Coffeemamma Roastery

Latin American beans with an African touch, German-style roast; a balanced, soft filter blend that won gold at the 2018 Deutsche Röstergilde.

Balanced, soft

Washed Castillo Excelso EP from Nariño with a light nuttiness and a full flavour.

Nutty, full

Nariño Excelso EP taken to a dark roast for bittersweet chocolate, almond and caramel.

Dark chocolate, almond, caramel

Tabi and Yellow Colombia from Bruselas, Huila, put through aerobic then long anaerobic fermentation and finished with a hot-and-cold water thermal shock that pushes stone-fruit notes forward.

Coconut, blackberry, tropical fruit

Microlot series Pink Bourbon: 24 hours of cherry pre-fermentation, then 36 hours anaerobic in sealed bags with the mucilage, dried 15 days on raised beds.

Citrus, floral, green apple, green tea, mandarin

A soft single-origin espresso from Brazilian Yellow Bourbon with caramel and milk chocolate.

Caramel, milk chocolate

100% Arabica Latin American blend awarded gold in a blind tasting at the Deutsche Röstergilde 2018: medium body, generous crema, walnut and chocolate with sweet vanilla.

Walnut, chocolate, vanilla

An 85/15 Arabica–Robusta blend built on Brazilian Yellow Bourbon: smooth, full-bodied and with a strong golden crema.

Almond, dark chocolate

A 90/10 blend of Latin American and African Arabica with Ugandan Robusta for body and crema; smooth and full, made for milk drinks.

Nutty, light floral

Grade 1 natural from Shantawene station (founded 2007), which buys from 16 suppliers across Shantawene, Maketa, Bombe and Chilaka; clean and sweet with tropical fruit and passion fruit.

Tropical fruit, passion fruit, chocolate

SHB EP Antigua roasted for espresso and filter alike, with chocolate, brown sugar and almond.

Chocolate, brown sugar, almond

Natural microlot grown in mineral-rich volcanic soil over metamorphic rock, with a tropical-fruit-wine character and a silky texture.

Mango, peach, pineapple, caramel

An easy-drinking 100% Arabica filter blend from Central and South America, made for breakfast and all day.

Smooth

Jane Wanjiku Kiriri-Kamau farms WanRich Coffee organically on the volcanic western slopes of Mount Elgon near Kitale. Hand-picked cherries are pulped the same day and double-fermented in the Kenyan washed style.

From the Akagera Coffee Project, a social enterprise founded in 2016 by Egide Murindababisha that works with 1,150 smallholders farming 1–2 ha plots in Kayonza and processes at the Akagera and Mukama washing stations.

Red apple, cranberry, cocoa