Every morning needs a wee cup of coffee especially when its teamed with your favourite ground Foundry blend, roasted right here in Belfast.
Box includes -
Mug is enamel and dishwasher proof.
250g Born and Brewed Foundry Blend. This Foundry blend is named after Soho Foundry, the industrial heart of Belfast during the 1800's. With this deep rooted history in our city it is the perfect taste of Belfast. Perfect for French press.
BELFAST COFFEE ROASTERS
Belfast Coffee Roasters Turbine Blend
Belfast Coffee Roasters started roasting coffee in 2018 in the original industrial heartland of Belfast. They are based in what was originally the Soho Foundry in Townsend Street, Belfast. This industrial area of Belfast was the reason why the population of the city went from 20,000 to 200,000 in the 19th Century.
Turbine is a seasonal blend which ticks all the boxes for a good espresso. This blend is predominantly a South American combination which provides flavours of chocolate, fruit and sweet molasses.
Currently we are using a blend of Cerrado from Brazil and Cosecha Azul SHG from Honduras, both are grown at altitudes above 1100 metres above sea level.
Roasted in Northern Ireland. 250g
Bailies Nota Coffee
An easy drinking, versatile blend.
Roasted peanut balanced with milk chocolate notes and a soft caramel sweetness makes Nota an easy-drinking espresso. It’s great on its own in a shot – quite sweet and full but without bitterness.
It is fantastic with milk in a latte, cappuccino or flat white.
This is a real crowd-pleaser.
250g. Roasted in Northern Ireland.
Bailies Ethiopia Hunkute Coffee
Located in the Wonsho district with two separate wet mills that collect cherries from around 2000 smallholder farmers in the neighbouring villages. Fertile soil, a local mix of heirloom varieties and good altitude together with the use of organic fertilizer gives this coffee a beautiful sweetness and pronounced aroma. Their coffee is grown organically.
Cherries are collected in one of the 2 mills of Hunkute cooperative, washed and cleaned from all imperfections. The skin is then removed using disk pulper machines and the beans are then fermented for around 24 hours. Afterwards, they are washed in washing channels and soaked in clean, running water for a few hours. The beans are then taken to raised beds where they are slowly dried until they reach 11.5% moisture (approx. 12-16 days). After drying, the beans are left to rest for about a month before milling and transport to Djibouti takes place.