Sourced from a family farm in south eastern Guatemala, Mrs Maria Figueroa de Argueta acquired the land and started cultivating coffee in 1953, and the farm is now run by the third generation of the family. With a real focus on quality for more than a decade, and with success in the Guatemala Cup of Excellence Awards, the farm has established itself as a top traditional Arabica producer in Guatemala. The cup profile is Ripe Mango, Red Cherry and Canned Peaches, with a Floral finish. 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

Sourced from a family farm in south eastern Guatemala, Mrs Maria Figueroa de Argueta acquired the land and started cultivating coffee in 1953, and the farm is now run by the third generation of the family. With a real focus on quality for more than a decade, and with success in the Guatemala Cup of Excellence Awards, the farm has established itself as a top traditional Arabica producer in Guatemala. The cup profile is Ripe Mango, Red Cherry and Canned Peaches, with a Floral finish. Medium-Dark roasted, this coffee can be brewed through a Bean-to-Cup Machine, as an Espresso or as a Filter/Cafetiere coffee. PLEASE NOTE QUANTITY DISCOUNTS DO NOT APPLY TO THIS SIZE. More Details

This honey processed coffee from Nicaragua is grown at around 1250m above sea level on the Finca Mirasol farm, by the third and fourth generations of the Montes Molina family. A delightful coffee with a cup profile of Cranberry, Rosehip, Apple Rings, Spice and Cherry. Medium-Dark roasted, this coffee is suitable for Filter/Cafetiere brewing or can be brewed through a Bean-to-Cup machine or as an Espresso. More Details

This honey processed coffee from Nicaragua is grown at around 1250m above sea level, on the Finca Mirasol farm by the third and fourth generations of the Montes Molina family. A delightful coffee with a cup profile of Cranberry, Rosehip, Apple Rings, Spice and Cherry. Medium-Dark roasted, this coffee is suitable for Filter/Cafetiere brewing or can be brewed through a Bean-to-Cup machine or as an Espresso. PLEASE NOTE QUANTITY DISCOUNTS DO NOT APPLY TO THIS SIZE. 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

Finca El Sauce is owned by Hilda Mejra and Alvaro Ramirez, a husband and wife team who bought La Finca El Sauce in 2003. This organic honey nano-lot is called Uva because only the ripest of cherries are used. They are not bright red, but of a deep dark red wine colour (hence the name Uva which translates as grape) - as this is when the level of sweetness is very high. Other than natural fertilising via chicken manure, there is little interference with the trees on the farm. The couple believes in "letting nature do its thing" and says altitude is better than any pesticide. Located at 1850m above sea level and with temperatures between 20C and 25C, they can rely on nature's best barrier against pests and diseases. This delicious coffee has a surprising taste that combines spice along with the slight fruity sweetness from being 'honey processed'. An amazing and interesting cup profile of Spice, Cranberry, Stone fruit, Coconut and Toffee. Medium-Dark roasted, this coffee can be brewed as a Filter or Cafetiere coffee, or brewed through a Bean-to-Cup machine or as an Espresso. More Details

Finca El Sauce is owned by Hilda Mejra and Alvaro Ramirez, a husband and wife team who bought La Finca El Sauce in 2003. This organic honey nano-lot is called Uva because only the ripest of cherries are used. They are not bright red, but of a deep dark red winey colour - this is when the level of sweetness is very high. Other than natural fertilising via chicken manure, there is little interference with the trees on the farm. The couple believes in "letting nature do its thing" and says altitude is better than any pesticide. Located at 1850m above sea level and with temperatures between 20C and 25C, they can rely on nature's best barrier against pests and diseases. This delicious coffee has a surprising taste that combines spice along with the slight fruity sweetness from being 'honey processed'. An amazing and interesting cup profile of Spice, Cranberry, Stone fruit, Coconut and Toffee. Medium-Dark roasted, this coffee can be brewed as a Filter or Cafetiere coffee, or brewed through a Bean-to-Cup machine or as an Espresso. PLEASE NOTE QUANTITY DISCOUNTS DO NOT APPLY TO THIS SIZE More Details

This coffee is grown in the area around the Chirripo Mountain, the highest in Costa Rica, and is grown at an altitude between 1300 to 2000 metres above sea level. A fully washed coffee, it is smooth and medium bodied. Medium-Dark roasted, this coffee can be brewed as a Filter or Cafetiere coffee, or brewed through a Bean-to-Cup machine. It can also be brewed as a milder Espresso. With a smooth, fruity acidity the cup profile is Strawberry with Plum Acidity. More Details

