Long has Betty, our vintage Probat Roaster, been the face of Extract Coffee Roasters. It’s well overdue that we name our latest featured espresso after the heart and soul of the business. The Cast Iron Espresso embodies the consistency and finesse that Betty brings to every roast. This profile is heavier, sweeter and bigger than ever before. The extended caramelisation of the natural sugars present in the coffee creates a punchy espresso, devised to be paired with milk. It’s reliably consistent, shot after shot.

This is a Single Origin Espresso, in that the component beans all derive from one Guatemalan Estate. This makes the Cast Iron Espresso even more dependable. The flavour profile of this coffee revolves around big chocolate and caramel sweetness, with a subtle fruit flavour.

ORIGIN: San Marcos
VARIETAL: Caturra, Catuai & Bourbon

Cast Iron Espresso

One simple mission. Make Coffee Better. Better for farmers, better for roasters, better for baristas, better for drinkers. We travel the world sourcing the best coffee. It’s an unending endeavour and one we love.

Extract Coffee Roasters

Paul Pora is a skilled agronomist with a degree in Agriculture and diplomas in Agricultural Breeding. Before becoming a producer himself, he worked with the Coffee Research Institute, in Papua New Guinea.

Paul’s coffee background is reflected in the consistently incredible quality coffee produced by his mill. Each day, a regular group of local smallholder farms handpick the ripest cherries, bringing them to the Grass Roots Mill for processing. The coffee cherries are then pulped, washed, soaked and sun-dried.

The resulting coffee is a rich, sticky-sweet espresso with notes of Jamaican gingerbread and a sparkling red grapefruit acidity, softening to sticky date pudding in milk.

OWNER: Paul Pora
FARM: Grass Roots Mill
ORIGIN: Kuli Gap, Western Highlands Province, Papua New Guinea
VARIETAL: Typica, Arusha & Bourbon

Grass Roots Espresso

Rocket Espresso has is one of our longest-standing coffees, loved in cafes up and down the UK. We’re stoked to have added it to our online coffee selection for you to enjoy at home now too.

Rocket is made up from two direct-impact coffees. We have direct relationships with these farmers and are working together to have positive impacts on their communities.

The first coffee is from the mountains of northern Peru. Farmed by a group of smallholders working together in an organic cooperative.  The second coffee, the Colombian Marianela, hails from an estate owned by agronomist Hernan Dorronsoro. The farm’s optimum altitude and reliable rainfall produces juicy coffee cherries and unbeatable flavour.

A heavy body, sweetness, bold mouthfeel and subtle fruit flavour. Ethically sourced. Perfectly crafted. Out of this world.

FARM: Sol & Cafe cooperative (50%) & Peru. La Marianela, Colombia (50%)
OWNER: Smallholders within the Sol & Cafe cooperative, Hernan Dorronsoro

Rocket Espresso

This surprising and delicious espresso is from one of our favourite Brazillian coffee farms. We have worked with the Ferrero family since 2015 and have been lucky enough to visit the Pantano Estate ourselves.

Fazenda Pantano is a great example of ‘good guy’ coffee farming, protecting people and the planet. The farm goes above and beyond local laws that stipulate 50 hectares of the farm be kept as natural forest, with over 300 hectares of the estate preserved as a dedicated nature reserve.

The Pantano Estate also supports a local school, provides staff training, and is Rainforest Alliance certified.

The Yellow Bourbon cherries carry an intense sweetness, heightened by its pulped natural processing. Ripe cherries are picked and pulped (skins removed) then left to dry with the sticky pulp of the coffee cherry still around the bean. Processing in this way heightens the coffee’s fruity and sweet flavours, in this case giving us a sticky-sweet profile of ginger-snap biscuits, blackberries and chocolate fudge.

FARM: Fazenda Pântano
OWNER: The Ferrero Family
ORIGIN: The Cerrado, Minas Gerais, Brazil
VARIETAL: Yellow Bourbon

Pantano Espresso

Funka is back! For this year’s Funka we’re taking the funk from the 70s into the 80s with a return to long-time partners, La Marianela, in Colombia. We’ve been working with father and son, Hernan and Pablo Dorronsoro, since 2013.

Hernan, a skilled agronomist, has been producing incredible coffee since purchasing the farm in the 1980s. The farm is run with the utmost care for coffee, the environment, and it’s workers. Areas of the farm are treated as a nature reserve protecting natural forest and wildlife, workers are provided housing and the coffee goes through meticulous quality control.

