Espresso Blend

Our very popular house blend that we serve in our cafe.

A blend of four origins - Brazil Barbosa Gold, Tanzania AA, Colombia Popoyan and Guatemala Finca el Morito - roasted medium to dark.

The resulting flavour is complex, full-bodied and rich with an irresistible aroma and chocolatey taste experience - think dark chocolate covered orange peel candies...

Great for any preparation method, but particularly suited for espresso based drinks where the addition of milk highlights the chocolatey aftertaste.

Mountain Blend

A blend of three medium roasted origins - Tanzania AA, Colombia Popoyan and Guatemala Finca el Morito.

Our Mountain Blend offers well balanced acidity and sweetness; giving a medium strength, bright and refreshing taste experience.

A versatile and popular choice, suitable for any method of preparation hot or cold, and particularly good in filter or French press.

We call it our Crowd Pleaser ^_^

Decaffeinated

Ethiopia Sidamo CO₂ process 

Rich full aroma with chocolate and mild spicey notes.

Mild acidity with medium body. Full floral and spicey notes with Earl Grey tea-like notes. Mildly sweet with a clean after-taste.

Ethiopia

Sidamo

Medium roast. Tea rose, apricoty aroma. Sweet, stoned fruits in flavour, citric acidity, with hints of cocoa powder finish. 

The growing regions of Ethiopia are among the most recognizable names in coffee, and are used to sell the coffee today and probably will be in the foreseeable future. The genetic potential of the indigenous and wild varieties of Arabica make the future of coffee in Ethiopia an exciting one, too.

Sidamo produces a mixture of washed and naturally processed coffees that are incredibly popular among those who enjoy a fruity and intensely aromatic cup. This region grows some of the highest coffee in Ethiopia.

Kenya

AA Blue Mountain Type

Full fruited aroma.

Good medium citric (orange) acidity with medium to high body (bold). Fruited notes of which berries, cherries and grape dominate. Quite sweet with a clean, crisp, lingering after-taste.

Tanzania

AA

Sweet fruited aroma. Sweet citric acidity leaning towards malic. Medium to good body – quite creamy. Hints of berries and ripe fruit flavours. Complex coffee with lingering after-taste.

Uganda

Bugisu Mount Elgin AA

Great coffee - fairly heavy bodied with a syrupy mouth feel.

Medium to low acidity, with an overall strong but smooth taste.

With a medium dark roast, the aftertaste leans towards cherry liquor.

Costa Rica

Bromelia Fancy

Medium dark roast, washed

Fruity-apple, with walnuts in the aroma. Creamy and smooth with complex berry notes and a lingering dark chocolaty aftertaste. Med malic acidity and excellent body.

Produced by the Palmares Cooperative with 1350 members

Many small farms are united in cooperatives (founded in 1962) – 1351 members, with all benefits, including medicare, all coffee produced by members. Bromelia production since 1998

Guatemala

Finca El Morito

Medium dark roast. Roasted Almonds, hints of chocolate. Fruited flavour, notes of Marzipan with a malic acidic aftertaste. 

The Morito farm is owned by the family since Monterroso planted the first coffee plant in 1979. The cherry is carefully cut and then passes to the wet process. The coffee is then de-pulped with recycled water. The coffee is later fermented in tanks for 10 hours and washed with fresh water.

Nicaragua

Rajuanse Estate SHG

Floral/fruited, lemony aroma with hints of almonds. Medium to high citric acidity with good body. Mildly fruited flavour with cocoa powder aftertaste.

Brazil

Barbosa Gold Pulped Natural

Full fruited aroma with hints of burnt caramel.

Medium citric acidity with good medium  body. Creamy with fruited flavours as well as hints of nuts and some cocoa notes in the after-taste.

Colombia

Popoyan Supremo 

Medium dark roast.

Beautiful sweet and deep dark chocolaty aroma with honey and chocolaty notes. Mild malic acidity with a bold body mouthfeel. Fruited (green apple) flavours with chocolaty notes in the aftertaste.

Colombian coffee is generally well balanced, which makes it a safe and popular choice.

Peru

The twelve smallholders of Copaceyba are located in the Chanchamayo region, high in the Peruvian rainforest that sits on the slopes of the Andes.  Their 39 hectares of coffee is grown under the shade of native trees, using sustainable and regenerative agriculture techniques. The cooperative is focused upon coffee production that promotes biodiversity.