Coffee Discounts

Anoxic Washed, Red Bourbon, Light Roast - Best brewed with Filter (excellent batch brew or pourover option). Would bang as a turbo-spro with rest

The Shyira washing station produces what we consider to be some of the best coffees coming out of Rwanda - extremely high altitude farms and precise processing combine to produce superlative results. 
Returning for its third season, we've got the two anoxic lots from Shyira. This year in a reversal of fortune, we're preferring the anoxic washed lot - we're finding really bright, clean acids and an incredible sweetness.

We’re tasting:
Aromas of grapefruit curd, panela and white florals. In the cup it's got a zippy bright acidity with heaps of structure - we're finding ripe whitecurrant, floral heather honey, hibiscus milk tea, golden raisin and stewed plums. As it cools we get a gentle note of darjeeling tea alongside a brioche sweetness, like vanilla pain suisse.

Traditional Washed, Red Bourbon, Lightest Roaster Influence -Best for Filter/Pourover/Turbo Espresso

Our fourth harvest featuring coffee from the smallholders of Gikungere hill, every year a stunner. Long miles do great work

We’re tasting: Super bright citrus zest, chamomile and date aromatics. In the cup we're getting sweet meyer lemon, white grape, dried apricots, buttery shortbread sweetness and vanilla chantilly cream; with a complex tea note that reminds us of light oolong.

Version 14 is a banger - 25% Rwanda FW, 25% Peru AW, 50% Brazil Nat. Medium to Heavy Roaster influence - solid milk espresso choice but great across all purposes.

Roasted to produce a solid “house espresso”, with distinct chocolate and darker fruit notes, an all-rounder suitable for milk, alt-milk and black coffees. Coffees seasonally sourced to ensure consistent core flavours year round.

A continuation of Osito's first regional blend from the Cerrado Minero region. Real classic Brazil blender vibes - milk choc fruit & nut bar.
Joining the fray - honestly, Chacra is spoiling us all silly on this lot - an anoxic washed Caturra, fresh crop, outrageously good, from a 2420 MASL farm (!!) we had the volume to commit to take the lot in one which made it affordable for Facility. One of the very first Peruvian coffees we bought was a regional blender built by Simon, and while this is heaps better it's nice to bring our sourcing relationship full circle.

Maintaining its spot in the blend - but swapping to the FW version, with a more developed larger batch profile to the house filter iteration - fresh crop Gito from Raw Material/Muraho trading company. This project takes the output from all the Muraho stations during the milling process, taking small-screen size beans and separating them out into a regional lot. These beans previously would have not been sorted to an export grade level and sold internally - despite being just as good as the larger screen size lots! They are mostly peaberries and when export sorted (density/colour) incredibly good quality.

We're returning to a run of Burundi and Rwanda again for the winter to spring season. There is no two ways about it - by engaging with meaningful purchase volumes from these countries, you will hit the odd potato. Running a higher ratio of Brazil will reduce it, and all the partners we purchase from have excellent sorting that reduce the incidence further. We recommend discarding any you find and giving a little extra purge, they should be very infrequent; using a tupperware to hold the discard grounds instead of an open knock box can be a useful trick.

We're tasting: Super sweet - we're getting milk chocolate, stewed apples and plums, with a syrupy body with a long toffee & baking spice finish
In milk: Apple pie & golden syrup

Traditional Washed, Field Blend, Light-Medium (House-Omni) Roaster Influence - Best on batch or single O spro.

Returning this year as a house filter, this impact project combines lots that would be too small to export as a single producer microlot blended with bulk production from a group of producers in San Antonio Huista, Huehuetenango. This project returns export speciality grade pricing to producers who might have otherwise missed out on this - and with it comes classic comfort flavours, ideal at multiple roast degrees, and a welcome counterpoint to some of the wilder lots on our offer.

We're tasting:
Sweet caramel, milk chocolate and dried apple aromatics. In the cup it's clean, sweet and buttery bodied- we find orchard fruits (pear & apple), almond butter and hazelnut crème, with a dense fudge sweetness. As it cools some black tea, dried peel & apple streusel cake notes come to the front. A nice comfort coffee easy-drinker. 

Double Washed, Mejorado, Lightest Roaster Influence - best for filter. Excellent pourover or freezer menu option
3 key notes: [Peach, Blood Orange, Dense Florals]

Mario knows exactly what he wants to produce - his focus for the last 14 years has been on the selective breeding and phenotypic expression of the varieties he grows on his farm, first perfecting his Mejorado plants and now working on Rosado & Gesha. He produces exceptionally clean & sweet coffees that present the cultivar expression front and centre.
One of our most direct producer relationships at Scenery, we've been working with Mario for years and are HUGE fans of his work.

This might be one of our favourite fully washed lots we've had from Mario yet - HUGE florality. The weather was much better this season compared to last year and it really shows in the cup. 

We’re tasting: 
Intense white florals - jasmine and mexican orange blossom lead the aromatics, alongside butterscotch and mandarin zest. In the cup it's super juicy, reminding us of ripe comice pear, ripe tarocco blood orange, candyfloss grape & vanilla pannacotta. As it cools the florals become more dense, and the acidity shifts from citric to malic - reminding us of poached rhubarb & rose.

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.

Natural / E.A Decaf, Variedad Colombia, Castillo Naranjal, Medium-Heavy Roaster Influence - Profiled mainly with balanced and soluble espresso in mind, but versatile

Returning to the very same decaf lot we first launched with Scenery, the Villamariá natural lot has some history. We're reliably told it might have been the starting gun on the trend of excellent decafs - as both one of the first naturals as well as one of the first 87+ lots to have been sent through the Descafescol plant in Manziales, all the way back in 2019. 

Operating a hub-and-spoke model, cherry for 30-50 smallholder families in close communities deliver cherry to Finca La Aurora, where it is consolidated and taken 500m downhill to the Jamaica drying station, where warmer conditions better suit the drying of naturals

Raw Material is a Community Interest Company that returns 100% of profits to producers. Having started in a time of record low coffee prices, they delivered high prices to producers; we're in record high coffee prices now and they deliver high prices to producers - and when the market inevitably contracts, they'll keep delivering high prices to producers, achieved through their cherry-purchasing model with two-stage payments that decouples farmer earnings from commodity volatility.

We’re tasting:
Aromas of sour cherry, malt syrup and chocolate brownie. In the cup we get poached pear, medjool dates and milk chocolate, with that classic pineapple acidity common to the Colombian E.A decaf process. Overall super rich and sweet with a long toffee finish
In milk: chocolate tiffin.