FORTITUDE BLEND

from £11.50

Sweet, Vibrant & Balanced

Colombia & Kenya

The Fortitude Blend combines the best elements from our favourite single origin coffees to create a complex cup with a real depth of flavour.

This blend features La Palma from Colombia and Gatubu AA from Kenya. La Palma provides texture, balance and richness while Gatubu AA lifts the cup with vibrant acidity. A delicious coffee to enjoy everyday.

75% La Palma

25% Gatubu AA

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SHYIRA ANOXIC NATURAL

from £17.00

Plums, Port Wine & Jam

This anoxic natural lot has a clean wine-like quality with lots of dark fruits and a sweet jammy aftertaste.

Few coffee’s represent our roastery better than the beautiful coffees of Shyira. This is the 7th year we have purchased coffee from Shyira washing station and we look forward to it’s arrival every year. Our import partners, Raw Material, alongside the locally based Muraho Trading Company, have done amazing work on the ground in Shyira to improve quality and infrastructure.

Built in 2017, Shyira (pronounced Sheer-rah) is a station situated at 2000 MASL. It collects cherry from neighbouring producers that live between 2000 - 2400 MASL. This is some of the highest grown coffee in Rwanda from a region where very few washing stations are located, making it somewhat unique.

Anoxic Processing usually requires highly specialised and expensive equipment however the team at Raw Material and Shyira Station have developed an accessible and inexpensive process called the Water Pillow method. Cherries are placed in a barrel filled with water and the barrel is then covered with plastic sheeting to create a seal. More water is poured on top to make the seal airtight and create the anoxic environment required. Once the fermentation stage is complete, the coffee is dried on raised beds. Anoxic fermentation creates an incredibly clean cup with exceptionally refined acidity which results in a more interesting profile.

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SHYIRA NATURAL

from £13.50

Blackberries, Red Apple & Vanilla

Few coffees represent our roastery better than the beautiful coffees of Shyira. This is the 7th year we have purchased coffee from this washing station and it is something we look forward to every year. Our fantastic import partners, Raw Material, alongside the locally based Muharo Trading Company, have done amazing work on the ground in Shyira to improve quality and infrastructure. The coffees produced by this partnership are nothing short of incredible and, in our opinion, some of the best coffee being produced in the world today.

The station itself was built in 2017 in the Nyabihu region of Rwanda. Situated 2000 metres above sea level it collects coffee cherry from local producers that live as high as 2400 masl - some of the highest grown coffee in Rwanda. This, combined with the plentiful access to water thanks to the river that runs through the base of the station, lead to unrivalled cup quality in the area. The coffees are clean and refined with a cup profile that is both complex and also familiar.

This is the natural lot produced by the station this harvest. It’s juicy and vibrant with a blackberry sweetness and bright, red apple acidity which bring real depth of flavour. This is a beautiful representation of the coffee produced in this region.

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EL CARMEN DECAF

from £10.50

Caramel, Apple & Cocoa

Sugarcane decaffeination is often termed as a natural process decaf. Ethyl Acetate is an organically existing compound (C4H8O2) and by-product found most commonly in the fermentation of fruits, and is present in both ripe bananas and beer for example.

The plant we work with in Colombia uses water from the Navado del Ruis (a volcano between Caldas and Tolima) and natural ethyl acetate from fermented sugarcane sourced in the southern region of Palmira, Colombia. This process begins with steaming of the coffee, increasing its porosity, beginning the hydrolysis of caffeine, which is usually bonded to salts and chlorogenic acid in the bean.

The beans are then submerged in an ethyl acetate solvent, until 97% of the caffeine is removed. A final steam is then used to lift residual traces of the compound. The ultimate residue which remains is < 30 ppm, which is a level dramatically less than that of a banana!

El Carmen is clean and sweet with lots of caramel and honey notes followed by a smooth chocolatey finish. It’s easily one of the best decaffeinated coffees we’ve ever tasted.

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COROZAL

from £12.50

RED APPLE, MOLASSES & HONEY

Sourced through Raw Material’s “Villamaria” Project this natural lot comes from the Corozal, which translates to “Cold Lands”. The Corozal is the highest point in Villamaria, with some farms sitting over 2000 meters above sea level. The combination of cold weather and altitude make for some really interesting cup profiles in the coffee produced here.

Villamaría is a municipality in the department of Caldas, Colombia, a region rich in water and natural resources. Located just a few kilometres from the city of Manizales, the area is shaped by the Chinchiná River, which flows through the surrounding landscape.

The Jamaica drying station is situated in Chinchiná, Caldas, at an altitude of 1,300 metres above sea level. The station works with between 30 and 50 coffee producing families from higher elevation farms in the nearby Villarazo region. Sitting approximately 500 metres lower than the producers it serves, Jamaica benefits from a warmer climate that is particularly well suited to processing honey and natural coffees.

The station specialises in the production of washed, honey, and natural lots. Equipped with Nuna dehydrators and mechanical drying systems, the team is able to carefully control temperature and humidity throughout the drying process, ensuring greater consistency and quality, particularly for honey and natural coffees.

The results in the cup are striking with a crisp red apple acidity and deep molasses like sweetness.

