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.
Please call 01273 686668 or send us a message via the contact page.
HOUSE BLEND 125g retail £2.50
BOLIVIA 125g: £2.90 New!
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."
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 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. Sweet aroma, flavours of milk chocolate, dried fruit and roasted hazelnut, delicate citrus acidity.
EAST TIMOR 125g: £2.60 New!In the cup you should find lemon acidity with hints of toasted almonds, milk chocolate and spices.
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.
EL SALVADOR 125g: £2.80 New!
Finca El Aguila
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: £2.80
ETHIOPIA 125g: £2.80
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.
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. It is a delicate and complex coffee 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.
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.
This coffee tastes of dry apricot, blackcurrant, jammy notes, medium to high sweetness,
balancing acidity with a chocolate aftertaste and dense body.
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.
In the cup Musasa is clean, juicy and
crisp with notes of Clementine, bergamot and orange blossom.