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Brazilian Love Affair

Our signature Espresso blend that we serve in all of our shops

Country: East Africa/Brazil/Central & South America
Farm: Brazilian Highlands
Process: Natural/Natural/Washed
Tasting: Chocolate, Caramel, Hazelnut
Roast Profile (1-5): 4

Fruity cooperative Brazilian Santos combined with Colombian Arabica & Vietnamese Robusta. Medium roasted, giving a great crema & body with a real bite.

raising a toast with coffee

Mellowship Slinky Decaf

Naturally decaffinated

Country: Mexico
Process: Mountain Water
Tasting: Maple Syrup, Citrus, Chocolate
Roast Profile (1-5): 4

These co-op Mexican beans are decaffeinated without chemicals, using the Mountain Water Process with clean pure water from the glaciers of the Citlaltepetl mountains. It's decaf as you’ve never tasted before: creamy, sweet citrus and maple syrup.


Costa Rica Cordillera Del Fuego Anaerobic

Region: Piedades Sur, San Ramón, Alajuela (West Valley)
Farm: Cordillera Del Fuego
Varietal: Caturra
Altitude: 1,600 - 1,750 M.A.S.L.
Process: Anaerobic Fermentation
Tasting: Pomegranate, Brown Sugar, Cinnamon
Roast Profile (1-5): 3

The unique flavours and tasting notes of the anaerobic and the ther-mic microlots come from their special processing method. It starts with handpicking very mature coffee cherries that have a Brix degree (a measurement of sugar content) near 26. Selecting the cherries when they are at their ripest allows them to have a high sugar content and thus feed both the anaerobic and thermic processes.


Kii PB

Region: Ngairiama in the Gichugu division of Kirinyaga district in Central Province
Farm: Kii
Varietal: SL28, SL34, Ruiru11
Altitude: 1700 - 1900 MASL
Process: Washed
Tasting: Blackcurrant, tomato & juicy
Roast Profile (1-5): 3

Kii is one of 3 factories, along with Kiangoi and Karimikui, which make up the Rungeto Farmers Coop Society. This coop was established in 1953 and now has around 3507 members. Each smallholder member has around a hectare of land for growing coffee alongside vegetables for the family.


Rwanda Mwito

Region: Nyamasheke District
Farm: Mwito
Varietal: Red Bourbon
Altitude: 1347 masl
Process: Natural
Tasting: Plum, Blood Orange & Mango
Roast Profile: 2

Rwanda is blessed with ideal coffee growing conditions that include high altitude, regular rainfall, volcanic soils with good organic structure and an abundance of Bourbon. Coffee is grown in most parts of the country, with particularly large concentrations along Lake Kivu and in the southern province. Flowering takes place between September and October and the harvest runs from March to July, with shipments starting in August through December. RTC purchased Mwito in 2017, and now in 2021 thanks for the stability and training provided by RTC the productivity and the quality of the cherries delivered have improved massively. The station seats on a large plot at the shores of Lake Kivu, and in 2019 RTC built a kindergarten school for the coffee farmers’ children. Mwito thanks to the fact that is located on large plot and the consistent climate condition during the harvest, has been able to install a substantial number of raised beds and have the potential to produce some of the best natural lots the country is capable of. All the cherries delivered daily are floated and inspected in order to remove and separate all possible defective cherries such unripe floaters and any foreign matters before being processed either as
natural or washed.


Indonesia Burni Telong

Region: Karang Rejo
Farm: Burni Telong
Varietal: Tim Tim and Caturra
Altitude: 1300-1600masl
Process: Wet Hulled
Tasting: Cacao, Gooseberry, Spice
Roast Profile (1-5): 3

Situated under the shadows of the Burni Telong which translates as ‘Fire Volcano’ this coffee has been curated by a local collector working out of the Sub District of Karang Rejo. Unique process to Indonesia.