Our beans are locally sourced in three major locations:
TANZANIA - MBINGA
Mbinga is the most Southern coffee producing area in Tanzania. The region produces 6-14,000 metric tonnes of arabica. The varietal is Bourbon, Kent, Blue Mountain and Typica. The coffee is graded AA and is fully washed in processing. Featuring an aroma of chocolate biscuit, vanilla and stonefruit. In the cup you will experience a smooth body, and a good balance with the flavour profile of cocoa and green grapeskin with a crisp acidity on cooling.
Region: Mbinga, Tanzania
Varietal: Bourbon, Kent, Blue Mountain and Typica
Process Method: Fully washed
Aroma: Chocolate biscuit, vanilla, stonefruit
Flavour: Cocoa and green grapeskin
Body: Smooth but a drying finish
Tasting Notes: Cocoa and green grapeskin
COLOMBIAN – POPAYAN RESERVE
Harvested from various small lot holders, usually smaller than 5 hectares each. The Cauca region boasts the bean varietals Castillo, Variedad and Columbia Caturra, Catimor and Typica. These small farms in the Cauca region produce cherries grown on undulating hills in the fertile volcanic soil of the Andes. All cherries are handpicked and pulped and washed on the farms. The consistant climate helps create excellent coffee-growing conditions. This varietal creates a coffee profile of chocolate, tropical fruit and caramel..
Varietal: Castillo, Variedad and Columbia Caturra, Catimor, Typica
Process Method: Fully washed, sun dried
Profile: Chocolate, orange, tropical fruit and caramel
Aroma: Sweet, winey, dark chocolate
Flavour: Fruit-forward, caramel, chocolate, nutty
Body: Medium bodied, soft
Acidity: Complex, citrus, winey acidity
After Taste: Pleasant, sweet, chocolate
BRAZIL – FAZENDA JAGUARA
The crop management, harvest and post harvest procedures are carefully managed with sustainable planting techniques and natural processing. All beans are selectively hand-picked, and only beans at their peak ripeness are harvested.
Unique and exotic flavours are created through strict control of temperature, light and time. Anaerobic fermentation, African drying beds and resting of the yellow catuai coffee bean variety produces extremely sweet notes of chocolate and plum.
Region: Fazenda, Jaguara
Varietal: Yellow Cautai
Process Method: Natural
Profile: Apricot, sugar and citrus
Flavour: Sweet nutty flavour
Body: Smooth buttery, creamy body
Acidity: Low acidity
After Taste: Bitter-sweet with a chocolaty aftertaste
Tasting notes: Extremely sweet, chocolate & plum.