At it’s best, Kenyan coffee is quite remarkable with a quality and intensity rarely matched elsewhere.    Within Kenya, the Nyeri region continues to produce delicious coffees that achieve the stellar heights possible, full of bold, effervescent acidity and citrus fruit flavours. 

Gatomboya factory is always one of the shining stars of Nyeri.  Its’ farmer members live a handful of miles from Karatina town, their few hundred trees growing on rolling, red earthed hills under the shadow of Mount Kenya.  They deliver ripe red cherry from these trees into a central co-operative washing station, like Gatomboya, for further processing, drying and sale.

The roast of this large beaned AA micro-lot has been kept light with filter brewing in mind.  This approach helps to preserve the complex, almost effervescent, citric and apple like acidity of Gatomboya. This structure is supported with a sugar cane like sweetness that balances taste and enhances the fruit and caramel like flavours.  Stand out flavours of lemon citrus, molasses and stewed rhubarb lead onto undertones of black-currant, cacao nib, vanilla, and jasmine florals.   

We’d recommend drinking Gatomboya without milk to best experience the clarity and complexity of and on filter, aeropress or French press.  If you prefer milk with your coffee the flavours will switch to cinder toffee and citrus curd on a butter like mouthfeel.

Gatomboya AA

Speciality Coffee Roasters from Scotland.

Artisan Roast

A polished and charming honey processed coffee from an award winning farm. Rich treacle and orange citrus flavours meld with a chocolate and plum on a sweet, syrupy mouthfeel.

Producer: Jaime Guevara
Region: La Palma, Municipality of Chalatenango , Alotepec-Metapán
Farm: Finca don Jaime
Cultivar: Pacamara

Finca don Jaime is small eight-hectare farm owned and run by producer Jaime Guevara in the Chalatenango district of Alotepec-Metapán in El Salvador.  This high altitude region is known for producing some of the country's most exceptional, often award winning coffees.  The farm has four varieties and this micro-lot is a honey processed Pacamara, a variety born in the nearby Apaneca-Ilamatepeque region.

The farm is focused very much on quality and Jamie has installed raised drying beds, more typical of those found in East Africa to better control the drying phase after fermentation of his coffee.  These beds improve control over traditional concrete patio method and to help move Jaime’s coffee quality further Artisan Roast have funded the building of a shading system for the beds.  This helps the coffee to be cured at even lower temperatures, retaining more sweetness.

Sweetness is an attribute very present in this Pacamara cultivar micro-lot.  This year’s crop is full of moreish dessert like attributes led by a rich treacle and orange citrus flavours.  These are enhanced by a viscous mouthfeel and positive sweetness that lead onto further flavours of chocolate and plum.    The sweetness balances off the acidity with is medium to low in intensity, just enough to bring structure and support to the aftertaste.

Finca don Jaime

Effortlessly moreish flavours of blanched almond and milk chocolate combine with caramel sweetness and a long-lasting orange citrus finish.

Producer: Aurelio Villatoro Castillo
Region: Hoja Blanca, Cuilco, Huehuetenango
Farm: Villaure
Cultivar: Caturra, Bourbon, Catuai 

The immense beauty of highland Huehuetenango is characterised by dramatic lush, mountainous valleys rolling on and on into the distance.  Each valley has a unique micro-climate and the region produces distinct and diverse coffees that represent their terroir so well.

Finca Villaure has it’s own distinct and unique flavour profile, formed by the surrounding landscape and weather patterns.  The farm lies to the North-West of Huehetenango, almost within touching distance of the border with Mexico.  Cold nights and ideal soil make the location perfect for coffee growing and the farm, an acronym of Aurellio Villatoro’s name since purchase, has been a proven winner in many a quality competition. The farms supporting sustainability standards help complement Aurellio’s wholistic approach to coffee growing and commitment to quality.

Kept lighter in the roast Villaure is smooth and silk like in texture.  Blanched almond and caramel form the main flavours followed by velvet like milk chocolate notes, grape, and hints of delicate black tea.  Clean, sweet, and bright with an orange like acidity that adds complexity on the finish makes the coffee perfect for filter, aeropress or French press brewing. 

Villaure

A mouth-watering combination of rich muscovado sugar, red apple and candied citrus combine effortlessly in this supremely balanced Northern Rwandan treat.

Producer: Iyongera Musaruro Co-operative
Region: Rulindo District, Northern Province, Rwanda 
Cultivar: Red Bourbon

The soaring 1000 peaks of Rwanda’s highlands are home to a myriad of coffee washing stations, the centralised points for smallholders to process their coffee. Almost all of this coffee is the high quality and accessible Bourbon cultivar, or its local variants like Jackson and Mayaguez, so when flavour profile changes in Rwanda it does so as a result of local terroir.

There are three main zones of terroir in the country and the Bushoki washing station coffee is in the Northern zone. Here the coffees are known for their apple and molasses like flavours and for having a more pronounced zesty profile than the more Southern or Western coffees.

This is very true of Bushoki which processes coffee from around 800 smallholders in the more northerly Rwandan district of Rulindo. A rich muscovado sugar like flavour provides a delicious base for further flavours of red apple, candied citrus and dried dates to intertwine. Undertones of apricot and jasmine lead onto a dense, viscous mouthfeel with structure coming from an apple and citrus like acidity.

