From light, fruity, delicate coffees sourced at the very birthplace of coffee itself to powerful, dark flavours of chocolate, caramel sweetness and even spice. Whatever your preference there’s something here for you to explore. Selected from across the globe for their premium quality and stunning taste these nine coffees are sure to get even the most experienced coffee lover falling head over heels.
Coffees featured:
• Santos & Java - Dark Roast
A blend of beans from opposite sides of the world creates an explosion of flavour. High-quality coffee beans from Santos in Brazil and Java in Indonesia. This is a seductively dark concoction, with the fruity, chocolatey notes of Brazil combined with the lighter, creamy sweetness of beans plucked from the volcanic slopes of Indonesia.
• Guatemala Elephant - Dark Roast
There are no elephants in Guatemala; the giants of Guatemala are the Maragogype coffee beans. These special coffee beans have been cultivated on the volcanic slopes of Lake Atitlán and quite simply dwarf any other known bean. The coffee is dark roasted developing deep notes of chocolate with a soft fruity flavour.
• San Agustin Colombia - Medium Roast
A Colombian bean grown in small farms on the edge of San Augustin, a small town in the Andean mountains. This coffee produces a rich caramel taste combined with a citric acidity and deep chocolatey flavours so often found in this area.
• Monsoon Malabar - Dark Roast
One of India’s most well-known coffees, this bean is battered by monsoon rains for months to develop its unique taste of caramel sweetness and powerful spices. This distinctive flavour is a crowd-pleaser and provides a beautiful cup of unique tasting coffee, perfect for any coffee lover.
• Sumatra - Dark Roast
When a cosy moment is needed, Sumatra is the coffee to choose. Grown on the volcanic slopes of Mount Leuser in Indonesia, using traditional Sumatran processes, its full-bodied warming notes of dark chocolate and raspberries create a rich and creamy velvet blanket to wrap your tastebuds around.
• Mocha Djimmah - Light Medium Roast
Mocha Djimmah is grown in the Kaffa region of Ethiopia, the birthplace of coffee. This coffee could be the closest in the world to the ‘original coffee'. This strong fruity coffee comes with a rich wine-like flavour, notes of cocoa and nut, with a chocolatey aftertaste.
• Dominican Republic (limited edition) - Medium Roast
Coffee farms in the Dominican Republic are small and mountainous, growing their prized coffee in the shade. This produces a medium-bodied coffee with hints of caramel and a sweetness of vanilla all rounded with a delicate, crisp finish. And with only 15-25% of coffee exported from the Dominican Republic, this is a rare treat.
• Ethiopia Yirgacheffe - Light Roast
Grown around the quaint town of Yirgacheffe in southern Ethiopia, this coffee has a distinctive flavour profile of smooth chocolate and fruity pomegranate. As one of our lighter coffees, this cup has a silky-smooth sweetness that is delicious all day every day. For such a beautifully complex coffee we recommend enjoying in a V60 filter or AeroPress.
• Kenya Peaberry - Light Roast
A peaberry is formed when two coffee seeds fuse into one, creating a small but flavoursome coffee bean. Our light roast Kenya Peaberry is made of only the finest peaberries, generating a tuneful masterpiece of tropical fruits, tangy acidity and a crisp clean aftertaste.
• Grind: Omni grind, which is suitable for most brewing equipment and coffee machines
• Number of servings (assuming 15g per cup): 9 x 45g = 3 cups of each speciality coffee – that’s a grand total of 27 cups of delicious coffee
• Ideal for using with: Cafetières, Bialetti Moka Express 6-Cup Stovetop or Hario V60 Craft Coffee Maker – but enjoy experimenting to find your unique brewing style
• Serving suggestion: Enjoy hot, iced or cold brewed
• Cafe-style coffees to try at home: There's no set of rules here, but our personal favourites for these particular coffees are a cappuccino or latte with darker roasts because the dark flavours are able to come through a large amount of milk, then a flat white or espresso for the lighter roasts, as their delicate tastes are better experienced with less milk