Four years ago we embarked on a series of experimental lots with Pablo to create a natural-process coffee. Three harvests later and we’re stoked to have this incredible coffee as this year’s Funka

Skilled pickers pick the ripest cherries. These are fermented then dried in La Marianela’s custom build kiln for drying. Leaving the fruit and skins of the cherries to ferment on the bean, natural processing, imparts boozy, fruity flavours. These exceptional flavours and quality mean La Marianela can sell the coffee at a premium. This payoff is not without risk, however. If the coffee over-ferments, the whole batch could be lost.

At a time when the market price for coffee is lower than the cost of production, not to mention the impact of coronavirus, these risks are worthwhile, and higher earning lots such as this one, are a necessity for La Marianela, it’s workers and their families.

The resulting coffee is a synthsy, funky, fruity espresso. An ode to La Marianela and Dorronsoro family; funkin’ cool since the 1980s.

FARM: La Marianela
OWNER: Pablo Dorronsoro, Hernan Dorronsoro
VARIETAL: 100% Caturra

Unkle Funka

Once translated, Terruño Nayarita means “from my land”. This coffee is cultivated by a group of small cooperatives located in the western part of Tepic, Nayarita close to the Cerro San Juan volcano.

This is one of the most northern coffee producing areas on the planet. Here, microclimate conditions and volcanic soil help to produce unique cupping profiles.

The Terruño is a natural processed coffee. Once ripe, cherries are picked and then laid out to dry naturally. Leaving the fruit of the cherries on the beans to dry in this way imparts stronger fruit flavours and plenty of sweetness. The coffee is milled, sorted and graded at the Duende Mill.

A delicious natural coffee, full of the flavours of summer. Terruño is well balanced with lots of body and a sticky sweet aroma of brulee sugar, cola and lime cordial which softens to strawberry yoghurt clotted cream and almond butter in milk.

FARM: Multiple smallholders
ORIGIN: Tepic, Nayarita, Mexico
VARIETAL: Typica, Caturra

Terruno Nayarita Espresso

This incredible coffee grows on the slopes of Santa Ana, El Salvador’s highest and most active volcano! Here the rich volcanic soils and high altitudes make perfect growing conditions for arabica coffee.

Ripe cherries are picked then left to ferment for 24 hours before being washed and soaked again. After washing, the beans are dried on shade-covered raised beds for 25 days before final sorting and grading.

Pacamara is an interesting coffee varietal. It’s susceptibility to rust particularly large-size beans mean these coffee require considerable skill from both the farmer and the roaster. The results, however, can be incredible.

In this case, a complex but delicious coffee with intense notes of floral jasmine sweet candy floss and the acidity of crisp red apple. We enjoy this black, brewed as a filter using a Chemex or V60.

FARM: Finca El Papayal
ORIGIN: Santa Ana Volcano, Santa Ana department, El Salvador
VARIETAL: Red Pacamara

El Papayal Pacamara

If you want to know what we’re about, our Original Espresso is where you start. The beginning, end and backbone of our coffee offering, the Original Espresso is at the forefront of everything we do here at the roastery. Seasonal changes see twists and turns in the journey of this product, and yet the mission is always the same – an accessible and flexible coffee. Always sweet, always big-bodied and always with a subtle fruit note.

As seasons come and go, coffees inevitably change. The climate, soil, weather and farming practices all have a great impact on flavour. Therefore, each crop is rigorously tested and tasted, and new coffees become part of the blend on an 8-12 monthly cycle. This is so we can offer better and better coffee each year, whilst maintaining reliability and ultimately, great tasting coffee.

First up, the Colombian Marianela, one of our longest partnerships, delivering a rounded stone-fruit flavour to the cup. Next, a honey processed lot from the Urrutia estate in the foothills of the Santa Ana Volcano, El Salvador. Shade grown, organically fertilized bringing a unique sweetness. The final part, the delicious Guatemalan El Fogon.

Good with milk. Good without. The balance of hazelnut, caramel and cocoa makes for an unbeatable yet reliable espresso staple. Through milk, this coffee becomes smooth toffee and malted milk chocolate, still with a subtle red fruit sweetness. Always roasted on Bertha, our hand restored Probat Coffee Roaster.

