notNeutral LINO coffee ware now available in a variety of colours
£8.00 – £30.00 — or subscribe and save up to 10%See here for delivery details
Free UK shipping for orders over £20Reviews
This contemporary seasonal espresso blend is all about showcasing the very best coffees from the most recent harvests taking place throughout the year. With frequently changing components, it aims to promote seasonal coffees that are chosen for their interesting and fresh flavours.
Version 20 is full of character with plenty of sweetness. The base of the blend is the wonderfully balanced washed coffee from Guatemala Finca La Bolsa to which we have added a natural processed lot from Buriso Dambi in Ethiopia. The resulting cup is bold and juicy with notes of sweet blackcurrant, peach and caramel – there are hints of hazelnut and brown sugar in milk which balances out the blend really nicely. We are loving this version through metal filter methods such as Espresso, French Press or Stove Top and it also works really well in an Aeropress.
Czar Street is made up of the following components:
80% Guatemala Finca La Bolsa washed
Finca La Bolsa isn’t just your run of the mill coffee farm, it’s a large extended coffee family! Our relationship with 3rd generation producers, Vides 58, is one of our longest and most cherished – our offer list just wouldn’t be the same without a beautiful washed and funky natural lot from this little coffee paradise over the course of the year. The farm has been in existence since 1958 and is the brainchild of Jorge Vides, a distinguished medical professional whose hobby for coffee cultivation turned into something much more meaningful. La Bolsa stands for ‘handbag’ and is aptly named due to its position nestled between two mountains, which provide a very stable, humid microclimate. This combined with the limestone rich soils give the coffee trees all they require to produce cups of great quality with the perfect balance of acidity and body.
La Bolsa is a place where social, agricultural and environmental aspects of farming are a key focus of plantation management, ensuring sustainable practices are front and centre throughout every stage of production. By design, the farm is more than just a place of work. It is an important hub for not only it’s workers but for the whole community, providing work, education and healthcare to the region. We had the pleasure of visiting the vibrant and colourful on-site school during our last trip where we learned all about the curriculum and the various initiatives available to the children from their fully qualified, full-time teachers. As well as academia, the school has also made Associate Coffee Care available to it’s students – a project that seeks to reduce child labour and improve quality of life for coffee pickers and their families. Students aged between 2-14 years old have access to nutritional advice and are taught valuable life skills that have been designed to aid them in everyday life and improve general health.
The farm is rainforest alliance certified but in essence it is so much more. With each visit we have been so very impressed by the fertility of the land, general health of the crops, organisation on the farm and commitment to the conservation of the ecosystem that is being both farmed and lived in. This is testament to the skilled agronomists and dedicated workers on site who enforce good agronomic practices which align with and in most cases surpass Rainforest Alliance standards.
20% Ethiopia Buriso Dambi natural
This lot comes to us from Buriso Amaje – a producer with a 10 hectare farm in the Sidama region in Southern Ethiopia. Buriso’s farm has fantastically high altitude at between 1,950 and 2,200 metres above sea level! He interplants his coffee trees with banana, avocado, Albizia and Sesbania which provide wonderful shade cover for the coffee encouraging the slow development of the cherries.
There are ongoing concerns about the lack of resilience in some of the traditional heirloom varieties in Ethiopia with the increase in climate related problems – many of the older varietals are very susceptible to pests and disease. Buriso grows the 74158 and 74160 varieties that have been developed by the Jimma Research Institute. These varieties were selected from wild plants in the Metu-Bishari forest in the Illuababora zone in Western Ethiopia, specifically to provide more resistance to Coffee BErry Disease whilst not compromising cup quality.
Buriso and his family harvest and process the cherries themselves – as they do not have access to a pulper, the entire crop is processed naturally hence the care and attention that goes into cherry selection. Buriso hand sorts his cherries in a floatation tank before carefully drying them on raised beds to ensure a balanced and clean cup profile. Whilst drying, the cherries are turned hourly by hand to ensure a controlled fermentation and uniformity across the lot. The resulting coffee is clean and consistent with so much character.
Local pickups take place from the Roastery on Tong Road. Please note our shutter doors will be down for security and temperature reasons but we are always in Monday-Friday between 9 and 5pm – just ring the doorbell on arrival. We are offering free shipping for orders above £20 🙂
Once you have placed your order, you will receive an email to confirm it is being processed and then another one to let you know when it has been dispatched. We are currently operating with a 2-3 working day lead time to process your order once you have placed it. If you have ordered a Nova Bakehouse cookie kit, this will be posted on the next available Tuesday along with any other items you have ordered.
The best coffee I’ve ever had and we drink a lot!
Czar Street Seasonal Blend V.19
Lovely blend - great in a french press with or without milk
My friend really like it he said it really nice coffee
Lovely consistent brew. Enjoyed by those who drunk it with and without milk at work alike.
We work directly with growers we know and trust to source specialty grade coffee from farms that promote agroforestry techniques and social responsibility to not just sustain, but to improve how things work.Find out more