Brewing Coffee
When brewing coffee the ratio of ground coffee to water is vital. Generally the rule is 1 standard coffee scoop (2 tablespoons) of ground coffee to every 6 ounces of water. The only problem here is that coffee scoops can vary in capacity. The ideal way is to measure the capacity of your coffee scoop and adjust your subsequent coffee measurements accordingly. If weaker coffee is preferred then the 2 to 6 rule applies. Make it full strength and then dilute to taste with hot water or milk.
There are many ways to brew coffee but a percolator should not be one of them. Percolators violate two of the fundamental rules of good coffee brewing. They boil the coffee which extracts bitter and sour substances that should play no part in coffee and they pour water that is too hot over the grounds repeatedly. The water should be just right and poured only once.
There are many recommended methods of brewing a good cup of coffee.
The filter cone method involves pouring the hot water through ground coffee that has been measured into a filter set inside a cone. Over recent years this method has become increasingly popular. Connoisseurs prefer to use gold-washed metal filters but paper filters are convenient and easy to use.
Electric Drip machines operate in much the same fashion as manual filter cones except that they pour water over the coffee electrically from a pre-measured reservoir. The flat-bottomed cupcake shaped filters are thought to allow the water to saturate the ground coffee more evenly than the cone shaped filters.
The commonest version of the Metal drip pot is the old-fashioned stovetop pot divided from top to bottom into chambers for hot water, ground coffee and brewed coffee. These are excellent and produce coffee, which is full in flavor and body.
Plunger Pots or French Press Pots operate in a unique manner. The course ground coffee is placed into the pot. Hot water is then added and the grounds are left to steep. Then a metal screen attached to a plunger is slowly pushed down forcing the coffee grounds to the bottom of the pot. This coffee has a thick texture and is particularly appropriate to the flavors of dark roasted coffees.
Espresso coffee is fast becoming popular and the term espresso refers to the brewing method and not a coffee bean. This method gives the fullest bodied coffee by far. Espresso machines force hot (not boiling) water through finely ground coffee at high pressure.
Almost certainly every nation of the eastern Mediterranean brew coffee with a very simple method which is though to have originated in the coffee houses of Cairo in the fifteenth century.
Very finely ground, sweetened coffee is lightly boiled several times in a medieval looking long handles brass or copper vessel called a cezve in Turkish and ibrik or briki in Greek. Although the coffee is not filtered the grounds stay in the bottom of the pot but some sediments will find there way into the cup where it sinks to the bottom and remains.
Tuesday, December 30, 2008
Saturday, December 13, 2008
Organic Tea
Mild in taste with a cooling effect, white tea helps strengthen gastrointestinal health and is mentally refreshing. It eliminates body ‘dampness’ and lowers body temperature
Early Sung Emperors (AD 960-1279) were connoisseurs of white tea and they fully appreciated its health benefits. In his book entitled, ‘Daguan Theory of Tea’ written in AD 1107-1110, Emperor Huizong of Sung Dynasty, Chao Ji ascribed to white tea its incomparable qualities, including ‘thin leaves in translucence ’, ‘like unpolished jade’, etc.
White tea is a hereditary variation evolved under low temperature environment, resulting in its inherent deficiency in chlorophyll. Hence, it is a unique type of tea plant! Due to the unique metabolism of the tea plant, which suppresses the synthesis of chlorophyll during low temperature period, but significantly increases the production of aminophenol, the aminophenol composition of early Spring white tea is in general more than 6%, with that of higher content even reaching 9%! Other green teas produced in the same season have aminophenol composition ranging from 2-4%. Aminophenol in tea is constituted of more than 20 types of amino acid, of which about 50-60% is tea amino acid. This tea amino acid is a characteristic constituent of tea. To date, other than the minor content found in this particular source, it is not found in other faunas and floras!
Mild in taste with a cooling effect, white tea helps strengthen gastrointestinal health and is mentally refreshing. It eliminates body ‘dampness’ and lowers body temperature. According to the eighth issue of 2003 edition of the journal,’ Tea Information’, the academic journal of USA Academy of Science reported on the discovery of Harvard University Medical College that regular tea drinking increases five-fold the rate of interferon secretion by human blood immunocyte. Interferon is the frontline of human ‘chemical defense’ against infections due basically to the tea amino acid compound in tea leaves, known as ‘theanine’. Theanine decomposes in the human internal organs into ‘ethylamine’, which in turn mobilizes blood immunocyte of the ‘Gamma-Delta T’ cellular type to enhance secretion of interferon, thereby significantly augmenting the defense capability against external harm. Consequently, it is deduced from this research finding that tea drinking would increase five-fold the rate of interferon secretion by human blood immunocyte. It is now known that the composition of theanine in white tea is higher than that in normal teas by one to two times!
Plucked exclusively during early spring at around 5.00 am in the morning when the tea plants are still covered with dew, only tender buds and the first young leaves respectively are hand-picked. Back from the field, the leaves are then removed carefully by hand so that only the buds are selected. The buds are spread evenly on a bamboo sieve-tray, with utmost care to avoid overlapping, and then placed under either low intensity morning sunlight or natural ventilation to wither. This natural withering process normally takes about a few hours until the buds are about 80 to 90 % dehydrated. Inadvertently, the buds undergo very mild fermentation during this short period of withering. Finally, the withered buds are dried under 30-40 degC heat, either on low fire or under sunlight.
Unlike other teas, white tea undergoes the simplest tea making process in the most natural way, thereby resulting in the highest retention of the nutrients and the medically beneficial constituents in the tea buds!
Tea Brewing Guide
Reputable top quality green tea is produced meticulously using fine tender buds and has the unique characteristics of jade green color, pervasive aroma, intense full-bodied taste and beautiful shape. Therefore the correct method of tea brewing is to fully manifest these four characteristics so as to realize the aesthetic appreciation and enjoyment of the tea. To achieve this objective, we need to master the four basic steps of utensil selection, water temperature control, manner of tea feeding and infusion technique.
Utensil Selection
Crystal clear and transparent top quality glassware should be selected for brewing of top grade fine green tea. Besides enhancing visual aesthetics, the use of glass also facilitates the appreciation of infusion color as well as the gradual tea bud reactions of unfolding, flotation and migration in the infusion, which is fantasized as the ‘dance of tea’. This can be further dramatized by holding a glass of tea infusion silhouetted against sunlight or lamp light. Infiltrating from behind, the light illuminates the floating and migrating fine furry tips which glitter on reflection like a dispersal of starry sparkles, arousing a dreamy illusion.
Either porcelain cup or covered bowl could be used for brewing of medium to high grade tea. For low to medium grade, normal tea pot could also be used. Tea pot has a bigger volume. On filling with hot water, its temperature can be maintained for a longer time. This helps in more effective dissolution of nutrition from the coarse tea leaves. However, if the tea pot is used in brewing top grade high quality green tea, the temperature of the infusing hot water cannot drop as timely as desired. It can then ‘overcook’ the tender buds, resulting in the loss of the refreshing aroma and freshness in taste!