FARM: Colombian Marianela (33%), El Salvador Urrutia Honey (33%), Fedecocagua Cooperative, Guatemala (33%)

Original Espresso

We are proud to announce our first honey process Colombian coffee is this year’s Dr Strangelove Espresso!

The farm, which lies in the town of El Tablon, produces what it calls a ‘floral’ honey process that delivers an exceptional and unique cup profile. The fermentation of the cherry mucilage imparts a punchy fruit flavour, typical of this process, but also a clean and refined finish that lends it perfectly to espresso brewing, and pairing with milks.

Our partners, La Marianela in Cauca, Colombia, introduced us to their friends in El Tablon who were producing this unusual coffee. Honey processing this far south is unusual due to an increase risk to the crop. However, the results are sought after and can produce better returns for the farmer!

Dr Strangelove is an accessible step into the exciting world of single origin coffees. With flavours of dark chocolate, maple syrup sweetness and the heady cherry-liqueur fruitiness from the floral- honey process, 2020’s Dr Strangelove could well be our best yet.

OWNER: La Marianela, Cauca, Colombia
VARIETAL: Colombia

Dr. Strangelove Espresso

Following great success working with the Sol & Café Co-operative in Peru, and in an effort to continue this relationship of sustainability, we are now sourcing an Organic coffee from this same smallholder group. Farmed by an organic cooperative of smallholders working together to improve their livelihoods. Through working directly with the co-operative we’ve been able to exclusively source lots of remarkable quality coffee from a select group of small-scale farmers. In doing so we can give back, directly to the farmers contributing to it. Our aim is to help these farmers prioritise agricultural activities that are both socially responsible & help to preserve the environment. The coffee adds a good stable sweetness and balance to the blend, with notes of cocoa and brown sugar.

The Honduran Liquidambar derives from an organic farm in the San Marcos region at an altitude of 1530masl. The coffee is picked, processed and dried over a period of 12-15 days to achieve an optimum moisture content of 12%. After processing, the cherry pulp is recycled as compost, with the help of the Californian red worm, and reused on the farm. Great care is taken to protect the water resources of the farm, which also serve the local community and indigenous wildlife.  Social, as well as environmental responsibility, are paramount here. Coffees are handpicked and sorted by a team of skilled workers who are housed and provided with medical care by the farm.

Together, these coffees present flavours of dark chocolate, fruit loaf and caramel that soften in milk to create a smooth and balanced staple for our wonderful and conscious customers.

Organic

There are times when you want a full hit of coffee, but a lower dose of caffeine. It’s for these moments that we’ve created Half-Speed. A delicious, low-caffeine espresso.

Half-Speed is a blend of three coffees from one of our all-time favourite farmers, La Marianela. First up is our Sugarcane Decaf, coffee is grown on the farm, then soaked in locally grown, fermented sugarcane in nearby Pitalito to remove the caffeine. This delicious decaf is blended with La Marianela’s washed coffee, bringing an intense sweetness, and their kiln-dried natural process which brings vibrancy and sparkling acidity. The coffee has notes of sweet nectarine, pistachio & creamy almond butter, becoming sweet and creamy with milk – think almond croissants and clotted cream!

Low-caffeine coffees remain a rarity. Rarer still is 100% traceability to individual farms. We’re hoping that incredible tasting coffees like Half-Speed will change that and offer coffee lovers better choice and better quality coffee for any time of day.

FARM: La Marianela
OWNER: Pablo Dorronsoro, Hernan Dorronsoro

Half-speed

A delicate and delicious filter coffee with notes of dried apple, brazil nut & and the juiciness and acidity of red grape.  This coffee comes to us via our relationship with our long-standing partners and friends, La Marianela. We were put in touch with some of their friends in one of the most southern producing areas of Colombia where honey processing is very unusual and carries more inherent risk than the traditional washed methods.

However, the results are often more sought after and can produce better returns for the farmer!

The farm, which lies in the town of El Tablon, produces what it calls a ‘floral’ honey process that delivers an exceptional and unique cup profile. The fermentation of the cherry mucilage imparts a punchy fruit flavour, typical of this process, but also a clean and refined finish that lends it perfectly to filter brewing.

Narino - Colombia

The Konga mill is situated in the renowned Yirgacheffe region of Ethiopia at an astonishing 1800-2000 metres above sea level. Once picked by hand, the coffee is transferred from the individual farms to the local mill where the cherries are graded then placed onto raised drying beds and turned regularly to avoid over-fermentation.

