This coffee has a specific individual flavour. Smooth, moderate acidity and medium in body. Its flavour is dominated by an earthiness which is characteristic of dry processed coffees. More Details

Grown on the Rante Karua mountain range in S.W. Sulawesi. The beans are hand picked and sun dried. The coffee produces a heavy smooth liquor and a rich flavour. More Details

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

San Agustin is still a remote and unexplored area cradled in the Andes mountain range where Colombia’s largest river – the Magdalena is born. This mild arabica bean produces a richer, nuttier flavour than standard Colombian beans and is suitable for all day drinking. More Details

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

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. More Details

A smooth rich coffee, with a clean taste and a medium body. More Details

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. More Details

Although medium in body, this coffee has a rich, fruity flavour with winey undertones. The taste can almost be described as 'chocolatey'. More Details

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. More Details

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, with a slightly nutty finish. More Details

A high grown, mild coffee, the Maragogype 'Elephant' bean is much admired by connoisseurs. Considered by some to be smooth and richer in flavour than the standard arabica beans. More Details

Top quality Kenya selected from an estate 100 miles north of Nairobi. This coffee gives a light, aromatic brew with a high acid content. The dry and crisp aftertaste is characteristic of fine Kenya coffee. More Details

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. More Details

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. More Details

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. More Details

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. More Details

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. More Details

Roasted Robusta - use to mix with other Origin coffees, creating a blend. NOT intended to be drunk on its own. More Details