THIS MONTH'S SINGLE ORIGIN


Ethiopia Sidamo Bule Hora

Coffee from Guji was previously classified as ‘Sidamo’ until they were separated and reclassified in recognition of their unique and distinctive cup profile. Guji coffees have subtle flavour characteristics of strawberry jam with caramelised sweetness.

beans of the past


September 2019 – Nicaragua Las Marias Honey

The coffee cultivated at Las Marias Estate is characterised by its clean cup and intense floral aroma. Refined and delicate, it has a sweet taste with traces of chocolate and cherries, over a creamy, consistent, balanced and well-structured body. Careful drying in the Nicaraguan sunshine gives this bean it’s sweet name – honey! 

August 2019 – Burundi Cherry Badass

Buckeye Washing Station: Long Miles Coffee Project is well known for their quality single Hill micro lots. Nestled deep within the heart of the small coffee producing country of Burundi, Bukeye’s high altitude, moderate climate and close proximity to the Kibira rainforest bring out the potential in each bean. The individual micro-climates of each hill combined with the stations organic processing programs make this bean totally badass!

Flavour Profile

July 2019 – Papua New Guinea Sungi Honey

This is a collection from a group of farmers in the interior mountain ranges of the Eastern province, located about 7-9 hour’s drive from the nearest town. Due to water scarcity, this micro community of farmers have adopted a honey processing method resulting in delicate coffee. The cherries are hand pulped in very small batches every evening and sun-dried on raised beds.

Flavour Profile

June 2019 – El Salvador Finca Las Brisas

A 72-acre cooperative plantation producing the Bourbon and Pacas  arietal. The focus of owner Rafael Alvarez is concentrated on high quality specialty grade coffee, concentrating less on increasing productivity, but more in improving cup quality. It possesses flavours of Chocolate, stone-fruits and spice with a sweet finish.

Flavour Profile

June 2019 – El Salvador Finca Las Brisas

A 72-acre cooperative plantation producing the Bourbon and Pacas  arietal. The focus of owner Rafael Alvarez is concentrated on high quality specialty grade coffee, concentrating less on increasing productivity, but more in improving cup quality. It possesses flavours of Chocolate, stone-fruits and spice with a sweet finish.

Flavour Profile

May 2019 – Marumi Murang’a AA

Our Exclusive Stellarossa Marumi Murang’a AA is a specific SL-28, Arabica that comes from Murang’a County, Kenya. It possesses flavours of blackberry, dried apricot and lactic.

Flavour Profile.

April 2019 – Guji Wolichu Wachu

Our Exclusive Stellarossa Guji Wolichu Wachu is a specific Bourbon Arabica that comes from Oroma, Ethiopia. It possesses flavours of papaya, dried apricot, and apple. Guji Wolichu Wachu is tart with a mid body.

Flavour Profile

March 2019 – Ethiopian Yirgacheffe

Our Exclusive Stellarossa Ethiopian Yirgacheffe is a specific Heirloom, that comes from the Southern Nations of Ethiopia. It possesses flavours of jasmine, mandarin, caramel, honey, lime candy, and orange.

Flavour Profile.

February 2019 – Nebular Valley AA

Our Exclusive Stellarossa Nebular Valley A is a specific Bourbon, Typica that comes from Waghi Valley, PNG. It possesses flavours of caramel, spices and is earthy. Nutty flavours are also present when made with a milk base.

Flavour Profile.

January 2019 – ‘Kenya Gichugu Embu AA’

This bean was so popular in October that it’s back! It was grown on the southern slopes of the Mount Kenya National Park, near a town called Embu. Embu is located approximately 120km north-east of Nairobi, and served as the regional HQ of the Eastern Province in Kenya. Coffees from Kenya are easily notable by their unique fruity characters, intense acidity, and crisp cleanliness. This bean is unique and distinguished and has a nice tartness and lingering cherry flavour.

Origin Information 

December 2018 – ‘Rwanda Red Bourbon’

This month we’re introducing a Rwandan Red Bourbon bean. Located in Nyabihu District in North Western Region of Rwanda, Shyira washing station is managed by Josue Dusengiyumva. This is MTCo.’s smallest washing station and sources coffee from the highest altitudes (1800 – 2200 MASL) out of their 5 stations, which explains its uniqueness amongst the rest of the produce. Shyira only has 1 full-time staff and 42 casual workers during peak season.

The station is located high in the ranges of the iconic and world-renowned Virunga Mountain and National.

