La Florencia. It's become a familiar name around the roastery. For the fourth year in a row we have had the pleasure of sourcing this incredible coffee. It's now back on the shelves again from farmer Isaura. Find florals in the aroma alongside sweet tasting notes of Elderflower, Nectarine & Chocolate Biscuits in the cup.

La Florencia, sister farm of Santo Tomás and San Jacinto were founded by Antonio Martínez, an experienced farmer, who grew both Bourbon and Typica varieties. After he passed away there was no known process and his daughter, Isaura, with no prior experience in coffee farming had to find her feet and develop her own approach; her persistence in the craft has paid off significantly as she is now producing high-quality specialty coffee, with noticeable progression in quality year-on-year.
Here's to the women in coffee!

Process
This microlot comes from Inga forest at the top of La Florencia farm. After hand-picking the ripest cherries they’re brought to the on-farm washing station. Post-pulping they are fermented for 13 hours and washed in channels. The coffee beans are then separated by density and slowly dried on concrete patios over 8-12 days.

Region: Opatoro, La Paz
Variety: Red Bourbon

Honduras La Florencia

Our desire is to craft world-class coffee experiences that honour the skilled labour of our farming partners across the globe with dignity and fairness.
Bailies Coffee Company was founded in 1993 by Russell Bailie, who recognised the growing demand for quality freshly roasted and traceable coffee amongst an increasingly knowledgeable consumer base in the UK and Ireland. The company has since earned industry recognition for its commitment to supplying only the finest, freshest, hand-roast coffee and has supplied espresso beans to two of the last four Irish Barista Champions. At Bailies we specialise in sourcing single origin and single estate coffees and aim for full traceability to origin, farm and farmer wherever possible. We also source and roast Fair Trade, Rainforest Alliance and Organic coffees, and develop working relationships with ethical suppliers who have strong focus on sustainability for local farmers and growers

Bailies Coffee Roasters

This is our third season receiving the Sao Silvestre crop, we are very fortunate to have built such strong relations with Ismael & Eduardo and our working relationship continues to see progress year on year.
With over 100 years experience in producing the finest coffee in Brazil, the Andrade family started Sao Silvestre in the mid 1990s. In the past couple of years, the family's drive to improve their produce lead them to build raised processing beds for drying. This step to increase quality has been successful, and was confirmed by their results in both Cup of Excellence and Regiao do Cerrado competitions.

Process

The cherries are collected with the help of mechanical harvesters and brought to the farm. They are carefully selected and graded, all impurities are removed and the cherries are pulped. Sticky parchment beans with the mucilage still attached are then spread out onto raised beds where they are slowly dried over the course of 2 weeks. During this time they are turned multiple times a day and further manual selection is taken place. When the beans are dried the parchment is removed at the on-farm dry mill.

Farm: Sao Silvestre
Location: Serra do Salitre
Varietal: Yellow Icatu & Catuai

Brazil Sao Silvestre

Further developed roast for intensity.
Here’s one for the traditional espresso fans looking for that classic caffeine kick in their cup. Umbra is our darkest roast, a big-bodied aromatic blend with medium bitterness but, importantly, perfectly smooth. You’ll taste elements of dark chocolate as well as roasted almond rounded with a hint of soft caramel sweetness.
 
This is really intense as a straight shot – rich, full and dark – but with plenty of punch, even through a large latte.

Umbra

Hunkute is our traceable Ethiopian offering of this season, belonging to the Sidama Cooperative Union, Hunkute is the most quality focused coop we know of producing excellent results. In the cup you will find beautiful Apricot aromatics alongside Peach and Jasmine tasting notes.
Located in the Wonsho district with two separate wet mills that collect cherries from around 2000 smallholder farmers in the neighbouring villages. Fertile soil, a local mix of heirloom varieties and good altitude together with the use of organic fertilizer gives this coffee a beautiful sweetness and pronounced aroma. Their coffee is grown organically, although it doesn't have organic certification.

