Vibrant balanced & round body
Farm: Hacienda Candelaria
Owner: Kloeti Family
Location: West-Valley
Varietal: Caturra

Hacienda Candelaria lies about 50km in NorthWest of San Jose, near the town of Palmares in Alajuela, West Valley. The 60 hectare estate was established in 1965 by Otto Kloeti and still today is managed as a family business. 

The Coffee Quest is happy to be working with Hacienda Candelaria for the last few years. The last decade has shown a large movement of farmers leaving the traditional way of delivering cherries to the local Cooperative, but instead process their own coffee to find export markets. Driving through the regions such as Tarrazu or West-Valley show many new micro-mills on the side of the road. Hacienda Candelaria seems to be an excellent example of successfully reaching this point, as a result of a step they took some time ago. The family and estate are very involved in the local community and have sponsored a school and soccer field, among other contributions.

Hacienda Candelaria

We are a husband and wife team based in Leeds. We run a coffee roastery as well as a coffee shop. We love and sell ethically sourced specialty coffee.

Shiloh Coffee Roasters

Named after after Hope Foundry on Mabgate road

70% Rwanda Muraho
30% India - Monsooned

Notes: Chocolate, Caramel & Honey with walnut biscuit & a balanced body finish

This is a full body coffee suitable for all brew methods. 

Hope Foundry Blend

Monsoon season starts in End May / June and goes on for June/July/Aug, sometimes Mid Sept. The coffees are monsooned and processed during the above months and are generally available till Dec, sometimes till March. The Monsoon coffee has to be produced in the coastal region since the humidity in the coastal region in India is high during the monsoon period. The coffee is stored in warehouses and factories in the Port City of Mangalore.

Good quality A and AA grades of Arabica Cherry coffee are procured from various growers. Usually it is difficult to get the entire lot of A / AA from a single grower. Hence the lot will be made up from coffee of many growers. Our coffee is grown in Chikmagalur. This coffee is then transported to the coastal area and then it is subjected to the entire process of Monsooning.

India Monsoon Malabar

60% Burundi Natural
40% Rwanda Washed 

Notes: Blackberry, sweet lemon, dried fig & caramel citrus body and complex flavours.

Mabgate Mills Blend

Brazil is the largest producer of coffee in the world. With such diversity, the range Brazil of coffee that it produces is vast – from small holder farms to vast estates. Soils, regional climate and temperatures make great growing conditions. However, Brazil lacks altitude – a factor considered crucial for creating the very best flavours expected form Arabica coffee and much of the coffee is grown at or below 1000m above sea level. Much lower than the typical 1400 – 1800masl that can be found in many other coffee producing nations. A large producer of certified coffees, Brazil has worked hard in recent years to promote itself as a sustainable producer, and global attention has forced various legislature through to enforce the protection of indigenous habitats and forestry. Many estates have taken this further and included substantial conservation areas on their estates. Typical flavouring from Brazil on the commercial grades invokes nuts, caramel and creamy body, but as producers develop new techniques we are beginning to enjoy new found sweetness, citrus and acidity from these coffees.

Bourbon is a natural mutation that was first discovered on the island of Reunion, then called Bourbon. Catuai is a cross between Mondo Novo and Caturra, and though it cups well, it is susceptible to rust, nematodes and diseases. Both are common in Brazil.

Brazil - Santo - Decaf

Producer Partner: Muraho Trading Company
Washing Station: Vunga
Region: Nyabihu
Altitude: 1650-1800 MASL
Varietal: Bourbon
Hours of Fermentation: About 6 hours
Drying Process: Raised bed for over 35 days

Vunga is a well-known washing station, though it is located in an area in Rwanda where very little coffee is produced, it has a reputation of producing extremely high-quality coffee. In 2012, Vunga placed 13th in the Rwanda Cup of Excellence and 4th in 2014. Cooperative members deliver coffee to the station, hand sort the cherry, and float the cherry. It is then pulped and washed in the newly constructed serpentine, funded through infrastructure investments from Muraho Trading Co and Raw Material.

Last year, Raw Material paid a premium of $0.35 USD per kilo of milled green coffee to the Vunga cooperative in order to help fund the necessary infrastructure upgrades, totalling 2 million Francs (~$2,400 USD before tax). Vunga post their highest ever profit by selling coffee through Muraho and Raw Material, and have reinvested a total of 6 million Francs from these profits toward the upgrades. MTCo financed a further 6 million Francs in order to complete this work. The final roughly $18,000 USD in extra spending allowed them to increase their dry storage capacity, build new serpentines, double the number of drying tables and finally to purchase new fermentation tanks.

