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Delicious coffee Our speciality coffees come from: We also offer Decaffeinated coffee.
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ETHIOPIA Harrar Ethiopia produces some of the most unique and fascinating coffees in the world. Harrar coffees are grown from wild native trees on small farms in the Eastern part of the country. The best Harrar is the coffee in which true Mocha flavours are found. Recent developments in Ethiopia have seen a centralisation of all coffee exports through the recently established Ethiopia Commodity Exchange (ECX). This coffee is from East Harrar, the area of clay soils where several varieties commonly grow - such as Shunkuyu, Moyira, Torbi, etc. Because of the soil composition and due to genetic varietals of trees green beans are of yellowish colour and even the tree leaves look slightly yellow. The area is extremely remote with few roads and everything including the coffee is transported around on donkeys. There is also very little electricity and water in the area which is why all the coffee from here is sundried. East Harrar fetches a premium to the West as it has an excellent mocca flavor profile with a clean fruity cup, whereas West Harrar tends to have a much more earthy and harsher flavor. Altitudes of the growing area are in the region of 1800 – 2300 meters. They export around 3,000 metric tonnes of grade 4 and 10,000 metric tonnes of grade 5 a season.
This coffee has a rich, clean, complex flavour with notes of dark chocolate and sweet dried winey fruit, and a hint of blueberries. Roast style: medium to medium dark Click here for ordering information
ETHIOPIA Yechi, Djimmah Ethiopia produces some of the most unique and fascinating coffees in the world. Djimmah is one of the major coffee growing areas in Ethiopia and includes parts of the Kaffa and Ilubabor administrative regions. Djimmah lies west of Addis Ababa and supplies most of Ethiopia’s sundried coffee. However, this lot of Yechi coffee is fully washed, so fairly unusual. It comes from an administrative region called Illulabor about 600km south-west from Addis and lies at high altitude of 1,750-2,000m. This coffee was milled to remove cherry skin, fermented for 12-24 hours in water, then thoroughly washed. It was shipped as parchment to the ECX (Ethiopia Commodity Exchange) and the parchment was removed prior to export. It was harvested between November 2010 and January 2011.
This coffee is bright but soft and sweet, with good fruity berry acidity and a hint of chocolate. It makes a clean, fragrant and aromatic cup. Roast style: medium Click here for ordering information
BURUNDI Musema Burundi is a small landlocked country in East/Central Africa, dominated by hills and mountains. Arabica coffee was introduced to the country by the Belgians in the early 1930s and has been cultivated ever since. It is a smallholder activity, grown by families tending their trees. Like coffee from neighbouring Rwanda, it is mostly of the Bourbon and Typica varietals and grown at high altitudes. After coffee sector's privatization, coffee growers have become more organized, started forming co-operatives linked mainly to the washing stations and Burundi coffee has become more widely known. This coffee comes from Kayanza province, north of capital Bujumbura, from micro-lots grown by the Codemu co-operative. The co-operative has 202 member households, each with approximately 400 coffee trees. They live on the hills of Musema, Shembati, Kigume and Mufumya. Last year 33,000 kgs of cherries were processed by the mill, which is supported by Food for the Hungry Burundi (FH). They train, supervise and coach all activities. FH have hired their own agronomist in order to start to invest in training to yield greater productivity, and members of the co-op receive 60% of the direct profits (the remainder goes to investment projects and social activities which benefit all the members). The coffee is wet processed, then dried and sorted.
This coffee has aroma of sweet honey, notes of berries, red fruit and dark chocolate, lively acidity and clean cup; it is creamy and rounded. Roast style: medium Click here for ordering information
TANZANIA Shangri-La Estate, Ngorongoro - Peaberry Shangri-La Estate is located on the lush outer slopes of the Ngorongoro Crater in Northern Tanzania. In 1930 some German farmers got permission to clear the bush on the southern slopes of Mount Oldeani and Ngorongoro Crater. One of the newly established farms was named "Shangri-La", after the famous novel "Lost Horizon" by James Hilton. After being in English possession for a relatively short period after World War 2, Shangri-La and some other plantations were rebought by a Danish-German group, who invested a substantial amount to revitalize the old neglected farms. This estate has a long history, with some of the coffee plants being over ninety years old. A combination of altitude (1,700 meters above sea level) and the exceptionally fertile volcanic soil common to the crater area allow the coffee plants to flourish in their natural environment. Clear and untreated water from the forest is used for irrigation and coffee processing. The entire coffee production, from cherry picking to washing and drying, is carefully monitored and constantly improved. The estate also has its own coffee nursery. Parts of the estate not used for agriculture are being re-planted with trees to restore the forests. Apart from the eco-friendly farming methods that have a positive effect on the environment and the local community, social responsibility is at the heart of operations at the estate, with the proceeds from the coffee returned to the community. An education fund has been set up for the local school, and the employees are provided with the housing and day care facilites. Peaberries only have been selected for this coffee, which has been fully washed and sun dried.
This coffee is well balanced, full bodied and complex, with notes of red berries and dark chocolate, and sweetness. Roast style: medium Click here for ordering information
BRAZIL BSCA Espresso Blend No. 1 The BSCA espresso blend is made with some of the finest naturals, pulped naturals and fully washed coffees produced in the Bahia, Cerrado, Mogiana and Sul de Minas regions of Brazil by member farms of the Brazil Specialty Coffee Association (BSCA). It is carefully mixed to enhance body, aroma and natural sweetness.
