House Blend, Small Batch Coffee Company, Brighton

The House Blend from Small Batch Coffee Company is a seasonal affair so the exact make up changes to reflect that. As this write up is long overdue the beans you can buy today will be different but promising a similar cup. Recently renamed the Goldstone Espresso, what can you expect from one of Brighton's premier independent roasteries? 

Sticking my nose in the bag and taking a big sniff out lifted a fruity acidity and a sweet licorice scent. The beans where a darkish brown with an almost golden green tinge caused by the oily iridescent surface. The blend had beans of all similar sizes and ground down nice and evenly. 

On brewing, a smooth light brown crema formed and a chocolate aroma clearly emerged. The taste was quite bitter at first, with a good bite to it, which then mellowed with coco infused sweetness. As the flavour developed there were iron like qualities to the subtle notes of stone fruit acidity. 

The blend was well balanced and low in acidity overall. It didn't make an overly heavy, broad espresso but one that was medium bodied with good sweetness and some playful notes. The finish was smooth and clean with some distant memories of lightly sharp, sweet fruits. 

Specification
Certification: None
Region: Varied, see beans
Altitude: Varied
Roast: Medium to dark
Process: Washed
Beans: 3 bean blend -Brazil Capim Branco, India Bibi Plantation and Tanzania Ruvuma.

A superb blend that keeps things simple with the one-two of chocolate sweetness and sharper fruit notes. This coffee has plenty of flavour without being overpowering. 

How do we taste it? Go here.

Supplier: 

Small Batch Coffee Company

http://smallbatchcoffee.co.uk/

@smallbatchcc

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01273 220246

info@smallbatchcoffee.co.uk

Redroaster espresso house blend, Red Roaster, Brighton

Redroaster is a legendary coffee house and roasterie in Brighton, that has been producing gourmet coffee for well over a decade. Why are they called the Redroaster? Because they had a big old Red Roaster to start out with and continue the tradition with their latest machines.

I may have some niggles with their Americano (review here) but I do have a fondness for their beans and would often purchase a few grams on my cycle to work. The fine people at Redroaster kindly sent me a small sample of their espresso to try out and here is that review. Their espresso changes seasonally, the beans are individually roasted and then blended to make a consistent smooth tasting brew.

The beans arrive in a sealed foil envelope with roast date and over information clearly covered on the label. On opening I was greeted with a lovely rich honeyed aroma, there was a clear sweetness to the beans scent with just a slight pinch of acidity.

The medium roasted beans were smallish and a dulled bronze, Their finish gave them the impression of weathered, dried out armour, shielding the roasted goodness within. They ground down well and released more of the pleasant honeyed notes as I got to work with the Kyocera.

As I applied the water the coffee bloomed nicely and a little stir produced a good level of light brown crema and a good nose full of sweet caffeine heaven.

To the lips with it and what do we find? A great full rounded flavour that cloaks the mouth like a velvet muffler. It then reveals itself with light, tart cherry notes that can be clearly picked out and are felt right down to the back of the palette. 

The honeyed sweetness remained strong along with some hints of spice and a gentle backing of dry tannin tones. The after taste was creamy, smooth and with a light zestyness. 

Specification

Certification: None

Roast: Medium - dark

Roaster: IR-24 (ie 24kg) Diedrich (a red one!)

Price: 125g £2.50

Brazil Fazenda Samambaia (majority of blend)

Variety: Mundo Nova

Region: Sul de Minas region

Farm: Henrique Dias Cambraia

Process: Pulped natural and patio dried

Altitude: 1,200m (unconfirmed)

Guatemala Finca San Francisco Tecuamburro 

Variety: Bourbon/ Cactuai

Region: Chiquimulilla/Guazacapan (Fraijanes) region

Farm: San Francisco Tecuamburro owned by Sergio Barillas Escamilla

Process: Fully washed and sun dried

Altitude: 1460-1770m

El Salvador El Borbollón

Variety: 100% Red Bourbon

Region:  Santa Ana region

Farm: La Reforma and El Cerro by the Alvarez family

Process: Washed and sun dried

Altitude: 1,300-1,500m (unconfirmed)

A well balanced espresso blend of a rich sweetness with little sharp stone fruit highlights. A good drink for breakfast, lunch or dinner.  

How do we taste it? Go here.

Supplier: Redroaster

http://www.redroaster.co.uk/

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mail@redroaster.co.uk

+44 01273686668

Ciclista Espresso Blend, Terrone & Co.

The second review of Terrone & Co. offers an espresso blend made entirely of quality single origin Arabica beans. The Ciclista blend I believe translates as the cyclists blend and has been doing a good job of propping me up before a run. 