Process

Cherries are collected in one of the 2 mills of Hunkute cooperative, washed and cleaned from all imperfections. The skin is then removed using disk pulper machines and the beans are then fermented for around 24 hours. Afterwards, they are washed in washing channels and soaked in clean, running water for a few hours. The beans are then taken to raised beds where they are slowly dried until they reach 11.5% moisture (approx. 12-16 days). After drying, the beans are left to rest for about a month before milling and transport to Djibouti takes place.

Co-ops: Sidama Cooperative Union
Location: Wonsho, Sidama
Varietal: Mixed Heirloom

Ethiopia Hunkute

Blended for Fruity, Honeyed Sweetness.
It’s sweetness all the way – from soft summer fruit and berry notes to hints of marzipan balanced with aromatic vanilla. Mella is a medium-bodied espresso blend, fragrant, not too heavy with a refreshing acidity, but with no sharpness or bitterness.
 
It excels on its own, but works well in lattes and cappuccinos where it highlights and complements the natural sweetness of the milk.

Mella

Our fully certified Fairtrade blend.
Our Pendo espresso blend is a fully certified Fair Trade blend that delivers a fantastic balance of amazing flavours. There’s almond nuttiness along with juicy rich forest fruits plus a soft, chocolatey smoothness. This is a true standout blend to delight any palate: balanced, with just enough body.
 
Very pleasant as a shot on its own, but also packing enough to perk up any cappuccino, latte or flat white.

Pendo

An easy drinking, versatile blend.
Roasted peanut balanced with milk chocolate notes and a soft caramel sweetness makes Nota an easy-drinking espresso. It’s great on its own in a shot – quite sweet and full but without bitterness.
 
It is fantastic with milk in a latte, cappuccino or flat white.
 
This is a real crowd-pleaser.

Nota

Farm La Providencia stretches from the shore of lake Atitlan to the slopes of Toliman volcano.

Juan Francisco is focused on producing the highest possible quality with innovative approach. Therefore the farm is divided into many smaller lots. He uses different planting structures and shade densities to achieve the best results from all his varieties which include Caturra, Typica, Obata, Villa Sarchi and Santo Domingo (local Villa Sarchi hybrid found growing on Toliman volcano) with the latest addition of Ruiru 11, variety usually grown in Kenya. Ruiru 11 is praised for its juicy acidity and clean taste profile. These traits have carried well into this coffee, while maintaining quite traditional Guatemalan flavour profile.

Process

For this extra small lot cherries from newly planted Ruiru 11 variety. They were picked at top of their sweetness and brought to the mill and pulped. The mucilage has been removed mechanically and then the beans were soaked under the water for about 16 hours. After soaking the beans were transported to raised beds where they were slowly dried over the course of 12 days.

Region: Santiago di Atitlan
Variety: Ruiru 11
Aroma: Roasted Hazelnut 
Acidity/Body: Medium-High/Full

La Providencia

This sugar cane process decaf is sweet and juicy with spiced notes of Cinnamon Roll and Oranges
This decaf comes from a group of farmers in Planadas, Tolima. It’s a small south Colombian region locked by the West and Central Andes and is almost inaccessible due to mountain ranges and unsafe areas in south Huila. This area is partially controlled by paramilitaries. It’s grown in a loam and clay soil rich in volcanic ashes. After the harvesting and drying, the coffee is shipped to Manizales to be decaffeinated using the sugarcane process.

Country: Colombia
Varietal: Caturra, Castillo & Colombia

Colombia Planadas Decaf

El Limonar farm is located in the mountains of Huehuetenango. The land was acquired by Rogelio Aguirre Gálvez in 1955 and he named the farm El Injerto. Today, El Limonar is run by the third generation of the Aguirre family.
Rogelio Junior was raised on the farm and generations of knowledge has been passed onto him, enabling him to provide expert care and hone his skills resulting in exceptional coffee being produced.

