Each of our coffees have a unique flavour, taste and mouth feel.
Each of our coffees have a unique flavour, taste and mouth feel. As the business grows we will offer a larger selection but currently concentrating our efforts on quality and not quantity. We will have a special blend offered at different times of the year, so sign up to our newsletter so you’re the first the hear about it.
Hwre goes exceptionally well with a selection of different milks, oat milk especially. Hwre translates to Hurrah, the coffee kicks you into life.
Hwre is an African and South American espresso blend has been created with meticulous attention to detail in order to bring out the complimentary characteristics of a blend of origin and process.
Careful consideration and experimentation has gone into creating this blend to create a delicious chocolatey espresso drink with a bright fruity zing to delight the taste buds to give an invigorating boost.
Due to the seasonal nature of coffee growing across the tropics, our espresso blend will vary according to what is available.
This ensures you are provided with the most delicious cup of coffee!
The name ‘Bore Da’ translates to ‘Good morning’ it’s a perfect cup to enjoyed in the morning, smooth and delicious. This coffee is well balanced and full of flavour, it tastes good served with all selections of milk, perfect for vegan coffee lovers.
Farm: Sitio Nossa Senhora
Varietal: Yellow Catuai
Altitude: 1050 – 1259 masl
Ana Maria Borges Ferreira, followed the footsteps of her father Manoel Teodoro Ferreira who had started producing coffee in small quantities in 1965. Ana Maria was fascinated about the affection that her father had for the coffee and picked up this interest in the crop too that has stayed with here today.
In 2008 Ana Maria and her husband, Luciano Borges Ferreira decided invest further into specialty coffee and bought more land with altitudes from 1050 to 1259 meters. This land was situated with a favourable microclimante and diversity to suited for producing Speciality Coffee.
Today the property produces about 80% speciality coffee and in 2015, Ana Maria Borges won first place on the Coopervass Competition scoring 87 points.
During the harvest the coffees is collected manually before being placed on the patios for between 7 – 10 days until the coffee reached below 11% moisture. The coffee is turned every 2-3 hours during the day to ensure an even drying. After this the coffee is then left to rest for 30 days in silos before then being hulled and screened again separated into two grades with the top grade being used for export.
It’s suitable for filter and cafetiere but also perfect as an espresso or moka. Enjoy this coffee after a meal with cream, it’s yummie! Tastes good with any milk just fabulous with cream.
Blended from Nicaragua and El Salvador beans.
Plantation: Apollo 11
Altitude: 1500 masl
This plantation is owned by Silvio Sanchez and his mother. The land is mountainous and remote but ideally suited to coffee growing.
Estate: El Cipres
Varietal: Red Bourbon
Altitude: 1950 masl
This estate located on the Northern slopes of the Picacho Volcano in the Balsamo-Quezaltepec coffee region. Owned by the Alvares Gallardo family.
Milk can be added but first try it served black. This one is our fave!
Washing station: Nyamunlinda
Varietal: Red Bourbon
Altitude: 1700 masl
Rwanda is blessed with volcanic soils, high rainfall and high altitude – ideal growing conditions for sweet and fruity coffee!
Nyamulinda was built by friends and neighbouring framers Immaculate and Francine in the fruitful region of the Western Province in Southern Rwanda. After realising the potential for coffee in their home village they decided to grow it themselves on their combined farmland.
In order to maintain the quality achieved on the farms, they decided to process the coffee themselves and built the washing station in 2016, now serving to process the small holdings of their neighbouring farmers.
Farm: Mulitple producers in the Huabal region
Altitude: 1750-1800 masl
Huabal is a very isolated region of Peru and as such has received very little investment in terms of infrastructure and construction. Despite this, Huabal is one of the districts with the most potential for quality coffee with ideal growing conditions, a lot of pure Arabica varieties and a unique micro climate, giving a very distinct cup profile that can rival the best coffees in Latin America.
Most of the producers of this lot have between 1-3 hectares and pick, process and dry their coffee in their family homes.