Coffee #1

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 #2

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 #3

Roaster: Substance, Paris, France

Farm: Volcan Azul
Origin: Costa Rica, Central Valley
Process: Warm Anaerobic 
Varietal: Mokka
Roast Date: 31/01/22
Flavour Notes: Cranberry, Red Apple, White Peach
Price Per Serving: £12

Coffee #4

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 #5 

Roaster: Manhattan Coffee Roasters, Rotterdam, The Netherlands

Farm: El Vergel, Elias Bader
Origin: Colombia, Tolima
Process: Natural 
Varietal: Java
Roast Date: 20/04/21
Flavour Notes: Persimmon, Pomegranate,
Orange Liqueur 
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


Coffee #6

Roaster: Rose Coffee Roasters, Zurich, Switzerland

Farm: Janson Family Estates - Los Alpes
Origin: Panama, Volcan
Process: Anaerobic Natural 
Varietal: Gesha
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.


Coffee #7

Roaster: Blossom Coffee Roasters, Manchester, United Kingdom

Farm: El Granadilla
Origin: Costa Rica, Terrazu
Process: White Honey 
Varietal: Gesha
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.

Coffee #8

Roaster: Proud Mary, Melbourne, Australia

Farm: Finca Licho 
Origin: Costa Rica, West Valley
Process: Natural 
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.

Coffee #9

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.