The Eastern Highlands is a mountainous province encompassing the Kratke and Bismarck ranges interspersed with broad valleys including where this coffee is grown, the Okapa valley. It is the leading producer of coffee in the country, and the Highland Organic Agriculture Cooperative (HOAC) is one of the oldest Faritrade Certified organizations in Oceania. They were originally registered in 2003, certified in 2005 and now comprise of around 3000 small holder producers spread across 32 village communities spread over 500 km2. The premium earned has been spent on providing fresh water for 11 of these communities, as well as helping with infrastructure such as roads which makes a huge difference given the isolation of the villages. Coffee is grown mainly by smallholders in ‘gardens’ – a small plot of land that contains everything from a few trees up to a three-hectare plot at most. Trees here can be 25 years or older, and in general trees in the country are a lot older than you typically find in other countries. This often leads to lower yields and so less productivity on the farms. Once picked coffee is pulped, it is then dry fermented for 24 hours in wooden or plastic boxes before being washed and dried on sails – stretched tarpaulin drying beds – or raised beds. This is covered at night to protect from any effects of dew. Coffee is then collected and taken to a centralized dry mill in Goroka for sorting, cleaning and exporting the coffee. Most varietals were introduced to the country in the 1950’s from African and Australian research stations, though coffee is first recorded in PNG in 1873, and was growing in the Rabaul Botanical Gardens by 1890, but was not grown in Simbu until the 1960’s. More confusingly, French Missionaries planted coffee in the Kilimanjaro area in the 1890’s and you sometimes see that given as thesource for Arusha. This has assumed to be from a Bourbon heritage, though other countries have had coffee tested from this lineage and had that proven to be of Typica lineage. This coffee has tasting notes of dried fruits, vanilla and smoky with natural brightness. This coffee shares the low-toned richness of coffees from neighboring Indonesia, but is particularly sturdy, dense, and crisply robust. This is a coffee that should maintain authority in the face of enthusiastic additions of whitener and sweetener.

The mintiest mint of all time, this is a stand out peppermint. A real favourite amongst teapigs.

Frutos del Corcovado – Peru This lot features juicy notes of blackberry, blueberry, and raisin, complemented by maple, cane honey, and chocolate. We loved the sweet aftertaste, which is accompanied by a medium high acidity.  Origin: Peru Region: Cajamarca District: Chontali Community: Miraflores Altitude: 1800–2100 MASL Varieties: Caturra, Catuai, Bourbon Harvest: June – November Processing: Washed, 12–18 hour fermentation in cement tanks Drying: 15–20 days on solar dryers Frutos del Corcovado comes from the remote, high altitude region of Chontalí, in northern Peru’s Cajamarca department. This area is quickly gaining recognition for producing exceptional specialty coffees. The farmers behind this lot come from the Miraflores community, where average farm sizes are just 1.5 hectares. They work closely with our partner Dreyde Delgado, a post harvest expert and a native of the region. With Drey’s support, farmers refine their fermentation and drying techniques to bring out the best in each variety’s flavour. The coffee is named after Corcovado, the highest mountain in the area and a sacred figure for locals. In Quechua, it’s known as an Apu, a spiritual guardian of the land. The mountain is shrouded in mystery and legend, said to protect the surrounding forests, animals, and water sources that make life, and coffee growing, possible. This coffee is a tribute to the fruits of Corcovado, both the literal harvest and the life sustaining ecosystem that nurtures it. Grown with care, tradition, and deep respect for nature, every cup supports smallholder farmers and their families. • Small scale, community grown• Environmentally responsible farming• Deep cultural roots Bright, floral, and complex with notes that reflect the rich biodiversity of its origin.      

PRO 600 DUAL BOILER WITH PID CONTROL The Pro 600 is a dual boiler espresso machine with a PID display, which can also be used as a single-boiler machine. Both boiler temperatures can be individually adjusted using the PID. The high quality stainless steel housing with colored side elements and the strikingly shaped steam and hot water wands give the Pro 600 a particularly extravagant look. E61 brew groupPID-display for the individual temperature adjustment of both boilersPID-display indicates the brewing time in secondsWear-free rotary valvesVibration pumpWater tank with a 2.8 l volume and water tank connectorAutomatic shut-off when machine reaches low water volumeStainless steel boiler with 0.75 l volume for espresso preparationSteam and hot water boiler in stainless steel with 1.0 l volumeBoiler insulationBoiler and pump pressure gaugesRemovable cup tray*The Pro 600 may be used as a single- boiler machine or a dual boiler machine Please note: due to availability, occasionally these machines will have an EU plug with a UK plug adaptor.   Profitec 600 Review   The Profitec 600. Kev's 2022 UK Full Review (coffeeblog.co.uk)

