VARIETY: Red & Yellow Caturra PROCESS: Natural (Sugarcane EA Decaf) CATEGORY: Microlot Bright and tropical with notes of passion fruit, citrus, cacao, coconut, strawberry, honey, and orange. Balanced with a juicy acidity and sweet complexity. Grown at El Vergel Estate in Fresno, Tolima, Colombia, this coffee is the work of Elias & Shady Bayter—innovators in specialty coffee. What started as an avocado farm in the ‘90s evolved into a hub for experimental coffee growing and processing. In 2016, the Bayter family began focusing on high end varieties and in 2018, embraced natural and anaerobic fermentation techniques. They’re now known for pioneering methods like Koji fermentation, pushing the boundaries of flavour and quality. PROCESSING Only the ripest Red and Yellow Caturra cherries are selected, then undergo 48 to 60 hours of anaerobic fermentation to deepen complexity. Initial drying is done in the sun on raised beds until the beans reach 30% moisture, followed by a controlled mechanical drying process below 45°C. After pre-stabilisation, drying continues until ideal moisture is reached. The beans are then rested for 45 days in GrainPro bags to lock in flavor. This lot is decaffeinated using the Sugarcane EA (ethyl acetate) process, a natural method derived from fermented sugarcane. The beans are steamed, washed with EA to remove caffeine, then cleaned and dried, preserving the vibrant flavor profile without the buzz. This is decaf coffee that doesn’t compromise—crafted with the same care, innovation, and flavor intensity as any high-end microlot.  

Frutos del Corcovado – Peru This lot features juicy notes of blackberry, blueberry, and raisin, complemented by maple, cane honey, and chocolate. We loved the sweet aftertaste, which is accompanied by a medium high acidity.  Origin: Peru Region: Cajamarca District: Chontali Community: Miraflores Altitude: 1800–2100 MASL Varieties: Caturra, Catuai, Bourbon Harvest: June – November Processing: Washed, 12–18 hour fermentation in cement tanks Drying: 15–20 days on solar dryers Frutos del Corcovado comes from the remote, high altitude region of Chontalí, in northern Peru’s Cajamarca department. This area is quickly gaining recognition for producing exceptional specialty coffees. The farmers behind this lot come from the Miraflores community, where average farm sizes are just 1.5 hectares. They work closely with our partner Dreyde Delgado, a post harvest expert and a native of the region. With Drey’s support, farmers refine their fermentation and drying techniques to bring out the best in each variety’s flavour. The coffee is named after Corcovado, the highest mountain in the area and a sacred figure for locals. In Quechua, it’s known as an Apu, a spiritual guardian of the land. The mountain is shrouded in mystery and legend, said to protect the surrounding forests, animals, and water sources that make life, and coffee growing, possible. This coffee is a tribute to the fruits of Corcovado, both the literal harvest and the life sustaining ecosystem that nurtures it. Grown with care, tradition, and deep respect for nature, every cup supports smallholder farmers and their families. • Small scale, community grown• Environmentally responsible farming• Deep cultural roots Bright, floral, and complex with notes that reflect the rich biodiversity of its origin.      

