Coffee #1

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 #2

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 #3

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 #4

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 #5

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 #6

Roaster: Special Guests, London, UK

Farm: Narsha Gesha Village
Origin: Ethiopia, Bench Maji Żonę
Process: Natural
Varietal: Gesha
Roast Date: 29/03/23
Flavour Notes: Orange Blossom, Pink Grapefruit, Apricot
Price Per Serving: £13

Gesha Village is a world-renowned coffee producer and recognised globally for the level of coffee produced. The coffee grows amongst the forest, shaded by the natural canopy, which encourages a diverse ecosystem of natural flora and fauna. Amongst the trees, they grow a 3 varieties, Gori Gesha, Illubabor Forest and, this one, Gesha 1931.

Gesha Village is divided in to 8 different zones, each with unique characteristics - Bangi, Dimma, Gaylee, Oma, Narsha, Surma, Shewa-Jibabu and Shaya. This lot comes from the Narsha block, which is the smallest block of the farm at a size of 5.3 hectares and gets its name from an indigenous tree in the area.

In the cup you'll find flavour notes of orange blossom, apricot and pink grapefruit. It's complex, floral and extremely clean.

Coffee #7

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 #8

Roaster: Seven Seeds, Melbourne, Australia

Station: Kefyalew Deressa Tulu
Origin: Ethiopia, Gera
Process: Washed
Varietal: 74110, 74165, Landrace
Roast Date: 26/09/22
Flavour Notes: Cherry Blossom, Orange, Marshmallow
Price Per Serving: £10

Seven Seeds are one of the most respected roasters in Australia, with their coffee found in many top cafes across Melbourne. 

This coffee is from Kefyalew Tulu’s mill, which is based in the Gera region, very close to the world famous Nano Challa mill. This year marks the first time Kefyalew has exported coffee. Seven Seeds are one of only three roasters internationally to purchase this lot.

Coffee #9

Roaster: Manhattan, Rotterdam, The Netherlands

Farm: El Vergal, "Queen"
Origin: Colombia, Tolima
Process: Carbonic Maceration
Varietal: Gesha
Roast Date: 20/02/23
Flavour Notes: Raspberry, Passionfruit, Marzipan
Price Per Serving: £13

The story of the two brothers beginning in coffee is quite unusual. Their farm El Vergel was primarily a vegetable farm prior to entering the coffee world. Around ten years ago Elias expressed interest in segregating a portion of their farm to try and grow coffee. Interestingly enough somehow Elias got his hands on some incredibly unique coffee saplings.

The processing goes as follows.

72 hours of Carbonic Maceration fermentation submerged with java Lixiviates (the liquid aftermath of coffee fermentation), followed by 24 hours of aerobic fermentation submerged with lactosbacillus bacteria. The coffee is then dried slowly at with varying humidities to control the moisture content. 

Tasting like raspberry, passionfruit, and marzipan. It's a sweet fruit bomb not to miss!