This coffee is from Wako Jegso's farm in Halo Bariti kebele in Ethiopia's Yirgacheffe region. The farm was inherited from his father and produces coffee and fruit trees. This naturally processed lot exemplifies the rich coffee heritage of Yirgacheffe, offering a cup that is vibrant and complex, with a light body and bright acidity.
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.