Because we’ve kept the roast more medium to light for Bushoki to bring these characteristics out best we’d recommend it as a coffee more suited towards brewing filter, aeropress or French press. However, if you have the option to increase brewing temperature on your home espresso machine to around 95 degrees then Bushoki will make a supremely delicious espresso too.

Bushoki

A stylish, go-to coffee born to be brewed and brewed and enjoyed.  Caramel sweetness combines harmoniously with a zesty citrus and creamy texture leading to a dried apricot finish.

Producer: Carlos Barrantes
Region: Cirri Sur, Naranjo, Valle Occidental, Costa Rica
Farm: Planada, La Perla Del Café Micromill 
Cultivar: Villa Sarchi

The Perla Del Cafe micro-mill in Costa Rica's West Valley sits at the top of a ridge overlooking the town of Naranjo, and has consistently produced some of Costa Rica's most exemplorary coffees over the past decade.  At around 1600 metres above sea level this is not the highest farm in Costa Rica, but a cool micro-climate slows the ripening phase and sugar development of the coffee cherries down creating the potential for delicious coffee.  

The mill's 17 hectares is split into a number of smaller farms to manage micro-lots and quality over the season.  This micro-lot comes from Planada, a plot sitting towards the highest altitude of the overall farm.  It has a number of cultivars sitting side by side and we've brought selected Villa Sarchi from the plot, the most planted cultivar in the block. Like the majority of Perla Del Cafe's coffee, is processed by the yellow honey method.

Owner Carlos Barrantes' hands on quality focus led to the installation of a brand new parabolic drying system in 2016 and this makes sure the coffee dries in a controlled and consistent environment over ten to fifteen days.  This control retains the sugar stability in the green coffee, giving Artisan Roast an exceptional raw product to work with in the roastery.

In this seasons Villa Sarchi microlot the sweetness is crammed full of dense and creamy caramel notes. Depending on the brew method there are then slight variations in the fruit like flavours present.  Brewed as a filter the flavours are more towards dried apricot,  pineapple with a medium intensity zesty acidity.  Moving towards aeropress and espresso look for subtle hints of hazelnut, vanilla and red berries as well.

La Perla Del Cafe

Sweet, succulent and equally delicious on many a different coffee brewer.  Creamy butterscotch like flavours lead onto orange citrus, stewed apple and roasted almond like flavours. 

Producer: 100 Members of the Grupo Asociativo Villa Esperanza
Region: Guadalupe Municipality, Huila Department, Colombia
Co-operative: La Virgen  (Grupo Asociativo Villa Esperanza)
Cultivar: Caturra, Colombia, and Castillo

The dramatic and lush green rolling hills of the Huila region in the south west of Colombia are home to some truly amazing coffees. They are also home to some amazing small farmers, almost always small scale with farms usually only one or two hectares in size. 

Working collectively has been one of the ways that these small producers have gained visibility and a repuation for producing delicious, consistent coffee. Grupo Asociativo Villa Esperanza is one of these co-ops.  Blossoming from the orginal four members of 2003 to just over 100 today they sell their coffee as 'La Virgen', recognition of their hometown Gauadalupe's original 18th century name.  Each micro-lot of la Virgen we roast might have a slightly different mix of the members coffee and this selection combines the coffee of nine neighbouring farmers.

The flavour profile of La Virgen personifies all that is delicious about Huila coffees.  Sweetness and orange-like citrus sit harmoniously with the ever appealing flavours of butterscotch, stewed apple and roasted almond rolling across the palate.  Hints of milk chocolate and cranberry add further nuance on the finish .  We've stretched the length of this roast to focus more on balance and caramelisation.  This raises the perceived sweetness, balances the citrus and opens up lots of options for brewing at home with different machines, or for serving with milk.

La Virgen

Massive chocolate notes, big body and caramelised cherry like fruity finish. The Artisan creation that shows milk who's boss. 

45% Aceh Province Sumatra
40% Fazenda Serra Rica Minas Gerais Brazil
15% Karisimbi Wet Mill, Gicumbi, Northern Province, Rwanda
Cultivar:  P88, Mundo Novo, Icatu, Yellow Catuaí, and Bourbon

Our house blend Janszoon has been around since Artisan Roast first started and remains one of our most popular coffees to this day. It's an oldie but a goldie and Janszoon version 2.0 is the latest iteration.

Its big, full-bodied and syrupy sweet and a coffee where a balance of taste and flavour to allow for delicious coffee whether brewed as a white or black drink was central to the blend. This makes it perfect either as an espresso, latte or for a full-bodied punchy filter to start the morning.

The current version has three speciality grade arabica coffees each of which has its own unique roast profile to develop the optimum taste experience. High altitude Sumatran coffees as ever are the central part of the blend and provide both deep chocolate bass notes and hints of heady tropical fruits. This chocolate-like character is enhanced by the milk chocolate, caramel and berry notes of the natural process coffee from Fazenda Serra Rica in southern Brazil. Milk chocolate flavours also are a characteristic of the final component, a high grown washed Bourbon arabica from Karisimbi washing station in Northern Rwanda. Karisimbi also brings some orange citrus structure to the blend and helps refine the mouthfeel into a smooth, dense, and syrupy experience.

Overall this gives a versatile blend with a wide sweet spot heavily focused on rich chocolate notes, underlying caramels and fruit sweetness.

