Espresso and Whole Beans

A rich blend of arabica coffees from around the globe.

Washed El Salvador & washed Guatemala with some fermented Costa Rican.

Really balanced acidity and sweetness, melted butter on the mouthfeel

Aroma – Subtle chocolate, strawberry jam with a hint of liquor coffee
Tasting notes – Dark chocolate with notes of Christmas pudding

Steve Head of Coffee says:

"100% Arabica, El Salvador, Guatemala and a Juicy processed Costa Rica make up this year’s Christmas Coffee. Medium in roast colour leaves a perfectly balanced, sweet, rich cup. Subtle chocolate with a gentle coffee liquor flavours. Incredibly clean with a buttery mouthfeel when brewed through the V60"

We hope you enjoy… Merry Christmas!

Colombia & Costa Rica

County: Colombia:
Region: Bolivar
Producer Group: Racafe
Altitude: 1450 - 2300m
Varietals: Castillo, Catimor, Caturra, Cenicafe 1, Colombia
Process: Washed
Harvest: November – December / May – August

Country: Costa Rica
Region: Tarrazu
Farm: El Llano Farm
Varieties: Caturra, Catuai
Altitude: 1550 masl
Processing: Washed

Named after the old Cooling Towers that used to be situated across the road from the roastery. Medium roast level, 100% arabica, good body, balanced, citrus acidity with notes of chocolate.

The espresso has a creamy, rich flavour with chocolate tones and a lasting mouth feel.

Ethiopia, Honduras & Guatemala

Country: Ethiopia
Subregion: Uraga
Zone: Guji
Producer: Small holder farmers
Altitude: 1900 masl
Varieties: Heirloom
Harvest: 2022/23
Process: Anaerobic slow dry

Country: Honduras
Region: San Andres, Limpira
Farmers Group: GUAXINLACA Y SIDRA Hambella
Altitude 1400 - 1650 masl
Varieties: Lempira, Ihcafe 90, Catuai, Typica
Harvest : 01 Jan - 30 Apr
Process: Washed

Country: Guatemala
Region: Huehuetenango
Farmers Group: Hope Coffee
Farmer name: Nohelio Castillo
Altitude: 1650 masl
Varieties: Bourbon, Caturra, San Ramon, Sarchimor
Harvest : 01 Jan onwards
Process: Washed

Medium light roast, floral fruity notes from the Guji, sweet and juicy.

Brazil, Honduras & Guatemala

Country: Brazil
Region: Machado, Sul de Minas
Producer: Sebastiao Eloi Miranda
Growing Altitude: Up to 1250 masl
Varieties: Catuai, Mundo Novo
Harvest: Hand Picked
Process: Natural/Dry Processed

Country: Honduras
Region: San Andres, Limpira
Farmers Group: GUAXINLACA Y SIDRA Hambella
Altitude: 1400 - 1650 masl
Varieties: Lempira, Ihcafe 90, Catuai, Typica
Harvest : 01 Jan - 30 Apr
Process: Washed

Country: Guatemala
Region: Huehuetenango
Farmers Group: Hope Coffee
Altitude: 1650 masl
Varieties: Bourbon, Caturra, San Ramon, Sarchimor
Harvest : 01 Jan onwards
Process: Washed

Medium dark roast with tasting notes of cocoa, dried fruits, hazelnut & dark choc

Country: Brazil
Region: Machado, Sul de Minas
Producer: Sebastiao Eloi Miranda
Growing Altitude: Up to 1250 masl
Varieties: Catuai, Mundo Novo
Harvest: Hand Picked
Process: Natural/Dry Processed

Machado is located in the south of the Minas Gerais region. The local area has some of the highest elevations of any coffee growing region in Brazil (up to 1,250masl). The cooler climate allows for a slow cherry development, mild but distinct acidity and nice healthy trees!

Sul de Minas (South Minas) is the largest coffee growing region in Brazil and the world, and is home to some of the best coffees in Brazil. The region is characterised by mountainous terrain, rich fertile soil and vast natural reserves of Brazil’s Atlantic Rainforest. The favourable climate and relief, together with handmade coffee production, are the secrets of the award-winning region. The factors for success are a dedication at all stages of production, solid infrastructure and investment in research.

Sebastiao Eloi Miranda lives at his small farm Sitio Gamelao with wife Tereza. His parents moved from Sao Paulo to Minas Gerais when he was only 2 and since then, coffee has been part of his family routine. He started working as picker for other farms and at the age of 25, Mr. Miranda bought his first piece of land and planted 1 hectare of Coffee.

