At Carrow we favour light to medium roasts that allow the bean’s intrinsic flavour to shine through. We offer a range of single origin coffees that vary from season to season and are roasted to maximise their natural flavours. Our beans come from small-scale producers in Africa and Latin America, many of whom we know personally after living there for several years. As well as this direct link, we hunt out coffees that have been grown without artificial fertilizers and pesticides whenever possible. 

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BUY

KIVU/DR CONGO
FILTER

This coffee is produced by nearly 6000 smallholder farmers scattered in the mountains to the west of Lake Kivu in the DRC. The region has suffered from heavy conflict in recent decades, making it hard for local farmers to to grow and find markets for their coffee. The SOPACDI co-op collects and processes specialty coffee beans and is actively working to improve local infrastructures and secure better prices. These beans have been awarded organic and fairtrade certification. In the cup they produce a full-bodied coffee, rich in berries and mild citrus with notes of lychee on the finish.

Available in:

  • 250g bag - € 11.00

  • 1 Kg bag - € 38.00

Recommended for filter/pour over preparations: french press, dripper, aeropress.

French press: use 15g of course-ground coffee per 200g of water. Put the coffee in the french press and then add off-the-boil water. Wait four minutes before dropping the plunger and serving.

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BUY

EL PENSAMIENTO/
GUATEMALA/FILTER

This microlot comes from the roughly 300 trees grown by Filomeno Rodriguez López on his El Pensamiento farm in Guatemala's Huehuetenango region near the Mexican border. Once picked, the coffee is de-pulped and fermented dry for 24–36 hours before the mucilage is removed and the beans are dried. This processing method gives the coffee its delicious notes of rum & raisin, complementing the hints of dark chocolate typically found in this terroir.

Available in:

  • 250g bag - € 10.00

  • 1 Kg bag - € 34.00

Recommended for filter/pour over preparations: french press, dripper, aeropress.

French press: use 15g of course-ground coffee per 200g of water. Put the coffee in the french press and then add off-the-boil water. Wait four minutes before dropping the plunger and serving.

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BUY

SERRA DO CIGANO/BRAZIL
ESPRESSO

Since joining the FAF network in 2006, Joao Hamilton and his partners have sought to grow top-quality coffees on their 10-hectare Serra do Cigano farm, without using toxic fertilizers and herbicides. We think the results are evident in this full-bodied and nutty coffee with notes of tropical fruit coming from the natural processing.

Available in:

  • 250g bag - € 9.00

  • 1 Kg bag - € 30.00

Recommended for espresso, moka pot and milk-based drinks (cappuccino, latte, flat white).