A classic Central American coffee profile, full bodied and booming with those deep sugary notes that you want to keep on drinking all morning. Smooth and balanced. Braeburn Apple, Toffee, Raisin.

Huehuetenango is the highest altitude region cultivating coffee in Guatemala. Thanks to the dry, hot winds that blow into the mountains from Mexico, the region is protected from frost allowing Highland Huehue to be cultivated up to 6500 feet (almost 2000m). The extreme remoteness of Huehuetenango means that most producers need to process their coffee themselves. Fortunately the region has plentiful water supply with many rivers and streams, so a mill can be placed almost anywhere. An abundance of local knowledge and skill also means that while home-processed, these coffees are treated with excellent attention to detail and are the amongst the most sought after in Guatemala due to their high quality cup.

This coffee is produced in a very artisanal fashion, with producers carrying out a complete washed process in their own home or small farm. Cherries are pulped mechanically, fermented for around 24 hours on average, washed and then dried on small patios with manual selection of the beans and careful attention to detail.

Every region has its own culture of coffee processing. In Huehuetenango it is special. Tall mountains tower over the coffee producing areas, inducing cool temperatures which means that coffee takes time to ferment; sometimes longer than a day. Coffee is therefore often fermented overnight, pushed into a washing channel for a density separation, then let to sit for another full day so that the last bit of mucilage can be washed off. Drying of the coffee is done on any flat ground that can be found. The harvest and processing season is typically dry, allowing the farmers to sun dry their coffee on small patios.

Huehuetenango’s producers are specially known for their artisan approach to processing, where every farmer develops their own process on their homes or nearby yards, so as to ensure the coffee is always supervised. After washing the coffee is always 100% sundried.

Guatemala - San Antonio Huista

Triple Co Roast is a local independent coffee roaster based in Stokes Croft, Bristol. We are an ethically-trading, open-access, speciality roastery.

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BS1 Espresso

Brazil San Antonio

Colombia El Carmen Decaf

Timor Leste Hatuhei

Rwanda Huye Mountain

Colombia Huver Anaerobic

Who: Twongerekawa Coko Cooperative
Region: Gakenke, Northern Province
Country: Rwanda
Varietal: Bourbon

THE STORY
Rwanda | Twongerekawa Coko | Whole Bean

If you can pronounce the name correctly, we'll sling you a free bag... Only kidding. This coffee from the Northern Province of Rwanda is super clean. The fruity flavours really cut through to your taste buds so you can sit back at enjoy the sweetness. Champagne, lime, black tea and grape juice.

Twongerekawa Coko is a co-operative based in Coko sector, Gakenke district, in Rwanda’s northern province. The co-op works with over 1,200 local smallholder farmers, each with an average plot of 1.3ha in size. This lot is Fair-trade and Organic certified with the producers making use of organic fertiliser such as manure, and mulching with coffee pulp.

Ripe cherries are carefully selected, first by hand and then by floatation in clean water tanks. The cherries are then de-pulped and dry-fermented for 12-18 hours. After fermentation the coffee is washed with clean high- pressure water in grading channels which also serve to further sort the coffee by density (the denser beans being of the highest quality selected for this microlot).

The coffee still in its husk (parchment) is then dried in the sun on raised African beds for 14-21 days depending on climatic conditions. The coffee is covered during the hottest part of the day, during rain and at night to protest against damage. Throughout the drying process, the co-op’s processing team carefully turn and handpick the coffee to ensure a consistent drying process and remove any remaining defects.

Twongerekawa Coko

Who: Communal Shamba X Hasambo AMCOS
Region: Mbozi, Songwe
Country: Tanzania
Varietal: Bourbon & Kent

THE STORY
Tanzania | Hasambo AA | Whole Bean

It's been a while since we've had a Tanzanian bean in, over half a year ago in fact. This Tanzanian comes from the South West, close to the Zambian border. It's round and full bodied with a pleasant finish. Ripe plum, Quince, Double Cream.

Hasambo AMCOS is a co-op started in collaboration with Communal Shamba LTD, a social enterprise founded solely by young Tanzanians. The co-op have sought to differentiate by consolidating and streamlining the traditional value chain for smallholder coffee production, as well as through pioneering processing techniques to diversify their offering and open new markets.

Communal Shamba works with a number of farmers groups (known in Tanzania as Agricultural Marketing Co-operative Societies, or AMCOS’) in the Southern Highlands of Tanzania, Mbeya Region, Mbozi District. Most the farmer groups are part of the Ihowa Community. This year Communal Shamba paid the highest cherry price in the region almost 80% higher than the standard local market price 2,200. Communal Shamba have engaged in a number of community projects such as rehabilitating the local school and a broad scope health project tackling (including lobbying staffing, clean water storage, computers, refrigeration and sterilizing units).

