Edelweiss and Finagro are based on the slopes of the Ngorongoro Crater, the worlds largest unbroken caldera, a UNESCO world heritage site and the haven for scores of wildlife including elephant, rhino, lions and numerous antelope. Our family have held stewardship over the beautiful farms for 3 generations. A mixture of exceptional terroir, climate and good farming practices have driven our farms to produce consistently exceptional and well recognised coffees that are sustainable in production and in our environmental and social impact. Combined with our sharing our farms with numerous elephants, buffalos and occasionally lions provides for a unique coffee experience. We provide sustainable and consistent employment for more that 500 members of the community all whilst living in harmony with the abundant wildlife found through the farms.

The farms are located high up on the edge of the renowned World Heritage site, the Ngorongoro Conservation area. Both farms border the Ngorongoro forest which comprises entirely indigenous trees and bush and is home to elephants, buffalos, lions and smaller antelope. To protect the natural environment, we maintain bush land areas for the wildlife and tree cover throughout the farms. We ensure that our farming has minimal impact on the incredible wildlife and ecology that surrounds and lives alongside us.

All coffees are grown at an altitude of between 1600 and 1850 metres. This makes our farms amongst the highest in Tanzania. The coffee is rain fed due to scarcity of available water. The extreme variations in the farms' topography, the different varieties of coffee grown and the abundance of micro-climates all give our coffee a unique and complex cupping profile.

In the cup this coffee offers a complexity of flavours of raspberries, blueberries and forest fruits with lingering citrus and a dark chocolate finish.

Tanzania Edelweiss Estate Golden Honey

Belfast Coffee Roasters started on the back of a business relationship in 2017. In April 2018 we started roasting coffee in the original industrial heartland of Belfast. We are based in what was originally the Soho Foundry in Townsend Street, Belfast. This industrial area of Belfast was the reason why the population of the city went from 20,000 to 200,000 in the 19th Century.

We were not coffee roasters by trade,  but had a focus to learn and grow not just our own coffee knowledge but also the greater coffee community.

As a small batch coffee roaster we are able to adapt our offering to our customer base large and small.

Everything we do is based on our relationships with our coffee farming partners. We work as hard as we can to create transparent trading opportunities to enable sustainable, long-term and ethical relationships.

We roast in small batches to deliver the distinct flavours in each coffee. We strive to produce high quality, freshly roasted coffee beans.

Belfast Coffee Roasters

Forming one trisect of what is known as the Coffee Triangle (with Pereira and Manizales as the other key conurbations) Quindio sits within the rural Paisa region of Colombia, famous for producing coffee. The second smallest department in Colombia there is a high concentration of coffee producers in the area, and it is one of the key production areas in the country. El Eden itself is situated in a privileged position amongst the Cordillera Central, one of three veins of the Andes as they run through the country north to south.

Coffee in Colombia is generally picked by smallholders with their families and neighbours and washed and dried on the farm, often at high altitudes on steep slopes, or brought to a nearby beneficiary for processing. This coffee is collated at the dry mill facility managed by local farm owner Hernan Israel Ocendo Usman in Armenia. It is sourced from a group of 10 farms within the Quindio department, all from more technically advanced farms that focus a large amount on the quality of the coffee they grow.

Flavours of candy floss, marzipan with a balanced acidity of plum and strawberry, finishing with dark chocolate.

Colombia is the second-largest producer of coffee in the world and the largest producer of washed and Arabica coffees.  Annually, Colombia exports approximately 12.5 million bags and consumes 2 million bags internally.

Colombia only produces washed Arabica coffee. There are three primary varieties grown in Colombia, and the coffee is referred to by the region in which it is grown.

"Excelso" is a grading term for exportable coffee from Colombia, not related to variety or cupping profile. EP (European Preparation) specifies that the raw beans are all hand sorted to remove any defective beans and foreign material.