Water Temperature Control
Historically, it has been the tradition of Chinese tea connoisseurs to place special emphasis on water quality and infusion temperature. Water from the mountain is considered the top quality; from the river and stream, medium quality and from the well, the lowest quality.
Emperor Huizong of Sung Dynasty, Chao Ji elaborated on the prerequisites of top quality water in more explicit terms:-
It must be clear, free of any suspended matters, colorless, transparent and free of any sedimentation.
It must be light. This is logical scientifically as the lighter water should have lesser dissolved mineral matters or other unwanted chemical dosage, which would invariably taint the natural taste of tea infusion.
It must be ‘sweet’ to the taste buds, rendering a pleasant sense of lingering freshness, which would surely complement and enhance the natural taste of tea.
It must be cold. Because cold water has its source in the deep sub-strata of the ground and hence, is free from any pollutions.
Source of water must be ‘living’, meaning that it is flowing continuously. It is proven that bacteria cannot easily multiply in flowing water. The relatively higher content of dissolved oxygen, carbon dioxide and other gases in flowing water has self-purifying effect and the resulting aeration improves the freshness and tastiness of tea infusion.
Having thus a good water source at the onset does not automatically assure satisfactory tea infusion. The next focus should now be devoted to appropriate water temperature control. Too high water temperature has the undesirable effect of ‘overcooking’ the ‘tea green’ in confinement, resulting in a yellowish and cloudy infusion which is much bitter in taste. Its substantial vitamin content could easily be destroyed.
Conversely, if the water temperature is too low, the essential elements in the tea leaves cannot be sufficiently dissolved, resulting in an infusion that is too light in taste. Sometimes, it also leads to the failure of the tea leaves to sink, which remain floating on the water. Consequently, drinking is much inconvenienced.
In general, the higher grade and more precious the fine tender tea is, the lower should the water temperature be. Water temperature ranging from 75°C to 80°C is suitable for Bi Lo Chun. Temperature range from 80°C to 85°C is suitable for other reputable fine tea. For medium to lower grade tea, hotter temperature range from 95°C to 100°C can be used.
Feeding of tea leaves
Three basic methods of leaf feeding are to be considered:-
Direct feeding into the glass before pouring the required quantity of water in one go is known as ‘bottom feeding’;
Firstly, feed tea leaves into the glass; then pour in boiled water cooled to 90°C till one third of glass volume and let it stand for about 3 minutes. When the soaked leaves have absorbed sufficient water and start to unfurl, fill the glass up to its full volume. This is known as ‘middle feeding’; and
The glass is firstly filled with 85°C~90°C boiled water. Tea leaves are then fed into the glass. This is known as top feeding.
Either top or middle feeding method is suitable for top grade teas such as Long Jing and Bi Lo Chun which are tightly furled and compacted in shape. Middle feeding method is suitable for top grade fine tea types which are loosely furled. Bottom feeding method is suitable for normal green tea types.
Water Pouring
Finally the skill of water pouring would determine the ultimate quality of tea infusion. Three basic techniques are to be mastered, viz.:-
With the water pot lifted high up above the glass, the hot water should be discharged at an oblige projectile, landing on the side of the glass so as to guide the water flow along the side wall as it feeds into the glass;
After water filling, whether the glass of infusion should be covered or not is dependent on the conditions of tea leaves, infusion water temperature and the prevailing weather. If the leaves (buds) are tender and water hot, it should not be covered during summer; otherwise, it should then be covered to steep the tea. During steeping of reputable top grade tea, it could be covered only for about one minute. The cover should then be taken off to await the gradual infusion of the essential elements from the leaves, whilst patiently inhaling the enduring aroma emanating from the infusion. The infusion should not be covered for too long to avoid ‘overcooking’ and consequently, spoiling the tea;
The follow-up rounds of water pouring should be performed consecutively on time. The first brew is called the ‘first unfurled tea’ or ‘upstream tea’. When the tea is drunk till about one third of the infusion is left, the glass should then be filled promptly. This is referred to as the ‘follow-up water’. If the follow-up water is poured too late (e.g. water is filled only when the first unfurled tea has been fully drunk), the second brew would inadvertently become rather diluted and tasteless.
*** Once the art of tea brewing as illustrated in the four basic steps recommended above is mastered, you can rest assured be capable of fully expressing the character of the tea by successfully preparing a good tea that has the right color, steep aroma and full-bodied taste***
Utensil Selection
Crystal clear and transparent top quality glassware should be selected for brewing of top grade fine green tea. Besides enhancing visual aesthetics, the use of glass also facilitates the appreciation of infusion color as well as the gradual tea bud reactions of unfolding, flotation and migration in the infusion, which is fantasized as the ‘dance of tea’. This can be further dramatized by holding a glass of tea infusion silhouetted against sunlight or lamp light. Infiltrating from behind, the light illuminates the floating and migrating fine furry tips which glitter on reflection like a dispersal of starry sparkles, arousing a dreamy illusion.
Either porcelain cup or covered bowl could be used for brewing of medium to high grade tea. For low to medium grade, normal tea pot could also be used. Tea pot has a bigger volume. On filling with hot water, its temperature can be maintained for a longer time. This helps in more effective dissolution of nutrition from the coarse tea leaves. However, if the tea pot is used in brewing top grade high quality green tea, the temperature of the infusing hot water cannot drop as timely as desired. It can then ‘overcook’ the tender buds, resulting in the loss of the refreshing aroma and freshness in taste!
Water Temperature Control
Historically, it has been the tradition of Chinese tea connoisseurs to place special emphasis on water quality and infusion temperature. Water from the mountain is considered the top quality; from the river and stream, medium quality and from the well, the lowest quality.
Emperor Huizong of Sung Dynasty, Chao Ji elaborated on the prerequisites of top quality water in more explicit terms:-
It must be clear, free of any suspended matters, colorless, transparent and free of any sedimentation.
It must be light. This is logical scientifically as the lighter water should have lesser dissolved mineral matters or other unwanted chemical dosage, which would invariably taint the natural taste of tea infusion.
It must be ‘sweet’ to the taste buds, rendering a pleasant sense of lingering freshness, which would surely complement and enhance the natural taste of tea.
It must be cold. Because cold water has its source in the deep sub-strata of the ground and hence, is free from any pollutions.
Source of water must be ‘living’, meaning that it is flowing continuously. It is proven that bacteria cannot easily multiply in flowing water. The relatively higher content of dissolved oxygen, carbon dioxide and other gases in flowing water has self-purifying effect and the resulting aeration improves the freshness and tastiness of tea infusion.
Having thus a good water source at the onset does not automatically assure satisfactory tea infusion. The next focus should now be devoted to appropriate water temperature control. Too high water temperature has the undesirable effect of ‘overcooking’ the ‘tea green’ in confinement, resulting in a yellowish and cloudy infusion which is much bitter in taste. Its substantial vitamin content could easily be destroyed.
