Tasting notes: March

Get a doorstep delivery of fresh coffee beans from a roster of hero roasteries via our monthly speciality coffee subscription

Get a doorstep delivery of fresh coffee beans from a roster of hero roasteries via our monthly speciality coffee subscription. Check out the line-up for the March 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.

New Ground Coffee

New Ground, Oxford


Coffee: Big House seasonal blend
Varietal: Yellow Catuai, SL28, SL34
Origin: Brazil, Mexico, Uganda
Background: Big House is New Ground’s blend which rolls with the seasons. It’s a juicy coffee with great balance and medium complexity, making it the perfect coffee to start your day. The current blend consists of a smooth, nutty Brazilian, a juicy, sweet Mexican, and a rather special natural Ugandan from the Zukuka Bora Coffee project. The resulting cup is smooth, sweet and really interesting.
Process: Natural, washed
Altitude: TBC
Tasting notes: Chocolate, melon, nougat

Thomson's Coffee Roasters

Thomson’s Coffee Roasters, Glasgow


Coffee: Iyenga School Project
Varietal: Kent, Bourbon, N39, other local varieties
Origin: Mbozi, Mbeya, Tanzania
Background: TBC
Process: Washed
Altitude: TBC
Tasting notes: Dried peach, cocoa nibs, coconut sugar

Method Coffee Roastery

Method Coffee Roasters, Worcester


Coffee: Haru Ethiopia
Varietal: Heirloom
Origin: Haru, Yirgacheffe, Ethiopia
Background: This honey-processed coffee comes from the Haru cooperative which comprises smallholder farmers living in and around the rural village of Haru, not far from Yirgacheffe. In the cup there is bags of sweetness with a layered stone fruit acidity, all packed into a creamy-textured body.
Process: Honey
Altitude: 1995-2020m
Tasting notes: Black cherry, caramel, cream

pharmacie coffee roasters

Pharmacie Coffee Roasters, Hove


Coffee: Bumbogo
Varietal: Red Bourbon
Origin: Rwanda
Background: The Gakenke district where Bumbogo washing station is located is well-known for high quality coffee production in Rwanda. It is a highly competitive region, and home to several winning Cup of Excellence lots in recent years. All of the station’s cherry is hand sorted before it’s floated, pulped, fermented, rinsed, sorted and, finally, laid out to dry in the sun (and regularly rotated) for 30 days.
Process: Washed
Altitude: 1650-2000m
Tasting notes: Lime zest, prickly pear juice with a soft mouthfeel and cocoa nib finish


Coffee: Kerinci Honey
Varietal: Andung Sari, Sigarar Utang
Origin: Sumatra, Indonesia
Background: The 320 members of the Koerintji Barokah Bersama cooperative live and farm on a plateau at the foot of Mount Kerinci (one of the many volcanoes in the Pacific Ring of Fire) on the island of Sumatra. Thanks to the volcano’s historic eruptions and a deep supply of fertile volcanic soil, the surrounding area is lush and verdant.
Process: Honey
Altitude: 1400-1700m
Tasting notes: Plum, rhubarb and cane sugar with a full cocoa body

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