The Art of Production

This coffee is a red honey process. The Peralta interpretation is as follows. Coffee is selected and harvested then left In cherry for 24 hours. The coffee is then pulped, 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. The coffee is covered at night to protect from 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 Region

The El Bosque farm is 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.

The Producers

The Peralta Family coffee growing history goes back to the beginning of the 20th century, but it was only in 2008 that they started focusing on developing new ways to market their coffees to international specialty coffee markets. 

Nicaragua- El Bajadero Red Honey

Scarlett Coffee are a boutique coffee roastery and café nestled away in the boundary between Angel and Islington. Taking our name from the brilliant red colour of fully ripened coffee cherries, we want to bring you coffees that are just as fresh and exciting.

Scarlett Coffee Roastery

The Producers

Sebastiao Eloi Miranda lives at his small farm Sitio Gamelao with wife Tereza. His parents moved from Sao Paulo to Minas Gerais when he was only 2 and since then, coffee has been part of his family routine. He started working as picker for other farms and at the age of 25, Mr. Miranda bought his first piece of land and planted 1 hectare of Coffee.

“Things were quite different few years ago. We used to mix all of our microlots because buyers didn’tcare about higher quality. Quantity was the most important thing”, says Sebastiao. Nowadays, Mr Miranda produces 500 bags of Specialty Coffee annually, mainly Yellow Catuai. Sun dried on a cemented patio and a few bags on raised beds. “We are happy to hear that consumers all over the world are enjoying our coffee. Better prices give us motivation to focus on quality”.

The Art of Production

Cherries are carefully handpicked and then oated in a tank of water to separate by density. The densest, ripest cherries sink to the bottom of the tank and the oaters are removed. The remaining high quality cherries are then dried on the patio in the sun with skin and pulp intact until the optimum moisture content has been reached. The cherries must be carefully maintained and turned to prevent over- fermentation or mold developing. Once the dried coffee cherries have been rested for a month, they are hulled, graded by bean size and bagged in GrainPro liners to preserve freshness.

The Region

Machado is located in the south of the Minas Gerais region. The local area has some of the highest elevations of any coffee growing region in Brazil (up to 1,250masl). The cooler climate allows for a slow cherry development, mild but distinct acidity and nice healthy trees!

Sitio Gamelao

Ayehu Farm is a 500 hectare single estate situated at 1,750masl. This grade 1 lot is of the K7 varietal, atypical for Ethiopia but sometimes found in areas of Kenya and Tanzania.

The Art of Production
The coffee was dried slowly in the sun on raised African beds for 18 days, turned periodically to ensure even drying and prevent over-fermentation or mould formation.

The Region
The emergence of the southern Ethiopian regions of Yirgacheffe and Sidamo as leading producers of speciality coffee has led to a forsaking of many of Ethiopia’s other growing regions. It’s difficult to argue with this paradigm shift when these coffees so consistently deliver in the cup.
But we have always been on the look out for other opportunities. Ethiopia is a diverse, mountainous country with abundant potential for specialty coffee cultivation, and sometimes other traditional regions such as Harar, Djimmah or Kaffa re-enter the conversation and find their way onto roaster’s cupping tables and specialty coffee shops around the world. But Amhara in Ethiopia’s rugged North-West is a new one even for us.

Amhara, home to eponymous ethnic Amhara people, includes Lake Tana, Ethiopia’s largest body of water and the source of the Blue Nile river.

Ayehu Farm G1

Santos Emiliano Bautista López owns the 14.5-hectare farm San Emiliano, where there are 2.5 hectares planted with Bourbon, Caturra, and Catuai coffees.

Coffee is picked ripe and depulped the following day before being fermented for 24 hours and washed three times. It's dried on patios.

Despite its relatively small size, Guatemala’s coffee-producing regions have distinct regional profiles that are influenced primarily by varieties and microclimate. Café Imports primarily works in four of the main growing regions.

ANTIGUA has farms mostly between 1300–1600 meters, many situated on one of the three main volcanoes, called Agua, Fuego, and Acatenango. The volcanic soil helps lock in moisture, as the region is sunnier and tends to get less rainfall than elsewhere, and the coffees are sweet, smooth, and good for blending or as mild, lower-acid single-origin offerings.

