Rwanda

Getting the best from the beans. Speciality coffee roasters.

Two Fifty Square Coffee Roasters

Nicaragua

Coffee Farm: EL PEREZOSO - LAS LOMAS
Location: WEST VALLEY
Varietal: MIXED
Owner: COOPRO NARANJO

Costa Rica

Mutero Estate is located in Kirinyaga County, around 100 km north of Kenya’s capital Nairobi. The owner of Mutero is Mr Alvans Mutero, and the farm has around 9 acres of coffee planted with teh SL 28 & 34 varieties.

Alvans has outfitted his small factory with a small pulping machine, and several fermentation tanks and washing channels to allow him to process his won coffee adding value and then being able to sell through the second window and not being left exposed to the auction fluctuations.

After pulping, fermenting for 24 hours and washing the coffee, the parchment is dried on raised beds allowing for air circulation around the drying coffee for between 10 -14 days.

VARIETAL: SL-28

Kenya

The Kayon Mountain Coffee Farm was established in 2012 with the aim of producing top quality coffee in a socially and environmentally responsible manner. The farm is situated in the southern part of Ethiopia in the Oromia region, Guji Zone which is about 320 miles from the capital city, Addis Ababa. The farm is privately owned by Ato Esmael and his family.

Guji is a recent addition to the range of beautiful coffees being exported from Ethiopia. Historically it has been exported as a Sidamo type, but after many years of lobbying, the Ethiopian government has granted Guji its own geographical distinction. While the cup profile is quite similar to Sidamo coffees, some people feel that there is a “little something special” in the terroir of Guji.

New Heirloom coffee trees have been planted on this 240 hectare plot in fertile sandy clay loam soil beneath the canopy of a natural forest. Organic processes are used on the farm with animal dung being the main source of fertilizer. The coffee is harvested from October to February by people from local villages. Some of it is washed, fermented and dried on raised beds and the rest is left for the production of high quality natural processed coffee. Freshly picked coffee cherry is washed with the low density beans being channelled away for a lower grade. The clean high grade coffees are then placed onto raised beds where for around 12 to 20 days’ drying time it is meticulously hand-turned and picked over to remove any defect beans. Finally, the dried cherries are milled to reveal the beautiful natural processed coffee beans which undergo further sorting to remove any remaining defect beans.

Ethiopia

Guatemala

Colombia

Brazil

The Swiss Water Decaf process uses carbonated water, time and lots of manual labour to remove 99.9% of the caffeine. This ensures a natural end product with a  smooth, complex flavour that is just as good as the real thing.

Two Fifty Square Coffee Roasters

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Two Fifty Square Coffee Roasters

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