Region: Central Huila
Country: Colombia 
Variety: Caturra, Castillo
Producer: Neiva Mill 
Importer: Olam
Crop Year: 2020

Please note: We roast and package our coffee to order every Monday for postage the following Wednesday. To ensure we get your order in time, please place them before 9am on Monday.

An Olam curated specialty coffee, Colombia Dulima is Excelso EP grades sourced from high altitudes in the Tolima and Huila growing regions. Half of every hand-selected lot is guaranteed screen 17/18 or higher. This fully washed coffee is smooth and clean, with a pointed acidity and good body. The spread of coffee planting throughout Colombia in the early 19th century is attributed to a priest who made coffee planting a penance for his parishioners. It worked. Colombia is among the largest producer of coffee in the world, and was number two behind Brazil for decades. The Tolima growing regions is named after the Tolima district, which was home to Pijaos people before the Spanish arrived. The Pijaos were known among the Spaniards as fierce defenders of their homeland, which they called Dulima.

Dulima

We are an independent coffee roasters committed to showcasing some of the world's best coffee and supplying coffee shops with speciality equipment.

Maude Coffee Roasters

There’s a new kid on the block from Rukira, Rwanda and it’s sure to tickle those tastebuds. Bursting with lime, milk chocolate and smooth caramel, it’s perfect for anyone who loves the taste of coffee, minus those jitters!

These beans have been fully washed and undergone a decaffeination process that cleverly uses Co2 to extract all the caffeine. 

This process solely uses Co2, water and charcoal, making it completely chemical free. As well as all the byproducts being natural and recyclable, we think this is the best way to process decaf coffee. 

Great news - it leaves you with mouthwatering flavours, the green light to drink litres of this tasty stuff, all while being kinder to the planet we call our own.

Rukira -Decaf

This coffee utilises an ‘anaerobic honey’ process. Coffee is selected and harvested then left In cherry for 24 hours. The coffee is then pulped and in an additional step recently introduced, there is a non-oxygen fermentation period after pulping. This increases the opportunity for a more prolonged drying overall and can lead to more flavour development without inducing negative fermented flavours.

The coffee is then laid out to dry on multi layered raised beds where it is turned at 9am, 12 mid day and 2pm over the course of 18 - 20 days. It is covered at night to protect from excess moisture. The coffee is processed at the San Ignacio Mill in Mozonte, near Ocatal in Nueva Segovia. The mill manager Mayerling Escoto has specific responsibility for all the processing at this microlot-only mill.

The Peralta Estates are situated in the San Fernando, Nueva Segovia Region of Nicaragua, close to the Honduras border. The farm is nestled within lush dense forest and rolling hills, making this prime specialty coffee country. Nicaragua has a long history with coffee but over the past few years has become increasingly well known for top specialty coffee, due to the influence of producers like Julio and Octavio.

Peralta

Nyeri County has cool temperatures and fertile central highlands, lying between the Eastern base of the  Aberdare (Nyandarua) Range, which forms part of the Eastern end of the Great Rift Valley, and the Western  slopes of Mt. Kenya. The combination of fertile soil, seasonal rainfall and high altitude provide the ideal climate for coffees characterised by high acidity, full body and ripe fruit flavours. Most coffees from Nyeri develop and  mature slowly producing extra hard beans. This quality is also evident in the cup. 

This coffee has undergone a traditional fully washed process. Ripe coffee cherries are carefully selected and  floated in clean water to remove any immature or poor quality cherries, which float to the top of the tank. These top cherries are then pulped to remove the cherry fruit and fermented in fresh river water for 4-6 days to break down the remaining sugary mucilage. 

The parchment coffee is washed with clean water in grading channels, and then dried on raised African  beds for 3-5 weeks (depending on ambient climatic conditions). Once the optimum moisture content has  been reached the parchment is rested for around 1 month and then hulled, graded by bean size and further handpicked, before being bagged in GrainPro for export. 

Ruarai AA

Region: Kirumba, Nord-Kivu 
Country: Dr Congo
Variety: Bourbon
Producer: Virunga Coffee Company
Importer: Olam
Crop Year: 2021

Please note: We roast and package our coffee to order every Monday for postage the following Wednesday. To ensure we get your order in time, please place them before 9am on Monday.

Ripe cherries are delivered to the wetmill for careful sorting and pulping, before fermentation for 18 - 24 hours, depending on the climatic conditions.