Janszoon v2.0

A premium blend inspired by the cobbled streets of rural Latin America. Laden with caramel sweetness, berry fruit flavours and a roasted almond finish this seasonal blend changes through the year and the coffees are always fresh, delicious and Latino..

Blend: 57.5% La Virgen, Grupo Asociativo Villa Esperanza (Colombia); 42.5% Potosi (Colombia)
Cultivar: Caturra, Colombia, and Castillo; Colombia

Cobblestone is a fresh, juicy espresso blend with a medium body and harmonious balance of caramel sweetness, underlying berry notes and a bright citrus acidity. It's inspired by the beauty and diversity of Latin America, the ever changing landscapes, cultures and people, the seemingly endless range of coffee flavours to be found throughout the region, and of course Latin vibrance. Throughout this diversity, a constant that harmonises the coffeelands bringing a sense of cohesiveness to the region are idyllic rural towns, draped in history with brightly painted houses that line ever present cobbled streets.

Cobblestone is a fresh, juicy espresso blend with a medium body and harmonious balance of caramel sweetness, underlying berry notes and a bright citrus acidity. It's inspired by the beauty and diversity of Latin America, the ever-changing landscapes, cultures and people, the seemingly endless range of coffee flavours to be found throughout the region, and of course Latin vibrance. Throughout this diversity, a constant that harmonises the coffeelands bringing a sense of cohesiveness to the region are idyllic rural towns, draped in history with brightly painted houses that line ever present cobbled streets.

Version four of 2020 leans towards a luscious tropical fruit forward and caramel approach to the blend and is sourced completely from Colombia.

First up is a new coffee to the blend, a natural processed fruit bomb of a coffee from the Potosi farm in Colombia’s southern Cauca region. Potosi is one of a group of small farms owned by Rigoberto and Luis Herrera in the Valle de Cauca, and this natural processed Colombia cultivar showcases their complete approach to quality. It brings vibrant flavours of tropical fruit and strawberry to the blend along with a dense creamy finish.

Second is our ever popular ‘La Virgen’ from the Grupo Asociativo Villa Esperanza group of producers in Colombia's Huila region. It’s a coffee full of brown sugar, orange citrus and milk chocolate like flavours. Subtle undertones of stewed apple and cranberry add further complexity. This coffee is a high grown gem and adds structure, flavour and complexity to the blend.

This caramel like quality forms the centre point of the blend so we roast both coffees separately on a medium to light roast profile before blending after roasting. This allows the rich dense sugar browning and fruit like flavours of both the La Virgen and Potosi to come through without any roast flavours. When brewed look for a pronounced sweetness and flavours of caramel, tropical fruit, strawberry and orange citrus. Cobblestone takes milk very well and delivers a lighter style of cappuccino or latte where toffee, milk chocolate and a red berry notes come through with supreme balance.

Cobblestone V2020.4

Delicate fruity notes of blueberry and raisin are complemented by a digestive and ginger sweetness. Excellent black or through milk.

50% Ethiopia Yirgacheffe washed
30% Ethiopia Yirgcheffe natural
20% Brasil Serra Rica 
Cultivar:  Yellow Bourbon, Heirloom

These Brazilian and two Ethiopians coffees come together beautifully in this blend to give a robust and transparent brew that works as well for espresso as it does for a pour over.

Brazilian Irmãs Pereira is a high quality focused coffee farm lying in the heart of one of Brazil's most recognised and awarded growing areas, the Mantiqueira hills. Now in the second generation of ownership since it's planting in the 1970s the has been a beacon for quality and sustainability for many years. Before being renamed Irmãs Pereira (The Pereira Sisters) to represent the sisters' joint management, the farm won several awards in the Cup of Excellence programme under it's original name Fazenda do Serrado. The commitment to quality that led to these awards continues and the quality produced on the farm represents the very best that Brazil produces.

We've looked at a lot of Ethiopian natural coffees this year and this one really stood out as an excellent offering.  It was sourced through the large centralised EXC platform that deals with most coffee in Ethiopia, and is the first time Artisan have bought coffee from this zone, just to the south-west of Yirga Cheffe town.  We have kept the roast light to preserve the clarity of cup and let the ripe fruit flavours roll out, particularly blueberry, raspberry and mango.  Delicate floral aromas of elderflower begin to sparkle as the coffee cools and a black grape acidity balances this very sweet coffee together with a delicious, long lasting finish.

Trigonometry

Our Swiss Water process decaff is 99.9% caffeine free and bursting with flavours reminiscent of almond, molasses and cocoa.   

Producer: Sul de Minas, Brazil 
Farm: Various
Cultivar: Various

We use the Swiss Water decaffeination process for our coffee, a chemical free process developed in Switzerland, hence the name, that nowadays takes place in Vancouver.  The company are not only world leaders in decaffeination, but also very good in selecting green coffee suitable for decaffeination.  This is a skill in itself because the usual rules for selecting delicious coffee don't always work when when beans are decaffeinated. The coffee we roast is a special selection of the finest Southern Brazilian arabicas. Roasted a little fuller to a medium dark roast brings out a rich nuttiness and a sweet molasses like flavour that develops during the decaffeination process.

