This washed lot from Kedamesa village in the Limu region of Ethiopia offers a light, clean body. It features a gentle floral quality reminiscent of black tea, complemented by a bright citrus edge. The coffee is produced by Negash Abarago, who manages the family farm alongside other crops like bananas and avocados, reflecting a grounded and self-sufficient approach to cultivation.
Rounton Coffee Roasters operates from a converted granary in East Rounton, North Yorkshire, roasting Monday through Friday on a Loring S35 Kestrel and S15 Falcon. The team started out at farmers' markets with hand scribbled roast profiles and built into a multi award winning roastery. Their approach is characteristically Yorkshire: straightforward and focused on making "dead good coffee." They recommend brewing at least ten days after roast to let the flavours open up, a benefit of the convection roasting process which helps coffee stay fresh longer. Packaging is carbon neutral and home recyclable. Their Sparkling Water Decaf uses a process that preserves more natural taste than conventional decaffeination.
