Acquired by Raw Material in 2016, the El Fénix farm is located in the eastern municipality of Quindío, Colombia in Calarcá. It faces west toward the Cauca Valley and the central mountain range. The farm has ideal climate conditions with a strong sun reflection off the valley and an average rainfall 2.275 mm a year, in addition to natural spring falls which provide water for the farm’s needs.

El Fenix Tabi

Full Court Press - Speciality Coffee

Xmas opening Hours: We're shut for a well earned break from the 25th untill the 2nd of January. See you all on the 3rd!
Merry Christmas!

At Full Court Press we serve exceptional specialtity coffee provided with honest, informative and exemplary service.

We are a multi-roaster shop with 2 espresso and 2 filter options available at all times, food is limited in range but includes Gluten-Free cakes as well as fine pastries from Harts Bakery.

At Full Court Press we aim to present coffee in a more considered manner, treating it as a specialist ingredient.

To this end, we rotate our single origin offerings on both espresso and filter regularly, with any one coffee lasting between three to 10 days, providing our customers with the widest possible range of flavours and experiences.

FCP Full Court Press Coffee

Kelloo

Villamaria La Batea

Mugoyi

El Fenix Castillo

Nugkui AAA

Mario Andrade

Bumbogo

Ricardo Monfil Victoria

Laclo

Villamaria Decaf

Laclo Espresso

La Batea Espresso

Desta Gola - Monogram Coffee

Alasitas - Monogram Coffee

Letefoho - Monogram Coffee

Decaf Ratnigiri Estate - Monogram Coffee

Villamaría is a Colombian municipality located in the department of Caldas, next to Neira, Palestina, Chinchina and Manizales, which make up the South Central sub-region of the department. 

The region is fed by numerous sources of water and natural resources.

Villamaría is located a few kilometers from the city of Manizales, whose urban areas are surrounded by the Chinchiná River. Villamaría, situated not far from El Fénix, Raw Material’s community wet mill and farm, is the drying station in Chinchiná, Caldas.

The station currently represents the harvests of 30 coffee producing families in the surrounding area of Jamaica in the area of Villarazo, sitting at altitudes higher than the drying station itself. As Villamaría sits at a lower altitude, it is better suited to the processing of honey and natural coffees due to the hotter temperatures found here.

This station is focused namely on the production of honey and natural lots, with the aid of Nuna dehydrator systems, controlling humidity and temperature throughout the drying process. The station processes coffee from 30 producers, 300 meters further up the mountainside.

Villamaria Corozal

Corozal Espresso

Izuba meaning “sun” in Kirundi, is located in Runinya, Kabarore Commune, of Kayanza Province. The Izuba washing station is set close to a nearby river, providing a vital and regular freshwater source for coffee processing. The station is managed by Ntama Appolinaire, who works alongside Prosper Merrimee, the operational manager of RM Burundi. Izuba employs 2 full-time staff and around 250 seasonal workers, who are all local to the station.

Kigeri, Ryamukona, and Mugoyi are the three hills (collines) surrounding Izuba and the three areas in which coffee is collected or delivered from. Each volume of cherry sold to Izuba is recorded by producer and hillside, showing the minute variances in profile from locations surrounding the washing station. In 2020 we bought coffee from 1482 producers, 1169 of which were male and 313 female (around 26%). We processed 453,000kg of cherry, the max capacity of the station is 800,000kg. 

Izuba currently produces washed coffees and is actively developing both honey and natural processed lots, which will become larger in volume this year. Washed coffees are fermented for around 12 hours and dried for an average of 20 days. Naturals take around 30 days of drying time. Potato defect is tackled firstly through very thorough floating of cherries and then primarily by extensive wet sorting (this is the hand sorting that takes place under cover when the coffee has just been pulped and is still wet- the potato defect beans are most visible at this point). 

Two new additional wet sorting sheds were added in 2020 to further improve this process. Once the coffee has been fully processed, the remaining coffee pulp is turned into a natural fertiliser as it degrades. When ready, it is distributed to local farmers to add nutrients to their soil. 

Izuba meaning “sun” in Kirundi, is located in Runinya, Kabarore Commune, of Kayanza Province. The Izuba washing station is set close to a nearby river, providing a vital and regular freshwater source for coffee processing. The station is managed by Ntama Appolinaire, who works alongside Prosper Merrimee, the operational manager of RM Burundi. Izuba employs 2 full-time staff and around 250 seasonal workers, who are all local to the station.

