…
“Our coffee is handcrafted in Sheffield,
England’s “City of Steel”, which men of
foresight, diligence and enterprise have made
famous.”
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THE FORGE
COFFEE
_
I.
100% speciality grade Arabica coffee is an investment. We source our green coffee from single farms and estates in the speciality coffee market, with our focus on quality, provenance, sustainability, freshness and fair relationships with the growers.
Guided by our green bean suppliers, experience and our Ikawa sample roaster, we profile our single origin beans to enhance and develop their individual characteristics and flavours.
Each origin has its own unique growing conditions and processes which impart distinct nuances. We skilfully unlock these, creating an ever surprising, invigorating and truly remarkable taste experience.
. . .
II.
We develop our signature espresso blends and single origin coffees in line with the growing seasons and the best harvests from each chosen country.
When we find a coffee that we love, we involve our customers in the tasting and evaluation and only when it meets the highest standard, will it be added to our portfolio.
| CURRENT BLENDS |I. Invicta
A characterful and rich blend, ‘the crowd pleaser’. In the cup expect to taste notes of Dark Chocolate, Toffee and Dried Fruits to finish.
Exceptional as espresso and black, where you can experience the full balanced body. Equally sublime through milk, the sweetness of each beans individual roast flavours linger with every mouthful.
ASCARIVE
REGION
Mantiquera di Minas - Brazil
QG
80
ALTITUDE
1000 - 1200 masl
SOLCAFE
REGION
Copan, Lempira, La Paz - Honduras
QG
82
ALTITUDE
1200 - 1850 masl
VARIETY
Catimor, Catuai, Paraneima
CLARKE FARM
REGION
Katambale, Kyenjojo District
ALTITUDE
1600 - 2500 masl
Canephora
VARIETY
II. Ruskin
A characterful and smooth blend. In the cup, expect to taste notes of Milk Chocolate, Honey, Candied Orange and a Fudge like finish.
Perfectly at home in flat whites and cortados. Milk promotes the smooth, silky and sweet body. A vibrant juicy mouthfeel as espresso and black, with heaps of body leaving you craving more.
MANTIQUEIRA
REGION
Minas Gerais, Brazil
QG
85
ALTITUDE
1000 - 1600masl
Yellow Bourbon, Yellow Catuai, Red Catucai
VARIETY
CRECER FUND
REGION
Antioquia, Huila - Colombia
QG
83
ALTITUDE
1100 - 1900 masl
Colombia, Caturra, Castillo, Typica
VARIETY
EL MOLINITO
QG
84.5
ALTITUDE
1300 - 1650masl
Concepción de Ataco, Ahuachapán - El Salvador
REGION
Bourbon, HSF, Pacas, Caturra, Catuai
VARIETY
III. Kropp
A sweet and floral fruit-forward profile. Notes of caramel and chocolate are balanced with a Cherry, Red Apple and Citrus Acidity.
This coffee shines as a filter brew, highlighting its clarity and acidity. It also holds up as an espresso, offering balance and depth without losing its character.
EL MOLINITO
QG
84.5
ALTITUDE
1300 - 1650masl
Concepción de Ataco, Ahuachapán - El Salvador
REGION
Bourbon, HSF, Pacas, Caturra, Catuai
VARIETY
SOLCAFE
QG
82
ALTITUDE
1200 - 1850 masl
VARIETY
Catimor, Catuai, Paraneima
Copan, Lempira, La Paz - Honduras
REGION
ASALI AB
REGION
Nyeri County - Kenya
QG
84.5
ALTITUDE
1500 - 1800 masl
VARIETY
SL28, SL34, Ruiru 11
IV. Trinity Decaffeinated
Our signature decaffeinated blend of from throughout Brazil. Trinity provides the decaf drinker with a great tasting coffee, roasted with the same care as our caffeinated blends. With a velvety smooth body and notes of rich chocolate.
