SHYIRA IS BACK
Shyira, which processes the highest grown coffee in Rwanda we know of, is back and we are stoked.
This is our third year buying from Shyira and the coffees have been outstanding each time so this year we decided to skip the dilemmas and get all 3 classic processing methods.
These coffees are distinct, yet similar and all equally lovely. We invite you to taste them side by side and experience how processing impact these coffees. Hope you enjoy 🩷💜❤️
A week ago we spent some time in Götenburg, had lots of amazing food, marvelled at the crisp air and got inprired by @nordiccoffeefest ; most sustainable coffee festival in the world. Thank you all for having a coffee -or beer- with us, we had a blast!
We were very happy to go back with an empty suitcase but we did bring some treats back to Belgium. All welcome in our roastery this Saturday for a cupping. We’ll put our coffees on the table next to some of our favorite roasters. Cupping starts at 10.30 h, feel free to bring your own spoon🥄 🩶
NEW YEAR, NEW COFFEE
We are very excited to start 2026 by sharing the first Peru of the year with you. As some might know it is one of our favorite origins so we hope you’ll enjoy it as much as we do 🧡
La Coipa is a community lot from San Ignacio in the north of Peru. It is a blend of day lots made up of Bourbon and Catuai from several farmers in the area. This lot stood out for its cleanliness while being slightly fruity. The cup reminds us of blackberries and lemon verbena with an underlying caramel like texture and sweetness.
Peru is historically an underrated country in specialty coffee. This reputation and its accompanying price discount are the results of supply chains focused on large volumes based on aggregated quality, built to serve roasters seeking value over remarkable coffee. This happens at the expense of Peruvian farmers who don’t reap the rewards of higher income through improved quality. Peru has the ideal topography and climate for producing high quality Arabica coffee. Falcon identified the problem as post-harvest processing.
@falconspecialty realised that if they provided training that demanded attention to detail, they would need to offer the financial incentive to reward those farmers who made the effort. In 2018 they established Falcon Coffees Peru and have grouped together 275 producers. When they bring their coffees to the warehouse they receive a cup score and an offer price immediately, which they can accept or refuse. In 2019 and 2020, on average Falcon paid double the commercial rate for parchment.
We have been super busy these last few months cupping and selecting our coffees for the first half of next year. This is definitely one of our favorite parts of running the roastery. We dedicate a lot of time to cupping every week, not only to select new lots but also to make sure all of our roast stay up to spec.
We are so grateful for all of you in supporting us in doing what we love. Happy holidays, hope you get to drink some tasty coffees these next few days!
Love, Jasper & Ester ☕️ 🤎
NEW COFFEE
When Stuart from @ositocoffee told us that @longmilescoffee -where we buy some of our Burundi from- has now established relationships in Uganda and that the coffee is of great quality, we were eager to taste it but skeptical at first. Coffee from Uganda has historically been either of lower quality or very fermentation forward and pretty boozy. But when we tasted the samples, we were pleasantly surprised with what we found on the table.
This washed SL28 was by far our favorite, tasting very clean and juicy with lots of currants and green plum in the cup. Nothing compared to the lower quality that we have tasted in earlier years. This has been our overall experience with coffees from Uganda this year, the quality is getting so much better so we are super excited to add this origin to our line-up.
Want to taste the potential of Ugandan coffees? This beautiful washed coffee from Lunar is one for you 💚
NEW COFFEE
We are very excited to introduce you to our first coffee from India. This one has been available on the website for some time and we’re happy to see you all love exploring something new.
This coffee blew us away on the cupping table and is a perfect example of how a well executed anoxic fermentation can result in a super clean yet fruity cup. The @gundikhan_estate where this lot comes from equally emphasizes conservation and quality coffee production and this shows. Saif Ulla’s farm is impressive. Located between 1,300 and 1,400 meters above sea level, which makes it some of the highest grown coffee we see in India.
Gundikhan is hyper-focused on excellent processing, native tree diversity, and producing coffee in a manner that is friendly to the native wildlife. The cup is very fruit forward with a slightly floral element to it that reminds us of pomegranate.
If you are into milky drinks this one makes the best cappuccino we had all year 🍓🥛💞
Have a coffee with us for one last time.
We’re a bit sad but also proud to welcome you to the roastery for a final time on Saturday September 20.
Replica has been growing bit by bit and so did we. Nothing is statitic and so as the season changes we decided to close our roastery on Saturdays. We’ll take that time to nurture other seeds that have been in our mind since the start.
We are incredible grateful for everyone who came by to share our love for coffee, talk endlessly about water, grinders and bring us delicious pasteries.
Lots of love
Ester and Jasper
We hope you all had a lovely summer so far. We’ll be taking a break from August 24th till September 14th to recharge our batteries and chase some sunsets.
Want coffee before we’re gone? Get your order in by August 19th. The last boxes will be shipped on August 22nd.
NEW COFFEES
Our next white series is a double release. Two coffees from the same farm, processed in the same way but different varieties. So if you want to taste the impact of the variety on the taste profile, this one is for you!
Maputo is one of the best exponents of specialty coffee in Ecuador and their honey processed coffees are just outstanding.
The honey process gives both coffees an incredibly high sweetness reminiscent of ripe peaches. The Typica Mejorado is an excellent example of the variety showcasing the beautifully herbal florals we so love about these kinds of coffees. The Sidra is equally floral but in a totally different way. Here we find a lot of red florals, like hibiscus, that are in our experience typical for the Sidra variety.
Buy them separately on our website or get a discount when you buy both.
NEW COFFEES
Our coffees are moving faster than expected and it feels like we are releasing new coffees every week now. As a starting business with growing volumes, it’s hard to estimate how much coffee we need of each lot. Most of our coffees are selected months before we will release them, so this makes this estimation even harder.
Thankfully selecting and profiling new lots is one of our favorite things to do. And hey there are worse things than tasting new coffees every week.
The first one is a yeast innoculated washed from Burundi. The process results in a ‘classic’ flavour profile with just a little more fruit in the cup. The other one is the second release from La Llama in Bolivia but this time the Caturra variety. A very sweet and chocolatey cup full of stone fruit and orange.
NEW COFFEES
First of all, thanks to everyone who visited our booth in Paris last weekend. It was so lovely to share our love for coffee with so many faces, both familiar ones and new ones.
During the festival we released 2 new coffees that we are very excited about: La Cumbre (white) and Elixir (black).
Elixir is our third release from the esteemed Los Nogales farm. This time an incredible Wush Wush that gave us literal goosebumps when tasting it for the first time.
La Cumbre is a super expressive washed Geisha from Hector Hernandez in Colombia. We really didn’t need to buy another coffee but after tasting this lot we just couldn’t help ourselves. It was just that good.
It’s been floating around our minds since day one and we finally got around to building our new home for green coffee!
This room allows more specific climate control to keep the temperature and humidity in check. High temperatures and humidity increase the rate by which green coffee ages.
Being able to control these variables, allows us to keep our coffee tasting fresh for longer. To continuously improve the quality of every bag of coffee leaving the roastery has been a big focus since the beginning of replica. We’ll hope this new home for our green coffee beans will keep us moving forward.
In the next few months we are doing a lot of fun testing to see the impact this has on the flavor and aging potential of our coffees. Excited!
