RAVE Coffee launches the RARE range, dropping fruit bombs and boozy brews

Celebrating the experimental, funky and extraordinary, RAVE Coffee has released its RARE range, a collection of unique beans that celebrate the producers who are boldly taking coffee to new places.

Sourced from micro-lots produced in some of the world’s most exciting growing regions, the RARE range will offer an ever-changing line-up of uncommon coffees, all roasted and posted as they arrive at RAVE’s brand new roastery in Cirencester. Created to give the coffee curious something a little different, be that an unusual processing technique, a new varietal or just some surprising tasting notes, these beans are all lightly and delicately roasted to best showcase their individual characteristics.

Best enjoyed black, whether using a drip filter brew method or as a vibrant and bright espresso, the current selection includes the Colombia Humberto Moreno Nº 200, produced by Humberto Moreno and his family on their farm neighboring the township of El Carmen de Acevedo. Known for his interest in innovation and improving coffee quality, Humberto has produced a brilliantly clean and crisp coffee using the Pink Bourbon varietal, giving tasting notes of cloudy lemonade and pomegranate with a white chocolate silkiness.

Also now ready to roast is the Peru Tapir Andino Anerobic Honey Nº 195. Produced using the unusual anaerobic honey method, resulting in tasting notes of port, blueberry and honey, this coffee also gives back to its growing area. Imported as part of the El Oso project, funds generated help to conserve nearby forests in the Santuario Nacional Tabaconas Namballe nature sanctuary, while also going towards improving the cooperative's economic sustainability through the creation of consistent, high-scoring coffees.

The latest addition to the RARE range is Indonesia Barokah Kerinci Anaerobic Natural No. 193, a coffee from the Koerintji Barokah Bersama Cooperative that showcases an often overlooked growing region. Sorted on raised beds, the ripe cherries are then transferred to air-tight plastic bags and stored in a cool dry location for 7 days, before returning to the raised beds to be dried for 20-23 days. This anaerobic process creates a boozy but fruity cup profile with tasting notes of dried pineapple, muscat, grapes and syrup.

Other micro-lots set to land at RAVE HQ this summer include beans from Rwanda and Costa Rica, with every lot in the RARE range available on a strictly limited basis.

RAVE Coffee’s RARE range is available to purchase at ravecoffee.co.uk, with each lot priced individually. Colombia Humberto Moreno Nº 200 is currently available at £12.80 for 250g, Peru Tapir Andino Anerobic Honey Nº 195 is priced at £11.00 for 250g and Indonesia Barokah Kerinci Anaerobic Natural Nº 193 is priced at £11.95 for 250g.