|  | Monsoon Malabar Coffee Beans 125g
Exposed to the monsoon winds in open warehouses in India, which increases the body and reduces the acidity, an excellent espresso coffee. |
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|  | Tanzanian Coffee Beans 125g
A typical African coffee, but has more body and less acidity than its neighbour, Kenya. Ideal as a full roast all day coffee, having a light fruitiness. |
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|  | Mysore Coffee Beans 125g
This coffees are noted for their smooth, mild brew and a delicate flavour but having good body. |
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 | Mocha Coffee Beans
Medium in body with a rich, fruity flavour and winey undertones. Having a ‘chocolatey’ aftertaste |
|  | Java Coffee Beans
This coffee is matured for two years to lose some of its acidity and enhance its heavy body with sweetness. An excellent espresso coffee. |
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 | Costa Rican Coffee Beans
A top Arabica coffee from the Orosi region of San Jose, matured slowly, giving a fuller flavour. A very good breakfast coffee. |
|  | Colombian Coffee Beans
Our Colombian coffee is Medellin Excelso, known for its smooth, well balanced flavour & heavy body; roasted slightly darker it brings out a nutty taste. |
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|  | Kenya AA Coffee Beans
A light, aromatic brew with a high acid content. Its aftertaste being dry and crisp
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|  | Colombian Decaf Coffee Beans
Our Colombian coffee is Medellin Excelso, known for its smooth, well balanced flavour & heavy body; roasted slightly darker it brings out a nutty taste but without the caffeine! |
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 | Double Roast Costa Rica Coffee
A dark roasted Costa Rican coffee which offers a full flavoured cup with a more point and character than the Double Roast Santos.
A big, deep, simple gesture of a coffee. Roundly resonant aroma with fresh-cut cedar and semi-sweet chocolate notes. Reveals a slight bitter edge in the cup, but remains fundamentally deep, rich and full-bodied, complicated by continuing cedar and raisin-toned dark chocolate notes.
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|  | Special Blend Espresso Coffee
Special espresso is a strong dark roasted espresso bean which is popular with our native Italian customers. Stronger in flavour than Espresso Crema this blend has more of a kick. Roasting slightly darker than usual creates a definite bite which is typical of coffees favoured in Northern Italy.
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 | Viennese Coffee
A mixture of roasted coffee and roasted and ground fig of which not less than 85% is coffee and which contains no substance other than roasted coffee and fig. The popularity of this style of coffee can perhaps be explained by the sweetening and smoothing effect of the fig seasoning. |
|  | Colombian Maragogype Coffee
Colombian wet processed and gets its name from the town in Brazilian region of Bahia where it was first found. Maragogype has now become a term for a large oversize or jumbo bean. Our Colombian Maragogype is a mild coffee, bright and refreshing, not as full bodied as regular Colombian. |
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 | Pure Kenya Blue Mountain Coffee
Grown from Jamaican Blue Mountain seed on the coffee growing slopes of Kenya. Kenya Blue mountain has the appearance of the long Jamaican bean and much of the desirable flavour which is enhanced by a touch of traditional Kenyan acidity and aromatics from the rich volcanic soils.
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|  | Costa Rica Tres Rios Coffee
Rated 93points by Coffee Review – This coffee has been received a 93 point objective rating for its superior quality.
This is a coffee for those whose aesthetic runs toward understated richness. Tres Rios, on the outskirts of the Costa Rican capital San Jose, is one of the classic Costa Rican growing regions.
A soft, balanced, gently lively coffee. In the aroma orange, flowers and a cedary chocolate. In the cup medium body with silky mouthfeel and quiet but distinct floral and orange notes, perhaps with some molasses-toned hints suggesting moist pipe tobacco. Sweet, clean, floral-toned finish.
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 | Caribbean Mountain Blend Coffee
A unique taste of the Caribbean. Wet processed Arabica. A blend of carefully selected high grown coffees smoother than Kenya Blue Mountain and Blue Mountain Blend. Full bodied, smooth and thick liquoring.
Kenyan Blue Mountain is grown from Jamaican Blue Mountain seed on the coffee growing slopes of Kenya. Kenya Blue mountain has the appearance of the long Jamaican bean and much of the desirable flavour which is enhanced by a touch of traditional Kenyan acidity and aromatics from the rich volcanic soils.
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|  | Italian High Roast Coffee
In our roasting terms Italian roast is a darker roast than French. Roasted for longer and watched very carefully the beans will turn dark black and become very oily but not burnt or charcoal like. This blend has a very strong flavour with a surprisingly thin liquor. A great morning coffee in the Cafetiere if you enjoy that early buzz and kick start to your day. |
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 | Double Roast Santos Coffee
The coffee that will get your day off with the perfect kick-start!
The dark roasted Brazilian Santos delivers strong nutty flavours which have attracted a large and dedicated following.
Sweet, subtle Brazil Santos coffees like this one were admired throughout the 19th and early 20th centuries, and remain the most important gourmet origin in Italy. In the UK, the use of bland, tasteless Brazils in canned supermarket blends cannot compare! Santos coffee beans a produced from trees of the heirloom Bourbon variety of arabica in the traditional Sul de Minas growing region.
Smooth, subtle, and above all, sweet. Buoyantly soft rather than bright or brisk, with sweet nut tones in the aroma and sweet chocolate in the finish. |
|  | Daterra Sunrise Coffee
Rated 92 points by Coffee Review – This coffee has been received a 92 point objective rating for its superior quality. Daterra is ideal for those who avoid intensity and acidity but pursue elegance.
Daterra is among the world’s most technically sophisticated coffee producers, with three model environmentally and socially progressive farms in the admired Cerrado growing region of Brazil. Although company literature indicates this coffee is from trees of both the Typica and Bourbon varieties, its cup profile seems strongly influenced by Bourbon character. The Daterra farms are located in the sub tropical region of Cerrado, in the state of Minas Gerais, and of Franca in the state of Sao Paulo Brazil. These Regions are perfect for growing Arabica coffee. Altitudes Vary from 1000m to 1200m, defining a stable climate and a narrow range of temperatures, 15 °C and 25°C throughout the year. In addition the monthly average rainfall during the harvest season is very low, which makes these regions ideal for natural processing.
You will find it sweet-toned, with deeply pungent aroma: blackberry, black currant, nut. In the cup soft acidity, lightly syrupy body, great depth and sweetness. The dry berry notes take on a crisp dark chocolate character that carries into the long, rich finish. |
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