This blend is 33% Burka Estate - Tanzania & 67% Lilliana de Narváez - El Salvador.

About the farmer(s)

Lilliana de Narvaez — El Salvador

Lilliana is a third-generation coffee grower who looks after her family's farms in the Apaneca Mountain Range in Western El Salvador. The business was started by her great-grandfather in 1907 & has now grown to six farms.
All coffee processing, from washing, sorting, de-pulping & drying coffee to bagging & exporting is taken care of on the farm. The wet-mill was built in 1990 & the dry mill in 2002.
This coffee was processed using the washed method. After harvesting, the coffee cherries are floated in water channels to remove dirt, sticks, leaves & under/over ripe cherries. Then the cherries are de-pulped, fermented, washed & finally sun-dried on concrete patios.

  • region Apaneca
  • farm/farmer Cafe Monte Sion
  • altitude 1200–1700m
  • crop 2022-2023
  • cultivar Bourbon
  • process Washed

Bourbon is a natural mutation of Typica originating from La Réunion {until 1848 known as Île Bourbon}. The coffee was planted in 1708 by the French who acquired seeds from the Dutch, who in turn acquired them from Yemen. Colour of the cherries is  due to a recessive gene, they can be either pink, yellow, orange or like this offering, red when ripe. Bourbon is 1/3rd more productive than Typica.

Burka Estate — Tanzania

Burka Coffee Estate is one of the oldest coffee farms in Tanzania. It was established in 1899 by a German settler Mr Rahn in what was known as Tanganyika. Mr. Rahn named the farm after the natural springs found on the land. The farm is 302 hectares & has 200 full-time staff, who, along with their families, are provided with housing, gardens, education, sports facilities & medical care. Burka Estate is located on the slopes of Mt. Meru, not far from Mt. Kilimanjaro. There is a 118-hectare natural forest reserve surrounding Burka Springs. This sanctuary is home to many species of birds, antelope, jackals, aardvark & indigenous flora.

  • region Arusha
  • farm/farmer Burka Estate
  • altitude 1400 meters
  • crop 2023
  • cultivar Typica, Bourbon, Kent
  • process Washed

Bourbon is a natural mutation of Typica originating from La Réunion {until 1848 known as Île Bourbon}. The coffee was planted in 1708 by the French, who acquired seeds from the Dutch, who in turn acquired them from Yemen. Colour of the cherries is due to a recessive gene, cherries can be either pink, yellow, orange, or red when ripe. Bourbon is 1/3rd more productive than Typica.

Typica is the oldest variety of Coffea Arabica & the parent of many modern coffee varieties. It can grow up to 5 meters in height. Typica is not particularly productive.

Kent is a selection of Bourbon made by Mr. L. P. Kent from a single tree growing in his Doddengooda Estate in Mysore, Southwestern India. It is the first coffee plant known to be resistant to coffee leaf rust.

Brew guide

  1. Black

    • dose 18g
    • Brew weight 40g
    • Brew time 25–35 seconds
  2. White

    • dose 18.5g
    • Brew weight 22–27g
    • Brew time 25–35 seconds

To develop our blend we start with fresh coffee samples, we roast them in our 20's Probat sample roaster then line them up on the cupping table, we look for coffee that has a good deal of natural sweetness, we may find tropical fruit note in a Colombian, citrus in a Burundi or dark fruity chocolate & creamy body in a Brasil.

When the coffee lands we work out a suitable roasting profile, then roast fresh every day, Monday to Friday.

We find our espresso best from the 5th day to 2 weeks after roasting so buy little & buy often.

For any help on coffee brewing of all methods i.e. espresso, plunger etc fire an email through to