Taste Notes: caramel, red berry, clementine
Our flagship blend Altitude uses a selection of fresh crop single origins. The high proportion of natural-processed coffee creates its characteristic boozy qualities. A lighter roast style ensures fine, crisp acidity and sweetness.
Taste Notes: marzipan, chocolate, hazelnut
Our classic antipodean blend Campbell ST relies heavily on Colombian single-origins. A medium-light roast gives great body and sweetness, perfect for filter or espresso.
Taste Notes: cacao, molasses, fudge
“This classic medium-dark roasted coffee has full-bodied, smooth flavours. Hand-crafted on our cast iron coffee roaster at our HQ, in Wellington’s historic Victorian wool mills.
Farm: This coffee comes from a micro-lot in the district of Rulindo (Northern Province) called Karasha, and is processed through the Kinini washing station.
Taste Notes: orange, cane sugar, plum
Process: Washed
Altitude: 2150 masl
Cultivar: Bourbon
Farm:Elsy Noemi Fuentes is the owner of Finca Santa Marta which is located in Mesa Grande San Marcos, in Ocotepeque.
Taste Notes: peach, caramel, grapefruit
Process: Washed
Altitude: 2000masl
Cultivar: Paca
Vouchers are valid for one year. We are asking for your support while we and businesses like are are facing the devastation of the virus. For that reason any vouchers purchased (and thank you if you do!!) are valid for one year from when the government announce that it is safe to return to cafes, restaurants and hotels etc.
Vouchers are valid for one year. We are asking for your support while we and businesses like are are facing the devastation of the virus. For that reason any vouchers purchased (and thank you if you do!!) are valid for one year from when the government announce that it is safe to return to cafes, restaurants and hotels etc.
Vouchers are valid for one year. We are asking for your support while we and businesses like ours are facing the devastation of this virus. For that reason any vouchers purchased (and thank you if you do!!) are valid for one year from when the government announce that it is safe to return to cafes, restaurants and hotels etc.
Our process starts with one philosophy: a passion for crafting amazing decaffeinated coffee. Starting with small batches, we remove caffeine in a gentle, 100% chemical free process, so that whether it’s morning or night, you have the option of enjoying your favorite coffee without the caffeine. Because when you love coffee as much as we do, what you take out is just as important as what you leave in
Ngelle Gorbitu produces around 60% washed coffee and 40% natural using 109 staff for the former but increasing their numbers with an additional 50 in order to maintain the quality for the natural. The cherries require regular turning in order to maintain an even speed in drying and stop any over fermented notes in coming through – and this translates as hands-on labour on the raised beds to do this. The 858 smallholders that form part of the co-op pick ripe cherries and bring them to the centralised washing station for processing and bagging in parchment. This is then rested before being dry-milled and bagged once sold, in to 60kg bags ready for export.
Apricot, Cherry Pomegranate.
The first coffee grown in the Kilimanjaro region was planted by Catholic missionaries in Kilema at the end of the 19th Century. Throughout the 20th century, western demand for coffee grew and as a result cultivation spread through many regions of Tanzania. This appeared first by locals growing as a cash crop in 1919, before coming together to form the Kilimanjaro Native Planters Association (KNPA) to protect their interests after settling westerners expressed concern over diseases and pests being caused by the expanding cultivation of coffee. This in turn lead to the establishment of the Kilimanjaro Native Cooperative Union Limited which registered under the Co – Operative Societies Ordinance of 1932.
Grapes, Lime, Raspberry
The area known as Tarrazu is divided in to three parts – Dota, Tarrazzu, and Leon Cortes. It is also often known as Los Santos as the three main towns are San Pablo, San Marcos, and Santa Maria de Dota.
Prior to the arrival of Coopedota, coffee farming in the area was difficult. The producers had little or no expertise in agronomy, the coffee was sold to middlemen who paid producers unfairly, and there were no wet mills nearby, which meant a long trip to be able to process their coffee. The closest wet mill was “La Raya” in Desamparados, where coffee carts were taken to for measuring and to prevent the coffee cherries from fermenting.
Candyfloss, Chocolate, Orange
Ngelle Gorbitu produces around 60% washed coffee and 40% natural using 109 staff for the former but increasing their numbers with an additional 50 in order to maintain the quality for the natural. The cherries require regular turning in order to maintain an even speed in drying and stop any over fermented notes in coming through – and this translates as hands-on labour on the raised beds to do this. The 858 smallholders that form part of the co-op pick ripe cherries and bring them to the centralised washing station for processing and bagging in parchment. This is then rested before being dry-milled and bagged once sold, in to 60kg bags ready for export.
Apricot, Cherry Pomegranate.
Our process starts with one philosophy: a passion for crafting amazing decaffeinated coffee. Starting with small batches, we remove caffeine in a gentle, 100% chemical free process, so that whether it’s morning or night, you have the option of enjoying your favorite coffee without the caffeine. Because when you love coffee as much as we do, what you take out is just as important as what you leave in
The area known as Tarrazu is divided in to three parts – Dota, Tarrazzu, and Leon Cortes. It is also often known as Los Santos as the three main towns are San Pablo, San Marcos, and Santa Maria de Dota.
