Grown in the Palencia region of Guatemala by Guadalupe Alberto 'Beto' Reyes and his family, we're very excited to share these delicious coffees with you! From Finca Limoncillo in Matagalpa, Nicaragua, this week's coffee has tasting notes of pear, digestive biscuit and macadamia nut. A clean, delicate acidity of pear starts things off, before sweet macadamia nut and digestive biscuits take over.
We're obsessed with coffee and the range of flavours that speciality coffee can offer. We travel the world in search of the best coffee on the planet, from some of the most outstanding coffee producers so that we can share those flavours with you and make remarkable coffee more available, sustainable and consistently delicious.
We're obsessed with coffee and the range of flavours that speciality coffee can offer. We travel the world in search of the best coffee on the planet, from some of the most outstanding coffee producers so that we can share those flavours with you and make remarkable coffee more available, sustainable and consistently delicious.
Services
Wholesale
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We source the best coffees we can find through a network of producers we've built long-term relationships with: good people committed to growing coffees with flavours reflecting cultivar, terroir, processing and farming skill, allowing us to offer the widest range of speciality coffee in Europe. We offer pricing tiers to customers looking for full coffee supply or guest/rotating offerings to add to their existing menu.
Articles
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A thought leadership piece - Stephen Leighton During these crazy times, there is a tendency for us all to think a little closer to home. Isolation makes us look inward and shut out the wider issues of the world. Behaviour patterns are altered as people start focusing more on self - this has been demonstrated in the last few weeks with the phenomenal panic buying in supermarkets, and the severe drop in charitable giving.
Coffee Processing Explained
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What is a honey processed coffee? What are the differences between the different colours? What's involved in the overall honeying process? What happens to the beans? How is a honey processed coffee different to a washed or natural processed coffee? What can you expect flavour wise from a honey processed coffee?
Ethical Policy
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I promise to pay a good price for the coffee I buy. This is built on trust between grower, roaster, and end customer - trust, and long term results;. I promise to visit the producers we buy from directly as often as I am able to, and ask them face to face if they are happy that they sell to us, and with how we roast their coffee and promote their farm name;.
Roasting Guide
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Roasting a coffee changes the beans from green to brown - but just how brown? Different systems can be used to describe different levels of roast, from the beige of the lightest roasts through to the oily blackness of the darkest roasts. Beans usually look uneven and small.
Usually lighter in body and simpler sweetness, this lightest of roasts typically only suits especially floral coffees or ones where an experimental processing method has been used.Our darkest roasts, more shiny, even coloured and usually (but not always) darker in appearance. Not many coffees need to be roasted this dark.
Usually lighter in body and simpler sweetness, this lightest of roasts typically only suits especially floral coffees or ones where an experimental processing method has been used.Our darkest roasts, more shiny, even coloured and usually (but not always) darker in appearance. Not many coffees need to be roasted this dark.
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