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

The family groups of Iuna and Irupi joined together in 1989, having a need to create community associations. This coffee is a special pulp washed Brazilian which produces a rich, fruity flavour with lots of body and aftertaste - bringing you all the excitement of Mardi Gras! More Details

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

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

A fresh and fruity coffee from South America grown in the Sierra Nevada district. This coffee is washed in fresh water and prepared using traditional methods. We have roasted it to a full medium colour to emphasise its fine characteristics for your enjoyment. More Details

A smooth, well balanced coffee full of body and flavour, roasted slightly darker it brings out a lovely nutty taste. More Details

A smooth, well balanced coffee, full of body and flavour. Dark Roasted for espresso brewing. More Details

***The perfect Bulletproof Executive coffee!*** A fresh and fruity coffee from South America, grown in the Sierra Nevada district. This coffee is washed in fresh water and prepared using traditional methods. A smooth, mellow, easy-drinking coffee. This fully ethical, dual certified, high-altitude grown, 100% arabica, single origin bean, makes it perfect for those customers wishing to follow the Bulletproof Executive regime to the letter, brewing using a drip filter machine or cafetiere. (For espresso brewing, please choose the DARK ROASTED option of this coffee listed in this section). More Details

***The perfect Bulletproof Executive espresso coffee!*** A fresh and fruity coffee from South America, grown in the Sierra Nevada district. This coffee is washed in fresh water and prepared using traditional methods.The dark roasting of this fully ethical, dual certified bean, makes it perfect for those customers wishing to follow the Bulletproof Executive regime to the letter, brewing using an electric espresso machine. (For drip filter or cafetiere brewing, please choose the standard medium roasted option of this coffee listed in our Origin Coffees section). 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

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

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. Darker roasted for a stronger punchy flavour with extra bite. More Details

The Colombian coffee is decaffeinated by the solvent method. Although the taste on the light roast can produce more acidity than standard coffee, the darker roast produces a flavour more akin to a regular Colombian. Good body with distinctive flavour. More Details

The Colombian coffee is decaffeinated by the solvent method. Although the taste on the light roast can produce more acidity than standard coffee, the darker roast produces a flavour more akin to a regular Colombian. Good body with distinctive flavour. 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

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 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 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

Grown by the Cercovasa Cooperative on the edge of the Amazon rainforest. The coffee has a good body with excellent sweetness in the cup. 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. Dark roasted, it is suitable for use in a Bean-to-Cup machine, Espresso or Stove Top Pot brewing. 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

A high quality washed arabica, produced mainly along the coastal regions of the country. We source from Tachira State, which produces the finest quality and is situated in the South West towards the border with Colombia. The coffee has a particularly good body and a fine acidity, which enables us to roast it dark to make an excellent espresso coffee. More Details

This superb blend was previously called RIO Blend but we've renamed it Malabar Rio Blend to reflect the Malabar bean used in this delicious blend. The coffee is exactly the same though so don't worry, we've not changed it ! If you are a strong coffee lover and you brew in a cafetiere or filter - this one is for you! For lovers of a truly punchy strong coffee, but not brewing through an electric espresso machine, this is a full roasted coffee giving a delicious smooth, heavy flavour, highlighted with natural sweet notes. A blend of Dark Roasted Monsoon Malabar, and fully roasted Brazilian Santos to give it body. More Details