Region: La Libertad, Huehuetenango
Variety: Bourbon, Caturra
Aroma: Panela
Acidity/Body: Medium/Medium

Guatemala El Limonar Strictly HB

Here we have a unique Rwandan coffee with notes of Blackcurrant, Pomelo and Orange Zest. You'll find high acidity, full body and an aroma of vanilla pod in the final cup. 
Quality is imperative at Kinini Washing Station, where the cherries go through a particularly rigorous washed process. They are taken to raised beds and cleaned by hand, before being sent to the floating tank. They are then de-pulped and go through a first wash and dry fermentation for 24 hours, followed by a further 5-20 hours of fermentation in the soaking tanks. They are then brought to the raised beds for controlled drying. Finally, the cherries undergo quality control and are dried in the sun for around 15 days. 

Region: Rulindo
Variety: Bourbon

Gasigati AA

Sitio Nossa is a fantastic tasting microlot from Coopfam! Taste sweet notes of Almond, Sable Grape and Muscovado Sugar
Originating from farmer Conceição Rodrigues da Costa Couto who managed to win second place in local Coopfam quality competition last year (with this lot).

A couple of years ago Conceição decided to join Coopfam’s program for specialty coffee processing and this was the first year where his efforts managed to bring him amazing results. For us it is very rewarding to see new producers achieving amazing results with their microlot production. Success stories like this one confirms that production of high-end specialty coffees comes from knowledge, hard work and attention to detail as opposed to big investments and wealthy farms.

The farm is named after famous clay statue of Blessed Virgin Mary, considered to be the principal patroness of Brazil. This name is not uncommon in Brazil and coincides with some bigger coffee farms.

Process
After hand picking the cherries, they get spread out in a thin layer on a drying patio no more than one cherry deep. After two days of drying the layer of cherries gets doubled up to slow down drying slightly.

Overnight the coffee gets stacked into ‘volcanoes’ to protect it from moisture and temperature fluctuations. The total drying time is 15 days.

Region: Poco Fundo
Variety: Catuai
Aroma: Cocoa
Acidity/Body: Medium/Medium

Sitio Nossa

With sweet chocolatey fragrance and aromas of elderflower, this coffee has a pleasant citrus acidity with notes of Orange, Elderflower & Milk Chocolate in the cup.

Located in the Andean mountains in the Cauca region, Comepcafe cooperative is democratically led by local farmers and all of them pride themselves in producing really high-quality coffee. Thanks to the support from the cooperative, they have all been able to get the necessary education and equipment to produce specialty coffee. After the harvest, everyone’s coffee is cupped and all farmers receive feedback. The best lots of the year are then sent to us.

Location: Piendamó, Cauca
Varietal: Castillo, Caturra, Colombia

ComepCafe

Farmer Solomon Adriano Yunda has been a member of the Comepcafe Cooperative, our long standing farming partners, since 2014. Solomon’s farm, Pedregal, sits high within the mountainous Cauca region - known for it’s rich volcanic soils that have been used to grow coffee for 20 years.

PROCESS
This beautiful coffee is washed highlighting the exemplary qualities and flavour profiles typical of this region. Due to the high altitudes of the region, coffees grown here are known to be extremely balanced and well rounded with a clean delicate finish.

Region: Cauca, Piendamo
Variety: Castillo 

Totoro

Honduras El Rodeo Microlot

Colombia Totoro Microlot

Ethiopia Koke Microlot

Colombia El Carmen Microlot

Honduras Entre Caminos Microlot

Guatemala Coban SHB

Honduras Los Aguacates Geisha Microlot

At Inmaculada farms, such a feat has been successfully achieved. So much so that the farm itself has achieved universal acclaim across the Global Coffee Community for their skills and knowledge, meticulous attention to detail and care that have all contributed to their ability to grow this exceptional lot. This coffee comes in 100g packs, it's very precious, so treat it well. 

Back in 2019, both Jan and Stephen visited Julian and his family at Inmaculada Farm and were able to experience first hand how the growing, harvesting and processing is carried out at Inmaculada. Ideal environmental conditions have been created by allowing over 20 hectares of their farm to be completely taken over by biodiverse and natural forest which in turn benefits the soils and subsequently aids the growing of coffee varieties and species at the farm.

Developing their own rotating drying beds in specialised greenhouses with dehumidifiers allows the drying process to be carried out slowly and with care - allowing the sweet sugars to transfer over from pulp to seed. 