ATITLAN has a very rich soil composition thanks to the volcanoes that surround Lake Atitlan. The windy and wet climate contribute to the nutty, chocolate characteristics that are balanced by a lemony acid and some florals.

HUEHUETENANGO is probably the most famous (and difficult to pronounce—it is generally said “way-way-ten-AN-go”) region, and has the highest altitudes in the country, as high as 2,000 meters. Crisp malic and citrus acidity, full body, and toffee sweetness mark these coffees, which tend to be the most fruit-forward and can be the most complex of what Guatemala has to offer.

NUEVO ORIENTE is a small region to the eastern edge of the country, butting up against the Honduran border. Its climate is cloudier and rainier than some of the other regions, and the relatively stable temperatures and limited sunlight create a full-bodied coffee with loads of balance.

Ibis - Guatemala (Microlot)

The Art of Production

This coffee is naturally processed on raised African beds. Natural processing is a rarity in Kenya, which has built a fine reputation on the back of exceptional fully washed coffees. Ripe cherries are selectively harvested and floated to select only the ripest, highest quality cherries for processing. These cherries are placed in a single layer on raised drying beds and dried in the sun for up to 6 weeks. The cherries must be manually turned periodically every day to ensure an even drying and prevent mould formation. Once the coffee has reached its optimum moisture content it is rested before being hulled, graded further handpicked, and finally bagged in GrainPro for export.

The Region

Kiambu county is located just outside of Nairobi city. The region has a long history of coffee production and is famous for its large estates, which were originally built by British colonists in the early 20th century. After decolonisation the estates were sold to local Kenyans who have been managing them since. While estates such as this used to produce the majority of Kenyan coffee, the increased urban sprawl from
Nairobi, as well as the increasing land value in the region has meant that estate coffee production has gradually diminished, while smallholder production elsewhere has increased. Nevertheless, estates such as Gulmarg Estate continue a legacy of many generations of coffee production, supported by unparalleled local knowledge and experience.

Kiambu Special Sundried

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. As an excellent single origin or a consistent blender, 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.

GREAT FOR COLD BREW

This coffee can stand alone as a dynamic single origin cold brew with sweet, dark chocolate, red grape and orange rind flavors. It can also be blended with our Brazil Eagle Espresso to achieve a nice mellow milk chocolate and browning sugar sweetness, plus a touch of dynamic citrus zest and red fruit flavor in the background. We recommend proportions of 70 Brazil Eagle Espresso / 30 Colombia Dulima for this flavour profile.

The Story of Colombia's Juan Valdez

In 1958, when Jose Duval walked into the Manhattan advertising agency of Doyle Dane Bernbach (DDB), auditioning was old hat for the actor. Duval had come to New York from Havana 20 years earlier to pursue a career in opera, which evolved into a career in musical theatre and film. He’d played lead roles in many musicals, including Kismet, South Pacific, and the King in several productions of The King and I.  Auditioning for a Television commercial couldn’t have been too tough.

He won the part, only it wasn’t a part it was a role, the persona of a Colombian coffee farmer. Over the next 10 years, Duval would help create one of the most enduring advertising characters in history, Juan Valdez.

De Beauvoir Espresso

Our decaf comes from Rwanda, which is made using the sugar cane process. Sugarcane or Ethyl Acetate decaffeination, is a process which retains impressive cleanliness and flavour within the bean. This process begins with steaming of the coffee, increasing its porosity. The beans are then submerged in water and Ethyl Acetate. E.A is naturally occuring, which is extracted through the fermentation of sugarcane.

De Beauvoir DeCaf

The Beau Monde

IBIS Decaf

Like its namesake, the Ibis is directly influenced by the graceful Ibis Scarlet in both body and nature. This flavoursome coffee is beautifully balanced with distinct flavours of spice, cocoa and caramel, completing the palette with a hint of earthiness.
Our Ibis has great presence in milk and makes a memorable and unique black coffee.

Scarlett Coffee Roastery

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Scarlett Coffee Roastery

🇬🇧 United Kingdom

Served in Coffee Shops

Coffee Roasts

De Beauvoir Espresso

IBIS Decaf

Ibis

The Beau Monde

Coffee archive

Ayehu Farm G1

De Beauvoir DeCaf

Ibis - Guatemala (Microlot)

Kiambu Special Sundried

Nicaragua- El Bajadero Red Honey

Sitio Gamelao

New Coffee Review