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 ^_^

Ethiopia

Yirgacheffe

Full, intense floral, sweet and winey/perfumey aroma.

Medium to high citric acidity with good body. Complex flavours of honey-blossom, fynbos, stoned fruit and berries leaving a creamy after-taste with slight cocoa powder notes. Delicious as an espresso and exceptional filtered.

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.

Malawi

Kondwani

(Direct Trade coffee - sourced directly from the farmer)

Malawi coffees embody the softer, more floral style of East Africa coffee: sweet, delicate, shyly bright.

This is a lovely, well balanced coffee. Notes of black tea, dried fruit sweetness, and a very subtle lime acidity. Good body.

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.

Sumatra

Mandheling 

A stunning Indonesian coffee.

Strong but smooth, with a syrupy super thick body, spicy aroma, slightly fruity taste and mild acidity.

This origin is one half of a traditional Mocca Java - the Java part - and makes an incredible espresso.
Really good in filter and delicious as is.

Costa Rica

Don Claudio

Medium dark roast, natural process

Treacle Sugar, Complex fruit. Medium to full body. Juicy mouthfeel. Medium, complex acidity.

Named after the late Don Claudio Gamboa Calderon, who was not only a passionate coffee grower, but a visionary, who along with 390 growers in the area came together to form this coop in November 1962.

Guatemala

Finca El Morito

Full chocolaty aroma with hints of fruit.

Medium citric acidity with good body. Honeycomb sweetness with plum-like fruit flavours and beautiful dark chocolate in the after-taste

Nicaragua

Pacamera, Rajuanse Estate

Cinnamon, peach, honey. Medium bodied and juicy. Medium malic acidity.

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.

Decaffeinated

Colombian CO₂ process 

Medium roast. Full and sweet aroma.

Lovely medium acidity with good body and a creamy mouth-feel. Cherry/berry flavours with hints of caramel and chocolate.