This Quindío Sugarcane Decaf blend from Colombia’s Quindío Department is the epitome of what great decaf can be. With a full-body, a variety of fruit notes and a sweet finish, this decaf pleases even the skeptic among us.

Quindío is part of a region known as the Eje Cafetero, the Colombian Coffee Growing Axis, or Coffee Triangle, which historically produced most of the country’s coffee. This Decaf Quindío Blend marries the varied attributes of coffees grown throughout the municipalities of Calarcá, Córdoba, Pijao and Génova, which run north to south, composing the eastern flank of the department where it borders with Tolima.

Quindio Collective

We already know that prisoners are 50% more likely to reoffend if they leave prison without skills and a job. And we definitely know that in specialty coffee, people need exceptional skills.

Enter Redemption Roasters, the world’s first behind bars coffee company. We were approached by the Ministry of Justice to help address the state of reoffending through coffee. Our roastery is inside the walls of HMP the Mount and our network of barista academies operate in justice sector institutions across the country.

As part of our mission to help offenders successfully reintegrate into society, we train them in professional roastery and barista skills. On release, we help our “Graduates” to find work, either in our own coffee shops, or with our wholesale clients.

We don’t just source coffee ethically; our entire roasting and coffee education process is socially impactful. The result is a finely crafted cup of coffee that raises the bar for everyone.

Redemption Roasters

Finca Altos de Erapuca is a relatively new coffee farm which was established in 2008. With an altitude of 1,300 to 1,360 meters, the owner Carlos Efrain Paz Sevilla recognised the farm’s great potential for producing coffee. The Altos farm is located in Copan, on the slopes of Hondura’s second highest mountain, Erapuca. As a volcano like mountain, the land is fertile and soil quality is excellent.

The coffee is fertilised three times per year and the harvest begins in December, but hits full swing in January and February. A combination of two different drying methods is employed, with coffee first drying on the patio until the moisture content reaches 43%, followed by mechanical drying. These are maintained at 35c for a period of 35/45 hours until the moisture content falls to 11-12%.

Altos De Erapuca

Edilma Piedrahita

This coffee has been donated to us by Mercanta, one of our green suppliers – who were keen to help us create a special release coffee to support frontline workers. We will be donating a bag of coffee to the NHS for every one purchased.

This 100% Obatá Honey lot is the result of hard work and dedication by various smallholder members of Coope Victoria, Costa Rica’s very first cooperative. Based in the Western Central Valley, farms benefit from high altitudes of over 1200 metres above sea level, with volcanic soils rich with minerals. Cherry selection for this lot is very important, with only ripe red cherries making the cut. These are then pulped, some mucilage is removed, and then the coffee (with around 50% of mucilage still attached) is pre-dried on patios for up to 24 hours, with drying finished in mechanical dryers. This produces a beautifully sweet and complex coffee on the palate.

Frontline Brew

Finca El Saman is situated up in the north east corner of Cauca, a region that is not very well known within specialty coffee because of issues accessing the region due to civil war and crime. Aurora Noscue’s family has been involved in coffee for generations, and although work is hard she has sought education to improve both her techniques and management of the farm. With this ambition and drive she has been a strong leader in a local women’s group, Alianzas Productivas, where they are helping empower women in business, while supporting 120 families in the region. On the farm, banana and citrus trees provide shade for the coffee. During the harvest the coffee is hand-picked and separated for quality before being pulped and fermented for 18- 20 hours without water. The coffee is then washed before being dried on the roof or in a parabolic drier for 8 – 14 days.

Aurora Noscue

Our classic medium-roasted espresso blend combines Brazillian, Guatemalan and El Salvadorian beans, to create a solid all-rounder, equally delicious as espresso or with milk.

Aylesbury Blend

Had the same exact feeling about this one

@em I was `lucky` to visit Sturbucks with specialty coffee the other day, so my memories are fresh  😂 

Wolichu Wachu is a washing station located in the town of Uraga in the famous Guji zone of Ethiopia in the South east of the country.

Wolichu Wachu was established in 2017 by the Harso Haru Mude Farmer Cooperative. Being a relatively new washing station they were able to use and expand on the knowledge and practises of 30+ years.

This coffee is a grade 1 Ethiopian coffee. Grades in Ethiopia are determined on a visual inspection of defects and the overall cup score of the coffee. Grade 1 being the highest quality, Grade 1-2 being deemed speciality and grades 3 through 9 are commodity coffee.

