The August Indy Coffee Box promises another round of extraordinary coffee experiences. These are the flavour-popping beans included in the next 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.
Roastworks Coffee Co., Devon
When selecting beans, Roastworks founder Will Little and team hunt for character and complexity. They carefully bronze them on refurbished vintage machines – including a German G W Barth drum roaster that’s been in the family for 30 years – hell-bent on finding the sweet spot where flavours purr.
Roasted for espresso and filter
Coffee: Uganda – Zebugu Busi
Tasting notes: Gooseberry, tangerine, dark chocolate, cherry and smooth honey sweetness
Origin: Bukyabo, Sironko District, Uganda
Background: This micro-lot coffee is grown on the mountain above The Coffee Gardens washing station in Zebugu Busi, Uganda. Many of the farmers who grow the coffee transport it down the mountain to the processing station to earn additional income. Contributing farmers are enrolled in The Coffee Gardens’ off-season training, which covers a range of courses including good agricultural practice, agroforestry and financial management. Farmers also receive seedlings for fruit, shade and fast-growing trees.
Extract Coffee Roasters, Bristol
Roasting since 2007, Extract is one of the pioneers of the South West speciality scene. Its crew of coffee connoisseurs lead by example, priding themselves on making coffee better for communities, people and planet by operating as sustainably as possible.
Coffee: Unkle Funka
Tasting notes: Damson jam (when sipped black), candied pecans and bubblegum (with steamed milk)
Background: Every summer Extract unveils a limited-edition summer espresso under the moniker Unkle Funka – this year’s release is a vibrant naturally processed coffee.
It’s grown in the western Ugandan mountains, where dizzying altitudes, fertile soils and regular rainfall slowly matures the cherries and develops rich, complex flavours. These are further enhanced during the natural processing method, which creates a coffee with bold fruity notes.
Sip it black to reveal flavours of damson jam or serve with steamed milk for delicious hits of candied pecan and bubblegum.
Coffee: Los Huipiles
Tasting notes: Apricot, brown sugar and praline
Origin: Huehuetenango, Guatemala
Background: This delicious lot comes from one of the most famous coffee-growing regions in Guatemala. High altitudes and hot, dry winds protect Huehuetenango from frost and enables coffee to grow at high altitudes of 2,000 metres above sea level.
Los Huipiles is produced by nine growers. The team of farmers pick the ripe cherries, which are then pulped to remove their skins and fully washed. The coffee is then sun-dried before being graded and sent to Extract for roasting.
Echelon Coffee Roasters, Leeds
In a Venn diagram of extra-curricular interests, coffee and cycling often overlap which, as the name suggests, is the case for Echelon owner Ben Craggs. When he’s not tackling two-wheeled pursuits, Ben roasts small batches of high-quality, sustainably sourced single-origin beans at his micro roastery in Leeds.
Tasting notes: Cola, guava and prune
Origin: Ruhango, Rwanda
Background: This lot comes from Gisanga in the Ruhango district of Rwanda, where the local washing station processes cherries from 925 local smallholder farmers.
Gisanga is one of the best coffee-growing regions in the country’s central plateau. The area varies from 1,650-1,850 metres above sea level and features volcanic, sandy clay soils and cool temperatures. Like much of Rwanda, the terrain on which this coffee grows is mountainous, rugged and exceptionally beautiful.
The coffee cherries for this coffee are anaerobically fermented in sealed tanks for 96 hours before being sun-dried on African beds for six week.
Red Bank Coffee Roasters, Cumbria
A slick Loring S15 Falcon is the roaster used to unlock every last drop of flavour from the greens landing in the Red Bank roastery. Sustainability has always been a priority for the team: the roastery’s electricity is supplied by 100 per cent renewable sources, a recycling scheme allows customers to return coffee bags, and long-term relationships with farmers ensure ethical trading.
Tasting notes: Blueberry pie, ganache and apricot
Origin: Kayanza Province, Burundi
Background: This is Red Bank’s second year of sourcing greens from Businde Washing Station and this year’s lot is a naturally processed red bourbon coffee. The team source the coffee through their importing partner, Raw Material, which works with local partners in Burundi who have shared commitments to supporting the farming communities.
The Businde Washing Station is located in Kayanza province in the north of Burundi, close to the Rwanda border. It’s owned and operated by Zuberi Matsitsi, founder of Matraco Coffee. Around 650 families in the surrounding region provide coffee to the washing station. They receive a premium of 20 per cent above the local market rate for their yield, while the washing station staff earn almost 60 per cent above the average labour rate. The waste coffee pulp is distributed to the producers to use as organic compost and seedlings are distributed to farms to increase their yield.
In the cup this coffee is rich and full-bodied with a berry and stone-fruit acidity, giving way to luscious notes of blueberry pie, ganache and apricot.