Free shipping over £30
OUR COFFEES
The Vunga Cooperative, Rwanda
FROM £9.50
Sweet, jammy, redcurrant and blackberry. With milk this takes on more pudding like notes.
Washed red bourbon
All cherry is hand-sorted before a pre-pulp float, underripe or damaged cherry is removed, along with any foreign objects. Cherry is then floated in pre-pulping tanks removing any floaters and later pulped. Next, coffee is fermented in dedicated concrete fermentation tanks for an average of 12 hours. During this time, the fermented parchment is agitated several times throughout the day.
This is to encourage lower density parchment to float and to clean any residual mucilage off the parchment. After fermentation, coffee is released into a large serpentine grading channel. This process also separates parchment into different density grades. Once the parchment is separated into grades, it is given a final post-wash rinse. At this point, coffee is then taken to a pre-drying area where the parchment is hand-sorted removing any insect-damaged, discoloured or chipped coffee. The parchment is laid out to dry and turned on a regular basis throughout the day for 30 days.
Nyamasheke district, Rwanda
Our first partner is the wonderul Raw material. We couldn't really ask for more in terms of shared values and hope that we can contribute toward their goal of 'achieveing economic freedom through coffee' for their farmers and producers.
In Rwanda, Raw Material work alongside Muraho Trading Co. This partnership helps affiliate cooperatives increase their quality of production, fetch a higher price for their coffee and introduce them to new markets. This will be a continuous work in progress in the coming years, as Raw Material gain a greater understanding of the particular challenges Rwandan coffee producers face.
Through this process Raw Material can develop a model that creates incentives which generate producer buy-in, all the while maximising impact. Raw Material supply coffee from across Muraho’s washing stations, which are located in the Nyamasheke, Gakenke, and Nyabihu regions of Rwanda.
Vunga is a well-established small cooperative run by President Uwimana Daphrose. Her partnership with the export and financing capability of Muraho Trading Co was formed to help Vunga increase their quality, fetch a higher price for their coffee and to introduce it to new markets.
Vunga is a well-known washing station, though it is located in an area in Rwanda where very little coffee is produced, it has a reputation of producing extremely high-quality coffee. In 2012, Vunga placed 13th in the Rwanda Cup of Excellence and 4th in 2014.
Raw Material is paying a premium of $0.35 USD per kilo of milled green coffee to the Vunga cooperative in order to help fund infrastructure upgrades. This premium assisted the installation of a full serpentine for washing (previously lacking at the station), extended drying tables, and a depulper in 2017. Vunga’s producers receive bonus second payments as well as health insurance through the Cooperative.
The photographs depict President Uwimana Daphrose and the Vunga Cooperative. These images were supplied to us by Raw Material.
Vunga is currently being used as our house espresso. We're finding this an easy to use coffee with a pretty wide range, giving a drink that has a herbal aroma, full body and a long red berry finish. Here's our current recipe.
PSI- 6b
Dose- 18g in
Time- 32 seconds
Yield- 40g
Udesa Birie, Ethiopia
FROM £11.50
Floral, ripe banana, dark chocolate and cherry
This lot was naturally processed with an extended 18 day anaerobic cherry fermentation prior to drying.
This grade 1 single-farmer microlot was produced by Udesa Birie, a smallholder farmer from Chekelektu in Kochere, near Yirgacheffe. Udesa's farm sits at 1,896masl and she cultivates the sub-varieties of Kurume, Dega and Welisho, all of which are classified as traditional Ethiopian heirloom varieties.
Covoya Speciality Coffee
This has been our go to on the batch brewer since we opened the doors. Its a really juicy easy drinker. Here's our recipe for an immersion brew.
We think the Clever Dripper offers the easiest way to make a repeatable, full bodied cup of filter at home.
Brewer- Clever Dripper, water in first method
Dose- 15g
Temperature- 93 degrees
Grind size- Medium fine
Method- Water in first, stir coffee through, let brew for 2:00, then swirl, let sit until 2:30 then release brew.
Total brew time- Approx 3:00
Alejandra Muñoz, Colombia
FROM £16.50
Juicy, peach and mango.
Washed thermal shock-
step1 collection and selection of 100% ripe cherry
step 2 oxidation process for 24hours
step 3 anaerobic fermentation of cherry with peel in plastic bag for 24 hrs to lower
temperature
step 4 depulp process in depulping machine
step 5 second anaerobic fermentation in plastic bag for 32 hours
step 5 thermal shock process to remove mucilage
step 6 wash the cherry with spring water to remove missing impurities
step 7 the coffee is taken to the dryer depending on the weather for a maximum of 8 days, it is removed 4 times a day for homogeneity
Zarza farm, Huila, Pitalito, Colombia
We're super excited to be working with Cata Coffee on this project. They are an orginastion that we share many values with as we work toward a more equitable future for women in coffee.
“Women have always been fundamental in the journey that coffee follows from the bean to the cup. Women are a catalyst for change and are essential for cocoa farming communities to thrive. Empowering them at the individual, household and community levels strengthens the impact we have with Cata Export. We believe that gender equality benefits us all. For this reason, promoting the empowerment of women is one of the principles of our program and is sustained in all our work, in our three key areas of intervention”.
No bones about it this the current favourite brew here at Skinny Dip Coffee. We feel the cup profile is really well suited to a fast hot brew. This means we turn to our trust Orea Mk2 to bring out those sweet tropical notes.
Brewer- Orea Mk2
Dose- 24g
Yield- 380g
Water temp- 96
TBT- 3 minutes
Method- 50g bloom for 1 minte, 10 second circular pour to 150g out to in, 10 second circular pour, out to in to 380g. Leave to draw down.
Test roast
500g - £8
Sometimes the first pancake always sticks to the pan. Test roast is when it doesnt quite work out as we want. You will recieve a 1kg mix bag of whatever we are currently roasting. Rest assurred its a perfectly drinkable and affordable bag of coffee.
Always limited stock!
WHY SUPORTING WOMEN IN COFFEE MATTERS
Would you do 70% of the work for 20% of the money?
In 2018 research carried out by the International Coffee Organisation showed that women have systematically lower access to resources, such as land, credit and information, than men.
We believe that the empowerement of women in the coffee supply chain will greatly improve gender equality and play a significant role in securing the future of coffee.