Walichu Wachu

Brazil does coffee very differently from the rest of the world because of the many regions, farmers, and exporters who combine to produce a many different qualities. Most of our Brazils are sourced from Mogiana and Cerrado. It is a region where some exceptionally sweet lots can be found. Cerrado coffees are typically fine and clean, with a good body.

Our traceability efforts have definitely paid off: We traced our Cemorrado to one farm, Fazenda Santiago in Patos de Minas. In 1979 farmer Elmiro Alves do Nascimento inherited the Fazenda Santiago, in the Alto Paranaíbas Region, having his 239 hectares of land formed on pasture for breeding of free cattle and dairy. In 2003, Elmiro decided to start a new project on his farm: coffee. He started to plant Arabica coffee on an 8-hectare plot, which over time has expanded to almost 200 hectares.

These Nespresso®-compatible pods will give you the perfect brew whether you like straight espresso, or you prefer a longer coffee – just add freshly boiled filtered water. Remember to give the pods a little shake before adding to the machine to ensure the coffee is fluffy and ready to brew!

12 pods per pack.

Oscar One Espresso Pods

Farms delivering to Adado washing station cultivate coffee in Yirgacheffe. All the things we know make for great coffee are here in Yirgacheffe because Arabica evolved to flourish in Yirgacheffe’s climate. Combine all that with quality-focused processing at Adado Washing Station and you have the original recipe for great coffee. This Natural from Adado is delightfully floral with rich berry notes and a complex sweetness.

Natural processing at the station follows the traditional Ethiopian methods. After an initial screening where cherry is floated and visually checked underripes, overripes and damaged cherry. Cherry is washed in clean water and then transferred to raised beds to dry. Staff regularly turn the cherry to ensure even drying. Once dried, coffee rests in a cooperative warehouse.

Adado

The Mount Blend was created by our head roaster to commemorate the opening of our new roastery at HMP The Mount. The idea behind this blend was to create a blend of two or more coffees to be enjoyed as a filter. As a general rule in the specialty coffee scene, we tend to only see blends for espresso, with filter coffee always highlighting a particular single origin lot. However, taking two or more exceptional filter coffees and blending them to create a unique and interesting flavour profile is not only fun for our team, but is also a surprise for your palate! We will be changing the components of The Mount Blend frequently, so be sure to enjoy them whilst they are around, as they will never be repeated!

The Mount Blend

Попробуй Don Heladio - Pharmacie Roasters🔥

@em спасибо! Как раз надо что-то заказать :)

COMAL (Asociación Civil Comercializadora Maya Alternativa) has been at the forefront of gender equity in coffee production. Nearly 1/2 of COMAL’s members are women and the cooperative has created a number of programs to support female producers.

Each producer involved in this lot processes and dries their own coffee on small patios. They all have their own small pulpers, fermentation tanks and washing systems. COMAL organizes the collection of dried parchment from members and delivers it to the FECCEG dry mill in Quetzaltenango. Here, the quality team analyzes each lot. Depending on the quality, it will either be kept separate and sold as a microlot or blended with other coffees from the same producer organization and quality group.

While coffee is the main cash crop for these producers, they also cultivate honey, fruit trees and subsistence crops like maize and beans. They also plant trees to preserve biodiversity and protect reserves of groundwater as well as a variety of flowers and plants that attract bees and increase their honey production.

La Federación Comercializadora de Café Especial de Guatemala (FECCEG) was created in 2006 in response to the coffee crisis at the start of the century. The aim of the organisation is to develop programs with more impact on the coffee-producing communities, to get better access to the international coffee market, and to consolidate export logistics. The organisation supports its member organisations and producers with technical support, crop diversification programs, education about integrated farming, and support with Organic and Fairtrade certification.

Comal

Dagitu is an AA grade coffee, meaning the beans are sorted to the largest size. The size of the bean reflects the growing conditions – large, dense beans have had the time to develop more slowly, meaning more of the nutrients from the parent plant have been absorbed by the seeds, resulting in a more complex, higher quality flavour profile.

Danson Wanyutu Karugondo inherited Dagitu Estate from his father, who planted the first coffee trees on the land in 1954. Danson combined his own name and those of his two sons to rechristen the farm Dagitu.

Today, more than 20 years after inheriting the farm, Danson still handpicks and processes all his coffee independently. After picking, cherry is processed on the estate, before being milled at Sucafina Kenya’s dry mill, Kahawa Bora.

Dry milling lots from small estates like Dagitu has historically been very difficult, as most smallholders produce small volumes of coffee. Before Kahawa Bora was established, mills would blend these lots together, which meant that coffee from smallholders was anonymised, limiting recognition and payment.

