Windmill Street Coffee

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.

Windmill Street Coffee - Spring Seasonal Blend

Our Spring 2024 Seasonal Blend is a mix of fully washed Red Bourbon coffee from the Burundi regions of Ngozi and Kayanza, and a fully washed Kenyan Duma ABC grown by smallholders on fertile, volcanic soils on the slopes of Mount Kenya and the Aberdare mountain range in the Central Province.

The Burundi element is a blend of high quality, IMPACT-certified Red Bourbon called Turaco (named for an iconic bird, native to Burundi) - the IMPACT certification ensures farmers are rewarded for their hard work and maintains long-term sustainability in the coffee supply chain. Most coffee grown in Burundi is farmed by smallholder families, and this is no exception. Many farms produce no more than 250-300 kilos of cherries per year, and these small harvests are handpicked by the families themselves before central processing.

Smallholder farmers also produce the Kenya element of the blend. This graded ABC sized blend is sourced from a variety of high-quality microlots - offering great quality AND real consistency. Grown in rich, volcanic soils at high altitude (1600-1850 masl) in the Central Province, the cherries are selectively handpicked and then processed in centralised wet mills, which are fed by high altitude streams for optimum quality.

Tasting notes: pineapple, apricot, milk chocolate

Espresso recipe: 20g in, 48ml out, 24 seconds

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: 19g in, 38ml out, 23-25 seconds

Situated in the Western Province of Rwanda near Lake Kivu, Mushonyi Washing Station processes the harvests of around 1200 growers, whose farms and smallholdings are at altitudes of between 1600 and 1950 MASL. These small coffee farms (300 trees each on average) are often intercropped with bananas, cassava and eucalyptus.

This fully washed Red Bourbon is a prime example of modern Rwandan coffee. Clean, flavoursome and rich, its full of delicious sweet notes.

Our Review Blend is a glorious mix of Brazilian, Ethiopian and Colombian arabicas. Fruity, with perfectly balanced acidity and sweetness, it's packed full of flavour and aroma.

Tasting notes: lemon zest and lime acidity, walnut, stone-fruit sweetness, hint of dark cocoa.

Embrujo is Spanish for bewitchment, and this coffee certainly has us under its spell!

Castillo and Colombia varietals are grown at an altitude of 1450 to 1900 MASL, these are then hand-sorted and subjected to carbonic maceration (where microbes exist in a CO² rich environment, rather than O² rich). The resulting natural-processed coffee is sweet, fruity, clean-tasting and very delicious.

Additionally, this coffee is IMPACT verified, meaning that the owner, Ignacio Rodriguez, has initiatives in place to limit his environmental impact and ensures his workers are cared for and receive fair wages.

Last, but by no means least, Shaman comes in by far the best coffee sack we’ve ever seen…

Situated in the Apaneca-Ilamatepec mountain range at an altitude of between 1100 and 1300 MASL, Finca La Providencia is run by Fernando Alfaro and Jose Enrique Gutierrez.

This lot, named after the Guarumo tree that provides shade in the plot, is anaerobically fermented from handpicked cherries for up to 72 hours. Following fermentation, cherry is transported to the El Carmen mill in Ataco to sun dry on raised beds. Workers at the mill turn cherry frequently to ensure even drying over a period of 32 days.

We love this coffee for its rich fruitiness and exceptional sweetness.

Sitting at the foot of the Poas Volcano, Hacienda Sonora operates on 100% renewable energy generated by a hydroelectric generator that transforms rushing rivers into energy. The energy fuels the wet and dry mills and provides free electricity for everyone living and working on the farm.