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: 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 #3

Roaster: Special Guests, London, UK

Farm: Finca Inmaculada
Origin: Cauca, Colombia
Process: Natural
Varietal: Sudan Rume
Roast Date: 14/05/23
Flavour Notes: Blueberry, Lychee, Red Apple
Price Per Serving: £15

 

Coffee #4

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 #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: 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.