Takengon Jagong Mill
Exotic and earthy Mandheling coffee often exhibits tones of sweet chocolate and liquorice. A well-developed coffee because of the rich volcanic soil and tropical climate. Sumatra Mandheling could be placed at the top of the list of the best coffees from Sumatra. Brimming with elegance and depth it has a multi-layered acidity.
Kaffa Forest Harvested
This delicious natural-processed coffee comes from small holdings based around the Illubabor and Kaffa regions at elevations from 4,400 to 6,000 feet above sea level. It is strongly aromatic of honeysuckle and bergamot. The taste has great balance with ripe strawberry, blueberry muffin and lasting coffee, chocolate and mocha flavours.
Wet Processed Peaberry
This Kenyan coffee comes from the Kangema district. Medium to dark roasted it is rich in blackcurrant with tones of nutmeg with a well balanced and sweet after taste.
Supremo Decaffeinated
An extremely fresh flavourful bean for decaf that has a very pleasant fruity note, this translates into the fresh extraction of the cup. Mountain water can often surprise with its full depth of flavour. The perfect choice for a decaffeinated coffee.- Out of stock
High Grown Arabica
Grown on the slopes of the mountain range, Barahona is a strong tasting coffee that leans toward a somewhat more acidic and heavier-bodied cup. Closer to the better Jamaican and Puerto Rico coffees in quality and characteristics, its chocolate nutty flavours mix with a sweet spicy after-taste to leave a smooth caramel finish.