then washed and sorted by hand before drying for 20 days on raised beds.

It comes from producer Wilder Lazo, which has formed itself a distinguishable flavour and prominent name in the coffee sphere thanks to its exceptional products and dedication to coffee production.

 

 

Coffee #8

Roaster: Five Senses, Rockingham, Australia

Farm: Altieri Estate
Origin: Panama
Process: Saison & Lactobacillus Inoculation
Varietal: Panama Heirloom
Roast Date: 19/12/23
Flavour Notes: Whiskey, Red Berries, Spices
Price Per Serving: £12

Five Senses has collaborated with Lost Origin Coffee Lab x Altieri Estate to bring you a seriously special release of whole coffee beans packaged in beautiful 100g cans this Christmas.

Pushing the boundaries of coffee fermentation, Lost Origin Coffee Lab has used traditional beer brewing methods to create something innovative and unique. This de-pulped Panama Heirloom from Altieri Estate inoculated with Saison yeast and lactobacillus plantarum, delivers a truly unforgettable flavour profile of sparkling natural wine, forest berries & Christmas spices. Nelson Sauvin hops from New Zealand were added to stabilise the pH levels and extend the fermentation. The award-winning varietal was cultivated on the eastern slopes of the Barú Volcano, surrounded by the virgin cloud forests of the Barú National Park in Boquete, Panama.

 

 

Coffee #9

Roaster: Friedhats, Amsterdam, Netherlands

Farm: Cafe Granja La Esperanza - Hawaii
Origin: Cauca, Colombia
Process: Natural
Varietal: Mokka
Roast Date: 30/01/23
Flavour Notes: Oolong, Heavy Spices, Complex
Price Per Serving: £10

You’ve heard someone say mokka before. You can remember it now. It’s a frothy coffee with some cheap chocolate and half a shot of a dark roast espresso. It makes you shudder. M o k k a. BUT WAIT. It’s not that at all… actually, it’s a Dwarf mutant of the Bourbon variety and looks similar in many ways to the low-caf laurina variety.

It’s a tiny bean and its cherry is filled with sweet juices and it ferments in those juices - that’s right, it’s a natural and it’s grown on a farm called HAWAII at around 1500masl from our friends at Cafe Granja La Esperanza in Colombia.

They have been experimenting and have exemplified what it means to be small but mighty. A 48-hour fermentation is quality controlled with temperature checks every 10 hours leaving our Hawaii Mokka with flavour notes of gunpowder oolong and heavy spices. This cup comes greeting you with an intense funky fragrance and leaves you with a long, complex aftertaste.