Dambuster

Con Vivo Punchy ~ praline ~ milk chocolate NATURAL PROCESS |  ARABICA & ROBUSTA |  800-1200M A big, punchy and bold blend, for the Italian-style enthusiast. Notes of praline and milk chocolate. The blend This is a take on an old-school Italian-style blend, taking inspiration from the 1980s and 1990s. A hearty blend of Brazilian and Ethiopian arabicas, with Indian robusta to give it some serious kick and an incredibly forgiving crema. This is truly not a speciality coffee but is perfect for someone chasing the classic taste that only an old Italian-style blend can provide.

Kenya Zawadi Peaberry Cane sugar ~ vanilla ~ vine tomato SCA 86 | SL28 & RUIRU 11 | WASHED PROCESS | SINGLE ORIGIN | 100% ARABICA |  1700-1800M   Bright and tangy acidity. Big upfront flavour, with a long-lasting finish. Notes of cane sugar, vanilla and vine tomato. The farm Pea berries are fascinating - usually, every coffee cherry contains two seeds, forming that classic flat-edged bean shape that we are used to seeing. However, roughly every 10% of cherries form differently, and produce just a single, rounded bean which benefits from all the sweetness and acidity you’d usually have to share with the other bean. This Peaberry, Zawadi, is a blend created and maintained by using carefully selected pea berries primarily from the Kamandi and Ndia-ini coffee factories. This particular coffee is produced in Nyeri County, just off the centre of the country, and adjacent to Mount Kenya: the largest mountain in the country. Kenya uses varietals that are very rarely found in any other country, quite simply because they were designed in Kenya, for use in Kenya. SL28, for example, was created by Scott Laboratories, by crossbreeding multiple varietals that were prominent at the time. Similarly, Ruiri 11 was developed in Ruiru, Kenya, for its rust-resistant properties, and is becoming increasingly popular. No wonder this coffee is named after the Swahili for ‘gift’; Just don’t brew it as espresso, unless you’d like something wildly acidic. Comments "Kenyan Peaberry as V60; stewed rhubarb all the way! A solid example of what Kenyan Peaberry should deliver, it does that in buckets, every... single... time. A favourite amongst coffee roasters."

Nicaragua Finca La Bastilla La Bastilla Estate, Jinotega Region, Nicaragua Dark chocolate ~ butter ~ hazelnut DIRECT TRADE | UK EXCLUSIVE | SCA 86 | YELLOW & RED CATUAI | WASHED PROCESS |  SINGLE ORIGIN | 100% ARABICA | 1250-1450M Taken to a slightly more developed roast, giving very low acidity, full body and a clean finish. Notes of dark chocolate, butter and hazelnut. From an estate located in the midst of a mountainous natural reserve, all cherries are handpicked according to the microclimates of each individual farm, to maximise their potential. The estate also houses a fully vertically integrated processing system, to allow for precise differentiation and sorting of each bean. TYPE OF GRIND: Drop down: BEANS AEROPRESS DOMESTIC ESPRESSO FILTER MACHINE STOVE TOP CAFETIERE COMMERCIAL ESPRESSO V60 CHEMEX

Organic & Fairtrade Honduras Swiss Water Decaffeinated Maple syrup ~ praline ~ milk chocolate ORGANIC | FAIRTRADE | SCA 83 | BOURBON | SWISS WATER PROCESS |  SINGLE ORIGIN | 100% ARABICA |  1200-1900M A 100% chemical-free, environmentally friendly process that uses water, temperature, and time to remove 99.9% of caffeine. This coffee is rich and nutty. Notes of maple syrup, praline and milk chocolate. The coffee After searching for years for a decaffeinated coffee that was genuinely of equal taste to a non-decaf, along came Swiss Water. We regularly cup this alongside caffeinated origins, and it constantly sneaks under the radar. Finally, a decaf that tastes how you would expect the origin, Honduras, to taste! Using no chemicals, just a green coffee extract and water, this coffee is 99.9% free of caffeine. First, the Green Coffee Extract (GCE) is created by soaking caffeinated beans in water. This includes all the water-soluble solids that you would find in green coffee, just without the caffeine. Next, the coffee that you are decaffeinating is cleaned and rehydrated, to make sure it’s at the optimal level of hydration for the process - it’s then placed into a massive container, throughout which the GCE is continuously circulated. It takes around 8 to 10 hours for the caffeine level to reach 0.1%, with the caffeine being removed by osmosis - the caffeine is then constantly filtered out of the GCE using a carbon filter system. After all this, the coffee is dried, packed and shipped to us! The region COCAFELOL is a great example of the good that being a part of a co-operative can do. They’re dedicated and focused on promoting sustainable agricultural practices, which has resulted in the production of a huge number of natural fertilisers made from coffee husks and natural fungi, which are then given to farms free of charge. The business behind the production and distribution of fertiliser was created through the funding provided by the Fairtrade premium. The Ocotepeque Department is in the west of Honduras, a very mountainous area focussing largely on agriculture. Right on the border with Guatemala and El Salvador, and surrounded by several national parks, it’s a stunning area with perfect conditions for coffee growing. Comments: "Such a show-off coffee, because you'd have no idea that it was decaf! It keeps the complexity of a speciality single origin, and it's a bonus that it's Organic and Fair-trade too" Decaffeinated without any chemical element, this coffee is rich and nutty.