Conscious Coffee

Culainn and Lea are the team behind Conscious. They began their journey into coffee in South America, building relationships with a small number of producers, with whom they work today.

About Conscious Coffee

Culainn and Lea are the team behind Conscious. They began their journey into coffee in South America, building relationships with a small number of producers, with whom they work today. They were introduced to all the skills involved in coffee production, and saw the incredible amount of work it takes to produce speciality coffee. Visit Conscious With Coffee’s Website Since day one, Culainn and Lea have wanted to work in speciality coffee because they see it as an avenue for working with marginalised producers to reimagine and shape supply chains so that they are sustainable, equitable and financially viable for every actor involved. They focus on building long-term relationships with each of their producing partners directly, and developing opportunities together. Paying high prices for their coffee (and being completely transparent about what they pay) is only part of the story; they consider the producer’s specific needs and strive to create tailored support accordingly – including investing in their production processes, and providing educational support so that they can together improve on quality and productivity year on year. FREE Batch Coffee Flavour Wheel Print?

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Coffee Origin

The Udessa coffee from Conscious originates from the Yirgacheffe district of Ethiopia.

Mulugeta Tsige Exporters is a family-run business based in Yirgacheffe. Founder Mr Mulugeta grew up working on his family’s coffee farm, then dedicated several years to supporting Ethiopian coffee cooperatives to bring their coffees to market. In 2020, he established his own washing station and gained an export licence, with the aim of producing exceptional coffees while ensuring farmers are fairly rewarded for their work.Conscious first connected earlier this year, quickly realising how closely their values aligned when it comes to working directly with producers. After a few calls and a round of harvest samples, they were sold!They chose two microlots to bring over, with this one grown at 2,200-2,450 MASL by a group of smallholder producers based in Udessa (a sub-region of Yirgacheffe).

The coffee is hand-picked according to strict ripeness criteria, then floated at the washing station to remove under-ripe or damaged cherries. It is then fermented in tanks for 48 hours, then washed and dried on raised beds for 7-10 days, before final sorting. This lot is graded Grade 1 — the highest grade in Ethiopia — meaning the largest screen size and minimal defects.