Olfactory Coffee Roasters
Olfactory has been roasting coffee in Cornwall for almost a decade.
The name is attributed to the location of their roastery, an old factory.
The Olfactory dream began in 2010 with a couple that became obsessed with coffee during their university studies in Cornwall.
It was rather difficult trying to keep the late nights of study going over a cup of stale, over-roasted coffee that tasted of rubber, produced by a tired commodity focused industry.
They envisioned Olfactory with a set of specific values that meant it running for the long term – quality, transparency and ethical trading.
To this day, these values have not changed.
Being the cooperative members farming quarter of a hectare of land in a remote region in Kenya, or the super high-tech farm producing experimental varietals in Brazil, we seek the best and most exciting coffees.
The team will then extensively experiment, profile and roast those coffees to bring out the exciting flavours and characteristics and offer them at their peak of freshness and deliciousness.
BOX 112
07•08•24
The Origin
The Nyungwe coffee from Olfactory Coffee Roasters originates from the Nyamasheke region of Rwanda.
Nyungwe specialises in producing and promoting the use of organic fertilizers for coffee cultivation and utilising clean water from a nearby spring.
Using small stone filters, organic husks and mucilage are removed in a pit.
The result is a natural coffee with prominent taste notes of papaya, juicy pineapple and tangy persimmon, with a smooth medium body and lingering zesty aftertaste.
Located within the Nyamasheke District's Kagano Sector, Nyungwe Station stands for specialty coffee excellence.
Managed by Daniel and owned by RTC, this haven sits at an elevation of 1680 - 1780 meters, spanning 2.5 hectares. Its secluded location marks the gateway to the sprawling Nyungwe Forest, infusing its beans with unique terroir.
Amidst this serene backdrop, farmers tenderly nurture their crops, extending to the forest's edge.
All cherries from the sector find their way to this hub of quality. Perched on relatively level ground, the station's facilities blend seamlessly into the landscape, with the nearest village, Tyaso, a distant neighbor.
way of life. Organic fertilizers enrich the soil, while water, sourced from a pristine spring, is meticulously treated post-pulping. The station's embrace of nature extends to its climate, where cooler nights, courtesy of the neighboring forest, lend a unique complexity to its beans.
But Nyungwe isn't just a coffee station; it's a community hub. Baboons from the nearby forest often mingle with locals, adding a touch of wildlife to daily life. Moreover, with a nursery on-site and plans to distribute 200,000 trees post-harvest, Nyungwe nurtures both coffee and community.
What To Expect
Here’s an idea of what to expect from this natural Rwandan Coffee from Olfactory Coffee Roasters.
Team Batch brew method of choice - Pour Over.
If you loved this coffee and want it to have it in your life again order directly from Olfactory Coffee Roasters now.
Download Our Free Brew Guide PDF
BOX 54
18•05•22
The Origin
The Cruzeiro coffee from Olfactory Coffee Roasters originates from the Cerrado Mineiro region of Brazil.
Purchased in 2009 by Cláudio Ottoni, the farm started with 130 hectares planted under coffee. Today the coffee plantation has expanded to 200 hectares.
Famous for producing mainly Red Catuai and Mundo Novo varieties, but only 5% of the land is dedicated to the Rubi variety which Olfactory have been purchasing for the past 4 years.
The coffee improves with every harvest, as well as their relationship with the farm.
The Ottoni family always seeks to use the most sustainable growing practices and stewardship of the land. Over 140 hectares of the farm is devoted to wildlife preservation.
Additionally, the Cruzeiro Farm now works with no water waste and has Implemented agro-ecological means of reducing and (in many cases) completely eliminating the use of herbicides.
Some of these methods include planting plant species nearby the coffee trees that will attract and trap bugs and insects before they are able to infect the cherries.
Coffee Harvest Cruzeiro. Photo - Mercanta
The discarded coffee pulp produced during the de-pulping of coffee cherries is recycled as compost and applied to the coffee plants. This serves to re-invigorate soil fertility and to help the coffee plant absorb more water and nutrients.
Silos at Cruzeiro. Photo - Mercanta Coffee
The biggest innovation that Cruzeiro has implemented with regards to quality is the use of silo dryers in the processing of their coffee.
These silos are commonly used for seeds and other grains and help control and manage the drying process. Their use in drying coffee has produced excellent results in the cup due to the slower drying process under controlled temperature, which increases uniformity and prevents over-fermentation.
Even more importantly, perhaps, the silo drying process doesn’t ‘kill’ the bean, meaning that the bean can be replanted after being dried.
Cruzeiro Sun Dried Naturals - Photo: Mercanta
What to Expect
Here’s an idea of what to expect from this natural Brazilian coffee from Olfactory Coffee Roasters.
Team Batch brew method of choice - Cafetiere
If you loved this coffee and want it to have it in your life again order directly from Olfactory Coffee Roasters now.