Prior to the arrival of Coopedota, coffee farming in the area was difficult. The producers had little or no expertise in agronomy, the coffee was sold to middlemen who paid producers unfairly, and there were no wet mills nearby, which meant a long trip to be able to process their coffee. The closest wet mill was “La Raya” in Desamparados, where coffee carts were taken to for measuring and to prevent the coffee cherries from fermenting.
Candyfloss, Chocolate, Orange
Taste Notes: caramel, red berry, clementine
Our flagship blend Altitude uses a selection of fresh crop single origins. The high proportion of natural-processed coffee creates its characteristic boozy qualities. A lighter roast style ensures fine, crisp acidity and sweetness.
Taste Notes: marzipan, chocolate, hazelnut
Our classic antipodean blend Campbell ST relies heavily on Colombian single-origins. A medium-light roast gives great body and sweetness, perfect for filter or espresso.
Taste Notes: cacao, molasses, fudge
“This classic medium-dark roasted coffee has full-bodied, smooth flavours. Hand-crafted on our cast iron coffee roaster at our HQ, in Wellington’s historic Victorian wool mills.
Farm: This coffee comes from a micro-lot in the district of Rulindo (Northern Province) called Karasha, and is processed through the Kinini washing station.
Taste Notes: orange, cane sugar, plum
Process: Washed
Altitude: 2150 masl
Cultivar: Bourbon
Farm:Elsy Noemi Fuentes is the owner of Finca Santa Marta which is located in Mesa Grande San Marcos, in Ocotepeque.
Taste Notes: peach, caramel, grapefruit
Process: Washed
Altitude: 2000masl
Cultivar: Paca
Vouchers are valid for one year. We are asking for your support while we and businesses like are are facing the devastation of the virus. For that reason any vouchers purchased (and thank you if you do!!) are valid for one year from when the government announce that it is safe to return to cafes, restaurants and hotels etc.
Vouchers are valid for one year. We are asking for your support while we and businesses like are are facing the devastation of the virus. For that reason any vouchers purchased (and thank you if you do!!) are valid for one year from when the government announce that it is safe to return to cafes, restaurants and hotels etc.
Vouchers are valid for one year. We are asking for your support while we and businesses like ours are facing the devastation of this virus. For that reason any vouchers purchased (and thank you if you do!!) are valid for one year from when the government announce that it is safe to return to cafes, restaurants and hotels etc.
The first coffee grown in the Kilimanjaro region was planted by Catholic missionaries in Kilema at the end of the 19th Century. Throughout the 20th century, western demand for coffee grew and as a result cultivation spread through many regions of Tanzania. This appeared first by locals growing as a cash crop in 1919, before coming together to form the Kilimanjaro Native Planters Association (KNPA) to protect their interests after settling westerners expressed concern over diseases and pests being caused by the expanding cultivation of coffee. This in turn lead to the establishment of the Kilimanjaro Native Cooperative Union Limited which registered under the Co – Operative Societies Ordinance of 1932.
Grapes, Lime, Raspberry
|
What does specialty grade mean to us?
Coffee is known as specialty grade if it scores 84 or more on a scale out of 100 for flavour. Currently only an estimated 5% of the total global coffee yield achieves this standard. All of our coffee is 100% specialty grade and can be easily traced right through the supply chain. Farmers are paid a premium for producing such high quality coffee and we can establish direct, lasting relationships. Visiting our farms in person keeps people at the forefront of everything and means that we can ensure quality at every stage. We hand roast all your coffee in small batches on our beautiful, cast iron Giesen coffee roasters. This part-art, part-science process must be done carefully to bring out the best in each coffee. Once the coffee has been roasted it is rested for 24 hours, before going straight out on the road to ensure maximum freshness. Your coffee is then ground to order on site, where variables such as temperature, speed of pour and volume will be adjusted precisely to ensure a balanced flavour. It takes approximately 6kg of coffee cherries picked on a farm to produce 1kg of green coffee ready for roasting; that 1kg loses 20% of its weight during the roasting process and of the ground coffee that goes into the espresso machine, only 20% ends up in your cup. The efforts we make along every step of your coffee’s journey maximize the deliciousness of that 20%, and complete a chain of dedicated and passionate individuals. |
|
|
Coffee Equipment
There's a huge range of coffee equipment brands out there and we've selected only the best to work with. Whether you're looking for a top of the range machine that will be a focal point of your operation or just a well priced work horse, we can offer advice on the best asset for your business. All our espresso machines and grinders come with a minimum one year warranty and servicing, full installation and training.
|
Flavour
We are as passionate as we are rigorous. Nothing leaves our roastery until it reaches our exacting standards. Our wide range of single origin coffees, together with our roasting expertise means we can develop and then perfectly replicate almost any flavour profile. So you get the same, delicious tasting coffee, week after week.
|
Excellent Service
Every time. You'll always speak to some one who care about the coffee and cares about your business. Delivery in person, free training, marketing support and going beyond is what we do.
|
|
|
|
|
|
|
|
Brazier Coffee Roasters |
Contact Us |