Conversely, if the water temperature is too low, the essential elements in the tea leaves cannot be sufficiently dissolved, resulting in an infusion that is too light in taste. Sometimes, it also leads to the failure of the tea leaves to sink, which remain floating on the water. Consequently, drinking is much inconvenienced.
In general, the higher grade and more precious the fine tender tea is, the lower should the water temperature be. Water temperature ranging from 75°C to 80°C is suitable for Bi Lo Chun. Temperature range from 80°C to 85°C is suitable for other reputable fine tea. For medium to lower grade tea, hotter temperature range from 95°C to 100°C can be used.
Feeding of tea leaves
Three basic methods of leaf feeding are to be considered:-
Direct feeding into the glass before pouring the required quantity of water in one go is known as ‘bottom feeding’;
Firstly, feed tea leaves into the glass; then pour in boiled water cooled to 90°C till one third of glass volume and let it stand for about 3 minutes. When the soaked leaves have absorbed sufficient water and start to unfurl, fill the glass up to its full volume. This is known as ‘middle feeding’; and
The glass is firstly filled with 85°C~90°C boiled water. Tea leaves are then fed into the glass. This is known as top feeding.
Either top or middle feeding method is suitable for top grade teas such as Long Jing and Bi Lo Chun which are tightly furled and compacted in shape. Middle feeding method is suitable for top grade fine tea types which are loosely furled. Bottom feeding method is suitable for normal green tea types.
Water Pouring
Finally the skill of water pouring would determine the ultimate quality of tea infusion. Three basic techniques are to be mastered, viz.:-
With the water pot lifted high up above the glass, the hot water should be discharged at an oblige projectile, landing on the side of the glass so as to guide the water flow along the side wall as it feeds into the glass;
After water filling, whether the glass of infusion should be covered or not is dependent on the conditions of tea leaves, infusion water temperature and the prevailing weather. If the leaves (buds) are tender and water hot, it should not be covered during summer; otherwise, it should then be covered to steep the tea. During steeping of reputable top grade tea, it could be covered only for about one minute. The cover should then be taken off to await the gradual infusion of the essential elements from the leaves, whilst patiently inhaling the enduring aroma emanating from the infusion. The infusion should not be covered for too long to avoid ‘overcooking’ and consequently, spoiling the tea;
The follow-up rounds of water pouring should be performed consecutively on time. The first brew is called the ‘first unfurled tea’ or ‘upstream tea’. When the tea is drunk till about one third of the infusion is left, the glass should then be filled promptly. This is referred to as the ‘follow-up water’. If the follow-up water is poured too late (e.g. water is filled only when the first unfurled tea has been fully drunk), the second brew would inadvertently become rather diluted and tasteless.
*** Once the art of tea brewing as illustrated in the four basic steps recommended above is mastered, you can rest assured be capable of fully expressing the character of the tea by successfully preparing a good tea that has the right color, steep aroma and full-bodied taste***
Friday, December 12, 2008
Special Blended Teas
The skill of the tea blender is to bring together flavours, like the solo instruments of an orchestra, and join them, thus creating a harmony whilst retaining some of their individuality.
Duke Street Blend (Black Tea)
A rich strong full-flavoured tea, suitable for drinking throughout the day either black or with milk.
Earl Grey (Black Tea)
A blend of choice teas flavoured with the oil from the peel of the bergamot fruit. Recommended for drinking in the afternoon.
Afternoon Blend (Black Tea)
A finely balanced blend of India and China Teas that can be enjoyed with traditional tea-time food or just on its own. Serve black, or with a slice of lemon, or with milk.
Breakfast Blend (Black Tea)
A medium to strong full-flavoured breakfast tea, the blend brings together fine teas from India, Sri Lanka (Ceylon) and Kenya.
Country House Blend (Black Tea)
A rich bright tea with a lively, full flavour, delicate, aromatic subtlety, and smooth body. We blend teas from India, China and Ceylon to make a tea that can be drunk throughout the day, served with milk or black or with a slice of lemon.
Russian Caravan (Black Tea)
Blended to an ancient recipe from Formosa Oolong, China Keemun and India Darjeeling. It has a lovely aroma, and makes a distinctive fragrant and full-bodied tea. It can be enjoyed black or with milk.
Green Tea
When tea was introduced into England in the 17th century it was all unfermented green tea. Black tea only became popular in the 18th century. Now many people in the UK are drinking green tea again as it is considered to have health benefits. They contain less caffeine than black tea. Some may find them an acquired taste but if brewed for two to three minutes they makes an excellent digestif after a meal.
Lotus Flower (Green Tea)
China green tea leaves hand tied round a red lotus blossom. The flower opens as the infusion takes place making a delicate and slightly perfumed tea. Particularly attractive when brewed in a glass teapot. The tea is ready when the flower and leaves have expanded fully.
Jasmine Pearls (Green Tea)
Tai Mu Long Zhu Jasmine Pearls are so named because the little 'pearls' are made by tightly hand rolling the fine leaves and buds . The jasmine flowers are removed after scenting the tea. The flavour is sweet, smooth and beautifully scented. Best brewed for two to three minutes.
Silver Needles (Green Tea)
China White Yin Zhen tea known as Silver Needles comes from the Fujian province and is made from the tender buds covered in tiny white hairs. It has a unique velvety texture on the palate and a delicate fragrant aroma. Brew for 2 to 3 minutes.
Pi Lo Chun (Green Tea)
Pi Lo Chun is from Formosa (Taiwan) where the tea plants are grown between peach, plum, and apricot trees. The tea leaves absorb some of the fragrance of these fruits. This tea is picked only once a year when the leaves are at their peak. The flavour is very delicate and fragrant. Best brewed for 2 to 3 minutes. Two further infusions may be made.
Lung Ching Dragon's Well (Green Tea)
Produced near to the village of the same name in the Zhejiang province of China, this tea is famous for its quality. It has flat jade green leaves, a delicate aroma, and a mellow flavour with a slightly sweet after-taste. It can be enjoyed throughout the day, especially after rich foods.
Chun Mee (Green Tea)
From the South of China, this tea is noted for its lively character and refreshing sharpness.
Gunpowder (Green Tea)
A Formosa tea originally so named because of its appearance, the leaves are rolled up into a ball, and having a distinctive fruity flavour.
The skill of the tea blender is to bring together flavours, like the solo instruments of an orchestra, and join them, thus creating a harmony whilst retaining some of their individuality.
Duke Street Blend (Black Tea)
A rich strong full-flavoured tea, suitable for drinking throughout the day either black or with milk.
Earl Grey (Black Tea)
A blend of choice teas flavoured with the oil from the peel of the bergamot fruit. Recommended for drinking in the afternoon.
Afternoon Blend (Black Tea)
A finely balanced blend of India and China Teas that can be enjoyed with traditional tea-time food or just on its own. Serve black, or with a slice of lemon, or with milk.
Breakfast Blend (Black Tea)
A medium to strong full-flavoured breakfast tea, the blend brings together fine teas from India, Sri Lanka (Ceylon) and Kenya.
