Monthly Coffee Specials
Our best selling bean for the past 35 years.
Medium to strong in strength, this blend produces a smooth and creamy cup with beautiful crema. Perfect for any brewing method with its well rounded rich flavour and low levels of acidity.
Region: Antigua
Altitude: 1500 – 1700 masl
Notes: Honey, Dark Cocoa, Smooth, Strong
Altitude: 1430 – 1760 masl
Notes: Toasty, Sweet Toffee, Malt
Altitude: 1400 masl
Notes: Hazelnuts, Butter and Orange
Region: Jaen, Cajamarca
Altitude: 1850 masl
Notes: Creamy Chocolate, Nutty, Sweet Toffee Aftertaste
Complex and delicious. This blend of Brazilian and Colombian single origins have notes of stone fruit and blood orange. A smooth and buttery body with a hint of spice, accompanied with a toffee finish.
Natural processed Ethiopians are wilder and more gamey in taste. They usually have a sweetness to them and heavier body.
The beans are picked by the farmers and then spread out to dry in the sun. They are then raked around a couple of times a day but this also means that they are not dried evenly and this helps create the funky taste of Ethiopian natural. It's a proud tradition and it certainly packs a punch!
This one is full of flavours and very juicy. Naturals can often look untidy but they're awesome in flavour. In Ethiopia this is the preferred method and has always been the traditional means of processing coffee, due to a lack of water. Many smallholders and families pick their own coffee beans from wild coffee trees and put them out in their yards to dry. Try the Natural Guji it's an awesome find for us to bring to you!
|
Processing |
Natural |
|
Cupping Score |
88+ |
|
Cupping Profile |
Clean, Honey, Creamy Apricot, Chocolate, Fruity and Complex |
|
Altitude |
1950 – 2000 MASL |
|
Moisture Content |
11.5% |
| Region/Area | Oromia Region |
| Farm | Zone: Gedyo | District: Hambela | Village: Buku Abel |
| Soil Type | Fertile, Red Clay |
| Length of Fermentation | 48 to 72 hours, depending on the weather. |
| Drying Method | Sun dried in the cherry on raised beds for 4–6 weeks. During this period, the cherries are turned every couple of hours to stop mold or over fermentation. |
| Sun Exposure | Shade-grown |
| Average Rainfall | 1950 – 2000 mm |
| Average Annual Temperature | 20 – 23 Degrees Centigrade |
Machine Specials
Compact Brilliance
The brand new Rocket Giotto machine desgined for kitchens where bench space is limited.
E61 group head for a constitantly hot, perfect shots with heat exhange for simulatenous coffee and steam.
Comes in Copper and White
1.8L Boiler, Vibration Pump, e61 Group Head.
Professional heavy duty brewing group with progressive coffee infusion. This system allows smoothest extraction for optimum aroma, body and "crema".
- Nickel plated copper boiler with brass endplate.
- Boiler automatic water refill, electronically controlled.
- Fresh water reservoir with electronic level control which shuts off pump and heater when water level is low.
- Coffee, steam and hot water can be prepared simultaneously as on a professional machine.
Rotary Pump, e61 Group Head, PID
Perfect machine for someone who wants the perfect coffee for home, and would like the option to one day plumb it in!
