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 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 #2

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 #3

Roaster: Dayglow, Las Angeles, California

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 #4

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 #5

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!
 

 

Coffee #6

Roaster: 3fe, Dublin, Ireland

Farm: Las Alasitas
Origin: Bolivia
Process: Natural 
Varietal: Gesha
Roast Date: 13/11/23
Flavour Notes: Blueberry Muffin, Vanilla, White Sugar
Price Per Serving: £6

 

From one of my favourite producing countries, Bolivia! This coffee comes from a farm called Las Alasitas, which is owned by the Rodriguez family. The Rodriguez family own a variety of different farms which all focus on high quality varieties and precise attention to detail and control during the processing and fermentation period. This coffee is a naturally processed Gesha and the perfect introduction to our Off menu Coffees. 

Coffee #7

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 #8

Roaster: DAK, Amsterdam, The Netherlands

Farm: Finca El Paraiso
Origin: Colombia, Cauca
Process: Thermal Shock
Varietal: Castillo
Roast Date: 10/03/24
Flavour Notes: Pistachio, Cardamom, Vanilla Cake
Price Per Serving: £6

This coffee is exported by our good friend and ex-rosslyner Cat from Cata exports !

The processing for this coffee is completed in several steps. First the cherries undergo a 48 hour anaerobic fermentation at 20°c. They are then thermic shock washed and and dried in a controlled environment  of 25% humidity, for 34 hours at 35°c, until reaching a grain moisture level of 10-11%.This complex processing produces a very funky and complex cup, where we will be expecting flavour notes of Pistachio, Cardamom and Vanilla cake !

 

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.