African Trilogy

Introducing our brand new Trilogy, featuring three wonderful and unique coffees from the home of coffee, Africa. Get a 250g bag of all three for the special price of £25 to sample the best this beautiful continent has to offer.

Ethiopia - Yirgacheffe Sweet Berry

Tasting notes: A gentle sweetness with, notes of green apple, black tea, chamomile and dried fruit.

Process: Washed

Roast: Light

Sweet Berry is a classic washed with a built in premium that the exporter uses to build wells in producer villages. This either improves or provides access to clean water, and is currently from Adame village.Cherries are harvested and picked individually by hand. Pickers rotate among trees every eight to ten days, choosing only the cherries that are a deep red colour.

Uganda Rwenzoru - Clarke Farm

Tasting notes: Notes of dark chocolate, fresh blackberries, raspberry jam with a smooth finish.

Process: Washed

Roast: Medium

Cherries are grown by outpickers and brought to the Clarke farm for processing after an initial floatation to remove underripes. Beans are fermented in water overnight before drying under the sun on raised beds. Finessing is done in an eco-drier to ensure precise moisture control.

Rwanda KCRS

Tasting notes: Peach, Orange, Apricot, Tea with a light Rose aftertaste. Perfect for fruity coffee lovers.

Process: Washed

Roast: Medium

Washed process in Rwanda typically looks a bit different to that which we understand elsewhere as washed. Fully washed denotes the process of pulping the coffee and allowing a 24 hour dry fermentation period before undergoing more traditional wet fermentation, followed by the typical soaking for 24 hours afterwards, more in line with what you would expect in Kenya. This yields a syrupy bodied coffee that tends to hold up very well as it ages. It’s not uncommon for a Rwanda to still be tasting great at 18 months or more if stored correctly.