Decaf Swiss Water

Huye Mountain

La Valenza

CoE #6 Eshetu Mergiya Tekele Gorgis

Rich dark chocolate melds with warming cedar spice and orange citrus. An exotic, roast forward single origin Sumatran born for lovers of milk-based coffee drinks and espresso.

Burni Telong

Temptingly moreish flavours of toffee, Seville orange and black fruit combine effortlessly with a silk like mouthfeel and structured zesty finish.

La Danta

Bold in bean size, elegant and dessert like in the cup this is Nicaragua at its best. Fudge like caramels, roasted almond and ripe melon combine effortlessly on a long, zesty lemon finish.

El Volgan

Version two of 2021 revisits one the blends most loved versions of 2020 - a luscious tropical fruit forward and caramel approach to the blend and sourced completely from Colombia. Bringing a vibrant tropical fruit base to the blend the Potosi farm in Colombia’s southern Cauca region. Potosi is one of a group of small farms owned by Rigoberto and Luis Herrera in the Valle de Cauca, and this natural processed Colombia cultivar showcases their complete approach to quality.

Fruit forward and bursting with notes of ripe pineapple, mango and banana, Potosi also brings strawberry and a positive booziness along with a dense creamy finish to Cobblestone.

Blend: 70% La Virgen, Grupo Asociativo Villa Esperanza (Colombia); 30% Potosi (Colombia)

Cultivar: Caturra, Colombia, and Castillo; Colombia

Process: Washed and Natural Processes

Altitude: Range of 1400m to 2000m asl

Cobblestone V2021.2

A polished and charming honey processed coffee from an award-winning farm. Rich milk chocolate and roasted hazelnut flavours meld with an orange citrus zestiness on a sweet, fudge like finish.


Producer: Jaime Guevara
Region: La Palma, Municipality of Chalatenango , Alotepec-Metapán
Farm: Finca don Jaime
Cultivar: Pacas

The high-altitude Chalatenango district of Alotepec-Metapán in El Salvador is known for producing some of the country's most exceptional, often award-winning coffees. We first met Jaime Guevara half a dozen years ago because his farm, Finca Don Jaime, had won a local quality award. Since then, Jaime’s coffee has been consistently delicious and approachable, representing a classic view of El Salvadorean coffee so well.

The farm is focused very much on quality and Jamie has installed raised drying beds, more typical of those found in East Africa to better control the drying phase after fermentation of his coffee. These beds improve control over traditional concrete patio method and to help move Jaime’s coffee quality further Artisan Roast have funded the building of a shading system for these beds. This helps the coffee to be
cured at lower temperatures, retaining sweetness and improving quality.

Of the farms four cultivars, this selection is a Pacas honey processed micro-lot. Full of moreish dessert like attributes led by rich milk chocolate and roasted hazelnut flavours and balanced by an orange marmalade like finish. More subtle flavours of raisin, blackberry and nut-macaroon are enhanced by a creamy fudge- like mouthfeel and positive sweetness. The sweetness balances off the acidity with is medium to low in intensity, just enough to bring structure and support to the aftertaste.
Balanced, accessible coffees like Don Jaime are ideal for experimenting with different coffee makers, each of which highlights different flavours.

Finca Don Jaime

An opulent and expressive Pacamara.  Layered flavours of ripe marasca cherries, cacao nib and lime citrus lead onto a viscous syrupy mouthfeel.

Producer: Johny Javier Lemus Valle
Region: La Palma, Municipality of Chalatenango
Farm: San Antonio
Cultivar: Pacamara

Nestled in the lush green mountains of Northern El Salvador, the town of La Palma in Chalatenango is a rainbow of beautiful muraled houses and shops. These vibrant, expressive colours are typical of the region and mirrored on raised drying beds at surrounding farms where natural, honey and washed coffees are tended by producers. The different colours reflect different processing as well as carefully controlled variations in fermentations or drying times.

Of the many cultivars now grown in Chalatenango one constant is Pacamara, a bold beaned hybrid between the cultivars Pacas and Maragogype developed in El Salvador. Of all the regions in the country it thrives in Chalatenango, so much so, it is as if the region is its spiritual home. As well as the distinctive size and shape, Pacamara’s bold fruit flavours and vibrant acidity are central to its success story, setting it aside from other Arabica cultivars.

This micro-lot comes from Johny Javier’s farm San Antonio. Johnny has spent a decade mastering the art of processing and this opulent and expressive Pacamara captures so well why Chalatenango’s producers have such a deservedly high reputation. The ripe fruit so characteristic of Pacamara presents itself as flavours of vibrant marasca cherries and zesty lime citrus. Supporting flavours of cacao nib, raspberry and ripe tropical fruit lead onto hints of black tea and almond nougat. Finally, a viscous, syrupy sugar cane sweetness on the finish provides a perfect balance to the bright zestyness so typical of the Pacamara cultivar.

San Antonio

A lavish, fruit forward coffee from the highlands of Guji. Strawberry, amaerana cherry and dried fruit flavours combine on a delicious caramel base.

Producers: Twenty small-holders of the Gora Village
Region:  Uddo Hadamma Kebele, Odo Shakiso Woreda, Guji, Ethiopia
Cultivar: Gibirinna & Serto (74110 & 74112)

Coffee Arabica blossomed in the highlands of Southern Ethiopia, and the country’s farmers still have a completely unique bank of cultivars and landraces available to them compared to the rest of the coffee world. These plants play an important role in the distinct and much-loved flavour profiles Ethiopian coffee has. The farming communities, diverse micro-climates, and dizzying altitudes play equally important roles in creating these unique flavours. One of the newer parts the country, Guji,
has quickly developed a reputation for growing some exceptional coffee.