Trinity has an impressive sweetness and gentle acidity. The beans have been through a MC (Methylene Chloride) process to remove the caffeine.
| CURRENT SINGLE ORIGIN COFFEES |V. Guatemala - Las Moritas
Don Higinio and his wife Doña Aura bought their first small plot of land in 1988, naming it San José Las Moritas.
Before the purchase of Las Moritas tomatoes, beans, potatoes and corn were grown on the land.
Las Moritas would be the first of many farms Don Higinio would acquire over the years.
Guatemala - Las Moritas
Region
San Antonio la Paz
Altitude
1700 - 1800 masl
Pacamara
Varietal
Cupping Notes
Chocololate, Grapefruit, Raspberry
VI. Rwanda - Kinini KCRS
KCRS (Cooperative Coffee Rusiga Farm Sector) is a women’s cooperative from the Rulindo District of Rwanda. While there is involvement of male family members, the women of the cooperative took over ownership and charge of the land.
Around 85% of the smallholders’ farms are located above 2000masl, adding to the complexity of the coffee.
The washed process in Rwanda is somewhat different to that found in other countries. After pulping the coffee undergoes first a 24hr dry fermentation, followed by a more traditional wet fermentation. It is then soaked for a further 24hrs before the coffee is dried and graded.
Rwanda - KCRS
Region
Rulindo - Kinini Washing Station
Altitude
1800 - 2500 masl
Bourbon; Jackson, Mayaguez
Varietal
Cupping Notes
Peach, Orange, Apricot
VII. Ethiopia - Dumerso
The Dumerso washing station is located near the town of Yirgacheffe and is run by sisters Hirut and Mahder Birhanu. It provides a much needed facility in an area where over 90% of income is made through coffee.
The small surrounding farms where the coffee is grown are farming on red clay soil, which is rich in minerals such as aluminium and iron. Much of the coffee is shade grown, with the tree cover typically provided by Wanza, Birbirra and Acacia.
The Heirloom coffee variety is a catch all term which encompasses many varieties of coffee in Ethiopia.
Ethiopia
Varietal
Heirloom
Region
Altitude
1800 - 2000 masl
Yirgacheffe
Cupping Notes
Caramel, Cherry, Raspberry, Winey
VIII. Luis Aníbal Calderón
Luis Aníbal, along with his team of pickers, harvests only the ripest cherries. Then, the cherries are placed in the sorting area at Villa Betulia farm, where the sorting team hand-sorts and floats them to remove any low-density, underripe, or defective cherries. Afterwards, cherries are exposed to 45-hour aerobic fermentation. This controlled fermentation carried by Luis Aníbal, follows the Cofinet's protocol. This method highlights the intrinsic flavours of the coffee, resulting in a cup that is rich, delicate, and deeply connected to its origin.
Once the fermentation stage is completed, the cherries are transferred to parabolic dryers located on the roof of Luis Aníbal's house. Here, they are spread evenly in thin layers to ensure consistent airflow and exposure to sunlight. The cherries are carefully monitored and turned regularly to achieve uniform drying and to prevent over-fermentation or mould.
COLOMBIA
Region
Pitalito, Huila
Altitude
Varietal
1800 - 1850 masl
Caturra
CUPPING NOTES
Strawberry, Kumquat, Yoghurt
IX. Popayan (Decaffeinated)
Popayán is located in the department of Cauca at 1,700 m.a.s.l. This regions topography is perfect to grow exceptional coffee. The Meseta de Popayan is sheltered by the Andes mountain range which helps generate homogeneous climatic and altitudinal characteristics. The result is a balanced cup profile with floral and caramel notes.
This decaffeination process is unique. The caffeine is extracted using sugar cane and water which enhances sweetness while maintaining coffee attributes.
COLOMBIA
Region
Popayan, Cauca
QG
84
Altitude
1500 - 1750 masl
CUPPING NOTES
Caramel, Chocolate, Lime
Variety
Castillo
