The farm is uniquely located within the crater of the dormant Tecuamburro volcano .The altitude of 1460-1770 m provides ideal conditions for the production of coffee of the highest quality and the farm is planted with 80% Bourbon and 20% Catual.

In production since the late 1800s. the farm has passed from generation to generation and is now owned and managed by Sergio Barillas Escamilla. He oversees a farm using abundant shade cover and the resultant leaf mould provides a natural fertiliser for the soil.

The coffee is sweet yet complex, with distinct lemony notes but also creamy chocolate. Good for both espresso and filter.

Sigri plantation is located in the Waghi Valley in the Western Highlands of Papua New Guinea. The plantation was established in the 1950s  and rapidly established a reputation for producing the finest Arabica coffee in the country. The varieties are primarily Typica and Arusha which have been shown to produce the best results under Papuan conditions.

The plantation is renowned for its exceptional attention to quality. The coffee is shade grown, not only from an agronomic point of view but also to encourage and shelter the unique native fauna. It is then hand picked only when ripe and pulped on the same day. This is followed by fermentation over the next three days and finished with a total immersion in water for a further day. Sun drying further enhances the coffee before it is meticulously sorted and graded.

When lightly roasted the aroma is very fragrant , with a hint of tobacco and honey: in the cup there are notes of sweet orange and a general balance of acidity and body. At this level of roast the sweet notes are just right for cafetiere. As second crack is reached the body increases and takes on an Asian earthiness makes a nice espresso.

The Rutuma Farmers Cooperative is a group of 1000 small scale farmers in the foothills of Mt. Kenya. In order to improve the quality, market access and sustainability of their coffee they have put the Ruthagati factory through UTZ responsible coffee production certification ( Click here for more info ) .

Wet processed and sun dried, this is a fine example of typical Kenyan citrus acidity and blackcurrant and fruity notes. It is a distinctive profile which, alone, probably works best in a cafetiere and which we really like in a blend with one of the sweeter Central Americans.

The La Bastilla estate has  been Rainforest Alliance certified since 2003 and, as well as being adjacent to the important nature reserve of Datanli el Diablo, has much of its area given over to primary forest. The whole farm is over 1000 meters and this, combined with its ideal micro climate, shade growing, and the ecological management of the soil, combines to produce excellent growing conditions.

In the cup there is good body and aroma, chocolate and a hint of green fruit. Good for both espresso and cafetiere.

Grown on a farm whose owner has the ambition of “ leading  the Brazilian coffee industry towards more sustainable farming practices and a better way of life”. This philosophy and its implementation is explained more fully on their web site  www.camocimorganic.com and it’s a pleasure to offer their decaffeinated coffee. It provides an excellent cup, aromatic, soft and sweet with lovely caramel notes.

The CO2 Decaffeination Process - Carbon dioxide is a highly selective solvent for caffeine. Based on this phenomenon the German decaffeination company, CR3, has developed what it calls a ‘natural liquid carbon dioxide coffee decaffeination process’. In this process, the natural carbon dioxide is used under ‘sub-critical conditions’, ie. In a liquid state at low temperature and pressure. These gentle process parameters, together with the good caffeine selectivity of CO2, gives a high retention rate of the coffee components responsible for aroma and taste. Absolutely no health risk involved since the coffee is placed in contact with only 100% safe substances – the chemically-inert (and completely evaporating) carbon dioxide, and pure water.

Produced on the La Zulia farm, a member of the Coffee Growers Co-op of  Risaralda in the western highlands of Colombia. Certified under the Utz  programme  (http://www.utzcertified.org/)

This coffee has all the balance to be expected of a good Colombian, with good body, medium acidity and fine flavour and aroma. A heavier roast will make an excellent espresso and a slighter lighter roast for cafetiere will show up the fruity notes.

This is an oddball. We bought it unsampled to replace the Nyamagabe and when it arrived we simply felt that it fell short of its predecessor and so put it aside. However, when we cupped it again recently we were pleasantly surprised. Not the most expressive Bourbon ever but a nice all-day cafetiere coffee, with hints of chocolate, fruity background and well balanced acidity. To complement this burst of honesty is an attractive price which makes it excellent value.

The Shekinah estate is on the flanks of the De Izalco volcano in the Ahuachapan region, one of Central America’s prime areas for top quality speciality coffees .It is  located within the Mesoamerican Biological Corridor , where shade grown coffee farms such as Shekinah provide an important part of the ecosystem for migratory birds.

Here, at above 1500 meters and in a sheltered micro-climate, Luis Ernesto Urrutia produces a fine blend of Bourbon and Pacamara which , depending on the degree of roast, is  semi sweet and lightly floral, developing nutty and chocolate flavours in a fuller roast. Good for both espresso and cafetiere

Fermented. washed and sundried