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FINCA MERIDIANO

from £23.00

Pink Lemonade, Strawberry & Sherbet

Ecuador is often overlooked when it comes to speciality coffee, yet it is home to some truly exceptional varieties including this one: Typica Mejorado, meaning “Improved Typica.” Despite the name, it does not actually share any genetic lineage with Typica. Instead, it is believed to be a hybrid of Bourbon and Ethiopian Heirloom varieties. The name comes from it’s remarkable cup profile, which closely resembles the elegance and complexity associated with Typica.

This lot of Typica Mejorado was grown by Mario Hervas at his farm, Finca Meridiano, located in the western foothills of the Andes near the capital city of Quito. Established in 2011, Meridiano now dedicates 95% of its production to Typica Mejorado. Mario has built a strong reputation for producing coffees of exceptional quality, and this lot is a perfect example of that dedication.

In the cup, the coffee is incredibly vibrant, with an almost sparkling, lemonade-like character. Expect notes of strawberry and raspberry, followed by a refreshing lemon sherbet finish. It’s a beautiful demonstration of how much a coffee variety alone can shape the experience in the cup.

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FINCA LOS ALCIPRESES

from £13.00

WHITE PEACH, MANDARIN & CANE SUGAR

Honduras is the largest coffee producing country in Central America. The coffee grown there is known for its complexity, sweetness and clarity.

This lot is a washed Typica produced by Emiliana Montoya on her farm Los Alcipreses, located in the Intibuca region, within the Montecillos Mountain range. Typica is one of the oldest coffee varieties still in production today and is the foundation for many other varieties. It is believed to have been native to Ethiopia before being first cultivated in Yeman, then spreading further east around Asia.

Emiliana has been growing coffee for over 20 years and is a second generation producer, following in the footsteps of her parents, who were pioneering producers in the region. Cherries are picked at peak ripeness, depulped, then fermented for 48 hours in tiled-covered tanks. The coffee dries for 20-25 days on raised bed in a dome-shaped solar dryer before being stored in hermetically sealed bags to preserve quality.

This Typica lot stood out on our cupping table for its clean and complex cup profile. Delicate, sweet notes of white peach and a Mandarin brightness give this coffee warmth and depth of flavour, making it endlessly drinkable. Finca Los Alcipreses is a very welcome return to Honduran coffee for our roastery.

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SHYIRA ANOXIC WASHED

from £17.00

Lychee, Mango & Honey

This Anoxic Washed lot is beautifully clean and refined with a soft melon and lychee acidity followed by a honey sweetness.

Few coffee’s represent our roastery better than the beautiful coffees of Shyira. This is the 7th year we have purchased coffee from Shyira washing station and we look forward to it’s arrival every year. Our import partners, Raw Material, alongside the locally based Muraho Trading Company, have done amazing work on the ground in Shyira to improve quality and infrastructure.

Built in 2017, Shyira (pronounced Sheer-rah) is a station situated at 2000 MASL. It collects cherry from neighbouring producers that live between 2000 - 2400 MASL. This is some of the highest grown coffee in Rwanda from a region where very few washing stations are located, making it somewhat unique.

Anoxic Processing usually requires highly specialised and expensive equipment however the team at Raw Material and Shyira Station have developed an accessible and inexpensive process called the Water Pillow method. Cherries are placed in a barrel filled with water and the barrel is then covered with plastic sheeting to create a seal. More water is poured on top to make the seal airtight and create the anoxic environment required. After the fermentation is complete, the coffee is washed before being dried on raised beds. Anoxic fermentation creates an incredibly clean cup with exceptionally refined acidity which results in a more interesting profile.

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HACIENDA VENECIA

from £17.00

Papaya, Red Apple & Golden Syrup

Hacienda Venecia, located in the Tolima region near the city of Manizales, has been in operation for over 100 years. It is situated close to the Los Nevados National Park, which has been declared a UNESCO World Heritage Site in order to protect the area’s rich coffee growing culture and traditions. Because of this, the team at Venecia work hard to minimise their impact on the local environment. They maintain close ties with local farms and schools to keep coffee central to the area’s culture.

We were excited to try Hacienda Venecia’s coffee because the farm is cultivating some unique varieties. This particular one is called Catiope-55. It is a hybrid of two other varieties - Sachimor (which is its self is a hybrid designed to be resistant to diseases like leaf rust) and Ethiopia Heirloom. Developing Hybrid varieties is an important step for the future of coffee production. As climate change continues to affect coffee worldwide, utilising varieties that are both high yielding and hardy, as well as high quality in the cup, will secure future harvests. Catiope-55 has been developed for the local terroir since 2015 and has exceptional sweet and fruity characteristics.

This lot has been processed naturally and in the cup you can expect a vibrant sweetness with notes of rich papaya, red apples and cherries alongside a silky mouthfeel.

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Seasonal coffee

Roasted in Edinburgh

Sweet, Vibrant & Balanced

Plums, Port Wine & Jam

Blackberries, Red Apple & Vanilla

Caramel, Apple & Cocoa

RED APPLE, MOLASSES & HONEY

Pink Lemonade, Strawberry & Sherbet

WHITE PEACH, MANDARIN & CANE SUGAR

Lychee, Mango & Honey

Papaya, Red Apple & Golden Syrup