Santa Luz farm is situated approximately 20 kilometres away from Jinotega and is adjacent to the Datanli el Diablo nature reserve, which is an important biological reserve in the Jinotega area. The microlot covers 311 hectares, of which 180 hectares are currently dedicated to the production of coffee. The farms height above sea level varies between 1,300 to 1,400 metres, with a small river which runs from West to East, joining the Jiguina River, and the Apanas Lake in the East. 

This farm has been Rainforest Alliance Certified since 2003

Top Hat

Your friendly neighbourhood coffee house. We roast and brew exceptional well-mannered coffee.

The Gentlemen Baristas

Muranga county is located between Nyeri and Thika in the heart of traditional Kikuyu territory. The region has a strong history in coffee production dating back around 100 years. The terroir is characterised by cool highlands boasting well drained and fertile red-brown clay soils. The Muranga factory is serviced by fresh water running from the slopes of Mt Kenya and the Aderdare mountain range.

The combination of high elevation, cool temperatures, good water supply and abundant sunshine allows the coffees from the region to mature slowly, producing exceptional complexity in the cup. 

Bowler

The San Francisco community is located in San Francisco de León Cortes. The community has grown from 12 producer families in 2014, to 40 producers in 2017. Each of these 40 producer families contributed to this lot of community coffee in the 2016/2017 harvest. The families cultivate caturra and catuai varieties at altitudes ranging between 1700 to 1950 MASL in the privileged district of Llano Bonito. The production capacity of the community has grown to 250 bags.

The people of this community are characterized by a passion for coffee and the desire to consistently produce a high quality, sustainable product. They are proud to be participants in the Coope Tarrazú Community Coffees program. Each of the producing families depend on coffee as a livelihood, and are committed to working together through all stages of the coffee process to ensure the coffee that is harvested is of excellent quality.

This Guatemalan coffee comes from the region of Huehuetenango, San Antonio Huista. After careful hand picking, the coffee cherries are pulped mechanically and fermented in a tank for 24 hours, in where the native micro-organism helps the sugary mucilage layer on the surface of the bean to break down, creating clean cup profile for the coffee. After the fermentation, the coffee is washed and then sun dried on patios.
Huehuetenango’s producers are specially known for their artisan processing culture where every farmer does their own thing, helped by their family. Nearly all farmers grow and tend to their coffee crops near their homes in their own gardens, this means the coffee is always supervised constantly. 

Cultivar: Caturra, Catuai, Bourbon

Boater

I think they make different coffee under the same name 😏

We chose our next Colombian single origin from the San Lorenzo Caldono reserve, Luis Fernando's farm. At the farm, neighbours and family members pick the ripe cherries and then take them to the local mill Beneficio for pulping on the same day. The beans are fermented for 18 hours, washed and reduced to 11.5% moisture using a solar parabolic dryer. The coffee is then taken to the CENCOIC dry mill facility where they perform a quality analysis and prepare the coffee for export.

Pork Pie

We believe that just because you choose to drink decaf doesn’t mean you should have to compromise on quality. Our decaffeinated coffee is roasted in a way that will be suitable for all brewing methods. The coffee undergoes decaffeination by the Swiss Water Process. This process does not use any chemicals and is also the most delicate way to remove caffeine without changing the flavour of the beans.

 A decaf drinker, no matter how vilified by the coffee world, should be allowed to enjoy a fantastic cup of coffee as much as the next person. Which is why we put the same amount of effort into sourcing great cultivars for our decaf as we do for all of the rest of the coffees.

Cultivar: Castillo, Colombia, Typica

Pretender

El Salvador

Since 1985, El Borbollon mill has been processing only the best quality coffees in El Salvador. El Borbollon has continued the Alvarez family time honored tradition of growing, milling and exporting the finest coffees in the country. This lots comes mainly from Bourbon variety that are cultivated on the 13Bou. The excellent growing conditions and the commitment to developing sustainable practices has helped us to harvest the best coffee cherries. All of the coffee is shade grown coffee with flawless processing techniques that brings a delightful Salvadoran coffee profile in the cup. This lots were dried in clay patios with careful control to achieve the ideal moisture content at the final drying phase.

Brazil

Wander da Silva Guerra was born and raised in a rural area near Piumhi, Minas Gerais. After more than 30 years producing coffee and at 87 years old, he still leaves home every single day at 6am. With his lunchbox in hand he goes to his farms and works on the coffee trees with his employees.

Sumatra

Permata Gayo was established after the conflict in Aceh and registered on 15th March 2006. In November 2007 the cooperative gardens of all 468 members were Organic Certified (USDA/NOP,EU).Since 4th June 2008 the cooperative has been Fairtrade Certified. And in Nov 2008 Permata Gayo applied its own Organic certificate to new farmers.

Deerstalker

Finca La Reforma was established by Rafael Alvarez L. in 1892 in the slopes of the Santa Ana Volcano. Now, it is owned by Hermanos Alvarez Diaz, the fourth generation from this coffee family.

