Windmill Street Coffee

This exceptional decaf is sourced from a blend of top-quality Colombian arabicas which are then naturally decaffeinated using Ethyl Acetate derived from molasses (hence "Sugarcane" decaf). Balanced, chocolatey and sweet, it's hard to believe this coffee is caffeine-free.

Tasting notes: apple; dark chocolate; brown sugar

Espresso recipe: 20g in, 40ml out, 26-27 seconds

This fabulous Red Bourbon is grown by the Facusse family on their farm, Finca Tres Milagros, in Higuito, San Jose region at an altitude of 1550 masl. Cherries are handpicked and then lightly fermented in polypropylene bags for 48 hours. A secondary, anaerobic fermentation then occurs in sealed tanks for 96 hours before a 20 day drying period. There follows a further 2 to 3 month resting period before milling and export. The result is an exceptionally sweet coffee that oozes fruity flavours.

We produce this coffee in both espresso and filter roasts.

Tasting notes: clementine; cream; brown sugar; pineapple; orange; plum.

Espresso recipe: 20g in, 40ml out, 26-27 seconds

Based in the Huehuetenango region, Fredy Milton Morales and his father, Fredy Senior, add value by cultivating unique plots of Geisha and other varieties and offering separate lots by variety. Grown on their second farm, Finca Cascada Encantda, at over 1800 masl this natural processed Geisha lot lives up to the variety’s fame and is nuanced and floral with ripe berries, florals and a jammy sweetness.

We produce this coffee in both espresso and filter roasts.

Tasting notes: floral; cherry; milk chocolate; clementine; lychee.

Espresso recipe: 20g in, 40ml out, 26-27 seconds

Windmill Street Coffee - Summer Seasonal Blend

Our Summer Seasonal Blend is a mix of Rwandan Akagera, a natural processed Red Bourbon grown by some of the 420 farmers working with the Akagera washing station, and a fully washed Bourbon, Catuai, Mundo Novo and Typica mix from smallholders in Santa Maria Ozolotepec, Mexico. Together they create a rich and buttery blend oozing with fruit flavours.

Situated in the Western Province, the farms supplying Akagera station range from heights of 1,535 to 2,000+ metres above sea level. Many farmers in Rwanda have small coffee plots, usually around 250 trees, and most trees are intercropped with food crops like maize and potatoes. Despite their small size, for many, coffee remains the main cashcrop and their biggest source of income throughout the year. This natural processed Red Bourbon is hand picked and sorted to ensure optimum quality, then slowly dried over a period of 52 days after processing.

35 smallholder farmers in Santa Maria Ozolotepec in Oaxaca contribute to the fully washed Mexican component.These smallholders are members of the Galguera Gomez cooperative which supports producers with training and logistics. Each farm is typically one to three hectares in size and has approximately 200 to 500 shade trees (mostly cedar, oak, ash and pine). In addition to coffee, farmers also cultivate bananas and maize as cash and subsistence crops.

Tasting notes: dark chocolate; berry; caramel

Espresso recipe: 20g in, 40ml out, 26-27 seconds

Our signature House Blend is currently a mix of two superb Brazilian coffees. A pulped natural blend scoring 84+ called Cascavel Verde and a natural processed IMPACT certified example from the Araujo Reis family at Fazenda Salto in Carmo de Cachoeira. The resulting blend is full of sweet fruit, chocolate and nutty flavours with a delicate citrus acidity.

Cascavel Verde, which translates as green rattlesnake, is named after one of the best pest controllers a farm can have. The South American Rattlesnake plays a key role in controlling rodents on coffee farms and lends its name to this blend of pulped natural coffees sourced from a variety of farms.