||  Coffees for sale: House blend and single origins
||  Coffees for sale: Organic and Decaf
Coffees for sale: House blend and single origins

Every day at our roastery in Kemp Town and our St James's Street coffee house, we roast fine arabica coffees on our (red) roasters and chalk up the roasting date on the blackboard in the cafe.  You can order a cafetière and sample any of them on the premises. As well as our renowned House Blend, below you will find a selection of single estate origins from growers around the world who believe that quality is the key to sustainability.  To read more about the ethical sourcing of green beans please go to the 'Wholesale' tab.

All our coffees are available, whole bean or ground, in 125g, 250g, 500g, 1kg or 2.5kg;bags with a one-way valve to keep them fresh.  To taste coffee beans at their best, they should be left to develop in the bag for two to three days after roasting. Paul Stephens, head coffee roaster, is chiefly responsible for their selection.  Recently he became a Q Grader, one of just over 1,000 worldwide. This means he is qualified by the Quality Coffee Institute to judge coffees (submitted for grading by growers all over the world) as ‘specialty’, that is, one of the best coffees in the world. Only if a coffee scores 80 points or higher, as scored by three Q graders, can it be certified.  Paul writes on Redroaster's coffees below. The prices quoted are for retail, wholesale prices are available on application.

 
House blend and single origins
   

Please call 01273 686668 or send us a message via the contact page.

HOUSE BLEND 125g retail £2.50
Medium-dark roast
Throughout the year, as crops come and go, we select the best single origin coffees for our House Blend, used every day in the coffee house to make a sweet and balanced espresso.  They are individually roasted to bring out their unique character before being blended to a harmonious whole.  The blend, which uses 100 per cent arabica beans, is currently composed of Brazil Samambaia, Nicaragua Cesar Julio Zuniga (Nueva Segovia) and El Salvador Finca El Talapo.

Paul says: "In a cafetière or through a filter you will get a really smooth cup with full body and a mellow chocolate/dried vine fruit flavour."
 

BRAZIL 125g retail £4.50 
Cup of Excellence, Fazenda Serra Dos Crioulos    
Light roast    
This season's coffee was placed 9th in the Brazil 2012 Cup of Excellence Contest, having been placed 7th and 9th twice in the last eight years.  The harvest of the beans is selective, transporting them four times per day to processing areas and pulping them, avoiding the start of fermentation.  After pulping the beans are spread on concrete drying patios and then removed to rest boxes to enhance the quality of the coffee.  

Medium body, apricot and floral aroma, delicate acidity. 

COSTA RICA 125g  retail £2.80 New!
Finca La Casa Gerado Vargas Rojas

Light-medium roast
One day, 40 years ago, Don Gerardo Vargas was rather taken aback by the acceptance of his proposal to a local landowner to buy a small farm - not least because he had only been married for 22 days and had not a dollar to his name. But by persuading his neighbours to guarantee his honour, he finally acquired the farm. In 2000 the Gloria lot was changed to raising cattle. In 2010, Don Gerardo decided it was high time it was used for growing coffee again, and he replanted the area with 95 per cent Villa Sarchí and 5 per cent Yellow Catuaí. The now 3-year-old trees are happily producing excellent coffee.

A surprisingly sweet, smooth-bodied coffee with almond, honey and apricot undertones and a tangerine acidity.

EAST TIMOR 125g retail £2.60  New!
Lauana

Light-medium roast

In 2002 the Democratic Republic of Timor-Leste became the 21st century’s first new sovereign state but for many of us, East Timor specialty coffee is an exciting new discovery. Smokey, full bodied and peppery, the coffees offer an interesting contrast to the produce typical of their neighbours. Unlike the processing method used in Indonesia, coffee is fully washed. It is then sun-dried at an elevation of between 1300 and 2000 metres, depending of the cooperative. Once dried, the coffee is transported in parchment to the Capital Dili, where it is hulled and hand-sorted. The Cooperative at Luauana lies in the administrative district of Ermera, to the north west of the country, approximately 76 kilometres from the capital, Dili.


In the cup you should find lemon acidity with hints of toasted almonds, milk chocolate and spices.

