Special gift packaging with one each of this month's special Christmas coffees:

Ratnagiri #22, India

Process: Natural (Ext. Fermentation)
Notes: Milk Chocolate, Christmas Pudding

We’re no strangers to the Ratnagiri Estate here in the roastery, as last year one of our Christmas coffees was another lot from Ratnagiri. And, since it was such a hit last year, we thought we’d bring it back again this year. So, let us introduce you to Ratnagiri Lot 22.

This estate has been in operation under the Patre family since 1920, being passed down from grandfather, to father to son. While initially the son, Ashok, continued with traditional farming practices, he has since spent many years travelling to origin countries, visiting well-known farms, and taking from the best of their practices and incorporating it into his operation at Pearl Mountain.

This lot is a honey processed coffee. After picking, the coffee is de-pulped leaving some mucilage and is then dried on raised beds for 16 to 20 days, where further sorting and preparation takes place for these microdots. The coffee is raked and turned every 3 hours from the first day of drying, and covered in the evenings. The result is a beautiful cup of coffee, with smooth notes of milk chocolate, and a vanilla sweetness. The acidity creates an almost Christmas pudding like experience in the cup. We love it, and we hope you do too.

Kamundu, Kenya

Process: Natural
Notes: Dark Chocolate, Raspberry, Melon

Natural processing is a rarity in Kenya, so we’re excited to bring you Kamundu, a naturally processed coffee from the Kiambu region of Kenya. Kiambu county is located just outside of Nairobi city. The region has a long history of coffee production and is famous for its large estates which were originally built by British colonists in the early 20th century. After decolonisation, the estates were sold to local Kenyans who have been managing them since. Estates such as Kamundu continue a legacy of many generations of coffee production, supported by unparalleled local knowledge and experience.

We’re pretty excited to have a natural Kenyan on our shelves this Christmas, as for most of the team, this is their first experience of a natural Kenyan coffee. We would imagine it would be the same for many of our customers and subscribers! This is a super interesting coffee, with a big juicy body balanced out by a beautiful acidity. On the cupping table, we tasted notes of dark chocolate and raspberry, with a delicate honeydew melon acidity. Get ready for something different with this coffee, we can’t wait to hear how you get on with it.

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