This limited edition coffee from the world renowned Daterra farm, where the right atmospheric conditions mean that this coffee can be made purely from dried-on-tree cherries. This rare process allows for a bright, clean complex flavour, which coupled with Daterra’s exclusive technology for sorting produces a world class coffee. his is probably the ultimate espresso coffee but is equally at home made by whatever method you prefer. This coffee was scored a massive 88 by the independent coffee graders of the SCAA (Specialty Coffee Association of America), making it amongst a handful of coffees worldwide with such a high score. Flavour and aromatics described by the SCAA were orange, molasses and dark chocolate.
This Small Batch Series from Swiss Water is also one of our regular coffees from our friends at Daterra. The right atmospheric conditions on the farm mean that Summer Solstice can be made purely from dried-on-tree cherries. This rare process allows for a bright, clean complex flavour, which coupled with Daterra’s exclusive technology for sorting produces a world class coffee, scoring higher than most, non-decaffeinated coffees! Chocolate, lemon, almond, apple, grape, strawberry, tropical fruit, honey sweetness and full body are amongst the tasting notes from SCAA independent cuppers, who scored this 83.75.
This is a coffee of great complexity, with cupping notes observed by SCAA cuppers that included: great body, zest, almond, walnut, honey, caramel, sweet citrus, star fruit, floral aromas and chocolate. We buy these small 'lots' from an estate that engages in practices that exemplifies all that is meant by the term speciality coffee. This current batch is made on the Fazenda Rio Verde farm on the Ipanema estate. This unique lot is processed using the 'natural' sun-dried method, although they also produce fine coffee by the 'wet' method too. Sun drying ensures the sweetest flavours. Roasted to perfection for a filter or cafetiere it also offers a smooth espresso. It can be blended with our 'espresso' roast version of this coffee 'Espresso de Sol' to add nuance and for personalising your perfect espresso blend. One thing very few people argue with is that you have the best coffee for making espresso in the world however you blend it. Artisan roasted in our 2kg micro-coffee roaster. The farm is situated in the Mantiqueira Mountains. It is translated as the Crying Mountains.
El Eden is a blend from 16 entrepreneurial farmers in the Armenia, Quindío region of Colombia. Scored a whopping 83.25 by the independent coffee graders of the SCA (Specialty Coffee Association), which is higher than most non-decaffeinated speciality Colombian coffees! The only thing you’re not losing is sleep! The graders commented on the aromatic and flavour notes, which included red fruits, fig, chocolate, caramel and peach. Picking from their mainly Castillo, Catimor and Caturra varietal planted fields, the coffee is typically wet processed the same day as picking and dried on either ‘Casa Elba’ patios, or drying beds on rails or with a roof that is on rails to protect from weather.
This limited edition coffee is a competition winner, and was scored a massive 89 by the independent coffee graders of the SCAA (Specialty Coffee Association of America), making it amongst a handful of coffees worldwide with such a high score. Flavour and aromatics described by the SCAA were red wine, passion fruit, vanilla and chocolate. The reason for the complexity and quality of this coffee is to do with it being made by a very labour intensive process, practised in just a few farms in the world, called anaerobic natural. Once set in special tanks, the lid is sealed so it is devoid of oxygen and left for 168 hours. After fermentation, the coffee cherries are left 48 hours for dehydration and then pass to solar dryers for 6 – 7 days depending on the weather until the dry cherries reach a moisture level of 11 to 12%. This captures all the potential flavours in the coffee and unsurpassed sweetness.
This limited edition coffee was scored a whopping 86 by the independent coffee graders of the SCAA (Specialty Coffee Association of America), making it amongst a handful of coffees worldwide with such a high score. Flavour and aromatics described by the SCAA were tea rose, vanilla, pear and apricot. Potosi farm is a part of the Café Granja La Esperanza project, which undoubtedly produces several of the very best and most diverse coffees in the world, of which we are pleased to offer a number of in our range! High on the slopes that surround Caicedonia and Trujillo, can be found the Potosi farm, which was the first farm owned by the Herrera family.
This fine, silky bodied coffee's complex character is described as having: notes of peach, apricots, lemon, butter, vanilla, mandarin, citrus, red apple, pear. It is considered one of the sweetest, fruitiest coffees in Colombia. Artisan roasted in our 2kg micro-coffee roaster. This fully washed coffee was grown on 'La Esperanza' farm owned and worked by Gerardo Carvajal in the Bruselas, Huila region of Colombia, 1,600 meters above sea level.
Professional coffee cuppers argue that not only is San Rafael RZ the best coffee in Costa Rica but indeed the world. Cupping competition notes will describe the complexity of this outstanding coffee which include: deep aroma, vibrant, lemony acidity, pear, smooth finish, spice, honey, malt, chocolate, caramel, orange, milk chocolate truffle, creamy, black cherry, syrupy, brown sugar sweetness, marzipan. It is not unusual that nine out of ten finalists are produced there when the Cup of Excellence competitions are held in the country. Artisan roasted in our 2kg coffee roaster.
