Origins: East Timor & Honduras
Varietals: Hybrid De Timor & Typica

Cup Profile: Red cherry / dark chocolate / ginger

More details: 

This limited decaf coffee is a blend of coffee from East Timeor and Honduras.

Located in Copan, on the slopes of Honduras’s second highest mountain – Erapuca, Finca Altos de Erapuca is a new coffee farm, having been only established in 2008. Previously the land had been given over to cattle, but with an altitude of 1,300 to 1,360 meters above sea level, owner Carlos Refrain Paz Sevilla, recognised the land’s great potential for producing coffee. Carlos planted the farm entirely with Catuai.

Eratoi is produced by 15 small holders reside in Eratoi village in south west of Asia’s newest independent country: East Timor. The farms are located at an altitude of 1600m to 1700m. The village name of “Eratoi,” comes from a local Mambae language meaning “rich in water.” Being led by Senhor Laurentino Soares, Eratoi members pay great degree of attention to harvest only fully ripe cherries and avoid contamination from the defective ones. Only fully ripe cherries are picked by hand, and the harvest finishes just after lunch, so as to process all the cherries the very same day.

The Sparkling Water Decaffeination Process:
This process was first discovered by a scientist called Kurt Zosel at the Max Planck Institute for Coal Research in 1967 as he was looking at new ways of separating mixtures of substances. In 1988, a German decaffeination company called CR3 developed this process for decaffeination whereby natural carbon dioxide (which comes from prehistoric underground lakes) is combined with water to create ‘sub-critical’ conditions which creates a highly solvent substance for caffeine in coffee. It is a gentle, natural and organically certified process and the good caffeine selectivity of the carbon dioxide guarantees a high retention level of other coffee components which contribute to taste and aroma.

Arabica Decaf - East Timor & Honduras

We are an award-winning small batch coffee roastery who supply speciality hand roasted coffee for wholesale and retail throughout Hampshire and across the UK.

Moon Roast

Farm: Monte Bonito
Owner: Manizales Coop
Origin: Marulanda, Caldas
Varietals: Castillo & Colombia

Cup Profile: Orange blossom, nutmeg, toffee 

More details:

On the road between Manizales and Honda sits the small town of Monte bonito that border the slopes of the Cerro Bravo and has a population of less than a thousand inhabitants. The town still holds onto the traditions of the campesinos and allows a view into the history of life as farmers in the high Andes of Colombia. The town has a tumultuos history being heavily affected by the civil war and three times was taken over by the FARC in its past.

Most of the coffee growers from this region, are very small with only between 1 - 3 hectares with 89 associates in this group. They are responsible for full management of the farm and will pick the coffee themselves only asking for help from their neighbours when needed.

During the harvest the coffee is picked, depulped and left to ferment for between 16 to 18 hours. Next day the coffee is then washed and is ready for drying. Some of them have ´´Eldas¨ (on the roof of the house), some others ¨carros quindianos´´ (drying beds with a rail system ) the rest have a parabolic tents for drying the coffee for between 10 -14 days depending on the climate.

After this the coffee will then be delivered to the Manizales Cooperative collection point in the town. Here it is assessed and separated according to quality where the producers receive extra payment for good quality. There is also an extra premium for producers who deliver the coffee to the Cooperartive below 11% moisture. From the collection point the coffee then travels to the cooperative warehouse in Manizales where it is stored.

After this the coffee is then milled and prepped for shipment.

Monte Bonito

Origin: Tambopata Valley, Southern Peru
Varietals: Bourbon, Cattura and Cattimor

Cup Profile: Delightfully floral with a hint of velvety chocolate to balance the acidity.

More Details: The name Tunki comes from the locally found wild bird. The coffee is traditionally farmed by hand. Situated high in the mountains amongst the most beautiful flora and fauna of the Tambopata Valley, the coffee beans are fed and washed by pure spring waters, then patio dried by the indigenous Quechua and 'Aymara' speaking families. The beans are organically shade grown, not only safeguarding the habitat of many migratory wildlife, but also encouraging the cherrys to ripen slower, allowing the acidity to develop in the bean. This coffee is also known as the "swiss-army knife of coffees" because it is delicious however brewed.

