
MORE THAN 85+
It’s not just about simply buying the best seasonal 85+ coffees to add to our boutique range … We have
Read about the stories our new coffee releases and the farmers that grow the crops. We also throw in some updates from behind the scenes at Badger and Dodo.
It’s not just about simply buying the best seasonal 85+ coffees to add to our boutique range … We have
Region: Worka, Yirgacheffe Altitude: 2300-2350 masl Coffee varieties: Heirloom Process: Washed Drying: Dried over a 10 day Cupping notes: Dried Date, Apricot, Earl Gray Cupping score: 87
Region: Nyamasheke District Altitude: 1750-1800 masl Varieties: Red Bourbon Washing Station: Gitwe Process: Washed Drying: African beds Cupping notes: Papaya,
Region: Guji Altitude: 1900-2200masl Coffee varieties: Heirloom Process: Natural Drying: Dried over a 10 day period Cupping notes: Peach, Brown Sugar, Lavender Cupping score: 86 The majority
Region: Nyamira Producer: Livien Osiemo (Limwe Estate) Altitude: 2070 masl Coffee varieties: Batian, Ruiru 11 Process: Washed Drying: Dried on African drying beds for 21-30 days
Nothing says Christmas in Ireland like putting on a warm Christmas Jumper and getting cozy next to the fire for
Region: Naranjo, West Valley Farm: Arrfieta Altitude: 1500-1700 masl Coffee varieties: Red Caturra Process: Red Honey Drying: Raised bed Cupping notes: Plum, Cocoa Nibs, Salted Caramel Cupping score: 86.5
Discover Coffee Series Aim Often we hear people say how much they love coffee from a particular country. As roasters
Region: Motozintla, Chiapas Producer: Various Small Holders Altitude: 1100 – 1600 masl. Coffee varieties: Bourbon, Catuai & Marsellesa Process: Washed Drying: African Beds Cupping notes: Milk Chocolate,
Region: Worka, Yirgacheffe Altitude: 1600-2300masl Coffee varieties: Heirloom Process: Washed Drying: Dried over a 10 day Cupping notes: Jasmine, Apricot, Orange Blossom Cupping score: 87 Banko Gotiti
Region: Agaro, Jimma Altitude: 1950-2100masl Coffee varieties: 74110, 74112, Heirloom Process: Natural Drying: Dried over a 10 day period Cupping notes: Toffee, Peach, Blackberry Cupping score: 87
Producer: Tony Medina Region: Chimaltenango Altitude: 1660-1725 masl Coffee varieties: Bourbon Process: Washed Drying: Sun dried on patio Cupping notes: White Grape, Passion Fruit, Lemon Cupping
Region: Muyinga Washing station: Busasa, 1600 small farmers Altitude: 1650 – 1800 masl Coffee varieties: Red Bourbon Process: Washed process Drying: Raised bed Cupping notes: Black Tea,
We are excited to announce our new Washed Peru from La Estrella. Beautiful coffee from the San Ignasio region and
Region: Kecho Anderacha, Gera, Jimma Altitude: 1950-2100masl Coffee varieties: JARC 74112 Process: Washed Drying: Dried over a 10 day Cupping notes: Gooseberry, Peach Iced Tea Cupping