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. More Details

Padah-Lin coffee comes from the Mandalay Coffee Group (MCG), and consists of daily lots grown mainly by Danu and some Pa-O hill tribe smallholder farmers in the remote mountainous area of Ywangan, Southern Shan state in Myanmar. The coffee is grown at 1280m above sea level and is harvested between December and April. This is a deliciously smooth coffee with slight citric notes. The taste profile is Satsuma, Cinnamon and Milk Chocolate. Medium-Dark Roasted this coffee can be brewed as a Filter or Cafetiere coffee, or brewed through a Bean-to-Cup machine or as a mild Espresso. More Details

Padah-Lin coffee comes from the Mandalay Coffee Group (MCG) and consists of daily lots grown mainly by Danu and some Pa-O hill tribe smallholder farmers in the remote mountainous area of Ywangan, Southern Shan state in Myanmar. The coffee is grown at 1280m above sea level and is harvested between December and April. This is a deliciously smooth coffee with slight citric notes. The taste profile is Satsuma, Cinnamon and Milk Chocolate. Medium-Dark Roasted, this coffee can be brewed as a Filter or Cafetiere coffee or brewed through a Bean-to-Cup machine or as a mild Espresso. PLEASE NOTE QUANTITY DISCOUNTS DO NOT APPLY TO THIS 200G TRIAL SIZE. More Details

A real novelty in the coffee world, the only coffee in the world grown North of the Tropic of Cancer. The farm is a unique producer of superior quality Himalayan snow-water washed, shade grown, sun dried coffee from the Himalayas. The coffee cherries are hand-picked. As coffee cherries do not ripen at the same time, this hand work guarantees the best selection and only the finest beans are used for Himalayan Coffee. This coffee is Medium-Dark Roasted and can be brewed through an Espresso Machine or through a Filter/Cafetiere. The cup profile is Floral Jasmine, Cocoa, Ginger and Orange. More Details

A real novelty in the coffee world, the only coffee in the world grown North of the Tropic of Cancer. The farm is a unique producer of superior quality Himalayan snow-water washed, shade grown, sun dried coffee from the Himalayas. The coffee cherries are hand picked. As coffee cherries do not ripen at the same time, this handiwork guarantees the best selection and only the finest beans are used for Himalayan Coffee. This coffee is Medium-Dark Roasted and can be brewed through an Espresso Machine or through a Filter/Cafetiere. The cup profile is Floral Jasmine, Cocoa, Ginger and Orange. PLEASE NOTE: QUANTITY DISCOUNTS DO NOT APPLY TO THE 200G TRIAL SIZE. More Details

This coffee is grown by farmers from the San Jose de Lourdes region in the very far north of Peru close to the border with Ecuador. Grown at high altitude between 1850m and 2110m above sea level this is a naturally processed coffee delivering a coffee with fruity complex flavours. A superb coffee with a floral aroma with a taste profile of Citrus Fruits, Honey and Caramel. Medium-Dark roasted this coffee can be brewed as a Filter or Cafetiere. through a Bean to Cup machine or as a mild Espresso. More Details

This coffee is grown in the Amazonian Andes in northern Peru, at an altitude of 1100 to 1800 metres above sea level. The coffee is sourced from the JUMARP (Juan Marco El Palto) Coop, which was founded in 2003 by Jose Carranza with 35 small farmers, and the Coop today has over 236 partners. 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. This delightful coffee has a cup profile of Milk Chocolate, Dried Fruits and Honey, with a high level of sweetness, a clean mouthfeel and a medium body. 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

This smooth, well balanced coffee is grown in the Alajuela province in Costa Rica, known for its active volcanoes, tropical rainforest, waterfalls and lowland swamps. This coffee is grown by small holder farmers, at altitudes of 1200 - 1500 metres above sea level. Medium-Dark Roasted this coffee can be brewed through a Bean-To-Cup Machine, as an Espresso, or as a strong Filter or Cafetiere coffee. The cup profile is Malt, Nut, Citrus Acidity and Caramel. 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

In the south of Ecuador, on an idyllic plateau surrounded by the mighty Andes Mountains, lies the small village of Vilcabamba. From Quechua, the language of the Inca, the name Vilcabamba translates as “Holy Valley”. This area of Ecuador is quite unique. There are few places in the western world where such a high proportion of the population grow as old as this, and enjoy the best of health at the same time! The cultivation of coffee has enjoyed a long tradition for the people of Vilcabamba. On the mountain slopes of this beautiful place, the small farmers of Vilcabamba grow the very best Arabica coffees. During the harvest, between June and October, the families pick the ripe, red cherries and clean the beans in the water of the nearby mountain rivers. Then the coffee is slowly sun dried and hand sorted. Only small quantities of this coffee are produced each year, as it is cultivated primarily through manual labour and through family businesses producing this wonderful coffee. This coffee is Medium-Dark Roasted and can be brewed through an Espresso Machine or through a Filter/Cafetiere. The cup profile is Tangerine, Cocoa Nib, Black Cherry & Buttery Cocoa. 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 grown in the Oromia region of Ethiopia, around 45kms from Jimma - a renowned coffee region with decades of experience in Arabica coffee production. Dark Roasted, this coffee can be brewed as a Filter, Cafetiere, through a Bean-to-Cup Machine or as an Espresso. The taste profile is Lime Acidity, Floral with a Dark Chocolate aftertaste. 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

Grown between 1600 and 1800m above sea level in western Panama on rich volcanic soil, this coffee is fully washed allowing the flavours of just the bean itself to come through. The coffee is sustainably farmed and is Rainforest Alliance certified. 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 Cherry, Vanilla, Toffee and Walnuts. 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