Fellside

Fellside is our classic house roast, and only blend, specifically designed for use as espresso, while remaining light enough to use with your favourite filter brewing method. 

Paying homage to Jonathan's first ever business, Fellside Coffee, we've designed this blend in a way that celebrates the taste of coffee that Jonathan used to serve outside in all weathers on the van, most well known outside St Mary's Church, Windermere, his hometown and just a few miles down the road from our roastery in Kendal. 

As it's current iteration, Fellside is made up of a two natural process offerings, both sustainably sourced and ethical, from Brazil and Rwanda respectively, we aim to have the same taste profile year-round for consistent brewing.

 

60% Brazil - Fazenda Catanduva

 

Alfredo Jesus recently inherited Catanduva from his sister, Marie Nakao, a third generation farmer of Japanese heritage, continuing her committed work to high quality ethical speciality coffee in Brazil. In fact, Catanduva is named after their home town in Japan.

Catanduva is based in Moreira, in the Minas Gerais state; one of the newer speciality coffee growing regions in Brazil, having the perfect combination of elevation (800 - 1300 MASL) and also flat topography, allowing for mechanised working and defined seasons for growing with hot wet summers and dry warm winters. This climate is perfect for natural based processing, giving high-end produce; a great deal of speciality coffee in Minas Gerais gives big bold chocolate notes, rounded off with fruit undertones and subtle complexity.

 

40% Rwanda - Mbizi

Mbizi is a certified organic community lot from the Rwandan Women Coffee Extension* program (WCE) in the Kamoniyi District at the Mbizi Washing Station in the Southern Province at elevations between 1600 - 1900 meters above sea level. A huge benefit for Rwandan speciality producers is that their land is suitably fertile to produce complex flavour profiles due to it's previous volcanic activity. On-site, organic fertilizers are produced using coffee pulp, manure, banana leaves and other by-produce to keep carbon levels low and utilising a regenerative farming ecosystem.

After harvest at the washing station, all cherries are naturally processed and sun-dried for 30 to 35 hours on raised african drying beds; taking a meticulous and careful approach to bring out conistency along with balance to the distinctive complexity of the coffee.

 

Process: Natural

Location: Catanduva, Moreira and Mbizi Washing Station, Kamoniyi District

Altitude: 900 - 1900 MASL

Flavour Notes: Milk Chocolate, Maple Syrup and Vanilla

Roast Level: Medium

Varietal: Red Catuai and Red Bourbon

 

Please be aware when placing orders for subscribe-and-save there is a three charge minimum order before cancellation.