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 origins from growers around the world who believe that quality is the key to sustainability. To read more about ethical sourcing of the green beans please go to the 'About Coffee' 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 only 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 world, as ‘specialty’, that is, one of 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 below are for retail, wholesale prices are available on application. Please call 01273 686668 or send us a message via the contact page.
HOUSE BLEND 125g retail £2.50
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
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.
BOLIVIA 125g retail £2.90
Angel Mamani Mamani
This coffee was produced by Angel Mamani and his wife Gregoria Yujra Lopez, in the remote 'colonia' of San Ignacio in the lush Caranavi region. The couple bought their 10 hectare plot San Ignacio in 2002. Around 4.5 hectares of the farm are now planted with a mix of Caturra and Typica varietals, under the shade of native trees, at an altitude of 1490 metres. Their traditional production methods are certified organic.
The first thing you notice with this coffee is the sweetness of molasses and fig, followed by a wonderful citrus aroma and full creamy body.
COLOMBIA 125g retail £2.90
Finca La Paz
Jose Escobar is responsible for cultivating 10,000 coffee trees in little more than three hectares of Finca La Paz. The ripe coffee cherries are picked every 15 days, de-pulped that evening and then naturally fermented. Mockingbirds, canaries and guacharos live in the surrounding mountains and the coffee lots are bordered by a small clean creek.
Medium-bodied with a fruity acidity and tastes of grapefruit, pineapple and vanilla.
INDIA 125g retail £2.40
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
‘Monsooned’ coffee has been warehoused in an open-sided structure, protected from the rain whilst being exposed to moist tropical air.
This process was developed to mimic the effects of long sea voyages and results in a mellower, richer taste. Heavily bodied, rich and syrupy with hints of caramel and a nutty aroma. Perfect for after dinner or as an intense espresso.
INDONESIA 125g retail £2.80 New!
Sumatra Aceh Takengon
This coffee is produced by a number of small family-run farms around the town of Takengon, in the far northwest of Sumatra.
These small producers, many of whom are women, sell their semi-prepared green coffee to a miller at the local village market, driving a hard bargain to get the best prices. This system means that coffee importers around the world deal with a mill rather than a producer.
This coffee is rich and earthy with notes of grapefruit, ripe blackberry, dark chocolate and spices.
KENYA 125g retail £2.80
Kenya Kirimahiga AA
Kirimahiga is a wetmill within New Kiriti - Kirimahiga Farmers Cooperative society, which was started in 1987 near Murang'a in Kenya's Central Province. Its 780 members democratically elect their chairman who represents them on the management board of New Kirimahiga. Most of the farmers have between 150-350 stems of coffee.
The cooperative is part of the Coffee Transparency initiative to adopt business practices that treat workers and suppliers ethically and fairly, protect the environment and promote economic transparency. Participating wetmills and supplying farmers are trained and audited on a set of sustainability standards.
This coffee is very sweet with flavours of blackcurrant and ruby grapefruit with a smooth creamy body.
RWANDA 125g retail £2.80
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 in the wake of the 1994 genocide.
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 before, 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 in the cup is clean, juicy and crisp with
notes of Clementine, bergamot and orange blossom.