It is the attention to detail at this stage that gives this coffee that vital balance. Big florals, strawberry, raisin and vanilla balanced by a sweet rounded cocoa finish ensures a lively espresso both in and out of milk.

FARM: 650 smallholders
ORIGIN: Yirgacheffe Tow, Wote – Konga sub-region, Ethiopia
VARIETAL: Heirloom

Kongo Espresso

The Brazilian Red Ruby hails from the Mantiqueira Mountains in Southeastern Brazil. Brazil is the world’s largest producer of arabica coffee, with much of the population reliant on coffee exports as their source of income.

This coffee is processed using the natural method. Ripe cherries are picked, sorted and then dried in
the sun before being milled.

Leaving the fruit of the coffee cherry on the bean for a longer period of time imparts rich, juicy
fruit flavours and a more complex cup profile which is sought after by coffee lovers.

In this case the Red Ruby has a rich red-currant juiciness with notes of chocolate and sweet pecans.

OWNER: Local Smallholderes
ORIGIN: Mantiqueira, Sul de Minas, Brazil
VARIETAL: Red & Yellow Catuai, Mundo Novo, Acaiá

Red Ruby

The Sugarcane E.A. process is unlike any other in its ability to retain exceptional flavour while using natural extraction methods. Locally grown sugarcane is fermented to produce Ethyl Acetate compounds. Green (unroasted) coffee is steamed then soaked in water with the EAs which remove the caffeine. The water is drained and the coffee is rinsed, re-steamed (to remove any traces of the EAs) then sent to us for roasting. We find the process produces a more stable, sweeter coffee which, works particularly well for espresso and customers who drink coffee with milk.

Our current Sugarcane decaf beans are grown by our long-standing partner, La Marianela – a coffee farm we’ve been working with for nearly a decade and are proud to call friends. Using coffee from La Marianela means that, in addition to growing one of our most sustainable coffee partnerships, we can improve quality and give 100% traceability from crop to cup.

Another benefit is the smaller supply chain – this allows for fewer food-miles, and therefore a smaller carbon footprint, and directs more funds to the country of origin. A win-win-win.



Sugarcane Decaf Espresso

The hillsides of Rulindo in Northern Province, Rwanda have ideal coffee growing conditions and, since 2012 have supported an abundance of small coffee farmers.

The farmers work in partnership with Kinini Washing Station, owned by Malcolm Clear and Jaqueline Turner who set up Kinini as a way for the community to grow and export coffee.

Part of the money earned through this export goes to A New Beginning, an NGO set up by Malcolm and Jaqueline in 2008 to support widows and orphans displaced by the 1994 genocide. Here, it funds community projects such as building new schools and healthcare.

After investing time and money in coffee seedlings, and local infrastructure, Kinini were given a contribution from DR Wakefield at their Full Circle event, hosted at Extract Coffee Roasters. Using this money, they have gone on to build a cupping lab attached to the drying beds and wet mill.

Kinini uses satellite technology to monitor leaf glare from the trees to give farmers the advantage of early detection of disease or pests which could damage their crop. Early interventions protect the farmers’ yield and maintain the coffee’s exceptional quality.

Coffee cherries are picked and brought to the Kinini washing station each day where they are separated from the other lots and processed.

Changeable and inconsistent weather patterns at such high attitudes (the higher plots are 2500m above sea level) means this region has an extended cropping period starting from late March or April and running right through to December. This particular lot is a late-harvest, picked in June-October.

Cherries are dried on raised beds for 48 days. Regular turning avoids over-fermentation and ensures the coffee dries evenly. 2019 is the first year Kinini has produced natural-processed lots, and they are delicious. Intensely sweet and fruity with the flavour of dried mango, demerara sugar and bourbon biscuits!

A delicious filter coffee. Best enjoyed black where those tropical fruit notes can sing.

FARM: Kinini Washing Station
OWNER: 633 smallholders
ORIGIN: Northern Province, Rulindo, Rwanda

Kinini

This coffee is produced by a group of smallholders situated outside the town of El Peñol in eastern Antioquia. Over 80% of this region is mountainous, and is well renowned for exceptional coffee that can be harvested all year round due to the warm climate and reliable rainfall.

