This Swiss Water Processed Colombian is, without a doubt, the nicest decaf we have ever tasted. Swiss Water decaffeinate their coffee in Vancouver, Canada using only mountain water and absolutely no chemicals. This coffee has notes of berries and vanilla and caramel and a good body with a silky mouthfeel.

In fact, Swiss Water is so impressed by our decaff that they use this coffee to showcase their decaffeination process and use our coffee as an example of the best decaff can be in the UK.

Decaf

Hand roasted coffees, brewing equipment and gifts available online at weaniebeans.com And coffee makers at events near you.

Weanie Beans

Set up in 2001 by Haile Gebre, 640 hectare Shakisso farm sits in the Guji region of Ethiopia, and is a semi forested estate. Shakisso was the first coffee farm in the highlands of Guji, which had always been cattle farming land - Haile was the pioneer that changed the face of the land. 

After fleeing Yirgacheffe at the age of 10, because feudal lords claimed the land they lived on, Haile joined the navy but found it unfulfilling, so returned to university and eventually became active in politics and joined the Ministry of Land Reform. He was very passionate about social reform and his activism landed him a 3 year prison sentence. Once released, he studied business management in Moscow, and on his return to Ethiopia, joined the Oromia Co-Operative as regional governor. In 2001, together with his wife and 7 daughters, Haile made his home in Guji and inherited land suitable for growing coffee - he planted coffee seedlings and encouraged other local farmers to do the same.

In the next 15 years, thanks to Haile's efforts, Guji became fully converted from cattle farming to coffee growing lands with 45 washing stations and 55 dry mills established.

PRODUCER: HAILE GEBRE
VARIETAL: HEIRLOOM

Shakisso

Don't be put off thinking that coffee is only for espresso machines though. It is the coffee that we use in our cafe, but it's designed to be a coffee that everyone will enjoy. Try it in a French Press, Aeropress, Stove Top or in Filter, and you won't be disappointed. Each brew method will showcase the coffee slightly differently, but that's the joy of home brewing!

We hope you enjoy it as much as we do.

Scout

Yetu Tamu translates as "Our coffee is sweet", which is a very apt description of this wonderful peaberry coffee from the Mambo Cooperative Union in Tanzania. Founded in 2011, the cooperative's mission is to support and improve the distribution of speciality coffee prices back to the farming communities.

Picked over several weeks, the cherries are collected at their ripest before being centrally processed and transported for distribution by the Tanzanian Coffee Board. After that, the coffee is both hand and laser sorted again to remove any defects and any accidentally picked unripe beans at Mambo's facility in Morogoro.

This particular coffee is Peaberry, which means that rather than the usual two coffee beans growing inside the cherry, giving coffee beans their distinct flat sides, just one bean has grown producing a circular coffee bean. Originally thought of as a defect in the coffee, this has now become desired, and is sorted into its very own type, generally sold by itself.
 

PRODUCER: MAMCO COOPERATIVE UNION
VARIETAL: BOURBON & KENT

Yetu Tamu

With its bold flavours, powerful body and incredible mouthfeel, Citizen Kane really shows our other coffees who's the boss.

Citizen Kane is our old skool style espresso blend - it's full of chocolate, treacle and nutty flavours and mixes with milk quite spectacularly, whilst still making a punchy and flavourful stand alone espresso.

90% Brazil Ipanema Estate
10% Ethiopia Moata

Citizen Kane

In the west of Honduras sits the COMSA (Cafe Organico Marcala) co-operative, a collective of farmers from around Marcala, La Paz (which was the first region in Honduras to receive protected origin denomination).

COMSA started out in 2001 with 69 farmers, with the aim to improve their community's coffee and livelihoods through organic and sustainable farming.

They now represent over 1,200 members, and provide training in many areas, including water management, organic farming regeneration and wildlife conservation.


VARIETAL: CATURRA, PACAS, IHCAFE 90

COMSA Co-op

Hailing from the Sidamo region, in the south west of Ethiopia, this coffee comes from the Kilenso Mokonisa co-operative, which forms part of the Oromia Coffee Farmers Co-operative Union - the OCFSU export the coffee, and work exclusively in the Oromia Regional State. They are the first producer group to trial the new Fairtrade Climate Standard, which means 20,000 coffee farmers can improve their living conditions and income, while also becoming more resilient to the effects of climate change.

OCFCU pays 70% of its net profit back to the co-operatives, and Kilenso Mokonisa pays 70% of their profits back to the member farmers.

