Godshot Retail Coffee

£12.00£16.00

  • Single origin
  • Speciality coffee
  • Available with or without Swiss designed premium gift box
  • Current featured Roasters: Dak (Amsterdam), Kawa (France), Assembly (UK)

 

 

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Lemon Cream – Ethiopia

250g – £14

An incredible washed dry fermented Ethiopian coffee from Daye Bensa.

Tasting Notes
Lemon, Marzipan, Cream

Process and Varietal
Washed Dried Fermented, Heirloom

Altitude
2360m

Producer
Hamasho cherries are processed at Hamasho Washing Station. Hamasho, together with Keramo are our highest elevation coffees from Ethiopia, with elevations up to 2360 meter above sea level. The beans are very dense, with heavy concentrations of the smaller screen sizes (the majority of the coffee screen sizes at 13-14) which reflects slow maturation at higher altitudes. This washed Hamasho is dry fermented during 36 to 72 hours, and then dried on African beds with clean plastic mesh and sheet, for about 9 to 12 days to around 10% moisture. during high sun, the beds are covered to prevent over drying.

Grenadine – Colombia

250g – £25

Tasting Notes
Blackberry Soda, Cherry Liquor, Pomegranate

Process and Varietal
Natural, Sidra

Altitude
1950m

Producer
This coffee has been fermented in sealed tanks for 30-40hrs at 18-22 degrees. It has gone under a submerged fermentation with a mix of water and musts of coffee (these musts are from the previous coffee which has been carefully monitored to control the micro bacteria in it). The coffee is then dried until 20% in moisture content is achieved and then stored in GrainPro bags for 4 to 5 days to stabilize the coffee. Coffee is then dried on drying beds until 10% moisture content is achieved.

Cassis – Kenya

250g – £15

Tasting Notes
Black Currant, Kaffir Lime, Raspberry

Process and Varietal
Washed, SL34, SL28

Altitude
1800m

Producer
Kamwangi sits under the greater New Ngariama Cooperative Society, which includes other great performing factories like Kainamui. Their factories are always on our priority list. We have consistently bought these coffees the last six years and when you find the right outturns, they have amazing cup profiles. There are about 1800 farmers in total who can deliver to the factory, but not all of them are active. The New Ngariama Cooperative is known for giving back a big portion of the premiums to the producers, and they also provide financial support for school fees and farming needs. Each lot consists of coffees from hundreds of smallholders from the area surrounding the washing station (factory). The team at the factory sort the cherries before they go into production. The coffees are traditionally processed with dry fermentation, before being washed and graded in channels, and dried on raised beds. The farmers mainly grow SL28 and SL34, but as with almost all Kenyan cooperative coffees, there can be a mix of everything. Other common cultivars are K7, Ruiru 11 and now also Batian.

Fluffy Peach – Ethiopia

250g – £16

Tasting Notes
Peach, Strawberry, Milky, Nougat

Process and Varietal
Natural, Dega, Wolisho

Altitude
2000m

This coffee is good for both filter and espresso.

Producer
Bekele Legie is 44 years old and has eight children who are all in school, four of them in elementary school and the other four in high school. He started his coffee farm business at a young age on the land given to him by his father. He has been awarded as a model farmer from his village.

Darling – Ethiopia

250g – £12

Tasting Notes
Black Tea, Bergamot, Floral, Strawberry

Process and Varietal
Washed, Dega, Wolisho

Altitude
2300m

Producer
Danche is a washing station located in Chelbesa, Gedeo. They buy cherries from 400 farmers who produce good yields thanks to fertile soil and good farming methods. This washing station has organic certification. For this lot, the cherries are collected manually and hand-sorted later. They are then pulped by a traditional Agaarde Discpulper. Skin and fruit pulp are removed before the machine grades the parchment in water as 1st or 2nd quality, determined by density. The coffee then goes through a 72-hour wet fermentation. It is then washed in channels and graded in water by density. The lower density (lower quality) will float and are removed, leaving only the denser and therefore higher quality beans which are separated as higher grade lots. Coffee is then piled up in layers which are 2cm in height and dried over a 10 day period then followed by hand sorting for 2-4 hours.

Cloudy Melon – Ecuador

250g – £16

Tasting Notes
Melon, Clementine, Meringue

Process and Varietal
Washed, Typica

Altitude
1700m

Producer
The Crespo family acquired the property 12 years ago to produce coffee. The cherries are harvested and then processed in a wet mill located 800 meters from the farm, which ensures their perfect freshness. For the dry mill, the cherries are pulped and fermented for 18 hours and the water used comes from a well nearby. The coffee then dries on African beds under 70% shade for 12 days. An exceptional coffee reflecting the passion, curiosity and expertise of a producer guided by innovation and a quest for perfection.

Finca Llamadas (300h Bourbon) – Colombia

100g – £12

Tasting Notes
Red Fruit, Wine

Process and Varietal
Natural Anaerobic (300h), Stripped Bourbon

Altitude
+1700m

Producer
Don Alejandro Ortiz, owner of the Llamadas farm, is the eldest of 9 brothers, sons of coffee growers, since his childhood Don Alejandro accompanied his father to harvest and plant coffee, a job he practiced during his adolescence to “earn a few pesos” as they say in the region. After meeting his wife Nancy, with whom he had 6 children, Don Alejandro gathered his savings and acquired 10 hectares of land in the central Colombian cordillera where he and his family produce varieties such as: Borbon Rayado, Borbon Rosado, Geisha and Caturra. Together with other producers, he founded a coffee association that works for the continuous improvement of agronomic and post-harvest practices.

William Cruz – Colombia

200g – £12

Tasting Notes
Rose, Dates, Tea like

Process and Varietal
Washed, Pink Bourbon

Altitude
1400 – 1600m

This coffee is good for both filter and espresso.

Producer
William Cruz’s Finca Jericó spreads out over 23 hectares of biodiverse forest and farmland in the village of Los Angeles, Huila, southern Colombia. Since the Cruz family acquired the farm in the late 1990s, William, his siblings and their parents have worked tirelessly to ensure Finca Jericó produces high-quality, low-impact crop.

And now William is in position to take the farm forward into the future, producing high cup-scoring coffees with care, attention to detail and skill honed as his knowledge of the specialty market has developed in recent years.

On Jericó, Pink Bourbon coffees are fermented in cherry for 12 hours before being pulped and then further fermented in tanks for 38 hours. They are then washed twice so that only the coffee bean remains and then dried before being packed.

In the cup this coffee has notes of dates, orange and rose. And there’s a subtle lemon acidity that carries through the cup, a prominent characteristic of washed coffees from the Huila region.

type

Assembly – William, Coffee Collective – Kieni, Dak – Cloudy Melon, Dak – Darling, Dak – Fluffy peach, Dak – Grenadine, Dak – Lemon cream, Dak – Milky cake, Dak – Nitro can, Dak – Plum, Dak – Trifle, Dak -Cassis, Espresso Bag, Espresso Box, Filter Bag, Filter Box, Gift Box, Jolly Bean – Biftu Gudina, Kawa, Manhatten – Turkish delight, Three Marks – Gutemala, Three Marks – Los Pirinieos

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