Blooming Delight
THE ORIGINS OF BLOOMING DELIGHT
Ethiopia .Torban Cooperative. Heirloom. Lavado
The Torban Cooperative in Ethiopia brings together small-scale farmers who use traditional, chemical-free methods to produce coffee. The coffee is organic, bird-friendly, and grown in a rich ecosystem within dense forests of endemic trees, such as the Omi (Prunus Africana) and Wadesa (Cordia Abyssinica). These trees provide shade for the coffee crops, and by respecting this biodiversity, the farmers help maintain it.
The Anfillo terroir - where this Heirloom coffee was produced - is located in western Ethiopia near the Sudanese border and it is home to ancient coffee forests and agricultural practices that produce the renowned Nekemte coffee. Coffee cultivation in this forest dates back to several centuries, with oral traditions indicating that coffee was initially grown for domestic consumption by local farmers around the village of Waba. Today, Anfiloo’s reputation is built on its unique history and small-scale, manual farming practices that continue to preserve the distinctive qualities of its coffee. The Torban cooperative consists of 23 primary cooperatives and operates with a democratic leadership structure and it helps preserve the rich coffee culture of this territory.
Rwanda. Cyendajuru. Bourbon. Natural
The Simbi Washing Station is located in the Cyendajuru municipality of Rwanda. It is run by a group of women farmers who collectively manage 50 hectares of coffee production. The washing station offers vital support, including fertilizers and loans, to the group. The station is operated by Abdul Rudahunga, who was inspired by his grandmother and founded the station in 2011-2012. By 2013, it was already employing 85 people, with 80% being women. Rwanda is home to an abundance of Bourbon coffee trees, and most coffee is produced by smallholders, with farms often smaller than one hectare. The station processes 100% full matured red cherries, which are dried undercover for 24 hours and then uncovered on African beds in direct sunlight and dried for an additional 15-18 days.
THE ORIGINS OF BLOOMING DELIGHT
Ethiopia .Torban Cooperative. Heirloom. Lavado
The Torban Cooperative in Ethiopia brings together small-scale farmers who use traditional, chemical-free methods to produce coffee. The coffee is organic, bird-friendly, and grown in a rich ecosystem within dense forests of endemic trees, such as the Omi (Prunus Africana) and Wadesa (Cordia Abyssinica). These trees provide shade for the coffee crops, and by respecting this biodiversity, the farmers help maintain it.
The Anfillo terroir - where this Heirloom coffee was produced - is located in western Ethiopia near the Sudanese border and it is home to ancient coffee forests and agricultural practices that produce the renowned Nekemte coffee. Coffee cultivation in this forest dates back to several centuries, with oral traditions indicating that coffee was initially grown for domestic consumption by local farmers around the village of Waba. Today, Anfiloo’s reputation is built on its unique history and small-scale, manual farming practices that continue to preserve the distinctive qualities of its coffee. The Torban cooperative consists of 23 primary cooperatives and operates with a democratic leadership structure and it helps preserve the rich coffee culture of this territory.
Rwanda. Cyendajuru. Bourbon. Natural
The Simbi Washing Station is located in the Cyendajuru municipality of Rwanda. It is run by a group of women farmers who collectively manage 50 hectares of coffee production. The washing station offers vital support, including fertilizers and loans, to the group. The station is operated by Abdul Rudahunga, who was inspired by his grandmother and founded the station in 2011-2012. By 2013, it was already employing 85 people, with 80% being women. Rwanda is home to an abundance of Bourbon coffee trees, and most coffee is produced by smallholders, with farms often smaller than one hectare. The station processes 100% full matured red cherries, which are dried undercover for 24 hours and then uncovered on African beds in direct sunlight and dried for an additional 15-18 days.