The farmers here have only just begun producing coffee for the speciality market, and as processing continues to improve in the region, so does the final quality in the cup. This coffee is carefully roasted to produce a balanced and sweet cup. It’s accessible for both brewed by hand methods and larger scale machine brewing. So whether it’s for a single cup of cafetiere coffee or a batch of filter for the whole office – El Peñol provides reliable and delicious flavours of juicy red apple, caramalised nuts, and oaty granola.

FARM: Smallholders in El Peñol
ORIGIN: Antioquia, Colombia
VARIETAL: Caturra & Castillo

El Penol

Kayumas Filter

Worka Wuri Espresso

Wahana Espresso

Tirra Filter

San Adolfo Filter

Gahengeri Filter

If fruity, funky coffees are your bag, this one is for you.

Funka celebrates diversity. We’ve taken that to the extreme with five coffees from five origins, blended into one epic espresso.

Different bean densities and sugar content of each coffee mean Funka must be carefully roasted to balance all five coffees. Kudos to the Extract roastery team for pulling this off. The result is funky and fabulous both with milk and without. A boozy hit of strawberry creams and whiskey cranachan and the sparkling acidity of lime soda and gooseberries.

Five beans. One Funky coffee.

Like five rhythmic instruments blending into one epic funky track, this year’s coffee is five soulful coffees, perfectly balanced.

Honduras, Carlos Meija, Natural Process
First up is Carlos Ernesto Meija Rodriguez, a second-generation coffee grower from Finca El Chollo in San Pedro de Tutle, Honduras.

India, Gems of Araku, Natural Process
Next up is this juicy natural-process coffee from SAMTFMACS cooperative (Small and Marginal Tribal Farmers Mutually Aided Cooperative Society) in the Araku Valley, famous in India for its coffee plantations.

Papua New Guinea, Grass Roots, Natural Process
We love the rich fruit notes this natural-process coffee from Grass Roots in Papua New Guinea brings to our Funka blend. Owner, Paul Pora is a skilled agronomist and an expert in coffee research and agriculture.

Kenya, AA Blue Mountain, Washed Process
This high grown fully washed Kenyan AA Blue Mountain coffee from Jowam Coffee Traders in Nairobi is grown in iron-rich volcanic soils. Its sparkling acidity is typical of coffees from this area and brings Funka its lighter, fruit notes.

Ethiopia, Worka Wuri, Washed Process
Grown some 1900-2100 metres above sea level in the dizzying altitudes of Gedeb, Yirgacheffe, this incredible coffee is grown by smallholders who harvest ripe cherries then send these to the Worka Wuri mill for processing.

Funka 2021

A bright and sweet espresso. We taste blueberries, dark chocolate & clotted cream. We recommend a brew ratio of 1:2 for espresso. As an espresso it has a fruity aroma and a bit of complexity. As a milky number it’s reminiscent of clotted cream goodness.

This small lot from Beija Floris is the work of daughter and father team Viviane Aparecida Quintana & Bernado Quintana Neto. Their farm is just 19 hectares perched at an altitude of 1200m.
Beija Flor translates literally as ‘flower kisser’ which is an elegant description of the beautiful hummingbirds which are common on the farm.
The coffee is hand-picked and processed using the natural method. The harvest from each lot is separated out and delivered to the patio, each day’s pickings are laid out separately. The cherries are left to try naturally in the sun, being turned around 10 times a day to ensure even drying.

Leaving the fruit of the coffee cherry around the bean to dry in this way allows the natural sugars to ferment and imparts rich, fruit flavours which we love!
Once dried, the coffee is sent to be dry milled for the remaining fruit of the cherry to be removed.

Sitio Beija Flor Espresso

An extremely interesting espresso that had everyone at the roastery enthused when we were pulling shots of it for the first time. When we added milk it retained its complexity. We hope to pique your interest in this coffee too. We taste raisins, freshly baked cinnamon swirl, and fruity dark chocolate. We recommend a brew ratio of 1:2 for espresso

Working closely with Ywar Ngan’s Danu Hill Tribe high in the Southern Shan State of Myanmar, Shwe Ywar Ngan produces some of Myanmar’s finest Arabica coffee.
The area’s fertile red and yellow soil (in addition to its renowned blue lake), coupled with ideal elevation and consistent rainfall help make Ywar Ngan a particularly accommodating environment for growing coffee. Hundreds of farmers work on small plots between one and five acres each, tending to the same land that their ancestors did before them. Since pesticides are forbidden in this township, its residents produce in an organic style though it is not yet formally organic certified.