This Red Bean is a sweet, fruity and juicy coffee that results from the coffee being grown at extremely high altitude.

Origin Information

November 2018 – ‘Anasora Guji’

Our Exclusive Stellarossa Anasora Guji is a specific heirloom that comes from Oromia, Ethiopia. It possesses flavours of dried berry, raisin and caramel with a medium body and malic acidity.

Flavour Profile.

October 2018 – ‘Kenya Gichugu Embu AA’

This bean is grown on the southern slopes of the Mount Kenya National Park, near a town called Embu. Embu is located approximately 120km north-east of Nairobi, and served as the regional HQ of the Eastern Province in Kenya. Coffees from Kenya are easily notable by their unique fruity characters, intense acidity, and crisp cleanliness. This bean is unique and distinguished and has a nice tartness and lingering cherry flavour.

Origin Information

September 2018 – ‘Sunda Hejo Honey Java’

Panguyuban Sunda Hejo is a coffee farming community from West Java running a sustainable organic farming program. The group contributes to agricultural training and building environmental values amongst local farmers. Aromas of Honey, complex flavour notes of sweet spice & black tea, a juicy acidity, big body and clean aftertaste.

Origin Information.

August 2018 – ‘Columbia Honey Catimor Mazatlan’

Grown by Jairo Arcila, this coffee was carefully hand picked at Finca Mazatlan and meticulously honey processed at La Pradera Washing Station. Cupping notes of champagne, green apple, grapes and white wine with a crisp citric acidity.
Origin Information.

 July 2018 – ‘Brazil ‘Biodynamic’ Camocim ‘Red Iapar 59’

The Camocim Estate in Brazil is famous for its Jacu Bird coffee. After the introduction of biodynamic farming methods, the farm became overrun with the endangered pheasant-like bird which fed on the coffee cherries. To adapt to the influx of Jacu bird and the impact on farming green bean yield, Henrique Sloper the Camocim Estate owner began collecting and distributing the beans marketed with the exotic nature seen in Indonesia’s Kopi Luwak coffee.
Origin Information.

June 2018 – ‘Ethiopian Yirgacheffe ‘White’Heirloom’

Yirgachefe is a small region in the south of Ethiopia. It’s origin is widely considered the birthplace of coffee. This coffee is a collective effort of farmers who selectively pick the cherries and distribute to a processing plant. The Ethiopian Yirgachefe (yirga-chief) is an heirloom varietal and only found in this region of Ethiopia.
Origin Information.

May 2018 – ‘Brazil ‘Biodynamic’ Camocim Yellow Bourbon Natura’

Caomcim Estate is located in the Esprito Santo region, a coastal state north of Rio and west of Minas Gerais. The picturesque farm is situated near the Pedra Azul (Blue Mountain) Monolith, a famous land feature in the Espirito Santo region. This yellow bourbon is processed naturally giving it a full-bodied flavour with characteristics similar to a ‘Snickers’ chocolate bar.
Origin Information.

May 2018 – ‘Brazil ‘Biodynamic’ Camocim Yellow Bourbon Natura’

Caomcim Estate is located in the Esprito Santo region, a coastal state north of Rio and west of Minas Gerais. The picturesque farm is situated near the Pedra Azul (Blue Mountain) Monolith, a famous land feature in the Espirito Santo region. This yellow bourbon is processed naturally giving it a full-bodied flavour with characteristics similar to a ‘Snickers’ chocolate bar.
Origin Information.

April 2018 – ‘Colombia Fidencio Ordoñez’

The Fidencio Ordonez farm is located in the small town of Pitalito, which lies in southern Huila in the Valley of Laboyos. This southern area of Colombia is at the foot of the Andes mountains. The crop is grown at very high altitudes and is positioned on volcanic soils which help provide vital organic nutrients to the crop. This microlot is 100% Caturrra, tasting full bodied and fresh, with a sweet burst of toffee and notes of candied oranges.
Origin Information.

March 2018 – ‘El Salvador Jorge Raul Rivera’

This farm won #1 in Cup of Excellence 2014 & 2017. The honey process produces a very intense rich sweetness. With aromas of raw sugar and orange peel, this coffee presents flavours of berries, plum, red apple with white floral notes.
Origin Information.

 February 2018 – ‘Brazil Fazenda Sao Silvestre’

Fazenda São Silvestre has been farmed by the Andrade Brothers since 1991. The farm’s volcanic soils provide ideal growing conditions. Notes of milk chocolate, caramel, hazelnut, buckets of sweetness & a full body.
Origin Information.