Draft Coffee Roasters

14/11/2025

Ethiopia Banko Gotiti
Natural Yirgacheffe
The Cup: Dark chocolate, caramel, and cooked red grape with mild dried berry flavours. Sugary sweetness and balanced acidity.

Peru Oswaldo Gonzalez - Finca El Cedro
The Cup: Fresh pear with mellow cola, cooked red grape, and brown sugar flavours. Juicy acidity and syrupy sweetness.

19/04/2025

Masha
Masha washing station in Kayanza Burundi accepts coffee from over 3200 local farmers. Each producer has only 297 trees on average on roughly .11 hectares of land. These small-holder farmers are reliant upon coffee for their livelihood.

Harvest here is typically April through June, but coffee’s have a long journey to export from this landlocked country.

Coffee is processed at the BUDECA, SIVCA dry mill prior to export.

From our export partner:

Masha coffee washing station shares its name with the sub-hill upon which it stands and is actually more famous for its cattle than its coffee (the sub-hill that is). The name Masha is derived from the Kirundi word “amasho” meaning “herds of cattle”. The sub-hill has been a cross road for many herds in the region and many of the local herders even have a unique greeting for each other, used only in these parts which is appropriate considering that 70% of them own cows. They will say “gira amasho” towards one another meaning owner of cows and the abundance of cattle was even a reason for many Kings fighting over the territory in order to claim ownership over the vast herds of livestock.

Apart from cows and coffee, the hill on which the station is found, Gihororo, is named after the imihororo trees from which the locals weave traditional clothing making this region truly abundant in precious resources to its people. The station did experience its fair share of difficulties, especially when the country was in a period of turmoil. In 1997, the storage facility and main house at the station was burnt down by rebels during the political conflict in Burundi.

28/10/2024

Duwancho

This lot comes from us from the Duwancho washing station in Sidama.

Coffee is soaked for two hours here before being placed on raised beds. They believe this extended soaking time adds a level of sweetness they hadn‘t experienced prior to instituting it.

During drying, they specifically told us that they try to keep the thickness of cherries as thin as possible to ensure consistency. They place the beds in areas of good airflow and dry slow for up to 30 days.

Process Natural Special Prep
Variety 74148
Elevation 1900-2150 MASL
Region Duwancho Village, Bochesa, Chericho, Sidama
Country Ethiopia
Harvest November - January

Burnt sugar, cooked nectarine, and cooked blueberry with mild milk chocolate flavours. Juicy acidity and delicate fruit-like sweetness.

08/05/2024

Gisiza Village - Kirorero Washing Station - Anaerobic Natural (72hrs) - FLO ID 35306
FTO Microlot

The Cup: Cooked stone fruit and jammy watermelon with mild cola and vanilla flavours. Winey acidity and mellow syrupy sweetness.
Farm COOPAC
Process Rwanda Natural
Variety Bourbon
Elevation 1500–2000 MASL
Region Western Province
Country Rwanda
Harvest March– June

08/05/2024

Masha - Kayanza - Honey (Ecotact)
Microlot

The Cup: Dark chocolate and fresh white wine with mellow milk chocolate and cooked plum flavours. Delicate fruit-like sweetness and mild tart phosphoric acidity.
Farm Masha
Process Honey
Variety Bourbon
Elevation 1672 MASL
Region Kayanza
Country Burundi
Harvest March– July
Masha

Masha washing station in Kayanza Burundi accepts coffee from over 3200 local farmers. Each producer has only 297 trees on average on roughly .11 hectares of land. These small-holder farmers are reliant upon coffee for their livelihood.

Harvest here is typically April through June, but coffee’s have a long journey to export from this landlocked country.

Coffee is processed at the BUDECA, SIVCA dry mill prior to export.

From our export partner:

Masha coffee washing station shares its name with the sub-hill upon which it stands and is actually more famous for its cattle than its coffee (the sub-hill that is). The name Masha is derived from the Kirundi word “amasho” meaning “herds of cattle”. The sub-hill has been a cross road for many herds in the region and many of the local herders even have a unique greeting for each other, used only in these parts which is appropriate considering that 70% of them own cows. They will say “gira amasho” towards one another meaning owner of cows and the abundance of cattle was even a reason for many Kings fighting over the territory in order to claim ownership over the vast herds of livestock.

Apart from cows and coffee, the hill on which the station is found, Gihororo, is named after the imihororo trees from which the locals weave traditional clothing making this region truly abundant in precious resources to its people. The station did experience its fair share of difficulties, especially when the country was in a period of turmoil. In 1997, the storage facility and main house at the station was burnt down by rebels during the political conflict in Burundi.

24/03/2024

Alejandro Lainez - Finca Chejoj
Microlot

The Cup: Mellow cooked nectarine, fresh tropical fruit, and caramel flavours with juicy acidity and mild fruit-like sweetness.
Farm Alejandro Lainez
Process Washed
Variety Bourbon, Catimor, Caturra, Maragogype, Pache
Elevation 1500 MASL
Region Huehuetenango
Country Guatemala
Harvest September–AprilAlejandro Lainez

Alejandro Laines Sales owns nearly 2 hectares of farmland in San Pedro Necta, Huehuetenango. He grows a combination of varieties including Bourbon, Typica, Caturra, and Catuai on his family farm, which is at the base of the mountains. “Chejoj,” the farm’s name, means “land of horses and large birds” in the Mam, or spoken Mayan language. Coffee on his farm is picked ripe and depulped the same day, then fermented for 24–35 hours before being washed three times, until the parchment is clean. It’s dried on concrete patios for 3.5–5 days.

19/12/2023

18/09/2023

Who’s ready for draft2.0 ?

21/02/2023

15/07/2022

Colombia Manos Juntas Gesha Filter 💪💪
REGION: Cauca
VARIETY: Gesha
FARM: 8 smallholder producers delivering to Manos Juntas Micromill
ALTITUDE: 1950-2100 masl
PROCESS: Anaerobic Natural
TASTING NOTES: Complex and vibrant with a popping acidity. Passionfruit, cranberry and cocoa.

15/07/2022

Ecuador Imbabura & Carchi Regional Select 🤘🤘
VARIETY: Caturra & Colombia
FARM: Multiple Smallholders
ALTITUDE: 1400-2000 masl
PROCESS: Washed
TASTING NOTES: Creamy and balanced body with a syrupy sweetness. Cherry cola, soft tropical fruit, white sugar and malt.

15/07/2022

Guatemala Finca El Chalum Espresso 👍
REGION: Todo Santos, Huehuetenango
VARIETY: Bourbon, Caturra
FARM: El Chalum
ALTITUDE: 1650 masl
PROCESS: Washed
TASTING NOTES: Creamy and balanced. Brown sugar and butterscotch with a soft tropical fruit acidity.