Shyira Coffee Washing StationRegion: Nyamasheke District Country: Rwanda Altitude: 1500 - 2000 MASL Variety: Red Bourbon Process: Washed Screen Size: 15+ Preparation: Euro Prep 0,20 Packing: Ecotact, 60kg In Rwanda, we work alongside Muraho Trading Co. This partnership helps affiliate co-operatives increase their quality of production, fetch a higher price for their coffee, and introduce them to new markets. This will be a continuous work in progress in the coming years, as we gain a greater understanding of the particular challenges Rwandan coffee producers face. Through this process we can develop a model that creates incentives that generate producer buy-in, all the while maximising impact. We supply coffee from across Muraho’s washing stations, which are located in the Nyamasheke, Gakenke, and Nyabihu regions of Rwanda. Built in 2017, Shyira Washing Station is a station situated at 2000 MASL, collecting cherry from neighbouring producers that live between 2000 - 2400 MASL. This is the highest grown coffee we know of in Rwanda, and it’s from a region where very few washing stations are located, making it somewhat unique. It also happens to be located in one of the most stunning areas in Rwanda. It has a river running through the base of the station making water access no issue. All cherry is hand-sorted before a pre-pulp float, underripe or damaged cherry is removed, along  with any foreign objects. Next, cherry is floated in pre-pulping tanks removing any floaters and then pulped. Coffee is later fermented in dedicated concrete fermentation tanks for an average of 8 hours. During this time the ferment parchment is agitated several times throughout the day by way of ceremonial foot-stomping. Every Muraho washing station has its own washing station song. These have been created to instil a sense of pride and ownership to both full time and casual workers. Throughout the day groups of staff join together in song, dancing in the fermentation tanks, singing through five iterations of their song while stomping on the parchment. The process takes about 20 minutes and all the while, the fermentation process is assisted with the agitation of the coffee during the fermentation stage. This process is quite an experience to partake in! Nyabihu District - Landslides 2020In May 2020, devastating rains, flooding and heavy mudslides hit the Nyabihu District in northern Rwanda. Nyabihu is home to the families that produce the popular Shyira and Vunga coffees that you may know and love. Communities in Shyira and Vunga have lost loved ones, and their livelihoods.  Physical losses include at least 325 homes (including 38 homes of families that deliver coffee to Vunga or Shyira), livestock, coffee trees and other crops. Vital community and utility infrastructure have also been destroyed including 36 classrooms, 12 churches, a healthcare centre, the Vunga market, and electrical and water supplies. For some of you, this disaster will speak very close to home, having either visited these communities in person, purchased their coffees for your roasteries, or worked with them in your cafes.For the more than 300 families that deliver coffee to Shyira and Vunga, the direct cost to replace lost crops and buildings reached USD $132,000. An estimated USD $41,000 was required immediately to help deliver food, water, and clothing to those who have lost their homes.  In addition, much of the land is no longer suitable for planting - farmers have lost not only their crops and income for the coming season but the assets that they could use to earn future income. This is on top of the impacts of COVID-19 that were already reducing the income of farmers this season.  This coffee has an initial light, bright flavour profile, giving way to a clean yet complex finish reminiscent of a rich syrup of sultanas, honey and hibiscus. It will give you a delicious filter coffee or a bright espresso.        

Izuba, is like liquid sunshine in the cup, with a warm uplifting flavour of poached pear and papaya notes with a hint of chamomile and rosehip.  This coffee is processed using the anoxic water pillow process, this helps keep the bean at a regulated temperature and allows fermentation via a vacuum created using plastic sheeting sitting above the coffee itelf. The Anoxic Water Pillow Technique — Raw Material Izuba meaning “sun” in Kirundi, is located in Runinya, Kabarore Commune, of Kayanza Province. The Izuba washing station is set close to a nearby river, providing a vital and regular freshwater source for coffee processing. The station is managed by Ntama Appolinaire, who works alongside Prosper Merrimee, the operational manager of RM Burundi. Izuba employs 2 full-time staff and around 250 seasonal workers, who are all local to the station. Izuba is situated near to the Kibira national park, where the soil and climate are paired well for fantastic coffee production. Kigeri, Ryamukona, and Mugoyi …are the three hills (collines) surrounding Izuba and the three areas in which coffee is collected or delivered from. Each volume of cherry sold to Izuba is recorded by producer and hillside, showing the minute variances in profile from locations surrounding the washing station. In 2020 we bought coffee from 1482 producers, 1169 of which were male and 313 female (around 26%). We processed 453,000kg of cherry, the max capacity of the station is 800,000kg.  Payment The station aims to provide premiums where possible to not only the farmers but the station staff also. The employees were paid 25% higher than other local washing stations and 33% more than the national average salary. Producers are paid government-set prices for coffee cherries, in 2020 these were: Cherry A (ripe) 550 BIF/kg Cherry B (underripe, floaters etc) 275 BIF/KG Producers are paid for cherry on two set payment dates in the year, which are also set by the government. The first is usually in April, very early in the harvest, and the second at the end of the harvest. Farmers essentially choose which  station they will sell to that year through the first payment then deliver there for the whole season. At the end of the season third payments are made based on the quality and final sale price of the coffee. Making these three payments on time is a key concern for producers and one of Izuba's primary goals in supporting producers. Processing Izuba currently produces washed coffees and is actively developing both honey and natural processed lots, which will become larger in volume this year. Washed coffees are fermented for around 12 hours and dried for an average of 20 days. Naturals take around 30 days of drying time. Potato defect is tackled firstly through very thorough floating of cherries and then primarily by extensive wet sorting (this is the hand sorting that takes place under cover when the coffee has just been pulped and is still wet- the potato defect beans are most visible at this point).  Two new additional wet sorting sheds were added in 2020 to further improve this process. Once the coffee has been fully processed, the remaining coffee pulp is turned into a natural fertiliser as it degrades. When ready, it is distributed to local farmers to add nutrients to their soil. Izuba Region: Runinya, Kayanza ProvinceCountry: Burundi Altitude: 1500 - 1700 MASL Variety: Red BourbonProcess: Anoxic water pillow washed. Screen Size: 15+ Preparation: Euro Prep 0,20Sorting: OpticalPacking: Eco-tact   

