Speciality Roasted Coffees

Brazilian Yellow Bourbon - Fazenda Rainha Estate

Under the ownership of the Carvalho Dias family since 1890, this 500 hectare farm in the Sâo Sebastiano de Grama region of Mogiana, in the state of Sâo Paulo has 190 hectares under coffee production. The employees live in houses on the estate and there is a complete infrastructure with a school and leisure facilities for them.

Coffee is picked manually and processed the same day to avoid any risk of fermentation. After the cherries have been pulped the green beans are laid on terraces to dry and reach a 20% humidity. They are then transferred to driers to further reduce the humidity to 11%.

The Yellow Bourbon (so named as the cherries are yellow in colour rather than the usual red) grown on this estate typically exhibits low acidity with a sweet, chocolatey flavour. Hints of marzipan and a nutty character are also present.

Colombian La Esmeralda “Cup of Excellence” Arabica

Antonio Zuñiga, now 70 years old, has cultivated coffee on his estate, La Esmeralda, for 30 years. The 16 hectacre farm is in Vereda El Paraiso in the municipality of San Agustin in southern Huila and 6 hectacres of the farm are planted with 25,000 Caturra varietal coffee trees. Antonio works the farm with his wife and six children, diligently improving the coffee quality at every opportunity. A honeyed texture dominated by cocoa and fruit flavours, notably blackcurrant, apple and plum.

Ethiopian Long Grain Harrar

The Harrar region of Ethiopia is the birthplace of Coffea Arabica, and grew here long before humans existed! Still dry-processed mainly by hand, this is as close to wild coffee as you can get.

Fruit and chocolate flavours dominate with spicy (cinnamon and clove) aromatics. Medium body and intensity.

Galapagos Island San Cristobal Aribiga Old Bourbon

Coffee trees were first planted in the Galapagos Archipelago in the 1870s by French explorers, where they quickly flourished in the clean pure climate and volcanic soil. Some of these trees are still producing coffee today.

The Hacienda El Cafetal San Cristobal situated at an altitude of 500m grows coffee of the heirloom Bourbon variety, where only the ripest cherries are hand-picked and processed in the wet plant of San Cristobel Island using the unique spring water of the island and then naturally dried by the soft sun light. Chemical fertilizers are also prohibited on the islands. Harvested twice a year, February to March and November to December.

The coffee has a delightful fragrance, rich with a sweet acidity. It has medium body and an intense, richly layered flavour, with hints of caramel.

Guatemalan “Strictly High Grown” Antigua Culpan Extra

The coffee trees are primarily on volcanic soil at altitudes of between 1600-1700 metres, often protected by tree cover – preventing frost and strong sunlight damage. Harvest is between September and April, where hand- picking the cherries guarantees a uniform maturity.

Careful processing after picking produces a coffee with an average caffeine content of 1.32%, sweet notes and medium acidity, with a slight bitter finish. Good body with a slight astringency. With its floral aroma and slight touch of dew it is an ideal coffee for filter brewing.

Indonesian Kopi Luwak – Kayumas Estate

Kopi Luwak, also known as Civet Coffee, is one of the rarest coffees in the world, with only around 500 kilos produced each year in its home of Indonesia.

Famous for its unique “production” process, where the ripe coffee cherries are eaten by the Asian Civet Cat. Nature takes its course and the coffee beans, minus the digested cherry are harvested by locals from the civet faeces. It is for this reason that the coffee is also known as “cat poo coffee”! Incidentally, the coffee beans are steam cleaned as part of the production process.

In terms of flavour profile, the coffee exhibits notes of dark chocolate and hazelnuts with plummy overtones. Medium- bodied, it suits either cafetière or filter brewing methods.

Jamaican Blue Mountain ~ Mavisbank Estate

Coffee was first introduced to Jamaica from the island of Hispaniola in 1728, but it wasn't until the abolition of slavery on the British territory in 1838 when former slaves in the Blue Mountains at the eastern end of the island began its cultivation. At elevations of around 5,000 feet the terrain, soil, rainfall and the thick Blue Mountain mist combine to create the perfect conditions for the cultivation of this famous coffee.

Distinctive, smooth, medium- bodied with light acidity, Blue Mountain is all about subtlety of flavour and this offering from Mavisbank doesn’t disappoint. A floral-sweet character dominates this most famous of island coffees.

Nicaragua Strictly High Grown Los Placeres Pacamara

Grown at an elevation above 1000 metres on the Los Placeres Estate in the Matalgapa region, this Arabica cultivar is unusual in that it lacks a lot of the acidity of other Central American arabicas.

Balanced, with a smooth, silky mouthfeel, it has honeyed caramel flavours. Medium-bodied with a long finish of pecans and cedar.

Sumatran Mandheling Grade 1

With a growing history going back to the Dutch colonial days of the 18th century, Indonesia has a wide variety of coffees on offer. This arabica, grown in the north of Sumatra, and named for the bluish tinge to the raw coffee beans, is heavy liquoring with spicy overtones and flavours of dark chocolate. Soft with mild acidity.

Mexican Strictly High Grown Altura