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: 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 #3

Roaster: Onyx, Arkansas, USA

Farm: Tio Conejo
Origin: Colombia, Caldas
Process: Red Honey
Varietal: Gesha
Roast Date: 12/08/21
Flavour Notes: Papaya, Berries, Wildflowers
Price Per Serving: £10

This is a lovely Gesha from Colombia. The coffee is grown at extremely high altitude (2000masl) This high elevation contributes to the slow maturation of the coffee cherry, which in turn means more complex sugars are developed = a more complex coffee!The process this coffee has undergone is Red Honey. In the case you are unsure what "Red Honey" means.. Honey process coffees are often colour graded, referring to the  different levels of mucilage that is left on the coffee seed after pulping. A White Honey refers to coffee seeds that have barely any mucilage left (this will give clarity and flavours akin to a washed coffee).A Black Honey is the opposite, where most of the mucilage is left on the seed. sugars from the fruit ferment and impart a winey flavour and heavier texture to the cup (more like a natural).A Red Honey like this coffee sits somewhere in the middle, with a fair amount of mucilage left on the seeds, when the coffee is drying in the sun, it it known to turn a rusty red colour.


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: £14

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: 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: £12


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 #6

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 #7

Roaster: The Barn, Berlin, Germany

Farm: Chania Estate
Origin: Kenya, Thika Plateau
Process: Natural 
Varietal: French Mission
Roast Date: 05/10/21
Flavour Notes: Dark Berries, Maple Syrup, Rich
Price Per Serving: £6

We had this coffee a couple of years ago and thought it was one of the most exciting coffees that had been on bar at Rosslyn. Unfortunately, due to unusual rain patterns and a locust plague, The Barn were not able to offer this coffee last year but I’m happy to announce that we finally have our hands on it again!Kenya’s washed coffees are well known for their juicy blackcurrant characteristics and bright acidity. Most speciality coffee roasters will have had a washed Kenya on their menu at some point in time.Natural Kenyans, on the other hand are very rare. Natural coffees need long periods of dry weather after harvest. With the uncertainty of rain patterns this makes it is a big risk to produce naturally processed coffee in Kenya. 
Against all the odds, Boyce and his team at Chania Estate have produced a beautiful coffee that is amazingly rich and tastes of dark fruits and maple syrup.