Kigeri, Ryamukona, and Mugoyi are the three hills (collines) surrounding Izuba and the three areas in which coffee is collected or delivered from. Each volume of cherry sold to Izuba is recorded by producer and hillside, showing the minute variances in profile from locations surrounding the washing station. In 2020 we bought coffee from 1482 producers, 1169 of which were male and 313 female (around 26%). We processed 453,000kg of cherry, the max capacity of the station is 800,000kg. 

Izuba currently produces washed coffees and is actively developing both honey and natural processed lots, which will become larger in volume this year. Washed coffees are fermented for around 12 hours and dried for an average of 20 days. Naturals take around 30 days of drying time. Potato defect is tackled firstly through very thorough floating of cherries and then primarily by extensive wet sorting (this is the hand sorting that takes place under cover when the coffee has just been pulped and is still wet- the potato defect beans are most visible at this point). 

Two new additional wet sorting sheds were added in 2020 to further improve this process. Once the coffee has been fully processed, the remaining coffee pulp is turned into a natural fertiliser as it degrades. When ready, it is distributed to local farmers to add nutrients to their soil. 

The station aims to provide premiums where possible to not only the farmers but the station staff also. The employees were paid 25% higher than other local washing stations and 33% more than the national average salary. Producers are paid government-set prices for coffee cherries, in 2020 these were:

Cherry A (ripe) 550 BIF/kg

Cherry B (underripe, floaters etc) 275 BIF/KG

Producers are paid for cherry on two set payment dates in the year, which are also set by the government. The first is usually in April, very early in the harvest, and the second at the end of the harvest. Farmers essentially choose which station they will sell to that year through the first payment then deliver there for the whole season. At the end of the season third payments are made based on the quality and final sale price of the coffee.

Making these three payments on time is a key concern for producers and one of Izuba's primary goals in supporting producers.

Mugoyi Espresso

In a foggy rainforest with rich climatic conditions, you can find several of the most productive haciendas in the country. The name Las Nubes comes from the beautiful views that the clouds make around the tops of the mountains over the farms of this region.

Las Nubes is made up of coffee from 20 hardworking producers located in the Cordillera Isabelia.

The Cordillera Isabelia is located just 45km away from the department of Jinotega and is located between this department and the department of Matagalpa. This cordillera is one of the first regions that started with large productions of coffee and most of the farmers there still conserve traditional techniques.

Las Nubes Java

Origin: Mexico
Process: Fully Washed
Varieties: Mundo Novo & Pluma Hidalgo
Importer: Raw Material
Harvest: 2020

Located close to the Pacific coast, the Sierra Sur is home to the famous Pluma Hidalgo variety. Here Raw Material work with Salomon Garcia and Union San Pedro.

 They are the most formalised, organised group we work with in Mexico and provide a strong model for other associations. Union San Pedro has built demonstrative fields, alternate cash crops and employment programs for young people as an alternative to urban migration.

Union San Pedro

Origin: Nicaragua
Varieties: Catuai, Bourbon, Caturra
Importer: Caravela Coffee
Harvest: December 2020 - March 2021


The Natural Reserve Cerro Datanli - El Diablo is a high massif located between the cities of Matagalpa and Jinotega. It's a magical place, where birds and butterflies dance around the coffee trees that cling to impossibly steep mountainsides in the shade of the lush cloud forest. In total, there are around 10 small and medium scale producers, who grow coffee as well as other crops. They have developed efficient agricultural production systems, well adapted to the agro-ecological conditions.

The name of this coffee comes from the mountain range that forms part of the nature reserve Datanlí - El Diablo, in the Isabelia mountain range. Datanlí is an indigenous word that means “where water falls.” This region is one of the richest and most diverse ecosystems in Jinotega, a place with beautiful and impressive forests, where the water sources originate at the top of the mountains and flow all the way down to the farms of countless coffee growers below. The water that flows from this beautiful reserve helps these producers, combined with favourable climatic conditions and much hard work, with the production of their specialty coffees.

El Diablo

Origin: Rwanda
Variety: Red Bourbon
Importer: Raw Material
Harvest: 2020

In Rwanda, Raw Material works alongside Muraho Trading Co. This partnership helps affiliate co-operatives increase their quality of production, fetch a higher price for their coffee, and introduces them to new markets. This will be a continuous work in progress in the coming years, as they gain a greater understanding of the particular challenges Rwandan coffee producers face. Through this process they can develop a model that creates incentives which generate producer buy-in, all the while maximising impact. 