Country House Blend (Black Tea)
A rich bright tea with a lively, full flavour, delicate, aromatic subtlety, and smooth body. We blend teas from India, China and Ceylon to make a tea that can be drunk throughout the day, served with milk or black or with a slice of lemon.
Russian Caravan (Black Tea)
Blended to an ancient recipe from Formosa Oolong, China Keemun and India Darjeeling. It has a lovely aroma, and makes a distinctive fragrant and full-bodied tea. It can be enjoyed black or with milk.
Green Tea
When tea was introduced into England in the 17th century it was all unfermented green tea. Black tea only became popular in the 18th century. Now many people in the UK are drinking green tea again as it is considered to have health benefits. They contain less caffeine than black tea. Some may find them an acquired taste but if brewed for two to three minutes they makes an excellent digestif after a meal.
Lotus Flower (Green Tea)
China green tea leaves hand tied round a red lotus blossom. The flower opens as the infusion takes place making a delicate and slightly perfumed tea. Particularly attractive when brewed in a glass teapot. The tea is ready when the flower and leaves have expanded fully.
Jasmine Pearls (Green Tea)
Tai Mu Long Zhu Jasmine Pearls are so named because the little 'pearls' are made by tightly hand rolling the fine leaves and buds . The jasmine flowers are removed after scenting the tea. The flavour is sweet, smooth and beautifully scented. Best brewed for two to three minutes.
Silver Needles (Green Tea)
China White Yin Zhen tea known as Silver Needles comes from the Fujian province and is made from the tender buds covered in tiny white hairs. It has a unique velvety texture on the palate and a delicate fragrant aroma. Brew for 2 to 3 minutes.
Pi Lo Chun (Green Tea)
Pi Lo Chun is from Formosa (Taiwan) where the tea plants are grown between peach, plum, and apricot trees. The tea leaves absorb some of the fragrance of these fruits. This tea is picked only once a year when the leaves are at their peak. The flavour is very delicate and fragrant. Best brewed for 2 to 3 minutes. Two further infusions may be made.
Lung Ching Dragon's Well (Green Tea)
Produced near to the village of the same name in the Zhejiang province of China, this tea is famous for its quality. It has flat jade green leaves, a delicate aroma, and a mellow flavour with a slightly sweet after-taste. It can be enjoyed throughout the day, especially after rich foods.
Chun Mee (Green Tea)
From the South of China, this tea is noted for its lively character and refreshing sharpness.
Gunpowder (Green Tea)
A Formosa tea originally so named because of its appearance, the leaves are rolled up into a ball, and having a distinctive fruity flavour.
Espresso Coffees
A good espresso coffee is usually strong, full-bodied, and with low acidity. We recommend these coffees to make in an espresso machine and are equally good as a cappucinno, latte or machiato:
Milder
Caffe Dora Blend (50% decaffeinated)
Jamaica Blue Mountain Very Dark (Very Dark Roasted)
A fine quality coffee is very smooth yet powerful having no acidity. Best served black or with cream.
Rwanda Kopakabi (Medium Roasted)
Fine coffee from Rwanda which comes from the Kopakabi coffee cooperative. The beans are of the Bourbon variety and have a 'roundness' with a little acidity and very nice balance. It is best served black or with milk.
Brazil Daterra Bruzzi Dark (Medium Roasted or Dark Roasted)
The Daterra coffee plantation lies in the Cerrado and Mogiana region of Brazil and is foremost in the quest for high quality coupled with sustainability and protection of the environment. We have chosen their 'Bruzzi' coffee which has a delightful, full-bodied flavour with a hint of acidity and a smooth after-taste. Available either medium or dark, this coffee is particularly suitable for espresso and cappucinno.
Caffe Roma Blend (Blended Roasts)
A rich, lively strong coffee with a fine sweetness at the finish. Coffees from India, Tanzania and Brazil are blended to achieve this espresso, cappuccino coffee. It can also be prepared in filter makers and Cafetières.
Tags: Smooth, Sweet, Espresso, Cappuccino, Strong
Stronger
Santa-Mokka Blend (Blended Roasts)
A smooth strong coffee with a rich, mellow background. We use coffees from Brazil and Colombia blending them to create an intense flavour that will produce strong cappuccino or medium strong espresso coffee. It is recommended for all makers. Serve black or with cream.
Tags: Smooth, Espresso, Cappuccino, Strong
Cafe Centro Blend (Very Dark Roasted)
Very strong. Rich, subtle acidity with a smooth powerful background. We blend Guatemala Nueva Granada and El Salvador Santa Barbara. Both coffees are produced with concern for quality, the environment and worker protection. Recommended for all coffee makers. Serve black or with cream.
Tags: Smooth, Espresso, Cappuccino, Cafetiere, Very Strong
Sumatra Blend (Very Dark Roasted)
Deep, rich, full flavour with a point at the finish. We blend fine Sumatra with our quality Kibo Chagga to make rich, deep espresso and strong cappuccino. Will prepare well in all coffee makers. Serve black or with cream.
Tags: Indonesia, Asia, Smooth, Mellow, Filter, Espresso, Cafetiere, Very Strong
Very Strong
Creole Blend (Very Dark Roasted)
Powerful, rich and very smooth. Brazil and Colombia Supreme coffees are roasted to create a strong after dinner coffee that will suit all occasions. Can be prepared in all makers. Serve black or with cream.
Tags: Smooth, Espresso, Cafetiere, Very Strong
Continental Blend (Very Dark Roasted)
Very lively with a dominating bite. We blend coffees from India and Colombia, roasting them very darkly to produce a very powerful coffee with a definite 'kick' in after taste. Prepares well in all makers. Serve black
Tags: Earthy, Espresso, Cafetiere, Very Strong
Brazil Bourbon Very Dark (Medium to Dark Roast or Very Dark Roasted)
Very low in acidity, especially when very dark roasted, it has a subtle piquancy, and has been described as 'chocolatey'. The variety probably takes its name from a single coffee tree presented by the Dutch to King Louis XIV of France in 1713. Seedlings were later transported to the French Island of Bourbon, now called Reunion. First introduced into Brazil in around 1720, our coffee is grown by a Brazilian farmer who specializes in traditional production methods. Suitable for preparation in all coffee makers. Serve black or with cream.
Tags: Brazil, South America, Smooth, Filter, Espresso, Cappuccino, Cafetiere, Very Strong, Medium to Strong
A good espresso coffee is usually strong, full-bodied, and with low acidity. We recommend these coffees to make in an espresso machine and are equally good as a cappucinno, latte or machiato:
Milder
Caffe Dora Blend (50% decaffeinated)
Jamaica Blue Mountain Very Dark (Very Dark Roasted)
A fine quality coffee is very smooth yet powerful having no acidity. Best served black or with cream.
Rwanda Kopakabi (Medium Roasted)
Fine coffee from Rwanda which comes from the Kopakabi coffee cooperative. The beans are of the Bourbon variety and have a 'roundness' with a little acidity and very nice balance. It is best served black or with milk.
