S9991 - Green Colombian Coffee Beans

Colombian Coffee has a smooth flavour that is often described as nutty. Deliciously smooth leaving little bitterness. Introduced to the country in the early 1800's, Colombia is now the 3rd largest exporter of coffee. Production is taken very seriously and cars are sprayed when entering the country to minimize the risk of introducing diseases to the plantations. Interesting Fact: There are over 2.7 billion coffee plants in Colombia producing 1.7 billion pounds (lbs) of coffee every year. Summary: Good for breakfast and all day drinking. Silky smooth, often nutty, superbly balanced. Roasting Guide: Roast to a light to medium roast

S9992 - Green Brazilian Coffee

Brazil - King of the coffees. The largest coffee producer with 4 billion coffee trees and as the song goes - '..they do have a lot o coffee in Brazil.' Huge variety of tastes available but coffee from this country are generally soft and mild with low acidity. Roasting Guide: Low to Medium Roast

S9993 - Green Kenyan Peaberry

Now for something different. Peaberry beans are a little unusual in the coffee world. Normally 2 beans are contained in the cherry giving a characteristic flat side on one half of the coffee bean. With Peaberry beans there is only one bean inside the cherry giving the bean a round 'pea' shape. The beans are smaller than the sum of two halves. All the goodness and flavour being concentrated in the one peaberry. For this reason, Peaberry beans are quite simply the best coffee from any country. Several countries sort peaberry beans, but Kenyan Peaberry beans are regarded as better. Kenyan coffee in general is regard as some of the best in the world. The Peaberry class is the cream from this country. Summary: Beautifully balanced between acidity and body with subtle fruity flavours. Medium to High roasted beans. Delicious. To get the best from this coffee use about 10-20% more in the cafetiere or filter machine. Roasting Guide: Roast to a medium roast

S9994 - Green Kenyan AA

Kenyan coffee is arguably one of the best commercially grown coffees in the world. Best known for its wonderful delicate acidity and made famous in the film 'Out of Afica' with Meryl Streep. Coffee was introduced to Kenya in the 1800's and as with all good Arabica coffees, most of Kenya's coffee is grown above 5000ft. Unusually for coffee, there are 2 harvests a year and great care is taken that only mature ripe cherries are picked. The industry is taken very seriously in Kenya and strict grading at the coffee cooperatives make sure that there is a consistent product every year. Peaberry is the top classification followed by AA. Summary: Deliciously fragrent, sometimes fruity due to fine acidity. Strong flavour and full bodied. Roasting Guide: Roast to a medium roast

S9995 - Green Ethiopian Mocha

Mocha coffee is, as the name suggested taste and smells of chocolate. In fact the name of this coffee has led to the word Mocha being associated with chocolate even though coffee might not be an ingredient. However go into any coffee shop and ask for a 'Mocha' and you will get a chocolatey coffee (usually made with the addition of a chocolate syrup). It is a little bizarre opening a packet of Mocha coffee and it smelling of chocolate. Mocha coffee beans re smaller and more rounded than most, which makes them look like a peaberry bean - in fact peaberry beans were sometimes called 'Mocha'. Mocha coffee is exotic, winy, pungent and most unusual.

S9996 - Green Costa Rican Terrazu

Costa Rican coffee is a full bodied drink. Slight tangyness due to good acidity. Beans from the Terrazu region is one of the worlds greatest coffees. Costa Rica with good volcanic soils was the first Central American country to grow Coffee commercially. Great care is taken in this industry - the growing of the inferior Robusta bean is actually illegal in Costa Rica. Coffee not deemed to be of sufficent quality are dyed with blue vegetable dye and sold for domestic consumption. Summary: silky with delicious aroma, good acidity. The Terrazu being the best from this great country.

S9997 - Green Jamaican Blue Mountain

The King. Jamaican Blue Mountain is considered by many to be quite simply the best coffee in the world. 90% of a very limited suppy goes to Japan. Our Jamaican Blue Mountain is not blended with any other types of coffee, it is pure Jamaican from the famous Wallenford Estate. It is flown over by British Airways in 25kg or 40kg wooden barrels (the only coffee in the world to be packed in wooden barrels, and the only coffee in the world to be distributed by aeroplane). When it is roasted, only a select few are allowed to roast it (mainly due to the potential of very costly mistakes!!). Roasting Guide: Low to Medium Roast Like all our coffees it is traditionally drum roasted and then water cooled immediately to seal in the flavours. It is then allowed to stand further for 10 hours before being packed. Wonderfully smooth. Lightly roasted, with delightfully subtle tastes. Note to get the best out of this coffee, use about 10-15% more in the cafetiere or filter. Also note that this coffee is not suitable in an espresso machine