Over the past 6 months we have been roasting our own coffee. Check out the KOBO coffee at our coffee shop in Angel.
To see how our guests have found our coffee, feel free to check out our Google & Tripadvisor reviews.
We roast single origin coffees and we always make sure we have a spectacular house espresso. Please let us introduce our current KOBO coffee house blend:
- We source 2/3 of the KOBO coffee espresso from the AMECAFE Women’s Producer Group, based in the highlands of Mantiqueira, Minas de Sul, Brazil.
50 women founded this group who meet on a monthly basis to share knowledge and educate each other about coffee farming and production. They want to empower each other and their families by improving the quality of their lives through coffee.
- They have produced this coffee by blending beans from 8 different farms, ranging from 4 – 90 ha in size. We pay a premium on the coffee to help building of a cupping lab for the group. This will enable them to advance their knowledge and understanding of the coffee they produce. You can follow the producers on https://www.facebook.com/pg/AmecafeMantiqueira/
We love this coffee and use it as the base of our espresso roast. With a backbone of dark chocolate, nutella, cherries and orange marmalade it provides a great foundation for a rich and juicy espresso.
- The other part of the KOBO coffee espresso roast has a very different background, and a taste that compliments the Brazilian beans very well. These Catuai beans come from a microlot of “Finca San Rafael”, situated in the Copan region of Honduras. Here, a power lady named Norma Fiallos is creating some true magic. At the age of 88 she is implementing some of the most modern research to grow and process wonderful coffee. The region of Copan was a central part of the Mayan civilization with the old capital of the classical kingdom just around the corner.
The coffee trees of this farm are shade grown below pine trees. This helps to keep the acidity level in the soil. The shade also lets the fruit mature more slowly – with an increased complexity as result.
This lot of coffee has undergone a carbonic maceration for 90 hours and then sun dried inside the fruit (the natural or dry method). You can find this fermentation method in wine making (notably in Beaujolais) and is quite new to the coffee world. The fermentation can add intensity in flavour and aroma and really makes this coffee unique! Think sweet fruit candy, vine gum, pineapple, green apples, panettone and roses. We think this adds complexity to the espresso that even translates lovely fresh notes to the milky coffees.
You are very welcome to stop by our coffee shop to try our coffees or get a bag for home use. Our shop is located at 346 Upper Street, London N1 0PD.
Please get in touch with us at firstname.lastname@example.org. If you are interested in serving KOBO coffee in your coffee shop or restaurant .