Shwe Ywar Ngan was started by U Win Aung Kyaw, who has been roasting coffee since 1975. The ‘Godfather’ of the industry in Myanmar, he has been influential in setting up Shan as a coffee-producing area. The vast majority of these were red catuai, this varietal was identified as the most suitable for the region by the FAO. Coffee is grown under a variety of fruit and perennial shade trees to protect it from direct sunlight and produce secondary crops for more biodiversity and sustainability.

Shwe Ywar Ngan Espresso

This coffee was a real stand-out for us during our selection process. Our team all brew our filter coffee differently at home but this one seems to be a favourite whatever method you use. We taste tangy marmalade and sultanas and recommend a brew ratio of 60 – 80g coffee / 1000ml.

El Descanso coffee farm is run by Mrs Carmen Coca and her family. Located in the Santa Clara village, part of San Agustín in Colombia, the farm has been in her family for about 60 years.

Coffee runs in the Coca’s family blood. Carmen grew up in coffee fields as did all her eleven children. Growing coffee for the family means more than work: they strongly believe that producing specialty coffee will improve their quality of life and allow them to give the younger generation an education.

Five of the seven hectares on El Descanso farm are dedicated to growing coffee. Shade trees like Nogal, Guamo or Cachingo protect the coffee trees from aggressive sun-rays.

Carmen and her family have split the coffee fields into lots in which they grow the traditional Colombian varieties, Caturra and Colombia, but also Pink Bourbon – a hybrid of Red and Yellow Bourbon. While Pink Bourbon offers lower yield than Caturra or Colombia, it offers a very distinctive sweetness in the cup. Carmen and her family process their Pink Bourbon lot using the washed process following their own family method.

Carmen Coca Filter

This coffee is a great example of a sweet, nutty Brazilian coffee – great balance and an all-day, everyday espresso. We taste salted butter, chocolate chip cookies & clotted cream. We recommend a brew ratio of 1:2 for espresso. As a milky number bringing out that clotted cream goodness.

Brazil has a long history of coffee production. As the largest producer in the world, they normally focus on huge commercial production. But in the region of Divinolandia things are done a little differently; small scale, family producers focus on quality over yield. A few producers from Divinolandia have led the way in producing consistently excellent coffee, inspiring other producers in the region and convincing them of the potential. We’re pretty stoked that the producer of this coffee is one of them.

Natural coffees are a bit of a specialty around the region. The terrain can be challenging so there’s no mechanised picking; instead areas of the farm are picked clean by hand, then pruned as the unripe cherries are separated and the rest are dried in the sun.

Unusually the coffee is dried on tarpaulins. This traditional practice is rarely seen in the area as most producers have invested in patios to dry their coffees, but something that is clearly still working for the family here at Tres Barras coffee farm.

Sitio Tres Barras Espresso

Santa Maria is one of seven estates that reach across the Jinotega and Matagalpa coffee regions. These seven estates are owned by Victor Robelo as part of the Las Nubes group. Originally bought in the late nineties after the cessation of action by the Contras, the farms were planted with his fathers’ favorite varietals, Yellow Catuai and Caturra.

The Santa Maria estate itself produces mainly Caturra, and under the managerial eye of Jimmy Mierisch, the estate is focused on producing high-quality lots with new processing methods. The coffee is picked and processed at the estate’s own wet mill, before being taken as wet parchment or cherry (depending on if it is a washed or natural coffee) to the dry mill facility in Matagalpa that Las Nubes bought in 2014.

Santa Maria is laid out over 50 hectares of prime coffee growing land in the Municipality of Dipilto, Nueva Segovia. The coffee is grown at an average altitude of 1,400 meters. We’ve had some great coffees from South America recently and this one is no exception.

Santa Maria Filter

A well-balanced and delicious filter coffee – perfect for a pour-over method such as a Chemex or V60. It’s a great example of a Kenyan coffee with bright, citrus flavours. We taste stewed plums, zesty orange and Pimms and recommend a brew ratio of 60 – 80g coffee / 1000ml.

Kiiriangoro is a small village located between Nairobi and Mount Kenya, on the Eastern slopes of the Aberdare Range some 1700m above sea level. The coffee is grown by around 500 smallholders in the Thangaini Farmers Cooperative Society, The deep, rich, volcanic soils here  are perfectly suited to growing arabica coffee.

