Whole chamomile flowers, so pure, so sweet nothing like a regular chamomile.

Compostable and biodegradable, manufactured in the USA from North American materials, responsibly harvested and conforming to SFI, FSC, and PEFC sustainable programs - these oxygen cleansed and bleach free pre-folded circular filter papers are a fantastic partner for your favourite Chemex coffeemaker. What makes Chemex filters the real deal? Cone-shape ensures uniform extraction for pure coffee flavour Thicker (20-30% more than the competition) specialty fibre filter design keep bitter elements, oils, and grounds in their place (and out of your cup) Pre-folded for convenience Will fit most other cone-shaped filter coffeemakers Removes impurities, acidity, unhealthy and bitter elements from the coffee. In your brewed cup you will find only the caffeine and desirable aromatic oils of the coffee beans Oxygen cleansing is a bleach-free process, ensuring no chemical residue or taste is imparted to the filter Manufactured in the USA from North American materials only Responsibly harvested and conforming to SFI, FSC, and PEFC sustainable programs Compostable and biodegradable 100 filters per box These filters are suitable for the following Chemex brewers... CM-6A CM-6GH CM-8A CM-8GH CM-10A CM-10GH CM-2 Handblown 5-cup CM-3 Handblown 8-cup CM-4 Handblown 13-cup Delivery Information

We are delighted to be able to offer our first Chinese coffee. We attended a cupping of Asian coffees with Indochina Coffee and we were totally blown away by the excellent coffee available from this part of the world. This coffee tastes great as a filter or espresso, with a flavour profile of cherry compote, caramel and chocolate. We recommend V60 22g coffee to 250g water or espresso 18g in, 38g out. Banka Farm / Washing Station Banka farm and washing station is based in Menglian Dai, Lahu and Va Autonomous County, Yunnan and is named after the two nearby villages (Banka Yi and Banka Er) where the coffee cherry for these lots is grown and harvested. Cherry processed at Banka washing station is also grown at the nearby village of Aqi Badu as well as within the farm itself. The harvesters who bring cherries to Banka washing station are predominantly Lahu – an ethnic group that lives across China, Myanmar, Laos and Thailand. Banka farm and washing station was originally developed by Mr. Hu, a native of Yunnan, who has been producing coffee in Menglian for almost 20 years. He was one of the first farmers to engage in large scale coffee production in the county, working in partnership with Nestle and the local government. Mr. Hu is held in high esteem within the local area, employing hundreds of harvesters from various ethnic groups across his farms each year. In 2018, Yunnan Coffee Traders (YCT) took over the management of the Banka wet mill and a portion of the Banka farm, some 100 hectares of land, installing one of the region’s first optical sorters, experimenting with processing methods such as yeast fermentation and growing new varieties such as Pacamara and Yellow Bourbon. Banka farm produces both the company’s volume washed specialty lots, much of which is sold to Australia, as well as natural and honey process micro lots.

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.