Coffees grown at Finca La Esperanza are naturally processed at the nearby Vivagua mill. The lot chosen for this Swiss Water Decaffeinated Small Batch Series offering is a naturally processed Red Bourbon. This coffee was scored a whopping 84 with flavour and aromatic notes listed as strawberry, floral, cherry and chocolate. Since 2012, the farm has been progressively updated, redesigned, and reimagined as a separated varietal garden, including red and orange bourbon coffees, Pacamara, Kenya, Bernardina, Mokka, and of course Pacas varieties. With environmental and social credentials to match its quality, the only thing you're not losing with this coffee is sleep!
Hacienda Carmona has been managed by octogenarian, Maria Zelaya since 1959. The speciality of Carmona, grown in a section of the farm called Inteligente, is sold as Cafe Pulcal. It has long been considered the most complete tasting coffee in the world. Tasting notes from the Cup of Excellence competition include berry, tangerine, caramel, sweet spices, dark chocolate, lime, kiwi, butter, honey, caramelized sugar, plum, pineapple, melon, blackberry, cherry, and orange. We love its almost Nutella like quality and the hints of lemony, freshly milled pepper. The flavour is like chocolate, caramel and orange with a fig-like sweetness.
Expect to find flavour and aromatic tones of peach, orange, red apple, milk chocolate, cream, toffee, white grape, orange blossom, raspberry, cherry. Smooth, sweet, zesty and light. Honduras coffee at its best.
The world's most exclusive coffee only more so! Our offering, from the highest and therefore finest plantation, Gold Cup estate, is grown and milled on site, unlike most other Blue Mountain which is blended in the Mavis bank mill. All Blue Mountain is special but this is a cut above the rest. This specific appellation and processing allow us to appreciate the original, superior quality and character of Blue Mountain coffee. It has been called a "connoisseur's delight" yielding a full flavour. It has balance, with floral, chocolate, and fruit tones. What distinguishes Blue Mountain from other coffee is a notable lack of bitterness, with a mild, yet very complex, almost creamy flavour and silky body, with an intense aroma. Artisan roasted in our 2kg micro-roaster.
This world-class coffee is blended from beans grown on the many organic estates in the Soconusco region of the Chiapas Highlands around Motozinta in Mexico. Cupping notes include dark chocolate, spice, nutmeg, lychee, malt, maraschino cherry, lemon, nuts and molasses. The farms are found at an altitude between 1,100 and 1,600 metres above sea level where each small producer carefully processes the cherries into parchment with strict quality control by their Cooperative. The Cooperative collects and purchases only the best quality parchment before delivering it to the company's dry mill in Tapachula, Chiapas.
If you give this coffee to someone without telling them it's decaffeinated-coffee you will always be greeted with the same look of astonishment when they find out! Firstly because we apply the same criteria for excellence to the coffee we choose to decaffeinate as we do to all of our Grand Cru coffees. Expect flavours of chocolate, biscuit, peach, apricots, lemon, butter, vanilla, mandarin, citrus, red apple, pear and caramel. Secondly, the method of decaffeination is designed to remove only the caffeine and not the precious flavour compounds that give coffee its character. The natural Mountain Water Process method uses clear, pure water from the glaciers of the Pico de Orizaba Mountain to float the coffee oils and caffeine in a solution.
The anaerobic natural process lends the cup a developed complex fruitiness, creamy body with complex, intricate flavours and less bitterness than other coffee. This has come through in the cup as orange and lime, complex chocolate and caramel. Using the oxygen free fermentation style, though more time consuming, offers farmers almost complete control compared to the normal fermentation process, which offers a less consistent outcome. Scored a whopping 84.25 by the independent coffee graders of the SCAA (Specialty Coffee Association of America) higher than most non-decaffeinated speciality coffees! The only thing you’re not losing is sleep! This coffee comes not only from the revered coffee-growing nation of Panama, but from one of the most unique coffee projects within that country, if not the world. Creativa Coffee District in Chiriqui is a coffee mill, but it’s also a cultural project.
Salvador Cloud Forest, a Rainforest Alliance certified coffee from the Finca Portezuelo estate is grown on the 'Bourbon' varietal of coffee bush. Cupping notes include cream, orange, black cherry, brown sugar, marmalade, black tea, cocoa, toffee, tangerine and nutmeg. Situated among the Ilamatepec Mountain Range in western El Salvador, Finca Portezuelo is an active coffee farm growing speciality coffee. The farm is also a nature preserve that offers tours, ecotourism, and breathtaking views.
