One of the main objectives for Full Court Press was to present coffee in a more considered manner treating it as a specialist ingredient.
To this end, we rotate our single origin offerings on both espresso and filter regularly, with any one coffee lasting between 3-10 days, providing our customers with the widest possible range of flavours and experiences.Hand in hand with this goes information and education, showing how region, process and variety can change the flavour experience. With this in mind we’ve turned to our roasters, each 4-6 weeks will be giving one of them control over what we brew for a fortnight, giving them the chance to showcase unusual coffees, explore the impact of process, roast profile and variety on flavour.
For our last Takeover of the year we’re handing the keys to an old friend of mine, Andrew Tucker from Clifton Coffee Company.
The Roasters Takeover – Clifton Coffee Company; Profiling.
Clifton Coffee Company have been in existence for over a decade, building a reputation in the south west of the UK for impeccable service and great coffee.
Just over a year ago Andrew Tucker joined the company to take on the role of Head of Coffee with a remit to bring production of their speciality grade coffee in house. Its been a pretty exciting 12 months and I’ve enjoyed working along side them, feeding back on test roasts and attending cuppings.
Each Takeover tells a story, either about the coffee or the process, with this one we’re in the lucky position of it being about both the coffee AND the process. To this end Andy has chosen two of his favourite coffee’s, One from the past 6 months and one fresh crop, roasting both for Filter and Espresso to explore how a slight change in roast profile can emphasise different qualities.
Guji Shikiso, Ethiopia – Sidamo region, Natural process, Typica and other indigenous sub-varieties.
This tiny lot from the Kebel Shakiso in Jemjem sub-zone of Sidamo is produced by only 6 farms who own around 20 hectares each surrounding the town of Shakiso itself. One of the most characterful and distinctive coffees we ve ever tasted let alone sold – and we were fortunate enough to secure almost all of the UK crop this year. The coffee is made up of primarily the typica varietal with a few various other indigenous Shakiso sub-varietals too.
Buf Cafe Nyarusiza, Rwanda – Fully washed, 100% Red Bourbon
Buf Cafe was founded in 2003 by Epiphanie Mukashyaka, a dynamic businesswoman and a source of inspiration to countless other female entrepreneurs in Rwandan coffee farming & beyond.
The business is now managed by Epiphanie & her son Samuel Muhirwa. Buf Cafe comprises of the two coffee washing stations – Nyarusiza and Remera – as well as its own coffee trees and buys coffee cherries from as many as 7000 surrounding smallholder farmers, including five different local cooperatives and has very strong links with the local communities that supply it, providing jobs for 116 at Nyarusiza during peak harvest (May – June/July) and 9 permanent positions.
This 100% red bourbon coffee was processed at Buf Cafe s Nyarusiza washing station, at 1,750 metres above sea level.