Speciality Coffee - The Americas

Unblended arabicas from Central America

Costa Rica Tarrazu:
Sun dried, hand selected coffee grown on steep slopes from 1400 to 1600 meters in volcanic soils. Medium body with excellent acidity, big full clean flavour, crisp finish. Distinctly aromatic.

Guatemala Antigua:
High altitude coffee grown exclusively in the Antigua region. Grown in volcanic soil and temperate climate. Rich full body, crisp sparkling medium acidity, with highly fragrant cup. Highly recommended, leaving a clean sweet palate.

Honduras Marcala “Superior”:
Shade grown, high altitude, washed arabica exhibiting light to medium body with good natural acidity. Excellent rich aroma and full nutty flavour.

Mexican ‘A’ Grade:
A high grown ‘Altura’ having it’s own very distinct flavour. Some say it has a slight hint of hazelnut aftertaste. An aromatic brew.

Nicaragua Jumbo AAA:
A rare high grown arabica from extremely low yielding coffee trees, exhibiting low natural acidity, light to medium body and aromatic fragrant cup. Produces a pleasant mellow brew.

Nicaragua Maragogipe Gigante:
Large bold appearance sometimes referred to as “elephant” beans. Medium natural acidity fills the palate, giving way to a medium bodied and smooth well balanced brew with clean mellow aftertaste. Aromatic.

Unblended arabicas from South America

Brazilian Palace:
Specially selected for it’s very soft body and smooth character. Produces a distinctive mellow and sweet cup with vanilla overtones.

Colombian Decaffeinated (Swiss Water Processed):
Known to be the best decaffeinating process, allows the coffee to retain its flavour and body. Caffeine content is no more than 0.03g per kilo of coffee. The Swiss Water Process is a non-chemical process.

Colombia Supremo:
Screened to contain only the largest, uniformly sized beans without imperfections, and therefore roasts very evenly. Pleasant, exceptionally mellow,

full-bodied coffee with mild natural acidity producing well balanced brew with excellent aroma.

Panama Yanguez:
Produces a smooth cup similar to the Colombian, but having a slightly heavier body. This “strictly hard bean” coffee is the best from Panama and makes great espresso or blends, smooth and well balanced

Peru Grace Estate:
Peru has grown quickly in coffee exports in the last decade. Grace Estate cups extremely well with a light body, good acidity, a mild flavour and great aroma.