THE ORIGINS OF BLOOMING DELIGHT
Ethiopia .Torban Cooperative. Heirloom. Lavado
The Torban Cooperative in Ethiopia brings together small-scale farmers who use traditional, chemical-free methods to produce coffee. The coffee is organic, bird-friendly, and grown in a rich ecosystem within dense forests of endemic trees, such as the Omi (Prunus Africana) and Wadesa (Cordia Abyssinica). These trees provide shade for the coffee crops, and by respecting this biodiversity, the farmers help maintain it.
The Anfillo terroir - where this Heirloom coffee was produced - is located in western Ethiopia near the Sudanese border and it is home to ancient coffee forests and agricultural practices that produce the renowned Nekemte coffee. Coffee cultivation in this forest dates back to several centuries, with oral traditions indicating that coffee was initially grown for domestic consumption by local farmers around the village of Waba. Today, Anfiloo’s reputation is built on its unique history and small-scale, manual farming practices that continue to preserve the distinctive qualities of its coffee. The Torban cooperative consists of 23 primary cooperatives and operates with a democratic leadership structure and it helps preserve the rich coffee culture of this territory.
Rwanda. Cyendajuru. Bourbon. Natural
The Simbi Washing Station is located in the Cyendajuru municipality of Rwanda. It is run by a group of women farmers who collectively manage 50 hectares of coffee production. The washing station offers vital support, including fertilizers and loans, to the group. The station is operated by Abdul Rudahunga, who was inspired by his grandmother and founded the station in 2011-2012. By 2013, it was already employing 85 people, with 80% being women. Rwanda is home to an abundance of Bourbon coffee trees, and most coffee is produced by smallholders, with farms often smaller than one hectare. The station processes 100% full matured red cherries, which are dried undercover for 24 hours and then uncovered on African beds in direct sunlight and dried for an additional 15-18 days.
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Our craft is to roast single origin coffees that match the profiles of a curated range of sensory profiles, like-no-other.
By implementing the concepts, similar to the ideas of a mixologist who creates a unique beverage or how a Michelin Star chef creates a unique dish, at Roast Club, we create unique coffees - we take coffee to the next step.
Each creation is an expression of each individual single origin. We compliment their extraordinary qualities and give our coffee drinkers an unique coffee experience and most importantly, something to remember.
Join the Club.
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Coffees with sensory profiles that are designed for daily consumption. A coffee experience which is not too complex, but with body, juicy fruity notes, sweet and light acidity. Coffees that are easy to drink, every day, again and again.
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We kick off 2025 with our first espresso creation of the year, a tribute to the rich world of coffee. It’s a world filled with deep roots and a history that’s often hidden beneath the surface. As roasters, all we can do is reciprocate and showcase the wonders of this world—Africa. This ‘Everyday’ espresso brings together two countries from there, each with an exotic tale to tell—Ethiopia and Rwanda. It’s difficult to name a new creation that has so much culture and effort within the cup! But we’ve tried. Introducing… ‘Blooming Delight.’
The first half of this partnership comes from the Anfilloo Highlands in Ethiopia, a region rich with ancient rainforests and coffee-growing traditions that date back hundreds of years. This washed Heirloom varietal delivers the clean, sweet profile we sought for this espresso. Delicate sweet notes of honey dance on the palate, but the real surprise is the lingering floral notes that remain in your mouth long after the sip.
To complement this, we selected a natural Bourbon from the Simbi Washing Station in Rwanda. Renowned for producing exceptional Bourbon varieties, this coffee gave us exactly what we were hoping for. Much like the Ethiopian Heirloom, it carries its own range of sweet notes with the addition of stone fruits, adding yet another gentleness to the cup.
The natural processing of the Bourbon, when paired with the Heirloom, amplified the floral notes and added a vibrancy that we knew would be special. Thus, ‘Blooming’ felt like the perfect name. The result is a sweet, creamy and delicate experience and never overpowering, with enough floral complexity to keep you intrigued. We’re confident that we’re starting the year off with a rich cup full of culture, flavor, and brightness—one that’ll leave you smiling as you begin the new year.
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ESPRESSO RECIPE
18.5g IN - 38g OUT
28”
TEMPERATURE: 92.5°