Rwanda - Muraho

Notes: Dark Chocolate, Plum & Apple. with a rounded body and medium acidity 
Farming Area: Nyabihu 
Location: Rwanda
Varietal: Red Bourbon
Altitude: 1650-2000 MASL
Process: Drying on raised bed after 6 hours of fermentation in tanks.

The Wren Bakery Single Origin

Country: Guatemala
Altitude: 1100 - 1600 MASL
Variety:  Caturra, Pache & Typica
Processing: Washed and Swiss water decaf process
Producer Partner: D R Wakefield & Swiss Water Decaf

Notes: Custard Cream biscuits, combining with caramel and chocolate

This is our first Decaf from Guatemala and it won't disappoint any decaf drinkers.

To prepare the beans for caffeine removal, they are cleaned and hydrated with pure, local water, the beans are then introduced to an internally developed Green Coffee Extract (GCE), and caffeine removal begins. Caffeine ventures out on its own, away from the coffee beans into the GCE until the ratio of soluble compounds in the GCE to the compounds in the coffee reach the point of equilibrium. Caffeine and GCE flow continuously through carbon filters until all the caffeine is trapped and separated from the GCE, which is refreshed so that it can be used again and again to remove more caffeine. The process is monitored for around 10 hours and caffeine levels checked as well as time, and gauge temperature controls, until the coffee is 99.9% caffeine free

Guatemala DECAF

Notes: Herby, tobacco & chocolate, honey-like sweet
Location: Bondowoso - East Java
Varietal: Typica, Bourbon
Altitude: 1600 masl
Process: Washed
Set on a volcanic mountain this brings some amazing flavours and very interesting coffees. 

Indonesia - Perjalanan Kopi

Notes: Fruity- Red Grape, Green Apple. Floral- jasmine honeysuckle & Hibiscus 
Body: Sweet- Vanilla & Creamy with a Black Tea & Milk Chocolate
Lot: 290
Farm: Hacienda Cafetalera
Owner: Carl Axel Janson 
Location: Tizingal, Panama High Lands
Varietal: Green Tip Geisha
Altitude: 1700masl
Harvest date: 13th January 2020
Process: Natural extended fermentation for 48 hours
Drying method: Combination of  Estatic Dryer & Sun-dried on Patio for 10 days.

Panama - Geisha Janson Farm

Brazil - El Dorado

For our Rocko Mountain Reserve this year at Falcon specialty with the help of our team in Addis we have been sourcing coffees that truly represented the communities of the area by trying to gather different lots from different different groups of smallholders in Idido side of the Rocko Mountain.That is why these year with the support of Siz Agro we have been able to connect and source this magnificent natural processed coffee from three distinct groups.This particular lot represent the hard work and dedication from the people that live and grow coffee in the Alemayu Woreda (neighbourhood), they utilise 12 hectares of semi-forest land dedicated to coffee under the shade of native trees such as Acacia and Cardia Africa.The community deliver their cherries to the central drying station in Yirgacheffe town where our partner in the area Siz Agro is collecting and processing the lots since 2017. in the area the guys at Siz agro have invested in one farm and 8 washing stations to try to improve quality and traceability where single communities can vertically integrate in the supply chain.Siz Agro has been pre-financing farmers communities during the off season to help them improve their production and picking, with the help of a team of agronomists that are based locally all year around to advise on improvements required to achieve the best possible results.The lots is processed as a traditional dry natural, carefully inspected for any overripe or immature on the sorting table before being carefully laid on raised beds around two centimetres in thickness and turned every twenty minutes.the cherries are covered during the hotter part of the day that is normally between 11AM until 3PM to prevent fast drying, and the drying time can vary from 14 to 18 days depending on humidity

Ethiopia - Rocko Mountain Reserve

This CO2 decaf is a blend of coffees from the different washing stations in Rwanda through Muraho Trading Company. Muraho means ‘welcome’ or ‘hello’ in Kinyarwandan and is the perfect name for this decaf blend that represents some of the best coffees in Rwanda.
The coffees come from the Kilimbi, Rugali, Bumbogo and Vunga washing stations in the west and northern regions of Rwanda. The blend has been created to drive further volumes through Rwandan purchasing and in turn drive greater revenue to the washing stations and co-operatives.
The component coffees are all red bourbon, processed in the traditional Rwandan fully washed style with an average fermentation time of around 12 hours before being dried on raised beds.
The coffees are then shipped to Europe where they are decaffeinated in Germany using the CO2 process. In this chemical free process, soaked coffee beans are pressurised and CO2 is used as solvent to draw the caffeine out of the coffee leaving the flavour compounds behind and intact. The CO2 is then ready to be used to decaffeinate another batch
of coffee. The decaffeinated coffee is then dried and is ready to roast.