Colombia Excelso El Eden

Peru is the world’s leading producer of organic coffee. Though coffee arrived in Peru relatively early—in the middle of the 1700s—it wasn’t cultivated for commercial export until nearly the 20th century, with increased demand from Europe and the significant decrease in coffee production in Indonesia.

As of the 2010s, Peru is one of the top producers of Arabica coffee, often ranked fifth in world production and export of Arabica. The remoteness of the coffee farms and the incredibly small size of the average farm has prevented much of the single-farm differentiation that has allowed for microlot development and marketing in other growing regions, but as with everything else in specialty coffee, this is changing quickly as well. The country’s lush highlands and good heirloom varieties offer the potential for growers to beat the obstacles of limited infrastructure and market access, and as production increases, we are more likely to see those types of advancements.

These beans are produced by the Aprocoyce Cooperative found in the Amazonas region of northern Peru. The Aprocoyce Cooperative is comprised of more than 280 small coffee farmers. This coffee is certified as Fairtrade, Organic and Rain Forest Alliance

Cup Characteristics: Medium body, slightly sweet with mild acidity. Clean with well structured body. Ripe berry, grape, tropical flavors.

Peru APROCOYCE FTORFA

This is our signature blend which kick started our business. Named after the Soho foundry owned by the MacAdam brothers where our roastery is located. This area was the industrial heartland of the emerging city of Belfast in the early 1800’s.

We wanted Foundry to provide all the things we love in coffee, a blend that covers a lot of bases. It is made up of coffees from Brazil, Honduras and Papua New Guinea, which are either certified or transparently traded coffees. This coffee is full bodied, full of fruity sweetness with syrupy redcurrant and sloe berry notes. A crisp taste of buttered toast, with the flavour of brioche with almonds and honey coming through in the finish

Foundry Blend

This is our seasonal blend which we feel ticks all the boxes for a good espresso. This blend is predominantly a South American combination which provides flavours of chocolate, fruit and sweet molasses.

Currently we are using a blend of Cerrado from Brazil and Cosecha Azul SHG from Honduras, both are grown at altitudes above 1100 metres above sea level.

Turbine Blend

This coffee was our first step into the world of "transparently traded". What this means is means that we know exactly the costs all the way through the chain. The key part of this style of coffee trading is that the farmer receives a fair price for their coffee and receives payment as soon as we agree to purchase their coffee.

This lot comes from about 60 smallholders from the Lempira department in Honduras. Cosagual is a cooperative dedicated to the production and marketing of coffee environmentally responsible, under systems of agroforestry to reduce erosion soils and the impact of climate change.  Cosagual mission is to promote development process in families dedicated to agricultural production with gender equality and in harmony with the environment, providing services with responsibility, efficiency and commitment to their cooperative members. They are also certified by Fair Trade and Organic.

This coffee  is round and creamy. A delicate acidity with flavours of chocolate, caramel and brown sugar.

Honduras SHG Cosagual

This fully traceable, transparently traded coffee comes from the San Antonio estate in the Southof Minas Gerias. SanCoffee is a cooperative made up of 20 fazendas or estates.

SanCoffee have a centralised lab, warehouse and dry mill, as well as a dedicated team of Q Graders who manage the quality for all the member estates. Working as a group through the central lab enables estates to share and gain from the collective’s many years of combined experience. More so, having total control of their warehouse and dry mill enables complete traceability and precise milling specifications for customers. 

SanCoffee as a collaborative export partnership have managed to mitigate the influence of a dangerously low market price. And in most cases, premiums to growers are 30-50% higher than both the local and C price market rates. SanCoffee and its members continue to mobilise and collaborate to strengthen the ability for its members to sell at above local market rates, in turn championing economic sustainability.       

This 80+ points graded coffee is a real winner offering flavours of hazelnut, caramel and honey working as an excellent single origin coffeeas well as contributing natural sweetness towards any blend.

