Now hold on people, what's just happened? Has it been that long? Did Workshop really reach a milestone with Gitesi, version 20 of our Cult of Done espresso? The answer's yes and this one's great. Is it the best we've released? We continuously seek to improve and develop as roasters with each new coffee that comes through the door in Clerkenwell, so quite possibly it is, but we'll leave it up to you to decide. There's definitely been some stiff competition over the years from various iterations of the Cult, so here's a quick recap of some of the standouts.
Version 8 released in the summer of 2012, our first Kenyan espresso, Kiawamururu AB, was all blackcurrants and berries and a revelation to many. Fast forward 12 months and v12 released onto the world. Another Kenyan, this coffee was a milestone for us in its own right! It was the first we found at origin ourselves so releasing Thunguri AB held extra significance. We kicked on from there, visiting Ethiopia, Colombia, Rwanda, Costa Rica, Guatemala and El Salvador in the next 18 months, those trips enabling us to taste and find more delicious coffees for Cult of Done.
Hunkute; you remember Hunkute right, version 14 and version 18? How could we forget its apricot jam and luscious floral aromas? It was first out in October 2013 and was so good we had to get more this year. The recent run was short and for some it came and went too soon, but that's just how it goes sometimes. Workshop buy coffees because they're great and we want you to try them however if a version of Cult doesn't hang around and you felt you missed out, don't despair, you can always count on something equally great following it up!
This has definitely been the case as we transition from version 19 to 20. The San Ramon, a five week wonder from Guatemala, has made way for a coffee we've been wanting to roast for the past year. We're incredibly happy to have coffee from the Gitesi washing station situated in Kibuye, in the Karongi region of Rwanda, after Tim visited the washing station both in 2013 and 2014. It's only this season we've been able to secure coffee from father and son owners Alexis and Aime Gahizis and it really has been worth the wait. Enjoy.
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