Shyira Coffee Washing StationRegion: Nyamasheke District Country: Rwanda Altitude: 1500 - 2000 MASL Variety: Red Bourbon Process: Washed Screen Size: 15+ Preparation: Euro Prep 0,20 Packing: Ecotact, 60kg In Rwanda, we work alongside Muraho Trading Co. This partnership helps affiliate co-operatives increase their quality of production, fetch a higher price for their coffee, and introduce them to new markets. This will be a continuous work in progress in the coming years, as we gain a greater understanding of the particular challenges Rwandan coffee producers face. Through this process we can develop a model that creates incentives that generate producer buy-in, all the while maximising impact. We supply coffee from across Muraho’s washing stations, which are located in the Nyamasheke, Gakenke, and Nyabihu regions of Rwanda. Built in 2017, Shyira Washing Station is a station situated at 2000 MASL, collecting cherry from neighbouring producers that live between 2000 - 2400 MASL. This is the highest grown coffee we know of in Rwanda, and it’s from a region where very few washing stations are located, making it somewhat unique. It also happens to be located in one of the most stunning areas in Rwanda. It has a river running through the base of the station making water access no issue. All cherry is hand-sorted before a pre-pulp float, underripe or damaged cherry is removed, along  with any foreign objects. Next, cherry is floated in pre-pulping tanks removing any floaters and then pulped. Coffee is later fermented in dedicated concrete fermentation tanks for an average of 8 hours. During this time the ferment parchment is agitated several times throughout the day by way of ceremonial foot-stomping. Every Muraho washing station has its own washing station song. These have been created to instil a sense of pride and ownership to both full time and casual workers. Throughout the day groups of staff join together in song, dancing in the fermentation tanks, singing through five iterations of their song while stomping on the parchment. The process takes about 20 minutes and all the while, the fermentation process is assisted with the agitation of the coffee during the fermentation stage. This process is quite an experience to partake in! Nyabihu District - Landslides 2020In May 2020, devastating rains, flooding and heavy mudslides hit the Nyabihu District in northern Rwanda. Nyabihu is home to the families that produce the popular Shyira and Vunga coffees that you may know and love. Communities in Shyira and Vunga have lost loved ones, and their livelihoods.  Physical losses include at least 325 homes (including 38 homes of families that deliver coffee to Vunga or Shyira), livestock, coffee trees and other crops. Vital community and utility infrastructure have also been destroyed including 36 classrooms, 12 churches, a healthcare centre, the Vunga market, and electrical and water supplies. For some of you, this disaster will speak very close to home, having either visited these communities in person, purchased their coffees for your roasteries, or worked with them in your cafes.For the more than 300 families that deliver coffee to Shyira and Vunga, the direct cost to replace lost crops and buildings reached USD $132,000. An estimated USD $41,000 was required immediately to help deliver food, water, and clothing to those who have lost their homes.  In addition, much of the land is no longer suitable for planting - farmers have lost not only their crops and income for the coming season but the assets that they could use to earn future income. This is on top of the impacts of COVID-19 that were already reducing the income of farmers this season.  This coffee has an initial light, bright flavour profile, giving way to a clean yet complex finish reminiscent of a rich syrup of sultanas, honey and hibiscus. It will give you a delicious filter coffee or a bright espresso.        

The all-in-one espresso machine. Create third wave specialty coffee at home –from bean to espresso– in less than a minute. The Barista Express™ allows you to grind the beans right before extraction for full flavour and precise temperature control (PID) ensures optimal espresso extraction. Be hands on like a barista with manual microfoam milk texturing to deliver authentic café style results in no time at all. Integrated conical burr grinder grinds on-demand to deliver the right amount of freshly ground coffee directly into the portafilter for your preferred taste with any roast of bean. Innovative grinding cradle allows any at-home Barista to grind directly into the espresso portafilter. The steam wand performs at the level that allows you to hand texture micro-foam milk that enhances flavour and enables creation of latte art.   Sage Barista Express Review   Sage Barista Express. Kev's 2022 UK Review. Why I Would Buy One (coffeeblog.co.uk)

