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The Beans

It’s true that Writers & Rockers Coffee is damn good coffee and many do ask us, “How do you make such damn good coffee?” Well the answer is it all starts with the bean. We started Writers & Rockers as way to provide an intimate coffee tasting experience so we have carefully curated the finest selection of specialty coffee beans from around the world.  

Colombian Supremo

The Colombian Supremo Coffee Beans offer a mellow cup with complex aromas and rich flavours. This Colombian Supremo is identical to the Colombian Excelso in flavour with the only difference being that these 100% Arabica beans are larger in size. The beans form any single tree may end up classified partly as Supremo and partly as Excelso. Once the whole-bean coffee is ground they're identical. Colombian coffees tend to have a caramel-hazelnut flavour with a medium body and bright acidity.
Colombia is the second-largest producer of coffee in the world and the largest producer of washed Arabica. It exports approximately 12.5 million bags annually—about 50 percent of that to the United States—and consumes about 2 million bags within its borders.
Colombia is also unique in that—thanks to its size and varieties of terrains and microclimates—at every time the year, some part of the country is producing coffee.

Growing Altitude: 1200-2000 meters above sea level
Harvest: September – December
Process: Washed, Sun Dried
Aroma: Soft
Flavour: Sweet/Caramel Tart Fruity
Body: Medium
Acidity: Bright

Guatemalan Antigua

Generally considered to be the finest premium coffee grown in Guatemala, Antigua is known to exhibit the typical Guatemalan coffee qualities which include a full body (heavier than the typical Central American coffee) and spicy flavor that is often very rich, even velvety.
The Antigua coffee region is one of the better known in Guatemala thanks to both the quality and quantity the region puts out. Nestled in the valley of 3 volcanos, it sits over 1,500 meters above sea level and has ideal coffee growing conditions - rich soils, ample rain and sun and relatively consistent temperatures.

Growing Altitude: 1,500 - 1,800 meters above sea level
Harvest Period: December – April
Process: Washed, Sun-dried
Aroma: Floral, Citrus
Flavor: Chocolate, Caramel Sweetness, Citrusy (Orange)
Body: Full
Acidity: Bright, Lemony

Ethiopian Sidamo

Ethiopian Sidamo is consistently rated one of the best coffees in the world. It begins with fruity slightly citrusy aromas and delves into full floral tones with hints of nuts and a smooth clean finish.
Ethiopia's high elevations qualify the Sidamo as Strictly High Grown (SHG) / Strictly Hard Bean (SHB). Coffees grown at these higher elevations grow slower allowing more nutrients to be delivered to the coffee bean and really developing a nice flavour.

Growing Altitude: 1600-1900 meters above sea level
Harvest: October – December
Processing: Fully Washed Dried on beds
Aroma: Floral citrus cocoa
Flavour: Lemon Cane Sugar
Body: Soft and Smooth
Acidity: Winey

Kenya AA Coffee

Kenya AA Coffee is known as one of the top quality arabica coffees on the market. Carefully prepared it has a fragrant aroma rich body pleasantly vibrant acidity and winy aftertaste. Coffee afficianados will notice berry and citrus overtones.
Kenya AA coffee beans are grown between elevations of 4900ft to 6800ft above sea level. It is widely considered one of the world's finest Arabica coffees. Because the beans are grown high on mountains with volcanic soils they are nutrient rich and deliver a full body of flavour. The beans are wet-processed once harvested and the cherries are removed then washed to remove excess pulp.
Kenyan AA Coffees are grown and cultivated on plateaus. They make up some of the well shaped and densest coffee beans on the market. Their preparation ensures that as much of the taste-containing oils are kept giving the beans an amazing aroma and unique flavour by coffee experts.
The 'AA' refers to the scale of the coffee beans according to standards set by the Kenyan coffee board. The size of the bean ultimate affects the flavour one gets from them. The 'AA' denotation is used for the largest bean size which contain the moist oils. This origin of coffee is frequently cosidered to be among the top Arabica coffees the world over. The Kenyan AA beans all come from the finest Arabicas in the world which explains their demand among coffee drinkers who have been educated on the subject.

Altitude: 1100-1800 meters above sea level
Harvest: October - December
Processing: Washed Patio Dried
Aroma: Nutmeg Berry
Flavour: Citrus Berry Spice/Tobacco notes
Body: Medium
Acidity: Very Bright