Chimney Fire Coffee is giving four lucky people the chance to win the complete coffee experience!
1 x The Labin Coffee Tour (£50)
  • Experience coffees from Kenya to Kingston. Explore coffee origin, roasting, cupping (tasting) and brew from our back-garden Labin (Laboratory – Cabin).
1 x Chimney Fire Coffee Selection (£25)
  • Try each of our five freshly roasted and ground coffees in 250g bags.
  • Whilst the sun’s out enjoy a 200ml bottle of our Ethiopian Yirgacheffe cold brew coffee – course grounds steeped for 18 hours in natural spring water before being double filtered to create the perfect natural summer drink.
Coffee Tasting Notes*

Ethiopia Yirgacheffe 186: Floral and fruity with bright acidity. Hints of jasmine, grapefruit and honey.
Kenya AA 187: Fruity, bright acidity and winey. Hints of cherry, citrus and passionfruit.
Peru G1 188: Medium acidity and muted sweetness with a creamy mouthfeel. Hints of chocolate, almond and blackberry.
Espresso Blend 189 (40% Papua New Guinea, 40% Brazil Santos 20% Java Robusta): Full-bodied, rich texture and bittersweet taste. Hints of caramel, liquorice and hazelnut.
Arabica Blend 192 (50% Peru G1, 50% Ethiopia Yirgacheffe): Smooth, clean finish and well balanced. Hints of cocoa, raisin and malt.
*Each coffee comes with supplementary information on how it is produced.

The Labin Coffee Tour

After an introductory coffee and Labin tour, we’ll watch a green coffee presentation with a Kenyan agronomist to review farming practices, quality processes and handling of certified coffee. Next we’ll roast a batch and explore profiles to create the perfect roast. Then it’s time to “cup” the coffee with an aroma kit to identify flavours before making a proper brew. For more information, please click here.

A speciality coffee roaster in Kingston upon Thames in Surrey, Chimney Fire was founded by Dan and Amy who have combined experience of 12 years working in sustainable coffee sourcing, having lived and worked across Africa.

The pair look for distinctive flavour profiles in their single-origin coffees and source direct from producers whenever possible to ensure provenance and transparency. Back in Kingston, their speciality coffees are hand-roasted in their back garden micro-roastery.

These high-grade, locally-roasted coffees have proved very popular, and the team also works hard to promote an understanding and appreciation for the production environment and the producers – a ‘win-win’ for everyone, they believe. After an introductory coffee and Labin tour, we’ll watch a green coffee presentation with a Kenyan agronomist to review farming practices, quality processes, and handling of certified coffee before comparing green beans. Next we’ll roast a batch and explore profiles to create the perfect roast. Then it’s time to “cup” the coffee with an aroma kit to identify flavours before making a proper brew.

To enter please complete the form below. Entry closes midnight Thursday 19th August 2017.

Chimney Fire Coffee - Issue 11

Competition terms and conditions can be found here.