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.
Altitude Blend is made up of Brazilian, Rwandan and Ethiopian coffees, however these will vary throughout the year to ensure we are using as fresh a harvest as possible. The beans are roasted in batches and it takes about 15 minutes to reach the desired 'drop' temperature for this blend of 206 degrees.
Like grapes in wine, coffee beans come in many varietals or cultivars each with their own unique characteristics. In this blend we primally use a cultivar called Bourbon, an early mutation of the more ubiquitous Typica strain that is prized for its excellent flavour. However it does produce lower yields and is susceptible coffee leaf rust- for this reason it commands a high price.
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.
Campbell ST is made up of Brazilian, Colombian and Guatemalan coffees, however these will vary throughout the year to ensure we are using as fresh a harvest as possible. The beans are roasted in batches and it takes about 15 minutes to reach the desired 'drop' temperature for this blend of 210 degrees.
Like grapes in wine, coffee beans come in many varietals or cultivars each with their own unique characteristics. In this blend we primarily use a cultivar called Caturra, a single gene mutation of the Bourbon strain, that causes the plant be much smaller. This in turn allows farmers to plant more densely and increase their yields.
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 mill.
Mill Town Blend is made up of Brazilian and Colombian coffees, however these will vary throughout the year to ensure we are using as fresh a harvest as possible. The beans are roasted in batches and it takes about 15 minutes to reach the desired 'drop' temperature for this blend of 216 degrees.
Like grapes in wine, coffee beans come in many varietals or cultivars each with their own unique characteristics. In this blend we primarily use a cultivar called Mundo Novo, a hybrid of a natural mutation that took place in East Timor, and an Ethiopian strain. The result is a coffee that is resistant to leaf rust, giving farmers more security.
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
Altitude: 2150 masl
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
Colombia - Agua Negra
Farm: The Agua Negra reserva is located in Cauca, the Municipio de Morales and is made up of 101 small hold farmers each with 1 hectare of land.
Tasting Notes: Kiwi, Lime, Pineapple
Altitude: 1900 masl
Cultivar: Castillo, Typica, Caturra
The Agua Negra reserva is located in Cauca, the Municipio de Morales. One hundred and one producers own on average 1 hectare each and like the other reserves that CENCOIC work with, the producers of this region belong to an indigenous ethnic group. In this case it is the NASA, which in Colombia means they are governed by uses and customs of their own government, rather than a centralised, national one. Thirty percent of their population speak the Nasa Yuwe language, and steps have been taken in schools to both maintain and increase this important heritage. Their houses are built in bareque and clay tiles. Their production is in a traditional and diversified, and as time has passed they have improved quality processes through training with the aim of offering their clients a high quality indigenous coffee.
Individual producers are catalysed by making investments through development plans focused on strengthening production units framed in productivity and quality improvement. Additional programs contribute to the mitigation of environmental pollution such as treatment of honey and grey water so as not to pollute rivers, as well as the management of non-biodegradable solid waste by carrying out separation and recycling processes. This has a large importance.
Another important point in the investments is the possibility of contributing to the education of their children through the payment of tuition or educational elements. Finally an alternative contemplated in the development plan is the investment in improving housing conditions looking for better conditions of a good life for the producers.
The soft washed coffees they produce go through an eco beneficio, reducing the amount of water use whilst maintaining the floatation, pulping and fermentation steps needed. Fermentation here takes from between 13 to 17 hours, with coffee being washed in clean water and distributed across parabolic driers as well as patios when appropriate, drying from anywhere between 8 and 13 days, weather and heat dependent.
Nicaragua - Santa Luz Estate
Farm: This coffee is from a microlot know as 'Blueberry Candy' from the farm San Pedro based within Santa Luz Estate in Nicaragua.
Tasting notes: Apricot, Blueberry, Honey.
Altitude: 1350 masl
This coffee is a small microlot from the farm San Pedro based within Santa Luz Estate in Nicaragua. Grown on the west facing slopes in volcanic soil at the top of the collection
of farms within the estate, the cherries are picked by hand as very ripe, before drying at a consistent low temperature to create the fruity characteristics.
The H3 varietal was planted here in 2015, and is a cross between Caturra and an Ethiopian landrace accession specifically suited for growing above 1300 masl. Produced as part of the first wave of F1 hybrid varieties, H3 does still have some susceptibility to rust but has maintained presence in the fields due to its exceptional cup quality.
Jinotega is the second largest department in Nicaragua, situated in the north of the country bordering Honduras. San Pedro is in the south west of the department of Jinotega.
Farm: Café Granja La Esperanza has a reputation for producing competition winning coffee and this delicious and moreish coffee is no exception.
