Come enjoy a cuppa coffee with us in Clarens
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Our very popular house blend that we serve in our cafe.
A blend of four origins - Brazil, Honduras, Colombia and Burundi, roasted medium and medium to dark.
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A blend of four origins - Brazil, Honduras, Colombia and Burundi - roasted medium and 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.
1kg: R340.00 / 250g: R95.00
A blend of three medium roasted origins - Burundi, Colombia and Honduras.
A blend of three medium roasted origins - Burundi, Colombia, and Honduras.
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 ^_^
1kg: R365.00 / 250g: R100.00
We use a new bean for this coffee since: 20/08/2024
Kavugangama
Smooth, sweet flavour with fruity notes and a bright lemon acidity. Well balanced. Moderate body. Clean cup.
1kg: R380.00 / 250g: R98.00
Manos De Mujer (Women in Coffee)
Cherry, nuts with chocolatey notes in aroma. Mild malic acidity, fruited flavour and a sweet and chocolatey finish.
Barbosa Gold
Medium roast.
Almonds in aroma. Sweet, malic acidity, creamy with a lingering cocoa powder finish.
1kg: R330.00 / 250g: R92.00
Excelso
Medium dark roast.
If you want a single origin with the balanced nature of a blend, this is the one for you. Balanced and smooth with a sweet and slightly fruity flavour. Perfect for any time of day.
1kg: R390.00 / 250g: R105.00
Sugar Cane decaffeination process (EA)
Sugarcane decaffeination utilizes a naturally occurring compound, ethyl acetate (EA) to decaffeinate coffee. The EA used in this process is derived from molasses (a byproduct of sugar production). Since EA is naturally-occurring, the process is labeled as “naturally decaffeinated.”
The EA process is relatively simple. The coffee beans are moistened with water and EA is circulated throughout. The EA binds with the caffeine in the bean and extracts the caffeine while leaving most of the other flavor compounds. After the desired caffeine level is reached, the EA residue on the beans is removed by steaming them.
1kg: R450.00 / 250g: R125.00
