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 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

This selected high grown coffee is produced by the Fedecocagua Cooperative, which has 20,000 farmers of indigenous background. The coffee is shade grown alongside banana, mango and avocado trees. This superb Guatemala coffee brews a smooth and rich cup full of body, with a slight fruitiness. More Details

An all round balanced coffee, mellow with a slight acidity, specially purchased through the Fair Trade Organisation. Fine quality coffee. Darker roasted for a stronger punchy flavour with extra bite. 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 Apples. On tasting, Green Apples upfront, Cocoa through the body, with a creamy Walnut finish. Naturally decaffeinated in a process taking approximately 10 hours, the beans are 99.9% caffeine-free. Very Dark Roasted, this is a fantastic Decaffeinated Espresso coffee. Smooth, creamy and clean. Best served as a latte or flat white for early risers, or alternatively great as an espresso all day. 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

Sandwiched between Costa Rica to the South and Honduras to the North, Nicaragua's lush tropical vegetation, high mountains (often volcanic) and temperate climate makes it an ideal location for many types of agriculture. Sourced from small-holder farmers in the Esteki, Madriz and Neuva Segovia regions, this coffee provides a smooth Chocolate with Stone Fruits flavour, with hints of Roasted Peanuts. Medium to Dark roasted, this coffee is suitable for any Filtered brewing method or through a Cafetiere. 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

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

An all round balanced coffee, mellow with a slight acidity, specially purchased through the Fairtrade Foundation. Fine quality coffee. 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

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

This coffee is grown in the area of La Central near to the Mayan ruins at Copan, close to the Guatemala border. This is a smooth mellow coffee with very little acidity. 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 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