#RM-012
A fruity-sweet-juicy washed coffee from Nyeri County Kenya. Sparkling lemonade-like acidity plus jammy blackcurrant-like sweetness. A very tasty and easy drinking brew.
NOTES: Lemonade / Blackcurrant / Raspberry Jam
ORIGIN: Kenya
PROCESS: Washed
REGION: Nyeri
FARMER: Mugaga Farmers' Cooperative Society
ALTITUDE: 1700masl
VARIETAL: SL28, SL34, Ruiru 11
SCA Score: 87
ROAST LEVEL: Light
200g Wholebeans
I sourced this through Skylark coffee, via Falcon.
Here's a bit more about Kieni from their team:
Kieni wet mill is situated in Nyeri, in Kenya's central highlands, at an elevation of 1,700 metres above sea level. It is operated by the Mugaga Farmers' Cooperative Society and serves approximately 1,000 smallholder members from the surrounding area.
Nyeri County is characterised by cool temperatures and fertile red volcanic soils typical of the central highlands, commonly known as nitisols. The region lies between the eastern foothills of the Aberdare mountain range, part of the eastern edge of the Great Rift Valley, and the western slopes of Mount Kenya. Nyeri town also serves as a gateway for visitors travelling to Aberdare National Park and Mount Kenya. Coffee produced in Nyeri generally develops and matures slowly, which contributes to the formation of dense, hard beans. This quality is reflected in the cup through pronounced acidity and a rich, syrup-like mouthfeel. For this reason, Nyeri has long been recognised as one of Kenya's most important coffee-producing regions.
Coffee is cultivated mainly on the slopes and upper plateau, where most farming families live. The land is divided into small family plots, with each household managing its own coffee trees. The mill has introduced an electronic weighing system that records the weight of cherry deliveries and provides each farmer with a printed receipt. The receipt also shows a cumulative total of the coffee delivered over time.
This coffee is fully washed. After delivery to the wet mill, the cherries are pulped to remove the outer skin and fruit Wastewater from this stage is directed into soaking pits for recirculation, supporting water conservation. Pulping is carried out using a disc pulper with three sets of discs that separate the skin and fruit from the parchment-covered bean. The coffee is then fermented overnight to break down residual sugars, after which it is washed, soaked, and spread on raised drying beds. Drying typically takes between 7 and 15 days, depending on climatic conditions and ambient temperature, until the moisture content reaches 10-12%. In some cases, drying may extend over two to three weeks under slower conditions. The coffee is then transferred to the dry mill and stored in parchment in traditional warehouses known as bodegas until it is ready for dry milling and export.
NEW IN
#RM-011
Super sweet. Super juicy. Super smooth.
This coffee undergoes a unique anaerobic honey process, developing flavours of sugared peaches and fresh blueberries, with hints of aromatic florals, and a silky smooth texture. At a recent tasting event, this was the clear favourite.
NOTES: Sweet Peach / Blueberry / Floral
ORIGIN: Colombia
PROCESS: Honey
REGION: Cajamarca, Tolima
FARM: Ojo De Agua
PRODUCER: Esperanza Leiva
VARIETAL: SL28
ALTITUDE: 1900masl
SCA Score: 87
ROAST LEVEL: Light
200g Wholebeans
Growing Coffee, Growing Opportunity.
In the mountains of Cajamarca, Tolima, where mist settles over the coffee trees each morning, Esperanza Leiva has built her life around resilience, family, and exceptional coffee. As a single mother, every harvest represents more than a season's work—it is an investment in her children's future. Through countless early mornings and long days caring for her farm, Esperanza has shown that determination can transform challenges into opportunities. Coffee production for Esperanza is deeply personal. Every cherry is carefully selected, every step of processing is carried out with attention to detail, and every decision is made with quality in mind. Her commitment to excellence is reflected in every cup, producing coffees that express the unique character of Cajamarca's rich volcanic soils and mountain climate. But Esperanza's impact extends beyond her own farm. She has become a source of inspiration within her family, encouraging her mother to embrace specialty coffee production and adopt practices that improve quality and increase the value of each harvest. Together, they demonstrate how knowledge, dedication, and collaboration can create new opportunities across generations. For Esperanza, coffee is more than a livelihood. It is a way to provide education and stability for her children, preserve her family's connection to the land, and prove that women play a vital role in shaping the future of Colombian specialty coffee. Every bag of coffee from Esperanza's farm carries the story of perseverance, family, and craftsmanship. It is a reminder that behind every exceptional cup is a producer whose passion and hard work make it possible. When you enjoy Esperanza Leiva's coffee, you are not only experiencing the distinctive flavours of Cajamarca, Tolima—you are supporting a mother, a farmer, and a woman whose dedication continues to inspire those around her and strengthen the future of her family through specialty coffee.
PROCESSING METHOD
This coffee undergoes an Anaerobic Honey process after harvest. All green coffees go through a fermentation process before drying, and this coffee is fermented anaerobically, as opposed to open-air fermentation. While the term anaerobic means “without air” most coffee that is being fermented anaerobically is in a low-oxygen environment, as fermentation is near impossible without oxygen to move the process along. For this offering, the coffee cherries are fermented overnight in plastic bags before being taken to the mill to be depulped the following day. This method is slightly different from other honey processed coffees where usually the cherries are depulped fairly quickly after harvest. After being depulped, the coffee is moved to stainless steel tanks where the anaerobic process begins. The coffee is left to ferment for 6-48 hours depending on the desired cup quality. After the fermentation stage, the coffee is washed to avoid stains on the parchment. The coffee is dried on raised beds in a greenhouse, and the temperature is controlled to not rise about 45°C. Coffee is moved constantly until it reaches a range of 10-11% of humidity. This can take 3-4 days depending on the weather.