With farms often a hectare or less in size, communities group their coffee together. This coffee represents twenty producers who live within the Gora village community, and deliver their crop to the local wet mill. By working with a smaller number of producers and only harvesting two of the local coffee landraces, Gibirinna and Serto, this micro-lot from Gora has a real clarity of flavour. This, combined with Ethiopia’s dizzying altitude and careful post-harvest processing leads to a delicious, fruit forward coffee.

Roasted light with filter and immersion brewing in mind, Gora has a lavish berry and citrus like profile to it. Flavours of strawberry, amerana cherry and raisin add a vibrancy to the caramel like base. The mouthfeel is juicy with a pleasing syrupy viscosity that accentuates the citrus like quality of the structure.

Filter, French Press and Aeroporess are all go to recommendations for brewing Gora. Filter will bring out more of the caramel and the citrus, while French Press brings out the best of the strawberry flavours, adding the bonus of subtle milk chocolate flavours on the finish.

Gora

Sweet, succulent and equally delicious on many a different coffee brewer. A sugary sweet butterscotch foundation rolls onto orange citrus, stewed apple and milk chocolate like flavours.

Producer: Wilmar Guarnizo Trujillo, Albeiro Calambas Bernal, Onias Barrios Aragones and Yimi Guarnizo Trujillo

Region:  Municipality of Tarqui, Department of Huila, Colombia
Co-operative:   Asociación De Productores De Cafe El Paraiso
Cultivar:   Caturra, Colombia

The dramatic beauty and lush green rolling hills surrounding the town of Tarqui characterises the Huila region in the south west of Colombia so well.  The town sits in a valley enveloped by these emerald green hills which are the home to some truly amazing coffees. They are also home to some amazing small farmers, almost always small scale with farms usually only one or two hectares in size. 

Working collectively has been one of the ways that these small producers have gained visibility and a reputation for producing delicious, consistent coffee.  Tarqui’s small Asociación De Productores De Cafe El Paraiso is made up of only seventy-two members and is a great example of how a quality eye combined with traditional methods can deliver excellence. Each lot might have a slightly different mix of the members coffee and this selection combines the coffee of eight neighbouring farmers.

The flavour profile of El Paraiso personifies all that is delicious about Huila coffees.  A sugary sweet butterscotch foundation sits harmoniously with an orange-like citrus structure.  Ever-appealing further flavours of stewed apple, milk chocolate and cranberry roll across the palate.  We've stretched the length of this roast to focus more on balance and caramelisation.  This raises the perceived sweetness, balances the citrus and opens up lots of options for brewing at home with different machines, or for serving with milk.

El Paraiso

A bold and lavish coffee oozing flavours of chocolate, black cherry and lemon citrus.  

Producer: 89 Farmers of SOPACDI’s Karango Washing Station
Region: Karango Village, Kalehe Territory, South-Kivu Province, DRC
Cultivar: Bourbon

Coffee from the Democratic Republic of Congo has all the hallmarks of high quality, high grown Bourbon arabica coffee from the Great Lakes Region of Central Africa, and for anyone who loves great Rwandan or Burundian coffee, Karango is the coffee for you.

Much of the coffee in the DRC grows from the Western shore of Lake Kivu, upwards into the rolling shade covered mountains.  Smallholdings, as with neighbouring Rwanda across Lake Kivu, are tiny at around half a hectare or less, from which each small holding family has a few hundred coffee trees on which to make a livelihood. Processing in the DRC is similar in style to much of Central and East Africa, whereby small holders deliver their ripe coffee cherries to centralised washing and processing stations where it's further sorted before being pulped.  

One regional co-operative SOPACDI is raising the quality of coffee by producing smaller, high quality washing station specific micro-lots. They do this by getting a smaller number of producers to deliver their crop, helping make a more terroir focused micro-lot with more vibrancy and clarity to the coffee. 

This selection from Karango is one such coffee, and brings a bold, fruit forward expression of Congolese coffee to the cup.  Ripe plum and black cherry flavours sit alongside notes of treacle toffee and chocolate.  A syrupy sweet and viscous mouth feel supports this fruitiness and a lemon citrus acidity adds balance and interest to the aftertaste.  

The crisp citrus and black fruit flavours will shine on a filter coffee, supported by the moreish treacle like flavours.  We’ve roasted this with espresso in mind as well and have developed the roast profile full enough for balancing your drinks.  With these shorter drinks dark fruits again take centre-stage, this time with a rich dark chocolate like foundation.  The fruit is enhanced by a dense and jammy mouthfeel that balances off the zestiness of the citrus.

Karango

Layered flavours of milk chocolate, maraschino cherry and almond combine on a creamy silk like mouthfeel. An expressive, yet accessible Brazilian coffee.


Producer: Sergio Ameruso Ottoni
Region: Varginha, Sul De Minas, Minas Gerais, Brazil
Farm: Lagoa da Serra
Cultivar: Arara and Mundo Novo 

Sul de Minas is the heartland of Brazilian coffee. It’s gently rolling hills are covered in a deep green patchwork blanket of farms, many of whom are members of the local co-operative Minasul. The co- operative supports thousands of growers around the city of Varginha and runs an annual quality competition to give visibility to producers aiming to make high quality specialty coffee.

