The origin of our beans, the sustainability of the farming process, environmental impact, plus fair wages and working conditions for the farmers is incredibly important to us.
In an age where we all must question the sources and impact of our consuming, we know you care as well. We are a tiny roasting duo and so we currently go through a third party importer based in Cambridge for our beans (one day we hope to import directly from farmer). Before committing to each bean, we made sure to question the ethics involved. We aim to keep the carbon footprint of our coffee to a minimum: sadly the UK simply cannot grow consumable coffee, if we could - we'd be straight on it!
Below is some background information on each origin of bean we roast:
THE BACKSTAGE BELTER
That little 'pick me up' to ensure your best performance
Origin - Columbia
Worth Noting - The beans are certified as part of the Rainforest Alliance to prevent the destruction of the beautiful South American rain forests and ensure the farming is sustainable.
Growing Altitude - Between 1200 and 2000 masl.
Cupping Notes - Well rounded, good overall acidity, light to medium body, citrusy flavor, with a clean and sweet aftertaste.
Milling Process - Washed
ROAST ON THE ROAD
An 'every day' roast, to keep the tour bus running
Origin - Brazil
Worth Noting - The farmers who produce the beans are part of a network of cooperatives to ensure a fair price and good living wage.
Growing Altitude - 900-1250 masl.
Cupping Notes - Chocolate, nutty, fruity aftertaste; light acidity, sweet, full body. Clean and balanced.
Milling Process - Natural
STUDI-OH SO TASTY!
The perfect composition for those that necessitate creativity
Origin - Guatemala
Worth Noting - In 1984, Guatemala's National Coffee Association (ANACAFE) awarded Dr. Vides the "Outstanding Coffee Grower" award. Since 1995, the farm has been run by his daughter, Maria Elena Vides, and his grandson, Renardo Ovalle
Growing Altitude - 1,350+ m.a.s.l. SHB
Cupping Notes - Fruity, orange, milk chocolate, maple