ROAST STYLE : This coffee was roasted to 221 Degrees at 14 mins CUP INFORMATION : This Harrar Coffee is fairly mild and a lot cleaner and distinctive in the dry fragrance, Pure caramel and almond are clear breaking the crust is a treat the caramel turns to ripe fruit. I love the sensation of cupping this coffee as its tropical fruit covers the tongue and reaches to all areas of the palate (I’m in love with this coffee and hope you enjoy also.
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Good body, fruit (berries), soft floral notes, traces of vanilla, caramel creaminess that lasts through to the aftertaste – clean and smooth |
 ROAST STYLE : This coffee performs at all roast levels though in this case I have gone with a lighter roast as I am into fruit at the moment. In the roaster I have gone with the standard 14 minute profile. This creates a nice 'S' curve in the data, an extremely gentle roast with minimum heat through the caramelise stage. CUP INFORMATION : This coffee is a very lemony, blueberry, fruity coffee with complex and layered structure to the point of being almost buttery. Accompanying the berry are floral flavours and an intense fragrance. It is a vibrant coffee that smacks in the face with its intense aroma.
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ROAST STYLE : This coffee was a slow roasted delicate coffee roasted to 214 Degrees at 12 mins CUP INFORMATION : Cartel Roasters describe this as an amazing coffee Chocolate, Bold, Spicy and Smooth, with citric notes and deep character. This coffee is favored above all of our other coffee by many discriminating palates. This coffee is one of the fullest flavored decaffeinated coffees produced.
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 ROAST STYLE: This coffee was roasted to 213 degrees over 16 minutes.
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 ROAST STYLE : This coffee is a super delicate coffee we roasted to 209 Degrees at 11 min 30 secs. CUP INFORMATION : We were excited about this Geishas smack bang rich cocoa in the mid palate . It contains quite a lot of structure in regards to body and is quite upfront and juicy with marmalade, honey and jasmine. Cartel’s specialty light roast is a treat and worth the experience! Try in the syphon or Aeropress.
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 ROAST STYLE : This coffee was roasted on the Probat to 213 Degrees at 15 mins. It's a lighter roast. CUP INFORMATION : Get excited about this Mexican Single origin Finca la Playa. Here are the reasons; It was a finalist (11th Place overall) in the Cup of Excellence, it's leading towards a caramel sweetness, delicate and smooth with tart cherry and floral tones. Wow, so much flavour! Please enjoy every sip of this absolute winner..... after it has cooled in the cup. |
 ROAST STYLE : We roasted this coffee for milk-based drinks as the sample roasts showed signs of chocolate. A 14 minute roast with a rolling second crack and a nice consistent crack in the cooling drum was the path we took. CUP INFORMATION: In the cup you will find nice juicy red fruit, big citrus acidity, and an herbaceous after-taste. |
 Cupping notes: This coffee displays fruity aromas of redcurrant . The taste could be described as a little Cranberry like with the profile sweet clean yet, vibrant and definitely juicy. Like Janet Jackson at the Superbowl, it leaves nothing to the imagination; what you see is what you get. To summarise it is light, delicate, elegant and uber balanced coffee that leaves you wanting another mouthful. |
 ROAST STYLE: This coffee was roasted to 215 degrees over 14:30 minutes.
What is so good about Wet Processing? The benefits of wet processing are that it produces what is termed as a “clean cup” of brewed coffee. The benefit of a clean cup of coffee is that the acidity allows the coffee to “shine.” The one detraction to the wet processing as opposed to dry processing is that dry processing of Ethiopian Yirgacheffe coffee fruit tends to result in coffee beans with a fuller body though not as clean. In general the wet processing produces a coffee with a higher acidity than a dry processed coffee and the wet processed coffee will tend to be much cleaner and have floral and winey flavor. |