Brazil Daterra Bruzzi Dark (Medium Roasted or Dark Roasted)
The Daterra coffee plantation lies in the Cerrado and Mogiana region of Brazil and is foremost in the quest for high quality coupled with sustainability and protection of the environment. We have chosen their 'Bruzzi' coffee which has a delightful, full-bodied flavour with a hint of acidity and a smooth after-taste. Available either medium or dark, this coffee is particularly suitable for espresso and cappucinno.
Caffe Roma Blend (Blended Roasts)
A rich, lively strong coffee with a fine sweetness at the finish. Coffees from India, Tanzania and Brazil are blended to achieve this espresso, cappuccino coffee. It can also be prepared in filter makers and Cafetières.
Tags: Smooth, Sweet, Espresso, Cappuccino, Strong
Stronger
Santa-Mokka Blend (Blended Roasts)
A smooth strong coffee with a rich, mellow background. We use coffees from Brazil and Colombia blending them to create an intense flavour that will produce strong cappuccino or medium strong espresso coffee. It is recommended for all makers. Serve black or with cream.
Tags: Smooth, Espresso, Cappuccino, Strong
Cafe Centro Blend (Very Dark Roasted)
Very strong. Rich, subtle acidity with a smooth powerful background. We blend Guatemala Nueva Granada and El Salvador Santa Barbara. Both coffees are produced with concern for quality, the environment and worker protection. Recommended for all coffee makers. Serve black or with cream.
Tags: Smooth, Espresso, Cappuccino, Cafetiere, Very Strong
Sumatra Blend (Very Dark Roasted)
Deep, rich, full flavour with a point at the finish. We blend fine Sumatra with our quality Kibo Chagga to make rich, deep espresso and strong cappuccino. Will prepare well in all coffee makers. Serve black or with cream.
Tags: Indonesia, Asia, Smooth, Mellow, Filter, Espresso, Cafetiere, Very Strong
Very Strong
Creole Blend (Very Dark Roasted)
Powerful, rich and very smooth. Brazil and Colombia Supreme coffees are roasted to create a strong after dinner coffee that will suit all occasions. Can be prepared in all makers. Serve black or with cream.
Tags: Smooth, Espresso, Cafetiere, Very Strong
Continental Blend (Very Dark Roasted)
Very lively with a dominating bite. We blend coffees from India and Colombia, roasting them very darkly to produce a very powerful coffee with a definite 'kick' in after taste. Prepares well in all makers. Serve black
Tags: Earthy, Espresso, Cafetiere, Very Strong
Brazil Bourbon Very Dark (Medium to Dark Roast or Very Dark Roasted)
Very low in acidity, especially when very dark roasted, it has a subtle piquancy, and has been described as 'chocolatey'. The variety probably takes its name from a single coffee tree presented by the Dutch to King Louis XIV of France in 1713. Seedlings were later transported to the French Island of Bourbon, now called Reunion. First introduced into Brazil in around 1720, our coffee is grown by a Brazilian farmer who specializes in traditional production methods. Suitable for preparation in all coffee makers. Serve black or with cream.
Tags: Brazil, South America, Smooth, Filter, Espresso, Cappuccino, Cafetiere, Very Strong, Medium to Strong
Ethiopian Coffee
Harar Longberry (Medium Roasted)
It has a deep, heavy flavour, a fruity aftertaste and is very fragrant. Grown by the Oromia Coffee Farmers Cooperative Union who provide financial support for the individual farmers and invest in community projects to provide health centres, schools and water supplies. it is probably at its best prepared and served in the Turkish manner. Serve black. Also recommended for filter makers.
Harar Longberry (Medium Roasted)
It has a deep, heavy flavour, a fruity aftertaste and is very fragrant. Grown by the Oromia Coffee Farmers Cooperative Union who provide financial support for the individual farmers and invest in community projects to provide health centres, schools and water supplies. it is probably at its best prepared and served in the Turkish manner. Serve black. Also recommended for filter makers.
Tanzanian Coffees
It was an East African coffee with a kinship in flavour with coffees from South America. The flavour is less acid than most Kenya coffees but with more body than many Colombia coffees. This coffee, named Chagga, is produced by the Wa-Chagga people living and farming on the slopes of Mount Kilimanjaro in Tanzania. The Chagga people have always shown skill and enterprise. Many have small and medium size farms, and we feel the encouragement of their efforts to produce fine quality coffee is very important.
Kibo Chagga (Medium Roasted or Dark Roasted)
A full, rich body with a mild, delicate acidity. Suitable for drinking throughout the day, it can be enjoyed with or after most foods. It will prepare in all coffee makers. Serve black or with cream or hot milk.
Double A Chagga (Medium Roasted or Dark Roasted)
Smoother than Kibo, Double A has a full, round flavour that can be enjoyed throughout the day. It will prepare well in all coffee makers. Serve black or with milk or cream.
It was an East African coffee with a kinship in flavour with coffees from South America. The flavour is less acid than most Kenya coffees but with more body than many Colombia coffees. This coffee, named Chagga, is produced by the Wa-Chagga people living and farming on the slopes of Mount Kilimanjaro in Tanzania. The Chagga people have always shown skill and enterprise. Many have small and medium size farms, and we feel the encouragement of their efforts to produce fine quality coffee is very important.
Kibo Chagga (Medium Roasted or Dark Roasted)
A full, rich body with a mild, delicate acidity. Suitable for drinking throughout the day, it can be enjoyed with or after most foods. It will prepare in all coffee makers. Serve black or with cream or hot milk.
Double A Chagga (Medium Roasted or Dark Roasted)
Smoother than Kibo, Double A has a full, round flavour that can be enjoyed throughout the day. It will prepare well in all coffee makers. Serve black or with milk or cream.
Rainforest Alliance Coffees
The Rainforest Alliance is a non profit organisation based in New York and works with a coalition of independent conservation groups who actively promote well managed tropical agriculture and sustainable farm management. Their aim is to set global standards that will help advance human commitment to living responsibly with nature, protect bio-diversity and provide economic equity to populations in need. They work with farms from small co-operatives and family run farms, to plantations owned by multinational companies. They currently have projects covering the production of bananas, citrus fruits, flowers and foliage, cocoa and of course coffee. Their programme is unusual in that it includes both social and environmental standards including a full range of worker protection issues and unique in that it is managed by local groups who understand the culture, ecology, farming traditions and the governments concerned. The inspection process organized by the Rainforest Alliance guides farmers and their workers to meet standards that will ultimately benefit local communities, farm workers, tropical wildlife and consumers.
Farms that meet the standards are awarded the Rainforest Alliance seal of approval. Our suppliers of Colombia Kachalu, Brazil Daterra, Guatemala Nueva Granada, and El Salvador Santa Barbara have all achieved this award and have at the heart of their business the values and standards to protect the environment, safeguard their workers and produce the finest coffee.
