Rarities & Exclusives

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 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 is one of our most popular dark roast coffees. It has a very appealing bittersweet, fine, dark chocolate like character. Other cupping notes noticed are brown sugar, vanilla, cinnamon, toffee apple, sweet tobacco. We buy from different plantations according to the best quality available and only from those scoring 88 and above according to the SCAA cupping criteria.

Hawaiian coffee can only be called Pure Kona if it is grown on island's Gold Coast in Hawaii. Kona Gold is grown at high altitudes on the mountainous slopes of active volcanoes. The island's rich, volcanic soil lends an unmistakable character to what is regarded as the most beautiful coffee bean in the world. Although growing at a lower altitude than the world's other great coffees, the clouds that appear like clockwork each afternoon, plentiful rain, good shelter and the mineral-rich soil, more than compensate for this. What gives the coffee grown on this small estate the edge is that it is so carefully selected that workers can only harvest around twenty pounds of beans on a good day. This adds more expense to already high American labour prices but along with the equally impeccable processing, guarantees a smooth, rich body, sweet flavour with notes of tropical fruit and chocolate.

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.

Hacienda Sajonia produces very high-quality coffee generally but in our search for coffee perfection, we like to go one step further. To this end, the estate produces a small amount of their absolute best beans called Sajonia Reserva Familia. We think it yields one of the best darkly roasted coffees in the world. Darkly roasted coffees tend to trade the nuances of aroma for the big, bold character and the bittersweet, syrupy cup demanded by those who love very intense coffee. The Reserva offers something more though, with tones of rich, milk chocolate, hazelnut, caramel, Brazil nut, orange zest and molasses. Hacienda Sajonia is located in the beautiful El Diablo nature reserve high up in the relatively cool, cloud forest-clad mountains between Matagalpa and Jinotega in northern Nicaragua, placing it right in the middle of Nicaragua's premier coffee growing region. The estate covers an area of 1,000 acres, of which over half is primaeval rainforest, home to an incredible array of flora and fauna.

This is one of the rarest coffees in the world and is certified 100% wild Kopi Luwak coffee. Our supplier uses an accredited certification standard for wild, ethically-sourced Kopi Luwak in consultation with leading proponents of animal welfare, the World Animal Protection organization and food-certification experts. This rare coffee is selected and partially processed by a civet. In actual fact, the civet eats the ripe cherries from bushes growing wild in the rainforest where its digestive juices do the job of removing the fruit from the pulp and silver skin that surrounds the coffee bean. It has a full, heavy almost syrupy body, low acidity, with notes of chocolate, caramel, molasses, hazelnut, fig and dates. It is very, very smooth.

This blend is adjusted to maintain a constant character according to availability. Cupping notes include dark chocolate, spice, nutmeg, malt, black cherry, nut, molasses, liquorice, plum, sweet tobacco and treacle toffee. It is the most popular darkly roasted coffee in our range. Although often firstly bought for its name, it becomes the once bitten forever smitten favourite of those that drink it!