What’s in the next coffee box

Dive into the tasting notes for the February Indy Coffee Box

The tasting notes differ for filter and espresso roasts, you’ll be sent the appropriate one for the roast style you pick at the checkout. Omni roasts work well as both filter and espresso

Roost Coffee & Roastery

Roost Coffee & Roastery, North Yorkshire


Coffee: Ethiopia
Varietal: Heirloom
Origin: Yirgacheffe, Ethiopia
Background: The village of Gerbota is located close to the town of Yirgacheffe in the Gedeo zone of the Southern Nations, Nationalities, and Peoples’ Region. Coffee here is typically grown on a very small scale in the gardens of producers, where it is intercropped with other subsistence crops. Harvests are taken to the washing station where they are dried for 15 days within the compound, before being brought to the mill where selection takes place based on flavour profiles, qualities and processing.
Process: Washed
Altitude: 1900-2100m
Tasting notes: Jasmine, lime, caramel and honey

coffee beans Giesen

PS Coffee Roasters, Clane


Coffee: Colombia – El Encanto
Varietal: Coming soon
Origin: El Encanto, Colombia
Background: Juan Saldarriaga took over his family’s farms in 2012 and planted several different and new cultivars. He is innovative in his efforts to improve crops, as well improve the quality of coffee in nearby farms. Juan has trialled different ways of drying and processing which has resulted in some pretty funky coffees. This beauty from El Encanto (one of two farms owned by Juan) is a great example.
Process: Washed
Altitude: 1380m-1600m
Tasting notes: Honey, rich fruit and nut cake


Coffee: Kenya – Gakuyu-ini AB
Varietal: Arabica SL-28, SL-34 Ruiru 11, Batian
Origin: Gathiruini, Kenya
Background: The team at PS love Kenyan beans: ‘It’s the most reliable nation for quality coffee we know of.’
This coffee is a solid example of what Kenya offers. Expect notes of raspberry and apricot jam with a caramel body and sweet vanilla finish.
Process: Washed
Altitude: 2100m
Tasting notes: Raspberry, vanilla, syrupy body and apricot jam

coffee cupping at The Missing Bean

The Missing Bean, Oxford


Coffee: Brazil – Cachoeira
Varietal: Yellow Catuai
Origin: Minas Gerais, Brazil
Background: Danilo Barbosa and sons Vítor Marcelo and Sérgio Ricardo represent the fourth and fifth generations of coffee farmers, and it’s their passion for coffee production which ensures each crop is produced in a meticulous way.
Their farm is located in Minas Gerais, Cerrado. The region is characterised by its altitude and climate – the soil, topography and climate are excellent for coffee production as the seasons are well defined and the farms are at a medium altitude.
Process: Extended fermentation
Altitude: 1100m
Tasting notes: Sweet sherry, grape and blood orange

coffee cups outside

Voyager Coffee, Devon


Coffee: El Salvador – Los Pirineos
Varietal: Pacamara
Origin: Usulutan, El Salvador
Background: Gilberto Baraona is a 15-time Cup of Excellence winner and his farm, Los Pirineos, is located at the top of the Tecapa volcano in the Tecapa Chinameca coffee region. This black honey processed Pacamara is pulped with 100 per cent of its mucilage remaining. It’s then dried on shade beds where it’s moved four times a day and covered at night with a total drying time of 20 days. ‘The coffee really stood out for us when we cupped it, showing off sweet figs and plum rounded off with hops and a buttery body,’ says head roaster Rachael Jowitt.
Process: Black honey
Altitude: 1200-1500m
Tasting notes: Sweet figs, plum, hops and buttery body