Reveille, Reveille, Reveille

Kenya Kariti Kianjege AA Rose hip ~ orange ~ cranberry SCA 87 | SL28 & RUIRU 11 | WASHED PROCESS | SINGLE ORIGIN | 100% ARABICA |  1490-1500M Lovely honey-noted sweetness and a silky body. Notes of rose hip, orange and cranberry. The farm There’s a reason we’ve roasting a Kenyan AA it is a great benchmark of quality for arabica, especially those grown around Mount Kenya itself, you can always expect upfront sweetness and acidity, with a fruity body - this lot is no exception, with big notes of cranberry and orange sweetness, and a perfumed finish. Grown in the rich red volcanic soils of Kirinyaga County, just to the south of Mount Kenya and to the east of Nyeri County (which produces our Zawadi Peaberry), this origin uses the classic Kenyan varietals, SL28 & Ruiru 11. Both created through selective breeding specifically for the Kenyan climate, they’re respected as some of the most exceptional cup profiles in the world. The 'AA' classification refers to the size of the bean, meaning that the green coffee bean is just a little more than one-fourth inch (¼") in diameter. Comments "I love brewing this coffee using my bypass AeroPress recipe. An incredible juicy cranberry quality, with a lovely floral finish and oodles of sweetness. A stand-out example of Kenyan Coffee Quality." "Brilliantly crisp and acidic, with just the right amount of tomato-y-ness that you’d want from a classic Kenyan. It’s super dense, so works well with a long immersion through cafetière, where you really get the cranberry notes coming through!"

Capitol Marzipan ~ praline ~ orange SCA 84.5 & 84.25 | YELLOW CATUCAI & CATURRA | NATURAL & WASHED PROCESS | 100% ARABICA |  1100-1650M This long-standing blend is popular for its punchy yet smooth characteristics. Taken to a slightly more developed roast. Notes of marzipan, praline and orange. The blend Developed for use mainly in filters and cafetières, this blend has always surprised us with its versatility. It’s a combination of two arabicas - one from Brazil with a red honey process, the other from Colombia with a washed process, and they both combine to create something so incredibly easy drinking that it’s difficult not to recommend it to anyone looking for a consistently great blend. These two origins are taken to an ever so slightly more developed roast to make them suitably forgiving with their brewing, and to bring out the marzipan and praline notes that we aim for, along with a thick caramel body.

Nicaragua Finca La Bastilla No10 La Bastilla Estate, Jinotega Region, Nicaragua Green apple ~ orange ~ custard creams DIRECT TRADE | UK EXCLUSIVE | SCA 86 | YELLOW & RED CATUAI | WASHED PROCESS |  SINGLE ORIGIN | 100% ARABICA |  1250-1450M   Our classic medium-light roast of this estate. Notes of green apple, orange and custard creams. The farm It's an estate located amid 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. Comments: "La Bastilla, as an espresso, tastes like lemon poppy seed cake and Frangipane! Great tasting, super sweet and is a great success story for our commitment to working with coffee estates in a sustainable way for both parties, whilst helping local communities thrive through education, healthcare and personal development."

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.