Rwanda Decaf

Since we began last year this new initiative has leaped with the co operation of the farmers to produce a better high end grade coffee than previously. As a result, this year we were able to achieve an independent cupping score of 86.5 points. Initially our processing till parchment is done in Toraja, after which we send the beans to our independent processing plant in Central Java for further processing and sorting. We are currently working with individual farmers within the village to also produce farmer lots. Recently we have another nearby village reach out to join our Co-operative, as they are keen to improve the quality of their coffee too.

Indonesia, Buntu Ledo

Brazil-Santo-Decaf

Jose Ydrogo Gallardo owns 3 hectares of land in the village of San Antonio, Huabal district. Jose Ydrogo grows mostly catuai, with some caturra and castillo plants. Jose Ydrogo manages the picking at his farm with the help of his family and hires some seasonal pickers who live in a nearby village. Once picked, Jose Ydrogo preferments his coffee in cherry overnight before placing the coffee on tarpaulin mats to dry in the sun, which takes approximately 30 days. Whilst this coffee is not organic certified, Jose Ydrogo does not apply any chemical fertiliser, pesticide or fungicide and applies compost mixed with manure as a fertiliser. Huabal is a district within the Jaén province of Cajamarca and is one of our strongest areas for members and quality. Huabal has a huge amount of potential for quality coffee, but due to very poor infrastructure many of the producers lack resources and knowledge to unlock that potential. Altitudes in the area range from 1200 to 2100masl, but most of the producers we work with are above 1800masl. Many producers in Huabal had been regenerating their farms with catimores, which had been promoted by the government and multinational buyers, and in some altitude ranges have given great results and with good management produce decent cup quality, but in the higher altitudes rarely produce much and the quality is poor. Now with the premiums that they’re receiving for quality, more and more producers are re-planting caturra, bourbon and catuai, which, with good management and fertilization can yield higher and produce much better quality coffee. Huabal is made up of various villages, which are centres of coffee production and each producer belongs to a village. Since Huabal spans a couple of mountains the climate conditions and soils can vary considerably, with some areas having wet, humid conditions and red, African-like soils and others dry and hot. This all contributes to diverse and delicious cup profiles and some very complex coffeesPeru Overview:We have been working in Northern Peru for several years, buying specialty coffee from cooperatives and associations with whom we have built lasting relationships. Whilst a lot of the arrival quality we have seen in previous seasons has been good, we have struggled to impact upon that quality or make improvements in the supply chain as we would like. More importantly, the premiums we had been paying for quality rarely makes it directly back to producers, something we have had very little control over in previous years.In Peru, like some other origins, coffee farmers are sensitive to market changes and often lack basic training and the incentive to produce higher qualities of coffee, as premiums often don’t materialise. For these reasons we decided we needed to change the way we buy coffee in Peru and work directly with producers, allowing us to control and improve upon existing quality and have full financial traceability. Ensuring these two factors would help us to pay higher prices for the coffees and to make sure that producers received a fair price for the coffee they delivered us, above the market price. In order to do this, we set up a warehouse in Jaen and started to buy in parchment directly from producers.The Cajamarca region holds a lot of potential for quality coffee, with ideal growing conditions and great varieties, but quality is often lost in picking, processing and drying, with producers lacking infrastructure and knowledge. The most vulnerable producers are those that are unassociated – those who aren’t members of a cooperative, association or organisation – and they represent 75% of producers in Northern Peru. These producers don’t have access to training sessions or premiums for quality or certifications, and their income is totally dependent on the market price. Often, local aggregators – a buyer who lives in the same area – will come to the farm or house of a producer and buy their coffee for cash before selling it on; in some cases, directly to an exporter or more often to other traders and middlemen. This results in the producer being paid very little for their coffee and a lot of quality coffee is lost.This shift in approach to sourcing will allow us to forge long term relationships directly with farmers, improve the coffee quality we can offer from these areas and increase producer household income through access to quality premiums. We now have over 438 registered farmers across the San Ignacio and Jaen provinces.

