After stringent analysis and checking of our green coffee, we then get down to roasting. Coffee roasting is something that we take very seriously and in our state of the art facility we strive to achieve a roasted product that is considered and consistent. We only use freshly harvested green beans which are kept safe in our silo to ensure the high quality of our coffee. Through external and internal feedback, we continually strive for improvement and excellence.
From the moment coffee is put in, it is continually changing. It is truly a perishable commodity and without careful consideration it can be damaged through the roasting process. We therefore apply roasting techniques that mitigate the coffee in its best light.
“A medium roasted blend, with prominent chocolate flavours and subtle fruits with a lingering honey and toffee finish.”
“Sweet, nutty, smooth"
GIBUZALE, UGANDA
“Bright acidity, juicy mouthfeel, lively fruit notes. Expect red apple, caramel, black tea and dried fig.” Gibuzale is part of an Arabica-focused area on the middle and lower slopes of Mt. Elgon, an inactive volcano in Eastern Uganda, on the border with Kenya. The Gibuzale Washing Station — where farmers bring their cherries to sell — is the most remote of all the Kyagalanyi stations. Farmers deliver their coffee cherries to the wet mills during the day. Each delivery is overseen by a field officer who makes sure at least 95% of the cherries are red and fully ripe. A model farm has opened in the area and is acting as a learning center for the farmers, focusing on both good agricultural and business practices.
JINOTEGA, NICARAGUA
“Very balanced cup, cocoa and ripe melon notes, pleasant hint of citrusy acidity.” La Bastilla Coffee Estates owns two coffee farms in Nicaragua, La Bastilla in Jinotega and Santa Luz in Matagalpa. Under Markus Fisher who runs the estate and Agronomist, Martin Montero, they have both focussed on the speciality market. The estate is fully independent, using its own resources for every stage of the operation from seed to export container. La Bastilla works closely with F.E.E.R; the Foundation for Rural Education and Entrepreneurship which engages the farms youth to promote quality education.
APANECA, AHUACHAPÁN, EL SALVADOR
“Dark, fine chocolate, creamy, guava like notes, hint of herb.” Finca San Carlos is located on the slopes of Cerro Grande in Concepción de Ataca in Western El Salvador. A mild climate of 17 – 22ºC during the day and annual rainfall of 1500-1800 during the wet season create ideal conditions for quality coffees. Rich, loamy volcanic soils and the stress-free maturation of the cherries on Finca San Carlos allows for the development of complex acids which result in bright coffees with good sweetness and a rich mouthfeel. Coffees are picked and processed, then dried on raised beds.