Coffee Bird Decaf

Kenya - Kangunu washed Varietal – SL28, SL34, Ruiru and BatianPreparation – Washed (dry ferment)Location – Muranga countyAltitude – 1700+ maslImporter - Horsham Coffee Roaster We first visited the Kangunu co-operative in December 2016 and have been buying their coffee every since. They produce some of the best Kenyan coffees. This is an AA bean-size lot produced using the classic Kenya washed method. Coffee is pulped, dry fermented, and then washed in grading channels to separate the high-density, best-quality beans. Tasting notes include cranberry, black cherry, maple syrup.

Hambella Washed Varietal – Dega, Kudhume and Wolisho varietalsPreparation – WashedLocation – Guji zoneAltitude – 1900-2200 maslImporter - DR Wakefield Hambella was founded by brothers Aman and Michael Adinew — Aman previously ran quality control at the Ethiopia Commodity Exchange and set up the country's first speciality coffee lab, so this farm was always going to be about doing things properly. It's a big operation for the Guji zone, 200 hectares with a core team of 28 that swells to over 700 come harvest, 70% of them women, and there's a real effort to bring smallholders in the area up to speed too, working alongside agronomists to improve their own coffee. This natural lot is processed just over the border in Gedeb, Gedeo zone, dried slowly on raised beds for 21 days and turned by hand throughout, which is where all that jammy sweetness and fruit character comes from. Grown between 1900–2200m from a mix of Dega, Kudhume and Wolisho varietals, and scoring an impressive 87 points! Tasting notes are complex and include peach, lime and chocolate.

A washed Red Bourbon from Liza washing station near Kamembe in southwest Rwanda. Orange, caramel, and cranberry notes showcase Horsham's long-running direct relationship with Jean Paul and local smallholders.

La Pastora by Horsham Coffee Roaster Varietal – GeishaPreparation – Anaerobic - two stage fermentationLocation – Santa Maria, TarrazuAltitude – 2000 maslImporter - Horsham Coffee Roaster / IAC In early 2026, we bought a one-hectare coffee farm high in the mountains of San Lorenzo, in Tarrazú, Costa Rica. La Pastora is the first land we’ve ever owned, and it comes after six years of working alongside producer Carlos Montero, his daughter Marianella and her husband Perry, whom we’ve visited almost every year since 2020. The farm is made up of two parcels joined by a strip of high-altitude rainforest covering 1.44 hectares. The 2026 harvest yield was very low and we have a limited amount of this stunning Geisha anaerobic natural available. The coffee went through the following post harvest process: 1) Careful hand harvesting to select ripe cherry 2) Overnight aerobic fermentation for 18 hours in a cool dark space 3) Coffee was washed using cold, mountain spring water 4) Anaerobic fermentation took place in sealed containers for 48 hours 5) Coffee was dried on raised tables under a polytunnel to slow This process has helped to create intense, complex fruit flavours, and we are very proud of our first ever coffee from our farm! Tasting notes include peach, elderflower, honey and a hint of tropical fruits.