Discounts

This coffee has a specific individual flavour. It is grown in the San Paulo region. The name Santos comes from the port from which most Brazilian coffee is shipped. Brazil produces about 35% of the world’s coffee. The flavour is smooth, moderate acidity and medium in body. Its flavour is dominated by an earthiness which is characteristic of dry processed coffees.

Grown 3,000 – 4,000 feet above sea level North West of San Jose near the town of Palmares, Costa Rican Medium Roast is sundried and stored in wooden storage bins. Has a balanced, bright flavour with slight acidity.

0.1% of the caffeine, 99.9% of the taste. A good 'all-round' coffee with a mellow taste. Less bite, but still a superb tasting coffee.

These elongated coffee beans are dry processed thus giving a heavy body with a soft "slightly wild" mocha flavour. Grown in the high eastern region of the country this coffee is said to be the 'true wine' of Ethiopian coffees.

Grown at 3,500 – 6,500 feet in the Central Cordillera. The calcareous soil and high humidity combine to produce a top quality coffee. This is a fragrant coffee, very aromatic with good body and acidity.

From the Chiapas region on the Guatemala border this coffee has been processed to a very high quality and produces a soft acidity with a full body.

This high-grown coffee matures slowly which improves the smooth body of the cup. A good coffee with good acidity, roasting to a slightly darker roast brings out its nutty characteristics.

Grown on the Rante Karua mountain range in S.W. Sulawesi. Although the plantation was planted 100 years ago, it was lost to the jungle and rediscovered in 1986. The trees were replanted and the cultivation was developed for 5 years to produce the unique, smooth taste of this coffee. The beans are hand picked and sun dried. The coffee produces a heavy smooth liquor and a rich flavour.

A smooth, well balanced coffee full of body and flavour, roasted slightly dark to bring out a lovely nutty taste.

This coffee from the south east of Ethiopia comes from trees which are the nearest to the original trees that were first used for cultivation - the word coffee comes from the name of the Ethiopian town Kaffa. Although medium in body, this coffee has a rich, fruity flavour with winey undertones. The taste can almost be described as 'chocolatey'.

Probably the best of the washed Ethiopian coffees. This is a delicate coffee with a distinctive fruity flavour. It is smooth and light and can be considered as the Earl Grey of coffee. Drink it black as a refreshing pick me up on a warm summer day.

A high grown, mild coffee, the Maragogype (actually a place in Brazil where this naturally mutated bean was originally discovered) 'Elephant' bean (so called for it's size) is much admired by connoisseurs. Considered by some to be smooth and richer in flavour than the standard arabica beans.

Top quality Kenya selected from an estate 100 miles north of Nairobi. Nyeri is a mid-sized town sitting at the base of Mt Kenya on fertile volcanic rock 5,700ft above sea level. This coffee gives a light, aromatic brew with a high acid content. The dry and crisp aftertaste is characteristic of fine Kenya coffee.

Again sourced from Nyeri, our specially selected peaberry bean is said to contain all the best in Kenyan flavour. A fine acidity with a light, slightly fruity flavour. Because the coffee cherry only produces one ovule instead of two, the resulting peaberry absorbs all the goodness, so giving a fine quality and special liquoring.

Monsooned coffee is directly exposed to the monsoon winds in open warehouses, this increases the body and reduces the acidity. Picked in the Malabar region of India, this coffee is excellent as an espresso coffee when dark roasted, offering a sweetness to the brew.

Accidentally 'invented' when this Javanese coffee was used as ballast in trading cutters on their way to the New World. The coffee matured with the bean changing colour from a light green to pale brown. This results in the loss of some acidity and an enhanced, heavy body and sweetness. This coffee is left for two years to mature these days.

San Agustin is still a remote and unexplored area cradled in the Andes mountain range where Colombia’s largest river – the Magdalena is born. A mysterious region, where huge stone idols, some with hieroglyphic writings and enormous figureheads lie among centuries of foliage. This mild arabica bean produces a richer, nuttier flavour than standard Colombian beans and is suitable for all day drinking.