This is a 100% South African, single-origin lot of coffee—that’s not something we often get to say. It was grown, processed and roasted on the South Coast of KwaZulu-Natal, at the Pedlar family farm in Entumeni Hills. Processed by Dylan Cummings of RedBerry Coffee, it showcases the growing potential for South African coffee cultivation. 

Dylan and the farmers he works with are challenging the notion that growing good coffee requires significant altitudes above sea level. Instead he proposes that latitude can compensate for altitude in quality coffee cultivation. In the coastal forests of Eshowe that sit at just 583 metres above sea level, the ideal angles of light and warm temperatures are actually similar to those at typical coffee-growing altitudes.

On the Pedlar Agri farm in the Entumeni Hills, multiple small growing areas, on what is primarily an avocado farm, have been dedicated to cultivating coffee plants. After harvesting, the coffee cherries were sent to Dylan at Beaver Creek Coffee Estate. There he wet-processed the cherries before sealing the beans in closed containers for anaerobic fermentation before being roasted by our friends at Quaffee. We are excited to offer you this opportunity to try a coffee with a South African heritage. 

Phaedon's tasting notes

I'm sure you'll agree that the opportunity to taste South African coffee is a treat, regardless of the flavour profile, but I must say, with this lot, I'm reminded that South African coffee farming has more going for it than just the local heritage. I had the pleasure of visiting Beaver Creek Estate and some of the surrounding farms, many of which work with the Cumming brothers' RedBerry project, earlier this year, and I remember being struck by the difference in the flavour profiles of the different lots we tasted, even though they were all grown in the same area. This particular lot exemplifies this heterogeneity as it's different from anything I sampled on that visit.

As my friend Warren, founder of Quaffee, quipped, this coffee tastes like a high-quality specialty Brazilian export. It's all cocoa and nuts with a medium body and a honey-sweet finish. It's not wild or out there, but it's balanced, clean and easy to enjoy. I had particular success with this coffee in my immersion brews and moka pot and would encourage you to try it that way. I'm sure you will agree that it shows us how South African coffee has come a long way, even if it still has a long road to travel.

Quaffee’s notes

“This lot is a glimpse into the future of South African coffee. It represents both the passion of Dylan Cumming, and the potential of coffee farming in KwaZulu-Natal. Once we tasted the coffee we were eager to offer it because of its flavourful character.”

• Taste profile: Sweet cocoa with nuts, and a rounded finish. Medium+ body
• Roast degree: Light to medium
• Quaffee brews:
• Espresso: 1:2.2
• AeroPress: 17.5g:200g
• Plunger: 38g:600g
• Pour over/filter: 18g:300g

Coffee details from Quaffee

• Region: Eshowe, KwaZulu-Natal
• Country: South Africa
• Producer: Pedlar Agri
• Processing: Washed, anaerobic fermentation, tray-dried in conditioned rooms
• Cultivar: 100% Arabica: Catimor, F6
• Altitude: 587 masl (lat-alt: 1549)
• Bag type: Boxed with sealed plastic bag

Quaffee’s Transparency information

• Source: RedBerry
• Price: R225 / kg
• Cupping score: 84 (Our rating)
• Lot size: 12.5kg
• Relationship: Quaffee’s relationship with RedBerry is over 10 years old, but this is our first single origin lot from them