Tunki

Farm: Rainha Da Paz
Owner: Marcelo Montenari
Origin: Patrocinio, Cerrado, Minas Gerais
Varietal: Topazio

Cup Profile: Red cherry and hazelnut with a milk chocolate and praline body. 

More details:

Fazenda Rainha Da Paz is a relatively new farm having been established as recently as 2008. However, there is by no means a lack of experience since the farm is owned by the Montanari family and is managed by fourth generation brothers, Roger and Marcello. Under the watchful eye of their highly experienced coffee farming father, the brothers are pushing the boundaries of modern coffee farming in Brazil.

The Montanaris are descendants of Italian immigrants and Rainha Da Paz is located close to the town of Patrocinio in the heart of the Cerrado in Minas Gerais. The altitude averages 936 MASL though the range runs from 800 to 1,300 MASL. The farm is one of three owned by the family and the other two, Fazenda Sao Paulo and Montanari III, are located close by. Like many farms in the region, most of the tasks have been mechanised – in particular the harvesting and incredibly the three farms are run by just seven members of staff. It’s astonishing to think that a farm of a similar size as Sao Paulo (74 hectares) in a country such as Nicaragua or Guatemala, would require more than 500 people to pick the coffee during the peak of harvest. The flat lay of the land is seldom seen in other coffee producing countries and it is this factor that allows for mechanical harvesting.

The Montanari's have angled their neat ‘hedgerows’ of coffee at 330 degrees from north as they have ascertained that this will provide the trees with the longest hours of sunlight. 5 varietals are grown across the farm to ensure that ripening and harvesting can be planned across a greater period of time to avoid bottlenecks at the processing areas and drying patios. These include Mundo Novo, Topazio, Catuai, Rubi, and Acaia. These coffees are processed separately and as such we can cup them all to find the very best to import into the UK.

A test plot on the farm allows the family to grow new and different varietals which can be studied for yield, resistance to disease and cup value. Marcello is an agricultural engineer so takes a keen interest in this area as he plans out the future of the farm. A range of varietals will of course bring about different cup profiles and the same can be said of the processing techniques that are employed too.

Rainha Da Paz

Owner: Edy Mauricio Deras
Origin: La Unión, Copán
Varietal: IHCAFE 90

Cup Profile: A heavy, mouth-coating body compliments the boozy sweetness. Rhubarb crumble, cherry liquor and a rich complexity precede the lingering finish.  

More Details: 

Edy Mauricio Deras lives in the Azacualpa area of la Union, Copan and has owned the farm Dayana for the last 10 years. The farm is 28 hectares, situated at 1400masl and is planted with Red Catuai, Lempira, IHCAFE90 and Parainema. Edy's focus has been on maximising his productivity, experimenting with different planting densities, pruning styles and organic fertilisation routines. Although the farm is very productive and efficient, Edy was in the past reliant on the volatile market price of coffee and so started to produce micro-lots last year in order to access the fixed prices of the specialty market and has seen the benefit to continue this year as well.

The producers will receive about 70% of the FOB price for their micro lots. This year the harvest for all producers was extremely difficult with increased rains during the harvest and a lack of pickers meaning a large amount of coffee was lost from either falling to the ground or swelling and splitting on the tree.

This lot is a natural that was macerated for 90 hours before being dried on raised beds. All the processing for the ML’s takes place at the Aruco mill to centralise and have greater control over the process to create consistent procedures but also to reduce the risk on the producer. The mill is also at 800masl which gives a drier more stable climate to dry the coffee compared to up at the farms where the weather can be less predictable.

The coffee will be delivered to the mill where they assess the cherry (take Brix) and decide on the process for the coffees depending on space and what the producer has done already. The cherry is cleaned and washed and then floated to remove any immatures.

Then it is placed into barrels that are sealed to create an environment without oxygen for the cherry to continue ferment and macerate in the barrels for different times. In the barrel the temperature is monitored and kept around 22-25c in the shade at the wet mill.