EL SALVADOR 125g: £2.80 New!
Finca El Aguila
Medium-dark roast
Fourth generation coffee growers, Mauricio Ariz and his sons, own Finca El Aguila in the Cantón Ojo de Agua, municipality of Chalchuapa. The farm is 63 hectares, of which 43 are planted with coffee - mainly composed of 38 hectares of Bourbon plants plus Kenyan and Pacamar a locally developed plantar. 14 hectares are devoted to a natural reserve and 3.1 hectares have been planted with cypress trees. The farm has an average altitude of 1,600 metres. This gives the coffee a superb climate, with temperatures from 18°C to 24°C and rainfall is plentiful. 

 Management practices on the farm are meticulous. This includes: the planting of native shade trees; fertilisation performed only after soil analysis; manual weed control to avoid the use of herbicides and the sparing use of fungicide. Other practices include: pit digging, erosion control with vegetative barriers; the composting of prunings and keeping the primary forest within the property untouched. The family also supports the Ojo de Agua community with workers and materials to maintain two access roads as well as providing a water supply to the community from their water reservoirs. In the coming years they hope to facilitate access to electricity for this community. 

In the cup you will find Finca el Aguila a zesty coffee with the sweetness of honey and caramel, hints of jasmine, tropical fruit and a bright lemon acidity. 
 
GUATEMALA 125g: £2.60 New!
Finca La Hermosa La Pangola
Light roast
Finca La Hermosa is the reunited four-farm San Mateo holding in Guatemala, a working section within the previously much larger but now divided Finca La Colina, in Acatenango, Chimaltenango. La Colina was a pioneer of both wet and dry mills and won international recognition. 
  
In 2010, at the age of 26, Max Fernando Perez Rios, a third generation coffee farmer, reunited four farms to form Finca la Hermosa. Max is responsible for every process of production from the selection of varietals to packaging. His knowledge and supervision ensures the highest quality at every stage.
 
This coffee has a floral aroma with a raspberry acidity combined with flavours of caramel, milk chocolate and a creamy body.
                             
INDIA 125g retail £2.40
Bibi Plantation Peaberry
Medium-dark roast
1000 metres above sea level in the highlands of southern India, Faiz Moosakutty's Bibi Plantation has been in the family since 1960. Faiz took over in 1990 and is replanting the whole estate, aiming to create a model coffee farm.  The estate already produces some of the region's finest beans.  The coffee is grown in the shade of indigenous silver oaks, jungle figs and rosewood trees, which provide habitat for a vast array of bird and insect life, and the occasional elephant.
 
Juicy, full-bodied, with cherry tobacco notes.  Makes a good single espresso.


INDIA 125g retail £2.40
Monsoon Malabar
Medium-dark roast
In the 18th and 19th centuries Indian coffee was exported in the holds of sailing ships during a lengthy sea voyage to Europe. A 'monsooning' process has since been developed to mimic the effects of sea voyages, which reduces acidity and results in a mellower, richer taste. ‘Monsooned’ coffee is warehoused in an open-sided structure, protected from the rain whilst being exposed to moist tropical air.

Heavily bodied, rich and syrupy with hints of caramel and a nutty aroma. Perfect for after dinner or as an intense espresso.


KENYA 125g retail £2.90  New!
Muwa Estate, AA
Medium roast
The Muwa Estate was founded in 1997 and is situated in the county of Nyeri, north of Nairobi in the fertile central highlands of Kenya. The coffee is grown in the red volcanic loam under the shade of eucalyptus, grevillea and macadamia trees.

Harvesting is done by hand; only ripe cherries are picked to be further sorted and wet-processed. There are ten permanent employees at Muwa and ten seasonal. All workers receive any advances they may need for school fees and emergencies.

This coffee has dry apricot and blackcurrant jammy notes, medium to high sweetness, a chocolate aftertaste and dense body.

RWANDA 125g retail £2.80
Musasa Cooperative
Light-medium roast
The Dukundekawa Musasa Cooperative lies high in Rwanda’s rugged north west at around 1800m. Rwanda’s coffee industry has become very successful in the last decade with the help of development programs. Musasa is one of the largest cooperatives in Rwanda with over 1800 members. Most of
these members own less than a hectare of land but by combining their harvests and
processing the cherries centrally, the farmers can sell for a higher price than when they had to
sell to a middleman. The processing at Musasa is impeccable with rigorous quality control
and lot traceability. The result is a truly outstanding coffee.

The flavour is clean, juicy and crisp with notes of clementine, bergamot and orange blossom.

                  
Opening Times:
7.00 am to 7.00pm Monday to Saturday
8.00am to 6.30pm on Sunday
Always a fantastic cup of coffee