From the Cerrado region of Brazil, in Minas Gerais state. We use this coffee in our espresso blends, but at medium roast it makes an excellent filter or cafetiere coffee.
Light, smooth and sweet.
Strength guide 2

The growers in the Antioquia region of the country are guaranteed a premium price. Roasted medium to display the well balanced taste of Colombian coffee.
Smooth, fragrant, almost fruity.
Strength guide 2.

Our Colombian "after dinner" style coffee is the result of efforts by a co-operative of sixty growers striving to produce higher quality coffees - and thence higher prices. Grown in Huila. Southern Colombia.
Deep, butterscotch, strong and smooth.
Strength guide 4.

Grown at altitude of 1400 - 1600 m in the famed Tarrazu region of Costa Rica. The owners of the farm, the Urena family, have been growing coffee for over 25 years.
Bright with a pleasant acidity, aromatic.
Strength guide 2.

Ethiopia, the birthplace of coffee, produces some of the most complex and fascinating coffees in the world. Harrar coffees are grown from wild native trees in the East of the country. They can be classified as Longberry - large bean, Shortberry - small bean or Mocha - peaberry.
Dark fruit, winey.
Strength guide 3.

An intense flavoured coffee. Unusually for the country it is wet processed and is one of the best highland grown coffees. Excellent as a "stand alone" coffee.
Honey, floral taste, well balanced.
Strength guide 3.

Kenyan coffees have always been popular in this country. This is a fine example of the typical Kenyan taste. Unusually this is a single estate coffee.
Sharp, fruity, sometimes even citrus flavour.
Strength guide 3.

Lintong and Mandheling coffees are grown in west central Sumatra at altitude on small farms. The coffees are processed and selected by hand, using traditional methods.
Rich, earthy, herbal - witha great depth of taste.
Strength guide 3.