This coffee is elegant with notes of citrus, berry and apple, with medium acidity with a hint of dark chocolate.  This coffee works well as a filter or as an espresso.SCA score 84 Cooperativa Cafetalera Capucas Limitada (Cocafcal) or Capucas as they are better known, is situated on and around the Celaque mountain, which is the highest peak in Honduras. Celaque means ‘box of water’ in the local Lenca language, and the mountain is the source for many rivers and streams. Capucas was founded in 1999 by Jose Omar Rodriguez and takes its name from the local town of Las Capucas. In 2004 Omar was chosen to become the general manager, a role he continues today. The coffee is harvested at its optimum ripeness and handed in at the cooperative. It is then washed, dried in a solar dryer, and stored in parchment before being trucked to the port of Puerto Cortés. Capucas were the first in the country to build a facility to dry microlots in a large scale with solar dryers. Coffee trees are pruned to a low height so it is easier to pick the cherries, however if its cut too short too soon they fall over. Therefore, the pruning is staggered: in the first year they prune to 180cm, 170cm in the second year, 160cm third year and 150cm in the fourth year; then when the tree is cut down to the bottom, the trunk is strong enough to support the new growth. The cooperative has many initiatives to improve the lives of workers and the local community, for example; they pay for a GP to treat workers for free in their health centre which is in the centre of Las Capucas. In 2016 Capucas partnered with the National Autonomous University of Honduras (UNAH) to provide a university education, the virtual classroom was opened in the community of Capucas in a rural part of San Pedro Copan, UNAH provide the technical support, teachers and subject matter for the students. They also have a football academy which is free to join and a virtual library for members, children and partners of Capucas They are also certified by Fair Trade , Organic, and Rainforest Alliance. This blend was created using cherries from multiple smallholders that deliver to Capucas, all located on the fringes of the Celaque National Park in the Copán region.Each blend is made of cherries picked and delivered to the co-operative on the same day. The cherries are mixed according to criteria such as altitude and certifications.Farm size ranges from 2.5 to 50 manzanas (1.75 to 35 hectares) and is usually divided into 2 or more parcelas or plots which are not always linked. Price of land is high (around USD 16.000 per manzana, some say), forcing farmers to grow their plots by buying parcelas in different places.After being separated, all cherries are loaded into ceramic tanks to ferment overnight. They are depulped in the following morning and fermented in water until the remaining mucilage loosens up from the beans. The coffee is then washed and taken to dry for up to 15 days on both patio and polytunnel.   

The Eastern Highlands is a mountainous province encompassing the Kratke and Bismarck ranges interspersed with broad valleys including where this coffee is grown, the Okapa valley. It is the leading producer of coffee in the country, and the Highland Organic Agriculture Cooperative (HOAC) is one of the oldest Faritrade Certified organizations in Oceania. They were originally registered in 2003, certified in 2005 and now comprise of around 3000 small holder producers spread across 32 village communities spread over 500 km2. The premium earned has been spent on providing fresh water for 11 of these communities, as well as helping with infrastructure such as roads which makes a huge difference given the isolation of the villages. Coffee is grown mainly by smallholders in ‘gardens’ – a small plot of land that contains everything from a few trees up to a three-hectare plot at most. Trees here can be 25 years or older, and in general trees in the country are a lot older than you typically find in other countries. This often leads to lower yields and so less productivity on the farms. Once picked coffee is pulped, it is then dry fermented for 24 hours in wooden or plastic boxes before being washed and dried on sails – stretched tarpaulin drying beds – or raised beds. This is covered at night to protect from any effects of dew. Coffee is then collected and taken to a centralized dry mill in Goroka for sorting, cleaning and exporting the coffee. Most varietals were introduced to the country in the 1950’s from African and Australian research stations, though coffee is first recorded in PNG in 1873, and was growing in the Rabaul Botanical Gardens by 1890, but was not grown in Simbu until the 1960’s. More confusingly, French Missionaries planted coffee in the Kilimanjaro area in the 1890’s and you sometimes see that given as thesource for Arusha. This has assumed to be from a Bourbon heritage, though other countries have had coffee tested from this lineage and had that proven to be of Typica lineage. This coffee has tasting notes of dried fruits, vanilla and smoky with natural brightness. This coffee shares the low-toned richness of coffees from neighboring Indonesia, but is particularly sturdy, dense, and crisply robust. This is a coffee that should maintain authority in the face of enthusiastic additions of whitener and sweetener.

