This coffee is sourced from the Sirinya farm in the Mae Suai region of Chiang Rai, Thailand, at an altitude of 1,450 meters. It is a natural processed coffee featuring Bourbon and Caturra varieties. The flavor profile is characterized by juicy and silky notes of kiwi, elderflower, and stem ginger. The cherries are hand-sorted and dried on raised beds before being finished in temperature-controlled drying rooms to ensure quality.
Tom Prestwich founded Red Bank Coffee Roasters in Coniston, in the Lake District, in early 2015. Tom was a London lawyer who left the profession in 2007 after a cup of single origin Kenyan Ngunguru peaberry at Flat White in Soho changed his trajectory. The roastery started on a 6kg Giesen, with Tom hand logging every profile on graph paper, and has since moved to energy efficient Loring equipment. Two percent of revenue goes to charitable and environmental causes, currently focused on rewilding projects, Growing Well (a local organic farm and mental health charity), and Raw Material. Red Bank was also the first roaster in the UK to use fully recyclable packaging made predominantly from post consumer recycled plastic.
