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Social Hour Specialty Coffee

Drink Only Great Coffee

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11 products

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  • What Specialty Coffee beans are currently in our bags?

    see below

  • Rwanda Inzovu

    Altitude - 1400 - 1600

    Process - Washed

    Location - Inzovu, Southern and Western Rwanda

    Varietal - Red Bourbon

    Inzovu is a mixture of coffees from the Western and southern areas of Rwanda generally grown on mid-high altitude of the many hills that compose the landscape in the country.

    Rwanda is blessed with ideal coffee growing conditions that include high altitude, regular rainfall, volcanic soils with good organic structure and an abundance of Bourbon.

    The vast majority of Rwandan coffee is produced by smallholders of which there are thought to be around half a million with parcels of land often not much larger than just one hectare per family.

    Rwandan smallholders organise themselves into cooperatives and share the services of centralised wet-mills or washing stations as they are known locally. Flowering takes place between September and October and the harvest runs from March to July, with shipments starting in August through December

  • Brazil END Cachoeira

    Altitude - 900 - 1000

    Process - Natural

    Location - Boa Esperança, Sul de Minas

    Varietal: Mixed

    Capebe is a leading agricultural cooperative in Brazil, founded in 1963 with a strong focus on coffee

    The cooperative's coffee operations are a cornerstone of its success. Capebe works closely with coffee growers to provide technical support and promote sustainable farming practices. The cooperative offers soil and foliar analysis to help farmers optimize coffee yields while preserving soil health.

    Coffee is carefully harvested, processed, and stored in state-of-the-art facilities to maintain its unique characteristics. Capebe partners with specialty coffee producers to deliver beans with distinct profiles that reflect the diverse microclimates of the region.

    The cooperative also invests in traceability, ensuring that every lot of coffee can be tracked back to its origin. This commitment to transparency and quality makes Capebe a trusted partner for roasters seeking exceptional Brazilian coffee.

    With a legacy built on collaboration, innovation, and a passion for coffee, Capebe remains dedicated to delivering high-quality beans to clients worldwide.

  • Peru Griselda Rioja

    Altitude - 1978

    Process - Washed

    Location - Perlamayo

    Varietal - Caturra

    Griselda Nimia Rioja Tarrillo is a coffee producer living in Perlamayo, located in the Huabal District of Jaén Province, Cajamarca Region. She manages two farms:

    El Barejon: Located in Perlamayo at an altitude of 1978 metres above sea level, this plot has 2 hectares of coffee in production, mainly growing Caturra and Costa Rica varieties.

    La Piedra: Also in Perlamayo, this plot is situated at an altitude of 1850 metres above sea level and has 2 hectares of coffee in production, focusing on Bourbon and Caturra varieties. Additionally, Griselda has set aside another 3 hectares for future coffee planting in a different area.

    Griselda's coffee processing method involves letting the cherries rest for 24 to 40 hours after harvesting, followed by pulping the cherries and fermenting the beans for approximately 24 hours in bags. After fermentation stops, the beans are washed twice and then dried on beds and tarpaulins for around 30 days.

  • Lala Salama - Uganda

    Process - Natural - Sparkling Water Decaf Process which is organic. The by-products are 100% natural and recyclable.

    Locations: Lala Salama

    Varietal - SL14, SL28 & Nyasaland

    Sources From Falcon Specialty Coffee:

    The Coffee Gardens have been working with the farmers who produced this microlot for the past five years. They know each and every farming family in their area. This decaf lot is named after the villages of Gombe and Zebigi, where many of the farmers live.

    Last year, with the support of roasters, we trained these farmers on growing coffee amongst shade trees, good agricultural practices, and of course, better harvesting techniques. In July, we distributed over 8300 shade, fruit and fast growing tree seedlings. This year, training has continued with the building of toilet blocks for the three primary schools in the area, including Zebugu-Busi Primary School.

    Mr Zesiro Micheal from Gombe was one of the biggest contributors of red ripe coffee cherries to this microlot with 967kg, and Mr Woniala Moses from Zebigi contributed 349kg. The coffee cherries are carried down to our station in 50 kg bags by “runners” - a team of over 160 women and men employed from the local community. This coffee is pulped before undergoing signature fermentation method involving a pre-wash, a long soak in cold mountain spring water, and then a long fermentation lasting forty hours before a final wash. This coffee is meticulously sorted at 12 different stages before export.

  • The process:

    The green beans enter a tank where they are mixed with water. When the green coffee beans absorb the water, they expand and the pores are opened resulting in the caffeine molecules becoming mobile.

    Then, the beans are then brought into contact with the pressurised carbon dioxide which combines with the water to essentially form sparkling water. The carbon dioxide acts like a magnet and attracts all the caffeine molecules that became movable.

    When the caffeine is captured by the carbon dioxide, the water is removed and the cycle is repeated until the caffeine level is reached. Once this has happened, the circulation of carbon dioxide is stopped and the green beans are discharged to dry.

    Benefits of this method

    • Effective caffeine extraction without the use of chemicals.
    • The byproducts are natural and a 100% recyclable.
    • Flavour of coffee is kept intact
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