Brazil Daterra Bruzzi (Medium Roasted or Dark Roasted)
The Daterra coffee plantation lies in the Cerrado and Mogiana region of Brazil and is foremost in the quest for high quality coupled with sustainability and protection of the environment. We have chosen their 'Bruzzi' coffee which has a delightful, full-bodied flavour with a hint of acidity and a smooth after-taste. Available either medium or dark, this coffee is particularly suitable for espresso and cappucinno.
Colombia Kachalu (Medium Roasted or Very Dark Roasted)
Grown in the Santander department by the River Suarez this fine coffee is 100% shade grown. It has a very full-bodied flavour and delicate sweetness as a medium roast. Very dark roasted it makes a rich, smooth espresso and cappuccino. A Rainforest Alliance Certified coffee.
Costa Rica San José (Medium Roasted)
Full flavoured with mild acidity and a soft background. Grown at an altitude of around 5,000 feet above sea level by the Libertad cooperative in the Heredia and Alajuela district. Suitable for preparation in all makers. Serve black or with cream or hot milk. A Rainforest Alliance Certified coffee.
El Salvador Pacamara (Medium Roasted or Very Dark Roasted)
A fascinating new variety from Central America. Coffee beans from the Pacas and Maragogype coffee trees have been crossed, producing a variety which in flavour far exceeds its parent varieties. It has the spectacular appearance of Maragogype with a pleasing spicy, mild acidity.
Guatemala Nueva Granada (Medium Roasted)
Rich and very full with a subtle acidity. Grown in the volcanic highlands of San Marcos. Rainforest Alliance Certified, with concern for quality, the environment and worker protection. We recommend preparation in filter makers and Cafetières. Serve black or with milk or cream.
The Rainforest Alliance is a non profit organisation based in New York and works with a coalition of independent conservation groups who actively promote well managed tropical agriculture and sustainable farm management. Their aim is to set global standards that will help advance human commitment to living responsibly with nature, protect bio-diversity and provide economic equity to populations in need. They work with farms from small co-operatives and family run farms, to plantations owned by multinational companies. They currently have projects covering the production of bananas, citrus fruits, flowers and foliage, cocoa and of course coffee. Their programme is unusual in that it includes both social and environmental standards including a full range of worker protection issues and unique in that it is managed by local groups who understand the culture, ecology, farming traditions and the governments concerned. The inspection process organized by the Rainforest Alliance guides farmers and their workers to meet standards that will ultimately benefit local communities, farm workers, tropical wildlife and consumers.
Farms that meet the standards are awarded the Rainforest Alliance seal of approval. Our suppliers of Colombia Kachalu, Brazil Daterra, Guatemala Nueva Granada, and El Salvador Santa Barbara have all achieved this award and have at the heart of their business the values and standards to protect the environment, safeguard their workers and produce the finest coffee.
Brazil Daterra Bruzzi (Medium Roasted or Dark Roasted)
The Daterra coffee plantation lies in the Cerrado and Mogiana region of Brazil and is foremost in the quest for high quality coupled with sustainability and protection of the environment. We have chosen their 'Bruzzi' coffee which has a delightful, full-bodied flavour with a hint of acidity and a smooth after-taste. Available either medium or dark, this coffee is particularly suitable for espresso and cappucinno.
Colombia Kachalu (Medium Roasted or Very Dark Roasted)
Grown in the Santander department by the River Suarez this fine coffee is 100% shade grown. It has a very full-bodied flavour and delicate sweetness as a medium roast. Very dark roasted it makes a rich, smooth espresso and cappuccino. A Rainforest Alliance Certified coffee.
Costa Rica San José (Medium Roasted)
Full flavoured with mild acidity and a soft background. Grown at an altitude of around 5,000 feet above sea level by the Libertad cooperative in the Heredia and Alajuela district. Suitable for preparation in all makers. Serve black or with cream or hot milk. A Rainforest Alliance Certified coffee.
El Salvador Pacamara (Medium Roasted or Very Dark Roasted)
A fascinating new variety from Central America. Coffee beans from the Pacas and Maragogype coffee trees have been crossed, producing a variety which in flavour far exceeds its parent varieties. It has the spectacular appearance of Maragogype with a pleasing spicy, mild acidity.
Guatemala Nueva Granada (Medium Roasted)
Rich and very full with a subtle acidity. Grown in the volcanic highlands of San Marcos. Rainforest Alliance Certified, with concern for quality, the environment and worker protection. We recommend preparation in filter makers and Cafetières. Serve black or with milk or cream.
Nicaraguan Coffees
Nicaragua's recent turbulent history severely affected the coffee industry for many years. Now as well as the larger estates, co-operatives have been set up to encourage small farmers to grow high quality coffee with concern for the environment.
Nicaragua Sabor de Segovia (Medium to Dark Roast)
Rich, lively and with a hint of chocolaty aftertaste. Suitable for all coffee makers. Serve black or with milk or cream.
Nicaragua's recent turbulent history severely affected the coffee industry for many years. Now as well as the larger estates, co-operatives have been set up to encourage small farmers to grow high quality coffee with concern for the environment.
Nicaragua Sabor de Segovia (Medium to Dark Roast)
Rich, lively and with a hint of chocolaty aftertaste. Suitable for all coffee makers. Serve black or with milk or cream.
Kenyan Coffees
Kenya produces some of the most sought-after coffees which are famous for their bright, lively flavours and rich aromas. A small percentage retain their estate marks when sold through Nairobi auctions, others, though not from a single estate, are of excellent quality.
Kenya Estate Gethumbwini (Medium Roasted or Dark Roasted)
This coffee has lovely acidity or 'point’ and is very fragrant. It is produced at high altitude in the area north of Nairobi towards Thika. Recommended for all makers. We suggest the dark roast for drinking after dinner. Serve black or with milk or cream.
Kenya Peaberry (Medium Roasted or Dark Roasted)
Peaberry beans occur naturally when only one bean forms inside the cherry, usually there are two. Peaberry has a very pleasing dry, sharp point. Very acceptable for breakfast. Recommended for all makers. Serve black or with
Kenya produces some of the most sought-after coffees which are famous for their bright, lively flavours and rich aromas. A small percentage retain their estate marks when sold through Nairobi auctions, others, though not from a single estate, are of excellent quality.
Kenya Estate Gethumbwini (Medium Roasted or Dark Roasted)
This coffee has lovely acidity or 'point’ and is very fragrant. It is produced at high altitude in the area north of Nairobi towards Thika. Recommended for all makers. We suggest the dark roast for drinking after dinner. Serve black or with milk or cream.
Kenya Peaberry (Medium Roasted or Dark Roasted)
Peaberry beans occur naturally when only one bean forms inside the cherry, usually there are two. Peaberry has a very pleasing dry, sharp point. Very acceptable for breakfast. Recommended for all makers. Serve black or with
Indonesian Coffees
Indonesia produces some excellent coffees which are sought after in Germany and Japan. The Dutch first introduced coffee growing to Java in the mid-seventeenth century, so production came early to this part of the world. The heavy rich flavour of these coffees is such that it will carry through the addition of milk or cream.
