Tasting notes: October

Get stuck in to the tasting notes for the October Indy Coffee Box

Try coffees from the UK’s finest roasteries this month with our curation of speciality-grade beans. Here’s what we’ve got in store for the next 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

92 Degrees and The Baltic Roastery

92 Degrees and The Baltic Roastery, Merseyside


Coffee: Las Soñadoras
Varietal: Caturra, Colombia, Castillo
Origin: Colombia
Background: This delicious coffee utilises a traditional washed process where selected cherries are pulped and then fermented without water for 24-36 hours. Once the optimum moisture content has been reached the coffee is rested in its parchment before dry milling.
Process: Washed
Altitude: 1600-1850m
Tasting notes: Red apple, brambles, apricot

Caravan Coffee Roasters

Caravan Coffee Roasters, London


Coffee: Boji Kochere
Varietal: Local Landraces
Origin: Ethiopia, Kochere, Yirgacheffe
Background: This particular lot comes from the Boji washing station in the Kochere region of Ethiopia. The area is one of the highest growing regions in the country, with farms located all the way up to 2,300 metres above sea level.
The colder nights experienced at that altitude result in slower maturation of the coffee cherries, so the trees have more time to produce sugar-laden fruits which turn into sweeter and more complex flavours in the bean and cup.
Process: Natural
Altitude: 2100-2300m
Tasting notes: Fizzy blue drink, melon gummies and milk tea with a sticky body and a white flower finish


Coffee: Kiranga PB
Varietal: SL28, SL34, Ruiru 11, Batian
Origin: Kirinyaga, Kenya
Background: Some of the highest scoring coffees in the world are grown on the hilltops of Kirinyaga in Kenya.
This tiny lot comes from the Kiranga Estate which is owned by Samuel Macharia and family. They’ve owned the farm since 1995 and grow a classic mix of Kenya-specific coffee varieties on their 3.3 hectares of land.

The beans in this particular selection contains only peaberry beans, a naturally occurring mutation where a single (instead of the more usual two) bean grows inside the cherry. As a result of receiving all of the nutrients and sugars (instead of it being shared between two beans), peaberries tend to be more dense, vibrant, and body-forward than their flat sided counterparts, so are sought after by specialty roasters.
Process: Fully washed
Altitude: 1650m
Tasting notes: Raspberry and blackcurrant acidity atop a custard-like body with further notes of honeysuckle and marmalade

Island Roasted

Island Roasted, Isle of Wight

Coffee: Ojo De Agua
Varietal: Yellow Catuai
Origin: Nicaragua
Background: Ojo de Agua is a small farm situated in the Mozonte area of Nueva Segovia, a region which produces some of the best coffees in Central America thanks to its high altitude and fertile soils.

The farm is owned by Katherin Alieska Herrera who processes the coffee herself. This particular lot is a washed Yellow Catuai which has been dried on raised beds for two weeks. This long, slow drying process at a high altitude gives the coffee better longevity and great quality in the cup.
Process: Washed
Altitude: 1400-1600m
Tasting notes: Sweet with rich peach notes and a jammy body

Glen Lyon roasting

Glen Lyon Coffee Roasters, Aberfeldy

Coffee: Ethiopia Sidama Bombe
Varietal: Heirloom
Origin: Bombe, Sidama, Ethiopia
Background: The dry fermentation method of processing coffee sees no water added to the tank during fermentation and post-de-mucilaging. The resulting warm and dry environment means fermentation kicks in faster than usual, activating esters and resulting in complex red-fruit flavours while still maintaining the bright, clean notes that come from being a fully washed coffee. As the process uses a lot less water it’s also environmentally friendly.
Process: Dry fermentation
Altitude: 2000-2400m
Tasting notes: A stellar explosion of jasmine, bergamot and black tea