Danson works with Kahawa Bora to ensure traceability on his coffee. The mill recognises the importance of cultivating supportive relationships between coffee farmers and roasters and provides key agricultural services to help farmers improve the health, yield, and quality of their crops.

Dagitu

This coffee comes from the Faith Estates in Kirinyaga, Kenya. It’s the second of our series of top notch Kenyan coffees, and the vibrant cup quality is testament to Cecilia’s work. Big citrus acidity with berry sweetness and a juicy body.

In Kenya today, more than 600,000 smallholders farming fewer than 5 acres compose 99% of the coffee farming population. Their farms cover more than 75% of total coffee growing land and produce nearly 70% of the country’s coffee. These farmers are organized into hundreds of Farmer Cooperative Societies (FCS), all of which operate at least one factory. The remainder of annual production is grown and processed by land estates, many of which have their own washing stations.

Cecilia Wanjiku Haniel is a founding member of a group of more than 30 smallholder farmers who get together on a monthly basis for training, planning and sharing knowledge about coffee farming. This allows the members to not only increase their capacity for quality, but helps them to establish a stronger market presence so they can achieve more sustainable prices for their coffee.

Region: KIRINYAGA
Producer: CECILIA WANJIKU HANIEL
Variety: RUIRU 11, SL28, SL34

Faith Estate

As we finally approach the end of 2020, we all need a little treat this festive season. At Redemption, we’ve put together a delicious gift in the form of this cross-continental blend.

Rafael Reyes, the proud owner of El Diviso in La Unión, Nariño, Colombia, is 91 years old and has been growing coffee since he was a child. Now a great-grandfather, he continues to run the farm with three of his seven children and is proud that through his work, his family sees producing coffee as a good way of living.

The Humure Washing Station in Gatsibo District, in the Eastern Province of Rwanda, is managed entirely by women. The station supports the smallholder farmers who work with them, providing them with loans to help with production costs and seedlings to renew aging rootstock.

Together, these coffees make a blend built on family, support, and generosity, making them the perfect choice for this seasonal blend.

Working Chance is a charity that helps women with criminal convictions to develop their employability and self-belief. They carry out valuable work helping to shift prejudiced attitudes about women with convictions and to educate people about the issues that often underlie women’s offending.

Yule Brew

Coffee-producing countries often have higher levels of gender inequality due to more traditional cultural role divisions. Typically on smallholder coffee farms, women do the bulk of the work relating to quality and yields whilst men work in transporting and selling the produce. However, women are often excluded from decision-making processes and leadership roles and have limited access to financial and educational resources.

Tizita Bizuneh runs the Bulessa washing station in Sidamo, Ethiopia as a project designed to empower women working in coffee throughout the production chain. The station is operated entirely by women, and services 400 mainly female regional smallholder producers. The coffee they have produced in this lot has a delicious flavour profile with loads of nectarine, grape and melon, with a nice vanilla bean finish.

Region: SIDAMO
Producer/Farm: TIZITA BIZUNEH
Variety: HEIRLOOM

Bulessa

хаахах, это потому, что я тебе его готовил? 

The Asociación de Productores Cafetaleros Solidarios de San Ignacio (APROCASSI) formed in 2000 as a group of farmers intent on protecting their land against encroaching mining companies. Over the 20 years since, the group has evolved into a quality-centric coffee producing collective, with a particular focus on certified coffees.

The organisation also actively encourages and supports income diversification for women and incentivising coffee production as a viable vocation for youth – they have initiated a “Grupo de Jovenes” (youth group) where young coffee producers receive agricultural training, and operate a coffee shop called Saja in San Ignacio where the women’s group prepares and sells the coffees from their own farms.

Region: SAN IGNACIO, CAJAMARCA, PERU
Producer: APROCASSI COLLECTIVE
Farm: VARIOUS SMALLHOLDERS
Variety: BOURBON, CATIMOR, CATURRA, PACHES, TYPICA

Aprocassi Decaf

Produced by 82 smallholder farmers from five different cantons – Olmedo, Zosoranga, Carimanga, Espindola & Quilanga – this coffee presents a bright citric acidity, delicate melon and berry notes with a delicious lemon drop sweetness and held together with a soft, silky mouthfeel.