Region: Caldas, Colombia Altitude: 1800 MASL Variety: Gesha Process: Natural Screen Size: 15+Sorting: Optical Alex Arango is a producer of the Red Association, Villamaría. This association is composed of producers across this unique mountainous region of Caldas. The region is afforded a unique scenario, with several microclimates sitting side by side across the hills. Here, cold air currents swoop down from the snowy mountains of Santa Isabel and the active Volcan Nevado del Ruiz, improving air quality, circulation, and pollination, whilst cooling the air temperature that surrounds the growing cherries!  Producers here sell cherry instead of parchment coffee, which ensures the highest quality coffee can be processed from their land, without having to upkeep the machinery and physically process the coffee from seed to dry parchment for sale. Receiving payment for cherry means a producer receives more money, as the upkeep and time to process coffee is removed from the equation. The sale of whole cherries to a processing station is uncommon in Colombia, but seen in many other coffee-producing countries.  Once sold, the coffee is transported down the mountain to Villamaría’s processing station, called Jamaica, (said ham-ay-ka). It sits within the perfect climate for drying naturally processed coffee, some 500 metres lower than the buying station, where it is far warmer. Like many coffee producers in Colombia, producers of Villamaría had historically been promised higher prices and the purchase of a farmer's entire crop by large institutions in the past. Having never delivered on this promise, understandably, faith in new ventures had greatly diminished amongst producers. La Colmena NaturalThis phenomenal gesha was selected from the farm of producer Alex Arango, La Colmena. La Colmena translates as The Beehive, a name which perfectly visualises the abundance of bees that pollinate the gesha trees during the flowering season.   La Colmena neighbours the Villamaría buying station, so Alex is able to transport the cherry from his farm to the buying point swiftly. Alex contributes other varieties from his land to the larger Villamaría community lots. Upon delivering this gesha lot, Alex received 30% more profits than his typical harvest would garner. For the natural process, freshly harvested cherry is delivered to La Aurora where it is floated, sorted and left to rest in cherry for 24 hours. The cherries are transported to Jamaica the following day where they undergo a further 48 hours of fermentation in cherry. They are then taken to drying beds in the greenhouse for around 15 days before being finished in the mechanical dryer for 3-4 days. For us this lot is brimming with pineapple, blueberry, violet, and cola notes.  

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!

The flavour profile is black cherry, caramel, raisin, toffee and vanilla with an SCA score of 84.75. Aquiares, one of Costa Rica’s most historic coffee farms, sits high on the slopes of the Turrialba Volcano. The largest coffee farm in Costa Rica, Aquiares devotes 80% of its land to growing high quality coffee and the remaining 20% to conservation. Coffee plots are interlaced with over a dozen natural springs and almost 20 kilometers in streams, all protected with buffer zones in line with our Rainforest Alliance certification. These streams form a network of natural corridors through the farm that connect the large protected forests in the two river valleys, providing a healthy environment for the local animals, birds, and plants. In 1890, Aquiares was founded by farmers looking to take advantage of Costa Rica´s railroad to the port of Limón. The farm built its own mill, focusing on the washed-coffee processes that are indicative of Costa Rican coffee. Soon, the quality of Aquiares' coffee won it loyal clients in Europe, the United States and Japan. In the early 1900's the English Lindo family acquired the farm. One of the first things they did (in 1925) was import an aluminum church from Belgium and specially order its stained glass windows from Italy. To this day, the church remains the heart of the Aquiares community.In 1949, the farm was bought by the Figueres family. This was the family of Pepe Figueres, the ex-president who abolished the Costa Rican Army. This famous family continued to develop and expand the farm until the early 1970s when three closely-knit families assumed ownership. First plant of F1 CA we planted was back in 2011, with no real understanding of what we where getting ourselves into. Turns out this hybrid derived from the cross of Rume Sudan & Sarchimor T5296 was gonna love the fertile soils of Aquiares, and produce one of the best profiles of our unique volcanic, Caribbean and shaded terroir.  Vigorous plants produce burgundy red cherries bearing a dense, and large bean. We pick these lots every 15 days and only bring in 5-10 bags per day. A team of select pickers, or "microloteros" have in these years perfected the skill of selection for optimal ripeness. 

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.

We have put together the Farset Winter Blend inspired by the flavours that we all love at this festive time of year. This blend brings a rich creamy mouthfeel of milk chocolate and caramel sweetnes from our Brazil Cerrado coffee. Added to this is Guatemala Quiche, adding citrus tones and stoned fruit flavours. We finished off with Ethiopian Sidamo, giving hints of vanilla and spice, as well as balancing the overall acidity. Using our industrial heritage we felt that we had to call it after the Farset River, which is symbolic to Belfast and its industrialisation. The river passes within 100 metres of our roastery and is linked heavily with the area. We have brought together the flavours of the Americas and Africa. Our base is Brazilian Cerrado,from the Minas Gerais region. We wanted a coffee that is versatile across all formats of brewing, that works with or without milk. Compliments of the season. 

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.