VARIETY INFO.
SL28, a distinguished Arabica coffee variety renowned for its exceptional quality and distinct flavour profile. Originally developed in Kenya, SL28 has garnered global acclaim for its complex character and unique taste. Characterized by its bold acidity, full body, and pronounced sweetness, SL28 offers a sensory journey like no other. With flavour notes ranging from bright citrus to rich blackcurrant and floral undertones, each sip unveils a symphony of flavours that captivates the palate. At the heart of our SL28 beans lies a commitment to excellence – meticulously cultivated and processed to showcase the varietal's inherent brilliance. Indulge in the unparalleled richness and depth of SL28 coffee, and experience a taste of Kenya's coffee heritage with every cup.
SL28 Coffee – From Kenya to the Colombian Andes.
Although SL28 originally comes from East Africa, the variety is now also cultivated in other countries of origin, including Colombia. There, it often shows a slightly different, but equally exciting profile. The combination of high altitudes, volcanic soils, and the diverse microclimate of the Colombian Andes means that SL28 often develops a somewhat rounder sweetness here,while retaining its elegant acidity.
#RM-010
Another natural banger from Edward Montiel! Fruity strawberries and juicy stone fruits, with a hint of rich hazelnut praline and sweet vanilla. A complex cup with balanced acidity and creaminess. So good.
NOTES: Strawberry, Plum, Praline
ORIGIN: Colombia
PROCESS: Natural
REGION: Cajamarca, Tolima
FARM: Las Codornices
PRODUCER: Edward Montiel
VARIETAL: Geisha
ALTITUDE: 1900masl
SCA Score: 86.5
ROAST LEVEL: Light
200g Wholebeans
Edard Montiel was born in the highlands of Cajamarca, Tolima, where the Andes cradle the land in emerald folds. Edward walks the same soil his ancestors did five generations ago. But Edward isn’t just continuing a legacy— he’s reshaping it. Since 2016, Edward has been a pioneer in producing coffees that speak of terroir, tradition, and transformation. His farm isn’t just a place of production; it’s a living classroom. Here, he experiments with exotic varieties like Geisha, Chiroso, Bourbon Rosado, not for prestige, but to prove that quality and sustainability can go hand in hand. Edward’s mission goes beyond his own harvest. He’s a mentor to neighbouring farmers, encouraging them to shift from commodity coffee to speciality production. He teaches them how to care for the land, how to process beans with precision, and most importantly, how to demand fair value for their work. In a region where coffee has long been undervalued, Edward is helping rewrite the rules by empowering growers to see their product not as bulk, but as a craft. The volcanic soil of Cajamarca gives his coffee a distinct profile: sweet like sugarcane, bright with citrus, and bursting with red fruit notes. But it’s not just flavour that makes Edward’s coffee special, it’s the story behind every bean. A story for the love of the environment, community uplift, and a belief that coffee can be more than a drink, it can be a movement.
PROCESSING METHOD
This natural dry Anaerobic Geisha produced by Edward Montiel is truly magical, with tasting notes of Strawberry, Plum, Hazelnuts, Praline, White Wine, Pineapple, Vanilla, Lime. Cherries are picked when fully ripe and hand sorted to remove any underripe, over ripe or tree dried cherries. The selection is then placed in barrels. Cherries are fermented for 90 hours anaerobically before being dried on raised beds or small patios depending on the space available and weather until it reaches a moisture level of 10%-12%, The black thick dried skin is removed and ready to export. This exceptional coffee comes from Granja Kaffeto owned and managed by Edward and his family, perched between 1800 and 2000 meters above sea level in the fertile volcanic terroir region of Cajamarca, Colombia.
#RM-006
Amazing coffee, reminds me of blackcurrant Ribena. Super sweet with a deep berry fruitiness and syrupy texture, and a bit of that natural process wackiness in there.
NOTES: Blackcurrant, Syrup, Black Cherry.
ORIGIN: Colombia.
PROCESS: Natural.
REGION: Cajamarca, Tolima.
VARIETAL: Tabi.
ALTITUDE: 1800-2100masl.
LEVEL: Light-Medium.
PRODUCER: Edward Montiel
200g / 1kg Wholebeans
This coffee has a great story and a personal connection - it was imported into the UK by my friend and Brazilian Jiu-Jitsu team-mate Erik Sanchez, through his company Volcán Coffee. Grown in his hometown of Cajamarca, Colombia, a region once troubled with conflict. The high-altitude, nutrient-rich and bio-diverse volcanic soils of the Andes mountains make a perfect environment for growing amazing coffee. This Tabi variety was produced by Erik’s cousin Edward Montiel, the farm has a deep heritage and long family lineage, blending traditional farming methods with modern processing techniques.
Erik’s mission with Volcán is to shine light on the Cajamarca region through coffee, ensure farmers receive fair payment using sustainable practices, create social initiatives for local investment, and push the standard of speciality coffee production to the next level.
RAW MATTER COFFEE
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RAW MATTER COFFEE •
only the good stuff.
Small Batch. Single Origin. Speciality Coffee.
Roasted in Manchester.