HINTS OF

Chocolate ~ Bonfire toffee ~ Aromatic spices

One of our favourite blends, Carpe Diem offers bountiful amounts of flavour and produces an incredible crema to match. It features beans from Asia and Africa that produce a punchy flavour but it's still an easy drinking coffee, great all day!

With notes of chocolate, bonfire toffee and aromatic spices this is the perfect blend as an espresso, americano, latte or cappuccino. In fact it's one of our most versatile blends.

We recommend preparing this blend as an espresso however it also works incredibly well as filter coffee, cafetière coffee or in the aeropress.

HINTS OF

Zesty fruits ~ Dark chocolate

Columbian coffee has been grown for years and enjoyed by millions all around the world. Renowned for its quality, well balanced flavour and body. You’ll find clean flavours in the cup which makes for easy drinking and a popular choice among coffee houses.

Our Columbian single origin is high grade and comes from the Medellin region. A popular choice, we're really happy with the flavour from these beans and how easy it is to replicate a great result consistently across many different brewing methods.

HINTS OF

Vanilla pods ~ Honey glazed pecans ~ Plum ~ Orange zest

Costa Rican beans are world famous for their flavour profile. They feature an unusual blend of sweetness and zest with exceptional balance and acidity.

Our Costa Rican beans are from the Tres Rios region which has a reputation for producing some of the finest coffee in the world. Thanks to the nearby Irazu Volcano, high altitudes and the perfect wet and dry climate its unique flavour becomes enriched.

The elegant sweetness of the honey glazed nuts and vanilla aroma entices you in, followed by the fruity acidity and zest of plum and orange. Our Costa Rica coffee is a popular choice and brews brilliantly using so many brewing methods to extract its wonderful flavours. We think you'll love this one as much as we do!

HINTS OF

Dark chocolate ~ Blackberries ~ Pomegranate

Our Rocky River blend combines Central and South American single origin coffee beans to give excellent body and crema.

With notes of dark chocolate, zesty blackberries and pomegranate which provides a sweetness and acidity to the blend.

Rocky River fresh roasted coffee is the perfect choice if you prefer a zesty note to your espresso.

HINTS OF

Wild spices ~ Hickory smoke ~ Chestnuts

Our Sumatran single origin beans are grown in a region named after Lake Toba which is the largest volcanic lake in the world. Using a local method known as Giling Basoh the beans are separated from their fruit. This method of separation ensures the beans retain their complex earthy aromatics and impart a superb body.

The beans are both intensely spicy and smoky with very little acidity however the especially good body in the coffee makes up for the lack of acidity and provides an array of aromas and tastes that will excite your palate.

HINTS OF

Roasted peanuts ~ Almonds ~ Dark chocolate

Brazil is one of the largest producers of coffee in the world. It’s easy to see why too! The reliability in quality and flavour is excellent with the coffee being well balanced and pleasing on the palate.

Our Brazil coffee is suitable for most thanks to its smooth nutty flavour with the slightest dark chocolate overtones. It’s a popular choice among coffee houses and enthusiasts as it makes a consistently great cup of coffee.

HINTS OF

Cocoa ~ Raspberries ~ Goldenberries

Our Ardour blend is a complex roast which combines five different types of coffee beans to produce an intense flavour and crema.

We combine beans from Sumatra, Ethiopia and Indonesia which are then fused together in the roaster to give this blend its strength. The temperature of the roast then adds a new dimension to Ardour further intensifying its strength and helping to create its wonderful flavour profile.

Adour makes a powerful full bodied espresso, great if you like strong coffee with an intense yet complex collection of flavours.

HINTS OF

Blackberries ~ Orange zest ~ Honeycomb

Guatemalan coffee has been celebrated for years due to its complex taste and versatility.

Our Guatemalan fresh roasted coffee is Genuine Antigua, grown on plantations within the volcanic valleys that surround Antigua, the former capital city of Guatemala.