The result is this incredible coffee. Guaranteed to be quite unlike anything you have tasted before - little to no perceived bitterness due to the very low amount of caffeine in the bean - Eugenioides is perfectly sweet, clean and beautifully balanced. 

Colombia Finca Inmaculada Eugenioides // Bailies Select Microlot

Kamwangi Coffee Factory is one of three coffee factories run by New Ngariama Cooperative Society based in Kirinyaga County. Located on the slopes of Mount Kenya the area itself is world renowned for its amazing coffee quality. 
The New Ngariama Coop’s long term goal is to help increase coffee production through initiatives such as; training, seminars, access to equipment and providing the most up to date information on sustainable farming.

Cherries are hand sorted before the pulp is removed and the coffee is fermented under close shade. After fermentation, the coffees are washed and then taken to drying tables to be sun dried over 12-20 days depending on weather conditions.

Kenya Kamwangi AA Microlot

This is the first time we have been able to offer a coffee from the Democratic Republic of Congo here at Bailies.
This Microlot is named after the Hutwe village, located in the Kirumba region of Nord-Kivu, DRC on the edge of the famous Virunga National Park, bordered by Uganda to the east. Whilst this region has very favourable conditions for speciality arabica coffee production; high-volumes of rainfall, high altitude and fertile volcanic soils, the region is extremely poverty-stricken and suffers from a severe lack of infrastructure- making the high quality arabica coffee in the region both difficult to produce and wildly challenging to export.

Aided by exporters at Olam Specialty Coffee, the Virunga Coffee Company has over the years, been able to overcome many of these obstacles and has done so and at the same time as benefitting the local community with educational programmes, investment in local infrastructure and improvements in quality produce resulting in higher premiums for small holder farmers.

The Hutwe Coffee Washing Station is one of 5 washing stations belonging to the Virunga Coffee Company, setup in 2012. The Virguna Coffee Company have now trained over 2,300 farmers in GAP (Good Agricultural Practices) and obtained organic certification for those farmers. They have 7 full time field officers (trained agronomists) working in the region and have planted over 400,000 seedlings to be distributed amongst smallholders.

Processing:
Ripe cherries are delivered to the wetmill for careful sorting and pulping, before fermentation for 18 - 24 hours, depending on the climatic conditions. Once the mucilage has been broken down sufficiently the parchment coffee is thoroughly washed in clean water channels and graded by bean density before being dried in the sun on raised African beds for 12 - 18 days, (depending on conditions), until the ideal moisture level has been reached. In the daytime the parchment needs to be raked and turned periodically to ensure a consistent drying process and prevent mould or overfermentation. The coffee is also covered in the middle of the day to protect it from the hot sun, and at night time to protect it from rainfall and moisture.

Once the coffee has dried to the right level it is transported to Butembo for dry-milling, grading, sorting and handpicking (triage), before being bagged in GrainPro for export.

Region: Kirumba, Nord-Kivu
Variety: Bourbon
Acidity: Medium-High
Body: Medium
Aroma: Red Currant

DR Congo Hutwe Microlot

The region of Ayarza is characterised by its rugged, mountainous landscape and the volcanic crater lakes of cold blue water from the Laguna de Ayarza and Laguna Azul, which have inspired many myths and legends.
Aside from the myths and legends surrounding this part of Guatemala, the Ayarza region is also known as a very reputable region for growing coffee, and in recent years this has developed in to Ayarza being able to produce exceptional specialty coffee.

Olam Specialty Coffee focused their sourcing in the region over two years ago by renting a wet mill on an RFA certified farm. They began running the cherry mill in collaboration with many small holder farmers, such as Arnaldo López- who, like many other producers in the region has been involved in coffee production business his entire life. With a lifetime's worth of knowledge and skill, Arnaldo is able to provide consistently high-quality ripe cherries for processing.

Olam transport the cherries to the neighbouring region of Amatitilan- a region once celebrated for coffee production, but climate change has now made the regions conditions more suitable for processing, and in particular for processing natural coffees.

The coffee cherries are meticulously dried over several days being hand turned whilst in the sun. The processing is finally finished with the cherries being dried in a mechanical dryer which is noted to help improve acidity.