Sage Barista Pro Barista-quality performance with a new intuitive interface that provides all the information you need to create third wave specialty coffee at home. The built-in grinder delivers the right amount of ground coffee on demand, for full flavour. With a 3 second heat up time and precise espresso extraction, you go from bean to cup, faster than ever before. LCD display with grinding and extracting progress animations. The screen provides you all the precise information you need to make coffee exactly the way you like it, every time. Easily Operated With a single touch, the integrated conical burr grinder with dose control delivers the right amount of coffee on demand, for maximum flavour. Adjustable grind size and dose. Achieve a consistent and balanced espresso using the right amount of ground coffee. The 54mm porta-filter with 19-22 grams is the key for full flavour and café quality coffee.  Digital Temperature Control (PID) delivers water at the right temperature +/- 2°c, ensuring optimal espresso extraction. Low pressure pre-infusion gradually increases pressure at the start and helps ensure all the flavours are drawn out evenly during the extraction for a balanced tasting cup.   Sage Barista Pro Review   Sage / Breville Barista Pro Review - Video 1 of the New Barista Pro Series. - YouTube

The Oracle creates third wave speciality coffee at home, comparable to what you would get at your favourite café. The Oracle has automatic grinding, dosing, tamping and milk texturing, automating the two most difficult parts of manual espresso. You can extract espresso and texture milk simultaneously, enabling you to go from beans to latte in under a minute. Fully-integrated conical burr grinder automatically grinds, doses and tamps 22 grams of coffee straight into the portafilter. Self-cleaning steam wand, powered by a dedicated boiler, textures milk to your liking and delivers Barista-quality micro-foam that enhances flavor and is essential for creating latte art. Allows you to adjust the milk temperature and texture to suit your taste. Choose between one shot, two shots or manual control over how much espresso ends up in your cup for the perfect dose every time. LCD provides you all the information you need to make coffee exactly the way you like it, everytime. The innovative One Touch Americano feature delivers a double espresso, and then separately through a dedicated spout, fills the cup with hot water, the same way as any good commercial machine.

A super fruity blend which actually tastes as great as it smells.

KBGT 741: The traditional coffee filter machine with thermos jug Perfect brewing temperature of 92° to 96°C: less sour or bitter taste Brew basket with automatic drip stop 1.25 litre (10 cups) within 6 min. 9-hole stainless steel outlet arm for efficient wetting of the coffee grounds Two lids: the mixing/brewing lid with mixing tube for homogeneous coffee and a transport lid The mixing lid is also suitable to poor the coffee in your mug, no need to turn the lid open. UK plug available. The assurances of Moccamaster High quality recycable materials, BPA free Handmade in The Netherlands under strict quality control Long lasting performance, 5 years warranty SCA & ECBC certified Solid aluminium housing Removable parts easy to clean and easy to be replaced Moccamaster, the healthy choice Filter coffee is gaining in popularity and there is a good reason for this: filter coffee contains the lowest level of cafestol. This coffee ingredient indirectly increases the level of cholesterol, the negative effects of which are well known. In comparison to capsule machines, the benefits for the environment is in favour of filter coffee due to less energy for production and less litter. Moccamaster brews a good old fashioned fresh cup of coffee.   Due to supply issues we are only stocking the black variety, other colours are available on request.

This is our seasonal blend which we feel ticks all the boxes for a good espresso. This blend is predominantly a South American combination which provides flavours of chocolate, fruit and sweet molasses. Currently we are using a blend of Cerrado from Brazil and Cosecha Azul SHG from Honduras, both are grown at altitudes above 1100 metres above sea level.

Wilfa Uniform is an automatic coffee grinder developed in collaboration with Tim Wendelboe – the 2004 World Barista Champion, 2005 World Cup Tasting Champion, and multiple Nordic Roaster of the year. The device is dedicated for home use, perfect for the beginners, as well as for experienced coffee enthusiasts. This grinder was made to make you enjoy possibly the best coffee every day! Among its advantages, one can name wide grinding setting (recommended especially for pour-over methods, however, works also for espresso).Wilfa placed flat 58 mm stainless steel burrs in the grinder, which provide more precision than conical burrs. Thanks to that it allows you to get all of the richness from the coffee.Features: 41 settings, from coarse to espresso 58mm flat burrs for even grinding metal container for less static coffee auto stop sensor when coffee is empty colour: Black12 months back to base warranty.