Notes Zesty caramel, chocolatey with a crisp apple acidity and lime. Aromas of cherry and fruit juice. Colombia is the second-largest producer of coffee in the world and the largest producer of washed and Arabica coffees.  Annually, Colombia exports approximately 12.5 million bags and consumes 2 million bags internally. Colombia only produces washed Arabica coffee. There are three primary varieties grown in Colombia, and the coffee is referred to by the region in which it is grown. "Excelso" is a grading term for exportable coffee from Colombia, not related to variety or cupping profile. EP (European Preparation) specifies that the raw beans are all hand sorted to remove any defective beans and foreign material. Excelso coffee beans are large, but slightly smaller than Supremo coffee beans. Excelso beans are a screen size of 15-16, versus Supremo beans, which are sized on screen 17. Colombian coffee is graded before shipment according to bean size. Supremo and Excelso coffee beans can be harvested from the same tree, but they are sorted by size. Excelso accounts for the greatest volume of coffee exported from Colombia. This coffee produces zesty caramel and chocolate with crisp apple acidity and lime, aromas of cherry and fruit juice.

Flavours of hazelnut, caramel and honey. We are thrilled for our Brazil SanCoffee to have been shortlisted as finalists for the IQFA Awards in Ireland in July 2023. We had the pleasure of being nominated alongside other great businesses and are so proud that our very own coffee made the finals for Best Hot Beverages 2023. This fully traceable, transparently traded coffee comes from the San Antonio estate in the South of Minas Gerais. SanCoffee is a cooperative made up of 20 fazendas or estates. SanCoffee have a centralised lab, warehouse and dry mill, as well as a dedicated team of Q Graders who manage the quality for all the member estates. Working as a group through the central lab enables estates to share and gain from the collective’s many years of combined experience. More so, having total control of their warehouse and dry mill enables complete traceability and precise milling specifications for customers.  SanCoffee as a collaborative export partnership have managed to mitigate the influence of a dangerously low market price. And in most cases, premiums to growers are 30-50% higher than both the local and C price market rates. SanCoffee and its members continue to mobilise and collaborate to strengthen the ability for its members to sell at above local market rates, in turn championing economic sustainability.        This 80+ points graded coffee is a real winner offering flavours of hazelnut, caramel and honey working as an excellent single origin coffee as well as contributing natural sweetness towards any blend. Carbon neutrality SanCoffee has long been committed to the sustainability of its activities, whether in terms of environmental preservation or social responsibility, aiming to improve living conditions in the surrounding communities and contribute to the future of generations to come.As coffee growers, we are deeply connected with nature but also involved with the most important economic activity in our region. Thus, we strongly believe we can collaborate more with the planet and our people.Climate change is undoubtedly one of the major issues we are facing, it poses a real threat to the future of coffee growing. Therefore, we see it as a natural evolution to start working on our carbon footprint. In 2020, for the first time, we have been able to offset 100% of greenhouse gases emissions corresponding to the year 2019, to become one of the first coffee coops to achieve Carbon Neutrality in Brazil.  

This is our seasonal blend which we feel ticks all the boxes for a good espresso. This blend is predominantly a South American combination which provides flavours of chocolate, fruit and sweet molasses. Currently we are using a blend of Cerrado from Brazil and Cosecha Azul SHG from Honduras, both are grown at altitudes above 1100 metres above sea level.

This is our signature coffee blend which kick started our business. Named after the Soho foundry owned by the MacAdam brothers where our roastery is located. This area was the industrial heartland of the emerging city of Belfast in the early 1800’s. McAdam’s Soho Foundry emerged in the 1820’s at the period when there was a large development in the engineering of iron and brass foundering industries in Belfast.We wanted Foundry to provide all the things we love in coffee, a blend that covers a lot of bases. It is made up of coffees from Brazil, Honduras and Papua New Guinea, which are either certified or transparently traded coffees. This coffee is full bodied, full of fruity sweetness with syrupy redcurrant and sloe berry notes. A crisp taste of buttered toast, with the flavour of brioche with almonds and honey coming through in the finish.

The Swiss Water process is an organic, 100% chemical-free option for decaffeination. It was discovered in the 1930s in Schaffhausen, Switzerland, and is commercialised by the Swiss Water Decaffeinated Coffee Company Inc, founded in 1988. This method does not require the addition of chemicals, instead relying on a super saturated green coffee solution called Green Coffee Extract (GCE).To decaffeinate coffee, fresh GCE is introduced to a batch of green coffee. As the GCE is already saturated with all the water-soluble compounds found in green coffee, minus the caffeine, the matching molecules won’t diffuse out of the coffee beans—but the caffeine will. The flavour is retained in the beans while the caffeine is removed.Thanks to some scientific smarts and creativity, it’s possible to have decaf coffee that tastes the same – just without the caffeine!