Notes Zesty caramel, chocolatey with a crisp apple acidity and lime. Aromas of cherry and fruit juice. Colombia is the second-largest producer of coffee in the world and the largest producer of washed and Arabica coffees.  Annually, Colombia exports approximately 12.5 million bags and consumes 2 million bags internally. Colombia only produces washed Arabica coffee. There are three primary varieties grown in Colombia, and the coffee is referred to by the region in which it is grown. "Excelso" is a grading term for exportable coffee from Colombia, not related to variety or cupping profile. EP (European Preparation) specifies that the raw beans are all hand sorted to remove any defective beans and foreign material. Excelso coffee beans are large, but slightly smaller than Supremo coffee beans. Excelso beans are a screen size of 15-16, versus Supremo beans, which are sized on screen 17. Colombian coffee is graded before shipment according to bean size. Supremo and Excelso coffee beans can be harvested from the same tree, but they are sorted by size. Excelso accounts for the greatest volume of coffee exported from Colombia. This coffee produces zesty caramel and chocolate with crisp apple acidity and lime, aromas of cherry and fruit juice.

The Swiss Water process is an organic, 100% chemical-free option for decaffeination. It was discovered in the 1930s in Schaffhausen, Switzerland, and is commercialised by the Swiss Water Decaffeinated Coffee Company Inc, founded in 1988. This method does not require the addition of chemicals, instead relying on a super saturated green coffee solution called Green Coffee Extract (GCE).To decaffeinate coffee, fresh GCE is introduced to a batch of green coffee. As the GCE is already saturated with all the water-soluble compounds found in green coffee, minus the caffeine, the matching molecules won’t diffuse out of the coffee beans—but the caffeine will. The flavour is retained in the beans while the caffeine is removed.Thanks to some scientific smarts and creativity, it’s possible to have decaf coffee that tastes the same – just without the caffeine!

Notes: Caramel, fig and hazelnut 🌰   Villamaría – Caldas, Colombia • Region: Caldas, Colombia | Altitude: 1800 MASL • Varieties: Variedad Colombia, Castillo Naranjal | Process: Washed • Screen Size: 15+ | Sorting: Optical | Packing: GrainPro Villamaría’s Jamaica processing station was chosen for its ideal climate and altitude, allowing for high quality natural and washed coffee production at scale. The project has reshaped the local coffee economy, encouraging producers to sell whole cherries to La Aurora, rather than processed parchment, ensuring better prices and reduced labour. Today, 30–50 producers from Villamaría and nearby communities benefit from this model, with participation growing each harvest. Jamaica’s lower altitude enables controlled drying using Nuna dehydrators and mechanical systems, optimising honey and natural processing. For Villamaría Washed, cherries are delivered to La Aurora, sorted, pulped, and fermented for 24 hours before drying on raised beds. This coffee is great as both a filter or espresso.

A light bergamot blended with the finest darjeeling.

Adado is a primary cooperative part of Yirgacheffe Coffee Farmers Cooperative Union (YCFCU). Unions such as YCFCU were created with government support to help primary co-operatives to market and sell coffee. As a service provider, is in their interest and part of their MO to represent each individual washing station. Coffees from a union won’t have a generic label. They will always be traceable up to the kebele level. In a market where coffees from different areas are sometimes blended to fulfil contracts based on price points, YCFCU only exports coffee from the Gedeo zone. And, as they don’t own the coffee, they can’t blend lots from different washing stations unless all parts agree and state the mix transparently on the lot name. All coffees are sorted by hand when brought in by farmers for weighing. The process usually starts at 5 pm and can continue until after dark. All naturals are sun-dried on raised beds and covered overnight and on the warmest hours of the day. The process can take up to 30 days until moisture levels average around 11%. This coffee scores 87.25 on the SCA scale and provides a coffee that is Super sweet and juicy with notes of jasmine, bergamot, sweet spices and an absolute strawberry and blueberry. Smooth and coating, with medium body, mild citric acidity. Also peachy and white tea-like.

This washed coffee is grown 1900-2100 metres above sea level and offers a delicate lime citrus and floral aroma.It has a tea like vanilla flavour, with sweet herbal and spicy notes. A well balanced coffee that works especially well with filter brewing styles. Nardos Coffee Exporting company is a third generation family- business organization, tracing its coffee heritage back to the 1960s when the family began the coffee farming at specific locality, known as Guji Zone, Oromia. where currently the best quality coffee of Guji is outsourced. Nardos exports annually on average about 2,000 tons of washed and natural coffee of specialty and mainstream worldwide.   Nardos owns its own family coffee 152 hectares farm with 2069 out-growers. Which supports more than 12,000 families having over 3,500 hectares of coffee farms in Guji zone which has Organic, RFA, UTZ, Fair TSA and C.A,F.E. Practices certificates. Nardos coffee Exporting Company is currently equipped with different coffee processing facilities. It owns 7 wet coffee pulping industries, 5 natural coffee hullers and high Tech coffee cleaning and warehouse Enterprise with capacity of 5-6 tons per hour, in Addis Ababa.

