Heartless Coffee – fruity blend for filter coffee

Not everyone has thought about it, but it's true. If you do not bite the coffee beans dry, but simply brew it with water. Therefore, the coffee in your cup consists mainly of water.

What is the best water to use for coffee? Read our article and find out which water is best for brewing coffee.

Drip is one of the alternative brewing methods in which any coffee is worth brewing. The Hario V60 drip is a method in which coffees faithfully reflect their character. Apart from cupping, it's a pretty good method to test the beans and get a feel for their true flavour.

Read the article about the Drip V60 and find out how to brew coffee professionally in it.

Do you like intensity of flavour? Blend Heartless brewed in this method will be more intense than from a drip and other methods. We can bid on: drip or Kalita. One thing is for sure, in no alternative method will you get coffee with a strong flavour like from Kalita.

Read the article on how to brew coffee in a Kalita dripper.

Light roasted coffee is perfect for cold brew, especially if it has a fruity flavour. Cold brew is a drink you'll enjoy at many specialty coffee shops, and what's more, you can make it at home.

Simply pour cold water over the ground coffee beans and macerate in the fridge for a few hours. From our cold brew recipe, you'll learn exactly how to make this drink.

AeroPress is a method that conquers fruit flavours in coffee. If you like fruit, reach for the Heartless blend!

There are many master recipes for this method. The AeroPress offers many brewing possibilities, so we have prepared an article that reveals how to brew coffee in the AeroPress.

Coffees brewed in a drip coffee maker have a similar taste to coffees from drippers. If you like coffee that brews itself and happens quickly - you will love pour-over machines.

On our blog you will find an article about pour-over coffee brewing. It's a great opportunity to learn about recipes and tips for pour-overs. Don't hesitate to use it.

Why is Roastains coffee roastery the best source of coffee?

We are a small, local coffee roaster. The beans we choose are grown by farmers who have small plantations, and their annual harvest is often less than the weekly demand of a big-box store. That's why you won't find our coffees in a supermarket. We love quality and uniqueness. We roast our coffee every day and know absolutely everything about our beans.

So you can buy packages filled with fresh coffee that comes from a verified source. What's more, below you'll learn all about the country, region, plantation and processing of the coffee, which could be in your home in just three days!

Meet the unique coffees in the Heartless blend

• 33,33% Kenya Devil Fruit
• 33,33% Indonesia Rainmaker
• 33,33% Kenya Red Fizz

Coffee from Kenya: Devil Fruit

Basic informations

• Origin: Kitale, Trans Nzoiya, Northern Rift Valley, Kenya
• Producer: Kaitet Tea Plantations
• Plantations: Endebess Estate
• Altitude: 1600-1800 m.a.s.l.
• Species: Coffea Arabica
• Botanical variety: SL28, SL34, Batian, Ruiru
• Processing method: dry (natural)
• Year of harvest: latest harvest
• Quality: outstanding (88,5 cuppingu points)

Discover Endebess Estate

In the northern part of Kenya's Rift Valley, near the town of Kitale in Trans Nzoiya County, is the Endebess Estate Plantation. The entire farm is as large as 758 hectares. Coffee is grown on the unique volcanic soil on 248 hectares.

Since the 1940s, Endebess Estate has been processing its own coffee, as well as neighbouring small producers. The farm was once owned by EW D'Ollier. In 1976 it was sold to Gatatha Farmers Co Ltd and then in 2011 to the current owner and manager, Kaitet Tea Plantations.

Coffee Indonesia Rainmaker

Basic informations

• Origin: Kerinci Regency, Sumatra, Indonesia
• Producer: Koerintji Barokah Bersama Cooperative
• Altitude: 1200 - 1700 m.a.s.l.
• Species: Coffea Arabica
• Botanical variety: Andung Sari, S. 795, P-88, Sigararutang, Gayo 2, Ateng Super
• Processing methos: dry (natural)
• Year of harvest: latest harvest
• Quality: outstanding (86,75 cupping points)

Meet the Koerintji Barokah Bersama co-op

The cooperative is managed by Triyono, who is a young and very inspiring figure in his community. Still making a living from selling vegetables and chickens in 2012, he began to take an interest in coffee and its cultivation thanks to a local project that supports and educates growers. Triyono learned about bean processing, environmentally sustainable coffee farming, marketing and the potential of arabica in the Sumatra region. Soon, thanks to the young grower's ambition, a coffee cherry processing plant began to emerge in his backyard. Today, Triyono oversees the work at his co-operative's stations and performs cupping to constantly monitor the quality of the beans produced.

Since 2017, the Koerintji Barokah Bersama cooperative has been growing and processing coffee in its own mill. Triyono, educates growers with a fully equipped roasting facility, which is a great rarity, indeed a luxury on coffee plantations. Farmers in Sumatra are taking more and more initiatives to organise themselves into cooperatives. In the past, growers had no say in the price for their cherries or beans in parchment. In cooperatives, they can share resources, organise training and negotiate better prices.

Coffee Kenya Red Fizz

Basic informations

• Origin: Nyeri, Kenya
• Producer: Kooperatywa Rutuma
• Washing station: Ruthagati
• Altitude: 1700–1800 m.a.s.l.
• Species: Coffea Arabica
• Botanical variety: SL-28, SL-34, Ruiru 11, Batian
• Processing method: Washed
• Year of harvest: latest harvest
• Quality: outstanding (88,25 cupping points)

Get to know the place where this coffee is grown!

Most farmers grow SL-28 and SL-34 varieties on the rich volcanic soil. The Rutuma co-operative operates several wet mills in and around the southern slopes of Kenya, including the Ruthagati mill. The station is located in Nyeri County, which is named after the Kenya volcanic massif, in the language of the Maasai tribe. It is there that the coffee cherries, which are wet-processed, are delivered. Shortly after picking, the coffee cherries are delivered to a wet mill. There they are peeled of their skin and pulp and washed with fresh water from the Keremia streams. The coffee is dried on an elevated platform in full sun, turned and continuously sorted during the drying process for quality.