About Apostle Coffee
When we founded Apostle Coffee in 2016 our ambition was to produce the very finest organic coffee, but without the excessive environmental costs that are associated with the industry.
We’ve gone on to meet that challenge and can proudly say that we are an award-winning, family-run roastery that is carbon negative, our packaging is fully recyclable or compostable and we have a traceable coffee supply that is committed to sustainable practices, fair prices and regenerative agriculture.
Apostle Coffee is…
Apostle Coffee operates from a converted stable, just a stone’s throw from the small hamlet of Middlehope, where the family have lived for over twenty years.
Organic, Sustainable & Fairtrade
We source our coffee from farmers who uphold organic and sustainable practices, where fair prices are guaranteed.
Apostle partners with coffee farms whose practices are regenerative and sustainable; working only with producers who are committed to following organic and bio-diverse farming practices, who are actively educating and empowering their workforces and are continuing to reduce their own environmental impact through reforestation projects, improved irrigation and more efficient transportation.
We ensure that the prices being paid to our coffee producers are well above local market rates, with these amounts often being above the Fairtrade standard.
Carbon Neutral & Compostable
Our roastery is ‘off grid’, powered by wind, solar and natural gas and we ‘inset’ our carbon footprint by planting endangered Black Poplar trees. Plus all of our packaging and labelling is 100% compostable.
Our saintly principles at Apostle would count for little if we didn’t also produce fantastic tasting coffee, and our Great Taste Award from the Guild of Fine Food is testament to this high standard. By focusing on a dedicated range of coffees we are able to hone and perfect each one to ensure that every box of Apostle Coffee is bursting with flavour and character.
Ultimately we base all of our operations around three key aims
- Investing in sustainable communities
- Investing in regenerative agriculture
- Investing in improving our environment
And how do we this?
- By buying coffee beans from growers who follow organic practices.
- By roasting our beans with renewable energy.
- By off-setting our carbon footprint by planting native trees.
- By using 100% compostable packaging.
- By being “plastic-free”.
- By supporting rural coffee producers through initiatives that empower the workforce.
Where is our coffee from?
We source our green coffee from wholesalers who uphold the very highest standards and ensure that fair prices are paid to the farmers and producers.
Where our products are detailed as organic, these green beans have received the necessary certification within their country of origin. In some instances our coffee does not have official accreditation, as this is sometimes impossible for smaller farms - instead we check with our wholesalers to ensure that organic practices are being implemented by these producers and, despite the lack of official accreditation, they are producing coffee that stands up to organic guidelines.
Apostle Coffee does not produce Fairtrade products, but where possible we source green beans that are Fairtrade certified. When this is not possible we guarantee, via our wholesale partners, that the prices being paid to the coffee producers are well above local market rates - rates that are often higher than the Fairtrade standard.
The Devil’s Chair - Organic Espresso Blend
Country of Origin: Colombia
Profile: Tasting notes of Caramel, Roasted Walnuts and Cocoa.
Farm: Piendamo Regional
Cup Score: 84.5
Our espresso blend is a careful mix of three Colombian beans, sourced through La Cooperativa del Sur del Cauca (COSURCA) - an organic-certified producers’ cooperative and FAF partner, which offers financial support, processing and export services, and technical trainings on good agricultural practices to 1,400 families in the southern Cauca region.
COSURCA’s support is holistic – aiming not only to generate economic opportunity for its members, but also to advocate for peace and to act as an educational platform for its members on issues related to health, food security and protecting local ecosystems.
Through the ECAS model, the coffee producers themselves assume leadership roles based on their expertise in managing resources such as seeds, soil, water and medicinal herbs. With the help of a local expert in sustainable agriculture, this knowledge is then consolidated and shared with the rest of the community in the form of practical trainings on topics ranging from irrigation and drainage to organic fertilizers and biodiversity. In doing so, COSURCA stresses the importance of preserving not only local ecosystems, but also local culture, history and knowledge.
To date, FAF’s TA support has helped COSURCA to train over 800 smallholder farmers on sustainable farming practices and to establish 11 ECAS community schools throughout the Cauca region.
