Coffee Range

Hopefully you will never require our services, however, it is comforting to know we will be here should you need us. 

100% of the profit from the sale of this premium coffee goes directly to charity, you are literally improving lives whilst doing your usual morning routine!! 

Now, let me introduce our coffee!

• Description

This biscuity, velvet-smooth coffee, with notes of milk chocolate and praline, has a clear Neapolitan influence; a must-try for all lovers of traditional Italian coffee.

The robusta in this blend gives it its Italian style – enough bite to really know you’ve had an espresso, while being deliciously smooth when served with milk. The focus of this premium quality blend is the classic cornerstone of coffee, Brazilian Santos (Bourbon) arabica. This has been carefully blended with Catuai (a hybrid of Mundo Novo and Caturra), Ethiopian ‘Heirloom’ arabica and Indian robusta beans for a truly global experience.

For this blend, we source from smallholder farms and huge estates with screen sizes of 17 and 18, ensuring a consistent flavour profile.

In a report delayed by the pandemic, Conab (Brazil’s national agricultural agency) have projected increased arabica coffee production in 2020 of 47.37 million 60kg bags compared with the 34.29 million bags produced in 2019. Arabica production was seen in January in the range of 43.2 to 45.98 million bags.

Robusta coffee production has seen a decrease to 14.25 million bags from 15 million bags in 2019.

According to Conab, Brazil’s coffee area increased by 1.4% to 2.16 million hectares from 2019 to 2020. This was due to 300,000 hectares of coffee trees, which were planted a couple of years ago, coming to production.

Coffee was not native to the Americas and the first coffee bush in Brazil was planted by Francisco de Melo Palheta in the state of Pará in 1727.

Our Ethiopian coffee taken to a more developed roast. With notes of demerara sugar and dark chocolate almonds throughout and a slightly boozy finish, our delicious single origin, dark roast, Ethiopian coffee is incredibly consistent in quality. It is regionally-sourced from multiple smallholder farms in the Lekempte region, to the West of Ethiopia. The Bulechala co-operative comprises around 2,300 members with farms producing just over 1,600 hectares of classic Ethiopian Heirloom Arabica bean varieties.

Coffee production in Ethiopia has a long tradition which dates back dozens of centuries. In fact, Ethiopia is from where Coffea arabica, the coffee plant, originates. According to legend, the 9th Century goatherder Kaldi discovered the coffee plant, in the region of Kaffa (Kefa), after noticing the energising effect the cherries had on his flock. After experiencing the benefits for himself, he then took the fruit to the local monastery where the grateful monks found themselves able to stay awake through many hours of prayer. However, the story did not appear in writing until 1671 and is probably apocryphal.

Ethiopia is today the world’s seventh largest producer, accounting for around 3% of the global coffee market. It is also Africa’s largest coffee producer. Coffee is important to the economy of Ethiopia: around 60% of foreign income comes from coffee with an estimated 15 million of the population relying on some aspect of coffee production for their livelihood. However, half of the coffee is consumed by Ethiopians and the country also leads the continent in domestic consumption.

In 2006, 260,000 metric tonnes were grown with coffee exports bringing in $350 million, equivalent to 34% of that year’s total exports. The major markets for Ethiopian coffee are the EU (about half of exports); East Asia (about a quarter) and North America. The total area used for coffee cultivation is estimated to be about 4,000 km² (1,500 sq mi). The exact size is unknown due to the fragmented nature of the coffee farms. Production methods have not changed much, with nearly all cultivating and drying still done by hand.