When I was putting the UK coffee roasters list together, I was stunned by the huge wealth of small batch roasters we have in the UK, I had no idea we had this many. There are around 400 on the list already, and it’s growing all the time.
As I was building the list, I decided I would start trying the coffee from as many of these roasters as possible, it might be a challenge to try coffee from them all, but I don’t mind a challenge like that 😉
One of the roasters on the list is Strangers Coffee, in Norwich.
I tried four of their coffees, all four were very, very enjoyable. The one I’m drinking while writing this post, is Rwanda Kilimbi. This is a red bourbon, natural processed, and grown at an altitude of 1550 – 1800 metres. It is grown in village called Gitsimbwe, Nyamasheke District in Rwanda, by a cooperative of small lot holders.
I’m finding it to have a juicy, fruity taste, with a hint of milk chocolate. This is a really nice coffee, the other three coffees I tried from Strangers were also very enjoyable. I’m not going to do a taste review of all four coffees, as their taste notes on the product page for each coffee bean are pretty much exactly how I would describe them, so all I would be doing is repeating what is already on the product page for each coffee bean. What I will do instead is share this info from Strangers Coffee for each bean they’re currently offering.
Taste: Notes of strawberry, bluberry, candied fruits and chocolate with a clean orange finish.
Altitude: 1900 – 2100 m
Location: Byot Boru washing station, Jemjem sub-zone, Sidamo
Process: Natural, dried on raised beds.
Taste: Floral notes of jasmine and honeysuckle, flavours of apricot jam and black tea with a gentle acidity.
Location: Wote- Konga sub region, Yirgacheffe district
Altitude: 1800-2000 m
Process: Fully washed, dried on raised beds
Varietal: Grade 1, Heirloom
Taste: Flavours of Juicy red berries, orange and white peach, milk chocolate on the finish with a rounded mouthfeel.
Location: Nyamasheke District, Gitsimbwe Village
Altitude: 1550 -1800
Process: Natural, dried on raised beds over 35 – 45 days
Varietal: Red Bourbon
Taste: Juicy Blackcurrant with a green apple acidity, flavours of fruit pastels with a honey sweetness and a creamy body.
Location: Kieinyaga District
Altitude: 1800 m
Process: Fully washed
Varietal: SL28, SL34
Taste: A Full bodied cup with flavours of grape, stewed fruits, macadamia nuts with a lime juice freshness.
Location: Buziraguhindwa Washing Station, Kayanza
Altitude: 2000 m
Process: Fully washed
Taste: A Clean and complex coffee with refreshing citrus notes, hints of caramel, chocolate and sweet orange.
Location: Vereda, Santa Maria, Hulia
Altitude: 2080 – 2250 m
Process: 3 Hours aerobic fermentation, 70 hours drying, washed and dried on raised beds.
Varietal: Tabi, caturra, Colombia
Taste: A sweet and full bodied cup with flavours of milk chocolate and orange, notes of raisin and almond.
Location: Heuheutenago, San Antonio Huista
Altitude: 1550-1600 m
Process: Dry de-pulping, wet milling and sun dried on patios
Varietal: Red Bourbon, Caturra, Catuai, Pache
Taste: A sweet and balanced coffee with flavours of chocolate, praline and hazelnut.
Location: Fazenda Santa Barbara, Carmacho Camps De Vententes
Altitude: 1100-1200 m
Taste: Sweet & rounded with flavours of apricots, honey, delicate florals and marzipan.
Location: Kaffa Highlands, South West of Addis Ababa
Altitude: 1750 – 1850 m
Process: Natural. Sparkling water decaf process