This is our signature coffee blend which kick started our business. Named after the Soho foundry owned by the MacAdam brothers where our roastery is located. This area was the industrial heartland of the emerging city of Belfast in the early 1800’s. McAdam’s Soho Foundry emerged in the 1820’s at the period when there was a large development in the engineering of iron and brass foundering industries in Belfast.We wanted Foundry to provide all the things we love in coffee, a blend that covers a lot of bases. It is made up of coffees from Brazil, Honduras and Papua New Guinea, which are either certified or transparently traded coffees. This coffee is full bodied, full of fruity sweetness with syrupy redcurrant and sloe berry notes. A crisp taste of buttered toast, with the flavour of brioche with almonds and honey coming through in the finish.

If pure green tea is not for you this combination of pure mint leaves and green tea is for you.

There's no returning to regular jasmine once you've enjoyed these jasmine pearls.

100 original white Hario V60 paper filters to suit the 2 cup Hario V60 and V60 drip decanter.

A great Hario Starter Kit, the V60 Craft Coffee Kit features everything you'll need to start making great tasting coffee. Includes:  1x 02 Plastic V60 Dripper 1x 600ml Server 1x Pack of 40 (02) filter papers 1x Scoop  Materials: Borosilicate glass server Polypropylene dripper Additional Info: Dishwasher Safe Microwave Safe

This coffee is elegant with notes of citrus, berry and apple, with medium acidity with a hint of dark chocolate.  This coffee works well as a filter or as an espresso.SCA score 84 Cooperativa Cafetalera Capucas Limitada (Cocafcal) or Capucas as they are better known, is situated on and around the Celaque mountain, which is the highest peak in Honduras. Celaque means ‘box of water’ in the local Lenca language, and the mountain is the source for many rivers and streams. Capucas was founded in 1999 by Jose Omar Rodriguez and takes its name from the local town of Las Capucas. In 2004 Omar was chosen to become the general manager, a role he continues today. The coffee is harvested at its optimum ripeness and handed in at the cooperative. It is then washed, dried in a solar dryer, and stored in parchment before being trucked to the port of Puerto Cortés. Capucas were the first in the country to build a facility to dry microlots in a large scale with solar dryers. Coffee trees are pruned to a low height so it is easier to pick the cherries, however if its cut too short too soon they fall over. Therefore, the pruning is staggered: in the first year they prune to 180cm, 170cm in the second year, 160cm third year and 150cm in the fourth year; then when the tree is cut down to the bottom, the trunk is strong enough to support the new growth. The cooperative has many initiatives to improve the lives of workers and the local community, for example; they pay for a GP to treat workers for free in their health centre which is in the centre of Las Capucas. In 2016 Capucas partnered with the National Autonomous University of Honduras (UNAH) to provide a university education, the virtual classroom was opened in the community of Capucas in a rural part of San Pedro Copan, UNAH provide the technical support, teachers and subject matter for the students. They also have a football academy which is free to join and a virtual library for members, children and partners of Capucas They are also certified by Fair Trade , Organic, and Rainforest Alliance. This blend was created using cherries from multiple smallholders that deliver to Capucas, all located on the fringes of the Celaque National Park in the Copán region.Each blend is made of cherries picked and delivered to the co-operative on the same day. The cherries are mixed according to criteria such as altitude and certifications.Farm size ranges from 2.5 to 50 manzanas (1.75 to 35 hectares) and is usually divided into 2 or more parcelas or plots which are not always linked. Price of land is high (around USD 16.000 per manzana, some say), forcing farmers to grow their plots by buying parcelas in different places.After being separated, all cherries are loaded into ceramic tanks to ferment overnight. They are depulped in the following morning and fermented in water until the remaining mucilage loosens up from the beans. The coffee is then washed and taken to dry for up to 15 days on both patio and polytunnel.   

This coffee is round and smooth, with medium acidity with flavours of roasted peanut, caramel and brown sugar. SCA score 83.5 Established in 2001, as an initiative of a group of 61 coffee producers (12 females and 49 males) with the support of the Fundación para el Desarrollo Empresarial Rural (FUNDER) and a starting capital close to $365. Now integrated by over 1500 farmers, COMSA has grown into a business role model, thanks to the dynamic, responsible and innovative work ethics and vision of its members and workforce. From its foundation, the 61 members of COMSA decided that besides achieving high-quality coffee, their company was going to produce organic coffee and they were going to promote organic agriculture as one of the core principles pillars of their organization. At the time of their establishment, conventional agriculture which uses chemicals was the most common practice in the region. Following their focus on organic agriculture and high-quality coffee, COMSA presented itself to the international markets and recovered trust from international coffee buyers and Honduran coffee producers.They are also certified by Fair Trade and Organic.