Origin: Timor-Leste
Region: Ermera
Farm: Atsabe Community Wet Mill
Variety: Hybrido de Timor, Typica

Tasting like a strawberry cornetto on a hot summer’s day! Expect a cup bursting with strawberry, hazelnuts, and a sweet syrupy finish! In buying this coffee you are donating to the Timor-Leste landslide appeal!

Mota Bandeira is the name of a popular waterfall in Timor-Leste nearby the Atsabe Wet Mill, and one of the country's main tourist destinations. Forest-garden grown, the mota Bandeira lots are full shade-grown in the wild forest lands of the Ermera Region. These trees have never been affected by fertilizers, chemical additions, and as such are organic by default.

Mota Bandeira

Really Really Really Good Stuff!
Roasting Coffee and Slinging Brews.

Hard Lines Coffee

Emmanuel Rusarita founded Baho Coffee in the early 2000s. His choice of name means a lot: “Baho” is a very common word in Rwanda to comfort friends and family going through a tough time. Coming from a family with roots in coffee, he has established his company on a philophy: “Through coffee, people of different cultures become one community.”

Baho Coffee operates washing stations around the country and benefits from strong relationships with the local producers. This connection to local traditions and cultures inspires them to develop new experimental processes or varieties.

INTANGO

Emmanuel and his team believe in the traditional practices of the previous generations and try to apply their techniques to coffee processing. This is how they started experimenting the now-called “Intango” coffee. Intango is a clay pot in Kinyarwanda, the local language. It has been used for centuries to create a special beer made of bananas. Historically, this beverage was prepared by the kings and given to soldiers as a reward for their achievement and engagement. Over- time, it became a sign of appreciation given to special guests. As his grandparents created beers in Intangos, Emmanuel is now process-ing coffees in those pots.

After being sorted, the coffee cherries are hermetically placed in the clay pots - no water, no chemicals added. They ferment there between 40 and 100 hours, before being rinsed and dried on raised beds to a 12-12,5% moisture rate.

Rwanda Gahengeri

Wildly Fruity, Highly tropical with big notes of peach, melon and floral jasmine. This one is a winner! Brazil is the world leading exporter of coffee and that is not without great reason, we are seeing some exceptional coffee this year and Pinhalzinho is up there with the very best.

Brazil - Pinhalzinho

At Hard Lines we’ve coined our house coffee House Party, because that’s exactly what we want it to be, a celebration. The aim with this coffee is to very simply present something that we love to roast and drink, tastes great black or with milk, but has enough going on that you can drink it morning, noon and night if that so pleases you. With the current iteration of House Party we are using a natural process Brazil called Fazenda do Salto, from the Chapadas de Minas region, and for us tastes like dried fruits and honey wrapped up in a warm hug of milk chocolate.

Brazil - House Party

100% Taste, 0.1%* Caffeine 
Decaf de Cana
Region:  Huila 
Producers: Regional Small Holders of Huila 
Processing: Washed E.A Sugar Decaff
Varietal: Castillo, Colombia, Caturra
Tasting Notes: Chocolate biscuits

Colombia - I ❤ DECAF

Origin: Nicaragua
Region: San Jose, Nueva Segovia
Producer: Silvia and Eudoro Guillen
Variety: Caturra

This Lot from the Guillen family is a special lot with a high-value cup score. The tasting profile delivers a creamy body with big juicy notes of berries and honey sweetness, Making this the perfect summer coffee of choice. Brew it hot or flash it over ice. This one is HOT!

Silvia and her husband Eudoro Guillen bought the San Jose farm in 1965. It is a 23-hectare farm that runs from 1,250 to 1,450 masl with sandy loam soil and plenty of shade trees amongst them: guavas, bananas, and citruses. Once the cherries are harvested they are either pulped on the farm and taken as wet parchment to Cafetos de Segovia for honey and washed lots.

In 2015, a local producer family realised that the prices paid for coffee cherries in the region were too low and that they could produce high-quality coffee on their own farm. They decided to create a dry mill to add value to their product, and that mill is now run by sisters Martha and Ana, along with their team. The family own a few farms that were inherited from Martha and Ana’s father. Like many properties in the area (in the north, bordering Honduras), the story of the farms’ ownership is a complex one. From 1975-1979 the Nicaraguan revolution hit the entire country, but it was even more intense at the Honduran border, forcing the family to emigrate to the USA. They returned to Ocotal six years later to find that their house and much of their farmland had been seized by the government. Only the house was returned to them – they had lost more than 100 manzanas (70ha) of coffee farm lands.

