Espresso Blend

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

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 Blue Mountain Type

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

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.

Sumatra Mandheling

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 Bromelia Fancy

Rich floral aroma with toasty, fresh butter and honey notes.

Medium to high malic acidity with good body. Sweet fruited (stoned fruits) flavours with a lingering clean chocolaty after-taste.

Guatemala Finca El Morito

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 Rajuanse Estate

Pacamera, Rajuanse Estate

Butterscotch, floral and complex fruit flavours with a medium citrus acidity.
Medium bodied with a smooth and creamy mouthfeel.
A complex and versatile coffee with a broad potential.

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.