Coffee #1

Sierra Yeo's 2022 UK Brewers Cup Winning Coffee
Rose, Zurich, Switzerland

Farm: Misty Mountain
Origin: Boquete, Panama
Process: Natural
Varietal: Geisha
Roast Date: 20/10/22 
Flavour Notes: Rockmelon, Raspberry, Cherry Blossom, Juicy
Price Per Serving: £15


I’m super excited to share this amazing coffee! This is the same coffee that our good friend Sierra Yeo used to win the 2022 UK brewer cup championship.

The coffee comes from Longboard Coffees farm, “Misty Mountain” Justin the owner uses farming methods inspired by biodynamic wine producers and to say he runs things "organically" or "biodynamically" is even still an understatement. There's such little human interference, except for some pruning and picking, which is done aligned with the lunar and solar cycles. He uses no chemical interference at all - and really lets the ecosystem and mother nature thrive, and do their thing all around the area where the coffee is grown. The coffee trees are planted in a native forest where no other agriculture has been produced.

The coffee has undergone quite a unique “natural wine making” process. The cherries are placed in a fermentation tank and something called a “Mosto” is introduced to the cherries. Mosto is the left over liquid from previous ferments. It is alive and full of active bacteria and microbes and helps kickstart a new fermentation. After fermentation, the coffee is then dried in cherry at a low temperature for a long time (28 days). This coffee is not fermenty at all but you can really taste the coffee cherry. This coffee is extremely special!

Coffee #2

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!

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 2nd 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 #3

Roaster: 3fe, Dublin, Ireland

Farm: La Soledad
Origin: Guatemala
Process: Washed
Varietal: Gesha
Roast Date: 06/02/23
Flavour Notes: Mandarin, Oolong, Honeysuckle
Price Per Serving: £6

This coffee has been roasted for us by 3fe, who are based in Dublin. 3fe is the brainchild of Colin Harmon, who is a multiple time Irish Barista Champ and also author of one of the best coffee books there is "What I know about running coffee shops" 

This coffee from Guatemala is perfectly clean and has a beautiful vibrant and slightly sharp citric acidity, a great example of the Gesha varietal. This is for the guests who are after a clean, washed coffee that is a little bit special. 

Coffee #4

Roaster: ONA, Canberra, Australia

Farm: Crater mountain
Origin: Australia, Queensland
Process: 50% Natural Dried Yeast
50% Natural lactobacillus bacteria
Varietal: Bourbon
Roast Date: 20/09/22
Flavour Notes: White Peach, Rooibos Tea, White Wine
Price Per Serving: £14


Australia has long been known for it’s great cafes and coffee culture. In terms of farming coffee, Australia has some regions closer to the Equator that Arabica grows. This coffee is traditionally very big in body and low in acidity.

This is Australia’s highest altitude coffee which is grown about 30 minutes drive from where Chris grew up 
The coffee has gone through some very experimental processing methods. 50% of the coffee is fermented in cherry with dried yeast (they use wine, champagne yeast for this). The other 50% is fermented in cherry with lactobacillus bacteria. This bacteria uses sugar and turns it into lactic acid and is the same bacteria used to make yogurt, wine, kombucha, kefir etc. This coffee has a rich body and a creamy mouthfeel and is fruity, funky and sweet. Soooooo good!

Coffee #5

Roaster: The Coffee Collective, Copenhagen, Denmark

Farm: Finca Takesi
Origin: Bolivia, Yanacachi
Process: Washed
Varietal: Gesha
Roast Date: 03/12/21
Flavour Notes: Bergamot, Lychee, Peach
Price Per Serving: £14


Takesi is one of the hardest coffees to get your hands on, with the producers choosing to only work with 5 roasters globally. This world renowned farm in Bolivia has the world record for the highest grown coffee which grows between 2500-3000 metres above sea level! At high altitudes, there is less oxygen meaning the tree’s cherries will mature at a much slower rate resulting in complex flavours in this cup. By combining the high altitude with the Gesha varietal we are left with a classy coffee that is lighter than the Java but extremely complex, sweet and floral. This coffee was roasted in December 2021 making it the oldest coffee in our selection of Off Menu Coffees.

