New Collection
See our selection of amazing coffees from all over the world.
Altitude: 1200 - 1500 MASL
Preparation: Honey
Location: Pejibaye, Jimenez Canton, Costa Rica
Variety: Catuai
Profile: Plum, Cacao, Honey
Located to the south of the Capital San Jose, Perez Zeldon is one of the four main growing regions in Costa Rica. This lot comes from a group of producers who work with Santa Cruz Mill located in Pejibaye in the district of Jimenez Canton. This coffee comes from a small group of producers who work with the mill to create really special lots that stand out and have even more care taken in terms of picking, processing and drying.
This coffee is really delicious as a sweet, clean and slightly nutty espresso. There is a gentle plum fruitiness but overall the flavour is smooth and sweet. Ideal as a flat white or Americano!
Altitude: 1050 - 1100 MASL
Preparation: Natural
Location: Nova Resende, South of Minas, Brazil
Variety: Catuai
Profile: Toffee, Apricot, Toasted Almonds
For this year's harvest we decided to source a naturally processed coffee as we were craving that delicious sweetness that compliments milk so well. Bursting with the classic milk chocolate flavours you always get from a Brazilian coffee but you can also expect a hint of toffee and apricot to make this an all day, every day coffee.
We love Brazilian coffees for the way they work so well across all brew methods and brew styles. There's a reason they're such a consistent crowd pleaser!
Altitude: 1450 - 1600 MASL
Preparation: Washed
Location: Tarime District, Northern Tanzania
Variety: Kent & N39
Profile: Chocolate, honey, mandarin
This Coffee comes from a group of producers in the Tarime District that focus exclusively on high grade specialty coffee. They believe by improving the quality of their coffees can help themselves and the local community create a better income. Strict cherry sorting is carried out to ensure only the very best cherries are used and inferior quality cherries removed. The pulping and washing process is closely supervised, before the parchment is moved to the drying tables for slow sun drying on the famous African beds. Here is it regularly turned and protected from the harsh midday sun.
It sounds strange to describe a coffee as very drinkable (shouldn’t they all be??) but this one is just so sweet and easy to drink that I think we have to. Chocolate is a flavour usually much more associated with coffees aimed more for espresso than filter but this one has a beautiful milk chocolate sweetness that makes it a real joy to drink. Definitely a coffee that you can drink every day
Altitude: 1700 - 1850 MASL
Preparation: Fully Washed
Location: Alto del Obispo, Huila, Colombia
Variety: Caturra, Colombia, Castillo
Profile: Chocolate, Raspberry, Caramel
Whilst Huila is naturally blessed with optimal coffee growing geography, the key to great quality coffees from the areas around San Agustin (such as this lot) are the growers themselves. Coffee farming within the region is overwhelmingly small-scale. Indeed, approximately 80% of producers from the region farm coffee on less than 3 hectares of land. These small farms are tended by individual families with labour only rarely being contracted out, which leads to more thorough and intensive management practices and great pride in the final product – which is, itself, an extension of the family.
We love this coffee as a drinkable, daily espresso. A little lighter in body and sweeter than our Brazilian offering. Think more caramel and chocolate rather than nuts and chocolate. Versatile when it comes to brew methods and definitely firmly in the crowd-pleaser category!
We know that every coffee shop, restaurant and hotel are different so we always do our best to deliver beans, training and equipment that will best suit you and your customers.
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