Our high quality micro-roasted coffees have rich flavours and intense aromas because our beans are not exposed to any automatic machines. Instead they are sympathetically hand roasted to respect the character of each bean. 100% speciality Arabica, our coffee is cultivated at high elevation, hand-selected by our farmers, fermented for 24 hours, washed and rinsed, then hulled and graded and carefully monitored by our Roastmaster to ensure an even roast.
Have you ever tasted coffee made from beans that were roasted just 12 hours fresh? It’s a truly sensual experience, one of the rare beauties and treasures on this planet.
Speciality coffee is the highest-quality green coffee beans roasted to enhance their flavour potential by true craftspeople and then brewed to well-established standards set by the Speciality Coffee Association of Europe (SCAE).
There are two main types of coffee: Arabica and Robusta.
Coffee Arabica was originally found in the South Western highlands of Ethiopia, but is now rare in its native state. It is now grown in many parts of Africa, Latin America, Southeast Asia, China, and assorted islands in the Caribbean and in the Pacific. The plants take some seven years to fully mature but the Arabica beans contain more flavour and less caffeine than Robusta coffee beans.
Most of our coffee offering is grown in small family owned plantations. The ideal conditions for cultivation are found between 4,000 ft and 7,500 ft above sea level, with temperatures between 17 and 23 degrees centigrade.
On average it takes approximately 3 to 4 years for newly planted coffee trees to begin to bear fruit, depending on the type of coffee being grown. When the coffee cherry turns a bright, deep red it is ripe and ready to be harvested. Whilst mechanical picking is used in some countries, the finer Arabica beans tend to be handpicked.
Pickers rotate among the trees every 8 – 10 days, choosing only the cherries which are at the peak of ripeness.
Fresh coffee will look dry, rather than oily. As coffee ages, the beans naturally secrete oils, losing some of the flavour in the process. Darker roasted coffees excrete oils more quickly since the integrity of the bean is compromised by a longer roast which also diminishes the potential flavour gradations.
Although a vacuum sealed bag will retain the coffee aroma within the bag, as soon as the bag is opened, the aroma is released into the atmosphere. A sealed bag does not allow natural degassing to occur in a way that helps maintain the integrity of the bean and the balance of the flavour profile over time.
We roast on demand and provide our customers with the freshest coffee possible. We recommend that you drink your coffee within three to four weeks of the delivery date to ensure you have the best drinking experience possible.