The coffee is then taken to the beds where it is dried for between 20 -30 days weather depending where it is turned hourly.

Edy Mauricio Deras Macerated Natural

Farm: Sagera Lot 3
Region: Segera, Bensa, Sidama
Variety: Heirloom

More details: 

Segera washing station is owned by Daye Bensa Coffee Export, who own farms and washing stations around Southern Ethiopia. This particular washing station is located in the Segera kebele within the Bensa woreda of the Sidama zone. The washing station sits 1980masl and the coffee cherries are purchased from outgrowers with farms nearby. These outgrowers are typically small farmers with between 0.5 and 3 hectares of land which is managed organically with compost and is often grow within the native forest. There is a mix of varieties in the area, some of which are local landrace selections, but more commonly it is the 74158 variety, which is a selection from the Jimma research centre. This variety was selected from wild plants in the Metu-Bishari forest in the Illuababora zone in Western Ethiopia. 74160 is widely distributed varieties across Ethiopia and was selected for its resistance to CBD and high yield.

The coffee delivered to the segera washing station is pulped, fermented under water and then washed before being placed on raised beds to dry for around two weeks. At this site the team are very selective about cherry quality ensuring only the ripest are bought and make sure the coffee is dried slowly with a skin drying phase to start the process.

Daye Bensa

Blend Composition:
50% Peru Tunki
50% Guatemala Women of Huehue

Cup Profile: A balanced everyday elegant coffee with interest, this Peru based coffee is floral with chocolate & some acidity.

Candover Blend

Blend Composition:
50% Brazil Rainha Da Paz
30% Colombia Monte Bonito
20% Guatemala Women of Huehue

Cup Profile: Well rounded, smooth & rich with chocolate notes.

Moonshot Blend

Region: Jaén & San Ignacio, Cajamarca
Varietals: Mixed

More Details: Day lots of coffees from producers all over Cajamarca were purposefully blended together based on cup profile, typical of the region. All of the day lots come from the early part of the harvest in high altitude areas, which were processed and dried on the producers’ farms. Most producers in Northern Peru have their own hand pulping machine and fermentation tank where they process the coffee, before drying it on their patio or raised beds. Once the coffees have been processed, farmers deliver them as parchment to the Falcon warehouse in Jaen, where they are graded, analysed for moisture content, roasted and cupped. This lot is a blend of lots from the end of the harvest and is named after the micro region that it comes from.

Vista Hermosa

Owner: Jean Paul
Origin: Liza Washing Station, Western Rwanda
Varietal: Red Bourbon

Cup Profile: Typical of a Red Bourbon, the cup is full of Orange zest, black tea and florals with a delicate body.

More Details: 

Owned by a fourth generation farmer, Jean Paul has passionately nurtured a plantation consisting of over two-thousand trees and perfected the art of production for his region.

Since taking over, he has built a cupping lab in the pursuit of achieving exceptional coffee. The farmers he works alongside have small lots ranging from 1,550 to 1,900 meters above sea level.

This specific micro lot has been pulped to remove the seed from outer cherry, then placed inside containers which is left to dry ferment for 36 hours. Afterwards, the coffee gets washed with water and moved to drying tables undercover for additional hand sorting, before being moved to raised beds in the sun to be dried.

Liza 36 hour

Blend Composition:
45% Ethiopia Daye Bensa
40% Peru Vista Hermosa
15% Sumatra Bener Meriah

Cup Profile: An honest crystal clean coffee. Balanced, refined flavour with gentle spice & sweetness.

Lunar

Farm: APC Cooperative
Region: Pichanaki
Varietals: Caturra, Pache

Cup Profile: Classic Peru cacao flavour with nutty syrup & liquorice notes

More details: 
This region boasts excellent fertile ground with perfect coffee growing conditions. Scoring between 82 and 88 the district has ample coffee to offer a variety of roasters needs.

The coffee of this valley has a classic Peru good body with Cacao flavour yet the hints of nutty syrup and liquorice separate this coffee from that found at lower altitudes.

The varieties most common to the region are Caturra and Pache.