Altos de Saraguallas

Yeah, it does state espresso & filter on it, came quite dark to me as well

i will try it with espresso machine tomorrow

Fiallos Honduras Coffee
We will be donating 50p from every coffee bag sold to help raise money for the Honduran relief fund. This deliciously boozy coffee has loads of stone fruit sweetness, a big, syrupy body and a soft malic acidity, bringing to mind a sweet, fruity whiskey, apricot brandy or peach schnapps. Perfect to keep warm as we head into the heart of winter! Pedro started out picking and pruning on coffee farms in order to save up enough money to buy land for himself. He eventually bought a half hectare plot, and little by little he has acquired more parcels of land and grown his total production to make a good living from coffee. Pedro was one of the founding members of the Aruco cooperative and remains an important member, providing advice and assistance to other producers. This coffee supports hurricane relief effort in Honduras. This is the first of a series of four Honduran coffees from the Aruco cooperative we have sourced through Falcon Speciality to support relief efforts in the wake of hurricanes Eta and Iota. The region suffered extensive damage to infrastructure and farms and saw many producers lose their coffee harvest. We are working with our green coffee supplier, Falcon, to help raise money for the Honduran relief fund. We will be donating 50p from every coffee bag sold from the series.

Fiallos

Honey processing is where the coffee cherries are depulped (skin and fruit pulp removed) but dried without the sticky “mucilage” being washed off the seeds. After depulping, this coffee has been rested for 6 hours on raised beds, before being dried over 15-20 days. The coffee presents as softly sweet with a coating mouthfeel and clean citric acidity.

This is one of two coffees in The Socorro Series which we are showcasing from Gloria Esperanza Meija. Gloria took over management of Las Palmas in 2011, after injury left her husband unable to work. Shortly after, the farm was decimated by coffee leaf rust. Unable to produce exportable coffee for two years, she was very close to giving up. In 2016 Gloria decided to join the Falcon Speciality Agromony Project, and since then her coffee quality has risen a staggering 9 points on the SCA scale, allowing her to earn 167% more for her coffee.

She now produces various lots, like this yellow honey coffee. Alongside this, she teaches organic farming methods to other producers who, together, create organic fertiliser on her land.

This coffee supports hurricane relief efforts in Honduras.

This is the second of a series of four Honduran coffees from the Aruco cooperative. We have sourced these through Falcon Speciality to support relief efforts in the wake of hurricanes Eta and Iota. The region suffered extensive damage to infrastructure and farms and saw many producers lose their coffee harvest.

We will be donating 50p from every coff

Las Palmas

Sparkling lime acidity kicks off this coffee’s sensory profile, mellowing into the sweetness of pineapple without losing any of the bright citrus pop. It’s light and spritzy like a mojito – the perfect cup to launch us into summer!

A small town called Herrera, located in the department of Tolima, is home to the 58 members of the Association of Specialty Coffee Growers of Alto Saldana who have collectively produced this delicious coffee. Although the average farm size is only 4.5 hectares, the producers consistently fetch good cup scores and prices for their coffees.

This coffee has been grown under the shade of plantain, walnut, cámbulo, chachafruto, and guamo trees – a practice which is crucial in ensuring environmental sustainability through biodiversity.This region’s proximity to the equator, matched with a diverse range of microclimates, allows for almost continual harvest throughout the year, offering fresh flavours and character every time. This coffee passes through a washing process as well as detailed sorting after drying, and this meticulous process ensures a high level of quality in your cup!

El Meridano

Notes of redcurrant, plum and cherry jump out at first taste of this coffee, elevated by the tang of a lime-citrus acidity. The body is silky smooth, testament to the quality of the processing, and there are hints of chocolate and a mild nuttiness. The profile finishes with the mild but pleasant astringency of Earl Grey tea.

Mageyo Washing Station in Bujumbura, Burundi services close to 1000 farmers, and is part of the Akawa project, an initiative that was launched to build fair and stable supply chains in the country. The mill pays its farmers an up-front flat fee prior to the harvest, which mitigates the financial risk that often falls on the shoulders of coffee producers; this way, they are assured access to resources they need for a productive harvest. The Akawa initiative also finances UTZ certification for its member washing stations, and uses the premiums gained from the sale of this coffee to train farmers in good crop management practices.

Post-harvest, strict quality control processes are in place at the mill, which the farmers are happy to work with given the favourable payment structure. After processing, the coffee is transported to Nairobi where it is stored in the cooler climate to preserve the quality prior to export.

Mageyo

This is another delicious decaf coffee from Huila, Colombia. It offers bright citric acidity, a tangy green apple note combined with some walnut bitterness, a really juicy body, all rounded out with a caramel or toffee aftertaste.