Kilenso Mokonisa cooperative is about 20 kilometres from the town of Bule Hora
and has 2,300 members, of which 135 are female. The average farmer has about two hectares of land and uses ‘false banana’ as an intercrop because it holds moisture from the soil and provides access to water throughout the dry season. The false banana or enset is also very space efficient and can feed more people per square metre of crop than most cereals. It is made into three main foods in Ethiopia – kocho, bulla and amicho.

PRODUCER: SEVERAL SMALL PRODUCERS
VARIETAL: HEIRLOOM

Kilenso Mokonisa

El Molina

Tlecuaxco

Ywangan

Named after the area's local bird, El Gallito de las Rocas, this microlot represents the most consistent quality coffee from the Cooperative.

Located in Northern Peru these farms are in a protected conservation area and work to an organic methodology and certification. The local wildlife is not only a figurehead for the co-op but also a source of pride in their successful protection and sustainability of the area.  

Now comprising over 330 small-scale coffee farmers the Cooperativa Agraria Frontera San Ignacio can be found near the border with Ecuador. Producers start the processing on site with pulping, washed fermentation and drying. Coffee is then delivered in parchment to the cooperatives warehouses in San Ignacio town where it is evaluated for physical appearance, tasted and separated according to quality and certification.

COUNTRY: PERU
PRODUCER:  COOPERATIVE AGRARIA FRONTERA SAN IGNACIO
VARIETAL: CATURRA, BOURBON & TYPICA

El Gallito

Now in its third generation, Mauricio Peñalba oversees the family farm, Finca La Innovación, with the help of his family. He is dedicated to improving the standards of production, biodiversity and processing on the farm, and has introduced new methods of working such as growing fruit and pine nut trees amongst the coffee, which has helped create a unique micro climate and create homes for native birds. A new, and simple, innovation such as this has helped in more ways than one - the introduction of new fauna and flora has helped to generate organic matter which can be repurposed as fertiliser.

Mauricio has previously worked with the COMSA co-op (a name you might recognise if you've been enjoying our coffees for a while) , and this has helped him to develop his organic production, and with this new knowledge, he's seen the quality and consistency of his coffee improve dramatically. And now, in a bid to differentiate his production from others, he is experimenting with natural processing, of which this is a very fine example, full of intense fruit.

COUNTRY: HONDURAS
PRODUCER: MAURICIO PEÑALBA
VARIETAL: CATAUI, ICATU, BOURBON

Finca Innovacion

Set on west facing slopes in Jinotgea, near the northern border with Honduras, Santa Luz Estates benefits from rich, volcanic soil.

Here, the growers have methodically divided the estate into smaller farms to separate varieties and processing methods. The cherries are then hand picked and washed in clean water, and dried at low temperatures to ensure a smooth and consistent flavour profile.

This particular variety, H3, was first planted on the estate in 2015 and is actually a cross between Caturra and an Ethiopian Heirloom, specifically suited to growing above 1300 MASL.
It was produced as part of a first wave of hybrid varieties, bringing with it a bright and smooth flavour, whilst also offering more resistance to the horrendous leaf rust disease.

COUNTRY: NICARAGUA
PRODUCER:   SANTA LUZ ESTATE
VARIETAL: H3

El Penon

Juan Urrutia planted the first coffee trees in the volcanic soil of Apaneca Ilamatepec in 1875, and 6 generations later, the estate is run by Enrique, Rene and Gustavo, with their father, Gustavo, still offering advice gleamed from his years of Cup of Excellence and trade body accolades.

All the coffee on the estate is shade grown, and native trees are planted yearly to prevent erosion. The Rainforest Alliacnce certified estate is home to a plethora of migratory birds and resident mammals, and sits within a UNESCO Biosphere Reserve.

Along with developing their own exporting company the family also operate their own wet mill utilising water from the nearby San Antonio river. Washed coffees are subject to precision depulpers whilst natural lots, such as this, enjoy a slow drying on sunny patios.

COUNTRY: EL SALVADOR
PRODUCER:  URRUTIA FAMILY
PROCESS:  NATURAL
VARIETAL: BOURBON

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Weanie Beans

🇬🇧 United Kingdom

Coffee items

Citizen Kane

Decaf

El Gallito

El Penon

Finca El Ingenio

Scout

Coffee archive

COMSA Co-op

El Molina

Finca Innovacion

Kilenso Mokonisa

Shakisso

Tlecuaxco

Yetu Tamu

Ywangan