We’ve long been supporters of Minasul’s competition at Artisan Roast and several of the farms we’re working with long term have won in the past. This year we’ve secured the second-place natural process micro-lot, from a farm just East of Varginha, Lagoa de Serra. Owner Sergio Ameruso Ottoni has been running the farm for just under twenty years, and has just been successful in the competition for the first time with a newer planting of the cultivar Arara along with the much loved and well-known Mundo Novo.

Sergio’s coffee represents all that is loved about Brazilian coffee with an added touch of finesse. It has a dense milk chocolate and almond like base on which succulent fruit flavours of maraschino cherry, cranberry and pomegranate sit. A creaminess in mouthfeel adds weight to the chocolate like flavour and a pleasing lime citrus note comes through on the finish. Part of the joy of high-quality Brazilian coffee are the range of brewing options open for enjoying the coffee at home. Filter brews will bring out more of the citrus and berry notes while the opulent cacao and brown sugar like flavours are enhanced with immersion or espresso-based drinks.

Lagoa Da Serra

A premium blend inspired by the cobbled streets of rural Latin America. Laden with caramel sweetness, berry fruit flavours and a roasted almond finish this seasonal blend changes through the year and the coffees are always fresh, delicious and Latino.

Blend: 45% La Virgen, Grupo Asociativo Villa Esperanza (Colombia); 32.5% Tapir Andino, COOPAFSI (Peru),  22.5% Urbano Ramirez (Peru)Cultivar: Caturra, Colombia, and Castillo; Colombia
Process: Washed and Natural Processes

Cobblestone is a fresh, juicy espresso blend with a medium body and harmonious balance of caramel sweetness, underlying berry notes and a bright citrus acidity. It’s inspired by the beauty and diversity of Latin America, the ever-changing landscapes, cultures and people, the seemingly endless range of coffee flavours to be found throughout the region, and of course Latin vibrance. Throughout this diversity, a constant that harmonises the coffeelands bringing a sense of cohesiveness to the region
are idyllic rural towns, draped in history with brightly painted houses that line ever present cobbled streets.

Version three of 2021 combines a trio of delicious Peruvian and Colombian coffees with a trio of processing techniques too – a washed, red honey and natural processed coffee. Bringing a vibrant tropical fruit and cherry like base to the blend is a macerated natural process from producer Urbano Ramirez. Urbano’s small 3 hectare farm is in Huabal, a high altitude district of the Cajamarca region better known for washed process coffees. His natural process is expressive and bursts with cherry, mango and guava like flavours

This fruit like quality in the blend is built upon by a neighbouring Peruvian red honey process coffee from the COOPAFSI cooperative in San Ignacio, Cajamarca. Red honey coffees are given a small fermentation after harvesting and in this instance, it brings a blackberry, raspberry and milk chocolate quality to the blend.

The third coffee in 2021.3 is our ever popular ‘La Virgen’ from the Grupo Asociativo Villa Esperanza group of producers in Colombia‘s Huila region. It’s a coffee full of brown sugar, orange citrus and milk chocolate like flavours. Subtle undertones of stewed apple and cranberry add further complexity. This coffee is a high grown gem and adds structure, flavour and complexity to the blend. 

This caramel like quality forms the centre point of the blend so we roast each coffee separately on a medium to light roast profile before blending after roasting. This allows us to stretch the roast of La Virgen to develop rich dense sugar browning notes, while opting for shorter roasts that preserve the fruitiness of the COOPAFSI and Urbano Ramirez selections. When brewed look for a pronounced sweetness and flavours of caramel, tropical fruit, strawberry and orange citrus. Cobblestone takes milk very well and delivers a lighter style of cappuccino or latte where toffee, milk chocolate and a red berry notes come through with supreme balance.

Cobblestone V2021.3

Delicate fruity notes of blueberry and raisin are complemented by a milk chocolate and  digestive ginger sweetness. Excellent black or through milk.

40%  Los Nogales natural El Salvador
30% Ethiopia Yirgcheffe washed
30% Irmas Pereira
Cultivar:  Caturra, Yellow Bourbon, Heirloom
Process: Natural, washed, honey

These Brazilian, Ethiopian and Salvadoran coffees come together beautifully in this blend to give a robust and transparent brew that works as well for espresso as it does for a pour over.

Brazilian Irmãs Pereira is a high quality focused coffee farm lying in the heart of one of Brazil's most recognised and awarded growing areas, the Mantiqueira hills. Now in the second generation of ownership since it's planting in the 1970s the has been a beacon for quality and sustainability for many years. Before being renamed Irmãs Pereira (The Pereira Sisters) to represent the sisters' joint management, the farm won several awards in the Cup of Excellence programme under it's original name Fazenda do Serrado. The commitment to quality that led to these awards continues and the quality produced on the farm represents the very best that Brazil produces.