Just like our much-loved previous decaf, this coffee has been decaffeinated using the “sugarcane” process, which involves soaking the harvested coffee in a sugarcane-derived compound. This preserves and even enhances the flavour profile of the original crop, which means that our decaf coffees are of just as high a quality as anything else on our menu.

This lot is named “La Estrella del Ostro” for the “Star of the Southern Wind”, which shines just above the mountains where this coffee is grown in La Plata, Huila. Grown by members of the Coffee Belén Association, the cherry is naturally fermented in cement tanks for 12-24 hours, before being washed in micro-mills, then sun-dried on covered, raised beds on each farm. Our supplier, Caravela Coffee, has a dedicated quality analyst working with the producers in this region to increase the value of their crop, and ensure consistency across this regional blend.

La Estreella Del Ostro Decaf

This fruit bomb provides all the notes of cherry, plum and berries that you might expect from a naturally-processed coffee, but is elevated by a rose florality which combines with the fruit to present as Turkish delight. The profile is highlighted with a complex grape-like acidity and underpinned by a coating mouthfeel, making for an intensely sweet espresso.

This is one of four Nicaraguan lots we contracted this season, and the only naturally processed lot. It was also the highest scoring lot of those on the offer table, and it demonstrates the hard work and dedication that has gone into the production of this coffee.

Cerro Datanlí – El Diablo is a high massif or group of mountains squeezed between the cities of Matagalpa and Jinotega, and it is on these steep slopes that ten small-scale farmers tend their coffee plants, producing outstanding lots such as this. The surrounding area is a nature reservation, filled with an incredible biodiversity of plant and animal life.

You may notice the name of this group of mountains also lends itself to one of our other lots (currently a component of The Mount Blend), but the flavour profiles of these two lots are distinctly different – though both of very good quality!

El Diablo, Nicaragua

Sweet nuts and baked fruits dominate the profile of this decaf, while the heavy creaminess of the mouthfeel give a sense of eating a dense, hefty fruitcake. There’s a mild lemon acidity providing a bit of zest, with the sweetness of nougat doubling down on the nutty, fruity notes.

“Tumbaga” is named for an alloy of gold, copper, and silver that was used throughout Colombia to make small, sacred objects. This alloy symbolically married the contradictory energies of sun (gold) and moon (silver), producing a balance between opposites – just like decaffeinated coffee, which provides the joy and buzz of drinking coffee without keeping you up all night!

This is another decaf produced using the natural sugarcane method, highlighting rather than masking the inherent quality and flavour profile of the original, pre-decaffeination beans. Because of that, the stakes are higher when choosing the coffee for decaffeination, so the coffees in this lot have been screened specifically for high body, high sweetness and milder acidity, meaning it will work really well with or without milk.

Tumbaga Decaf, Colombia

La Estrella, Nicaragua

La Serranía Decaf, Colombia

The Mount Blend, Nicaragua/ Ethiopia

Poder Feminino

Variety: Mundo Novo, Catimor, Catuai, Caturra, & Typica

The Block

profiles to deliver a delicious cup. Esquipulas brings plenty of body to the cup with notes of hazelnut and cream. El Diablo adds a little sparkle of acidity to brighten the cup up slightly, along with notes of raisin.

Our base component comes from Arlin Andino’s farm. From a family background in coffee growing, it wasn’t until 2017, that Arlin started producing coffee on her own farm. For Arlin, this is a total passion, and she is currently building a school on her farm, for children to study, learn about coffee and have better life opportunities. 

Our secondary component originates from the magical landscape of Cerro Datanli El Diablo nature reserve. Along with good climatic conditions, water flows from the top of the Isabelia mountain range all the way down to their coffee farms below, providing efficient nourishment courtesy of nature. 

Redemption Roasters

3.8

Redemption Roasters

🇬🇧 United Kingdom

Served in Coffee Shops

Coffee Roasts

Altos de Saraguallas

Aylesbury Blend

El Diablo, Nicaragua

La Estrella, Nicaragua

La Serranía Decaf, Colombia

Oscar One Espresso Pods

Poder Feminino

The Block

The Mount Blend, Nicaragua/ Ethiopia

The Wing

Coffee archive

Adado

Altos De Erapuca

Aprocassi Decaf

Aurora Noscue

Bulessa

Comal

Dagitu

Edilma Piedrahita

El Meridano

Faith Estate

Fiallos

Frontline Brew

La Estreella Del Ostro Decaf

Las Palmas

Mageyo

Quindio Collective

The Mount Blend

Tumbaga Decaf, Colombia

Walichu Wachu

Yule Brew

New Coffee Review