Bumbogo Washing Station is a station built by Neza Trading Company, who partners with Muraho Trading Co. It is run by Emmanual Rusatira, the Director of Quality at Muraho Trading Co.

The Gakenke district where Bumbogo is located, is also an area known for high-quality coffee production in Rwanda. It is a highly competitive region, and home to several winning Cup of Excellence lots in recent years. 

Bumbogo is the station closest to Kigali that we work with, built in 2017. The station has more than doubled their production since 2018, with an impressive expanse of drying beds covering the hills surrounding the washing station itself. The station works alongside the community in ways external to the purchase and processing of its coffee. This value adds when paired can massively improve not only quality but the yields of a producer’s land.

Bumbogo Natural

Origin: Timor-Leste
Varieties: Hybrido de Timor, Moka, Typica
Importer: Raw Material
Harvest: September 2020

Raw Material’s first custom wet mill and processing centre in Timor Leste was built in April 2018, in Atsabe, Ermera. All designed in-house, this processing centre uses gravity to move coffee through the stages; no double handling, no unnecessary machinery. They draw upon their experience working in many other coffee-producing countries to combine elements that would most likely improve Ermera’s coffee quality given the unique set of challenges facing the region. Each section of the plan uses materials that are local and readily available.

The Raimutin wet mill serves as a central hub for processing the cherry of the producers, Raw Material work across the Ermera municipality. Sitting at 1400 MASL, the wet mill has served not only as a place to purchase, process, and dry cherry, but as a meeting point for the village chiefs and neighbourhood leaders, and Raw Material. Expanding the reach of speciality coffee as a viable option for profitable returns includes the importance of training. The Raimutin Wet Mill has successfully served as the hub for training courses in both cultivation, picking, and processing for local producers.

Raimutin Honey

Origin: Colombia
Varieties: Colombia & Castillo
Importer: Raw Material
Harvest: 2020

Villamaría is a Colombian municipality located in the department of Caldas, next to Neira, Palestina, Chinchina and Manizales, which make up the South Central sub-region of the department. 

The region is fed by numerous sources of water and natural resources.

Villamaría is located a few kilometers from the city of Manizales, whose urban areas are surrounded by the Chinchiná River. Villamaría, situated not far from El Fénix, Raw Material’s community wet mill and farm, is the drying station in Chinchiná, Caldas.

The station currently represents the harvests of 30 coffee producing families in the surrounding area of Jamaica in the area of Villarazo, sitting at altitudes higher than the drying station itself. As Villamaría sits at a lower altitude, it is better suited to the processing of honey and natural coffees due to the hotter temperatures found here.

This station is focused namely on the production of honey and natural lots, with the aid of Nuna dehydrator systems, controlling humidity and temperature throughout the drying process. The station processes coffee from 30 producers, 300 meters further up the mountainside.

Villamaria Miraflores

Parami

Selected by Forts in Margate, sourced by Raw Material. This coffee was used in Will Pitts’ winning routine in the UK Coffee in Good Spirits last year. £2 per bag of this coffee sold online will be donated to the Timor-Leste urgent flood appeal organised by Raw Material. 

Raw Material’s first custom wet mill and processing centre in Timor Leste was built in April 2018, in Atsabe, Ermera. All designed in-house, this processing centre uses gravity to move coffee through the stages; no double handling, no unnecessary machinery. They draw upon their experience working in many other coffee-producing countries to combine elements that would most likely improve Ermera’s coffee quality given the unique set of challenges facing the region. Each section of the plan uses materials that are local and readily available. 

Varieties: Hybrido de Timor, Moka, Typica
Importer: Raw Material
Harvest: September 2020

Raimutin - Forts

Due to the special nature of this lot, the coffee will be roasted and dispatched on Tuesdays only.

This coffee is Auction Lot 16 from the 2020 Port of Mokha auction, from the farmer Mohamed Ali Subaih in the Bait Alal region of Yemen.

For 150 years, starting in the 16th century, Yemen was the exclusive coffee supplier to the entire world.  All coffee shipped out of the region via the Port of Mokha, on the Red Sea. 

Yemen’s unique microclimate and high elevation where coffee grew produced drought-resistant plants that yielded complex coffees with sweet, chocolatey flavours. 

