Region: Finca La Bolsa
Arabica Variety: Caturra & Bourbon
Body: Full-bodied, nutty

No. 22 Guatemala La Bolsa

J.J. Darboven has been brewing coffee in Ireland since 1989. The name Eighty9 is a throwback to the year that Eamonn started our journey. The beans inside are from the best growing regions on the planet, cultivated by dedicated farmers, and roasted by experts, in Ireland.

Our small lot roastery in Ireland allows us to produce region specific coffees, which are truly at the forefront of the coffee movement. As coffee roasters, our ethos is simple – each master roaster must know how to interpret the colour, the aroma & even the crackling of roasted coffee beans, to ensure that each and every bean is roasted to perfection. After all, we breathe coffee.

Eighty9

Farm: Malidadi
Arabica Variety: Bourbon
Body: Delicate and smooth

Harvested in Burundi on a hill called Malidadi with elevations of 1,950 m.a.s.l. The hill is located between two forests – Ikibira & Nyungwe. The forests play a big part in influencing the weather in the region. The station which processes the coffee has 450 drying beds and a McKinnon 6-disc pulping machine. The coffee produced is quite delicate in nature. The cup profile to expect is medium body with notes of red berries, chestnut, caramel and chocolate with a lingering orange finish. Cup score of 85.

Why No. 1962 – Its the year Burundi gained their Independence.

No. 1962 Burundi

These beans are always from a coffee farm in Colombia. The location, within Colombia, changes depending on the season. We have roasted coffee from Finca San Louise, Finca Santa Tereza and Finca La Esmeralda with more to follow. If you order No.2 online we will ship you what we have in stock from the farm that is in season. Rest assured the coffee will always be from Colombia, and always be exquisite.

Why No.2 – We will always have a different finca (farm) from Colombia as our No.2. It was a decision we made early on, because coffee from Colombia was Eamonns favourite.

No. 2 Colombia

Farm: El Perezoso – Las Lomas
Arabica Variety: Mixed varieties
Body: Creamy

Our Costa Rica has changed to a new farm and a new lot. This time the coffee comes from the co-op Naranjo, which contains 2,000 members. They have been offering micro lot programmes since 2006. The coffee is grown at an altitude of 1,540 m.a.s.l. and is mixed varieties in a natural process. At the Coop, the Micro lots are dried on African beds.  It takes 10 to 12 days to dry the honeys and 18 for the naturals. The cup profile to expect is stewed fruits, dark chocolate and berry jam, with a creamy body and sweet finish.

Why No. 506 – Its the international area code for Costa Rica. You should call them and tell them how amazing their coffee is.

No. 506 Costa Rica

Farm: Karambi 253
Arabica Variety: Red Bourbon
Body: Layer of milk chocolate and a brown sugar sweetness

Edmond Kanyamibwa, the owner of karambi Mtn coffee, prizes quality above all else. Edmond built his first washing station in 2014. At the end of the 2015 season, as he toured around his home village, he found an area with good coffee farms, but there was no washing station to help farmers process their cherries for good quality. He built Karambi Coffee washing station, and operated it that following season. His experience on managing wet mills helped him to deliver high quality washed coffees. At the station the cherry is delivered, floated and separated before then being pulped and fermented until the mucilage is loose enough to be washed off. From here the coffee is then washed in the the grading channels before being transfered to the raised beds for 10-14 days to dry to 11% moisture.

Why No. 46 – Rwanda is the 46th largest country in Africa, out of 54 (3 times smaller than Ireland – for reference

No. 46 Rwanda

Region: Apaneca Ilamatepec
Arabica Variety: Bourbon, Pacas, Pacamara
Harvest Period: December–March

The Pacamara is flawlessly hand-picked, cherries are selected at the ripest point and are later processed in our mill with attention to detail, dried in movable raised beds that can be put where shade hits so we can control the length and speed of the drying.

Why No. 1958 – It was the year the Pacamara (a hybrid of two varietals of green coffee plants) was invented. But obviously you already knew that.

