Bestsellers

Yeast inoculated Natural, Red Bourbon, Light-Medium Roaster Influence - Best brewed with espresso - funky guest option or more chunky batch.

Our FOURTH harvest purchasing yeast lots from the Kibingo washing station. We've been having a bit of run of Scenery all-stars - Kibingo Intenso Natty was in the very first version of Colourful, and was our second single origin espresso. Brilliant to bring it back.
This year's is possibly the best version we've tried yet - some previous years presented very heavy funk character, this year there's a lot more complexity and clarity to the structure, a great example of Lalcafé yeast fermentation. 

We're tasting:

Super fun aromatics - raspberry kombucha, green banana & cacao nib. In the cup it's bright, juicy & tropical - we're getting passionfruit, fruit pastilles, pineapple, Riesling wine, with some of that classic Burundi baking spice. As it cools, we get orange glucose sweets, watermelon gummies & milk chocolate.

In milk - passionfruit, pineapple, & banana foam sweets.

Traditional Natural, Red Bourbon, Lightest Roaster Influence -Best for Filter/Pourover/Turbo Espresso
3 key notes: [Berry Compôte, Dried Fruit, Masala Chai]

Our fourth harvest featuring coffee from the smallholders of Gikungere hill, every year a stunner. Long miles do great work.
We're SO stoked to bring this coffee back - one of our very first single origins ever was a natural process from the smallholders of Giku Hill, and every year we've been requesting to bring it back. Every year we've been thwarted by low availabilities and pre-existing contracts but finally - finally we managed to snag a small allocation.

The eagle eyes among you might recognise the label - we'll admit it was previously used for the Giku anoxic natural, which is to date one of the funkiest coffees we've ever released as a single origin.
We're unlikely to feature that process again, infinitely preferring the more traditional, aerobic fermentation profile from Giku - so we've decided to reclaim the label design for Giku natural. The label is split from a wider diptych design of a continuous landscape!

We’re tasting:
Big stewed fruit aromatics reminding us of berry compôte, cola & lime, and mulling spices. In the cup it's strawberry fruit leather, dried apricots and dates, milk chocolate coated raisins and honey. As it cools, the mulling spices aromatics combine with that classic Burundian black tea note to remind us of milky masala chai.

Traditional Washed, Ají, Lightest Roaster Influence -Best for Filter/Pourover/Turbo Espresso
3 key notes: [Raspberry, Rhubarb, Honeycomb]

Our second time featuring La Soledad after last year's excellent trad washed Ombligon/Caturrón lot. This Aji cupped blind like a Kenyan coffee for us, a bit of an amuse-bouche for the upcoming season of East African coffees.

Mario Fernando Gómez operates La Soledad, a farm that the Gomez family has owned since the 1960s and which achieved recognition as a Cup of Excellence finalist in 2009. Spanning 22 hectares and showcasing contemporary Colombian agronomy, Mario maintains an extensive collection of varieties including Yellow and Red Geisha, Sidra, Pink Bourbon, Orange Bourbon, Yellow Etiope, Aji, Striped Bourbon, Caturrón, and Chiroso.

Mario has branched out into producing a lot of the modern high intervention style of coffees - a bit of a microcosm of the wider Colombian industry, with the shift from commercial production, to rare variety planting, to now offering a diverse set of processes. We've sourced this one through Nordic, who naturally gravitate towards the lower intervention techniques. 

We’re tasting: 
Rich red-fruit aromatics - we're finding plum, raspberry, cherry & grapefruit zest. In the cup it's dense & syrupy, reminding us of Kenyan coffee - rhubarb, redcurrant and ripe persimmon while warm, with a honeycomb sweetness and sparkling acidity. As it cools we get a sweet ruby grapefruit note with brown sugar, black tea & hibiscus.