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There is huge potential variety in coffee flavours and tasting notes can be complex and sometimes overwhelming. We’ve grouped coffee flavour into 5(6) key categories to allow you to filter out those you enjoy from those that you don’t!.
Process refers to the method used on the farm to separate the seed (bean) from the cherry.Typically the more fruit you leave on before drying, the more complex and fruity the coffee will be.
Reserve Series - Panama La Huella (Natural Anaerobic)
Plum, damson, cocoa. Also great for espresso and for soft brew.
Honduras Delmy Regalado - Finca La Fortuna - Parainema (Fully Washed)
A developed roast with sweet, nutty aromatics. Chocolaty and smooth.
El Salvador - Finca San Francisco Pacas - Jose Omar Lemus (Natural)
Jammy and fruity, with a soft texture, light acidity and sweet, winey finish.