The Kipper is out of the Bag

While this coffee tastes awesome in every device, our favourites are an espresso machine, Aeropress & moka pot.

If you want to know more, see our brew guides for making coffee.

These incredible beans have been cultivated exclusively by women in Pitalito and Saladoblanco y Timaná in Huila, Colombia. Farms in this area range from 1 to 5 hectares and have an average altitude between 1500-1600m, perfect for growing exceptional Arabica.

These female producers, led by Ana Gloria Rodriguez, have formed an association committed to producing high-quality coffee whilst protecting their culture and ancestral lands.

This has been a great success, as they gained more commercialised partnerships throughout the coffee industry, which has benefited not only themselves but their communities. They are dedicated to ensuring a future for the industry, and therefore, they have adopted sustainable farming practices to combat the threat of climate change.

The process begins by hand-picking the ripest cherries before floating them in large water tanks. This allows the underripe and less dense fruit to float on the water surface, which is removed to allow only the ripest fruit to be processed.

Once complete, the remaining fruit is checked for defects, such as insect damage. The remaining fruit is then de-pulped and fermented for 12 hours. Once complete, the beans are washed and spread across large drying beds to sun dry for up to 15 days until reaching the optimum moisture level of 10-12%.

Cupping is the process used to find the ‘quality’ score of a coffee. Because we only source and roast speciality coffee, it must get a score of 80 points or higher to be granted speciality status. If it doesn’t get this score, it’s not good enough for us. To find out more about cupping, take a look at our step by step guide to coffee cupping at home.

When roasting, we never ‘over roast’ any of our coffees, simply because we don’t need to. The process of roasting is a great way to highlight some of the natural flavours and aromas of the coffee. Roasting a coffee too dark can result in these flavours being hidden and, instead, can produce a bitter and burnt coffee. The coffee we source is of very high quality. This allows us to bring out the flavours when roasting, rather than trying to hide them. Instead of having a burnt or bitter taste, our coffees have a natural sweetness.

Every coffee we hand roast is completely unique. Some coffees we roast have lighter notes, like citrus fruit, whilst others have a slightly darker note of chocolate or nut for example. We source our coffee from small farms and cooperatives around the world. These farmers and their workers work incredibly hard to produce an excellent product. We feel it’s only fair that we produce an equally amazing product.

When you choose Two Chimps coffee, it’s not just you who’s benefitting from awesome speciality brews! You’re also helping to support:

• Ethically sourced coffee via a small supply chain
• Farmers getting paid 30 – 150% more than commodity coffee
• A small carbon-neutral business
• Essential programmes dedicated to improving the coffee industry

The Kipper is out of the bag… what else could it mean apart from….it’s morning, what’s for breakfast – Kippers?!