Coffee #6

Roaster: Seven Seeds, Melbourne, Australia

Farm: Finca Takesi
Origin: Bolivia, Yanacachi
Process: Washed
Varietal: Java
Roast Date: 19/09/22
Flavour Notes: Pear, Lavender, Grapefruit
Price Per Serving: £12

One of the hardest coffees to get your hands on, with only 5 roasters that have the privilege to purchase this coffee globally! The world renowned Takesi farm in Bolivia Roasted by one of the industry’s leading roasters in the form of @7seedscoffee Melbourne, this coffee is grown at altitudes between 2500–3000 metres above sea level making it the highest grown coffee in the world (according to @guinnessworldrecords). The trees which the coffee grows on freeze at night due to the altitude while the root systems are kept warm by mulch leading to a slower maturation period for the cherries which contributes to the incredible complexity of this cup. We usually have the Geisha from this farm but this time we have purchased the Java variety (traditionally found in Indonesia). The coffee has the usual florals and bergamot flavours that Takesi provides but with a juicier, more round mouthfeel. This is a special coffee.

Coffee #7

Roaster: A Matter of Concrete, Rotterdam, Netherlands

Farm: Adeel Hamid
Origin: Yemen
Process: Natural 
Varietal: Yemenia
Roast Date: 28/08/22
Flavour Notes: Fig, Peach, Blackberry
Price Per Serving: £11

A Matter of Concrete purchased this coffee in collaboration with Saints of Mokha, Leicester. Meaning they purchased the green coffee together and then roasted it separately under their own brand.

So what makes this coffee varietal so special??
Within the species of arabica, there exist dozens of varieties which fall under several groups termed mother populations.
The four known Mother Populations in Coffea arabica are: Ethiopian accessions, Typica Bourbon, SL-34, and SL-17.
On August 14th 2020, Qima Coffee announced the discovery of an entirely new mother population that was previously unknown to the coffee world. This mother population was called Yemenia.In this coffee you can expect delicate, sweet coffee with flavours of fig and cinnamon with a vibrant acidity.

Coffee #8

Roaster: Five Senses, Rockingham, Australia

Farm: Rafael Vinhal
Origin: Brazil, Minas Gerais
Process: Double Ferment Washed
Varietal: Catuai 144
Roast Date: 20/09/22
Flavour Notes: Coconut, Banana, Pineapple
Price Per Serving: £9

Located in the northwest of Minas Gerais State, the Cerrado Mineiro region in Brazil is a world-renowned coffee producing region. Established in 1988, passion runs through the veins of the Vinhal farm with the production of truly outstanding coffees.This coffee is one of the most profound and interesting coffees I have had recently with distinct flavours of Pineapple, coconut and banana.


Coffee #9

Roaster: Friedhats, Amsterdam, Netherlands

Farm: Cafe Granja La Esperanza - Hawaii
Origin: Colombia, Cauca
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.

Coffee #10

Roaster: Moklair, Reims, France

Farm: Bombe Abore, "Flower Power"
Origin: Ethiopia, Sidama
Process: Natural 
Varietal: 74219 / 74212
Roast Date: 27/01/22
Flavour Notes: Jasmine, Perfume,
Price Per Serving: £6

Moklair are a relatively new roastery based in Reims, just East of Paris (the unofficial capital of Champagne!) The founder Charity is the current French Brewers Cup Champion and her partner and other founder is the current French Barista Champion! The coffee we have chosen is a natural process Ethiopian grown in the lush Bombe mountain valley in the Sidama region. 667 producers in the various parts of the mountain range contribute their coffee cherries to the local Bombe Abore Washing Station. These coffee cherries are grown between 1920-2020 metres above sea level, resulting in beans that are very dense and small This is a reflection of slow maturation of the coffee cherries at high altitude which allows more complex sugars to develop in the coffee adding to the final complexity of the cup.