As a general rule with smallholdings, each producer harvests around 750-1500kg a year depending on the farm size, the weather and the care each farmer has taken to manage their plot.

The coffee is washed, due to the amply spring waters. Later the parchment is patio dried. The cascara is later used as fertiliser. The coffee originates from farms that have not been contaminated with pesticides and phosphates.

Arabica Decaf

Farm: Bener Meriah Farmer Group
Origin: Tingkem, Aech
Varietals: Typica, Red Caturra & Tim Tim

Cup Profile: Plum, smokey, sweet tobacco, tamarind & dark chocolate.

More Details:
The average farm size in is small, just one to five hectares across the country and different varietals can often be found growing together. Sumatran coffees are mainly produced by a unique semi-washed process which is sometimes described as "wet-hulled" and is known locally as Giling Basah. In this process the coffee is picked, machine pulped (usually on the individual small holding) and then partly sun dried. The parchment is then removed revealing a whitish coloured, swollen green bean when the moisture content is around 30%. The drying is then completed where the seed quickly turns to a dark green colour unique to Sumatra. 

Bener Meriah Farmer Group

Located near Tingkem in the Regency of Bener Meriah, the co-opertaive compromises of 400 farmers spread over 450 hectares who grow their coffee in the rich and fertile volcanic loam soils which are comprised of a mixture of sand, silt and clay. This soil type combined with the climate allow for the perfect growing conditions of coffee giving the rich and full bodied, spicy and smokey coffees associated with the region. The Mandheling coffee represent all Arabica coffee in this area and the name derives from the Mandailing people who produce coffee in the Tapanuli region.

The members of the Co-op receive training on tree management looking at the application of pesticides, pruning and picking ripe cherries to assure the best quality possible. Within this farmers also receive training on conservation of the natural environment looking at measures to prevent soil degradation, erosion and improving soil health. They are also educated on waste management as well as ensuring safe working conditions for themselves. Once picked the coffee undergoes a 12-hour fermentation process before then being dried for 1-2 days to around 35-40% moisture. Once the coffee has reached this moisture it is then sent for hulling and then further dried to down to around 15-18%. From here the coffee is then transported to Medan where it is finally dried down to 13% moisture content before It is then packed in grain pro lined bags ready for shipping.

Bener Meriah

Lead Farmer: Mr Hendra
Origin: Panta Musara, Pegasing, Aceh Tengah
Varietals: Mixed
Drying Time: 20 - 25 Days

Cup Profile: Stewed summer fruits

Details:
More and more farmers in Indonesia are experimenting and moving away from traditional wet hulled processes of coffee to highlight the true flavours of Indonesian coffee in the specialty wave.

This coffee which we’ve chosen to feature as a seasonal is from lead farmer and owner of a washing station, Hendra. His station and coffee farm are located in Panta Musrara of the sub district of Pegasing.

This chosen lot was from many small coffee farmers around the area that Hendra has purchased, then processed using his post harvesting facilities.
This coffee is floated for removal of immature beans, then cleaned and sorted before being placed on raised beds to dry for 20 – 25 days with regular turning in a drying tent where the temperature is monitored.

At our roastery, we’ve experienced flavours in the cup of stewed summer fruits.

Pegasing Natural

This is a very special lot consisting of coffee grown by 8 amazing women across 5 different villages in Huehuetenango.

The women who contributed to this lot are Minga, Juana, Lety and Victorina, Sandra, Maria, Luz, and Petrona.

Once the coffee is dried, Fredy’s wife cups every lot, and combines similar qualities and profiles together.

The concept of our community lots is to support the producer. Each producer will process their own coffee: hand pulp, use a tank foot remove floaters, ferment for 22-24 hours, move coffee, and bring in the next batch. After fermentation, the coffee is washed and moved to the channels. The time spent here depends on the capacity of each farm/parcel. Most parcels of land benefit from natural spring water. In some cases, the women don't have access to water. In this case, the coffee will be quickly washed in channels.

Once the water runs clear, the coffee is then moved to patios. The coffee dries for 7-10 days during sunny period, or up to 20 during cloudy days.

