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Roasting coffee

What the roast?

As a style, I prefer to play within what many still call a medium roast spectrum. The word on the street is how ‘developed’ the roast is. The local Specialty Coffee scene has almost exclusively focused on very light roasts. And while I love these and offer some lighter roasts myself, the reality is most of our countrymen enjoy large quantities of milk in their drinks. In fact, I created my darker roast profile, The Pavement Special, for those who simply refuse the lighter side of life. But there is a middle ground, and I guess I like playing in that sandpit for now.
To keep things consistent and adaptable, I roast on a Genio 6kg roaster. It’s locally manufactured and comes with all the bells and whistles one can hope for, including bespoke software that ensures graphic real-time tracking of every critical element in the roasting process.

Hand-roasted and delivered same day to your door!

Observatory, City Bowl and other scooter distance areas

COFFEES

Seasonal espresso blend: Always available and in two guises.

Seasonal ‘House’ Blend

The blend changes composition as coffees come in and out of season. However the goal is always the same: a medium roasted coffee that works well across all brew methods. And loves milk. Currently a blend of Fair Trade certified Brazilian and Costa Rican coffees.

R75/250g or R215/1kg

The Pavement Special

For those who like it more developed, I created the Pavement Special. Basically it just spends more time in the roaster after first crack. But it’s by no means an Italian Roast. That “The Dude will not abide”.

R75/250g or R215/1kg

Speciality Coffees

In addition to the two ‘house’ roasts, I aim to have at least two single origin Specialty Coffees available. These are always roasted much lighter to give the coffees the best chance to express their unique qualities.

(pls note it may take a day or two to get these out)

Rajuanse Estate Pacamara, Nicaragua.

Naturally Processed.
R145/250g

The Pacamara varietal has a cultish following. It’s a massive bean physically and something of “a bitch/bugger/bastard” to grow, easily susceptible to disease and producing low yields. Yet it frequently dominates auction lots at Cup of Excellence competitions.

A tiny quantity made its way into South Africa. I only got may hands on 15kgs so when it’s gone, it really is. Wildly tropical, intense aromatics and great body. A special and rare coffee indeed.

Speciality coffee

Guji Arsosala, Ethiopia.

Naturally Processed.
R145/250g

Naturals from Ethiopia always excite me. While we wait for new crops to arrive in the country over the next month or so, I managed to “wangle” a small quantity from my mate Warren from Quaffee Roastery. Sweet melon and a honey-like mouthfeel are two obvious takeouts from what is a complex coffee.

You can order by filling in the form or sending me a Whatsapp

    *for news and new roasts

    Run Rabbit Run coffee, corner Cole and Tasman street, Observatory
    info@runrabbitrun.co.za | 076 190 2626

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