Crankhouse Coffee Coffee Beans

A washed SL9, also known locally as Geisha Inca, from Bertha Huaylla Sayllo in Cusco, Peru, grown at 2050m with lemon curd, jasmine, and light honey notes.

A natural Burundi coffee from Bumba Hill and the Long Miles Project, grown around 1900m and showing raspberry, dark chocolate, and hibiscus character.

An anaerobic natural Pacamara from Elider Cruz at Finca El Chamanal in Cajamarca, Peru, grown at 2300m with caramelised peach, white grape, and elderflower notes.

A pulped natural Brazilian coffee from Jose Wagner Ribeiro Junqueira and family at Fazenda Serra das Tres Barras, with ripe peach, almond, and nougat notes.

A washed Typica from Gabino Apaza Veronica in Umapata, Cusco, grown at 2300m and slow shade dried for yellow plum and creamy toffee notes.

A Kenyan EA decaf from Kericho county producers and Lot 20 Coffee, grown around 1800m with sticky fig, blackcurrant, and amaretto sweetness.

This coffee comes to us from a project born out of a meeting between coffee friends on one of Lucia Solis's fermentation camps. Mike, then of Red Bank Coffee, was on the camp in Kenya at along with Eustache from Muraho trading company based in Rwanda. We'd visited Muraho back in 2023 with importer Raw Material Coffee and Eustache was manager for a number of Muraho's processing stations including Kilimbi. During the camp Mike and Eustache hatched a plan to use the fermentation techniques they were learning during the camp to process a small lot of coffee at Kilimbi and bring it to the UK. Lucky for us there was a little extra to Red Bank's requirements and we were able to get hold of a few sacks. All cherry is hand sorted before a pre-pulp float, where under-ripe or damaged cherry is removed, along with any foreign objects. Cherry is then floated in pre-pulping tanks removing any floaters, and then pulped. The next step is the magic applied by Eustache and Mike based on their FTC experience. Lactobacillus var. plantarum (bacteria) and Pichia kluyveri (yeast) were then introduced and mixed with the coffee. The lot was fermented for 24 hours, with agitation every six hours, before being washed, graded in serpentine channels, and dried on raised beds.

A washed Colombian regional blend from farms around Oporapa in Huila. Creamy body, caramel sweetness, and gentle mandarin-like acidity make it a classic, balanced cup.

A Colombian sugarcane EA decaf from the IMH women's producer group in Risaralda, bringing fig, panela, and macadamia notes.

A washed Colombian community lot from Villa Maria in Caldas, part of Raw Material's long-running project for stable prices and quality, with red plum and milk chocolate notes.

An anaerobic washed Geisha from Wilder Lazo at Bella Alejandria, named Lady Geisha after his wife Laidy. Passionfruit, honeysuckle and bergamot notes show the delicate fruit and floral character of this competition-level lot.