||  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, 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 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. Paul writes 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 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, 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."
 

BOLIVIA 125g retail £2.90
Colonia Illimani
Light roast 
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 pesticides. This lot is made up of a mix of Caturra (50%), Catuai (30%) and Typica (20%) 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. 

Sweet aroma, flavours of milk chocolate, dried fruit and roasted hazelnut, delicate citrus acidity.

ETHIOPIA 125g retail £2.80
Yirgacheffe

Light roast
Recent developments in Ethiopia have seen a centralisation of all coffee exports through the recently established Ethiopia Commodity Exchange (ECX). This has made it virtually impossible to provide precise traceability of the Yirgacheffe coffees which arrive at the Exchange.  This coffee has been selected on the basis of its exceptional cup profile.  

Yirga Cheffe is part of the Sidamo region in southern Ethiopia, a steep green area which is both fertile and high (the coffee is grown at 2000m and above.  The vast majority of Ethiopians still make a living from farming; each family lives in a modest home (often a single round mud hut) and farms their own plot of land where they grow both cash crops and their own food.

This coffee has an intense floral aroma, a bright citrus acidity in the cup with notes of jasmine, peach and bergamot.
 

GUATEMALA 125g retail £2.80
Finca El Carmen, El Sereno
Light-medium roast
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.  It is a delicate and complex coffee with bright citrus acidity and notes of apricot, jasmine and honey.

 

INDIA 125g retail £2.40
Monsoon Malabar
Medium-dark roast
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.

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
Medium roast
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.

This coffee tastes of 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
Rika Rika
Medium roast
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 benefits.

Rika Rika’s aroma has hints of toasted almond, vanilla, and lime zest. On the palette you will discover orange, milk chocolate and spice.

RWANDA 125g retail £2.60
Musasa Dukendekawa Cooperative
Light-medium roast
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. In the cup Musasa 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