The plantations are approximately 1650m above sea level and surrounded by three volcanoes Agua, Fuego, and Acatenango. This rich volcanic soil is perfect combined with low humidity and lots of sun. Pumice stone helps to retain the soils moisture giving it excellent fertility for coffee growing.

The final result is an exciting cup of coffee, wonderfully fruity and rich, with a surprisingly full body in the cup.

HINTS OF

Rose ~ Herbs & spices ~ Honeyed fruit

Our Jamaican Sunset blend has been carefully created to replicate flavours from the world famous Jamaican Blue Mountain coffee. It combines beans from multiple origins that are lightly roasted to produce a complex yet mellow flavour.

Jamaican Sunset makes a great breakfast coffee but it's easily enjoyed throughout the day because of its mellow flavour profile.

HINTS OF

Cocoa ~ Passionfruit ~ Pomegranate

Nala (meaning beloved or sweet) is a fusion of African coffee beans from two regions, one central and the other to the east. They come together to create an exciting chocolatey flavour with just a little zest and sweetness, not too much though so that the overall chocolatey notes remain the emphasis.

Nala is popular among both coffee and chocolate lovers because of its flavour profile. Why not try this fresh roasted coffee blend as a Mocha mixed with some of our Chocolate to create a truly indulgent treat!

HINTS OF

Dark chocolate ~ Cacao liquor ~ Lemongrass

One of our popular blends, English Bay provides a smooth cup of coffee with an incredibly balanced flavour.

With notes of dark chocolate and lemongrass, English Bay is a combination of African and Central American beans. This blend offers the acidity of the Kenyan beans with the sharpness of a strong mocha.

HINTS OF

Cranberries ~ Herbs & spices ~ Cacao liquor

Cameroon has an amazing eco system for coffee growing thanks to its mineral rich volcanic soil and rainfall. Thanks to high altitudes the coffee grown here gets its own unique favour profile that has become increasingly popular over the years.

Most of the coffee is grown around 5,000 feet above sea level which helps the beans produce a full-bodied yet earthy flavour profile as well as a hint of cranberry and cacao.

Our Cameroon beans are lightly roasted to intensify their zesty flavour and unlock final notes of cacao.

HINTS OF

Hazelnut ~ Honey ~ Orange Zest

Our AA graded Kenya single origin has the perfect well rounded flavour profile with complex notes and plenty of body to create an exciting cup. You can expect a smooth nutty taste with a slight sweetness and acidity to it.

After milling Kenyan coffee is graded based on its screen size and AA is the highest grade available. Our AA Kenya is exceptionally versatile and will work well as an espresso or in milk based drinks. It's also the perfect pairing for bean to cup machines.

HINTS OF

Ginger ~ Cocoa ~ Honeycomb

Our strongest blend and great for those who like their coffee with a kick! Shadow Wood is an infusion of Central American beans that are double roasted to give them a distinctive and intense flavour.

This roast isn't to everybody's taste however if you love seriously strong coffee then you'll love Shadow Wood. Perfect as a morning espresso, filter or in the French press this blend will provide the intensity you're after when other blends just aren't quite strong enough.

HINTS OF

Dark chocolate ~ Wild Berries ~ Walnut

Our decaf blend uses the Mountain Water process to carefully remove 99.9% of the caffeine content from the bean. The result is a decaf coffee that has an incredibly punchy flavour with subtle chocolate notes and a nutty finish.

We've ensured our decaf blend is versatile and can be enjoyed as an espresso or in a speciality milk based drink at any time of day.

What is the Mountain Water process?

The process uses pure water from Pico de Orizaba - the highest mountain in Mexico.

First the beans are steamed to soften them and prepare them for the washing stage. They are washed in a flavoid saturated water which slowly starts to break down the caffeine and begin the extraction process.

In the next step the water passes through a charcoal activated filter removing remnants of caffeine but allowing the original flavour compounds to come through. The water is then passed back to the beans caffeine free but still full of flavour. 

The final product is a bean that's ready for roasting and still packed full of flavour ready to deliver a great tasting cup.