Wednesday, 26 September 2018

It's a Passion
We often think of our past career(s) and think now how lucky we are. We envied people who produced something an object that could be used and the workmanship appreciated like a carpenter who hand crafts a piece of furniture, an artist or sculpture, a cake or dress maker. That is what went through our minds when we decided to become coffee roasters the satisfaction that the end product is something that we have made we have produced and for someone else to enjoy – it’s a passion that we hope we share with our customers who enjoy our hand roasted artisan coffee.

Friday, 21 September 2018

Caer Urfa Coffee wishes Willie a great big HAPPY BIRTHDAY all the best to you and hope you have a fun filled fantastic day and a brilliant DINNER party.

Remember Saturday the 29th September 2018 is the Winchester Coffee Festival 2018 tickets are on sale now! at…
Have fun!

Thursday, 20 September 2018

I only popped in for a coffee

The roasts
There are many types of roast and as many given names depending which side of the pond you are, here are the main three.

Light roast – mellow with crisp light flavours sometimes described as doughy.

Medium roast – well rounded flavour that shows off the unique notes from the particular coffee origins – caer urfas preferred roast.

Dark roast – rich and intense with nutty and chocolate notes

Wednesday, 19 September 2018

I only popped in for a coffee

Is usually cultivated between 600m and 2000m altitude, in temperate and tropical climates, known as the coffee belt between the Tropics of Cancer and Capricorn, it is a rich and aromatic coffee with subtle fruity notes.

A hardier more resistant plant that grows at lower altitudes again between the Tropics of Cancer and Capricorn, it has a more earthy flavour. As well as a standalone coffee its sometimes used with Arabica in blends to add that extra crème.

Tuesday, 18 September 2018

I only popped in for a coffee.

When the fruit of the coffee plant – the coffee cherry – is ripe and ready for picking, it goes a vivid red. Each cherry contains two coffee beans, each are harvested, dried and roasted. Roasting is an essential stage that allows the aroma, colour and taste of the coffee to develop. As the beans are heated changes occur in the colour and aroma of the bean as aromatic oils are released that brings out the coffee’s flavour, the longer the roast the darker the beans and stronger the coffee. 

Thursday, 13 September 2018

Tanzania -  Mlimani Ngarashi AA    

Varietal(s): Bourbon & Kent
Processing: Fully washed and sun dried on raised beds

A fruity full bodied sweet tasting cup

This fully washed coffee was produced by various smallholder members of the Mlimani Ngarashi Cooperative, near the town of Mondul in the north of Tanzania.
After being harvested and delivered on the same day, the cherries are pulped by a single disc pulper and are then fermented anywhere from 3 to 5 days, depending on the climate. After being washed, the parchment is then dried on raised beds for 12-13 days, until optimal humidity levels are achieved.

The Mlimani Ngarashi Cooperative is a member of the Association of Kilimanjaro Specialty Coffee Growers (Kilicafe), a producer association that works throughout Tanzania to promote sustainable growing practices and improved cup quality. In part, because of their services, the Mlimani Ngarashi group has been able to invest in more stringent processing practices, which has significantly improved the quality of the coffee and has, in turn, enabled the group to begin selling their coffee on higher-priced export markets.