To imitate Yemeni coffee, many coffee houses would add chocolate to drinks brewed from beans of other origins (hence the term ‘mocha’). It is thought that sometime in the mid-1600’s, an Indian pilgrim smuggled seven green coffee seeds out of the country, and from those seeds, coffee cultivation spread across the planet and grew into a worldwide commodity. Though 90% of the world’s coffee can be genetically traced back to Yemen

Origin: Yemen
Process: Natural
Variety: Udani
Importer: Port of Mokha
Harvest: 2020

Port Of Mohka Auction Lot 16

Maria Consuelo Cuervo is the owner of the farm San Gerardo located in the municipality of Apia, Risaralda. She is a member of Flor de Apia. The farm is located in the area called El Jazmin and it is located between 1,800 and 2,000 MASL. The total area of the farm is 2,8 hectares with a general production of 2,500 kgs of parchment every year. The farm was bought by Maria Consuelo and her husband 8 years ago. Maria has been a coffee activist and leader in the community for a long time. She is in love with coffee and everything to do with it.

The general process at her farm is done traditionally with a fermentation period -of 36 hours. The coffee is dried on roof patios in around 15 to 20 days. Maria Consuelo is in charge of processing the coffee so every batch is done at almost perfection with the removal of floaters and under-ripe beans. This has allowed Maria Consuelo to achieve a higher consistent cup score.

Maria Consuelo

Being a micro-roaster and a café owner herself, Marjorie Pereria knows the quality expectations of her coffees. It's not a coincidence that Sitio Ipê is regularly in the top section of the local quality competitions.

This year was no different, finishing in 4th place at Minasul's competition. With rich fruit cup notes combined with a honey glazed finish, this Sitio Ipê is a very well produced, natural micro lot.

The story of the Iabrudi family with Sitio do Ipê, in Três Corações, began in the 1980s, when the patriarch, Ricardo Iabrudi acquired the first piece of land on the banks of the Fernão Dias motorway. After almost 30 years living in the urban area of Varginha and going to the farm every weekend to dedicate themselves to producing quality coffees, the family decided to move there once and for all. In 2010, thinking of a way to add value to their product, and taking advantage of Marjorie's retirement - who was a dentist in Varginha - they opened their Grão da Terra coffee shop in front of their Sítio. The idea was to take the experience to the final consumer: from seed to cup. Today, they follow the legacy left prematurely by their father, Ricardo: that of working with the family constantly to produce and bring the best to the customer. 

Sitio Ipe

For 150 years, starting in the 16th century, Yemen was the exclusive coffee supplier to the entire world.  All coffee shipped out of the region via the Port of Mokha, on the Red Sea. 

Yemen’s unique microclimate and high elevation  where coffee grew produced drought-resistant plants that yielded complex coffees with sweet, chocolatey flavours. 

To imitate Yemeni coffee, many coffee houses would add chocolate to drinks brewed from beans of other origins (hence the term ‘mocha’). It is thought that sometime in the mid-1600’s, an Indian pilgrim smuggled seven green coffee seeds out of the country, and from those seeds, coffee cultivation spread across the planet and grew into a worldwide commodity. Though 90% of the world’s coffee can be genetically traced back to Yemen.

Mohamed Ali Subaih

The view from Acacia Hills Estate is surreal. The northern border of the estate lies along the Southwestern side of Mount Oldeani, whose slopes drain water into Lake Eyasi, a key saltwater lake on the borders of Ngorogoro Conservation area and Serengeti National Park. From the edge of the farm, you can see the edge of Ngorogoro crater, an ancient collapsed volcano whose fertile valley is now home to dozens of different animal species: from African elephants to lions, rhinoceros, leopards and giraffes.

The land upon which the estate sits was previously 4 smaller farms, first cultivated by German settlers in the 1930s and 40s. In the 1960s, the four farms were united as the Acacia Hills Estate and the estate has been producing coffee ever since: a total of over 50 years.

In 2007, Leon and Aideen Christianakis, local Tanzanian coffee farmers, partnered with an American roaster to purchase and upgrade the estate to focus on specialty coffee production. Today, Leon and Aideen incorporate a wide variety of practices, including soil analysis, managed shade and processing methods, into their production to ensure the highest quality possible. 

The estate also features its own cupping lab that enables Leon and Aideen to analyze their coffees onsite.

Acacia Hills Gesha

Located close to the Pacific coast, the Sierra Sur is home to the famous Pluma Hidalgo variety. Here Raw Material work with Salomon Garcia and Union San Pedro.

 They are the most formalised, organised group we work with in Mexico and provide a strong model for other associations. Union San Pedro has built demonstrative fields, alternate cash crops and employment programs for young people as an alternative to urban migration.

Union San Pedro Espresso

Sitio Ipe Espresso

One of the fantastic partners Raw Material work with in Burundi is Zuberi Matsitsi, owner of Matraco Coffee. One of his stations, Businde, is located in the northern province of Kayanza, close to the Rwandan border.