Processing Method

Ripe coffee cherries are picked and processed on the day of harvest. The cherries are sorted on patios, pulped to remove their skins, then fermented in water tanks overnight when temperatures are cooler

The coffee is sun-dried on raised beds and covered whenever there is sign of rain or the sun’s rays are too harsh. During this process the coffee is checked for moisture, when it reaches its target moisture level of 10-12% it is dry milled to remove the remaining fruit of the coffee cherry. Once graded the coffee beans are sent to us for roasting. 

Kiiriangoro AB Kenya

Our regular Sugarcane Decaf beans are delayed. Whilst we’re waiting for them to arrive, we’ll be roasting the Swiss Water decaf in their place. Caffeine-free, chemical-free, and delicious day or night 🌙 😴

This Swiss Water Decaf has a moreish nutty mouthfeel compared to the cocoa body of Sugarcane. This is highlighted with milk and has balanced acidity making it perfect for any time of the day. We taste Apple, Fruit Loaf & Walnut. We recommend a brew ratio of 1:2 for espresso.

As with our usual Sugarcane E.A Decaf, the Swiss Water process does not rely on any chemicals in any part of the process. The Swiss Water method relies solely on osmosis and solubility to extract caffeine. The green coffee (raw beans) are first washed, increasing their size by up to 100% to ready them for extraction. Then they are soaked in a series of containers with a GCE (Green Coffee Extract) that enables removal of the soluble caffeine and reintroduction of all the other coffee solubles, like oils and sugars that make the coffee taste good. The process is repeated until 99.9% of caffeine is removed.

The coffee is carefully selected from the Medellin region in Colombia and has delicious tasting classic Colombian cup profile characteristics of sweet nuttiness, lovely round body, and the balanced acidity associated with washed coffees.

The Swiss Water Process is a patented decaffeination process that takes place solely in British Columbia, Canada using fresh mountain water. It is the only plant of its kind that is certified organic and incorporates social and environmental responsibility as part of its cause.

Swiss Water Decaf

Easy to brew whatever the method. We love the body of this one coupled with sweet fruit notes. Very Tanzanian, very delicious. We taste red grape, apple cake & brown sugar. We recommend a brew ratio of 60 – 80g coffee / 1000ml.

Lunji Estate is located about 20 kilometers northwest of the city of Mbeya, at the foot of the Mbeya Peak. Created in 1898 by a German settler, Emil Köstlin, the estate was first dedicated to cattle breeding and cereals. It was not until 1928 that the first coffee trees were planted.

The estate has moved from hand to hand over the years before being purchased in 1994 by Clemens and Stella Maier. 27 years later, Clemens, Stella, and their son Paul still run the estate and employ 26 people all year round, 150 during peak season.

Clemens and his family have a very community-oriented vision for their estate and believe that producing high-quality coffee will not only help their employees improve their living standards, but give perspective to the whole community.

Lunji Farm cultivates coffee following sustainable practices like mulching and introducing beneficial insects to minimise the use of pesticides and fertilisers. While the estate covers 275 hectares, coffee – which grows under shade trees – takes only 92 hectares. More than 180 hectares are reserved for the forest, which feeds the water reservoirs, fosters biodiversity, and supports natural soil regeneration.

Extract Coffee Roasters

3.8

Extract Coffee Roasters

🇬🇧 United Kingdom

Served in Coffee Shops

Coffee Roasts

Carmen Coca Filter

Cast Iron Espresso

Dr. Strangelove Espresso

El Penol

Funka 2021

Half-speed

Kiiriangoro AB Kenya

Lunji Estate

Organic

Original Espresso

Rocket Espresso

Santa Maria Filter

Shwe Ywar Ngan Espresso

Sugarcane Decaf Espresso

Swiss Water Decaf

Worka Wuri Espresso

Coffee archive

El Papayal Pacamara

Gahengeri Filter

Grass Roots Espresso

Kayumas Filter

Kinini

Kongo Espresso

Narino - Colombia

Pantano Espresso

Red Ruby

San Adolfo Filter

Sitio Beija Flor Espresso

Sitio Tres Barras Espresso

Terruno Nayarita Espresso

Tirra Filter

Unkle Funka

Wahana Espresso

New Coffee Review