DT coffee Lamjung washed is from the home of the famous honey hunters of Nepal and is now starting to get recognition for its coffee. These beans are grown up to an altitude of 1300 masl where they develop a beautifully aromatic, acidic and flavorful profile making Lamjung beans rich in their complex acidity and fruity notes. Our sourcing team spends a lot of time on the road trying to find the best Nepal has to offer. Visiting several family run farms and cooperatives around the country,  and we bring the taste of these diverse neighborhoods to your cup.

Origin: Nepal, Kathmandu
Varietal: Bourbon

Nepal Laming

DT Coffee School

DT Coffee Buttercross Blend is our new exclusive espresso blend that is used in all Coffee lab UK cafes. Blended and designed with Dhan Tamang to provide a fruity and juicy espresso which can be enjoyed equally as a milk based espresso drink and a straight espresso. 

Origin: 60% Ethiopia natural, 40% Brazil pulp natural

Expect notes of Sweet and Juicy ripe fruit, chocolate and a floral aroma.

Buttercross Blend

DT Coffee, Coffee Lab House Blend has been re-named! The original blend used by Coffee lab and created by Dhan Tamang and Don Altizo has a new name. We have called it "Little Minster" as this is the street name of the original and very first Coffee lab cafe opened by Dhan in 2016. A fan favourite and we couldn't let it disappear, even though the blend has now changed for the chain of Cafe's. The 50/50 blend of Brazil and Colombia brings a very balanced coffee that can be enjoyed in quite literally any method.

Origin: 50% Brazil, 50% Columbia 

Expect notes of dark chocolate, nutmeg and green apple.

Little Minster Blend

Origin: Brazil
Variety: Red Bourbon
Process: Honey
Expect notes of Caramel, Chocolate, Nuts and ripe fruit.

Brazil Single Origin

DT Coffee Colombia Palmera is sourced and processed by Aromas del Sur in Pitalito, Huila, where they have a new state of the art dry mill that sorts, cleans, and selects coffee prior to preparing it for shipment. Palmera, named for Colombia’s national tree. Palmera Supremo represents a classic fully washed profile, with balanced notes of sweet tropical fruit, spices, and rich chocolate. Full body and medium acidity are characteristic of clean Colombian coffees.

Centered around the city of Pitalito, Huila’s coffee farms are predominately smallholder owned and over the past ten years have made consorted efforts to produce specialty coffee that reveals the full character of the region’s terroir. Selective manual harvesting, attentive processing, and careful post-harvest sorting all contribute to increasing recognition of the region.

Colombia Palmera Washed

DT Coffee Rwanda Rukira Decaf is from the Rukira Coffee Washing Station (CWS). Like much of Rwanda, the region is very mountainous, with altitudes ranging up to 2,100masl. It is also rich in volcanic soil, supplied by the nearby Lake Ihema which caps a volcano that erupts approximately every 1,000 years. The Washing Station receives coffee cherries from around 1,300 smallholder farmers in the region. To strengthen the sustainability of the supply chain, farmers are supported with healthcare, training in Good Agricultural Practices to improve quality and yield, as well as other resources such as fertiliser.

The beans undergo 2 fermentation processes. First, an initial dry fermentation for 12-18 hours, followed by a wet fermentation - submerging the coffee to create more anaerobic conditions - for 24 to 36 hours. Once the sugary mucilage has broken sufficiently the coffee is washed and graded in clean water channels, before being dried in the sun on raised African beds for an average of 12 to 18 days.

DT Coffee School

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DT Coffee School

🇬🇧 United Kingdom

Coffee Roasts

Brazil Single Origin

Buttercross Blend

Colombia Palmera Washed

Little Minster Blend

Nepal Laming

Rwanda Rukira CO2 Decaf

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