On opening I was rewarded with the sight of healthy looking medium roasted beans which carried a fruity acidity on the nose. In the grind those aromas were further propagated releasing a lovely zesty, flowery scent. My grinder smelled remarkably like sweet lemons by the end.

When stirring the brew a good thick crema arose, a  little even got through the aero press filter. I was left with an oily, fruity espresso which continued to exude sweet sticky notes. 

The first sip provided a real burst of flavour. Waxy citrus fruits with a tart after taste dominated proceedings. 

As the drink began to mellow one could appreciate a little more complexity in the flavour, citrus fruit remained but supported with some richer, deeper tones. The natural sweet fruit flavours stuck cleanly on till the finish.

Specification

• Region:             Blend - See below
• Farm, CoOp:    Blend - See below
• Process:            Blend - See below
• Elevation:         Blend - See below
• Certification:   Blend - See below
• Roast:                Medium
• Roaster:            "Vittoria" 1950's Italian roaster

Blend   

45% Santo Domingo Carmen AA fFq & C. lot 82

• Variety: Arabica
• Dominican Republic
• Elevation: Low, island coffee

20% Brazil Peregamino sul del Minas

• Variety: Arabica
• Minas state
• Process: Ripe cherries, hand picked, depulped, sun dried for days
• Elevation: 800-900

20% Mexico Altura Marago La Concordia

• Variety: Arabica
• Vera Cruz, Mexico
• Elevation: 800-1000
• Altura -  high altitude, Marago - large bean cultivation, La Concordia -  harmony

15% Sumatra Lingtong Raja Batak

• Variety: Arabica
• North Sumatra, west of lake Toba
• Process: Semi washed, hand pulped
• Elevation: 1000-1600
• Raja Batak means ‘King of Batak’ - Batak are the ethnic groups in the area

A sweet citrus fruit espresso blend with a developing complexity. Ideal for someone looking for something a little fresher in their shot.

How do we taste it? Go here. 

Supplier: Terrone & Co.

http://www.terrone.co.uk/

@terrone

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Terrone espresso blend, Terrone & Co.

Established in 2011, Terrone & Co. is a unique two man company, with the roaster based in Southern Italy and the trader based in West London. 


Yes with Terrone you to can have real Italian style roasted beans for breakfast, a taste of holiday. They have kindly supplied a couple of sample blends to review and enjoy at Damn fine Joe. 

First up is the Terrone Espresso blend, a complicated make up of 5 different coffee's, 3 Arabica and 2 Robusta with the lion's share being a Brazil Caerrado Dulce. 


They roast the beans in a 1950's "Vittoria" Italian roaster all in small batches. For this blend they roast the beans separately then bring them together using a traditional recipe.

Terrone supply their coffee's with some well designed tasting notes which include technical brewing suggestions, plus a badge, which always wins me over.

On opening the black foil sealed bag I was greeted by a strong aroma. There was liquorice and chocolate, a little acidity and even notes of tobacco. 

These were oily beans, the sheen glistened under the lights. Some of the beans in the blend were incredibly large and their colour was a beautiful dark brown, quite dark for a medium.

On brewing the crema was bubbly and a yellow gold colour and the aroma lost some of its darker characteristics and gave off more floral ones. 

The first few sips met with a good rounded body, a full flavour which expanded to fill the mouth. This coffee had some meaty flavours but was not found to be overpowering and was generally low in acidity. 


Bitter chocolate and a good sweetness with some flowery notes were all there through the heart of this cup.

The finish was still sweet and slightly creamy with a fragrant, pleasant bitter taste that was left on the pallet long after the drink was gone.

Specification

• Region:             Blend - See below
• Farm, CoOp:    Blend - See below
• Process:            Blend - See below
• Elevation:         Blend - See below
• Certification:   Blend - See below
• Roast:                Medium
• Roaster:            "Vittoria" 1950's Italian roaster

Blend    
50% Brazil Cerrado Dulce -

• Variety: Arabica 
• Cerrado region
• Source likely to be Cooperativa de Caficultores e Agropecuarists
• Rainforest Alliance certification (if above)

10% Nicaragua Matagalpa Cavallino -

• Variety: Arabica  
• Matagalpa highlands
• Process: Likely wet processed

10% Ethiopia sidamo Grade 2 Washed -

• Variety: Arabica  
• Sidamo region
• Ethiopia Coffee Exchange means beans are lumped together and graded rather than marked from a particular farm or district.
• Grade 2 is a high quality grade 
• Process: Washed

20% Java Blue Bromo -

• Variety: Robusta
• Mount Bromo, East Java, Indonesia

10% India Parchment Kappi Royal AAA Washed -

• Variety: Robusta
• The AAA is a grading
• Process: Washed

A well rounded coffee blend with strong chocolate notes, a little sweetness and a full body providing plenty of flavour to get the tongue round.

