Using a selection of
100% Arabica coffee beans from the world's premium growing regions, our
coffee is freshly roasted each day in small controlled batches, then packed
using a "One-Way Degassing Valve". This ensures only the finest
gourmet coffess of ultimate freshness, aroma and flavour are produced.
A blend of high quality 100% pure Arabica beans that will really hit the spot. Darkly roasted to create a rich and luxurious flavour, full bodied, rich, chocolaty, and ideal for espresso-based drinks like Cappuccino or Caffe Latte.
Quality Espresso beans which give a full aroma and smooth distinctive taste and are made from 100% Arabica beans. It incorporates excellent Dry-Processed coffee beans to contribute a huge body, strong bittersweet chocolate roast-taste, earthy and intense fruity aromatic.
Wet-Process gives coffee a clean and bright taste, which the name of this blend comes from! Smooth and tangy this multi-dimensional blend of medium roasted beans is rich and well rounded with no bitterness.
Blended and roasted to perfection, this coffee is light and sparkling, fruity in the cheeks. India Monsoon Malabar are added to create a delightfully sweet with satisfying body, complimented by a beautiful, lingering aftertaste. Fantastic for all day drinking.
COSTA
RICA SHB EP (Wet processed)
They
are tangy, bright ...very lively in terms of brightness or acidity. This
coffee has nutty accents, bittersweet coffee flavor, and slight praline
roast taste, with apple in the finish, a really nice floral aroma and
also berry fruit in the flavor. The body, while not very heavy, has a
very elegant, silky mouth feel.
Guatemala
SHB Santa Elena (Wet processed)
Bright, mild, and delicious, if that is not apparent
at first, you will realize the high acidity as the cup cools. This gives
it a real lively cup character, tangy and in lighter roasts the fruitiness
is like barely ripe mango. Behind the brightness and fruit is an almondy
nuttiness with a bit of not-too-sweet Dutch cocoa. It sounds like an odd
combination of flavors but somehow it spins itself into a really cohesive
taste profile.
This coffee is grown in a is very high altitude farm; it starts at 1450, an altitude many farms don't even reach, meters and goes up from there! The acidity is remarkable, in the realm of Kenyas. (A note to those who think they don't like acidic coffees; saying a coffee is acidic does not mean it has an acidic effect, but rather it has a high range in the cup flavors due to flavorful acids).
Brazil 17/18 SS FC
High-quality Brazilian coffees are great for a Full City or a bit lighter! It provides great body, chocolate, possibly fruity notes, and it risks being earthier and more rustic in the cup. As famous as her name, Brazil is a traditional "BASE" for espresso blends, but it performs excellent as unblended, straight espresso too.
ACE Vedo, Royal Huila, 16 screen premium
We are proud of the Estate coffees we have from Colombia. This coffee is from the Huila region, the coffees are usually a little fruity with a light body, the cup has flavors like a spiced tea: apple, cinnamon, muted clove flavors. The body is not as thick as you would think from a Colombian (typical lighter body of a Huila) but it works well with the cup character ... and after all, lighter body is not a defect.
The coffee is well-fruited, a very lush, dark grape fruitiness, it has a full nuttiness and hint of spice. This is really quite a nice cup for any Colombian decaf coffee, the brightness (acidity) of the cup is a little low. It's definitely a very flavorful cup, and an impressive decaf.
Genuine Harar longberry coffee, Grade 4., Mark: M.A.O. Horse
Harar is intense. A really good Harar is a coffee that is fruity (blueberry to apricot) and with flowery enzymatic aromas, jasmine tea, maple woodiness, exotic hide or fresh leather, mulling spice... in other words, good Harar is like the fragrance of an open-air Arabic market! Harars have pungent rustic chocolate roast flavors and a range of winey to fermented fruitiness.
Ethiopian coffees are always my cup. Why? The royalty to the coffee origin? I like this coffee roasted at City or City +, which highlights the strongest quality of a great Yirgacheffe, the brightness, even though the coffee lacks some body and depth at this roast level. It is how Ethiopians roast coffee, quite light ... in fact they roast it so light that I don't think it passes through first crack! I am not recommending that, but it would be interesting to add the term "Ethiopian Roast" to our lexicon to describe ultra-light roasting. Anyway, darker roasts still have citric quality but it becomes eclipsed by "roast taste" to the detriment of the "origin flavors". FC+ is passable but Vienna roast I cannot abide.
This is one of the most profound examples of a Kenya fruited with berry I have ever tasted. As the cup cools the fruits have a more citric quality, but especially when it is hot it has an unmistakable blackberry note that pairs very well with a black tea quality. It makes the finish less of a sweet "cleanly diapering" one, and, more of a tea-like tightness: almost tannic. This works well with the other cup flavors, with lingering herbal notes in the finish.
The coffee is grown on volcanic soils and belongs to the Central/East African family of washed (wet-processed) coffees, bright (acidy), and mostly aggressively flavourful of which Kenya is certainly the dominant coffee. The coffee has fine intrinsic qualities, mild, earthy and delicious.
This is a powerful blend of coffees from the Red Sea area, from Yemeni coffees on one side, and Ethiopian coffees on the other. I intended for the exotic espresso shot or filtered coffee. It incorporates three excellent Dry-Processed coffees that contribute to a huge body, strong bittersweet chocolate roast-taste, and intense fruity aromatics.
Sana'ani refers to any coffee grown in the high altitudes around the Yemeni capital of Sanai (also Sana). These are perhaps lower in intensity than other Yemeni origins but have a bright, light cup profile with more fruited notes. Bright fruitiness, a winey depth to the acidity, a touch of tobacco in the cup. The coffee has a good, firm tannic edge and dried fruit character but it will depend on your roast treatment of the coffee.
Monsooned coffees are stored in special warehouses until the Monsoon season comes around. The sides of the structure are opened and moist monsoon winds circulate around the coffee making it swell in size and take on a mellowed but aggressive, musty flavor. This is an extremely earthy, musty, pungent cup with a unique combination of caramelly finish and potent flavors.
This aged Sumatra is the real deal, deep orange in color, and roasts to an even, golden brown. I suggest Full City+ to light Vienna roast, and 2 days rest for this coffee. The first sip is indeed a bit jarring, but after your palate adjusts, you can find a unique sweetness, like sweet smoke, aged-oaky notes, heavy body, and a complete lack of acidity.
The PNG coffees have the more natural, rustic cup character. This is a fairly early arrival from the Kimel Plantation but it has no "green" character in the cup. It is a very lively coffee with a lot of top-end character, and with so much clean fruity notes it is like a cornucopia of ripe fruit.