Fellside

Fellside is our classic house roast, and only blend, specifically designed for use as espresso, while remaining light enough to use with your favourite filter brewing method. 

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. 

In it's current iteration, Fellside is made up of two natural process offerings, both sustainably sourced and ethical, from Brazil and Rwanda respectively, we aim to have the same taste profile year-round for consistent brewing.

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% Rwanda - Mbizi

Mbizi is a certified organic community lot from the Rwandan Women Coffee Extension* program (WCE) in the Kamoniyi District at the Mbizi Washing Station in the Southern Province at elevations between 1600 - 1900 meters above sea level. A huge benefit for Rwandan speciality producers is that their land is suitably fertile to produce complex flavour profiles due to it's previous volcanic activity. On-site, organic fertilizers are produced using coffee pulp, manure, banana leaves and other by-produce to keep carbon levels low and utilising a regenerative farming ecosystem.

After harvest at the washing station, all cherries are naturally processed and sun-dried for 30 to 35 hours on raised african drying beds; taking a meticulous and careful approach to bring out conistency along with balance to the distinctive complexity of the coffee.

Process: Natural

Location: Cerrado, Minas Gerais and Mbizi Washing Station, Kamoniyi District

Altitude: 900 - 1900 MASL

Flavour Notes: Milk Chocolate, Maple Syrup and Vanilla

Roast Level: Medium

Varietal: Catuai and Red Bourbon

Please be aware when placing orders for subscribe-and-save there is a three charge minimum order before cancellation.