We've looked at a lot of Ethiopian natural coffees this year and this one really stood out as an excellent offering.  It was sourced through the large centralised EXC platform that deals with most coffee in Ethiopia, and is the first time Artisan have bought coffee from this zone, just to the south-west of Yirga Cheffe town.  We have kept the roast light to preserve the clarity of cup and let the ripe fruit flavours roll out, particularly blueberry, raspberry and mango.  Delicate floral aromas of elderflower begin to sparkle as the coffee cools and a black grape acidity balances this very sweet coffee together with a delicious, long lasting finish.  

Los Nogales is a very special farm for JASAL as it was the first farm that the Salaverria family bought and it is where Jose Antonio Salaverria grew up. He grew up surrounded by the fruits of Los Nogales and we thought it was the perfect place to launch our project where you chose the plot of land, the process & the variety. This project has evolved over the years with the occasional lot (such as this) becoming available and is a great in route to being included in future offerings.

Trigonometry V2021.1

Zesty bergamot combines with perfumed peach and jasmine florals in this sparkling and refined classic representation of washed Yirga Chefe.

Coffee Arabica blossomed in the highlands of Southern Ethiopia, and the country’s farmers still have a completely unique bank of cultivars and landraces available to them compared to the rest of the coffee world. These plants play an important role in the distinct and much-loved flavour profiles Ethiopian coffee has.


Yirga Chefe, one of the most revered growing regions of Ethiopia, producers often grow several local land races like Kurume and Wolisho, along with JARC selections like Fayate. Farm sizes are small at usually around two hectares so producers group their coffee together. 750 producers are signed up to deliver their harvested cherry with the Banko Gotiti wet mill in Gedeb town.
Gedeb is an incredibly high zone that sits at 2200 metres above sea level. The cooler climate of this altitude makes coffee grow slow, fixing sugar in the fruit. It also means the fermentation of washed process coffee has to be extended for flavour development and at Banko Gotiti this takes two full days before further soaking and drying. The result is a fresh, floral and effervescent coffee that represents so well the alluring quality of Yirga Chefe.

Banko Gotiti is a coffee that combines classic zesty bergamot with heady perfumed stone fruit aspects so representative of the region, making it a great place to start with this style of coffee before trying more exotic single producer coffees. Underneath these primary fruit like flavours we

find delicate jasmine florals and mandarin orange characteristics. Supporting milk chocolate and caramel begin to come through more as the coffee cools adding further weight to the final favours. As with all great grade one Yirgacheffe's there is a medium to high intensity complex acidity reminiscent of black grapes. This adds structure, effervescence and persistence on the finish and balances off the sweetness in the cup. We've roasted this coffee light with filter brewing in mind and recommend enjoying this coffee without milk. The delicate florality, peach and bergamot notes are more prominent here along with excellent structure. Moving onto French Press or Aeropress milk chocolate and caramel add more
dessert like flavours supported by a delicious creaminess to the mouthfeel.

Banko Gotiti

A premium blend inspired by the cobbled streets of rural Latin America. Laden with caramel sweetness, berry fruit flavours and a roasted almond finish this seasonal blend changes through the year and the coffees are always fresh, delicious and Latino.

Blend: 56% Asociación De Productores De Cafe El Paraiso (Colombia); 44% Blue Ayarza (Guatemala)

Cultivar: Caturra, Colombia, and Castillo; Catuai, Anacafé 14, Paché, Bourbon, San Ramon

Cobblestone is a fresh, juicy espresso blend with a medium body and harmonious balance of caramel sweetness, underlying berry notes and a bright citrus acidity. It's inspired by the beauty and diversity of Latin America, the ever-changing landscapes, cultures and people, the seemingly endless range of coffee flavours to be found throughout the region, and of course Latin vibrance. Throughout this diversity, a constant that harmonises the coffeelands bringing a sense of cohesiveness to the region are idyllic rural towns, draped in history with brightly painted houses that line ever present cobbled streets.


Version four of 2021 brings a mouth-watering caramel and ripe stone fruits approach to the blend with two high grown delicious coffees from Colombia and Guatemala.
First up we return to the Southern Guatemalan natural processed coffee from the region of Santa Rosa full of ripe plum and cherry flavours. Produced by smallholders surrounding the town of Ayarza and its nearby volcanic crater lagoon, the coffee is a project aimed at adding value to coffee with huge potential in an often-overlooked part of Guatemala’s rich and diverse coffee production. It brings ripe red stone fruit flavours, hints of roasted nut and a viscous syrupy mouthfeel to the blend.
Second, from the Asociación De Productores De Cafe El Paraiso group of producers in Colombia's Huila region is a coffee full of brown sugar, orange citrus and milk chocolate like flavours.

El Paraiso is a firm Artisan Roast favourite single origin. In Cobblestone it brings subtle undertones of stewed apple and cranberry add further complexity. This coffee is a high grown gem and adds structure, flavour and complexity to the blend.

This caramel like quality forms the centre point of the blend so we roast both coffees separately on a medium to light roast profile before blending after roasting. This allows the rich dense sugar browning and stone fruit like flavours of both the La Virgen and Blue Ayarza to come through without any roast flavours. When brewed look for a pronounced sweetness with flavours of caramel, cherry and orange citrus on a malt-loaf like finish. Cobblestone takes milk very well and delivers a
lighter style of cappuccino or latte where toffee, roasted hazelnut and a red berry notes come through with supreme balance.

Cobblestone V2021.4

Delicate fruity notes of blueberry and raisin are complemented by a milk chocolate and  digestive ginger sweetness. Excellent black or through milk.  

