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Roast Lab Coffee Roasters

Sarah and Wayne at Roast Lab Coffee Roasters are a small family business start-up, who wish to share their passion and knowledge of coffee roasting to give you the best experience tasting freshly roasted speciality coffee.
They’re passionate about doing it right! From sourcing the best quality green beans to methodical roasting techniques, they're committed to providing you with the best possible coffee tasting experience when using their precision roasted coffees.

Las Vegas | Colombia

Whole Bean

SCA Cup Score 86.5

We are proud of our small Colombian micro-lots sourced through The Green Collection. This coffee comes from a small 5-hectare farm owned by Arbey Garcia.

He produces wonderfully balanced coffees with his family-run farm nestled high in the Andes Cordillera in the hamlet of Montalvo, near Tolima, once the red zone controlled by the Farc.

He grows a mixture of varietals and focuses on washed processing with extended fermentation. All coffee cherries are hand-harvested carefully to select only ripe cherries.
The farm practices organic methods and is waiting for its official organic certification.

 Tasting Notes
Preparation Process
Varietal
Creamy Caramel Chocolate, Sweet Panela, Tropical Fruits, Red Berries, Orange Acidity
Washed
Caturra, Typica, Colombia F8
Altitude
Location
1725 MASL
Montalvo, Tolima

 

Sugarcane Decaf | Colombia

 

Whole Bean

SCA Cup Score 83

This Colombian coffee comes from small-hold farmers that live in San Agustin, Huila. They grow Castillio and Caturra at an altitude of 1600-1800m. Quite often, sub-standard coffee is selected for decaffeinated products that are noticeably inferior to good speciality coffee. In this case, the coffee has been selected at origin for its quality and then decaffeinated at the E.A. Sugarcane facility in Colombia using locally grown sugarcane. The results are excellent, and this particular decaf' has great tasting notes of chocolate and peach.

This Colombian coffee has been decaffeinated using the sugarcane process. The solvent used to remove the caffeine is created by fermenting sugarcane grown in Colombia.

 Tasting Notes
Preparation Process
Varietal
Chocolate, Floral, Peach
Washed
Castillio, Caturra
Altitude
Location
1600 - 1800 MASL
San Agustin, Huila

 

 Bwishaza Lot 9 | Rwanda 

Whole Bean

SCA Cup Score 85

Bwishaza is a co-operatively owned and operated washing station. They produce a range of different processes specifically for us, and these include experimental washed coffees and natural processed coffees. This lot is one of their larger ones, processed using a washed double soaked method.

Ripe cherries are hand-harvested and delivered to the washing station and flotation in tanks are used as the first step to removing any defects. The coffee cherries are then pulped and fermented for twelve to sixteen hours before being graded in grading channels. The coffee is then soaked a second time for ten to twelve hours before it is dried on raised beds. You will love the clean, bright juicy flavours they produce.


Tasting Notes
Preparation Process
Varietal
Blood Orange, Black Tea, Caramel
Washed
Red Bourbon
Altitude Location
1600 - 2000 MASL
North of Kibuye, Lake Kivu

 

San Ernesto | El Salvador

Whole Bean

SCA Cup Score 83

The farm dates back to the 1870s when Mr Juan Urrutia planted the first coffee trees at high altitude in volcanic soil; his first crop was twenty-seven bags.  As time passed, coffee plantation grew and it has become a family tradition, improving quality year after year.

Flowering happens between April and May, and the cherries are harvested from November to February. Fertilisation of the plants with organic matter is done regularly and chemically just twice a year, especially for micro nutrients. The coffee plants are not older than twenty years as they go through a process of replanting after this period. All the Urrutias Estate coffees are 100% shade-grown. Native trees are planted every year to prevent erosion. The main trees used are the izote and the copalchi which also act as natural wind barriers.

Cherries are picked in the morning, and processed in the afternoon. This coffee is fully washed and dried on patios and Guardiola dryers at the San Antonio Mill.

The farm is certified Rainforest Alliance and is the home of many resident and migratory birds. It is home to 24 different species of mammals, 259 species of insects and over 120 species of migratory birds, also we have over 100 manzanas of natural forest.

Tasting Notes
Preparation Process
Varietal
Maple Syrup, Orange, Almonds
Honey
Bourbon, Pacas
Altitude
Location
1100 MASL
Comasagua


El Oso Organic | Peru

 

Whole Bean

SCA Cup Score 85

The San Ignacio Province sits at the top of the Cajamarca region in Northern Perú where the Rio Canchis splits the country from Ecuador. Here, the western and eastern mountain ranges of the Andes meet to form microclimates in the buttresses and valleys that descend from the mountains to the Amazon basin. The farms are located in the buffer zones of a protected natural area and have seen spectacled bears, cock-of-the-rocks, jaguars and peccaries within their boundaries. This means working with an organic methodology and certification is a strategic point because, through these standards, a culture of protection of wildlife and species in danger of extinction is encouraged and created.

The coffee here is commonly fermented in wooden tanks built from fallen Romerillo trees (regulations prohibit the chopping down of them). This is because when coffee ferments it generates heat, and the wood is better at dispersing the heat and, therefore, ensuring an even temperature throughout the fermentation tank; whereas with concrete, heat would be absorbed and stored more easily in the sides, creating differences throughout the batch and inconsistencies in the final cup.

The coffee is processed fully washed, and the parchment delivered into the warehouses of the cooperative in San Ignacio Town. Each batch is evaluated for physical appearance, tasted at the quality laboratory and separated according to quality and certification. It is then transported to the dry mill in nearby Chiclayo city. The export department is based here as well as another quality control laboratory with well-trained staff, each under the control of certified Q grader.

Tasting Notes
Preparation Process
Varietal
Cherry, Lime, Pineapple, Raspberry
Washed
Typica, Cattura, Mondo Novo, Bourbon, Catimor
Altitude
Location
1350 - 1890 MASL
Cajamarca, Nambale, San Ignacio

 

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