How do we taste it? Go here. 

Supplier: Terrone & Co.

http://www.terrone.co.uk/

@terrone

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Rwanda Buf Cafe, Ozone Coffee Roasters, UK

The Rwanda Buf Café coffee crop is gathered from the Buf Café co-operative plus a large amount of small holders in the Bufundu area. 


It is a coffee with a great story behind it, that of owner Epiphanie Mukashyaka. She was made a widow during the terrible time of the Rwandan genocide but rather than leaving, Epiphaine made the decision to stay on her small family coffee farm. 

Back in 2000 with a loan from  the Rwandan Development Bank and the assistance of the PEARL programme she set up Buf Café and through much hard work she has turned it into a thriving business. A true African success story.

The coffee variety being used here is the Red Bourbon. The beans have a dark green brown colour and have a light pockmarked skin which I found reminiscent of the face of the actor Robert Davi (the markings not the colour). 


The aroma of the whole bean is rich and strong with a deepness overlayed with clear tones of citrus fruit and accompanying acidity.

Little bits of dried out fruit left on the beans created a woody looking set of grounds, the dark beans when ground were highlighted with flecks of the whitish flesh. 


As the water bloomed the grounds, a rich and strong aroma was divulged which contained some clear tones of citrus type fruits.

The initial gulp has plenty of zing and a good strong bosh of flavour. The gently sour citrus notes gave it the zing. The bosh came from the rich golden tasting rounded body. 

This couplet of flavour worked in harmony on the pallet as the sharpness twanged the roof of the mouth and the deeper, rounded & grounded flavour filled and coated everywhere else. 

Although slightly darker than some medium roasts it stayed on the right side whilst benefiting from some of the deeper flavours. 


The Rwanda  Buf Café developed clarity in its smooth citrus flavours, as sweetened lemons and unripe peach came through. These sharp notes it held right the way through to the finish.

Specification

• Region:                Bufundu, Nyamagabe district, Southern Province
• Farm, CoOp:      Buf Café & smallholders
• Variety:              100% Red Bourbon
• Process:              Fully washed & sun-dried on raised beds
• Elevation:          1600-1950m
• Roast:                  Medium

The Rwanda Buf Cafe is a well bodied cup of sharp citrus fruit and sweetness with a nice rounded golden flavour underlying the proceedings. The balance of tastes make this a great introduction to the sharper coffees.

How do we taste it? Go here. 

Supplier: Ozone Coffee Roasters

www.ozonecoffee.co.uk

@OzoneCoffee

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Ethiopian Harrar, Ozone Coffee Roasters, UK

Hailing from the Harra region of Ethiopia this East African coffee is both fair trade and organic. Like the sourcing of many independent roasters, this single origin coffee comes from a farming co-operative. In this case it is the Oromia Coffee Farmers Co-operative Union.

The beans are largish and the medium roast gives them a fine chocolate brown colour. After giving my nostrils a good work out in the bag, the beans gave off a rich opulent aroma, a little acidity and something else; a hint of coco.

When ground the beans broke down evenly and helped the aroma blossom. This Ethiopian coffee smelt absolutely spot on; very fresh, & very much alive, wonderfully fruity and also a hint of spice and a pinch of pepper could be teased out. 

On brewing the aroma retained that lovely rich fruitiness. The taste was interesting and took some unpicking, the fruit was very much concentrated on the front of the pallet and that also gave it a little tartness that was barely perceptible. 

It was quite dry with an instant but slight metallic aftertaste. Then it developed into a sweeter flavour; conjuring up candied fruits, that hint of coco from before and even a little toffee. 

As things wrapped up the spicy, pepperyness just returned on the roof of the mouth adding a nice twist to the proceedings.

In general it was very light and clean throughout and managed to be refreshing and lifting in what it offered. The finish was both smooth and sweet

Specification

• Region:           Harrar
• Farm, CoOp: Oromia Coffee Farmers Co-operative Union
• Variety:         Heirloom Ethiopian
• Process:          Methos: Natural / Dry Process
• Elevation:      1500ft
• Cert:                Fair trade & Organic
• Roast:              Medium

A great fresh and fruity bean with a wonderfull rich sweetness and lightness of touch without being bland. A perfect easy drinking coffee with plenty to savour.

How do we taste it? Go here. 