Peru - Gallardo

Notes:  Chocolate, plum & nutty with a full body & low acidity
Origins: Rwanda 60% & India 40%
Varietal: Red bourbon & SL34, Catual & Kent.
Altitude: 1,700 & 1,090 MASL 
Process: washed & monsooned 

The Wren Bakery Blend

Monsoon season starts in End May / June and goes on for June/July/Aug, sometimes Mid Sept. The coffees are monsooned and processed during the above months and are generally available till Dec, sometimes till March. The Monsoon coffee has to be produced in the coastal region since the humidity in the coastal region in India is high during the monsoon period. The coffee is stored in warehouses and factories in the Port City of Mangalore.

Good quality A and AA grades of Arabica Cherry coffee are procured from various growers. Usually it is difficult to get the entire lot of A / AA from a single grower. Hence the lot will be made up from coffee of many growers. Our coffee is grown in Chikmagalur. This coffee is then transported to the coastal area and then it is subjected to the entire process of Monsooning.

Legend has it that Monsoon Coffee was developed by accident. The story goes that in the days of the sailing ships Arabica Cherry – AB Coffee bound for the Scandinavian countries encountered torrential rain at the coastal curing units, then enroute to the port of shipment and also across the high seas to its ultimate destination, so much so that the Coffee changed its characteristics completely on arrival.

Fearing a complaint from the overseas buyer the exporter found to his pleasant surprise that the Coffee was appreciated and with Monsoon Malabar Coffee came into existence. Gradually the process of monsooning was streamlined and presently undergoes a sequence of sophisticated operations. This includes subjecting the principal grades of both Arabica and Robusta Cherry Coffee to a series of specialized processes under controlled and scientific conditions at our coastal establishment in order to impart the right degree of monsooning.

During the process of monsooning, the Coffee undergoes certain biological changes; bloats to almost twice its size; changes its texture and colour to pale gold and above all acquires a unique flavour and quality. The process of course is a intricate and elaborate one involving indirect exposure of the Coffee to the atmospheric conditions throughout the monsoon which requires ample facilities to be available for the exercise. It is during this period, that the wind- force, moisture content and humidity controls are expertly monitored and controlled to produce optimum results. The Coffee is then polished to add on a luster to the beans; mechanically graded to remove imperfections; densimetrically separated to extract light beans and the defectives are finally sorted out either electronically or manually to maintain perfection. The price grades obtained out of Monsoon Coffee are classified as follows:

Monsoon Coffee figures in the segment of Specialty Coffees and commands a premium in niche markets for its extra bold size and for the excellent properties it possesses in the cup for satisfying the requirements of Espresso Coffee the world over. It is a truly connoisseur’s delight.

India-Monsooned Malabar

Shyira is a young washing station situated at 2000 MASL in the Nyabihu district, which collects cherry from producers in the surrounding area between 2000 - 2400
MASL. This is the highest grown coffee we know of in Rwanda, and it’s from a region where very few washing stations are located making it unique. All cherry is hand-sorted before a pre-pulp float, under ripe or damaged cherry is removed, along with any foreign objects. Next, cherry is floated in pre-pulping tanks removing any floaters and then pulped. This coffee is
fermented in concrete tanks for on average 12 hours. During this time, the ferment parchment is agitated several times throughout the day by way of ceremonial foot stomping. The process takes about 20 minutes and all the while, the fermentation process is assisted with the agitation of the coffee. After fermentation, coffee is released into a large serpentine grading channel.

Shiloh Coffee Roasters

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Shiloh Coffee Roasters

🇬🇧 United Kingdom

Coffee Roasts

Brazil - El Dorado

Brazil - The Bom

Brazil-Santo-Decaf

Guatemala DECAF

Hope Foundry Blend

India - Mooleh Manay

India-Monsooned Malabar

Indonesia, Buntu Ledo

Mabgate Mills Blend

Panama - Geisha Janson Farm

Rwanda - Muraho

Rwanda Decaf

Rwanda-Shyira

The Wren Bakery Blend

The Wren Bakery Single Origin

Coffee archive

Brazil - Santo - Decaf

Ethiopia - Rocko Mountain Reserve

Hacienda Candelaria

India Monsoon Malabar

Indonesia - Perjalanan Kopi

Peru - Gallardo

New Coffee Review