Guatemala - Women of Huehue

Decaf - Peru Satipo

Brazil - Rainha Da Paz

Colombia - Piendamo

Ethiopia - Hunda Oli

Guatemala - Domingo Lopez

Peru - Sagrado Corazon

Personalised Coffee Gift

Burundi - Murambi Hill

When this sample came into the roastery, we didn't have any particular feelings towards it. We chose the sample as it looked like a tasty natural processed Ethiopian - something we're all fans of. What we didn't realise was quite how mind-bling this coffee was. With a cup score of 90, we think you'll agree this is the definition of a tropical fruit bomb. Mango, strawberry, papaya, pineapple, passionfruit, peach, jasmine and blueberry are all present; the intense floral aroma is complimented by a beautiful ripe banana finish. This coffee especially reminds us of fruit winders!

Named "Dubancho" after the fruit found in Keramo, this coffee is sourced from 279 Daye Bensa member farmers. As soon as the coffee is received, it gets sorted by floating tanks and picking out the ripe cherries. Following this, the coffee is dried on African beds for 12-15 days. One person is assigned to one individual bed to rotate the cherries every 15 minutes to ensure uniformity of drying. What does this do to the final cup? This process increases sweetness, body and complexity; the attention to detail and passion for quality that the Asefa Dukamo Korma family shows is manifested in the cleanliness of the cup.

Eclipse_001 - Dubancho Natural

Fazenda Irubi is the first coffee we have bought from our friends at Kamba Coffee. Kamba source specialty coffees from both Brazil and Ethiopia, with an emphasis on building meaningful relationships.

Paulo Scanavachi lives in Mogiana, in the city of Espirito Santo do Pinhal. Him and his daughter Ana Paula take care of two farms in the region. One is in the state of Sao Paulo and Fazenda Irubi is in the state of Minas Gerais, in the city of Guape.

Fazenda Irubi is a typical farm for the region, relatively small in size and situated across uneven terrain. The Scanavachi family has a long history as coffee producers. This trend looks certain to continue for another generation under the guidance of Ana Paula.

Ana Paula graduated as an agricultural engineer and is also an extremely close high school friend of Kamba’s General Manager, Bruna. This relationship is one that is very close to Kamba’s hearts and it is the second time they have imported this specific lot.

Fazenda Irubi

The Behrend family started their story in coffee in 1946 in the state of Paraná, where they had complications due to a historical frost.

In 1975 the family moved to Patrocínio in the Cerrado region after severe losses. They settled in this region and the family still farms there today.

More recently, Carlos’s son, Rodrigo, has focused on investing in the production of quality coffees with different processing techniques. This new approach has resulted in some really nice, clean and well balanced cups such as this anaerobic micro lot. This is the second time Kamba have imported this coffee from the Behrend family.

Fazenda Macaubas

The Macizo Colombiano is the area where the three ranges of the Colombian Andes come together to form one massive range. This convergence and the influence of rivers, the Amazon and the Pacific creates a unique environment creating micro-climates. These micro-climates are essential for creating the many different flavour profiles of the coffees in this region.

Andino coffee comes from producers who farm in this dynamic zone. Bruselas and Pitalito are communities in Huila located in this area. The steep ridges of the region produce vibrant and crisp acidity and subtle complexity. Producers often plant avocados and other tropical fruits amongst their coffee trees.

Caravela works closely with the small-scale coffee producers in Bruselas and Pitalito, under the name Andino, guaranteeing sustainable farming practices and consistent cup quality.

This is a very typical coffee for this region, with easy drinking flavours of caramel, brown sugar and browned butter. A fruit driven malic acidity reminds us of pears and red apples, and the finish is soft and praline-like.

Andino

Owned by a fourth generation farmer, Jean Paul has passionately nurtured a plantation consisting of over two-thousand trees and perfected the art of production for his region.

Since taking over, he has built a cupping lab in the pursuit of achieving exceptional coffee. The farmers he works alongside have small lots ranging from 1,550 to 1,900 meters above sea level.

