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SUBSCRIPTIONS
How does it work?
We curate our coffees into three distinct categories and price points. We invite you to choose your usual coffee, explore what coffee can taste like with a curious subscription or brew up some impossibly good coffee.
Our first usual and curious coffees have now sold out. We have new coffees in the roastery now. We hope to release details on these in the week starting 23rd September.
When will I get my coffee?
The cutoff point for orders will be the 25th of each month. Deliveries will commence in the first week of every month. You can either choose from our rested coffee (when available) or from the latest roast date - please indicate at checkout.
USUAL
Sometimes you just need coffee and fast, but it needs to be good.
This is it.
This is it. The very first coffee in our ‘usual’ range.
We couldn’t be more excited to introduce this sweet and juicy coffee from President Uwimana Daphrose and the Vunga Cooperative in Nyamasheke, Rwanda. You can expect easy going notes of blackberries and red fruit in your daily brew. Our roast style is Omni so you'll be in safe hands with all brewing devices.
USUAL 001 - Vunga Cooperative
Tastes- Sweet, redcurrant and blackberry
Farm- Vunga
Region- Rwanda, Nyamasheke District
Process- Washed
Variety- Red Bourbon
Please select the bag size, grind size and frequency in the checkout cart. A 250g bag will make approx 15 cups, whilst a 1kg bag will
yield between 40 and 45 cups for the careful barista :)
CURIOUS
Why does my coffee taste like this?
There are so many variables and hotly debated answers to this question. For those peeking above the ramparts here is where we will attempt to bring you a selection of coffees where farmers and producers use both time honoured and innovative new techniques to bring out a wide and exciting range of flavours. As we add more coffee to our lineup you'll be able to mix bags into this package.
CURIOUS 001 - Udesa Birie
Tastes- Floral, banana, cherry and dark chocolate
Farm- Chekelektu Small Holding
Region- Kochere, Yirgacheffe
Process- Natural Extended 18 day Anerobic Fermentation
Variety- Ethiopian Heirloom
What is anerobic fermentation?
All fermentations are by definition anerobic. This can be easily thought of as a low oxygen environment. Long fermentations, such as demonstrated here, require tight controls over conditions to ensure a quality product. The chemical breakdown of the yeast and bacteria over such a long time can lead to incredible cup qualities, with often unusual and bold flavour notes such as banana!
IMPOSSIBLE
Ready to brew up some impossible coffee?
These coffees represent the best coffee that we can find from or those peeking above the ramparts here is where we will attempt t
IMPOSSIBLE 001 - Alejandra Muñoz
Tastes- Super sweet, tropical peach and mango. As it cools stone notes and white cocolate appear
Farm- Zarza
Region- Pitalito, Huila
Process- Thermal Shock
Variety- Pink Bourbon Plus
Alejandra's story provided by Cata Coffee Exports
Alejandra Muñoz is a young woman from Brussels-Pitalito, located in the mountains of the south-east of the department of Huila in Colombia. Alejandra is a 26-year-old girl who is proud of the path that she has just begun to travel in the world of coffee. As a child, the trade she learned was carpentry, very far from coffee, even living in the department where this product is most produced. Her father was a carpenter and it was the activity with which he earned his daily livelihood to maintain the home. Alejandra, although she did not dedicate herself to it since as a woman she had to dedicate herself more to household activities with her mother and her study, in one way or another she obtained basic knowledge of this profession, which although she would not dedicate herself to it if they were useful for the rest of his life.
At the age of 16, she meets Jhonatan Gasca, who is currently her husband (a well-known coffee producer from the Zarza farm). capital or follow in his family's footsteps in the world of coffee. In the end, the relationship between these young people continued and their first son Thiago arrived, with which he would at least define and stay to live in Brussels raising a family. When Alejandra's parents became pregnant, they decided not to support Jhonatan with the study payments. These were not good times either, so one day it occurred to them to sell some hamburgers to their close friends and family in this way to earn a living, since there would already be 3 mouths to feed.
Laughing…Alejandra remembers that those first hamburgers were very salty, but the people were so good that all the hamburgers were sold anyway, this excited them and encouraged them to improve the recipe, include other products and open a small fast food restaurant, Brussels, which is a small town supported the young couple not only because of their admirable undertaking but also because Alejandra really dedicated herself with a lot of love to producing really rich products.
At the same time, Jonathan, together with his brother, began to undertake the development of their parents' farm, although they already had coffee production, they wanted to make this something very big with which the whole family could benefit and maintain the coffee tradition of their parents. Obstacles arose, there was frustration, but the desire to grow motivated them to continue experimenting and persevering. Although everything worked for the part of the coffee in the restaurant, the same thing did not happen, not because of the sales but because Alejandra began to see her health affected by different environmental factors, which forced her to make a hard decision for her, which was to close the restaurant, this really affected her a lot since, as she herself says, she would leave her economic independence and the activity that gave her pride and happiness.
Not wanting to stay at home without doing anything, she decided to support her husband on the subject of coffee "what little I have learned I owe it to my husband who is truly passionate about coffee and has given me the confidence toenter this industry, that little by little I begin to fall in love "... Says Alejandra. The Zarza farm, which has more than 6 hectares and is located at 1,540 meters above sea level in the municipality of Pitalito, has different varieties and currently they have opted to also enter the world of specialty coffees. Family work, respect, and the love that one has in this work, make the Zarza farm continue to grow and position itself as producers of quality coffees and although they are clear that there is a long way to go, they are very proud of the value of their coffee.
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.