Colombian Anserma is grown in the western mountains of south west Caldas on the slopes of the Andes. Started in 1967, the Caficultores de Anserma cooperative in a non-profit company that ensures that the coffee is grown and distributed for the benefit of its members and their communities. Medium-Dark roasted this coffee can be brewed as a Filter/Cafetire, brewed through a Bean-to-Cup machine or as a milder Espresso. It's flavour is Sweet Fruit Notes, Mild Acidity with a Milk Chocolate and Hazelnut aftertaste. 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

Our coffee comes from the 2,700 tonnes produced in the Sierra Maestra Mountain area between the 1st January and 31st March 2018. From a flavour point of view, our Cuban Serrano gives an intense rich flavor of Swiss Chocolate, Peanuts, Caramel and Tobbaco with a very sweet aroma. More Details

This delicious new coffee can be brewed either as an Espresso, or as a Filter/ Cafetiere coffee. If you are brewing using a Filter or Cafetiere you’ll be hit by an aroma that evokes spices with hints of chocolate, whilst if you’re brewing the coffee as an espresso the chocolate notes come to the fore as the coffee has a distinctly chocolate aroma with undertones of spice. The taste is a wonderful combination of superb green apple acidity upfront, and a strong body of chocolate praline and nutmeg, finishing with a wonderful hazelnut and cocoa aftertaste. More Details

This is a delicious coffee with clean, crisp flavour notes of Caramel, Almonds, Sweet Vanilla and Cane Sugar, and is the best coffee we've had from the Dominican Republic in a long time! Medium-dark roasted, this coffee can be brewed both as an Espresso or as a Filter/Cafetiere. Barahona is a province located in the south west of the island, around three hours drive from the capital of the Dominican Republic Santo Domingo. Barahona is widely considered to be the finest producing region. The coffee is grown at high altitudes and is renowned for its rich flavour, heavier body and good acidity. More Details

This coffee comes from the Gedeb district, around 25kms South of Yirgacheffe. The Gedeb district is home to thousands of coffee farming families, and the region is quickly developing a strong reputation for outstanding coffees. Yirgacheffe coffees are renowned for their fragrant and floral taste profile, with wine and fruit overtones. The profile of this coffee is a delicious Floral Jasmine, Sweet Blueberry and Vanilla. Medium-Dark roasted, this coffee can be brewed as a Filter, Cafetiere, through a Bean-to-Cup Machine or as a mild Espresso. More Details

This coffee is from the village of Las Capucas in Western Honduras, not far from the border with Guatemala. The coffee is created using cherries from multiple small holders who deliver to Capucas, all of which are located on the fringes of the Celaque National Park on the Copan region of Honduras. A natural or dry processed coffee, the bean takes on some of the sweetness and fruitiness of the fruit of the cherry. This coffee is Medium-Dark roasted so can be brewed as a Filter/Cafetiere, brewed through a Bean-to-Cup Machine or as a milder Espresso. Its flavour can be characterised as Sweet Chocolate, Caramel, and Nutty with a Medium Body. More Details

Coffee production in the Galapagos Islands started around 135 years ago - the first coffee seeds were brought here from French colonies in the Caribbean (stopping in Panama along the way). These were Bourbon seeds, and Bourbon remains the main variety grown on these islands today. Despite being on the equator with intense sunlight, and the islands being low altitude at 200 to 300 metres above sea level, Speciality-grade coffees are gown here. This is due to the ocean moderating the temperature to what you expect at 1200m -1300m above sea level, and the volcanic soils rich in nutrients such as nitrogen. Add to this careful production and processing methods and you have all the elements necessary for exceptional quality coffees. This coffee is Medium-Dark Roasted and can be brewed through an Espresso Machine or through a Filter/Cafetiere. The cup profile is Dark Chocolate, Digestive Biscuit & Caramelised Sugar. More Details

Coffee production in the Galapagos Islands started around 135 years ago - the first coffee seeds were brought here from French colonies in the Caribbean (stopping in Panama along the way). These were Bourbon seeds, and Bourbon remains the main variety grown on these islands today. Despite being on the equator with intense sunlight, and the islands being low altitude at 200 to 300 metres above sea level, Speciality-grade coffees are gown here. This is due to the ocean moderating the temperature to what you expect at 1200m -1300m above sea level, and the volcanic soils rich in nutrients such as nitrogen. Add to this careful production and processing methods and you have all the elements necessary for exceptional quality coffees. This coffee is Medium-Dark Roasted and can be brewed through an Espresso Machine or through a Filter/Cafetiere. The cup profile is Dark Chocolate, Digestive Biscuit & Caramelised Sugar. NOTE: DISCOUNTS DO NOT APPLY TO THE 200G TRIAL SIZE More Details