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 darker it brings 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

The name Colombian Supremo, refers to the size of the bean as Supremo is the largest size of coffee beans from Colombia. Colombian Supremo is a smooth and well balanced coffee. Its flavour can be characterised as Chocolate and Caramel with Fruity Sweet notes and a clean aftertaste with a medium body. Medium roasted, this coffee is best brewed as a Filter or Cafetiere coffee. We would NOT recommend this as an Espresso or to be brewed used a Bean to Cup Machine More Details

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. 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

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

In the past Honduran coffee producers used to traffic their beans into neighbouring Guatemala where they would sell for a higher price because of Guatemala's coffee reputation. These days the quality of the coffee has dramatically improved and demand increased and selling coffee across the border has become unnecessary. This coffee is a Strictly High Grown (SHG) coffee with a soft body, a buttery caramel taste after orange acidity upfront, with a smooth creamy finish. A great everyday coffee either as a filter/cafetiere or as a mild espresso. 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

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

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

This coffee is from the Chiapas region in the south west of Mexico. This light bodied coffee has mild flavour notes with slight acidity and a touch of fruitiness. The aroma is Cocoa and Walnut. On tasting, Green Apple initially with Cocoa notes through the body and a lovely creamy Walnut finish. Naturally decaffeinated in a process taking approximately 10 hours, the beans are 99.9% caffeine-free. Medium-Dark Roasted, this is a fantastic Decaffeinated coffee suited to Filter or Cafetiere brewing. Very different from what you would expect. Smooth, creamy and clean. 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

Papua New Guinea Arokara Grade A comes from the Arokara Cooperative based in the Eastern Highlands region of Papua New Guinea. The soils in Papua New Guinea are incredibly fertile and tend to produce coffees which have a crisp citrus acidity and rich flavours of chocolate and tropical fruits. Papua New Guinea Arokara Grade A is noted for is smooth flavour with slight fruitiness, and it has the extra body and flavour characteristics of Indonesian coffees. The cup profile can be described as Dark Chocolate and plum, with a rounded creamy body with winey acidity. Medium-Dark roasted this coffee can be brewed through a Bean-to Cup Machine, as an Espresso or as a Filter/Cafetiere coffee. More Details

A quality Peruvian Coffee - Grown high in the Andes at 1350 metres or above, and so classed as SHG (Strictly High Grown). The cup profile is Citrus, Chocolate and Roasted Peanuts. A complex, smooth, well balanced mild coffee. Medium roasted, it is suitable for Filter or Cafetiere brewing. More Details