This week's coffee 14/01/13

Brew Lab retail bags

Happy New Year! We hope you had a good one, and that you drank lots of delicious coffee. We've been enjoying Has Bean's amazing Wote Yirgacheffe Natural and Brazil Cachoeira Da Grama Bourbon over the last couple of weeks. They've gone down really well, but now its time to move on - and we have three new coffees from three wonderful UK roasters on this week. Rwanda Cyiya Country of origin: Rwanda Washing station: Cyiya Region: Kirimbi Sector, Western Province Varieties: Bourbon Process: Washed Roaster: Workshop Coffee Co Brewing method: Chemex

This is our third coffee from Workshop, who are based in London and have a stunning coffee shop in Clerkenwell. This coffee comes from the Cyiya washing station in the Kirimbi Sector of Rwanda, and is the first Rwandan coffee we've had in Brew Lab. Like the Ethiopian coffees we have had on recently, it is grown by a large number of small holder farmers (around 400 in this case), who bring their coffee to the washing station for sorting and processing. Unlike Ethiopian coffees, however, this Rwandan is a single varietal: bourbon. Ethiopian coffees tend to be a mix of many different heirloom varieties.

We get a lot of tropical fruit from this coffee. It is very light and has notes of stewed fruit coming through too. We're brewing the Cyiya on Chemex.

Costa Rica Finca De Licho Country: Costa Rica Farm: Finca de Licho Farmer: Aguilera Family City: Naranjo Region: Alajuela Variety: Villa Sarchí 70% and Caturra 30% Process: Honey (Pulped natural) Roaster: Has Bean Brewing method: V60

This is the fifth time Has Bean have carried this coffee. The first time it was bought through an importer but Steve is now buying directly from the Aguilera Family after visiting their farm in person. The coffee is processed using the honey process (which doesn't, as the name suggests, involve honey). It is similar to the pulped natural process where the fruit is removed from the coffee bean, leaving the mucilage. The beans are then dried and turned at intervals. During drying, the mucilage becomes stickier and the beans cluster together, which is presumably where the honey moniker comes from. No water is used in this process due to its scarcity in the area.

We get sweet honey (coincidence!) and raspberry with a melted chocolate mouth-feel from the coffee, and we're brewing it on the V60.

El Salvador Finca La Fany Farm: Finca La Fany Region: Municipality of Apaneca Country: El Salvador Variety: Bourbon Process: Washed Roaster: Alchemy Brewing method: Slayer Espresso Machine

This is the first time we've had coffee from Alchemy. We first met them when Robbie, one of our Baristas, worked for them at TEDGlobal 2012. Their sister company Ristretto was providing coffee for the conference and Robbie went along to help make it. One of the espressos they had at the event was Finca La Fany and Robbie raved about it, so we had to get it in.

We had coffee from Finca La Fany on the brew bar when we first opened. That time it was from Has Bean; this time we're brewing it on the Slayer as espresso, and we're getting a lot of milk chocolate and dark cherry. It's a fantastic espresso, and works really well in milk too.

There's more info about Finca La Fany here.

We have all these coffees in whole beans for you to buy too, so you can try them out at home (we can grind them for you as well but would strongly suggest you invest in a hand grinder - freshness is key to awesome coffee). We also have a new limited edition blend in from Has Bean called Hangover Cure. It contains a large amount of their Ethiopian Yirgacheffe Natural that we had on the brew bar over Christmas. As an espresso, this coffee is amazing. It is certainly a real punch in the face of fruit flavours, including raspberry and blueberry. Find out more here.