Nicaragua San Jose

Origin: Guatemala
Region: Yulzan Farm, San Antonio Huista
Producer: Pedro Ramirez
Variety: Caturra & Bourbon

Sometimes you just need a sweet, well rounded cup of the good stuff - this is just that. Apricot, almond, and rich chocolate.

Pedro Ramirez gave the name ‘Yulzan’ to his farm because in the old days this used to be the name of the location in the indigenous language. Pedro inherited land from his father in 1989, started with a small plot which grew into the farm that he has today.

It is the main source of income for sustaining the family. He thinks that being a coffee producer is challenging these days, as the costs of the farm inputs are high, and the value of coffee is low at the moment. However, he stays positive about the future of coffee and wants to work with younger generations on passing knowledge and learning and innovating together.

He works on many aspects in his farm; the handling of plagues and diseases without using herbicides, having good shade systems, and healthy foliar and root fertilization systems, for example. In the future he hopes to invest in the wet mill, as well as the processes and practices to keep up with the high standards of quality in the specialty market.

Guatemala Pedro Ramirez

Origin: Kenya
Region: Mt Kenya, Nyeri District
Producer: Aghuti Farmers’ Cooperative Society
Variety: SL28 & SL34

A proud moment for us, our first Kenya, and boy does it slap! Tasting so sweet and juicy with big rhubarb and cola flavours!

Gititu is situated on the slopes of Mt. Kenya near the town of Karatina within Nyeri district. At the Gititu factory, the coffee cherry is washed and pulped. This initially separates the dense beans from the immature ‘mbuni’s (floaters) using water floatation which means the denser beans will sink and be sent through channels to the fermentation tank. This first stage of fermentation will last for around 24 hours, after which the beans are washed and sent to the secondary fermentation tank for another 12-24 hours. Once the fermentation process is completed, the beans enter the washing channels where floaters are separated further and the dense beans are cleaned of mucilage. The washed beans will then enter soaking tanks where they can sit under clean water for as long as another 24 hours. This soaking process allows amino acids and proteins in the cellular structure of each bean to develop which results in higher levels of acidity and complex fruit flavours in the cup - it is thought that this process of soaking contributes to the flavour profiles that Kenyan coffees are so famed for. Gititu Factory has built numerous seepage tanks to treat the water used in processing, to preserve the quality of the local streams. These streams feed the Chania River that flows through Nyeri, less than 2 kilometers downstream. The beans are then transferred to the initial drying tables where they are laid in a thin layer to allow around 50% of the moisture to be quickly removed. This first stage of drying can last around 6 hours before the beans are gathered and laid in thicker layers for the remaining 5-10 days of the drying period. The dry parchment coffee is then delivered to a private mill and put into ‘bodegas’ to rest – these are raised cells made of chicken wire which allows the coffee to breathe fully.

Kenya Gititu AA

Origin: Colombia
Farm: Santuario
Region: Risaralda
Producer: Asocafe Tatama Santuario

Asocafé Tatama Santuario is an association located in the north-west of Risaralda in the municipality of Santuario. This association has 200 members and has been collectively working towards the commercialisation of specialty coffee, with the goal of paying better prices to its members. The farms which make up the association stretch across altitudes between 1300 - 1900 MASL.

Each farm produces its own levels of volume and types of varieties, and the main varieties grown are Castillo, Caturra, and Supremo. Most of the members of the association process their coffees using traditional washed processing practices.

The most notable feature of this area is Tatama National Park, which connects the central Andean valley of Colombia with the Pacific Coast. This landscape provides a unique microclimate to the coffee grown in the area and gives Santuario its unique complexity and vibrant cup profile.

Hard Lines Coffee

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Hard Lines Coffee

🇬🇧 United Kingdom

Coffee Roasts

Brazil - House Party

Colombia - I ❤ DECAF

Colombia Santuario

Guatemala Pedro Ramirez

Kenya Gititu AA

Nicaragua San Jose

Rwanda Gahengeri

Coffee archive

Brazil - Pinhalzinho

Mota Bandeira

New Coffee Review