After sample roasting this coffee we knew we had to have it! Its the first coffee we have tried from East Timor and definitely not the last! Omni roasted for both espresso and filter however we prefer filter. 

East Timor - Lacau

Coffees from all around the world. Roasted and packaged in London. Delivered straight to your door.

Elsewhere Coffee Roasters

This coffee needs no introduction. It is absolutely delicious. Best as a filter with some fruity notes of strawberry and peach. More details below. 

Uganda - Bukonzo Dream 
100% Ugandan 

The farmers harvest their coffee by hand, carefully selecting the ripe cherries. The cherries are then pre-sorted before being floated in a tank of water. The cherries which float are removed, leaving only the best cherries. These cherries are then sun- dried on raised tables inside purpose-built poly-tunnels. Farmers carefully turn the cherries throughout the day ensuring uniform drying. Once dried to the required moisture content, the coffee is stored and processed the wet mill in Kisinga Town. After processing, the coffee beans then undergo a final removing any black beans or defects from the coffee.

The coffee is then bagged and transported to a new dry mill in Namanve on the outskirts of Kampala. Here it is prepared for export through Mombasa. Many farmers choose to sell the fresh cherries after they have been sorted and floated, often with the assistance of the field team based out of Kisinga. This enables farmers to access quick payment for coffee and takes away the risk of processing coffee at their farm, many of whom are not well equipped to dry coffee. The cherries are delivered to the wet mill in Kisinga Town where a team of trained workers are able to carry out the whole process to a high standard.

Bukonzo Dream

Lovely washed single origin El Salvador. Used as part of our Elsewhere Blend. This has been a very popular coffee in our store. Best brewed as a V60. Notes of orange and yellow fruits.

Corado is an agronomist in El Salvador and that is usually not a high paid job, but Corado set up a company with 2 of his schoolmates, who emigrated to the US and made some money to invest. So they bought a few farms together and Corado, the coffee agronomist, runs them. So they are large, well fertilized farms, well funded, cultivated by an expert agronomist-partner.

Farmer name: Ingeniero Sigfredo Croado
Farm name: El Belloto
Region: Ilamatepec
Variety: Bourbon

Los Naranjos

Rwanda Bwishaza is an amazing coffee. With notes of Caramel and blood orange its a perfect sweet-tasting filter coffee. It also works just as well with espresso.

Farm name: Bwishaza co-operative
Variety: Red Bourbon

Bwishaza co-operative is owned and operated by a group of about 600 people. Most of these are coffee farmers with approximately 200-300 trees. Their primary focus is on washed coffees and has an excellent setup designed to produce clean, bright coffees. They also produce a small number of experimental process micro-lots that include both dry and wet fermented washed coffees as well as a thick layer slow dried natural and a thin layer quick-dried natural.

Bwishiwa

Our Elsewhere blend is a mix of Brazilian and Rwandan coffees. A super-smooth coffee with notes of milk chocolate, orange and caramel. Fantastic for your everyday cup of filter or flat white, it's our real crowd pleaser. 

50 % Rwanda Bwishaza 
Farm name: Bwishaza co-operative
Variety: Red Bourbon
Process: Washed
Altitude: 1650-1800

50 % Brazil Comunidade Dos Mendoncas 
Farm Name: Comunidade Dos Mendoncas 
Variety: Yellow Catuai 
Process: Natural 
Altitude: 1210

Elsewhere Blend

We would like to introduce our tasty new washed Single Origin from Honduras. Certified organic bringing you notes of gooseberry, orange, black tea with a citrus finish. 

Vidal Hernandez is a farm in the Las Pacayas area of Corquin, Copan and is owned by Vidal Hernandez Perez. The 5-hectare farm is situated at 1300masl and is planted with catuai and some small sections of old bourbon and maragogype. Vidal has been renevating his farm in recent years, planting the highly productive, but still tasty, catuai, to replace the Indio, maragogype and bourbon varieties which are less productive and more susceptible to coffee
leaf rust. Although Vidal sells all of his coffee to commercial buyers, he has a lot of potential for
great quality coffee and this year started to improve the quality of his production and focus on
micro-lots, with the help of the Specialty Agronomy Project established by Falcon and Aruco.

This IHCAFE 90 lot is delivered to Aruco, the cehrry is floated and cleaned before being pulped and fermented overnight. It is then dried on raised beds in a solar tent for 8 - 15 days.

Vidal Hernandes

Our new washed filter coffee from Peru is tasting great! We have been working on our roasting profiles for some time with this one and are very happy with the results. It's super smooth with notes of Mandarin, skittles and caramel. 

Toribio Veg Segovia is a coffee producer from the village of El Condor in Huabal. Toribio owns a couple of hectares of land which is mostly planted with caturra and typica. One plot is entirely planted with caturra, which in this area tends to produce a very small bean size, but with a very distinct, floral cup profile. The farms are off the road between El Condor and San Pablo, and sit at 1900masl, with the highest point in the farm reaching 2000masl. Toribio picks himself, with some hired workers too during the peak of the harvest, and he processes and dries his coffee at his house.

Huabal

Huabal is a district within the Jaén province of Cajamarca and is one of our strongest areas for members and quality. Huabal has a huge amount of potential for quality coffee, but due to very poor infrastructure many of the producers lack resources and knowledge to unlock that potential. Altitudes in the area range from 1200 to 2100masl, but most of the producers we work with are above 1800masl. Many producers in Huabal had been regenerating their farms with catimores, which had been promoted by the government and multinational buyers, and in some altitude ranges have given great results and with good management produce decent cup quality, but in the higher altitudes rarely produce much and the quality is poor. Now with the premiums that they’re receiving for quality, more and more producers are re-planting caturra, bourbon and catuai, which, with good management and fertilization can yield higher and produce much better quality coffee. Huabal is made up of various villages, which are centres of coffee production and each producer belongs to a village. Since Huabal spans a couple of mountains the climate conditions and soils can vary considerably, with some areas having wet, humid conditions and red, African-like soils and others dry and hot. This all contributes to diverse and delicious cup profiles and some very complex coffees.

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