Coffee for the curious
Quarterly magazine and coffee releases.
From the the latest specialty producing origins, new coffee varietals, state-of-the-art processing methods, or producers with big ideas – we’re roasting the coffees that make a difference.
VOL 1, ISSUE 2—A/W ‘23
CURRENT EDITION
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Yukro Kebele
JIMMA, ETHIOPIA
Ethiopia’s venture into the world of experimental processing is only just beginning, and Mike Mamo and co. of Telila washing station are paving the way. Cultivated by the smallholder producers of Yukro Kebele, and wonderfully processed by the pathbreaking team at Telila, this coffee boasts a sparkling lemon and lime acidity, with hints of pear, kiwi, peach and herbal aromatics.
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Kerinci, Sumatra
INDONESIA
Indonesian coffee is often unglamorously characterised with taste notes of spice, nuts and tobacco. This Natural Anaerobic lot from the Barokah co-operative of Kerinci, Sumatra turns that perspective on its head. This coffee is a tropical fruit bomb. Guava. Dried Mango. Stewed cherry. From the farm that placed sixth in 2021’s Cup of Excellence, this coffee is not to be missed.
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