Region: Ayarza, Santa Rosa
Variety: Catuai, Pache & Bourbon
Acidity: Medium
Body: Full
Aroma: Snickers Bar

Guatemala Ayarza Natural Microlot

Region: Kirinyaga County
Variety: Ruiru 11, SL 28 & Batian
Process: Washed
Altitude: 1600masl
Aroma: Blackberry Crumble
Acidity: High
Body: Full

Kenya Kiamugumo AA

I frankly fell in love with this roaster!

Region: Sidama
Variety: Heirloom 
Process: Anaerobic Natural
Tasting: Jelly Tots, Cantaloupe & Hibiscus 
Aroma: Strawberry Jam
Acidity: Medium/low
Body: Medium

Ethiopia Gatta Natural Anaerobic Microlot

Region: Sidama
Variety: Heirloom
Acidity: Medium
Body: Medium

Daye Bensa was created by brothers Asefa and Mulugeta Dukamo. The company is named after both the town the brother's grew up close to, 'Daye' and it's region, 'Bensa'. 
The first coffee plants were planted on 2013, and the drying station was established in 2017. It is surrounded by vegetation and forest with 100 years old trees, which helps as a shade to the farm and the drying station.
Coffee was a part of the family heritage, Asefa and Mulugeta's father was a producer for many years, but unable to make good money selling it locally. Due to this, Asefa decided to start taking his father's coffee to other villages that were paying higher prices for coffee and soon he was transporting coffee for other coffee farmers to these markets.

Asefa made enough extra money hauling cherries for others that he was able to purchase his first truck to transport cherries, and the rest is history.

That was the beginning of Daye Bensa and since then, the brothers now own and operate over 71 washing stations, 11 dry mills and 4 of their own farms. Today, Asefa’s son Kenean is the face of the company. Kenean was able to move to the United States for study and returned to Ethiopia several years ago in order to help with the business primarily with quality and to encourage value increase in Ethiopian coffee.

Daye Bensa have become one of the most successful export companies in Ethiopia and differentiate themselves by their focus on quality and investing in the local communities and regions where their coffees are produced.

Ethiopia Gatta Natural Microlot

Region: Cauca (grown), Cali (processed)
Process: Natural, Anaerobic
Species: Caturra, Castillo & Colombia
Altitude: 1700-2000masl
Aroma: Orange Blossom
Acidity: Medium
Body: Medium

Colombia Inmaculada Natural Anaerobic

Region: Montecillos, Marcala
Variety: Catuai & Bourbon
Body: Medium
Acidity: Medium
Aroma: Candied Pecans
Process: Honey
Altitude: 1400 - 1550masl

Honduras Hexelito

Farm: Sao Silvestre
Location: Serra do Salitre
Process: Combined Fermentation
Varietal: Yellow Catuai
Aroma: Fruit Punch
Acidity: Medium - High
Body: Full

Bailies Coffee Roasters

4.6

Bailies Coffee Roasters

🇬🇧 United Kingdom

Served in Coffee Shops

Coffee Roasts

Brazil Sao Silvestre

Brazil Sao Silvestre Combined Fermentation

Colombia Inmaculada Natural Anaerobic

Colombia Planadas Decaf

Colombia Totoro Microlot

ComepCafe

DR Congo Hutwe Microlot

Ethiopia Gatta Natural Anaerobic Microlot

Ethiopia Gatta Natural Microlot

Ethiopia Hunkute

Guatemala Ayarza Natural Microlot

Guatemala Coban SHB

Honduras Hexelito

Kenya Kamwangi AA Microlot

Kenya Kiamugumo AA

Mella

Nota

Pendo

Umbra

Coffee archive

Colombia El Carmen Microlot

Colombia Finca Inmaculada Eugenioides // Bailies Select Microlot

Ethiopia Koke Microlot

Gasigati AA

Guatemala El Limonar Strictly HB

Honduras El Rodeo Microlot

Honduras Entre Caminos Microlot

Honduras La Florencia

Honduras Los Aguacates Geisha Microlot

La Providencia

Sitio Nossa

Totoro

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