This is a station with a wide reach to local coffee farmers, processing the cherry of up to 650 local farming families. As a washing station, it is important to consider the payment of workers who process the cherry as well as the price received by those who cultivated them. Businde’s producers received a premium that was 20% above the local market rate this season, by working with the station. 

As a station, Businde pays its staff almost 60% above the rate for casual labour in Burundi. To assist with the dispersing of coffee pulp, Matraco distributes this compost as fertiliser to help the farmers nearby. Alongside this, they assist with the yields of local farmers by donating seedlings to their farms. Higher profits accompanied by the potential of more cherries to sell. We are excited to share these coffees with you for their profile as much for the benefits they provide those who produced them.

Businde

Miraflores Espresso

Acacia Hills PB Espresso

Acacia Hills PB

Varieties: 74110, 74112

Importer: Osito

Harvest: 2022/23

Shoondhisa Lot 2 Ethiopia

Variety: Red/Yellow Catucai & Mundo Novo

Importer: Fazenda Mio

Harvest: 2022/2023

Location: Mió is a coffee farm in Monte Santo de Minas, Brazil, that exports, imports, stores, and sells coffee. Coffee harvested with care by Mió workers. The farm spans a total of 1,589 hectares. 
A third of the land is used for the coffee processing and milling facilities, some pasture areas and the plantation of eucalyptus trees, which is home to some lovely bees. The rest of the land is equally divided between the coffee trees and the native forest reserve. With plenty of spring water in the estate, one of Mió’s responsibilities is to not only maintain the water flow but to also improve water quality. 

Process: Peaberry Honey. This involves the mechanical depulping of the cherries at the wet mill while ensuring the mucilage stays attached to the beans. This sticky part of the cherry contains high amounts of sugar, resulting in a pronounced body and developed, chocolaty sweetness in Mio's coffee. " The term peaberry describes the beans that are small and round due to a natural phenomenon in which only one bean grows inside a coffee cherry. There are no differences in flavour or quality compared to regular-shaped beans.

Fazenda Mio PB

Variety: Pacas

Importer: Caravela

Harvest: 2022/23

Alexander is a specialty coffee producer and expert in processing honey coffee in the El Aguacatal village. His farm Las Terrazas is in an area known for having a very district profile from other towns nearby. Previously, the farm used to grow vegetables for personal consumption and local sale.

Eight years ago, however, he decided to switch to coffee, and only three years ago, he started working in specialty coffee production. Now, Alex focuses on picking ripe cherries only, removes the pulp on the same day, and ferments the coffee on average for 15 hours. After this process, he transfers the coffee to the raised beds. 100% is dried on African-style beds. He says, learning to dry the coffee well has been not an easy task as mastering it has taken him a few years.

He learned coffee, maize, and bean production and construction from his father who taught him how to work the land. This knowledge has been crucial to advance in life. For Alex, one of the benefits of producing specialty coffee has been to change the fertilization plan and earn a higher income. This is important because he manages the farm alongside his wife and family members. In the future, Alex plans to buy more land, increase production, and continue having a healthy plantation and top-notch quality.

FCP Full Court Press Coffee

3.7

FCP Full Court Press Coffee

🇬🇧 United Kingdom

Coffee Roasts

Acacia Hills Gesha

Acacia Hills PB

Acacia Hills PB Espresso

Alexander Murcia

Businde

El Diablo

Fazenda Mio PB

Las Nubes Java

Maria Consuelo

Miraflores Espresso

Mohamed Ali Subaih

Parami

Shoondhisa Lot 2 Ethiopia

Sitio Ipe

Union San Pedro

Villamaria Decaf

Villamaria Miraflores

Coffee archive

Alasitas - Monogram Coffee

Bumbogo

Bumbogo Natural

Corozal Espresso

Decaf Ratnigiri Estate - Monogram Coffee

Desta Gola - Monogram Coffee

El Fenix Castillo

El Fenix Tabi

Kelloo

La Batea Espresso

Laclo

Laclo Espresso

Letefoho - Monogram Coffee

Mario Andrade

Mugoyi

Mugoyi

Mugoyi Espresso

Nugkui AAA

Port Of Mohka Auction Lot 16

Raimutin - Forts

Raimutin Honey

Ricardo Monfil Victoria

Sitio Ipe Espresso

Union San Pedro Espresso

Villamaria Corozal

Villamaria La Batea

New Coffee Review