Supplier: Ozone Coffee Roasters

www.ozonecoffee.co.uk

@OzoneCoffee

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info@ozonecoffee.co.uk


How do we taste it? Go here.

Indian Plantation A Mysore, Zabu

We now reach the end of this round of Zabu Coffee reviews with this Indian Plantation A Mysore. 


This coffee comes from one of the 3 badra estates in the Karnatak region of South West India and is grown at a height of 1-1.4 thousand meters above sea level. The "Plantation A" refers to it being the highest grade of wet-processed India coffee. The grading being based on the bean size and the visual quality of the beans.

The Zabu coffee notes inform us that the estate uses the Central Cofee Research Station to analyse their soil every year to make sure it is up to standard. The fruits go through a rigorous process; picked when ripe, fermented for 36 hours, then a process called aqua washing and finally once drained and dried they are bagged and rested for 40 days.

The beans have an appealing light brown colour to them and the aroma was rich but still had a fragrant lightness to it.


On brewing the aroma softened a little. The flavour had a subtle zestyness to it, the light acidity giving it a little zing. 


As I continued to savour the cup there was a pinch of spice to catch the tongue and a gentle perfumed floweriness could be perceived. It was tangy but smooth and a tiny bit sweet with perhaps a hint on vanilla. The finish was clean.

Enjoy through the day when looking for something  that won't come on too strong but still has some flavours to explore.

Supplier: Zabu Coffee

Web: www.zabucoffee.com

Contact: mailto:CustomerService@ZabuCoffee.co.uk

Twitter: @zabucoffee

Zabu on Facebook

How do we taste it? Go here.

Columbian Medellin Excelso, Zabu Coffee

This coffee comes from the foothills of the Andes and gets its name from the town the coffee is distributed through, Medellin and the bean size or grade Excelso, meaning elevated or exalted.

Three natural factors give Columbian coffee its mild balanced flavour. The high altitude, the rich volcanic soil and the moist but temperate climate. The Zabu Columbian Medellin Excelso carries all those classic South American traits.

Looking at the beans they are certainly pretty with a medium roast giving them the colour of milk chocolate. They were oily to the touch and there was a little acidity to the aroma.

On brewing a rich golden tasting coffee was discovered. It was a flavour of little sweetness but it was rounded and earthy in abundance. There was a gentle, teasing bite to the proceedings from a small amount of acidity that brought with it notes of soured cherries and helped lighten the mood overall. 

The tanginess was balanced well against those muted, warmer elements and finally we were left with those rich flavours, a satisfying finish.

This Columbian Medellin Excelso was coffee that grew on me as it went down. The golden roasting comes through with all the richness and elegance it should have, shored up by the large heavier body flavours on one side and a light cheeky fruitiness on the other. 

This is the medium of mediums with nothing too sharp, too dark or too bombastic to get in the way of anyone’s enjoyment.

Supplier: Zabu Coffee

Web: www.zabucoffee.com

Contact: mailto:CustomerService@ZabuCoffee.co.uk

Twitter: @zabucoffee

Zabu on Facebook

How do we taste it? Go here.

Sumatra Blue Lingtong, Zabu Coffee

Grown high up by the PPKGO coffee co-operative in the Taekngon region of North Sumatra the Blue Lintong is a totally hand produced coffee. The tiny farms that make up this co-operative go through their extensive process of harvesting, pulping, fermenting, washing, drying and then sorting all by hand.

The beans are strikingly dark in appearance, I mean really black. On taking a big nose-full  you immediately get a heavy coffee aroma with an acidic lilt. On grinding these beans fluffed up beautifully into a really even batch of grounds. The sharpness in scent was lost a little as a broader aroma stepped forward.

After brewing, the Blue Lingtong gives an incredible dark and thick crema you could eat with a spoon. The aroma was very deep, full bodied and hinting at the darker flavours one can sometimes find.

Tasting confirmed this, the acidity was light, well balanced against a dry, almost iron tang. The darkness seen in those beans carried all the way through, resulting in great depth of flavour and a smooth dark bitterness.

This cavernous flavour begun at spiced fruits and ebbed towards moments of sweetness. Finally this coffee blossomed into an earthy, smooth rich chocolate tasting brew. Despite the strength the finish was clean and the coffee was smooth throughout.

For such a dark bean what could have been overpowering was instead strongly flavoured, striking but still well rounded and with plenty of elements to enjoy. Would kill with a slice of high % coco dark chocolate.

Supplier: Zabu Coffee

Web: www.zabucoffee.com

Contact: mailto:CustomerService@ZabuCoffee.co.uk

Twitter: @zabucoffee

Zabu on Facebook

How do we taste the coffee? Go here.