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, certified Organic blend, you can choose from a selection of single estate coffees from growers around the world who believe that quality is the key to sustainability. Redroaster has been a member of the Speciality Coffee Association of Europe since the coffee house began.
Our coffees are also available to buy retail at Infinity Wholefoods on North Road, the Real Patisserie in Kemp Town and Trafalgar Street, Gratitude Tree Grocers in Hove and Stock in Islingword Road, Hanover.
All our coffees are available, whole bean or ground, in 125g, 250g, 500g, 1kg or 2.5kg bags with a one-way Goglio 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. Once coffee beans are roasted, essential oils travel to the surface of the bean, becoming sensitive to oxidising action. As roasting expands the size of the coffee bean, micro-cells continually release carbon dioxide and aromas which become trapped within the packaging once it is sealed. The Goglio valve allows these gases to escape but does not allow any outside atmosphere to enter the bag, thereby keeping the beans fresh for many weeks.
Paul Stephens, head coffee roaster, is chiefly responsible for selecting and buying the green beans from each new coffee harvest. Since joining the company in 2002, Paul has devoted himself to studying the art of roasting coffee, running the company's own roastery which opened in Kemp Town Brighton in 2007. Recently he became a Q Grader, one of just over 1,000 worldwide, which means he is qualified to taste and grade speciality coffees at the highest level internationally. Please find his tasting notes on Redroaster's coffees below. The prices quoted are for retail, wholesale prices are available on application. Just write to us 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, Guatemala and Costa Rica Finca El Melo.
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 £5.60
Sítio Nossa Senhora Do Carmo
Cup of Excellence 2015 #11
We are delighted to offer a coffee which won the high ranking
of 11 in the 2015 Late Harvest Brazil Cup of Excellence. Nossa
Senhora do Carmo is located in the fertile, rolling hills of
Mantiqueira de Minas, one of the premier coffee-producing
regions of Brazil. The farm is part of a group with areas under
cultivation at altitudes ranging from 900 to 1,350 metres
above sea level.
Owned and managed by Severino Breno Pereira Junqueira
and his sons, the farm is the result of generations of
commitment to quality coffee with constant improvement in
agricultural practices, environmental protection, crop
management and attention to detail in the final processing. Soon after harvesting by hand, the beans are patio-dried
and raked between 15 to 20 times per day for uniform drying.
Several stages are passed through, including mechanical
drying and storage in wooden boxes, in order to maintain
good humidity and quality. The coffee is later taken to be
processed and stored at the Cocarive warehouse.
Tasting notes: Caramel, apricot, orange blossom: balanced
BOLIVIA 125g retail £2.90
Produced by smallholder farmers around the district
or ‘cantón’ of Illimani, in Bolivia’s Caranavi province,
Illimani was founded in 1968, when a few families in
search of land settled in this fertile area. Farms are
small and traditional, of usually no more than 5
hectares and farmed without the use of chemicals or
This lot is made up of a mix of Caturra (50 per cent), Catuai
(30 per cent) and Typica (20 per cent) varietals, grown in the shade
of native trees at an average altitude of 1,500 metres
above sea level. The hand-picked cherries are
processed by the fully washed process.
Tasting notes: Sweet aroma, flavours of milk chocolate, dried fruit
and roasted hazelnut, delicate citrus acidity.
COLOMBIA 125g retail £2.80
Finca La Greda
This coffee was produced by Sr. Ulises Hernandez, who farms
6 hectares of Colombia, Caturra and Castillo in the Timaná
municipality of Huila, one of the prime coffee producing
regions in Colombia.
Señor Hernandez inherited the farm from his father, who
farmed it for many years before him, and cares for it with his
brother’s help. A pillar within his community, Señor
Hernandez belongs to the Association of Agricultural
Producers of Timaná (Asprotimaná), created by a small group
of coffee growers in 2002 to increase their bargaining power.
After hand-picking and sorting, this coffee is pulped and
fermented on Señor Hernandez’s own farm. The coffee is
washed and then sun-dried on hoop-shaped parabolic beds.
Every week during harvest, Asprotimaná members bring their
parchment coffee to the town of Timaná where, each coffee is
analysed by the association´s team of professional cuppers.
The best samples are sent to Santa Barbara Estate Coffee in
Medellin where the coffee is cupped again by their team.
Señor Hernandez’s coffee this year was one of the top 10 per cent
that Santa Barbara has reserved as a microlot.
Tasting notes: Fragrant; grapefruit, tamarind, lime leaf; crisp
GUATEMALA 125g retail £2.80
Finca El Carmen, El Sereno
Finca El Carmen has a history in coffee production dating back to 1930, when it was part of Finca La Colina, one of Acatenango's first coffee farms. Finca La Colina was owned by Mateo Mejia Mazariegos who pioneered both wet and dry mills and went on to win many awards for excellence.
When the Finca La Colina was split into five working sections, one section was named El Carmen. The present owner is Juan Jose Mejia, who now harvests some of the best coffee in the region. El Sereno is produced from Arabica Typica.
Tasting notes: Delicate and complex with bright citrus acidity and notes of apricot, jasmine and honey.
INDIA 125g retail £2.40
In the 18th and 19th centuries, Indian coffee was exported in the hold of sailing ships.during a lengthy voyage to Europe. In the moist darkness, these coffees sweated and transformed in flavour. The effect was to reduce acidity and resulted in a mellower and richer taste which had many admirers. In a process developed uniquely in India, today's 'Monsooned' coffee is warehoused in an open-sided structure, protected from the rain while being exposed to moist tropical monsoon wind.
Tasting notes: Heavy-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
Muwa Estate AA
The Muwa estate was founded in 1997 and is situated in Nyeri, 150km north of Nairobi in the fertile central highlands. The coffee is grown in the red volcanic loam under the shade of grevillea, macadamia and eucalyptus trees. Up to 20 per cent of the production is speciality grade. Harvesting is done by hand so that only ripe cherries are selected. The estate offers its
workers advances for school fees and emergencies.
Tasting notes: Dry apricot, blackcurrant, jammy notes, medium to high sweetness, balancing acidity with a chocolate aftertaste and dense body.
PAPUA NEW GUINEA 125g retail £2.60
The Rika Rika Cooperative was formed in 2004 by coffee
farmers who share the goal of sustainable development.
The Society had expanded to 129 small farmers by 2014, all
from districts around Havaru Village in the Hengolfi
District. With plentiful rain and rich volcanic soils there is
no need for chemical fertilisers or insecticides.
Given these conditions, and the central role of coffee to
the local economy, the ‘coffee gardens’ are very well-maintained by the families. Only a few of the largest farms
employ seasonal labour.
The farmers use small, hand-
operated pulpers. The coffee is then fermented in special
boxes for up to 48 hours then washed with running water
and dried on canvas. It is transported to the mills where
the parchment is removed and grading takes place.
International cuppers recognise the Society’s coffee as
among the best in the Eastern Highlands. Justifiably high
prices can thus be negotiated. Their next goal is to build
their own coffee processing facility to reap even further
Tasting notes: Hints of toasted almond, vanilla,
and lime zest in the aroma. On the palette you will discover orange,
milk chocolate and spice.
RWANDA 125g retail £2.60
Musasa Dukendekawa Cooperative
The Dukundekawa Musasa Cooperative lies at around 1800m in Rwanda’s rugged north-west. Rwanda’s coffee industry has succeeded 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 whom own less than a hectare. By combining and;
processing centrally – using the washing station at Mblima -
they avoid middlemen.
Musasa is clean, juicy and crisp with notes of Clementine, bergamot and