Once the mucilage has been broken down sufficiently the parchment coffee is
thoroughly washed in clean water channels and graded by bean density before being dried in the sun on raised African beds for 12 - 18 days, again depending on conditions, until the ideal moisture level has been reached.

In the daytime the parchment needs to be raked and turned periodically to ensure a consistent drying process and prevent mold or over fermentation. The coffee is also covered in the middle of the day to protect it from the hot sun, and at night time to protect it from rainfall and moisture. Once the coffee has dried to the right level it is transported to Butembo for dry-milling, grading, sorting and handpicking (triage), before being bagged in GrainPro for export.

Hutwe Coffee Washing Station (CWS) is one of 5 washing stations belonging to Virunga Coffee Company, setup by Schluter in 2012 to produce high quality coffees for the speciality market and increase premiums for the thousands ofsmallholder farmers in the region. The strategy for Virunga has been three-fold: 1) To increase production through good agronomic practice 2) to improve quality through education and strict guidelines for production and processing 3) to obtain internationally recognised certification in order to generate better revenue for farmers.
Virunga have now trained over 2,300 farmers in GAP (Good agricultural practices) and obtained organic certification for these farmers in the Isale region. They have 7 full time field officers (trained agronomists) working in the region and have planted over 400,000 seedlings to be distributed amongst the smallholders in Isale.

Hutwe - Washed

Region/Farm: Fazenda Marape
Country: Brazil
Process: Semi-washed
Variety: Catuai
Producer: Andrea Vivacqua 
Importer: Olam
Crop Year: 2021

Please note: We roast and package our coffee to order every Monday for postage the following Wednesday. To ensure we get your order in time, please place them before 9am on Monday.

Arabica coffee has been cultivated at Fazenda Marapé for over 50 years. Situated in the rolling mountains of Espirito Santo, with an average altitude of 900 meters, it was one of the regional pioneers of specialty coffee production. In 2002 with the absence of her father, zoo technician Andréa abandoned her work with dairy cattle and took over the property. Despite little knowledge of coffee, her desire to focus on quality and take pride in her coffee was the starting point for what followed.

In recent years Andrea’s daughter Camilla, an engineering student developed her own passion for coffee and joined the management team at Fazenda Marapé.

This is a pulped natural or ‘semi-washed’ coffee, which is other origins is sometimes characterised as a honey process. Cherries are pulped and then dried on cemented patios with the mucilage intact. Semi-washed coffees from Brazil typically produce a cup which is high in body and sweetness.

The Café Delas programme helps women farmers access the resources, knowledge, and voice they need to grow their operations to the fullest potential. For every Café Delas sale, a portion of the profit is reinvested in programs that promote gender equality and empower women in the field.

Andrea Vivacqua

Region/Farm: Dipilto, Nueva Segovia - Santa Maria De Lourdes
Country: Nicaragua
Process: Honey Anaerobic 
Variety: Red Catuai
Producer: Juilo & Octavio Peralta
Importer: Olam Coffee
Crop Year: 2021

Please note: We roast and package our coffee to order every Monday for postage the following Wednesday. To ensure we get your order in time, please place them before 9am on Monday.

The Santa Maria farm sits close to the Honduran border in Dipilto, Nicaragua, stretching across dense forest and rolling hills. The Peralta family, which owns the farm, has been growing since the start of the 20th century but in 2008 it changed direction, developing new, specialty coffees for European tastes to boost the country’s burgeoning reputation for unique beans.

This coffee utilises an ‘anaerobic honey’ process. Coffee is selected and harvested then left In cherry for 24hours. The coffee is then pulped and then in an additional step recently introduced, there is a non-oxygen fermentation period after pulping. This increases the opportunity for a more prolonged drying overall and can lead to more flavour development without inducing negative fermented flavours. The coffee is then laid out to dry on multi layered raised beds where it is turned at 9am, 12 midday and 2pm over the course of 18 - 20 days. It is covered at night to protect from excess moisture. The coffee is processed at the San Ignacio Mill in Mozonte, near Ocatal in Nueva Segovia. The mill manager Mayerling Escoto has specific responsibility for all the processing at this microlot-only mill.

Maude Coffee Roasters

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Maude Coffee Roasters

🇬🇧 United Kingdom

Coffee Roasts

Andrea Vivacqua

Chelchelie Natural Yeast Process

Dulima

Gulmarg AB Natural Sundried

Hutwe - Washed

Ruarai AA

Rukira -Decaf

Santa Maria Miriam

Coffee archive

Peralta

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