This coffee is from Ethiopia, produced by Tibebu Roba. The farm has Kurume and Wolisho varietals planted in six separate blocks divided by plant age and productivity. The coffee is processed using the natural method where the cherry is dried on patios or raised beds in the sun before being hulled at the dry-mill and then exported. Tibebu also grows false banana and runner beans on the farm.
Monmouth Coffee Company was founded in 1978 by Nick Saunders and Anita Le Roy on Monmouth Street in Covent Garden. It is widely regarded as a pioneer of third wave coffee in London. The roastery operates from five railway arches in Bermondsey, using energy efficient Loring roasters. Monmouth sources from single farms, estates, and cooperatives through long term contracts, with staff travelling regularly to origin. They have been buying directly in Huila, Colombia, since 2012. The company played a part in regenerating both Neal's Yard and Borough Market, and many of London's independent roasters trace their roots back to Monmouth's training. There are no paper cups: ceramic for staying in, reusable for taking away.