40%  Los Nogales natural El Salvador
30% Ethiopia Yirgcheffe washed
30% Irmas Pereira

Cultivar:  Caturra, Yellow Bourbon, Heirloom
Process: Natural, washed, honey
Altitude: Range of 1800 - 1950m asl
 
These Brazilian, Ethiopian and Salvadoran coffees come together beautifully in this blend to give a robust and transparent brew that works as well for espresso as it does for a pour over.

Brazilian Irmãs Pereira is a high quality focused coffee farm lying in the heart of one of Brazil's most recognised and awarded growing areas, the Mantiqueira hills. Now in the second generation of ownership since it's planting in the 1970s the has been a beacon for quality and sustainability for many years. Before being renamed Irmãs Pereira (The Pereira Sisters) to represent the sisters' joint management, the farm won several awards in the Cup of Excellence programme under it's original name Fazenda do Serrado. The commitment to quality that led to these awards continues and the quality produced on the farm represents the very best that Brazil produces.

We've looked at a lot of Ethiopian natural coffees this year and this one really stood out as an excellent offering.  It was sourced through the large centralised EXC platform that deals with most coffee in Ethiopia, and is the first time Artisan have bought coffee from this zone, just to the south-west of Yirga Cheffe town.  We have kept the roast light to preserve the clarity of cup and let the ripe fruit flavours roll out, particularly blueberry, raspberry and mango.  Delicate floral aromas of elderflower begin to sparkle as the coffee cools and a black grape acidity balances this very sweet coffee together with a delicious, long lasting finish.  

Los Nogales is a very special farm for JASAL as it was the first farm that the Salaverria family bought and it is where Jose Antonio Salaverria grew up. He grew up surrounded by the fruits of Los Nogales and we thought it was the perfect place to launch our project where you chose the plot of land, the process & the variety. This project has evolved over the years with the occasional lot (such as this) becoming available and is a great in route to being included in future offerings.

Trigonometry 2020V1

The El Salvador border lands of North East Chalatenango are home to small owned family coffee farms, usually a handful of hectares in size, where the coffee trees grow under gentle shade in the mountains that rise to the high-altitude border with Honduras. In this thinner mountain air the coffee has a unique profile
very different from the more Pacific influenced growing zones to the west.

Of these farms Peña Redonda found recognition for producing award winning coffee while owned and run by Jose Maria Lemus. Now in the hand of Jose’s son Carlos the production of Pacamara coffees in the moreish classic Chalatenango style continues as ever.
The farm itself is high in the hills above the town of La Palma. Perfectly named after the huge boulder in the middle of the farm, around half the farm is planted with the equally large beaned Pacamara. Carlos then brings his Pacamara from down the hill to a processing area nearer La Palma, and the raised drying beds at the site are a rainbow of different colours of coffees curing ready for export. These colours are the
result of varying sun drying times, all carefully managed, and offering differing levels of ferment and resulting flavour profile. It's a luxury to be able to be offered such a selection of coffee and from the natural, honey and washed process coffees from the farm this year have selected a natural process Pacamara micro-lot.

With a medium roast Peña Redonda has layers of vibrant fruit like characteristics. Pineapple, red berry and plum meld harmoniously together with more subtle notes of ripe mango, vanilla and hazelnut. Supporting dark chocolate and muscovado sugar like character creates a delicious base, and a zesty lemon-like acidity adds balance and structure.

Pena Redonda

Brazilian Irmas Pereira is a high quality focused coffee farm lying in the heart of one of Brazil's most recognised and awarded growing areas, the Mantiqueira hills. Now in the second generation of ownership since it's planting in the 1970s the has been a beacon for quality and sustainability for many years. Before being renamed Irmãs Pereira (The Pereira Sisters) to represent the sisters' joint management, the farm won several awards in the Cup of Excellence programme under it's original name Fazenda do Serrado. The commitment to quality that led to these awards continues and the quality produced on the farm represents the very best that Brazil produces.

We've looked at a lot of Ethiopian natural coffee this year and this one really stood out as an excellent pouring. It was sourced through the large centralised EXC platform that deals with most coffee in Ethiopia, and is the first time Artisan have bought coffee from this zone, just to the south-west of Yirga Chee town. We have kept the roast light to preserve the clarity of cup and let the ripe fruit flavours roll out, particularly blueberry, raspberry and mango. Delicate floral aromas of elderflower begin to sparkle as the coffee cools and a black grape acidity balances this very sweet coffee together with a delicious, long lasting finish.

Artisan Roast

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Artisan Roast

🇬🇧 United Kingdom

Coffee items

Banko Gotiti

Cobblestone V2021.4

Decaf Swiss Water

El Paraiso

Finca Don Jaime

Janszoon v2.0

La Perla Del Cafe

Pena Redonda

Trigonometry 2021 V.2

Coffee archive

Burni Telong

Bushoki

CoE #6 Eshetu Mergiya Tekele Gorgis

Cobblestone V2020.4

Cobblestone V2021.2

Cobblestone V2021.3

El Volgan

Finca don Jaime

Gatomboya AA

Gora

Huye Mountain

Karango

La Danta

La Valenza

La Virgen

Lagoa Da Serra

San Antonio

Trigonometry

Trigonometry 2020V1

Trigonometry V2021.1

Villaure