This is their bulk production from Liza, Lot 13 of 15 is produced in 60kg bags and has been combined from several days of processing in the past season. Only 15 lots of this washed coffee were produced throughout the entirety of the last harvest. After delivery, the Coffee is sorted by hand, pulped and stored in fermentation tank for 12 hours. Following the development of these extraordinary fermentation flavours, the coffee is washed and moved to drying tables undercover for additional hand sorting and then finally moved to raised tables in the sun to be dried.

Rwanda - Liza Lot 13 Washed

This has been imported by our partner Omwani. We’ve had the delight of showcasing phenomenal coffees from Omwani’s East African offerings including Uganda, Rwanda and now Burundi.

Omwani working in partnership with Burundi-based Migoti Coffee Company and their processing stations to source some of the best coffee across all of Burundi. The name ‘Migoti’ comes from a local indigenous tree, which is also the name of the mountain where Migoti built their first coffee washing station in 2016. The station is operated by a local team of ten permanency staff and over 250 temporary workers who are employed during the season from March to June.

This is a great example of how East African terroir can produce some of the brightest coffees.

Burundi - Masenga Hill

The Kii factory is located in Ngairiama in the Gichugu division of Kirinyaga district in Central Province.

It is one of 3 factories, along with Kiangoi and Karimikui, which make up the Rungeto Farmers Coop Society.

This coop was established in 1953 and now has around 3507 members. Each smallholder member has around a hectare of land for growing coffee alongside vegetables for the family. The area has rich and fertile red volcanic soil at altitudes of 1700 to 1900 metres above sea level and receives between 1600 and 1900mm of rainfall annually.

The coffee is handpicked by the smallholder members and delivered to the Kii factory where it is 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.

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 - Kii AA

Finca Filadelfia was the first farm in Antigua.

The Dalton family honours its coffee growing heritage and the farm is currently being operated by the 5th and 6th generations. Coffee represents 214.64 hectares of the entire farm.

Like most farms in Guatemala, Finca Filadelfia originally harvested cochineal. In 1864 the farm transitioned to coffee amidst a country wide recession. Cochineal was used to produce a natural fabric dye called “Carmine”. During the industrial revolution, Germany developed synthetic dyes, removing the need for the natural carmine colour. As a result, farms across Guatemala faced a devastating recession.

Manuel Matheu (Marta’s great great great grandfather) initially borrowed the land at Filadelfia, where he planted some coffee in 1864. After his first harvest, he went to London to sell his first crop. After returning from London where he achieved great success, he was commissioned by the President of Guatemala to show small farmers how to grow coffee. Thus the Antigua coffee growing region was born.

Eventually, Manuel’s son purchased what is now Finca Filadelfia. The passion for coffee has been passed down for 6 generations. Marta’s great grandmother Elisa ran the farm until she was 95 years old and won the first two Cup of Excellence in 2001 and 2002.

Guatemala - Finca Filadelfia

Situated under the shadows of the Burni Telong which translates as ‘Fire Volcano’ this coffee has been curated by a local collector working out of the Sub District of Karang Rejo. Mahdi has over 20 years’ experience in coffee from this region and has used to this experience to start building lots from groups of local farmers who produce the best coffee.

This lot is compromised of 60 farmers who all each harvest coffee from their small 0-1 ha farms which are in the sub districts of Karang Rejo, Panji Mulia & Babbusalam Redelong.
Each farmer will produce about 500kg – 100okg of green coffee each year. These farmers during the harvest will pick their coffee and then deliver it to one of the six local collectors who has a de-pulper and space to dry the coffee. Mahdi works with each of the local collectors helping with an operation procedure to ensure they are fermenting the coffee in the correct manner to prevent any spoiling or defective coffee.

Once they have dried the coffee to 35 %, then wet hulled and then done a second drying of the coffee to 15% it will then be delivered to Mahdi. Here he will cup and assesses all coffees before constructing the lots making sure the profiles match and moisture is below 13%. After this the coffee is then hand-picked by his selected sorting team who clean the coffee ready to be bagged in grain pro for export. Unlike many supply chains in Sumatra all the coffee is milled and bagged in the town of Takengon unlike much of coffee from this region where this usual occurs in Medan a 12 hour drive away.

