This coffee is sourced from the Bensa district in the Sidama zone of Ethiopia, grown by smallholder farmers at elevations between 1900 and 2400 meters. It consists of indigenous Heirloom varieties and undergoes an anaerobic natural process, where cherries are fermented in sealed tanks before sun-drying on raised beds. This controlled processing results in a cup with intense fruit notes, including mango and raspberry coulis, complemented by a chocolate ganache finish and a fuller body with a subtle booziness.
Round Hill Roastery has been roasting in Radstock, a few miles south of Bath in Somerset, since 2012, when third wave specialty coffee was still in its early days in the UK. The focus from the start has been single farm and single estate coffees, sourcing the best seasonal harvests from independent growers and cooperatives and paying a premium for distinctive character. Roast profiles are designed to highlight the dynamic flavours naturally present in each coffee. Packaging is colour coded: blue bags for filter, pink for espresso. The roastery is open for tours where visitors can watch the roasting, taste the house blend, and learn about sourcing.
