Fellside

We're proud as punch to have developed our first ever blend, specifically designed for use as an espresso, but roasted light enough to use through your favourite filter brewing method too if desired.

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. 

We're currently using two natural processes, both sustainably sourced, ethical coffees in our Fellside Espresso Blend, we will aim to have the same taste profile year-round, but may change the farm or lot in question from time to time due to speciality coffee seasonality.

60% Brazil - Ridgeline

To produce Ridgeline, we work with the Cerrado Growers Federation in Minas Gerais to bring in a slightly higher altitude community project, sitting at 1150 MASL, for a complex full-bodied and rich offering, The growers federation in the region is responsible for ensuring local labour practices are followed to the letter, along with giving fixed salaries, giving out bonuses and incentivising workers childrens to enrol in local school. 

The Cerrado region is well known to produce rich and heavy notes with big body; Ridgeline is curated to produce consistent notes of smooth sweet chocolate.

In Brazil, coffee cherries are picked mechanically for the most part, as with how large their farms are, picking by hand is unachievable - cherries are sorted by hand after picking.

40% Colombia - Waylan

Waylan is a community project, based in Tolima, Planadas, led by Edninson Vaquiro. The goal, promote development and skills in the local community, enriching future generations and giving support to current younger generations. The project has been a resounding success, empowering producers and allowing incredible speciality coffee to grow and thrive in the region.

Waylan is picked by hand at peak ripeness, before undering a 72 hour anaerobic fermentation in sealed barrels, and then drying on raised cloth beds in the sun - giving incredible sweetness and rich flavour as a natural process, we get notes of Caramel, Raspberry and Apple.

Process: Natural

Location: Santa Luisa e Bela Laura, Alta Mogiana and Tolima, Planadas

Altitude: 940 - 1600 MASL

Flavour Notes: Milk Chocolate, Maple Syrup and Molasses

Roast Level: Medium

Varietal: Obata, Caturra and Castillo