Roaster: Bailies, Belfast, Northern Ireland
Farm: Finca Inmaculada
Origin: Colombia, Cauca
Roast Date: 28/10/21
Flavour Notes: Rose, Cooked Strawberry, Stevia
Price Per Serving: £15
We have all heard of and tried Robusta and Arabica. These are the 2 species of coffee that are most commonly consumed around the world.What makes this coffee special is the fact that it is not Arabica and also not Robusta, this is a newly discovered species called Eugenioides.Here are some facts about Eugenioides:
(pronounced You - jeany - oi - dees)
- Eugenioides can only be found growing on 2 farms in the world. One of which is Finca Inmaculada in Colombia.
- Each coffee tree only yields 150 grams of cherries per year making this coffee extremely rare.
- Eugenioides has a naturally low caffeine content. Caffeine has a bitter taste which explains why this coffee has little to no bitterness. A very weird taste experience indeed.
- This tastes like no other coffee you will have experienced, with flavours of Rose, strawberry laces, stevia and little to no acidity.
Roaster: George Howell, Boston, Massachusetts, USA
Farm: Mamuto AA
Origin: Kenya, Kirinyaga
Roast Date: 06/04/21
Flavour Notes: Blackberry, Cherry, Lime
Price Per Serving: £11
George Howell is a bit of a trail blazer in the industry having set us a coffee business in 1974 called The Coffee Connection. The Coffee Connection grew to 24 sites before it was purchased in 1994 by...... Starbucks!George then went on to open George Howell Coffee in 2004 and they have been linked with roasting very high quality coffee ever since.This particular coffee is a washed Kenyan and is in my opinion exactly how a good Kenyan coffee should taste with tonnes of Blackberry notes paired with a juicy and rich body. The coffee is also 100% the SL28 varietal which is not so common anymore due to it's high vulnerability to disease.
Roaster: Proud Mary, Melbourne, Australia
Farm: Finca Licho
Origin: Costa Rica, West Valley
Varietal: Villa Sarchi
Roast Date: 22/02/22
Flavour Notes: Tropical Fruits, White Wine, Boozy
Price Per Serving: £12
This coffee is from arguably the top roastery in the business….Proud Mary, Melbourne, Australia. Mat was lucky enough to have a tour of the roastery a few weeks back when he was visiting home and picked up a few bags of this awesome coffee.The coffee… “Hot Date” is a Natural process Costa Rican from Finca Licho.
Natural coffees from Costa Rica are famous for their super funky and fermenty characteristics. This coffee is much cleaner than you would usually expect with tonnes of sweet tropical fruit notes.
Roaster: Five Senses, Rockingham, Australia
Farm: Acacia Hills Estate
Origin: Tanzania, Ngorongoro Crater
Roast Date: 02/08/21
Flavour Notes: Grapefruit, Bergamot, Lemon
candy, Delicate Acidity
Price Per Serving: £10
This absolutely lovely coffee is from Acacia Hills Estate in Tanzania which sits on the slopes of the world famous Ngorongoro Crater (one of the best places on earth to see )This is a Honey process Gesha which combines the complex and floral nature of the Gesha varietal with the sweetness and body of Honey process. you can expect notes of grapefruit and bergamot paired with a delicate acidity.
Roaster: Manhattan Coffee Roasters, Rotterdam, The Netherlands
Farm: El Vergel, Elias Bader
Origin: Colombia, Tolima
Roast Date: 20/04/21
Flavour Notes: Persimmon, Pomegranate,
Price Per Serving: £9
This farm owned by Elias and Shady Bader was originally a vegetable farm. About 10 years ago Elias expressed an interest in dedicating some of the farm to growing coffee. Somehow Elias got his hands on some very rare and unique coffee saplings including Gesha and the Java which was originally identified in Indonesia.The coffee we have from Elias is the Java. This is probably the most “out there” coffee on the menu with a crazy fruitiness that still somehow remains a clean coffee. Expect flavours of Persimmon, Passionfruit and Orange liqueur
Roaster: Blossom Coffee Roasters, Manchester, United Kingdom
Farm: El Granadilla
Origin: Costa Rica, Terrazu
Process: White Honey
Roast Date: 05/10/21
Flavour Notes: White Peach, Red Apple,
Price Per Serving: £9
This coffee has been grown on El Granadilla, a farm named after the fruit plant (similar to a passionfruit) which provides a canopy that covers and shades the entire lot. This is the first crop of gesha that the farm has ever produced.
This coffee has been processed using the white honey method. This means that almost all of the muscilage (sugary coating sounding the coffee seed) has been mechanically removed from each coffee seed. This results in a balanced and clean cup that tastes of peach and red apples.
Roaster: Substance Cafe, Paris, France
Farm: Finca Don Ruben
Origin: Panama, Boquete
Process: Static Cherry
Roast Date: 13/02/22
Flavour Notes: Dark Chocolate, Ripe Fruits,
Price Per Serving: £12
These guys are well known for the excellent experience you get when visiting their store where they try to treat each guest as if they are a judge at a coffee competition. Substance was also awarded the Sprudgie for “Best new café in the world” in 2019.
So, what is the Static Cherry process?? Usually, when drying Natural coffee, the cherries are spread out on raised beds or on concrete patios and dried in the sun or in shade. Every hour or so, the cherries will be turned so that they receive an even amount of drying. For the Static Cherry process, the cherries are left un-turned. This really develops some strange, funky and fruit driven flavours that set this coffee apart.
Roaster: Rose Coffee Roasters, Zurich, Switzerland
Farm: Janson Family Estates - Los Alpes
Origin: Panama, Volcan
Process: Anaerobic Natural
Roast Date: 06/05/22
Flavour Notes: Fruity, Floral, Complex
Price Per Serving: £13
Roasted by the current World Brewers Cup champ, friend of Rosslyn and just a lovely bloke, Matt Winton. We were lucky enough to welcome Matt to London Wall earlier in the year where we held an event where he brewed his winning coffee and shared it with some lucky people. Since winning the WBrC Matt has now gone onto opening a roastery called “Rose” which he opened in Zurich, Switzerland with Frederic Brunner only a few weeks ago! This coffee is an Anaerobic Natural Gesha from Panama. For those who may not know, Gesha is a variety of coffee.. just as Pink Lady or Granny Smith are varieties of Apples, there are many varieties of coffee. The Gesha varietal is famous for it’s unique floral qualities (a lot of jasmine/bergamot vibes) and when produced well, they are some of the best coffees you can buy.Expect an amazingly clean yet funky and fruity coffee with tonnes of complexity.
Roaster: The Coffee Collective, Copenhagen,
Origin: Bolivia, Yanacachi
Roast Date: 02/12/21
Flavour Notes: Lychee, Peach, Bergamot
Price Per Serving: £12
This coffee is one of my all-time favourites and is one of the hardest coffees to get your hands on. The Takesi farm in Bolivia only sell their coffee to 5 roasteries in the world! Our good friends at Coffee Collective is one of the lucky 5.This perfect washed process Gesha is grown at altitudes between 2600–3000 metres above sea level making it the highest grown coffee in the world according to the Guinness book of records. The altitude is in fact so high that the coffee trees freeze at night. The tree’s root systems are kept warm by mulch, helping lead to a much slower maturation period for the cherries which contributes to the incredible complexity of this cup. Expect the most clean and pure coffee you’ve ever tasted!
Roaster: The Barn, Berlin, Germany
Farm: Chania Estate
Origin: Kenya, Thika Plateau
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.