La Reforma is planted with red bourbon variety and is cultivated under native shaded trees which improves and conserves the soil and provides habitat for birds. This lot has been prepared under high-quality standards set by El Borbollon mill which has more than a hundred years of experience growing and exporting coffees within the family.

This lot comes from Bourbon variety grown on the highests plots of Finca La Reforma and only those day lots that score above AA grading has been selected to become part of this offering. El Borbollon has been excelling the art of preparing exemplary coffees from origin to meet with the evolving requirements set by coffee buyers worldwide.

Gatsby

Purchase a bag of 'Hats off to the NHS' and we will pack it and ship it to our contacts in hospitals up & down the country. These will then be distributed on site to the NHS workers most in need of a decent cup of Joe. 

Our wonderful NHS heroes are working hard, day and night, tirelessly saving lives, we feel that they are the epitome of well-mannered and as such deserve some delicious coffee to keep them going. Any profit, after delivery to hospitals, will be donated to an NHS trust. 

Hats off to the NHS

Wander da Silva Guerra was born and raised in a rural area near Piumhi, Minas Gerais. At a young age, he established his own retail business, where he worked almost all his life. When his three children were grown up, he decided to pursue his greatest passion in life: agriculture, establishing his first coffee farm in 1982. After more than 30 years producing coffee and at 87 years old, he still leaves home every single day at 6am. With his lunchbox in hand he goes to his farms and works on the coffee trees with his employees. (Brazil)

Thirty eight of the 252 hectares were planted with Bourbon Mayaguez 139 seedlings when the washing station was established, around 2,000-2,500 in each hectare. The cultivar itself most likely originated from the island of Reunion (The same place the original Bourbon mutation was first noted), together with Jackson that is also widely found in Rwanda, and a Bourbon mutation. The third commonly found cultivar, Bourbon Mayaguez 71, could have come from Ethiopia, introduced via the Congo. These varietals are common in Rwanda in part due to only approved varietals being able to be grown, ensuring the suitability of the varietals for the conditions, but restricting genetic diversity from the nurseries. (Rwanda)

Stovepipe

ORIGIN: Guji, Ethiopia
CULTIVAR/PROCESS: Mixed Heirloom
FARM/PRODUCER: Various small holders
TYPE: Single Origin

If you’re a pour-over brewer, Propeller is the coffee for you.

A charming example of a well-processed natural coffee from Guji, Ethiopia; it’s a flavourful and sweet cup of coffee with complex tasting notes.



Propeller

Toque

Producer; Mustafa Mohammed Ali

Drying; Raised Beds - manual harvest

What is forest coffee?

Ethiopia is the birthplace of Arabica coffee where you can still find different varietals growing wild and semi-wild in parts of the primary forests. This particular high-quality coffee is shade grown in South Western Ethiopia. It is grown in an environment that has a high level of biodiversity, where there are at least 10 different local tree species and grown under a minimum of 40-50% shade. 

Our importer for this particular coffee, Belco, has been working for over 10 years with these producers. Belco works hard to support the local small scale agriculture and to respect the natural environment/habitat of the arabica plant while sourcing this coffee. Belcos agronomists collaborate with and offer advice to the producers on how to raise the quality of the coffee. For example: building and using African raised beds, improving processing techniques and by collecting data on the areas trees, soils and history. Belcos input and relationship here also benefits us (the buyer). We receive invaluable information of the growing and farming conditions and are granted better and more detailed traceability for our beans.

This delicious honey processed coffee has got flavour notes of apricot, bergamot and lemon peel. We have roasted this coffee in a way that it will be best served as a filter and highly recommend using filtered water in order to get the best out of the brew.

Hats Off To... World Coffee Research

Gatsby tastes strong and intense, therefore it is a perfect option for those who like darker coffee flavours and enjoy brewing their coffee using a Moka Pot or espresso machine. This coffee works especially well with bean-to-cup brewers too. It is perfectly balanced served with or without milk.

The Gatsby blend is showcasing traditional coffee flavours. We have roasted this blend slightly darker than the rest of our range to inherit the characteristics of dominant dark chocolate, with low acidity and a smooth heavy body. The roasting has been taken to the point where the natural sugars are browned giving this blend dark brown sugar notes, which particularly reminds us of muscovado. This blend is made with a ratio of 50% Brazil, 50% Colombia Arabica.

The Gentlemen Baristas

4.3

The Gentlemen Baristas

🇬🇧 United Kingdom

Served in Coffee Shops

Coffee Roasts

Boater

Bowler

Deerstalker

Gatsby - Blend

Pretender

Propeller

Racer - El Salvador

Top Hat

Coffee archive

Fez

Gatsby

Hats Off To... World Coffee Research

Hats off to the NHS

Pork Pie

Stovepipe

Toque

New Coffee Review