No. 1958 El Salvador

In 2016, J.J. Darboven and Olam, a global supplier of raw materials, launched a long-term benefit project for 250 coffee farmers in Honduras (subsequently extended to 600 farmers in 2018). H.E.L.P. or Honduras Education Life Project provides coffee farmers with agricultural, ecological and economic knowledge of the cultivation of coffee with the aim of increasing productivity. The project operates under the motto “helping people help themselves”. H.E.L.P. is located in San Nicolas, a small Municipality, in the department of Santa Barbara, the oldest coffee region in Honduras. The cup profile to expect from the coffee grown from this project is full-bodied, well balanced with a soft acidity and notes of grapefruit finishing with a slightly malty, floral taste.

Why No.1866 – J.J. Darboven have helped this region in Honduras significantly. This one is all about J.J. Darboven, and we started our journey in 1866.

No. 1866 Honduras

Region: Comunidade Dos Mendoncas
Arabica Variety: Yellow Catuai
Body: Creamy & Sweet

A new region, a new coffee, but still from beautiful Brazil. Ilicínea is blessed with a a micro climate that provides conditions for producing unique and intriguing coffees. Dos Mendoncas is a 35ha farm run by Cleiton Olivera and his grandfather, producing excellent coffees that improve each harvest. Hand picked using mechanical hand pickers that vibrate the branches to loosen the cherry, these are then sorted and dried in the sun for 7 to 10 days before hulling. The coffee is grown at 1,210 masl and is a natural process coffee.

Why No. 10? – Pele. Need we say more!

No. 10 Brazil

Region: Biftu Gudina Farm, Ethiopia
Arabica Variety: Heirloom
Body: A very round and complex cup

The cooperative was established in 2012 and is located in the Agaro – Goma wordea district within the Jimma zone. There are about 150 smallholders in total. Located near Jimma town the cooperative benefits from high altitude and rich fertile soils. The coffee is washed and sorted by hand before it goes into the pulper. Afterwards the beans are soaked in clean water for 8 hours. The beans are then sun dried for 10 to 14 days on raised African beds and then carefully hand sorted again. This region is famous in specialty coffee circles thanks to the coffees incredibly complex and luscious flavour. Expect intense jasmine and magnolia florals, notes of apricot, lime and hops and a complex honey sweetness.

Why No.5 – Ethiopia is the 5th largest coffee producer in the world. That’s a lot of coffee.

No. 5 Ethiopia

Coffee roasted to our exclusive recipe in small batches in Dun Laoghaire by our master roasters Laura & Dylan. The green beans, from Brazil (30%), Vietnam (30%) and Honduras / Peru (40%) are blended by experts, and roasted delicately & slowly. The cup profile to expect is full-bodied, round & spicy, with a light sweetness. This is our house blend, and is available all year round.

Why No.1 – It was our first coffee, and we love it. Its an old Darboven recipe. Its who we are. Its what we are.

No. 1 Signature

Farm: Peaberry Cocktail
Variety: Caturra & Catuai
Body: Creamy with bright acidity

The Peaberry Cocktail or ‘Los Rodriguez’ is a blend of beans from farms in the Caranavi of Bolivia. The elevations of the farms are between 1,550m and 1700m above sea level. The bean varieties, Red Caturra and Red & Yellow Catuai, have been wash processed and then dry fermented for 18h. The producer won the SCA Sustainability Award in 2019 for their business model.

Why No. 3810? – It’s the altitude of Lake Titicaca

Eighty9

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Eighty9

🇮🇪 Ireland

Coffee Roasts

No. 1 Signature

No. 10 Brazil

No. 1866 Honduras

No. 1958 El Salvador

No. 1962 Burundi

No. 2 Colombia

No. 22 Guatemala La Bolsa

No. 3810 Bolivia Peaberry Los Rodriguez

No. 46 Rwanda

No. 5 Ethiopia

No. 506 Costa Rica

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