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If delivery is selected then 200g packs will be sent in a letter box friendly pack direct to your door via Royal Mail 1st Class post, for packs greater than 200g items will be sent by Royal Mail 2nd Class Signed for or via a National Courier Service.
(A 200g Bag of coffee produces approximately 25 Cups of coffee.)







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Brazilian Santos

ORIGIN

Various small holdings processed in Albertina Mina Gerais

PLANT VARIETAL

Mundo Novo, Catual, Catucal, Icatu

RECOMMENDED ROAST LEVEL

Medium

DESCRIPTION

A number of RFA Certified planttaion coffees, grown between1,100m and 1,200m, are brought together to produce a characteristicly smooth coffee with creamy texture, sweetness and mild spice. Everything just combines nicely resulting in a balanced and rounded coffee.


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Colombian Excelso EP

ORIGIN

Municipio Timana, Huila, Colombia (1,200m)

PLANT VARIETAL

Caturra, Castillo, Colombia Typica

RECOMMENDED ROAST LEVEL

Medium

DESCRIPTION

Colombia rarely disappoints, and this coffee is special by even Colombian standards. Incredibly well balanced, fruity and sweet with the characteristic mouthfeel of a great wine. The acidity is bright and left in the mouth for a few moments opens the senses to an array of fruit flavours that are citric and orchard and tropical, creating a coffee fruit salad sensation before subsiding to a remarkably sweet and mellow aftertaste.


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Ethiopian Sidamo

ORIGIN

Sidamo Region (altitude 1,600m -1,900m)

PLANT VARIETAL

Heirloom Arabica Varietals, fully washed

RECOMMENDED ROAST LEVEL

Medium

DESCRIPTION

Ideally balanced between acidity and body, this high quality Sidamo coffee has pleasant citrus notes, a clean finish with floral lemony beginnings fading to a malty sweetness with hints of liquorice.


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Honduras, Santa Elena SHG Microlot

ORIGIN

El Paraiso, Honduras

PLANT VARIETAL

Catuai Amarillo

RECOMMENDED ROAST LEVEL

Medium

DESCRIPTION

Not surprisingly, this coffee has a chocolate taste, a rich Belgian chocolate that immediately hints at the quality of the cup. There is a winey note and caramel sweetness that lingers on the palate. Fruits and florals lurk in the mouth, plum and ginger popping up occasionally mixed with hints of black cherry and maple cream. The aftertaste is decidedly mellow. This is a smooth delightful coffee, ideal for mornings.


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Jamaica Blue Mountain

ORIGIN

Blue Ridge Mountain, Jamaica

PLANT VARIETAL

Blue Mountain (a Jamaican Typica)

RECOMMENDED ROAST LEVEL

Medium

DESCRIPTION

Tasting "the very best of the very best" is always a delight. The distinct lack of bitterness, low acidity, balanced flavour and smooth milk chocolate finish with an intense coffee aroma are the hallmarks of 100% Jamaican Blue Mountain coffee. This is a coffee that should not be over roasted (218-225 Deg C) and it is best brewed by gravity percolation. Sweet caramel, rich fruits and milky chocolate dominate but this is a complex coffee and there are hints of sweet spices like vanilla and cinnamon laced with a beautiful mellow nutty tone.


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Java Estate

ORIGIN

Bayukidul Estate, Jampit, Ijen Mountains, Java (900m-1,200m)

PLANT VARIETAL

Typica, Estate Washed Hand Sorted A/WP1

RECOMMENDED ROAST LEVEL

Medium

DESCRIPTION

Stunning example of Java Estate coffee. Grown alongside fruits, sugar cane and clove plantations, this coffee offers a great balance of earthy tones, mixed fruits and sweet spices, it is smooth and elegant with a balanced body.


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Java Old Brown

ORIGIN

Bayukidul Estate, Jampit, Ijen Mountains, Java (900m-1,200m)

PLANT VARIETAL

Typica, 6 Year Aged

RECOMMENDED ROAST LEVEL

Medium

DESCRIPTION

Sit back and enjoy luscious hints of spice in the Indonesian Old Brown Java single origin coffee. Aged for 6 years, a thrill for all coffee lovers. With notes of spice, subtle acidity and an aftertaste of rich fruits and molases, this is a multiplex coffee, that will stimulate the consciousness. This single origin coffee is from Indonesia.


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Nicaragua SHG

ORIGIN

Hacienda Sajonia, Matagalpa, Nicaragua

PLANT VARIETAL

Caturra, Catuai, Catimor, Java, Pacamara

RECOMMENDED ROAST LEVEL

Medium

DESCRIPTION

Outstanding coffee grown at high altitude (1,245m-1,580m) the crop is consistently receiving high acclaim. With 200 acres of coffee production on the farm, and its own wet mill, Haciends Sajonia produce coffee with bright acidity, caramel sweetness, orchard fruits and hints of chocolate.


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Sumatra, Mandheling

ORIGIN

Takengong, Aceh, Sumatra, Indonesia (1,000-1,600m)

PLANT VARIETAL

Catai, Bourbon

RECOMMENDED ROAST LEVEL

Medium

DESCRIPTION

An extremely difficult coffee to roast, the bean benefits from a slightly high roast (230 Dec C+) but the roaster must be hugely skilled and not remove or evaporate the essential oils at high temperature. At the slightly higher roast the coffee displays strong hints of wood, it has a delightful earthy aroma with sweet tobacco and winey notes. Roasted lower it brings out sweetness and fruit. The cup is consistent and balanced with low acidity and you should notice chocolate and spice undertones.


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Tanzania, Ndugu Hills, Microlot

ORIGIN

Sangwe, Mbozi District, Mbeya Provence, Tanzabia

PLANT VARIETAL

N39, KP423

RECOMMENDED ROAST LEVEL

Medium

DESCRIPTION

A remarkable coffee that makes an amazing espresso and excellent filter coffee. The sweetness is complex, like roasted nori and caramel. At a medium roast, citrus and orchard fruits such as lime, green apple and oranges are evident. The spice is vanilla and there is a taste of cashew butter lingering alongside toasted sesame and hints of butterscotch. Every mouthful is a joy and the after taste is sweet green herbal tea ice cream.


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Vietnam Arabica

ORIGIN

Khe Sanh, Quang Tri (900m)

PLANT VARIETAL

Catimor, Caturra

RECOMMENDED ROAST LEVEL

Medium

DESCRIPTION

Peppery spice, earthy tones and sweetnesss are the hallmarks of our Vietnamese Arabica. But there is also suggestions of floral that mask its Asian origin. Hints of cocoa linger and there is a malty sweetness. The coffee is well balanced and can be roasted quite highly, bringing out more woody tastes. We would recommend roasting this coffee to 225 Deg C to retain sweetness, fruits and florals. There is a hint of pear like fruits and this coffee improves each year with ageing in oak.


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In the unlikely event that your chosen coffee is not available, we reserve the right to substitute a similar coffee of equal or greater value.