Brazil SanCoffee

The Swiss Water process is an organic, 100% chemical-free option for decaffeination. It was discovered in the 1930s in Schaffhausen, Switzerland, and is commercialised by the Swiss Water Decaffeinated Coffee Company Inc, founded in 1988. This method does not require the addition of chemicals, instead relying on a super saturated green coffee solution called Green Coffee Extract (GCE).To decaffeinate coffee, fresh GCE is introduced to a batch of green coffee. As the GCE is already saturated with all the water-soluble compounds found in green coffee, minus the caffeine, the matching molecules won’t diffuse out of the coffee beans—but the caffeine will. The flavour is retained in the beans while the caffeine is removed.Thanks to some scientific smarts and creativity, it’s possible to have decaf coffee that tastes the same – just without the caffeine!

Colombia is the second-largest producer of coffee in the world and the largest producer of washed and Arabica coffees.  Annually, Colombia exports approximately 12.5 million bags and consumes 2 million bags internally.

Colombia only produces washed Arabica coffee. There are three primary varieties grown in Colombia, and the coffee is referred to by the region in which it is grown.

"Excelso" is a grading term for exportable coffee from Colombia, not related to variety or cupping profile. EP (European Preparation) specifies that the raw beans are all hand sorted to remove any defective beans and foreign material.

This coffee produces zesty caramel and chocolate with crisp citrus lemon acidity with a buttery finish and works great for people that really enjoy a coffee after a meal but do not want that caffeine kick.

Colombia Excelso Swiss Water Decaff

Well-balanced, complex, and smooth, Ethiopian Sidamo represents some of the best characteristics of African coffee. Often regarded as one of the finest coffees in the world, Sidamo can be enjoyed both hot and iced and is well worth seeking out.

These beans are grown on the Southern border in what used to be called the Sidamo province. This region is often regarded as the birthplace of coffee production. According to local legend, a young goat herder named Kaldi noticed his flock becoming energetic after eating some mysterious red berries. After trying the berries himself he felt a huge surge of energy. Kaldi had just discovered coffee beans. While the veracity of this story is questionable, it is likely that the theory that coffee originated in Africa is based on fact. Coffee beans have been grown in the region for centuries and are regarded as some of the best in the world.

Sidamo beans are grown in the highlands at elevations of between 15,000 and 22,000 feet above sea level and harvested between October and January. Due to the higher elevations, the growth of beans is slow. While this delays production, the slower growth allows the beans to absorb more nutrients from the soil and develop a more complex and robust flavour profile.

Washed Sidamos are typically high quality coffee with unique sweet lemon and floral flavours, and an ideal balance between acidity and body. Sometimes this type can be compared favourably with coffee from the Yirgacheffe region. in short Sidamo coffee is delicate yet balanced, flavours of chammomile tea, vanilla pods and sweet herbal and spicy notes.

Ethiopia Sidamo 2

Acacias is a selection of the best coffees from across what used to be called the Central Province. The province disappeared in 2013 when the country changed to a system of counties instead, though the Central Province is still often referred to as it had a strong reputation for quality coffee growing. Handpicked when ripe, cherry is delivered to the wet mill the same day to ensure no uncontrolled fermentation occurs, where it is sorted again and then pulped. River water is used for processing and recirculated before disposal, with the coffee being sent out to soak in tanks in what is known as the ‘Kenyan’ style – an additional 8-16 hours of soaking under clean water which helps to bring clarity to the cup and prolongs the qualities of acidity before drying under the sun.

You will find a flavour of lemon/lime citrus  within a body of chocolate and caramel with a light, sweet aroma.

Kenya AA Acacias

The Enorga A comes from the Highlands Organic Agriculture Co-operative Ltd (HOAC) in the Eastern Highlands of Papua New Guinea, which was established to develop a dedicated approach to growing Organic and Fairtrade certified products.

This coffee has tasting notes of dried fruits, vanilla and smoky with natural brightness.

This coffee shares the low-toned richness of coffees from neighboring Indonesia, but is particularly sturdy, dense, and crisply robust. This is a coffee that should maintain authority in the face of enthusiastic additions of whitener and sweetener.

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