Java (Medium Roasted)
Traditionally noted for its pleasing heavy, mellow flavour and spicy aftertones. Very little acidity. Recommended for all coffee makers. A very smooth, mild after dinner coffee. Serve black or with cream.
Sumatra Blue Lintung (Medium Roasted)
Very rich with an almost syrupy fullness. Deep toned flavour with a very pleasant finish. Suitable for preparation in all coffee makers. Serve black or with cream.
Indonesia produces some excellent coffees which are sought after in Germany and Japan. The Dutch first introduced coffee growing to Java in the mid-seventeenth century, so production came early to this part of the world. The heavy rich flavour of these coffees is such that it will carry through the addition of milk or cream.
Java (Medium Roasted)
Traditionally noted for its pleasing heavy, mellow flavour and spicy aftertones. Very little acidity. Recommended for all coffee makers. A very smooth, mild after dinner coffee. Serve black or with cream.
Sumatra Blue Lintung (Medium Roasted)
Very rich with an almost syrupy fullness. Deep toned flavour with a very pleasant finish. Suitable for preparation in all coffee makers. Serve black or with cream.
Indian Coffees
Although long associated with tea, India is one of the world's oldest coffee growing nations. During the early sixteen hundreds a pilgrim to Mecca, named Baba Budan, is said to have smuggled some coffee beans out of Arabia concealed in his robes and planted them at Chickmaglur in Mysore in the south of India.
Malabar-Monsooned (Very Dark Roasted)
A strong, mellow, almost chocolaty flavour. Very low in acidity. 'Monsooned' refers to coffee grown in the Kerala district, which is stored to allow the monsoon winds to circulate through the coffee for six to seven weeks in May and June. The high levels of humidity, followed by complete drying has the effect of producing a rich, mellow flavour. Recommended for preparation in espresso makers. Serve as espresso or strong cappuccino.
Mysore (Medium Roasted)
A mellow, full flavoured coffee with a gentle acidity at the finish. Recommended for preparation in filter makers. Serve black or with cream or hot milk.
Although long associated with tea, India is one of the world's oldest coffee growing nations. During the early sixteen hundreds a pilgrim to Mecca, named Baba Budan, is said to have smuggled some coffee beans out of Arabia concealed in his robes and planted them at Chickmaglur in Mysore in the south of India.
Malabar-Monsooned (Very Dark Roasted)
A strong, mellow, almost chocolaty flavour. Very low in acidity. 'Monsooned' refers to coffee grown in the Kerala district, which is stored to allow the monsoon winds to circulate through the coffee for six to seven weeks in May and June. The high levels of humidity, followed by complete drying has the effect of producing a rich, mellow flavour. Recommended for preparation in espresso makers. Serve as espresso or strong cappuccino.
Mysore (Medium Roasted)
A mellow, full flavoured coffee with a gentle acidity at the finish. Recommended for preparation in filter makers. Serve black or with cream or hot milk.
Hawaiian Coffees
This small island in the Pacific Ocean produces some of the world's finest beans. Grown on the slopes of Mauna Loa, a volcano situated on the west of the island of Hawaii. The rich lava soil, and unusual daily cloud cover provide perfect conditions.
Hawaii Kona Extra Fancy (Medium to Dark Roast or Very Dark Roasted)
Rich and very full-flavoured with an interesting mild, nutty acidity. We roast it medium to dark when it can be enjoyed black or with milk or cream. Very Dark it becomes powerful yet smooth. Kona coffee is highly sought after and 'Extra Fancy' is its highest classification.
This small island in the Pacific Ocean produces some of the world's finest beans. Grown on the slopes of Mauna Loa, a volcano situated on the west of the island of Hawaii. The rich lava soil, and unusual daily cloud cover provide perfect conditions.
Hawaii Kona Extra Fancy (Medium to Dark Roast or Very Dark Roasted)
Rich and very full-flavoured with an interesting mild, nutty acidity. We roast it medium to dark when it can be enjoyed black or with milk or cream. Very Dark it becomes powerful yet smooth. Kona coffee is highly sought after and 'Extra Fancy' is its highest classification.
Guatemalan Coffees
The southern half of Guatemala is dominated by the Sierra Madre. This high mountain range creates a perfect climate for coffee cultivation.
Guatemala Nueva Granada (Medium Roasted)
Rich and very full with a subtle acidity. Grown in the volcanic highlands of San Marcos. Rainforest Alliance Certified, with concern for quality, the environment and worker protection. We recommend preparation in filter makers and Cafetières. Serve black or with milk or cream.
The southern half of Guatemala is dominated by the Sierra Madre. This high mountain range creates a perfect climate for coffee cultivation.
Guatemala Nueva Granada (Medium Roasted)
Rich and very full with a subtle acidity. Grown in the volcanic highlands of San Marcos. Rainforest Alliance Certified, with concern for quality, the environment and worker protection. We recommend preparation in filter makers and Cafetières. Serve black or with milk or cream.
Galapagos Coffees
The Galapagos Archipelago was made a national park by the government of Ecuador because of its unique role in the history of Evolution.
San Cristobal (Medium Roasted)
Rich, medium to full, with a subtle hint of sweet acidity. A very rare coffee from one of the islands in the Galapagos Archipelago. The price reflects its scarcity and worldwide demand. Recommended for preparation in filter
The Galapagos Archipelago was made a national park by the government of Ecuador because of its unique role in the history of Evolution.
San Cristobal (Medium Roasted)
Rich, medium to full, with a subtle hint of sweet acidity. A very rare coffee from one of the islands in the Galapagos Archipelago. The price reflects its scarcity and worldwide demand. Recommended for preparation in filter
Ethiopian Coffees
It is believed that the Arabica coffee tree originated in Ethiopia where some may still be discovered growing wild. This huge country produces some of the world's most unusual coffees.
Harar LongberryMedium Roasted
It has a deep, heavy flavour, a fruity aftertaste and is very fragrant. Grown by the Oromia Coffee Farmers Cooperative Union who provide financial support for the individual farmers and invest in community projects to provide health centres, schools and water supplies. it is probably at its best prepared and served in the Turkish manner. Serve black. Also recommended for filter makers.
Mocha (Medium Roasted)
The flavour is fruity, sometimes called 'gamey', and is very different to most other fine coffees. Makes very acceptable 'Turkish' coffee served in the traditional manner. It also prepares well in filter makers. Serve black.
Yirga Chefe (Medium Roasted)
Grown by the Oromia Coffee Farmers Cooperative Union who provide financial support for the individual farmers and invest in community projects to provide health centres, schools and water supplies. This coffee has a lovely, sweet flavour with a delicacy that in our opinion makes it quite unique. Recommended for filter makers. Serve black or with cream.
It is believed that the Arabica coffee tree originated in Ethiopia where some may still be discovered growing wild. This huge country produces some of the world's most unusual coffees.