Tasting notes: Blueberry, Chocolate, Guava .
Altitude: 1860 masl
Five farms now make up the Café Granja La Esperanza: Cerro Azul, Las Margaritas, La Esperanza, Potosi and Hawaii. With a reputation for producing competition winning coffees, processes are matched with varieties to produce unique flavour profiles.
Tres Dragones gets its name from three furnaces that are used to generate the heat for drying the coffees on the Potosi farm. Located in Caicedonia and comprising of 52 hectares, 34 hectares goes in to producing the Colombia variety that this lot is comprised of.
Two of the eleven children, Rigoberto and Luis, showed special interest in coffee production and processing. They decided to give their crop a new direction, changing to organic in the late 90’s. Besides Potosí, another farm in the Trujillo region was acquired to enlarge the organic production, La Esperanza farm. In 2007 Don Rigoberto had the chance to lease and manage a coffee farm in the region of Boquete in Panama, called “La Carleida”, and a year later obtained first place in the “Best coffee of Panama”. At this point he decided to bring some of the Geisha seeds to Colombia, starting a new era in the history of Granja La Esperanza.
Ethiopia - Harfusa Haru
Farm: Nicaragua - Santa Luz Estate
Farm: The Hafursa Haru washing station is located close to Yirgacheffe town, Coffee is brought to the washing station by the many smallholders that live locally.
Tasting notes: Mango, Pineapple, Strawberry.
Altitude: 2020 masl
Cultivar: Dega, Wolisho, Kudhume
The area itself has a population of just over 195 thousand, of which only 8% are urban dwellers. There are 12 standardized fermentation tanks at the washing station, and over 160 drying beds. This allows for fast turnaround whilst keeping traceability of the lots, something that is becoming more and more a part of processing in Ethiopia as trade opens up.
The varieties themselves are often referred to as heirloom, though, having high genetic diversity means that what is heirloom in one area is not a guarantee of the same characteristics as an heirloom from another region. Kumie (kurume, kudhume) is often labelled as Yirgacheffe or Yirgacheffe type, and is quite a small bean, whilst Dega is more widely spread and Wolisho typical in the highlands.
Tasting notes: Peach, Hazelnut, Cocoa
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.
Delicious AeroPress coffee wherever you go.
The AeroPress Go has been designed to provide the same delicious espresso and cold brew style coffee, with the same ease of brewing, as the original, but includes a convenient drinking mug that doubles as a carrying case. Perfect for traveling, camping, or taking to work.
A highly popular brewer due to its ease of use and the delicious coffee it produces. The Aeropress yields smooth, rich coffee with less than 1/5 of the acidity of drip brew coffee. It's easy to use and quick to clean making this the ideal coffee maker for the home, the office, or even on the move
Each year, over 500 billion takeaway cups pile up in landfill. Help turn the tide by choosing Huskee, the award-winning, sustainable, reusable cup. Good for the environment. Good for the user.
GOOD FOR THE ENVIRONMENT.
Huskee cups are constructed sustainably with coffee husk as a raw material, meaning not only do users SAVE a disposable cup from landfill every time they use a Huskee Cup in their favourite café. They also RECYCLE part of the 1.7 million tonnes of coffee husk waste produced each year globally during coffee production.
An economic V60 option that looks just as good as the ceramic, glass and metal varieties. Ideal for those new to brewing and for travelling. This clear dripper comes with a coffee scoop and 40 filters to get you started
High quality Moka Pots for crafting traditional Italian espresso. Eight sided shape diffuses heat evenly to enhance the aroma and taste of the coffee. To clean just rinse in hot soapy water, with the right care this durable unit will keep making rich, authentic espresso for years after purchase.
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.
Give the gift of a coffee subscription- for £80 your loved one will receive a monthly delivery of two 220G bags of coffee (one of our blends and one of our single origins), for six months.
Just fill in their name, address, and if you'd like us to include a message. You can even specify when you'd like them to receive their first pack (within 2-3 days to allow for postal delays)
Give the gift of a coffee subscription- for £40 your loved one will receive a monthly delivery of two 220G bag of coffee, for three months. Just fill in their name & address, and if you'd like us to include a message. You can even specify when you'd like them receive their first pack (within 2-3 days to allow for postal delays)
This stylish charcoal Huskee cup, made from recycled coffee grounds, is a firm barista favourite. In a classic 8oz size, we've paired it with with our signature Altitude coffee for the perfect gift, or treat for yourself. Bring it in to our Wellington cafe to save money on every take-away coffee.
Brazier Coffee RoastersUnit 10 and 11Tonedale Mill Business ParkWellingtonTA21 0AW01823 firstname.lastname@example.org