This yellow Catuai varietal is medium roast, with great balance and with tastes of plum, strawberry, almond and cream.

Country: Indonesia
Region: Sumatra, Batak Region of West-Central Sumatra, Aceh
Altitude: 1100 - 1500 masl
Varieties: Catimor, Typica
Harvest: June - December
Process: Giling basah (wet hulled)

Sumatra Mandheling is grown on the slopes of Mount Leuser, a volcano near the port of Padang, in the Batak area of Aceh. The Leuser Range is said to be home to one of the most ancient and bio-rich ecosystems on the planet.

Medium dark roast with an earthy, sweet flavour, chocolate, herbal, clean earthy, spicy body, creamy mild acidity

Country: Ethiopia
Subregion: Uraga
Zone: Guji
Producer: Small holder farmers
Altitude: 1900 masl
Varieties: Heirloom
Harvest: 2022/23
Process: Anaerobic slow dry

This grade 1 microlot is from Uraga drying station in Guji zone. This lot is sourced from smallholder farmers cultivating Welisho, a variety of Ethiopian heirloom. This lot employs a special anaerobic 'slow dry' process to further develop the complexity in the cup. Rigorously selected ripe cherries are fermented for 10 days in oxygen deprived, sealed bags with temperature controls. The fermented cherries are then dried slowly on raised beds under shade for around 18 days.

Light roast, floral, fruity, red berry tasting notes

Brazil, Honduras, Sumatra & Colombia

Country: Brazil
Region: Machado, Sul de Minas
Producer: Sebastiao Eloi Miranda
Growing Altitude: Up to 1250 masl
Varieties: Catuai, Mundo Novo
Harvest: Hand Picked
Process: Natural/Dry Processed

Country: Honduras
Region: San Andres, Limpira
Farmers Group: GUAXINLACA Y SIDRA Hambella
Altitude: 1400 - 1650 masl
Varieties: Lempira, Ihcafe 90, Catuai, Typica
Harvest : 01 Jan - 30 Apr
Process: Washed

Country: Indonesia
Region: Sumatra, Batak Region of West-Central Sumatra, Aceh
Farm: Hambella
Altitude: 1100 - 1500 masl
Varieties: Catimor, Typica
Harvest: June - December
Process: Giling basah (wet hulled)

County: Colombia:
Region: Bolivar
Producer Group: Racafe
Altitude: 1450 - 2300m
Varietals: Castillo, Catimor, Caturra, Cenicafe 1, Colombia
Process: Washed
Harvest: November – December / May – August

A rich blend of 100% arabica coffee from around the world. Medium roast with plenty of molasses sweetness. Plummy and dried fruits flavours, well balanced with a lasting finish.

100% Brazil - Swiss Water Decaf

Country: Brazil
Region: Cerrado of Brazil
Farm: Various
Growing Altitude: 900 - 1100m
Varieties: Yellow Catuai
Harvest: May - August
Process: Natural - SWD method of decaffeinated

We have worked with Swiss Water Decaf since 2001 when we were their first distributor in Europe, and are proud to be their exclusive partners in the UK. Located in Canada, the ‘Swiss’ part comes from the invention of the process in the 1930s in Schaffhausen, Switzerland using pure water to gently remove caffeine.

Unroasted Colombian coffee is left to rest in a used whisky cask sourced from Speyside cooperage.

County: Colombia:
Region: Bolivar
Producer Group: Racafe
Altitude: 1450 - 2300m
Varietals: Castillo, Catimor, Caturra, Cenicafe 1, Colombia
Process: Washed
Harvest: November – December / May – August

The green coffee absorbs the sweet, boozey notes left behind from the whisky, sample roasts are taken at various points before we are happy to run a full production roast

Unroasted Costa Rican coffee is left to rest in a used bourbon cask sourced from Speyside cooperage.

Country: Costa Rica
Region: Tarrazu
Farm: El Llano Farm
Varieties: Caturra, Catuai
Altitude: 1550 masl
Processing: Washed

The green coffee absorbs the sweet, boozey notes left behind from the bourbon, sample roasts are taken at various points before we are happy to run a full production roast

Country: Costa Rica
Region: Tarrazu
Farm: El Llano Farm
Varieties: Caturra, Catuai
Altitude: 1550 masl
Processing: Washed