Harar LongberryMedium Roasted
It has a deep, heavy flavour, a fruity aftertaste and is very fragrant. Grown by the Oromia Coffee Farmers Cooperative Union who provide financial support for the individual farmers and invest in community projects to provide health centres, schools and water supplies. it is probably at its best prepared and served in the Turkish manner. Serve black. Also recommended for filter makers.
Mocha (Medium Roasted)
The flavour is fruity, sometimes called 'gamey', and is very different to most other fine coffees. Makes very acceptable 'Turkish' coffee served in the traditional manner. It also prepares well in filter makers. Serve black.
Yirga Chefe (Medium Roasted)
Grown by the Oromia Coffee Farmers Cooperative Union who provide financial support for the individual farmers and invest in community projects to provide health centres, schools and water supplies. This coffee has a lovely, sweet flavour with a delicacy that in our opinion makes it quite unique. Recommended for filter makers. Serve black or with cream.
Costa Rica Coffees
Costa Rica, known as 'the little Switzerland' of Central America, has one of the best coffee industries, having developed its production of quality coffee over many years. The flavours are quite complex, being delicate and having a fine subtle acidity. These subtle tones can be appreciated when the coffee is prepared using filter or cafetière coffee makers.
Costa Rica Tarrazu Hermosa (Medium Roasted or Dark Roasted)
New to our selection is this latest consignment from the Tarrazu region of Costa Rica. Grown by Cafecoop co-operative farmers in the Dota county, this is a very fine example of high quality coffee. Very aromatic and full flavoured with a delicate acidity as a medium roast. Dark roast it is delightful served
Costa Rica, known as 'the little Switzerland' of Central America, has one of the best coffee industries, having developed its production of quality coffee over many years. The flavours are quite complex, being delicate and having a fine subtle acidity. These subtle tones can be appreciated when the coffee is prepared using filter or cafetière coffee makers.
Costa Rica Tarrazu Hermosa (Medium Roasted or Dark Roasted)
New to our selection is this latest consignment from the Tarrazu region of Costa Rica. Grown by Cafecoop co-operative farmers in the Dota county, this is a very fine example of high quality coffee. Very aromatic and full flavoured with a delicate acidity as a medium roast. Dark roast it is delightful served
Colombian Coffees
For many years, Colombia has produced some of the world's finest coffees. They have a lovely balance of flavour and are famous for their body and depth. They are produced in three mountain ranges, Cordilleras, which form part of the northern Andes.
Colombia Supreme (Medium Roasted or Dark Roasted)
Famous for its fullness and fine acidity, the all-round completeness of its character making it one of the most versatile coffees we know. Grown in the Popayan or Antioquia districts. Suitable for all makers, we suggest the dark roast for espresso or cappuccino, otherwise serve black or with milk or cream.
Colombia Medellin Excelso (Medium Roasted)
A bright, lively coffee with more acidity than San Agustin or Colombia Supreme. Grown in the Antioqua district. Recommended for filter makers and Cafetières. Serve black or with milk or cream.
Colombia San Agustin (Medium Roasted)
Very rich with a deep, mellow flavour. Only carefully selected coffee from the Huila district in the south west of Colombia can bear the mark San Agustin. Recommended for use in filter machines. Serve black or with cream.
For many years, Colombia has produced some of the world's finest coffees. They have a lovely balance of flavour and are famous for their body and depth. They are produced in three mountain ranges, Cordilleras, which form part of the northern Andes.
Colombia Supreme (Medium Roasted or Dark Roasted)
Famous for its fullness and fine acidity, the all-round completeness of its character making it one of the most versatile coffees we know. Grown in the Popayan or Antioquia districts. Suitable for all makers, we suggest the dark roast for espresso or cappuccino, otherwise serve black or with milk or cream.
Colombia Medellin Excelso (Medium Roasted)
A bright, lively coffee with more acidity than San Agustin or Colombia Supreme. Grown in the Antioqua district. Recommended for filter makers and Cafetières. Serve black or with milk or cream.
Colombia San Agustin (Medium Roasted)
Very rich with a deep, mellow flavour. Only carefully selected coffee from the Huila district in the south west of Colombia can bear the mark San Agustin. Recommended for use in filter machines. Serve black or with cream.
Coffee of the world
Brazilian Coffees
This vast country is one of the dominating forces of the coffee world. It is the largest producer and exporter of coffee and the second largest coffee consumer nation. The coffee growing areas cover the south east coastline from Pernambuco in the north to Parana in the south. Much of the area is prone to frosts during the Brazilian Winter. Severe frosts are capable of destroying the trees, which seriously affects the entire world market price for coffee.
Brazil Bourbon (Medium to Dark Roast or Very Dark Roasted)
Very low in acidity, especially when very dark roasted, it has a subtle piquancy, and has been described as 'chocolatey'. The variety probably takes its name from a single coffee tree presented by the Dutch to King Louis XIV of France in 1713. Seedlings were later transported to the French Island of Bourbon, now called Reunion. First introduced into Brazil in around 1720, our coffee is grown by a Brazilian farmer who specializes in traditional production methods. Suitable for preparation in all coffee makers. Serve black or with cream.
Santos (Medium Roasted or Dark Roasted)
Low in acidity, very smooth when medium roasted and becomes even softer in character when dark roasted. Recommended for filter makers. Serve black or with milk or cream.
Santos Supreme (Medium Roasted or Dark Roasted)
This fine quality coffee has just arrived from origin. A mellow flavour with a delicate acidity provides a perfectly balanced cup of coffee. We recommend the medium roast black or with hot milk. The dark roast is perfect black, or with milk or cream.
This vast country is one of the dominating forces of the coffee world. It is the largest producer and exporter of coffee and the second largest coffee consumer nation. The coffee growing areas cover the south east coastline from Pernambuco in the north to Parana in the south. Much of the area is prone to frosts during the Brazilian Winter. Severe frosts are capable of destroying the trees, which seriously affects the entire world market price for coffee.
Brazil Bourbon (Medium to Dark Roast or Very Dark Roasted)
Very low in acidity, especially when very dark roasted, it has a subtle piquancy, and has been described as 'chocolatey'. The variety probably takes its name from a single coffee tree presented by the Dutch to King Louis XIV of France in 1713. Seedlings were later transported to the French Island of Bourbon, now called Reunion. First introduced into Brazil in around 1720, our coffee is grown by a Brazilian farmer who specializes in traditional production methods. Suitable for preparation in all coffee makers. Serve black or with cream.
Santos (Medium Roasted or Dark Roasted)
Low in acidity, very smooth when medium roasted and becomes even softer in character when dark roasted. Recommended for filter makers. Serve black or with milk or cream.
Santos Supreme (Medium Roasted or Dark Roasted)
This fine quality coffee has just arrived from origin. A mellow flavour with a delicate acidity provides a perfectly balanced cup of coffee. We recommend the medium roast black or with hot milk. The dark roast is perfect black, or with milk or cream.
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