This lot utilises a double fermentation process, both wet and dry, followed by sun-drying on raised African beds for an average of 14 days.

Tanzania Hasambo AA

Who: Amelio Santacruz
Region: Narino
Country: Colombia
Varietal: Caturra

THE STORY
Colombia | Amelio Santacruz | Whole Bean

Amelio Santacruz. Recognise the name? That's because Amelio is the producer we bought last seasons BS1 espresso from. We absolutely loved his lot, its crisp & clean acidity followed by caramel sweetness; flavours Amelio has a real knack for producing. We noticed when we roasted his coffees a little lighter, how delicious they tasted when brewed in a filter method. So we thought, why not order in a bunch of it and do precisely that! This fresh lot is tasting of green grape, pink lady apple and honey.

Colombia Amelio Santacruz

Who: Rutuma Farmers Cooperative, Ngandu Wet Mill
Region: Karatina, Nyeri
Country: Kenya
Varietal: SL28, SL34

THE STORY
Kenya | Ngandu PB | Whole Bean

Kenya believe it!? Kenya is back, and with a juicy peaberry. Good quality Kenyan beans are getting harder to come by, so it's always exciting when we find one that tastes real clean and boasts those unique currant flavours Kenyans have become famous for. Blackcurrant, vanilla, raspberry.

This Peaberry lot like every lot from Ngandu wet mill had been undergoing the stringent quality-driven standards and procedures to ensure the quality of the outcome.
Farmers are selectively handpicking coffee cherries from there trees and are deliver those to the mill the same day, where they get meticulously sorted through floatation tanks as first step.
Factory employees oversee the process and any underripe or damaged cherries will not be accepted by the "Cherry Clerk", who keeps records of how much cherries each farmer delivers, the weight registered is taken after the floatation tank.
The producer will than have to wait for the lot to be sold to than claim the full payment for his contribution to the season production.
At this point the book kept by the "Cherry Clerk" is coming to fruition identify exactly how much coffee each individual producer has been contributing to.

After being weighed and logged in, the weight of the delivery and the farmer’s identification are recorded in the Cherry Clerk’s register and the cherries are introduced into the hopper to be pulped.
Pulping will only begin when a sufficient quantity of cherries has been received.

After pulping the cherries are placed in one of the many tiled fermentation tanks in the factory, where is left to ferment in a time-range that can span from 12 to 48 hours depending on the ambient condition during that particular period.
Subsequently the parchment is fully washed to remove all traces of mucilage, at the same time the coffee is than passed through a disc sorter where is graded.
The coffee will then either be delivered to dry on the factory’s raised drying beds or will be soaked under circulating water for up to twenty four hours, that depends as often during the peak of the season not always there is space available on the beds directly after grading due to the volumes of cherries that can be delivered every single day that might create some bottlenecks during the drying phase.
The parchment is dried slowly under shade over the course of two to three weeks, during which time it will be turned regularly.

Kenya Ngandu PB

Ethiopia | Debeka | Israel Degfa

He's back. Back with another insane juicy banger! Israel has got to be hands down one of our favourite producers, creating next level Ethiopian coffees year in, year out. This coffee does not disappoint, starting off with a smack you in the face peach note, followed by a sweet honeysuckle taste. This is then followed by floral flavour and a toffee apple finish.

This coffee is produced at Israel Degfa’s private farm Debeka. With only 180 raised beds and just over 100 staff during harvest season, this is one of Israel’s smallest projects. 

The Debeka coffee began back in 2017 when Israel joined an origin trip to Brazil to explore new and exciting processing methods to bring back to his farms and mills in Ethiopia. Whilst there, Israel was gifted 2kg of Mundo Novo seeds by a friend. 

Initially, the coffee was grown under a sprawling one-hectare greenhouse with all agronomic practices being computer controlled. Disease resistant varieties and other experiments are also enacted at Debeka. This lot is from the second harvest of this experiment and the profile has continued to improve. 

Ethiopia Debeka

This awesome coffee from Zambia comes from the Northern Coffee Corporation who have won taste of harvest awards for their management of estates in Ngoli, Isanya, Kateshi, Luombe, Nsunzu. This coffee from the Kateshi estate boasts notes of peach ice tea, salted caramel and yellow pear on the finish.

The Northern province of Zambia shares its borders with Tanzania to the East and D.R. Congo to the North. It also occupies the southern shore of Lake Tanganyika - the world’s longest fresh-water lake, and the largest in Africa by volume. Northern province has the best conditions for arabica coffee cultivation in Zambia with its relative proximity to the equator and abundant altitude (Mafinga Hills being the highest point in the country at 2,300masl). The local economy is dominated by agriculture with coffee being a primary cash crop alongside subsistence crops such as maize, millet, groundnuts and beans. The mountainous terrain and lack of transport infrastructure makes this region challenging to work in, but also one most in need of the investment and development which the coffee industry can bring. 

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