The Colombian farmers we source from include:
Pedro William Mecizo, Balboa, Cauca. Pedro grows coffee on his 3 ha parcel in the Vereda of Puentetierra, situated in Balboa, Cauca. On the farm the 10 year old coffee trees are grown under the shade of citrus trees and banana trees.
Aurelio Ortega, Argelia, Cauca. Aurelio has been growing coffee for 18 years in Argelia using organic practices on his farm. During this time he is continued to look at ways to improve the cultivation of his crop. In recent years he has made extra effort to help improve the coffee quality by addressing the full cycle of his practices from cultivation through to processing. On the farm there are also a number of shade trees including avocado, orange, guamo and pineapple to help provide a stable environment for the coffee to grow.
Yenny Ruano, Balboa, Cauca. Yenny has cultivated and grown coffee for the past 8 years and has been a member of the ASPROBALBOA group since it began. He helped to initiate the production of coffee and processing on the farms in small beneficios. He now helps Cosurca as well with teaching and education of producers to help improve their practises and quality of coffee.
Ippikin’s Rock - Organic Single Origin
Certificate: Organic & Fair Trade
Country of Origin: Indonesia
Profile: Tasting notes of Orange, Dark Chocolate and Cranberry.
Farm: Permata Gayo
Altitude: 1200 -1600
Cup Score: 83.5
Varietal: Tim Tim
This delicate organic coffee is from an Indonesian cooperative called Permata Gayo, based in the Bener Meriah district of the province of Aceh in the northern end of the island of Sumatra.
It was founded in 2006 by the coming together of 50 farmers from Bener Meriah who decided to work together to rebuild their potential for a living from coffee production. As they became more successful they increased the membership and in 2007 achieved organic status, followed by their FTO status in 2009. The cooperative has now grown to have over 2000 members from nearly 40 villages in this region.
As a result of their growth and improvements, the co-op can now share more of the final price of the coffee with all of their farmers.
Once picked the coffee undergoes a 12-hour fermentation process before being dried for 1-2 days, bringing the beans to around 35-40% moisture. The coffee is then sent for hulling and dried again to around 15-18%. From here the coffee is transported to Medan where it is finally dried to around 13% moisture before It is packaged and shipping. By bringing the full coffee production process under one roof (from farmer to final export), the co-op is able to improve quality and guarantee traceability from Aceh all the way to Apostle Coffee.
The Needle’s Eye - Sugar Cane Decaf
Certificate: Sugar Cane Decaf
Profile: Tasting notes of Clementine, Almond and Dark Chocolate.
Farm: San Lorenzo
Altitude: 1600 - 2000
Cup Score: 84
Varietal: Castillo, Colombia, Caturra
Tasting notes of Clementine, Almond and Dark Chocolate - a rich and chocolatey cup.
Our Sugar Cane Decaf is produced by the San Lorenzo indigenous group, who are based in the Rio Sucio municipality of Caldas where there are 11,500 inhabitants, with 1,150 farmers growing and producing coffee within the 21 communities.
The decaffeination process uses fermented sugar cane, which produces a natural ethyl acetate, and is the extractor used to remove the caffeine from the green beans. The green beans are mixed with the ethyl acetate and the molecules of this extractor selectively bond with the molecules of the caffeine inside the coffee beans – essentially plucking the caffeine from within the beans. Although this process uses naturally occurring elements (and not chemical synthesis) it does mean that the final coffee can no longer be considered organic.
The coffee is produced as part of the Cooperativa de Caficultores de Alto Occidente de Caldas, which was established in 1964.
This region until recently was heavily inhabited by the FARC, ELN, Paramilitary groups and guerrillas who looked to control this central corridor in Colombia. This region has not been known for specialty production but as the tensions ease and access has improved it is now possible to demonstrate the quality of the coffees available.
The indigenous inhabitants believe in the Pacha Mama where they see the land as a living being. To them it is their duty to protect the natural environment and have as little impact as possible from their farming of coffee and to leave it as it has always been.
Each farmer has approximately 0.5 Ha of land in which they have about 2500 coffee trees.