This is a smooth, velvety, very well balanced coffee with notes of sweet milk chocolate, hint of nuts, sugar browning sweetness and soft acidity - a hit with those who like slightly "stronger" coffee. Roast style: medium dark Click here for ordering information
EL SALVADOR Finca El Cerro (100% Red bourbon) This coffee comes from Cup of Excellence award winner Finca El Cerro, one of two neighbouring farms owned by the Alvarez family. They have been farming coffee in the foothills of Santa Ana volcano since the current generation’s great grandfather, Rafael Alvarez Lalinde, arrived in the region from Colombia in 1889. El Cerro is planted out with 100% Bourbon varietal coffee, which is grown in the shade of native trees at an altitude of between 1,400 and 1,500 metres above sea level. The coffee is harvested only when fully ripe during the December to April harvest season, and hand sorted daily before being taken to the family’s wet mill. Here it is pulped, fully washed and dried in the sun. It is then stored until ready for shipment in purpose built facilities, with the El Cerro lots kept separate from others in order to maintain the quality and cup profile unique to the farm. The farm employs around 40 permanent workers, a number which jumps to between 150 and 200 when the family contracts temporary workers during the harvest season. The Alvarez family’s farms and mill offers considerable social support to local communities and have recently been working with the local NGO Libras De Amor to help tackle child malnutrition in rural communities. The family is also committed to developing sustainable practices in order to protect and preserve the natural environment. All of their coffee is grown under a canopy of shade trees, which enrich and conserve the soil and provide an important habitat for birds and other wildlife.
This coffee has a juicy mouthfeel, pronounced sugary sweetness, soft acidity, with notes of pears and chocolate. It is balanced and complex. Roast style: medium to medium dark Click here for ordering information
GUATEMALA Finca El Bosque Finca El Bosque is located in Guatemala’s western highlands. It was founded in 1932, when Julian Flores acquired 14 hectares of land and planted out all of his land with Bourbon varietal coffee trees. The farm has been extended and is now run by the third generation of the family - Julio, José, Francisco and Mario. After years of selling unprocessed coffee, they decided to invest in their own wet mill and process their coffee themselves. The family has also diversified into growing other plants for local consumption such as avocados, roses and lemons. Great care is also taken to preserve and sustain the local environment. Finca El Bosque – whose name translates as ‘forest’ – also has a large area of woodland reservation, which is home to a wide variety of native plants, animals and birdlife. The farm now employs 40 workers and each family that lives on the farm is given their own plot to grow corn, beans, tomatoes and other produce. In 2000, the Flores brothers were recognised by the Asociación Nacional de Café de Guatemala (Anacafé) for their efforts in the area of social development and productivity.
This coffee is very balanced, has intense sweetness, notes of honey, almonds and toffee, and a syrupy mouthfeel. Roast style: medium to medium dark Click here for ordering information
PERU Tunki, San Jorge Co-op Tunki coffee, named after the locally found wild bird, is sustainably grown at an altitude of about 1,700 metres in the Peruvian Andes, in the Sandia Valley bordering neighbouring Bolivia. It is grown by local farmers, mostly Quechuan and Aymara indigenous peoples, who have worked the area for generations. The coffee is carefully farmed without the use of chemicals, shade grown, harvested by hand, and fully washed in spring water. San Jorge Co-Operative is a member of CECOVASA (The Organization of Agrarian Coffee Cooperatives of the Sandia Valleys), which works with eight coffee co-operatives near the Bahuaja Sonene National Park and the Tambopata-Candamo Nature Reserve. The farmers enjoy the benefits of working as a cooperative, which provides much needed annual funds and training on how to organically enhance farming conditions as well as providing a stable outlet for their product and a guarantee that a fair price will always be achieved.
This coffee has a full body, is smooth and very balanced, with notes of milk chocolate and cocoa, and delicate floral acidity. Roast style: medium to medium dark Click here for ordering information
GUATEMALA Finca Santa Ana La Huerta - Mountain Water Decaf Finca Santa ana La Huerta sits high in the Sierra de Las Minas mountain range, in Guatemala’s eastern highlands. It is located below the Sierra de Las Minas national reservoir, at an altitude of 1,370 to 1,820 metres above sea level. This lush, rain-drenched region contains some of Central America’s largest cloud forests and much of the area was declared a biosphere reserve in 1990. The region’s diverse habitats are estimated to contain some 70% of all bird and animal species found in Guatemala and Belize, including several threatened birds. Rony Asencio and his family have been growing coffee at the farm Finca Santa Ana La Huerta since 1990. The farm is planted with Caturra, Bourbon and Catimor varietals, which are handpicked and fully washed. The farm’s location, its rich soils and its natural springs, which flow down from the surrounding mountains, create ideal conditions for growing high quality Arabica coffee.
This the coffee was picked it was sent for decaffeination at the Mountain Water facility in Veracruz, Mexico. This unique non-chemical decaffeination process uses the clear pure waters from the highest mountain in Mexico, the Pico de Orizaba (known as Citlatepetl in the indigenous language) to gently remove the caffeine from the green beans and make them 99.9% caffeine-free. The Moutain Water Process is patented and is also organically certified in accordance with the regulations of OCIA, NOP and JAS. It is also Kosher certified. This decaffeinated coffee is medium bodied, with notes of cocoa and hazelnuts, and sweetness of dates and raisins. It has very creamy mouthfeel and soft acidity. It is suitable for espresso and also for brewed coffee. Roast style: medium dark Click here for ordering information
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