Mahdi is passionate about showcasing what the coffee has to offer from this region and he is also part of a local consultancy group called the Gayo Cuppers Team who act as an independent body assessing coffees for other exporters and groups. The group also runs an academy course every year for three days to educate the and encourage the next generation of coffee experts in the region.

Sumatra - Burni Telong

Owner	Asefa Dukamo
Region	Aroresa District, Sidamo
Variety	Regional Landrace
Processing	Washed
Altitude	1600-1900 masl
Import Partner	Falcon Coffees

Roast Profile	We roasted this coffee with espresso and milk based coffees in mind. With a roast length of 11 minutes and a finishing temperature of 211°C, we aimed to highlight the creamy texture and juicy stone fruit flavours this coffee possessed.

Cup Profile: Full of citrus and stone fruit flavours, this is a typical washed coffee from Sidama. 
More details: 

The Kantite washing station was been built in 2005 and receives cherries from more than 5000 smallholders producers who live in the surrounding areas. The station is managed by the teams from Daye Bensa - Kantite is one of the 16 washing stations run by the company in Sidamo.

Ethiopia - Kantite

Owner	Bernard Uwitije
Origin	Nyamagabe, Southern Province
Varietal	Red Bourbon
Process	Natural
Altitude	1,700 masl

Roast Profile
We roasted this coffee for filter. With a short time of only 7:45 and an ending temperature of 210°C, we've highlighted the bright and incredibly sweet notes of blueberry and strawberry, whilst keeping the creamy texture.
Import Partner	Falcon Coffees

Cup Profile: A delightfully sweet and decadent coffee. We find notes of strawberries and cream, blueberries and tropical fruits in the cup.

How We Drink: We love this coffee as a black pour-over. We use 15g and pour 50g of 100° water every 30 seconds, until a total of 250g water. The whole brew usually takes around 3:10.

It also brews fantastically in a cafetiere. We follow our brew guide, available here.

More Details: The owner of Bwenda, Bernard Uwitije, is a native of southern Rwanda, in the district of Nyamagabe. Coming from a region where coffee was a dominant crop, he first entered the sector trading ordinary home processed coffee. He later learned of the added value if one processed fully.

Wanting to set up a proper and sustainable business in the coffee sector, he built his first wet mill near his hometown in 2016. He used the first year to learn all the details of operating a wet mill successfully, and he built a second Washing station the following season, where he then mastered processing large volumes without compromising quality.

Bwenda was his third washing station, which he built in 2018 after realizing a group of farmers who were a bit isolated, did not have a closer washing station to process their cherries into high quality coffee. 2019 was the first season of operating Bwenda, processing only 1 container worth of cherries.

Bernard is already developing various programs to help farmers delivering to Bwenda with extension services and he is expanding the capacity of the wet mill.

Moon Roast

4.0

Moon Roast

🇬🇧 United Kingdom

Coffee Roasts

Candover Blend

Decaf - Peru Satipo

Ethiopia - Kantite

Fazenda Irubi

Fazenda Macaubas

Guatemala - Finca Filadelfia

Kenya - Kii AA

Lunar

Monte Bonito

Moonshot Blend

Personalised Coffee Gift

Peru - Sagrado Corazon

Rwanda - Bwenda 578

Sumatra - Burni Telong

Coffee archive

Andino

Arabica Decaf

Arabica Decaf - East Timor & Honduras

Bener Meriah

Brazil - Rainha Da Paz

Burundi - Masenga Hill

Burundi - Murambi Hill

Colombia - Piendamo

Daye Bensa

Eclipse_001 - Dubancho Natural

Edy Mauricio Deras Macerated Natural

Ethiopia - Hunda Oli

Guatemala - Domingo Lopez

Guatemala - Women of Huehue

Liza 36 hour

Pegasing Natural

Rainha Da Paz

Rwanda - Liza Lot 13 Washed

Tunki

Vista Hermosa

New Coffee Review